East-meets-West Potatoes with Chilli Beans

Ingredients:

4 medium potatoes (type that is suitable for salad is preferred) cut into thick chunks

2 tbsp cooking oil

2 spring onions, sliced

1 large fresh red chili, seeded and sliced

2 garlic cloves, crushed

400g canned red kidney beans, drained

2 tbsp soy sauce

2 tbsp fish sauce

1 tbsp sesame oil

Salt and ground black pepper to taste

1 tbsp sesame seeds, lightly roasted on pan

Fresh coriander, chopped for garnish

Methods:

1. Boil the potatoes until they are just tender, take care not to overcook them. Drain the potatoes and reserve.
2. Heat the cooking oil in a pre-heated frying pan, stir-fry the garlic in low fire till fragrance, do not brown it.
3. Add in spring onions and chili and sty-fry for about 1 minute.
4. Turn fire to medium, add the potatoes and stir well before adding the beans.
5. Finally add the soy sauce, fish sauce and sesame oil.
6. Season to taste and cook the vegetables until they are well heated through.
7. Sprinkle with sesame seeds and garnish with coriander and serve.

Sarawak Coffee Layer Cake

 Ingredients:

10 eggs
450g unsalted Butter

(A)
210g Kaya
1 small can Condensed Milk

270g plain flour

200g Horlick

(B)
6tsp instant Coffee powder diluted with 3 tbsp of warm water

1 - 8"x8"x3 square pan, lined bottom with parchment paper, do not greased the side of the baking tray

Methods:

1. Beat Butter till fluffy.
2. Add in egg, one at a time and blend well
3. Add in (A) and beat till all combined.
4. Divide the batter into 2 portions – one plain and add (B) into the other portion.
5. Scope the batter with coffee flavour (approx. 170g) into the square pan, steam for 8-10 min until it starts to firm up, depending on the steamer. Do not steam too long as the surface of the cake might wrinkle and causes unevenness.
6. Repeat with the next layer with alternate batter till all batter is used up.
7. Steam additional 20 minutes.
8. Cool the cake before cutting it to serve.

 **Wrap the cake in cling wrap and another aluminium foil wrap allow the cakes to be kept in the fridge for 3 weeks or in the freezer for 1-3 months. **

Sarawak Prune Layered Cake

Ingredients:

(A)

10 egg yolks

6 egg whites

220g castor sugar

200g Hong Kong flour

2 tbsp Ovalette

1 tsp vanilla essence

60ml cold water

(B)

425g unsalted butter

4 tbsp condensed milk

1  pack of pitted prunes, cut into strips

1 - 8"x8"x3 square baking tray, lined bottom with parchment paper, do not greased the side of the baking tray

Methods:

1. Cream ingredients B until pale and creamy. Set aside.
2. In another mixing bowl, add in ingredients A and beat until fluffy and thick. (Thick like the mixture of beaten sponge mix mixture)
3. Mix (1) into (2). Divide into 3 times to mix in and blend well.
4. Divide mixture into 2 equal portions. One portion to add a little green coloring; keep the other portion as it is.
5. Preheat oven on top and bottom grill at 185°C for 5 minutes. Change the grill to TOP GRILL with the same temperature.
6. Spoon 5 tbsps of plain mixture into baking tray and spread evenly. Bake for 5 minutes until the cake brown on top as it is cooked. Timing might varies depending on the individual oven so adjust the timing accordingly.
7. After the first layer is done, take the baking tray out from the oven. Spoon in 5 tbsp of green mixture and spread on top of the first layer and arrange prunes on top. Top grill for 5 minutes or until the layer is brown. 
8. Repeat the same process until all the mixture is used up.
9. Leave the cake cool in the baking tray. Slice and serve when it is cold & unmoulded.  

 **Wrap the cake in cling wrap and another aluminium foil wrap allow the cakes to be kept in the fridge for 3 weeks or in the freezer for 1-3 months. **

Extract Moist Carrot Cake

Ingredients:

          4 eggs

          295ml vegetable oil

400g white sugar

10ml vanilla extract

250g all-purpose flour

9g baking soda

9g baking powder

3g salt

5g ground cinnamon

500g grated carrots

110g chopped walnuts

Frosting

110g butter, softened

250g create cheese, softened

200g confectioners’ sugar

5ml vanilla extract

Directions:

1. Preheat oven to 175°C. Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in chopped walnuts. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, vanilla extract and confectioners' sugar(in few portion until you get your desired sweetness). Beat until the mixture is smooth and creamy.
5. Halve the cake horizontally, spread the frosting onto one of the half and place the other on top of it. Frost the top of the cake as well as the side, as desired.