Sagon Bakar [Indonesian Coconut Slice]

300g dessicated coconut
2 Tbs hot water
200g caster sugar
400g tapioca flour
100g caster sugar
100g margarine
salt
coconut essence, optional

Preheat the oven to 170C. Line the tray with baking paper.

Wet the dessicated coconut with the hot water. Mix well. Add in the sugar, salt, and flour. Combine well. Beat the margarine until pale. Mix in the combined dry ingredients and coconut essence if using. Using your fingers to mix them until well combined.

Spread the mixture on the tray and press to level. Mark the slices and bake for 20-25 minutes or until baked through.

Makes 16.

Blueberry Cheesecake

For the crust:

2 cups shortbread crumbs (about 20 to 25 shortbread cookies finely crushed)
6 tbsp. unsalted butter, melted

Generously butter a 9-inch springform pan.

Combine the shortbread crumbs and the butter in a bowl and mix well.

Pack the crumbs into the pan, making sure to spread them about a quarter of the way up the sides of the pan. Place the crust in the refrigerator while you prepare the filling.

For the filling:

3 8-ounce packages cream cheese, at room temperature
3/4 cup sugar
3 large eggs
1 large egg yolk
1/2 cup heavy cream
2 tbsp. finely grated lemon zest
1/2 cup fresh lemon juice
2 tbsp. all-purpose flour
2 tbsp. vanilla extract
1/2 tsp. salt
2 cups ripe blueberries

Preheat the oven to 450 degrees F.

Combine the cream cheese and the sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix at medium speed until smooth and fluffy (4 to 5 minutes).

Beat the eggs and the yolk in one at a time making sure to scrape down the sides of the bowl occasionally.

Add the heavy cream, the lemon zest and juice, the flour, vanilla and the salt. Mix well.

Using a rubber spatula, carefully mix in the blueberries.

Pour the filling into the prepared pan. Place the pan in the oven for 15 minutes.

Lower the oven temperature to 200 degrees F. and bake for an hour. Once done, turn off the oven and open the door slightly. Leave the cheesecake in the oven for 45 minutes.

Remove the cheesecake and let it cool completely on a wire rack. Once cool, refrigerate the cheesecake overnight (or for about 8 hours) before serving.

Serve the cheesecake with a fruit sauce like raspberry curd.

Enjoy!

Pecan pie cheesecake

You will require a 20 cm (8 inch) loose based cake tin, base lined.

PECAN CRUST
5oz of pecan pieces
7oz of brown sugar
1¾ glass of water
---> toast the chopped pecans for 5 minutes in the oven at 160°/ 320F
---> mix water and sugar in a pan, put on low het and bring to a
boil, stirring often. When it thickens, take it off the heat and stop
the (bain marie hm). Stir in the nuts before it hardens, then spread
on a cookie sheet lightly swept with oil. Let cool in the fridge.

CRUMBLE CRUST
1½oz of salt(ed butter
3oz of floor
2 tablespoon of brown sugar
---> Mix everything (everything what?) manually til you get a crumble
type dough, store in the fridge for later.

CHEESECAKE FILLING
12oz of Mascarpone cheese (creamy) or Ricotta cheese (firm)
12oz of Philadelphia cheese
1 teaspoon of vanilla essence
3¾oz of brown sugar
3 eggs
1 egg yolk
a pinch of lemon zest
---> Mix slowly, adding ingredients one after the others slowly.
---> grease the tin with butter. Pour in and bake in a low oven,
150C/300F, until the centre just wobbles and the top is golden brown
---> After 40mn, add the crumble dough on the cake so it bakes too
---> When the cake is done, take it out of the oven and spread the
caramelized pecans on top evenly. Refrigerate at least 6 hours before
serving.

Serve with a cup of cofee, Bon Appétit !

Pumpkin Cheesecake

Crust:
1 1/2 C Gluten Free Ginger Snap crumbs (food processor)
1/4 C Butter (melted)
1/4 C Sugar

Mix together and press into bottom of prepared springform pan. Bake in preheated 350 oven for 7-8 minutes. Set aside.

Filling:
2 packages softened cream cheese (I used one Fat Free Philadelphia Cream Cheese and one Neufchatel)
1/8 C granulated sugar
2/3 C brown sugar
1 T Tapioca Starch
1 T vanilla extract
3 eggs
1 1/2 C Pumpkin Puree (Libby's canned pumpkin)
3/8 t ground cinnamon
3/8 t ground nutmeg
3/8 t ground cloves

Cream cheese should be room temperature and softened. Stir sugars with tapioca starch and mix it with cream sugars. Add in vanilla. Beat eggs in separate bowl and mix into cheeses slowly. Spoon in pumpkin and sprinkle spices. Mix until just blended.

Pour into springform pan with crust and bake at 350 degrees for 30 minutes. Turn down oven to 325 and continue to cook for additional 35 minutes.

Gluten Free is delicious!!!

Raspberry Chocolate Cheesecake

Cake base

- Crush 125 gr chocolate biscuits
- Melt butter 50 gr butter in a frying pan - add crushed biscuits and stir until butter is absorbed
- Put this mixture in bottom of a springform tin (22 cm)
- Let cool in fridge

Chocolate cream cheese

- Beat 250gr cream cheese with 80 gr sugar till smooth and gently mix it with 150 gr whipped double cream
- Add 80 gr melted chocolate and stir till well incroporated
- Mix 6 gr gelatin powder with 15 gr water and let melt over boiling water. Incorporate it in the chocolate cheese mixture.
- Pour it in the tin and let set in fridge

Raspberry topping

- Blend 200 gr raspberries to puree
- Mix 100 gr sugar, 6 gr gelatin powder with 70 gr water and let melt over boiling water
- Mix with raspberry puree and 1/2 tbp raspberry liqueur
- Pour this mixture on top of the chocolate cream
- Let set in fridge

Homemade Okonomiyaki

Okonomiyaki is sometimes called Japanese Pizza because it is round and contains different ingredients. Okonomi means “As you like” and Yaki means “grilled” so every Japanese family has their own Okonomiyaki recipe “as they like”. Some people put seafood, mochi, kimchee or even cheese on it. Create your own Okonomiyaki that suits your taste buds!

Japanese families usually cook Okonomiyaki on a Hot Plate or Teppanyaki Grill in the middle of the dining table much like Fondue. All the family members pitch in to prepare the meal and enjoy conversation while waiting for it to be steamed. :o)

Special Kitchen Tools

Hot plate - A large frying pan will work also.
Grater or Food Processors
Mixing Bowl - A large bowl works best.


Ingredients

Japanese Cabbage - 1/2 of a head, approx. 300g
Nagaimo (Chinese yam) or Yamaimo Powder - 1 package
Sakura-ebi (Sakura Shrimp) - 3 tablespoons
Okonomiyaki-ko (Okonomiyaki Flower) - 3/4 cup
Pork (Thin sliced pork loin) - 6 slices
Okonomi-sauce - Moderate Amount
Mayone-zu (Japanese Mayonnaise) - Moderate Amount
Katsuobushi (Dried bonito) - Moderate Amount
Ao-Nori (Green Seaweed Flakes) - Moderate Amount
Water or Milk - 160 cc (I use milk for a better flavour)
Eggs x 2
Vegetable Oil - 2 Tbsp (I recommend Light Olive Oil)

Prep

1. Chop the cabbage to 1/4 of the head, cut off the core and shred.

2. Peel a nagaimo (chinese yam) and grate. Wrap it with paper towel to prevent it from slipping. At Japanese Specialty store also sells a great product called Yamaimo powder which works as a substitute for this.

3. Pour Okonomiyaki powder and water or milk into a bowl and mix until the lumps disappear and it is smooth. (If necessary, use a whisk to avoid creating lumps while mixing.)

4. Put eggs, nagaimo, sakuraebi (Sakura Shrimp), cabbage and the Okonomiyaki powder mixture together and mix it gently from the bottom to soak it with air.

5. Spread vegetable oil (1 tablespoon) on the heated hot plate or frying pan. Pour in half of the mixture gently to make a round shape. Cook it at 350 degrees for about 3 minutes. Then, put three pieces of pork on the top, make sure to stretch them thin.

6. Flip over and close the lid to steam for about 5 minutes.

7. Open the lid, flip over one more time, close the lid and steam for another 2 minutes. It is done!

8. Mix Mayonaise and Okonomi Sauce and spread it on top. Sprinkle katsuobushi (dried bonito) and aonori (Green Seaweed lettuce) “as you like”.

Peanut Butter Filled Chocolate Cookies

Cookie Dough:

1 1/2 cup flour
1/2 cup unsweetened cocoa (I used Chatfields)
1/2 teaspoon baking soda
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup Earth Balance margarine, softened
1/4 cup peanut butter
1 teaspoon vanilla extract
Egg replacer equal to two eggs (I used Ener-G)

Cookie Filling:

3/4 cup peanut butter
3/4 confectioners sugar

In a small bowl combine flour, cocoa, and baking soda; blend well. In large bowl, beat sugar, brown sugar, Earth Balance, and 1/4 cup peanut butter until light and fluffy. Add vanilla extract and egg replacer; beat well. Stir in flour mixture until blended and set aside.

In a small bowl, (preferably a vintage Pyrex mixing bowl - I’m kidding! Just seeing if you’re paying attention) combine filling ingredients and blend well. Roll into 30 one-inch balls.

For each cookie, with floured hands (I didn't do the flour and had no problems), shape about 1 tablespoon cookie dough around one peanut butter ball, covering completely. Place 2 inches apart on ungreased cookie sheet. Bake at 375 degrees for 7 - 9 minutes or until set and slightly cracked. Cool on wire racks. Makes 30.

Notes: I made larger cookies and baked them for about 10 - 12 minutes.

Thai Fried Rice

Fried Rice

Base Recipe
4 cups cooked jasmine rice*
2 eggs
3-4 tablespoons peanut oil
6 cloves garlic, chopped
1/4-1/3 cup shallots, chopped (onions would work as well)
1 teaspoon salt
1 teaspoon sugar
1 tablespoon soy sauce

Additions for variation
2-3 tablespoons Thai roasted chili paste, nahm prik pao*
1 bunch of Thai basil
1/2 cup or more fresh vegetables (pea pods or mushrooms, etc.)
Cucumbers for garnish

*I cooked 2 1/3 cups of dried rice and 3 cups of water in a microwave rice cooker for 18 minutes. First, I washed and drained the rice 6 times in a bowl of water to remove the excess starch.
* I use homemade Thai roasted chili paste made from dried red peppers, garlic, shallots, oil, sugar, salt, soy sauce, and tamarind liquid.

1. Cook the rice. Remove lid and stir rice to cool and separate grains (you will get the best results if you divide the rice into two bowls to facilitate cooling). Let stand for about 5 minutes.
2. Break raw eggs into rice and stir to coat grains.
3. Heat oil in wok on high heat. Add garlic and shallots and fry until they begin to brown.
4. Add Thai roasted chili paste and basil and fry for a minute or two.
5. Add vegetables and fry for a couple of minutes.
6. Add rice in 3 or 4 batches, stirring to incorporate other ingredients.
7. Finally, add seasonings and mix well.
8. Serve immediately with cucumbers and more basil to garnish.

Mayan Chocolate Cupcakes

Bittersweet fudgey chocolate cupcakes with a double dose of cinnamon and three types of chiles, topped with spiced chocolate whipped cream and hand-molded spicy choclate hearts.

RECIPE:

Author Notes: Any kind of cinnamon and ancho powders are acceptable, but in the spirit of keeping with the Mayan theme of the recipe, Mexican-originated types are preferrable. If you can't find Vosges chocolates, any bar with cinnamon and chiles added to it will do. Choxie is another good brand to use for this recipe and can be readily found at Target. In a pinch you could use a normal chocolate bar but the spices and high cacao content of these bars help to add a huge depth of flavor to the cupcakes.

* Silicone cupcake tins are preferrable for this recipe... the batter tends to stick to papers when baked in them. Cupcakes can be placed in papers after baking and decorated as usual.

** If using patterned cupcake papers, bake the cupcakes in plain papers beforehand or double up on papers... the batter will bleed through the colors and dim them.

2 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 1/2 teaspoons ancho chile powder
2 cups sugar
2 eggs
1/2 cup heavy cream
1/2 teaspoon white vinegar
1 teaspoon vanilla extract
1/2 cup canola or veggie oil
1 cup water, divided
2 tablespoons coffee granules
1 stick butter
1 Vosges Red Fire chocolate bar
3 tablespoons unsweetened cocoa powder
1/3 cup cinnamon chips
1/3 cup semisweet chocolate chips

Dissolve or brew coffee granules in 1/2 cup of the water and let cool.

Chop chocolate bar into small pieces and heat with butter over double boiler or in microwave at 30-second-intervals just until melted and combined. Once melted, stir in cocoa powder, whisking out any lumps. Let cool.

Sift together flour, baking soda, cinnamon, and ancho powder in large bowl. In medium bowl, lightly whisk together sugar, eggs, heavy cream, vinegar, vanilla, oil, and remaining 1/2 cup water. Add wet mixture into dry mixture, and stir in melted chocolate mixture, just until combined. Fold in cinnamon chips and chocolate chips.

Fill cupcake or muffin tins no more than 2/3 of the way with batter. Bake at 350 degrees F for about 20 minutes or until toothpick inserted comes out clean. Batter will fall somewhat during baking, leaving a small concave area in the top of cupcakes for frosting or topping. Let cool completely before decorating.

Mayan Chocolate Frosting:

1 pint heavy cream
1/2 teaspoon cinnamon
1/4 teaspoon ancho chile powder
1/2 cup semisweet chocolate, melted and cooled
3 tablespoons sugar

Combine all ingredients and beat by hand or with a hand mixer on medium speed until light and fluffy and frosting will hold its shape once piped.

Keep frosted cupcakes in airtight container in refridgerator.

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.

Baked orange chicken [Western Cuisine]

Ingredients

1.75kg chicken
3-4 tbsp garlic salt
3 big oranges
Pepper to taste
200-250g honey (depending on how sweet you like it)
2 tbsp oil

Garnishing:

Green cherries
Orange slices

Method

1. Clean chicken and prick it with a fork. Cut one orange and squeeze out the juice. Mix the orange juice with garlic salt and rub over the whole chicken. Season for at least one hour.

2. Cut criss-cross on the skin of the two oranges and then cut them into halves. Stuff the oranges into the cavity of the chicken; pin the openings and let it marinate for another two to three hours.

3. Brush the whole chicken with honey and oil. Place it on a rack and bake in a slow oven - 150 degree Celsius - till golden and cooked. This will take about an hour. Before baking, line a tray with foil to catch the drippings.

4. Garnish the baked chicken with orange slices and green cherries. Serve the chicken with the drippings.

Baked herbal chicken wings [Chinese Cuisine]

Ingredients

8 whole chicken wings, ends cut off

Seasoning:
1 1/2 tsp salt
1/2 tsp sugar
1/4 tsp pepper
2 tsp light soya sauce
1/4 tsp thick soya sauce
1 Tbsp Hua Tiau wine
1 Tbsp cooking oil

Herbs:
10g tong kwai, chopped or powdered
20g tong sum, cut into 8 pieces
10g pak kei
10g yok chok
1 tsp kei chi
1 Tbsp Hua Tiau wine
8 greaseproof paper bags, large enough to hold chicken wings
Oil for greasing bags

Method

1. Clean chicken wings and dry with a towel. Make a small slit under each section of the wings. Marinate with seasoning ingredients for at least an hour.

2. Meanwhile, rinse herbs and place in a bowl. Sprinkle Hua Tiau wine over, and steam over rapid boiling water for 12 minutes. Cool and stir into wings.

3. Lightly grease insides of paper bags and place a wing and some herbs in each bag. Fold opening and staple ends.

4. Place wings in the oven, preheated at 190C, for 20-25 minutes.

Asam fish head curry [Malay Cuisine]

Ingredients

1 fish head (about 500g, can use kurau/garoupa), cut into pieces

To be pounded:
200g small onions
6 buah keras
20g lengkuas slices
10g young ginger slices
50g garlic
5g fresh turmeric
2 stalks serai, sliced
8 dried chillies, soaked in hot water
8 fresh red chillies, seeded
1 small piece belacan (2.5cm x 2.5cm x 1.5cm)

Other:
3 pieces asam skin
2 tbsp asam jawa mixed with 800ml water
2 fresh red tomatoes, quartered

Cook in boiling water for 5 to 6 minutes:
6 ladies´ fingers
1 brinjal, cut into 4cm lengths

Cut into half lengthwise and seeded:
3 green chillies
3 red chillies

To taste:
1 tsp salt
1 tsp sugar

3/4 cup oil


Method


1. Heat oil and fry pounded ingredients over medium heat until aromatic. Add tamarind water and asam pieces and let simmer till oil rises to the top.

2. When boiling, add in fish head pieces and tomatoes. Add salt to sugar to taste and cook another 10 minutes. Add cooked ladies fingers and brinjal, red and green chillies.

Let boil for another minute and serve hot.