Chicken Curry With Potatoes

Ingredients:

Cooking oil
500 gm curry paste (curry powder mix with a little water)
1 litre coconut milk
1 kg potatoes - quartered
3 kg chicken - cleaned and cut into pieces

500 gm small onions - minced
300 gm garlic - minced
300 gm fresh ginger - minced
20 gm cinnamon stick
20 gm star anise
20 gm cardamon
10 gm cloves


Directions:

Heat oil in a wok, stir in the small onions, garlic and ginger until fragrant.

Add in the cinnamon stick, star anise, cardamon and cloves and cook for 2 minutes. Add in the curry paste, coconut milk and potatoes. Stir for a while.

Add in the chicken pieces and stir slowly. Add in salt to taste. Keep stirring slowly , lower the heat and let it cook slowly. Serve.


Source: Purple Chef Recipe Collection

Bean Curd With Chinese Mushrooms

ingredients:

2 squares bean curd
50 gm sliced bamboo shoots
10 gm small black mushroom (about 10)
3 slices ginger
6 sections 4 cm spring onion
1 tsp corn flour
1 tsp water

Seasoning:
1/2 cup vegetable stock
1 tbsp soy sauce
1 tbsp oyster sauce
1/4 tsp sugar
1/4 tsp salt


Directions:

Cut bean curd into 1 x 2 x 3 cm cubes.

Soak mushrooms until soft and remove stems. Slice thickly and set aside.

Heat 2 tbsp oil in a wok and saute mushrooms, spring onions and ginger until fragrant. Add in bean curd, bamboo shoot and seasoning.

Stir well and cook until bamboo shoot is soft. Thicken with cornflour solution, dish out and serve.


Source: Family Recipes Collection

Steam Moist Chocolate Cake

Ingredients A:

100 gm cocoa powder
250 gm caster sugar
1 can evaporated milk
200 gm vegetable cooking oil
250 gm can sweetened milk

Ingredients B:

150 gm flour
1 tsp bicarbonate of soda
1 tsp baking powder
4 large

Chocolate Topping:
200 ml whipping cream
300 gm chocolate bar
1 tbsp butter

(Melt butter and chocolate, let it cool for a while than fold in whipping cream).


Directions:

Combine all ingredients A and mix well. Stir over heat for while.

Beat egg in another mixing bowl and pour into mixture A.

Finally fold in in sifted flour and cocoa powder. Blend mixture with a mixer at low speed for a while until even.

Pour into 3 baking pan (6inch size) and steam for one hour. When cake is cool pour chocolate topping and sprinkle with chocolate rice.


Source: Steam Cake by: Zubaidah Chepa

Steam Chocolate Cupcake

Ingredients:

250 gm superfine flour
75 gm cocoa powder
350 gm icing sugar
250 gm butter
1 tsp soda bicarbonate
3 eggs
1 cup hot water


Directions:

Cream butter and icing sugar.

Fold in egg one at a time, beating well after each addition.

Fold in flour and cocoa powder alternately with hot water.

Pour the mixture into paper (muffin paper cups) and steam for 10 minutes.


Source: Steam Cake Cookbook

Stir-Fried Broccoli, Red Onion, and Red Pepper

Stir-Fried Broccoli, Red Onion, and Red Pepper

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Oreo Cheesecake

Oreo Cheesecake

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Purple Chef Yummy Chocolate Cake

Ingredients:

5 eggs Grade A (large)
150 gm caster sugar
110 gm cake flour (I used Top Flour)
20 gm cocoa powder
1 tsp baking powder
1 tbsp ovalette
60 ml water
75 ml cooking oil (I use vegetable cooking oil)
1 tsp chocolate emulco


Directions:

Sift together flour, baking powder and cocoa powder, set aside.

In a mixing bowl, beat together the eggs, sugar, ovalette, the sifted dry ingredients and water. Beat with high speed until fluffy.

Add in the oil and mix slowly until the oil blend in and add in the chocolate emulco. Blend well.

Pour the mixture in 10 x 10in baking pan that have been greased and line with greaseproof paper. Bake at 180 degrees C for 45 minutes or until the cake is done.

Top with the melted chocolate and sprinkle chocolate rice.


Topping:
200 gm Vochelle cooking chocolate
50 gm butter
Chocolate Rice

Break the chocolate bars into chunks and melt together with butter.


Source: Purple Bakery

Steam Marble Cheese Cake

Ingredients A:

180 gm butter
20gm cocoa lipid
170 gm caster sugar
3 eggs
120 gm self-rising flour - sifted
1 tsp baking powder

Ingredients B:

250 gm cream cheese
60 gm caster sugar
1 tsp vanilla essence
1 egg


Directions:

Beat butter and sugar. Fold in egg one by one from A.

Fold in sifted flour, cocoa powder and baking powder. Mix well.

Grease and line 8inch round mould. Pour in mixture.

Beat cream cheese and sugar in another bowl until fluffy. Add in egg and essence and beat until fluffy. Add in egg and essence, beat until fluffy.

Pour mixture onto chocolate layer. Cover with aluminium foil and steam for 1 hour.


Source: Steam Cake by Zubaidah Chepa

Steam Moist Chocolate Cake

Ingredients A:

100 gm cocoa powder
250 gm caster sugar
1 can evaporated milk
200 gm vegetable cooking oil
250 gm condensed milk

Ingredients B:

150 gm wheat flour/plain flour - sifted
1 tsp bicarbonate of soda
1 tsp baking powder
4 eggs - Grade B


Directions:

Combine all ingredients A and stir well. Stir over low heat for a while.

Beat eggs in another bowl and pour into mixtures A. Finally fold in sifted flour and cocoa powder.

Blend mixture with a mixer at low speed until well combined.

Pour into 3 baking pan (6in) and steam for one hour.

When the cake is cool, pour chocolate topping and sprinkle with chocolate rice.

Chocolate tipping:
200 ml whipping cream
300 gm chocolate bar
1 tbsp butter

Melt the chocolate with butter. Cool. Fold in the whipping cream.

Stir-Fried Leeks and Lamb

Ingredients:

1 tbsp oil
2 tsp fresh rosemary
2 tsp fresh basil leaves - chopped
460 gm leek - cut into 2.5 cm thick
460 gm lamb - cut into 2.5 cm cubes
400 gm can plum tomatoes
1 tbsp chopped mint
salt and pepper
Fresh mint to garnish


Directions:

Heat the wok and add the oil. Add the rosemary, basil and leeks and stir-fry gently for 3 minutes. Remove from the wok, and increase the heat.

Add the lamb and stir-fry until well-browned all over.

Return the leeks to the wok. Add the undrained tomatoes and salt and pepper to taste.

Cover and simmer for 20 minutes, adding water if necessary. Serve hot, garnished with fresh mint.


Serves 4