Rose’s Kitchenette

Almond Sugee Cake

Ingredients:

500g butter

250g semolina

300g caster sugar

125g finely chopped almonds

60g sifted plain flour

15 egg yolks

5 egg whites

2 tbsp brandy

1 tbsp golden syrup

1 tsp vanilla essence

1 tsp almond essence (optional)

Method:

1.  Fry semolina over slow fire till light brown and fragrant, then leave to cool.

2.  Cream butter with 100g sugar until light and creamy.  Add in golden syrup, brandy and fried semolina and stir well.  Leave to stand for 8 hr or overnight.

3.  Beat egg yolks with 100g sugar until thick and lemon coloured, then add vanilla essence and almond essence.  Fold in finely chopped almonds and sifted plain flour.

4.  Beat egg whites with remaining 100g sugar and a pinch of cream of tartar until stiff.

5.  Add egg yolk mixture to butter mixture and finally fold in beaten egg whites.

6.  Pour into a 10″ square tin and bake in preheated moderate oven at 180°C for 1 hr. 

(7 votes, average: 4 out of 5)

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April 5th, 2006 Posted by rose | Cakes | 57 comments

Nasi Lemak

Ingredients:

5 cups Basmatic rice

5 cups water

1 cup thick coconut milk

2 stalks lemon grass (crushed)

4 slices ginger

2 shallots (smashed)

4 to 5 pandan leaves (knotted)

1 Tbsp butter

1 1/2 tsp salt

Method:

1. Wash and drain rice and put into rice cooker.

2. Add in the 5 cups of water and 1 cup of thick coconut milk and salt and stir well.

3. Add ginger slices, shallots, lemon grass and pandan leaves.

4. Leave to cook in rice cooker, when steam starts appearing in rice cooker steam vent, add in butter and give rice a quick stir once. Cover and leave to cook till done.

5. Fluff up rice when ready and serve with  sliced cucumber, fried chicken, fried fish, egg omelette and sambal chilli (see cat. pickles & dip)

(5 votes, average: 4.6 out of 5)

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April 5th, 2006 Posted by rose | Rice and Noodles | 6 comments