HORLICK LAYERCAKEIngredients: 2 cubes butter10 eggs 200gm flour300gm horlick3/4 can of sweet milk1 glass of castor sugar1 tablespoon ovallate1 teaspoon vanilla extractgreen coloring

In a big bowl, place the butter and the castor sugar mix with the electrical mixer with medium speed till the butter and castor sugar become creamy in texture.

Method of Cooking

Then add egg at a time and keep beat ingredients until companies well.

Next, slowly add the flour, horlick, sweet milk & ovallatte.

Companies till mix.

Then divided into 2 parts. One part add green color and the other part let the original color.

Prepared pan size 8x8 and a little dab of butter and place parchment paper. Preheat oven. Use temperature is 170 degrees celsius.

Take 4 tablespoons of batter and spread evenly in the original color.Bake for 5 minute or until the top turn to yellowish. Then add moreoriginal mix.

Then just enter the mix a green color. Every batter in for 2 layer.

TRIFLE

Ingredients: 1 cup cubed swiss roll cake1 cup sliced fresh strawberries2 cups grapes 1 can mixed fruits150gm cashew nuts 1 can evaporated milk

Instructions:Slice the swiss roll cake into bite-size pieces.

Cut most of the strawberries into small pieces and let the grapes whole. Keep a few strawberries whole and thinly slice to decorate the top of the trifle.

Place all of the cake cubes and the mixed fruits together with cashew nuts (1 – 5) in a 3-qt. glass.

1 tablespoon corn flour1 tablespoon custard flour2 cups instant whipping cream1 packet jellySugar and salt (to taste)

Custard layer :Start by combining the 6 – 8 ingredients in a small saucepan. Whisk all the ingredients together. The littler the whisk, the better.

Pour in the milk, whisk it all together thoroughly , check-ing the corners of the pan to make sure there is no clumped-up corn and custard flour hiding there. Add sugar and a pinch of salt to taste.

Put the pan over low-medium heat and bring it to a boil. It won’t take too long (4 – 6 minutes). Pour in a little vanilla extract and butter if you love to (optional)….

And you are done!

TIPS!1. Do not mix the custard powder in hot milk because it would make lumps of the powder.

2. Stir thoroughly and do not left your custard even a second while it is boiling.

Pour the custard into the glass. Put into fridge until firm and set.

Make up the jelly as directed on the pack. Place into the fridge again to chill. A few hours before you serve make up the dream topping using instant whipped cream as directed on the can then spread over the top of the trifle.

Yummy trifle ready to be served!

Prepared by: Pn. Shamsinah binti Ab. Rahim & Mej Mohammad Azni bin Hj. Hasran

APPLEPICKLE

Instructions:Firstly slice the Apples, Bengal Chilli, carrot and big onion.

Then put a little salt on after the cutting the apples into small slice.

Mix the ingredients that have been cut together.

Mix them with kasturi lime juice and some sugar.

Ingredients: 4 Apples1 Bengal Pepper1 chili4 Chilli½ big Onion1 carrot4 Kasturi Lime SaltSugar

1

2

3

4

Chocolate CakeIngredients: 2 cups all-purpose flour2 cups sugar¾ cup unsweetened cocoa powder2 teaspoons baking powder1½ teaspoons baking soda1 teaspoon salt1 teaspoon espresso powder1 cup milk½ cup vegetable oil2 eggs2 teaspoons vanilla extract1 cup boiling waterChocolate Buttercream Frosting Recipe

Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.

For the cake:

1. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.

2. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.

3. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.

4. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

5. Frost cake with Chocolate Buttercream Frosting.

Instructions:

Prep time - 15 minsCook time - 30 minsTotal time - 45 mins

Buttermilk Biscuits

Ingredients: • 4 cups self-rising flour• 1 tablespoon white sugar• 1 tablespoon baking powder• 2/3 cup shortening• 2 cups buttermilk• 1/4 cup buttermilk

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease two baking sheets.2. In a large mixing bowl, combine flour, sugar and baking powder; stir well. Cut in shortening until mixture resembles coarse corn meal. Add 2 cups buttermilk and mix just to moisten.3. Roll out dough to 1 inch thick and cut into biscuits. Place biscuits on prepared baking sheets; brush tops with remaining 1/4 cup buttermilk.4. Bake in preheated oven for 15 minutes, or until golden.

Directions:

Egg Tart

A - Pastry Tart

Butter 100gMargerine 100gIcing Sugar 100gEgg 60gPlain Flour 400g (Medium Flour)

Ingredients:

Methods:

1. Combined butter, margarine and icing sugar and mix until light and fluffy.

2. Add in eggs, mix well and add in plain flour, mix well.

3. Press the pastry into the tarts moulds and trim off the excess pastry.

4. Bake the pastry at 1800C for 10-15 minutes until golden brown.

5. Pour B into the baked tart pastry and at bake at 1700C for 15-20 minutes.

B - Filling

Egg 240gCaster Sugar 80gMilk 150gWater 80gSalt ¼ spoonVanilla Powder ¼ spoonCustard Powder 10g

LaksaUtara

• 200 g thin dried rice-stick noodles• 185 g jar Ayam Malaysian laksa paste• 1/2 small red onion, quartered, thinly sliced• 1 litre chicken stock• 2 kaffir lime leaves, torn• 2 cups shredded cooked chicken• 165ml can coconut milk

Ingredients:

Step 1Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 4 to 5 minutes or until just tender. Using a fork, separate noodles. Drain.

Step 2Meanwhile, heat a saucepan over medium-high heat. Cook laksa paste, stirring, for 1 minute or until fragrant. Add onion. Cook, stirring, for 2 minutes or until softened. Stir in stock and 1 cup cold water. Add lime leaves. Cover. Bring to the boil. Simmer for 5 minutes.

Step 3Add chicken. Cook for 5 to 10 minutes or until heated through. Remove from heat. Remove and discard lime leaves. Stir in coconut milk. Divide noodles between bowls. Ladle over stock mixture. Top with beansprouts, chilli, cucumber, pineapple and coriander. Serve with lime halves.

Method:

• 1/2 cup beansprouts, trimmed• 1 small red chilli, thinly sliced• 1 Lebanese cucumber, halved crossways, cut into thin matchsticks• 1/4 small pineapple, peeled, thinly sliced, cut into thin matchsticks• Fresh coriander leaves and lime halves, to serve

NasiDagang

Ingredients: Item A2 cups of glutinous rice4 cups of rice4 cups of thin coconut milkbanana leaf

Item B2 cups of thick coconut milk mixed with salt5 shallots - sliced4 cm ginger - sliced1 teaspoon fenugreek - soaked for 2 hours

Item C2 kg tongkol fish500 ml coconut milk2 onions - blended10 dry chili - blended2 tablespoon nasi dagang curry powder1 tablespoon chicken/meat curry powder)2 tamarind peel1 cm galangal - sliced½ piece palm sugarsalt to taste1 teaspoon fried desiccated coconut5-10 chili padi5-10 starfruit reed

Item D2 cucumber1 carrot1 piece cabbage5 shallots - sliced2 red chilli - sliced3 chilli padi - sliced3 tablespoon vinegar 3 tablespoon sugar½ teaspoon salt

Mix glutinous rice and normal rice, wash thoroughly, until the water is clear, soak it for 4 to 6 hours. Strained it.

Steam the rice mixture until half cooked. Remove from steamer and immediately pour the coconut milk and mix well. Steam again.

When the rice is cooked, remove from steamer and immediately mix with item B. Press the rice and close neatly with banana leaf. It’s ready to be served.

Steps:- Rice

1.

2.

3.

Mix the fish with salt, steam or boil until half cooked. Put aside.

Saute the dry chilli until well cooked. Put aside.

Mix coconut milk, blended shallots, nasi dagang curry powder and galangal. Cook to boil.

Put in steamed/boiled fish, tamarind peel and palm sugar. Add in salt. Cook until paste thickens. Lower the fire.

Put in fried desiccated coconut, chilli padi and starfruit reed.

Put in sauteed dry chilli. Stir well and cook for 5 minutes. It’s ready to be served.

- Gulai Ikan Tongkol

1.

2.

3.

4.

5.

6.

Slice cucumber, carrot and cabbage.

Mix all vegetables with shallots, chilli, vinegar, salt and sugar. Mix well. It’s ready to be served.

- Acar Timun

1.

2.

Blotok

Ingredients for the filling: • Coconut oil for saute• 2 tablespoons of Black Pepper • 5 large red onion, cut into cubes• 5 sweet potatoes, cut into cubes • 1 cup of minced chicken• 5 eggs• 2 slices of parsley finely chopped• Salt to taste

1. Heat the oil. 2. Saute potatoes until tender and drain.3. Next sauté onion until soft.4. Add black pepper and minced chicken, stir until well cooked.5. Once well mixed, add the potatoes. 6. Add egg, parsley and salt to taste.7. Stir until dry.8. Remove and let cool.

Steps:

Ingredients for the skin: • 1 kg of sweet potatoes, diced• Water for boilling• 2 tablespoon sugar• 1 teaspoon salt• 1 cup of flour (Wheat)

How to make the skin:Peel sweet potatoes and at into cubes. Boil with water, salt and sugar until fluffy, then mashed. Once cool, knead the mixture with flour, make thumb sized dough. Next, press center of the dough and put the filling in. Roll the dough, to make it oblong, about 2 inch long. Heat the oil in medium heat and fry until golden brown.

Kam HeongClams Curry

• 500 gm

• 1 tablespoon• 2 tablespoons

• 2• 2 slices• 3 cloves• 1 tablespoon• ¼ cup• To taste

Clams (lala), soaked in water for 30 minutes to remove sand, rinsedCooking oilsDried shrimps, soaked in water for 30 minutes & chopped finelyShallots, finely choppedGinger, mincedGarlic, finely choppedFish curry powder, Coconut milk (santan)Sugar

Ingredients:

Steps:Heat cooking oil in a work, fry chopped dried shrimps on medium heat for 1 – 2 minutes.Add garlic, ginger, shallots and curry leaves and fry until fragrant. Add curry paste and dry for another minute.Add coconut milk, stir briefly and add clams. Fry for 3 – 5 minutes, cover with lid and leave to simmer on low heat until the clams open up and thoroughly cooked.Seasons with sugar and discard any clams that do not open.

1.

2.

3.

4.

AyamKurmaMama

Ingredients: • 1 chicken – cut into 16 pieces• spices (cinnamon, star anise and cardamom) • 5 tablespoons of kurma powder • 1 potato cut into wedges • 1 bowl of water • ghee / cooking oil • salt • 1 cup of evaporated milk/ coconut milk• 1 tomato cut into wedges • 1 lemongrass - crushed

1. Warm ghee / cooking oil and saute the spices, lemongrass and blended ingredients until fragrant and brown.

2. Immediately add the chicken and potato while stirring for a minute and cover the pot until the chicken turn white.

3. Stir in the kurma powder until fragrant.

4. Add water and let it boil until the chicken and potato is cook.

5. Pour the evaporated milk/ coconut milk

6. Add salt to taste and tomato. Now the chicken are ready to be serve.

Method of Cooking

Blended Ingredients: • 1 large onion • 5 cloves of garlic • 2 inch ginger