Tapai (fermented cassava) Cupcakes

Yield 15 small cupcakes
Ingredients:
113 g unsalted butter (8 tbs) or 1 stick
Pinch of salt
120 g granulated  sugar
1 tsp pure vanilla extract
175 g eggs (about 3 medium size eggs)
250 g Tapai (fermented cassava)
95 g all purpose flour
3/4 tsp baking powder

Method:
1. Preheat the oven to 170 C.
2. Mix the flour and baking powder, shift them.
3. In a bowl, add salt, cream the butter, add in sugar, vanilla and whisk for a minute or so to blend .
4. add in egg one at a time whisk it until just combine, continue with the rest of the eggs.
5.fold in tapai (fermented cassava) when it is incorporated, fold in  half of the flour, until it just combine, continue with the rest of the flour.
6. Scrape the mix into the prepared cupcakes , bake for about 15-20 minutes or until the top of the cake is golden brown and a wooden sate stick inserted deep into the centre comes out clean.

Orange,raisin, plum, Yuzu cookies

225 g     unsalted butter, room temperature
1/2 tsp   fine salt
150 g     icing sugar
300 g     all purpose flour, (dry fry, if the humidity is high) sifted
30 ml     Choya Yuzu
1            zest of orange
60 g       raisins , cut into small pieces
60 g       dried plum , cut into small pieces

Method:
1. cut parchment paper and line on top of baking sheet
2. stir together orange zest, raisin and plum
3.  using a mixer set at low, beat the butter for 1 minutes, add in yuzu, salt and icing sugar, and continue to beat for 5 minutes still in slow speed, add in mixture of fruits, mix it well
4. using a silicon spatula , stir the flour in, until is just mix
5. Preheat the oven to 150 C
6. using a fruit scooper, scoop the cookies dough

 into the prepared baking pan with parchment paper  , bake until it turn to golden brown colour.
6. Let cookies set for 1 minutes, remove to cooling rack
7. store in tight container

Sauteed Scrambled Eggs

Ingredients:
4 whole eggs (65 g each with shell), add a pinch of salt , use a fork to whisk

3 Tbsp minced pork or Chikcen

2 spring onion, take the white part only, finely grind
pinch of salt
1/8 tsp of white pepper powder
1 tsp of light soya sauce
1 tbsp water
1 tsp potato starch
Mix all together using hand, until it well combine

10 pcs of small dry black fungus, soak in the water for 20-30 minutes until fully expand, and boil it for 15 minutes, wash
heat a wok, coat with 1/2 tsp cooking oil, lower the black fungus, stir fry for 1 minutes, add pinch of salt, set aside to be used later.

method:
1. combine the whisked eggs, marinated pork and prepared black fungus.
2. heat the wok with 1 tbsp cooking oil,  pour the combine ingredients, stir for a few minutes, or untuil the eggs texture just soft n fluffy . don't over fried. serve hot. with rice or porridge

Tapioka steam cake (Kueh Timus)

A traditional Indonesian delicacy
yields : 10 Pcs

Ingredients:
370 g Tapioka, finely grated
140 g coconut candy


(Gula Malaka), cut into small pieces
130 g skinned grated coconut

banana leaves , wash n cut into 15 cm square

Method:
combine all the ingredients, mix till the sugar dissolve.  Divided into 10 equal amount, fold each with banana leaf, steam for 30 minutes, let it cool and serve.

Chicken broth for steam boat

Ingredients:
6 chicken Carcass
2 leeks, wash and sliced
2 big onion, skinned, wash n sliced
 water

In a slow cooker, put in all the ingredients, cover with water, and set the slow cooker at "Auto" let it slow cook for 7 hours.
the broth can be used for steamboat, or other soup.

Gingers chicken

Ingredients :
1 whole chicken about 1 kg, wash and cut into 4 pcs

fine ingredients:
put into  blender and blend them until really fine.
- 2 clove garlic
- 3 cm  Galangal (blue ginger), cut into small size
- 50 g yellow ginger, sliced
- 2 cm old ginger
- 2 lemon grass, sliced
- 1 tbsp of coriander powder
- 1 tsp of salt (to taste)

marinate the chicken with the fine ingredient for about 2 ours or more.
you may deep fry or BBQ

Longan Osmanthus Jelly

Ingredients:
2 tsp of osmanthus flowers
1 Packet of Jim Willie Konnyaku Jelly powder
150 g sugar
850 ml water
3 tbsp of longan honey
25 g of goji berry, soak in the water for 30 minutes

Preparation:
1. Mix Jelly powder with sugar, stir well
2, Boil the water, gradually pour the mixture in boiling water, add honey and osmanthus flowers, stir until mixture is dissolved and bubbles dissipate.
3. add soaked goji berry into mould, pour the jelly and chill for 4 hours