Friday, October 23, 2009


This is the recipe that I have used since my teenage days.

4 cups (120) self-raising flour
4 cups (180g) sugar
1 orange (rind and juice) for 1 1/2 cups(100ml)or
mixture of coconut milk and pandan juice(100ml)
1/2 tsp baking powder
1/2 tsp cream of tartar
40 ml cooking oil
pinch of salt.
* The cup is the size of 1/3cup.

Separate egg whites from yolks, beat egg whites with half of the
sugar and cream of tartar till stiff.Mix egg yolks with the remainder
half of the sugar, Add in the orange juice and rind,mix well. 
Follow by the oil. Finally blend in the flour (sifted with baking
powder). Fold in the beaten egg whites into the egg yolks mixture,
mix well. Pour into the sponge cake baking tin and  bake in
preheated oven for 35 minuted at180 degrees Celsius.

When cake is baked,  remove from the oven and immediately turn it
up side down to cool.


2 medium pineapples,
3 lemons, washed and dried,
300 grams organic or Chinese brown candy,
A glass jar.

Cut lemons into rings and the pineapples into 1 cm thick slices.
Place pineapple slices, lemon rings and sugar in layers until the jar
is 3/4 full.

Do not tightened the jar cover for the first four days of fermentation.
Tightened and seal the glass jar on the fifth day if ingredients do not
turn bad(black). The enzyme is ready in thirty days.  Pour the enzyme
 into glass bottle, keep in refrigerator and is ready to drink anytime.
One part of enzyme to ten parts of water or just enzyme with ice cubes.
 Taste good. The residues can make into drinks by adding water to
 a few pieces of pineapples or lemons. It is very good plant fertilizer too.