Double chocolate muffin

Recipe:

1/8 cup unsweetened choc powder

65 g brown sugar

50 g butter

1 egg

150g yogurt (can use sour cream as well)

1/4 cup milk

97 g cake flour

1/2 tsp salt

1/4 tsp vanilla

choc chips

200 celcius for 12 mins

Chicken satay

Recipe:
Serai (lemon grass)
Ginger
Red Chilli
Shallot
Garlic
Salt
Chicken thigh

Procedure:
1. Blend all spices
2. Marinade chicken with the spices
3. Bake in the oven or grill it

Pork Noodle

Recipe:

Lean Pork

Garlic

Noodle (From medan)--> may be replaced with egg noodle

Chye Sim

Bean sprout

Chicken

Oil:

Chicken's skin

Cooking oil about 3 tablespoon

Garlic

Procedures:

1. Heat oil with chicken skin and garlic, when you can smell the fragrance, it's done, keep the oil in a container.

2. Cut lean pork in small pieces (like dice).

3. Heat one tablespoon of cooking oil, then fry garlic, and then put in the pork, add spices liked: soy sauce, thick soy sauce, salt, pepper, a bit of sugar. Then add some water to cover the pork. Cook it for about 20 mins, until the pork is soft.

4. Boil chye sim, bean sprout, and noodle --> don't over boiled.

5. Place one table spoon of the chicken oil from (1) in a bowl, place chye sim, bean sprout, one tablespoon of light soy sauce, add noodle, then mix everything with a chopstick. Then add the cooked pork on top.

6. Can be served with chilli padi+soy sauce

Hun kwe (Nagasari Pudding)

Recipe:
1 packet of hunkwe flour (the one I got from NTUC is 90 gr)

180 g sugar

1 small box of kara coconut milk (200 ml), mix with 900 ml of water (total about 1100 ml of liquid)

½ can of whole kernel sweet corn

1 tablespoon of condensed milk

Slightly less than 1 teaspoon of salt

Optional:

3-4 ripe Pisang Kepok (usually used for fried banana), need to be steamed, then only peel the skin and cut.

Banana leaves:

Need to be washed and let it pass through fire on the stove (to soften the leaves, so, that it’s easier to fold)

Then cut into small size.

Procedures:

1.       Mix the coconut milk liquid with the hunkwe, sugar, salt, and stir. Then put it on the stove. Keep on stirring while cooking. This is to make sure no small chunks will form. The mixture will get thicker. It’s done when it boils.

2.       Then, stir in the condensed milk, and corn.  

3.       Spoon about 2 tablespoons of mixture on the leave, place a small piece of banana, then cover it with another 1-2 tablespoons of mixture, and wrap.

4.       Refrigerate.

Another version is without corn or banana:

After the mixture is cooked, divide it into 2 portions, then dilute about 1 tablespoon of cocoa powder in small amount of water and mix it into one portion. Then spoon 1-2 tablespoons of the white mixture on the leave, and another 1-2 tablespoons of the chocolate mixture.

Fermented black glutinuous rice (Tape ketan) pudding

Recipe for Tape/tapai Ketan:

1.5 cups of black glutinous rice

1 teaspoon of grinded wine cake (powder form)

Procedures:

1.       Wash rice and soak it for 3-4 hours or overnight.

2.       Drain it, then, steam until it’s cooked – about 30 mins

3.       Let it cool to room temperature, then spread the wine cake powder, mix well. Make sure every single rice gets contact with the powder, then put it in a clean bowl or glass container, and cover with cling wrap.  Wrap with cloth or towel so that it’s warm.

4.       Leave it in a warm place for 2-3 days. When you smell a strong fragrant, then the rice is ready. I usually put it in the refrigerator for couple of days before using it. They said, if we can get a sweet taste of the rice, then the fermentation is successful.

Recipe for agar agar (made about square pan 17 cm):

1 packet of agar agar, swallow globe brand (white original)

750 ml of water

150 g sugar

200 ml of coconut milk

A pinch of salt

100 gr of tape/tapai

Procedures:

1.       Mix agar agar powder with water, sugar, salt, coconut milk, then bring it to boil. Stir continuously.

2.       Add tapai, stir, and pour into pan. Let it cool before put it in refrigerator.  

Pumpkin Chiffon Cake

Recipe for 17 cm cake:

3 egg yolks

180 g pumpkin puree

30 g milk

48 g oil

98 g cake flour

6 egg whites

60 g sugar

1/4 teaspoon cream of tartar

Procedures:

1. Blend pumpkin with milk  

2. Beat egg yolks with oil, then add pumpkin+milk puree, sieve flour into the mixture, and fold with mixer.

3. Warm oven at 180 celcius (top and bottom heat)

4. Beat egg white with sugar and cream of tartar until stiff.

5. Add 1/3 of the egg white mixture into egg yolk mixture, fold gently, then add egg yolk mixture in the remaining egg white, and again fold gently.

6. Pour it into chiffon cake pan.

7. Change the oven setting to "bottom heat", and bake the cake for about 30-35 mins.

8. Invert the pan as soon as you bring it out from the oven, cool it down before you remove the cake from the pan.

Note: Different type of oven may vary time of baking.