Baked Peaches

4 servings
4 large, fresh peaches
3/4 cup breadcrumbs
1/3 cup Sucanat® or brown sugar
1/4 cup shredded coconut, preferably unsweetened
1/4 cup margarine or sesame oil

Preheat oven (or toaster oven) to 350 deg F. Cut each peach in half lengthwise and remove the stones (pits). Use a teaspoon to scoop out some of the fruit, leaving about a half-inch shell. Chop the fruit you removed, then mix it in a bowl with the breadcrumbs, Sucanat®, coconut, and half the margarine or oil. (Note: If you're using sweeteneed coconut, reduce the sweetener to about 1/4 cup.) Place the peaches, cut side up, on a baking sheet or in a shallow baking dish. Fill each shell with some of the breadcrumb mixture, rounding the top and pressing lightly so it retains its shape. Dot the top with the remaining margarine or sesame oil. Bake until the top is lightly browned, about 15 to 20 minutes -- watch so it doesn't burn. Serve warm.

Variation:
Replace the coconut with any unsalted chopped nuts (walnuts, pecans, almonds, etc.).

Tropical Fruit Sauce

About 2 cups
3 very ripe bananas
1 cup fresh pineapple, cut in chunks
1/2 cup unsweetened apple juice
1 teaspoon coconut flakes
1 teaspoon maple syrup or alternative syrup sweetener to taste (optional)

Combine all the ingredients in a blender and purée until smooth; serve immediately or chill.

Fried Banana Cakes

About 6-8 servings
4 medium bananas
4 cups unbleached flour
3 teaspoons demerara sugar or equivalent alternate sweetener
1-1/2 teaspoons salt
4 Tablespoons Spectrum Spread®, light oil, or vegan margarine
1/2 to 1 cup water
light oil for pan-frying


In a large mixing bowl, mash the bananas well.


Add in the flour, sugar, salt, Spectrum Spread® or oil and mix well.


Add in enough of the water to make a stiff dough. Cover the bowl with a tea towel and let it stand at room temperature for 30 minutes.


Remove the dough from the bowl and place on a lightly floured board or other smooth surface.


Roll the dough out to one-fourth to one-half inch thick, then cut it with a wet or floured knife into 4-inch squares.


Heat a thin layer of oil -- about one-eighth inch -- in a heavy skillet until very hot.


Place only as many squares as will fit without touching into the skillet (this may mean cooking only one at a time unless you have a very large skillet).


Pan-fry the squares until they are golden brown, about 3 minutes, then turn over and pan-fry the second side until golden, about 2 minutes.


Replenish oil as needed between batches.


Drain on paper towels and serve warm.

Individual Pizza Crust (low-fat)

3/4 c - lukewarm water
1 ts Honey
1 tb Dry active yeast
1 1/2 c All-purpose flour
1/2 c Semolina
1/2 ts Salt
1 ts Olive oil
1/2 c Cornmeal
Light vegetable oil cooking - spray

Mix the water and honey together in a medium stainless steel bowl.
Sprinkle the yeast on top and set it aside for about 20 minutes to proof, until bubbles form on the surface.

Put the flour, semolina, and salt into the bowl of a food processor.
Turn the machine on and slowly add the yeast mixture through the feed tube.

Process for about a minute, until a dough ball forms, drizzling a little additional water into the feed tube if necessary. Continue to process for another 2 minutes.

Rub the surface of a large bowl with the olive oil. Transfer the dough ball to the bowl and roll it in the oil to coat. Cover with a towel and set the bowl aside in a warm place until the dough has
doubled in size, about 1 hour.

Preheat the oven to 400 degrees.

Remove the dough to a work surface that has been dusted with the cornmeal and roll out evenly to a thickness of about 1/4 inch.
Cut out eight 5 1/2-inch circles, using a sharp knife and a saucer of that circumference.

Spray a cookie sheet with Pam spray and place the pizzas onto the sheet. Bake for about 5 minutes or until golden in color. Remove the baked crusts from the oven and add the toppings of your
choice.

Thanks to the owner of this recipe

Pizza Dough

2 ½ cups plain flour
1 teaspoon salt
1 teaspoon sugar
1 sachet (30g) dried yeast
¾ cups lukewarm water
3 tablespoons olive oil

Method:
1. Sift flour and add in the salt.
2. Add in the sugar and the dried yeast, mixed thoroughly.
3. Make a hole in the middle of the mixing bowl, and add in water and the olive oil.
4. Knead the dough for 4-5 minutes or until the dough is smooth and elastic.
5. Put the dough into a buttered bowl, cover it, and let it double in bulk for about an hour. Place the bowl at a warm place all the time.

Tomato sauce:
1 kg ripe red tomatoes
6 tablespoons olive oil
1 basil leaves/ fresh springs of oregano
salt and freshly ground pepper

Caramel Pudding

2 cans evaporated milk
3 tablespoons custard powder
8 eggs
1 cup sugar
1 cap essence vanilla

Caramel:
1 cup sugar
1 cup water

Method:

1. Combine milk and essence. Mix custard powder well with a few spoons of milk.
2. Combine eggs with sugar. Beat it and keep aside.
3. Heat a heavy- based pan. Pour in sugar and let it dissolve and caramelized. Pour in water and let it boil; stirring constantly.
4. Pour the caramel in a pan when it is thick and bubbly. Allow to set.
5. Turn the remaining mixtures into the pan and steam it for at least 30 minutes.
6. Can be served with some cocktail fruits.

Cream Crackers Pudding

25 pieces cream crackers (grind)
4 eggs
250 g margarine
200g castor sugar
500g
25g jelly
1 teaspoon of vanilla essence
1 teaspoon each of artificial colours, red, yellow, chocolate

Method:

2. Beat the margarine with milk.
3. Add eggs, continue beating
4. Put the essence and the grinded cream-crackers
5. Boiled the jelly, till it dissolves and mix step (3) to it, until it becomes thick.
6. Divide the mixture into 3 parts and colour them red, yellow and chocolate.
7. Pour one part of the mixture i.e. the red portion first into the centre of the mould let it spread on its own. Then pour the yellow/ chocolate one after the other and let them also spread on their own. Pour till the mixture is all used.
8. Then put it to set in the refrigerator.

Fresh Peach Trifle

Peach Jelly:
1 cup (250ml) boiling water
1/4 cup caster sugar
1 tablespoon gelatin
1 cup (250ml) peach nectar

Step 1:
Peach Jelly: Combine water, sugar and gelatin in large heatproof bowl; stir until sugar and gelatin are dissolved; stir in nectar. Pour mixture into 20cm x 30cm lamington pan; refrigerate about 2 hours or until set. Chop jelly coarsely.

Custard:
1/4 cup (30g) custard powder
1/3 cup (75g) caster sugar
3 cups (750ml) milk

Step 2:
Custard: Blend Custard powder and sugar with a little of milk in medium pan until smooth; stir in remaining milk. Stir over heat until mixture boils and thickens. Covers surface of custard with plastic wrap; refrigerate until cold.

Almond Topping:
1 1/4 cup (100g) flaked almonds
30g butter
1/4 cup (55g) caster sugar

Step 3:
Almond Topping: Cook almonds and butter in medium shallow pan, stirring, until butter is melted. Add sugar; cook, stirring, until sugar is dissolved and almonds are browned. Quickly spread mixture onto baking paper-lined oven tray; cool.

To Assemble:
350g sponge cake
3/4 cup (180ml) orange juice
6 medium (1kg) peaches, sliced
300ml thickened cream, whipped

Step 4:
Cut sponges into cubes. Place half the sponge in 3.5l (14-cup) capacity dish. Drizzle with half the juice, top with half the jelly peach, 1/3 of the peaches and half the custard. Repeat layers. Top with cream, remaining peaches and Almond Topping.

*Short-cut Secrets:
1. To make this recipe even more quickly, you can use a 85g packet of jelly crystals; follow packet directions, using 2 cups water.
2. If you use canned peaches, you will need an 850g can plus a 425g can of peach slices. Use the large can in the trifle and the small can as decoration.
3. Instead of making the Almond Topping, you can top the trifle with coarsely chopped nut brittle or toffeed almonds.

Tips:
1. This recipe would also be delicious using fresh apricots or nectarines.
2. Trifle can be made a day before serving. Decorate just before serving.
3. If you prefer, use reduced-fat or skim milk in the custard and a low-fat flavoured fromage frais or yogurt in place of cream. Top with a few toasted flaked almonds.
4. The trifle is not suitable to freeze. Custard is suitable to microwave.

I can't remember from where I got this recipe but it is nice. Thanks to whom who create it.

Mee Rebus

600g mee
300g sweet potatoes - mashed
1500ml chicken stock
250g bean sprouts
250g cucumber - cut into thin strips


Blend (A)
7 dried chilies
3 fresh red chilies
8 shalots
2 cloves garlic
2 stalks lemongrass
1cm lengkuas
1cm ginger


1/4 teaspoon ground black pepper
1 cinnamon stick
3 cloves
Garnishing:
3 boiled eggs
Some limau kasturi, chopped spring onions and red chilies strips


Method:


1. Blanch mee as per serving. Blanch the bean sprouts and put aside.
2. Saute A and herbs in deep saucepan till fragrant.
3. Pour in chicken stock and bring to boil. Add in mashed sweet potatoes and simmer over low heat until gravy thickens.
4. Serves mee in individual bowls and garnish.

Masak Asam Berlada

1 ekor ikan duri atau pari
6 sudu besar cili kisar
4 sudu besar bawang kisar
1 inci belacan
1/2 suduteh serbuk kunyit
1 suduteh serbuk jintan putih
1/2 suduteh serbuk jintan manis
1 suduteh lada hitam - ditumbuk
1 tangkai daun kari
2 sudu besar kerisik
segenggam asam jawa
2 mangkuk air
garam secukupnya

1. Gaulkan bawang, cili, kunyit dan belacan. Tumiskan 1/2 tangkai daun kari diikuti dengan bahan tumis.
2. Tumis sehingga terbit minyak dan masukkan sedikit air. Biarkan terbit minyak lagi sekali.
3. Masukkan semua rempah dan tumis sehinnga naik bau.
4. Masukkan kerisik dan air asam jawa. Masak hingga mendidih.
5. Masukkan ikan. Setelah ikan masak, masukkan daun kari selebihnya dan garam.

Grilled Chilled Pomfret (Ikan Bawal)

100g planta
500g pomfret
1 tumeric leaf
1 banana leaf (cut to a square)
10 red chillies
2 cloves garlic
5 onions
3 lemon grass
1 galangal (3 cm)
1 tumeric (1 cm)
1 tablespoon raw sugar
2 tablespoons thick tamarind juice
salt and pepper to taste
( blend the chillies, tumeric, garlic, onions, lemon grass and galangal)


Method:

1. Melt planta and saute the blended ingredients. Add in sugar, salt and tamarind juice. Saute till fragrant and thick. Then, put aside to cool
2. Lay the tumeric leaf on top of banana leaf. Pour half the cooked mixture on the banana leaf. Place the fish on top. Put the remaining mixture on top the fish.
3. Wrap the fish; make sure that the edges of the leaf over lay each other. Secure it with toothpicks.
4. Grill for 25-30 minutes. Remove the toothpicks and flatten the banana leaf. Grill for 5-10 minutes more.
5. Serve with some lime juice.

Cucumber Yogurt Sauce

2 Lebanese cucumbers
1 cup natural yogurt
2 teaspoons chopped chives
Freshly ground pepper

Method:

1. Dice the unpeeled cucumbers, sprinkle lightly with salt, leave to stand for about 10 minutes then pat dry with paper towels. Combine yogurt, chives and pepper and spoon over cucumber
2. Garnish with salad leaves, and cherry tomatoes.

Beef Serondeng (Beef With Fried Grated Coconut)

Part A
6 slices galangal
14 shallots
4 tablespoons coriander seeds
1 teaspoon cumin seeds
4 slices ginger
3 cloves garlic
2 slices turmeric


1 teaspoon pepper
565 g rump or Scotch steak, cut into pieces


Part B
6 tablespoons oil
1 tablespoon salt
5 tablespoons sugar
3 tablespoons grated palm sugar


55g tamarind in 8 tablespoons water, squeezed and strained
565g coconut, white, coarsely grated


Method:
1. Pound A to a paste.
2. Let beef pieces simmer in 115 ml water and one-third of paste till tender and almost dry.
3. Heat 4 tablespoons oil, stir-fry remaining paste till fragrant. Add B, stir-fry for minute and remove to a dish. Rub fried paste into the grated coconut.
4. Heat 2 tablespoons oil in a pan. Add the coconut mixture and the beef. Stir-fry over a low heat till moist and fragrant. Keep stirring constantly to prevent the coconut from burning.

Deep Pan Chicago Style Pizza

1 c Warm tap water (110-115 deg)
1 pk Active dry yeast
3 1/2 c Flour
1/2 c Coarse ground cornmeal
1 ts Salt
1/4 c Oil

Filling:
1 lb Mozzarella, sliced
1 lb Sausage, removed from the -casing and crumbled
28 oz Can whole tomatoes, drained -and coarsely crushed
2 Garlic cloves, minced
3 ts Dried oregano -or- 5 fresh -basil leaves, shredded
4 tb Freshly grated Parmesan cheese

Crust:

Pour the warm water into a large mixing bowl and dissolve the yeast with a fork. Add 1 c of flour, all of the cornmeal, salt, and vegetable oil. Mix well with a spoon. Continue stirring in the rest of the flour 1/2 c at a time, until the dough comes away from the sides of the bowl.

Flour your hands and the work surface and kneed the ball of dough until it is no longer sticky.

Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45 to 60 minutes in a warm place, until it is doubled in bulk. Punch it down and kneed it briefly. Press it into an oiled 15-inch deep dish pizza pan, until it comes 2 inches up the sides and is even on the bottom of the pan. Let the dough rise 15-20 minutes before filling.

Preheat the oven to 500 degrees.

While the dough is rising, prepare the filling. Cook the crumbled sausage until it is no longer pink, drain it of its excess fat. Drain and chop the tomatoes.

When the dough has finished its second rising, lay the cheese over the dough shell. Then distribute the sausage and garlic over the cheese. Top with the tomatoes. Sprinkle on the seasonings and parmesan cheese.

Bake for 15 minutes at 500 degrees. Then lower the temperature to 400 degrees and bake for 25 to 35 minutes longer. Lift up a section of the crust from time to time with a spatula to check on
its color. The crust will be golden brown when done.

Serve immediately.

Honey Glazed Lamb Cutlets With Sugar Snap Peas

12 (1kg) lamb cutlet
4 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 teaspoon sambal oelek (bottled chopped chillies
1/4 cup (60ml) olive oil
115g fresh baby corn, halved
300g snap peas, trimmed
1 large (350g) red capsicum, chopped
1/2 cup (125ml) honey
2 small (800g) Chinese cabbages, chopped

Method:

1. Combine cutlets, garlic, ginger and sambal oelek in bowl. Heat 2 tablespoons oil in wok or pan; stir-fry, lamb, in batches until cooked as desired.

2. Heat remaining oil in wok; stir-fry corn until just tender, add peas and capsicum; stir-fry until peas are just tender. Return cutlets to wok with honey and cabbage, stir-fry until cabbage is wilted. Serve topped with green onion strips, if desired. Serves 4.