Chocolate Butter Cake

                                                                 

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Chocolate Butter Cake

Ingredient 
125 g salted butter 
110g caster sugar 
3  eggs 
110 g Self Raising flour
40 gram Dark Coin Chocolate. 
20 g milk 

Note: For Step by Step Direction refer Video.

Direction

• Blend butter and then add castor sugar by batches
• Add in one eggs at a time until well combine until complete
• Add in flour gradually by batches into the butter batter mixed until well combine.
• Add in melted chocolate. Pour batter into disposable aluminium tray.
• Drop the baking pan on table for 3-4 times to burst large air bubbles.
• Bake for 10 or 15 minutes until surface fully firm, Using a sharp knife make a slit in the center. Place back and continue to bake until done.
• And remove from oven, allowing it to cool down. 

Oven Heat

Preheat Oven 160c-10 minutes. Select upper and lower heat. 

Bake at 160°C for 55-60 minutes at the medium rack. 

Pan Used:

Aluminium baking tray. Base : 66mm x 157mm (Capacity : 600ml)

No greasing needed. 

Pandan Kuih Talam (my way)

 

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Pandan Kuih Talam my way

A: Ingredient : Bottom layer (Green)
40 g of wheat flour
20 g of rice flour
30 g of corn flour
30 g tapioca Flour
150 ml pandan extract (from 8 pandan leaves)
250 ml of sugar syrup (80 g Castor sugar + 250 ml of water)
1/2 teaspoon of edible kapur. (flat not full or heap do not add more than this)

B: Ingredients: Top Layer (white coconut milk)
¾ cup of Rice Flour (metric cup)
1 box of coconut milk (0r 2ooml)
1 box of water measure using a box of coconut milk
1/2 teaspoon salt

C: Other ingredients
20 chinese tea cups
Enough cooking oil to coat a cup of Chinese tea.

Direction :
1. Put all the ingredients of part A into a bowl until well mixed.
2. Heat up pan, stir until mixture slightly thick. switch off heat immediately. Filter.
3. Prepare Chinese teacup and brush a little oil cooking oil. Heat briefly for 1 minute.
4. Pour batter into a cup of steamed chinese tea for 10 minutes. 5. Put all ingredient B into a bowl stir until well mixed.
6. Heat up pan, Stir until mixture slightly thick. switch off heat immediately. Filter
7. Pour the batter over green layer and steam for 5 minutes or set.
8. Remove from the steamer and allow it to cool before removed from the cup before serve.

Homemade Rojak

 

Homemade Rojak 

Ingredients:
1/4 metric cup chili sauce
1/4 metric cup sweet soy sauce
1 pcs ring gula melaka
2 tbsp sambal belacan
2 tablespoon prawn paste. 
2 tbsp sugar (optional)
1/2 tsp salt
3-4 tablespoons corn flour (add water to make corn flour solution )
1/2 metric cup roasted and pounded peanuts

Direction
Heat up claypot or saucepan medium low heat. 
Add in sweet dark sauce, chili sauce, ring gula melaka, salt, sugar and sambal belacan,
Add salt and prawn paste. Continously stir well until well combine. 
Add in cornflour solution for thickening. Switch off the heat.
Dish up and leave to completely cool down.  

Sambal Belacan 
Ingredient

250 g red chilli (after blend weight)
20 g roasted shrimp paste powder  
1 tsp chicken granules powder
1 tsp salt

Direction

In a mixing bowl add in blended red chili , toasted shrimp paste, chicken granules powder and salt.  Mixed until well combine. 

Heat up a low medium heat wok,

add in the mixed ingredient in the wok and stir fry for  5-8 minutes.
Dish up and set aside to cool down before bottling.

Note: Adjust as per own preference for the below:
Adjust salty and sweetness
adjust thickeness of the consistency
Adjust spicyness level

Pulut Panggang with Rempah Udang

Pulut panggang Rempah Udang is a famous traditional Malay snack that contains steamed, glutinous rice with a spicy sambal filling. Using banana leaves to "wrapped" It will give a nice pleasant smoky flavor and aromas. That's why pulut panggang is so special  yummy delicious.

Pulut Panggang with Rempah Udang

Ingredients A:
2 cups glutinous rice 
1/2 cup  ayam brand santan
1/4 cup water
1 teaspoon of salt
A few pieces of pandan leaves

Prepare glutinous rice

Wash  glutinous rice clean and soak the glutinous rice for 4 hours. 
Prepare the steamer with boiling water, line the steamer tray with pandan leaves.
Add glutinous rice, steam for 20 minutes.
Mix santan, water with salt in a metric cup, stir until well combined.
Steam another 15 minutes or until  cook. Set aside to cool.

Ingredient  B: To be blend:
10 grams of dried chilies (wash, cut and soak in hot water )
1 medium  onion
3 cloves of garlic
1 teaspoon turmeric powder
1 piece of shrimp paste
2 lemongrass stalks (use the white part only)
50 grams of dried shrimp (soaked )
1 teaspoon roasted coriander seeds
3 pieces of kaffir leaves

A little water to blend

Other Ingredients:

200 grams of fresh white grated coconut
4-5 tablespoons of cooking oil
Salt and sugar to taste

Stapler or toothpick  

Sufficient Banana leaves 18cm x 15cm 

Wash and wipe the banana leaves dry. Use the lowest flame gas to soften the leaves.

Direction 
In a wok heat the oil, add blended spices saute until aromatic.

Add in grated coconut, salt and sugar to taste. 

Fry over medium heat until dry and dish up.

Place glutinous rice on a banana leaf, add 2 teaspoon of filling.

Top glutinous rice on top of the fillings and roll firm and tight like rolling sushi. 

Secure both end flat and staple or toothpick your choice

Glutinous rice is ready to be baked in over using 200c for 30 minutes.