RAVA PAYASAM

Payasam is an Indian dessert similar to Western rice pudding. It is delicately flavored, usually serves in the end of spicy meal and also essential food during wedding.

The semolina is lightly roasted with ghee (clarified butter) then simmered in hot milk until thicken. Rava Payasam  is sweetened with sugar according to your taste then sprinkled with roasted cashew and raisin.

It is best serve either hot or cold but this is not recommended for dieter since butter and full cream milk are used for making this wonderful dessert.

MEE GORENG

Mee Goreng or fried noodle is a famous hawker food in South east Asian countries. It is so delicious and spicy. Normally seafood, chicken or meat is added together with vegetable such as cabbage or bean sprout. What I used here is the precooked noodle made of wheat flour. If unavailable you could use dry egg noodle which requires boiling before you proceed to cook.

Addition of blended dry chili, sauces and tomato really enhance the flavor of this noodle. Kindly adjust the chili used according to your taste. You could easily omit the chicken or seafood making this a complete vegetarian dish. Here's the recipe:

COKDAM COOKIES

Cokdam  Cookies is named after the ingredients used for making this cookies. they are cocoa and badam (almond), I have tried other cookies using almond but not this combo. It is extremely delicious and has a right amount of sweetness. Not only that the dough is is so easy to work with. So much easier if you roll out the dough in between plastic sheet. It is now becomes one of my favorite cookies collection.

BANANA MUFFIN

Banana Muffin is the fastest and easiest to prepare. To munch while watching his soccer match my son has requested to bake a muffin and I chose this one by Madbaker.

Banana Muffin  turns out well and not very sweet.  Let's check the  recipe below:

BUBUR FIESTA

This rice porridge is very popular during fasting month of Ramadan, almost every household would serve this for iftar. It's very nutritious and fulfilling too. Instead of  using ready made garbanzo and kidney bean you can also use dry beans like lima bean, mong bean, red bean or black eye bean. It is much tastier if you add few types of bean when making this porridge.

All dry bean used must be soaked overnight if used  to cut  down the cooking time and the meat to be marinated before you start cooking. Although it involved a bit of work but you will be pleased after tasting it. What you need are: