beef steak & bearnaise sauce

behoon goreng

puding agar-agar

salad & fete cheese

butter prawn

chinese cabbage bertauhu

nasi goreng cina

char kuew teaw

squid black pepper

kangkung goreng dengan sotong

sambal belacan tomato

selar kuning goreng berlada

fish & mashed potatoes

coconut cake

Ingredients:-
100g sugar
100g brown sugar
250g butter
280g flour
1 sp baking powdwer
a pinch salt
3 eggs
1 tsp vanilla essence
250ml coconut milk
350 ml desicated coconut

Method:-

Put sugar, brown sugar, vanilla essence and butter into the mixer bowl. Lower the whisk attachment down into the bowl and blend on high for a few minutes to whip the butter.

When the batter is thoroughly whipped , slow down the speed and start adding in the eggs. Add the first egg and allow to mix in. Then add the second egg. Allow to blend in and add the final egg and mix in thoroughly.

Continue by adding the baking powder, salt, then add half of the flour, little by little, add in some of the coconut milk little by little, allowing each amount to mix in before adding the next batch. Then add a little more flour, a little more coconut milk, add the remaining flour and when thoroughly combined shake in the coconut and give it a quick blend. Switch off the machine, twist off the whip attachment, shaking off any batter and remove the bowl. Finally, give it a quick mix by hand using your rubber spatula.

Place the baking tin in the centre of the oven preheated to 170 degrees centigrade and bake for roughly 45 minutes. Check to see if it's done by piercing it in the centre with a skewer. If it comes out dry it is done!

nasi tomato

ayam masak merah

mee maggie

tagliatelle alfredo

Ingredients:-
(for 2 or 3 persons)

5 pcs tagliatelle pasta
50gm butter
1 cups chicken meat (diced)
1 cups mushroom butten (sliced)
1 clove garlic (chopped)
1 onion (diced)
1 cup single cream
half cup parsley (chopped)
1 cup parmesan cheese (grated)
salt
pepper

Method:-
Boil tagliatelle pasta. While the pasta is cooking, you can make the sauce. Place a pot onto a medium high heat and warm through. Add the butter and allow it to melt. Once melted, add the garlic and onion, and sweat for a minute. Then add the chickens & mushroom. Fry till the chicken turn of the color. Add cream and season well with salt and pepper and cook for about 3 to 4 minutes. Stir the mixture together, for the duration of the cooking time. Make sure the cream does not burn. Then remove it from the heat.

Take the tagliatelle pasta to the sink and drain it into the colander. Transfer it back into the same pot. Take it back to the hob, and place on a medium heat. Pour the cooked cream sauce over the cooked tagliatelle pasta. And add half of the parmesan and parsley. Remove from the heat. Remember to sprinkle over the rest of the parmesan on top of the tagliatelle pasta before serving.

orange cake

Ingredients:

250gm butter (room temperature)
2 spoon orange zest
250gm sugar

4 eggs
300gm flour

1 spoon baking powder

1/2 tea spoon salt
180ml orange juice

1 tea spoon vanilla essence

Method:

Add the sugar, butter and orange zest into the mixer bowl. Beat well until nicely fluffy. Add 4 eggs and follow by vanilla essence. Continue adding the orange juice and flour (shifted together with baking powder & salt) at a time until it is all mixed in. Shake the mixture off the whisk attachment and remove the bowl. Using your rubber spatula, give it a quick mix by hand to make sure that everything is completely blended. Pour the batter into the spring form tin and spread it into the edges and the mould of the tin, finally smoothing over the top. Place the tin into the centre of the preheated oven and bake for roughly 60 minutes in 160 degree celcius. Once baked remove from the oven and allow to cool down before serving.