50 grams of ghee

70 grams softened butter

150 grams castor sugar
300 grams plain flour
1 tsp sodium bicarbonate or baking soda
100 grams ground almonds (it can be bought from the shops, the texture is like rough
flour)
Vanila essence – 1 tsp
Cherries, cut into tiny pieces for decoration
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Method :
1) Beat the butter, ghee and sugar till sugar for a while.
2) Add ground almond, baking soda and flour.
3) Using your hand, knead the dough into a ball. You should be able to get a smooth ball.
Roll the dough into tiny marble size balls. If you can’t do it, add a bit more butter or ghee.
4) Gently, roll all the dough, place on parchment paper. Place a tiny piece of cherry as
decoration. Allow some space in between because the cookies expand when baked. and
bake at 170 deg for 25 minutes. Watch the cookies carefully so that it doesn’t burn to
brown. You want a pale yellow cookies, not golden brown.

Ayam Masak Merah Istimewa

Bahan-Bahan:

1 ekor ayam 10 ulas bawang merah atau 4 labu

Sedikit lengkuas bawang besar
5 ulas bawang putih 1 sm halia
Sedikit asam jawa ½ tin tomato puri
Garam dan gula secukup rasa 2 camca kecil jintan manis, digiling
3 batang serai 2 camca kecil jintan putih, digiling
Sedikit cili kering

Cara:

Ingredients
1 chicken; cut into 12 or 16 pieces
Salt and pepper to taste
2 teaspoons turmeric powder or 3cm fresh turmeric, pounded with some salt
Cooking oil for deep frying
2 big onions; cut into rings
Coriander leaves for garnishing
8 shallots
6 cloves garlic
3cm ginger root
5 dried chillies; soaked in hot water
3 tablespoons tomato puree
1/2 cup tomato ketchup
1 tablespoon sugar
1/2 cup water
3 tablespoons cooking oil
Method
Marinate the chicken with salt and turmeric and let sit for at least half-an-hour.
Deep fry the chicken. When almost cooked, dish up and drain.
Meanwhile, blend the shallots, garlic, ginger and dried chillies with a little water.
Heat cooking oil in the wok and sauté the blended ingredients for about three
minutes until it is aromatic.
Add the tomato puree, tomato ketchup and sugar, and stir until the sugar has
dissolved. Add the chicken and about 1/2 cup of water. Let the dish simmer until the
chicken is thoroughly cooked and oil surfaces. Dish up and serve.
.
CORNFLAKE COOKIES
INGREDIENTS:
200 g butter
150g sugar
2 eggs
300g all-purpose flour
60g bran or any cereal (coarsely crushed)
1 tsp vanilla essence
30g corn flour/corn starch
METHOD:
Beat butter and sugar till pale and creamy. Add vanilla essence. Stir in the lightly
beaten eggs. Fold in the flour mixture including corn flour. (Mixture must not stick
to our hands when touched.) 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 25 minutes at 350 degree F or
till golden brown.

Chocolate Cake with Chocolate Icing

Ingredients
2 medium eggs
1½ cups sugar
1½ tsp vanilla extract
1½ tsp baking powder
¼ salt
4 tbsp cocoa powder (non sweetened)
¾ cup of milk (175 ml)
113g butter (melted)
¾ cup flour
Chocolate Icing
1½ cups icing sugar
2 tbsp cocoa powder
1 tsp butter (softened)
2 or 3 squares dark chocolate (made for dessert)
¼ cup hot water

Directions
Preheat the oven at 175°C (350°C - gas mark 4) and butter a round 20 cm diameter
cake pan.
In a big bowl, beat the eggs and sugar together until it is light and fluffy.
Stir in the vanilla extract and salt.
Add in the cocoa slowly.
Then the milk and butter.
Stir in the flour.
Pour the batter into the cake pan and bake in the oven for about 40 - 45 minutes.
When inserted into the cake, the toothpick should not come out completely clean.
The cake is supposed to be a bit moist.
Let the cake cool for about 10 minutes before turning it out on the wire rack to cool
completely.
Pour or spread the cooled chocolate icing on the cake and decorate it as the way
you wanted it. Refrigerate it for a while so that the icing gets set nicely.
Chocolate Icing
Sift the icing sugar, cocoa powder and the dark chocolate pieces into a bowl.
Add butter and hot water and beat with a wooden spoon until smooth.
If the chocolate pieces do not melt, microwave them for a few seconds.
Let it cool to the consistency you want and then spread it on the cake.

Thai Style Belachan Fried Rice

Ingredients

Ingredients
5 chilli padies
4 cloves garlic
5 shallots
4 tablespoons QBB
handful of sweet basil leaves
2 tablespoons shrimp paste mixed with 2 tablespoons water
1 kg cooked rice, cooled and preferably chilled
5-6 tablespoons fish sauce
Directionstions
Chop the chillies, garlic and shallots coarsely.
Heat QBB and fry the basil leaves till aromatic and crisp. Discard the leaves.
Add in the chopped ingredients and shrimp paste and saute till aromatic.
Add in the rice and the fish sauce and stir fry over high heat till the rice is well
mixed. Serve with the following:
2 eggs, beaten and fried into an omelette
3 tablespoons chopped spring onions
1 tablespoon fried onions
100 g diced peeled, unripe mangoes

Butter prawns (Nai yow ha)

medium green prawns

500 gm
For frying: vegetable oil
2 egg yolks, lightly beaten
90 gm butter, coarsely chopped
50 curry leaves
5-12 small red chillies, coarsely chopped
1 clove garlic, finely chopped
½ tsp light soy sauce
30 gm desiccated coconut, toasted
2-3 tsp white sugar, to taste
1 Season prawns with sea salt and freshly ground black pepper. Set aside for 10-15 minutes.
2 Heat 5cm of oil in a wok over medium-high heat, add prawns and fry, in batches, for 2 minutes or until
just cooked. Remove and drain on absorbent paper.
3 In a clean wok heat 1 tbsp vegetable oil. Add a pinch of salt to yolks, add to wok and stir briskly with a
fork to form strands. Remove.
4 Melt butter in wok over medium-high heat and fry curry leaves for 10 seconds, then add chilli and garlic,
fry for 1 minute or until fragrant. Add prawns, soy sauce and coconut, cook for 1 minute, stirring
frequently. Add egg and sugar and toss. Season and serve immediately.