Hwee Ju's cook book

For the recipe: (make a 9" cake) 250g sugar 250 ml of water 100g butter 250g plain flour 160 - 180g condensed milk 6 large eggs (beaten) 1-1/2 tsp bicarb. or baking soda Method: Tin size: 9" or 23- 24 cm round tin. If you use a spring form or loose bottom tin, line the whole tin with paper, see slide show. Don't just line the bottom the mixture will leak. If you use a cake tin without a loose bottom you can line just the bottom with paper. In a small saucepan, add in sugar and heat at medium heat till the sugar begin to melt. Stir once or twice with one single chopstick (don't use wooden spoon, too much area for the sugar to cool and crystallise), once the melted sugar has turned golden yellow, turn the heat to right low and continue heating till the sugar turns golden brown like dark tea, see slide show. Heat off and let it cool for 30 seconds. Then add one tbsp of water at a time, stand back the hot sugar will spit. Continue adding water one

Asam Chicken by My Bloglicious Ingredients: 500 grams chicken middle wings 500 grams chicken wing sticks 2 Indonesian bay (salam) leaves 2 kaffir lime leaves 3 or 4  asam gelugur  (asam Medan known as asam gelugor or asam keping in Malay), see the picture on see the picture on  Lemongrass Prawn Sambal 2 fresh lemongrass stalks, bruised and cut into small length 500 milliliter coconut milk 1/2 teaspoon salt or to taste  tablespoons cooking oil Spices to be ground (or you can use the short cut by making my   Indonesian basic yellow paste  a head of time): 30 grams galangal 20 grams turmeric 10 shallots 4 cloves of garlic 5 long red cayenne peppers If you like to make it spicy then you can add 2 bird eyes chilies along with the other spices. Grind the spices with mortar and pestle or with food processor like I did. Methods: Heat cooking oil in the wok / cooking pot with medium heat. Put the spices paste inside the wok / cooking pot, saute and stir until aromat