Ingredients

• 4 tbsp minyak
• 120g carrot, diced
• 230g potatoes, diced
• 1 cup cannellini beans (canned, drained)
• 1 cup stewed tomato (canned)
• 1 tbsp tomato puree
• 3 cups chicken stock
• ½ cup sliced cabbage
• ½ cup macaroni
• ½ cup grated parmesan cheese, optional
• Salt and black pepper to taste

Minced Ingredients

½ cup Holland onion

2 cloves garlic

2 tbsp chopped parsley

Method

1. Heat oil, saute onion and carrots until fragrant
2. Add garlic, stir for a while.
3. Add canellini beans, stewed tomatoes and tomato puree.
4. Add potatoes and chicken stock.
5. When soup boils, add cabbage and macaroni.
6. Simmer until macaroni is tender. Season to taste with salt and black pepper.
7. Sprinkle parsley and parmesan then serve with bread

Ingredients

• 6 large eggs
• 2 tablespoons fresh milk
• 230g potatoes, diced
• 250g potatoes, diced 2cm
• 60g button mushrooms, quartered
• 1 tbsp oil
• 1 tbsp butter
• Salt and black pepper to taste
• 85g mozzarella cheese, grated

Method

1. Beat eggs, milk, salt and black pepper.
2. Heat oil and butter.
3. Fry potatoes until golden.
4. Add mushrooms, stir until tender.
5. Pour in egg mixture, cook on low heat until sides and bottom are cooked.
6. Sprinkle cheese, cook under grill until golden.

Gallery

Ingredients

• 150g plain flour
• 35g caster sugar
• 1/4 tsp salt
• 1 tsp yeast
• 2 eggs
• 3 tbsp margarine, melted
• 200ml warm water
• 1/2 tsp baking soda
• 1/2 tsp water

Filling

4 tbsp cream-style corn

4 tbsp fried groundnuts, pounded

1-2 tbsp caster sugar

Method

1. Combine flour, salt, sugar and yeast.
2. Mix in eggs, margarine and water.
3. Stir for 1 minute.
4. Mix baking soda and water.
5. Pour into batter and beat.
6. Cover, rest for 30 minutes.
7. Pour a little batter into the pan.
8. When almost set, spoon filling.
9. Fold and remove.

Ingredients

• 4 Spanish mackerel
• 1 tbsp tamarind juice
• 3 kaffirlime leaves, thinly sliced
• Salt, sugar, oil as needed
• Wooden skewer, banana leaves (softened)

Blended Ingredients

2 red chilies

2 shallots

½ labu bawang besar

2 cloves garlic

½ inch ginger

¼ inch turmeric

1 stalk lemongrass

2 tbsp thick coconut milk

Method

1. Mix blended paste with tamarind juice, kaffirlime leaves, salt and sugar.
2. Spoon onto banana leaves, put fish on top. Cover with paste.
3. Secure ends with wooden skewer. Brush with some oil.
4. Cook on low heat until done.

Gallery

Ingredients

• 1 whole chicken (about 1.3kg)
• 1 tbsp butter
• 3 tbsp oil
• 2 carrots, cut 2cm
• 2 potatoes, diced 2cm
• 1 Holland onion, diced 1cm
• 1 tsp dried herbs
• 8 stalks lemon thyme
• 2 tsp cornflour mixed with some water
• Dark soy sauce as needed

Sauce Ingredients

150ml hot water

1 tbsp chicken stock (liquid)

1/2 tsp sweet soy sauce

Salt, blackpepper

Marinate

2 tbsp oyster sauce

2 tbsp tomato sauce

1 tsp chili powder

Salt, blackpepper

Method

1. Mix all marinating ingredients. Rub onto chicken.
2. Heat butter and oil. Fry chicken until brown. Remove.
3. Add carrot, potatoes and onion into SHEFU Low Pressure Cooker.

Gallery

Ingredients

• 2 tbsp oil
• 2 shallots, minced
• 1 clove garlic, minced
• 1 tbsp fermented soybeans, minced
• 4 dried mushrooms, soaked & quartered
• 300g chicken breasts, diced
• Water as needed
• 1-2 tsp dark soy sauce
• 2 tsp cornflour } (mixed)
• 2 tbsp water } (mixed)
• Salt, ground black pepper

Method

1. Heat oil on medium low heat.
2. Saute shallots and garlic until fragrant.
3. Add fermented soybeans, mushrooms and chicken. Stir.
4. Mix in potatoes and water (same level).
5. Cover pot.
6. Cook for 7 minutes. Reduce heat to low.
7. Remove cover.
8. Add soy sauce, cornflour mixture, salt and black pepper.
9. Stir until gravy thickens.

Gallery

Bahan Pulut

• 2 cawan pulut, direndam 20 minit
• 2 cawan air
• 6 sudu besar santan
• 2 sudu kecil minyak
• 2 sudu kecil garam
• Sedikit serbuk kunyit
• Daun pisang, dilayur & lidi

Bahan Daging

• 3 sudu besar minyak
• 1 batang serai, dititik
• 400g daging kisar
• 60ml santan pekat
• 1 sudu besar sos tiram
• 1-2 sudu besar kicap pekat
• 2 sudu besar kerisik

Bahan Kisar

• ½ labu bawang besar
• 3 biji bawang merah
• 2 ulas bawang putih
• 2 cm halia
• 2 cm lengkuas
• 2 sudu besar pes cili

Rempah Tumis

• 1 btg kulit kayu manis
• 2 kuntum bunga lawang
• 2 kuntum bunga cengkih
• 3 biji buah pelaga

Cara Membuat

1. Panaskan minyak, tumis bahan kisar, rempah tumis dan serai sehingga naik minyak. 30cm wok with glass lid.
2. Masukkan daging, kacau dan tutup sekejap.
3. Apabila pekat, masukkan santan, kicap, sos tiram dan kerisek.
4. Kacau sehingga kering. Tapiskan minyak dan biar sejuk. Boleh dikisar halus, jika suka.
5. Satukan semua bahan pulut.24cm casserole with glass lid.
6. Tutup kaserol dan masak atas api perlahan. Apabila mendidih, kacau.
7. Apabila airnya kering, kacau sekali lagi.
8. Perlahankan api dan tutup selama 7-8 minit.
9. Ratakan pulut di atas daun pisang, sudukan inti di atasnya.
10. Gulung kemas dan tekan menjadi segi empat tepat.
11. Sematkan hujungnya dengan lidi. Sapukan minyak.
12. Panggang atas api perlahan sehingga keperangan.28cm deep-frying pan.

Ingredients

• 1 stalk curry leaves
• 1 cinnamon stick
• 2 star anise
• 5 cloves
• 3 cardamoms
• 2 tbsp meat curry powder } (Mixed)
• 1/2 tbsp chili powder } (Mixed)
• 1/4 cups water } (Mixed)
• 1/4 cups water (for Step 5)
• 300g pineapple slices
• 1 cup water
• 60ml coconut milk (1/2 coconut)
• 1 tbsp grounded fried grated coconut
• Salt, sugar to taste

Pounded Ingredients

1 tbsp dried prawns, soaked in hot water

3 shallots

2 cloves garlic

1 candlenut

Method

1. Heat oil in SHEFU Low Pressure Cooker.
2. Saute curry leaves, cinnamon stick, star anise, cloves and cardamoms.
3. Add pounded paste. Stir until fragrant.
4. Add spice paste. Cook until oil rises.
5. Pour in water and cook until oil rises.
6. Add pineapples, water, salt and sugar.
7. Cover pot. Cook on medium low heat for 4 minutes.
8. Remove cover. Add coconut milk and grounded fried grated coconut.
9. Stir until boiling and thick.

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.