Pudding Ingredients

• 2 eggs
• 3 egg yolks
• 2 tsp custard powder
• 1/8 tsp salt
• 2 tsp vanilla essence
• 1/2 cup caster sugar
• 1 cup evaporated milk
• 2 cups fresh milk

Caramel Ingredients

3/4 cup caster sugar

4 tbsp water

Method

1. Heat evaporated milk and fresh milk until warm.
2. Beat eggs, egg yolk, custard powder, salt, vanilla and sugar.
3. When well mixed, add 1/2 cup warm milk, beat well.
4. Slowly pour in remaining milk, stir well then strain.
5. For caramel: Cook sugar and water in SHEFU Ceramic Marble Stone 24cm Frying Pan.
6. When golden, remove and pour into a baking tin greased with margarine.
7. Pour in milk mixture. Put tin into another larger tin and pour boiling water to half-level.
8. Bake at 165 C for 45 minutes. Remove from the oven, cool.
9. Cover and chill in the fridge for 3 hours.

Ingredients

• 4 eggs Grade A
• 1 stalk spring onion, cut small
• 30g carrot, diced small
• 8g spinach leaves, minced
• 25g red capsicum, minced
• Salt, white pepper to taste

Method

1. Beat 2 eggs, salt and white pepper.
2. Add spring onion and carrot (A).
3. Beat 2 eggs, salt, white pepper, spinach and red capsicum (B).
4. Heat 24cm fry-pan, pour a little (A). When almost set, roll but reserve empty space at the end.
5. Pour a little (B). When almost set, roll but reserve empty space at the end.
6. Repeat frying until eggs are used up.
7. Cut and serve.

Ingredients

• 5 cups water
• 250g sago, soaked 1 hr
• 1 tbsp beaten egg white
• 1 can evaporated milk

Gula Melaka Syrup Ingredients

200g dark brown sugar or Melaka palm sugar

50g granulated sugar

2 pandan leaves

250ml water

Method

1. Bring to the boil water.
2. Add sago and stir gently until sago becomes transparent.
3. Pour sago into sieve. Shake under running water to remove starch.
4. Put into a bowl. Mix with egg white.
5. Spoon into small bowls. When cool, chill in refrigerator.
6. For Gula Melaka Syrup: Cook all ingredients until boiling and quite thick.
7. Serve sago with evaporated milk and sugar syrup.

Ingredients

• 600g beef, sliced into 1cm pieces (large)
• 1 1/2 cups water
• 1 onion }
• 4 shallots } blended
• 6 cloves garlic }
• 4 tbsp chili paste
• 1 cup beef stock
• ¼ cup sweet soy sauce
• 2 tbsp kerisik
• Salt & sugar to taste
• Oil for frying

Method

1. Boil beef and water in Low Pressure Cooker for 20 mins on medium low heat. Remove and cool.
2. Pound beef until slightly thin.
3. Heat oil. Fry beef until brown. Remove.
4. In 4 tbsp oil, stir-fry blended paste until crisp.
5. Add chili paste, cook until oil rises.
6. Add beef stock, soy sauce, salt and sugar. Stir until boiling.
7. Add beef and kerisik. Stir well and remove.

Ingredients

• ¾ cup rice, cleaned
• 6 cups water
• ½ tbsp salt
• 1 tsp white pepper powder

Accompaniments

• 6 pieces salted fish, fried
• 3 eggs, fried into omelet & thinly sliced
• 3 stalks spring onion, chopped
• ½ carrot, grated
• 4 shallots, fried crisps
• 2-3 tbsp chili oil

Method

1. Place rice and water in a Shefu Low Pressure Cooker. Cover.
2. Cook on low heat for 30 minutes or until softened.
3. Season with salt and white pepper powder.
4. Serve porridge with accompaniments.

Ingredients

• 1 seabass, scored
• 3 shallots, sliced
• 3 cloves garlic, sliced
• 2 inch young ginger, cut into matchsticks
• ½ carrot, cut into matchsticks
• 1 tomato, cut into 8
• 3 stalks spring onion, sliced

Sauce Ingredients

• 2 tbsp fish sauce
• 1 tsp cornflour
• ¼ cup water
• Juice from 1 lime
• Sugar and white pepper powder to taste

Method

1. Put fish onto baking paper and foil.
2. Sprinkle shallot, garlic, ginger, carrot and tomato.
3. Mix all ingredients for sauce. Pour onto fish.
4. Steam using SHEFU Steamer for 20 minutes.
5. Sprinkle with spring onion and serve.

Ingredients

• 3 eggs
• 1 cup melted butter
• ¾ cup brown sugar
• ½ tsp salt
• 200g mashed banana
• 8 pitted prunes, quartered
• 1 tsp vanilla essence

Sifted Ingredients

• 1½ cups self-raising flour
• 1 tsp baking soda

Method

1. Blend eggs, melted butter, brown sugar and salt.
2. Add banana, prune and vanilla. Blend again.
3. Mix well prune mixture and sifted ingredients until smooth.
4. Grease LP Cooker with margarine. Line with 2 silicone paper, 2 baking paper alternately.
5. Pour batter into LP Cooker.
6. Cook on low heat for 40 minutes or until done.

Bahan-bahan

¾ cawan air suam

2 sudu besar gula kastor

2 sudu kecil yis

2 cawan tepung gandum

1 sudu besar susu tepung

½ sudu kecil garam

1 sudu besar minyak

Minyak untuk melengser

Cara Membuat

1.       Kacau air, gula dan yis. Biar 10 minit.

2.       Masukkan tepung, susu tepung dan garam ke dalam mangkuk.

3.       Tuangkan campuran yis dan minyak.

4.       Uli selama 10 minit sehingga menjadi doh.

5.       Sapu sedikit minyak, tutup dan biar 1 jam.

6.       Uli semula selama 2 minit. Bahagi 2, canaikan bulat.

7.       Lengser pan 24cm Marblestone dengan minyak, letak doh.

8.       Tutup dan biar 15 minit. Masak atas api perlahan selama 5-6 minit.

9.       Apabila bawahnya keperangan, terbalikkan dan masak lagi.

10.   Angkat, tutup dengan kain dan biar sejuk.

Ingredients

¾ cup warm water

2 tbsp caster sugar

2 tsp yeast

2 cups plain flour

1 tbsp milk powder

½ tsp salt

1 tbsp oil

Extra oil for greasing

Method

1.       Mix water, sugar and yeast. Rest for 10 minutes.

2.       Combine flour, milk powder and salt in a bowl.

3.       Pour yeast mixture and oil.

4.       Knead for 10 minutes into a dough.

5.       Coat with some oil, cover and rest for 1 hour.

6.       Knead again for 2 minutes. Divide into 2, then roll into a circle.

7.       Grease a 24cm Marblestone pan with some oil and place dough into it.

8.       Cover and rest for 15 minutes. Cook on low heat for 5-6 minutes.

9.       When the bottom is cooked, turn over and repeat.

10.   Remove, cover with a towel and let it cool.

Ingredients

• 240g plain flour
• 120g granulated sugar
• ½ tsp salt
• 3 eggs
• 500ml coconut milk (1 coconut)
• 500ml pandan juice
• Few drops green colouring
• 2 tbsp melted butter
• 1-2 tbsp sesame seeds

Method

1. Blend all ingredients (except sesame seeds) until smooth. Strain.
2. Grease LP Cooker with margarine. Line with 2 silicone paper, 2 baking paper alternately.
3. Pour batter into LP Cooker. Sprinkle sesame seeds and cover.
4. Cook on low heat for 20 minutes. Remove cover, wipe.
5. Cover, cook for 30 minutes or until done.
6. Grill in oven until top is golden.
7. When cool, slice.