STIR-FRY CAULIFLOWER & POTATO

½ tsp mustard seeds

1 onion chopped

2 green chilies cut

Curry leaves

1 tbsp ginger & garlic paste

1 tsp chilly powder

½ tsp meat curry powder

¼ tsp turmeric powder

200gm cauliflower

(Separate cauliflower segments)

1 potato boiled

(Peeled & cut into pieces)

1 small tomato chopped

Salt to taste

Garam masala

1 tsp ghee

Chopped coriander leaves

Oil for cooking

METHOD:

Heat up oil, fry mustard seeds, add

in onion, green chilies & curry leaves,

fry until light brown.

Add in ginger & garlic paste, fry for few

minutes, add chilly powder, curry powder

& turmeric powder, tomato stir well.

Add cauliflower, potato & salt, sprinkle

with little water, cover & cook ( keep stir

on & off)

Once cooked add garam masala & ghee

mix well, garnish with coriander leaves.

MANGO PUDDING

200 ml water

150 gm sugar

10 gm jelly powder

200 gm mango puree

METHOD:

Heat up pot add water, sugar &

jelly powder, mix well until sugar

dissolve.

Add in mango puree & cook.

Once it start to boil remove from

 fire & pour into mould to cool.

Once cool, put into fridge & chill.

PANDAN LAYER CAKE

Cake:

200 gm sponge cake mix

4 eggs

3 tbsp thick coconut milk mixed with

1 tbsp corn oil

METHOD:

Beat sponge mix flour & eggs till light.

Mix in coconut milk & corn oil till well-combined.

Pour into a lined & greased 20cm/8”

round baking tin & bake in preheated

oven at 180° for 35-40 minutes till cooked.

Remove the cake from the oven, leave to cool.

Slice the cake horizontally into 4 slices.

PANDAN LAYERS:

8 tbsp green peas flour/

Hoen Kwe flour

1 tbsp instant jelly powder

800 ml coconut milk

(Squeezed from 1 1/2  coconuts)

170 gm sugar

3 tbsp pandan (screw pine leaf) juice

(pound 4 piece pandan/screw pine

leaves & squeezed juice)

A little green coloring

½ tsp salt

METHOD:

Pour all ingredients into a pot & mix well. 

Using medium heat, stir & cook till mixture

has thickened.

Keep the mixture hot by putting the pot

in a pan of hot water to prevent it from

setting too quickly.

TO ASSEMBLE:

Place the 20cm/8” cake ring on a

cake board, put 1 slice of cake into

the cake ring, making sure there is

space all around for the pandan cream.

Scoop some pandan cream to cover the

cake & sides.

Repeat the same way till the last layer

is covered with pandan cream.

Leave a sides to cool & set before chilling

in the fridge for at least 4 hours, best

over-night before removing the cake ring.

 NOTE : 

If you want to decorate the cake, add

some dessicated coconut to decorate

the cake before serving.

CHICKEN FRANKIE'S

 

Tortillas

Thousands island sauce or

(mayonnaise + tomato sauce)

Butter to brush

Chicken breast cut into strips

(roasted/fried chicken)

Cucumber cut into strips

Carrot cut into strips

Cabbage leaves cut into strips

Salad leaves

Grated cheese

SALSA:

Tomato’s chopped

Shallots chopped

Red chilies chopped

Coriander leaves chopped

Lime juice to taste

Salt & pepper to taste

METHOD:

Using a heavy skillet, warm the tortillas

for a few seconds to make them pliable.

Remove from heat & brush each tortilla

with melted butter.

Place salad leaves on tortillas, equal portions

of the vegetable mixture, salsa, cheese, chicken,

thousand island sauce onto the middle of

each tortilla.

Fold sides in, then roll up into a neat package.