• 8 piece fresh popiah skins
• 2 tablespoons sweet popiah sauce
• 2 cloves garlic, pounded
• 2 red chillies,pounded
• 50 g bean sprouts, scalded
• 8 large lettuce leaves
• 1 egg, hardboiled

Turnip filling

• 1 clove garlic, crushed
• 1 teaspoon, taucheo, ground
• 1/2 carrot, shedded
• 100 g turnip, cut into strips
• 50 g small prawns,cleaned and shelled
• salt and pepper

Method:

1. Prepare the ingredients for assembling the popiah.
2. Turnip filling: Heat two tablespoons of oil in a frying pan.
3. Fry crushed garlic until nicely browned.
4. Add in taucheo and fry until fragrant.
5. Add in the prawns, turnip and carrots.
6. Season with salt and pepper.
7. Cover and leave to simmer for about 15 minutes.
8. Assembling the popiah: Place a piece of popiah skin on a chopping board.
9. Spread sweet sauce on the skin.
10. Spread a little pounded garlic and chilli on the skin.
11. Place a lettuce leaf on the sauce, chilli and garlic.
12. Spoon the turnip filling on top of the lettuce.
13. Top with one or two slices of egg.
14. Fold in the two sides and roll up the popiah.

1. Mix all ingredients except butter with an electric mixer using the dough hook at low speed for 10 minutes. Switch to fast speed for another 10 mins.
2. Ensure all ingredients are mixed well. If the dough is sticky, add a little flour.
3. Lastly, add butter and incorporate into the mixture.
4. To find out if the dough is ready, pinch a small portion and stretch it lightly. If it doesn't tear, it's ready.
5. Cling-wrap dough and let it rest for 20 mins at room temperature.
6. Divide dough into about five to six portions and form each bun by rolling it on a flat surface using your palms.
7. Lay the rolls on the tray far apart from each other to make sure it will not stick together, and let it rest again.
8. When the dough is double its size, beat one egg and brush onto tops.
9. Sprinkle your favourite cheese on top.Bake at 180 degrees Celsius for 15 mins.Cool for: 15-20 mins,serve.
   

• Grease and line base of a 23-cm springform or false-bottomed cake pan.Preheat oven to 160 degree c.
• Stir butter,cream cheese and cream in a bowl with a whisk over simmering water until smooth.Remove from heat.
• Add combined sifted ingredients and mix until smooth.Mix in egg yolks and egg. Stir in lemon zest or lemon oil or vanilla flavouring.
• Whisk egg whites and salt until foamy.Gradually add sugar and lemon juice, and whisk until soft peaks form.
• Lightly fold one third of the egg white into cheese mixture.Fold in remaining egg white until just combined.
• Pour mixture into prepared pan and place into a water bath. Bake for 1 hour and 10 minutes or until firm and golden. Remove acake from pan and transfer to a cooling rack to cool completely.
• Stir apricot glaze and water over low heat until glaze dissoles.Glaze cake, then cover side of cake with chopped peanuts. Serve chilled or immediately.
  

• 250 gr tepung terigu
• 4 butir telur, kocok sebentar
• 350 cc santan dari 1/2 btr kelapa
• 1/4 sdt garam
• 50 cc air daun suji
  

UNTUK ISI

• 100 cc air
• 250 gr kelapa, parut searah serat
• 150 gr gula merah atau
• 2 sdm gula pasir
• 2 lb daun pandan
• 1/4 sdt garam

• Isi:aduk bahan menjadi satu, masak sampai matang dan air habis.


• Dadar: camput tepung, telur, garam dan air daun suuji. Masukkan santan sedikit demi sedikit sambil di aduk, sampai adonan halus (boleh dengan mixer).


• Panaskan wajan dadar (garis tengah 20 cm) ; olesi margarin. Tuang adonan, dadar tipis merata. Angkat.


• Isi setiap lembar dadar dengan adonan kelapa, lipat sisi bawah, kanan dan kiri, lalu gulung.

• 1/2 butir kelapa yang tidak terlalu tua
• 200 gr tepung beras
• 100 gr tepung ketan
• 1/2 sdt garam
• 1 sdt gula pasir
• 250 cc santan kental dari 1/2 butir kelapa
• Minyak untuk mengoles
• Gula pasir untuk ditaburkan

Cara membuat :

1. 1. Bersihkan kelapa dan parut memanjang, sisihkan.

2. Campur jadi satu tepung beras dan tepung ketan, dan kelapa parut serta garam.