Chocoholics please stand up! You are one recipe away from attaining eternal satisfaction. Extracted from the family recipe book, the end product of this recipe is a cake that melts-in-your-mouth. We improvised the "inherited" recipe by adding a touch of melted Lindt chocolate and some simple strawberry decoration, making it an even more irresistible dessert even to the most health-conscious homo sapien on earth.
Method: 1. Sieve together (B) and then add (A) and mix well in mixing bowl. 2. Pre-heat oven at 180C 3. Bake for 40 minutes 4. Leave to cool. 5. Cut the cake into half (horizontally) and carefully remove the top to a flat plate. 6. Melt (C) in a microoven at high for 1 minute 10 seconds. 7. Spread the melted chocolate onto the bottom layer. Carefully, replace the top layer and spread remaining chocolate. 8. Finish off with some freshly cut strawberries. Optional: Sprinkle some colored rice flakes for extra excitement.
This is a really simple bread recipe where even the busy or those who are new to baking can make. Another plus point is that normally when you eat bread you will have to get butter and jam or another accompaniments but with this banana bread you just have it as it is together with your favorite drink.
Eggless Banana Bread Ingredients 2 Cups Self raising Flour/ Wholemeal Flour 1/2 Cup Butter 1/2 Cup Brown Sugar 125ml Milk 4 Mashed Bananas
Method 1. Melt butter & mix with flour 2. Add sugar, milk & mashed bananas into mix 3. Bake for 190*C for 15-20minutes.
Until today, I never knew how easy it is to make tiramisu. Never again I will eat the ones sold outside as the tiramisu I made was perfect and exactly how I liked it. Not too sweet, bursting full of good quality coffee and generous amount of tia maria. Perfect way to end your day with a "BANG".
Cooks: Nicole, Michelle & Jamie
Ingredients: 300g Mascapone Cheese 150g Heavy Whipping Cream 6 cups of Coffee 3 capfuls of Tia Maria 10 Sponge Fingers a tablespoon of cocoa powder
Method: 1. Add mascapone cheese and whipping cream to a mixing bowl. Mix well with hand-mixer 2. Add two capfuls of Tia Maria and continue mixing. 3. Meanwhile boil 6 cups worth of coffee 4. Add 1 capful of Tia Maria to coffee when boiled. 5. Soak the sponge fingers in the coffee until semi-soft and transfer immediately to a baking tray / anything you wish to serve the tiramisu in 6. Layer the bottom layer of the cake with sponge fingers followed by a layer of the mixed cheese and cream, and repeat with sponge fingers ending with mixed cheese and cream. 7. Chill in the refrigerator overnight. 8. Dust with cocoa powder before serving.
Ingredients: 1. 1 bowl rice flour 2. 1 bowl green bean flour 3. 4 bowls water 4. 1 gula melaka (palm sugar) 5. 1 teaspoon kan sui (alkaline water) 6. 3 pandan leaves (knotted)
Method: 1. Mix well - rice flour and green bean flour with 3 bowls of water 2. Melt gula melaka in 1 bowl of water. Let cool and then add in the 1 tsp of alkaline water 3. Mix the flour mixture and the cooled syrup and stir to a smooth consistency. 4. Strain the mixture into a pot and bring to a boil over a slow flame and continue to stir till all the ingredients are well mixed. 5. Transfer to a baking tin and then put in a kuali to steam for 8 minutes 6. Allow kueh to cool completely before cutting into pieces. 7. Serve with coconut that has been mixed with salt.
credits: http://littlemissmay.com/index.php/?m=200701 The recipe is half standard and half by feel and experience. 1 kg of flour, 1 kg of sugar. That’s the standard portion. The other half is measured by “holding up a wet finger in the air”. 15 to 20 eggs, depending on how tasty (or heong) you want the love letters to be. Milk from 4 coconuts or more, depending on how old the coconuts are. The older they are, the more milk they produce, the less you need.
The amount of coconut milk added to the batter of flour, sugar and eggs is another thing that’s based on feel. My uncles who are pro at this always go by the consistency of the batter when they mix and stir it around a little. Too thick, just add a bit more milk. Too runny, and you’ll be in trouble.
While the batter is being prepared in the kitchen — it takes about 2 hours to get it just right — outside at the indoor garden, the stove is prepared. Charcoal pieces are placed into the stove (see how rusty it is? Now, that’s a really well-used ka-chang!), and left to burn till they smoulder nicely on their own. The perfect “fire” for barbecue.
The moulds are heated up to melt the layer of coconut oil that was applied the year before to keep them from rusting. Now, this is the “secret” — only use coconut oil to coat the moulds before, during and after making those love letters. We’ve tried all sorts of other cooking oils, but they don’t preserve the moulds well enough compared to coconut oil.
Once the moulds are cleaned off of the old oil and recoated with a new layer, the love-letter making begins!
Now, this is one thing I admit I’ve never really tried. Handling the moulds themselves over the stove. I’ve beaten the flour, sugar and eggs, squeezed the milk from the coconuts, mixed with a spring beater till my arms are all tired, folded the thin biscuits till my fingers are almost blistered from the hot oil. Those things, I’m good at.
Cooking the love letters themselves, no. One needs to pour batter onto the mould, put it over the stove to cook for awhile, scrape and clean the edges halfway through, put on the stove again till biscuit turns golden brown, peel off from the edge and toss to the designated letter folder (which is usually me). I’m ok with burning my fingers on the folding, but too chicken shit to try the actual cooking which probably might be less taxing on my fingertips. I’m afraid that I might burn half of the biscuits before they even reach the folding stage. Maybe next year, eh? Or the year after that… Or I’ll just stick to folding…
Ingredients: 1. 1 packet of Pineapple Tart Flour (~400g) 2. 1 packet of ready made pineapple tart filling (~300g) 3. 1 1/2 tablespoon soy milk powder (to replace the egg) 4. 200 g butter / margarine (for vegans) 5. 1 teaspoon vanilla essence
Steps: 1. Add pineapple tart flour into a mixing bowl. 2. Add butter, vanilla essence and soy milk powder. 3. Kneed butter / margarine into the flour until it becomes a smooth dough. 4. While letting dough stand, roll pineapple tart filling into small oval shaped balls. 5. Roll out the dough into a thin spread and cut into strips of 1 inch x 3 inches. 6. Cover the pineapple fillings with the strips, and making sure both ends of the pineapple filling are still visible. 7. Use the back of a spreading knife and gently "cut" the top of the tart to obtain diagonal checked boxes. 8. Place the tarts into paper cookie cups. 9. Pre-heat oven at 180C. 10. Add tarts and bake at 180C for around 20-25 minutes
* The tarts are not "golden brown" as we did not apply the egg-wash to the top layer, you can probably try "milk-washing" it (as for vegans, i do not think soy milk will have the same effect though).
Two avid vegetarians are here to share some insights to the world of vegetarianism.
Hopefully, through this site, the lives of some animals can be spared. Always remember, animals have feelings too, they are our friends not our meal.
Eggless Banana Bread
Egg Fritata with mushrooms and brown onions
Dessert - by Neli
Vegetarian fried meehoon by Yvonne
Vegetarian Party
Pot Luck Party