Banana Date Cake

Ingredient

125g butter
120g caster sugar
2 eggs
1 large ripe banana (about 120g without skin),
mashed Sifted Ingredients (combined)
120g self-raising flour
1/2 tsp bicarbonate of soda
60g dessicated coconut
1 tbsp milk
75g seedless dates, sliced

How To Prepare

Line a 21cm x 10cm loaf pan with greased, greaseproof paper.

In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time. Stir in mashed bananas. Fold in sifted flour and coconut and stir in the milk.

Spoon half of the cake mixture into the pan and spread out evenly with the back of a spoon. Spread a layer of dates to cover the surface of the batter. Top with remaining batter.

Arrange four slices of dates lengthwise across the surface of the cake.

Bake in preheated moderate oven (175 degree Celcius) for 50 minutes or until cooked through.

Cool cake in the pan. Remove paper lining and cut into slices.

Long Beans Fried with Eggs (Kacang Panjang Goreng Telur)

Ingredients:

300 gms long beans
1 egg
½ cup medium-sized prawns — shelled and deveined
4 shallots — sliced
1 red chilli — sliced
2 tbsps oil
Salt to taste

How to Prepare:

Wash the long beans well and dice them.
Heat the oil and fry the shallots, garlic and chilli until fragrant.
Add in the prawns and fry until the prawns are cooked.
Add in the diced long beans and stir to mix well.
Meanwhile, beat the egg with a fork and pour it over the long beans, mixing well.
Season with salt to taste.

Bamboo Shoots in Coconut Gravy (Malaysian Food)

Ingredients:

600 gms preserved bamboo shoots
1 slice if dried fish
2 stalks lemon grass
1 cup thick coconut milk from 1 coconut
2 cups thin coconut from 1 coconut
10 red chillies
3 cm fresh tumeric


How to Prepare:

Clean the bamboo shoot and drain.
Grind finely the chillies and turmeric. Put in a pan together witht he bamboo shoots and dried fish.
Add crushed lemon grass and salt to taste.
Add the thin coconut milk and cook mixture over a medium flame.
Stir continuously until the gravy thickens and then add in the thick coconut milk.
Bring to boil, femove from flame and serve hot with rice.

Prawn Ball Soup (Sup Bebola Udang)

Ingredients:
250 gms fresh prawns — shelled and minced
2 chicken breasts
1 tbsp cornflour
1 egg white — beaten
1 litre chicken stock
1 small can button mushrooms — sliced
1 can bamboo shoots — sliced
4 shallots — chopped
Salt and pepper to taste


How to Prepare:
Season the minced prawns with salt and pepper. Add in the cornflour and beaten egg white. Mix well and shape into tiny balls, using a teaspoon.Boil the breasts in the chicken stock. Reduce heat and simmer.Add the prawn balls into the simmering stock a few at a time and cook for 5 minutes.Finally, add in the sliced mushrooms and bamboo shoots. Simmer for another 5 minutes.Serve hot garnished with chopped shallots.

Orange Flavored Stir Fried Chicken

Ingredients:
2 lb boned chicken breasts
2 tbsps dry sherry
2 tbsps soy sauce
1 tbsp sesame oil
½ tsp grated ginger
1 tbsp cornflour
long strips orange rind
2 tbsps vegetable oil
8-10 dried hot red peppers
4 spring onions cut in thin rounds



Sauce
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1½ tsps cornflour
3 tbsps soy sauce
1 tsp grated ginger
2 tsps dry sherry
1 tbsp sesame oil
4 tbsps chicken stock
2 tbsps orange juice
Black pepper


How to Prepare:

Cut the chicken breasts into ¾ " dice. Put in a bowl . Add sherry, soy sauce, sesame oil, ginger, cornflour and mix well. Cover and set aside for 30 minutes.Mix all the ingredients for the sauce.

Cut the orange rind into matchsticks about 1½ " long. Drop them into a small pot of boiling water and boil rapidly for about 5 minutes. Drain.

Heat about 4 pts of water over a medium heat. When bubbling put in all of the chicken. Turn the heat to medium low. Stir the chicken round until the peices turn white all the way through. Drain, cover and set aside.

Just before serving heat 2 tbsps of vegetable oil in a wk over high heat. When hot put in the red peppers. Stir twice and put in orange rind.Stir once and add spring onions. Reduce the heat. Stir the sauce and pour into wok. Stir until it starts to thicken.

Add the chicken and fry for a few seconds until the chicken has warmed through. Serve with a salad of greens and peppers.

Bubur Lambuk (Malaysian Food)

1 cup rice
1 cup minced beef
1 tablespoon dried shrimp – pounded
2 potatoes – diced
1 carrot – diced
1 celery stick – sliced
1 medium onion – sliced
1½ ginger – sliced
¼ cups peanut/groundnut (depending where u are LMAO)
1 cube chicken stock (knorr or maggi – up to u)Chinese celery – chopped
1 packet coconut milk.
Ready to eat fried onion Salt to taste

Preparation:
1. Cook rice to make porridge.
2. At the same time, heat oil in frying pan and fry onion, ginger and dried shrimp for 1-2 minutes. Remove from pan and add into porridge.
3. Add in minced beef, potato and carrot. Stir well. Add in chicken stock cube.
4. Add in celery stick and nuts.
5. When the porridge simmer, add in coconut milk and stir well. Add in salt to taste.
6. Add in chopped Chinese celery and fried onion shortly before remove. Or can be added when serve