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.
• 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.
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.
• 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.
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.
• 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.
