Food For My Belly

This is probably one of my favourite recipes that I make time and time again. I can say its my speciality, mum uses the same recipe as I do but it never ever turns out right :P I have always grown up calling it Ma Lai Ko, it can be loosely translated as Malaysian Cake or Golden Steamed Cake. This cake is best served piping hot from the steamer. If a bamboo steamer is not available, an aluminium steamer can be used instead.  INGREDIENTS 4 eggs 1 cup brown sugar 2/3 cup evaporated milk 120g butter, melted 1 1/2 cup self-raising flour 1 tsp bicarbonate soda 2 tbps golden syrup Beat eggs and sugar in an electric mixer for 5 mins, or until thick. Stir in milk and butter; fold in sifted flour and soda. Finally, add the golden syrup. Line an 18cm bamboo steamer with a sheet of grease-proof paper, pour in mixture into steamer. Cover and place steamer over wok or pan of boiling water; cook over high heat for 30 mins or until cooked.

This is probably one of the easiest recipes I have ever made. Out of all the ingredients, the only thing you have to cook in this dish is the rice :) It's a really healthy dish and oh so yummy. You won't be able to stop once you start eating, trust me. I got this recipe off an ex work colleague and unfortunately, my boyfriend stole the recipe to make it for his family and never gave the recipe back to me (I bet he doesn't even know where it is now). So below, the recipe is all based from memory but with this dish, you can really put as much of the ingredients as you want because its healthy...and not to forget, yummy :) INGREDIENTS 2 cups brown rice 2-3 spring onions, finely sliced 3-4 sprigs of parsley, finely chopped 2 medium sized capsicums, diced (any colour you like) 1 small can of corn 1/2 cup cashew nuts, roughly chopped a handful of sunflower seeds 1/4 cup currants   For the dressing: 1/4 cup sunflower oil 1 tbsp soya sauce 1 tbsp lemon juice 2 c

I didn't actually plan on cooking anything tonight but I was watching Kylie Kwong's DVD and it made it hungry. It was also about dinner time. I had help making this dish as I'm not the biggest fan of frying especially in a lot of oil, I'm afraid of oil splatter >_< This recipe is one of Kylie Kwong's and she calls it Mrs Jang's home-style fried eggs . This recipe is really simple to make and its so tasty, I repeat so tasty. INGREDIENTS 1 1/2 cup vegetable oil 4 large free-range eggs 1 tbs oyster sauce small pinch of ground white pepper 2 spring onions, finely sliced 1-2 red bird's eyes chillies, finely sliced Heat oil in a hot wok until the surface seems to shimmer slightly. Crack the eggs in a small bowl, then pour into the hot oil. After 2 minutes, reduce heat to allow the bottom of the eggs to become firm and crisp; the yolk should still be runny at this point. Gently remove eggs from wok and drain off excess oil before easing onto p

This recipe was adapted from Alvin (from Masterchef) during an invention test. He is a fellow Malaysian like myself. This dish, if cooked correctly, melts in your mouth and taste really good if you have the patience for it. Serves: 4-6 Preparation time: 20 mins Cooking time: 1 hour 30 mins (roughly) INGREDIENTS 8 garlic cloves, chopped 15 black peppercorns, (whole) Peanut oil or sunflower oil (for frying) 2.6L chicken stock 1/2 cup shaoxing wine (or substitute sherry) 1 cup cooking caramel (karamel masakan) (or substitute for corn syrup) 1 1/2 cup light soy sauce 1/2 cup oyster sauce 1 cinammon stick 1 tsp ground anise (about 2 whole star anise) 1kg pork belly 300g brown sugar 1/3 cup fish sauce 2 tbs lime juice 2 shallots, sliced 5cm piece of ginger, peeled, cut into thin matchsticks Coriander leaves, to garnish   For the chilli vinegar dipping sauce: 2 long red chillies, thinly sliced 1/2 cup rice wine vinegar In a mortar and pestle, pound the