Kuih Bahulu

Ingredients :

3 eggs
1 cup sugar
3/4 cup flour (sifted)
1 teaspoon vanilla essence
1/4 teaspoon bicarbonate of soda
2 tablespoons butter (optional)

Method :

Beat the eggs until frothy.

Add sugar and continue to beat until the sugar is dissolved

Add in the vanilla essence. .

Fold in the flour gradually

Add in the butter.

Continue to beat the batter until well-blended.

Grease the kuih bahulu moulds and fill up to the surface level

Bake in preheated oven at 375 degree Fahrenheit for about 10 minutes or until golden brown. Remove bahulu from the moulds and cool on wire racks.

Tadaaa .....

Pinwheel bites

Ingredients

1 slice bread-removed crust
1 tbsp. miracle whip dressing
2 slices Ham
1 KRAFT Singles Cheese


Methods

1. Flatten bread with rolling pin.
2. Spread with dressing.
3. Top with slices of ham and cheese.
4. Roll up tightly.
5. Cut crosswise into four pinwheels.

Homemade chicken nuggets

Ingredients :

1. 2 chicken breasts
2. 1 cup of bread crumbs mixed with garlic powder, seasoning salt, paprika and some pepper
3. 2 eggs
4. vegetable oil to fry

Methods :

1. Cut the chicken breasts into nugget size pieces about 1 X 1.5 inch
2. Beat egg.
3. Dredge the chicken nugget into the egg and then coat the chicken nugget with the bread crumbs.
4. Once oil heated up, fry the chicken nuggets until it turn to golden colour.
   

Chicken Teriyaki

Ingredients :


2 skinless, boneless chicken breast halves
1/2 cup teriyaki sauce
2 teaspoons of lemon juice
1 teaspoon minced fresh garlic
1 teaspoon sesame oil


Method

1. Marinate chicken breasts with teriyaki sauce, lemon juice, garlic, and sesame oil for at least 24 hours.


2. Preheat grill for high heat. Lightly oil the grill grate.


3. Grill the chicken breasts for about 7 minutes on each side, or until cook.

Butter Cake

Ingredients :

• 250g butter
• 210g castor sugar
• 4 eggs
• 200g self-raising flour, sifted with 1/2 tsp salt
• 1 tsp vanilla essence
• 4 tbsp fresh UHT milk

Method :

1. Grease the 20cm cake tin. Preheat oven to 170°C.
2. Cream butter and sugar until light and creamy.
3. Add eggs one at a time, beating well after each addition until mixture is light and fluffy. Add essence.
4. Fold in sifted flour gradually to mix.
5. Finally stir in milk. Mix until well combined.
6. Turn out mixture into prepared tin.
7. Level out mixture at the sides but allow a shallow well in the centre.
8. Bake in preheated oven for 55–60 minutes or until cooked through..