SWEET POTATO SNACK

1 sweet potato boiled & mashed

1 potato boiled & mashed

½ cup grated cheese

1 red chilly chopped

1 onion chopped

1 tsp ginger & garlic paste

1 tsp cumin seeds

1 tsp fennel seeds

Curry leaves chopped

Coriander leaves chopped

Sal to taste

Oil for deep frying

Corn flour

METHOD:

Mix all the above ingredients together,

shape them into small patties, pat

with corn flour & deep fry in hot oil

till golden brown.

Serve hot with chili sauce or chutneys.

STIR-FRIED PEPPER TOFU

Oil for cooking

4 pieces of tofu cut

(fried lightly & keep aside)

 A:

 1 onion chopped

1 green chilly cut

1 red chilly cut

1 tbsp ginger garlic paste

1 tomato cut

B:

1 tsp black pepper crushed

¼ tsp chili powder

¼ tsp coriander powder

¼ tsp turmeric powder

 Salt to taste

¼ tsp garam masala powder

1 stalk curry leaves

1 stalk coriander leaves chopped

METHOD:

Heat up oil in a frying pan, fry onion

until soft, add ginger & garlic paste,

fry for few more minutes.

Add in B, sprinkle some water & stir

until fragrance.

Add in green & red chilly, tomato, stir

until it’s soft.

Add salt, curry leaves, fried tofu,

garam masala & stir-fry until dry.

Garnish with coriander leaves.

Serve hot with rice dish or any types of breads

TRIPLE COLOR CAKE

250 gm butter

220 gm castor sugar

5 no. eggs

225 gm self-raising flour

1 tsp vanilla essence

3 tbsp fresh milk

3 colour red, green & yellow

( add any colour to your like)

METHOD:

Put butter & sugar into a mixing

bowl & cream till light.

Add in the eggs one by one, beat well

after each addition of egg until creamy.

Add in vanilla essence.

Fold in the flour little by little until all mixed.

 Add milk & mix well.

Divide the mixture into 3 equal portions.

Add colour to each portion.

Pour it into cake mold into layers.

Bake for 45 minutes in 180°C or till the

tooth pick inserted comes out clean.

SAGO BEETROOT DUMPLING

200 gm sago ( soaked for 20

minutes drain & set aside)

100gm beetroot + ¼ cup water

(blend finely & set aside)

1 tbsp sugar

¼ tsp salt

1 tbsp oil

Some bamboo leaves boiled

Some hemp strings

FOR BLACK SUGAR SYRUP:

100 gm brown sugar

(Molasses, gula Melaka)

50 gm sugar

1 bowl water

2 spring screw pine leaves

( Pandan leaves)

METHOD:

Mix together sago, beetroot juice, sugar & salt.

Take 1 bamboo leaf & fold into a cone shape.

Grease with some oil.

Add some mixture & warp up into a neat triangle.

Secure with hemp strings.

Steam in steamer for 20 minutes.

Let cool down & serve with black sugar syrup.

Note:

If unable to get bamboo leaves, can steam in trays.

Butter Roasted Chicken with Roasted Vegetable

Recipe from:

Asian Food Channel

 

For the chicken

1 chicken, about 3 pounds/1.2 kg
A sprig of rosemary
A sprig of thyme
A few sprigs tarragon
Salt and pepper
1/4 cup/60 g butter

For the vegetables

6 small potatoes, peeled and cut into grins
4 carrots, cut in half, then halved lengthwise
3 leeks, trimmed and cut into logs
2 handfuls of cherry tomatoes
3 tablespoon olive oil
Coarse sea salt and pepper
2 tablespoons butter
2 bay leaves
a branch of rosemary, cut in three



Method

Heat the oven to 400°F/200°C.

Stuff the chicken with the herbs and truss it.

Season all over with salt and pepper.

Set the chicken in a roasting pan on its left leg,

and set the butter on top.

Bake 15 minutes.

Turn the bird onto its right leg for 15 minutes.

Turn on its back for 15 minutes.

Finally, set it upright and continue cooking until done,

about 1/2 an hour more or until the juices run clear.

Remember to baste the bird constantly as it roasts.

It is done when the juices at the leg run clear.

Heat the oven to 400°F/200°C.

Toss the vegetables with the olive oil and salt and pepper.

Spread over a baking sheet.

Cut the butter into little pieces over top and tuck in the herbs.

Bake until tender and even slightly caramelized, about an hour, tossing occasionally.

For the plate

Combine some chicken and vegetables on a plate, enjoy!

DEEP FRIED CEMPEDAK

Cempedak pulps

Oil for deep fraying

FOR BATTER:

1 cup self-rising flour

½ tsp rice flour (optional)

Pinch of yellow color

Salt to taste

Sugar (optional)

Water enough to make thick batter

METHOD:

Mix all ingredients together &

keep for 5 minutes.

Dip cempedak pulp into batter &

deep fry till golden colour.

Serve hot.

Chempedak is of same family as jack fruit