ROAST PRIME RIB

Ingredients:

1 kg prime rib (cut into big pieces)

Seasoning:

2 tablespoon light soya sauce

1/2 tablespoon dark soya sauce

1 teaspoon white pepper

1 teaspoon ground ginger

1 tablespoon sesame oil

1 teaspoon fine sugar

2 tablespoon honey

Method:

1) Season big pieces of prime rib in seasoning for at least

6 hours or overnight

2) Pre-heat oven till 200 degree celsius

3) Line a baking tray with aluminium foil

4) Place seasoned prime rib on tray, reserving the

remaining seasoning for use during roasting

5) Roast in pre-heated oven for 45 mins while changing the

side every 15 mins and brush with remaining seasoning.

CHOCOLATE CHIFFON CAKE

Ingredients:

100gm semi sweet chocolate - Cut into small pieces

40ml water

60gm corn oil

(sieved together)

10gm cocoa powder

50gm cake flour

1/4 tsp bicarbonate of soda

4 medium size egg yolk

4 medium size egg white

60gm castor sugar

a pinch of salt

a pinch of cream of tartar

Method:

1) Melt chocolate in microvwave oven

2) Stir in corn oil gradually, add water and stir till smooth

3) Add in egg yolk and flour mixture, set aside

4) Whisk egg white with cream of tartar till frothy

5) Add castor sugar gradually while continue whisking

6) Add salt and whisk till stiff

7) Fold egg white mixture into chocolate mixture

8) Pour mixture into a 18 cm lightly greased chiffon cake tube pan

9) Bake at 180 degree celsius for about 40 mins till cooked

10) Remove from oven and overturn to cool before removing from pan

WATERMELON COOKIES

Ingredients:

(Sieve together)
2 cups plain flour

1 cup custard powder

1-1/2 teaspoon baking powder

180gm butter

1-1/4 cup castor sugar

1 egg

1 teaspoon vanilla essence

1 teaspoon black sesame seeds

a few drops of green and red coloring

Method:

1) Cream butter and sugar together till light and fluffy

2) Add egg and vanilla essence, continue to cream

3) Add sieved flour mixture into butter mixture

4) Divide mixture into 3 parts

5) Color 1 part red and add black sesame seeds into it

6) Color another part green, leaving the 3rd part

uncolor

7) Roll the red part into a long cyclinder shape of

about 2 cm in diameter.

8) Wrap the uncolor part round the red cyclinder

9) Finally, wrap the green part round above cyclinder

10) Freeze in the refrigerator till firm (about

20 mins)

11) When firmed, slice thinly and half to form

slice of watermelon shape.

12) Place on lightly grease tray and bake at 170

degrees celsius for about 18 mins.

ABUK ABUK SAGO

Ingredients:

250gm sago
250gm grated white coconut

100gm gula melaka (chopped)

50gm black sugar

1/2 teaspoon salt

Method:

1) Put sago in a siever and wash by running under the tap, drained dry

2) Mix well grated coconut, sago and salt in a large bowl

3) In another bowl, mix chopped gula melaka and black sugar together

4) Put a spoon of sago mixture into a tart mould, press slightly

5) Add another spoon of chopped gula melaka & black sugar mixture

6) Cover with more sago mixture and press with the back of a spoon

7) Steam over high flame till cooked, about 25 mins

8) Turn out onto a plate and serve

MILO RAISINS COOKIES

MILO RAISINS COOKIES


Ingredients:

125gm butter
1 cup brown sugar
1-1/2 cup self raising flour (Sieved)
1/2 cup Milo
1/2 cup raisins
1 egg


Method:

1) Cream butter and sugar till light and creamy
2) Add egg and continue to beat
3) Mix in Milo
4) Fold flour into batter and add raisins
5) Drop teaspoon of mixture on lightly

greased baking tray and bake at 180 degree

celsius for 20 mins till golden

BLUEBERRY CHOCOLATE RICE MUFFIN

Ingredients:

1/4 cup corn oil

1/2 cup fresh milk

1 egg

1/2 teaspoon salt

2 teaspoon double action baking powder

1/2 cup castor sugar

1-3/4 cup cake flour

1/2 cup blueberry pie fillings

chocolate rice for topping

Method:

1) Mix corn oil, fresh milk and egg together in a small bowl

2) In another bigger bowl, sieved cake flour, baking powder and salt together.

3) Add sugar to dry mixture

4) Pour wet mixture to dry mixture and mixed quickly

5) Add blueberry pie fillings to mixture and give a quick stir

6) Spoon mixture into muffin cups, top with chocolate rice and bake at 180 degree celsius for 20 mins

CHOCOLATE RICE CUP CAKES

Chocolate Rice Cup Cakes

Ingredients:

Ingredients A: (Sieved together)

130 cake flour

5 gm double action baking powder

Ingredients B:

90gm butter

90gm fine sugar

100gm eggs

1/2 tsp vanilla oil

Ingredient C:

50gm chocolate rice (+ more for topping)

Method:

1) Cream Sugar and butter till light and fluffy

2) Add eggs gradually and beat till well combined

3) Add vanilla oil and mixed well

4) Add ingredients A (cake flour and baking powder mixture), add chocolate rice, mixed well

5) Spoon mixture into pre-lined muffin tins or cup cakes cups, till 3/4 full, top with more chocolate rice.

6) Bake at 180 degree celsius for 20 mins till golden and cooked.