Pancake with Banana

My son's favorite breakfast.. I'm sure your children will love it too

Ingredients
2 cups self-raising flour
2 cups milk
2 eggs
2 tbsp creme
50g butter, melted
A pinch of salt
Banana



Methods
1. Combine all of the ingredients and stir until smooth
2. Heat frying pan and pour about 1/2 cup of batter.
3. Turn the pancake when it's started ton bubble. Cooked until it turns brown
4. Served with banana and syrup

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Chicken with Oyster Sauce and Cashews

Ingredients A
2 chicken thigh - cut
1 tsp black pepper
a pinch of salt

1 large onion - cut into wedges
3 garlic - minced
1/2" ginger - chopped
7-8 dried chillies - cut into 2
1/4 cup roasted cashew nuts
1 stalk spring onions





Ingredients B
Sauce
2 tbsp Oyster sauce
1 tbsp soy sauce
1 tsp tomato sauce
1 tsp Thai chili sauce
1 tsp sesame sauce
1/2 tsp black pepper
1 tsp cornflour (add 2 tbsp water)




Methods
1. Coat chicken with salt and black pepper. Deep fry the chicken until light brown. Set aside
2. Heat 1 tbsp oil in a wok, Stir fry dried chili until crispy and then add garlic, ginger and onion.
3. Add the sauce (Ingredients B) and then add the chicken into the wok. Stirs
4. Add the spring onion and roasted cashew nuts. Give a quick stirs and removed
5. Served with white rice

Stir Fried Squid with Chili

Stir Fried Squid with Chili

Ingredients

1 kg Squid - clean and cut

1 large onion - cut into wedges

1 tbsp tomato sauce

1tsp light soy sauce

1/2 tsp white vinegar

Spring Onion

Chili Paste - Blend until smooth

3 red chilli - deseeded

4 garlic

2 onions

3 slices ginger

Methods

1. Heat about 4 tbsp oil, stir fry the half of the squid for about 3 minutes and then removed; repeat the process for the balance of the squid. Set a side

2. Clean the wok and heat another 1 tbsp oil, sauté the onions and then add the chili paste. Stir fry for about 5 minutes or until fragrant

3. Return the squid into the wok and season with tomato sauce, vinegar, salt and sugar. Cooked for another 5 minutes and removed

4. Garnished with spring onion before served.

Onion Fritters (Cucur Bawang)

A very simple food to serve during tea time.

Onion Fritters

Ingredients
3 cups plain flour
1/4 cup rice flour
1 cup water
1 egg
1 red chili - deseeded and chopped
1 large Onion - sliced
1 stalk spring onion - sliced
1 tsp chicken stock granules
1/4 tsp sugar
1/2 tsp salt




Methods
1. Combine all ingredients in a bowl and mixed until become a soft doh (not too watery)
2. Heat oil and use a spoon to scoop and deep fry until brown.
3. Serve with chili sauce

Cucur Bawang

Sambal Tumis Ikan Bilis

Sambal Ikan Bilis

Ingredients

100 gm ikan bilis - soak and wash nicely

1 big onion - sliced

1 tblsp belacan ( shrimp paste)

3 pcs candlenut - finely pounded

1 tsp tamaring paste

1 1/2 tblsp sugar

1 tbsp coconut milk

 Salt to taste

Chili Paste

6- 8 dried chili   )

2 red chillies      ) blend together

1 small onion    )

1 garlic             )

Preparations:

1)Lightly fried the anchovies untill half cooked , set aside

2) Remove the oil and just leave about 2 tblsp in the wok

3) Saute onion and garlic till brown

4) Add blended chili, reduce the fire and let it cook for about 10 minutes

5) Add water if its too dry, add in shrimp paste, candlenut, tamarind paster, salt and sugar. Stir well

6) Add anchovies, big onion and coconut milk for another 3 minutes

Merunggai Fruits with salted Fish Curry

Merunggai fruits or some people called it as drumstick. This fruits normally popular among the Indians, but due to the unique taste it is also becoming other race favorite too especially among the Malays. Normally it was cooked with dhal curry but today I prepared differently.

Merunggai with salted fish curry

Ingredients

3-4 pieces Merunggai Fruits - cut and removed the hard skin

2 pieces Salted Fish - cut and soaked with water

2 tbsp fish curry powder

1 tbsp chili powder

3 onion - chopped

3 garlic - chopped

3 sliced ginger - chopped

1 tsp mixed Fenugreek/ halba campur ( mixture of fennel, fenugreek, black mustard, and cumin seeds) 

1 stalk curry leaves
1 tsp tamarind paste
1 cup coconut milk
1/4 tsp sugar
1 tsp chicken stock granules

Method
1. Heat 2 tbsp oil, and sauté the onion, garlic, ginger and mixed fenugreek (halba campur) until fragrant. Add curry and chill powder with a bit of water. Add curry leaves and stir fry for 10 minutes until the oil appears.
2. Add salted fish and cover the pot for 3 minutes (add a bot of water if it's too dry).
3. Add coconut milk, merunggai fruits and season with tamarind paste, sugar and chicken stalk. (Don't add salt as the fish is already salty). Allow to simmer until the merunggai cooked.
4. Served with white rice

MERUNGGAI FRUITS

Beef Bones Soup (Sup Tulang)

Most of Malaysian love this soup. Is either we make it from bone or part of tail. But I always prefer to use bones.

Beef Bones Soup

Ingredients
1/2 kg beef bones
3 cups of water
2 potatoes - cut (optional)

1 tsp salt or to taste

4 onions - minced
3 garlics - minced
1" ginger - chopped
4 cardamom
4 cloves
3 star anise
1/2" cinnamon stick
A pinch of sugar
1 tsp chicken stock granules
Salt to taste

Fried shallot 

celery and spring onion

Spices (Combine all and mixed with water)
1 tbsp freshly ground cumin
1 tbsp freshly ground fennel
1 tbsp ground coriander
1/2 tsp cinnamon powder
1 tbsp ground black pepper

Methods
1. Heat 2 tbsp oil in a stock pot, sauté the onions, garlic, ginger and cardamom, star anise, cloves and cinnamon stick until brown.
2. Add the spices, stir fry until fragrant and then add in the water, followed by beef bones.
3. Season with sake, sugar and chicken granules. Cover the pot and let it simmer until the beef meet tender (it will be faster if you use pressure cooker)
4. Once the beef cooked, add the fried shallot, celery leaf and spring onion before served

Sizzling noodles

For this recipe you can either use any instant noodle or normal yellow noodles etc.

Ingredients
1 small bowl noodles
1 egg
few pieces of chicken fillet - cut
4 pcs dried mushroom - soaked & cut
1 stalk Pak Choy (Sawi) - cut
3 garlice - minced
1/2" ginger - minced

For the Sauce - Combine into a bowl
2 tbsp Oyster Sauce
1 tbsp light soy sauce
1 tbsp sesame oil
1 tbsp dark soy sauce
1 tsp fresh ground black pepper
1 tbsp corn flour

Hot (sizzling) plate

Method
1. Heat 1 tbsp oil in a wok, saute garlic and ginger until fragrant.
2. Add the chicken and mushroom, stir for few minutes and then add the sauce. Allow to cooked for about 3 minutes and remove from the heat. Set a side
3. Heat up the hot plate, add the noodles and pak choy (sawi), pour the sauce and break the egg in.
4. Sprinkle with pepper and served with cut chili

Agar-agar Roti Batik

This is a chocolate pudding jelly with the combination of with bread. Kids will definitely love this and to make it more appetizing; I simply make a design out of it. Happy cooking...

Agar-agar Batik

Ingredients
20g Jelly strands
8 cups water
2 cups fresh milk
1 cup condensed milk
1 egg
150g bread
4 tbsp chocolate powder
1/4 cup sugar

Method
1. Boiled jelly with water until dissolved and then add sugar. Continue to simmer
2. Combine bread, fresh milk, condensed milk and egg. Blend until fine
3. Pour the mixture into the jelly and bring to boil.
4. Pour half of the mixture into a bowl. And then add chocolate powder to the remaining. Stir until smooth.
5. Slanting the round mould by putting a kitchen towel under one side. Starts pour about 1/2 cup of the chocolate mixture. Leave until it slightly cold and pour another 1/2 of white mixture. Again; allow it to cool and continue the process

Chili Prawn

Ingredients
1/2 kg Tiger Prawn - clean and deveined
1 large onion - Cut
3 garlic - minced
1 tbsp fresh chili paste
1tbsp tomato sauce
1 tbsp plum sauce
1 tbsp light soy sauce
1 tomato - cut
A handful roasted cashew nuts
Salt and pepper to taste
1 stalk spring onion

Method
1. Deep fry prawn for few minutes, removed and set aside
2. Clean the wok, and heat 1 tbsp oil, sauté garlic until brown and then add onion
3. Add in chili paste, stir fry until fragrant. Add tomato and plum sauce
4. Combine the prawn and cashew nuts into the wok, season with soy sauce, pepper and salt. Cooked for about 5 minutes before dish out.
5. Garnish with spring onion and salad. Served

Kuih Sari Ayu

Kuih Sari Ayu

Ingredients
2 eggs
1 cup sugar
2 cup plain flour
1 cup coconut milk
1 tsp ovellette
1/4 cup pandan juice (10 pandan leaves cut and blend with 1/2 cup water- sieved)
Few drops of green coloring
1 bowl coconut + 1 tsp flour and a pinch of salt


Method
1.  Beat eggs and sugar until fluffy and then add ovellete. Continue whisk
2. Add flour, coconut milk, panda extraction, green coloring and mixed thoroughly.
3. AT the meantime, heat up the steamer
4. Spoon the coconut into the mould and pressed it to the bottom. Do it in all of the mould
5. Slowly pour the batter into the mould and steam for about 10 minutes

Kuih Tepung Pelita

Kuih Tepung Pelita

Ingredient A
1 cup castor sugar
15gm rice flour
1 cup pandan juice (extraction)

Ingredient B
15gm rice flour
1 cup coconut milk
Salt to taste

Other ingredients 
Banana leaves - to make the mould
1 cup sugar
Steamer


Method
1. Add all the ingredient A and then cook on a slow heat until thick. Remove and set a side
2. Heat up the steamer
3. Spoon 1tsp sugar into the mould and then pour the green mixture until half of the mould. Steam it
4. Once it ready top up the ingredient B until full. Steam again

Buah Melaka (Onde-onde)

Onde-onde Buah Melaka

Ingredients
2 cups glutinous flour
5 pcs pandan leaves (blend with water and sieved to take the juice)
1 palm sugar - cubed
1 bowl grated coconut + with a pinch of salt
Salt

Method
1. Combine flour, pandan juice and a pinch of salt. Knead until soft
2. Make into a small ball, flattern it. Put in the palm sugar and cover it back. Make into a small ball.
3. Boil the water in a stock pot. and at the meantime mixed the grated coconut with a pinch of salt. Set aside
5. When the water boiled, drop the balls into it. Wait until it pop up, slowly remove it from the pot and straight away roll it on to the grated coconut. Complete the process until finished
7. Allow it to cool before served.

Frosty Cream Cheese Banana Cake

I found this recipe in the internet and since I still have few more bananas so I decided to try this cake. I don't have buttermilk so I just make my own by adding 1 tbsp vinegar to fresh milk. Of course I change little bit some of the ingredients to suit my taste especially the amount of sugar. I dont like anything that is too sweet.

Frosty Cream Cheese Banana Cake

Ingredients
2 cups mashed banana
3/4 soften butter
2 cups of castor sugar
3 eggs
2 tsp vanilla
2 tsp lemon juice
3 cups self raising flour
1 tsp baking powder
Pinch of salt
1 1/2 cups buttermilk

Frosting
1/2 cup soften butter or margerine
1 1/2 cups icing sugar (increase the amount if you like it sweet)
1 tsp vanilla
2 tbsp buttermilk
10 oz cream cheese

Chocolate rice /chopped almond or walnut etc to decorate

Method
Cake
1. Preheat oven 170 C with fan forced
2. Combine mashed banana with lemon juice. Set aside
3. Sieve flour with baking powder and salt. Keep a side
4. Using the electric mixed, whisk butter and sugar until fluffy. Add egg one after another and followed by vanilla essence and banana. Stirs
5. Pour into the baking tray and baked for about 1 hour. Once ready, removed from the oven and allow it cool and then transfer to fridge at least for an hour.

Frosting
1. Whisk butter and cream cheese until smooth. Add in vanilla and icing sugar. Beat with slow speed until its combine and then increase to high speed until fluffy
2. Removed the cake from the fridge and spread the frosting and sprinkle with chocolate rice and walnut.
3. And enjoy this lovely cake with your family or friends

Black Pepper Udon Noodles

When cooking any type of noodles noodles, the ingredients is just up to your taste. In this recipes I use whatever I can find in my fridge at that moment. You can use prawn, squid, chicken meat, fishcake or  fish fillet. The beauty of this recipe is the black pepper so make sure it's freshly grounded.

Ingredients
1 packet Udon noodle (200g)
3 garlic - chopped
few pieces fish ball
50g beef or chicken meat - cut

Sauce Ingredients
1 tbsp black pepper sauce
1 tsp light soy sauce
1 tsp Teriyaki sauce
1 tsp dark soy sauce
1 tsp white vinegar
1 tsp freshly ground black pepper

Carrot, Pak Choy (sawi), mushroom, Cauliflower etc

Preparation
1. Heat 1 tbsp oil, sauté the garlic until brown and then add beef or chicken meat. Stir for few minutes and then add fish ball and mushrooms
2. Add carrot, udon noodles and all the sauce ingredients. Continue stirs for about 5 minutes
3. Add other vegetables, give a quick stir and removed the dish
4. Served while still hot

Maggi Mee Goreng

Fried Instant Noodles is quite popular among young adults. Most of Mamak restaurant selling this but it's very simple without much ingredients unlike mine. It is easy to make because you can get the ingredients easily and it's cheap.

Ingredients
1 packet Maggi mee
1/2 tsp chili paste (optional)
2 garlic - chopped
1 egg
A handful bean sprout
Few pieces prawn
1 tsp chili sauce
1/2 tsp soy sauce
1/2 packet Maggi instant ingredients
A dash of pepper


Method
1. Soaked Maggi Mee with hot water for about 2 minutes. Removed and drain
2. Heat 1 tbsp oil, and fried prawn for few second and then add the garlic. Stir until brown
3. Add chili paste, egg and instant Maggi ingredients, chili & soy sauce and pepper.
4. Add the noodles and bean sprout. Stir fried for about 3 minutes. Dish out and served

Bubur Pulut Hitam

Ingredients
1 cup black glutinous rice
3 cups coconut milk
2 tbsp brown sugar
1 piece palm sugar
2 panda leaves - tie into knot
1/2 tsp salt

Method
1. Wash and boil the rice until soft. This might take about 2 hours, but it will take about 20 minutes if you use the pressure cooker. But make sure it's not too soggy. Removed and reduced the water if it's still a lot.
2. Add coconut milk, sugar, salt and panda leaves. Continue simmer for another 30 minutes.
3. Served when it's cold, and even nicer if you chilled it. Enjoy!

Lempeng Pisang

This is local banana pancake, one of our traditional kuih. Not much ingredients required and very fast preparation.

Ingredients
6-8 pieces banana - mashed
1 tbsp sugar
1 cup plain flour
2 tbsp thick coconut (or whipping cream)
1/4 tsp salt
grated coconut - mixed with a pinch of salt
Banana Leaves
Tooth picks

Method
1.  Peeled and mashed the banana until smooth
2. Add flour, salt, coconut milk and sugar. Mixed well and set aside
3. Spoon the mixture on to banana leaf and spread it about 1/4" and the put the grated coconut on it. then fold the banana leaf into two and secure with tooth picks
4. Pan grill the pancake, keep turning on both side. Cooked for about 10 minutes or until it turns brown
5. Served while still hot

Masak Lemak Pucuk Ubi

This is another kampung dish, it's Tapioca young leaf cooked with coconut milk and bird's eye chili.

Ingredients
2 bunches tapioca leaf (pucuk ubi)
4-5 pieces birds eye chili
3 onions
1/2" fresh turmeric (or powder)
2 cups coconut milk
1 handful anchovies or dried shrimps
1 tamarind pulps
1 stalk lemon grass
1 tsp chicken stock granules
Salt to taste

Method
1. Boil the tapioca leaf without the stamps until soft (about 30 minutes) - drains and run under the cold water. Squeeze the leaf until dry and into ball shape. Sliced it and loosen the leaf. (Some people pound the it, anyway its up to you). Put it into the pot and add coconut milk & lemon grass.
2. Pound the birds eye chili with onion and turmeric until fine and then add into the pot. Also pound the anchovies before add together. Season with salt, chicken stock and tamarind pulp
3. Cooked for about 15 minutes but keep stirring.
4. Serveed with plain rice