20 April, 2010


Use puff pastry and sugar, make palmiers as in the picture below:
  1. Sprinkle sugar on top of puff pastry (picture 1).
  2. Fold in as in picture 2.
  3. Fold in again like a small book as in the pic 3. Reep in the refrigerator to make it firm, about 30 minutes.
  4. Slice it as in the pic 4.
  5. Cook it in the preheated oven (high temperature) til golden brown and crispy.

Tauhu Sumbat

11 April, 2010


I made this Akok by refering to recipe from Zaliana (Myresipi). Thanks Za.
  • 150 gm palm sugar
  • 100 ml water
  • salt
  • 200 ml thick coconut milk
  • 5 eggs
  • 30gm wheat flour
  • pandan leave
  1. Boil palm sugar with water, till dissolved.
  2. Add coconut milk & salt. Let it cool/warm.
  3. Add eggs, then flour.
  4. Throw-in pandan leaves. Stir well.
  5. Heat oven to 200 celcius as well as the mould (bahulu mould). Oil the mould.
  6. Pour the mixture into mould and let it cook in the oven for 10 minutes.

10 April, 2010

Udang Sambal Tomato

  • 700 gm medium/ large size or prawn, cleaned. Marinate with salt and tumeric before frying.
  • Sufficient oil
  • 1 large onion, finely diced
  • 1 large tomato, diced
  • Sufficient amount chilli powder/ blended dried chilli
  • salt & sugar to taste
  1. Deep fry the prawn til halfcooked.
  2. Saute the diced onion til brown and soft. Add chilli, cook til the oil surfaced.
  3. Add the diced tomato, stir and mash. Add salt and sugar to taste. Little bit water if needed. Add prawn.

Citrus Cheese

  • 125 gm sweet biscuit, crushed
  • 60 gm butter, melted
  • 250 gm cream cheese
  • 1/2 cup light sour cream/ plain yogurt
  • 400 gm condensed milk
  • 2 tablespoon lemon juice
  • 1/3 cup orange juice
  • 1 teaspoon orange rind
  • 2 teaspoon gelatine, dissolved in 2 tablespoon hot water
  • 2 egg whites
  1. Combine biscuit crumbs and butter, press evenly into base of 24cm springform pan. Refrigerate until firm.
  2. Beat cream cheese until smooth. Add sour cream, condensed milk, lemon juice, orange juice and orange rind. Beat until combined and beat in gelatine mixture.
  3. Beat egg whites until firm peaks form, fold into cheesecake mixture. Pour over base, refrigerate until set.