Chicken Soup with Bee Hoon (Chinese Style)

Ingredients:

1 packet vermicelli noodles/Bee Hoon (soak in water for 30mins and drain)

1 whole leg chicken

5 pcs ginger sliced

1 packet meatballs

2 pcs Fu Chok (optional)

1 tbsp of fried garlic and garlic oil

2 cups of beansprout ~ blanched

Spring onion ~ chopped

Cilantro ~ chopped

In the soup

1 pcs star anise

1 pcs cinnamon stick

3 pcs cloves

1 tbsp coriander seeds

1/4 tsp white/black peppercorn

1/4 tsp white pepper

1/2 tsp 5-spice powder

2 cilantro roots

3 whole cloves garlic

Rock sugar

1 tbsp salt

Seasoning

1 tbsp oyer sauce

1 tbsp light soy sauce

1/2 tsp salt

Directions:

1. Add the star anise, cinnamon stick, cloves, coriander seeds, white/black peppercorn, white pepper powder, and five-spice powder to a tea bag and set aside.
2. Place the chicken leg into a pot of room-temperature water with sliced ginger to blanch.  Bring the water up to a boil over medium-high heat.  Skim the impurities off the top as they rise to the surface.  Drain and discard the murky water once the water comes to a boil.
3. Transfer the blanched chicken leg to another pot of water for the soup. Add the tea bag of mixed spices, cilantro roots, garlic cloves, rock sugar, white pepper, 5-spice powder, and salt. Stir and let it boil on medium heat for an hour.
4. After an hour, remove the chicken leg from the soup and place it on a plate.  Tear the chicken meat and set it aside for later.
5. Add the seasoning to the soup pot and remove all the spices.  Then add the meatball and cook for another 5 minutes or till the meatball is cooked.
6. To assemble, put a handful of noodles in a medium bowl and arrange chicken and bean sprouts.
7. Then, ladle the soup over the noodles and sprinkle chopped onion and cilantro.  Drizzle some garlic oil.
8. Serve immediately with chopped bird's eye chili and light soy sauce on the side.

Fried Chicken Wing (Chinese Style)

Ingredients:

1/2 pound chicken wing flats

1 egg

4 tbsp rice flour

1/3 tsp baking powder.

Marinade

3 tsp chopped spring onion

2 tsp minced ginger

2 tsp minced garlic

3 tbsp boiling oil

3 tbsp light soy sauce

1 tbsp oyster sauce

1/2 tsp salt

1/2 tsp white pepper

Directions:

1. Use bamboo skewers or a fork to poke holes over the chicken wing flats.
2. Place the chicken wing flats in a mixing bowl. Add all the marinade ingredients and gently mix for about 5 minutes. Let it rest for 20 minutes.
3. Then, add the eggs, flour, cornstarch, and baking powder.  Mix well and marinate them for another 10 minutes.
4. Add the oil to a pot over high heat until it reaches 150 degrees C. Carefully place the chicken wing flats inside, one at a time. Deep fry for 6 minutes until they are wholly cooked through. Remove and drain.

Ondeh-Ondeh Cookies

Ingredients:

225 butter ~ softened

65g granulated sugar

1 large egg

1 tbsp Pandan Extract

300g AP flour

60g full cream milk powder

Filling

60ml coconut milk

200g gula melaka

100ml water

120g desiccated coconut or more

1 egg yolk ~ egg wash

Directions:

1. Cream butter and sugar until light and fluffy (2-3 minutes). Whisk in egg, followed by pandan extract. Fold in flour and milk powder until the mixture forms a dough ball.
2. Combine gula melaka, coconut milk, and water in a saucepan over medium-low heat. Simmer for 3-5 minutes before adding desiccated coconut. Set aside to cool for 5 minutes.
3. Wrap 12g of dough around 1/2 tsp of coconut and roll into a ball.   Arrange in the baking tray.  Apply egg wash.
4. Bake cookies in a preheated oven at 180 degrees C for 15-18 minutes until golden brown. Allow them to cool for 5 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container.  

One Pan Bake Chicken & Potatoes

Ingredients:

4-7 pcs Chicken thigh w/bone or boneless

1.5kg potatoes ~ peeled & cut wedges

300ml chicken stock

Sauce

100g butter ~ melted

3 tsp paprika

2 tsp mixed herbs

1 tsp garlic powder

1/2 tsp chili flakes

Directions:

1. Preheat the oven to 200 deg C.  Dry the chicken and potatoes well with a paper towel and place on the baking tray oven.
2. In a small bowl, whisk the sauces combine together.  Drizzle over the chicken and potatoes in the baking tray.  Use your hands to evenly coat the chicken and potatoes with the sauce.
3. Place the baking tray in the oven, then pour the chicken stock.  This makes the chicken and potatoes super delicious.
4. Bake uncovered for 50 minutes.  After baking, remove the baking tray and spoon the juices over the chicken.  Add as much broccoli as you prefer.  Return to the oven and bake another 5 minutes until the broccoli is soft.
5. Remove from the oven and let it rest for about 10 minutes before serving.  Enjoy.

Penyaram Jawa Fritters

Ingredients:

300ml water

150g brown sugar/palm sugar

25g fine sugar

125g rice flour

100g AP flour

1/4 tsp salt

3-4 cup cooking oil ~ deep fry

Directions/Instructions

1. In a medium-sized bowl, sieve the dry ingredients together.
2. Combine dark brown sugar, refined sugar, and water in a small pot over medium heat. Bring to a boil until the sugar dissolves, then let it warm and cool.
3. Add the sugar water to the dry ingredients little by little until it forms a thick batter. Then, whisk with an electric hand whisk for about 5 minutes.
4. Change to a spatula and add sugar water to form a light batter.  Let it rest for 4 hours or, best, overnight.
5. Pour vegetable oil into a small wok (8"-10" diameter) over low heat. Then, pour 1 scoop of batter into the center of the wok. The batter will spread and float by itself.
6. Let the edge expand fully before flipping.  Flip and prick the center of the cake to release some air and prevent it from exploding.  Fry until golden brown.
7. Once done, place the "penyaram" upright on a kitchen towel before serving.

Mapo Tofu

Ingredients:

200g pork/beef minced

1 tbsp minced garlic

1 tbsp minced ginger

1 tsp ground Sichuan pepper or ground coriander+black pepper

2 tbsp spicy bean sauce

2/3 cup chicken stock

Cornstarch slurry (1/4 cup water + 1 tsp cornstarch)

600g silken tofu ~ cut into cubes

1/4 cup chili oil

1/2 tsp sesame oil

1 tsp caster sugar

2 spring onions ~ sliced.

Directions:

1. Heat the vegetable oil in a deep saucepan or wok over medium heat.  Add the minced garlic and ginger, stirring for 1 minute until fragrant.
2. Turn the heat and add the minced meat, breaking it into smaller pieces with a wooden spoon or spatula.  Cook until golden brown, about 6-8 minutes.
3. Stir in the ground Sichuan pepper (or coriander + black pepper) and spicy bean sauce and cook for 1 minute.
4. Pour in the chicken stock and stir for 2-3 minutes.  Reduce the heat to medium and add the cornstarch slurry while stirring continuously until the sauce thickens.
5. Gently add the silken tofu and chili oil, tossing carefully to coat.  Let it cook for 5 minutes, then stir in the sesame oil, caster sugar (adjust to taste), and half chopped spring onions.  Serve immediately with steamed rice garnished with the remaining spring onions.

Fruity Pebbles Shrimp Po Boys

Ingredients:

30-40 medium/large shrimp

Bread roll

2 cup shredded lettuce

1 tomato ~ thinly sliced

2 cup AP flour

1/4 cup cornmeal

4 eggs

1 cup buttermilk

2 cups fruity pebbles

Seasoning

5 tbsp Hungarian paprika

2 tbsp garlic powder

1 tbsp dried thyme

1 tbsp cayenne pepper

1 tbsp celery salt

1 tbsp salt

1 tbsp ground black pepper

Sauce

2/3 cup mayonnaise

2 tbsp horseradish

1 tbsp Worcestershire

1 tbsp hot sauce

1/4 tsp ground black pepper

Directions:

1. Add all the seasoning ingredients to a mixing bowl and mix well. Store the seasoning in an airtight container.
2. Prepare the sauce and set aside when ready to use.
3. Mix the flour and cornmeal in another bowl with 2 tbsp of the seasoning. Then, add the eggs, buttermilk, and fruity pebbles. Mix well to form smooth batters.
4. Dip shrimp into batters and deep fry till the shrimp turns golden or crisp.
5. Cut the bread roll and spread it with mayonnaise sauce to assemble it. Top with shredded lettuce and sliced tomatoes, and arrange fried shrimp. Drizzle some mayonnaise sauce and sprinkle some fruity pebbles. Enjoy!

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.