Fried Bee Hoon ~ Singapore Style

Ingredients:
1 packet of Bee Hun

200g beef fillet

200g squids

200g fish balls

200g Chye Sim

1 carrot ~ cut sticks

2 eggs ~ scramble

Salt to taste

Water

Blend:

1 medium onion

3 cloves garlic

1" ginger

½ tsp white pepper

Directions:

1. Heat oil & sauté the blend ingredients till fragrant
2. Add beef fillet till cook & a little of water & mix well
3. Add chye sim’s stalk & carrot till soften
4. Add fish balls & squids & stir-fry
5. Add the balance of chye sim & stir-fry.  Then add salt & stir well
6. Add the bee hun & fried scrambled eggs.

Chocolate Chips Cookies

Who doesn't like chocolate chip cookies. I make them at least once a month for my family and friends. Everyone says how good they are... And I just say they are homemade. Of course, they are way better than store bought cookies (which I never buy).

Ingredients:
1 cup butter ~ softened

3/4 cup granulated sugar

3/4 cup brown sugar

2 large eggs

2 tsp vanilla extract

2¼ cups all-purpose flour (I used plain flour)

1 tsp baking soda

1 tsp salt

2 cup semisweet chocolate chips

1 cup chopped walnuts (Optional)

Directions:

1. Preheat oven to 180 deg C
2. Combine flour, baking soda & salt in small bowl.
3. Beat together the butter, white sugar, brown sugar & vanilla extract in a larger mixer bowl until creamy. 
4. Add eggs one at a time, beat well after each addition.  Gradually beat in flour mixture.
5. Stir in Chocolate chip & walnuts.  Drop by rounded tablespoon onto ungreased baking sheet.
6. Bake for about 10-14 minutes in the preheated oven or until edges are nicely browned.

Baked Spring Roll ~ Singapore Popiah

Ingredients:
½kg minced meat (optional)
1 medium onion ~ diced
1 carrot ~ diced
1 medium potato ~ diced
1" ginger ~ chopped
2 cloves garlic ~ chopped
1 tbsp light soy sauce
1 tbsp 5-spice powder
2 tbsp olive oil

Directions:

1. Heat oil over medium-high heat, add garlic, ginger, onion, carrot, potatoes & minced meat.   Stir-fry the mixture well.
2. Add soy sauce & spices powder into the mixture & stir well.
3. Transfer to a bowl, set aside & let it cool down.
4. Now peel off the first layer of the spring roll wrapper from the stack & spread onto a clean surface.
5. Place the cooked filling in a diagonal fashion.   Add fresh uncooked spinach.
6. Pull one side of the flap over to close the filling.   Fold the two ends as in the picture & proceed to roll the wrapper, pulling over the flaps to close the roll.
7. Place the spring rolls on a baking dish, brush olive oil over the rolls.   Bake in the oven for 20-25 minutes or until golden brown.

Pineapple Upside Down Cake

Ingredients:
1 can of Pineapple
1 bottle of Red Cherries
50g butter
50g brown sugar

Batter for Cake:
180g All purpose flour
150g butter
1½ tsp baking powder
100ml butter milk
½ cup brown sugar
½ cup castor sugar
2 eggs

Directions:

1. Preheat the oven to 180 deg C.
2. Melt the butter & mix with the brown sugar, spread on the pan bottom.   Arrange the pineapple rings on the pan.   Put a cherry in the middle of the each ring.
3. Cream butter & sugar until creamy.   Add eggs one at a time.   Mix in flour & baking powder & finally the buttermilk.
4. Carefully spread the mixture over the pineapple & make it level.
5. Bake for 40 minutes & invert into a plate while still warm.

Fried Mini Popiah With Dried Shrimp aka Popiah Udang Kering

Ingredients:
1 packet (250g) of grated coconut
¾ cup dried shrimp ~ soaked & blended
3-4 tbsp oil
Salt
Sugar

Paste:
3 stalk lemongrass
5 shallots
3 cloves garlic
3 tbsp chili boh / paste (depends how spicy you want)
½ tsp turmeric powder

Directions:

1. Toast the grated coconut in a wok until they turn golden brown in color & set aside.
2. Heat oil & saute the paste ingredients till fragrant.   Add sugar & salt, continue stirring the mixture well for about 3 minutes or until the mixture is thicken.
3. Add the dried shrimp & grated coconut into the mixture.  Mix all the ingredients well.
4. Transfer to a bowl, put aside & let it cool down.
5. Now peel off the first layer of the spring roll wrapper from the stack & cut into a 9 square & spread onto a clean surface.  Place the cooked filling in a diagonal fashion.
6. Pull one side of the flap over to close the filling.  Fold the two ends & proceed to roll the wrapper, pulling over the flaps to close the roll.
7. Heat oil for deep fry the mini popiah.  Let it cool & store them in airtight container.

Claypot Chicken Rice

This is one of those effortless one-pot meals where everything is thrown and cook together. Really delicious and full of flavour.

Ingredients:
2 cups rice

2 cups water

3-4 chicken drumsticks

5 dried mushrooms

2 dried Chinese sausages (Optional)

2 stalks mustard green

1 small salted fish

Marinate for Chicken:

1 tbsp oyster sauce

1 tbsp dark soy sauce

1 tsp sesame oil

½ tbsp ginger juice

1 tbsp Chinese rice wine

A dash of white pepper

1 tsp cornflour

Directions:

1. Soak mushrooms in warm water till softened.  Cut the stalks, drain & squeeze dry.
2. Wash sausages & cut each into 6-8 pieces.  Wash vegetables & cut into pieces
3. Fry salted fish in a little oil till crispy & crumble into small pieces.
4. Wash & cut chicken drumsticks into bite size.  Mix with marinade & salted fish & set aside for 30 minutes.
5. Wash rice, drain & put into the claypot with water & 1 tbsp Maggi concentrated chicken stock.  Bring to the boil over high heat.  When steam holes appear from the claypot, add the chicken, mushrooms & sausages.
6. Cover claypot & continue to cook over low heat for another 15-20 minutes till chicken is cooked.
7. Add vegetables on top, cover & cook for further 5 minutes.  Remove from heat & let stand for 10 minutes.
8. Mix well before serving & drizzle some dark soy sauce over the rice.

Thai Spicy Squid Salad ~ Yum Plak Muk

A spicy squid salad made from fried chopped squid (calamari) and a bed of chilies, mint, coriander leaves (cilantro) and other green vegetables

Ingredients:
300g squid

1 medium onion ~ sliced thinly

3 shallots ~ sliced thinly

4 bird’s-eye chilies (Chili padi) ~ minced

1 small ginger ~ sliced thinly

2½ tbsp lime juice

1½ tbsp Thai fish sauce

1 tomato ~ cut into wedges

1 spring onion ~ chopped

1 sprig coriander leaves ~ chopped

¼ mint leaves ~ chopped

Directions:

1. Clean the squid & cut into bite-sized pieces & crisscross pattern.
2. Blanch the squid in boiling water until it turns opaque.  Remove immediately & drain, then place on a serving platter.
3. Combine the shallots, chilies, onion, ginger, lime juice & fish sauce.
4. Add the tomato wedges, spring onion, coriander & mint leaves.   Serve immediately with steamed rice.

Prawn In Dark Sauce

These prawns are cooked simple with only a few ingredients bringing out the full sweetness and flavour of the prawns.

Ingredients:
12 prawns ~ remove shell & deveined
1 tbsp cornflour
1 red chili ~ sliced
2 tbsp fried onions
2 tbsp cooking oil
1 tbsp dark soy sauce
100ml water

Directions:

1. Clean the prawn & paper towel dry.
2. Dust prawns with cornflour.
3. Heat oil for deep fry prawns until it turned pink.  Remove & put aside.
4. Heat 2 tbsp cooking oil in a wok, fry the red chili & add dark soy sauce & water.  Stir well & bring to boil.
5. Turn off the fire, add prawns & fried onion.  Mix well with the mixture.  Dish out & serve hot with rice or by itself.

Coca Cola Chicken

It's taken me years to pluck up the courage to try this recipe. I just couldn't get my head round how it would taste. A quick search for assurance and it seems cooking with coke is quite common.
The taste is sweet but not overly sweet and is well balanced by the other ingredients.

Ingredients:
250g chicken fillet ~ cut bite size
250ml coke
1 tbsp lemon juice
1” ginger ~ slice thinly
2 clove garlic ~ chopped
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 red chili ~ deseeded
1 tbsp cornflour
1 tbsp water
1 tbsp cooking oil
Salt to taste

Directions:

1. Marinate chicken with coke, light & dark soy sauce & lemon juice for atleast 30 minutes.
2. Pour the remaining marinates juice in a small pot & brings to boil.
3. Heat oil in a wok & sauté garlic & ginger until fragrant.  Add chicken & stir fry for about 5 minutes.
4. Pour the boiled marinate sauce into the chicken & mix well.   Simmer gently until the chicken is cooked.
5. Lastly add the solution of cornflour & water to thicken the gravy.   Serve hot with rice.

KFC Twister Breakfast

Couple of days ago, I went to KFC to have breakfast.  I ordered "Twister Meal" (American) which cost me S$7.00 include coffee.   While eating my meal, I told myself that I can do this breakfast for my families this weekend & save lots of money too.....So, this morning (Sunday), I begin to make breakfast for my whole families......this is MY version of KFC Twister Meal....

Ingredients:
Tortillas Bread
1 egg ~ beaten
1 harsh brown ~ sliced
Bacon or hotdog ~ sliced lengthwise halve
Cheddar Cheese
Oil for cooking

Directions:

1. Heat 1 tbsp oil & scrambled eggs, put aside.
2. Heat 1 tbsp oil & skillet harsh brown, put aside.
3. Then fry the bacon or hotdog, cut into lengthwise & put aside
4. Top with scramble eggs, harsh brown, bacon & cheddar cheese in the middle of tortillas & wrap.
5. 5. Heat the pan over the medium-low heat.  Toast tortillas for about 1 or 2 minutes on both sides.   Serve.

Horlicks Doggie Cookies

Ingredients:
200g butter ~ softened
80g Horlick (Original flavor)
180g Cake / Top flour
25g cornflour
25g milk powder

Filling:
100g chocolate chips
20g cornflakes ~ crushed

Features:
Chocolate rice
Koko Krunch

Directions:

1. Preheat oven to 180 deg C.   Line baking tray with baking paper & set aside.
2. Cream butter & Horlick for about 3 mins. till pale in colour.
3. Add in cake / top flour, cornflour & milk powder & beat for about 1 minutes to form dough.
4. Divide dough into 10g each.  Flatten each piese of dough & add in the fillings (some chocolate chips & cornflakes).  Roll into balls.
5. Decorate as desired, using the ingredients to make the features of the dogs.   Insert 2 pcs of Koko Krunch to form the ears, chocolate rice for eyes & a chocolate chip in the centre for the nose.
6. Bake for about 35-40 minutes or till golden brown.
7. Leave to cool on wire rack before storing in an airtight container.

Baked Crab Rangoon

Make 18
Source: Philadelphia Site

Christmas is around the corner,  I've to plan some dishes for my guest whom I invited for dinner.  It's very quick & easy to do & also healthy too.  My guests loved it & asked me for these recipe.   And I would like to share them with you....

Ingredients:
1 packet white crabmeat ~ flaked
4 oz PHILADELPHIA Cheese ~ softened
¼ cup thinly sliced green onions
¼ cup KRAFT light Mayonnaise
18 wonton wrappers

Directions:

1. Preheat oven to 180 deg C.
2. Mix crabmeat, cheese, green onions & mayonnaise.
3. Spray 12 muffin cups with cooking spray.  Gently place wonton wrapper in each cup, allowing edges of wrappers to extend above sides of cups.
4. Fill evenly with crabmeat mixture.
5. Bake 18-20 minutes or until edges are golden brown & filling is heated through.  Serve warm & garnish with chopped green onions ~ if desired.

Note: You can also substitute wonton wrappers with Nachos

Chocolate Ganache Tart

Ingredients: (For 12")
1¼ cup heavy cream (Whipped cream)

350g chopped semisweet chocolate (2 Bars)

1 tsp vanilla

For Tart

6 tbsp silvered blanched almonds

6 tbsp sugar

1¼ cup all-purpose flour

2 tsp grated orange or lemon zest (Optional)

¼ tsp salt

6 tbsp unsalted butter (85g)

Directions:

1. Preheat oven to 180 deg C.
2. Make dough: In food processor, pulse almonds until finely ground.  Add sugar, flour, zest (if desired) & salt, pulse until combined.  Add butter pulsing until coarse crumbs form with no large butter lumps (dough should clump together when squeezed with fingers).
3. Immediately transfer dough to a 9-inch tart pan with a removable bottom.  Using a measuring cup, evenly press dough in bottom & upsides of pan.
4. Bake in center of oven until golden brown & firm to the torch about 20 minutes.  Transfer to a wire rack to cool completely for about 1 hour.
5. Make ganache: In a small pan, bring cream to a boil.  Remove from heat & add chocolate.  Stir until creamy in texture.  Mix in vanilla.
6. Pour chocolate mixture into center of cooled tart shell.  Let stand until set about 2 hours.

For 9" Pan
3/4 cup heavy cream
175g chopped semi-sweet chocolate (1 bar)
1/2 tsp vanilla essence

For Tart

4 tbsp silvered blanched almonds

4 tbsp sugar

1 cup all-purpose flour

1 tsp grated orange or lemon zest (Optional)

¼ tsp salt

4 tbsp unsalted butter (45g)

Chocolate Gingerbread Cookies

Make 40
Source: Martha Stewart

I made Gingerbread Cookies & Chocolate Gingerbread Cookies for my daughters' teachers, but I always have difficulty with the packaging but not bad for firsthand.   The teachers loved it!   So are my daughters, they were to excited helping me to bakes & packs!

Ingredients:
7 ounces semisweet chocolate (I used Nestle)

1½ cups all-purpose flour

1 ¼ tsp ground ginger

¼ tsp ground cloves

¼ tsp ground nutmeg

1 tsp ground cinnamon

1 tbsp cocoa powder

½ cup unsalted butter

1 tbsp freshly grated ginger (I used 2½ tbsp to have more ginger taste)

½ cup dark-brown sugar

½ cup unsulfured molasses

1 tsp baking soda

¼ cup granulated sugar

Directions:

1. Chop chocolate into chunks & set aside.  In a medium bowl, shift together flour, ground ginger, cinnamon, cloves, nutmeg & cocoa powder.
2. In electric mixer bowl, beat butter & grated ginger until whitened ~ about 4 minutes.  Add brown sugar, beat until combined.  Add molasses, beat until combined.
3. In a small bowl, dissolve baking soda in 1½ tsp boiling water.  Beat half of flour mixture into butter mixture.  Beat in baking soda mixture then remaining half of flour mixture.  Mix in chocolate, turn out onto a piece of plastic wrap.  Pat dough out to about 1 inch thick, seal with plastic wrap, refrigerate until firm atleast 2 hours.
4. Preheat oven to 180 deg C.  Line 2 baking sheets with parchment paper.  Roll dough into 2 inch balls; place 2½ inch apart on baking sheets.   Refrigerate 20 minutes.   Roll dough balls in granulated sugar & return to baking sheet.   Transfer to oven & bake until surfaces crack slightly about 18 minutes.  
5. Let cool 5 minutes then transfer to a wire rack to cool completely & store in airtight container.

Squid With Spicy Prawn Filling

 Ingredients:
4 medium squids

Prawn Filling:

200g small fresh prawns ~ peeled & deveined

1-2 dried red chilies ~ blend (soaked in hot water to soften)

2 shallots ~ blend

1 tbsp oil

Sauce:

6 dried red chillies ~ blend

8 shallots ~ blend

2 slices galangal ~ blend

1 clove garlic

1 stalk lemongrass ~ bruised

2 tbsp oil

60ml tamarind juice

125ml thick coconut milk

½ tsp salt

Directions:

1. Remove the heads & cut off the tentacles just above the eyes.   Clean the body of the squid & drain.  Set aside.
2. Prepare the prawn filling, heat the oil in small pan & stir-fry the paste for 4 minutes.  Add the prawn & stir-fry until they change colour for about 2 minutes.  Transfer the mixture to a bowl & let it cool.
3. To prepare the sauce, heat the oil & stir-fry the paste over low-medium heat until fragrant for about 4 minutes.   Add the tamarind juice, lemongrass, thick coconut milk & salt & bring slowly to the boil.  Keep stirring.
4. Stuff the prawns into the body of each cleaned squid & add to the sauce mixture & simmer gently until the squid are cooked for about 5 minutes.  Serve hot with rice.

Squid in Black Ink aka Sotong Hitam

Ingredients:
500g squids ~ was & cut to rings, safe the ink sac

5 shallots ~ blend

2 clove garlic ~ blend

1” fresh ginger ~ blend

1 stalk lemongrass ~ bruised

1-2 fresh red chilies ~ sliced

½ cup of water

Salt to taste

Directions:

1. Heat oil & sauté the blended ingredients.  Add lemongrass & stir-fry till fragrant.
2. Add squids together with the ink sac & add ½ cup of water.   Simmer until the squids are tender.  (Note: If the gravy is about to dry, adding water)
3. Lastly add salt to taste & fresh red chilies.   Serve hot with rice.

Kerabu Bee Hoon

Ingredients:
500g Bee Hoon (Vermicelli)
25-30 prawns (shelled, deveined ~ boiled in hot water)
4 shallots ~ thinly sliced
3 stalks of lemongrass – White part only ~ thinly sliced
5 kaffir lime leaves ~ finely sliced
250g grated coconut

Paste:
1 tsp of toasted shrimp paste (Belacan)
A handful of dried prawns ~ soaked in hot water for 10 minutes
10 fresh red chilies ~ be seeded
7 tbsp lime juice
1 tbsp fish sauce
2 tbsp sugar

Directions:

1. Boil the Bee Hoon in hot water, drain & set aside.
2. Toast the grated coconut in a wok until they turn golden brown in color.
3. Combine the toasted coconut, shallot, lemon grass, kaffir lime leaves, boiled prawns, Bee Hoon & the blended chili paste.  Toss & mix all the ingredients well.  Serve cold.

Gingerbread Cookies

Make 40
Source: Martha Stewart

Ingredients:
3 cups all-purpose flour

2½ tsp ground gingers

2 tsp ground cinnamon

½ tsp ground cloves

¼ tsp ground nutmeg

1 cup unsalted butter ~ softened

1 cup brown sugar

2 tbsp finely grated fresh ginger

½ cup unsulfured molasses

2 tsp baking soda ~ 1 tbsp boiling water

¼ cup granulated sugar

Directions:

1. Sift together flour, cocoa powder, and spices into a medium bowl.  Put butter, brown sugar, and grated ginger into the bowl of an electric mixer fitted with the whisk attachment.  Beat on medium speed until fluffy.  Beat in molasses.
2. Beat in flour mixture in 2 batches, alternating with the baking soda mixture.  Shape dough into a disk, and wrap in plastic.  Refrigerate until firm, about 2 hours (up to overnight).
3. Preheat oven to 325 deg C.  Shape dough into 1 ½ inch balls, and space 2 inches apart on baking sheets lined with parchment paper.  Refrigerate 20 minutes.
4. Roll balls in granulated sugar.  Bake until surfaces crack slightly, 10 to 12 minutes.  Let cool on sheets 5 minutes.  Transfer cookies to wire racks, and let cool completely.  Cookies can be stored in an airtight container up to 3 days.

Fried Hokkien Mee aka Hokkien Noodle

Ingredients:
1 packet yellow noodle
1 packet laksa noodle
200g bean sprout
200g prawns
200g squids
200g belly pork
1-1/2 tbsp garlic
Oyster sauce
Light soya sauce
A dash of white pepper

Directions:

1. Boil the prawn’s shell to make prawn stock.
2. Heat oil & sauté the garlic, prawn & squids.  Stir-fry well till cook.  Add oyster sauce & light soya sauce together.
3. Add the noodles (yellow & laksa) together with the sauté ingredients & mix well.
4. Keep stir-fries the noodles; add prawn stocks & a dash of white pepper.

Hainanese Chicken Rice

Ingredients:
1 Whole Chicken

3 cloves garlic ~ blend

2 stalks spring onion ~ blend

2.5cm ginger ~ blend

2 tsp salt

Ingredients for Rice:

3 cup rice

5 cloves garlic ~ minced

8 shallots ~ minced

1 small ginger ~ smashed

1 screwpine leave ~ tied knot

1 tsp salt

4 tbsp cooking oil

Ingredients for Chilies sauce:

8-10 fresh red chilies - beseeded

4 chilies padi (red bird's eye) - Optional

6 clove garlic

6 shallots

2-3” ginger

5 tbsp (8-10 limes) freshly squeezed Kalamasi lime juice

2 tbsp white rice vinegar

1 tsp cooking rice wine (Optional)

1 tsp salt

2 tbsp sugar

Directions:

1. First wash the rice then place the rice onto colander to dry.
2. Wash the chicken & remove excess fat.  Stuff chicken with blended ingredients.
3. Bring enough water to boil in a large pot.  Once boiled, put the whole piece of chicken & cook over low heat for about 30 minutes.  Remove the chicken & immerse it into another pot of cold water for about 5 minutes.  Drain & brush chicken with 1tbsp of sesame oil, 1tbsp of light soy sauce & 1 tsp of salt.  Cut into bite-sized pieces & serve with rice.
4. Heat 4 tbsp oil over medium heat; add minced garlic, shallots, ginger & salt.  Fry till fragrant.   Then add the rice grain & stir-fry for about 2-3 minutes.  Transfer to a rice cooker & add the chicken broth from the boiled chicken together with screwpine leaves.
5. While the rice is cooking, prepare the chilies sauce.  Add all the ingredients in blender or food processor, and gives a good whiz till the ingredients are well blended.
6. Finally, garnish the chicken with the coriander leaves, spring onion & cucumber.  Serve together with chicken rice, chilies sauces, dark soy sauce & garlic ginger paste.
7. TIP: Serve with light soy sauce if desired. Dilute with water or lemon juice if the chilli sauce is too thick upon serving. Stock can be added to make it tasty.

Chicken Soup ~ Asian Style

Ingredients:
1 whole chicken ~ cut to 6-8 pieces
3 tbsp soup powder/Korma ~ add little water
4 medium potatoes ~ cut quarter
1 carrot ~ sliced
1 spring onion ~ chopped
1 stalk lemongrass ~ bruised
5 cups of water
2 tbsp oil
Salt to taste

Blended:
7 shallots
3 cloves garlic
3” fresh ginger
1 tsp black pepper

Spices:
1 stick cinnamon
2 pcs anise star
5 pcs cloves
2 pcs cardamon

Directions:

1. Heat oil & sauté the spices & lemongrass till fragrant
2. Add the blended ingredients & stir-fry the mixture well till fragrant.
3. Add the soup powder/Korma, chicken & stir well.
4. Add the potatoes, carrot, water & salt.  Let it boil & simmer till the potatoes & carrots are soft.  Serve with hot steamed rice or with french bread

Stir-Fry Beef With French Beans

Ingredients:
1 pound stir-fry beef

¼” ginger ~ finely chopped

¾” cup mushrooms

1 small carrot ~ cut diagonally

15-20 French bean ~ cut diagonally

2½ tbsp oyster sauce

½ tsp brown sugar

¼ cup water / chicken broth

4 tbsp oil

Salt & pepper

Marinate:

1½ tbsp dark soy sauce

1 tbsp Chinese rice wine

2 tsp cornstarch

1½ tbsp water

1 tbsp vegetable oil

Directions:

1. Marinate the beef for about 15 mins.  In another small bowl, mix the water/chicken broth, brown sugar & oyster sauce together & set aside.
2. Heat 2 tbsp oil over medium-high heat, add ginger & stir-fry quickly until aromatic.  Then add the beef until it changes color & is nearly cooked through.   Dish out & set aside.
3. Heat 2 tbsp oil & add the sliced carrot, stir-fry briefly then add the French beans & mushrooms.
4. Push the vegetables to the side & add the sauce mixture.  Let to a boil, and then add the beef back to the mixture together.  Add salt & pepper.  Mix well & served hot with steamed rice.

Ayam Lemak Chili Padi aka Spicy Chicken

For this dish, I used chicken.  You can use crap or prawn for this dish.

Ingredients:
Chicken

1 Yellow onion ~ sliced

½ tsp turmeric powder

500ml Fresh milk / Coconut milk

1 lemongrass ~ crushed

Water

Salt/Ajinamoto

Paste:
4-5 red onion

2-3 garlic

5 chili padi (bird's eye)

5 fresh red chilies

½” ginger

½” galangal (Blue ginger)

1 lemongrass

Directions:

1. Heat oil & sauté the onion till translucent then add the blended ingredient & saute till fragrant
2. Add lemongrass & turmeric powder, stir well
3. Add coconut milk, water & crab.  Mix well
4. Add salt/ajinamoto.

Pasta with Creamy Garlic Prawn

Ingredients:
40ml oil
½ red chilies ~ chopped
2 clove garlic ~ chopped
10-15 prawns
80ml coconut cream
½ tsp salt
10ml lemon juice
Sphagetti

Directions:

1. Select large raw prawns, shell them but leave the tail intact
2. Marinate prawns with lemon juice & salt for 20 minutes
3. Heat the oil over medium-hot heat
4. Add finely chopped garlic, red chili & marinate prawn & cook for 3 minutes
5. Add coconut cream & cook for another 3 minutes

Prawn Curry ~ Indian Style

Ingredients:
600g prawn ~ removed shells

2 medium onions ~ chopped

4 medium tomatoes ~ chopped

2 cinnamon sticks

4 cardamons

4 cloves

2 fresh green chillies ~ sliced

2 tbsp ginger & garlic paste

½ tsp turmeric powder

1 tbsp tomato paste/puree

Coriander leaves ~ chopped

4 tbsp vegetable oil

200ml water

Salt

Spices: (mix together)

1 tsp red chilli powder

1 tsp coriander power

1 tbsp cumin powder

½ tsp garam masala powder

Directions:

1. Heat oil & sauté the cinnamon sticks, cardamons & cloves till fragrant.
2. Add chopped onions & green chillies.  Stir fry for about 3-5 minutes or until the onions are a light golden brown.   Then add ginger & garlic paste.  Stir well for another minute.
3. Add all the spices & stir the mixture well.
4. Add chopped tomatoes, turmeric powder, tomatoes paste/puree & 1 cup of water.  Stir the mixture well.
5. Turn the heat low & put the lid on.  Simmer for about 10-15 minutes to boil.
6. Turn the heat high & add the prawns & stir the mixture well & add salt to taste.
7. Add 200ml water & turn the heat low, put the lid on & simmer for about 10-15 minutes to boil.
8. Add coriander leaves & stir the mixture well.  Remove & serve.

Shrimp / Prawn Toast

Ingredients:
White bread ~ removed crusts & cut into square

350g prawn ~ shelled & deveined

¼ cabbages ~ shredded

2 green onions (spring onion) ~ sliced

2 tbsp coriander ~ chopped

1” fresh ginger ~ chopped

1 egg ~ beaten

1 tbsp sesame oil

1 tbsp rice wine

2 tsp cornflour

Salt & pepper

Oil for deep frying

Directions:

1. In a large bowl, add all the above ingredients & mix together to combine.
2. Transfer the mixture into the food processor & blend into a smooth paste.
3. Spread generous dollop of the paste onto each piece of white bread & place on the tray to be fried.
4. Heat oil on medium-high & place the shrimp breads paste side down into the oil.  Fry for 1 minute each side.
5. When the bread paste turns a golden brown, remove & placed onto a kitchen roll to drain the excess oil.  Serve immediately.

Chicken Rice ~ Malay Style

Ingredients:
1kg chicken ~ cut into 8 pieces

4 cloves garlic ~ blend

2” fresh ginger ~ blend

Ingredients for Rice:

3 cup rice 

5 cloves garlic ~ minced

8 shallots ~ minced 

1 small ginger ~ smashed

1 tsp salt

Ingredients for Chilies sauce:

10 fresh red chilies 

4 clove garlic 

¼ cup lime juice 

2 tsp salt

2 tbsp sugar

Ingredient for Fried Chicken:

4-5 tbsp Chili paste (Chili boh)

1 tbsp turmeric powder

1 tsp salt

Directions:

1. First, wash the rice then place the rice onto colander to dry.
2. In a large pot, add the blended ingredient, chicken & enough water to boil.  Boil the chicken half-cooked.  Dish out & put aside to cool.
3. To marinate the chicken, add the chili paste, turmeric powder & salt.  Blend all together well & marinate for 15-20 minutes.  Then deep fry the chicken.
4. Heat 4 tbsp oil over medium heat; add minced garlic, shallots, ginger & salt.  Fry till fragrant.   Then add the rice grain & stir-fry for about 2-3 minutes.  Transfer to a rice cooker & add the chicken broth from the boiled chicken together with screwpine leaves.
5. While the rice is cooking, prepare the chilies sauce.  Add all the ingredients in blender or food processor, and gives a good whiz till the ingredients are well blended.
6. Finally, garnish the chicken with the coriander leaves, spring onion & cucumber.  Serve together with chicken rice, chilies sauces & the soup from the chicken broth.

Sweet & Sour Cutterfish Balls / Fish Balls

Ingredients:
10-12 fish balls

1-1/2 tbsp tomato sauce / ketchup

1-1/2 tbsp chili sauce

1 tsp sugar

½ tsp oyster sauce

½ tsp oil

Sesame seeds

Directions:

1. Fry fish ball, dish out & set aside
2. Heat oil.  Add ketchup, chili sauce, sugar, oyster sauce & stir until the sauces are well blended.
3. Toss in the fish balls & coat them well with the sauce
4. Dish out & top with sesame seeds

Rendang Ikan Tengiri ~ Chef Wan

Source: Chef Wan

Ingredient (A) ~ Blend

3 large onions

5 cloves garlic

3 stalks lemongrass

1” fresh ginger

1” galangal

1 Tomato (Can substitute with Asam keping)

3 tbsp chili paste

½ tsp turmeric powder

Ingredient (B)

Ikan Tengiri

3 tbsp Kelapa Kerisik

3 lemon leaves (Daun lime purut)

1 cup fresh milk

Salt & sugar

Directions:

1. Clean & cut the fish to the preferred size.  Marinate with salt & turmeric powder for about 15 minutes.  Then fry the fish & put aside.
2. Heat 3 tbsp oil & add in the blended ingredients & lemon leaves.  Stir-fry till fragrant.  If the paste is dried add a little water.
3. Add in the Kelapa Kerisik, sugar & salt.  Stir the mixture well.
4. Add the fresh milk & let it boil.  Keep stirring.
5. Lastly, add in the fried fish & serve hot with steamed rice.

Ayam Moolie aka Chicken in Coconut Gravy

This dish you use fish (white fish fillet).  Since I don't have fish, I used chicken.

Ingredients:
6~8 chicken wings/drumstick

8 shallots

3 red fresh chilies

1 stem lemongrass ~ bruised

250ml (1 cup) thin coconut milk

125ml (½ cup) coconut cream

2 slices dried garcinia (asam keping)

½ tsp salt

½ tsp turmeric powder

Directions:

1. Grind shallots & chilies to a paste in a spice grinder or mortar & pestle.
2. Heat oil in a saucepan & add the paste.   Stir-fry over low-medium heat for about 4 minutes.
3. Slowly stir in the thin coconut milk & add turmeric powder, then add lemongrass, asam gelugor (asam keping) & salt to taste.
4. Bring to boil & stir constantly.   Add salt & simmer gently until the chicken is cooked through.
5. Add the coconut cream & stir gently until the sauce thickens.
6. Transfer to a serving bowl & serve with white rice.

Singapore Mee Pok ~ Dry

Ingredients:
250g minced meat
1 packet Fishball
250g prawn ~ peeled & deveined
1 small cabbage ~ sliced thin
1 packet Mee Pok Noodle

Mix together:
1 tsp chili sambal (I used to brand “Tean’s Gourmet Crispy Prawn Chili)
1 tsp sesame oil
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp tomato sauce

Directions:

1. Boil the prawn, fish ball & minced meat.  Put aside.
2. Blench the Mee Pok Noodle & put on a plate.
3. Add 2-3 tbsp of stock to the mixture sauce.  Pour the mixed sauce onto the Mee Pok noodle & mix well.
4. Garnish with the prawn, fish ball, minced meat & sliced cabbage.  Serve.

Fried Rice ~ Chinese Style

Ingredients:
Cooked rice
3-4 shallots ~ sliced thinly
2 cloves garlic ~ chopped finely
1½” ginger ~ sliced thinly
1 small cabbage ~ sliced thinly
250g prawn ~ removed shell & deveined
Leftover meat ~ cut small bite size
2 eggs ~ beat lightly
2 tbsp light soy sauce
Salt

Directions:

1. Heat oil & pour the beaten eggs.  Cook just until set.  Set aside.
2. Heat oil & sauté garlic, ginger & shallots till fragrant.
3. Add prawn & continue stir fry the mixture till the prawn turn pink.
4. Then add the cabbage & stir fry for 1 minute or till the cabbage soft.
5. Add in the cooked rice & stir the mixture well & then add light soy sauce & salt to taste.  Keep stir fry the mixture well.
6. Add in the eggs & leftover meat & stir fry for 2 minutes.  Serve hot & garnished with fried shallots.

Bak Kut Teh ~ Meat Braised With Chinese Herbs & Spices

Ingredients:
1 Sachets Bak Kut Teh (I used brand "Claypot" - Klang Bak Kut Teh)

800g-1kg Meat (ribs preferred) ~ cut to preferred size

2 Whole bulb garlics

1500ml water (6 cups)

2 tbsp dark soy sauce

2 tsp salt

Directions:

1. Boil 1 sachets of Bak Kut Teh spices in water for about 15-20 minutes.
2. Add meat, garlic, dark soy sauce & salt to boil & simmer for an hour or until meat is tender
3. Adjust taste & serve hot with steam rice.

Japanese Fried Chicken

Ingredients:
4 Chicken breasts ~ sliced thinly

125ml Sake

120g plain flour

Salt & pepper

120g breadcrumbs (Panko)

3 eggs ~ beaten

Oil for deep fry

Directions:

1. Slice the chicken breast across ½” (1 cm) pieces
2. Massage the sliced chicken breast with the sake, salt & pepper.  Leave marinade for 30 minutes.
3. Drain the pieces of chicken in a strainer & dry them very well with paper towels.
4. Dust the chicken in the flour, shake off the excess flour.  Dip the chicken in the eggs & finally toss it in the panko breadcrumbs.
5. Heat oil & deep fry the chicken until golden brown.  Place them on to a paper towel & sprinkle the fried chicken with salt & serve.

Homemade Thai Sweet & Spicy Sauce

My husband's favorite dishes are Thai.  Before I got to know my husband, I don't really like to eat spicy food & I'm not that "Kick" with Thai food.  After years my hubby intros me to Thai dishes, I realized that he loves "hot" spicy food.  He always asked me to buy him chicken rice & Thai chicken rice(almost every day) at the stall near our place.  So, here I decided to find out the Thai sauce & the chicken rice...The sauce is REALLY great, give a try & I bet you'll like it bcos my hubby LOVES it....

Ingredients:
Chopped finely

1 large onion

3 cloves garlic

8 red chili padi (Bird’s eye)

4 fresh red chilies

2 stalk lemongrass

5cm fresh ginger

Mix together

3 tbsp chili sauce

3 tbsp tomato sauce

3 tbsp sugar

Directions:

1. Heat 4 tbsp cooking oil & sauté chopped ginger till fragrant.
2. Add garlic & onion.  Stir-fry for about 1 minute (Don’t overcook)
3. Add lemongrass & chili padi (bird’s eye).  Continue to stir the mixture for about 1-2 minutes.
4. Add the mixed sauce & let it cook for another minute.
5. Add about ½ cup of water to thin the sauce & let it simmer.  Stir occasionally, don’t stick on the pan.
6. Let the sauce cool & transfer to any container.