Thursday, March 31, 2011


200gm beansprouts
1 tbsp carrot grated
1 onion medium chopped
2 cloves garlic chopped
1 red chilly sliced
1 stalk curry leaves
1 tbsp shrimp sauce
(cincaluk or dried prawns, dried fish )
1 tbsp oil


Heat up oil, fry onion, garlic until light brown
add chilly & curry leaves stir, add shrimp sauce
fry until nice smell comes, then add beansprouts,
carrot stir for 2 minutes & serve hot with plain rice.

Tuesday, March 29, 2011


300 gm young pumpkin
( cut into pieces with skin )
1 onion big sliced
3 cloves garlic chopped
1 red chilly sliced
1 green chilly sliced
Some curry leaves
1/2 tsp chilly powder
¼ tsp turmeric powder
¼ tsp mustard seeds ( optional )
Little water to cook
Salt to taste
Oil for cooking


Heat up oil, fry mustard seeds, add onion, garlic
fry until light brown, add in both chilies & curry
leaves fry for 1 minute, add in pumpkin, chilly
powder, turmeric powder, salt mix well,
add little water stir, cover  & cook until
done. Serve hot with rice as a side dish


If you wish to add non-vege in this dish
You can add fresh or dried prawns, meat
But don’t use mustard seeds, you can
add small piece of ginger to it.


125 gm cooking chocolate
1 cup chopped dried mixed fruits
1 cup roasted, chopped mixed nuts
½ tsp cinnamon powder
¼ tsp lemon juice

Optional: (to roll into)

Grated chocolate or
Chocolate rice


Melt the chocolate by double boiling.
Add in all the above things & mix well.
Take the mixture from hot water & mix
till it thickens.
Grease palms, place a spoonful of mixture
& roll it into balls & serve


You can also coat with grated chocolate
or chocolate rice.

Sunday, March 27, 2011


250 gm butter
100 gm icing sugar
5 egg whites
135 gm castor sugar
5 egg yolks
200 gm self-raising flour, mixed with
35 gm corn flour, sifted 2 times
100 gm grated Cheddar cheese


60 gm Cheddar cheese


Cream butter & icing sugar till light.
Whisk egg whites & castor sugar till stiff.
Add egg yolks & beat well.
Mix the butter mixture & fold in the flour
& cheese.
Pour into a lined & greased 22 cm baking
tin & grate the cheese to cover the top.
Bake in a pre-heated oven at 180°C for
 about 30 minutes till cooked & golden brown.

Monday, March 21, 2011

Malaysian Banana Pancakes with Lemon Coconut Curd

Recipe from :

Makes approximately 7 pancakes


For the lemon & coconut curd:
1/4 cup freshly squeezed lemon juice (approximately the juice of 1 lemon)
2 tsp finely grated lemon zest (approximately the zest of 1 lemon)
1/3 cup (70g) sugar
3 egg yolks
1/4 cup (60g) unsalted butter, cubed
4 tbsp coconut milk

For the pancakes:

1 egg
30g (approx 1/8 cup) sugar
60g (approx 1/2 cup) self-raising flour
a pinch of salt
1/4 cup coconut milk (can be replaced with regular milk if unavailable)
2 large ripe bananas, mashed
Butter, for frying
Optional: vanilla ice cream to serve
1. Prepare the lemon and coconut curd first; place lemon juice, zest and sugar in a medium saucepan. Place on medium heat and stir until the sugar dissolves completely.
2. Whisk egg yolks in a medium heatproof bowl until frothy and then gradually add the hot lemon mixture, whisking continuously to combine. Strain the mixture through a fine mesh sieve.
3. Return to the heatproof bowl and place over a saucepan of simmering water. Cook, stirring continuously, until the mixture coats the back of a wooden spoon. Do not allow the mixture to boil.
4. Remove from the heat and add the butter cubes, one at a time, whisking until fully combined. Finally, add the coconut milk, whisk to combine and set aside to cool.
5. For the pancakes, whisk eggs and sugar until light and frothy in a large mixing bowl.
6. Sift flour and salt and fold into beaten eggs, along with the coconut milk. Add in mashed banana and mix until combined well.
7. Heat a small frying pan with a small pat of butter. Pour in two tablespoons of batter at a time, turning the pan so that the batter forms a thin layer (or you can spread it out with the back of a spoon as the mixture is quite thick). Cook until lightly browned on both sides. You can use a paper towel to dab off any extra grease on the pancakes. Stack pancakes on a plate to keep them warm while you are cooking the rest of the batter.
8. Serve pancakes warm with the lemon and coconut curd and (optionally) a scoop of vanilla ice cream. Pancakes can also be served with slices of fresh banana or lemon.

Mango Chutney Recipe

Yields about 340 g
1 ripe but firm green mango (450 -500 g)
1 sticks cinnamon (about 2 inch)
2 whole cloves
1 tsp cumin seeds
1 tsp coriander seeds
2 cardamom pods, cracked
1 tsp ginger, grated
2-3 whole dry red chilies
1 clove garlic, crushed
3/4 cup demerara sugar (if you have access to Indian jaggery use 3/4 cup- 1 cup powdered jaggery depending on the sweetness)
1/2 cup vinegar
3/4 cup water
1 tsp salt
Cut the mango into 1 inch cubes and for chunky chutney, keep some pieces about 2 inch.  If you are looking for smooth, cut them all in same size.
Using a piece of thin muslin cloth, tie up the spices into a bundle. Cook the mango, spices (in the muslin cloth), water, ginger and garlic until the mango is tender. Some pieces will disintegrate into the water. Takes about 10 minutes.
Add the vinegar, sugar, salt and dry chilies. I like to break 1 red chilly into flakes and keep 1 whole. If you want and are feeling adventurous you can go up on the chilies. The sugar requirement may also vary depending on the sweetness of your mango and personal preference. Feel free to reduce or add as per your liking.
Cook for about 30 -35 minutes until the chutney is thickened. Squeeze every bit you can from the cloth and discard it. Transfer to sterilized jars while still hot. Don’t put the lid, until the chutney cools. It keeps well for 4 weeks in the refrigerator.

Mango and Coconut Creme Caramel Recipe


Yields: 6 servings
1-1/2 cups superfine sugar (or granulated sugar)
3 tablespoons water
1 cup heavy cream
1 cup coconut cream
2/3 cup milk
3 egg yolks
3 eggs
2 teaspoons mango extract
1 teaspoon coconut extract
2/3 cup mango pulp (see tips)
3/4 teaspoon green peppercorns (optional), coarsely crushed
2 tablespoons sweetened coconut flakes, slightly toasted
Preheat the oven to 300°F.
Line up 6 (6-ounce) ramekins. In a small saucepan, gently dissolve a scant cup of sugar with water. Bring to a full boil, then lower to medium-low until the caramel becomes golden brown (about 5-6 minutes). As soon as the caramel is the right golden brown color, pour a layer of caramel into each ramekin.
In a small saucepan, combine the coconut cream, heavy cream, milk and green peppercorns. Bring to a near boil. Remove from the heat right away. Let the liquid cool a bit.
Separately, whisk the egg yolks and whole eggs with the rest of the sugar in a mixing bowl until it becomes pale yellow. Add the mango and coconut extracts. Add the dairy liquid with the egg mixture by slowly adding a ladle at a time to prevent the yolks from curdling. Add 5 tablespoons of mango pulp.
Strain through a fine mesh. Discard the solids (green peppercorns) from the strainer. Fill the 6 ramekins with the mixture. Place them in a warm water bath in a deep baking pan. The water should go half-way up the side of the ramekins. Bake for 10 minutes at 300°F, then lower the heat to 275°F and bake for an additional 45-50 minutes. The texture of the crème caramel should be jiggly but not too liquid.
Let the crèmes cool first, then plastic-wrap each individual ramekin and refrigerate for at least 4 hours. The texture will become firmer.
When serving, place a dessert plate onto each ramekin and turn both upside down to unmold the crème caramel onto the plate. Drizzle 1 tablespoon of mango pulp around each crème caramel. Finish by sprinkling 1 teaspoon of coconut flakes.
Serve immediately.
Bon appétit!
Cook’s Notes:
This recipe yields 6 (6-ounce) ramekins or 14 (2.75-ounce) mini-ramekins.
I prefer using canned mango pulp because the mangoes are picked at the peak of ripeness, which guarantees a consistent result. I buy it at an Indian store but you can also get it online. I prefer the Kesar mango variety, which is much smaller than the Alphonso kind and much sweeter.
You can also use a fresh ripe mango if you don’t have canned mango pulp. You might need to check the level of sweetness though, and the texture of the custard could be more watery.
You can find coconut cream in Asian stores, specialty food stores, online or even in some local chain markets in the International Cuisine aisle. It is sold in different-sized packages (a 7-ounce version is available).
If you don’t have coconut cream, you can use a blend of whole milk and heavy cream and increase the quantity of coconut extract.
Set aside the egg whites in the refrigerator and save them for making almond tuiles cookies (literally “roof tiles” in French).
When making the caramel, make sure all the sugar is dissolved and there is no sugar on the side of the saucepan. This way no sugar gets burnt and you have an easier clean-up. Prior to placing the saucepan on the stove, I usually slightly dissolve the sugar by creating a swirl in the center of the saucepan with my finger. During the caramelization process, if you see sugar on the side of the saucepan, just brush the side with a wet brush. Believe me, it’s so hard to get burnt sugar off a pan!
When making caramel, you have to be very careful. Don’t leave the stove, even if the phone rings or someone’s at the door. If you wait too long, the caramel will taste bitter or even worse, it will burn. So watch your caramel carefully as it changes color very fast.
As opposed to crème caramel, crème brulée has a hard caramel topping. Check out my other French custard desserts.
Infusing green peppercorns in the cream enhances the flavor of mango. I’ve also tried this recipe using white peppercorns, but I think the woody taste of the green peppercorns is much milder and sweeter.
Flip the crème caramel only when you’re ready to serve. If you want to be even more cautious, you can use a paring knife around the crème caramel right before flipping the ramekin.
When it’s time to clean up, just boil some water and pour the hot water into the ramekins so the caramel dissolves for easy clean-up.


500gm large prawns
Oil for deep frying

2 tablespoons butter
11/2 tbsp bird's eye chilies chopped
1 large onion chopped
3 cloves garlic chopped
tsp light soy sauce
1 tbsp dark soy sauce
Some curry leaves


Leave the prawn heads and shells on. Slit down the back to remove the veins. Pat dry.
Heat oil and deep fry the prawns. Drain and set aside.

Melt the butter, add onion, garlic, bird's eye chilies,
curry leaves & fry for 2 minutes or until fragrant. Add prawns, both soy sauce. Cook over high heat for 2-3 minutes, stirring frequently. Serve immediately.