SARDINE CURRY PUFF (KARIPAP)

INGREDIENTS:

(Pastry)

1 kg flour
1 block of butter (I used Anchor 225 gm)
1 egg
approximately 1 cup of water

METHOD:

POTATO DOUGHNUT

INGREDIENTS:

A (Dough)

Flour
Potato Starch
Yeast
Egg
Butter/Marjerin
Fresh Milk
Refined sugar

B (Coating)

Refined sugar
or
Cooking chocolate
Nuts


METHOD:

Combine the dry ingredients, flour and potato starch together in a bowl. Put aside. Heat fresh milk in microwave for a few second and add in yeast. Leave them for a while to allow the yeast to develop. Add in sugar. Using rub in method, add marjerin/butter to the dry ingredients. Add egg and finally add the milk. Knead the dough until all ingredients are well incorporated. Cover the dough with a damp and clean cloth for about 30 minutes.

Then using a roller, roll the dough and use donut maker or mould to shape donuts. Arrange the ready ones on a baking tray that is dusted with some flour. Leave the donuts again for another 15 to 20 minutes to allow them to rise more.

Then deep fry donuts. When they are cool, cover them with refined sugar, or if you like, dip them in chocolate and sprinkle some crushed nuts all over them. You can also glaze them or decorate them with any topping you love.

VAN HOUTEN MOIST CHOCOLATE CAKE

FOOD INFO - CHOCOLATE

RECIPE

VAN HOUTEN MOIST CHOCOLATE CAKE

INGREDIENTS:

300 gm refined sugar
3 eggs
225 gm flour
50 gm Van Houten cocoa powder
170 gm butter
1 tsp vanilla essence
1/2 tsp salt
1 1/2 tsp baking powder
1 tsp soda bocarbonate
170 ml water

METHOD:

Combine sugar and butter and beat them well into creamy mixture. Whisk eggs in a separate bowl. Combine butter cream and eggs whisk. Add the dry ingredient together, and then add them little by little into the butter cream and egg mixture. Add in vanilla essence and water. pour into greased baking cake pan and bake for about 40 to 45 minutes at 180 C

IKAN BAWAL MASAK ARAB

FOOD INFO - GHEE

Pure ghee , long on the list of ban food items of cholesterol-conscious individuals due to its high amount of saturated fat, may not be as bad as popularly thought. If taken n moderation, it may be even good and help one to maintain his health.

Ghee has indeed almost always been associated with Indian cuisines. In fact, in reality ghee has been widely used not only in cooking, but also in medication, beauty treatment as well as religious rituals. So, this clarified butter has transcended all aspects of the lives of Indian community in particular. Ghee lost it's milk protein component during its' clarifying process, and due to that, ghee is lactose free and is absolutely safe for lactose-intolerant individuals. Ghee is notably also said to stimulate the secretion of stomach acids which helps digestion while other fats such as butter or oil do the complete opposite. It is also believed ghee has some antioxidants and aids the absorption of vitamins and minerals. It's also said to help memory retention, and promote better skin complexion. All these might explain why ghee has become so much prized in Indian medicinal practices and cosmetic production.
If anyone already has high cholestrol level in body however, ghee shouldn't be harmful if used sparingly and wisely.

RECIPE:

IKAN BAWAL MASAK ARAB.

This is our all time favourite fish dish for my whole family. Though I now know how to prepare the delectable dish myself, I still miss the one cooked by my mother.

INGREDIENTS:

Pomfret
Ghee for frying and the fish gravy
Cooking oil for frying
2 to 3 spoon
cumin powder
10 dried chilies
10 onions
6 garlic ginger
peanut
vinegar
sugar
salt
turmeric powder
an egg

METHOD:

Marinate fish with salt and turmeric powder. Leave aside for a while. Heat cooking oil and add in a few spoon of ghee. Beat an egg, then dip the fish into the egg. Fry the fish and leave it to cool.

To prepare the thick gravy, soak groundnut/peanut into water for about half and hour and then grind it finely. Grind onion, chilies, garlic and ginger, turmeric powder and add in water and cumin powder. Heat few spoon of ghee in a pan and saute the paste until fragrant. Add in ground peanut and add in little water. Leave to cook but stir occasionally. Finally , add vinegar, salt and sugar to taste.