600 g sweet potato
6 tbsp flour

1/2 grated coconut
1 lemon grass
2 onions
2 cm turmeric
2 tbsp dried prawns
1 chili
1/2 tsp salt

oil for frying

1. Wash and boil sweet potato till soft.
2. Peel the skin and mash them with a fork or potato masher. Add all the flour to the potato and mix well.

Prepare the filling:

1. Slice lemon grass thinly.
2. Dice onions, chili and dried prawns.
3. Pound turmeric till fine.
4. Heat up 2 tbsp oil and fry all the ingredients till fragrant. Add grated coconut and some salt.
5. Cool it in a bowl.

 Prepare the sweet potato cake:

1. Divide the mashed sweet potato dough into small balls.

2. Flatten each ball and put a tablespoon of the cooked filling.

3. Close up the filling to form a ball. Flatten the ball slightly.

4. Heat up a wok and deep fry the cake.
5. When golden brown, take out the cakes.
6. Serve on a plate.

Orgran Gluten free Self Raising Flour, 17.5-Ounce (Pack of 7)India Tree Superfine Caster Baking SugarDanish Lurpak Butter - Unsalted (8 ounce)

Horizon Organic 1 % Low Fat Milk, 8-Ounce Aseptic Cartons (Pack of 18)

Bio Fresh BananaSodium Bicarbonate Powder Usp LB

200 g self raising flour
50 g Castor sugar
100 g butter
25 ml milk
2 eggs
2 bananas
1/8 tsp bicarbonate of soda

1. Cream butter and sugar together till light and fluffy.
2. Add in beaten eggs a little at a time.
3. Sift flour together with bicarbonate of soda.
4. Add in milk and flour alternately till well mixed into the cream mixture.
5. Peel bananas and mash them with a fork. Add in the mashed bananas.
6. Spoon the mixture into paper cups till 3/4 full.
7. Bake in a hot oven about 200 degrees Celsius for 15 minutes.


Bob's Red Mill Gluten Flour, 22-Ounce Packages (Pack of 4)

200 g pastry margarine
300 g plain flour
100ml cold water
1/2 tsp salt
1tsp lemon juice

100g potatoes
1tbsp curry powder
6 onions
2tbsp oil

Preparing the rough puff pastry:
1. Put the flour in a mixing bowl. Cut pastry margarine into small cubes.

2 Add  iced water with 1 tsp lemon juice and mix until it is all incorporated, but don't overwork the dough

3.  Roll it into a ball, wrap in cling film and refrigerate for 2O minutes.

4. Flour the work surface and roll out the pastry into a 40cm x 20cm rectangle. Fold it into three

5. Make a quarter-turn. Roll the block of pastry again into a 40cm x 20cm rectangle as before and fold it into three again.

6. Wrap the block in cling film and refrigerate it for at least 30 minutes.

7. Give the chilled pastry another two turns, rolling and folding as before. This makes a total of four turns, and the pastry is now ready.

Prepare the filling:
1. Cut potatoes into small cubes. Slice the onions thinly.

2. Heat up a wok. Add onions and fry till fragrant. Add curry powder and mix well. Mix in the potatoes.  Add some water and cook till the mixture is dry. Leave to cool in a bowl.

Preparing the curry puff:
1. Roll out the dough into 1/4 cm thick. Cut into 6cm by 10 cm pieces. Put 1 tbsp of the filling on the rolled dough. Brush some beaten eggs on the top edge of the pastry. Fold over the pastry together. Brush some beaten eggs on top of the pastry before baking in the oven.



Ginger Fresh 14 Oz

Native Forest Organic Classic Coconut Milk, 13.5-Ounce Cans (Pack of 12)

2 lbs. Fresh Jumbo Shrimp

1 banana flower (jantung pisang)

2 red chillies

3 onions

1 small piece ginger

½ cup coconut milk

½ cup small prawns

½ tsp salt

½ tsp anchovy granules.


1. Clean jantung pisang. Take off the skin one by one until you can see the yellowish part of it. Cut into halves and boil in boiling water for 10 minutes.

2. Once cooked, drain off the water and let it cool down. Slice into strips when it has cool down. Squeeze out the juice and put aside. This is to get rid of the bitter taste.

3. Slice the chillies, onions and ginger. Shell the prawns. Put aside.

4. Heat up a pot and put in the coconut milk. Let it boil. Once boiled, put in the chillies, onions, ginger, prawns, salt the anchovy granules.

5. Let it boil for about 10 minutes. Serve the dish in a bowl.