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Many thanks to Vinnie (VG) @ My Household Capers!

Heritage Chocolate Cake

HERITAGE CHOCOLATE CAKE

Ingredients :

2/3 cup butter or margarine ~ softened

1-3/4 cups sugar

3 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 cup HERSHEY'S Cocoa

1 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1-1/2 cups buttermilk or sour milk*

Directions :

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Beat butter, sugar, eggs and vanilla in large bowl until fluffy. Combine flour, cocoa, baking powder, baking soda and salt; add alternately with buttermilk to butter mixture, beating just until smooth. Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

* To sour milk: Use 4-1/2 teaspoons white vinegar plus milk to equal 1-1/2 cups.

Instant Padprik Fried Rice

INSTANT PADPRIK FRIED RICE

Ingredients :

1 packet 'Padprik Fried Rice' powder
1 garlic ~ chopped
3 kaffir leaves ~ julienned
Fish balls (you can put in chicken, meat, prawns or whatever your heart desire)
1 egg ~ slightly beaten
Mixed vegetables (or any vegetable of your choice)
Enough rice ~ cooled
Cooking oil

Method :

1. Heat oil in a wok.
2. If you're using chicken, meat, prawns, then fry that one first. Otherwise, add in garlic and fry till fragrant.
3. Add in egg and kaffir leaves. Stir well.
4. Add in the fish balls and mix vegetables.
5. Add in the 'Padprik Fried Rice' powder. Stir.
6. Add in the cooled rice and stir to mix.
7. Garnish with crispy fried onion.

Orange Chiffon Cake

ORANGE CHIFFON CAKE

Source: wlteef.blogspot.com

Ingredients :

115g cake flour

3/4 teaspoon baking powder

85ml warm orange juice (I used sunquick mixed with warm water)

Finely grated zest of 1.5 large orange (I omit this one)

5 egg yolks + 30g castor sugar + 1/4 tsp salt

5 egg whites + 50g castor sugar + 1/2 teaspoon cream of tartar

60ml corn oil

1/2 teaspoon vanilla essence

Method :

1. Sieve flour and baking powder.

2. Use hand whisk to whisk egg yolk, 30g castor sugar and 1/4 teaspoon salt until creamy and light in colour. Add in corn oil then warm orange juice.

3. Add in flour mixture into yolk mixture lightly. Add in orange zest.

4. Beat egg white with electric beater until big bubbles formed. Sprinkle in cream of tartar and beat until it is white in colour. Add in 50g sugar 3 times (a little at a time) and beat until stiff perks formed. About 8 - 10 minutes for 150w egg beater.

5. Pour 1/2 egg white into flour mixture in (3) and blend well.

6. Pour flour mixture into the rest of the egg white and blend well. Pour into an ungreased chiffon cake tin.

7. Bake at 175C for 45 minutes or until cooked.

8. Invert the cooked cake during cooling process.

Thank you Rahaniss for discovering and sharing this recipe with us...

Cranberry Muffin

CRANBERRY MUFFIN

Source : Chef Alex Goh

Ingredients :

(A)

120g margarine

180g sugar

pinch of salt

(B)

2 eggs

(C)

200g milk

(D)

340g plain flour

1 tablespoon double action baking powder (I just used the normal baking powder)

(E) 80g dried cranberries (In my case, I used blueberry fillings)

Method :

1. Cream (A) lightly. Then add (B) and cream until smooth.

2. Add (C) and (D) gradually and alternately. Mix until well blended.

3. Add (E) and mix until well incorporated.

4. Pour the above batter onto muffin moulds.

5. Bake at 200 C for 20 - 25 minutes. (I baked mine at 180 C and for the same amout of time)

Blackpepper Chicken Rolls

BLACKPEPPER CHICKEN FILLING

Ingredients :

200g chicken fillets ~ diced
1 cup mixed vegetables
2 tablespoons margarine
2 tablespoons flour
1/2 cup milk (might need extra)
1 onion ~ diced
2 tablespoons cooking oil
1 tablespoon freshly crushed blackpepper
salt and sugar to taste

Method :

1. Marinate chicken fillet with blackpepper, salt and sugar.
2. Heat oil and fry diced onion till fragrant.
3. Put in the marinated chicken and stir till cooked.
4. Add in mix vegetables. Stir well and remove from heat. Leave aside.
5. In a different pot, melt margarine. Sprinkle flour. Stir till a paste is formed. This must be done on low fire or else it will be easily burn.
6. Add in fresh milk and stir till thick.
7. Add in the cooked chicken and mix well.
8. Add sugar or salt if necessary. Remove from heat and leave to cool.
9. Ready to use!

For the dough, I used Basic Bread by Roshayati Johari