Laysee's Kitchen

BUTTER SPONGE CAKE

The taste and texture from this cake is yummy moist,soft and fluffy.. It is indeed a real keeper recipe.Thanks to Enne and Jeannie for your beautiful recipe.

Recipe adapted from : Enne and Jeannie Ty from:

https://jeannietay.wordpress.com/2016/03/12/butter-sponge-cake/

HOKKIEN CHAR - FRIED NOODLES

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STEAM SALTED EGG AND EGGS

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FRIED NECK CLAM OMELETTE

Steam clams for 5 minutes and remove from shell

Egg, starch solution, steam neck clams, spring onions and chillie sauce

Neck clams

Heat up non stick pan

Add in starch solution follow by eggs let is set awhile

Ingredient
400 g neck clam ( Any type of clams but Oyster clams would be best indeed)
(In a steamer steam neck clams for 10 minutes and remove from shell then set aside)

3 large eggs
Chopped spring onion or corriander leaves would be best

Ingredient A
30 g Tapioca flour
10 g rice flour
1 pinch of salt
100 ml plain water

Ingredient B

3 tsp chinese wine
3 tsp fish sauce
1 tsp soy sauce
1/4 tsp sesame oil
1 tsp chicken granules

Direction
Starch solution

Mixed Ingredient A and B stir well set aside
Beat eggs lightly add 1 tbsp starch solution set aside

Ready to fried.

Low-medium heat using a non stick pan add 4 tbsp oil,
pour starch solution, immediately follow by beaten eggs.
Allow the edges of the eggs starts to slightly crips add in neck clams and sprinkle some chopped spring onions.
Flip and flip till evenly lightly crips
Serve immediately with chilli sauce.

CURRY IKAN TONGKOL ALA KELANTAN

Curry Ikan Tongkol

Ingredients A (to be blended become paste)

2 big onion

6 garlic

2 inches ginger

3 inches lengkuas

3-4 red chillies

1 tsp Jintan manis

1 tsp tumeric powder

3 heap of tablespoon curry powder ( I used Baba's)

1 tsp chicken granules

1 packet coconut (Ayam brand 200ml)

1 bowl of water( 250ml)

2 pcs tamarind

Note:

Vegetable that is suitable to add in the curry is cucumber.

Direction

Preparing fish

Wash fish and cut into desire size.

In a sauce pan bring water to boil add one tsp salt , add in fish, 3 pieces of tamarind

Let it boil for 10 minutes drain water away and set aside.

Ready to cook curry

In a wok heat up and add 4 tbsp cooking oil.

Saute blended paste till lightly brown and fragrant.

Add in curry powder, Saute over low heat till fragrant.

Add in coconut milk and 1 bowl of water with 2 pcs of tamarind to boil,

Add in fish, chillies , salt, chicken granules.

(Taste sweet and sour according to own preference)

Allow it to simmer until slightly thicker consistency.

Dish up and serve hot

Note:

Taste salty and sweetness according to own preference.

Should you find you want the curry to be more dilute do add a little bit more water

MIXED FRUIT PICKLE - FROM AGNES'S KITCHEN

Acar Buah Buahan......very appetizing . One of favourite appertizing side dish ..pickle mixed fruit where you would normally found during Malaysian Malay wedding.

This recipe is contributed by Agnes's Kitchen

https://www.facebook.com/agnes.thor.3?hc_ref=ARRGdtTbrCP

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