Bubur Lambuk Ala Kampung Baru

Bahan-bahan

Dua cawan beras dibersihkan
300-500 gram daging dipotong dadu
4 ulas bawang putih*
1 biji bawang besar merah*
1 genggam udang kering*
1 kiub pati lembu
1 sup bunjut
Rempah ratus : Bunga lawang, kulit kayu manis, lada hitam
1 sudu halba
2 helai daun pandan
1/2 cawan santan
air secukupnya

Cara

1. Bahan bertanda * ditumbuk halus atau dikisar terlebih dahulu
2. Panaskan minyak, masukkan bahan * yang telah ditumbuk halus dan juga rempah ratus. Goreng hingga layu.
3. Masukkan daging dan goreng seketika, kemudian masukkan air.
4. Masukkan beras yang dibasuh, tambahkan sup bunjut ,kiub pati lembu, daun pandan dan halba. Biarkan sehingga beras menjadi bubur. Tambah air jika perlu.
5. Masukkan air jika perlu, dan tambahkan santan. Gaul dan biarkan seketika sehingga mendidih.
6. Sebelum dimakan, tambangkan bawang goreng dan juga daun sup mengikut citarasa anda.

Recipe from http://www.wanista.com/resepi-cara-membuat-bubur-lambuk-ala-kg-baru-yang-mudah/

Sugee Cake

(Recipe for one 18 x 5 cm cake)

Ingredients:
165 g unsalted butter, at room temperature
35 g castor sugar
1 tsp golden syrup
2 tsp brandy
60 g semolina (spread thinly on baking tray lined with aluminium foil; bake 10 minutes at 180°C; stir thoroughly; continue baking till light brown and fragrant, another 5 minutes or so; leave till cool)
80 g yolks
35 g castor sugar
1 tsp vanilla extract
60 g almonds (bake at 180°C till brown and fragrant, 6-8 mins; chop roughly when cool; grind till fine)
20 g cake flour
1/6 tsp baking soda
80 g egg whites
1/8 tsp cream of tartar
35 g castor sugar

Method:

1. Whisk 165 g butter and 35 g sugar till thick and pale. Add 1 tsp golden syrup and 2 tsp brandy. Mix till combined. Add baked semolina. Mix thoroughly. Set aside till semolina is soft, about 1 hour, in air-conditioned comfort if weather is unusually hot. 
2. Preheat oven to 170°C. Line 18 x 5 cm round cake pan with parchment paper.
3. Whisk 80 g yolks and 35 g castor sugar till thick and pale. Add 1 tsp vanilla extract and ground almonds. Sift 20 g cake flour and 1/6 tsp baking soda into mixture. Mix evenly. Add to butter mixture. Fold till almost even.
4. Whisk 80 g egg whites till thick foam forms. Add 1/8 tsp cream of tartar. Whisk till foam thickens further. Gradually add 35 g castor sugar as you continue whisking. Keep whisking till egg whites just reach stiff peak stage. Fold into yolk and butter mixture in 2 batches till just evenly mixed, scraping down thoroughly as you fold. 
5. Pour batter into cake pan and level top. Bake till cake shrinks very slightly from sides, around 40 minutes. If cake browns too fast – check 25 minutes into baking – block oven's top heat with baking tray. Remove cake from oven. Let cool a few minutes. Unmould and leave on wire rack till completely cool.

Source: adapted from Rose's Kitchen

Moist Chocolate Cake

Ingredients:

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
3/4 cup baking cocoa
2 cups sugar
1 cup canola oil
1 cup brewed coffee
1 cup milk
2 eggs
1 teaspoon vanilla extract

FAVORITE ICING:
1 cup milk
5 tablespoons all-purpose flour
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla extract

Method:

1. Preheat oven to 325°. 
2. Sift together dry ingredients in a bowl. 
3. Add oil, coffee and milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer. (Batter will be thin.) 
4. Pour into two greased and floured 9-in. round baking pans (or two 8-in. round baking pans and six muffin cups). 
5. Bake 25-30 minutes. Cool 10 minutes before removing from pans. Cool on wire racks. 
6. Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick. Cover and refrigerate. 
7. In a bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk mixture and beat 10 minutes. Frost cooled cake.

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