1. WESTERN
BREAKFAST
Cranberry Almond Caramel Pancakes
(10 servings)
Ingredients
For The Pancakes:
 5 cups all-purpose flour
 1/2 cup sugar
 1/4 cup baking powder
 1 teaspoon salt
 1/2 cup canola oil
 4 large eggs
 1 tablespoon vanilla
 3 to 4 cups milk
 2 cups dried cranberries (soaked in 1/2 cup orange juice to reconstitute)

2.  1/2 cup slivered almonds
For The Caramel Sauce:
 1 and 1/2 sticks butter
 1 and 1/2 cups brown sugar
 1 and 1/2 cups heavy cream
Methods of making :
1. Mix all dry pancake ingredients together. Add eggs, oil vanilla and milk to dry ingredients.
Stir to combine. Fold in drained cranberries and slivered almonds.
2. Spray a medium-hot griddle with cooking spray and place 1/2 cup of of batter on griddle. Flip
when bubbles appear on surface and cook the other side to a golden brown. Keep in warm oven
until serving time.
Caramel Drizzle
1. Melt butter in a saucepan and then add brown sugar and continue to cook until mixture comes
to a boil. Add heavy cream while stirring. Reduce heat to a low simmer. Stir and cook until
mixture comes together and thickens slightly. As mixture cools down it will thicken.
2. Plate pancakes, drizzle caramel sauce, garnish with dried cranberries and almonds and dust
with confectionary sugar if desired.

3. Parfaits
(2 servings)
Ingredients
 2 single-serve (6 ounce) cups of vanilla or plain yogurt
 4 strawberries - sliced
 1/2 cup blueberries
 1/3 cup raspberries
 whipped cream - if desired
Methods of making
In a parfait glass or champagne flute, layer in a heaping tablespoon of yogurt and a small handful
of blueberries. Follow that with more yogurt and a handful of raspberries. Repeat layers of
yogurt and blueberries until you're alters are 1/2 inch from the top of the glass. Finish off the
parfait with a layer of sliced strawberries, a dab of whipped cream and a single blueberry to
garnish.

4. LUNCH SET
Chicken Pocket With Mango And Cheese
(2 servings)
Ingredients
4 Pieces Of Chicken Breasts
3 Slices Of Cheese
1 Fresh Mango(cut into thin strips)
2 Egg(lightly beaten)
1 Cup of Bread Crumbs
Some Cornflour for dusting
Methods:
1. Divide the chicken breasts into 2 each if you prepare to make both grill and deep fry.
2. First, wash and pat dry the chicken breast then cut a pocket on the side of of it to slot in the
mango and cheese.
3. Next coat the chicken breast with cornflour then dip it into egg mixture and lastly coat it with
bread crumbs and deep-fry it in hot oil for 2-3 minutes on each side until golden brown.
4. Repeat the rest until all are done then sever it with fries and fruit salad.

5. Falafel pittas
(10 servings)
Ingredients
 2 x 400g cans chickpeas, drained and rinsed
 2 garlic cloves, crushed
 1 tsp ground cumin
 1 tsp ground coriander
 1 green chilli, deseeded and finely chopped
 2 tbsp chopped fresh coriander
 1 small egg, beaten
 2 tbsp plain flour
 2 tbsp vegetable oil

6. SALAD
 100g red cabbage, finely shredded
 1 carrot, coarsely grated
 1/3 cucumber, cut into fine matchsticks
 1 small red onion, thinly sliced
 To serve 4 wholemeal pitta breads, 4 tbsp reduced-fat hummus, juice of ½ lemon
Method
1. Put the chickpeas in a blender or food processor and process until smooth. Add the garlic,
cumin and ground coriander and process again until well mixed. Add the chilli, fresh coriander,
egg and 1 tbsp of the flour and process again briefly. Season to taste. Transfer to a bowl and chill
for about 30 minutes to firm the mixture.
2. Meanwhile, prepare the salad: put the cabbage, carrot, cucumber and onion in a bowl and mix
together.
3. Flour your hands with the remaining flour and shape the chickpea mixture into 8 patties. Heat
the oil in a frying pan and fry the patties, in batches if necessary, for about 3 minutes on each
side until crisp and golden. Drain on kitchen paper.
4. Meanwhile, warm the pitta breads in a toaster or under the grill and stir the lemon juice into
the hummus to thin it slightly. Cut a slit lengthways in the side of each bread to form a pocket.
Spread 1 tbsp of hummus inside each pocket, then stuff in 2 falafel with some salad. Serve
immediately.

7. Cream of Portobello Mushroom Soup
INGREDIENTS
 25g butter
 1 onion chopped finely
 2 garlic cloves peeled and crushed
 1 tbsp plain flour
 850ml vegetable/chicken/mushroom stock
 650g portobello mushrooms chopped to large chunks
 5 fresh sage leaves chopped finely
 100ml white wine
 100ml double cream/thickened cream
 salt and freshly cracked black pepper to taste
 chopped fresh parsley for garnishing
Method
1. Melt butter in large and deep saucepan. And the onions and garlic, and cook over gentle flame
until the onions have just started to caramelised (soft, translucent, shrunken), about 4 minutes.
2. Stir in the flour and cook for one minute more, then gradually stir in the stock.
3. Add the mushrooms and bring to the boil.

8. 4. Reduce heat, cover and simmer gently for about 15 minutes, until the mushrooms are tender. Stir
in the sage.
5. Remove a couple of ladlefuls of the mushrooms, chop them to small pieces and set aside.
6. Process the remaining soup in a food processor or blender until smooth.
7. Return the soup to the saucepan and stir in the wine & cream and season with salt and pepper.
8. Warm through, without boiling. Ladle into bowls and garnish with chopped mushrooms, parsley
and a few drops (or swirls) of cream. Serve with toast.

9. DINNER
Canadian Apple Fritters
(8 servings)
Ingredients
 2 large eggs
 2 tablespoons sugar
 3⁄4cup dry white wine
 1 cup apple juice
 1 pinch salt
 2 teaspoons grated lemon zest
 2 teaspoons grated orange zest
 3 cups all-purpose flour, sifted
 2 lbs tart apples, peeled, cored and cut into eighths (such as Granny Smith or MacIntosh)
 vegetable oil, for deep-frying
 1⁄4 cup confectioners' sugar (to garnish)
 1cup heavy cream, whipped to soft peaks, for garnish

10. Method
1. Whisk the egg and the sugar in a mixing bowl until foamy and slightly thickened, about 5
minutes. Add the wine, apple juice, salt, lemon and orange zests and mix thoroughly. Add the
flour and blend until the batter is smooth. Allow the batter to rest, covered, for 1 hour. Combine
the apple wedges and the batter. Coat the fruit gently but thoroughly with batter.
2. Pour oil to a depth of 5 inches in a deep pot. Heat over medium heat until it registers to 350º F
on a deep-frying thermometer.
3. To make the fritters, use a large spoon to scoop up about four apple wedges and use another
spoon to push the mixture gently into the oil. Continue adding fritters to the hot oil, but do not
overcrowd.
4. Deep fry until light golden brown, about 5 minutes. Drain the fritters on absorbent towels.
Repeat with the remaining fruit and batter. It is best to serve fritters immediately, but if
necessary, they may be kept warm in a 200° F oven while finishing the remaining fritters; leave
uncovered to keep fritters crisp. Dust lightly with confectioner's sugar and serve with whipped
cream.

11. EASTERN
SARAPAN PAGI
Samosa
Bahan-bahan
 1 biji labu kuning (potong dadu)
 1 biji bawan besar *
 2 ulas bawang putih *
 1 sudu makan serbuk ketumbar
 1 sudu makan serbuk jintan manis
 1 kiub pati ayam
 Minyak untuk menumis dan menggoreng
 1 paket besar kulit popiah
 Sedikit tepung gandum dibancuh dengan sedikit air untuk dibuat gam.
Cara-cara untuk membuat
1. Kisar bahan yang bertanda*dan tumis bahan-bahan itu hingga pecah minyak.
2. Selepas itu masukkan semua bahan-bahan kecuali labu dan daging cincang, tumislah sehingga
wangi, barulah masukkan labu dan daging cincang, kacau sebati dan tambah sedikit air.Masak
sehingga labu empuk.
3. Angkat dan tapiskan inti yang telah masak tadi dalam tapisan.
4. Ambil sehelai kulit popiah dilipat dua menjadi 3 segi.

12. 5. Letakkan 1 sudu inti ke dalam bahagian tengah kulit popiah tadi, ambil bahagian hujung kanan
kulit lipat sebelah kiri dan digam. Ambil pula hujung bahagian kiri kulit dan lipat ke bahagian
kanan dan digam lagi.
6. Selepas itu gamkan pula bahagian kulit atas lalu lipatkan ke bawah menutupi keseluruhan
samosa itu. Ulangi lagi cara itu sehingga habis.
7. Panaskan minyak dalam kuali, goreng samosa sehingga kuning keemasan lalu angkat.

13. MAKANAN TENGAHARI
Ayam Goreng Mumbai
Bahan- bahan
200g isi ayam
2 batang serai dihiris halus
1 sudu besar serbuk kunyit
Setangkai daun kari
Garam dan lada sulah secukup rasa
1 labu bawang besar dihiris bulat
5 biji cili padi dibelah dua
Cara-cara
1. Ayam dipotong kecil dan dicuci dengan tepung gandum kemudian dibilas dengan air.
2. Gaul ayam bersama serai serbuk kunyit, garam, lada sulah.
3. Panasakan kuali dan masukkan minyak. Goreng ayam tadi. Setelah hampir garing
masukkan daun kari, bawang besar dan cili padi.
4. Setelah garing bolehlah diangkat dan ditoskan. Sedia untuk dihidang dengan nasi.

14. Sup ayam
Bahan-Bahan:
 500g Ayam
Bahan untuk rempah tumis:
 kayu manis
 buah pelaga
 bunga lawang
 2-3 tangkai cengkih
Bahan untuk dikisar:
 3 ulas bawang putih
 3 ulas bawang merah
 3 biji buah keras
 1 sudu kecil jintan manis
 1 sudu besar lada hitam
 1 sudu kecil serbuk ketumbar
 1 sudu kecil jintan putih

15. Bahan-bahan untuk dipotong dadu besar:
 1/2 batang lobak merah
 2 biji kentang sederhana besar
 tomato (potong 4)
Cara Penyediaan:
1. Panaskan 3 sudu besar minyak dalam periuk
2. Tumiskan rempah tumis bersama bahan kisar. Biarkan sehingga naik bau dan pecah
minyak
3. Masukkan ayam,kacau dan biar sebentar
4. Masukkan air, lebih kurang 3 cawan.
5. Bila sup sudah mula mendidih,masukkan lobak merah dan kentang. Masak sehingga
empuk.
6. Masukkan tomato beserta garam dan gula secukup rasa
7. Taburkan daun sup dan bawang goreng apabila hendak dihidang.

16. Banoffee Pie
Bahan -bahan
30 keping biskut cream cracker/ biskut marie/ biskut digestive
1 ketul butter
1/3 tin susu pekat manis
1/4 cawan susu segar
3 biji pisang berangan
400 ml whipping cream ( Anchor UHT )
1 tbs gula
Cara Penyediaan
1. Hancurkan biskut cream cracker.
2. Cairkan butter (tinggalkan 1tbs butter untuk membuat karamel, yang lain semuanya
dicairkan).
3. Curahkan butter cair tadi ke atas biskut hancur. Gaul sebati. Tekan dan ratakan dengan sudu
hingga menjadi padat. Simpan dalam peti sejuk selama 30 minit.
4. Sambil menunggu, kita sediakan pula karamel.

17. Masukkan susu pekat dan 1 tbs butter ke dalam kuali dan masak dalam api perlahan hingga
warnanya bertukar sedikit keperangan. Tuangkan susu segar sambil mengacau lagi. Matikan api.
5. Potong pisang menjadi kepingan.
6. Curahkan bahan karamel tadi ke atas lapisan biskut. Susun kepingan pisang. Ketepikan.
7. Putar whipping cream dan 1 tbs gula hingga menjadi kental.
8. Masukkan whipping cream ke dalam piping beg dan paipkan ke atas kepingan pisang.
9. Susun lagi kepingan pisang di atasnya. Hias mengikut kreativiti anda.
10. Sejukkan dan sedia dihidang.

18. Makan malam
Char Kew Teaw Berapi.
Bahan-bahannya :
1/2 paket Kew Teaw
5 ekor udang
30 ketul kerang
1/2 Inci belacan
3 biji bawang putih (diketuk @ ditumbuk)
7 ketul cili padi (diketuk)
daun kucai (dihiris halus )
sedikit tauge
1/2 sudu sos tiram
1/2 sudu gula
sedikit serbuk perasagaram secukup rasa
Cara Penyediaan
Cara 1
1. Bersihkan udang,
2. Bilas kew teaw dengan air bersih.
3. Rebus kerang & kopek.

19. Cara 2
1. Tumbuk bawang bersama belacan dan masukkan sedikit air sambil kacau.
2. Panaskan kuali dengan minyak lebih kurang 3 sudu.
3. Selepas minyak betul-betul panas campakkan bawang putih dan belacan yang ditumbuk
bercampur air.
4. Kemudian, masukkan cili dan sos tiram.
5. Selepas itu, masukkan udang dan kerang yang telah dibersihkan tadi. Kacau sambil
memasukkan daun kucai dan sesenduk air jangan biar ia kering.
6. Kemudian masukkan kew teaw, garam, gula, serbuk perasa secukup rasa.
7. Bagi yang sukakan kew teaw basah boleh memasukkan 1/2 cawan air sebelum masukkan kew
teaw.