Potato Wedges

Ingredients

1.2kg of potatoes, unpeeled
1 Tbsp season all
½ tsp ground cumin
½ tsp ground coriander
1/3 cup olive oil

METHOD
1. Scrub potatoes well, cut each potato into 6 wedges
2. Combine wedges with spices and oil in bowl, mix well.
3. Place wedges on baking tray and bake for 30 minutes or until crisp and tender.
4. Serve hot.

Ping Pei Delight

‘Ping Pei’ Dough

A

200g icing sugar sifted

150g cooked flour together

50g shortening

B

1cup cold water

½ tsp pandan essence

Colouring

Apple green colouring

Rose pink colouring

Filling

C

300g lentil (dhall), washed & pre-soaked overnight

4 ½ cups water

3 pieces pandan leaves, tie into a knot

D

160g sugar

¼ cup cooking oil

1tsp salt

Method

1. Place ingredients A into mixing bowl, cut shortening into flour mixture. Using fingertip, rub shortening into flour until it resembles fine sand. Divide into 2 portions.
2. Divide ingredients B into 2 portions. To one portion add apple green colouring and rose pink to the other portion.
3. Gradually add green colouring to one portion of flour mixture. Working with clean hands, combine mixture until it forms pliant dough. Repeat process with remaining flour mixture with rose pink colouring mixture. Set aside to chill in the fridge.
4. Place C in boiler for 20 minutes. Cool lentils slightly and blend it until it becomes smooth and fine in texture.
5. Mix blended lentils and D in a non stick pan with low fire, keep stirring until mixture is slightly dry. Leave filling aside to cool.
6. Cut green and rose pink dough into 3 portions. Making a total of 6 portions (3 green & rose pink pieces of dough). Divide cooled lentil filling into 6 portions. Roll each portion into rod shape of 16 cm length.
7. Place one portion of dough over a clean plastic. Using rolling pin roll dough into 16cmx16cm square piece. Place one rod of lentil filling at the end of square dough. Roll up dough in a manner of a Swiss roll. Repeat process with remain dough and filling.
8. Cut chilled delight into dainty 1cm thick pieces. Serve with coffee or tea.

Pandan:

Pandanus amaryllifolius is a tropical plant in the screw pine genus which is known commonly as pandan. It is used widely in south Asian cooking. It is a fan shaped sprays of long narrow blade like leaves and woody aerial roots. It can be found in Asian stores.

Indian Sweets

Orange Keseri

Ingredients

2 cups semolina

4 cups water

1 ½ cups sugar

½ cup ghee

1 medium sized orange’s zest

5 cardamoms (powdered)

50g cashew nuts

20g golden raisins

Pinch of salt

Method

Roast semolina until golden brown, set it aside, sauté cashew nuts and raisins in ghee until golden brown.

Then add in water, orange zest and juice, and also cardamoms.

Add a pinch of salt.

When the water reaches boiling point add in the sugar and stir, allow syrup to boil on full heat for 3 minutes.

Drizzle the semolina into the syrup and mix it quickly so the semolina doesn’t stick to bottom of pan. On slow fire, keep stirring until the water is evaporated.

Dish it out and serve it warm.

Consume within a day or store in refrigerator.

muffins

Fruit Muffins

Ingredients

250g flour

18 g baking powder

2 eggs

170g butter

100g sugar

170g fresh milk

100g blueberries/strawberries/raspberries or any fruit, nuts or chocolate chips

Method

Beat butter and sugar until fluffy.

Add eggs one at a time, beating it well each time to avoid curdling.

Mix flour with baking powder, and then add to butter mixture.

Add in fresh milk and fruit.

Pour mixture paper cups and bake at 275˚C for 20- 30 minutes.