Monday, September 26, 2011


I followed this recipe from: 
 Poh's Kitchen

6 egg whites
1 tsp vanilla essence
250g icing sugar, sifted
15 egg yolks
390g unsalted butter, room temperature, softened and beaten
120g plain flour
½ tsp baking powder
2 tsp five spice powder
2 tbsp brandy


Whisk whites and vanilla to soft peak.

Gradually add icing sugar till stiff peaks form.
Add egg yolks one at a time, beating well between each yolk.
Add butter and beat till well incorporated.
Sift the flour, baking powder and spice powder together.
Fold in the flour, baking powder, Five spice powder in three batches.
Then stir in the brandy.
Grease a 20-22 cm square cake tin with a lift-up base and line the outside of the tin with foil so batter does not leak through any gaps. Turn the oven to grill function.
Put about a third of a cup of the cake mixture onto the base of the cake tin and spread it evenly over the base.
Put the tin under the grill for about five minutes or the top is a golden brown.
Remove from oven and scoop the same amount of batter for the second layer. (There is no need to wait for the cake to cool between layers). Repeat the same process. Keep going until you have finished all the batter.


500 gm mutton cut into pieces
2 potatoes medium size cut
2 drum sticks cut
2 tomatoes medium cut
2-3 tbsp curd
Chopped coriander leaves
Salt to taste
Oil for cooking
1/2 tsp garam masala

¼ tsp mustard seeds
1 tbsp mixed spice ( Cinnamon, cloves
cardamom, star anise)

1 onion big sliced
2 green chills sliced
Curry leaves

2 tbsp ginger & garlic paste
3 tbsp chilly powder
¼ tsp meat curry powder
¼ tsp kurmah powder
( mix into paste with little water)

Heat up oil fry A, then B, fry until light
brown, add in C stir-fry for few minutes.

Add mutton pieces, potatoes, salt &
little water, cover & cook.

Once it is almost cooked add drumstick,
tomatoes continue to cook until done.

Add water to this dish accordingly how
thick gravy you need.

Add garam masala, curd & mix well, 
sprinkle with chopped coriander leaves.

Serve with any types of rice, breads etc…etc

Sunday, September 25, 2011


250 gm butter
225 gm castor sugar
5 no eggs
1 tsp vanilla essence
225 gm self-raising
5 tbsp milk

1 tbsp coco powder (add with 2
tbsp hot water & mix into paste)


Put butter & sugar into a mixing bowl &
beat until light.

Add in egg one by one & beat well after
each addition.

Add vanilla & mix well.

Add flour little by little & mix well.

Finally add milk & mix until well-combined.

Keep ¼ portion of cake mixture & mix in coco paste.

Pour remainder portion cake mixture into
baking pan.

Add in coco cake mixture on top & use a knife
to draw lines vertically to get marble effect.

Bake in pre-heated oven at 180°C for 45 minutes.

Remove from oven & cool before cut.

Saturday, September 24, 2011


1 eggplant medium size

With a fork, pierce skin of eggplant in 4-5
places to prevent the eggplants from bursting
while on the grill.

Lightly coat the eggplant with cooking oil & grill
in medium flame, by turning it on every side,
until eggplant become soft.
Remove from heat and allow to cool.

Remove the skin & cut into pieces, keep aside

3 shallots chopped
1 medium tomato chopped
1 green chilly chopped
2-3 bird’s eye chilly chopped
Curry leaves
Salt to taste

½ cup thick coconut milk


In a pan add some water & B, cook until tomato is soft.

Add in grilled eggplant pieces, coconut milk & stir
until tiny bubbles form on side of the pan.

Remove from heat & serve.

Thursday, September 22, 2011


 Mochakottai, suraameen, vegetables curry


1 dried chilly broken
½ tsp mustard seeds
¼ tsp fenugreek seeds
¼ tsp cumin seeds


1 onion sliced
3 pips garlic sliced
2 green chilly sliced
1 piece ginger sliced
Curry leaves


1 tbsp chilly powder
2 tbsp fish curry powder
½ tsp turmeric powder
(Add little water & make into paste)

100 gm hyacinth beans/mochakottai
(Pre-soaked for few hours & cooked)
1 potato cut
2 drumstick cut
1 brinjal/eggplant cut
1 big tomato cut
250 gm shark fish pieces
1 cup coconut milk
1-2 tbsp tamarind paste
Salt to taste
Oil for cooking

Coriander leaves
½ tsp gingerly oil


Heat up oil fry A, adds B fry until light brown.

Add C & stir until raw smell goes off.

Add some water, salt, when start to boil
add cooked hyacinth beans & potato.

When potato is cooked half way, add all
other vegetables cover continue to cook.

Then add tamarind paste, fish pieces.

Once fish is almost cooked add coconut milk
(Don’t let the coconut milk to over boil)

Add gingerly oil & mix, sprinkle coriander leaves

Serve with plain rice, bread etc...etc

This curry taste better for the next day.