C-C (cabbage, celery) Flat Cake

Ingredients

1. 5g brown rice flour (get this from major supermarkets like Sheng Shiong)


2. 200g plain flour


3. 5 teaspoons of chilli flakes


4. 5 teaspoons of oregano flakes


5. 100g unsalted butter


6. 100g cabbage, finely chopped


7. 50g celery, finely chopped


8. 2 eggs (60g each), beaten


9. 200ml water

Get started

1. Mix the dry ingredients 1-4 in a steel bowl. Cut butter (5) into small cubes and rub in till you get even crumbs.

2. Add the vegetables, beaten egg and water (ingredients 6-9) and mix.

3. Pour the batter into a square flat tray and back at 180 degree celsius for 40mins.

[Makes 1 tray 20cm (l) x 20cm (wd)]

Corn Oat Muffin

Dry ingredients /A:

250g  (2cups) plain self-raising flour

1/4 teaspoon salt

20-40g (1/8 to 1/4 cup) sugar

Wet ingredients /B:

2 eggs

60ml (1/4 cup) oil

188ml (3/4 cup) fresh milk

100g (1-1.5 cups) fresh corn kernels

125ml (0.5cups) of cooked oats


1. Sift (A) flour, salt and sugar in mixing bowl.

2. Beat all the wet ingredients (C) together.

3. Make a well in the centre of the flour mixture, and slowly pour the wet mixture in, alternating with the corn and cooked oats. Stir to combine at the same time.

4. Preheat oven at 200°C. Grease the tin or pour the batter into paper muffin cups. Bake for around 30mins.

Makes 15 muffins.

Alternatives: Substitute 0.5 cup of flour for 0.5 cup of cornmeal.

Satay Sauce

Spices

15 shallot bulbs, peeled and diced

5 garlic bulbs

2 slices of tumeric (fresh yellow ginger)

3 stalks of lemon grass (ends only, note: keep the stalks for brushing)

100g Chilli