Q's Vegetarian Mutton Rendang

This is the simples and fastest rendang dish to prepare.

Ingredients
1 pkt Vegetarian Mutton ( this can get from any vegetarian outlet or supermarket)
1 no Potato (boil and cut wedges)
1 pc Cinnamon Stick
2 tbsp Cooking Oil
1/2 ltr Water
2 tbsp Pounded Desiccated Coconut
Seasoning to taste

Paste:
3 nos Shallots (blend)
1 tbsp Chili Boh
2 tbsp Fish Curry Powder

Methods
1. Heat wok with cooking oil
2. Fried cinnamon stick then add in the paste
3. Stir fry till fragrant
4. Add vegetarian mutton and potato. Stir in medium fire
5. Add in water and seasoning and simmer in low fire till cook
6. Add in the pounded desiccated coconut and cook simmer till gravy is thick

Q's Potato Tuna Patties

Ingredients

3 nos Potato (wash, boiled and smash)

1 can Tuna Flakes (drained dry)

3 cloves Garlic (blend)

3 nos Shallot (blend)

2 nos Red Chilli (removed seed and sliced fine)

1 no Egg (beat)

Seasoning

Methods

1. Put the mashed potato in a mixing bowl

2. Add tuna flakes, blended garlic & onion, sliced chilli and seasoning then mix all together

3. Portion the mixture into 8 to 10 balls and flatten slightly

4. Heat non stick pan and glaze with oil

5. Bath the patie into the egg and pan fried till golden brown

6. Drain dry the excess oil with kitchen towel

Sponge Cake

I'm been trying to bake this and it did not turn out.  In the end I give up till a colleague of my let me try her mum's Pine Screw (pandan) Sponge Cake.  It' is ......... "I lost of words"  anyway I ask for her mum's recipe and here it is.  I follow the ingredient she gave me but only replace the castor sugar with icing sugar and cooking oil with corn oil. It turn out fine and I'm happy with the result.

Thanks to Sara, mum for sharing her recipe and now I share it with all of you.

Cheers

Ingredients

150 gm Icing Sugar (divide to two portion - 37.5 gm & 112.5 gm)

110 gm Flour (Blue Key Cake Flour)

6 nos Eggs (seperate yolk & white)

6 tbsp Daisy Corn Oil

1 tbsp Flavour (Coffee, Mocca, Capuccino, Strawberry, etc or even 5 soup spoon Pine Screw Juice)

1/3 tsp Tartar Powder

Salt to taste

Methods

1. Heat oven at 170 degree celcius for 10 mins

2. Whisk egg white with 112.5 gm icing sugar & tartar powder till fluffy or till it did not fall when turn upside down

3. Whisk egg yolk with 37.5 gm icing sugar, flour, oil & salt

4. Pour the egg white portion into the egg yolk portion and mix till all well blended

5. Pour mixture into the non-stick cake tin

6. Bake in 170 - 180 degree celcius for 35 mins or when cake tester come out clean

7. Remove, turn upside down and let it cold