Oatmeal raisin cookies by Irum Raza

Ingredients:

• 160g butter (3/4 cup)
• 150g white sugar (3/4 cup)
• 150g light brown sugar (3/4 cup)
• 2 eggs
• 1 tsp vanilla extract
• 150g plain flour (1 1/4 cups)
• 1 tsp baking soda
• 1/2 tsp ground nutmeg
• 250g oats (2 3/4 cups)
• 150g raisins (1 cup)

Method:
Start off by creaming together the butter, which needs to be at room temperature, with the sugar.
We are using both white and light brown sugar to give the cookies that nice pale brown shade.
You can just use one type of sugar if you prefer but the colour will alter slightly. Beat well until smooth.
Tip in the eggs and vanilla extract then again mix well to merge through.
This mixture will be quite wet so lets add in the dry ingredients, flour, bicarb of soda and nutmeg (I prefer this to cinnamon personally, but use what you prefer) mix this through until the mixture has thickened slightly, then gradually add in the porridge oats and the raisins in two batches. Once stirred through the cookie dough will be pretty thick but still easy to move.
Using teaspoons place small dollops onto a lined baking tray and bake at 180c or equivalent see cooking oven conversion chart for 10 mins or just going brown around the edges.
Allow to cool fully on a wire rack.

Enjoy!!

☘Durian Ondeh Ondeh Gula Melaka Cake☘ by Carol Lee

Gula Melaka Filling

• 135gm gula melaka - chopped into small pieces
• 75g water 
• 1/2 cup fresh coconut - fry in pan on very low fire until dry
• Pandan leaves - knotted

Steps

1. boil gula melaka, water and pandan leaves, simmer until it thickens and sugar is dissolved 
2. about 10 mins
3. use a siever to sieve the sugar solution and leave to cool
4. add in the desiccated coconut and mix well

Pandan Cake 

• 300g cake flour
• 1 1/2 tea spoon baking powder
• 1/4 tea spoon sodium bicarbonate
• A pinch of salt 
• 100g castor sugar
• 190g butter, room temp
• 3 tea spoon pure pandan juice extracted from blended fresh Pandan leaves 
• add 2 tea spoon Pandan paste if green color is not deep enough
• 3 eggs 
• 150ml fresh coconut milk

Steps

1. Sieve flour, baking powder and salt together and set aside
2. Preheat oven to 160C and line three 7" inch pan with parchment paper
3. Beat butter and sugar until light and fluffy
4. Add in eggs, one at a time, beating well after each addition
5. Fold in flour mixture alternating with coconut milk and Pandan juice and mix gently until batter is well incorporated.
6. Pour into cake pan and tap lightly on table top to remove air bubbles
7. Bake at 160c for 18 mins or until skewer comes out clean
8. Leave to cool before removing parchment paper
9. Spread the durian filling in between the layers and top up with gula Melaka filling 
10. Decorate with fresh coconut (steam the fresh coconut with a little salt for 5 mins.
11. Chill cake for 2 hours before serving

Durian filling

• 300gm fresh durian pulps
• 100gm - non dairy whipped cream

1. whisk the non - dairy whipped cream until firm (do not over whisk)
2. gently fold in durian pulp into the whipped cream until evenly mixed
3. chill in the fridge until ready to use

ENJOY!! HAPPY BAKING!! ☘☘

Please kindly link back, if you have try my Pandan Kaya Cake. Your link will be appreciate.

Pandan Kaya Cake - by Fiona Lau
Recipe adapted by my dear sister Patricia Na
Modified Recipe by Fiona Lau
 
For Sponge Cake Ingredients :

• 4 Eggs + 1 Egg Yolk
• 80gm Caster Sugar 
• 100g Blue Jacket Cake Flour  
• 70g cooking oil

1. Preheat oven to 160°C
2. Grease n line a 8" round pan. I line the bottom only.
3. Whisk eggs n sugar until stiff.
4. Fold in sifted flour. Then add in oil and mix well.
5. Pour into pan n bake for 35mins. 
6. Remove n cool cake completely before slicing into 3 equal portions. 

For Pandan Kaya Ingredients : 

• 500ml coconut milk
• 100ml UHT milk 
• 500ml pandan water (I use 1 pkt pandan leaves)
• 100gm Caster Sugar 
• 1/2 tsp Salt 
• 85gm Hoen Kwe Flour (Green Pea Flour )
• 1 Pkt Agar Agar Powder(White )

1. Mix Hoen Kwe flour n agar agar powder together.
2. Slowly add in Pandan Water n mix well.
3. Add in coconut milk, UHT milk, sugar, salt till well mixed.
4. Cook the mixture @ low heat until mixture turned slightly thick (like kaya)

** I use a hand whisk to do the above**


To Assemble the cake:
1. Wet a cake ring n a 9 " cake base. Alternatively you can use a 8" removable baking pan.
2. Pour in abt 2 ladle spoons of pandan mixture, spread the mixture. 

 
3. Place a pc of sponge cake on top.
4. Pour another 2 to 3 ladle spoons of mixture on top. Spread well n make sure the mixture flows down, covering the sides.


 
5. Repeat the same process.

 
6. Leave to set outside for 2hrs thereafter put into fridge for another 2 hrs before decorating as desired. 

Please kindly link back, if you have try my Kimchi. Your link will be appreciate.

Ingredients

• 1.5 - 2kg of Napa cabbage
• 1/3 cup of coarse sea salt
• 2 cups Cold water 
• 150g of radish, peeled and cut into 2inch matchsticks
• 150g of carrot,peeled and cut into 2 inch matchsticks

For Kimchi Paste

• 1x Pear
• 4 cloves garlic peeled and cut into small piece
• 2 big onion peeled and cut into small piece 
• One 1-inch piece of fresh ginger, peeled and cut into small piece
• 1/2 cup of fish sauce
• 1/2 cup of salted Cincalok
• 1 tablespoon of Anchovy Powder (Optional)
• 1 tablespoon of sugar
• 1 cups of red chili pepper flakes
• 2 tablespoon of Gochujang (Korea hot pepper paste)
• 3 Tbs. any preserve Jam

• 50g of chives, cut into 2 inch matchsticks
• 4 Tbsp. Toasted sesame seeds

Method:-
- Cut Napa Cabbage into bite size pieces and place in a large bowl. Sprinkle with the salt and set aside for about 40 mins to release water.


- Drain the Napa cabbage, and rinse with cold water to remove excess salt. 3 time
- Squeeze out the excess water, set aside
- In a blender, combine apple, pear, garlic, onion and ginger, preserve Jam  whirl until it smooth (Puree).
- Pour the puree into the big bowl and combine in the fish sauce, salted Cincalok , Anchovy Powder, sugar, Gochujang, and red chili pepper flakes, mix till become pasty.


- Next is combine in the radish, carrot and chives till until evenly combined.
- Spice mixture is ready to use.
- Combine the Napa cabbage and the spice mixture bit by bit till finish.


- Make sure the Napa cabbage are well combined and coated with spice mixture.


- keep refrigerator to continue fermentation or you can just eat immediate I prefer too cos is sweet and chruncy
- Yummylicious Kimchi is ready to serve.
- Well fermented Kimchi can keep for 2 month in refrigerator.

Chocolate Chip Cookies by Yvonne Rozario
Recipe source http://www.taste.com.au/recipes/10029/chocolate+chip+cookies

• 125g butter, at room temperature
• 200g (1 cup, firmly packed) soft brown sugar
• 2 eggs
• 300g (2 cups) plain flour
• 1 teaspoon baking powder
• 200g (1 cup) dark or milk Choc Bits

Steps

1. Preheat oven to 180°C.
2. Beat butter and brown sugar using electric beaters until well combined. Add the eggs and beat well after each addition.
3. Sift together plain flour and baking powder and mix into the butter mixture. Stir in Choc Bits.
4. Roll large spoonfuls of mixture into balls and place about 15cm apart on oven trays lined with non-stick baking paper. Flatten the balls to about 7cm in diameter and 5-8 mm thick.
5. Bake in the preheated oven for 20-25 minutes or until golden brown and cooked through. Remove from oven and cool on trays. Store in an airtight container.

Kuih Kosui - adapted from Travelling Foodies recipe

Ingredients

• 130g gula melaka
• 100ml water
• 2 pandan leaves - knotted
• 75g rice flour
• 35g tapioca flour
• 1 tsp alkali water (Kan Sui)
• 50g grated coconut
• 3 pandan leaves
• A pinch of salt

1. Melt gula Melaka with the water and pandan leaves and to it add enough water to make a total of 500ml liquid. Cool
2. Mix the flours together with the strained syrup till smooth and strain this mixture as well to remove any lumps
3. Steam the slightly oiled teacups
4. Pour batter into a saucepan and over very low fire stir until it coats the back of a wooden spoon.
5. Pour batter into tea cups or moulds until three-quarters full. Steam for about 15 min over very low heat until it changes to a darker colour. Remove and cool.
6. Place grated coconut n cut pandan leaves in a plate n steam for 10 mins
7. Remove the kuih from the cups when fully cool n serve with the grated coconut

Siew Pau Recipe

Water Dough

• 300g high protein flour 
• 100g shortening (Crisco brand) 
• 1 lime juice 
• 1tbsp sugar 
• 1tsp salt
• 7-9tbsp ice water 

Oil Dough

• 130g plain flour 
• 65g shortening 

Method

1. Rub A dough until elastic. Quickly rub B to form a big dough den divide into 16 -17 small ball n same as the water dough. 
2. Water dough wrap oil dough roll pastry like swiss roll for 2 times.
3. Wrap in fillings glazed pau with egg yolk n bake at 185"c for 30mins glaze again with sugar water n bake for another 5mins.

Hello and good evening everybody! I've a new recipe to share,after two trials I've come out with this recipe.I hope everyone will like it.
Condensed Milk Cheesecake....Cooked Dough Method.
Six inch cake pan

• 150g bread flour
• 2 g salt
• 10g sugar
• 3 g yeast
• 12 g butter
• 90g cold water

1. Mix all the ingredients together until a dough forms. 
2. Rest the dough at a warm place for 30 min.
3. Roll the dough into a ball & rest another 20 min.
4. Roll the dough flat & place in a pizza pan. 
5. Use a fork & poke holes & rest for another 25 min.
6. Put the pizza fillings. 
7. Bake at preheated oven 200d for 20-25 min.

Cooking AYAM PENYET Indonesian fried chicken with sambal balacan

Sambal Ayam Penyet ingredients:

• 1 Tbs palm sugar
• Basil leaves
• 2 pcs limes halved
• 1/2 pcs tomato
• 1/2 tsp balacan
• 1/2 tsp salt
• 1 pcs garlic
• 6 pcs red chilli
• 5 pcs red chilli padi
• 3 pcs shallot

BUTTERMILK SCONES

Ingredients:

• 430g Plain Flour
• 70g Fine Sugar
• 1 tsp Salt
• 2 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 170g Unsalted Butter
• 200ml Buttermilk*
• 1 Egg (to make eggwash) or 1 tbsp Cream for brushing

Soon Kueh - Lucinda Lau

• 190 gms rice flour
• 80gms tapioca flour
• 1 and a half cups water
• 1/4 tsp salt
• Oil for greasing the soon kueh

Method

1. Mix rice flour and tapioca flour with the salt. 
2. Pour in 1 cup of water and mix well.
3. Pour 1/2 cup of water into a pan and bring to a boil. 
4. Add in the flour mixture, stirring with a wooden spoon till the mixture thickens into a dough.
5. Transfer the dough onto a table top and knead the dough with 2 tbsps of oil until smooth.
6. Knead the dough thinly and cut out circles. 
7. Fill the circle with turnip filling. Brush the soon kueh with oil and steam for 10 - 12 mins. 

Filling: 1 kilo turnip/bangkwang (jicama)

• 50 gms dried prawns (soaked and drained)
• 1 tsp light soya sauce
• 1/2 tsp pepper
• 1/2 tsp minced garlic

Method

1. Shred the turnip finely and drained away the water.
2. Heat up 1 tsp of oil in a pan and fry the minced garlic, add in the dried prawns and fry for a min. 
3. Then add in the turnip and mix well with the dried prawns together with the soya sauce and pepper. 
4. Pour in 100 ml of water and cook till soft. 
5. Add salt and some sugar to taste. 
6. Cool before use.

While the man goes office to finish up some work, the woman attempts to make one of his favorite snacks. I hope it looks good one thing I can improve on is the wrapping, b'cos I was slow, four went into the tummy by the time I finished all

Kuih Ketayap (Crepe with sweet coconut filling)
(recipe source: by Sonia aka Nasi Lemak Lover)

Sweet coconut filling
400g grated coconut (from young coconut)
2tbsp brown sugar
150g palm sugar /gula Melaka, chopped
125ml water
2pcs pandan leaves (screwpines), knotted
4tbsp coarse white sugar
1/2tsp salt

Method
1. Mix brown sugar, palm sugar, pandan leaves and water in a pot, bring to boil until sugar melted.
2. Discard pandan leaves and set aside
3. In a clean wok, heat coarse sugar until melt (caramel effect).
4. Add in gula melaka mixture (no 1)
5. Add in grated coconut and salt
6. Stir fry until slightly dry and well combine. Set aside.

Crepe Batter
300g all purpose flour
2tbsp tapioca flour
650ml pandan water ( blend 650ml water + 20pcs pandan leaves)
1 egg, lightly beaten
1tbsp corn oil or cooking oil
1tbsp condensed sweet milk
1/2tsp salt
1tsp Homemade pandan paste, optional

Method
1. Mix flour, tapioca flour and salt in a mixing bowl.
2. Add corn oil,condensed sweet milk and pandan water together.
3. Add egg into flour mixture, slowly pour in the liquid mixture No 2, whisk till well combine.
4. Sift the batter and set aside for 1-2hours.

To prepare Kuih Ketayap

1. Heat up a shallow frying pan over a low flame and lightly grease with cooking oil. Pour a scoop of the batter in the center and swirl the pan to coat it and form a thin crepe.
2. Once the batter colour change and the edge of the batter turn dry, crepe is ready and remove it immediately. Fry just for one side only. Continue to fry till batter is finished and crepes can be stack on each other as it would not stick together.
3. Put a spoonful of the coconut filling on the crepe and roll it up like the spring roll.
4. Enjoy!!

• Glutinous rice 2 cups 
• Boneless chicken tight 2 pieces 
• Dried mushroom 6 pieces 
• Chinese sausage 1
• Hard boil egg 1 or 2 
• Garlic 2 cloves 
• Seasoning for chicken 
• Oyster sauce 2 tbsp 
• Soya sauce 1tbsp 
• White pepper 1/2 tsb
• Five spice powder 1/2 tsb
• Sugar 1tsb pinch of salt
• sesame oil 2 tsp

1. Wash rice n soak in hot water for 1/2 hour n soak mushroom till soft 
2. Cut mushrooms chicken n sausage into small pieces n eggs cut into 4-6 slice
3. Marinate chicken with all seasoning ingredients for at least 20 mins except sausage n eggs.
4. Chop garlic get ready fry pan put 2 tbsp oil fry garlic till fragrance follow by drain rice fry for 3 min 
5. Place chicken sausage egg mushrooms on small aluminium container at the base than rice press lightly bring to boiling water to steam for 10mins enjoy 

This recipe can make 6