MARBLE CHOCOLATE CHEESE CAKE

MARBLE CHOCOLATE CHEESE CAKE
(Roylazim)
Ingredients A:
180 g butter
20 g cocoa powder
170 g castor sugar (I reduced to 150 g only)
3 eggs
120 g self-raising flour
1 teaspoon baking powder

Ingredients B :
250 g cream cheese
60 g castor sugar
1 teaspoon vanilla essence
1 egg

Method :
1. Sift self-raising flour, baking powder and cocoa. Set aside.
2. Cream butter and sugar.
3. Add in eggs (ingredient A), one at a time.
4. Add in the sifted ingredients and mix well.
5. In another bowl, beat all ingredients in B till light.
6. Prepare a 7" tray, line with grease-proof paper. I used an 8" x 8" tray. Pour in one part of ingredient A's mixture into the tin. Spread evenly. Then pour the whole ingredient B's mixture on top and spread evenly. Finally pour the balance of ingredient A's mixture on top and spread nicely to cover the whole area.
7. Bake in a pre-heated oven at 160 C for 1 hour.

PARPU TELUR

PARPU TELUR

Ingredients
A: 1/4 cup dhall ~ soaked
2 to 3 hours Ginger ~ pounded
Shallots ~ pounded
Garlic ~ pounded
3 potatoes ~ cleaned and cut into half
2 eggs
coconut milk (I used fresh milk)
salt tumeric powder

Ingredients
B: Oil 1/2 onion ~ sliced
6 curry leaves
1 - 2 dried chillie ~ cut into 1 inch
1/4 teaspoon mustard seeds
1/2 teaspoon fennel

Method :
1. Boil dhall till soft then add in the potatoes. Keep boiling till potatoes are soft.
2. Add in the pounded ingredients, tumeric powder and salt.
3. Add in the coconut milk and crack the eggs. Do not stir too much. Let the eggs cooked and remove from heat. (I used hard boiled eggs)
4. In a small pan, heat oil and fry all the ingredients B till fragrant.
5. Pour into the dhall together with the oil. 6. Ready to serve.

Kailan Goreng

Kailan Goreng

Ingredients:-
Kailan
Garlic - crushed
Oyster sauce
A bit of water

Method:-
1.Heat oil and add in the crushed garlic.Fry till golden brown.
2.Add some water and oyster sauce
3.Put in the vegetable,stir to mix
4.Remove from heat

Sambal Udang

SAMBAL UDANG

Ingredients :

Prawn - Cleaned

Onion - Pounded

Chillie Paste

Salt

Zeal

Coconut milk

Onion - cut into rings

Method :

1.Heat oil then put in the chillie paste.Fry till fragrant

2.Add in the pounded onion

3.Add salt and zeal

4.Put in the prawns

5.Pour in the coconut milk

6.Put in the ringed onions and remove from heat.

DRY FISH SAMBAL

DRY FISH SAMBAL (SAMBAL IKAN BILIS)

1 cup dried fish ~ fry crispy
1 cup blended dry red chillie (to form paste)
2 onions ~ blended
2 garlic ~ blended
shrimp paste ~ optional
1 tablespoon vineger or 2 tablespoons of tamarind juice
salt to taste
sugar
oil

Method :
1. Heat oil and fry the chilli paste till fragrant.
2. Add in the blended garlic, onions and shrimp paste.
3. Add in the tamarind juice, salt and sugar.
4. Remove from heat and let it cool slightly before adding the fried dried fish. This is so that the fish won't become soft.

Ketchup Chicken

SIMPLE CHICKEN WITH SOYA SAUCE (AYAM MASAK KICAP SEMPOI)

500g chicken ~ cut to small pieces
1/2 cup water
3 potatoes (slice and fry)
7 tablespoons sweet soya sauce
3 tablespoons tomato sauce
2 tomato
1 teaspoon blackpepper oil

To be sliced :
1 onion
3 cm ginger
2 garlics
3 shallots
3 red pepper
3 green pepper

Method :
1. Heat oil and saute the sliced ingredients except the onion, till fragrant.
2. Add in chicken, water and soya sauce. Let it boil and chicken cooked.
3. When it's slightly thicken, add the rest of the ingredients and stir well.
4. Leave to simmer for a while and remove from heat.

ROTI WORLD

ROTI WORLD

Ingredients :

(I made into 3 buns)

170ml lukewarm water

1 1/2 cups flour

2 tablespoons majerin

3 teaspoons sugar

1/2 teaspoon salt

2 tablespoons milk powder

1 1/2 teaspoon instant dried yeast

For the soup :

I used Campbell's Instant Cream of Chicken Soup!

Method :

1. Place flour, sugar, salt, milk powder and instant yeast in the mixing bowl.

2. Turn on the mixer and pour the lukewarm water a bit at a time till just incorporate.

3. Add in the margarine and continue kneading.

4. Pour more water if necessary and continue kneading till a soft and smooth dough is formed.

5. Make the dough into 3 round balls and place it in a bowl sprinkled with a bit of flour. Wrap the bowl with a clean plastic bag and let the dough prove till double the size.

6. Punch down the dough and knead slightly. Arrange on the baking tray. I let the dough rise just a little more (though the recipe doesn't require a second proving).

7. Bake in a preheated oven till golden brown. I used the small oven, so I set the temperature at 175 C for 25 minutes on middle rack.

8. Once out of the oven, brush with a bit of margarine.