Dinner 3 - Char Keow Teow

                                                      Turmeric Char Keow Teow

                                                         Penang Char Keow Teow

Banana Sponge Cake

Ingredients:
2 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 cups castor sugar
6 eggs
1 1/2 cup mashed banana ( 6-7 medium size banana)
2/3 cup canola oil
1 teaspoon vanilla extract
1/2 cup chopped walnut - Optional (I use almond)

Method:
1.Preheat oven at 160C.
2.In a bowl sift the flour. In another bowl mix the eggs, vanilla extract, sugar, mashed banana and mix until ribbon stage.
3.Add the flour mix to the egg and banana mix, mixing gently. Once the flour has been incorporated, add the walnut and the oil.
4.Pour into the prepared muffin cup and bake for approximately 25-30 minute at preheated oven or until an inserted wooden pick comes out clean.

Dinner 2 - Salted Bake Drumstick

Jelly Mooncake

 

Kuih Makmur

           Sift 500gm plain flour and cook on medium fire for 3-4 minute and set aside.

Prepared the filling - Cook the 200gm peanut in medium fire for 5-8 minute and set aside to cool it.

Remove all the skin

Pound the peanut

Combine the 200gm peanut with 70g castor sugar in a small bowl and set aside.

Ready 200gm ghee or butter

Combine ghee with cook plain flour and kead well

Make a small dough and make a hold in the centre to refill the peanut filling.

Firmly roll into a ball.

Place kuih makmur on a greased papper/tray and bake for 15 minute (Preaheat oven for 150C)

Remove from oven and let it cool (5minute)

Roll them in milk powder (Mixed 50gm icing sugar with 100 gm milk powder)

 

 

Store cooled kuih makmur in an air tight container. Enjoy!

Dinner 1- Spaghetti Bolognese

                                                  Tonight dinner- Spaghetti Bolognese

Brown Rice Porridge