This is a no-brainer yet delicious cookies that you can make with small children! Just melt 250g dark cooking chocolate in a microwave oven or double boiler (with 50g butter if you prefer your cookies less chocolatey and more buttery), then stir in enough cornflakes to coat.

Guaranteed yummy and foolproof! You can also try other variations with white chocolate or strawberry chocolate (available at baking specialty shops)/.

A nice recipe adapted from kuali.com that's not exactly cooked in a claypot!

What you need:

• 2 cups of rice, washed
• 1 piece of salted tenggiri fish in oil
• 6 black mushrooms, soaked till soft and halfed
• 4 pieces of chicken thighs & drums, chopped
• 5 cloves of garlic, minced
• 2 inches ginger, crushed
• 1 tsp light soy sauce
• 1 tsp sugar
• 1/4 tsp pepper
• 1 tbsp Maggi chicken stock concentrate
• 1/2 tsp dark soy sauce

Marinade for chicken:

• 2 tbsp light soy sauce
• 2 tbsp oyster sauce
• 1/4 tsp pepper
• 2 tsp sugar
• 2 tbsp sesame oil
• 2 tsp cornflour
  

Directions:

1. Marinade the pieces of chicken for 30 minutes.
2. Mash up the salted fish in 1 tbsp of its oil. Season with some sugar and pepper before mixing it into the rice. Add some water into the rice, stir and cook on the electric cooker as usual.
3. Heat 1 tbsp oil in a wok and stir-fry the garlic and crushed ginger before adding in the marinated chicken meat. Season with light soy sauce, sugar, pepper, stock concentrate and dark soy sauce.
4. Add the mushroom slices and keep on stirring until the chicken is cooked. Add a little water if it's too dry.
5. When the rice is almost cooked and dry, add stir-fried chicken meat and continue to cook till rice is completely cooked. Dish rice into a serving bowl and garnish with chilli strips and chopped spring onions. Best serve when hot!
   

This is my first attempt in bread making. I'm not sure if this recipe that's adapted from kuali.com was supposed to turned out to be crunchy, thin crust, but mine sure did!

What you need:

Pizza dough:

• 120g plain flour
• 120g high protein flour
• 1 tsp instant yeast
• 1 tbsp olive oil
• 150-160ml lukewarm water
• 1/4 tsp salt

Topping:

• 250g deboned chicken meat, cubed small
• Half a can of sweetened pineapple, cubed
• 1 onion, thinly sliced into rings
• 1 tomato, thinly sliced into rings
• 2-3 tbsp tomato puree (I used ketchup)
• A good amount of grated mozarella and cheddar/parmesan/smoked cheese
• Pinch of pepper, salt, dried thyme & oregano
  

Directions:

1. Marinade the chicken with the seasonings and set it aside.
2. Sift plain flour and high protein flour into a mixing bowl. Fit machine with a dough blade. Add in yeast and combine olive oil and salt that had been mixed with lukewarm water.
3. Beat mixture for two to three minutes or until a smooth dough is formed.Cover the dough and set aside to stand for 35 to 40 minutes. Knock down the dough and place it on a lightly floured tabletop. Knead by hand for two to three minutes. Roll out dough to fit a 28-30cm pizza tray or pan and brush the surface with a little olive oil.
4. Bake in preheated oven at 180 degree Celcius for 10 minutes. Remove dough out to cool slightly.
5. Meanwhile, stir-fry the marinated chicken with some minced garlic and olive oil until it changed colour. Spread tomato puree/ketchup on dough base. Arrange some grated cheddar (or other cheese) evenly over the tomato base.Top up with cooked chicken meat and the rest of the ingredients. Top with mozzarella and cheddar cheese. Bake in preheated oven at 200 ºC or until dough is golden and the cheese melts. Serve hot!
   

My biggest achievement to date, this is a definite keeper recipe to be passed down the generations. Adapted from Rachael, thelazychef.wordpress.com, the cheesecake never failed to turn out perfect - I made it THREE times in TWO weeks!

You can get the ingredients i.e. cream cheese, strawberry/blueberry filling and loose bottom/springform baking pan from baking specialty shops as the prices there are so much more cheaper compared to the hyper and supermarts.

From Chang Thung S/B (No. 26, Jalan SS24/13, Taman Megah, Petaling Jaya) and Bake With Yen (30 & 32, Persiaran Puteri Satu, Bandar Puteri, Puchong) the Kraft's Philadelphia cream cheese retails for only RM9.00 per 500g bar. For the fruit fillings, I love those from BEST23 Baking Essential Supplies (57 Jalan USJ 8/2B, Subang Jaya) as you can find many whole fruits in it; retails at RM5.6o per 300g jar.

What you need:

For the base:

• 250g digestive biscuits, finely crushed
• 120g butter

For the cheese filling:

• 375g cream cheese
• 110g castor sugar
• 2 medium eggs
• 60ml lemon juice from 2 lemons
• 100ml dairy whipping cream
• 1 tbsp cornflour, sifted
• Grated rind from 1 lemon
• Topping: 200g strawberry or blueberry filling

Directions:

1. Prepare an 8-inch loose bottom or springform round cake tin. Wrap loose base of tin with aluminium foil.
2. To prepare base, melt butter. You can use more butter for a base that's harder and firmer. Use a little of the melted butter to lightly grease bottom and sides of cake tin.
3. Add melted butter into the crushed biscuits and stir until crumbs are moistened by butter. Transfer crumbs to the prepared cake tin. Press crumbs until it is flat and compact.
4. Place the tin with the crumbs into a preheated 180 degree Celcius oven and bake for 10~12 minutes.
5. Cream cheese and castor sugar until light and smooth. Add eggs one at a time, incorporate it well into cream cheese mixture after each addition. Do not overbeat the eggs.
6. Add juice, lemon rind and whipping cream. Beat well.
7. Finally, fold in sifted cornflour and grated rind into batter.
8. Pour cream cheese mixture over cooled biscuit base. Tap sides of cake tin a little to break large, noticeable air bubbles on the surface of filling.
9. Bake cheesecake using top and bottom heat of oven at 170degree Celcius for 30-35 minutes or until side of cheesecake has browned a bit but the middle is still a little jiggly.
10. Leave to cool. Run a thin knife blade carefully around inside rim of tin to loosen the sides of cheesecake. Remove cheesecake from cake tin. Unwrap aluminium foil from base of cake tin. Transfer the whole cheesecake, with the aluminium foil, to a cake board. Wrap aluminium foil over the cake board.
11. Allow to cool and spoon strawberry or blueberry filling over the top of the cake. Refrigerate cheesecake overnight.

Note: Make sure you wrap the aluminium foil upwards around the loose base tin, as the butter from the base might drip onto your oven, especially if you're using extra butter for a base that doesn't crumble easily.

A smashing breakfast for two - just pop everything into a slow cooker! The glutinous rice gave the congee a luxurious texture just like those in the chinese dim-sum shops. Recipe by Lilian, malaysiabest.net

What you need:

• Half a cup of normal rice
• One small handful of glutinous rice (soak for a while)
• 4 cups of water, or more
• One century egg, chopped
• One salted egg, boiled and chopped
• Two dried scallops or one small dried squid
• Salt and pepper to taste
• Meat (chopped) and bones from two chicken thighs or drumsticks
• Seasoning for the meat: A dash of soy sauce, sesame oil, Chinese cooking wine, pepper and a bit of cornflour

Directions:

1. Put everything in the slow cooker, including the chicken bones but not the chicken meat.
   Season the meat overnight - cover and refigerate.
2. The next morning, add in the chicken meat and turn off heat when the meat is cooked.
3. Adjust the consistency of the congee, add more water if necessary.
4. Remove the bones and serve with sliced spring onions and jullienned young gingers. For extra treat, boil annother salted duck egg, chop and sprinkle on the porridge.

A dessert that's neither too sweet nor oily. Recipe by Lilian, malaysiabest.net

What you need:

For the pudding:

• 25 dates, pitted
• 1 cup hot water
• 200g self-raising flour
• 50g butter
• 100g soft brown sugar (looks like castor sugar but only brown in colour)
• 2 eggs
  

For the butterscotch sauce:

• 100g soft brown sugar
• 200 ml whipping cream
• 1 tsp vanilla essence or butta vanilla
• 1 tbsp butter

Directions:

To make the pudding:

1. Blend the dates in a blender with hot water to form a paste.
2. Cream sugar and butter till fluffy.
3. Sieve in the flour, add the date paste and eggs alternately. Mix well. The batter should be creamy and smooth; add a little more water if it is too dry.
4. Bake baine marie style: put the batter into one baking tin and put that thin over another bigger tin filled with water. Bake for 45 minutes in 180 degree celcius oven.

To make the butterscoth sauce:

1. Just put all the ingredients in a saucepan and cook over low fire until it just started to boil. Turn off heat and serve warm with the pudding!

A very nice alternative recipe for a change. Recipe inspired and adapted from Lilian, malaysiabest.net

What you need:

For fish balls and yong tau foo stuffings:

• 600 gram tenggiri slabs with bones
• 1 tsp salt and pepper to taste
• 4 tbsp cornflour

For yong tau foo soup:

• 2 handfuls of ikan bilis
• Pepper and sesame oil to taste
• 2 firm pan-fried taukwa (firm white beancurd), cut into halves and slit in the middle to make small pockets
• A few big red chillies and a few dry shitake mushroom

Directions:

1. Using a blunt edged spoon, scrape off the tenggiri flesh from its bone. Keep the bones for soup.
2. In a bowl, mix the salt, pepper and cornflour with about 8 tbsp of water. Mince the scraped flesh with this mixture in a food processor. Add more cornflour if the flesh is too soggy.
3. Wet your fingers and shape the flesh into balls. For yong tau foo, stuff the flesh into mushrooms (soaked and stems removed), big red chillies (de-seeded and sliced open lengthwise) or firm beancurds.
4. To prepare yong tau foo soup, boil the fish bones with 2 handfuls of ikan bilis. Season with pepper and sesame oil. Drop in the yong tau foo and fish balls after the soup had boiled and simmer for at least half an hour. Add in a bunch of chopped choy sum when the yong tau foo are cooked and before turning off the heat!

An easy, filling dish for the lazy Sundays. Recipe serves four, adapted from Zu, quickneasytreats.blogspot.com

What you need:

• 3 medium or large Russet potatoes, cooked and sliced thinly
• 2 tomatoes, cubed
• 1 onion, chopped
• 1 can tuna in brine
• 2 tbsp chopped corriander leaves
• 2 tbsp mayonnaise
• 1oo ml whipping cream
• Shredded cheddar and mozzarella cheese for topping
• Sprinklings of bread or biscuit crumbs
• White pepper to season

Directions:

1. Preheat oven to 180 degree celsius and greased a large casserole dish with butter
2. In a bowl, mix together the tuna, tomatoes, onion, corriander and mayonnaise. Season with pepper.
3. Arrange 1/3 of the sliced, cooked potatoes at the bottom of the dish, followed by half of the tuna mixture.
4. Sprinkle a layer of shredded cheese and alternate with another potato and tuna layer. Finish with the last 1/3 of sliced potatoes.
5. Pour cream over the gratin and sprinkle shredded cheese generously over the cream. Top with bread or biscuit crumbs for the extra crunch and sweetness.
6. Bake in the oven for about 20 minutes till the top is golden brown. Serve warm with salad.