Free Online Recipes

Cake ingredient:

4 eggs
100g castor sugar
¼ tsp strawberry essence
A little pink colouring
100g plain flour, sifted

Strawberry Cream:

200g whipped cream
200g strawberries, chopped
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Ingredients A:

250g butter / margarine
200g castor sugar
4 eggs

Ingredients B:

180g durian flesh, added
4 tbsp milk, blended and strained
½ tsp durian essence, optional

Ingredients C:

240g self-raising flour, sifted
1 tbsp custard powder, sifted
¼ tsp salt

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Ingredients A:

4 eggs
200g castor sugar
½ tsp vanilla essence
100g plain flour, sifted
4 tbsp strawberry jam, stirred until smooth

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Cake ingredients:

250g butter / margarine, softened
200g soft brown sugar
4 eggs, lightly beaten
300g self-raising flour, sifted
5 tbsp milk

6 tbsp Nutella chocolate hazelnut spread
60g hazelnuts, chopped coarsely

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Ingredients:

1/2 lb minced pork
12 bay scallops (chopped into small pieces)
1 pack of wonton skins
3 water chestnuts (peeled and chopped into small pieces)
1 egg (lightly beaten)
2 sprigs of coriander (chopped)
1/2 teaspoon of sesame oil
1/2 teaspoon of corn flour
1/2 teaspoon of fish sauce
A few dashes of white pepper powder
Salt to taste
Oil for deep frying
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Ingredients for skin:

300g glutinous rice flour
150g sweet potatoes
2 tbsp sugar
2 tbsp corn oil
250-300ml warm water
1/8 tsp orange red colouring
Banana leaves cut to small circles

Peanut Filling:

300g ground, roasted peanuts
150g caster sugar
some boiled water
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Ingredients:

180g butter / margarine
180g castor sugar, 2 eggs
4 ripe bananas, coarsely mashed to get 1 cup
⅛ tsp banana essence, optional
3 tbsp milk, mixed with
1 tbsp lemon juice

A (sifted):

240g plain flour, 1tsp baking powder
1 tsp baking powder

Decoration:

2 ripe bananas, sliced, ½ lime

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Ingredients A:
225g rice flour
200g tapioca flour
40g wheat starch
100g corn flour
1350 ml water

Ingredients B:
450g yam (cut into cubes)
6 shallots (chopped)
6 garlic (minced)
75g dried shrimps (soaked for 10 minutes, drained then chopped)
Chinese sausage (cut into cubes)
1 ½ tsp MSG
2 tbsp sugar
2 ½ tsp salt
¾ tsp pepper
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Ingredients:
400g radish
60g Chinese sausage
40g dried shrimps
200g rice flour
50g wheat starch
400ml water

Seasoning:
900ml water
¾ tbsp sesame oil
1tsp MSG
1tbsp sugar
2tsp salt
Pinch of pepper

Sauce:
4 shallots (sliced)
100ml water
1tsp dark soy sauce
1tbsp light soy sauce
1tsp sugar
½ tsp MSG
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Ingredients:

1 kg grated tapioca
300 gm castor sugar
1 tbsp tapioca flour
40 gm melted butter
1 tsp vanilla essence
¼ tsp of salt
2 eggs slightly beaten
300 ml of thick coconut milk
100 ml of thin coconut milk

Methods:

1. Line a 9×9 inch baking tray with aluminium foil and lightly greased all sides and bottom of tray.
2. Dissolve castor sugar with 100 ml of thin coconut milk. Sift and set aside.
3. Mix all other ingredients into a mixing bowl. Pour the sifted sugar mixture in and mix well. Pour it into the prepared tin.
4. Bake it in a pre-heated oven at 190ºC for about 1 hr to 1 hr 15 minutes until the top is brown. Use top and bottom fire.