Sambal Udang Terung Mak Tok/ Gramma's Aubergine Chilli Prawn.

250 g prawn-cleaned
1 cup fresh chilli paste
1/2 cup dried chilli paste
A small cube of belacan-optional*
1 large aubergine - sliced into 2 cm thick **
1 cup thick coconut milk
1 onion-chopped
3 garlic-chopped
3 tbsp tamarind juice
2 tbsp cooking oil
salt & sugar to taste

-Heat oil sauteed onion and garlic till fragrant, add chillie paste
-Add dried and fresh chilli paste cook till oil separetes.
-Meanwhile, deep fried sliced aubergine till brown.*** drain well.
-Add in coconut milk, tamarind juice salt sugar let it boil for 5 minutes
-Add prawn, let it cook for further 5-8 mins depends on your prawn size.
-Just before turn off the fire, add in fried aubergine.
-Serve hot with jasmine rice.

*if using, grind together with fresh or dried chilli.
*my grandma peel the aubergine, i didnt because i want it to hold it shapes.
***i just brown with a tablespoon of oil in a non stick pan. (photo below)

VIOLA!

Plum Cake

Found this in VideoJug

• 12 plums, halved and stoned
• 3 eggs
• 320 g sugar
• 200 g crème fraiche (i used sour cream)
• 1 Tbsp vanilla essence
• 230 g butter, at room temperature
• 340 g self-raising flour
• 1 orange, juice and zest
• 1 lemon, juiced
• icing sugar for decoration

Preheat the oven to 180°C, 350°F or gas mark 4.

Add the sugar into the mixer bowl, followed by the 3 eggs and the vanilla essence. Lower the whisk attachment, switch on the blender to a medium-high speed and whisk for roughly 2 minutes.When it is nicely pale and fluffy, carefully start to add the butter, little by little. Spoon in the first batch while the blender is still whisking, allow to mix in, then add the second spoonful. Continue adding the butter one spoon at a time until it is all mixed in.Whilst still whisking add the crème fraiche, briefly let it mix in, then turn off the mixer.

Now add the flour, orange juice, lemon juice and orange zest. Switch on the blender to a slow whisk and blend for roughly one minute to combine everything, then switch off.Shake the mixture off the whisk attachment and remove the bowl. Using your spatula, give it a quick mix by hand to make sure that everything is completely blended.

Using your spatula pour the batter into the spring form tin and spread it into the edges and the mould of the tin, finally smoothing over the top.

Individually place the plums at an angle around the edges of the tin, using gentle pressure to push them slightly into the batter. Leave about 1 cm between each plum. Then make a second, inner ring until all the plums are used. Your cake is now ready to bake.

Place the tin into the centre of the preheated oven and bake for roughly 60 minutes. Once baked remove from the oven and allow to cool down before serving.

Decorate the cake with a little icing sugar, then cut into slices and serve with a nice cup of tea. You can add a dollop of fresh cream if you wish!

Japanese Souffle Cheesecake

After cracking my head out .... what's for dessert.... i settled for this one....its always everyones favourites! And of course Dewi asked for recipe straight away!

I usually use Lily's ingredients and follow Su yin's methods.


Here are what I copy & paste from Su Yin's & Lily's

250g cream cheese
50g butter
100ml heavy whipping cream

Melt these ingredients in a microwave safe container on high until smooth. Remove from microwave and stir mixture every 30 seconds. Cooled. Once the cheese mixture cooled, fold in these ingredients:

60g superfine flour
20g cornflour
6 egg yolks
1 tbsp lemon juice
1 tsp of lemon zest
¼ tsp salt
140g fine granulated sugar(divide into 2, one half for the egg yolk mixture and the other for the egg whites)

6 egg whites
¼ tsp cream of tartar

Beat egg whites until foamy and alternately whisk in sugar and cream of tar tar until soft peaks form. Should take about 8-10 minutes with a mixer on high.
Add and stir in a big dollop of the egg whites into the cake batter to slacken the mixture and fold in the rest gently until combined.
Grease an 8 inch cheesecake tin with butter and flour the surface. Tap out the excess flour. Cover the bottom of the cake tin with foil to prevent water seeping through. Pour the cake batter into the tin and sit it in a larger baking dish filled with boiling water. Make sure the water is approximately 3/4 of the cake height. Bake in a preheated 150 degrees oven. When the top is nice and golden, reduce the temperature to 125 degrees and bake for another hour. Remove cake from oven to cool for approximately an hour before removing it from the tin. This cake is EXTREMELY fragile; do not attempt to flip it!

Spice Rest, 4 Seasons Garden City, Cairo

My hubby craving for chinese food again... where else? Spice Rest we go...Tish enjoyed prawns this time...and of course noodles....

Care for some prawn salads?

Seafood Salads-
clockwise mussles&glass noodles, beef salad, calamari salad, jellyfish salad center-prawn salad


Our choices of dimsum

Those are yummy trust me!

The desserts were boring..only fruits and goreng pisang (banana fritters), so no photos of it!