"Pak Lo" Cuttlefish

Ingredients:

Deep sea Cuttlefish ( 1kg)

3cm galangale (Cut to Slice

3 pc Garlic (Pound)

3tbsp Gula Apong

1tsb 5 spicy Powder

3tbsp Thick Soya Souce

1 Cinnamon

1 Anis

Salt

Water

Cooking Oil

Method:

1. Rub cuttlefish with 5 spicy powder and salt.Keep aside.

2.In a Work, saute cinnamon, anis,galangale and garlic until fragrance.

3.Add in gula apong and thick soya sauce, cook until bubble come out.

4.Put in cuttlefish and cook until soft.(40 minit to 1 hrs with small heat)

5.In between pour some water if to dry.

6.The best result is,the sauce must  be thick.

7. Enjoy With Vineger and chilli.  

Curry Pie

Ingredients: For Skin
130gm Butter
20gm Icing Sugar
1 eggs yolk (grade A)
260gm Multipurpose flour

Method:
1.Preheat oven to 180C
2.Combine ingredient in mixing bowl and hand-knead into a sift dough.
3.Divide dough to 35gm each.
4.Shape the dough to fit the mini tart mould. Top diameter 5cm
5.Place a filling into the centre.

Ingredient: Filling:
½kg Potato (Peal and cut to cube -boil until soft)
3 Onion (Peal and cut to cube)
300gm Chicken Brest
3tbsp curry powder
3tbsp oyster sauce
salt and sugar
Cooking Oil

Method:
1.In a wok, saute onion until fragrance.
2.Add in curry powder.Saute until fragrance with small heat.
3.Add in chicken breast, saute until cook and pour in oyster sauce.Mix
4.Add in potato, salt and sugar.Depend on your test.

Coffee Bean Cookies

Ingredient: (A)
80gm Butter
30gm Icing Sugar

Ingredient: (B)
50gm Corn Flour
60gm Plain Flour
1gm Baking Soda
25gm Instant Coffee Powder
10gm Coco Powder

Method:
1.Beat butter and suagr until light & fluffy.
2. Sift in the ingredient (B) combine.
3.Roll into oval shape and shape in coffee bean shape.
4. Bake in pre-heat oven 160c 20-25 minit.

Sambal Popiah

Ingredients:
200 gm Pork/Chicken Floss
10gm Dried Chilli
6 nos Bawang Merah
4 slice Garlic
150gm dried prawn
2cm belacan
1 pkt Popiah Sheet (I bought Pertama brand -Blue Paking)
3tbsp cooking oil

Method:
for Popiah Sheet
-cut into 5cm x 4cm

for Sambal
1.Blend Dried chilli, bawang merah, garlic, dried prawn and belacan.
2.In the wok, heat cooking oil and saute the blended sambal.Fried until fragrant with small heat.
3.Off the heat.Add in Pork/Chicken floss.
4.Mix it evenly.I use hand
5.Wrap and tie
6.Keep in the chiller if not finish wrap yet .
7.Once you want to fried, take out from freeze about 4-5 hour and sun bath until the skin crispy.
8.Fried - Done - Keep in the tight container.

Chocolate Mint Layer

 Ingredients:
300gm Butter
120gm Castor Sugar
6 Eggs (Grade A)
80gm Kaya
250gm Condensed Milk
80gm Horlick
160gm Hong Kong Flour
2tbsp Coco Powder
3tbsp Hot Water -Mixed with coco powder
2tsp Peppermint essence
Green Colouring

Method:
1.Beat butter and sugar on high speed until light and fluffy.
2.Add Eggs, condensed milk, horlick and kaya.Mix well
3.Add in Hong Kong Flour.Mix
4.Divide to 2 portion
i) mix with coco powder
ii) mix with peppermint essence and green colour
5.Bake for 180c..with 2 layer coco and 2 layer green.
6.Tray : 8" x 8" (Last use up and down heat, bake for 15 minit)

Butter Cheese Cookies

Ingredients:
170gm Cream Cheese
230gm Salted Butter
30gm Castor Sugar
200gm Multipurpose Flour
125gm Cake Flour

Method:
1. In a large bowl, beat cream cheese, butter and sugar on medium speed until light.
2. Then gradually beat in the flour.Mixed
3. Shape it.
4.Bake for 170c....15 minit

Red Velvet Layer

Ingredient:
250gm Butter
5 Eggs  (Grade A)
235gm Flour
2-3 tbsp Coco Powder
175gm Castor Sugar
150gm Condensed Milk
1 cup (135gm) Mixed Berries Yogurt
1tsp Ovallet
Red Colouring

Cheese Layer
500gm Cream Cheese
3 eggs (Grade A)
100 gm Castor Sugar

Method (Red Velvet)
1. Beat Butter and Sugar until fluffy.
2.Add in ovellate, eggs one by one white continue beating until smooth
3.Add in condensed milk and milk well.
4.Add in flour , yogurt and red colouring.Mix well

Method (Cream Cheese)
1.Beat cream cheese & sugar until smooth and combined.
2.Add in eggs and mix well.
3.Start Layer with 2 layer Red Velvet and 1 layer of cream cheese.Repeat until all done.
4.Use 8" x 8" Tray...180c...About 7 tbsp per layer.
5. Last layer use upper n lower temp to bake for 15 minit.

Neopolitan Layer Cake

Ingredient: (A)
250gm Butter
150gm Castor Sugar
14 Eggs Yolk (Gread A)
5 tbsp Condensed Milk

Ingredient (B)
150gm Gula Castor
7 White Eggs
1/4 Cream Of Tarter

Ingredient (C)
160gm Hong Kong Flour
40gm Horlick
1 tsb Baking Powder
1½ tsp Strawberry Past + Red Colouring
1½ tsp Coklat Emulco + Nescafe

Method:
1. Beat Butter,condensed milk and sugar until fluffy.
2. Add in eggs yolk one by one.
3.Add in flour
4.At other bowl, beat white eggs and cream of tartar.Then add in sugar beat until soft pick.
5. Mix with butter
6. Divide to 3 portion ( Coffee, Strawbbery,Original)
7.Start Baking...with temp 180C
8. 8" x 8" tray...about 7 tbsp per layer

Pineapple Tart

Pineapple Tart

Ingredient:
115gm Butter
115 gm Ghee
1 eggs Yolk
450gm Multipurpose flour
A pich of salt

Method:
1.Mix all together .
2.Choose Mould
2.Bake for 180C .....20-25minit