Tuesday, November 24, 2009

Main Bathroom Project Cost

Tile Cutter 75
Trowel Floor
Trowel Wall
Grout Applicator 5
Grout Remover 8
Grout Sponge 2
Spacer 3
Level 10
Chalk Line 4

Cement Board
Cement 41
Floor Tile

Wall Tiles 150
Bullnose 30
Thinset 40
Grout 8

Mirror
Sink
Sink Cabinet
Faucet

Light 50

Tuesday, March 24, 2009

Principles of XML design: When to use elements versus attributes

Principles of XML design: When to use elements versus attributes

Exploring the oldest question in XML design
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Level: Intermediate

Uche Ogbuji (uche@ogbuji.net), Principal Consultant, Fourthought, Inc.

04 Mar 2004

The oldest question asked by adopters of XML is when to use elements and when to use attributes in XML design. As with most design issues, this question rarely has absolute answers, but developers have also experienced a lack of very clear guidelines to help them make this decision. In this article, Uche Ogbuji offers a set of guiding principles for what to put in elements and what to put in attributes.



Several frequently pondered questions of DTD design in SGML have followed the legacy to its offshoot, XML. Regardless of what XML schema language you use, you might find yourself asking:

* When do I use elements and when do I use attributes for presenting bits of information?
* When do I require an order for elements, and when do I just allow arbitrary order?
* When do I use wrapper elements around sequences of similar elements?

In my experience working with users of XML, the first question is by far the most common. In some cases the answer is pretty unambiguous:

* If the information in question could be itself marked up with elements, put it in an element.
* If the information is suitable for attribute form, but could end up as multiple attributes of the same name on the same element, use child elements instead.
* If the information is required to be in a standard DTD-like attribute type such as ID, IDREF, or ENTITY, use an attribute.
* If the information should not be normalized for white space, use elements. (XML processors normalize attributes in ways that can change the raw text of the attribute value.)

Unfortunately, design decisions don't often fall into such neat categories. The question remains how to make the right choice in the gray areas. The usual answer is No single answer is right, use your best judgment. But this is not very helpful for those trying to find their feet with XML. True, even experts do not always agree on what to do in certain situations, but this is no reason not to offer basic guidelines for choosing between XML and attributes.

First I want to comment on two guidelines that I have heard and do not recommend. I have heard Just make everything an element. The reasons given range from Attributes just complicate things to Attributes can stunt extensibility. But if you do not use attributes, you are leaving out a very important aspect of XML's power, and you're probably better off using some delimited text format.

I have also heard If it is the sort of material you would expect to display in a browser, use element content. The problem with this guideline is that it encourages people to think of XML content design in terms of presentation, two considerations that should not be mixed. I present a very similar guideline in this article, but I express it in terms of the intent of the content, rather than in terms of presentation.

In the rest of this article, I present a set of guidelines that I do recommend when choosing between elements and attributes.

Recommended guidelines

I have divided these guidelines into a set of principles that I think frame the choice between elements and attributes overall. None of the guidelines are meant to be absolute; use them as rules of thumb and feel free to break the rules whenever your particular needs require it.

Principle of core content

If you consider the information in question to be part of the essential material that is being expressed or communicated in the XML, put it in an element. For human-readable documents this generally means the core content that is being communicated to the reader. For machine-oriented records formats this generally means the data that comes directly from the problem domain. If you consider the information to be peripheral or incidental to the main communication, or purely intended to help applications process the main communication, use attributes. This avoids cluttering up the core content with auxiliary material. For machine-oriented records formats, this generally means application-specific notations on the main data from the problem-domain.

As an example, I have seen many XML formats, usually home-grown in businesses, where document titles were placed in an attribute. I think a title is such a fundamental part of the communication of a document that it should always be in element content. On the other hand, I have often seen cases where internal product identifiers were thrown as elements into descriptive records of the product. In some of these cases, attributes were more appropriate because the specific internal product code would not be of primary interest to most readers or processors of the document, especially when the ID was of a very long or inscrutable format.

You might have heard the principle data goes in elements, metadata in attributes. The above two paragraphs really express the same principle, but in more deliberate and less fuzzy language.

Famous exceptions

I've been careful to point out that my design guidelines are flexible and that you will certainly find reason to make exceptions. You'll also find the need to balance the impetus from different principles. In many examples of standard XML vocabularies, conscious design decisions were made that contradict principles I post in this article. Here is a sampling.

* SVG vector paths are expressed as a series of space-delimited numbers in a single attribute, which contradicts the Principle of structured information. This decision was made because SVG had an urgent need for terseness, but it has been criticized because of how it can complicate the processing of SVG formats.
* Many formats that allow Cascading Stylesheet (CSS) styles in attributes (such as XHTML 1.0 and XSL-FO) allow you to create complex descriptions of style, mixing multiple facets and units of measure. This contradicts the Principle of structured information. Interestingly, this is no longer a concern in XHTML 2.0 because with that version you can only specify a class token that is mapped to a separate CSS. You no longer have in-line style attributes.

Principle of structured information

If the information is expressed in a structured form, especially if the structure may be extensible, use elements. On the other hand: If the information is expressed as an atomic token, use attributes. Elements are the extensible engine for expressing structure in XML. Almost all XML processing tools are designed around this fact, and if you break down structured information properly into elements, you'll find that your processing tools complement your design, and that you thereby gain productivity and maintainability. Attributes are designed for expressing simple properties of the information represented in an element. If you work against the basic architecture of XML by shoehorning structured information into attributes you may gain some specious terseness and convenience, but you will probably pay in maintenance costs.

Dates are a good example: A date has fixed structure and generally acts as a single token, so it makes sense as an attribute (preferably expressed in ISO-8601). Representing personal names, on the other hand, is a case where I've seen this principle surprise designers. I see names in attributes a lot, but I have always argued that personal names should be in element content. A personal name has surprisingly variable structure (in some cultures you can cause confusion or offense by omitting honorifics or assuming an order of parts of names). A personal name is also rarely an atomic token. As an example, sometimes you may want to search or sort by a forename and sometimes by a surname. I should point out that it is just as problematic to shoehorn a full name into the content of a single element as it is to put it in an attribute. Thus:


Gabriel Okara
Poet



is not much better than:


Poet



I hope to expand on the treatment of people's names in markup in a future article.

Principle of readability

If the information is intended to be read and understood by a person, use elements. In general this guideline places prose in element content. If the information is most readily understood and digested by a machine, use attributes. In general this guideline means that information tokens that are not natural language go in attributes.

In some cases, people can decipher the information being represented but need a machine to use it properly. URLs are a great example: People have learned to read URLs through exposure in Web browsers and e-mail messages, but a URL is usually not much use without the computer to retrieve the referenced resource. Some database identifiers are also quite readable (although established database management best practice discourages using IDs that could have business meaning), but such IDs are usually props for machine processing. For these reasons I recommend putting URLs and IDs in attributes.

Principle of element/attribute binding

Use an element if you need its value to be modified by another attribute. XML establishes a very strong conceptual bond between an attribute and the element in which it appears. An attribute provides some property or modification of that particular element. Processing tools for XML tend to follow this concept and it is almost always a terrible idea to have one attribute modify another. For example, if you are designing a format for a restaurant menu and you include the portion sizes of items on the menu, you may decide that this is not really important to the typical reader of the menu format so you apply the Principle of core content and make it an attribute. The first attempt is:



Small soft drink


Sirloin steak




Following the Principle of structured information you decide not to shoehorn the portion measurement and units into a single attribute, but instead of using an element, you opt for:



Small soft drink


Sirloin steak




The attribute portion-unit now modifies portion-size, which as I've mentioned is a bad idea. An attribute on the element menu-item should modify that element, and nothing else. The solution is to give in and use an element:



250
Small soft drink


500
Sirloin steak




In this case I applied a mix of the Principle of core content and the Principle of readability to the decision to put the value in content and the units in an attribute. This is one of those cases that are less cut and dried, and other schemes might be as suitable as mine. The solution also involves contradicting the original decision to put the portion size into an attribute based on the Principle of core content. This illustrates that sometimes the principles will lead to conflicting conclusions where you'll have to use your own judgment to decide on each specific matter.


Back to top


No substitute for study and experience

XML design is a matter for professionals, and if you want to gain value from XML you should be willing to study XML design principles. Many developers accept that programming code benefits from careful design, but in the case of XML they decide it's OK to just do what seems to work . This is a distinction that I have seen lead to real and painful costs down the road. All it takes for you to learn sound XML design is to pay attention to the issues. Examine standard XML vocabularies designed by experts. Take note of your own design decisions and gauge the positive and negative effect each has had on later developments. As you gain experience, your instinct will become the most important tool in making design decisions, and the care you take will pay certain rewards if you find yourself using XML to any significant extent.

I plan to continue covering XML design principles in future articles such as this one. I'll also continue to touch briefly on issues of XML design in my Thinking XML column. If you have your own thoughts or questions on XML design, the Thinking XML discussion forum is a good place to post them.


Resources

* Check out the famous Cover Pages, which offer several compilations of information on the topic aggregated on these pages: SGML/XML: Elements versus attributes, April 1998 and SGML/XML: Using Elements and Attributes.

* Read Effective XML by Elliotte Rusty Harold (Addison-Wesley, 2003). In my experience, the author has an excellent command of XML design and best practices. You can read some of the sections online, including "Store metadata in attributes" and "Make structure explicit through markup", both of which are directly relevant to this article.

* Don't miss the any of articles in this series on XML design:
o "Use XML namespaces with care" (developerWorks, April 2004).
o "Element structures for names and addresses" (developerWorks, August 2004).

* Find more XML resources on the developerWorks XML zone. In particular, I sometimes touch on issues in my Thinking XML column. You can also find a wide range of articles like this one on the XML tips page.

* IBM trial software: Build your next development project with trial software available for download directly from developerWorks.

* Browse for books on these and other technical topics.

* Learn how you can become an IBM Certified Developer in XML and related technologies.

Thursday, February 26, 2009

Brioche Dough

For starter

* 1 teaspoon sugar
* 1/4 cup warm milk or water (105°F)
* 1 (1/4-ounce) package active dry yeast (2 1/2 teaspoons)
* 1/2 cup sifted all-purpose flour (sift before measuring)
INGREDIENTS

For dough

* 1/4 teaspoon salt
* 3 tablespoons sugar
* 1 tablespoon hot milk or water
* 3 large eggs
* 1 1/2 cups sifted all-purpose flour (sift before measuring)
* 1 1/2 sticks (3/4 cup) unsalted butter, cut into 1/2-inch slices and well softened


* Special equipment: a standing electric mixer with whisk and dough-hook attachments

PREPARATION
Make starter:
Stir together sugar and milk in a small bowl. Sprinkle yeast over mixture and let stand until foamy, about 10 minutes. Stir flour into yeast mixture, forming a soft dough, and cut a deep X across top.

Let starter rise, covered with plastic wrap, at room temperature, 1 hour.

Make dough:
Combine salt, sugar, and hot milk in a small bowl and stir until salt and sugar are dissolved.

Fit mixer with whisk attachment, then beat 2 eggs at medium-low speed until fluffy. Add sugar mixture and beat until combined well. With motor running, add in order, beating after each addition: 1/2 cup flour, remaining egg, 1/2 cup flour, about one fourth of butter, and remaining 1/2 cup flour. Beat mixture 1 minute.

Remove bowl from mixer and fit mixer with dough-hook attachment. Spread starter onto dough with a rubber spatula and return bowl to mixer. Beat dough at medium-high speed 6 minutes, or until dough is smooth and elastic. Add remaining butter and beat 1 minute, or until butter is incorporated.

Lightly butter a large bowl and scrape dough into bowl with rubber spatula. Lightly dust dough with flour to prevent a crust from forming.

Cover bowl with plastic wrap and let dough rise at room temperature until more than doubled in bulk, 2 to 3 hours.

Punch down dough and lightly dust with flour.

Cover bowl with plastic wrap and chill dough, punching down after first hour, at least 12 hours.

Cooks' note: • Dough may be chilled up to 3 days. Punch down dough each day.

Tuesday, February 10, 2009

Anti aging equipment


Relaxing knead

By PATSY KAM

Women now have the option of a painless facelift without going under the knife.

WOMEN will go through just about anything to look younger. But the minute you discover that first wrinkle, it’s usually downhill all the way. However, if it’s a question of looking as young as you feel, there are supposed miracle creams and expensive serums which claim to give a facelift in a jar, lift sagging cheek jowls and perk up those panda eyes.

But these treatments normally take a long time before the effects are obvious. In truth, the only way to look young super-quick is plastic surgery. This comes with the risk of scarring and horror stories of not waking up after the operation, not to mention the pain.

As always, there’s hope for women. The Computer Aided Cosmetology Instrument (Caci) is a non-surgical face-lifting treatment that’s painless and said to give almost immediate effect. It is claimed to tone, lift and re-educate the muscles back to their original position, and soften fine lines and wrinkles.

A closer look at the Computer Aided Cosmetology Instrument (Caci).

The Caci machine uses a microcurrent applied to the skin through two cotton tipped wands to activate the electric synapses in the muscles, stimulating and re-educating the fibres and restoring the muscles themselves.

Developed by Dr Thomas Wing and Dr George Goodhart in California initially for the treatment of soft tissue injuries such as whiplash and sprains, the Caci is still used to treat sports muscular injuries, Bells’ Palsy and strokes in some hospitals in the United States and Britain.

Sometimes known as the electronic facelift, the Caci works on firming and tightening the skin and reducing fat in the face, resulting in a younger, firmer face with a more defined jaw line. Stimulating and correcting the sagging muscle will in turn correct the sag of the skin. The treatment is also said to stimulate blood circulation, which helps improve muscle tone and counteract dryness.

Apparently, celebrities like Kylie Minogue, Kate Moss, Cameron Dias, Gwyneth Paltrow and Demi Moore all owe their youthful looks to Caci.

The treatment is offered by Infiniti Beauty in Bangsar, Kuala Lumpur. While the salon itself is relatively new, Caci has been available in Malaysia for more than a decade.

“Some people may feel apprehensive when they hear there’s micro-current involved. But at 10,000 times lower than ordinary current, it’s quite safe and so relaxing that most of the time, clients fall asleep during the treatment,” said beauty trainer Vicky Ong.

She stressed that a Caci treatment is strictly for lifting and toning, and one should still go for regular facials to cleanse and exfoliate the skin. Before the Caci treatment proper started, Ong massaged my limbs lightly and guided me through some breathing exercises to put me in a relaxed frame of mind. Then, she cleaned and prepped my face.

The Caci treatment is touted to help lift sags and stimulate facial muscles.

The wands were used to massage my neck and face. It was as if she was kneading bread dough on gentle cycle!

Ong warned that there might be a tingling sensation but frankly, other than a slight taste of metal, especially when the instrument was used around the neck and mouth area, I hardly felt anything. The treatment was so soothing that I fell asleep.

Earlier, Ong had treated one side of my face first to illustrate the difference between left and right, but the improvement appeared more significant the next day. I’m not sure if it was because I wanted so much to believe in it or it was really all that effective, but the jowls on my face seemed less apparent.

Most machines can’t be used around the eye area and this is certainly one area which bothers most of us. With the Caci micro-mode, the machine is claimed to work intensively around the eyes, thanks to the low current and the fact that there is no muscle contraction.

Beyond the face, the Caci can also be used for bust and body contouring. A course of treatment, usually between 10 and 15 sessions, depending on skin tissue and muscle tone, is required for long-term results, Ong said. This is followed by a maintenance treatment, which is usually once every four to six weeks.

Contraindications are the same for the Caci as they are for traditional electrotherapy treatments: pacemaker, epilepsy, pregnancy, skin disease or disorder, metal pins or plates in the immediate area or recent scar tissue.

For details, call 03-2287 2181/3181.



Monday, February 9, 2009

Malay Kuih

MALAYSIAN TRADITIONAL CAKES

Ingredients

4 cups coconut milk

2 cups rice flour

1 cup sugar

A pinch salt

Colouring

Pandan leaves

Method

Add and mix together coconut milk, sugar, salt and rice flour. Stir well.

Divide the mixture into 2 portions. One portion add in colouring, preferably red and the other portion remain white.

Steam one layer at a time, alternating the color.

Note :

To ensure dough do not stick to the container, it is advisable to rub the container with a little oil. During steaming the water from the lid usually has the tendency to drop into the dough layers. This can be avoided by ensuring the lid remains dry. The layers are cooked if it does not stick to the touch.

Ingredients

11 pieces of banana (small bananas) or 6 pieces Chiquita bananas

1 bowl coconut milk

0.4 cup sugar

1 ½ cup flour

½ tsp salt

Banana leaves (soften)*

Method

1. Mash the bananas

2. Add in the flour, coconut milk, sugar and salt. Mix well.

3. Add in 2 tbs of the banana mixture into the banana leaf that has been cut into squares. Wrap individually.

4. Steam for 15 minutes.

* To soften banana leaves for wrapping, either scald in boiling water or pass quickly over flame. If time permits, sun banana leaves for two hours. This gives them a better fragrance.

Ingredients

Roti Jala (pastry)

500 g flour

1 whole egg

½ liter coconut milk

Yellow food coloring

Salt to taste

Durian Sauce

250g durian meat

200g brown sugar/granulated sugar

3 blades pandan leaves

1 cup coconut thick milk

Method

A. Roti Jala

1. Blend all the ingredients and avoid lumps

2. If there are lumps, you need to sieve the mixture.

3. The mixture is ready to be put in the special roti jala gadget and spread over the pan.

4. Continue this until the mixture finishes.

B Durian Sauce

1. Bend half of the durian meat in a blender

2. Combine all the other ingredients with the bended durian meat and cook over moderate heat.

3. Continue to stir the mixture avoiding an over boil. Once the liquid thickens, switch off the fire. Sauce is ready to be served with the roti jala.

Noriah Zahariah

Ingredient

200 g mung bean ( skin discarded, boil and ,mash )

200 g glutinous rice flour

1 piece of palm sugar ( gula melaka ) - cut into small pieces

Shred coconut

Salt

Water

Method

1. Knead the glutinous rice flour and mung bean together with a little water till soft.

2. Roll out the dough into marble size balls and insert a piece of brown sugar into each ball and cover with the dough.

3. Boil a pot of water.

4. Boil the dough balls and once the balls float, it is ready.

5. Roll the balls with shred coconut that have been added with a pinch of salt.

6. The balls are ready to be served.

Noriah Zahari

Ingredients

1 cup thick coconut milk

1 cup egg

2 cups sugar

Method

1. Separate a few tbsp of sugar and put it in a small saucepan.

2. Mix the rest of the sugar with the coconut milk and eggs.

3. Mix them well till everything dissolves.

4. Steam the mixture on a slow fire, stirring continuously.

5. Heat the sugar that is in the saucepan to make a caramel

6. Dissolves the caramel into the coconut milk/egg mixture that will still be in the steamer.

7. Stir until the mixture thickens.

Note :

The recipe can be prepared in a double boiler instead of steamer.

Michelle

Ingredient

250g flour

250 ml fresh milk

1 ½ tsp yeast A

Sugar

Salt

Margarine

Filling

Grind roasted groundnuts

Granulated sugar

Cream of corn

Method

1. Mix all of ingredients A and leave aside for 1 hour.

2. Heat the pan and wipe with margarine.

3. Spread one ladle or more of the batter into the hot pan like making pancakes.

4. Once bubbles form, sprinkle the filling.

5. Cover the pan.

6. Fold the pancake in half once it is cook.

Noriah Zahari

Ingredients

500g sweet potatoes ( boil and mash )

200g condense milk

150g granulated sugar

4 eggs

½ tsp pandan essence

50g margarine

120g flour

600ml thick coconut milk

Method

Mix all the ingredients together well and bake in the oven preheat at 180 celsius for 1 hour.

Ingredients

½ can Lady’s Choice custard flour

5 eggs

250g butter/margarine

2 cups flour

½ cup sugar

½ can condense milk

½ tin evaporated milk

Boiling water

Method

1. Beat butter and sugar until light and fluffy

2. Beat in eggs one at a time until combine

3. Beat in the condense milk and evaporated milk

4. Fold in the flour

5. In another container, mix the custard flour with a little water to form a paste.

6. Quickly pour in boiling water onto the custard paste, stirring vigorously as to avoid curdles.

7. Mix both flour mixture, combining well

8. Bake till ready.

Pn Aina Jamaian

Bahan Pulut:

2 cawan pulut putih (dikukus)

1 cawan pulut hitam (rendam 1 malam)

Cara penyediaan pulut:

Rebus pulut hitam yang telah direndam sampai empok, buang airnya.

Campurkan dengan pulut putih dan kukus lagi

Sapu acuan (seperti loyang empat segi) dengan minyak, tuang pulut, ditekan-tekan, dan biarkan sejuk.

Bahan hijau:

Daun pandan

1 cawan tepung beras

1 sudu besar tepung jagung

1 sudu kecil kapur sirih

Warna hijau, jika suka

Cara penyediaan bahan hijau:

Daun pandan dikisar dengan 5 ½ cawan air

Satukan semua bahan-bahan dan dikacau atas api yang sederhana sehingga pekat dan mengeluarkan buih (Tips: Lalukan sendok, juka lubang tutup cepat menunjukkan dah masak)

Tuangkan atas pulut

Biarkan sejuk.

Bahan Air Gula:

5 buku gula kabung

2 cawan air

Cara penyediaan air gula:

Rebus gula kabung bersama air sehingga larut dan pekat

Bahan Santan:

1 tin santan

1 ¼ tin air

3 sudu besar tepung beras

1 sudu besar gula

garam secukup rasa

Cara penyediaan santan:

Kacau semua bahan di atas api sehingga pekat

Puan Nuriah Zahari, 6 December 2004

CAKES

Ingredient A

250 g buttercup ( butter )

1 cup lukewarm water

1 ½ cup granulated sugar

½ - ¾ cup cocoa powder

Ingredient B

2 cups flour

1 tsp baking powder

2 tsp soda bicarbonate

Ingredient C

2 eggs

1 tsp vanilla essence

½ cup evaporated milk/ coffee milk

Method

1. Put ingredients A in a double boiler, heat till the butter melts and cool till lukewarm

2. Sieve ingredient B together

3. Slowly fold in B in A

4. Add in C to 3, mix well, try to avoid clumps. If there are clumps, sieve the mixture.

5. Bake in a preheat oven at 160 celsius for 45 mins – 1 hr.

Ingredients

1 cup margarine

1 cup granulated sugar

1 – 1 ½ cup mashed ripe bananas

2 cups flour

3 eggs

1 tsp bicarbonate of soda

1 tsp vanilla essence

Method

1. Beat margarine and sugar till light and flluffy

2. Beat eggs separately and beat into 1

3. Sieve flour with bicarbonate of soda and fold a little at a time into 2

4. Lastly add the banana and vanilla essence, mix well.

5. Bake slowly in the oven of 180 celsius till cook.

Ingredients

1 piece of cake ( pound or any plain type )

1 tin fruit cocktail

1 cup custard flour

1 cup sugar

6 cups coconut milk

A pinch of salt

1 box Nona jelly crystals

1 can evaporated milk/coffee milk

Method

A - Bottom Layer

Cut and arrange the cake at the bottom of a container measuring

½ - ¾ inches and pour over the juice of the fruit cocktail.

B - Middle Layer

Mix the custard flour, coconut milk, sugar and salt well and cook on a slow fire till shiny and thick.

Pour this over A

C – Top Layer

The jelly mixture is prepared according to the instructions on the box.

Add the fruits on top of the custard layer (B, which has cool down ) and slowly pour in the jelly mixture. Cool the pudding and serve with evaporated milk.

Ingredient

2 ½ ib soft cream cheese

1 ¾ cup granulated sugar

2 – 4 tblsp flour

¼ tsp salt

6 eggs – beat the egg white till light and fluffy

½ cup heavy cream

A pinch of nutmeg or cinnamon powder

A little lemon juice

1 box jelly crystals

1 cup fruits/berries

Method

A – Base of the container

Crush the biscuits, mix in 1 tbsp icing sugar and ¼ bar of melted butter

Press the biscuit mixture on the base of the cake container.

Heat in the microwave for 1 minute on high.

B

In a skillet mix ¾ cup black current jelly and cook with 2 tbsp water or follow instructions on box.

C - Preparing the Cake

Beat cheese and sugar till fluffy

Beat in the egg yolk

Mix in the salt

Fold in the flour, mix well

Beat in the cream, nutmeg/cinnamon and lemon jus

Pour the batter on to the prepared biscuit base container (A)

Bake a preheat oven at 130 celsius for 1 hour

Cool the cake

Once the cake has cooled down, arrange the fruit on top of the cake and slowly pour the jelly mixture to cover the fruits. The cake is really once the jelly sets.

Note :

It is advisable to prepare the cake one day earlier before consuming.

Roza Abdullah

Ingredient

8 oz butter

8 oz self rising flour

8 oz sugar

Juice from 1 orange fruit ( grate the skin )

4 eggs

1/3 cup fresh milk

Method

1. Cream butter and sugar till light and fluffy

2. Beat in eggs one at a time.

3. Add in the orange juice, orange rind and milk. Beat well.

4. Fold in the flour a little at a time. Mix well.

5. Bake in the oven till cook.

Salmiah Ahmad

Ingredient

2/3 cup sugar

¼ cup flour

¼ tsp salt

¾ cup fresh milk

1 cup cold butter

1tsp vanilla extract

Method

1. Mix sugar, flour and salt in a wok

2. Add in the milk. Mix well.

3. Cook over slow heat till it thickens. Leave it to cool.

4. Beat the cold butter with a mixer at medium speed till soft.

5. Add in the vanilla extract and mix well

6. Mix everything and leave it in the fridge for a few minutes before using it.

Note :

This icing is suitable to be use as a cover for the whole cake or for writing.

ROZA

Ingredients

½ cup solid vegetable shortening

½ cup butter/margarine (115g) *

1 tsp vanilla extract

3 – 4 cups sifted confectioners sugar ( icing sugar ) ( 1 lb )

2 tbsp fresh milk **

Method

1. Blend butter and shortening in a mixer

2. Add in vanilla extract

3. Add in 1 cup of icing sugar at medium speed

4. Mix well.

5. The mixture will look stiff then add in milk and mix at higher speed till light.

6. The icing is ready and need to be covered if not use

7. The icing can last for 2 weeks if kept in an airtight container in the fridge.

* Substitute all vegetable shortening

** Add 2 more tsp milk or corn syrup per recipe to this for icing cake. Add more confectioners sugar or chill icing to siften.

Note:

This icing is suitable as a covering for cakes and also to make icing flowers and leaves.

Roza

Ingredient

6 whole eggs

3 egg yolk

105g fine flour ( if none use ordinary flour )

225g cream cheese

150g butter

1 tbsp ovallete

100g castor sugar

Method

1. Beat cream cheese and butter.

2. Beat eggs, sugar and ovallete. Then fold in the flour well.

3. Add 1 to 2

4. Bake for about 30 – 40 minutes in a preheat oven of 150 celsius.

Norayah Rosli

Ingredient

250g cream cheese

2 x 179g Nestle cream

125g butter

½ cup sugar

3 x 150g petit biscuits ( marie biscuits )

1 cup warm milk ( to soften the biscuits )

Topping

¼ cup cocoa powder

1 small can condense milk mix all the ingredients in a pot and heat on

¼ tsp salt low heat till the butter melts.

125g butter

Chopped nuts

Method

1. Cream butter and sugar till light and fluffy.

2. Beat in the nestle cream for a while.

3. Cream in the cream cheese, well mix.

4. Dip the biscuits in the warm milk and arrange one layer at the bottom of the cake container.

5. Scoop the cheese mixture and spread over the biscuits.

6. Arrange another layer of biscuit on top of the cheese mixture.

7. Continue to do the layers till all the cheese mixture finishes.

8. Pour over the cooled topping over the cake. Set the cake at least 2 hours in the fridge before serving.

Norayah Rosli

Ingredient

300g cream cheese (man chow brand)

340g Nestle cream (2 x 175g)

300g butter

100g caster sugar

250g / 232ml evaporated milk (carnation/ideal)

3x 150g petit biscuit (marie)

Method

Beat butter, cream cheese and sugar until creamy and white.

Heat milk till warm, soak biscuit and arrange in a rectangle dish. Spread the cream over the layered biscuit until fully covered. Repeat the layer of biscuits and cream until finish.

Keep in fridge for 2 hours.

Topping

¼ cup cocoa powder

1 small can condense milk

125g butter

Chopped nuts

¼ tsp salt

Mix all the ingredients in a pot and heat on low heat till the butter melts.

Jamaliah Salawi, 20 December 2004

Bahan A:

110g tepung naik sendiri

5 biji kuning telur

100g gula halus

tbsp minyak jagung

8 tbsp air pandan

½ tsp garam

Bahan B:

6 biji putih telur

1 tsp cream of tartar

Cara:

Pukul kuning telur hingga kembang

Campurkan bahan A yang lain dan kacau hingga sebati

Pukul bahan B hingga kembang (tips: kalau diterbalikkan mangkuk isi tidak jatuh)

Campurkan bahan A dan B dan kacau hingga sekata

Tuangkan ke dalam acuan chiffon (tips: jangan gunakan non-stick, jangan sapu acuan dengan minyak, gunakan kertas kek OK) dan bakar pada suhu 150-160 deg C selama 40-50 minit.

Sebaik sahaja dikeluarkan dari oven terbalikkan bekas kek dan biarkan sehingga kek sejuk.

Alternatif :

Untuk membuat kek chiffon orange, gantikan air pandan dengan 4 tbs juice mandarin orange/sunquick dan 4 tbs air

Pn Bashah Azmi, “Perwakilan”Den Haag

SAVOURY

KARIPAP

Ingredient

Pastry

1 kg flour

¾ bar of the butter (melted)

Water and salt

Filling

Potatoes (dice)

Mince beef or chicken

Celery leaves – chopped

Shallots

Garlic pound

Ginger

Large onion – dice

Curry powder

Cinnamon stick

Curry leaves - chopped

Method

1. Knead the flour with the melted butter and water till soft. Leave aside.

2. For the filling, fry the pounded ingredients in oil till fragrant.

3. Stir in the cinnamon stick and the curry powder. Fry till fragrant.

4. Add in the mince beef or chicken. Stir further.

5. Add in the dice onion, potatoes, celery and curry leaves.

6. Cook the dish till the mixture is dry.

7. Roll out the dough, cut with the cutter, place the filling in and close the sides.

8. Fry the karipap in cooking oil till brown and crispy.

Mazidah Othman.

Ingredient

500g Chana dhall

4 cm ginger

3 big onions (chopped)

2 green chillies (finely slice)

3 tbsp curry leaves (finely slice)

Salt to taste

Oil for deep frying

Method

1. Soak dhall overnight. Drain it. Divide into 2 portions. Blend the first portion into a moderate fine paste together with the ginger. Remove and pit it into a large bowl. Then blend the second portion into a rough and corse mixture.

2. Remove and mix it well with the dhall paste.

3. Add onions, green chillies, curry leaves and the salt into the dhall mixture. Mix well.

4. Heat oil. Wet your hands, take a handful of the dhall mixture on your palm form it into little patties. Carefully drop them into the hot oil and fry them until crisp and golden. Once done, take them from the wok and drain them on kitchen paper to remove excess fat. Ready to serve hot or cold.

Victoria Van Bennekum

NOODLES

Ingredient

1 kg Bak Pau flour

1 egg

Yellow food coloring

Method

1. Mix all the ingredients together a little at a time.

2. Knead the dough till soft.

3. Pass the dough through the pasta machine.

4. Boil the noodles and drain the water once it is cook.

5. Roll the noodles in cooking oil.

6. The noodle is ready to use.

Sharipah Mahfar

Ingredients

Wet Noodles/Hokkien Mee

Egg Noodles/Wantan Mee

Superfine, Superwhite Flour

500g / 1box

500g / 1box

Water

200g / ¾-1 cup

100g / ½ cup

Sodium Bikarbonate

5g / 1 tsp

5g / 1 tsp

Salt

5g / 1 tsp

5g / 1 tsp

Eggs

-

2

Yellow Colouring

¼ tsp

¼ tsp

Method:

1. Dissolve sodium bicarbonate and salt in water

2. Mix the above solution (and eggs – for egg noodles) with flour to form stiff homogeneous dough.

3. Put the dough on a table; use the noodle chopper to develop the dough until it forms smooth and coherent dough.

4. Sheet the dough through a noodle machine that has adjustments for variable roll settings after the first sheeting. Fold the dough crosswise and sheet again. Repeat the folding for four and five times at closer roll setting each time until it is approximately 2 – 3mm thick. Then out through the cutting blades of the noodle machine and cut into thin strings.

5. For wet noodles immerse the cut noodles in vigorously boiling water for 45 seconds, remove and rinse with cold water. Sprinkle the noodles with some cooking oil to prevent it from sticking together.

6. For wantan noodles, fully cook the noodles in boiling water before consumption.

Puan Norelan Roslan, 6th December 2004

Ingredient

500g noodles

½ cm ginger

3 cloves garlic grind

1 large onion

A little tomato purees and grinds chilies

100g chicken meat

100g squid

100g shrimps

60g fish ball

Spring onions – cut to a 1 in.length

Mustard greens ( sawi )

Bean sprouts

3 tbsp dark soya sauce

2 tbsp oyster sauce

1 tbsp corn starch (dissolves in water to form a paste)

Cooking oil

Salt

Black pepper

Method

1. Heat oil in wok.

2. Fry the grind ingredients till fragrant. Add in tomato puree and the grind chilies.

3. Add in the meat, cook till tender. Add in some chicken stock.

4. Add in the soya sauce and oyster sauce. Then add in the salt, pepper and the cornstarch paste. Let it simmer.

5. Add in the noodle and vegetables; let it simmer till the gravy thickens.

6. Garnish the noodles with fried soya bean, sliced fresh chilies and fried shallots.

Noriah Zahariah

Ingredient

2 tbsp coriander

3 tbsp fennel

3 tbsp cumin

4 tbsp dried prawns (grind)

Grind chilies (amount according to your taste) A

3 tbsp grind lemon grass

1 tsp grind galangal

1 tsp grind ginger

3 tsp grind garlic

½ can coconut milk

2 tbsp tamarind juice

½ kg chicken - boil and the meat shredded

Black pepper, sugar, salt and chicken bones (for the stock)

Garnishing

Spring onion, chinese celery, fried shallots, cucumber, bean sprouts,

soya bean ( fried ) and roasted groundnuts.

Sauce : Fresh chilies + vinegar + lime juice + garlic + salt + sugar

Rice cakes ( nasi empit ) or noodles

Method

1. Boil A for 5 minutes.

2. Stir in the coconut and chicken stock

3. Add in the tamarind juice, sugar, pepper and salt to taste.

4. Boil soup for a few more minutes.

5. Serve soup with the rice cake or noodles with the garnishing and the chicken meat.

Zahariah Kahar

Ingredient

600g mackerel – boiled in 2 liters water, debone and blend the meat

180g wild ginger flower ( ± 2 stalks )

10 stalks polygonum leaves ( daun kesum )

5 pieces dried tamarind skin

1 tsp salt

15 stalks dried chilies blend with 125 ml.

10g shrimp paste water

2 shallots

2 stalks lemon grass - crush

Lettuce - slice thinly

Cucumber - cut into rectangular strips

Pineapple - cut into rectangular strips

Onion - slice round

Fresh red chilies - slice thinly Garnishing

Lime - quartered

Polygonum leaves - slice thinly

Boiled eggs - quartered

Wild ginger flower - slice thinly

200g dry laksa noodles – boil till soft

Method

Soup

1. In a pot, boil the blended fish meat.

2. Blend the fish head and bone with a little water. Sieve and add this water to the pot.

3. Add the grounded ingredients, lemon grass, dry tamarind skin, wild ginger flower and polygonum leaves and let it boil. Add salt to taste.

4. Sieve the laksa noodle with the garnishing and add in the soup.

Salmiah Ahmad

Ingredient

8 shallots

4 pips garlic

2 tbsp grind chillies

2 stalks of lemon grass (serai)

2 in. galangal (lengkuas)

4 tbsp fish curry powder

1 tsp saffron powder

5 medium size fresh fish (spanish mackerel) – boiled

½ kg. large prawns/ dried prawns

2 coconut fruit (extract 10 cups of coconut milk)

½ coconut fruit (to make kerisik)

3 – 4 pieces of asam keping

2 pack of spaghetti (boil)

salt

Garnishing

Cucumber, large onion, taugeh

Sambal belacan, lime, daun kesum

Daun kunyit, and boiled egg

Method

1. Fry the grind ingredients till fragrant

2. Add in the grind chillies, lemon grass, galangal dan fry till the oil separates

3. Add in the curry powder and the saffron powder.

4. Fry till fragrant

5. Add in the blended fish and prawn. Stir thoroughly

6. Add in the coconut milk a little at a time while stirring.

7. Add in the asam keping and the kerisik

8. Stir till cook and if it is too thick, add in more water.

To serve garnish the noodle with the garnishing condiments and serve with the gravy.

Mazidah Mohamed

Bahan:

secekak mee basah

3 biji bawang merah

20 sudu besar cili kering

Tahu goreng

Telor

Tauge

Sos tomato

Kicap

Cuka

Air rebusan sotong kering (fish sauce)

Minyak bijan dan minyak masak

Cara:

1. Bersihkan sotong dan dihiris. Goreng sotong tanpa minyak hingga kering.

2. Panaskan minyak masak dan minyak bijan.

3. Tumis bawang merah dan masukkan cili kering, dan goreng hingga garing.

4. Masukkan telur dan kacau, goreng hingga masak.

5. Masukkan sos tomato, kicap, cuka, garam, gula, sotong, dan fish sauce.

6. Bila sudah sebati, masukkan mee dan tauge. Gaul hingga mee sebati.

Encik Fauzi Fatimah, 6th. December 2004

Bahan:

500g mee hoon

100-200g udang basah

100g isi ayam

Daun kucai dan taugeh

1 sudu besar kicap cair

Garam secukup rasa

2 sudu teh lada sulah

Bawang merah

Bawang putih

Tauhu

Cili Merah

Telur Dadar

Daun Sup

Daun Bawang

Bawang Goreng

Cili Hijau

Cara:

1. Rendam mee hoon sehingga lembut.

2. Goreng tauhu, potong nipis

3. Tumis bawang merah dan bawang putih sehingga wangi. Masukkan lada sulah, isi ayam dan udang basah, goreng beberapa minit.

4. Masukkan kicap cair dan garam, kacau rata

5. Masukkan mee hoonyang telah ditos airnya dan gaul rata.

6. Campurkan taugeh dan daun kucai, dan goreng lagi sebentar sebelum dihidangkan.

Razita Adam, 20 December 2004

Bahan:

Udang kering dikisar

2.5 cawan kacang tanah

2 biji ubi keledek putih

2 biji ubi keledek merah direbus dan dikisar

2 biji ubi kentang

Cara

Tumis semua bahan dan masukkan garam, gula dan asam keping

En Fauzi Fatimah, 6th. December 2004

SNACKS

Ingredients

I packet of Baba’s muruku flour

1 tsp jintan putih

1 tsp sesame seeds

1 tbsp butter/ghee

Method

1. Mix the muruku flour with 450ml of water to form dough.

2. Add in the cumin, sesame seeds and butter. Mix well.

3. Insert the dough in the muruku mould and fry the muruku in hot oil.

4. Fry till brown and crispy.

Chandrika

Bahan:

½ kg tepung maruku (kalau boleh Baba’s)

2 camb bijan

400ml santan

100ml air

2 camb jintan putih (ditumbuk sedikit)

Cara:

1. Gaul semua bahan sehingga sebati.

2. Ambil segenggam dan masukkan ke dalam acuan maruku dan tekan untuk mendapatkan bentuk spiral”. Picit sedikit bahagian hujung supaya “spiral” tidak terbuka.

3. Goreng di dalam minyak panas.

Pn Jamaliah Salawi, “Perwakilan”Den Haag, 15 April 2005

Ingredient

2 cups rice

1 cup urid dhal ( black/white gram )

2 tbsp cooked rice

1 tsp salt

½ tsp fenugreek

Method

1. Soak the rice, cooked rice, gram and fenugreek for 8 hours.

2. Wash the above mixture and drain.

3. Blend the soaked items.

4. Stir in salt.

5. Leave the mixture to ferment over night.

6. Heat the pan and rub with gingerly oil.

7. Pour one ladle full of the mixture and spread over the pan in a shape of a circle.

Chandrika

Bahan:

600g daging

Potong daging panjang-panjang (lebih kurang 3 inci) dan diperap beberapa jam (lebih bagus kalau semalaman)

Cucuk daging kelidi sate dan dibakar hingga garing dan masak.

Bahan kisar:

1 sudu teh ketumbar

1 sudu teh jintan manis

1 sudu teh jintan putih

1 inci kunyit kering/basah

1 inci halis

1 inci lengkuas

3 ulas bawang merah

3 ulas bawang putih

2 batang serai

2 sudu besar gula

1 sudu teh serbuk perasa

1 sudu teh garam

1 sudu besar kacang tanah - goreng dengan minyak

Semua bahan di mesin lumat dan diperap dengan daging

Pn Nuriah Zahari, “Perwakilan”Den Haag, 15 April 2005

CHICKEN

Ingredient

1 kg chicken

10 cloves garlic

3 shallots

4 stalks dried chilies

3 pieces of candlenut

1 in. saffron root or 1 tsp saffron powder

2 stalks lemon grass ( crush )

5 blades double lime leaves ( daun limau perut )

2 glass thick coconut milk

1 in. galangal root ( mash )

1 tbsp coriander powder

Method

1. Marinade the chicken with salt and pepper

2. Roast half cook

3. Fry the grind ingredients and the coriander powder till fragrant.

4. Add the leaves, lemon grass and galangal

5. Add the coconut milk

6. Mix the ingredients well and add in the chicken and cook till the gravy thickens.

7. Take out the chicken and barbecue it till brown, occasionally basting with the gravy.

Ingredient.

1 medium size chicken (cut into pieces, marinate with salt and turmeric powder and fry)

4 large onions

2 cm ginger A

6 cloves garlic

5 stalks curry leaves

3 tbsp grind chilies

3 stalks lemon grass (crush)

¼ cup thick soya sauce ( lemak manis )

¼ cup vinegar

1 cup cooking oil

Salt, sugar

5 cm cinnamon stick

5 cloves B

6 coriander seeds

Fresh red and green chilies (slice in half length wise)

Method

1. Heat oil in a pot. Add in B and fry a while.

2. Add in A and lemon grass and fry till fragrant

3. Add in the soya sauce, vinegar and stir thoroughly.

4. Add in the chicken, stir thoroughly.

5. Add in the fresh red and green chilies, simmer a while and the dish is ready to serve.

Noriah Zahari

Ingredient

2 chicken ( cut into 12 pieces each )

1 kilo coconut ( to make 6 cups thick coconut milk )

3 tbsp ground toasted coconut ( kerisik )

15 shallots

5 cloves garlic grind

4 stalks lemon grass

1 in. ginger

20 –25 stalks dried chilies

4 shallots

½ in. ginger

1 stalk lemon grass slice thinly

2 – 3 blades turmeric leaves

Method

1. Combine the grinded and the slice ingredients together with the coconut milk.

2. Cook over medium fire until the gravy gets thick and the oil forms at the top.

3. Add the chicken and stir occasionally.

4. Once the chicken gets cook, add the kerisik and salt. Simmer and the rending is ready to be serve with hot steaming rice.

Jamaliah Salwi

Bahan:

1 ekor ayam (dipotong kecil)

3 biji bawang besar

1 labu bawang putih ditumbuk/blend

5 sudu besar cili boh

4 batang serai

5 tangkai daun kari

6 biji buah pelaga

1 batang kulit kayu manis

4 biji bunga cengkih

¼ cawan cuka

¼ cawan kicap manis

2 biji lada merah dibelah 2

2 biji lada hijau

Cara:

1. Perap ayam bersama bahan-bahan yang sudah dikisar selama ½ jam.

2. Panaskan minyak, tumis bunga cengkih, buah pelaga dan kulit kayu manis.

3. Masukkan ayam, serai, dan kacau hingga kelaur air ayam.

4. Biar ayam separuh masak, masukkan cuka, kicap, daun kari, sedikit gula dan garam secukupnya.

5. Masukkan lada yang telah dibelah dan biar kering sedikit sebelum menutup api.

Pn Nuriah Zahari, “Perwakilan”Den Haag, 26 November 2004

BEEF/MUTTON

Ingredient

1 kg beef - cut into bite size

1 can coconut milk

2 large onion – slice

4 cloves garlic - grind

2 cm ginger - grind

5 cm cinnamon stick

1 star anise A

4 cloves

4 cardamom seeds

2 tbsp tomato puree

2 tbsp grind chilies

1 tbsp kurma curry powder

½ cup cooking oil

Salt and sugar to taste

Method

1. Fry the large onions till golden brown.

2. Add in A till crisp and then add in the grinded ingredients, continue to fry till fragrant.

3. Stir in the grinded chilies, tomato puree and the kurma curry powder. Let it simmer for a while, stirring occasionally.

4. Add in the beef and let it simmer till tender.

5. Once the beef is tender, add in the coconut milk and stir thoroughly.

6. Salt and sugar to taste.

Noriah Zahari

Bahan untuk daging:

3kg daging kambing (di potong kecil)

2” halia

10 ulas bawang putih dikisar halus

10 biji tomato } dihiris

10 biji bawang besar } dihiris halus dan goreng garing

5 tsp serbuk cili

2 tsp serbuk ketumbar

2 tsp serbuk jintan manis

2 tsp serbuk jintan putih

2 tsp garam masala

Bahan untuk bayam:

3 kg bayam

2 ulas bawang putih

2 tsp jintan putih

Cara untuk bayam:

Masukkan bayam ke dalam periuk (tanpa air) dan biarkan sehingga masak.

Setelah masak, tapis dan cincang bayam sehingga halus.

Tumis bawang putih dan jintan putih sehingga wangi, dan masukkan bayam dan masak sehingga rata masakannya.

Cara untuk daging:

Tumis bawang putih dan halia sehingga wangi

Masukkan serbuk cili, ketumbar, jintan manis, jintan putih dan garam masala dan tumis lagi sehingga naik baunya.

Masukkan tomato hiris dan bawang goreng dan kacau lagi sehingga rata.

Masukkan daging kambing, kacau sehingga rata dan biarkan sehingga masak (tutup periuk).

Masukkan garam secukup rasa.

Bila daging sudah empuk, masukkan bayam tadi, gaul rata dan masak sehingga sebati.

Pn Jamaliah Salawi, “Perwakilan”Den Haag, 15 April 2005

FISH

Ingredient

600g Spanish mackerel ( clean, debone and cut into small pieces )

1 tsp salt

5 eggs

15 stalks dried chilies

10 stalks small chilies ( cili padi )

5 shallots

2 cloves garlic

2 stalks lemon grass grind

3 slices galangal

1 ¼ cm shrimp paste ( belacan )

1 tsp saffron powder

1 inch saffron root

3 blades kaffir leaves

2 blades saffron leaves slice thinly

20 blades kadok leaves

1 cup thick coconut milk

Banana leaves soften for wrapping

salt

Method

1. Marinate the fish meat with salt.

2. Beat the eggs and mix with the grinded and sliced ingredients.

3. Add in the coconut milk and salt. Mix well.

4. Put a tbsp full in the banana leaf. Wrap neatly and repeat till all the mixture are wrapped in individual leaf. Steam for 20 minutes.

Ingredient

5 cups sushi rice

5 cups water

Sushi powder

Sushi vinegar

Seaweed wrappers

Cucumber - cut into rectangular strips

Carrot - cut into rectangular strips

Omelette

Smoked salmon

Japanese mayonnaise

Method

1. Wash and cook the rice.

2. After the rice has cool down, stir in the sushi powder.

3. Using the bamboo mat, lay the seaweed wrapper on the mat.

4. Put a portion of the rice, spreading it 1/3 of the seaweed (on the top).

5. Place the cucumber, carrot, smoked salmon or the omelette or the mayonnaise, any combination on top of the rice.

6. Carefully wrap it around like a swiss roll cake.

7. Cut the sushi rolls into 4 – 5 portions.

Roselyn Chia

Bahan:

1 kg beras basmati (rendam 1/2 jam)

8 biji bawang besar (hiris nipis)

8 biji tomato (hiris nipis)

4 ulas bawang putih - ditumbuk

1" halia ditumbuk

1 tsp serbok cili

1 tsp serbok lada hitam

1 tsp serbuk jintan putih

1 tsp serbok ketumbar

1 cube stock ayam

cengkeh, kayu manis, buah pelaga, bunga lawang, lada hitam, garam dan gula ikut rasa

1 ekor ikan wet salmon (potong kecil), di gaul bersama

1/2 biji lemon dan garam.

Air sukatan beras

Cara:

1. Goreng bawang sampai kuning dan angkat.

2. Kurangkan minyak, tumis bahan yg ditumbuk hingga kuning, masukkan bawang goreng, tomato, rempah2, garam dan gula sampai hancur. Rasa garam, kemudian bahagikan kepada 2 bahagian sambal. Keluarkan 1 bahagian. 1bahagian lagi dikacau sampai pekat.

3. Masukkan 1 bahagian lagi dalam air sukatan beras, cengkih, kayu manis, bunga lawang, buah pelaga, lada hitam dan 1 cube stock ayam. Biarkan mendidih, masukkan beras dan masak seprti nasi biasa.

4. Goreng ikan hingga garing. Tuang bahagian sambal yang sudah pekat atas ikan dan digrill dalam jika suka.

Salad:

Nenas, timun, lada merah, lada hijau, bawang besar - potong ikut suka. Gaul bersama

lemon juice, gula dan garam.

Jamaliah Salawi, 20 December 2004

Bahan – bahan

Pes ikan

1 ekor ikan tenggiri (King Mackerel) - ambil isinya

garam secukup rasa

2 tsp tepung ubi

sedikit air

Sos manis

3 tbsp taucu

gula

garam (sedikit shj sbb taucu dah masin)

1 ulas bawang putih – dicincang minyak utk menumis shj

sedikit air

sedikit tepung (utk memekatkan sos)

Sos pedas

7 – 8 biji cili merah

sedikit air

sedikit cuka makan

½ biji limau nipis (lime or lemon) – diperah

gula

garam

1 ulas bawang putih

½ inci halia

Sup

1 ulas bawang putih

½ inci halia

1 tsp taucu

2 kiub ikan bilis (stok)

3 liter air

sedikit minyak utk menumis

garam secukup rasa

Penyediaan:

A. Pes ikan

1. Kisar isi ikan

2. Campurkan tepung ubi dan air garam

3. Isi pes ke dalam sayur-sayuran atau tofu

B. Sos manis

1. Panaskan minyak. Tumiskan bawang putih sehingga kuning dan masukkan taucu

2. Masukkan gula. Kacau hingga mendidih

3. Masukkan tepung dan garam

C. Sos pedas

1. Kisar kesemua bahan

2. Tuang dalam mangkuk

D. Sup

1. Panaskan minyak.Tumiskan bahan yg ditumbuk (bawang putih + halia) sehingga kuning dan masukkan taucu

2. Masukkan kiub ikan bilis

3. Masukkan air dan garam

Pn Shereen Johan, 23 Ogos 2005

VEGETABLE

Ingredient

1 kg. cucumber - cut into 5 cm rectangular pieces

½ kg. carrots - cut into 5 cm rectangular pieces

2 large onions - cut into 3 cm pieces

6 cloves garlic cut into 2

3 fresh red chilies

3 fresh green chilies

2cm ginger

3 shallots grind

3 candlenut

2 tsp mustard seeds ( biji sawi )

2 tsp sesame seeds

4 tbsp vinegar

Salt, sugar and cooking oil

1 tbsp turmeric powder

Method

1. Mix cucumber, carrot, onions, garlic and the chilies with vinegar and salt.

2. Leave aside for 1 hour and drain the vinegar solution.

3. Fry the grind ingredients along with the mustard seed and sesame seeds till fragrant.

4. Stir in the turmeric powder.

5. Turn off the fire.

6. Stir the fried ingredients onto the vegetables; stir salt and sugar to taste.

7. The acar can be prepared a few days earlier before serving. It can also be kept long in air tight containers in the fridge.

Noriah Zahari

Ingredient

1 medium size pineapple (cut into pieces) boil with the turmeric powder

1 tsp turmeric powder

2 cloves garlic

3 shallots grind

1 cm ginger

3 cloves

5 cm cinnamon stick A

A pinch mustard seed

1 fresh red and green chilies

3 tbsp cooking oil

2 tbsp sugar

1 ½ cup water

2 tbsp vinegar

Salt to taste

Method

1. Heat oil in a pot. Add in the grind ingredients and fry till golden brown.

2. Stir in A and continue to fry for a few minutes.

3. Stir in water, vinegar, chilies and the pineapple with a slow fire.

4. Add in sugar and salt to taste

5. Simmer, the dish is ready to be served.

Noriah Zahari

Ingredient

2 red onions - chopped

¼ tsp mustard seeds

¼ tsp black lentil

A pinch of asafetida

1 stalk curry leaves

1 ½ tbsp cooking oil

1 cup shredded coconut

2 small tomatoes ( skin off )

2 green chilies grind

¼ tsp turmeric powder

Salt

Method

1. Heat the oil in the pot.

2. Add mustard seeds and lentils in the pot. Let it simmer for a while.

3. Add in the red onions, asafetida and curry leaves. Continue to fry till fragrant.

4. Lastly add the grinded ingredients and let it simmer for while.

5. The chutney is ready to be served.

Chandrika

RICE

Ingredient

7 cups* of basmati rice ( soak for 1 hour )

7 cups of water

1 cup of yogurt/evaporated milk

A little saffron

½ cup cooking oil + 2 tbsp ghee

5 shallots - slice

3 cloves garlic

1 cm ginger grind

2 tomato fruits - slice

2 stalks coriander leaves - slice

2 stalks mint leaves - slice

4 star anise

4 cardamom A

5 cm cinnamon stick

4 cloves

A little yellow food coloring, salt, raisins and cashew nuts for garnishing.

Method

1. Fry A in oil a while and then add in the grind ingredients.

2. Continue frying till fragrant; add in the tomatoes, mint and coriander leaves. Fry till the leaves wilt.

3. Add in the water and saffron. Leave it to boil. Add in the rice and stir thoroughly. Close the lid and leave till rice is cook.

4. Once the rice is cook, add in the yellow coloring and stir.

5. The rice can be garnish with the raisins and cashew nuts before serving.

Noriah Zahari

Ingredient

1 kg. Basmati rice

1 kg. Water

½ kg. Carrot

2 cube chicken stock

5 shallots – slice

4 cloves garlic - grind

1 cm ginger – grind

1 star anise

4 cloves A

4 cardamoms

5 cm cinnamon stick

1tbsp fenugreek, soak in hot water

1 cup evaporated milk

Salt

2 blades screwpine leaves

Ghee and cooking oil

Method

1. Heat oil in the pot, add in the slice shallots. Fry till golden brown.

2. Add in A, fry, and then add in the grind ingredients. Continue to fry till fragrant.

3. Add in the fenugreek and water and let it boil.

4. Add in the carrot and let the carrot cook.

5. Add in the milk, salt and the chicken cube. Let it boil.

6. Add the rice and cover and let the rice cook.

Noriah Zahari

Bahan A:

15 cawan beras basmati

3 tsp jintan putih

sedikit Safron atau warna kuning telur

Bahan B:

1 ekor ayam (dipotong kecil)

dikisar halus

7 ulas bawang putih

4” halia

5 tbs serbuk cili

5 biji tomato } dihiris halus

10 biji bawang besar } dihiris halus dan goreng garing

Bahan C:

1 ikat daun ketumbar

1 ikat daun pudina dihiris halus dan campurkan

4 biji tomato hiris

Bahan D:

campurkan

500g yoghurt

2 tsp garam masala

Bahan E:

1 tbs ketumbar biji

4 biji buah pelaga

Rebus di dalam 2 cawan air sehingga air menjadi 1 cawan, ambil air rebusannya

2” kulit kayu manis

2 biji black cardamom

1 tbs mace (kulit buah pala)

1 kuntum bunga lawang

5 biji bunga cengkih

1 tsp lada hitam

Cara untuk nasi (A):

1. Rendam beras selama ½ jam.

2. Rebus air sehingga mendidih.

3. Masukkan jintan putih dan biarkan seketika .

4. Masukkan beras sehingga ¾ masak.

5. Tapis nasi yang sudah ¾ masak.

Cara untuk ayam (B):

1. Tumis bawang putih dan halia hingga wangi

2. Masukkan serbuk cili dan tomato hiris, kacau hingga wangi.

3. Masukkan ayam hingga masak.

4. Tambahkan garam secukup rasa.

5. Masukkan bahan C dan gaulkan sehingga rata dan sebati

6. Masukkan bahan D dan gaul lagi sehingga rata dan sebati

7. Masukkan air rebusan bahan E dan gaul lagi sehingga sebati.

8. Masukkan nasi yang sudah ¾ masak dan biarkan di dalam periuk sehingga hampir masak (jangan gaul).

9. Renjiskan warna kuning dan biarkan sehingga nasi masak (jangan di gaul).

10. Apabila nasi sudah masak, baru lah diadukkan.

Pn Jamaliah Salawi, “Perwakilan”Den Haag, 15 April 2005

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