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I love lamb, and the next best thing to cooking lamb besides roasting is to make a lamb curry. It's great to eat with bread or rice and all I have to do is to add a salad dish and I have a complete delicious meal. Here's how I make my Lamb Curry. Ingredients: Lamb cut into cubes. I usually measure by the bowl which I am using to serve my family of four. So once the meat fills the bowl, that's my portion. Let's say for this writing purpose, about 250gms of lamb meat. Blitz the following ingredients in a food processor. 1 large onion. I like the red ones. 3 cloves of garlic. More if you like. An inch of ginger root. 2 red chillies (for the heat) 1 green chilli (for that refreshing chilli smell) 1 Tbsp ground chilli paste (These are made out of dried chillies which makes the dish have a deep red color.) Add on ingredients. 1/2 cup oil (Any oil will do. I use canola or a vegetable blend.) 3 Tbsp curry powder with some water added to make a paste. 1

I remember having tried my first attempt at kuih lapis, a layered steamed rice flour cake or kuih as Malaysians call their sweet treats. I think it was when I was still in school. I loved it and although I remembered how impatient I was waiting for each layer to set, it still turned out pretty well and I have yet to find one sold to date that tastes as good as the one I made. Until I had the guts to try again yesterday. And, yes! it does taste as it did when I made it as a teenager. I am so happy it turned out and now I shall continue to make this for sale at my cafe, Little Cottage Cafe at The Robertson, Jalan Pudu, Kuala Lumpur. The ingredients and method here is to help me remember what I did. I shall myself come back to this post whenever I want to make this. After reading various recipes, I decided I wanted to use a total of 400 gms flour combination with a total of 1 liter liquids in order to get the right texture and thickness for the layers. Here's what I did: A.  In