Category: Cooking Recipies ~ resipi masakan



200 gm sponge mix 4 biji telur

1 sudu besar ovallete

50 ml air Sedikit esen vanila

60 ml minyak


200 ml susu cair

200 ml susu segar

90 gm flan vanila

30 gm tepung kastard

Sedikit esen vanila


200 ml air

35 gm gula

1/2 sudu besar serbuk agar-agar

Sedikit perasa lemon

Sedikit pewarna kuning


1. Untuk membuat kek, pukul telur sehingga gebu.

2. Masukkan sponge mix, ovallete, esen vanila, air dan minyak.

3. Pukul sehingga gebu dan masukkan ke dalam acuan empat segi, bakar pada suhu 170oC selama 25 minit.

4. Setelah masak sejukkan dan keluarkan dari acuan. Trim di bahagian tepi kek, kemudian masukkan ke dalam acuan 9 x 9 x 3 inci.

5. Untuk puding, panaskan tiga per empat  susu, kemudian masukkan flan vanila.

6. Susu yang selebihnya tadi, kacau sebati bersama tepung kastard dan tuangkan ke dalam flan vanila.

7. Kacau selama 5 hingga 6 minit. Tuangkan puding ini ke atas kek dan sejukkan.

8. Untuk topping, satukan kesemua bahan topping dan masak di atas api sehingga mendidih dan kacau perlahan-lahan. Tuangkan di atas puding pula.

9. Akhir sekali, hiaskan dengan buah anggur. Sejukkan.

Spicy Fried Dried Prawns (Sambal Udang Kering)

Spicy Fried Dried Prawns (Sambal Udang Kering)


  • 250g dried prawns, soaked and pounded finely
  • 2 tbsp tamarind pulp combined with 100ml water (squeeze, then strain the tamarind juice)
  • 4 stalks lemongrass, smashed
  • Oil for frying

    Spice ingredients – blended

  • 4 candlenuts (buah keras)
  • 2cm piece fresh turmeric
  • 2cm square piece shrimp paste (belacan)
  • 8 fresh red chillies
  • 5-6 dried chillies, soaked and seeded
  • 80g garlic
  • 150g shallots


  • 4-4½ tbsp sugar or to taste
  • ¾-1 tsp salt or to taste

    Heat a little oil in a wok and fry lemongrass until fragrant. Reduce the heat to low and add blended spice ingredients. Fry until fragrant.

    Add dried prawns and continue to fry for a while. Mix in tamarind juice and fry over a low heat until mixture is almost dry. (Keep stirring while frying to prevent it from sticking to the base of the wok). Adjust seasoning to taste. Dish out and leave to cool completely.

  • MUTTON CURRY (Kari Kambing)


    300g mutton – shin, ribs or even meaty bones
    5cm ginger
    2 cloves garlic
    1 onion – sliced lengthwise
    2 sprigs curry leaves
    3 tablespoons cooking oil
    1 stick of cinnamon
    3 cardamoms
    2 star anise
    3 cloves
    3 tablespoons meat curry powder
    1 tablespoon kurma powder
    1 teaspoon ground white pepper
    1 cup thick coconut milk
    1 cup water
    2 potatoes 5“ cut into desired sizes
    2 tomatoes, cut into wedges
    3 red chillies 5“ halved
    Salt to taste
    A few sprigs coriander leaves cut into 2cm lengths
    A slice of lime


    Cut the meat into bite pieces. Pound the ginger and garlic together until fine.

    In a pot, heat up the cooking oil, then put in the onions, curry leaves and the pounded ginger and garlic along with the cinnamon, star anise, cloves and cardamoms.

    When aromatic, add the curry powder, kurma powder and white pepper powder.

    Add a little water and fry the concoction until oil surfaces.

    Add the meat and mix it with the paste thoroughly.

    When oil surfaces again, add the coconut milk and water and let the curry come to a boil. Lower the flame and let the curry simmer until the meat is tender.

    Stir the curry to ensure it does not stick to the bottom of the pot. When the meat is tender, add the potatoes, cover the pot and let it simmer until the potatoes are soft.

    Let the curry thicken a little before adding the tomatoes, chillies and coriander leaves. Turn off the fire and sprinkle the lime juice over the curry and mix well.

    Let the curry stand for at least an hour for the flavour to develop before serving.

    Note: thick mutton curry goes well with the Indian staples of rice, puttu mayam, thosai, idli and appam.