Monday, November 28, 2011


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


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.

Saturday, November 26, 2011


200 ml water
150 gm sugar
10 gm jelly powder
200 gm mango puree


Heat up pot add water, sugar &
jelly powder, mix well until sugar

Add in mango puree & cook.

Once it start to boil remove from
 fire & pour into mould to cool.

Once cool, put into fridge & chill.

Friday, November 25, 2011



200 gm sponge cake mix
4 eggs
3 tbsp thick coconut milk mixed with
1 tbsp corn oil


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.


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


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.


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.

Thursday, November 24, 2011




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


Tomato’s chopped
Shallots chopped
Red chilies chopped
Coriander leaves chopped
Lime juice to taste
Salt & pepper to taste


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.