Mini Murtabak

This simple recipe is come from my best friend, kak Halizan. Since they came to visit us in Oct'11, I had made this mini murtabak few times.
What we need just a few pieces of Spring roll wrappers..Yesss trust me, just Spring roll wrappers without hassle of making a dough.

INGREDIENTS (for filling)
3 large potatoes (peeled and cut into dice)
300g mince chicken
1 cup water

5 shallots and 3 garlic, peeled and pounded
2 tbsp curry powder ( mix with water to make a paste)
1 egg

OTHERS
Cornflour, water

METHOD
1. Heat up oil and saute pounded shallots and garlic until fragrant. Add the curry paste and stir fry until aromatic.
2. Add in potatoes, mince chicken and water. Cook until chicken and potatoes tender.
3. Add in egg and stir to combine. Sugar and salt to taste. Remove from heat and bring to cool.
4. Scoop in filling into wrapper, brush some cornflour, fold into square shape.
5. Pan fry until golden brown..

Friends is forever.

Princess slice

INGREDIENTS

125g unsalted butter, at room temperature
1/3 cup (75g) caster sugar
3 egg yolks
1 tsp vanilla essence
1 2/3 cups (250g) plain flour
1 tsp baking powder
1 tsp xanthan gum
1/3 cup ( 110g) raspberry jam
1/2 cup (50g) chopped walnuts
1/4 cup (50g) red glace cherries, chopped
1/4 cup (45g) dark choc bits

Meringue topping
3 eggwhites
1/2 cup (110g) caster sugar
1/2 cup ( 25g) coconut flakes
1 tbsp finely grated orange rind

1. Preheat oven to 160C. Grease and line a 26cm x 16cm slice pan, extending paper above rim on long sides for handles.
Beat butter, sugar, egg yolks and vanilla until pale and creamy. Stir in flour, baking powder and xanthan gum until combine. Bring mixture together with hands and press into prepare pan. Bake for 10 mins, until coloured slightly.
2. Meanwhile, to make meringue topping, beat eggwiths until soft peaks form. Beat in sugar, 1 tbsp at a time, until thick and glossy. Fold through coconut and orange rind.
3 Spread jam over base. Scatter walnuts, cherries and choc bits over jam. Spread meringue over top. Bake for 25 mins, until firm to touch. Remove from oven. Cool completely. Lift from pan and cut into pieces to serve.

Churros

INGREDIENTS

2 tbsp extra vigin olive oil
300g (2 cups) plain flour
Canola oil, for deep-frying
110g (1/2 cup) raw sugar
1 tsp ground cinnamon
Hot chocolate, optional, to serve

METHOD

Combine oil, 1/2 tsp salt and 2 cups water in a saucepan, bring to the boil, then add flour and stir vigorously until mixture is smooth and comes away from side of pan. Remove from heat and cool slightly.
Place half the mixture in a piping bag fitted with 2cm star tube and pipe onto a large piece of baking paper.
Heat oil in a deep-fryer or a large saucepan , then, using a spatula to transfer fritters into oil, fry fritters, in batches, until golden brown. Drain on absorbent paper and keep warm in a low-temperature oven while cooking remaining fritters.
Combine sugar and cinnamon in a small bowl and sprinkle over fritters.
Serve churros immediately, with mugs or bowl of hot chocolate, if using.

Frozen Berry Parfait

INGREDIENTS

400g raspberries
300ml thick cream
2 tsp vanilla extract
1/2cup (110g) raw caster sugar
2 eggwhites

METHOD

1. Line loaf pan with a double plastic wrap, allowing a 5cm overhang of wrap on all sides.
2. Place 300g of raspberries in a food processor and process until pureed.
3. Using an electric mixer, beat cream and vanilla in a large bowl until soft peaks form.
4. Combine sugar and 1 1/2 tbsp water in a small saucepan. Place over low heat and stir for 1-2 mins, until sugar dissolves. Increase heat to medium and bring to boil. Boil without stirring, for 2 mins. Remove from heat.
5. Using an electric mixer, beat eggwhites in a clean dry bowl until stiff peaks form. Gradually beat in sugar syrup until thick and glossy.
6. Fold meringue mixture into cream mixture until combined. Transfer half to a separate bowl. Add raspberry pure to one bowl and fold until combined. Cover with plastic wrap and chill.
7. Pour remaining cream mixture into prepared pan and smooth surface. Scatter remaining raspberries over cream mixture and freeze for 1 1/2 hrs, until firm. Pour chilled raspberry mixture over ice cream in pan and smooth surface. Fold over plastic wrap to cover, and freeze for a further 3 hrs, until firm.
8. Before serving, remove parfait from freezer and stand at room temperature for 20 mins, until slightly softened. To serve, invert onto a serving plate, remove plastic wrap, and slice.

Sicilian Tuna Crostini with Tomato and Avocado

INGREDIENTS
1 rustic baguette , cut diagonally into 3/4cm thick slices (about 24 pieces)
1 tbsp Coles brand olive oil, plus extra for brushing
Two 180g cans of tuna, in oil
1/4 small red onion, finely chopped
1 tbsp lemon juice
1 tbsp lemon zest
1/2 tsp chilli flakes
100g grape tomatoes, quartered
2 tbsp roughly chopped fresh parsley, divided
1 ripe avocado, halved and stone removed

METHOD

• Preheat oven to 220 deg Celcius
• Placed sliced baguette in a single layer on a baking tray and brush with olive oil.  Cook for 4-5 minutes or until the bread has slightly browned, turning the pieces over once.  Remove from the oven to cool.
• Place the tuna into large mixing bowl, straining and discarding all but 1 tsbsp of the oil from each can.  Break the tuna into large chunks with a fork and toss with the tablespoon of olive oil, red onion, lemon juice and zest, chilli flakes, tomatoes and half the parsley.  Season to taste with salt and pepper.
• Using small spoon, break the avocado and spread evenly onto each piece of bread.  Season the avocado with lightly with sea salt.
• Place a small spoonful of the tuna mixture onto each piece of bread leaving the smaller corner exposed to be used as a handle.  Be sure that each crostini has a piece of tuna and tomato on it.  Garnish the remaining parsley and serve immediately.

Deep Fried Lotus Paste Fritters (Kuih Bom)

Ingredients:-
100gm lotus paste
some white sesame seeds

Dough Ingredients:-
150gm glutinous rice flour
50gm sugar
120gm water
60gm wheat starch
60gm hot water
50gm shortening

Method:-
1. Mix well glutinous rice flour and sugar with water, for later use.
2. mix well wheat starch with hot water,knead into some dough.
3. Add in shortening into dough (1) and dough (2).
4. Knead into long stripe, divide into small portions and cut into small pieces, wrap in filling and knead into round ball. Spray with water and coat with sesame seeds.
5. Deep fry at low heat with warm oil until golden brown.

Frozen Egg-nog Parfait with Hot Buttered Cherries.

Ingredients:-

3/4 cup sliced almonds, toasted

1 3/4 cup thickened cream, chilled
7 large egg yolks
1/2 cup caster sugar
1/2 cup grape juice
1/4 tsp salt
1 tsp ground nutmeg

For the cheery sauce:-

85g unsalted butter
1/2 cup light brown sugar
1/3 cup thickened cream
2 tbsp golden syrup
2 tsp grape juice
2 cups cherries, steam and pits removed, halved

Method:-

* To make the parfait, lane a 23x13cm loaf tin with baking paper. Sprinkle the almonds evently over the bottom of the tin and set aside.
* Fill a medium saucepan 1/3 full with water and bring to the simmer.
* Whisk the eggyolks, sugar, juice,salt and nutmeg in a large stainless steel mixing bowl. Place the bowl over the pan of simmering water and whisk cconstantly for 7-10 minutes, or until the mixture has thickened substantially.
* Removed the bowl from the heat and, using a handheld beater, whip the mixture until is has cooled down.
* Place the cream in a large mixing bowl and whip to soft peaks with an electric mixer or whisk.
* Gently fold the whipped cream in small additions into the cooled custard using a rubber spatula until fully incorporated.
* Pour the mixture into the prepare loaf tin, cover with plastic wrap and freeze until firm, for about 8 hours but preferably overnight.
* To make the sauce, melt the butter, golden syrup, cream and brown sugar in a medium saucepan over low heat. Raise the heat to medium, add the juice and cherries and bring to a simmer. Simmer for 5 minutes, remove from the heat and cool for a further 5 minutes.
* Once the parfait is set, carefully remove from the loaf tin and gently invert onto a chilled serving platter so that the almonds are facing up. Carefully peel away the baking paper.
* Dip a large serrated knife into hot water to warm the blade. Dry well and cut the parfait. Warming and drying the blade of the knife between each cut.
* Serve each slice of parfait with a spoonful of the cherry sauce.

Slice carefully through the parfait with a warmed knife. Dry the knife after each cut.