Salted Fish and Pork Belly in Clay Pot

Ingredients:
1 tbsp oil
50 g salted fish, diced
3 dried chilli, cut into 3 cm length
15 slices of ginger
1 onion, sliced
300g pork belly, sliced thinly
1 tbsp oil
3 stalks of spring onion, cut into 3 cm length

Seasoning:
1/2 tbsp light soya sauce
1 tsp sugar
1 tsp oyster sauce
1 tsp dark soya sauce
1 tbsp shaoxing wine
100ml water

Method:
1. Heat up the oil and saute the salted fish and dried chilli at low heat until fragrant.
2. Add in the ginger, onion and pork belly and stir well. Add in the seasoning, stir well and cook for 3 minutes until meat is tender.
3. Heat up a clay pot, add in 1 tbsp oil and saute the spring onion until fragrant. Add in the pork belly mixture, 1 tbsp shaoxing wine and cover the lid. Simmer for another 1-2 minutes until fragrant. Serve immediately.

Notes: Chill the meat in the fridge until slightly firm for easy slicing into thin pieces. Use "Mui Hiong" salted fish for better flavour.

Creamy Curry Chicken

Ingredients:
2 chicken whole legs, cut into pieces
3 tbsp oil
5 pips garlic, peeled and cut into small pieces
1 onion, peeled and cit into small pieces
2 stalks lemongrass, crushed
2 red chillies, seeded and cut into pieces
3 pieces kaffir lime leaf

Seasoning:
1 tsp salt
1 tsp curry powder
1 tsp sugar
100ml water
100 ml evaporated milk

Method:
1. Heat up the oil and pan-fry the chicken pieces until lightly brown and fragrant then dish up.
2. Leave 1 tbsp oil in the wok, saute the garlic and onion until aromatic. Add in the remaining ingredients and stir-fry until fragrant.
3. Add in chicken and seasoning. Cover with lid and cook for 10 minutes at medium low heat.
4. Add the evaporated milk and bring to a boil. Dish up and serve.

Note: Be sure to add in the evaporated milk last to ensure that it does not turn into fats.

Fried Pork Belly with Lemongrass & Shallots

Ingredients:
500g pork belly, cut into slices
3 tbsp oil
5 shallots, peeled and sliced
2 stalk lemongrass, shredded
1 red chilli, seeded and shredded

Marinade
1/2 tsp salt
Dash of pepper
1 tsp cornstarch

Seasoning
2 tbsp light soya sauce
1 tbsp oyster sauce
1/2 tbsp sugar
3 tbsp water

Method:
1. Mix the pork belly with the marinade and season for 30 minutes
2. Heat up the oil and pan-fry the pork belly until both sides are golden brown. Dish up
3. Add the shallots, lemongrass, red chilli and stir-fry until aromatic. Add the seasoning, pork belly and stir well. Continue to cook until the sauce has thickened.
4. Dish up and serve.

Crispy Almond Meringue Cake

Recipe taken and improvised from Food & Fam

Click here to see the original recipe

Notes: I added a layer of chocolate ganache between each meringue and whipped cream layer. The meringue is only crispy on the outside and soft on the inside. It sticks to the parchment layer (remember to coat with flour). To assemble easily, use a cheesecake tin can and remove after refrigerating.

Ingredients

Meringue Layers:
10 egg whites (from large eggs)
1¾ cups granulated sugar, plus 1 tablespoon
½ pound blanched almonds (8 oz)
1 tablespoon cornstarch

Fresh Vanilla Whipped Cream:
3 cups heavy cream
1 teaspoon vanilla
¼ cup powdered sugar
1/2 cup granulated sugar

Chocolate ganache
8 oz semi sweet chocolate chips
1 cup heavy whipping cream

Topping: (optional)
8 ounces dark chocolate, chopped
Chocolate jimmies/sprinkles, or more chopped chocolate


Instructions

Meringue layers:
Preheat oven to 250 degrees.
Pour the blanched almonds in your food processor and grind them down until they look like small crumbs.
Beat egg whites with your mixer on medium-high until they start to foam. Gradually add ¾ of a cup plus one tablespoon of sugar to the mix until it forms stiff peaks.
In a small bowl, combine 1 cup of sugar and the cornstarch.
Fold the cornstarch mixture and ground almonds carefully into the beaten eggs until everything is well-incorporated.
Put 1 cup of batter into a pastry bag and pipe out four 10-inch circles (I use a tart pan or springform pan base as a template for consistency). Then, using a spreader, fill in the circles until you have nice even discs of batter.
Bake the meringue layers for 1.5 hours. Remove from oven and let cool.

Chocolate ganache:
Bring heavy cream to a simmer on a stove.
Pour into the chocolate chips.
Wait for 10 minutes.
Stir using a spoon.

If it does not melt, put the mixture on top of a small fire stove and stir constantly. Make sure the heat is not on high.

Fresh Vanilla Whipped Cream:
Mix the cream and granulated sugar on high until peaks begin to form. Add vanilla while mixing.
Add powdered sugar and mix until the whipped cream until it is thick and slightly stiff.
Assembling the Cake:
Start with a meringue layer and top it with whipped cream about ¼" thick. Continue to alternate meringue layers and whipped cream, and then coat the top and outside of cake with whipped cream.
Use your hand and press sprinkles or chocolate into the sides of the cake, then sprinkle chopped chocolate generously on the top of the cake.
You can serve this immediately, but I recommend refrigerating it for about 30 minutes to help it set.

2016 Percubaan SPM Biology

Kertas 1 Kertas 2 Kertas 3 Jawapan

2016 Kedah Percubaan SPM Add Maths Paper 1

Bahasa Istana

1. marah- murka
2. makan- santap
3. tidur- beradu
4. mandi- bersiram
5. berjalan- mecemar duli
6. sakit- gering
7, bersuara- bertitah
8. hadiah- anugerah
9. mati- mangkat
10. isteri- permaisuri
11. kerusi- singgahsana
12. rumah- istana
13. dikuburkan- dimakamkan
14. hari lahir- hari keputeraan
15. bertolak- berangkat
16. suka/ sudi- berkenan
17. duduk- bersemayam
18. memberi salam- menyembah
19. kasut- kaus
20. saya- beta
21. terima kasih- junjung kasih
22. maaf- ampun kurnia
23. bahagia- daulat
24. menjumpai- menghadap
25. bersalin- berputera
26. ayah- paduka ayahanda
27. ibu- paduka bonda
28.