Ingredients
1 bowl flour
2 bowls santan
1 egg
300g minced beef
1 big onion
2 tbsp ghee
A few sprigs of Chinese celery
salt to taste
Method
1. Sieve flour into large bowl. Mix well with santan, egg and salt. Set aside.
2. Season minced meat with a little white pepper, black pepper and salt.
3. Heat ghee in kuali. Fry diced onion in ghee until fragrant. Add in minced meat and continue frying. Remove and set aside.
4. Heat kuih cara moulds and grease them with margarine. Spoon batter into moulds and place minced meat in centre.
Note: This kuih is best eaten with chilli sauce.
Monday, November 17, 2008
Spanish Omelette with Potatoes and Onions
Ingredients
6 large eggs
2 medium sized potatoes, sliced
1/2 large onion, sliced thinly
chopped parsley, salt and pepper
5 tbsp good olive oil
Method
1. Using a non-stick saucepan, heat up the olive oil to moderate heat.
2. Fry the potatoes gently, and not let them become crispy. Set them them aside and do the same with the onions.
3. Meanwhile, beat the eggs lightly. Add the chopped parsley, salt and pepper.
4. Make sure there is enough oil to cook the omelette. Add the cooked potatoes and onions to the egg mixture and mix well.
5. Pour the mixture into the saucepan and let it cook on medium heat.
6. When the centre of the omelette is not too runny, flip the omelette carefully using a large enough flat sound plate.
7. Place the omelette back on the pan and let it cook for a few more minutes. When its done, flip it back again using the same method above. Serve either warm or cold with fresh baguette or French bread.
6 large eggs
2 medium sized potatoes, sliced
1/2 large onion, sliced thinly
chopped parsley, salt and pepper
5 tbsp good olive oil
Method
1. Using a non-stick saucepan, heat up the olive oil to moderate heat.
2. Fry the potatoes gently, and not let them become crispy. Set them them aside and do the same with the onions.
3. Meanwhile, beat the eggs lightly. Add the chopped parsley, salt and pepper.
4. Make sure there is enough oil to cook the omelette. Add the cooked potatoes and onions to the egg mixture and mix well.
5. Pour the mixture into the saucepan and let it cook on medium heat.
6. When the centre of the omelette is not too runny, flip the omelette carefully using a large enough flat sound plate.
7. Place the omelette back on the pan and let it cook for a few more minutes. When its done, flip it back again using the same method above. Serve either warm or cold with fresh baguette or French bread.
Chicken Nugget Salad
Ingredients
1/2kg chicken nuggets, fried till brown, then cut into 1cm cubes
1 head iceberg lettuce, thinly sliced
3 whole ripe tomatoes, deseeded and cubed
1 cup mayonnaise
Method
1. Mix cubed chicken nuggets, sliced lettuce and cubed deseeded tomatoes.
2. Add in the mayonnaise.
1/2kg chicken nuggets, fried till brown, then cut into 1cm cubes
1 head iceberg lettuce, thinly sliced
3 whole ripe tomatoes, deseeded and cubed
1 cup mayonnaise
Method
1. Mix cubed chicken nuggets, sliced lettuce and cubed deseeded tomatoes.
2. Add in the mayonnaise.
Layer Cake
Ingredients
225g margarine
225g castor sugar
6 large eggs
125g plain flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp mixed spice powder
2 tbsp milk powder
Method
1. Sift flour and baking powder together.
2. Cream margarine and castor sugar until light. Add eggs one at a time, beating well after each addition.
3. Add in salt, milk powder and mixed spice powder. Mix well. Fold in sifted flour gently.
4. Grease the sides and line the bottom of 7-inch square tin.
5. Spread 1/3 cup of batter onto a preheated baking tin and quickly tilt the tin so that the batter will spread evenly and level the surface.
6. Grill under moderate heat until the surface turn dark brown. Repeat until all the batter is used up.
7. When the final layer is done, put the cake into a preheated oven 180°C, for about 15 minutes to finish the baking.
8. Cool cake on a wire rack before cutting.
225g margarine
225g castor sugar
6 large eggs
125g plain flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp mixed spice powder
2 tbsp milk powder
Method
1. Sift flour and baking powder together.
2. Cream margarine and castor sugar until light. Add eggs one at a time, beating well after each addition.
3. Add in salt, milk powder and mixed spice powder. Mix well. Fold in sifted flour gently.
4. Grease the sides and line the bottom of 7-inch square tin.
5. Spread 1/3 cup of batter onto a preheated baking tin and quickly tilt the tin so that the batter will spread evenly and level the surface.
6. Grill under moderate heat until the surface turn dark brown. Repeat until all the batter is used up.
7. When the final layer is done, put the cake into a preheated oven 180°C, for about 15 minutes to finish the baking.
8. Cool cake on a wire rack before cutting.
Batik Cake
Ingredients
175g butter
4 large eggs
300g condensed milk
40g Nestum
110g Milo powder
15g cocoa powder
125 ml water
280g Marie biscuits, break into pieces
Method
1. Beat butter till light and creamy. Add in one egg at a time and beat well after each addition.
2. In a saucepan, mix together condensed milk, Nestum, cocoa powder, Milo and water. Add in the butter mixture. Mix well.
3. Cook over low heat until batter thickens, stirring all the time so that it won’t get burn.
4. When the batter thickens, turn off the heat and set aside to cool. Gently fold in the Marie biscuits bit by bit.
5. Spread the cake mixture and press lightly layer by layer on greased and lined 7-inch square cake tin.
6. Bake at 150 C for 1 hour. Remove and let it cool thoroughly before wrapping up tightly with aluminium foil. Chill for a few hours or overnight before serving.
Note: The small crumbs resulted from breaking the Marie Biscuits into pieces should be discarded and not added to the cake batter.
175g butter
4 large eggs
300g condensed milk
40g Nestum
110g Milo powder
15g cocoa powder
125 ml water
280g Marie biscuits, break into pieces
Method
1. Beat butter till light and creamy. Add in one egg at a time and beat well after each addition.
2. In a saucepan, mix together condensed milk, Nestum, cocoa powder, Milo and water. Add in the butter mixture. Mix well.
3. Cook over low heat until batter thickens, stirring all the time so that it won’t get burn.
4. When the batter thickens, turn off the heat and set aside to cool. Gently fold in the Marie biscuits bit by bit.
5. Spread the cake mixture and press lightly layer by layer on greased and lined 7-inch square cake tin.
6. Bake at 150 C for 1 hour. Remove and let it cool thoroughly before wrapping up tightly with aluminium foil. Chill for a few hours or overnight before serving.
Note: The small crumbs resulted from breaking the Marie Biscuits into pieces should be discarded and not added to the cake batter.
Chocolate Cake
Ingredients
1 box (18 oz) chocolate cake mix
1 cup mayonnaise
1 cup water3 eggs
1 tsp ground cinnamon (optional)
Method
3. Beat on medium speed, scrapping sides occasionally for 2 minutes. 4. Pour batter into prepared pans.5. Bake for 30 minutes or until toothpick inserted in the centre comes out clean.6. Cool the cake for 10 minutes on a wire rack, remove from pans and cool completely.7. Sprinkle the cake with confectioners' sugar or fill and frost, if desired.Tips: You may prepare the cake mix as above in 13 x 9-inch baking pans and bake for 40 minutes.
Subscribe to:
Posts (Atom)