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Source: Cookies Talk Book Ingredients:- A- 400gm Margarine    - 600gm Plain flour B- 4          Egg Yolks      1          Egg White C- 1tsp     Vanilla Essence      1tbsp   Pineapple Essence D- Pineapple Filling Method 1. Sift the plain flour. Mix ingredients (A) and knead to form dough. Add ingredients (B) and beat well. 2. Add in ingredients (C) and knead till a soft dough is formed. 3. Use pineapple cookie mould to pipe out the roll. Place filling and roll up. Transfer them to a greased tray.     Brush with egg yolk. 4. Bake in a preheated oven at 180 C for 15 minutes till light brown.                                              " Anyone Can Cook "

Rojak Noodles with Fried Chicken Source: Kak Azlita Peanuts Sauce 10 shallots - blended 5 cloves of garlic - blended 100 g dried chillies - soak in hot water until soft and blend Tamarind water - Half cup Peanuts - 300gm 2 tablespoons sweet soy sauce salt to taste 1cup- of sugar 1 block- brown sugar Water 1 anchovies stock cube 2 tablespoons planta-option Method:- 1.Fried peanut in vegetable oil , remove skin and finely ground 2.Heat a pan and add some oil. 3.Saute onion and garlic until fragrant 4.Add blended dried chillies and fry until cooked. 5.Add tamarind water, palm sugar, anchovies stock cube, salt and sugar. 6.Cook until the sauce thickens. 7.Add soy sauce and add water if gravy too thick 8.When the gravy boiling, add ground peanut and stir 9.Add planta or butter then its makes gravy shiny. Prawn Fritters 1/2 kg wheat flour 1 cup boiling water 1 3/4 cups of plain water Prawns 15 - (make it small chunks) 1 large onion (diced) Bean spro

As adapted from  Mimi bakery House Ingredients 120g plain flour 1 egg 1 tsp sugar 1 tbsp oil 160ml milk Filling 100g red bean paste Paste to "stick" the folds 1 tbsp plain flour 1/2 tbsp water Method: 1. Separate the red bean bean into 2 portion and place them on a clingwrap. Roll them flat into a 10x15cm shape. Set aside. 2. Sieve the flour into a mixing bowl. Add in the egg, sugar, oil & milk, using a whisk, blend the ingredients into a smooth batter. Cover the mixing bowl with clingwrap and let the batter rest for 30 mins. 3. Using a flat frying pan, spread a thin layer of oil, once the pan is hot, pour half of the batter into the pan. Slowly move the pan to allow the batter to spread around the pan into a 22-cm round shape.  4. Once the skin is half cooked, remove it from the pan. Place the red bean paste onto the centre of the skin and fold it up, using the paste to get the skin stick together. 5. Heat up 2 tbsp of oi

Ingredients to marinate :- 1.................... Chicken-Medium size (cut into pieces) 2 tbsp............. Turmeric powder Salt to taste ## Mix the chickens with the salt and turmeric. Fry  Chicken till cooked.(make sure it' not too hard). Ingredients to Blend :- 8................... shallots 5 cloves ........garlic 2 stalk........... lemon grass 1 inch............ ginger 1 inch.............fresh turmeric 1 inch............ lengkuas 6-7 pcs..........bird's eye chilli Ingredients:- 3-4 tbsp .......olive oil / vegetable oil 1 cup............ thick coconut milk 2 tbsp........... thick tamarind juice 1-2 tbsp........ palm sugar Salt to taste Method: 1. Heat the oil and fry the blend ingredients until fragrant and oil rise. 2.Add in the coconut milk,sugar,tamarind juice and cook until it is thick and oil rise. 3.Add the fried chicken cubes and stir well. a 4.Add salt to taste and cooked until dry. 5.Remove from the heat. Serve with rice.    

Ingredients: For Mango Lassi: 1 cup    -  Curd/ Yogurt 1 cup    - Mango puree (blended mango) 2/3pcs - Cardamom powder (crused -dont add skins) 2-3tbs  - Castor Sugar   50ml      - Milk  3-4pcs   - Ice cubes Top of the Lassi: Cubed Mango  Middle Of the Lassi: Mango Puree Method: 1.    In a blender add all Lassi ingredients and blend it till all ingredients mix well. 2. Now pour half of this lassi in the glasses, then add 3 tsp mango puree and again       with blended lassi. 3. On the top of lassi add some chopped mango.                                                                                                   " Anyone Can Cook "