Yep finally finished my main recipe book. Now I have to tackle all the other recipes I have lying around everywhere. Some of them still need translating. It seems time just flies by without you being aware of it. The next thing you know your baby girl is 30 years old and you have 4 grandchildren. What happened to the last 29 years? Was I a part of it at all? Hmmm…..
Ingredients:
100g ebi (dried shrimps)
10 birds eye chili’s
1 teas sugar
4 cloves garlic
Salt, pinch
Directions:
1. Soak the ebi in hot water. Shred until fine
2. Grind all ingredients until fine and mixed
Ingredients:
500 gram Plain Flour
150 gram caster sugar
1 teaspoon Vanilla Sugar (essence)
Half a teaspoon of salt
2 Eggs
100 gram sesame seeds
100 ml water
110 gram margarine
Directions:
1. Mix the flour, sugar, salt and vanilla with the sesame seeds
2. Add the eggs and water and mix till smooth
3. Add the margarine and mix until it isn’t sticky
4. Leave to rest for 15 minutes
5. Knead and roll the dough until about 3 cm cut pieces of about 1.5×8 cm.
6. Plait the pieces and pinch ends to lock
7. Fry in hot oil until golden brown. Drain and cool
8. Store in airtight container
Ingredients:
200 gr self raising flour
200 gr sugar
3 eggs
1 can coconut cream
Pandan pasta (green paste)
Dessicated Coconut
2 Sachets dry yeast
1 pinch salt
Directions:
1. Beat eggs and sugar until white
2. Add the yeast, flour, santan and pandan paste
3. Mix well
4. Pour into small cup cake tins
5. Steam for about 10 minutes
6. When cooked take out of steamer and tins and roll in dessicated coconut.
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