Biskut Sarang Semut

Ingredients
100gm plain flour
200gm casturd flour
75gm sugar
120gm butter
1 egg yolk
1/2 tsp vanilla essence

Chocolate rice
Paper cups


Method:
1. Combine butter, sugar, egg yolk and vanila in a mixer and beat until fluffy.
2. Sieve the custard and plain flour and then add to the mixture.
3. Knead the dough and then keep in the  fridge for about 1 hour.
4. Pre heat the oven to 175 degree C
5. Removed from fridge and then grate the dough. Spoon the grated into paper cup and then sprinkle the chocolate rice on top of it.
5. Bake for 15 - 20 minutes or until it turns brown

Kuih Bahulu

Those days you can only get it during the Eid Fitr festival because the process of making it is too long and too much hassle. At that time we dont have an oven, therefore it was baked using charcoal where the heat has to be on top and at the bottom of the mould. I used to admire the way my mother coked it and the taste is amazingly good.

Ingredients
1 bowl of eggs
1 bowl of sugar
1/2 tsp baking powder
1/2 kg plain flour

Methood
1. Beat egg and sugar until white and really fluffy
2. Sieved flour and baking powder, and the slowly add into the egg mixture. Stir using the spatula.
3. Pre heat the oven at 200 celcius (without fan). Heat up the mould in the oven, remove and grease with oil. (its much easier if you use the oil spray to avoid to much oil)
4. Spoon the mixture into the mould and then bake until it turns brown.




** Tips:
1. Warm up the sugar in the oven before adding to eggs.
2. To lighten the flour, bake it in the oven for about 5 minutes or fry without oil (the old style that my mother always do)

This process is to make the bahulu more soft and last longer.

Tempeyek

Ingredients
150gm rice flour
100gm corn flour
850 ml coconut milk
2 tbsp coriander
2 tbsp cumin seeds
2 tbsp fennel seeds
Salt to taste
Peanuts
Anchovies
Oil for deep fry

Methods
1. Fry coriander, fennel and cumin seeds without oil. Remove and the blend until fine
2. Combine corn and plain flour with salt and coconut milk. Add the spices and stirs
3. Heat oil in a wok, and then by using the Tempeyek mould, scoop the mixture and add the peanuts
and anchovies.
4. Deep fry until brown. Keep in the airtight container, serve as a snack

Beef Bacon Quiche

Ingredients
1 sheet pie pastry
1/4 cu[p sliced green onions
1 tbsp butter
6 eggs
1 1/2 cup heavy cream
1/4 cup unsweetened apple juice
1/4 cup sliced beef bacon - cooked and crumbled
Salt to taste
2 cups shredded cheese

Methods
1. Lay the pastry in pie plate or baking tray. Trim the edge neatly. Set a side
2. Melt butter in a sauce pan and sauté the onion until soft. Set a side
3. Whisk the eggs with cream and apple juice. Add salt and pepper and onion.
4. Pour into the pastry. Slice a piece of the pastry and lay on top and then sprinkle with cheese
5. Bake in the oven at 180 Celsius for about 30 minutes - 40 minutes

Garlic Toast with Cheese

Ingredients
1 stick French loaf
1/3 cup unsalted butter - softened
3 cloves garlic - chopped
1 sprig parsley - chopped
1/2 tsp garlic salt
3 tbsp grated Parmesan cheese

Method
1. Combine butter, garlic and parsley into a bowl and mixed well.
2. Slice bread into 10 - 12 pieces
3. Spread butter on the bread and bake into he oven for about 2-3 minutes or until crispy. OR grill on sauce pan until brown.

Penjan Ubi Kayu (Tapioca with Palm Sugar)

A Malay dessert. I learned this from my mother, a very simple and fast preparation.

Ingredients
1/2 kg Tapioca (ubi kayu)
200gm Palm sugar
100gm brown sugar
1/4 cup thick coconut milk
Salt to taste
1 pandan leaf (tie into knot)

Method
1. Peeled tapioca and cut. Boiled with water and 1 tsp salt until it soft. Removed and set aside
2. To make the syrup; Combine 1/4 cup water, pandan leaf, palm sugar and brown sugar . Cook until dissolved. (Do not put too much of water)
2. Add coconut milk, simmer on slow heat & constantly stir until thick
3. Add the tapioca and mixed well
4. Allow to cool before served. ( I prefer when it chilled)

Seafood Gumbo

INGREDIENTS
3 tablespoons butter
1 large onion, chopped
2 cloves garlic, chopped fine
1 tsp chili powder
1 red capsicum - diced
1 green capsicum - diced


vegetables
1/2 cup chopped celery
4 tomatoes - peeled and cut
6 pcs ladyfinger (okra) - sliced
1 tbsp tomato puree
2 sprigs parsley - chopped
2 bay leaf


seafood
4 cups fish stock
4 cups chicken stock (broth)
1 cup fresh prawn, peeled & deveined
1 cup crabmeat
1 cup fresh oysters

Seasoning

Salt and pepper to taste
1 tbsp chicken stock

Roux (see below)


Grated cheese (Optional - original recipe did not have this. This is my creation as I find it more tasty with melt cheese)

Making Roux

Heat pan on medium heat and melt 4 tbsp butter. Add 6 tbsp flour and constantly stir until it turns brown, remove

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METHOD
1. Heat up 2 tbsp oil in a frying pan, and fry the ladies finger (okra) until it turns dark brown. Remove and set a side

2.  Melt butter in a pot and then sauté the onions, garlic and celery until soft (about 5 minutes). Add the shrimp, oyster and capsicum. Cook for 2 minutes.

3. Add fish and chicken stock, tomatoes, chili, parsley, bay leaf, fried okra, roux and seafood. Season with salt and pepper.  Simmer for about 30 minutes.

4. Transfer to baking tray and sprinkle with grated cheese. Bake for 5 minutes to melt the cheese and the served with garlic butter or white rice

Agar-agar Cendul

Ingredients A
5gm jelly
60 gm Palm sugar - cut into small
3 tbsp brown sugar
1 pandan leaves - tie into knot
600ml water
1 drop brown coloring (optional)

Ingredients B
5gm jelly
250ml thick coconut milk ( 1 cup)
400ml water
1 tbsp sugar
1 pandan leaves - tie into knot
1/2 tsp salt

1 cup cendol

Method
Brown Layer
1. Combine palm sugar, brown sugar, pandan leaves and 200ml water. Boil until sugar dissolved, sieved and set a side
2. Boil agar-agar with the remaining water (200ml) until dissolved and then add the brown syrup and coloring. Pour into the desired mould and allow to cool


Cendul Layer
1. Combine jelly with water and pandan leaves, boil until dissolved.
2. Add coconut milk and salt. Bring to boil. Removed, set a side to allow it cool.
3. Once the brown layer harden, scratch the surface with fork. Spread the cendol on top evenly.
4. Slowly pour the santan jelly and then let it cool before refrigerate
5. Served chilled