Ice Cream with Sausage

Tripoli fan smooth & cream corn, yam & mango ice cream or vanilla flavour. Ingredients: 2 chicken franks cut them into coins, 2 scoop your flavour ice cream. Method: Put the sausage into the toast for 5 minutes cooked & set them into a plate, add 2 scoop your flavour ice cream as above, so the dish is ready to serve. Try it, you love it.

Sandwich With Eggs

Ingredients
half teaspoon soy sauce
half teaspoon white pepper
half teaspoon brown sugar
5 eggs whisking well in a bowl
5 piece white bread cut into triangle.
Total 20 Piece.
Method
Add all ingredients into the bowl stir well mixed eggs & the bread will soaked the eggs. Heat half butter in a pan & fry the bread one by one turn golden brown.  brush with mayonnaise on the sandwich ready to serve.

Honey Seacoconut with Pepper Salad

Ingredients
1 red, orange & green, peppers
Chopped into small piece
half pineapple chopped small piece
1 onion chopped into small piece
1 mango chopped small piece
3 tablespoon honey sea coconut
1 tablespoon lemon juice

Method 
pour all ingredients into a big bowl mix well with 3 to 4 tablespoon mayonnaise & put it into refrigerator for 1 hour to cool, ready to serve you can added fresh milk or soya bean milk, if you like. so the salad become desserts.

Steaming Involves no Fat & Successfully Preserves

The nutrients & flavour of the ingredients for extra protein try steamed tofu coins, buy ready to use tofu from the super market
(preferably those packed in a tube) cut them into coins top with minced meat
add 1 teaspoon oyster sauce,
1 teaspoon sesame oil, into the bowl stir mix well & pour on top the tofu coins with minced meat. so steam until the meat is cooked. ready to serve spread over the tofu with crispy pork floss if you like.


NOTE
For steam fish add 1 piece chili, 1 piece ginger chopped, 1 tomatoes chopped,
2 pickled plum garnish with chopped spring onion.

Fried Bee Hoon> rice vermicelli (singapore style)

Ingredients 
1 packer rice vermicelli 400g
2 tablespoon oyster sauce
2 clove garlic chopped
3 handful bean sprouts
3 tablespoon cooking oil
2 tablespoon dark soy sauce
1 pack chicken stock cubes
2 tablespoon dark soy sauce
1 teaspoon sesame oil
1 teaspoon white pepper
1 teaspoon Chinese cooking wine
 450ml of water

Method
Heat 3 tablespoon oil in a wok add garlic & 3 handful bean sprouts stir fry for half cooked set aside. add 2 tablespoon oyster sauce 2 tablespoon dark soy sauce and oil, 1pack chicken stock cubes,450ml water into the wok cook until boil add rice vermicelli & bean sprouts stir fry mix well until fragrance dried ready to serves
SAME METHOD OF COOKING: fry noodles: 1kg noodles

Prune Cake

Ingredients

300g prunes chopped
200g sliced almonds
250g self raising flour sifted
200g Castor sugar
250g butter
6 eggs, separated
1 teaspoon vanilla essence
Method
Cream butter & sugar fill pale slowly add the egg yolks & the vanilla essence whisking well. whisk the egg whites till stiff & fold into the butter mixture gradually, fold in the flour & the prunes, turn the mixture into a cake tins top with almonds arranged in an attractive pattern, bake the cake in moderately hot oven for about 30 minutes.

Sambal Fry Rice

Ingredients
1 tablespoon sambal chili paste
1 onion chopped into pieces
1 garlic chopped into pieces
1 plate overnight steam rice
1 pieces cucumber slice.
1 egg whisking well
80g prawns shrimps

Method
Heating pan 1 tablespoon oil add garlic,onion,sambal chili paste with rice stir fry until fragrance golden brown, ready to serve. Simple & Tasty Recipe convenient
& fast for modern living

Sambal kan-kong

Ingredients 
3 tbsp Samba chili paste
Kan Kong water spinach
3pcs fresh red chili
1 clove garlic slice
100g dried shrimp slice.
2 tablespoon oil
1 tbsp fine shrimp sauce
half teaspoon sugar

Method 
heating oil in a wok add samba chili paste, garlic & dried shrimp fry with low heat until fragrance. add Kan Kong & some water stir fry with high heat until all Kan Kong become greenish colour and ready to serve.

Sambal Anchovies

Ingredients 
3 tablespoon chili paste, 
2 line, 200g anchovies 
3 tablespoon cooking oil




Method
heating the oil in pan add garlic & lkan bills fry until crisply add sambas chili paste & fry for about 2 minutes fragrance, press the line juice into pan ready to serve.

Curry Chicken

Ingredients

1kg chicken cut into big portion
100g sambal chili paste
50g earthen pot curry powder
3 tablespoon cooking oil
2 pcs potato chopped
2 pcs tomatoes chopped
2 pcs lady's finger chopped
5 pcs cabbage add of cooking
450 ml water


Method
Heat 3 tablespoon oil in pan stir fry chicken for about,2 minutes set a side.
mix 50g of earthen pot curry powder with 450ml water
add into same pan.100ml coconut cream, 5pcs garlic chopped, 1big onion,
curry leave add the chicken & all the vegetable cook until boiled for 15 to 20 minutes.

Pandan Roll

Ingredient 
160g  sugar
5 eggs separated
180g plain flour
half teaspoon baking powder pinch of salt,
2 stalks of screw pine leaves (daun pandan)
Few drops of green food colouring
. 
Method
Boil the pandan leaves with a little water until the essence is extracted set aside. beat the sugar with egg yolks till pale & creamy gradually all two tablespoon of the pandan essence followed by the green colouring sift the flour together with the baking powder & salt fold into the egg yolks & sugar mixture beat the egg whites till stiff add to the batter spread the mixture on lined baking tray bake in moderately heated oven for about 10 minutes turn out onto a tea towel spread

Crunchy Almond Log

Ingredients
90g Castor sugar
3eggs separated
50g flour sifted
1/4 teaspoon baking powder
50g ground almond
350g butter cream flavoured with cointreau.


Method
Beat the sugar with egg yolks until pale & creamy fold in the sifted flour baking powder & ground almond,beat the eggs white til stiff,add to the mixture pour & spread the butter onto a baking tray lined with lightly buttered greaseproof paper bake in a moderately heated oven for about 10 minuter or until the top of the cake is golden brown torn the cake out onto a tea towel leave it to cool, unroll & spread the sponge with butter cream roll up again spread the top with more butter cream & sprinkle over with toasted sliced almonds.

Lemon Curd Roll

Ingredients
250g Castor sugar
7 eggs yolks
90g plain flour
90g cornflour grated ring of lemon
1 bottle lemon curd a little icing sugar

Method
beat the egg yolks & sugar until pale smooth & thick enough to form a ribbon trail, sift the flour together & add to the mixture mix well together with the grated ring line the baking tray with grease proof paper, buttered pour& spread the mixture onto the sheet to a thickness of about 1cm bake in a moderately heated oven for about 10 minutes, the top of the cake should be golden brown, turn out onto a tea towel, peel off the paper, spread the lemon curd & roll! to finish dust the top of the cake with icing sugar.

Chocolate Cream Roll

Ingredient
250g Castor sugar
5eggs separated
65g plain flour
65g cornflour
3 tablespoon, cocoa powder pinch 
of salt ready to use chocolate mousse


Method
Beat the Castor sugar & eggs yolk until smooth & pale sift the flour + cocoa powder together & fold into the eggs,sugar mixture beat the eggs white with salt add to the mixture, pour the butter onto a baking tray that's lined with lightly buttered, greaseproof paper spread if out as evenly as you can bake in a moderately hot oven for a about 10 minutes or until the top of the cake is golden brown, turn the cake out onto a tea towel, roll up & leave to cool unroll spread the top with chocolate mousse, roll up again dust the top of the roll with cocoa powder before serving, note instead of chocolate mousse you could use fresh cream flavoured with cocoa powder, use whipping cream & whisk til the cream is stiff perfume with cointreau, if you like.

Currant Cupcakes

Ingredients
200g currants 
100g cashews finely chopped
275g self raising flour sifted 
100g margarine 
1 egg beaten
1 tablespoon bicarbonate of soda
300ml skimmed milk


Method
add the currant and bicarbonate of soda to the milk and bring to boil set a side. put the flour in mixing bowl. rub the margarine and flour with your fingertips until they resemble breadcrumbs.  pour in the currant & milk mixture followed by the egg & cashews. mix well, spoon the batter into paper cups set in patty tins bake in a moderately hot oven for 30 minutes.

Spicy Apple Biscuits

Ingredients
150g butter
200g flour
1 egg 
300g dried apple chopped coarsely
10 red & green can died cherries chopped
1 teaspoon ground cinnamon
half teaspoon ground cloves
half teaspoon ground nutmeg


Method
Sift the flour into a mixing bowl. cut the butter into cubes & add to the flour rub these together using your fingertips until they resemble breadcrumbs mix the spices with the eggs. pour this into the mixture & add the apples & candied cherries knead the dough quickly & thoroughly, shape into round biscuits & top each with candied cherry halves bake in a moderately hot oven for about 25 minutes, cool & store in an airtight container.

Peach Slices

Ingredients 
300g butter
200g Castor sugar
6 eggs separated 
pinch of salt 
150g corn flour
150g plain flour
450 canned peaches, drained and chopped coarsely 

Method
cream the butter with half the sugar and eggs yolk, salt until light and pale whisk the eggs white until stiff and fold in the rest of the sugar slowly fold the eggs white into the creamed mixture toss the peaches in a little flour sift both flour into the butter and fold in the peaches, pour the butter into a greased and floured cake tin bake for 1 hour allow to cool before slicing.

Yuletide Pie

Just in case your chicken isn't enough consider a pie, which you can make in the morning and bake a few hour before dinnertime a pie could also help stretch the meal as you can include lots of carbohydrate-rich ingredients like potatoes and pumpkin. 
Ingredients
350g in inced beef, 
1 large potatoes peeled and cut into chunk,
1 carrot peeled and cut into chunk,
1 onion quartered, 
1 clove garlic chopped, 
4 tomatoes peeled and pinch of basil,
1 packet frozen puff pastry some chicken stock.
Method 
Heat a little oil in a pot and fry the garlic til fragrant add the onions the rest of the vegetable and the basil, pour a little stock and simmer till the vegetable are cooked shape the minced beef into meal balls, add into the simmering vegetable once the beef is done transfer the filling into a pie dish to make the crust thaw the puff pastry dust a little flour on the work top and roll the pastry out when thin enough gently lift it and cover the pie dish with it trim the edges & adorn with plaits or other decorative touch, brush with egg yolk and bake in a moderately hot oven for 15 minutes or until the pastry is brown.

Raisin Muffin

Ingredients 
250g milk
50g plain flour 
30g self raising flour 
2 teaspoon baking powder
5 teaspoon sugar
1 big egg
50g butter softened 
200g raisins 
Method 
Sift the two flour and baking powder together bring the milk to boil and sprinkle the flour mixture over it blending well next add the sugar,egg, butter and raisins folding in well fill muffin tins with the mixture and bake in the moderately heated oven for 20 to30 minutes or until the muffins are cooked.

Rum Raisin Cookies

Ingredients
125g butter
100g sugar 
200g raisins 
1 tablespoon rum 
2 big eggs 
185g self raising flour


Method
Cream the butter and sugar add the eggs, one by one and beat well fold in the flour raisins and rum mixing well drop spoonfuls of the batter on a baking sheet leaving enough room for the cookies to spread,bake in a moderately heated oven for 30 minutes when cookies are cooled store in an airtight container.