Indian Rojak

Ingredients -
Main
4 hard boiled eggs, shelled
4 pcs hard beancurd, deep-fried, sliced
100g beansprouts, blanched
1 cucumber, shredded
1no (300g) sweet turnip, peeled and shredded

Ingredients - Rojak Sauce
300g sweet potatoes
200g peanuts, toasted and grounded
12 shallots, pounded
4 garlic cloves, pounded
4 tbsp chili paste / chili boh
1 tsp shrimp paste powder
100g palm sugar / gula melaka, crushed
50g sugar
4 tbsp cooking oil
800ml water

Directions
Steam sweet potatoes over high heat until cooked and soften.
Remove, leave to cool and peel.
Mash until finely paste. Keep aside.
Heat up cooking oil in the preheated wok to fragrant pounded shallots and garlic.
Add in chili paste and shrimp paste powder, stir-fry briskly until aromatic.
Pour in water and bring to a boil.
Add in sweet potato paste, palm sugar and sugar.
Cook until sugar is completely dissolves then blends in grounded peanuts, stir well and continue to cook for awhile.
Remove from heat, ready to serve.

Cherry and Almond Creams By Farizal

Ingredients
400g fresh cherries, pitted
2 tbsps castor sugar
2 tbsps almond syrup
250g light spreadable cream cheese
2 egg whites
4 biscuits for serving

Directions
Combine the cherries in a bowl with 1 tbsp sugar and 1 tbsp almond syrup.
Allow to stand for 10 mins.
Combine cream cheese with 1 tbsp sugar and remaining almond syrup in a small bowl until smooth.
Beat the egg whites in a bowl with an electric mixer until soft peaks form.
Gradually add the remaining sugar.
Beating until the sugar is dissolved between additions.
Fold this mixture into the cream cheese.
Divide the cherries among for serving glasses.
Top with the cream cheese mixture.
Serve with biscuits.

Farizal's Pudding Untuk Hari Raya

Ingredients
1 ¾ cups packed pitted dates (about 10 ounces)
1 cup water1 cup orange juice
1 ½ tsps baking soda2 cups all-purpose flour
½ tsp baking powder½ tsp ground ginger
½ tsp salt¾ stick (6 tbsps) unsalted butter, softened
1 cup granulated sugar
3 large eggs

For sauce:
1 ¾ sticks (3/4 cup plus 2 tbsps) unsalted butter
1 ½ cups packed light brown sugar1 cup heavy cream
½ tsp vanilla

Accompaniment: vanilla ice cream

Rendang Ayam Kegemaran Farizal

My Favourite Chicken Rendang

Ingredients

1/3 cup oil

1 lb. boneless chicken or 4 bone-in breasts or legs

1 cup of water

1 cup of cream coconut

2 tsp. salt

3 lime leaves thinly sliced

3 tamarind peels

½ tsp. brown sugar

Spicy Paste

Puree the following ingredients in a blender:

2 tsp. coriander seeds, heated until brown

5 huge dried chillies, boiled until soft or soaked in hot water

4 shallots

4 cloves garlic

2 stalks lemongrass, sliced ¼"

1 piece ginger (2")

1 tsp. galangal powder

3 small green chillies

1 tsp. turmeric

1 cup water

Then add 1 tbsp. of curry powder & blend again.