Cempedak Butter Cake

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250 g Self Raising Flour
1/2 tsp salt
(combined and sieve together)

250 g Unsalted Butter
120 g Castor Sugar

4 Egg yolk
1/2 tsp vanilla essence
2 tbsp fresh milk

200 g cempedak flesh (cut into tiny pieces using a pair of scissor) Coat with a bit of Self raising flour

4 egg whites
70 g  castor sugar

1) Pre heat oven to 180 C.
2) In a mixing bowl, cream butter and sugar till light and creamy.  Add in egg yolk one at a time and mix to combine well. Add in vanilla essence and mix till incorporated.
3) Stir in flour mixtures and milk alternately and mix till well combined. Set aside.
4) In a clean mixing bowl, beat egg whites till frothy, gradually add in sugar and whisk till soft peak.
5) Fold 1/3 of the meringue to the egg yolk mixture, gently fold until just blended, pour the batter back to the balance of the 2/3 meringue and fold until mixture is well blended. Gently add in the cempedak flesh and mix in softly till well mixed.
6) Divide it into two greased loaf pan and bake for 35-45 minutes or when a skewer inserted in the center and comes out clean.

Butter Prawns With Fragrance Leaves, Oats & Cereals

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1/2 kg large prawns/tiger prawns
2 tbsp butter
2 tbsp oil

Fragrance Leaves
2 pieces pandan leaf – shredded finely
3 pieces kaffir leaf – shredded finely
2 stalks lemongrass – sliced finely
1 sprig curry leaf
5 chilli padi – sliced finely

2 tbsp quaker oats
2 tbsp nestum cereals
2 tbsp sugar
Salt to taste

1) Sprinkle some corn flour over the prawns. Heat enough oil and deep fry prawns till just cooked. Drain well and set aside.
2) Heat wok with oil and butter, stir fry shredded pandan leaves, kaffir leaf, lemongrass, curry leaves and chilli padi till aromatic, add oats and cereals, sugar and salt to taste, prawns, toss and fry briskly until fragrant and well combined.
3) Dish out to serving plate and serve hot.

Butter Cereal Oats Tau Kwa

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3 pieces small tau kwa – cut into 16 cubes
(Coated with a bit of salt, corn flour and 1/2 egg for 20 minutes)
3 sprigs curry leaves
50 g butter
4 chilli padi – sliced thinly
2 cloves garlic – minced finely

Quaker Oats Mixture
3 tbsp Quaker Oats
1 tbsp nestum cereals
2 tbsp milk powder
1/2 tsp salt
1 pinch of white pepper
1 tbsp sugar

1) Heat enough oil in a wok and deep fry tau kwa till crisp and golden. Drained and set aside.
2) Heat butter in a clean wok, add in curry leaves and minced garlic and stir fry till fragrant. Add in Quaker Oats mixture, chilli padi and briskly stir to blend well with the butter for a few minutes. (can feel the quaker oats is a bit crisp).
3) Add in the fried tau kwa and toss well to well coated with the Quakers Oats mixture for 1 minutes.
4) Dish out to serving plate and serve hot.

Butter Cereal Prawns/Chicken

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18 tiger prawns
150 g chicken breast meat – sliced into bite size

Marinade Ingredients
1 egg – light beaten
1 tsp salt
11/2 tbsp rice flour
1 tbsp corn flour

3 sprigs curry leaves
6 chilli padi – sliced thinly
50-60 butter

Cereal Mixtures
11/2 cup cereals
2 tbsp milk powder
11/2 tbsp sugar
1 tsp salt
1 tsp chicken powder
1/2 tsp white pepper

1) Cleaned prawns and trimmed off feelers and deveined. Season with with 3/4 of the marinade ingredients and use the balance to season the chicken meat. Marinade for 20 minutes.
2) Heat oil in a wok and deep fry prawns till golden and crisp. Drained and set aside. In the same oil deep fry the chicken till crisp and golden. Drained and set aside.
3) Heat butter in the wok and saute curry leave and chilli pade till fragrant. Add in the cereal mixtures and stir to mix evenly for about 1-2 minutes. Add in the fry chicken and stir fry for a seconds. Dish to a serving plate with some of the cereals.
4) Add in the fry prawns and briskly toss to combine well with the cereal mixtures. Dish to a serving plate.

Butter Cereal Prawns/Chicken With Egg Floss

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500 g medium/large prawns/chicken
1/2 tsp salt
1 egg white
1 tbsp flour

Nestum Cereal (mix together)
11/2 cup nestum cereal
1/2 tsp salt
11/2 tsp sugar
11/2 tsp milk powder

2 sprigs curry leaves
3 cloves garlic – minced
4 chilli padi – sliced finely
3 egg yolks beaten

6 tbsp butter
20 ml evaporated milk/fresh milk
Vegetable oil for frying

To cook egg floss
1) Melt 3 tbsp butter with 1 tbsp vegetable oil. Pour in beaten egg yolks and stir continuously in 1 direction. Once golden, strain the oil and set aside.

1) Sprinkle prawns/chicken  with salt. Add egg white and mix thoroughly. Sprinkle with flour and mix till well coated. Deep fry till just cooked. Drain.and set aside.
2) Heat remaining butter with 1 tbsp oil, stir fry garlics, curry leaves and chilli padi till aromatic, reduce heat to low and add cereal mix. Stir till lightly golden. Curry leaves should be crisp up as excess moisture is absorb by cereal.
3) add prawns/chicken and toss till well mixed, turning off heat as soon as cereal turns golden brown. Taste to adjust seasoning.
4) Transfer to serving plate and top with egg floss.

Chicken Makhani (Indian Butter Chicken)

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4 pieces boneless chicken thigh – cut into bite size
1 tbsp chopped shallots
1/2 onion – chopped
1 bay leaf
2 tbsp butter
Salt to taste
2 tbsp roasted cashew nut  – pounded
1 cinnamon stick
2 cardamon
2 cloves

Marinade Sauce
1 tsp garam masala
1 tsp chilli powder
1 tsp corn flour
1 tsp plain yogurt
1 tbsp ginger/garlic paste (mixture)
1 tsp oil
(6 cloves garlics & 4 slices ginger – pound into fine paste)

Sauce Ingredient (blend together)
10 cherry tomatoes (1/2 can crushed tomato)
1 tbsp tomato paste
1 tsp cummin powder
1 tsp garam masala
1/2 onion
1/4 cup plain yogurt
1 tbsp chilli powder
2 tsp lemon juice
3 tbsp water

1) Heat 1 tbsp oil in a wok and saute onion, cinnamon stick, cloves, cardamon  and shallots till fragrant and translucent. Stir in butter and blended ingredients, bay leaf and balance of the ginger/garlic paste. Cook, stirring frequently, simmer for about 10-15 minutes. Season with salt and sugar. Taste accordingly and add in cashew nut powder (this to enhance the flavour and thicken the sauce). Stir to mix evenly. Remove from heat and set aside.
2) Heat a skillet with 1 tsp of oil over medium heat, add marinated chicken and pan fried till lightly browned. (about 10 minutes). Reduce heat and season with a few spoonful of the cooked sauce. Stir to mix and simmer until liquid has reduced and chicken is cooked. Stir the cooked chicken into the sauce, combine well and cook for another 5 minutes.
3) Transfer to serving dish and serve hot with nann, chappati or basmati rice.

Butter Prawns With Cereals

Butter prawns
15 big prawns/tiger prawns – deveined and remove eyes
1 tbsp rice powder
Oil for deep frying
A handful of curry leaves
6 tbsp butter
2 egg yolks
4 salted egg yolks – steamed and mashed
1 tsp light soy sauce
A dash shaoxing jiu
A dash of white pepper

Cereals Mixture
3 tbsp cereals
1 tbsp milk powder
1 tsp salt
1 tbsp sugar

Minced Ingredients
3 cloves garlic
6 chilli padi

1) Put cereal mixtures in a small bowl and mix well. Set aside.
2) Marinade prawns with rice powder and a dash of salt and pepper for 30 minutes. Deep fried till shells turn red. Remove and drained.
3) Use 2 tbsp oil from frying the prawns and briefly fry the minced ingredients and curry leaves and salt till aromatic. Turn heat to medium low, add butter, cereal mixtures, soy sauce and mashed salted egg yolks. Stir fry till salted egg yolks becomes bubbly and sieved in the egg yolk.
4) Finally add in the prawns, add more salt if desired, stir around to coat and fry until the little bits of eggs start to brown.
5) Serve hot with rice.