Ingredients:
20 pieces of raw tofu (cut into medium size)
6 tbsp corn flour
2 tbsp soy sauce
1 tbsp apple cider vinegar
1 carrot (chopped)
1 onion (chopped)
1 bell pepper (diced)
1 green pepper (diced)
1 tbsp ginger and garlic paste
3-4 tbsp olive oil

  For the sauce:
2 tbsp corn flour
1 tbsp apple vinegar
1 tbsp soy sauce
7 tbsp water
A dash of curry
A dash of paprika
A dash of allspice
A dash of ground ginger
1 stock cube

 Method
In a medium bowl, add the soy sauce and apple cider vinegar. Stir well. Gently, add the tofu and stir. Set aside for 5 minutes.
  Get a zip lock bag, add 1/2 the marinated tofu, 2 tbsp corn flour and shake gently to combine all the ingredients. Put in a bowl. Add the rest of the marinated tofu with 2 tbsp corn flour and shake gently. Add it in the bowl.
  Heat the oil in a medium pan. Fry the tofu till golden brown. Pack and set aside.
  In the same pan, add a little oil and fry the veggies with some salt and grated ginger and garlic. Set aside.
 Get a medium pot, add all the ingredients for the sauce. Stir well till thick. Add the tofu and stir fried veggies. Cook on low heat for 5 minutes, stir occasionally. Be careful not to break the tofu.
  Sprinkle some sesame and serve warm.
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Ingredients:

Dry ingredients:

For cake mix:
3 cups of flour
2 cups sugar
3 tbsp baking powder
1 tsp salt

  Wet Ingredients for the cake:
3 eggs
1 cup hot water
1 cup oil

  For Vanilla Pudding:
2 cups whole milk
1/2 cup granulated sugar
2 1/2 tbsp corn flour
2 egg yolks
A dash of salt
1 tbsp vanilla extract

  For the Spread:
1/4 cup icing sugar
1 cup heavy cream
1 tsp vanilla extract
2 packets of wafer sticks (crushed)

  Method
Add the cake mix (dry ingredients) in a medium mixing bowl. Add the oil, eggs and hot water. Mix well. Grease the baking pan and pour the mixture in it. Bake in a preheated oven for 25-30 minutes in a moderate temperature. Remove from the oven and allow to cool.

  Vanilla Pudding:
Pour the milk in a medium pot ànd allow to simmer. Before the milk simmers, put the egg yolk, corn flour or corn starch, sugar and whisk well till pale. Add a cup of the simmering milk in the egg yolk- sugar bowl and whisk again. Pour it back into the pot of the milk and stir till thick. Remove it from the fire and allow to cool.
  Poke holes in the cake with a wooden stick all round the top of the cake. Spread the pudding all over the top of the cake. Make sure it enters the holes you poked with a wooden stick. Refrigerate it for 15-20 minutes or more to set.
  Blend the icing sugar and the heavy cream with an electric mixer. Add the vanilla and blend. Remove the cake from the fridge and spread the whipped cream with a spatula. Spread the crushed wafer sticks on top of the cake. Cut to your desired size and serve. Enjoy! So yummy!
©Asmie's Kitchen
Copyright protected. No part of this recipe recipe should be copied and transmitted in any form or by any means without the consent of the copyright owner.(c)Asmie's Kitchen

Ingredients:
3 1/2 cups of flour
1/2 cup sugar
1 tbsp yeast
3 tbsp tamarind liquid
1/2 tsp salt
1 tbsp ground ginger
2 cups of warm water
1/2 bottle oil for frying

  Method
Seive the flour and set aside.
 In a mixing bowl, add the sugar, salt, ground ginger, yeast, tamarind liquid, water and stir. Set aside for 5-7 minutes. Add the flour little at a time, stirring with a wooden spoon till well mixed. Beat the batter for some minutes. This will soften the batter. Cover with a cling film and allow to proof for 1 hour. It will double in quantity.
  Heat the oil in a frying pan. Scoop the batter and drop it gently inside the pan. (I used a scoop. But you can use your hand)Repeat the process, till the pan is full. When its golden brown, flip over and fry the other side. Pack and put in the strainer. Continue frying, till the batter is exhausted.
  I dusted the puff puff with some icing sugar and served it with strawberry syrup. It was so delicious.
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All right reserved. No part of this recipe should be copied or transmitted in any form or by any means without the consent of the copyright owner©Asmie's Kitchen
 

Ingredients:
1 pack of noodles
1 boiled egg
1 peeled & diced carrots
1 handful of spring onions
1 diced red bell pepper
1 diced onion
1 tsp ginger and garlic paste
1 cup stock
1 diced tomato
A dash of paprika
A dash of all spice
1 tbsp of oil
 Method
Parboil the noodles and strain. Set aside.
   Place a medium pot on the fire. Add the oil. When hot, add the ginger and garlic paste. Fry for some seconds. Add the carrots, red bell pepper and onion. Stir till the veggies are soft. Pour the stock in the pot. Add the noodles seasonings, paprika, all spice, half of the chopped spring onions and bring to the boil. Add the parboiled noodles, stir and cook on low flame for some minutes.
  Pour in a porcelain bowl, place a slice of boiled egg and tomato on the noodle soup. Sprinkle some spring onions and diced carrots. Serve warm and watery and enjoy!
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Ingredients:
1 cup flour
1 1/2 tbsp sugar
1 tsp yeast
Pinch of salt
3/4 cup warm water
1/2 bottle oil

  Method
Seive flour in a medium mixing bowl. Add the yeast, sugar, salt, warm water and mix well. Cover with a cling film and keep in a warm place to proof. Take a bit of the mixture and fry in hot oil till golden brown.
   I served mine with chocolate syrup.
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All right reserved. No part of this recipe should be copied or transmitted in any form or by any means without the consent of the copyright owner(c)Asmie's Kitchen

Ingredients:
2 cups of flour
1 tsp baking powder
1 cup sugar
4 tbsp margarine
4 eggs
1 tsp vanilla extract

Method
Cream sugar and batter with wooden spoon or in a cake mixer till pale. Break the eggs and add into the bowl of sugar- margarine. Add the vanilla extract, stir well or blend. Add the seived flour and baking powder. Stir or blend. Add a cup of milk (dilute powdered milk with water), blend well till fluffy.
  Arrange paper cases in a muffin tray and scoop 2 tbsp full of the batter inside the paper cases. Bake in a preheated oven for 30-35 minutes in a moderate temperature or till golden brown.
 
   Buttercream Frosting
Ingredients:
1/2 pack icing sugar (seived)
1/2 bag margarine
1 tsp vanilla extract
A drop of food colour

  Method
Beat margarine with wooden stick or cake mixer till pale and it double in quantity. Add the icing sugar little at a time, blending till fluffy and double in quantity. Add fee drops of vanilla and food colour, blend. Pour the buttercteam frosting in piping bag with nozzle. Decorate on the cupcakes. Add any topping of your choice like biscuits, wafer sticks, chocolates, etc. Serve and enjoy!
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All right reserved. No part of this recipe should be copied or transmitted in any form or by any means without the consent of the copyright owner(c)Asmie's Kitchen

Ingredients:

Ingredients:

Vanilla Cake
1 tin of flour
1 tsp baking powder
2 eggs
2 tbsp margarine
1/2 cup sugar
1/2 tsp vanilla extract
1 small cup of milk

 Method
Seive the flour and set aside.
 Cream the margarine and sugar in abowl till pale and double in quantity. Add the eggs, vanilla and stir. Mix the flour and baking powder. Add  in the sugar-margarine bowl. Stir well.
 Grease a medium baking pan and pour the batter. Bake in a preheated oven for 30-35 minutes. Remove from the pan. Keep on a rack to cool.
 
Chocolate Cake

Ingredients:
1 tin of flour
2-3 tbsp cocoa powder
 1/2 tsp baking powder
2 eggs
2 tbsp margarine
1/2 peak milk tin of sugar
1 small cup of milk
1/2 tsp vanilla

Method
Seive the flour in a bowl and set aside.
  Cream the sugar and margarine in a bowl till pale and double in quantity. Add the eggs and vanilla, stir. Mix the flour with baking powder. Add in the bowl of sugar - margarine. Stir well.
  Grease the baking pan and pour the batter. Bake in the preheated oven for 30-35 minutes. Remove from the oven, place on a rack to cool.
  Cut the cake into squares. Arrange the vanilla and chocolate cakes on a tooth pick. If you have skewers, you can use it. Drizzle with chocolate syrup, melted chocolate or buttercream frosting.
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  All right reserved. No part of this recipe should be copied or transmitted in any form or by any means without the consent of the copyright owner (c)Asmie's Kitchen





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