Banana Yogurt Smoothie

Ingredients

• 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

Ingredients

• 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.

Banana Ice cream with Peanuts Brittle

Ingredients

• 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.

Chicken Salad

Ingredients

• 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

Bahan-bahan

• 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.

Sausage Bread Roll

Ingredients

• 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

Ingredients

• 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

Ingredients

• 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

Bahan-bahan

• 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

Cara-cara

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

Sardine Cheese Bread

Ingredients

• 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.)

Apple Bread Pudding with Vanilla Sauce

Ingredients

• PUDDING
• 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

• VANILLA SAUCE
• 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.

Coconut Cookies

Ingredients

• 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

Cara-cara

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.

Creamy Pasta Carbonara

Ingredients

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

Ingredients

• 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.

Fresh Pineapple Compote

Ingredients

• 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.

Cherry Caramel Custard

Ingredients

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.

Malaysian Butter Prawn

Ingredients

• 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.