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Adapeted from : http://foodviva.com   Ingredients: For Florets 1/2 cup Corn Flour 5 tablespoons Maida (all purpose flour) 1 medium size Cauliflower (Phool Gobi), broken into medium size florets 1/2 teaspoon Garlic Paste 1/2 teaspoon Ginger Paste Oil, for deep frying Salt 1/2 cup Water For Sauté 1½ teaspoons Garlic Paste 2 teaspoons Ginger Paste 2 Green Chillies, finely chopped 1 large Onion, finely chopped 1 small Green Capsicum, finely chopped 1½ tablespoons Soy Sauce 1/2 tablespoon Chilli Sauce 2 tablespoons Tomato Ketchup 2 tablespoons Cooking Oil 2 tablespoons Spring Onion, finely chopped Salt Directions for Florets 1. Boil cauliflower florets in salted water over medium flame for 3-

Ingredients 200g SCS® Salted Butter 100g SIS Icing Sugar 180g Semolina flour 120g Sunshine Plain Flour 1/2 tsp Baking soda Directions Preheat your oven to 175°C. Line sheet pans with greaseproof paper. Put all the dry ingredients in a bowl and whisk to combine. In a large mixing bowl, cream the butter for about two minutes until smooth and creamy. Gradually add in the dry ingredients and combine with a handheld mixer. It should form a soft dough. Scoop out the dough with teaspoons or a melon baller, and roll the dough into balls, shape into cubes, or other cute shapes. Place them on the pan about two inches apart and bake for 14 to 16 minutes. Let the cookies cool for 10 to 15 minutes, savour or keep them in an airtight jar for later sharing.              " Anyone Can Cook "

HI THERE ..HOW ARE YOU ALL.... AUGUST IS OUR CELEBRATION MONTH... HERE I WOULD LIKE TO SHARE FEW SNAPS OF CAKES ORDERED BY MY FRIENDS... Buttercream Cake ...for twins  A Marble Cake for a young man gonna for continue his further studies National Day celebration cakes at school....really proud with this... A spider man themed cake ( Chocolate Moist Cake with ganache cream) A Chocolate Moist Cake with ganache cream for a beautiful Angel... Durian butter Cake is flew to INDIA..ordered by my friend specially for his relatives at INDIA. Butter Cake with fresh cream for Brother turns his 40. Russian black and white cake for a new customer                                                   " Anyone Can Cook "

Ingredients: 4 cups of cornflakes 1 cup of roasted peanut 1/2 cup of rosted almond flakes 1/2 cup of fried anchovies 1/2 pc onion seeds (blend) 4 cloves of garlic (blend) 6 dried chilli (blend) 2 tsb brown sugar pinch of salt 100g butter Method :- 1. Saute pounded ingredients until fragrant in melted butter.Then add the blended things. 2. Add sugar and salt. Stir well. 3. Add peanuts, almond flakes, fried anchovies and stir again. 4. Finally add the cornflakes. Stir untl well. 5. If less sugar or oil, add the butter and honey. Fry till a golden crisp. Stop the heat. 6. Meanwhile, preheat the oven at 170C-180C. 7. Prepare a baking tray, sprinkle cornflakes on it. Roast for 5-7 minutes or until golden crisp.     Do not get burnt. 8. Remove from the oven and leave to cool a bit before stored in jars.                                           " Anyone Can Cook "

Love to presents some of orders from my lovely friends and regular cutomers...  Triple Chocolate Cake for beloved son CMC for good friend My trial upside down Pineapple cake Oreo Cheese Cake Pineapple Tarts Minion Themed buttercream Cake " Anyone Can Cook "

Lotus paste mooncakes, red bean paste mooncakes my favourites mooncakes. When i purchase mooncakes every year....i just dont like  egg yolk middle of mooncakes... so this year i plan and engourge myself to bake mooncakes myself. My first attempt of baking some traditional lotus paste mooncakes...  very happy with my first baked mooncakes. I had receive most positive feedback from my husband, my childrens and my good friends.....this make me to bake more of these mooncakes....... i had plan to send some mooncakes to my beloved father who loved mooncakes as well...My next trial will be with some new flavours... Recipe source : Peng Ingredient   (7 medium sized ooncakes) Pastry 100gm golden syrup 1/8 tsp baking soda 1 tsp alkaline water 25gm peanut oil (i used corn oil) 140gm Hong Kong flour 1 to 2 drops dark brown food colouring (optional)  Filling 500 gm white lotus paste 20gm toasted melon seeds Glaze (mix well and sieve) : 1/2 egg, 1/2 tbsp wat

Recipe source : Peng's Kitchen Ingredient 10  large pieces spring roll pastry 4 saba bananas  6 pieces jackfruit, sliced into strips 1/2 cup brown sugar cornflour water (1 tsp cornflour + 2 tsp water) toasted sesame seeds for coating (optional) Method 1. Slice the banana length-wise into 3 slices.  2. Coat the banana slices and jackfruit with brown sugar. In a large plate, lay the spring roll wrapper with one of the corners facing you. Place 2 slices of bananas and 3-4 slices of jackfruit in the middle of the wrapper. Roll up the wrap and fold in the sides.  Smear some cornflour paste at the edge to seal the roll. Heat some oil in a medium saucepan, lower heat and deep fry the rolls till golden brown.  Drain well and place on greaseproof paper to absorb excess oil. Rest for 5 mins before serving, careful..... the filling is hot..                                                                " Any