Banana Cake

Ingredients : (10" x 10" x 2" baking tin)

250g  Butter
275g  Sugar
Cream till pale and fluffy.

4        "A" size egg
Add egg one at a time cream till combine

500g   Banana - mashed
2 tsp    Vanilla essence
Add and blend slowly till well incoporate

100ml Milk

350g   Flour
2 tsp   Baking powder
1 tsp   Baking soda
Mixed all this well then sift and fold into batter gently alternate with milk.
Start and end with flour mixture. Divide the milk into 2 parts.

Oven : Preheat @ 170 degree Celsius

Bake : 170 degree Celsius fanbake for 30 minutes then 170 degree Celsius
            for 15 minutes

Nasi Dagang

Fish Curry Ingredients:

2             "Ikan Tongkol"- clean & cut into 1.5" thickness
10pcs      Asam gelugor
2 tbsp     Salt
Water - enough to cover the fish for boiling

Boil for 20 minutes.
Keep 250ml-300ml fish soup.

10 pcs      Shallot - blend
2 big pcs  Ginger - blend
6 pcs        Garlic - blend
1               Lemon grass - blend
2"            "Lengkuas" - blend
5 pcs       "Buah Keras" - blend
50g          Cumin powder (Jintan putih)
30g          Coriander powder
4 tbsp      Chili paste
2 big       Tomatoes - cut into cube

Stir-fry above ingredients. Then add-in :

3 tbsp    "Gula Melaka"
1 tbsp    Sugar
1 tbsp    Salt
150ml   Coconut milk
Soya source for taste
1 tbsp   "Kerisik"

Simmer for 1 minute. Add-in the cook fish chuck with fish soup.
Continue simmer for 20 minutes.


Rice Ingredients & Preparation :

2 1/2 cups "Dagang" Rice
                  (1 cup basmathi rice & 1.5 cups red brown rice)
4                Shallot - slice finely
3                Garlic - slice finely
1 big piece Ginger - slice finely
1 tsp          "Halba"
1 1/2 tsp     Salt
300 ml        Coconut milk

Cook the rice with 1 cup of water and all other ingredients for 10 minutes
or till the rice half cook.
Add-in the coconut milk and cook till the rice is fully cook.
Stir and mix the rice before serving.


Cucumber Salad :

2 Cucumber - Cut 1" long x 1cm thick without seeds
1/2 Carrot - cut into same size as cucumber
2 Fresh chilli - cut into 1/2 cm thick
Some pineapple - cut into triangle shape
Salt
Sugar

Season the cucumber and carrot with salt for 15 minutes. Squeeze the juice then add the sugar.
Season for 30 minutes. Taste and adjust the taste accordingly before serving.

Whipped Cream

Ingredients:

1 cup    Heavy whipping cream
1/3 cup Icing sugar
1 pinch Salt
1/2 tsp  Vanilla extract

Using wire whisk whip until soft peaks.

ButterCream - Strawberry Flavour

Ingredients:

500g     Butter
3 cup    Icing sugar - sifted
2 tsp     Vanilla extract
1 tbsp   Heavy cream
1/3 cup Strawberry jam

Mixed the butter and sifted icing sugar till creamy.
Add-in vanilla extract and heavy cream continue to mixed.
Add-in strawberry jam and mixed for 1 minute.

Bake Yam Cake

Cake base :
175g Butter
125g Castor sugar
2 eggs
200g Self raising flour - sifted
180ml Milk

Methods:
1) Beat butter and sugar till white and creamy.
2) Add egg 1 at a time. Beat till fluffy.
3) Finally, add the sifted flour alternate with milk but end with flour.
4) Stir-in gently till incorporate with a smooth light batter.
5) Pour into a 8" round  baking tin.
6) Bake at 175 degree celsius for 55 minutes or till cake spring
    back when lightly touched.
7) Remove from pan and allow to cool. Slice into 2 layers.

Fillings :
400g   Yam - Steam & mashed into puree
80g     Sugar - Coarse
40g     Butter
240ml Fresh milk
6 tbsp "Kara" Coconut milk

Methods:
1) Melt butter and sugar over medium heat till sugar dissolved.
2) Blend the sugar mixture, milk and yam puree in a blender.
3) Then cook with coconut milk over medium heat till almost dry.
     Leave to cool.

Cake assembly :
2 layers of cake
Yam fillings
400g Whipped cream
50g Almond flakes - roasted
Cake board / flat plate

1) Place 1 layer of cake onto cake board.
2) Spread 300g yam mixture on top of the cake evenly.
3) Spread 1 layer of whipped cream on top of the yam mixture.
4) Cover with another cake layer.
5) Stir the balance 100g yam mixture with 200g whipped cream.
6) Spread the yam whipped cream mixture over the cake evenly.
7) Chill in fridge overnight.
8) Spread a thin layer of whipped cream and decorate the cake with
    almond flakes at the side of the cake.

Cinnamon Apple Pie with Crumb Topping

For 2(two)  9" pie plate

Filling :
3 Green apples / 2 big  green apples
5 Red apples
(peel off the skin & cut into 1.5cm pieces)

3/4 cup Brown sugar
3tbsp Flour
2.5 tsp Ground cinnamon
1tsp Ground nutmeg
1tsp Salt
Bit of water

Cook all the ingredients until apple is tender. If it is a bit dry or sticky while cooking, add a bit of water.
Prepare this 1 day in advance.


Pie Crust :
300g Flour
1tbsp Sugar
1tsp Salt
150g Butter - chilled
7 tbsp Ice water

1) Mixed all the flour, sugar, salt in a bowl.
2) Rub-in butter with fingertips and combine with the flour mixture.
3) Slowly stir-in ice water until become a dough.
4) Divide dough into equal portion then wrap in plastic. Chill for 1 hour.
5) Roll out chilled pie dough in a round shape to fit 9" pie plate.
6) Oil the pie plate & place the rolled dough on it.
7) Press and shape it.
8) Pricked some holes using a fork at the pie base.

Crumb Topping:
250g Flour
1/2cup Brown sugar
2 1/2 tsp Ground cinnamon
1/2 tsp Ground nutmeg
190g Salted butter - cold & soft

Mixed all the ingredients well except the butter.
Then, add-in the butter until large , moist crumbs form.

Preheat Oven : 218 degree celsius

Bake : At the centre of the oven.
           218 degree celsius for 20 minutes.
           190 degree celsius for 35-40 minutes until crust is browned.
           If crumb topping becomes too dark, gently tent a sheet of aluminium foil.

Blueberries Cheese Tart

Pastries for 23 tart shells:

200g Salted butter - cold
150g Organic sugar / caster sugar
1tsp  Vanilla essence
2       Egg - "AA" size
400g Flour

Method:
1) Mix the butter and sugar till creamy.
2) Add vanilla essence and the egg one at a time till well combine.
3) Mix in flour evenly till become soft dough.
4) Weigh about 42g of each dough then press into tart mould.
5) Prick some holes at the tart base for air relief purposes while baking.
6) Bake for 20 minutes till golden brown @ 170 degree Celsius.
7) Make sure the tart shell is cold completely before use.



Fillings:

425g  Cream Cheese - room temperature
34g    Butter - melted
100g  Caster sugar
1tbsp Lemon juice
2        Eggs "A" size

200g  Blueberries jam

Method:
1) Mix the cream cheese, butter and sugar well and creamy.
2) Add lemon juice and egg one at a time till well combined.
3) Scooped 1/2 tsp of blueberries jam into tart shell.
4) Then fill in cheese mixture. (Not too full)
5) Touch up with a bit of blueberries jam for decoration.
6) Bake for 10 minutes@ 160 degree celsius.
7) Remove from oven immediately.
    Cool it at room temperature before keep into refrigerator.

Cost : RM1.90/tart