Honey Cake (Rosh Hashanah)

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INGREDIENTS

• 3½ cups (420 grams) all-purpose flour 
• 1 tablespoon baking powder 
• 1 teaspoon baking soda 
• ½ teaspoon table salt 
• 1 cup (237 ml) vegetable oil 
• 1 cup (237 ml) honey, divided 
• 1½ cups (300 grams) sugar 
• ½ cup (110 grams) brown sugar 
• 3 large eggs 
• 1 teaspoon vanilla extract 
• 1 cup (237 ml) brewed coffee or strong tea 
• ½ cup (119 ml) orange juice

INSTRUCTIONS

1. Preheat the oven to 350°F and generously grease the baking pan(s) with nonstick cooking spray, baking spray, or butter. (Use either three 9-by-5-inch loaf pans, one 9-by-13-inch baking pan, or any equivalent-sized pans.)
2. In a large mixing bowl, combine the flour, baking powder, baking soda, and salt.
3. Add the oil, 3/4 cup of the honey, sugar, brown sugar, eggs, vanilla, coffee or tea, and orange juice. Mix thoroughly, until all ingredients are combined and no lumps remain.
4. Pour the batter into the prepared pan(s), filling each about halfway.
5. Drizzle the remaining 1/4 cup of honey over the batter.
6. Bake in the preheated oven until the cake is set all the way through and feels springy to the touch (30 to 60 minutes, depending on the size of your baking dishes). A tester inserted into the center should come out clean.
7. Let cool 15 minutes before removing from the baking dish. Slide a knife around the edges to help loosen the cake, if necessary.

NOTES

1. This recipe makes three 9-by-5-inch loaf pans or one 9-by-13-inch baking pan, or 36 standard cupcakes. 

2. Be careful not to overfill the pans—each pan should only be filled about halfway. 

3. Smaller portions will bake faster so be sure to adjust the cooking times and check early and often.

4. You can cut this recipe down. To make one 9-by-5-inch loaf or 12 cupcakes, use 1 cup plus 2 tablespoons flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1/3 cup vegetable oil, 1/3 cup honey (save about 1 1/2 tablespoons for drizzling over the batter, 1/2 cup granulated sugar, 2 1/2 tablespoons brown sugar, 1 large egg, 1/2 teaspoon vanilla, 1/3 cup coffee or tea, and 2 1/2 tablespoons orange juice.

5. To make 2 9-by-5-inch loaves or 24 cupcakes, use 2 1/4 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2/3 cup vegetable oil, 2/3 cup honey (save about 3 tablespoons for drizzling over the batter, 1 cup granulated sugar, 1/4 cup plus 1 tablespoon brown sugar, 2 large eggs, 1 teaspoon vanilla, 2/3 cup coffee or tea, and 1/4 cup plus 1 tablespoon orange juice.

Seafood Tofu

​Seafood Tauhu ( Tofu)...crispy on the outside n soft inside.

2 tubes egg tauhu ( Japaneese)

100gm minced prawns

1 egg

2 tbsp minced carrot

3 tbsp chopped spring onion

In a bowl, mash the tauhu, break in the egg, add in prawn, carrot n spring onion.

Then add seasoning...

pepper, salt, sugar, oyster sauce, 2 tbsp corn flour n sesame oil.

Mix n stir well.

Pour into a tray lined with cling wrap n steam for 20 mins.

After steaming, leave to cool before cutting into pieces. Best keep in fridge before cutting for better cuts.

Coat with flour n fry till golden brown.

It has the fragrance of Prawn Fritters.

Serve with your favorite dipping sauce.

Okra in Coconut Milk

​Okra in coconut milk.

Its a coconut milk based gravy with mild spicyness. Best to serve with plain hot rice. 

Ingredients

250g okra, washed and wiped

1 tsp mustard

1/2 tsp fenugreek

1 onion

1 tbsp ginger garlic paste

1 tomato

1 green chili

3-5 dried chilies

2 sprigs of curry leaves

1 1/2 coconut milk (thick version)/ santan pertama

1 1/2 coconut milk (light version) / santan kedua

1/4-1/2 tsp turmeric powder

3-5 birds eye chilies / cili padi

coconut oil / cooking oil

salt

Method

Heat oil in a pan. Semi fry the okra for 1-2mins using medium heat. Remove from pan and keep aside. Using same pan leave about 3 tbsp oil. Add mustard and let it crackle. Add fenugreek. Add onion, cook till translucent. Add ginger garlic paste. Sauté. Add curry leaves, dried chilies, tomato and green chilies. Cook till tomato soft. Add light coconut milk, turmeric powder and let it boil. When boiling, add fried okra, birds eyes chilies, coconut milk (thick version) and salt. Reduce the flame to low. Let it boil. Off the flame when starting to boil. Keep stirring for 1min so the coconut won't separate.

WATCH THE VIDEO FOR MORE DETAILS https://youtu.be/b8wbugNVrGg

Lemongrass rice

​Nasi Serai Aroma tinggi dan sedap/ Lemongrass fragrance Rice / Quick and Easy Rice Cooker Recipe

Ingredients

2 cups of basmati rice, presoak for 15mins

3-5 tbsp shallots fried

2 pandan leaves

2 lemongrass

1 stalk of celery leaves

5 shallots

1/2 cup of lemongrass chopped, use same rice cup (blend with 1 cup of water, strain and keep aside

1 1 /2 cup of coconut milk 

3 tbsp of ghee

salt

SPICES

3 cloves of garlic

3 inch ginger slices

1 cinnamon sticks

3 cardamoms

2 cloves

1/2 tsp fenugreek

Method

Heat pan or rice cooker. Add ghee and all the spices. Stir for 1min. Add garlic, shallots, lemongrass and ginger. cook for 2-3mins. Add rice, lemongrass juice, coconut milk, salt and pandan leaves. Mix well and cook rice using your rice cooker. Open lid after 15mins if rice done. Garnish with celery leaves and fried shallots.

FULL COOKING VIDEO https://youtu.be/lDyGNSYyyGc

steamed Tofu with tomato sauce

​Try steaming tofu with tomato sauce, it's really delicious

Ingredient

4 firm tofu/1 block tofu

2 cloves of garlic

1/2 tsp salt

1 tsp sugar

1 tbsp oyster sauce

2 tbsp extra hot chili sauce

1 tomato that has been blended

How to cook it:

- cut the tofu into 0.5cm thickness then arrange it on a plate

- finely chopped garlic then transfer to a bowl, add salt, sugar, oyster sauce, extra spicy chili sauce, tomato juice, mix well

- heat the steamer, steam the tofu and tomato sauce for 10 minutes

- remove the tofu from the steamer then drain the excess water from the tofu

- take a few tbsp of tomato sauce and pour it over the tofu

Details on how to cook it, please watch the video on Youtube.

Here is the link https://youtu.be/YxNKvvJ6Wxs

Stir fried pumpkin with curry leaves

​Stir fried pumpkin with curry leaves.

In Penang, I had a regular economy rice place and this was my favorite dish.

It's very simple.

Ingredients:

400g Pumpkin 

2 table spoons of Hae Bee 

2 cloves Garlic

3 shallots

2-3 of curry leaves

Method:

Soak hae bee and chop till fine

Chop the garlic and slice the shallots

Skin some and cut pumpkin into one bite size

Heat oil in a pan and fry the curry leaves, garlic, shallots and hae bee till fragrant.

Add pumpkins and stir fry, then add hae bee water and some more water, cover and cook for 5 mins over medium heat till pumpkins become soft.

Add some salt to taste.

Can add chili padi.

Chicken Rice

​Chicken rice for dinner..

Here’s sharing the recipe for anyone interested..

Home-cooked Chicken Rice (Using Rice Cooker)

Serves: 4-5 pax

Ingredients:

To cook rice;

3 cups rice, washed

2 tbsp Butter

6 pips garlic, minced

2 thumb size ginger, sliced

5 pandan leaves, knotted

1 bunch spring onion, knotted

Salt to taste 

A few dashes of turmeric powder (optional)

Adequate water to cook rice 

To prepare chicken thighs;

3 chicken thighs, washed thoroughly

Some sesame oil and salt, for rubbing onto chicken thighs

2” ginger, roughly pounded

1 bunch spring onion, knotted

Cucumber slices, for garnish

Methods:

1. Wash rice and add in adequate water. Add in the minced garlic, ginger slices, butter, salt, turmeric powder (if using), knotted pandan leaves and spring onion. Stir to mix. 

2. Then rub chicken thighs with salt and sesame oil. Place them on the steaming basket of the rice cooker. Top with pounded ginger and spring onion. Press ‘Cook Rice’ function. Once it is done cooking, let it set for about 10 minutes. 

3. Remove the steaming rack of chicken thighs from the rice cooker. Then remove the ginger slices, spring onion and pandan leaves from the rice. Fluff up the rice with a wooden spatula, your rice is ready now.

4. Since my adult kids don’t like steamed white chicken, I placed 2 of the steamed chicken thighs into an air-fryer. Air-fried them at 200dC for 10 minutes or until golden brown skin. 

5. Chop the air-fried chicken thighs and the steamed chicken thigh, serve on a plate, garnish with cucumber slices. Add a few dashes of soy sauce and sesame oil. Serve with the chicken rice and the chilli sauce, enjoy.

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How To Make Chicken Rice Chilli Sauce

Ingredients:

20 red chillies

6 red bird eyes chillies 

2 thumb size ginger

1 bulb garlic

2 tbsp rice vinegar

2 limes, juiced 

1-2 tbsp sugar

1/2 tsp salt

Method:

Clean chillies and remove seeds. Cut into 1" length. Clean ginger and slice thickly. Bruise garlic and remove skin. 

Put all these ingredients with salt and sugar into a blender/mixer, and blend until almost fine. Once done, pour into a bowl. Add in vinegar and lime juice. Stir and  keep refrigerated. Ready to be served anytime.

Spicy Vegetarian Bi Hoon

​Spicy Vegetarian Mee Hoon Recipe / Bihun Goreng Tofu Penyet/ 

A simple stir fry for those who prefer a vegetarian dish.

Ingredients

250g rice noodles / rice vermicelli / bihun, soak for 15mins

5 shallots

3 cloves of garlic

3-5 birds eye chilies

1 green chili 

1 red chili

1 tomato

1/2 carrot

1-2 soft tofu, mashed

1 cup of bean sprout/ taugeh

2-3 stalks of mustard green

2 tbsp chili paste

1 stalk of spring onion, separate the white and green part.

cooking oil

1/2 tbsp white pepper

1 tsp mushroom seasoning

1 tsp oyster sauce (vegetarian)

salt

Method

Heat pan with oil. Add pounded ingredients, shallots, garlic and birds eye chilies. Sauté for 1min. add chili paste and cook for 1-2mins. Add tomato, spring onion white part and tofu. Mix and stir for 1min. Add carrot, chilies soaked rice noodles, mustard green, white pepper, salt, oyster sauce  and mushroom seasoning. Use low heat to mix well. Add bean sprout and cook till rice noodles soft. Add spring onion and mix well. Off the flame.

WATCH THE COOKING VIDEO HERE https://youtu.be/TEz0ow-eHvw

Steamed Cabbage Rolls

​Steamed Cabbage Rolls

Ingredients

7 to 8 large Cabbage Leaves (long type)

Fillings: Mix in a bowl until pasty

200g Minced Chicken 

5 to 6 medium Prawns, chopped

Grated Ginger (from 1-inch old ginger)

1 small Carrot, finely chopped and presteamed

2 tbsp Chopped Chives

1 tbsp Sweet Radish

1 1/2 tbsp Light Soy Sauce

Dashes of White Pepper

1 tsp Sesame Oil

1 tbsp Shaoxing Rice Wine

1/2 tsp Salt

1 level tbsp Cornstarch

Sauce:

Steaming juice from fillings

1 tbsp Oyster Sauce

1/2 tsp Sugar

1 tsp Salt

Cornstarch Slurry (1 tsp cornstarch + 1 tbsp water)

Garnish:

Chopped Spring Onions

Method

Trim away the tough part of each leaf. Scald cabbage leaves for about 20 - 30 seconds till soften. 

Spoon fillings onto leaf and roll while folding the sides in to seal. Place rolls onto steaming plate. Steam when water in steaming wok is boiling. Steam for 10 to15 min.

Once done steamed, drain the steaming juices onto a clean wok. Add oyster sauce, salt, sugar and cornstarch slurry. Cook on low heat until sauce thickens. Pour hot sauce immediately over hot cabbage rolls 😋 

Serve with rice, with chilli dip if you wish 

Video Tutorial:

https://youtu.be/Su7zjANpUXY

Round or long cabbage can be used✌️

Fried Tapioca fritters

​Tapioca Fried / Snek Ubi Kayu Goreng

Healthy Benefits

improve blood circulation

help to enhance energy level 

Aids in digestion

helps to prevent birth defect

Ingredients

500g tapioca 

1 onion

1 tbsp coriander leaves

1 green chili

2 tbsp carrot grated

black pepper and chili flakes, own preference 

salt

oil

Method

Clean tapioca and grate. Squeeze slightly the milk out. Mix all dried ingredients and shape it into ball. Fry using medium flame. . Ready to be served. CLICK TO WATCH HOW I MAKE https://youtu.be/UNgA1Bebbg8

Spicy Chickpeas (Indian)

​Spicy Chickpeas / Resepi Kacang Kuda rebus yg Sedap dan Mudah.

Super simple to make and irresistibly delicious. Inexpensive protein food food that everyone should try to make

Health Benefits

1. healthy heart 

2. helps in weight loss

3. prevent cancer

4. manage and prevent diabetes

5.bone and muscle strength 

Ingredients

1 cup cooked chickpeas

2 tbsp coconut oil / other cooking oil

1 tsp mustard seeds / mixed spices

2 onion

2 sprigs of curry leaves

5-8 dried chilies

1 tsp asafoetida, optional

2 pinches of turmeric powder

1 tbsp chili powder

2 tbsp fresh coconut grated

salt

Method

Heat pan with cooking oil. Add spices and let it pop. Add onion, curry leaves, dried chilies and asafoetida. Mix well. Cook for 1-2 min. Add fresh coconut and stir 1-2min. Add turmeric powder and chili powder. Saute for about 1-2mins or till the coconut dry. Add cooked chickpeas and salt. Mix well and cook for 2-3mins. Garnish with some coriander leaves.

CLICK TO WATCH FULL COOKING METHOD https://youtu.be/qrPRUjeW_pE

Masala Vadai

​MASALA VADAI

Ingredients

500 grams chana dal 

1 medium onion, finely chopped

1 clove garlic, finely chopped

1/2 inch piece of ginger, finely chopped

2 sprig curry leave, finely chopped

3 dry red chilli, washed n finely chopped

2 red chili, finely chopped

A pinch of hing

1 tbsp fennel seeds

Salt to taste

Oil for fry

Water 

Method.

1) Wash and soak chana dal in water for 4 to 5 hours .Then, drain it water completely.

2)  Reserved 1/2 cup of chanal dal and leave aside. 

3) Transfer drained dal to the small jar of a blender.

4) Grind until medium coarse texture. If required, scrape the sides and grind the mixture again. If required add only 1-2 tbsp water.

5)Transfer blended chana dal to a medium bowl.

6) Mix in the unblended chanal dal that had been reserved earlier .

7) Add chopped curry leaves, chopped onions, chopped red chilli, chopped dry red chilli, chopped ginger, chopped garlic, fennel seeds, hing, salt to taste and mix all ingredients well. Keep aside

8) Heat oil in a deep frying pan over medium flame. 

9) Take each portion of mixture, give it a round lemon like shape and flatten it a little by  pressing 

It in between your palms and give a pattie like shape.

9) When oil is medium hot, slide vadai in oil from the side of pan and deep fry them until golden brown and crispy.

10) Transfer them to a plate on paper napkin. Serve them hot with tea or coffee.

Video recipe link : https://youtu.be/w7yMl21ooN8

Egg on bean sprouts (Nyonya)

​This egg and bean sprout recipe is really delicious.

Fried egg in soy sauce with saute bean sprouts, crispy and fresh

Ingredient

1 scallion, use the green part

2 eggs

200g bean sprouts

2 cloves of garlic

1 cayenne pepper

1 tbsp soy sauce

1 tbsp sesame oil

1 tbsp oyster sauce

1/4 tsp black pepper

50 ml water

How to cook it:

- thinly sliced ​​scallions diagonally

- garlic, chili, thinly sliced

- make the sauce, prepare a bowl and mix soy sauce, sesame oil, oyster sauce, black pepper, water then mix well

- heat enough cooking oil, break the eggs into the pan and fry until cooked, transfer to a plate

- leave a little cooking oil, saute garlic and chili until fragrant

- add the fried egg, pour the sauce then simmer the sauce for 1 minute

- transfer the eggs to a plate and leave a little sauce in the pan

- add bean sprouts and scallion and sauté over high heat for 1-2 minutes

- transfer the bean sprouts to a plate then add the egg on top.

Details of how to cook it, please watch the video on youtube.

Here is the link https://youtu.be/wQimgOM-p4M

Mushroom Dumplings

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INGREDIENTS

• 12 dried shiitake mushrooms
• 4 Tablespoons of neutral oil plus more for pan searing dumplings
• 8 oz cremini mushrooms
• ½ large onion, minced
• 3 garlic cloves, minced
• 1 Tablespoon peeled and minced ginger
• 1 Tablespoon soy sauce
• 1 Tablespoon sesame oil
• 1 teaspoon sugar
• ¼ cup sake
• ¼ teaspoon ground black pepper
• 2 scallions, minced
• 1 teaspoon salt
• 8 oz medium firm tofu
• 1 package dumpling wrappers*
• 1 egg*

Dipping  Sauce:

• ¼ cup soy sauce
• ½ cup black vinegar
• 1 teaspoon sugar
• 2 tablespoons shredded ginger
• 1 tablespoon sesame oil

INSTRUCTIONS

MAKE THE FILLING:

1. Soak shiitake mushrooms in 2 cups of warm water for 15-30 mins. (Put a small plate on top of the mushrooms to fully submerge them in the water.) 
2. Drain and squeeze the mushrooms dry. Remove the hard stems and discard. Coarsely chop and set aside. 
3. While you are rehydrating the shiitakes, prep your vegetables and make the cremini mushroom mixture:
4. Coarsely chop the cremini mushrooms. 
5. In a large pan, heat a pan over medium high heat. Add 2 tablespoons of oil and the onion. Cook for 3-4 mins until soft and starting to caramelize, and then add the fresh chopped mushrooms. 
6. Add the salt and ground black pepper. Raise the heat to high, and cook for another 2-3 mins, letting the moisture evaporate and the mushrooms cook down. 
7. Put the cremini mushrooms in a bowl and set aside.
8. Heat the same pan over medium high heat and add 2 tablespoons of oil. Add the ginger and garlic and sauté for 10 seconds. Add the shiitakes and cook for 3 mins, stirring constantly. 
9. Add the sake, soy sauce, sesame oil, and sugar. Cook for an additional 3-4 mins until the liquid is mostly gone. 
10. Add the scallions, mix to combine, and then add the shiitakes to the bowl with the other mushrooms. 
11. Press the tofu gently between paper towels and eliminate some of the liquid. Squeeze the tofu over a colander, crumbling it into small pieces with your hands, until it resembles large curd cottage cheese. 
12. Add it to the mushroom mixture and stir to combine. 
13. Put the mixture in the same colander you used to drain the tofu and place a bowl underneath it. If your colander does not have a foot, then put a small plate underneath to prop the colander up. (You want as much liquid as possible to drain off). 
14. Cover the filling with plastic wrap and put a weight on top (I put a bowl on top under the weight to keep the weight clean).
15. Refrigerate for at least 2 hours but preferably overnight to drain.

FILL THE DUMPLINGS:

1. Crack the egg into a small bowl and mix with 1 tablespoon of water. Whisk with a fork to combine.
2. Pick up 1 dumpling wrapper. Using a pastry brush or small spoon, brush the edge of half of the wrapper with the egg wash. Place a heaping 1 tablespoon of the filling in the middle. 
3. Seal the wrapper either by simply folding it over and pinching to seal it tight (push out any air as you seal it) or by practicing your crimping skills and pleating the dumplings as you seal them closed. 
4. Pro-tip: Use a finger from one hand to tuck the filling into the dumpling while using the other to seal it and squeeze out any air.
5. Continue with the rest of the wrappers until you finish all of the filling. You will yield approximately 50 pieces.

PAN FRY DUMPLINGS:

1. Heat a non stick or well seasoned pan over medium heat for several minutes. Add 1 tablespoon of oil and swirl the pan to coat the surface. Place 8-12 dumplings (depending on the size of your pan) in the pan, making sure there is enough space between dumplings so they do not touch. 
2. Sear the dumplings for 2-3 mins (check and see if the bottoms are golden brown). Flip and brown the other side for another 1-2 minutes. 
3. Add 2-3 Tablespoons of water to the pan, cover with a lid, and cook for 2 mins. Uncover and cook for another minute to crisp up the bottoms again. 
4. Repeat with remaining dumplings by cooking in batches. Serve with the black vinegar dipping sauce.

DIPPING SAUCE:

1. Combine the soy sauce, black vinegar, sugar, shredded ginger, and sesame oil.
2. Stir until the sugar is totally dissolved. 
3. Use immediately or store in the refrigerator until ready to use.

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NOTES

* There are vegan wrappers available, look for the Nasoya brand.

* The dumplings can be sealed with water to make these vegan.

CRANBERRY ORANGE CAKE

1 1/2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup sour cream

1 cup sugar

3 large eggs

zest of one orange – about 1 tablespoon

juice of an orange

1/2 cup butter

2 tablespoons sugar

1 1/2 cups fresh cranberries

For the Icing:

1 cup powdered sugar

2 – 3 tablespoons water, milk or orange juice

Directions :

Preheat oven to 350 degrees. Spray a bundt pan with cooking spray. Sprinkle the 2 tablespoons of sugar on the bottom of the pan. Sprinkle 1/4 cup of the cranberries on the bottom of the pan. Set aside.

Cream together butter and sugar until sugar turn a lemon color, about 4 – 5 minutes. Add eggs one at a time and mix in until incorporated.

Add the orange juice and zest. Add the sour cream.

When incorporated add the flour, salt and baking powder. When this is all mixed together stir in the remaining 1 1/4 cups cranberries.

Bake for 50 – 55 minutes until a tester comes out clean. Let pan set for 5 minutes after you take the cake out of the oven. Turn over cake unto a wire rack to cool. Mix up your glaze ingredients and spread on top and sides of cake.

Dhal Cha

I kg beef,( get fatty cuts,) cubed

3 shallots

2 garlic

1" ginger

All blended together. Add to 1 cup santan. If using canned santan, dilute with 1 cup water or more. Stir in  2 small packets beef curry powder. 

1 stalk serai, titik

1 sprig curry leaves.

2 cups beef stock

Soak 1 cup dhal in cold water.

Cut 1 brinjal into 2 inch pieces ( better to use long brinjals than eggplants)

Cut potatoes and carrots into quarters. 

Cut beans into 2" lengths.

Cut 1 big onion into 6ths.

Saute beef ribs till lightly browned.remove from oil and set aside.

Fry rempah tumis ( cinnamon, cloves, star anise and cardamom) the curry leaves, then the santan/curry powder mixture and the serai. Fry till santan pecah minyak (if possible. I notice with canned santan this is hard. Doesn't matter) Add the beef and continue sautéing. Add vegetables, first carrots then potatoes, then brinjal and then beans. Add beef stock, and the dhal. Season to taste. Reduce flame and simmer  about 15 minutes or till vegetables are tender.