Sardine Pate

INGREDIENTS
2 cans sardines with bones, in EVOO
1 hard-boiled egg
1 tsp capers
2-2.5 Tbsp soft butter (more for creamier pate)
1/2 red onion
1 tsp mustard
A little fresh dill (or parsley -- or skip it, but dill adds a special touch!)

INSTRUCTIONS

1. Drain the oil from the sardine cans.(Don't toss it -- save it for a tomato sauce!)
2. Place the sardines in a food processor.
3. Add the hard-boiled egg, capers, soft butter, red onion, dill, mustard, salt, pepper, and lemon juice.
4. Blend everything until you get a smooth, creamy paste.
5. For best results, let it rest in the fridge to firm up slightly. (But let's be honest... it's amazing right away too.)

Carrot Cake Cookies

Total Time
Prep: 30 Min. 

Bake: 10 Min./Batch + Cooling
Yield About 54 cookies

Ingredients

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 medium carrot, shredded
1/2 cup crushed pineapple, drained and patted dry
1/2 cup golden raisins

FROSTING:
6 ounces cream cheese, softened
3-3/4 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
2 to 3 tablespoons 2% milk
Toasted chopped walnuts, optional

Directions

1. Preheat oven to 350°. 
2. In a large bowl, cream butter, sugar and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. 
3. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in carrot, pineapple and raisins.
4. Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. 
5. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely.
6. In a small bowl, beat cream cheese until smooth. Gradually beat in confectioners’ sugar, vanilla and enough milk to reach a spreading consistency. Frost cookies. If desired, sprinkle with walnuts. Store in an airtight container in the refrigerator.

Nutrition Facts
1 cookie: 129 calories, 4g fat (3g saturated fat), 18mg cholesterol, 81mg sodium, 22g carbohydrate (16g sugars, 0 fiber), 1g protein.

Oatmeal Chocolate Chip Cookies

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Servings 24 Cookies
Calories 170kcal

Ingredients
1 cup all-purpose flour 120g
1/2 tsp baking soda 3g
1/2 tsp salt 5g
1/2 cup unsalted butter room temperature, 113g
1/3 cup granulated sugar 65g
2/3 cup light-brown sugar 140g, packed
2 tsp pure vanilla extract 10mL
1 large egg
1 1/2 cups rolled oats 135g
1 cup semisweet chocolate chips 150g

(can add raisins & chopped nuts too)

Instructions

1. In a medium bowl, whisk together the flour, baking soda & salt; set aside.
2. Combine the butter with both sugars; beat on medium speed until light and fluffy.
3. Reduce speed to low; add vanilla & eggs. Beat until well mixed, about 1 minute.
4. Add flour mixture; mix until almost combined.
5. Stir in the oats and chocolate chips (together with optional raisins & chopped nuts). Chill dough for 2 hours to overnight.
6. Preheat oven to 200°C. 
7. Use a small ice cream scooper (two tablespoons) to drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
8. Bake until cookies are golden around the edges, but still soft in the center, 12 minutes.
9. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.

Perfect Banana Bread

Prep time - 10 mins
Cooks time - 1hr 5min
Servings: 8 servings
Calories: 288kcal

Ingredients
80 g unsalted butter, melted
4 large ripe bananas, mashed (1 ¼ to 1 ½ cups)

165g granulated sugar
1 large egg, room temperature
1 tsp vanilla
186 g all-purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp kosher salt

Instructions

1. Preheat oven to 175°C. Spray an 8 ½ x 4 ½-inch loaf pan with nonstick cooking spray.
2. Melt butter and set aside to cool.
3. In a large bowl, mash bananas with a fork. (You can use up to 5 regular sized bananas or 6 small bananas in this recipe.)
4. Add butter, sugar, egg, and vanilla. Mix well.
5. Add in flour, baking soda, baking powder, and salt and mix until ingredients are JUST incorporated. (Be careful not to overmix.)
6. Pour the batter into the prepared loaf pan.
7. Bake for 45 minutes. (Cover with aluminum foil if browning too quickly.)
8. Bake for an additional 15-20 minutes, or until a toothpick comes out with crumbs, but not wet batter.

Ikan Masak Cuka Che Nom

Ingredients for fried fish:

4 pieces mackerel 

1-2 tsp salt 

2 tsp turmeric powder 

Ingredients for fish in vinegar sauce 

1 spoon cooking oil 

1 tsp mustard seeds 

1 red onion 

2 inches ginger 

4-6 shallots 

8 cloves garlic 

1 lemongrass (optional) 

4 cups water 

1/2 spoon vinegar 

1/3 cucumber 

1-2 tomato 

2 stalks red chilli (optional) 

8-10 stalks bird's eye chilli 

1/2 tbsp sugar 

2 tsp seasoning powder 

Salt to taste

Video Instructions

Beef Rendang Che Nom

Ingredients
Fine grind ingredients: 

7-8 shallots 

5 cloves garlic 

3 inches ginger 

2 inches fresh turmeric 

2 inches galangal 

3 lemongrass 

15-20 dried red chili 

some water 

Ingredients for dry toast: 

1 tbsp coriander seeds 

1 tsp cumin seeds 

1 tsp fennel seeds 

Other ingredients: 

2 cups cooking oil 

1 kilo of beef 

2 cups of liquid/thin coconut milk 

1 bowl of thick coconut milk 

1 tamarind slice (put only half from 1 big round slice) 

2-3 tbsp roasted coconut paste 

1-2 sheets of turmeric leaf 

2-3 pieces of kaffir lime leaf 

palm sugar to taste 

salt to taste 

** The amount of coconut milk is from 1 fresh grated coconut. For instant coconut milk, use 500ml. If it's for fresh coconut milk, use 1 kilo in weigh.

Video Instructions