鱼丸豆签

材料： 鱼丸，豆签，枸纪子，海带

调味：盐，酱油

Sambal虾米炒米粉

材料：sambal 虾米，猪肉碎，ayamas hotdog

腐竹白果薏米糖水

材料：腐竹、白果、薏米、冰糖、水

【知道多一点】

白果和薏米都有清热去湿的功效，天气燥热或胸中烦闷时，煲些白果薏米糖水吃，能清除燥热，使身体舒畅。

煲白果糖水總要除掉白果 ' 芯 ' 好怕有苦澀味 . 最重要系它
的心是有毒素 , 所以一定要除掉

除毒貼士忌生吃白果；在煲前須用清水浸洗,剝淨白果皮長條型胚芽 (芯),
並徹底煮熟才吃,不能過量食用,兒童每次不能吃多過7粒白果,
大人不能吃多過20粒 .

紫菜肉片豆腐羹

材料：豆腐，猪肉片，紫菜，鸡蛋，姜

Rendang 鸡

材料：鸡，Rendang spice mixes from SS17 market
调味：糖少许，盐少许，酱油少许，coffee mate 少许

Tomato Fried Rice

Ingredients: Cashew Nut, sunflower seed, Jalapeno green hot peppers, onion, garlic, rice, egg
seasoning: Tomato sauce, soya sauce, basil flakes

Joo hoo char

材料：turnip （Sengkuang），鱿鱼丝，猪肉丝，冬菇丝

调味：酱油，糖，耗油，少许盐

"lung lung" 肉

材料：猪肉，蒜头
调味：黑豆油，酱油，糖

Tomyam 寿面

寿面，冬菇，大葱，红萝卜，猪肉片，腊肠

罗汉斋

材料：木耳，腐皮，白菜，粉丝，冬菇

调味：蚝油， 南乳

辣椒鸡

材料：鸡

调味：辣椒，吉子，糖，辣椒叶

Sambal Lady's Finger

材料：Lady's Finger, sambal

南乳猪排

材料：猪排

调味：南乳，糖，胡椒粉

白菜虾肉丸汤

汤料：白菜，鱿鱼干，蜜枣 （调味：盐）
虾肉丸：虾肉，猪肉少许，蒜头 （调味：麻油，蚝油，酱油，生粉）

包菜炒蛋

材料：包菜，鸡蛋
调味：盐，胡椒粉，酱油，蚝油
做法：先把包菜炒至干水，把包菜拿起。加入少许食油，把蒜茸炒香，再把包菜放入。最后加入鸡蛋，炒香即可。

好好吃的面线

材料：面线，番茄，蒜米，猪肉碎，韭菜，吉子，小辣椒，鸡蛋

姜丝炒肉

材料：猪肉，姜丝，蒜米
调味：麻油，酱油，黑豆油，白糖

做法：爆香蒜米，姜丝，把猪肉倒入炒香，加点水和调味。再炒多几下，就能上桌了。

姜焖鸡翼

材料：姜，鸡翅，蒜
调味：酱油，黑豆油，白糖，麻油

蒜仔炒燒肉

材料：蒜仔，烧肉，豆腐

做法：爆香蒜米，把烧肉倒入炒香，再把切片好的蒜仔，豆腐加入。拌炒至香味散发出来以后，加点水和酱油。再炒多几下，就能上桌了。

榨菜蒸猪肉

材料：半肥瘦豬肉，榨菜

调味：酱油，糖，胡椒粉，生粉，爆香的蒜头油

做法：榨菜洗净切片，用清水泡浸一下，将水分沥干。猪肉用调味料醃二十分钟。再加入所有材料，隔水蒸十五分钟，即可。

长豆蛋

用料：长豆5条，鸡蛋4粒，蒜茸少许。

做法：长豆洗净切细粒，蛋打入碗中打散，加入少许的酱油和胡椒粉。烧热镬，下油，下长豆和蒜茸炒，下鸡蛋煎，煎至两面金黄，离镬即行了。

甜酸猪肉扒

材料：

猪肉碎, 大葱, 番茄, 马铃薯, 鸡蛋

调料：

盐, 白糖, 胡椒粉, 辣椒酱, 蚝油, 酱油

妈妈的Sambal粽

材料：小葱头，蒜头，虾米，红辣椒，猪肉，糯米
调味：黑豆油，五香粉，盐，酱油，胡椒粉，蚝油，味精
-
Step 1: 把粽叶，糯米清洗干净


Step 2：把猪肉切好，加入调味淹一个晚上


Step 3：把准备好的小葱头，蒜头，虾米，红辣椒搅拌


-
Step 4: 把搅拌好的虾米炒香
-
Step 5：把糯米加入调味炒香


Step 6：开始裹粽子


Step 7：把裹好的粽子放入煮滚的水，煮4个小时。


美味可口的Sambal 粽子完成了！

黄姜鸡

材料：
鸡胸肉
黄姜粉少许
酱油少许
糖少许

酸辣排骨

材料：　　
排骨
干辣椒少许
Asam 片少许

酱油少许
蚝油少许
黑豆油少许
糖少许
麻油少许

宫保Sotong

材料：　　

Sotong

干辣椒少许

洋葱一个

酱油少许

蚝油少许

黑豆油少许

糖少许

葱丝少许

Plain Scones

Ingredients
Melted butter, for greasing
Plain flour, for dusting
450g (3 cups) self-raising flour
Pinch salt
1 tbs sugar
80g chilled butter, cubed
250mls (1 cup) milk
Extra milk, for brushing
Strawberry jam and thick cream, to serve

Method
Preheat oven to 230°C. Lightly grease a baking tray with the melted butter and then dust with a little flour. Combine self-raising flour, salt and sugar in a large bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the milk and stir with a round-bladed knife using a cutting motion until just combined. Lightly flour your hands and bring the mixture together to form a soft dough. Turn onto a lightly floured surface and knead gently with your fingertips 4-5 times. Flatten with the palm of your hand to about 2cm thick and then cut the dough into rounds using a 5cm cutter. Place the rounds about 1cm apart on the prepared baking tray and brush lightly with the extra milk. Dust with a little flour and bake in preheated oven for 10-12 minutes or until they're golden and sound hollow when tapped on the top. Serve warm with jam and cream.

Aunty Sue gave me a "Secret Recepi" to make plain scones. The recepi is just easy and fast. I like it.

The first baking classes that I had with Aunty Sue was Dates Scones. It was very yummy. We tried to make some plain scones for few other lessons so that I can practise more. I want to practise more as my friend told me she love scones most. So, I requested more scones class.

I wish to have oven with me now so that I can try on cranberries scones and dates scones again ;)

Lamingtons

INGREDIENTS
115 g butter
150 g white sugar
5 ml vanilla extract
2 eggs
250 g all-purpose flour
20 g baking powder
0.8 g salt
120 ml milk
480 g confectioners' sugar
30 g unsweetened cocoa powder
30 g butter, melted
120 ml milk
452 g flaked coconut

DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour an 8x12 inch rectangular pan. Sift together the flour, baking powder, and salt. Set aside.
2. In a large bowl, cream together the 1/2 cup butter, 3/4 cup sugar and the vanilla until light and fluffy. Add the eggs one at a time, beating well with each addition. Add the flour mixture alternately with the milk; beat well.
3. Pour the batter into the 8x12 inch pan. Bake in preheated oven for 30 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Let stand 5 minutes, then turn out onto a wire rack and cool completely. Store overnight to give the cake a chance to firm up before Icing.
4. To make the Icing: In a large bowl, combine confectioners' sugar and cocoa. In a saucepan, heat milk and 2 teaspoons butter until the butter is melted. Add the milk to the sugar mixture and mix well to create a fluid, but not too runny, Icing.
5. Procedure: Cut the cake into 24 squares. Place coconut in a shallow container. Using a fork, dip each square into the icing, then roll it in the coconut. Place onto rack to dry. Continue for each piece. The Icing will drip, so place a sheet of parchment paper under the rack to catch the drips.

The Lamingtons that Aunty Sue taught me are slightly different. We didn't cut the cake into small squares. But, we made many small cup cakes. It tasted good. The chocolate icing was not sweet and just nice.

We made this for our dessert with Uncle Barry, Aunty Sue, Gran (Aunty Sue's mom), Silvia, Silvia's mom and Jason. At the end of the dinner, Aunty Sue asked me whether I wanted to take some Lamingtons back to share with my colleague. I told her "I want it for myself".

I personally like it a lot. I will rate it as 7/10.

What Aunty Sue told me is "My memory (as a child, is a cake (like our pink/jelly ones we did) in a cake shop in Blenheim NZ - the bakers were Dutch, and the pink cakes were in little towers (about the size of a tall muffin) and called Madelines. I really loved them. The traditional recipes for lamington (which I think could be Australian in origin) - is square butter sponge with the chocolate icing and coconut as in the email you sent me. So our chocolate ones were a MINI version of my Madelines - but chocolate (because Sylvia & Gran likes them) : )"

Basic Cinnamon Apple Muffins

Ingredients
Melted butter or margarine (optional), for greasing
300g (2 cups) plain flour
1 tbs baking powder
2 tsp ground cinnamon
150g (3/4 cup, firmly packed) brown sugar
2 medium (about 375g) Granny Smith apples, cored, peeled, chopped
125g (3/4 cup) seedless raisins
125g butter or margarine, melted, cooled
2 eggs, lightly whisked
185mls (3/4 cup) milk

Method
Preheat oven to 180°C. Prepare your ingredients. You will need 12 medium (125mls/ 1/2 cup) muffin pans. They are available in trays of either 6 or 12. Non-stick muffin pans are wonderful to use as they don't need greasing. If you aren't using non-stick pans, brush the pans with the melted butter or margarine to lightly grease. Alternatively, line the pans with paper muffin cases.
Sift the plain flour, baking powder and cinnamon together into a large bowl. The baking powder acts as a raising agent and will help give the muffins a light texture. Stir in the brown sugar, apples and raisins until well combined.
Whisk together the butter or margarine, eggs and milk until well combined. Blending the wet ingredients before adding them to the flour mixture makes it easier to evenly combine the two.
Add the milk mixture to the flour mixture and stir with a large metal spoon until just combined. It is important that the ingredients are only just combined. If the mixture is over-mixed, the cooked muffins will have a tough texture.
Spoon the mixture evenly into the muffin pans.
Bake the muffins in preheated oven for 20 minutes or until golden and cooked through. To test if they are cooked, insert a skewer into the centre of one - if it comes out clean, it is ready If not, cook for a little longer before testing again. When cooked, remove from oven and stand for 2-3 minutes before turning onto a wire rack. Letting them stand makes them easier to remove from the pans. Serve warm or at room temperature. Store in an airtight container for up to 1 day.

"I like this muffin as it is very soft and not too sweet. The cinnamon and apple just match perfectly. I will rate it as 7/10.

I hope I can repeat this recepi when I get back to Malaysia and share with my love one."