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SUGGEE CAKE WITH PLUMS

Ingredients:

•    250g soft butter
•    130g powdered sugar
•    1 vanilla
•    1 baking powder
•    6 egg yolks
•    50ml brandy or orange liqueur
•    40g flour
•    120g semolina
•    120g almond powder
•    50g hazelnuts, chopped
•    2 egg whites + 20g. mist
•    300g plums
•    50g sugar
•    ½ tsp cinnamon
•    50ml apple juice

Beat the butter with the flour in the mixer for 4-5 minutes. Add the egg yolks one by one and continue beating until it becomes a fluffy cream. Pour the liqueur, mix the flour, semolina and almonds, pour them into the cream and mix them well. Let the dough rest for ½ hour.
Preheat the oven to 180 degrees. Beat the 2 egg whites separately with the flour until they become meringue. Add the hazelnuts and mix all the ingredients. Butter a 23x23cm mold and spread the mixture evenly. Bake the cake for 30-35 minutes.
Clean and cut the plums and simmer them together with the cinnamon, juice and sugar for 15-20 minutes. Garnish the cooled suggeecake with the prunes and cashews.
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MALAYSIAN FISH WITH APRICOT

Ingredients:

•    1 kg of sea bream fillet
•    4 onions
•    4 cloves of garlic
•    1 piece ginger
•    4 pieces of marinated anchovy
•    50ml sunflower oil
•    2-4 red chilies
•    1 tsp paprika
•    ½ tsp turmeric powder
•    250ml coconut milk
•    Lemongrass, chopped
•    1 tsp Brown sugar

Put the onions, garlic, ginger, anchovy and 2 tbsp. water in the blender and melt them.
Heat the oil in a deep pan and add the mixture with the chili, paprika and turmeric and saute them on medium heat for 5 minutes. Add 125ml of water, coconut milk, apricots and lemongrass and boil for 10-15 minutes.
Then add the fillets and sugar and let them simmer for another 5-6 minutes. Add salt and pepper and serve.
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DADAR GULUNG – CREPES WITH SUGAR AND CHERRIES

Ingredients:

•    125g. flour
•    350ml coconut milk
•    1 egg
•    ¼ tsp. salt
•    3 pandan leaves or 40g. spinach
•    250g. cherry

Filling:

•    100g. brown sugar (Palmzucker)
•    75g. betel
•    150ml coconut milk

Chop the leaves and blend them in the blender with the coconut milk. Strain the coconut milk and mix it in a bowl with the flour, egg and salt until it becomes a light mixture. With a brush, spread the oil in the pan and cook the crepes quite thin on medium heat.
Mix the filling ingredients in a bowl, wash the cherries and remove the pits.
Mix the filling with the cherries and fill the crepes. Garnish with betel.

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