Mama’s Kaya Cake

Ingredients:

• 8 eggs
• 1 ½ cups first coconut milk from 1 ½ coconuts
• 4 oz pandan juice
• 10 oz sugar
• 10 oz flour

Method:

Beat eggs and sugar gently until sugar dissolves. Add in coconut milk and pandan juice and beat again. Put in the flour.

Bake in oven 350 degrees Farenheit or gas No. 4 for 1 hour 15 min.

Fudge

Ingredients:
3 cups sugar
3 dessertspoons cocoa (more if you like a darker fudge)
3 dessertspoons golden syrup
1 cup evaporated milk (undiluted)
2 dessertspoons butter
Pinch of salt
1 teaspoon vanilla
¼ teaspoon baking powder
1 cup chopped walnuts and/or ¼ cup chopped preserved ginger

Method:
Put in deep pan sugar, cocoa, golden syrup, milk and salt. Stir well with wooden spoon and place pan on very small fire. Do not stir before sugar is dissolved, but with the spoon gently move sugar at the bottom of the pan once in a while to prevent burning.

When mixture begins to boil, stir, add butter and keep on stirring. Increase flame a little till mixture thickens.

When tiny bubbles appear on edge of spoon and at the bottom of pan as you stir, test drops of fudge in a cup of cold water, and if they form soft balls in your fingers, add vanilla and baking powder.

Remove pan from fire. After 5 minutes of cooling, beat mixture till it begins to harden. Add walnuts and/or ginger and quickly pour onto greased square tin. When cool cut into squares, any size you like.

Dropped Scones

Ingredients:
1 ½ cups self raising flour or 1 ½ cups flour sifted with 1 ½ teaspoons baking powder
2 eggs
½ teaspoon salt
1 cup milk
Butter for greasing pan

Method:
Mix in a bowl all dry ingredients. Make well in centre, put in the eggs, mix and beat in the flour, a little at a time, adding the milk gradually. Beat until smooth.
Heat heavy frying pan on electric hot plate greased with butter. Drop batter in tablespoons onto pan. Turn quickly when bubbles appear. Brown on each side. Serve with butter and jam or golden syrup.

Currant - Raisin Loaf

Ingredients:

1. 1 oz fresh yeast
2. 2 Tablespoons flour
3. 2 Tablespoons sugar
4. 4 Tablespoons lukewarm water
5. 2 Tablespoons butter
6. 1 ½ teaspoons salt
7. ¼ cup boiling water
8. ¼ cup sweetened condensed milk
9. 1 ½ cups lukewarm water
10. 2 egg yolks beaten
11. Egg white and ½ teaspoon milk (non-sweetened) for brushing top of loaves
12. 7 cups sifted flour
13. 1 ½ to 2 cups mixed fruits (currants, raisins, sultanas, mixed peel, glace fruit)

Method:

Prepare yeast with ingredients 1-4. Put all the ingredients in a small basin and mix till smooth. Leave in a warm place to rise (the plate rack of a gas stove is a good place).

Put in a large enamel saucepan the condensed milk, butter, salt & boiling water. Stir well.  Then add the lukewarm water. Stir in the beaten egg yolks.

Put into large porcelain bowl 6 cups of flour, make a well in the center, pour in all the yeast preparation and the milk preparation a little at a time, mixing the flour gradually into the liquid. When all the liquid has been used up and the mixture is smooth, place on floured board and knead, adding as much flour as is necessary to make a soft elastic dough. (At this stage dough should not stick to fingers).

Return dough to bowl, pressing it down with fingers on which a little butter has been rubbed. Cover bowl with a clean cloth and leave it in a warm place to rise until mixture has doubled its bulk.

Turn dough on to floured board again and knead, mixing in the fruit. Then cut into three equal parts, putting each into a greased tin and patting it down so that dough has an even surface and reaches half way up.

Return this to warm place to allow dough to rise again until mixture has doubled its bulk.

Brush tops of loaves with white of egg beaten slightly with a few drops of milk. Bake in hot oven for 40 minutes.

When loaves are done, turn them onto a cooling tray.
(size of loaf tins 7” x 3” x 3”)

Cupcakes (not very rich)

Ingredients:

• ½ cup butter
• ½ cup sugar
• 2 eggs, yolks and whites separated
• 1/3 cup orange juice
• Grated rind of ½ an orange (if required)
• 1 ½ cups self raising flour  or 1 ½ cups flour sifted with 1 ½ teaspoons baking powder

Method:

1. Cream butter, add sugar and beat until light and creamy. 
2. Add egg yolks, one by one, and beat well. 
3. Add grated rind of ½ orange.
4. Add egg whites which have been beaten to a stiff froth, folding it in. 
5. Add flour, a little at a time, folding in until mixture is smooth.
6. Add orange juice.
7. When well mixed, put batter into small greased and floured cake pans or in a sandwich tin which has been lined and greased. 
8. Bake in moderate oven for 20-25 minutes.

Note A:

1. If orange rind is to be used, scrape the rind off on a grater before the orange is cut into two. 
2. Leave out rind if you do not care for the flavour but use the orange juice.

Note B:

1. Milk can be used instead of orange juice.
2. With milk, use ½ teaspoon vanilla. 

Creole Loaf Cake

Ingredients for cake:
2 eggs
1 cup sugar
½ cup milk
1 1/3 cups flour
1 ¾ teaspoons baking powder
¼ teaspoon salt
3 Tablespoons melted butter
1 teaspoon vanilla

Ingredients for Icing:
1 Tablespoon butter
2 Tablespoons icing sugar
1-2 Tablespoons cold strong coffee

Method:
Cream eggs and sugar till very light and fluffy. Gradually beat in the milk, then fold in the sifted dry ingredients (flour, baking powder, salt). Add the melted butter. Flavour with 1 teaspoon vanilla.

Pour in greased and lined tin and bake in a moderate oven for about 50 minutes.

For icing:
Cream butter and sugar. Add coffee, a little at a time, beating constantly. Spread over cake after cake cools.

Cream Puffs

Ingredients:

1 cup boiling water
4 level dessertspoons butter
1 cup sifted flour
Pinch of salt
3 eggs
2 teaspoons baking powder

Method:

1. Put boiling water and butter into enamel saucepan and boil.
2. Add sifted flour and salt, stirring well until mixture is smooth and leaves sides of pan.
3. Remove from fire and leave to cool a little.
4. Place cooled flour into bowl and stir, adding eggs, one at a time, beating well till smooth.
5. Add baking powder and continue beating till air bubbles begin to appear  in the mixture.
6. Arrange in small heaps on greased baking tin, using 2 teaspoons.
7. Bake in moderately hot oven (450 degrees F) for about 16 minutes. 
8. When cool, make slits at sides and fill with cream.

Filling for Cream Puffs A (Double it):
1 cup milk
1 teaspoon flour
1 teaspoon custard powder
1/4 cup sugar
yolk of 1 egg
1/2 teaspoon vanilla

Method:
Mix flour and custard powder into thin paste with some milk. Add the beaten egg yolk. Boil rest of milk with sugar. Then add flour and custard powder mixture and stir well until it thickens. Add vanilla.

Filling for Cream Puffs B (Economical):
1 cup milk
4 teaspoons sugar
4 rounded teaspoons custard powder
1/2 teaspoon vanilla

Method:
Boil milk and sugar. Add custard powder that has been made into paste with some cold milk.  When mixture thickens and boils, add vanilla.

Chocolate Cake

Ingredients:
6 oz flour (sift with baking powder and cocoa)
2 teaspoons baking powder
2 oz cocoa
A pinch of salt
7 oz butter
7 oz sugar
6 eggs, separated
2 teaspoons vanilla
1 dessertspoon brandy

Method:
Cream butter and sugar till very light. Add egg yolks one at a time, beating well after each addition. Whip egg whites into a stiff froth, then add into mixture. Add flavouring and brandy.

Fold in the flour/baking powder/cocoa into the mixture. Bake in a greased and lined tin in a moderate oven (325-375 degrees Farenheit) for 1 hour or until cake leaves sides of tin.

Cheese Toast

Ingredients:
½ lb grated cheese
1 egg
2 Tablespoons milk
1 Tablespoon melted butter
1 teaspoon mustard
Pepper & salt
2 rashes of bacon, cut into strips (if required)
1 pound bread cut into small slices (2” x 1”)

Method:
Mix cheese, egg, milk, butter, mustard and seasoning well together, spread on bread, decorating top with strips of bacon. Grill or bake in oven until golden brown.

Cheese Straws

Ingredients:
4 oz flour
4 oz grated cheese
3 oz butter
A pinch of salt & pepper
1 egg yolk

Method:
Put flour into dry basin, add butter and work in with finger tips.

Add cheese, salt & pepper, and egg yolk. Mix well. Roll out and cut into straws.

Bake in slow oven and allow to cool before removing the pan.

Cheese Puffs

Ingredients:
2 eggs
1 cup flour (sift with baking powder)
1 teaspoon baking powder
1 cup grated cheese
1 cup milk
Pinch of salt & pepper
Boiling fat for frying

Method:
Beat egg and add milk.  Add flour that has been sifted with baking powder. Add salt & pepper. Beat well, add cheese.

When thoroughly mixed, drop by spoonfuls into hot fat. Fry till golden brown.

Drain on brown paper and serve.

Mama’s Cake

Ingredients: 
½ pound butter
1 kati (1.5 pounds) sugar
7-8 eggs
10 oz flour
½ glass milk
1 teaspoon vanilla essence

Method:
Beat butter and sugar. Then add eggs, one at a time. Add flour, milk and essence. Mix well.
Bake in hot oven for 1 ¼ or 1 ½ hours or longer. Hot oven turn to slow as soon as the cake is in.

Coconut Candy

Ingredients:
3 cups grated coconut (pressed down slightly)
3 cups sugar (level cups)
¾ cup evaporated milk (undiluted)
1 dessertspoon (2 teaspoons) butter
Pinch of salt
1 teaspoon vanilla

Method:
Put everything except vanilla into pan, stir well and cook over very slow fire until sugar is dissolved and mixture is boiling.

Stir constantly with long wooden spoon to prevent burning. A stronger flame can be used after mixture boils, but use a smaller flame when mixture begins to thicken.

Cook until mixture is thick and forms a lump that leaves the side of pan and begins to crystallize around the mouth of pan.

Add vanilla, stir well and place on buttered platter. Spread out with wooden spoon and knife but do not beat down. Let top have a rough surface. When slightly cool, cut into pieces, but do not separate pieces until candy has cooled sufficiently to be hard. Go through the grooves with a knife and separate into pieces.

Note:
If pink or green candy is required, add as much cochineal or green colouring as you like when candy is almost ready to be removed from the fire.
If cocoa is to be added to give a chocolate flavour, add about 3 dessertspoons cocoa when mixture is boiling.

Bhajias

Savoury fritters made from gram flour.

Ingredients:
½ lb (2 cups) besan (gram flour, made from chickpeas)
2 Tablespoons diced onions
4 green chillies, sliced fine
1 teaspoon baking powder
1 egg
Salt to taste
2 cups water
Vegetable oil

(Slices of large onion, brinjal, and spinach leaves dipped into this batter and fried makes a pleasant change).

Method:
Mix all ingredients into a thick batter by adding as much water as is necessary.  Drop a teaspoonful at a time into hot deep oil. Drain on paper towel and serve hot.

*Gram flour, called “besan” can be obtained along Selegie Road from Indian shops that sell whole wheat flour for chapatis.

Mama’s Kerabu Bee Hoon

Ingredients:

1 packet bee hoon
300g prawn
¼ cup shallots, chopped finely
1 cup cucumber, chopped into small cubes
½ coconut, grated
1 cup lime juice from calamansi  limes
Lemon juice from 1 lemon
Sambal Belachan to taste

Method:
Boil bee hoon in water for a few minutes until cooked. Drain and set aside.

Shell and devein the prawns, then boil in water until cooked. Set aside.

Toast the grated coconut in a wok and toss it until it turns golden brown.

Combine all the ingredients together and toss together with the lime juice, lemon juice and sambal belachan. Serve cold.

Birthday Cake

Ingredients:
7 oz butter
7 oz sugar
6 eggs, yolks and whites separated
8 oz self-raising flour
Juice from ½ orange (3 Tablespoons)
1 teaspoon vanilla, or grated rind of 1/2 orange
A little red food colouring (cochineal)

Method:

Cream butter and sugar till light. Add yolks of eggs, one at a time, beating well after addition of each egg.

Beat egg whites to a stiff froth. Fold egg white froth into mixture. Add flour, folding it in, and when mixture is
smooth, add orange juice and vanilla.

Pour half of the mixture into a square or round deep cake tin which has been lined and greased. Then add a little red food colouring to remaining mixture to make a pretty pink. Pour mixture on to that in the tin. Bake in moderately hot oven (375 degrees F) for about 1 hour or till cake leaves sides of pan.

When cool, cover cake with fudge frosting.

Banana Pancakes

Ingredients:
1 cup self-raising flour
1 teaspoon baking powder
½ cup water or milk
2 eggs
2 dessertspoons  (4 teaspoons) sugar
Pinch of salt
Cooking oil for frying

Method:

Beat eggs till light, add milk or water, and stir into flour till smooth. Add mashed banana, sugar and salt.

Fry in hot oil. Turning pancakes when one side browns. When golden brown, remove and place on paper towel to drain excess oil.

Place on platter, sprinkle sugar and a few drops of lime juice on pancakes.

Banana Cake

Ingredients:
6 oz butter
6 oz sugar
2 eggs
2 Tablespoons milk
1 cup mashed banana
8 oz flour
1 teaspoon baking soda
1 teaspoon bicarbonate of soda (sift together with baking soda)

Method:

Cream butter and sugar. Add the eggs, one at a time, and beat well. Add the milk and the banana. Add the flour which has been sifted with baking soda. Stir together and add in bread loaf baking dish.

Bake in moderate oven (325-375 degrees Farenheit) for about 1 hour.

Austrian Fritters

Ingredients:

2/3 cup water
2 ½ oz flour
2 eggs
1 ½ oz butter
Pinch of salt
½ teaspoon baking powder
3 Tablespoons icing sugar (mix the icing sugar with the powdered cinnamon)
1 teaspoon powdered cinnamon
Fat for frying

Method:

Place water, butter and salt in pan, and boil.  Add in all the flour. Stir till well mixed and mixture leaves sides of pan and can form a ball.

Remove from fire. Cool. Add eggs, one at a time.  Beat until light, adding the baking powder.

Shape into small balls using two spoons and fry balls in deep fat until they brown.  (Balls should swell to a little more than twice their size).

Drain on brown paper, and when cool, roll in icing sugar and cinnamon mixture and serve.

Makes about 16 balls.

Roast Chicken

For chicken 1 3/4 kati (a little less than 3 pounds) in weight.

1. Rub salt and pepper over chicken inside and outside.
2. Drudge with flour.
3. Place in baking dish with dessertspoonful (2 teaspoons) of butter spread on chicken.
4. Add about 1/2 teacup water.
5. Put in hot oven. After about 1/2 hour, reduce heat a little.
6. Roast for about 1 1/4  to 1 1/2 hours.

For Gravy:

Remove roasted chicken from dish. In grease left in baking dish, put a teaspoon flour, stir well. Then add as much water as is required, salt and pepper, and a little browning if necessary.

Serve chicken with:
1. Mashed or roasted potatoes
2. green peas
3. carrots

Mama's Ayam Bambu Rudyak Kuning

Ingredients:
Coriander seeds, fried dry
Red chillies
Red onion
Galangal
Garlic
Brown sugar
Asam water
Chicken
Turmeric
Lemongrass
Salt
Coconut milk
Purot leaves
Liman leaves
Blachan

Method:
Pound all the ingredients except the leaves and lemongrass into paste.

Fry chicken dry without oil. Then fry the pounded ingredients until fragrant. Put in the chicken and all the leaves and lemongrass.

When it boils, put the coconut milk, salt, brown sugar and the assam water.

Simmer when the colour arises on top.

Then it’s ready to serve.

Chicken in Envelopes by Mama

Ingredients:

Above 1 kati (1.5 pounds) of chicken
Seasoning:
2 teaspoon Maggi seasoning
2 teaspoon dark soya sauce
2 teaspoon cornflour
1 teaspoon sugar
1 teaspoon ginger juice
1 teaspoon sesame oil
1 teaspoon oyster sauce
1 Tablespoon cooking wine (optional)
Salt & pepper
12 slices ginger
12 pieces greaseproof paper, 8x10 inch or envelopes made from paper

Method

1. Cut chicken in 12 small pieces

2. Season chicken for 30 minutes with maggi seasoning, ginger juice, soya sauce, corn flour, sugar, oil, oyster sauce, cooking wine (if used), salt & pepper to taste.

3. On a sheet of paper, place a piece each of chicken and ginger. Fold paper, envelope-style, to enclose contents. Secure edges of paper firmly. Alternatively, place chicken and ginger in envelope and seal edges.

4. Repeat for rest of the chicken, ginger and envelopes.

5. In "kuali" (small wok) or saucepan, over medium heat, fry envelopes in hot oil for about 5 minutes, or just long enough to cook chicken. Serve hot in pockets.

Mama’s Nasi Kunyt

*Takes 2 days to make.
Serves 4-6

Ingredients:
500 gram glutinous rice
2 inches turmeric, peeled
2 assam peels (kulek)
Milk from 1 coconut
1 teaspoon peppercorn
Salt to taste

Method:
Wash and rinse rice. Pound turmeric and place in cloth with assam peels, and tie it up with cooking string.

Place rice and turmeric & assam peels in a container, fill it with water (about 2 inches above the rice) and soak overnight.

Drain the water and remove the turmeric and assam peels. Place rice on a cloth or plate, and steam in a large pot for 10 minutes. Turn the rice upside down and steam for another 5 to 10 minutes.

Check to see if the rice is cooked. Add the coconut milk, salt and peppercorns. Place it back in the steamer and steam for another 5 to 10 minutes.

Serve with chicken curry.

Mama's Spicy Mango Chutney

Recipe can be made 2 months ahead, store in refrigerator.

Ingredients:
4 medium (1.5 kg) mangoes, peeled, chopped
1 medium onion, chopped
1 small fresh red chilli, finely chopped
1.5 cups (250g) sultanas
2.5 cups brown vinegar
2 teaspoons salt
1 Tablespoon grated fresh ginger
1 ¾ cups castor sugar
1 teaspoon ground cinnamon
1 teaspoon mixed spice
1 teaspoon ground ginger
¼ teaspoon cayenne pepper
2 cloves garlic, crushed.

Method:

Combine mangoes, onion, chilli, sultanas, vinegar, salt and ginger in a large bowl. Mix well. Cover, stand in a room temperature for several hours, or overnight.

Transfer mango mixture to large pan, stir in sugar, stir over low heat until sugar is dissolved.

Add remaining ingredients, bring to a boil, then simmer, uncovered for 1 ¼ hours or until mixture is thickened. Stir occasionally.

Pour into hot, sterilized jars; seal jars while hot.

Makes about 6 cups.
Not suitable to freeze or microwave.

Chocolate Chiffon

Ingredients:
20 g cooking cocoa
50 g castor sugar
50 g self raising flour
1 teaspoon baking powder
1 teaspoon salt
3 eggs (separated)
3 Tablespoons corn oil
3 Tablespoons water
1 teaspoon vanilla

Method:

Sift flour, sugar, baking powder into a bowl making a well in the center. Add egg yolk, corn oil, water and vanilla.

Using a beater, switch to minimum speed, gradually increasing to maximum, beat for 1 min. Turn back to minimum to add melted chocolate.

Put egg white into the bowl with salt and beat until stiff. Remove bowl and add chocolate mixture to egg white, folding in gently but thoroughly with spatula.

Bake in oven at 325 degrees farenheit for 1.5 hours.

Pandan Chiffon Cake

Ingredients:
9 egg yolk
9 oz sugar
6 oz flour
2 oz pandan juice
7 oz coconut milk
1 teaspoon green colouring
2 teaspoon baking powder
9 egg whites
½ teaspoon cream of tartar or ½ teaspoon salt
2 Tablespoon corn oil

Method:

Whisk egg yolk with half of amount of sugar until thick.

Add colouring, pandan juice, coconut milk and corn oil. Stir well.

Fold in flour and baking powder.

Whisk egg white, cream of tartar until stiff.

Add in remaining ½ of sugar and whisk until stiff.

Fold in egg yolk mixture into egg white mixture. Bake in oven for 40-45 min at 350 degree Farenheit or 180 degree Celcius.

Fried Curry Puffs

Makes 20 small curry puffs

Ingredients for filling:
1/2 lb. lean ground pork, beef, or chicken
1/2 cup prawns, peeled and diced
1 large onion, diced
Handful of french beans, sliced thinly at an angle
4 teaspoons curry powder made into paste with water
2 medium sized potatoes boiled in jackets, skinned and diced
4 teaspoons vegetable oil
1-2 Tablespoons coconut milk
Salt to taste
Cayenne pepper to taste (optional)

Method:

Heat up oil in a medium saute pan and fry the onions. Then add the curry paste and fry until fragrant. Add the French beans and meat. Stir in the coconut milk. When the meat is almost cooked, add the prawns. For a spicier filling, add cayenne pepper to taste.

After filling is cooked, place in a dish tilted to one side to allow oil to drain away from meat. Cool before using.

Ingredients for pastry:
2 cups flour
2 Tablespoons unsalted cold butter, cut into small pieces
½ teaspoon baking powder
2 teaspoons salt
1 egg beaten a little
1/4 cup salted cold water


Method of preparing pastry, filling curry puffs, and frying
1. Sift all dry ingredients into basin.
2. Add butter and work lightly into flour with fingers until mixture has texture of fine bread crumbs.
3. Add beaten egg.
4. Add salted water a little at a time to make a soft dough and knead for a few minutes until it's no longer sticky.

*Let dough rest for 30 minutes, covered with cloth.

5. Break off ½ the dough and roll out on floured board to thickness of 1/6 an inch. Cut into rounds with a small bowl (metal bowl works best) and remove rounds to a floured plate.
6. Roll each round to required size and thickness.
7. Fill each round with the filling, press edges together and flute edges.
8. Fry in medium heat vegetable oil until golden brown on both sides, turning when necessary.
9. Drain on paper towels and serve.

Note: sliced green chillies can be added to curry after it is cooked to make the filling hotter.