Taco Cupcake/Muffin Wonton

Ingredients:

1lb pound ground beef

1/2 yellow onion ~ chopped

4 tbsp Taco Seasoning

1/4 cup water

250g cheddar cheese ~ shredded

1 packet of wonton skin

Sour Cream

1 tomato ~ diced

1/2 yellow onion ~ diced

1 stalk spring onion ~ chopped

Directions:

1. Preheat the oven to 190 degrees C.  Heat the olive oil in a large pan over medium-high heat.
2. Add the beef to the pan.  Use a spatula to break up the meat, stirring constantly.  Add the taco seasoning and salt to taste.  Cook the beef for 4-5 mins or until cooked through.
3. Coat a 12-cup muffin tin with a cooking spray.  Place one wonton wrapper into the bottom of each muffin cup.
4. Spoon approximately 1 tablespoon of meat into each cup and top with 1 tablespoon of shredded cheese. Place a second wonton layer on the cheese, then add the remaining meat and cheese to all the muffin cups.
5. Bake for 10-15 minutes or until the edges are browned and the cheese is melted.  Remove from the oven and let it rest for 10 mins.
6. Top each taco cup with a small dollop of sour cream and a sprinkle of chopped spring onion and tomato, then serve.  Enjoy!

Fried Crispy Enoki Mushrooms

Ingredients:

1 packet Enoki mushroom

1/2 cup AP flour

1/4 cup cornstarch

1/4 tsp baking powder

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

1/2 cup cold water

Directions:

1. Rinse and dry the enoki mushroom bundle.  Slice the bundle into 1/4-inch sections.  Set on a paper towel.
2. In a large mixing bowl, whisk together the dry ingredients.  Gradually add cold water and whisk until the batter is smooth and thin.
3. Heat oil in a deep pot over medium heat until it reaches 180 degrees C.
4. Dip the noki mushrooms into the batter, ensuring they are lightly coated.  Carefully place the coated mushrooms into the hot oil and fry for 2-3 minutes or until golden and crispy.
5. Remove the mushrooms and let them drain on a paper towel-lined plate.  While still hot, sprinkle it with salt and furikake.  Serve with your favorite dipping sauce.  Enjoy!

Crab Seafood Salad

Ingredients:

1 packet imitation crab meat

4 oz cooked shrimp ~ roughly chopped

1 cup mayonnaise

1 tsp mustard

2 stalks celery ~ chopped

1 red bell pepper ~ chopped

1/2 red onion ~ chopped

1/2 tsp Old Bay spice (optional)

1/8 tsp cayenne pepper

Salt and pepper to taste

Directions:

1. Chop the imitation crab and cooked shrimp into bite-size pieces. Add the diced celery and bell pepper to a bowl and set aside. 
2. Combine mayonnaise, mustard, Old Bay spice, cayenne, and red pepper in a separate bowl. Add salt and pepper, and mix the ingredients until combined. Next, add all the chopped mixture of crab meat and coat it well. Refrigerate for 2 hours before serving. 
3. When ready to serve, slice the croissant or bun and spread some butter. Top with any green vegetables and scoop the crab seafood.

Double Chocolate Chunk Cookies

Ingredients:

3/4 (90g) cup AP flour

1/2 (42g) cup unsweetened cocoa powder

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 (113g) cup unsalted butter ~ softened

1 (198g) cup packed dark brown sugar

1 large egg

1-1/2 tsp honey

1-1/2 tsp vanilla extract

1 (170g) cup semi-sweet chocolate chunks

Flaky salt

Directions/Instructions:

1. Heat oven to 180 degrees C.  Set aside two baking sheets (no need to line with parchment)
2. In a large bowl, sift together all the dry ingredients.  Set aside.
3. In a stand mixer bowl fitted with a paddle attachment, cream the butter and sugar until combined.  Scrape down the bowl and add the egg, honey, and vanilla.  Mix until just combined.
4. Scrape down the bowl again and add the flour and cocoa mixture simultaneously.  Mix on low until just combined and no flour streaks are visible.  Turn off the mixer and fold in the chocolate chunks.
5. Refrigerate the batter for 30 minutes. Scoop batter using a 1-1/2" ice cream scoop. Drop batter on baking sheet 2-inch apart.
6. Bake for 12 mins or until cooked are flat and surfaces begin to crack.  Remove from oven.  Sprinkle with flaky salt.  Let cookies rest on the baking sheet for 2 minutes before transferring cookies to a wire rack to cool completely.

Brazilian Cheese Rolls (Quick & Easy)

Ingredients:

195g Tapioca Starch/Flour

1 cup milk

1 cup neutral oil

3 eggs

80g shredded cheese (any)

Directions:

1. Preheat the oven to 200 degrees C. Spray a mini muffin tin with non-stick spray or rub it with butter.
2. Place the egg, milk, oil, tapioca starch/flour, and salt in a blender. Blend until smooth. Then, add the cheese and pulse just a couple of times.
3. Immediately pour the batter into the mini muffin pan, filling each well about 3/4 full. If Sprinkle shredded cheese on top. if desired
4. Bake for 15-20 mins until puffed and golden. Remove from the oven and cool for a few minutes before removing the rolls from the pan. Serve warm.

Vietnamese Balloon Fried Bananas

Ingredients:

1 bunch of SABA bananas

75g plain flour

50g rice flour

15g tapioca flour

10g cornflour

25g sugar

1/4 tsp salt

1/2 tbsp baking powder

250ml water (iced cold)

15g butter ~ melted

1 tbsp white sesame seeds

1 tbsp black sesame seeds

Oil for frying

Directions:

1. In a medium bowl, whisk together all the ingredients, except bananas and vegetable oil, until smooth.  Let the batter rest for 10 mins.
2. Peel the bananas, place them in plastic wrap, and slightly flatten them.
3. Dip the flattened banana into the mixture batter and deep-fry until it's lightly golden.
4. Remove from the hot oil, double coat into the batter, and re-fry until it's puffy and golden.
5. Transfer to a lined paper towel and enjoy!

Mango Crepes

Ingredients:

310g AP flour

100g sugar

625ml whole milk

4 eggs

30g butter ~ melted & cooled

Coulis

2 mangoes

1/4 cup water

100g sugar

Filling/Topping

355ml heavy/whipped cream

125g powdered sugar

100g mango coulis ~ room temp/chilled

Directions:

1. Slice the mango flesh off the seed and add it to a food processor or blender. Puree until smooth, then return the pureed mango to the empty pot. Place the pot over medium-low heat, add the sugar, and cook for 10-15 mins or until thickened. Stir constantly to keep the mango from bubbling. Off the heat, transfer the mango coulis to a clean bowl and allow it to cool to room temperature.
2. Prepare the crepes; add the flour, milk, eggs, sugar, and melted butter to a bowl or a blender and mix or blend until smooth.  Place a small non-stick pan over medium heat, grease with butter or non-stick spray, and add about 1/3 cup of batter to the pan.  Quickly swirl the pan to get an even layer of batter and cook for about 50-60 seconds or until the crepe begins to set, then flip with a spatula and cook for another 10-15 seconds.  Transfer the cooked crepe to a clean dish and repeat the process till the batter finish.
3. Use a hand mixer for the filling/top and beat until combined and fluffy.  Then add the cooled-down mango coulis and beat until combined.
4. Before assembling the cake, I cut all the crepes to the same size using a 7" or 8" ring cake. Then, I placed the first crepe inside the adjustable ring cake on a serving dish and added a dollop of mango whipped cream. I spread it into an even layer, top it with another crepe, and repeat until all the crepes have been used.
5. Lastly, top the prepared crepe cake with whipped cream, the remaining mango coulis, and chopped mango.  Place the cake in the refrigerator to chill for at least 3-4 hours or overnight before serving.

Banana Bread

Ingredients

3 medium ripe bananas

75 butter ~ melted

1/2 tsp baking soda

1/4 tsp salt

150g sugar/brown sugar

1 large egg ~ beaten

1 tsp vanilla extract

205g AP flour

Directions:

1. Preheat oven to 160 deg C.  
2. In a mixing bowl, mash the ripe bananas until completely smooth.  Stir the melted butter into the mashed bananas.
3. Mix in the baking soda and salt.  Stir in the sugar, beaten egg, and vanilla extract.  Mix in the flour.
4. Pour the batter into a loaf pan. Bake for 55-65 mins at 175 deg C or until a toothpick or wooden skewer inserted into the center comes out clean.

Thai Fried Bananas

Ingredients:

8 pcs Saba banana (Pisang Kepok)

1/3 cup shredded coconut

3/4 cup rice flour

1/4 cup sugar

1/2 tsp salt

1/2 tsp baking powder

1-1/2 tbsp white sesame seeds ~ roasted

1/3 cup water

Oil ~ frying

Directions:

1. Peel the bananas, cut them lengthwise into 3 equal sections, and set aside.
2. Combine all the dry ingredients in a medium mixing bowl. Add water and stir until well combined.
3. Add about 1-1/2 inches of oil to a pot and heat to about 160 deg C.  Dip the sliced bananas into the mixture batter and fry for about 5 mins until they are a deep brown color.  Drain on a paper towel.
4. Let bananas cool for several minutes before serving, and the coating will crisp up once cooled.

Nasi Daging Utara Air Asam

Ingredients:

3 cup basmati rice

2 tbsp ghee

2 tbsp vegetable oil

1/2 yellow onion ~ sliced

3 garlic ~ sliced

1" ginger ~ matchstick

2 screwpine leaves ~ knot

2 tbsp rempah kurma

1 tbsp rempah briyani

1 cup full cream milk

3-1/2 cup beef broth

Salt & seasoning

Coriander leaves

Cooked beef cube

Spices

1 cumin stick

2 Anise-star

3 cardamon

4 cloves

Beef Stew

500g beef ~ cube

1/2 yellow onion ~ sliced

3-4 garlic ~ smashed

2 tbsp rempah kurma

2 tbsp rempah briyani

1/2 tsp ground black pepper

1 litre water

Air Asam

1 onion ~ sliced

2 tomato ~ cut cube

3 red chili ~ sliced

1" roasted belacan

1/2 cup air asam jawa

2 tbsp fish sauce

2 tbsp sugar

1 tsp salt

1 tbsp kerisik

Some key lime

Instructions:

1. Prepare the beef: Add water to the big pot and add all the ingredients to the beef stew. Cook until the beef is tender. Remove the meat and set aside.
2. Heat ghee and vegetable oil in a saucepan and add the spices, onion and garlic.  Saute till fragrant for about 2 mins.  Then add the rempah kurma and biryani; continue to saute another 2 mins until fragrant.  Add the rice and continue to mix well.  Transfer the coated rice to the rice cooker.
3. Add the cooked beef cube, broth, whole cream milk, and salt to taste. Mix well, then add the coriander leaves.  Stir a little to mix and cover.  Let the rice cooker cook as usual.
4. While the rice is cooked, let's prepare the air asam. Add all the ingredients to a large bowl and mix together. Set aside for later.

Korean Chicken on Skewers

Ingredients:

3 pcs boneless chicken thighs ~ remove skin

2 tsp grated fresh ginger

2 tsp minced garlic

3 tbsp light soy sauce

3 tbsp brown sugar

1 tsp sesame oil

1 tbsp rice vinegar

2 tbsp Gochujang

Chopped green onion (Optional for garnish)

Directions:

1. Cut the chicken into 1-1/2 inch cubes and toss in a bowl. Whisk together the remaining ingredients (except chopped green onion) in another small bowl to make the marinade.
2. Mix half of the marinade over the chicken to thoroughly coat it.  Cover and place in the fridge to marinate for at least 4 hours or overnight.
3. Cover the remaining sauce and place it in the fridge to bast the chicken later.
4. Place the cubed chicken on skewers and line the chicken skewers on the baking tray with a rack.
5. Preheat the grill to medium heat; place the skewers on a lightly oiled grill once hot. Turn the skewers every 3-4 minutes until the chicken is cooked, about 20-30 minutes. During the last few turns, baste with the remaining sauce.
6. Remove skewers from the grill and serve with chopped green onions (optional) and your favorite side dish.

Putri Salat/Seri Muka

Ingredients:

3 cups glutinous rice

2 cups coconut milk

1/2 tsp salt

Custard

1 cup All-purpose flour

2 cups coconut milk

1-1/2 cups sugar

100ml pandan juice

1 tbsp cornstarch

1 egg

1/2 tsp salt

Directions:

1. Soak the rice for at least 4 hours or overnight in water.
2. Drain the water, and place the sticky rice in a tray.  Pour in the coconut milk and salt; stir to mix.  Place the tray of sticky rice mixture in a steamer and steam on high heat for about 25-30 mins.
3. Take an 8x8-inch square tray and brush it with oil on the bottom and all sides. Cut parchment paper to line the bottom of the pan. This will make it easier to remove the rice cake from the pan.  Transfer the sticky rice to the tray, cover it with a piece of parchment paper, and use your palms to pack the rice down tightly to prevent it from falling apart when cut.
4. To prepare the custard, add all the custard ingredients and blend them into the fine mixture.  Add the cornstarch and blend again to thicken the batter.
5. Strain the custard mixture into a large saucepan.  Cook on low heat and stir until the mixture coats the back of the spoon for about 15-20 mins.  (Note:  If the custard happens to be lumpy, blend to smooth it)
6. Pour the custard mixture gently, using the ladle, over the pressed rice cake. Then, place two chopsticks on each side of the steamer pot.
7. Place the lid (wrapped with cloth) on top of the chopsticks to create some gap to allow some steam to escape so the surface can be smooth.
8. Steam on medium heat for 30-45 mins or until the top layer is no longer "jiggly." The custard may take longer to set because the crack on the lid opens during steaming.
9. Let it cool completely before cutting, about 4 hours or more. Loosen the edge with an oiled knife or plastic knife, then gently transfer the rice cake out from the pan and cut to the desired size.

Brownie Cookies (Raya)

Ingredients (A):

100g butter/margarine

350g dark chocolate compound

(B)

3 eggs (Grade A)

1 tsp vanilla essence

200g icing sugar

(C)

100g All Purpose flour

15g cocoa powder.

Directions:

1. In a large bowl, add the eggs and vanilla essence.  Mix well to combine.  Then, sieve in the icing sugar.  Continue to mix well till the icing sugar dissolves/combines.
2. Double-boil the ingredients (A) till all melted.  Pour the hot melted chocolate immediately into the egg mixture.  Be sure the melted chocolate is scorching to have wrinkles on the surface of the cookies.  Continue to mix to combine.
3. Next, sieve the ingredients (C) into the batter and mix well to combine.
4. Transfer the brownie batter to piping bags, trim the edge of the piping bag, and pipe it into the macaron baking tray.
5. Bake in the oven at 155-160 degrees C for 25 mins.

Chocolate Brownie Cookies

Cookie Crust

115g butter/margarine

40g fine sugar

140g brown sugar

1 egg

1/2 tsp vanilla essence

200g AP flour

1/2 tsp baking soda

Brownie

75g dark chocolate (Compound)

45g butter

1 egg

75g icing sugar

50g AP flour

17g cocoa powder

Directions:

1. Cookie Crust: Place the butter in a small saucepan and set it over medium-low heat.  Use a silicone spatula to stir and scrape the butter from the bottom and sides of the pan every 10-15 seconds.  Continue to cook the butter, occasionally stir and scrap until the butter begins to take on color, about 10-15 mins.  Once the butter is golden brown, remove it from the heat.
2. Brownie: Pour the brown butter into the sugar in a medium mixing bowl and whisk until smooth. Add the egg and vanilla and stir to combine. Sieve in the dry ingredients and mix well. 
3. Put the cookie dough in the refrigerator to chill while filling the brownie.
4. Brownie: In a large bowl, add the eggs and vanilla essence.  Mix well to combine.  Then, sieve in the icing sugar.  Continue to mix well till the icing sugar dissolves/combines.
5. Double-boil the dark chocolate and butter till all melted.  Pour the melted chocolate immediately into the egg mixture to combine.
6. Next, sieve the ingredients into the batter and mix well to combine
7. Assembly: Evenly divide the cookie dough (22g each). Press the cookie dough in the middle of the dough to create a thin tart shell.
8. Divide the brownie batter evenly between the tart shells and sprinkle with chocolate chips on top. Bake in a preheated oven at 175 degrees C for 15-18 minutes. Remove from the oven and let the tarts cool in the muffin pan.

Snowball Cookies

Ingredients:

375g All Purpose Flour

125g icing sugar

200g Ghee

Coating

30g icing sugar

30g milk powder

Directions:

1. In a large bowl, mix the ghee and icing sugar to combine. Then, sieve in the flour and mix it into a soft dough. Let it rest for 15 minutes.
2. Use 1 teaspoon metric spoon to scoop the dough and roll it into a ball.  Arrange on the baking tray.
3. Bake the cookies in the preheat oven at 160 deg C for 15-20 mins.  Remove and let it cool completely.
4. Mix the coating ingredients in another bowl and coat the baked cookies with the coating.  Place the cookies in a mini paper cup and store them in the air-tight. 

Spicy Baked Teriyaki Nuggets Sushi Cup

Ingredients:

300g chicken/nuggets ~ chopped

2 tbsp thick teriyaki sauce

Nori Sheets

Cooked sushi rice

Sriracha Mayonnaise

1 Green onion ~ sliced

2 tsp toasted sesame seeds

Directions/Instructions:

1. Preheat oven to 220C/200C fan-forced.  Combine chicken and teriyaki sauce in a small bowl.  Set aside until required.
2. Cut nori sheets into 4 even squares to form 12 squares in total.  Top a nori sheet with 1 spoonful of rice and spread out slightly.  Place the square into one hole of a 12-hole muffin pan, pressing down gently so that the rice is in the middle and the edges of the nori come up the sides.  Repeat with remaining nori sheets and rice.
3. Top evenly with marinated chicken.  Bake for 15-17 minutes or until chicken and nori are crisp.  Remove sushi muffins from the pan and serve topped with mayonnaise, onion, and seeds.

Filipino Fruit Salad

Ingredients:

2-30oz can mixed fruit cocktail

1-15oz can of shredded young coconut or Nata de 

1-8oz can Nestle Cream

1/2-14oz can sweetened condensed milk

1 tsp vanilla extract

pinch salt

Directions/Instructions:

1. Set a strainer over a large bowl, and pour the mixed fruit cocktail and canned coconut into the strainer.  Drain and discard the sugary liquid.
2. In another bowl, whisk the nestle cream to remove any lumps.  Add sweetened condensed milk, vanilla, and salt.  Whisk until well combined.
3. Fold in drained fruit mixture until thoroughly coated with cream mixture.  Cover and keep chilled in the fridge for at least 4 hours, ideally overnight.
4. Stir before serving.  Serve chilled.  Garnish with maraschino cherries, if desired.

Pork Chop - Din Tai Fung Style

Ingredients:

3 pork chops

4 tbsp cornstarch

1/2 tsp five spice powder

1/2 tsp white pepper powder

1/2 tsp baking soda

1/2 tbsp sugar

2 tsp garlic powder

2 tbsp light soy sauce

2 tbsp Hua Tiao wine/Chinese Cooking wine

2 tsp ginger juice

Oil for deep frying

Directions/Instructions:

1. Make a few cuts on the edge of the pork chops to prevent them from curling during deep frying.  Tenderise the pork chops with a fork.
2. In a mixing bowl, add all the ingredients and mix well.
3. Coat pork chops into the marinade.  Let them marinate for at least 30 minutes or overnight.
4. Heat up oil to medium-high heat.  Deep fry the marinated pork for around 8-10 minutes until golden brown and cooked.
5. Remove from oil and rest on a rack.  Sliced the pork chop and serve with egg-fried rice.

Vietnamese Caramelized Pork Belly aka Thit Kho

Ingredients:

500g Pork Belly

4 cloves garlic ~ crushed

3 shallots ~ crushed

1 tsp salt

1/2 tsp black pepper

2 tbsp granulated sugar

2 tbsp water

1 tbsp cooking oil

4-6 tbsp fish sauce

3 cups fresh coconut juice

6-8 boiled eggs

Directions/Instructions:

1. Slice pork belly into 1-inch thick or slightly thicker pieces.  Toss the pork with crushed garlic, shallots, salt, and pepper in a bowl.  Marinade and set aside at room temperature for 10-20 mins.
2. Add sugar and water in a small saucepan.  Bring to a boil, the sugar will fully dissolve.  Lower the heat to medium and continue to simmer.  The mixture will then turn from clear to yellow and darker as simmers.  When it has a honey color, reduce the heat slightly.  Keep watching closely until it has a dark caramel color, turn off the heat, and carefully add 1 tbsp of coconut water.  Swirl the saucepan or stir to combine and remove it from the stove.  Set aside.
3. Place a heavy-bottom pot over medium heat and add some cooking oil.  Add the marinaded pork belly and caramel sauce.  Stir and cook to coat the pork with the caramel sauce, then add fish sauce.  Continue to stir and cook.
4. Once the outside of the pork is no longer pink, add coconut juice to cover the meat.  Bring it to a boil, skim off all the foams, then lower to a simmer.
5. Cover the pot with the lid slightly askew and simmer until the pork is almost tender to your liking for about 75-80 minutes.  Stir occasionally for even cooking.
6. Once the pork is almost tender, add the boiled eggs.  Cover and simmer for about 10 more minutes.
7. Transfer the caramelized pork belly, eggs, and sauce to a shallow serving plate.  Serve hot with steamed white rice.

Stir Fry Bok Choy

Ingredients:

300g bok choy

2 tbsp cooking oil

4 cloves garlic ~ minced

Thin Sauce

3 tbsp oyster sauce

1/4 tsp sugar

Thick Sauce

2 tbsp water

3 tbsp oyster sauce

1 tsp sugar

3 dash ground pepper

Directions/Instructions:

1. Wash and drain the bok choy to remove grit and dirt.  Drain and set aside.
2. Bring a pot of water to a rolling boil.  Salt generously blanche the bok choy by placing them in the boiling water.  Cook briefly for about 30 sec to 1 minute until the leaves are bright green and the stems are just cooked.  Drain and set aside. 
3. Thin sauce:  In a wok or large pan over medium heat, add the cooking oil and garlic and saute until fragrant.  Immediately add the prepared bok choy.  Toss and stir fry briefly to coat the bok choy with garlic.
4. Season the bok choy with oyster sauce and sugar.  Stir fry the bok choy until evenly coated with sauce and everything looks evenly combined.  OR
5. Thick sauce:  Add the oil in a wok or large pan over medium heat and saute the garlic until fragrant.  Mix the prepared sauce well and pour it into the work or pan. Heat up the sauce until it becomes thickened and glossy.  Make sure to stir frequently, especially when the sauce starts to thicken so that the sauce can thicken evenly.
6. Once the sauce has evenly thickened, pour the sauce over the prepared bok choy and toss until everything is evenly coated with sauce.