Saturday, October 8, 2011

Sliced Baked Potatoes


  • 4 medium potatoes (shaped long)
  • 1 tsp salt
  • 2 to 3 Tbsp melted butter or olive oil
  • 2 Tbsp dried herbs parsley, thyme, sage, rosemary (optional)
  • 2 Tbsp grated Cheddar cheese or parmesan cheese (optional)

Peel potatoes if the skin is tough, otherwise just scrub and rinse them.

Cut potatoes into thin slices but not all the way through. Use a handle of a wooden spoon to prevent knife from cutting all the way. Put potatoes in a baking dish. Sprinkle with salt and drizzle with olive oil. Sprinkle with herbs.

Bake potatoes in a 200 degree C, oven for about 50 minutes.

Remove from oven. Sprinkle with cheeses. Bake potatoes for another 10 minutes until lightly browned, cheeses are melted, and potatoes are soft inside. Check with a fork. Ready to serve.

Thursday, September 29, 2011

Simple Fruit Punch


  • 1/2 litre fresh orange juice
  • 1/2 litre pineapple juice
  • 1/4 litre lychee juice
  • 1 tablespoon white sugar
  • 1/4 litre grape juice made into ice cubes.
  • 2 cups fresh fruit (lychee, pineapple and grape)

1.Pour the grape juice into ice cube trays and freeze over night.
2. In punch bowl add the orange juice and the pineapple juice and the chopped fruit.
3.Just before serving add the grape juice ice cubes, sugar and pour in the lychee juice.

Using juice ice cubes instead of water ice cubes helps in preventing fruit punch being water down when ice cubes melt.

Baked Honey Chicken


  • 1 whole chicken, cut into pieces
  • 1/4 cup butter, melted
  • 1/2 cup honey
  • 1 tbsp soya sauce
  • 1 tsp salt
  • 1 tsp curry powder
  • 1 clove garlic, blended
  • 1 big onions, blended

Preheat oven at 180 degrees C. Place the chicken in a shallow baking pan. Combine all the ingredients and pour the mixture over. (coat well). Baked them 30 minutes , turning halfway through. Baked them skin side up for an additional 15-20 minutes or until nicely browned. Serve over white rice with steamed vegetables. Yummy !!

Blueberry Muffins


  • 300 g self-raising flour
  • 1 tsp baking powder
  • 50 g butter
  • 80 g caster sugar
  • 200 g blueberries
  • 2 eggs, lightly beaten
  • 225 ml fresh milk
  • 1 tsp vanilla essence

  1. Preheat oven to 200 C. Grease a standard 12 cup muffin tin or line the cups with paper muffin cases.
  2. Mix the flour and baking powder in a large bowl. Rub the butter into the flour mix until the mixture resembles fine breadcrumbs. Stir in the sugar and the blueberries into the mixture.
  3. In a separate bowl or jug, mix together the milk, eggs and vanilla essence. Pour the egg mixture all at once into the dry ingredients and mix briefly until just combined.
  4. Spoon the batter into the prepared muffin cups. Bake in the preheated oven for about 20 minutes or until golden (test with a skewer, when a skewer inserted into the centre comes out clean, the muffins are done).
  5. Allow to cool for 10 minutes, the turn out onto a wire rack. These are delicious both warm and cold.

Wednesday, September 28, 2011

Nasi Ayam


Sup Ayam(direbus)
  • 1 ekor ayam dipotong 12
  • 2 ulas bawang putih
  • 2 cm halia
  • 1 bungkus sup bunjut
  • 1 biji bawang besar, dihiris
  • 1 sudu besar perasa knor
  • sedikit garam
Untuk Sup
  • lebihan air rebusan ayam
  • 1 biji bawang besar kisar
  • 3 biji ubi kentang, dipotong 4
  • garam
  • daun sup dan daun bawang yang dihiris.

Untuk Perap Ayam
  • Ayam yang direbus
  • 1 sudu besar kicap manis
  • 1 sudu besar kicap masin
  • 1 sudu kecil lada sulah
  • 1 sudu kecil lada hitam
  • 1 sudu besar madu
Untuk Sos Kicap
  • lebihan air rebusan ayam
  • 1 sudu besar kicap manis
  • 1 sudu besar kicap masin
  • 1 sudu kecil lada sulah
  • 1 sudu kecil lada hitam
  • 1 sudu kecil madu

Untuk nasi
  • 5 cawan beras
  • 3 sudu besar butter
  • 1 cm halia, ditumbuk
  • 4 ulas bawang putih , ditumbuk
  • air rebusan ayam tadi secukupnya
  • sedikit garam.
Bahan sos cili
  • 5 biji cili merah
  • 5 ulas bawang putih
  • 1 sudu teh cuka, garam, gula
  • 1/2 cawan air


  1. Ayam dibersihkan dan direbus seperti ramuan sup ayam di atas sehingga ayam separuh empuk.
  2. Toskan ayam dan perap dengan bahan-bahan untuk perap selama 15 min. Bakar ayam dalam oven selama 20 min.
  3. Basuh beras dan toskan. Panaskan butter, tumis halia dan bawang putih hingga garing. masukkan beras, terbit bau, masukkan air rebusan ayam secukupnya dan garam. Masak seperti biasa.
  4. Untuk sos, kisarkan semua bahan diatas. Dimasak selama 5 min.
  5. Untuk sup, air rebusan ayam didihkan bersama ubi kentang, bawang besar, garam, daun bawang dan daun sup tadi.
  6. Sos kicap boleh di gunakan air dari ayam yang diperap tadi atau di buat semula seperti sos kicap di atas.

Monday, September 26, 2011

Smarties Ice Cream Cake

  • 2 cups heavy whipping cream
  • 1 can sweetened condensed milk
  • 1 tsp vanilla essence
  • 1 cup Smarties, crushed
  • 1 cup smarties, deco
  • 12 package Chocolate Kit Kat, deco

With an electric mixer, beat the whipping cream until thickened into soft peaks (do not over mix ). Add the sweetened condensed milk, vanilla essence and 1 cup crushed smarties and mix thoroughly combined. Pour it all into a plastic container or baking pan and freeze for at least 4 hours. Cover and freeze overnight is even better. Remove ice cream cake from pan and transfer to a large plate. Decorate side of cake with chocolate Kit Kat .Top with smarties. Enjoy !

Monday, September 19, 2011

Low-Fat Chocolate Mini Muffins


To be sifted

  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate soda
  • 1/2 teaspoon salt

  • 2 cups low fat milk
  • 1 cup melted butter
  • 2 cups brown sugar
  • 1 egg
  • 1 teaspoon vanilla essence

Get the steamer ready on medium heat. In a bowl, combine the first five ingredients. Stir in butter, brown sugar, milk, egg and vanilla just until moistened. Coat muffin cups with cooking spray; fill two-thirds full. Steamed 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack; dish with multicolored tiny sugar flower shapes or confectioners' sugar if desired.

Thursday, September 8, 2011

Banoffee Pie


For Toffee
  • 1 can sweetened condensed milk

For Crust
  • 12 Digestive biscuits, crushed
  • 75g butter, melted

For Topping and Essembly
  • 6 firm, ripe bananas, sliced
  • 1 1/2 cups whipped cream
  • 2 tbsp icing sugar
  • 2 tbsp bittersweet shredded chocolate

To make the Toffee :

Place the can of milk in a large pan and cover it completely with water. Bring the water to a boil and reduce heat to a simmer. Cook the can , turning every so often, and adding more water to cover when needed, for 3 hours. After 3 hours, turn off the heat, let the can of milk cool in the water. When the can is cool enough to touch, remove it from the pan.

Note : You can boil the cans for 4 hours if you would like a darker toffee, but it will be quite a bit thicker when you spread it in the pie dish.

To make the crust

Put the digestive biscuits in the plastic bag. Crushed the digestive biscuits with the rolling pin. Mix the biscuits with the melted butter and press in the pie dish. Let the crust cool in the refrigerator for at least 15 minutes. Spread the toffee on the bottom of the crust. Top with the sliced bananas.

Beat the heavy cream and icing sugar with an electric beater until stiff peaks form. Pipe some cream on top of each sliced bananas or spread over the bananas layer. Top with the shredded chocolate. Chill until ready to serve.

Sweet Potato Casserole


  • 2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
  • 3/4 cup brown sugar
  • 1/4 cup butter, softened
  • 1 teaspoon salt
  • 1/2 tin pineapples, cubes (optional)
    • 1/2 cup finely chopped pecans, divided
    • 2 cups marshmallows

  • Preheat oven to 180°C.
  • Place the sweet potatoes in a oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.
  • Place potatoes in a large bowl.
      • Mash sweet potato mixture with a potato masher.

    Add sugar , salt , butter , pineapples and pecans. Fold in 1/4 cup pecans. Scrape potato mixture into baking dish coated with butter. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 180°C for 25 minutes or until golden.

Wednesday, August 24, 2011

Banana Yogurt Smoothie


  • 1 medium banana
  • 1/2 cup low-fat plain yogurt
  • 1 to 2 teaspoons honey
  • 1 cup ice cubes
Add the banana, yogurt, honey, and ice cubes and blend until smooth and thick in covered blender. Serve immediately.

Chocolate Chips Conflakes Cookies


  • 200 g butter
  • 150g brown sugar
  • 2 eggs
  • 150g chocolate chips
  • 300g all-purpose flour
  • 60g cornflakes cereal (coarsely crushed)
  • 1 tsp vanilla essence
  • 30g corn flour

Beat butter and brown sugar till creamy. Stir in the lightly beaten eggs. Add vanilla essence. Fold in the flour mixture including corn flour and chocolate chips.Using an ice cream scoop, scoop out about 1 teaspoon of the cookie dough and roll it into the crushed cornflakes. Transfer them to a baking tray lined with parchment paper and bake for 15 minutes at 160 degree C or till golden brown.

Sunday, August 21, 2011

Banana Ice cream with Peanuts Brittle


  • 1 Banana
  • 2 cups of vanilla ice cream
  • 1/4 cup of salted peanuts
  • 1/2 cup of sugar
  1. Sit the ice cream out at room temperature for a few minutes to soften it.
  2. Add the sugar to a saucepan and put over medium low heat.
  3. While the saucepan is heating up, peel and mash the banana into a paste with a potato masher or similar utensil, make sure there are no lumps!
  4. Combine the banana paste well with the ice cream in a mixing bowl and put it back into the freezer.
  5. Line a flat tray with baking paper or greased with butter.
  6. Keep mixing the sugar in the saucepan with a wooden spoon, keep a close eye on it as it burns easily if you don’t keep stirring it!
  7. Once the sugar has completely dissolved into a thick brown toffee mix, let it come to a simmer for one minute.
  8. Add the peanuts to the sugar brittle and pour on to the baking paper in a thin and even streams. Not too thick otherwise you will break your teeth trying to eat it.

Friday, August 19, 2011

Chicken Salad

  • Chicken, cooked, skinless

  • 1/4 cup celery, chopped
  • 1 red capsicum, sliced
  • 1 green capsicum, sliced
  • 1/2 cucumber, cut into cube
  • salad
  • 2 tomatoes, cut into cube
  • 1 tablespoon lemon juice
  • 1 teaspoon black pepper
  • 1 onion , chopped
  • 1/8 teaspoon salt
  • 3 tablespoons mayonnaise, lowfat
  1. Bake chicken, sliced, and refrigerate.
  2. In large bowl, combine rest of ingredients, add chilled chicken and mix well.
  3. Chicken Salad is ready to serve.

Mee Bandung Muar

Bahan -bahan

  • 500 gram mee kuning
  • 10 tangkai cili kering
  • 5 ulas bawang putih
  • 5 ulas bawang merah
  • 2 ulas bawang besar
  • 50 gram udang kering, direndam dan ditumbuk halus
  • 100 gram udang biasa
  • 200 gram tulang lembu, direbus, air rebusan juga digunakan sebagai kuah
  • 100 gram sawi , dipotong
  • garam dan gula secukup rasa
  • minyak untuk menumis

  1. Kisar cili kering, bawang dan udang kering sehingga halus.
  2. Tumis bahan yang dikisar tadi sehingga naik bau .
  3. Masukkan tulang lembu beserta air rebusan. Biarkan sehingga mendidih.
  4. Kemudian masukkan sawi dan udang tadi.
  5. Tambahkan gula dan garam secukup rasa.
  6. Boleh ditambah dengan telur untuk setiap pinggan hidangan.
Hidangkan ketika masih panas dan elakkan masukkan mee kuning ke dalam kuah secara terus bagi mengelakkan mee tadi kembang. Selamat Mencuba !

Pulut Durian


  • 1/2 kg beras pulut
  • 1 Biji kelapa. diperah ambil santannya.
  • Garam secukup rasa
  • Gula
  • 1 biji durian

  1. Tanak atau kukus beras pulut (ikut suka).
  2. Basuh beras pulut. Masukkan garam dan air secukupnya.
  3. Paras air adalah lebih sedikit dari paras menutupi beras pulut.
  4. Tanak pulut atau kukus seperti biasa.
  5. Perah santan daripada sebiji kelapa tadi, tidak perlu terlalu pekat (gunakan air yang telah dimasak).
  6. Masukkan garam secukup rasa ke dalam santan tadi.
  7. Kupas durian dan ambil isinya.
  8. Setelah siap semuanya, masukkan pulut, durian, dan sedikit gula kedalam pinggan, kemudian curahkan santan tadi ke atasnya.
  9. Sedia untuk dimakan.

Tuesday, August 16, 2011

Sausage Bread Roll


  • 10 Sausages (beef or chicken)
  • 10 pieces Gardenia bread
  • 2 spring onion leaves, sliced
  • 1 tbsp mayonnaise
  • 1 red chilli, sliced
  • 10 sliced cheese
  • 2 cups bread crumbs
  • Oil for frying
  • 1 egg , beaten and add salt & pepper

1. Roll the bread thinly with the rolling pin , cut the edges of each pieces of bread.
2. Mix onion leaves, chilli and mayonnaise.
3. Spread the mixture to the bread.
4. Place one sliced cheese and sausage on the bread and roll.
5. Put a bit of egg at the end of the bread.
6. Dip the rolls in the egg and coat with bread crumbs.
7. Heat oil in a frying pan and fry till golden brown.
8. Remove from oil and onto a kitchen towel.
9. Ready to serve with chilli sauce. Yummy !!

Pineapple Salsa


  • 1 pineapple
  • 1 cucumber
  • 2 large shallots
  • 1 red capsicum or chilli
  • 1 lime
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 tbsp vinegar

Peel the pineapple and cut small pieces of the soft flesh. Rinse the cucumber, shallots, capsicum and cut it into small pieces like the pineapple. Clean of chilli seeds and chop it fine. Squeeze of lime , vinegar, sugar and salt. Mix all ingredients together and keep in the refrigerator for at least 1 hour and serve Pineapple Salsa while it’s fresh.

Egg Rendang

  • 6 eggs, boiled and de-shelled
  • 2 tsp Chilli paste
  • 4 shallot, blend
  • 1 inch ginger, blend
  • 2 garlic, blend
  • 2 lemongrass
  • 1 tsp turmeric powder
  • 3 pcs turmeric leaves, thinly sliced
  • 1 box coconut milk
  • 1 tbsp kerisik (fried coconut until brown and blend)
  • Salt to taste

1. In a pot, heat some oil on medium heat and deep-fry the eggs until brown. The outer skin would get a bit wrinkly. Keep turning them until all sides are brown and wrinkly. Set aside.

2. Heat oil in a different pot , add in the blend ingredients. Fry till fragrant.

3. Add in chilli paste, lemongrass and turmeric powder. Stir well.

4. Add in coconut milk, salt and mix well.

5. Stir continuously and let the rendang cook on medium heat until almost dried and add in kerisik, turmeric leaves and eggs.

Nasi Hujan Panas


  • 4 cawan beras basmati
  • 5 cawan air
  • 2 kiub ayam
  • 2 helai daun pandan
  • pewarna merah, kuning dan hijau
  • (Bahan Tumis)
  • 1/2 inci halia
  • 2 ulas bawang putih
  • 1 biji bawang besar
  • 2 sudu besar minyak masak
  • 1 sudu besar minyak sapi
  • 1 batang kulit kayu manis
  • 2 kuntum bunga lawang
  • 3 kuntum bunga cengkih
  • 3 biji buah pelaga
  • (Bahan Hias)
  • bawang goreng
  • kismis


  1. Cuci beras dan rendam selama 10 minit. Toskan.
  2. Hiris nipis-nipis halia dan mayang semua jenis bawang
  3. Panaskan minyak dan tumiskan semua bahan tumis sehingga bau wangi
  4. Masukkan beras dan gaul rata.
  5. Masukkan air, kiub ayam dan daun pandan.
  6. Masaklah nasi seperti biasa sehingga masak
  7. Bila nasi kering, letakkan 2-3 titik untuk setiap pewarna kuning, merah dan hijau ditempat yang berasingan. Bila dah masak, gembur-gemburkan nasi tu.
  8. Hiaslah dengan bawang goreng, gajus atau kismis jika suka

Monday, August 15, 2011

Sardine Cheese Bread

  • 6 pieces of bread, cut the edges
  • 1 small tin Sardine
  • 2 large onions, thinly sliced
  • 2 tbsp butter
  • 2 red chilli, sliced
  • 1 tbsp mayonnaise
  • 2 spring onion leaves, sliced
  • Salt and pepper to taste
  • Cheese
Preheat oven at 180 degrees C. Roll the bread flat with rolling pin and cut into 4 squares. Butter a muffin pan. Stuff the bread into the muffin pan so that it resembles a cup. Bake in oven on moderate temperature for about 5 minutes or lightly browned. Remove from oven and butter the inside of the bread. Mix sardine, onions, mayonnaise, salt and pepper to taste. Add some mixture sardine into each cup. Top the sardine with chilli, spring onion leaves and cheese. Re-bake them for another 10 minutes. Remove from muffin pan and ready to serve. ( The Sardine Cheese Bread is delicious to be served with chilli sauce and mayonnaise.)

Sunday, August 14, 2011

Apple Bread Pudding with Vanilla Sauce

  • 4 cups soft bread (cut triangle)
  • 1/4 cup raisins (optional)
  • 2 cups peeled and sliced apples
  • 1 cup brown sugar
  • 2 cups fresh milk
  • 1/4 cup butter
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla essence
  • 2 eggs, beaten
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 cup fresh milk
  • A pinch of salt
  • 1 tbsp cornflour
  • 1/2 cup butter
  • 1 teaspoon vanilla essence
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
  2. In a large bowl, combine bread, raisins, and apples. In a small saucepan over medium heat, combine brown sugar, milk, and butter. Cook and stir until butter is melted. Pour over bread mixture in bowl.
  3. In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread.
  4. Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.
  5. While pudding is baking, mix together sugar, brown sugar, salt, milk, cornflour and butter in a saucepan. Bring to a boil and continuously stir until the mixture thickens and then remove from heat, and stir in 1 teaspoon vanilla. Serve over bread pudding.

Monday, August 8, 2011

Coconut Cookies

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 2 eggs, separated white & yolk
  • 1/2 teaspoon vanilla essence
  • 1 1/3 cups flaked coconut
  1. Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.
  2. In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the white egg until light , fluffy and stif. Gradually blend in egg yolk, vanilla and the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto small cookies cup.
  3. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.

Nasi Briyani Gam

Bahan bahan

  • 2 cawan beras Basmati
  • 500 gm ayam , dipotong
  • 1/2 cawan yogurt
  • 1/2 cawan susu
  • 3 biji bawang, dikisar
  • 1 inci halia, dikisar
  • 5 ulas bawang putih, dikisar
  • 1/2 cawan tomato puri
  • 1 sudu kecil serbuk cili
  • 1 sudu kecil serbuk jintan
  • 2 sudu kecil serbuk masala
  • 300 gm serbuk buah pelaga
  • secubit saffron
  • 1 sudu kecil serbuk ketumbar
  • 1 sudu kecil serbuk kunyit
  • 2 sudu besar daun ketumbar
  • 7 sudu kecil minyak ghee
  • garam secukup rasa

1. Campurkan tomato puri, yogurt, pes halia, pes bawang putih, serbuk cili , serbuk kunyit, serbuk jintan, serbuk masala dan garam. Kacau sehingga sebati.

2. Perapkan ayam dengan bahan tadi dan ketepikan selama tiga ke empat jam.

3. Panaskan minyak di dalam kuali dan tumiskan bawang sehingga keemasan dan naik bau.

4. Masukkan ayam yang diperap tadi dan masak untuk 10 minit.

5. Tambahkan empat cawan air ke dalam beras. Kemudian campurkan saffron dan susu.

6. Campurkan serbuk buah pelaga dan ayam.

7. Masak nasi pada tekanan suhu tinggi dan kacau.

8. Hiaskan dengan daun ketumbar dan hidangkan.

( Enak di makan bersama dengan Acar, popperdom dan juga kari ayam . Sekiranya inginkan nasi briyani gam yang mudah di masak boleh di beli rempah briyani Shan)

Assam Laksa

Bahan bahan

  • 500gm laksa , direbus selama lebih kurang 30 minit
  • 1 biji timun, dihiris panjang2
  • 1/2 biji nenas, di potong panjang2
  • 2 tangkai daun selom, di hiris
  • 2 helai daun salad, di hiris halus
  • 8 biji cili padi, di hiris
  • 3 biji cili merah, di hiris
  • 5 biji telur rebus-potong 4 setiap satu
  • 4 biji limau kasturi-potong 2
  • 1 bawang besar dimayang

  • Bahan-bahan untuk kuah
  • 8 ekor ikan kembung (dibersihkan dan direbus)
  • 5 keping asam keping
  • 2 tangkai daun kesum
  • 2 bunga kantan , dipotong 4

  • Bahan kisar
  • 8-10 cili kering atau cili boh
  • 2.5cm belacan
  • 3 biji bawang besar
  • garam secukup rasa


  1. Ikan yg direbus, di tos airnya, dibuang tulangnya. Airnya disimpan untuk kuah nanti.
  2. Isi ikan dikisar.
  3. Masukkan isi ikan, air rebusan, bahan2 kisar yg lain, asam keping, daun kesum, dan bunga kantan. Biarkan mendidih.
  4. Masukkan garam secukup rasa. Dan boleh lah dihidangkan.

Thursday, August 4, 2011

Creamy Pasta Carbonara


Bechamel Sauce (White sauce)
  • 60g butter
  • 1/3 cup plain flour
  • 4 1/2 cups milk
  • 75g parmesan cheese, finely grated
  • 1/4 teaspoon salt
  • good pinch ground nutmeg (optional)
  • 1 can Pergo Carbonara Mushroom Sauce

  • 1 package Bow-Tie Pasta Farfalle
  • 2 large onions , chopped
  • 1 kg ground chicken or beef
  • 1 tbsp chicken stock granules
  • 1 tsp white pepper
  • 1 tsp black pepper
  • 1 can mushroom, sliced (optional)
  • 1 tbsp dried Parsley
  • Parmesan cheese
Bechamel Sauce :
Melt butter in a medium saucepan over medium-high heat until foaming. Add flour. Cook, stirring, for 1 to 2 minutes or until bubbling. Remove from heat. Slowly add milk, whisking constantly, until mixture is smooth. Return to heat. Cook, stirring with a wooden spoon, for 10 to 12 minutes or until sauce comes to the boil, thickens and coats the back of a wooden spoon. Add pergo carbonara mushroom sauce and stir to blend. Remove from heat. Stir in parmesan, salt and nutmeg.

In a pan, cook onions and minced chicken or beef until brown. Add mushroom, season to taste with chicken stock granules and pepper. Add to the bechamel sauce and stir.

Add pasta to a large amount of boiling salted water. Cook 10 to 15 minutes or until tender. Drain well.

Serve pasta, bechamel sauce with chicken, cheese and parsley. Serve immediately.

Fresh Fruits and Yogurt Salad


  • 2 cups low-fat yogurt
  • 2 tbsp honey
  • 1 tsp ground cinnamon (optional)
  • 1/2 cup Walnut, peanuts, almond, raisin
  • Assorted fresh fruit (such as apples, bananas, pineapples, cherries, grapes, oranges, kiwi and/or strawberries), cut into wedges or bite-size pieces.
Combine yogurt, honey and cinnamon in a bowl; stir to blend. Add assorted fresh fruits and stir again to blend. Add raisin and nuts on top and serve.

Wednesday, August 3, 2011

Fresh Pineapple Compote


  • 2 small pineapples
  • 1 can lychees in syrup
  • pistachio or peanuts, to decorate

Cut each pineapple lengthways into half, try to save the 'crown' at the top. Cut out the hard central cores and discard. Carefully work the knife underneath the pineapple flesh, to release it completely from the skin. Cut the flesh into bite sized cubes. Wrap the pineapple shells in cling film and set aside. Put the pineapples cubes in the bowl. Drain the lychees, pouring the syrup into a saucepan. Add the lychees to the pineapple and fold gently to mix. Boil the lychee syrup until reduced by half, then leave to cool. Cover the bowl with cling film and chill overnight, with the pineapple shells. To serve pour over the syrup and decorate with pistachio or peanuts. Serve chilled.

Tuesday, August 2, 2011

Cherry Caramel Custard


  • 500 ml ideal milk
  • 100 ml cream (optional)
  • 100 gm sugar
  • 2 egg yolks
  • 1 tsp vanilla essence
  • 50 gm cherry
Caramel Sauce
  • 1 cup of sugar
  • 2 tbsp water
  • 6 tbsp butter
  • 1/2 cup heavy whipping cream
To prepare the custard, put the milk, cream and sugar in a pan and bring to a boil. In the meantime whisk the egg yolks well. Allow the milk to cool down. Once warm, incorporate the milk to the eggs slowly mixing well. Add the vanilla extract and transfer to the mold. Place the custard bowl in a larger bowl of water and bake for 20 minutes till done. Leave to cool and refrigerate for 2 hours.

To prepare caramel sauce,
heat sugar and water on moderately high heat in a saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on. As soon as all of the sugar crystals have melted, immediately add the butter to the pan. Whisk until the butter has melted. Once the butter has melted, take the pan off the heat, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a container jar and let sit to cool to room temperature.

Place the custard mold on serving plate and pour caramel sauce on the custard and top with cherry. Serve cold.

Monday, August 1, 2011

Malaysian Butter Prawn

  • 1 lb prawns
  • 3 tablespoons butter
  • 1 teaspoon ground black pepper
  • 6 bird’s eye chilies (chopped)
  • 3 sprigs of curry leaves (use only the leaves)
  • 3 cloves garlic (finely chopped)
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 cup evaporated milk
  • 3 eggs york (lightly beaten)

Leave the prawn heads and shells on but chop off the eyes part. Slit down the back to remove the veins. Pat dry. Season prawns with salt and freshly ground black pepper. Set aside for 10-15 minutes. Heat 2 tablespoons butter and fry the prawns. Drain and set aside.

In a clean pan, heat 1 tablespoon butter. Add a pinch of salt to yolks, add to pan and stir briskly with a fork to form strands. Remove.

Melt the butter, add bird’s eye chilies, curry leaves, garlic, sugar, evaporated milk and salt and fry for 2 minutes or until fragrant. Add prawns. Cook over high heat for 1-2 minutes, stirring frequently. When it’s ready, put in a plate and top it with egg floss. Serve immediately.

Thursday, July 28, 2011

Fried Macaroni


  • 1 package macaroni, cooked as per instruction and drained
  • 400gm minced beef
  • 3 tbsp vegetable oil
  • 3 garlic and 2 shallots, thinly sliced
  • 4 tbsp water
  • 1 cup mix vegetables
  • 1/4 cup chilli paste
  • Salt and sugar to taste
  • Sprinkle shredded cheddar cheese
In a large pan, heat the oil and sauteed garlic and shallots until brown and add chilli paste, minced beef, water , salt and sugar to taste except macaroni. Stir well and taste. Lastly add macaroni and mix vege and stir occasionally. Sprinkle shredded cheddar cheese on top . Ready to serve.

Wednesday, July 27, 2011

Glazed Carrots


  • 4 large carrots
  • 3 tbsp brown sugar
  • 2 tbsp butter
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • pinch of ground cinnamon (optional)
  • parsley (optional)
Cut carrots into long thin strip. Set aside. Combine brown sugar, butter , lemon juice, salt and cinnamon in saucepan. Heat until the butter is melted. Stir to blend. Stir in carrots until coated. Cook until carrots are tender; 5 to 8 minutes, stirring once. Garnish with parsley.

Fried Banana Fritters


  • 1/2 cup self-raising flour
  • 1/4 cup corn flour
  • 1 tbsp rice flour
  • Pinch of salt
  • 180ml water
  • 1 tsp turmeric powder
  • 5-6 bananas, halved
  • Oil for deep-frying
  1. Combine the various flours, salt and turmeric powder in a mixing bowl. Pour in water and combine into a batter.
  2. Coat banana halves in batter and deep-fry in hot oil for three to four minutes or until crispy and golden brown.
  3. Remove and drain on paper towels.

Monday, July 25, 2011

Strawberry Cream Puff


Cream Puffs
  • 1 cup water
  • 1/2 cup butter
  • 1 cup all-purpose flour
  • 4 eggs
  • 1/4 tsp salt
  • 2 cups whipping cream
  • Strawberries , glazed with strawberry jam
  • 2 tbsp icing sugar
Preheat oven to 200 degrees C. Greased a cookie sheet.

For Filling :
Beat whipping cream until foamy; gradually add icing' sugar, beating until soft peaks form.

For Cream Puffs:
Place water and butter in a saucepan. Heat until boiling, about 3 minutes. Blend in flour and salt until smooth. Stir and cook over low heat until the mixture forms a stiff ball. Remove from heat and add eggs one at a time, beating well after each egg is added. Drop dough by tablespoonfuls onto prepared cookie sheet. For small puffs, bake for 25 minutes. Prick puff with sharp knife in several places to allow steam to escape. Let stand in the oven 5 minutes ; remove from oven to cool. Cut cooled puff in half. Spoon whipping cream into bottom half and top with strawberries. Replace top half. Arrange on platter. Sprinkle with icing sugar. Serve immediately.

Sunday, July 24, 2011

Roast Honey Chicken


  • 1 large chicken
  • 4 medium potatoes
  • 4 large onions
  • 1 tsp white pepper
  • 300gm mix vege
  • 2 medium carrots
  • 50 gm butter
  • 1 1/2 tbsp honey
  • 1 tsp salt
  • 1 tbsp thick black soy sauce
Wash chicken and dry with paper towel. Combine 30 gm butter, honey, white pepper, soy sauce and salt. Marinate chicken for at least half an hour. Scrub potatoes clean, prick skin with fork, halve onions, and dice the carrots. Spread butter on potatoes, onions and carrots . Sprinkle salt and pepper, bake for 5 to 10 minutes. Before roast a chicken , protect chicken wings and leg tips with foil. Place chicken on high rack at 200 degrees C for 35 minutes. Microwave mix vege with the remaining butter and serve hot with roast chicken.

Pringles Canapes with Tuna Salsa


  • 2 can tuna in water
  • 1 red onion, finely chopped
  • 1/4 cucumber, deseeded and finely chopped
  • 2 tomatoes, deseeded and finely chopped
  • 2 tbsp chopped parsley or coriander
  • 1 tsp finely chopped fresh red chilli
  • salt and ground black pepper
  • 1 can Pringles
Drain the tuna, flake the tuna with a fork. Mix together the red onion, cucumber, tomatoes, parsley or coriander and chilli. Stir in the tuna flakes, then season to taste with salt and pepper. Arrange the pringles chips on serving plates and place about 1 heaped teaspoon of the salsa mixture on top of each ome. Serve immediately.

Buttermilk Scones


  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tbsp caster sugar
  • Pinch of salt
  • 60g butter, chilled, chopped
  • 3/4 cup fresh milk or low-fat milk
  • 1 egg, stir for brushing
  • Strawberry jam and whipped cream, to serve

Preheat oven 200°C. Line a baking tray with baking paper. Position oven rack in the top half of oven. Sift flour, sugar and salt into a bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs. Make a well in centre of mixture. Add buttermilk. Using a flat-bladed knife, stir until a sticky dough forms. Turn out onto a lightly floured surface. Knead gently until just smooth. Using a lightly floured rolling pin, gently roll dough out until 2cm thick. Using a 6cm round cutter, cut out scones. Press leftover dough together. Repeat to make 12 scones. Place scones, just touching, on prepared tray. Brush with egg. Bake for 12 to 15 minutes or until golden . Serve with strawberry jam and whipped cream.

Sliced Chicken - Wrapped Pineapple


  • 1 can pineapple chunks
  • 2 tbsp soy sauce
  • 1/4 tsp ground ginger
  • dash garlic powder
  • 1 tsp black pepper
  • 6 slices chicken, each cut into thirds
Combined pineapple juice,soy sauce, ginger and garlic powder in small bowl. Add pineapples, let stand 1 to 2 hours. Drain, wrap a piece chicken around the pineapple chunk, secure with wooden pick. Sprinkle black pepper. Microwave at high (100%) until slices chicken is lightly browned, 5 to 9 minutes.

Friday, July 22, 2011

Chocolate Fondue


  • 250g good quality sweet chocolate
  • 1 cup low fat fresh milk / whipped cream
  • 1 tbsp crunchy peanut butter (optional)
Break chocolates into small cubes. Place milk, peanut butter and chocolate in a saucepan. Place on stove and heat at the Lowest heat possible. It will take less than two minute for the chocolate to melt. Stir the mixture till all the chocolates is melted. Pour the mixture into the fondue pot and place the fondue burner set on low fire. With fondue forks or skewers, dip the fruit dippers, cake cubes and marshmallows into the chocolate mixture. The chocolate mixture will hold up to 1 hour on low fire. If the mixture gets too thick , stir in the milk 1 tablespoon at a time. Serve with favourite fruits and marshmallows. Enjoy ~

Thursday, July 21, 2011

Sour Cream Pound Cake

  • 4 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups sugar
  • 1 cup butter, softened
  • 4 eggs
  • 1 tsp vanila
  • 2 cups sour cream
  • 1/2 cup castor sugar
  • 1/2 cup finely chop walnuts/almonds
  • 2 tbsp ground cinnamon

Mix flour, baking powder, baking soda and salt in medium bowl. Set aside. Beat 2 cups sugar and the butter until light and fluffy. Add eggs, 1 egg at a time, beating well after each. Mix in vanilla. Stir in flour mixture alternately with sour cream, beating after each addition until smooth. Set aside. Combine 1/2 cup castor sugar, the nuts and cinnamon. Pour half of batter into well greased pan; sprinkle with half of filling. Repeat with remaining batter and filling. Bake 180 degrees C for 45 minutes. If wooden pick inserted in center does not come out clean, let stand in oven a few minutes more to complete cooking. Cool 10 minutes, remove from pan. Cool completely on wire rack. Ready to serve.

Wednesday, July 20, 2011

Sausage Breakfast Casserole


  • 1 package sausage, sliced
  • 2 1/2 cups bread, cut into cubes
  • 1/4 cup butter
  • 2 cups shredded cheddar cheese
  • 5 eggs slightly beaten
  • 2 cups fresh milk
  • 1 tsp black pepper
  • 1 tsp salt
  • 1/4 tsp onion powder
  • 1 tsp white pepper to taste
  • Parsley, sprinkle
In a medium bowl, mix together eggs, salt, white pepper, onion powder, black pepper and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour evenly into a greased baking dish. Sprinkle butter and parsley over the top . Let sit for 10 minutes before putting in the oven. Preheat oven to 180 degrees C. Bake uncovered for about 45 to 60 minutes. Tent with foil if top begins to brown too quickly.