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150 millilitres regular olive oil (plus more for greasing)

50 grams good-quality cocoa powder (sifted)

125 millilitres boiling water 2 teaspoons best vanilla extract

125g cake flour self rising

1 pinch of salt

200 grams caster sugar

3 large eggs

-make chocolate mixture

-make a meringue mix

-cream eggs with sugar and add oil

-add warm chocolate mixture, not hot, vanilla

-fold in flour into batter

-fold in egg whites.

Bake in a baking pan for 12 minutes.

Roll whilst warm.

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Pandan coconut chiffon roll

Use the same recipe as the chiffon cake.

Pour the batter into to a baking sheet. Tap the pan a few times on your working surface to remove any air pockets in the batter. Transfer the pan to the preheated oven 175 degrees and bake for 10–12 minutes, or until an inserted toothpick comes out clean and the top of cake springs back when touched. Tip: Do not overbake it or the cake will be too dry and break when you roll it.

Remove the pan from the oven and drop the pan on your working surface once to prevent the cake from shrinking.

While still warm, spread a thin layer of kaya over the top.

While still warm, roll the cake: Start at the other short end and use your hands to slowly roll up the cake peeling the parchment paper as you roll.

Wrap in heat proof cling wrap like a sausage, closing the ends, chill in the fridge.

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Nigella’s Italian olive oil banana cake

150 ml flavourless vegetable oil plus some for greasing (I used mild olive oil)

3 medium ripe bananas mashed

2 teaspoons vanilla extract

a pinch of salt

2 eggs lightly beaten

150 grams granulated or caster sugar

175 grams plain flour plain flour is also known as all purpose flour

½ teaspoon baking soda

4 teaspoons instant espresso powder or 1 to 2 teaspoons coffee flavouring

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Lentil flat bread

1 cup Soaked lentils

1/2 tsp salt

1/2 tsp onion powder

Blended.

Fry in ghee.

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NYC plum torte

3/4 cup sugar

1/2 cup unsalted butter, softened

1 cup all-purpose flour/ almond meal

1 teaspoon baking powder

pinch kosher salt

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

5 or 6 ripe plums, pitted and halved, or 12 small, ripe Italian plums

Cream wet ingredients, which in flour, dress with plums, bake 45 minutes.

Remember to line the base of the 9inch tin and provide lifting edges, or use a springform thin.

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White skin- add natural colouring as desired

20 g Glutinous Rice Flour

20 g Rice Flour

15 g Wheat Starch

1 tbsp Condensed Milk

90 ml Milk

15 g Castor Sugar

5 g Corn Oil

15g toasted glutinous rice flour

Filling: Adzuki beans, boiled into a thick paste with tangerine peel

Mix snowskin ingredients and steam for 15 minutes

Allow to cool, knead until soft, then chill.

Roll out in circles and fill with balls of cool paste.

Roll in toasted glutinous rice flour.

Press using small moon cake mold, makes 5.

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Nasi Dagang ( Facebook Rencah)

Bahan-bahan untuk Nasi: -

4 cawan beras Jati

1 cawan beras pulut

3 cawan santan cair + sedikit gula dan garam

1 – 1 1/2 cawan santan pekat + sedikit garam

1 sudu halba

2 ulas bawang merah

1/2 in halia

Cara cara :

1. Beras dicampur dengan beras pulut di rendam 8 jam atau semalaman (kalau tak sempat 2-4 jam pun ok)

2. Kukus beras dan pulut tadi selama 20 minit

3. Angkat dan kaut semua nasi ke dalam bekas yang agak besar dan digaulkan dengan separuh santan cair sehingga rata. biar seketika hingga semua santan meresap. Masukkan lagi santan sehingga meresa. Elok habiskan semua santan cair. Biar sekejap

4. Kukus semula selama 20 minit lagi.

5. Sementara itu hiris bawang dan halia halus2. Masukkan di atas nasi dlm kukusan dan juga buah halba.

6. Angkat nasi utk kali kedua dan arunkan dengan santan pekat hingga rata. Tak perlu habiskan jika nasi nampak sudah elok lembutnya.

7. Boleh dihidangkan

Resepi Gulai Ikan Aya :

Rebus Ikan Aya Hitam bersama beberapa asam keping dan juga garam..

Jangan buang air rebusan

* boleh tambah telur rebus juga.. Ada yang suka makan Nasi Dagang dengan gulai telur rebus

* lebih sedap guna Ikan Aya Hitam dari Ikan Aya Kurik

Bahan-bahan gulai :

1 sudu serbuk ketumbar

1/2 sudu serbuk jintan manis

1/2 sudu serbuk jintan putih

2 hiris lengkuas (dikisar)

1 hiris halia (dikisar)

1 biji bawang besar (dikisar)

3 ulas bawang putih (dikisar)

3 sudu cili mesin

1 paket rempah gulai cap bunga Ros 15 gram (nak sedap tambah lebih)

1 1/2 liter santan

1 batang kulit kayu manis

1 sudu kerisik

4 keping asam keping

1/2 buku kecil gula melaka.

Sedikit Belacan

10 biji cili padi

sedikit garam

Cara-cara :

1. Masak Santan sehingga naik minyak.

2. Masukkan semua bahan-bahan yang dikisar, serbuk, rempah gulai cap bunga ros, cili mesin, kulit kayu manis, kerisik, asam keping, dan gula melaka

3. Masak lama, biarkan mendidih. Masukkan sedikit garam sesuai dengan rasa.

4. Masukkan air rebusan ikan tadi dan juga ikan yang di rebus. jangan masukkan asam keping rebusan ikan nanti masam.

5. Biar beberapa minit. Masukkan cili padi dan juga belacan.

6. Masak sebentar dan boleh dihidang. Pilihan sendiri mahu pekat atau pun tidak.. Kalau mahu pekat masak lama.. Siap!

Resepi Acar Timun:-

Timun

Carrot

Cili Merah dan Bawang

- SEMUA dihiris memanjang

1 sudu gula

1 sudu garam

1 sudu cuka.

Cara-cara:

1. Gaul sebati dan dihidang.

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Seri Kaya

Malaysian custard 
- recipe from Koko Hwa

5 eggs, equal vol santan, Gula Melaka (about 1 whole pc Terengganu flat disc type) or to taste.
Mix the ingredients. (Crush the Gula Melaka first to dissolve it). 
Strain so that it will be smooth custard & pour into bowls. Steam until puffed up, 10 minutes for 6 Oz bowls.

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Brioche

Tangzhong- 25g flour & 115g milk

275g All purpose flour

350g bread flour

56 g powdered milk

4 TBSP sugar

1 TSP salt

2 TSP yeast

6 eggs (+1 yolk)

175 -285 g butter

1. Rise and chill.

2. Divide into 2 portions.

3. Shape and proof.

4. Bake at 180 for 30 minutes.

Tent if browning too quickly.

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Roti Paung, Tang Zhong technique

Tang Zhong

25g flour + 115g milk

600g flour

1/2 tsp salt

335g milk

7-9 g yeast

5 TBSP sugar

1-2 eggs

100g butter

1. Bulk rise

2. Shape and second rise

3.Milk wash (opt.)

4.Bake at 180 for 30-40 minutes.

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Koko Bee’s artisan no knead bread

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Japanese lemon cheesecake- Just one cookbook

INGREDIENTS

15 g unsalted butter (1 Tbsp, for greasing the pan & parchment paper)

6 large eggs (50 g each w/o shell)

300 g cream cheese (substitute with ricotta and yoghurt)

60 g unsalted butter (4 Tbsp)

200 g heavy (whipping) cream

60 g sugar (5 Tbsp)

80 g cake flour (9 Tbsp)

1/2 lemon (for zest- #increased to 1 lemon)

30 g lemon juice (#increased to 1 lemon)

100 g sugar (for beating egg whites)

2 Tbsp apricot jam (for glaze)

2 tsp hot water (for glaze)

#Dust with icing sugar.

Bake at 160 then lower to 150, in Bain Marie.

*fold egg whites in with whisk

*egg whites to be chilled and whipped to soft-medium peaks.

*egg yokes, cheese, cream and butter to be at room temp.

*line 9 inch pan with parchment paper with overhanging strips for lifting

*cool in oven slowly, expect shrinkage, 50%

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Lemon Cake with sourdough starter

For the Cake

1/2 cup vegetable oil

3/4 cup granulated sugar

2 eggs

1 1/2 cups self raising flour

1/2 teaspoon salt

1 teaspoon zest

2 teaspoon lemon juice

1/2 cup sourdough starter discard

3/4 cup milk

For the Syrup

1/2 cup powdered sugar

2 teaspoons lemon zest

Lemon juice from 1 lemon

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Sourdough loaf with rolled oats

550g bread floor

170g starter

100g rolled oats

410 ml water

15g salt

1. Autolyse. 30 minutes.

2. Add salt and scrunch in. Lift and slap until smooth and supple. Rest 30 minutes.

3.Laminate. Stretch out and fold in. 1x. Rest 30 minutes.

4. Stretch 3x with 30 minutes rest in between each stretch.

5. Proof in greased bowl 2-3 hours

6. Shape into roll. Lightly flour. Place on baking paper in baking tin. Score, using 1.5 cm deep cuts.

7. Set oven to 250 deg. Place steam bowl 10 minutes before baking time.

8. Bake for 20 mins with steam, 20 minutes without steam.

9. Rest loaf in oven 90 minutes.

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Hot Cross Buns- recipetineats

1 tablespoon instant or rapid rise yeast (9 grams)

1/2 cup (110g) caster sugar (superfine sugar)

1 1/2 cups (375ml) milk, warm , full fat or low fat

4 1/4 cups (640g) bread flour (or plain / all purpose)

2 tsp cinnamon powder

2 tsp All Spice OR Mixed Spice

1/2 tsp salt

1 1/2 cups (210g) sultanas

1 - 2 oranges, zest only

50g / 3.5 tbsp unsalted butter, melted and cooled

1 egg , at room temperature

EXTRA FLOUR FOR DOUGH

1/4 cup (35g) Extra bread flour

CROSSES:

1/2 cup (75g) flour (any white flour)

5 tbsp water

GLAZE:

1 tbsp apricot jam

2 tsp water

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From SBS

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Kerisik

2 lemongrass

1.5 cup grated coconut

1/2 red onion

1/4 tsp salt

1 tsp belachan

1/2 cup dried shrimp

Blend lemongrass, shrimp and onion. Add belachan and toast on pan until fragrant. Add grated coconut and toast until golden brown and crumbly.

Chilli pickle

1 heaped handful assorted chillies

½ Bombay onion

½ Garlic clove

½ tomato

Juice and zest from 1 lime

Rice vinegar and 1 tsp brown sugar

Simmer until thickened.

Potato stew

Cut potatoes

1 large brown onion, minced

1 knob ginger, grated

Chicken stock, salted

1/2 can coconut milk

Juice from 1 lemon

Gula melaka, to taste

Fry onions and ginger till translucent, add other ingredients, simmer until potatoes are tender.