Popiah

Popiah (Courtesy of Istinna Lim) Serves approx 7-8 pax 1. 1kg Turnip - cut (not shred) into thin longish strips Tip: shredding will increase water content when cooking 2. 1pc Carrot - Shred 3. 1/2 Cabbage - Slice 4. Dried Shrimp - soak, chop Optional: 400g pork belly (boil to cooked, cut into fine strips) 120g shredded dried cuttlefish 6pc dried mushroom 5. 4pc Tau Kwa - Thin strips, pan fry Stir fry above items individually, add oil, diced garlic, salt, sugar, pepper, oyster/fish sauce etc Mix all and stir fry 2nd time till soft. Tip: Do not add water Transfer all to slow cooker for 3-6 hours. Stir occasionally 6. 500g Popiah Skin 7. Optional: 1 tsp Prawn Paste 8. 200 ml (1/4 bottle) Sweet Sauce Mix item 7 & 8 9. Garlic paste 10. 4pc Lettuce - wash in salt water and dry 11. Bean Sprout - blanch 12. Egg - hard boiled and slice thinly or shredded omelette 13. Sausage - steam and slice thinly 14. Chinese Parsley - break into small piece 15. Grounded Peanut 16. Chilli paste

Banana Bread

Banana Bread
(courtesy of Thyme for Cooking - Collection of recipes from the International Baptish Church)

2 pieces large eggs
0.3 cup butter or margarine (I used 83gm margarine)
1oz milk (I use Marigold fresh milk)
2 pieces banana, medium, mashed
1.3 cup bread flour (I used 210gm of sifted bread flour)
0.7cup sugar (I used 133gm of castor sugar)
1.25tsp baking powder
0.5tsp baking soda
0.5tsp salt
0.5cup chopped nuts (I used walnut)

Method:
1. Preheat oven to 180degrees. Grease a medium loaf pan.
2. In a mixing bowl, beat sugar and butter with an electric mixer; then add eggs, milk and banana.
3. On a separate large bowl, combine the rest of the dry ingredients (except nuts) and mix well.
4. With a fork, blend the wet mixture into the dry mixture until well incorporated, then add nuts.
5. Pour into baking pan. Bake in oven for approx. 45-55min or until a skewer comes out clean.

Wholemeal Carrot Cake

Wholemeal Carrot Cake
(courtesy of Devagi Sanmugan)

150gm wholemeal flour
150gm plain flour (I combine to 300gm of plain flour instead)
2tsp baking powder
1.5tsp bicarbonate of soda
1tsp fine salt
2tsp ground cinnamon
0.5tsp ground ginger (I skip this)
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260gm soft brown sugar (I reduce it to 220gm)
280ml corn oil (I use 1 cup)
4 medium eggs, lightly beaten
300g grated carrots
150g canned pineapple, drained and chopped
80g walnuts, chopped
80g raisins (I skip this)
Grated rind of 1 lemon (I used 4 tsp of citrus rind instead)
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Lemon Cheese icing:
125g cream cheese at room temperature
1tbsp lemon juice (I skip this)
Grated rind of 1 lemon (I used 4tsp of citrus rind instead)
250g icing sugar, sifted (I used 120g instead)
60g butter (I reduce it to about 30g)
Beat all ingredients together until smooth and slather over cake.


Method:
1. Sift together the 1st 7 ingredients
2. Preheat oven to 180 degrees
3. Grease & line a loaf tine (altogether I make 1.5 loaves)
4. Put all sifted ingredients into a bowl. Add in sugar, oil and beaten eggs
5. Beat well. Add the remaining ingredients and mix well
6. Pour batter into a loaf tin and bake for 80min or until a skewer comes out clean
7. Leave cake to cool thoroughly before icing (optional)