Pasta Alfredo

I adapted my recipe from OnePotChefShow called easy pasta alfredo. Mine's probably not very authentic but since I didn't want to use cream, I had to improvise by using a white sauce and cheese to thicken.

Ingredients
2 l milk, at room temperature
50g butter
4 tbsp plain flour
1 cup grated cheese (use any type you like)
1 cup chopped parsley
250g proscutito, chopped
1 tsp garlic, minced
500g dry pasta (again, use whatever type you like)
Salt
Pepper

Method
1) Cook the pasta according to the instructions on the packet. Drain and set aside.
2) In a pot, fry the proscuitto in a little butter. Once the fat on the proscruitto has melted, fry the garlic for a few seconds until fragrant, then melt the rest of the butter. Add in the chopped stalks of the parsley.
3) Add the flour and stir quickly until well incorporated. Pour in about a cup of the milk and stir in quickly to ensure that there are no lumps. When the mixture has thickened, add in more milk, a cup at a time whenever the sauce thickens, until you have finished all the milk.
4) Add in the grated cheese. Stir till well combined and till all the cheese has melted.
5) Toss in most of the parsley, leaving a bit behind for garnishing.
6) Pour in the drained pasta and quickly stir through the sauce through till well incorporated.
7) Garnish with the reserved parsley and serve immediately.

Jamie's crumbliest scones

http://rasamalaysia.com/crumbliest-scones-recipe/2/

Another scone recipe.

Ingredients (makes 6):

75 g dried fruit, such as sour cherries, raisins, sultanas, chopped sour apricots, blueberries, or a mixture
Orange juice, for soaking
75 g cold unsalted butter
250 g self-raising flour, plus a little extra for dusting
1 level teaspoon baking powder
1 heaped teaspoon golden caster sugar
Pinch of salt
1 large egg
2 tablespoons milk, plus a little extra for brushing

Roll to 2-3 cm thick, 6cm rounds, bake at 200 deg C for 15-18 minutes.

Place upside down (bakes better?)

Sago gula melaka

From my cousin's email

I don't really have a proper recipe but gathered bits and pieces of tips on how to make pudding. I had made few failed attempts before. 
Here's what I did this time. 

1) use large pot. 270gm (1 packet) of sago.
2) fill the entire pot with water to cover sago (important to ensure the pot is full and you can barely see the sago underneath or the washing stage later will be laborious)
3) over medium fire, boil sago stirring constantly. 
4) change over to other hand if started with right hand. 
5) keep on stirring till mixture thickens and you don't see white spots in the middle of each bead. Don't stress it will look like glue but this is normal!!
6) pour thick starchy mixture into colander and run COLD tap water over starchy mixture to wash excess glue-yness from sago. 
7) you feel guilty for using so much water. But keep going. 
8) you are flushing starch away. 
9) Lo and behold, you see little individual pearls appear. 
10) Drain off water and scoop pearls into mould. Leave to set in fridge.
11) when ready to serve, drown set sago in coconut milk. Drizzle with Gula Melaka according to sweetness you want. 
12) Yay!