Blueberry Sponge Pudding

Ingredients

The dessert is mildly sweet and buttery. To make it, you´ll need:

6 eggs
200gm sugar
40gm melted butter
320ml milk
350gm flour
200gm frozen blueberries
salt and a squeeze of lemon to taste
4 tsps baking powder

For the vanilla Sauce

180ml cream
180ml milk
75gm sugar
4 egg yolks
a few drops of vanilla essence


Method

1. Beat the eggs with sugar before adding the melted butter, salt and lemon juice. Then add in the milk.

2. Next, add in the flour and the baking powder. Mix them well.

3. Grease some small bowls or coffee cups.

4. Put in a spoonful of frozen blueberries. They must be frozen because, ?This will keep intact the form of the berries, intact and prevent them from breaking up into the sponge mix while being steamed.?

5. Then pour in three-quarters of the sponge mix into the cup or bowl of frozen berries. Now you are ready to steam them in your steamer for 20 to 25 minutes. The mix will make 10 to 12 cups.
To prepare vanilla sauce

1. Heat the milk to just before a boil. On a low fire, add in cream and keep stirring.

2. Add in sugar, egg yolks, vanilla essence and continue stirring until you have a smooth texture.

TIPS: The steamed sponge will keep in the fridge for a few days. All you need to do is microwave it on medium heat for 10 seconds before serving. You can replace the blueberries with other frozen berries. Or mix them up. Instead of little cups, you can also use a big bowl, depending on whether your steaming apparatus can contain it.

Rendang Tok (Malay Cuisine)

Ingredients

200g shallots
120g lemon grass
50g ginger
50g galangal
80g dried chilis
10g fennel
1kg beef, sliced into chunks
2 star anise
200g palm sugar, chopped
4 pieces of turmeric leaves, thinly sliced
500g coconut milk
5 pieces of lime leaves
100g kerisik or fried grated coconutsalt to taste

Method

1. If you´d noticed, there is no need for cooking oil. Heat a non-stick pot and put in the blended ingredients. Stir on medium fire.

2. Add in the coconut milk, star anise and palm sugar. At this stage, add a large pinch of salt too. Stir well.

3. When the mix starts to simmer, add in the beef. Allow it to simmer.

4. Finally, add in the kerisik and the turmeric leaves. Simmer until dry.

Roti Jala

Ingredients

1kg all-purpose flour2 eggsa can of evaporated milk1 tbsp margarine1 tsp egg yellow colouring1 tsp salt1 litre wateroil (to grease pan)

Method

1. Mix all the ingredients to a consistency of thick melted ice-cream.
2. Heat up a flat pan and spread some oil on it.
3. When the mix starts to simmer, add in the beef. Allow it to simmer.
4. You will need the roti jala mould to make the net-like shape of the final product. It just takes a few seconds. When the ?net? on the pan is bright yellow, simply fold it up and serve.

Dadar Gulung ( Indonesian pandan pancake)

Ingredients:

* 150 gr all purpose flour (plain flour)
* 1 egg
* 250 ml coconut milk (i add 50 ml more)
* 1 teaspoon pandan paste
* 1/2 teaspoon salt
* 1 tablespoon vegetable oil

Coconut Filling:

* 100 gr shredded coconut
* Yellow Jackfuit (optional, i skip this)
* 100 ml water
* 1 pandan leave
* 1/4 teaspoon salt

Method:

1. Mix flour, egg, coconut milk, salt, oil,pandan paste together, whisk until smooth.
2. Meanwhile mix the filling ingredients together in a small pot, and simmer for 15 minutes, or until dry (or water absorbed)
3. Heat a small pan and add a little oil (greased), make a pancake until the batter finish.
4. place the ready pancake with the coconut filling, fold in the ends and roll up.
5. Serve.

Makes about 12-15.

Kelupis

Method

First, the glutinous rice is half cooked with coconut milk. Then some salt is added for taste before the rice is strained and placed in a tray. Then, the 'daun nyirik' is used to warp the kelupis, while the 'lamba' is used to bind the packet together.Once the kelupis is wrapped, it is put in a steamer and steamed until it is fully cooked. Once this is done, the kelupis is ready to be served and eaten.

Nasi Liwet Ikan Asin (Sundanese Herbed Steamed Rice with Salted Fish)

Ingredients:

2 cups of rice
4 shallots, finely sliced
4 chilies, finely sliced
2 chunks of salted fish, finely sliced
6 pieces of bay leaves (in place of daun salam)
2 pieces of lime leaves (in place of lemongrass which is a better choice but I didn’t have it at time of cooking)
Lemon Basil (kemangi), a handful
Salt to taste
Oil for frying

Optional:

Spring onion, finely chopped

Directions:

Heat the oil in a pan and fry the shallot and half of the chilies until fragrant. Add the bay leaves and crunched lime leaves. Stir twice. Dump in the rice and fry until each kernel is properly coated with oil. Season with salt.

Remove the rice and its accompaniments into two prepared claypots. In the same pan, fry the salted fish with a little oil until fragrant. Top the rice with this fried fish.

Scatter the kemangi and the remaining chilies on the rice. Pour enough water to cook the rice (My rice calls for 1.5 cups of water for every cup of rice) and close the claypot. Bake in the oven at 200 degrees celcius for about 40-45 minutes. Enjoy with a good dose of sambal.

Coconut Cake

3 1/2 c. cake flour
4 tsp. baking powder
1 tsp. salt
1 c. shortening
2 c. sugar
8 egg whites
1 c. milk
1 tsp. vanilla extract
1/4 tsp. almond extract
2 fresh coconuts
1/4 c. coconut water
1/3 c. sifted powdered sugar

Heat oven to 350 degrees. Grease three 9-inch cake pans. Sift flour, measure and place in sifter, add baking powder, and salt; sift again. Set aside. Cream shortening until fluffy, add sugar a little at a time until all is used. Add egg whites one at a time and beat until fluffy. Add dry ingredients alternately with milk, a little at a time; beginning and ending with dry ingredients. Add extracts and beat 2 minutes on medium speed. Divide into prepared pans and bake 25 to 30 minutes. Grate the fresh coconuts; save the water for brushing cake layers. Brush cake layers with mixture of the coconut water and powdered sugar. (Plain coconut water will make a soggy cake!) Stack cake with Boiled icing.

BOILING ICING:
1/2 c. water
3 c. sugar
1/4 c. white corn syrup
4 egg whites
1/2 tsp. cream of tartar
1 tsp. almond extract
1 tsp. vanilla extract

Stir together water, sugar, syrup until sugar is dissolved. Wipe crystals from sides of pan with damp towel. Cook to 238 degrees (or 240 degrees on a damp day). In mixing bowl beat egg whites until frothy. Add cream of tartar; beat whites until stiff. Pour syrup over whites gradually and beat until smooth. Add extracts and enough sifted powdered sugar (about 1 cup) to make desired consistency. Pile icing on cake layers and finish with swirls on top and side. Sprinkle fresh grated coconut on each layer after icing and sprinkle more generously on top and side of cake. The beautiful BOILED ICING recipe came from Mary Katherine Hammer. This cake and icing is a prize winner! Delicious with Boiled Custard, Eggnog, hot tea or coffee.

Serves 16-20.