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October 11, 2009 on 3:50 am | In cakes | No Comments
| Ingredients |
|
| Butter at room temperature |
115 g |
| Caster Sugar |
70 g |
| Dark Brown Sugar |
30 g |
| Egg |
2 |
| Plain Flour |
215 g |
| Baking Powder |
1 teaspoon |
| Milk |
125 ml |
| Chocolate chips |
170 g |
Oven and Muffin Cups Preparation
1. Preheat the oven to 180 - 190 degree. Grease 10 muffin cups.
Muffin Mixtures and Baking Preparation
2. Cream the butter till soft using an electric mixer. Add in sugar, add in egg, one at a time, continue the mixing till thoroughly.
3. Sift flour and baking powder together in a bowl. Fold it into the butter mixture (in step 1), alternating with milk.
4. Stir in chocolate chips to the mixture. Divide the mixtures into the prepared muffin cups.
5. Bake it for about 25 minutes till golden brown. Let stand for 5 minutes.
October 7, 2009 on 1:00 am | In General Asian Recipe | No Comments
| Ingredients |
|
| Fresh red chilli |
70 g |
| Red Onion |
1 large |
| Garlics |
6 cloves |
| Cooking oil |
3 tablespoon |
| Ikan bilis |
80 g |
| Salt |
8 g |
| Sugar |
18 g |
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Method
1. Ground ikan bilis into fine powder
2. Blend red chillies, red onion and garlics to form a smooth paste.
3. Heat a wok with cooking oil. Stir-fry the ikan bilis for about 2 minutes till fragant.
4. Add in the blended chillies (mixtures from step 2), salt and sugar, continue to stir fry for another 15 minutes. Leave to cool.
October 7, 2009 on 12:59 am | In Food Recipes | No Comments
| Ingredients |
|
| Rice |
370 g |
| Water |
625 ml |
| Coconut milk |
10 tablespoon |
| Salt |
1 pinch |
| Slice ginger |
4 g |
| Padan leaves |
3 |
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Coconut Rice Method
1. Rinse rice with water twice.
2. Knot the padan leaves.
3. Put rice, water, coconut milk, salt, ginger and pandan leaves in an electric rice cooker. Mix well and cook.
4. Serve coconut rice with roasted peanuts, fried ikan billies or fish with slice cucumbers.
September 29, 2009 on 2:15 pm | In Food Recipes | No Comments
| Ingredients |
|
| Ginger |
30 g |
| Fresh red chilli |
70 g |
| Chilli padi |
50 g |
50 g
| Sri Lankan crab |
800 g to 1 kg |
| Chicken stock |
1 liter |
| White vinegar |
12 ml |
| Lemon juice |
1/2 teaspoon |
| Sambal chilli |
30 g |
| Bottled chilli sauce |
30 g |
| Tomato ketchup |
30 g |
| Egg |
1 |
| Sugar |
4 teaspoon |
| Cooking oil |
1 tablespoon |
Method
1. Put ginger (cut into slices), fresh chilli (remove the stalks) and chilli padi into a blender. Blend it till a smooth paste is form.
2. Wash the crab clean. Remove the crab shell, cut crab body into quarters.
3. Bring chicken stock to boil. Add in the crab.
4. When the crustacean starts turning red. Add in the chilli paste (done in step 1), white vinegar, lemon juice, sambal chilli, chilli sauce and tomatoe ketchup.
5. Stir-fry the mixture over medium heat until it reduces into thick gravy.
6. Add in egg, sugar and oil. Continue stir fry till it mix well. Ready to serve.
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