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Cooking in clay pot makes the food tastier. Different types of food can be cooked in clay pot. You can add meat, chicken, vegetables, mushrooms and many more. Different types of sauce can be used too according to individual taste. Oyster sauce, dark sauce or light sauce can be used.
Cooking in clay pot can save you a lot of time. It is fast and easy to cook. It is suitable to cook during cold weather as it keeps you warm and cozy.





Ingredients:
2 pieces soft tofu
5 button mushrooms
2 pieces black fungus
a few slices of chicken meat
1 small piece ginger
2 cloves garlic
some spring onions
some shredded carrot
2 cups water
1 tsp corn starch with 2 tbsp water
oil for frying

Seasoning:
1 tbsp oyster sauce
1 tbsp light sauce
1 tbsp dark sauce.

Method:
1. Soak black fungus till soft. Cut into small pieces.
2. Cut tofu into squares and deep fry in a wok till golden brown in colour. Put aside in a bowl.
3. Cut button mushrooms into halves and spring onions into 3cm in length.
4. Heat up a clay pot with medium heat. Fry ginger and garlic till fragrant.
5. Add in chicken meat  spring onions, shredded carrot and fry for a few minutes.
6. Add 2 cups of water and all the seasoning. Let it simmer. Thicken the gravy with corn starch solution.
7. Serve the dish hot.
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Ingredient:
100 g Castor sugar
4 egg white
4 egg yolk
50 g butter
250 g cream cheese
50 g fresh milk
60 g cake flour
1/2 tsp vanilla

Method:
1. Measure all the ingredients and put aside. Heat up the oven.

2. Separate the egg yolk and egg white.



3. Whisk the egg white with 20 g of sugar till fluffy.

4. Cream the butter, cream cheese and remainder sugar together till creamy. Add in the egg yolk and beat till thoroughly mixed. Add in the cake flour and stir slowly.

5. Pour in the fresh milk into the cake mixture and mix well. Add in vanilla to the mixture.

6. Mix the whisked egg white slowly.

7. Pour the mixture into a prepared 20 cm greased baking tin.

8, Bake in the oven about 180 degree Celsius.

Note: To prevent the bottom of the cake from burning, put the cake tin in a larger pan filled with some water.
If the oven is too hot, lower the temperature to 150 degree Celsius after 10 minutes.
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Sugi or sugee which is also known as semolina comes from wheat flour and is yellow in colour. The wheat grain is coarsely ground and and it is obtained by sieving out the finer flour. It can be used as dessert, porridge, bread, pasta  pudding and cakes. A lot of people love sugi cake for its richness and buttery aroma even though it has a grainy texture which gives one a delightful taste.

Ingredients:
250 g butter
180 g Castor sugar
100 ml fresh milk
5 big eggs
140 g self-raising flour
100 g semolina flour
1 tsp vanilla essence
Method:
1. Measure all the ingredients and put aside.
2. Cream butter with 150 g of Castor sugar till creamy. Add fresh milk and semolina flour together. Mix well and leave aside for two hours.

3. Heat up the oven about 180 degrees Celsius.
4. Separate the egg yolk and egg white. Beat the egg white with the remainder sugar till fluffy.

5. Add the egg yolk into the creamed mixture one at a time. Then mix in the self-raising flour till well-mixed. Add in vanilla essence for added aroma.
6. Fold in the whisked egg white slowly into the cake mixture.

7. Pour the cake mixture in a greased round or square tin about 20 cm in diameter.

8. Bake the cake in the hot oven about half an hour.
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There are many types of apam balik. It is a favourite among Malaysians. There is the crispy Chinese apam balik also known as 'Ban Chien Koh'or peanut pancake. The thicker ones are famous among the Malay communities. The Nyonya apam balik  does not have any fillings. It is soft, fluffy and yummy!

Ingredients:
Bob's Red Mill Organic Whole Wheat Flour, 100% Stone Ground, 48 oz, (pack of 2)Native Forest Organic Classic Coconut Milk, 13.5-Ounce Cans (Pack of 12)



MORTON TABLE SALTArm & Hammer Baking Soda (01170)



125 g wheat flour
225 ml thick coconut milk
25 ml water
1/2 piece gula melaka
1/2 tsp salt
1/4 tsp bi-carbonate of soda

Method:
1. Sift wheat flour into a container. Grate half a coconut and squeeze out the juice. Packet or powder coconut can also be used. Add  coconut milk with salt into the dry flour.

2. Chop the gula melaka and boil with water till it dissolves. Add the boiling sugar into the flour mixture. Keep stirring till it is smooth. Let it rest for at least 3 hours.

3. After the resting period, add some bi-carbonate of soda to the flour mixture.
4. Heat up the cake mould and rub some oil.The fire should be small. When it is hot, pour some mixture into the mould. Let it cook slowly. When it is cooked, the surface is firm and not sticky.






5. Take out the cooked apam balik and flip or fold it into half. Serve on a plate.