Ang Ku Kueh

Dough:
(A) 50g Rice flour
      210ml water
      4 tbsp oil

(B) 300g Glutinous rice flour (Elephant Brand)
      1 tbsp red/green food coloring
      1 cup water

Mung Bean Filling
150g split green bean ~ soaked overnight
150g sugar
4 tbsp peanut oil
1/4 tsp salt

Peanut Filling
150g ground peanut
120g sugar
4 tbsp peanut oil
1/4 tsp salt

Direction:

1. In a small saucepan, mix (A) over medium-low heat.   Keep stirring till it becomes a soft dough.  Remove from heat & let it cool completely.
2. Then add (A) into (B) & knead into a soft dough.
3. Filling: Steam the beans & pandan leaves for about 30-45 mins until soft & mushy.   Blend the beans in a food processor, use a small amount of water to assist.
4. In a wok, combine the blended beans, sugar, oil & salt together.   Stir continuously under very low heat until the mixture binds together & won't stick on the wok.  Let it cool completely & form the mixture into a compact ball (15g) & cover with a wet tea towel.
5. Skin: Brush the mold with a little oil to ease the removal of the skin from the mold.   Take a dough (25g) using palm or rolling pin, flatten it into a round shape & fill in the filling ball & roll it into a ball.
6. Press the ball into the mold firmly, to obtain the design & shape of the mold.   Tap gently & place the Ang Ku kueh on a square piece of oiled banana leaf.
7. Steam them in a wok over medium fire for 8-10 mins till it's cook.   Remove the "Kueh" from the wok & brush them with a little oil to prevent them from sticking to each other.   Serve when cool.

Meatball Noodle Soup

Ingredients:
1 packet of Meatballs
1 large onion ~ diced
2 cloves of garlic ~ chopped
1/2" ginger ~ sliced
1 red & green chili ~ sliced
1 carrot ~ cut in small dice
2 tbsp fried onions
1 cub Knorr (Anchovy)
200gm Prawns
4 cups water ~ Can be increased
Vegetable Mustard ~ chopped roughly
Salt to taste
Oil to saute

Directions:

1. Heat oil in a pot, saute diced onions till soft.
2. Add in chilies, fried onions & ginger, stir-fry till fragrant.
3. Pour water, add Knorr, carrots & salt to taste.   When the soup begins to boil, add in the meatball, prawn & vegetables.  Let it cook for about 5 mins.
4. Serve the meatballs soup together with blench noodles & sprinkle some fried onion

Sayur Lodeh aka Vegetable Curry Stew

Vegetables:
100g Long beans ~ cut 5cm long
2 Carrots ~ cut strips/match stick
1/2 Cabbage ~ cut a chunk
1 small Turnip ~ cut strips/match stick

1000ml Coconut Milk
2 cup Chicken stock
3-4 Kaffir lime leaves

Curry Paste:
2 tbsp chili paste
3-4 Candle Nuts
4 garlic
6 shallots
1" fresh turmeric or 2 tsp turmeric powder
1" Galangal
1" Ginger
1cm Shrimp paste (Belachan)
2 tbsp dried shrimp ~ soaked in hot water
2 lemongrass ~ chopped

Direction:

1. In a food processor, blend the curry paste to smooth paste.
2. In a big pot, heat oil & saute curry paste till oil separates.
3. Add coconut milk, chicken stock, kaffir leaves & bring it to a boil.
4. Add in all the vegetables gradually & cook till carrots & bean are soft.   Season salt if necessary.
5. Best to serve with rice cake aka lontong.

Pan-Seared Egg Tofu "Scallop" with Minced Meat/Chicken

Ingredients:
1-2 packet egg Tofu ~ sliced 2" thick
50g Minced meat (Chicken/Beef/Pork)
1 tbsp salted soya beans
Cornstarch solution ~ 1 tbsp water + 1/2 tbsp conrstarch
Spring onion ~ chopped (Optional)
2 tbsp cooking oil

Marinate:
1 tsp Knorr Hao Chi
1 tsp light soy sauce
1 tsp sugar
1 tsp corn starch
1 tsp sesame oil

Seasoning:
1/2 cup water
1 tsp dark soy sauce
1/2 tsp sesame oil

Directions:

1. Blot the sliced tofu dry & then dip the cut ends in a bit of cornstarch.   In a bowl, marinate minced meat for about 10 mins.
2. Heat oil in a small non-stick skillet over high heat.  Pan-fry the tofu for 1-2 mins per side, until golden brown.  Set aside.
3. Heat oil in a wok & add the salted soya beans.   Stir fry for about 30 sec until fragrant.   Add the marinated meat & stir fry for 4-5 mins, breaking the meat up to smaller bits.
4. Add seasoning water & bring to a boil.   Then thicken with cornstarch solution & garnish with chopped spring onions.   Serve & enjoy!

Fried Yellow Noodle aka Mee Goreng Kuning Basah

Ingredients:
500g Yellow Noodles
200g Bean sprouts
2 Fish Cake ~ sliced thinly
2-3 Squid ~ sliced ringlets
20 fresh prawn
2 tbsp chili paste (I used 5 packets McDonald Chili Sauce)
1/2 cup chicken stock
1 Medium onion ~ sliced thinly
2-3 cloves garlic ~ minced
2 tomatoes ~ cut 8
Salt to taste

Seasoning Source:
3 tbsp tomato ketchup
2 tbsp oyster sauce
1 tbsp dark soy sauce

Directions:

1. Heat 2-3 tbsp of oil in a big wok.  Saute the onion till soft then add the minced garlic & chili sauce.  Keep stir for about 2 mins.
2. Add all the seafood ingredients & mix well.   Then add the seasoning sauce & some chicken stock.  Mix well till the prawn turn pinkish or squid half cook.
3. Then add the yellow noodles & mix everything together.   Add the chicken stock if the noodles are too dry.
4. Make a well in the middle, add the eggs & cook for a min then mix well together.   Then add the bean sprout, tomato slices & salt.   Stir everything together for 1-2 mins.   Off the heat & serve immediately.

Kentucky Fried Chicken aka KFC Copycat

Ingredients:
Chicken (Wings/Drum stick/Breast/Thigh)
Palm oil ~ Deep frying

Dry Spices:
1 tsp ground Oregano
1 tbsp ground Basil
1 tsp ground Tarragon
1 tbsp ground Marjoram
1 tbsp ground sage
1 tbsp ground Black pepper
1 tbsp ground White pepper
1 tsp ground Chili powder
1 tbsp ground Paprika
3 tbsp Salt
1 tbsp Onion Powder
3 tbsp Granulated Garlic
1 tsp thyme
2-1/2 cup AP Flour
1/2 cup Plain Breadcrumbs

Batter:
2 eggs
1 cup milk

Directions:

1. Heat the oil @ 320 Fahrenheit.
2. Make the breading by combining all dry ingredients in a large bowl.
3. In a separate bowl, beat the eggs & stir in the milk.   Dip each chicken in dry breading & let sit for about 15-30 mins.
4. When the oil is hot, dip each piece of chicken in the egg mixture & then press into the breading until well-coated, shake off the excess breading & deep fry till golden brown & crispy.

Note:

To fry chicken as follows:

Drum stick ~ 20 mins

Wings ~ 15 mins

Breast/Thigh ~ 10 mins

Triple Chocolate Mousse Cake

Bottom Layer:
90g Unsalted butter
7oz Bittersweet Chocolate
3/4 tsp Instant Espresso powder
4 large eggs ~ separated
1-1/2 tsp Vanilla extract
1/8 tsp Salt
1/3 cup Light brown sugar

Directions:

1. Preheat oven to 160 deg C.  Combine butter, chocolate & espresso in a large heatproof bowl set over a pan of barely simmering water.   Stir occasionally until melted & smooth.   Remove from heat & allow to cool slightly (abt 5 mins).   Whisk in egg yolks & vanilla & set aside.
2. Using a stand mixer whip egg whites & salt on medium-low speed until foamy.   Add half sugar & continue whipping until combined & add remaining sugar, increase speed to high & whip until soft peaks form.
3. Fold 1/3 egg whites into the chocolate mixture to lighten & fold in remaining egg whites till no white streaks remain.   Carefully transfer batter to 9" spring-form pan.   Smooth top with spatula & bake cake for 13-18 mins.   Transfer to a wire rack to cool completely, about 1 hour.   Do not remove the cake from pan.

Middle Layer:

5 tbsp hot water

2 tbsp cocoa powder

7oz bittersweet chocolate

1-1/2 cups heavy cream ~ chilled

1 tbsp granulated sugar

1/8 tsp salt

Directions:

1. Combine hot water & cocoa in a small bowl & set aside.  Place chocolate in a large heatproof bowl set over a pan of barely simmering water.   Stir occasionally until melted & smooth.   Remove from heat & allow to cool slightly (2-5 mins)
2. Using a chilled stand mixer fitted with a chilled whisk attachment, whip cream, sugar & salt on medium-low speed until foamy.  Increase speed to high & whip until soft peaks form.   Whisk cocoa mixture into chocolate.
3. Using a hand whisk, fold 1/3 of the cream into the chocolate mixture to lighten.  Fold in remaining cream till no white streaks remain, spoon mousse onto cooled cake.   Smooth top with a spatula & gently tap on counter to release any air bubbles.   Wipe inside the edge of the pan with a damp cloth or paper towel to remove any drips.   Refrigerate for at least 15 mins while preparing the top layer.

Top Layer:

3/4 tsp powdered gelatin

1 tbsp water

6oz white chocolate chips

1-1/2 cup heavy cream ~ chilled

Shaved chocolate or cocoa powder for decorating (Optional)

Directions:

1. Sprinkle gelatin over water & let sit for at least 5 mins to bloom.
2. Place white chocolate in a medium heatproof bowl, bring 1/2 cup of cream to a simmer in a small saucepan over medium-high heat.  Remove from heat & stir in gelatin mixture until completely dissolved.
3. Pour cream mixture over white chocolate, cover & allow to sit for 5 mins.  Whisk gently until smooth. Let cool to room temperature, stirring occasionally.
4. Using a chilled stand mixer fitted with the chilled whisk attachment, whip remaining cup of cream on medium-low speed until foamy.  Increase speed to high & whip until soft peaks.
5. Fold 1/3 of the cream into the white chocolate to lighten.   Fold in remaining cream till no white streaks remain.  Spoon white chocolate mousse into the pan over the middle layer.   Smooth top with a rubber spatula.  Return to refrigerator & chill until set, at least 2-1/2 hours.   The cake can be refrigerated up to 1 day.  Allow sitting at room temperature for about 45 mins before slicing.
6. Serve, garnish the cake with chocolate curls, or dust with cocoa if desired.   Run a thin knife between the cake & sides of the pan.   Remove sides & run the cleaned knife along the outside to smooth.   Cut using cheese wire or a hot knife, cleaning & drying between each cut.

Simple/Easy Way To Cook Cockles

Ingredients:
1kg cockles
2-3 sliced fresh ginger
Sambal Belacan

Directions:

1. Scrub/Clean the shell then soaked in salted water for the cockles to purge out the mud/sand/dirt for about an hour or more.
2. Drain & rinse the cockles, then set aside.
3. Boil a pot of water (which is enough to cover all the cockles), add slices of ginger.
4. Once the water is boiled, off the heat & plunge the cockles into the pot.   Leave them in the pot (uncover) for 1min 30sec.
5. Drain through a strainer.   Serve immediately together with a dipping sauce, sambal belacan.

Butter Chicken aka Murgh Makhani

Ingredients:
4 boneless chicken ~ cubed (I used thigh & leg meat)
3 Medium onion ~ minced
4 Medium tomato ~ pureed
6oz tomato paste/sauce (1 small can)
50g butter
1/2 cup fresh milk
200g plain yogurt
1/2 cup heavy cream
1 large pinch dried fenugreek leaves
1 small bunch of coriander leaves ~ chopped

Paste:
8 cloves garlic
2-1/2" ginger
2 tbsp coriander powder
1 tbsp chili powder
1 tsp turmeric powder
1 tbsp garam masala
1/2 tbsp salt

Directions:

1. Heat butter in a pan & add the minced onions.   Saute till soft or golden brown.
2. Add the paste & saute for a minute till fragrant.   Then add the tomato puree & paste; cook for 3-4 mins until the mixture bubbles uniformly.
3. Thrown in the fenugreek leaves, milk, yogurt & cubed chicken.   Cooked covered for 8-10 mins until the chicken is soft.  Check once or twice in between & give the curry a stir.
4. When the chicken is cooked soft, open the lid & cook for a further 30 mins till the gravy thickens & add the heavy cream.   Give it a good stir, but don't boil.
5. Remove from fire, garnish with the coriander leaves & serve hot with naan or rice.