Come on over and taste my Kueh Teow Soto !

Ingredients:
1 kg beef (cut small)
1 packet of char kueh teow/mee/bihun
1 cup of bean sprout (remove the roots)
Spring Onion (daun bawang)
Celery leaves (daun sup)

Item A:
4 cm cinnamon
4 cardamon (buah pelaga)
3 Aniseed (bunga lawang)
3 Cloves (bunga cengkih)

Item B: blend
6 red onion
4 garlic
5 cm ginger
3 cm lengkuas
3 lemon grass
3 tbs rempah kurma/soto
1 tbs black pepper
5 candle nuts (buah keras)

Method:
- Heat up your pot with some oil. Stir in all the blended item and A until you can smell it
- Stir in your beef , salt and water accordingly and let it simmer on slow fire until the meat tender.

Sambal Kicap Cili Padi:
Ingredients:
20 Cili Padi
1/2 cups of Kicap Manis/Pekat
2 garlic
5 of Limau Kasturi juice
Some salt

Method:
Blend all items and pour 1-2 tbs to your soto, it completes the spicy soto taste

Howto Serve:
- In a bowl, put kueh teow/mee/bihun, bean sprout, pour the ‘kuah soto’
- Sprinkle with daun bawang, daun sup and also ’sambal kicap cili padi’

Asam Pedas always under my daily dishes routine, because it’s easy, spicy and tasty, whether eat it with rice or just dip it with your bread, it taste just good even on the next day !

Ingredients:
6 pieces of ikan tongkol
3 cups of air asam gelugor
15 of laksa leaves (daun kesum)
4 ladies finger
1 tomato (cut into 4 or 6)

Blend Items:
3 big onions
3 small/red onions
4 garlic
3 cm turmeric
3 cm ginger
12 dried chillies (boiled)
50 cents size of belacan (shrimp paste)

Method:
- Put some oil inside a pot, and pour the blended items, stir until the smells comes up and continue stirring until 5 mins to let the dry chillies well cooked.
- Pour air asam into the pot, mix and let it boil
- Once boiled 2-3 times, put the daun kesum, ikan tongkol , let it boil again few times
- Put tomatoes and ladies finger and let it simmer in a slow fire around 3 mins and put some salts based on your preferences.

Serve with hot rice and fried ikan tongkol would be nice too

The secret of this cake is the mayonnaise, that’s what makes it moist and the ‘just nice’ taste which is not too sweet and not too buttery. You can decorate the toppings based on your preferences, based on the pic i just shake an icing sugar on top of the choc frosting to make the contrast snow effect.

Ingredients:
2 cups of flour (sifted)
2/3 cup cocoa powder (10 tbs + 2 tsp)
1 1/4 tsp baking soda
1/4 tsp baking powder

3 eggs
1 2/3 cups castor sugar
1 tsp vanilla essence
1 cup mayonnaise
1 1/3 cups water / 325 ml
2 tbs butter

Method:
- Preheat oven to 175 C
- Grease & Flour 9″ round bake pans
- Combine flour , cocoa, baking soda & baking powder, mix well and set aside.
- Use electric mixer, beat together eggs, sugar, vanilla for 4 mins and high speed. Mixture should be smooth and creamy.
- Reduce speed to low and beat in mayonnaise until blended.
- Add flour mixture i batches, alternating with water, 4 equals additions (eg. 1/4 flour, 1/4 water)
- Pour batter into prepared cake pans.
- Bake for 45 mins until you touch the center of cake it will springs back or use cake tester.
- Allow cake to cool completely before do frosting.

Frosting
Ingredients:
150 gm cooking chocolate
1 tbs condensed milk
1/4 cups hot water
1 tbs butter

Method:
- Chopped the cooking choc into small pieces
- Stir in the choc , condensed milk, hot water into the double boiler
- Stir until all of it melted and mix well, switch off and then put butter and mix it again.
- Depends on the density, once ready , pour it onto your cake.

TIPS: You can flip back the cake for the top since it is more even and pretty, if the top of your cake cracked, you can cut it even using a knife so that you can get a nice level cake.

Even though the ingredients are not so complicated, but me and hubs really like the taste of it, plus i really like the combination of the colors, should try it out !

Ingredients:
250 gm all purpose flour
125 gm castor sugar
125 gm ghee butter (minyak sapi)
Colorings (purple, yellow, green)

Method:
- Mix all the ingredients inside a bowl until become a dough
- Divide the dough into 3 separate bowl
- Put different colors on each of it
- Use 1 tsp to form a ball on each dough, line it in a tray
- Take 3 balls of different color, put on your palm and make a circular movement, you will see that it looks like a crystal ball with 3 colors.
- PUt inside paper cups and baked in 180 C for 20-25 mins.
- Once cool off, sprinkle with castor sugar on top of it.
- Keep in an air tight container.

This is such a simple and nice meal for a small gathering with your friends or relatives.
I’ve tried baking it with one whole chicken instead of quartered, but submerge the whole chicken during marinade. The taste of lemonade, garlic and smell of parsley and rosemary are all even on the chicken meat.
The origin of this recipe are from allrecipes.com, but i’ve altered since i like it to be a bit spicy.

Marinade:
1 1/4 cups lemon juice
1/3 cup fresh ginger, finely minced
1/4 cup fresh parsley, chopped
1/2 cup virgin olive oil
1 1/2 teaspoons granulated garlic (or one whole head fresh)
1 tbs ground hot chillies
1 teaspoons salt
1 tbs black pepper
1 tbs cayenne pepper
1 tbs paprika
1 tbs rosemary (dried) or sprinkle with a fresh rosemary (chopped)
6 cherry tomatoes
7 black olives (sliced)

Method:
- Remove all excess skin and fat from chicken.
- Pour marinade over each of the chicken quarters to evenly coat until no marinade remains.
- Place in a large sized (2 1/2 gallon Hefty Zipper) plastic bag and marinade three to five hours under refrigerator or overnight.
(Personally, if you able to submerge the whole chicken into a big bowl, the taste would be much better)
- Preheat-oven to 180/200 Celcius.
- Remove chicken from marinade and discard any remaining marinade.
- Put cherry tomatoes and some sliced olive with the chicken too.
- Bake chicken for 30 to 40 minutes or until chicken is browned well.
(Internal temperature should read 165°F. When using an instant read thermometer be sure not to touch bone when taking temperature.)
- Place one serving (one chicken quarter) on individual serving dishes and sprinkle center of chicken with a small amount of paprika. Garnish with slices of lemon and a spring of curly parsley.

this is for 24 chicken quarters, recipe may be halved (12 servings) or quartered (6 servings)

I went browsing the net for the ‘cucur badak’ recipe, found 1 in ‘my kitchen snippets’ website and tried it. The differences is just that i didn’t put any shrimp on top of it. As you can see from the pic below, it is pretty simple but believe me, the taste is so nice because once the serunding blend together with the keledek, it’s just complete the taste of cucur badak lolz

Ingredients:
Item A : for dough
1 lb sweet potatoes (boiled and mashed)
10 tablespoons all-purpose flour
1 tablespoon of sugar
A pinch of salt

Item B: for filling
4 cups of grated coconut
1/2 cup of dried shrimps (udang kering)
1 garlic*
3 shallots (bawang kecil/merah)
6 fresh red chillies (or dried red chilies)*
1 lemon grass (serai)
1 1/2 teaspoon tumeric powder (serbuk kunyit)
5 slices of peeled fresh ginger (halia)
Salt to taste
Sugar to taste (palm sugar preferred / gula melaka)
2 tablespoons cooking oil

Method:
For the dough
- Boil the sweet potatoes in hot boiling water for 15 minutes.
- Peel the skin off the boiled sweet potatoes and mash them in a big bowl
- Mix the mashed sweet potatoes with flour, sugar, and salt till a soft dough is formed. The dough shouldn’t be too sticky. If too sticky, add more flour to the mixture.

For the filling
- Pound all the (*) ingredients.
- Soak the dried shrimps in hot water for 15 minutes and then pound them. Set aside.
- Heat 2 tablespoons of cooking oil and add in the pounded ingredients plus the pounded dried shrimps. Fry till fragrant.
- Add in the grated coconut and mix well.
- Add in salt and sugar to taste.
- Set aside and let it cool.

For the wrapping
- Dust your hands with some flour and take a bit of dough (about the size of a small ball), flatten it and put the filling in the middle.
- Cover the filling
- Heat oil and fry till golden brown.

adapted from http://www.mykitchensnippets.com/

Ingredients
Item A:
1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract

Item B:
1 1/2 cups all-purpose flour (sifted)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 cup corn flour
1/2 teaspoon ground cloves
1/2 teaspoon salt

3 cups rolled oats
1 cup raisins

Method:
- Preheat oven to 175 C (350 F)
- In a mixer bowl , cream together butter, butter flavor shortening, brown sugar white sugar, eggs, and vanilla until smooth.
- In another bowl, combine the sifted flour, baking soda,corn flour, ground cinnamon & cloves and salt.
- Stir Item B to Item A , stir in oats and raisins, mix well.
- I use teaspoon as a measurement for my cookies, so just scoop and level it, drop it on the tray
- Bake for 10-12 minutes until light and golden, do not over bake.
- Let it cool completely before storing in an air tight container.

My type of Assam Laksa. Pure laksa utara does not have any pineapple in there,
although i like the taste of sweet sour pineapple(usually in laksa penang) mixed
up with the assam laksa gravy. I think you guys should try it

Ingredients:
Item A
1 kg of Sardine fish / Ikan Kembung
1 kg of Wet/Dry Laksa (think flat white rice flour noodles)
- Boil fish with water and a pinch of salt, keep the water and put aside
- Just take the fish meat and shred it nicely in blender
- Boil laksa around 3-4 mins and drain the water

Item B
15 dried chillies (soaked in water)
20 Small onions
50 cents size of Belacan (shrimp paste)
1.5 of Galangal (lengkuas)
- Blend all the item’s b ingredients

Item C
4 buds of Bunga Kantan (ginger buds)
1 cup of Laksa Leaves (Daun Kesum)
8-10 of Asam Keping (dried slices of tamarind)
2-3 cups of Air Asam Gelugor
Some Salts

Item D
1/2 cup of thin sliced Cucumber
1/2 cup of thin sliced Red Chillies
1/2 cup of thin sliced onions (bawang besar)
1/2 cup of thin sliced Pineapple
4 boiled Egg

Method for Gravy:
- Mix up Item A (shredded fish + remaining fish water) and Item B
- Stir in all Item C, put some salts based on your taste
- Let it boil and you can add more water or light air asam gradually, depends on how thick you want the gravy to be
- Stir every now and then so that the fish won’t cluttered
- Once the gravy boiled 2-3 times, and if you’re satisfied with the thickness,then it is done.

How do i serve:
Put some of the laksa inside a bowl, sprinkle with cucumber, onions, eggs, pineapple and pour the gravy, eat while it’s hot.