Thursday, 31 May 2012

Banana Chocolate Rice Cake

Few days ago my husband brought back a bunch of banana, its from our country home. Great!!... so I can have varieties of banana recipes for my blog. Today, I decided to bake a cake. I can't remember where did I get this recipe from; It was quite a while ago. But I can assure that you will love it, the taste is really good.

150g butter
100g sugar
3 eggs
1/2 cup fresh milk
200g self raising flour
1/4 tsp baking powder
1 tsp vanilla
1/2 cup chocolate rice
100g mashed banana
1 banana - cubed
1/4 cup chopped almond

1. Preheat oven at 170 C
2. Using the electric mixer, whisk butter with sugar until soften. Reduce the speed
3. Break the egg one after another and add the vanilla. Continue whisk
4. Add milk and flour gradually and then followed by mashed banana. Stop the mixer
5. Add the cut banana, chocolate rice and almond, Mixed well using the spatula
6. Transfer the mixture to your desire baking tray or muffin tray and bake the cake for about 40 minutes or until brown
7. Leave to cool on the rack before served.

Wednesday, 30 May 2012

Sambal Tumis Petai

This is Malay traditional dish which popular among other race as well. This dish is simply savory, don't be surprised that you could finished a whole plate of rice.

100g Petai beans
2 onion - chopped
3 garlic - chopped
1 large onion - sliced
 tsp tamarind paste (or lime juice)
1 tbsp sugar
3 candle nuts - pounded 
1 tbsp coconut milk
Salt to taste

Chili Paste - To be blended
3 pieces red chili - deseeded
6 pieces dried cilli - deseeded
1 tbsp belacan (shrimp paste)

1. Deep fry the anchovies until half cook, removed and set a side
2. Heat 2 tbsp oil and fry the chopped garlic and onion until brown, and then add sliced onion followed by the chili paste. Stir fry for about 5 minutes
3. Add candle nuts, coconut milk and anchovies. Stirs for few minutes and then add the petai beans
4. Season with salt, sugar and tamarind paste
5. Cooked for another 2-3 minutes, dish out and served with rice

Caramel Bread Pudding

3 tbsp sugar
4 slices bread
1 cup warm water
1/2 cup condensed milk
1cup fresh milk
3 eggs - lightly beaten
1 tsp vanilla essence

1. Melt sugar on a sauce pan until brown and add 2 tbsp water. Pour into a mould and set aside
2. At mean time, heat-up a steamer with water
3. Using a blender, whisk bread with warm water and milk.
4. Beat eggs lightly and then strained into the blender, add vanilla and blend until smooth
5. Pour the mixture into the mould and steam for about 40 minutes
6. Leave to cool and refrigerate. Served when its chilled

Tuesday, 29 May 2012

Claypot Chicken Rice

This one of the popular Chinese cuisine in the Region. My family and I likes it a lot. I search for the recipes and with combination with few others plus my own way of cooking, it's turns out really amazing.


Chicken Meat
1 boneless chicken breast (250g) - cut
1 tbsp corn flour
2 tbsp sesame oil
2 tbsp rice wine ( can replaced with Apple cider)
1 tsp ground black pepper
A pinch of salt or to taste

## Add all the ingredient with chicken and marinade for 1 hour

For the Rice
2 cups (300g) Rice - wash and drained
1/2 cups chicken broil
1 cup water
2" ginger - pounded
4 cloves garlic - pounded
4 -5 pcs dried mushroom - soaked and sliced
3 tbsp light sot sauce
2 tbsp sesame oil
1 bunch Sawi (Pak Choy) or any green leaf vegetables - cut
1 tbsp dark soy sauce

1. Heat 2 tbsp oil in a wok, fry the garlic and ginger until brown
2. Add marinade chicken and mushroom, stirs for few minutes
3. Add in rice and water, stirs. Season with light soy sauce and sesame oil. Keep stirring for 2-3 min
4. At meantime, heat up the clay pot with medium heat
5. Transfer the rice into the clay pot and add the water. Cover the pot and cooked with slow fire. Stirs occasionally 
6. Add the pak choy and sprinkle with dark soy sauce and then cover it back.
7. Served while its still hot

Fruit Tarts Miniatures

Simple dessert when you have party

for Sweet Pastry
1 1/2 cups all purpose flour
1/2 cup unsalted butter - soften at room temperature
1/4 cup castor sugar
1 large egg - lightly beaten

for Fruits Topping
1 packet sweetened red cherry
15-20 pieces small sweet mandarine oranges - peeled and loosen
Kiwi fruits - peeled and cut into small pieces

1. Pre heat the oven 170 degree C
2. Combine flour and salt, in a separate bowl and set aside
3. Using the electric mixer, whisk butter & sugar until fluffy. Gradually add the egg, continue whisk.
4. Slowly add the flour and knead with your hand until it becomes a dough
5. Use the roller and flatten the dough to thin layer. Use the round mould cutter and cut the dough. Arrange the paper cup in a muffin baking tray. Place the pastry in it. Put it in the oven and bake for 20 minutes (until brown).
6. Removed from the oven and gently arrange the fruits in the pastry cup and drizzle with honey.
7. Leave to cool and then refrigerate. Served when its chilled

(Note: Type or number of fruits is up to you but try not to over crowd the pastry)

Thai Green Curry Fish

2 - 3 pcs fish fillet
2 pcs brinjal or eggplant - cut
1/2 cup water
1 cup coconut milk
2 tbsp green curry paste
1 stalk lemon grass - crushed
4 pcs Kaffir leaves - sliced
1 tbsp fish sauce
1 tsp brown sugar
1 tbsp lime juice
Salt to taste
Coriander leaves

1. Heat about 1 tbsp oil, add onion and garlic, fry until brown. Add green chili paste together with lemongrass and kaffir leaves. Stir for few minutes
2. Add fish, brinjal, water and coconut milk, Allow it to simmer for few minutes
3. Season with fish sauce, lime juice, brown sugar and salt. Removed
3. Garnished with coriander leaves and served with rice

Thursday, 24 May 2012

Agar-agar Lapis Milo

You can be creative with jelly recipes and design. This is not only look so beautiful but its is very tasty.

Agar-agar lapis Milo


White Layer
10g Jelly strands
2 cups water
1/2 sugar (depending on your taste)
1 cup Evaporated milk
1 tsp vanilla essence

Chocolate Layer
15g jelly strands
3 cups water
3/4 cup sugar
1 1/4 cup Milo
1/4 cup fresh milk


Chocolate layer
1. Boil the jelly until dissolve and then add sugar, milo and milk. Removed and strain

White layer
1. Boil jelly with water until it dissolved and then add sugar, vanilla and milk. Removed and strain
2. Spoon into jelly mould and allow it to cold
3. Use fork, slowly scratch the surface
4. Add the chocolate layer on top of it and leave to cool
5. Again scratch the top layer and top up with white layer. Repeat the process until it finished
6. Once it's harden, keep it in the fridge. Serve when it's chilled

(Note: Milo can be replaced with cocoa but reduced to only 3/4 cup)

Wednesday, 23 May 2012

Sweet and Sour Fish Fillet

10 pieces instant fish fillet (from packet)
1 tbsp chili paste
2 garlic - chopped
2 onion - chopped
2 slices ginger - chopped
2 tbsp frozen mixed vegetables
2 tbsp tomato sauce
1 tsp soy sauce
1/2 tsp sugar (or to your taste)

1. Deep fry the fish fillet with slow heat until brown.
2. Heat 1 tbsp oil, sauté the garlic, onion and ginger until fragrant. Add chili paste and mixed vegetable. Stirs until cooked.
3. Add in tomato sauce , soy sauce and sugar. Mixed well and removed
4. Arrange the fish fillet on a platter and spoon over the sauce. Served

Belacan Fried Rice

2 cups Cooked rice (cold)
2 garlic - chopped
2 strands long beans - cut
1 tbsp dried shrimps
1 eggs - lightly beaten
1 tsp light soy sauce
1/2 tsp chicken stock granules/ powder

Chili Paste (blend/pound)
3-4 green birds eye chili
1 tsp belacan
1 tbsp dried shrimp

1.  Beat egg with a bit of salt, make an thin omelet. Removed and slice thinly. Set aside
2. Deep fried dried shrimps until crispy. Set aside
3. Heat 1 tbsp oil, sauté garlic until fragrant, add chili paste. stirs
4. Season with soy sauce and chicken stock, add long beans followed by rice and omelet. Mixed well
5. Served with omelette and cut tomato.

Sunday, 20 May 2012

Chicken Wings with BBQ sauce

1/2 chicken - cut
3 tbsp BBQ sauce
1 tbsp sweet chili sauce
1 tbsp Olive oil

1. Marinade the chicken with all of the ingredients for at least 1 hour
2. Grilled the chicken at 180 degree C for about 30 minutes or until it brown
3. Served while still hot.

Stir Fried Ginger Chicken

250g chicken fillet
1 tsp ground black pepper
2 tbsp corn flour
1 tbsp canola oil

1/2 red capsicum - cut
1/2 green capsicum - cut
1 large onion - cut
1 1/2" ginger - sliced
1 garlic - crushed
1 stalk spring onion

Sauce (combine)
2 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp sesame oil
1 cup chicken broiled

1. Coat chicken with corn flour, black pepper and 1 tbsp canola oil. Heat oil and deep fry the chicken and set aside
2. Reduce the oil, leave just about 1 tbsp and sauté the garlic and ginger, followed with onion and capsicums. Continue stirs
3. Add sauce and simmer until thicken and then add the chicken and spring onion.
4. Dish out and served with rice

Broccoli Beef

1 bunch broccoli
100g beef - cut strips
3 cloves garlic - crushed
1 shallot
2 tbsp HP garlic sauce
1 tbsp Worcestershire sauce
Roasted Cashewnuts
Salt and black pepper to taste

1. Marinade beef with Hp and worcestershire sauce for 15 minutes
2. Heat 2 tbsp oil, stir fry beef for about 3 minutes and removed. Set a side
3. With the same oil, sauté garlic and shallot until fragrant and then add broccoli.
4. Add beef, cashew nuts. Season wth salt and pepper to taste. Continue stirs for about 2-3 minutes.
5. Dish out and served

1 brocoli - cuci dan potong
100g daging - di potong memanjang
3 ulas bawang putih - di ketuk sedikit
1 biji bawang kuning -potong dadu
2 sudu besar HP garlic sauce
1 sudu besar Worcestershire sauce
Kacang gajus - di goreng tanpa minyak
Sedikit serbul lada hitam

1. Perap daging bersama HP dan Woncester sauce selama 15 minit
2. Panaskan 2 tbsp minyak dan goreng daging selama 3 minit. Kemudian diketepikan
3. Dengan minyak yang sama, masukkan bawang dan bawang putih. Goreng sehingga wangi kemudian masukkan brocolli
4. Masukkan daging, kacang gajus dan black pepper sserta garam secukup rasa. Masak selama 2 - 3 minit.
5. Hidangkan bersama dengan nasi putih.

Saturday, 19 May 2012

Pan Fried Fish with Lemon Butter Sauce

1 large fish fillet (Dory, Salmon, Barramundi.. etc)
For garnishing Salad & Tomato

2 tbsp butter
2 garlic - minced
1 tsp chicken granules/ powder
1 tbsp Worcestershire sauce
1/2 cup Heavy cream
Dash of freshly ground black pepper
1 tbsp chopped parsley

1. Spray the cooking oil on the frying pan and cook until it turn brown. Set a side
2. Melt butter in a sauce pan, fry the garlic until brown. Slowly add the cream and stir
3. Add all other ingredients and stir until thicken
4. Place the fish on a serving platter, garnished with salad and cut tomatoes.
5. Spoon the sauce on the fish and served

Mushroom Omelette

5 eggs
1 tomato - diced
5 pieces mushroom - sliced
1 large onion - diced
1 red chili - diced
Salt & Pepper to taste

1. Beat egg lightly with salt and pepper
2. Heat 1 tbsp oil, sauté the onion and chili, add mushroom. Stri fry for 3 minutes and removed
3. Add mushroom into the eggs and stir.
4. Heat the sauce pan and make the omelette

Tom Yum Noodles

1 (500g) packet Mee
4 pieces chicken fillet - cut
1 bowl prawn - peeled and deveined
1/2 cup Oyster mushroom - sliced
2 tomatoes - cut
2 lemongrass - crushed
1" galangal - pounded
1 large onion - cut
3-4 pieces birds eye chili - minced (depending on your desire)
4 pieces kafir leaves
1/2 cup full cream milk
3 tbsp heavy cream
1 tsp chicken stok (powder/ granules)
3 cups water
1 tbsp fish sauce
4 tbsp lime juice
2 tbsp Tom Yum paste
Salt to taste

1. Heat oil in a pot, sauté garlic, onion and ginger until fragrant. Add lemongrass, kaffir leaves and galangal. Followed by chicken. Stir fry for 3 minutes.
2. Add mushroom, tomatoes water and season with fish sauce and lime juice. Add prawn and simmer for about 10 minutes.
3. Add the milk and switch off the heat.
4. Boiled water and blanch the noodles. Dish out and served with gravy.

Wednesday, 16 May 2012

Banana Smoothie

1 ripe banana
1 cup pineapple juice
1 tbsp honey
1 cups ice cubes

Combine all and blend until smooth

Vegetarian Fried Mee Hoon

1/2 packet of dried mee hoon - soak with hot water unit soft and drained
1 bunch Pak Choy (Sawi) - cut
1 bowl bean sprout
3 pieces Tofu - cut and fried
1 cup - fresh button mushroom - sliced
2 garlic - chopped

Chili Paste (blend)
2 pieces red chili - deseeded
4-5 pieces dried chili
1 garlic
2 onions

Sauce (combine in a bowl)
1 tbsp Thai sweet chili sauce
1 tbsp tomato sauce
1 tbsp dark soy sauce
1 tsp white vinegar
1 tsp sesame oil
Salt to taste

1. Heat about 2 tbsp oil in a wok, sauté the chopped garlic until fragrant and then add the tofu and mushroom. Add the chill paste, stir fries until fragrant
2. Add the sauce followed by mee hoon. Stir for about 10 minutes until it cooked and mixed properly
3. Add the pan choy and bean sprout. Continue fry for 2-3 minutes but do not over cooked the vegetables.
4. Garnish with spring onion and cut chill and served

Scramble Egg with Beef Bacon

Healthy breakfast for your family

2 eggs
1 garlic crushed
1 tbsp heavy cream
1 tbsp fresh copped parsley
1 slices beef bacon - sliced thinly
4 slices whole grain bread - toasted
1/2 tomato - sliced/ cubed
1 tsp butter
Grated cheese
White pepper and salt to taste (optional)

1. Pre heat oven to 180 degree C
2. Beat eggs a dash of pepper and salt
3. Melt the butter in a sauce pan and sauté garlic and then add the beef bacon. Quick stirs the eggs and removed fro heat. Stir in the cream, tomato and parsley
4. Arrange the bread in the baking tray, put the scrambled and sprinkle with grated cheese
5. Bake for few minutes or until cheese melted.

Tuesday, 15 May 2012

Beans with Sweet Chili Prawn with French Beans

10-15 pieces French beans - cut
1 bowl prawn - peeled (leave the tail) and deveind
1 medium onion - diced
2 garlic - finely chopped
2 slices ginger
1 red chili - deseeded and chopped
1 tbsp Thai sweet sauce
1 tblsp fish sauce
1 tsp soy sauce
1 tsp chicken stock
Salt to taste

1. Heat oil and stir fry the lemongrass, onions. garlic, chilli and ginger until fragrant
2. Add prawns and continue stir fry until change colour, add beans
3. Combine the sweet chilli sauce, fish sauce and soy sauce in the pan.
4. Add in basil leaves and stir. Dish out and served with rice

Sambal Prawn

1/2kg Prawn - medium size
1  large onion - sliced
2 kaffir lime leave (sliced)
1 tsp brown sugar
1 tsp tamarind paste
1 tbsp coconut milk
1/4 cup of water
1tsp salt 

Ingredient A - to blend into paste
4 - 5 pieces dried chilies - remove the seeds and soak with hot water
3 pieces red fresh chili - deseeded
3 onions
3 garlic
1/2" ginger
1 tsp ground cumin
1/2 tsp turmeric powder
4 pcs candlenut (buah keras)
1 tblsp Belacan

1. Heat up about 5tblsp cooking oil, quick fry the prawn. Keep aside
2. Clean the wok and add oil,  saute the onion until brown and then add in blended chilli, stir fry until fragrant 
4.  Add in coconut milk and water, tamarind juice, bringing it to boil. 
5. Add salt, brown sugar & kaffir lime leaves. Finally add prawn, quick stir and do not over cooked.
6. Dish out and Served when it's hot