Gulai Ikan my Umi's style

I need to keep track of the gulai's I've been making.
They seem similiar...

but then again.

The little ingredients really do make a big difference!

What I need:

Lengkuas ie galangal

Fresh kunyit ie tumeric

Shallots (about 5)

Garlic (only one clove of it)

Chilli boh

coconut milk

asam keping

gula melaka

fresh red chilli (just one)

The other version of Famous Amos

A:
400 grams butter
440 grams castor sugar
240 grams brown sugar
4 eggs
2 teaspoon vanilla

B:
400 grams flour
2 teaspoons baking soda

2 teaspoons baking powder

350 grams blended oat meal
1 teaspoon salt

C:

680 grams chocolate chips
510 grams chocolates, grated (Cadbury would be best)
200 grams chopped nuts

1. I've grouped A, B and C to aid in your ingredients' preparation

2. Just use the usual creaming method to make these cookies, pretty simple actually :)

3. If you're not sure what creaming method is...its the normal - beat the butter and sugar till light and fluffy... then add in the eggs one at a time, and beat further till fluffier, then add the vanilla essence. Yup. That simple.

4. Sift together B before you add them into A. Add em slowly aite. Use a tablespoon or scoop or whatever. Oh. The oat's not necessarily blended. So sifting isn't necessary either (for the oat)

5. Add in C last. You can just chuck em all in :)

6. Bake at 150 celcius for about 8 minutes. Have fun!

Carrot Cake

INGREDIENTS:
4 eggs (seperated)
1.25 cups corn/vegetable oil
170 g fine granulated sugar
140 g brown sugar
1.5 cups lightly packed grated carrots
100 g chopped walnuts

sift together:

250 g cake flour
2 teaspoons mixed spices

1.5 teaspoon baking soda
1 teaspoon salt

DIRECTIONS:

1. beat egg yolks, then add in oil, sugar, carrots. Mix well.
2. stirr in dry ingredients & mix well.
3. beat egg whites till stiff and fold into cake mixture (1 & 2)
4. pour into lined and greased 9" round baking mold
(for cakes that is. there's also another option: cupcakes!)
5. bake at 170'C for 45 minutes
6. when baked, allow cake to cool & top with cream cheese frosting

CREAM CHEESE FROSTING:
120 g butter
120 g icing sugar

250 g cream cheese (preferrably Philedelphia's)
-cream butter and cheese until light and fluffy
-put in icing sugar and cream again til smooth

Marbled Brownies

INGREDIENTS:
For the chocolate mixture:
8oz (225g) plain chocolate
3oz (85g) butter
4 eggs
10 and 1/2 oz (300g) sugar
5oz (140g) plain flour
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons vanilla essence
4oz (115g) walnuts, chopped

For the plain mixture:
2oz (55g) butter, room temperature
6oz (170g) cream cheese
3 and 1/2 oz (100g) sugar
2 eggs
1oz (30g) plain flour
1 teaspoon vanilla essence

DIRECTIONS:
1) Preheat a 180C oven. Line a 13x9in (33x23cm) tin with greaseproof paper and grease.
2) Melt the chocolate and butter over very low heat, stirring constantly. Set aside to cool.
3) Meanwhile, beat the eggs until light and fluffy. Gradually add the sugar and continue beating until blended. Sift over the flour, salt and baking powder and fold to combine.
4) Stir in the cooled chocolate mixture. Add the vanilla and walnuts. Measure and set aside 16 fl oz (450 ml) of the chocolate mixture.
5) For the plain mixture, cream the butter and cream cheese with an electric mixer.
6) Add the sugar and continue beating until blended. Beat in the eggs, flour and vanilla.
7) Spread the unmeasured chocolate mixture in the tin. Pour over the plain mixture. Drop spoonfuls of the reserved chocolate mixture on top.
8) With a metal palette knife, swirl the mixtures to marble. Do not blend completely. Bake until just set, 35-40 minutes. Turn out when cool and cut into squares for serving

I got this from Michelle Tan a few seconds ago. haha. haven't tried it yet tho..