雞蛋糕

Ingredients
全蛋4顆、細砂糖120g、低筋麵粉140g、鮮奶60g、泡打粉2g、奶油60公克

Method
雞蛋糕的模型先預熱開小火。 先把四顆全蛋打到盆中用攪拌器打發，再把細砂糖分次倒入盆中打發。 低筋麵粉和泡打粉混和攪拌過篩，加入麵糊中，這時用刮板拌勻。 再加入牛奶攪拌均勻後，最後加入奶油攪拌均勻，這樣雞蛋糕麵糊就完成。 雞蛋糕的模型預熱完成，這時約160度左右，在雞蛋糕模型上擦上薄薄的沙拉油，不要有油在裡面。 溫度好之後就把先前做好的麵糊倒入，倒入約五分滿即可，因為麵糊預熱會膨脹，大約用插針感覺到麵糊約無流質狀，就可以把兩個合起組成漂亮的形狀，無流狀後就可取出至網架上，這樣就完成雞蛋糕。

recipe and photo adapted from ytower

Otak-Otak

Ingredients
1 can (4 oz) of Maesri Thai red curry paste
1/2 lb. of shrimp /12 - 15 medium shrimp
1 small cabbage (cut into julienne strips)
2 Eggs
2 Kaffir Lime Leaves (cut into matchstick-sized strips)
2 teaspoons of lime juice
2 bird's eye chilies (cut into tiny pieces)
1 small can of coconut milk
1 teaspoon of fish sauce



Method
Peel and devein shrimp and mix the above ingredients (except cabbage) into a bowl. Mix well. Place the cabbage into a baking pan and pour the mixture on top of it and spread them over the cabbage evenly. Cover it with aluminum foil and bake for 40 minutes.

Malaysian Sweet and Sour Eggs Recipe (Eggs Masak Branda/Belanda)

Ingredients
4-5 eggs (fried "well done")
1 onion (cut into rings and then cut into half)
1/2 red chili (sliced thinly)
1/2 stalk scallion (sliced diagonally)
1/8 teaspoon salt
1/8 teaspoon fish sauce (optional; if you don't use fish sauce, add extra salt)
3 1/2 tablespoons sugar or to taste
3 tablespoons cooking oil
Tamarind pulp (the size of a small ping pong ball)
1 cup water


Method
Fry the eggs "well done" and set aside.
In a small bowl, add one cup of water to the tamarind pulp and soak for 10 minutes. Squeeze the tamarind pulp to extract the juice. Use only the juice and discard the pulp.
Heat up your wok and add in the cooking oil.
Sauté the onions for 2-3 minutes until they turn slighly brown or aromatic.
Add in the fried eggs and do a quick stir.
Lower the heat, add the tamarind juice and bring it to boil.
Add in sugar, salt, fish sauce, scallion and chili. Simmer for 1-2 minutes.
Serve hot.

recipe and photo adapted from rasa malaysia

Satay Peanut Sauce

Ingredients
1 1/2 cup dry roasted peanuts (unsalted)
1 cup water
1 tablespoon sweet soy sauce (Kecap Manis)
1 1/2 tablespoon sugar (palm sugar preferred)
1/8 teaspoon salt
1/4 cup oil
1 heaped tamarind pulp (soaked in 1/4 cup water for 15 minutes, squeeze the tamarind pulp for juice and discard the pulp)

Spice Paste:

6-8 dried red chilies (seeded and soaked in warm water)
3 cloves garlic
3 shallots
2 lemon grass (white parts only)
1 inch ginger (galangal preferred)
1 tablespoon coriander powder (optional)


Method
Crush the peanuts coursely with mortar and pestle or mini food processor and set aside.

Chop the spice paste ingredients and blend until fine. Heat oil and fry the spice paste until aromatic and smell spicy. Add the peanuts, tamarind juice, water, sugar, sweet soy sauce and stir thoroughly. Simmer in low heat while continue stirring for about 3 minutes until the peanut sauce turns smooth. Serve at room temperature with the satay.

recipe and photos adapted from rasa malaysia

Chocolate cheesecake

Ingredients
200g Oreo biscuits
75g unsalted butter, melted
150ml thickened cream
200g good-quality dark chocolate
150g good-quality milk chocolate
400g cream cheese
500g ricotta
175g caster sugar
1 tsp vanilla extract
5 eggs, separated
Chocolate curls, to garnish


Method
Preheat the oven to 170°C. Grease and line the base of a 26cm springform cake pan. Place 2 layers of foil on the outside of the pan (this prevents water seeping into the pan while cooking in the water bath).

Crush biscuits in a food processor. Combine butter with biscuit crumbs and press into the base of the pan. Refrigerate for 10 minutes.

Place the cream and all the chocolate in a bowl over a pan of gently simmering water until it has melted. Set aside to cool slightly.
Place the cream cheese, ricotta, caster sugar and vanilla extract in a food processor and process until smooth. Add the eggs yolks, one at a time, until combined. Add the chocolate mixture and process until just combined, then transfer to a large bowl.

In a separate bowl, whisk the eggwhites until stiff peaks form, then carefully fold into the chocolate mixture. Pour over the biscuit base and smooth the top. Place in a roasting pan and pour boiling water into the roasting pan to come halfway up the sides of the springform pan. Bake in the oven for 1 1/2 hours. The cake will still have a slight wobble.

Turn the oven off and leave in the oven for about 1 hour to cool, then refrigerate overnight.

Serve the cheesecake garnished with some chocolate curls.

Cheesy scrambled eggs

Ingredients
4 eggs
1/4 cup (60ml) milk
Salt & freshly ground pepper
10g butter
1/4 cup (25g) grated cheddar
4 slices bread


Method
Use a fork to whisk the eggs and milk together. Season with salt and pepper.
Melt the butter in a small nonstick frying pan over medium-low heat. Once foaming, pour in the eggs. Use a wooden spoon to stir occasionally, for 4-5 minutes or until almost set. Remove pan from heat and stir in cheese.
Meanwhile, toast the bread. Use a bunny cutter or Easter cutter to cut out the toast.
Serve the eggs with the Easter bunny toasts.

Cheesy potato bake

Ingredients
60g butter
1/4 cup plain flour
2 1/3 cups milk
2 cups grated tasty cheese
1.2kg Sebago potatoes, peeled, thinly sliced


Method
1. Preheat oven to 180°C. Grease a 6cm deep, 24cm square baking dish.
2. Melt butter in a heavy-based saucepan over medium heat. Add flour. Cook, stirring constantly, for 2 minutes, or until bubbly. Remove from heat. Slowly add milk, stirring constantly until well combined. Return to heat. Cook, stirring, until sauce comes to the boil.
3. Add 1 1/2 cups of cheese. Stir to combine.
4. Arrange one-third of potatoes, overlapping slightly, over base of baking dish
5.Sprinkle with salt and pepper. Spoon one-third of the cheese sauce over potatoes. Repeat twice. Sprinkle with remaining cheese. Bake for 1 hour, or until potatoes are tender and top is golden. If top begins to brown too much, cover with foil.

Classic macaroni cheese

Ingredients
400g macaroni
50g butter
2 tbs plain flour
2 cups (500ml) milk
2 cups (250g) grated cheese (gruyere, tasty, vintage)
Chopped parsley


Method
1. Cook the macaroni in a large pan of boiling water according to packet instructions (different brands may vary in size & cooking times) until al dente.

2. Meanwhile, melt the butter in a medium saucepan and add the flour. Cook, stirring, for 1 minute over medium-low heat.

3. Gradually add the milk, stirring until smooth. Stir gently until the mixture comes just to the boil, then reduce heat and simmer for 2 minutes. Remove from the heat, add the grated cheese and stir until melted and smooth.

4. Drain pasta and return to the pan. Pour cheese sauce over the pasta and stir until well coated. Season with salt and white pepper to taste. Serve immediately sprinkled with chopped parsley.