Makes 6 cupcakes

Cupcakes Ingredients:
3 tablespoons blueberry puree (just puree thawed frozen blueberries in a food processor then push through a mesh strainer)
3/4 cup all purpose flour
1/2 tsp baking powder
pinch salt
2 tbsp whole milk
1/2 tsp vanilla extract
1/2 stick (1/4 cup) softened butter
1/2 cup sugar
1 egg

Frosting ingredients:
1/4 cup soft butter
1/2 cup thawed frozen blueberries, pureed and strained
1 3/4 cups powdered sugar
1/4 tsp vanilla

Method:

- To make the cupcakes: Preheat the oven to 350 F. Put paper liners in 6 cupcake tins.
- Sift the flour, baking powder and salt onto a piece of wax paper, set aside.
- In a small bowl, whisk together the milk, vanilla, and blueberry puree.
- Cream the butter in the bowl of a stand mixer, and add the sugar. Beat for a few minutes, until light and fluffy, add the egg and mix on low until combined.
- Add half the flour mixture and mix briefly on low. Scrape down the bowl and add the milk mixture, mixing just until combined. Scrape down the bowl and add the remaining flour mixture.                                                                                                                                                                                                         – Mix on low, then divide the batter evenly among the prepared cupcake tins.                                                                                                                                           – Bake for 20-25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Cool in the pans for about 5 minutes, then transfer to a wire rack to cool completely.

To make the frosting:
Beat the butter, sugar, and vanilla in the bowl of a stand mixer. Add the blueberry puree a teaspoon or two at a time until the frosting is smooth and spreadable.

(note: thanks to catesworldkitchen.com)

Ingredients:

2 cups all-purpose flour

1/2 cup white sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 (8 ounce) can crushed pineapple

1 egg, beaten

3/4 cup milk

1/4 cup butter, melted

Method:

- Preheat up oven for 190 Celcius

- In big bowl, combine flour, sugar, baking powder and salt (sifted all), mix well and make a hole in the center

- In another bowl,  combine egg, melted butter/veg oil and milk, mix well and pour in the big bowl center

- Put in crushed pineapple and mix well, do not overmix.

- Put 3/4 in each muffin cups, and baked for 30 mins.

(note: from allrecipes.com)

Ingredients:

5 tbs of Oil or Olive oil

1/2 normal pack of Macaroni

1/2 cup of chicken meat (diced)

20 medium shrimps ( without the skin)

1  cup of carrot (diced)

3  squids (sliced)

5 cloves of garlic (mashed up)

1 red onion (diced)

1 tbs Cayenne powder (you can substitute this with chilli powder or blended chilli)

1 tbs Pepper powder

2 tbs Tomato paste

3 tbs Light Soy Sauce

3 tbs Oyster Sauce

2 tbs of Chilli Sauce

Salt

Method:

- In a pot of boiling water, put the macaroni and a few drops of oil so that it won’t stick up when you fry later on. Boil around 9-10 minutes. Once cooked, put aside and drain.

- In a bowl, put all the shrimps, chicken, and squids. Then dash in Oyster Sauce, Tomato Paste, Light Soy Sauce, Chilli Sauce, Pepper and Cayenne Powder, mix well, put aside around 5-10 mins. This is to make sure that all the taste are well blend in.

- Heat up a big wok or frying pan, i use 2 tbs of olive oil and corn oil, once heated up, put the the red onions and garlic, stir and fry for few minutes til it looks cooked and smells good.

- Toss in carrot first, stir fry again for few minutes till the carrot cooked.

- Put all the marinated seafoods , mix well and stir up until you see the shrimp start to change color.

- Then you can put all your macaroni, mix it.

- Cook til you see it looks a bit dry and then add on salt all over, taste it, and it’s ready to serve =)

Ingredients:

Muffin:

1 1/2 cups all purpose flour

3/4 cup white sugar

1/2 tsp salt

2 tsp baking powder

1/3 cup vegetable oil

1/3 cup milk

1 egg

1 cup of fresh blueberries

Crumbs:

1/3 cup all purpose flour

1/4 cup butter, cubed

1/2 cup brown sugar

1 1/2 tsp ground cinnamon

Method:

- Preheat oven to 200 C, line muffin cups in the tray

- Combine  1 1/2 cups of flour, 3/4 sugar, salt and baking powder , sift all of it

- Put the vegetable oil into 1 cup measuring cup, then add the egg and pour milk to fill the cup, mix this with the flour mixture

- Fold in blueberries, do not over stir or thaw the mould

- Fill in the mixture into muffin cups , 3/4 from the cup, sprinkle with the crumb topping mixture

Crumb toppings:

- Mix 1/2 cup brown sugar, 1/3 cup flour, 1/4 butter and 1 1/2 tsp cinnamon

- Mix it all and sprinkle over muffins before baking

- Bake for 20-25 mins in the preheated oven (200 C)

(thanks to allrecipes.com)

Ingredients:

1 Red Onion (sliced)

1 head of Broccoli

Small pack of Shitake Mushroom

4 tbs Light Soya Sauce

4 tbs Oyster Sauce

Some oil and water

Method:

- Clean up the vegetables and cut into edible pieces

- Heat up the wok with some oil

- Stir in onions

- Put the light soya sauce and follow with oyster sauce

- Put some water, let it simmer

- Put mushroom first, stir fry for 1 mins

- Then put in broccoli, stir fry for another 1 mins

- Ready to serve

Ingredients:

1 medium size Siakap fish (cleaned with limau kasturi)

Salt and turmeric to coat the fish

Corn flour

Oil enough to deep fry

Red big onion (sliced)

Fresh tomato (sliced for decoration)

Sauce:

5 cloves of Garlic

1 inch of Ginger

8 tbs chilli sauce

3 tbs tomato sauce

1 tbs of fresh black pepper

1/2 cup of pineapple juice

8-10 pieces of cubed pineapple

Method:

- After cleaning up the fish with limau kasturi juice, coat the fish with salt, turmeric and then corn flour

- Heat up the wok with lotsa oil to deep fry the fish, fry the fish until it looks crispy and brownish, put aside

- Pound the black pepper, then garlic and ginger

- In another wok or saucepan, stir in the pounded black pepper, garlic and ginger

- Put in pineapple juice, chilli and tomato sauce

- Put in the diced pineapple

- Let it simmer abit then put in the big onion

- A pinch of salt and sugar

- Once the sauce ready, you can pour it on the fried fish and decorate with tomatoes

Ingredients:

1.2 kg potatoes ( US potatoes)

6 carrots

1 bulb of garlic

5 small onions

4 sprigs of fresh rosemary

Sea salt and fresh ground pepper

Extra virgin olive oil

Method:

- Peel the potatoes and carrots, cut in long sizes or wedges

- Break the garlic bulb into cloves, leave it unpeeled and just bash it with ur palm or at the side of the knife

- Pick the rosemary

- Boil salted water in a big large pan/pot , put in the potatoes and carrots and let it boil for 9 mins

- Drain in a colander and allow to steam dry

- Take out the carrots , put it aside

- Fluff up the potatoes in the colander by shaking it around a little, so that it will become lovely crispy bits when they’re cooked

- Put a large roasting tray over a medium heat and either add olive oil all over it

- Add garlic and rosemary and small onions

- Put the vegetables with a pinch of sea salt and pepper, stir them around to coat all over with the flavours

- Make sure you spread it evenly on one layer, do not stack up because this is roasting and not steaming

(thanks to jamie oliver’s recipes)

Ingredients:

20 slices of chicken bacon

1 head fresh broccoli, cut into bit size pieces

1/4 cup of red onion, diced

1/2 cup seedless red grapes

Dressings:

3 tbs white vinegar

2 tbs white sugar

1 cup mayonnaise (you can use low  fat)

pinch of salts

Method:

- Place chicken bacon in a large, deep skillet, cook over medium fire until evenly brown

- Cut up broccoli flowerettes to small pieces

- Cut up fresh seedless grapes to 4 cubes

- Toss red onions, grapes and broccoli into one big bowl

- Drain, crumble and set aside

- Mix up the dressing in another bowl, let it be for 1 hour so the flavours blend in

- Pour the dressing into the big bowl, mix all well, keep in the fridge for few hours

- Upon serving, sprinkle all the crumbled chicken bacon on top of the salad, do not put earlier on because it will soften the crunchy taste of the chicken bacon..

Ingredients:

Soaked: (for 1-2 hours)

100 gm prunes (diced)

200 gm mix fruit/raisins

1 cup of orange juice

Mixture:

250 gm butter (salted)

150 gm brown sugar

3 eggs

1 tsp vanilla extract

5 tbs honey

Sifted:

225 gm all purpose flour

5 tbs powdered milk

1 tsp baking powder

1 tsp baking soda

1 tsp powdered cinnamon

Almond nibs for decoration

Method:

- Create moisture before baking, what you can do is that soak the fruit in fruit juice of your choice, for this one i use orange juice. Cover the fruit completely with liquid and allow it to sit overnight. This will plumbs up dried fruit quite a bit and adds moisture to the cake as it bakes.

- Mix butter and sugar using your mixer until it get fluffy

- Put egg one by one and then vanilla extract

- Put the mixture and soaked fruits alternately

- Put in honey , mix well

- Pour the whole mixture into cake tin whether square or round

- Sprinkle some almond nibs on top of it

- Bake in the oven at 180 C for 1 hour

- Cool off the cake before cutting

Ingredients:

800 gm all purpose flour (sift/ayak)

400 gm icing sugar (sift/ayak)

1/2 tsp vanilla powder (sift)

1 tsp bicarbonate of soda (sift)

500 gm ghee (use windmill gheeblend)

3 egg yolk

Method:

- Mix ghee and icing sugar thoroughly

- Put all the egg yolks and blend it all

- Follow with vanilla powder and bicarbonate of soda, mix it all well

- Mix flour bit by bit until you feel you can make small balls

- I use 1 tsp scoop to make the measurement of each cookies, so it will be in the same size, scoop it then make like a round ball (make sure you finish it up fast because the dough tend to be dried out if left open too long)

- Line up in the baking tray, make sure to give some space because the cookies will spread while baking

- Bake cookies at 150 c for 10-12 mins

(got it from myresipi.com)