CHOCOLATE SPONGE CAKE

Recipe adapted from  Jeannie tay blog:


https://jeannietay.wordpress.com/2015/07/11/chocolate-spongecake-cooked-dough-method

CRISPY FRIED ENOKI MUSHROOM

Fried Crispy Enoki mushroom from  Mom's Cuisine

Fried crispy enoki mushroom. I never tried before until being introduce by my dear friend Swee Khuan from Mom's Cuisine. It really looks simply fabulous krok krok krok, additive and delicious side dish and finished in no time !!! Well give it a try cos this is a real keeper recipe ..and thumbs up from me.

Receipe adapted from Chef Swee Khuan from Mom's Cuisine

Swee Khuan

June 29 ·Mom's Cuisine

Crispy Fried Enoki Mushroom 

Ingredient

200 g 1 pack Enoki Mushroom
200 g Gogi Flour*
300 ml water*
1/2 tsp salt

Chives Flake* (Optional)
1 tsp Eno 

Method

Mix all the ingredients make thick batter

Mix well then add in ENO stir well
Add in the Enoki Mushroom neatly..
Heat on high 🔥 till fully hot , take bit by bit to deep fry it..keep tuning until it turn golden colour..done..!!
Ready to serve

SOTONG LEMAK CHILLY API

ROTI BOY - BY AL's Kitchen

AL's Kitchen:

 I love Rotiboy for the aroma they emit and the cheese and butter fillings in the buns. It would be troublesome to travel all the way to the shopping complex to buy them each time my family and I want to eat them. So making them myself is the best way to satisfy our desire for them; the best part is that they are not too difficult to make.

Recipe:

http://al-luckylady.blogspot.com/2018/06/rotiboy-my-way.html

MASAK LEMAK PRAWN ,SWEET POTATOES WITH SPINACH

Ingredients

2 medium Sweet Potato  (cut into small chunk steamed and set aside)

Spinach ( a handful) or you may also substitute with young daun kadok .

150 g small prawns

50 g dried prawns

1 liter plain water

Seasoning

1 tsp chicken stock granules

1/2  tsp salt

200 ml coconut milk 

Ingredient to blend or pounded 

1 tbsp pounded fresh chilly  chilly boh (paste)

1 cm turmeric 

8 shallots.

5 garlic

100 g dried prawns

1 tsp roasted shrimp powder 

Direction 

Heat up wok with 4 tbsp oil saute pounded paste until fragrant.

Add in water and coconut milk  when starts to boil add in sweet potatoes..spinach.. add seasoning 

Allow is to simmer and lastly add fresh prawns. 

Taste salty and sweetness and thickness of gravy according to  own preference. My preference is slightly thick and not so dilute. 

Dish and serve .

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

STEAM SALTED EGG AND EGGS

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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