Mee Pok

1 packet of mee pok, scalded (I used yee mee instead)
1 tbsp ground chilli
1 tbsp ground shallots
1 tsp ground garlic
4 dessertspoons light soya sauce
2 dessertspoons dark soya sauce
1 dessertspoons sesame oil, optional
1 tsp white pepper
salt to taste
oil for frying

Garnishing:
prawns
fish cake, sliced
chye sim
carrots, sliced

1. Heat oil and fry ground chilli, shallots and garlic until fragrant. Add in meat (if using) until it turns tender.
2. Add in light and dark soya sauce, sesame oil, pepper and salt. Add in all of the garnishing and mix well.
3. Add in noodles and stir well.

Arabic Bread (Roti Arab)

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300ml warm water, or as needed
2 tsp yeast
2 tbsp castor sugar
500g plain flour, sifted
2 tbsp butter
2 tbsp vegetable oil
1 tsp salt

1. Mix yeast and sugar with some of the water. Leave it aside.
2. Once the yeast mixture turns frothy, mix all of the ingredients and knead. Cover dough and let it rest for 2 hours.
3. Knead dough and divide dough into 18 parts. Roll each part into a round dough that is 1/2 cm thick. Heat oil and fry the dough. Let it rise first before turning it over.

Sweet Pineapple Curry (Pajeri Nenas)

1 small fresh pineapple
1 tbsp chilli powder
1 tbsp ground coriander (ketumbar)
1 tsp ground cumin (jintan putih)
1 tsp ground fennel (jintan manis)
3 tbsp oil
1 cinnamon (kayu manis)
1 star anise (bunga lawang)
4 cloves (bunga cengkih)
2 cardomoms (buah pelaga)
4 shallots, finely sliced
3 cloves garlic, finely sliced
50ml thick coconut milk
125ml (1/2 cup) water
1/2 tsp salt
1 tbsp sugar
1 red chilli, split lengthwise

1. Combine chilli powder, ground coriander, ground cumin and ground fennel with some water to make it a paste.
2. Heat oil, fry the whole spices, followed by shallots and garlic. Then add in the paste.
3. Add in coconut milk and cook for a minute. Add in pineapples and covered it well. Cook for a few minutes before adding in water, salt and sugar. Simmer for 5-7 minutes and add in chilli. When pineapple is tender, take the pan off the heat.

Fruit Pickles (Acar Buah-Buahan)

250g dried apricot
250g dried mangoes
250g dried chinese dates, deseeded
250g dates, deseeded
250g lime pickle (limau nipis)
250g honey garlic pickle
250g prune, deseeded

Seasoning:
125g chilli powder
1 dessertspoon fennel powder (serbuk jintan manis)
1 dessertspoon turmeric powder
1 1/4 dessertspoon coriander powder (serbuk ketumbar)
375g castor sugar
375g chilli sauce
1/2 bottle vinegar
80ml water
125g garlic, minced
125g ginger, minced
250ml corn oil

1. Fry garlic and ginger. Add fennel, turmeric and chilli powder. Mix for a while then add sugar, vinegar and water. Blend well. Add chilli sauce and let it simmer for 30 minutes.
2. Add in the mix fruits and let it cooked for 15 minutes. Let it totally cool before storing it in the fridge.

Lime Pickle

Source



1/4 cup vinegar
10 large limes
2 cups of water
75g salt
150g sugar

1. Pierce the limes using a fork.
2. Mix vinegar, salt and sugar, heat on a stove while stirring.
3. When mixture begins to boil, add the limes (including any juice left behind). Continue to heat, turning the limes from time to time. Heat until the lime rinds discolour and shrink.
4. Remove from heat and let it cool for awhile.
5. Pour the mix into a preserve jar (fill it to the top), close lid tightly and leave it in a cupboard for about six months.

Fried Chicken With Spices

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5 chicken parts, your choice
1 cube Maggi Chicken granules
1 tsp turmeric powder
1 tsp fennel powder (serbuk jintan manis)
1 tsp ground cumin (jintan putih)
oil for frying

1. Mix all of the ingredients (except for oil). Leave it in the fridge for at least 30 minutes.
2. Fry until golden brown.

Thousand Layered Cake (Kek Lapis)

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20 egg yolks
4 egg whites
500g salted butter
3 tbsp condensed milk
300g sugar
200g plain flour, sifted
2 tsp ground mixed spices
2 tsp vanilla essence
3 tbsp apple/white grape juice

1. Pre-heat your oven, selecting the grill function.
2. Beat egg whites with some of the sugar until it form firm peaks.
3. Beat yolks with sugar until double the size.
4. Cream butter with condensed milk. Add in vanilla, juice, spices and egg yolk mixture. Mix them well.
5. Fold in flour alternately with meringue.
6. Spread a thin layer of batter, about 5 dessertspoons onto the parchment paper.
7. Grill for 7 minutes on the lowest rack in your oven or until lightly golden brown.
8. Remove cake pan from oven and press the baked layer down lightly with the back of a large spoon. Prick all over the layer of cake with a toothpick or a fork.
9. Repeat steps 6 to 8 for each layer.
10. For the last layer, turn the oven down to 180 degrees C and bake on middle rung for 15 minutes or until golden brown.
11. Remove from oven and run a paring knife along the edges of the cake pan. Remove the cake from pan and let it cool.

Biscuit King!

I went to this place called Biscuit King. In this place, you can find biscuits that you used to eat when you were little like chocolate waffle sticks, snowy butter shortcake, egg biscuit, ABC biscuit, button biscuit and many more. For me, it's really far from my house. I'm living somewhere in the central of Singapore and it takes like almost an hour for me to reach there. I don't know, but it's certainly worth it. And the owners are so friendly. But the next time, I'll rather have them deliver it to me. But if you want to go there, you can find out more from their website.

And remember round coffee sweets and win pops?

Chocolate Cream Puffs

Source

Cream Puffs


90g butter
200ml water
1/4 tsp salt
120g all-purpose flour, sifted
4 eggs

1. Preheat oven to 200 degrees C.
2. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet. Spray some water on the puff.
3. Bake for 15 minutes in the preheated oven, reduce the heat to 180 degree C and continue baking for another 25 minutes.

Chocolate Whipped Cream


1 cup heavy whipping cream
1/2 tsp pure vanilla extract
2 tbsp confectionery sugar
2 tbsp cocoa powder

1. For whipped cream, in a large mixing bowl combine all of the ingredients, cover and chill the bowl and beaters in the refrigerator for at least one hour. When chilled, beat the mixture until stiff peaks form. Split puffs and remove soft dough. Add filling; replace tops.

Green Bean Cake (Koleh-Koleh)

230g palm sugar
75g castor sugar
170ml water
6 screwpine leaves
230g grean bean flour
910ml coconut milk
1 tsp salt

Oil residue: (Tahi Minyak)
6 cups coconut milk, cook until it forms oil and residue
3 screwpine leaves
a pinch of salt

1. Heat sugar with water in a pot until sugar dissolves.
2. Add in flour little by little to the coconut milk. Stir until there are no lumps of flour. Add in sugar syrup and cook mixture for about 20 minutes. Stir continuously.
3. Pour it into a greased pan and let it cool. Once firm and set, sprinkle the coconut oil residue on top of the cake.

Indonesian Meatballs Noodles (Mee Bakso)

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400g rice noodles
bean sprouts
Cabbage, sliced thinly

Meatballs:
400g minced meat
1 tbsp ground shallot
1/2 tsp ground garlic
1 egg
1 tsp corn flour
1/2 tsp salt
1/2 tsp white pepper

Gravy:
2 tbsp ground onion
1 tsp ground garlic
1/2 inch ground ginger
1 tsp ground white peppercorns
1 lemongrass (serai)
1 tbsp chicken/meat stock
1/2 tsp white pepper
1 tsp salt
3 cups of water, or as needed

1. For the gravy, sauté onion and garlic. Add in all the ingredients that had been grounded. Fry for two minutes. Add in lemongrass. Fry for another minute.
2. Add in the rest of the ingredients and wait for it to boil.
3. For the meatballs, while waiting for the gravy to boil, add the rest of the ingredients for the meatballs and blend well. Roll it into balls and add them to the gravy. Let the gravy boils and when meatballs emerge to the surface, it is done.
4. Soak noodles in hot water and drain. Pour hot gravy into a bowl of noodles. Serve hot.

Durian Cake

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250g butter
140g fine castor sugar
1/2 tsp vanilla essence
4 eggs, separated
125g durian flesh, pureed
200g self-raising flour, sifted
50g plain flour, sifted

1. Grease a 20cm round cake tin. Beat egg whites with some sugar until it turns into a meringue.
2. Cream butter, sugar and essence until light and fluffy. Beat in yolks one at a time and add durian puree gradually.
3. Fold in flours alternately with meringue and mix well to blend.
4. Pour batter into prepared tin and bake for 40-50 minutes in preheated oven at 175 degree C.

Marshmallow Bars

1 cup marshmallow
60g butter
1/2 tsp vanilla
5 cups toasted oats/cornflakes
1 cup chocolate chips

1. Heat marshmallows and butter in low heat, stir constantly until melted and smooth
2. Stir in vanilla and half of cereal at a time until evenly combined.
3. Transfer cereal into baking pan, mix in chocolate chips and some marshmallows. Press into pan. Chill in the fridge for 1 hour before cutting into bars.

Dry Wantan Noodles with Deep Fried Wantan

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Deep Fried Wantan

40–45 pieces wantan wrappers
Enough oil for deep-frying

Filling:
100g shelled prawns, minced
200g chicken meat, minced
1 tbsp chopped spring onion or chinese celery

Seasoning:
1 tbsp light soy sauce
1/2 tbsp oyster sauce
1/4 tsp salt
1/4 tsp sugar
a pinch of pepper
1/2 tsp Maggi concentrated chicken stock
1 tsp corn flour

1. Place one teaspoon of the filling in the centre of each wantan wrapper. Fold into small pouches. Seal the edges of each pouch with a bit of water.
2. Heat enough oil in a wok until just hot. Put in wantan in batches and deep-fry until golden brown in colour. Remove and drain on paper towels. Serve the crispy wantan with the dipping sauce.


Source

Dry Wantan Noodles

Seasoning:
4 pieces fresh ready-made wantan noodles
1 tbsp chopped spring onion or chinese celery
1 tbsp chopped red chilli

Gravy/Sauce for the noodles: (per serving)
1/2 tbsp ground onions
1/2 tsp ground garlic
1/2 tbsp ground dried chilli
1 tbsp abalone sauce
2 tsp dark soy sauce
a pinch of salt and sugar to taste
a dash of pepper
1/2 tsp Maggi chicken cube stock
1/2 cup water, or as needed

1. In a saucepan bring enough water to a boil. Add the fresh wantan noodles a piece at time. Blanch for about 20 seconds. Stir well. Remove from the heat, drain and soak briefly in cold water. Drain excess liquid. Place noodle in a bowl.
5. Sauté onions and chilli. Add the rest of the ingredients and let it boil. Pour gravy to the noodles. Add shredded chicken meat with a sprinkling of chopped spring onion and red chilli.

Durian Cream Puff

Source



90g butter
200ml water
1/4 tsp salt
120g all-purpose flour, sifted
4 eggs

Fillings:
durian meat

1. Preheat oven to 200 degrees C.
2. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet. Spray some water on the puff.
3. Bake for 15 minutes in the preheated oven, reduce the heat to 180 degree C and continue baking for another 25 minutes.
4. Slice half of the cream puff and fill it in with some durian meat.

Sam's Elite Butter Marble Cake

Source

This cake was requested by my mom because tomorrow is Mother's Day. :) I made some changes to the original recipe, I've added a cup of whipped cream and cocoa powder to make that marble effect.



250g self raising flour, sifted
40g milk powder
200g butter
1 cup whipped cream
5 eggs, separated
140g castor sugar
1 tsp vanilla essence
2 tbsp cocoa powder

1. Beat egg whites and 2 tbsp of sugar until it forms soft peaks.
2. Beat butter, vanilla, yolks, milk powder, whipped cream and the rest of the sugar for 3 minutes. Fold in flour alternately with meringue.
3. Divide cake mixture into two parts. Fold one part with cocoa powder. Alternately spoon vanilla and chocolate layers into prepared pan. With a large spoon, cut and twist through batters to obtain marbled effect.
3. Bake cake for 50 minutes in a preheated oven for 180 degree C.

Sam’s Beef Burger

This turns out to be Sam's recipe because I couldn't find some of the ingredients and some of them are outrageously expensive, so I came up with a new recipe. And it turns out great.



500g minced beef, washed and drained
2 1/2 tbsp ground onions
3 white bread
100ml fresh milk
1 tsp thyme
3 tsp chilli powder
1 tsp salt
1 tsp white pepper
olive oil for frying

Hamburger bun

Garnishing:
cabbage
cucumber
tomatoes
chilli sauce
mayonnaise

1. Soak white bread in the milk. Mix until bread well blended with milk.
2. Sauté onions. Add in thyme, chilli, salt and pepper and fry for a minute.
3. Mix all of the ingredients. Take a handful of beef and flatten it. Wrap with it with a plastic.
4. Keep all of the patties in the freezer for at least 30 minutes.
5. Cook the patties in a medium skillet over medium heat.

Baked Malay Pandan Cake (Kuih Bakar Pandan)

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1 cup plain flour
1 cup sugar
1 cup screw pine juice
1 cup coconut milk
1 cup evaporated milk
3 large eggs
drops of green colouring
sesame seeds, for decorations

1. Whisk all of the ingredients, except for sesame seeds. Blend well until there are no lumps of flour. Pour into a greased pan.
2. Bake for 40-60 minutes in a preheated oven at 180 degree C.

Old Fashioned Onion Rings

Source



4 large onion, cut into 1/4 inch slices
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 egg
1 cup milk, or as needed
1 cup dry bread crumbs
seasoned salt to taste
1 quart oil for frying, or as needed

1. Heat the oil in a deep-fryer to 185 degrees C.
2. Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder,sugar and salt.
3. Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
4. Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.

Crunchy French Toast

I named it Crunchy French Toast because it is more oily than the western ones, i guess. And i prefer using baguette or French bread especially when they are almost expired and when the bread hardens, it produces a crunchier french toast.



1 stick of baguette/french bread
3 large eggs
3 pinches of salt
5 dashes of white pepper

1. Slice the bread into an inch thick.
2. Whisk eggs with salt and pepper.
3. Pour in vegetable oil about 1/2 inch high; heat it up over a medium fire.
4. Dip bread into the egg mixture. (Don't soak it) Pan fry it until golden brown.
5. Serve with chili sauce, maple syrup or your desired condiments.

Chocolate Fiesta

I say, bring it on!