Bingka Labu

Bahan-bahan

5 biji telur Gred A .. ( boleh guna 3 biji sahaja)

200 ml air

300 ml pati santan (boleh guna santan kotak atau santan fresh)

200 g tepung gandum

180 g gula halus atau gula pasir pun boleh

1/2 camca teh garam

1 camca teh esen vanilla

450 g labu manis, dikukus hingga lembut dan dilecek halus atau direbus

1 sb butter dicairkan

Bijan, jika suka

Cara-cara

Blender labu rebus bersama air, gula, santan, garaam, esen sehingga halus. Kemudian masukkan telur dan tepung, 1 sudu besar butter yang telah dicairkan. 

Blend lagi hingga sebati. Sapu minyak pada loyang dan masukkan dalam oven sekejap sebelum dituangkan adunan tadi.  Tabur bijan, jika suka.

Bakar dalam oven yang telah dipanaskan pada suhu 200C selama 40 minit. Biarkan sejuk sebelum dipotong.

Ikan Siakap Kukus Chinese Style

Bahan bahan:

1 ekor ikan siakap

2 inci halia muda - potong memanjang

3 ulas bawang putih - hiris nipis

1 tangkai daun bawang - potong memanjang

Sedikit daun ketumbar

Sedikit cili padi

2 sb minyak masak

Bahan sos:

4 sb kicap cair

5 sb stok ayam

1/4 sk minyak bijan

3 titis lada sulah

Cara cara:

Bersihkan ikan dan keringkan. Kelar dan lumur lada sulah dan garam di luar dan dalam ikan.

Letakkan halia dan bawang putih yang dihiris halus. Panaskan kukusan dan kukus ikan selama 8 minit.

Panaskan kuali dan masak minyak masak sehingga minyak panas. Curah minyak panas ke atas ikan. Tutup pengukus seketika.

Setelah ikan masak, curahkan sos tadi. Akhir sekali tabur dengan daun bawang dan daun ketumbar. Sedia untuk dihidangkan

Slow cooker sausage casserole

Ingredients

2 red onions, finely chopped

1 celery stick, finely chopped

1-2 tbsp rapeseed oil

4 carrots, cut into fat pieces

12 chipolatas, each halved

1 sweet potato, peeled and cut into chunks

400g tin tomatoes

1 tbsp tomato purée or tomato and veg purée

1 thyme sprig

1 rosemary sprig

1 beef stock cube or stock pot

Method

Fry the onion and celery in the oil over a low heat until it starts to soften and cook, about 5 mins, then spoon it into the slow cooker. Fry the carrots briefly and add them too.

Brown the sausages all over in the same frying pan – make sure they get a really good colour because they won’t get any browner in the slow cooker. Transfer to the slow cooker and add the sweet potato and tomatoes.

Put the purée in the frying pan and add 250ml boiling water, swirl everything around to pick up every last bit of flavour, and tip the lot into the slow cooker. Add the herbs, stock cube and some pepper. Don’t add salt until the casserole is cooked as the stock can be quite salty. Cook on high for 4 hrs or on low for 8 hrs, then serve or leave to cool and freeze.

https://www.bbcgoodfood.com/recipes/slow-cooker-sausage-casserole

Note: I put pumpkin instead of sweet potatoes as I make it to go along with pasta. I also put 2tbsp of tomato puree rather than one and it actually enhances the tomato taste even more. You can put any kind of veggies for this recipe. It's very versatile.