Penut Soup

Ingredients:

500g peanut (skin removed)
2000ml warm water
1/2 tbsp alkaline water
3 litre water
200ml sugar
5 pandan leaves

Method:

1. Boil water, add in 1/2 tbsp alkaline water, mix in the peanuts. Let them soak for 1 hour.
2. Scoop the peanuts out and dry them. Remove the exterior skin and wash again.
3. Boil water, add in the peanuts. Cook for 3 hours til the peanuts soften.
4. Add in sugar and pandan leaves cook till fragrance.

Apple sauce & Strawberry Roll-Ups

Ingredients:

3 cups strawberries
3 cups applesauce


Method:

In a blender mix all ingredients until pureed. Pour onto solid fruit leather sheets; dry at 135º for 4 to 8 hours, or until leathery. Remove from sheets while still warm. Let cool slightly. Roll in plastic wrap and store in dark , dry cool place or in the freezer.

Fried Dough Stick (Yu Tiao)

Ingredients:

300g flour
1 tsp baking powder
1 tsp alum
1 tsp soda powder
1 tsp salt
1/2 tsp ammonia
200ml water

Method:

1. Filter flour and baking powder, pour slum, soda powder, salt and ammonia into a bowl and add water to mix well. Then, add this mixture to the filtered ingredients and mix till they become a soft dough. Leave for 15 mins.


2. Knead the dough till it has a smooth surface and is springy. Leave for 15 mins and repeat the process 3 times.


3. Let the dough ferment for 4 hours. Place it on a board sprinkled with flour. Using hands with flour on them, knead the dough into a long roll.


4. Cut it into smaller pieces and stack 2 pieces together.


5. Using a thin roller with flour on it, press ont he centre part of the stacked dough so that they stick to each other better.


6. Pull lightly to make them a little longer before placing them into hot oil to boil. When frying, remember to flip the dough constantly with long chopsticks so as to ensure even frying.


7. After filtering dry the oil, they are ready for consumption.

Blueberry Strusel Muffins

Ingredients:

1/3c. sugar
1/4c. butter or margarine softened
1 egg beaten
2 1/3c. all purpose flour
4t. baking powder
1/2t. salt
1c. milk
1t. vanilla extract
1 1/2c. fresh or frozen blueberries


strusel ingredients:

1/2c. sugar
1/3c. all purpose flour
1/2t. cinnamon
1/4c. butter or margarine


Method:

1. In a mixing bowl, cream sugar and butter. Add egg; mix well.
2. Combine flour,baking powder and salt; add to the creamed mixture alternately with milk.
3. Stir in vanilla. Fold in blueberries.
4. Fill 12 greased or paper lined muffincups 2/3 full.
5. In a small bowl, combine sugar, flour and cinnamon; cut inbutter until crumbly.
6. Sprinkle over muffins.
7. Bake at 190°C ( 375°F) for 25-30minutes or until browned.

Curry Dip

Serves: 8

Ingredients:

1/4 cup low-fat mayonnaise
3/4 cup plain nonfat yogurt
2 teaspoons tarragon vinegar
1/8 teaspoon thyme
1/2 teaspoon curry powder
2 teaspoons chili sauce


Method:

1. Combine all ingredients and chill in refrigerator for at least 3 hours. Serve with crisp raw vegetables.

Roasted Feta Asparagus

Serve 8

Ingredients:

2 1/2 lb medium asparagus, trimmed
2 tbsp olive oil
1/4 tsp four blend fresh ground pepper
1/2 cup reduced fat feta cheese, crumbled
1/2 lemon

Method:

1. Preheat oven to 205°C.
2. Coat asparagus with olive oil. In a large baking pan, spread asparagus out in one layer.
3. Roast until tender, approximately 12 minutes.
4. Cover with feta and continus to cook for 2 minutes.
5. Squeeze lemon juice over asparagus and serve.

Pineapple Fruit Salad

Ingredients:

1 20 ounce can crushed pineapple, undrained
1 20 ounce can pineapple chunks, drained
1 4 ounce package soft cream cheese
1 4 ounce package instant vanilla pudding
1 8 ounce tub cool whip


Method:

Gradually stir undrained pineapple into cream cheese. Stir in pudding. Fold in pineapple chunks and cool whip. Chill.

Sugar Cream Pie

INGREDIENTS:


1 (9-inch) pie shell, baked
1 cup sugar
1/8 teaspoon salt
2 1/2 cups half and half
5 tablespoons cornstarch
1 teaspoon vanilla
yellow food coloring, a drop or two for color, optional
6 tablespoons butter
freshly grated nutmeg

Method:

1. Mix sugar, cornstarch, half-and-half, and salt in saucepan. Cook to boiling point.
2. Add vanilla, food coloring, if using, and the butter; return to heat.
3. Cook, stirring constantly until thickened. If there are any lumps, put through a find sieve.
4. Pour the mixture into pie shell and sprinkle with nutmeg
5. Bake at 165°C for 35 to 45 minutes or until firm and lightly browned.

Thai Green Curry Chicken

Ingredients:

1 chicken (1kg)

100g long beans

1 coconut

2 pieces kaffir lime leaves

6 pieces basils

Spices Ingredients:

30g garlic

30g shallots

20g galangal (also known as blue ginger)

2 stalks lemon grass

1/2 tbsp peppercorns

10g green chillies

1 tsp ground coriander

10g green chilli padi

1/2 tbsp belacan ( a kind of shrimp sauce or shrimp paste)

1/4 tsp cumin (jintan pute)

Seasonings Ingredients:

some salt,

3 tbsp fish sauce

1 tsp sugar

Method:

1. Wash chicken and drain. Cut chicken into chunks. De-husk coconut and grate the coconut to extract 250ml of thick coconut milk. then add 500ml of water into the grated coconut to extract thin coconut milk. Peel garlic, shallots, galangal, peel tough skin of lemon grass and cut into thin slices.





2. Heat up pot, fry peppercorns till fragrant. Remove.





3. Grind and mix Spices together.





4. Heat up oil in the pot, baste long beans for a while. Remove and drain.





5. Heat up 5 tablespoons of oil in the pot, add spices mixture and chicken chunks and fry till fragrant. Add thin coconut milk and kaffir lime leaves to cook for 20 minutes. Stir seasonings, long beans and basils evenly. Drizzle with thick coconut and bring to boil. Serve.

Info:

Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. The cumin plant grows to 30-50 cm (1-2 ft) tall and is harvested by hand.

Cumin

Kaffir lime leaves look like any citrus leaf, but it has two connecting leaves.

Kaffir Lime Leaf

Belacan a kind of shrimp paste or shrimp sauce

Belacan

Hot Cross Buns

Hot Cross Buns are traditionally eaten on Good Friday in Christian households and had become an integral part of Good Friday for most Christan. We can get hot cross buns from store and of course they are yummy but nothing beats home-made ones. Its easy to bake and you could rope in your kids to help with kneading and have them join in the fun of making them. It takes only about 20 minutes of work and spread over two hours. Its also more healthier than store-bought as you can reduce the amount of sugar and use high-calcium milk instead.

This recipes here makes about 12 hot cross buns.

Ingredients:

50g caster sugar
1 teaspoon of addition caster sugar (for separate use)
1 tablespoon dried yeast
450g plain flour
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
75g raisins
zest of
1 orange or 1 lemon
50ml warmed milk
1 beaten egg
50g butter, melted

For the glaze:

2 tablespoon sugar
2 tablespoon water

For the crosses:

80g plain flour
2 1/2 tablespoon water


Method:

1. Heat 150ml of water until its hand-hot. (place a finger int the water and still bear the heat)Stir the teaspoon of sugar into the water and sprinkle in the dried yeast. Leave it for about 5-10 minutes until it forms a good frothy head.
2. Meanwhile sift the flour, salt, cinnamon and nutmeg into a mixing bowl. Add the raisins and orange (lemon) zest. Heat the milk until hand-hot and set aside.
3. Make a well in the centre of the flour mixture and pour in the yeast mixture, then the milk, the egg and the butter.
4. Mix, starting by using a wooden spoon and finishing with your hands.
5. Transfer the dough onto a clean, smooth surface and knead it for about 6-8 minutes, until it feels smooth and elastic. After a while it will stop sticking to the surface. Place the dough back in the bowl and cover with a lightly oiled plastic bag.
6. Leave it in a warm place to rise so that it is double its original size. This should take about an hour depending on the weather (faster on a very hot day while slower on a cooler day).
7. Take the dough out and knead it again so it goes back to its original size.
   Grease a baking sheet and divide the dough into 12 round portions and arrange them on the greased baking sheets. Leave lots of room for expansion. ( you may need to do this in two batches).
8. Cover with the oiled plastic bag and leave to rise again for about 30 minutes. Pre-heat your oven to 220 degrees Celsius (430 degrees F).
   

To make the crosses:

1. Mix the flour and the water in a bowl, then use your hands to work it into a pastry. Flatten and roll it out, then cut into thin strips. Cross two strips on top of each bun.
   
2. Bake the buns for about 12-15 minutes.
   

To make the glaze:

1. Heat the sugar with water until it has dissolved. Brush the buns with the glaze as soon as they come out of the oven. Serve warm with butter.

Source: http://www.helium.com/items/966911-cross-traditionally-eaten-friday