HORLICK LAYER

CAKE
Ingredients:
2 cubes butter
10 eggs
200gm flour
300gm horlick
3/4 can of sweet milk
1 glass of castor sugar
1 tablespoon ovallate
1 teaspoon vanilla extract
green coloring

Method of Cooking

In a big bowl, place the butter

and the castor sugar mix with the
electrical mixer with medium
speed till the butter and castor
sugar become creamy in texture.

Then add egg at a time and keep

beat ingredients until companies
well.

Next, slowly add the flour,

horlick, sweet milk & ovallatte.

Companies till mix.

Then divided into 2 parts. One part add green color and the other
part let the original color.

Prepared pan size 8x8 and a little dab of butter and place parchment
paper. Preheat oven. Use temperature is 170 degrees celsius.

Take 4 tablespoons of batter and spread evenly in the original color.

Bake for 5 minute or until the top turn to yellowish. Then add more
original mix.

Then just enter the mix a green color. Every batter in for 2 layer.

TRIFLE
Ingredients:
1 cup cubed swiss roll cake
1 cup sliced fresh strawberries
2 cups grapes
1 can mixed fruits
150gm cashew nuts
1 can evaporated milk

1 tablespoon corn flour

1 tablespoon custard flour
2 cups instant whipping cream
1 packet jelly
Sugar and salt (to taste)

Instructions:
Slice the swiss roll cake into bite-size pieces.
Cut most of the strawberries into small pieces and let the grapes whole. Keep a few strawberries whole
and thinly slice to decorate the top of the trifle.
Place all of the cake cubes and the mixed fruits together with cashew nuts (1 5) in a 3-qt. glass.

Custard layer :
Start by combining the 6 8 ingredients in a small
saucepan. Whisk all the ingredients together. The littler
the whisk, the better.
Pour in the milk, whisk it all together thoroughly , checking the corners of the pan to make sure there is no
clumped-up corn and custard flour hiding there. Add
sugar and a pinch of salt to taste.
Put the pan over low-medium heat and bring it to a boil.
It wont take too long (4 6 minutes). Pour in a little
vanilla extract and butter if you love to (optional).
And you are done!

TIPS!
1. Do not mix the custard powder in hot milk because it
would make lumps of the powder.

Pour the custard into the glass. Put

into fridge until firm and set.

Make up the jelly as directed on the

pack. Place into the fridge again to
chill. A few hours before you serve
make up the dream topping using
instant whipped cream as directed
on the can then spread over the
top of the trifle.

Yummy trifle ready to be served!

2. Stir thoroughly and do not left your custard even a

second while it is boiling.

Prepared by: Pn. Shamsinah binti Ab. Rahim & Mej Mohammad Azni bin Hj. Hasran

APPLE
PICKLE

Ingredients:
4 Apples
1 Bengal Pepper
1 chili
4 Chilli
big Onion
1 carrot
4 Kasturi Lime
Salt
Sugar

Instructions:

Firstly slice the Apples, Bengal Chilli, carrot

and big onion.

Then put a little salt on after the cutting the

apples into small slice.

Mix the ingredients that have been cut

together.

Mix them with kasturi lime juice and some

sugar.

Chocolate Cake
Ingredients:
2 cups all-purpose flour
2 cups sugar
cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder
1 cup milk
cup vegetable oil
2 eggs
2 teaspoons vanilla extract
1 cup boiling water
Chocolate Buttercream Frosting Recipe
Prep time - 15 mins
Cook time - 30 mins
Total time - 45 mins

Instructions:
Preheat oven to 350 F. Prepare two 9-inch cake pans by spraying with baking spray or
buttering and lightly flouring.
For the cake:
1.

Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a
large bowl or the bowl of a stand mixer. Whisk through to combine or, using your
paddle attachment, stir through flour mixture until combined well.

2.

Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium
speed until well combined. Reduce speed and carefully add boiling water to the cake
batter. Beat on high speed for about 1 minute to add air to the batter.

3.

Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35
minutes, until a toothpick or cake tester inserted in the center comes out clean.

4.

Remove from the oven and allow to cool for about 10 minutes, remove from the pan
and cool completely.

5.

Frost cake with Chocolate Buttercream Frosting.

Buttermilk Biscuits
Ingredients:

1.

Directions:

2.
3.
4.

4 cups self-rising flour

1 tablespoon white sugar
1 tablespoon baking powder
2/3 cup shortening
2 cups buttermilk
1/4 cup buttermilk

Preheat oven to 400 degrees F (200 degrees C). Lightly grease

two baking sheets.
In a large mixing bowl, combine flour, sugar and baking powder;
stir well. Cut in shortening until mixture resembles coarse corn
meal. Add 2 cups buttermilk and mix just to moisten.
Roll out dough to 1 inch thick and cut into biscuits. Place biscuits
on prepared baking sheets; brush tops with remaining 1/4 cup
buttermilk.
Bake in preheated oven for 15 minutes, or until golden.

Egg Tart
Ingredients:
A - Pastry Tart
Butter
Margerine
Icing Sugar
Egg
Plain Flour

100g
100g
100g
60g
400g
(Medium Flour)

B - Filling
Egg
Caster Sugar
Milk
Water
Salt
Vanilla Powder
Custard Powder

240g
80g
150g
80g
spoon
spoon
10g

Methods:
1.

Combined butter, margarine and icing sugar and mix

until light and fluffy.

2.

Add in eggs, mix well and add in plain flour, mix well.

3.

Press the pastry into the tarts moulds and trim off the
excess pastry.

4.

Bake the pastry at 1800C for 10-15 minutes until

golden brown.

5.

Pour B into the baked tart pastry and at bake at

1700C for 15-20 minutes.

Laksa
Utara
Ingredients:
200 g thin dried rice-stick noodles

1/2 cup beansprouts, trimmed

185 g jar Ayam Malaysian laksa paste

1 small red chilli, thinly sliced

1/2 small red onion, quartered, thinly sliced

1 Lebanese cucumber, halved crossways, cut

into thin matchsticks

1 litre chicken stock

2 kaffir lime leaves, torn
2 cups shredded cooked chicken
165ml can coconut milk

1/4 small pineapple, peeled, thinly sliced, cut

into thin matchsticks
Fresh coriander leaves and lime halves, to serve

Method:
Step 1

Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 4 to 5 minutes or until just
tender. Using a fork, separate noodles. Drain.

Step 2

Meanwhile, heat a saucepan over medium-high heat. Cook laksa paste, stirring, for 1 minute or until
fragrant. Add onion. Cook, stirring, for 2 minutes or until softened. Stir in stock and 1 cup cold water. Add
lime leaves. Cover. Bring to the boil. Simmer for 5 minutes.

Step 3

Add chicken. Cook for 5 to 10 minutes or until heated through. Remove from heat. Remove and discard
lime leaves. Stir in coconut milk. Divide noodles between bowls. Ladle over stock mixture. Top with
beansprouts, chilli, cucumber, pineapple and coriander. Serve with lime halves.

Nasi
Dagang
Ingredients:
Item A
2 cups of glutinous rice
4 cups of rice
4 cups of thin coconut milk
banana leaf
Item B
2 cups of thick coconut milk mixed with salt
5 shallots - sliced
4 cm ginger - sliced
1 teaspoon fenugreek - soaked for 2 hours
Item C
2 kg tongkol fish
500 ml coconut milk
2 onions - blended
10 dry chili - blended
2 tablespoon nasi dagang curry powder
1 tablespoon chicken/meat curry powder)
2 tamarind peel
1 cm galangal - sliced
piece palm sugar
salt to taste
1 teaspoon fried desiccated coconut
5-10 chili padi
5-10 starfruit reed
Item D
2 cucumber
1 carrot
1 piece cabbage
5 shallots - sliced
2 red chilli - sliced
3 chilli padi - sliced
3 tablespoon vinegar
3 tablespoon sugar
teaspoon salt

Steps:
- Rice
1.

Mix glutinous rice and normal rice, wash thoroughly, until the
water is clear, soak it for 4 to 6 hours. Strained it.

2.

Steam the rice mixture until half cooked. Remove from steamer
and immediately pour the coconut milk and mix well. Steam
again.

3.

When the rice is cooked, remove from steamer and immediately

mix with item B. Press the rice and close neatly with banana leaf.
Its ready to be served.

- Gulai Ikan Tongkol

1.

Mix the fish with salt, steam or boil until half cooked. Put aside.

2.

Saute the dry chilli until well cooked. Put aside.

3.

Mix coconut milk, blended shallots, nasi dagang curry powder

and galangal. Cook to boil.

4.

Put in steamed/boiled fish, tamarind peel and palm sugar. Add in

salt. Cook until paste thickens. Lower the fire.

5.

Put in fried desiccated coconut, chilli padi and starfruit reed.

6.

Put in sauteed dry chilli. Stir well and cook for 5 minutes. Its
ready to be served.

- Acar Timun
1.

Slice cucumber, carrot and cabbage.

2.

Mix all vegetables with shallots, chilli, vinegar, salt and sugar. Mix
well. Its ready to be served.

Ingredients for the filling:

Coconut oil for saute

2 tablespoons of Black Pepper
5 large red onion, cut into cubes
5 sweet potatoes, cut into cubes
1 cup of minced chicken
5 eggs
2 slices of parsley finely chopped
Salt to taste

Ingredients for the skin:

Blotok
Steps:
1.
2.
3.
4.
5.
6.
7.
8.

Heat the oil.

Saute potatoes until tender and drain.
Next saut onion until soft.
Add black pepper and minced chicken, stir
until well cooked.
Once well mixed, add the potatoes.
Add egg, parsley and salt to taste.
Stir until dry.
Remove and let cool.

Kam Heong
Clams Curry

1 kg of sweet potatoes, diced

Water for boilling
2 tablespoon sugar
1 teaspoon salt
1 cup of flour (Wheat)

How to make the skin:

Peel sweet potatoes and at into cubes. Boil with water,
salt and sugar until fluffy, then mashed. Once cool, knead
the mixture with flour, make thumb sized dough. Next,
press center of the dough and put the filling in. Roll the
dough, to make it oblong, about 2 inch long. Heat the oil
in medium heat and fry until golden brown.

Ingredients:
500 gm

Clams (lala), soaked in water for 30

minutes to remove sand, rinsed
1 tablespoon Cooking oils
2 tablespoons Dried shrimps, soaked in water for 30
minutes & chopped finely
2
Shallots, finely chopped
2 slices
Ginger, minced
3 cloves
Garlic, finely chopped
1 tablespoon Fish curry powder,
cup
Coconut milk (santan)
To taste
Sugar

Steps:
1. Heat cooking oil in a work, fry chopped dried shrimps on
medium heat for 1 2 minutes.
2. Add garlic, ginger, shallots and curry leaves and fry until
fragrant. Add curry paste and dry for another minute.
3. Add coconut milk, stir briefly and add clams. Fry for 3 5
minutes, cover with lid and leave to simmer on low heat until
the clams open up and thoroughly cooked.
4. Seasons with sugar and discard any clams that do not open.

Ayam
Kurma
Mama
Ingredients:
1 chicken cut into 16 pieces
spices (cinnamon, star anise
and cardamom)
5 tablespoons of kurma powder
1 potato cut into wedges
1 bowl of water
ghee / cooking oil
salt
1 cup of evaporated milk/
coconut milk
1 tomato cut into wedges
1 lemongrass - crushed

Blended Ingredients:
1 large onion
5 cloves of garlic
2 inch ginger

Method of Cooking
1.

Warm ghee / cooking oil and saute the spices, lemongrass

and blended ingredients until fragrant and brown.

2.

Immediately add the chicken and potato while stirring for a

minute and cover the pot until the chicken turn white.

3.

Stir in the kurma powder until fragrant.

4.

Add water and let it boil until the chicken and potato is cook.

5.

Pour the evaporated milk/ coconut milk

6.

Add salt to taste and tomato. Now the chicken are ready to be
serve.