Moist Carrot Cake

Ingredient

2 cups all purpose flour
2 tsp. bicarbonate soda
2 tsp. baking powder
1/2 tsp. salt
2 tsp. ground cinnamon
1/2 tsp. nutmeg
4 eggs
1 1/4 cups olive oil
1 cup castor sugar
1 cup brown sugar
2 tsp. vanilla
3 cups grated carrots
1 cup chopped nuts (pecans or walnuts)

Cream Cheese Frosting:

250gm cream cheese, softened
1/2 cup butter, softened
2 cups icing sugar
1 teaspoon vanilla extract

DIRECTIONS

Preheat oven to 325°F. Prepare cake pan and lining with parchment or wax paper. Mix together in a bowl together flour, bicarbonate soda, baking powder, salt, cinnamon and nutmeg.
In a bigger bowl, whisk together eggs,olive oil, sugars, and vanilla for about minute or so. Add the dry ingredients to the wet mixture and mix for about 2 minutes more. Add the grated carrots. Then add nuts if desired. Pour batter in prepared cake pans and bake for approx. 35 to 40 minutes. Test for doneness by inserting a skewer, it should be dry when taken out. Cool then fill and frost with cream cheese frosting. Garnish with more nuts.

To make the cream cheese frosting: a bowl beat together cream cheese and butter until creamy. Add in icing sugar and beat for a minute. Add vanilla. Scrape down the sides of the bowl and beat for another minute.

FISH AND CHIPS

Ingredients

6 fish dory (frozen and thawed)
1 1/4 cups all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1 teaspoon turmeric powder
1 teaspoon salt & pepper (plus seasoning of your choice,secukup rasa, etc)
1 1/2 cup water
1 teaspoon dill (optional)
oil (for frying)

Directions

Mix together 1 cup flour, 1/4 cup cornstarch, baking powder ,salt & pepper in a bowl. Stir and add enough water to make a batter about the consistency of thin pancake batter. You don't want it too thick, just thick enough to nicely coat a spoon. Season the batter to taste if desired with seasoning of your choice. I suggest "secukup rasa" seasoning and set aside.In another bowl, mix together remaining 1/4 cup flour and 1/4 cup cornstarch.Heat oil in a deep pan .
Dredge the fish in the dry flour/cornstarch mixture. Shake off any excess.This allows the batter to stick to the fish.
Dip dredged fish into batter allowing any excess to drip off before carefully adding the fish to the hot oil.
Cook the fish one or two pieces at a time until golden brown.Drain on paper towels. Sprinkle dill on top.
Serve while hot with mix vege, fries, mayonnaise and chill sauce.

Blooming Onion And Dipping Sauce

Ingredients

Blooming Onion:

1 egg
1 cup milk
1 cup all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons cayenne pepper
1 teaspoon paprika
1/2 teaspoon ground black pepper
1/3 teaspoon dried oregano
1/8 teaspoon dried thyme
1/8 teaspoon ground cumin
1 large sweet onion
3/4 cup vegetable oil for frying

Dipping Sauce:

1/2 cup mayonnaise
1 tablespoon chilli sauce
1/3 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 pinch ground black pepper
1/3 teaspoon cayenne pepper

Directions

To make sauce: In a medium bowl, combine mayonnaise, chilly sauce,1/3 teaspoon paprika, 1/4 teaspoon salt, 1/8 teaspoon oregano, a dash ground black pepper and cayenne pepper; mix well. Keep sauce covered in refrigerator until needed.
To make the batter: In a medium bowl, beat egg and add milk. In a separate bowl, combine flour, salt, cayenne pepper, paprika, ground black pepper, oregano, thyme and cumin; mix.
To slice onion: slice 1 inch off of the top and bottom of the onion and remove the papery skin. Use a thin knife to cut a 1 inch diameter core out of the middle of the onion. Now use a very sharp, large knife to slice the onion several times down the center to create 'petals': First slice through the center of the onion to about three-fourths of the way down. Turn the onion 90 degrees and slice it again in an X across the first slice. Keep slicing the sections in half, very carefully until the onion has been cut 16 times. Do not cut down to the bottom of the onion. (The last 8 slices will be difficult, be careful).
Spread the 'petals' of the onion apart. To help keep them separate you could plunge the onion into boiling water for 1 minute and then into cold water.
Dip the onion into the milk mixture and then coat it liberally with the flour mixture. Again separate the petals and sprinkle the dry coating between them. Once you're sure the onion is well-coated, dip it back into the wet mixture and into the dry coating again. This double-dipping ensures you have a well-coated onion because some of the coating will wash off when you fry the onion.
Heat oil in a deep fryer or deep pot to 350 degrees F (175 degrees C). Make sure you use enough oil to completely cover the onion when it fries.
Fry the onion right side up in the oil for 10 minutes or until it turns brown. When the onion has browned, remove it from the oil and let it drain on a rack or paper towels. Open the onion wider from the center so that you can put a small dish of the dipping sauce in the center or just put at the side.

Cajun Chicken And Blooming Onion With Mango Salsa

Ingredients

4 single chicken leg quarters, skin on
2 tablespoons vegetable oil
2 teaspoons salt
1 teaspoon cajun spice
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon ground black pepper

Mango Salsa

1 ripe mango
1 avocado, halved, stone removed, peeled, finely chopped
1 red capsicum, halved, finely chopped
1/2 red onion, finely chopped
1 tablespoon fresh lime juice
1 tablespoon finely shredded fresh mint
Salt & sugar to taste

Method

Combine oil, salt, garlic and onion powders, oregano, thyme, cajun, paprika, cayenne and black pepper in a large bowl. Add chicken and turn to coat.Preheat the oven to 200 degree Celsius, lay the chicken on a grill and a grill plate below to catch the oil. Keep the left over used marinade. Roast the chicken for 20 minutes, “drip” generously the left over marinade over the chicken thighs by using a spoon, continue to roast for another 20 minutes until the thigh is fully cooked. Transfer to a plate. Cover loosely with foil and set aside.
Meanwhile, to make salsa, cut mango cheeks close to seed and peel away skin. Finely chop. Combine in a bowl with avocado, capsicum, onion, lime juice and mint. Season with salt and sugar. Serve chicken with salsa and blooming onion.

Beef And Bow Ties Pasta

Ingredients

1 1/2 cups bow-tie pasta (farfalle)
1/2 cup mixed vegetables
1 pound minced beef
3 cloves garlic, minced
2 cups chopped fresh tomatoes
3/4 teaspoon salt
1 teaspoon cajun spice
1 teaspoon white pepper
1 red chilli, chopped
1/4 teaspoon black pepper
2 tablespoons chopped fresh basil
3 tablespoons grated Parmesan cheese

Directions

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow-tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
In a large skillet over medium heat, cook the minced beef until browned and crumbly, about 10 minutes; drain off excess fat. Stir in garlic and cook for 5 minutes, stirring frequently. Stir in tomatoes, cajun, salt and pepper. Cook, stirring occasionally, until tomatoes are soft, about 5 minutes. Place the bow-tie pasta into a large serving dish, and pour the minced beef mixture over the pasta. Sprinkle on the chopped basil. Toss lightly to combine, and sprinkle with red chillies and Parmesan cheese before serving.

Mustard, Honey, Lemon And Rosemary Roast Chicken.

Ingredients

1/3 cup Dijon Mustard
1/4 cup olive oil
1/4 honey
1/4 cup rosemary leaves, roughly chopped
1/4 cup flat-leaf parsley leaves, roughly chopped
1 garlic clove, peeled, sliced
1 lemon, rind finely grated, juiced
Salt and pepper
Chicken pieces (drumsticks, thigh or breast on bone), skin on

Directions

Combine mustard, oil, honey,rosemary, parsley, garlic, lemon rind and 1/3 cup lemon juice in a small food processor. Process until well combined. Pour into a large ceramic dish. Season with salt and pepper. Add chicken pieces and turn to coat. Cover and refrigerate overnight.
Preheat oven to 190°C. Place chicken pieces on a roasting rack. Spoon over remaining marinade. Roast for 50 minutes or until golden and cooked through. Place on a platter. Serve warm with a simple salad or rice.

Spaghetti Creamy Butter Prawn

This recipe works well with crab too.

1 package spaghetti
Bring a large pot of water to a boil. Add 2 tablespoons of salt and the spaghetti and cook according to the directions on the package.

Marinade Prawns
1 tsp salt
1/2 tbsp sugar
2 tsp curry powder
1 tbsp flour
1 egg

Ingredeints

2 tbsp butter
1 red chilli (chopped)
4 chili padi (chopped)
1 stalks curry leaves
230ml evaporated milk (vary this amount depending on how thick you want the sauce to be)
pinch of knorr chicken powder
salt and pepper

Directions

Marinade the prawn for one hour.
Brown the prawn in a nonstick pan and put aside.
Heat wok with butter, Fry chillies and curry leaves till fragrant.Pour in evaporated milk and bring to boil. Add in knorr chicken powder, salt and sugar to taste.
Add prawn and cook for a while.The flour added to the prawn will thicken the sauce. If it's too spicy,just add in more sugar. Serve over spaghethi.Yummylicious !!