Ingredients

1 tsp belacan powder

1 tbsp toasted sesame seeds

1-2 tbsp roasted peanuts, pounded

Combine:

3 tbsp heko or black prawn paste

1 tbsp thick soy sauce

13-14 bird chillies (cilipadi), finely chopped or pounded

1 tbsp chilli paste

7-8 tbsp sugar or to taste

l tsp salt or to taste

1/2 cup lukewarm water (to add sourness, use tamarind/assam jawa sauce or lime juice)
Method
Put combined ingredients in a mixing bowl. Mix well. Add belacan powder, sesame seeds and pounded peanuts.

Dish out into individual serving bowls and serve with your choice of rojak *vegetables and fried dough cracker, taupok, yau char kwai.
(Kangkung, green mangoes, pineapples, cucumbers, turnip)

Ingredients:
2 cups vegetable oil
2 cups sugar
2 eggs
4 tablespoons cocoa powder
2 ounces red food coloring
2 1/4 cups flour
1/8 teaspoon salt
2 teaspoons vanilla extract
1 cup buttermilk
1 teaspoon baking soda
1 tablespoon white vinegar

For the frosting:
1 8-ounce package cream cheese, room temperature
1 stick butter, softened
2 teaspoons vanilla extract
2 cups confectioner’s sugar
1 tablespoon milk

Methodology:
Preheat oven to 350°F.

In a mixer with a paddle attachment, mix the oil, sugar and eggs until creamy. In a separate small bowl, combine the cocoa powder and food coloring, and stir. Once you have a thick paste, add it to the mixer.

In a medium bowl, combine the flour and salt with a whisk and set aside.

In a liquid measuring cup, combine the vanilla extract and buttermilk. Stir and set aside.

Add half of the buttermilk mixture to the mixer and stir on a low speed. Add half of the flour mixture and combine. Alternate this process with the remaining wet and dry ingredients. When all wet and dry ingredients have been combined in the mixer, fold in the baking soda and vinegar.

Line a mini muffin tray with mini muffin holders. Evenly distribute the batter among the cups. Bake for 30 minutes. Let the cupcakes cool before frosting.

For the frosting:

In a mixer with a whisk attachment, beat together the cream cheese, butter and vanilla extract until light and fluffy. Slowly add in the sugar and continue mixing until there are no lumps. Add milk to thin if necessary.

Yields 96 mini cupcakes

Source: http://www.rachaelrayshow.com/?q=node/3616

4 medium-size carrots, peeled and ends trimmed

1 small cauliflower (about 1 lb.)

1 small European cucumber, ends trimmed

1 large red bell pepper, stemmed and seeded

2 tablespoons salad oil

4 cloves garlic, minced

1 to 1 1/2 teaspoons crushed dried hot red chilies

1 teaspoon ground turmeric

1/2 cup distilled white vinegar

1/2 cup water

3 tablespoons sugar

1 cup salted roasted peanuts, finely chopped

Salt

About 2 tablespoons fried shallots (recipe precedes)

Cut carrots into 2-inch lengths, then thinly slice to make 1/2- by 2-inch strips. Separate cauliflower into small flowerets (1-in. diameter). Cut cucumber into 2-inch lengths, then thinly slice lengthwise to make 1/2- by 2-inch strips; cut off and discard seeds. Cut red pepper into 1/4- by 2-inch strips.

Pour oil into a 12- to 14-inch frying pan or wok and place over medium-low heat. Add garlic and chilies and cook, stirring, until garlic begins to turn golden. Add carrots and cauliflower; cook, stirring, for 3 minutes. Add cucumber, red pepper, and turmeric; cook, stirring, for 2 minutes. Add vinegar, water, and sugar and increase heat to high; cook, stirring, until liquid boils and vegetables are tender-crisp when pierced, 3 to 4 minutes. Stir in peanuts and salt to taste. Pour into a serving bowl. Sprinkle with shallots shortly before serving. Serve hot or at room temperature. Makes 8 to 10 servings.

(pictures to come after a successful attempt)