Ingredients
125g (4oz) butter or substitute
1 cup honey
250g (8oz) sesame seeds
125g (4oz) sultanas
125g (4oz) hazelnuts
Methods
Put sesame seeds in large frying pan. Stir over high heat until seeds turn golden brown, then remove the seeds from pan. Chop hazelnuts roughly. Stand butter and (more…)
Ingredients
1 cup honey
1 cup brown sugar, lightly packed
90g (3oz) butter, or substitute
125g (4 oz) roasted peanuts
250g (8oz) raisins
Method
Combine honey, sugar, butter in saucepan, and stir over low heat until sugar has (more…)
Apricot Roll
Ingredients
250g (8oz) dried apricots
1 cup honey
60g (2oz) butter or substitute
3tbsp skim milk
desiccated account
caster sugar
Method
Pour enough boiling water over apricots to cover, let stand for 1 hour, drain and reserve 1/2 cup of the liquid. Put apricots, reserved liquid, honey and butter in (more…)
Nutty Toffee
Ingredients
125g (4oz) butter or substitute
1 cup honey
125g (4oz) hazelnuts
125g (4oz) unsalted peanuts
125g (4oz) almonds
125g (4oz) desiccated account
Method
Chop hazelnuts roughly. Put almonds and hazelnuts onto baking tray and place into a moderate oven for 3 minutes, or until the hazelnuts start turning golden brown. (more…)
Ingredients
2 cucumbers, halved lengthwise and thickly sliced
1 small ripe pineapple, sliced and each slice coarsely shredded in short lengths
300g soy bean cake fried to a golden brown on both sides and sliced thinly (optional) (more…)
Ingredients
Vegetables to be boiled
600g kangkong washed thoroughly and cut into short lengths, using the stalks as well as the leaves
300g long beans, cut into 3 cm lengths
300g cabbage coarsely shredded
4 medium sized potatoes, washed, boiled in their skins and sliced (more…)
Ingredients
8 slices of sandwich loaf, 1 cm thick, with crusts removed
butter, about 125g
6 dsp: caster sugar mixed with 3 dsp powdered cinnamon
Method
Toast the bread slices and butter them generously. (more…)
Ingredients for the filling
2 cups finely shredded bamboo shoot (robong)
For conveniece, use tinned bamboo shoots, but wash the pieces in cold water and boil them briskly for 15 minutes before shredding. I recommend a small tin of Sen Tai brand whole green bamboo shoots, drained weight 225 g or 7 ozs.
2 cups finely shredded yam bean (if shredded portions are too long, halve)
4 small soy bean cakes cut each in 2, then cut each half into three pieces lengthwise, and then finely shred. Fry in shallow hot vegetable oil, till golden brown, but not crisp.
4 large cloves garlic, finely chopped
2 dsp salted soy beans washed and finely pounded
salt and pepper
1/2 cup water
3 dsp vegetable oil, left over from frying shredded soy bean cakes. Add more, if necessary, to make up amount required.
Method
Heat oil in pan. Fry garlic till golden brown and then add pounded salted soy beans and when fragrant, add shredded bamboo shoot, yam cakes, salt, pepper and 1/2 (more…)
250 g self raising flour sifted with 1/2 tsp baking powder
185g butter or margarine
185g caster sugar
4 eggs, beaten
1 cup cream style corn (tinned)
1 tsp vanilla essence
Method
Cream butter and sugar till light and fluffy. Add beaten eggs, a little at a time, beating after each addition. When mixture is well and creamy, add the corn, beating it well into the mixture. Add vanilla and then flour, a little at a time, folding it into the mixture. (If using an electric mixer, use a lower speed at this stage)
Pour cake batter into a greased cake tin, the base of which has been lined with paper. Bake in moderately hot oven, 190C (375F) for an hour or a few minutes longer till cake is cooked.
To test: (Pierce center of cake with thin metal skewer, if it comes out clean, cake is cooked)
More ** Healthy Recipes** and ** Great Cuisine**
Ingredients
250 g self raising flour, sifted
250 g butter
185 g caster sugar and a pinch of salt
4 eggs
2 dsp grated rind of 1 lemon
2 dsp lemon juice mixed with 2 dsp undiluted evaporated milk
Method (more…)