Sayur Lodeh (Lontong Gravy)

Ingredients:

50g dried anchovies/ ikan bilis (soak in water)*

50g dried shrimps  (soak in water)*

6 candlenuts (soak in water)*

1 teaspoon shrimp paste or belacan (optional)*

3 onions about 250g*

3 garlics*

1 tablespoon chilli paste

1 teaspoon turmeric powder

1 teaspoon cumin powder

1 teaspoon fennel powder

1 tablespoon coriander powder

1 lemongrass (crushed) 

25g galangal(crushed)

4 daun salam or bay leaves

1 medium size carrot (cut into stripes)

1 small size turnip (cut into stripes)

50g cabbage (cut into big pieces)

50g long beans (cut into 5cm length)

200ml Kara coconut milk

3 or 4 cups water

2 tablespoon vegetable oil

2 teaspoon salt

1/2 tablespoon sugar(optional)

4 small size bean curd cakes(deep-fried)

*ingredients need to be pounded or blended with 1 cup of water

Method:

• Heat oil in a pot till hot. 
• Stir-fry chilli paste, blended ingredients, turmeric powder,cumin powder,fennel powder and coriander powder. 
• Add in galangal and lemongrass.Cook till fragrant.  
• Pour in water and bring to boil over moderate heat.
•  Add in daun salam/bay leaves, carrot, long beans, turnip and cabbage. 
• Cook till vegetables are softened. 
• Add in deep-fried bean curd cakes, sugar and salt.
• Pour in coconut milk and stir for a while.
• Turn off the flame. 
• Arrange compressed rice cakes(lontong) on serving dish. Add sayur lodeh, sprinkle with serunding (spicy grated coconut). Top with halved egg.  Serve with sambal(chilli paste) for those who like it hot.

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Pineapple Tarts

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Steamed Fish In Tauchu Sauce

 Steamed Fish In Tauchu Sauce

Ingredients

1 red snapper (about 700g)
1 onion (100g)- sliced
1 or 2 tablespoon chilli paste
4 garlics- sliced
1 inch or 2.5cm ginger-sliced
1 tablespoon sweet soya sauce
1 tablespoon  tomato sauce
1 tablespoon vinegar or lemon juice
2 tablespoon tauchu (wash and mash coarsely)
sugar and salt to taste
1 tablespoon cooking oil

Chicken Sausage Bread Roll

Chicken Sausage 

Bread Roll

Ingredients:

• 6 slices of bread
• 6 chicken sausages
• 1 egg 
• Breadcrumbs (for coating)
• oil for frying

Methods:

1. Boil the Sausages in hot water.
2. When cooked, remove the sausages from the water.
3. Break the egg into a bowl and beat lightly.
4. Take a slice of bread, cut the edges and then place the sausage on the bread. 
5. Roll the bread. Repeat this method to the rest of the breads and sausages.
6. Heat oil for frying.
7. Dip bread roll into the egg and roll it on the breadcrumbs, before frying.
8. Fry the bread roll till golden brown.
9. Drain well.
10. Serve hot with chilli sauce .

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Sweet and Sour Fish

Sweet and Sour Fish

Sweet and Sour Fish

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Bittergourd in coconut Gravy

Bitter gourd

Bitter gourd in Coconut Gravy

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Meatball Spaghetti

• 

  Meatball Spaghetti

  Ingredients
  400g spaghetti
  2 teaspoon salt
  2 teaspoon olive oil / cooking oil
  2 litres water 
  Method
  Boil water in a pot.
  Add in spaghetti, salt and olive oil /cooking oil in the boiling water.
  Boil the spaghetti for 8 to 10 minutes.
  Drain away the water and put aside.
  
  
  Meatballs
  500g minced beef
  1 onion (50g) chopped finely
  2 cloves garlic chopped finely
  quarter cup fresh parsley (chopped)
  1 egg
  half cup breadcrumbs
  white pepper powder
  1 teaspoon salt
  oil for frying
  Method
  Put all the ingredients except the oil, in a bowl.
  Mix all the ingredients evenly and shape into balls.
  Heat oil in frying pan.
  Fry the meatballs until lightly brown.
  Remove the meatballs from the frying pan and put them aside.
  
  
  Spaghetti Sauce
  2 tablespoon olive oil
  2 tablespoon chilli paste
  2 cans tomato paste (1 can =170g)
  4 medium size onions (200g) chopped finely
  4 cloves garlic chopped finely
  4 fresh tomatoes (diced)
  1 bay leaf
  quarter cup fresh oregano/ dried oregano leaves (chopped)
  quarter cup fresh parsley leaves (chopped)
  half cup sugar (4 tablespoon)
  salt and black pepper powder to taste
  2 or 3 cups water
  half cup grated parmesan cheese (garnishing)
  Method
  Heat olive oil in a large saucepan.
  Saute  the onions and garlics until soft.
  Add in chilli paste,tomato paste,fresh tomatoes and bay leaf.Fry till fragrant.
  Then,add in water,sugar,salt. pepper,oregano,parsley and the fried meatballs into saucepan.
  Stir the  sauce evenly.
  Cover the saucepan,reduce the flame to low heat.Simmer for 30 minutes or until the sauce has thickened.
  
  
  Serving
  Serve spaghetti topped with meatballs in sauce and sprinkle with grated parmesan cheese.

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Beef Black Pepper

Beef Black Pepper 

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Spicy Grilled Fish

Spicy Grilled Fish 

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Roasted Black Pepper Chicken

Roasted Black Pepper Chicken   

Spring Roll

Spring Roll

Pizza

Pizza

Birthday Celebration

Doughnut

Doughnut

Simple Fruit Cupcakes

                                                            Fruit Cupcakes

Ingredients

• 100 g self raising flour
• 75 g butter
• 75 g brown sugar or Castor sugar
• 25 g currants
• 25 g almonds- roast & chop (optional)
• 50 g mixed peel
• 25 g glace cherries- sliced
• 2 eggs
• 2 tablespoon milk
• 1 tsp vanilla essence

Method

1. Sift the flour in a separate bowl.
2. Cream the butter and sugar until mixture is thick and creamy.
3. Beat eggs with the milk and add vanilla essence to the creamy mixture. Beat well.
4. Fold in the flour gently with a metal spoon and lastly add the dried fruits.
5. Scoop into cupcake cases or baking tin.
6. Bake in a preheated oven at 180 'C on the middle shelf- 15 to 20 minutes for small cakes, 40 minutes  for large cakes.
7. Place cupcakes on cooling rack to cool after baking.

TIPS:
~ You could also use mixed fruits too.

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Banana Balls ( Jemput-Jemput Pisang )

Banana Balls ( Jemput-Jemput Pisang )

Ingredients:

4 ripe bananas 

1  1/2 cup self raising flour

1/2 cup sugar

1 egg

salt 

oil for deep frying

Method:

Peel and mash the bananas with sugar.

Sift the flour and mix into the banana mixture.

Then add in the salt ( according to taste) and mix evenly.

Heat oil for deep-frying.

Drop the mixture, a spoonful at a time into the hot oil.

Fry until golden brown.

Drain well before serving.

Serve hot on a plate.

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Beehoon Noodles/ Fried Fish Soup

Beehoon Fried Fish Soup

Ingredients

Beehoon noodles(rice vermicelli)

400g beehoon 

Scald the beehoon noodles for 1-2 minutes in boiling water.Drain and put aside.

Fried Fish Fillet.

1 kg frozen dory fish fillet

Corn flour (coating)

1/2  level teaspoon salt

1/2  level tablespoon  sugar

white pepper

Method

Cut the fish fillet .

Marinate it with salt,sugar and pepper for 20-30 minutes.

Coat the fish fillet with corn flour.

Deep fry till golden brown.

Soup

1 thumbsize ginger(slice)

1 medium size onion  about 50gram(cut into 4)

2 pandan leaves/screwpine leaves(tie into a knot)

2 cubes chicken stock

2 stalk spring onions(cut into 3 cm)

white pepper

salt

sugar

2 tablespoon olive oil/cooking oil

4 litres water

Method

Heat olive oil in a pot.

Fry the ginger and onion until fragrant.

Pour in water and bring to boil.

Add in pandan leaves,chicken cubes,salt,sugar,white pepper and spring onions.
Allow soup to simmer for a while before removing from heat.


Sweet Chilli  Soya Sauce.
10 bird's eye chillies / 4 red chillies(finely slice)
2-4 tablespoon sweet soya sauce
2 tablespoon fresh small lime juice


Serving.
Put cooked beehoon noodles into individual serving bowls.
Pour soup over noodles.
Garnish with fried fish fillet,spring onion,tomatoes and crisp fried shallots.

Serve hot with sweet chilli soya sauce.

Beehoon Fried Fish Soup