Christmas Santa Cupcakes

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Christmas Gingerbread House Cookie (Basic)

Cookie Dough

3 cups AP Flour

1 tsp baking powder

1/4 tsp Kosher salt

226g unsalted butter ~ room temperature

200g granulated sugar

1 large egg ~ room temperature

1 tbsp vanilla extract / vanilla bean

(Note: Flavor - lemon zest withe combination of vanilla extract or lemon extract)

Method:

1. Sift together flour, baking powder, add salt & set aside.
2. In a small dish whisk together egg & vanilla extract set aside.
3. In mixing bowl cream together butter & sugar, about 5 mins, scrape the bowl twice.  Butter creamed with sugar should be light & fluffy.
4. Gradually add the vanilla mixture, beat for 1 min until well mixed in.
5. Lower the speed, gradually in 3 additions add flour.  Scrape the bowl well after the last addition  & beat just flour is combined.
6. Scrape the cookie dough into a large bowl & using hand knead the cookie dough for a min until the dough comes together.
7. Wrap the dough in a plastic wrap & refrigerate overnight or minimum of 4 hours.
8. Preheat oven to 190 deg C & line the baking pan with parchment paper, set aside.
9. Divide the dough into half, roll one half into 1/4" thick between 2 parchment paper using rolling guides on each side of the dough. (2 pcs of 1/4" sticks/mold)
10. Place the cookies on lined parchment paper.  Chilled the cut cookies in the fridge for about 15 mins or freezer 8 mins.
11. Bake for 9 - 10 mins, depending on the oven, turn the sheet once halfway through the baking.
12. Let the cookies cool on the baking sheet for 5 - 7 mins, transfer to a cooling rack.

Royal Icing ~ Lemon
1kg powder sugar ~ sift if needed
4-1/2 tbsp meringue powder
1/4 cup fresh lemon juice
1/4 cup + 2 tbsp water
1 tsp cream of tartar
1 tbsp vanilla extract

Method:

1. Mix using a whisk meringue powder with fresh lemon juice & warm water until slightly foamy, add cream of tartar in the mixing bowl.
2. Mix again & then add all the powdered sugar at once on the lowest speed, using a paddle attachment.  Mix for about 3-4 mins, add vanilla extract & continue mixing for 5-6 mins on high speed.
3. Scrape the bowl once & beat again.  When icing is done it should be stiff.

Note: For non-lemon icing, use the same measurement instead of lemon, use water.

Homemade Cookies M&M

Ingredients:
260g AP Flour
2 tbsp cornflour (I opt out)
1-1/4 tsp baking soda (accidentally I used baking powder instead of soda)
170g butter
130g castor sugar
140g brown sugar
1 egg (whole)
1 egg yolk
1 tsp vanilla essence
200g Mini M&M

Method:

1. Preheat the oven to 180 deg C.  Line baking sheets with parchment paper, greased or silicone baking mats.
2. In the bowl of an electric mixer, combine the butter & both sugar.  Beat together on medium-high speed until light & fluffy (2-3 mins)
3. Blend in the eggs one at a time, scraping down the bowl as needed.  Mix in the dry sifted ingredients on low speed just until well incorporated.  Then use a spatula to fold in the chocolate chips.
4. Divide the dough using a teaspoon for measuring.   Roll each portion of dough into a ball.   Place on the prepared baking sheets/mats, a few inches apart.
5. Bake 10-12 mins.   Let cool on the baking sheets/mats (5-10 mins) then transfer to a wire rack to cool completely.   Keep in an air-tight container.

Twinkie Cake with Vanilla Cream

Ingredients:
3 eggs ~ separated
3/4 cup + 2 tbsp sugar
1/4 cup boiling hot water
1 tbsp lemon juice
1 tsp vanilla extract
1 cup cake flour ~ sifted
1 tsp baking powder
1/4 tsp salt
1/4 tsp cream of tartar

Filling/Icing:
4 tbsp soft butter
1/4 tsp vanilla extract
1 tbsp heavy cream
1 cup powdered sugar ~ sifted

Method:

1. Make your own "Twinkie" molds out of aluminum foil if don't have a canoe pan.   Grease the mold & set aside.
2. Pre-heat oven to 190 deg C. (I use 180 deg, depend on individual oven)
3. In a large mixing bow, beat the egg yolks on medium speed till loosen, then gradually add in the sugar & increase speed to medium-high till the mixture light & creamy, doubled in volume.
4. Reduce speed to low & slowly pour in boiling water (careful not to splash) then vanilla & lemon juice.  Mix it well to combine.
5. Whisk the flour, baking powder & salt together in a small bowl & add it gradually into the egg mixture till a smooth, creamy batter.  Set aside.
6. In a very clean bow, beat the egg whites & cream of tartar on high beat with a whisk attachment until soft peak form.   The whites should be foamy & somewhat stiff but still moist & soft looking.
7. Fold in one quarter of the whites into the first batter.   Gently fold in the remaining whites.
8. Divide batter between 12 molds & bake 13-15 minutes (I baked 13 mins), until the edges have begun to pull away from the sides & the tops are set.  Cool on racks in the molds.

Filling:

1. Beat butter, vanilla & cream together then slowly add in powdered sugar on low speed until combined.  Beat on medium speed until smooth.  Put into a ziploc bag or piping bag & leave at room temperature.
2. Once the cakes are cool, unwrap from their molds.  Use a chopstick to poke 3 holes down the center of each cake, lengthwise & being careful not to go all the way through the cake.
3. Cut a 1/4" tip off the corner of the icing bag & squirt a little icing into each hole, slowly & gently.   Serve the cakes the same day or the next day.

Nasi Lemak & Sambal Ikan Bilis aka Coconut Rice w/Sambal Anchovies

Ingredients (Coconut Rice)
3 cup mixed rice (Basmathi & Jasmine)
3 cup fresh coconut
8-10 pcs screwpine leaves (Pandan)
6 whole shallots
2 stalks lemongrass ~ brusied
2" fresh ginger ~ finely chopped
Salt & sugar to taste.

Sambal:
1 pcs fermented shrimp paste (Belachan)
4 cloves garlic ~ chopped
10-15 shallots ~ pounded
3-5 tbsp chili paste or more for spicy
1 Large red onion ~ sliced
Salt & sugar to taste
1/2 cup fried anchovies
1 cup cooking oil

Method:

1. In a rice cooker, put a couple of screwpine leaves & top with rice.  Then scatter the shallots, lemongrass, chopped ginger, salt & pour the coconut milk.  Cook the rice as cook normal daily rice.
2. In a wok, heat oil on medium & saute the fermented shrimp paste for 2-3 mins till fragrant.  Then add in the garlic, pounded shallots & chili paste.  Keep stir-fry for about 5 mins or the oil surface.
3. Then add in the sliced red onion & fried anchovies.   Low the heat & simmer for about 30 mins or more.  Remove heat & serve together with "Nasi Lemak".

Nam Yee Deep Fried Chicken

Ingredients:
Chicken Wings & Drumettes
1 tbsp chopped garlic
1 tbsp chopped ginger
2-4 pcs red bean curd (Nam Yee)
2-4 tbsp red bean curd juice
Cooking oil for deep frying

Method:

1. Mix all the ingredients with chicken pieces & marinate overnight in the refrigerator.
2. Take out the marinated chicken atleast 30 mins before frying.
3. Heat oil in deep-fryer, frying the wing for about 10 mins & drumettes for about 15 mins.  Deep fry until golden reddish color.
4. Dish out onto kitchen paper & serve immediately.

Fried Rice with Shrimp & Egg

Ingredients:
3 cup cooked rice
200g prawn ~ lightly fry & set aside
5 eggs ~ lightly beaten
3 stalk spring onion ~ chopped
Chicken season
Salt to taste

Method:

1. Heat oil in a wok, pour the beaten egg & let it cook for 1 min then add in cooked rice.   Stir the rice well coated with the egg.
2. Then add chicken seasoning & salt to preference taste.  Stir the mixture well.
3. Add cooked prawn & chopped spring onion & mix well.   Serve immediately.

Ham Chim Peng aka Salted Bun

Starter
190ml warm water
120g white granulated sugar
1 tsp dry baker's yeast
100g bread flour

Dough
2 tsp unsalted butter
1 tsp baking soda
1/4 tsp salt
350g bread flour (plus extra for dusting on a work surface)

Filling
1 tbsp Chinese five-spice powder
2 pcs nam yee (fermented red bean curd)
2 tsp salt

Method:
Starter
Pour warm water into a large bowl, stir in the sugar & yeast & let stand for 5 mins or until yeast is bubbly.  Then stir in the flour, cover & set aside at room temperature for 2 hours or until the batter has doubled in volume.

Dough
Stir in the butter, baking soda & salt into the starter.   Gradually work in the flour 1/4 cup at a time to make a soft & slightly sticky dough.  Turn out the dough onto a lightly floured work surface & knead for about 10 mins - working in more flour if necessary.   At the end of kneading, the dough should be smooth, elastic & slightly sticky.

Lightly oil a large bowl & place the dough in the bowl & cover with a plastic wrap.   Set aside for 2-3 hours at room temperature or until the dough is 2-1/2 - 3 times its original volume.  Transfer to a lightly floured work surface & knead for about 1 min.

Roll out the dough into a rectangle about 1/4" thick.  Evenly apply the mashed Nam yee & sprinkle five-spice powder mixture over the rolled-out dough.   Roll the dough from one end to the other lengthwise.   Cover with a kitchen towel & let stand for about 20 mins.

Cut the dough into 1" thick.  Roll out each piece of dough, placing the cut-surface facing down into a disc of about 4" diameter.  For each rolled-out disc, apply a little water on its surface & sprinkle some sesame seeds.   Deep-fry the rolled-out discs, turning over frequently to enhance its puffiness until golden brown.   Serve immediately.

Fish Ball Noodle Soup (2nd Version)

Ingredients:
300g thin rice vermicelli (Mai Fun) or Yellow Noodle
2 packets fish ball (about 20 pcs)
4 cloves garlic ~ minced
2cm ginger ~ minced
1 tbsp black peppercorn seeds
12 cups water
6 tbsp concentrated chicken stock
1 knorr Ikan Bilis
1 tbsp sliced preserved cabbage (Optional)

Garnish:
Bean sprouts
Cabbage/Lettuce ~ sliced thinly
Spring onion ~ finely chopped
Fish Cake ~ sliced thinly
Fried shallots
1/2 tsp sesame oil

Method:

1. In a big pot, heat oil on medium & saute the minced garlic, ginger & Ikan Bilis knorr till smell the aroma.
2. Pour the water, add the black peppercorn, and concentrated chicken stock & bring it to boil.  Then reduce the heat to simmer for about 30 mins or more.
3. After simmering, strain the soup & discard the minced garlic & ginger.   With stock back to simmering in the pot, add fish balls & cook until they are floated to the surface.
4. Divide the noodles into the serving bowls & garnish with cabbage/lettuce, spring onion, fish cake, fried shallots & sesame oil.
5. Then ladle the soup stock over the garnished noodle.   Serve with a sauce of sliced chili padi with light soy sauce at the side.

Fried Mee Siam aka Mee Siam Goreng

Ingredients:
1 packet vermicelli noodle ~ soak with warm water until soft
250g bean sprout
300g fresh prawn ~ clean, peel skin & leave tail intact.  Fried briefly
Fish Cake ~ sliced
Firm tofu ~ cut cube & fried briefly
4 tbsp fermented soybean paste (Tau Chu) ~ finely mashed
3 tbsp tomato sauce
1 tbsp sugar
Salt to taste
Oil for sauteing

Paste:
5 tbsp dry milled pepper/Chili paste
3 large red onion
5 cloves garlic
2 tbsp dried shrimp ~ soak
1" shrimp paste aka belachan

Garnish:
Omelette ~ sliced thinly
Red/Green chili ~ sliced
Fried shallot
Spring onion ~ chopped

Method:

1. In a big wok on medium heat, saute the grind ingredients till fragrant.   Then add the fermented soybean, sugar, salt & tomato sauce.   Stir the mixture well.
2. Add bean sprouts, fishcake, prawn, fried tofu & noodle.  Keep stirring till all the noodles are coated with the mixture & cook for about 5 mins.
3. Garnish the noodle & serve immediately.

Hokkien Prawn Noodle Soup

 

Ingredients:
500g prawns ~ poached & shell reserved
2 breast chicken ~ poached & shredded
500g yellow noodle
500g rice vermicelli
1 bunch Kangkong (water spinach)
Bean sprouts
Fried shallots
Spring onion ~ chopped
Chilies in soy to serve

Broth:
3L of water
4 chicken wings
1 head garlic ~ bashed
3 sliced ginger
1 tsp peppercorns
4 tbsp cooking oil
Reserved prawn shells ~ sauteed the shells
Salt to taste

Method:

1. Bring 3L of water to a simmer then add chicken wings, garlic, ginger & peppercorns.  Bring to boil then cover & reduce to simmer & boil for an hour.
2. Discard the solids from the pot & bring the stock back to boil.  Add prawns & cook for until just done (about 1-2 mins).  Remove & allow to cool before peeling & prawns leaving the tails intact.
3. Fry prawn shells with cooking oil in a separate pan for 5-8 mins.  Add the cooking shells to the stock & simmer for 30 mins, remove the solids & season with salt.
4. Bring the broth to boil then add in the chicken breast, turn off the heat after a min, put the lid & let the chicken poach in the hot broth for 8 mins, remove & allow to cool.
5. Shred chicken into neat slivers, halve prawns lengthwise & have the rest of the ingredients ready.
6. Bring a large pot of water to a rolling boil, cook both noodles to your liking & lightly blanch kangkong & bean sprouts.
7. Top with prawns, shredded chicken & ladle some of the hot broth over garnish with fried shallots & chopped spring onions & serve with some cut chilies with soy on the side.

Spicy Tomato Chicken aka Ayam Masak Merah (Version 2)

Ingredients:
8-10 pcs chicken ~ marinate salt & turmeric powder, deep-fried & set aside
3 tbsp chili sauce
4 tbsp tomato sauce
1 large onion ~ cut into the ring
1 stalk spring onion ~ chopped
1 cup green peas
1 cup cooking oil
2 tbsp honey
Salt to taste

Paste:
3 tbsp dried chili paste ~ more for spicy
1/2" ginger
1 large onion
5 shallots
2 clove garlic

Spices:
1 star anise
5 cloves seeds
5 cardamon
1/2" cinnamon stick

Method:

1. Heat oil in a wok on medium heat, saute the spices and the paste till fragrant & oil surface.
2. Add the sauces, honey & salt.  Mix the ingredient together & cook for another 3 mins.
3. Add the onion rings & green peas & mixed for about 2 mins
4. Add the fried chicken & mix the ingredient together till the chicken is coated.  Sprinkle chopped spring onion & serve with steam rice.

Banana Chiffon Cake

Source: Kevin Chai

Ingredients (A):
6 egg yolk
1/4 tsp salt
60ml Corn oil
2 ripe bananas ~ mashed
50g Caster sugar
110g All-Purpose Flour (AP)
1/4 tsp baking soda

Ingredient (B):
6 egg whites
1/2 tsp Cream tartar
100g Caster sugar

Method:

1. In a large bowl, whisk egg yolk and sugar till pale yellow.   Then add the oil, mashed bananas & mix together.   Sift in the flour, baking soda & salt.  Mix all together into a smooth batter.
2. In a stand electric mixer with bubble attachment, whisk the egg white with cream of tartar slightly frothy then gradually spoon in the sugar till finish.  Whisk at high speed till stiff peak foam 
3. Fold beaten egg white mixture into banana batter.  Pour the batter into 23cm chiffon cake pan & bake at preheated oven 150 C deg for 50 mins or till tester came out clean.
4. Remove cake from oven & invert the pan onto a wire rack & leave it to cool completely.

Billy's Vanilla Cupcake

Yield: 30 Cupcakes

Ingredients:
165g cake flour
156g All-Purpose flour
450g sugar
1 tbsp baking powder
3/4 tsp salt
227g unsalted butter ~ cut into 1" cubes
4 large eggs
1 cup fresh milk
1 tsp vanilla extract

Directions:

1. Preheat oven to 150-160 deg C.  Line cupcake pans with paper liners & set aside.
2. In an electric mixer fitted with a paddle attachment, combine flours, sugar, baking powder & salt.  Mix on low speed until combined.   Add cubed butter & mixing until just coated with flour.
3. In a large measuring cup, whisk together eggs, milk & vanilla.   With the mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
4. Divide batter evenly among liners (standard liner = 48g).   Bake for 17-20 mins, rotating pan halfway through until a cake tester inserted in the center comes out clean.  Transfer to a wire rack to cool completely. 

Vanilla Sponge Cake

Ingredients:
150g Cake flour (I used AP flour)
1 tsp Baking powder
1 tbsp Ovallet
150g Caster sugar
5 Eggs
80ml Fresh milk
1 tsp Vanilla Essence/Extract
80g Butter ~ melted

Fresh Cream ~ Non-Dairy Whipped Cream

Directions:

1. In an electric stand mixer with the paddle attachment, sift in the flour, baking powder & combine in all the ingredients except melted butter.
2. Whisk on high speed for about 7 mins till light batter.
3. Add melted butter into the batter & fold in with a spatula to combine.
4. Pour the batter into the lined baking tray & bake for 40 mins on preheated oven at 170 deg. C
5. Once baked, remove from the oven & overturned on a cooling wire rack (To prevent the cake from shrinking).

Epi Udon Noodle

Ingredients:
2 packet Udon Noodle
568ml / 2-1/2 cups Instant Dashi (I used 2 packets of Dashi powder + 5 cup of water)
60ml Light soy sauce
65ml Mirin
6 Tiger Prawn ~ removed shell except for the tail
150g Tempura flour
250ml Iced water
Flour for dusting
1 spring onion ~ chopped
Oil for deep frying

Directions:

1. Clean & butterfly prawn & score the underside (inside curve) lightly to prevent prawns from curling while cooking.
2. Make dashi & simmer together with light soy sauce & mirin for 5 mins over a gentle heat.
3. Tempura Batter:  Mix tempura flour with iced water.  The batter should lumpy so do not attempt to beat out all the lumps.   Lightly flour prawns & dip into the tempura batter.   Fry until golden brown & drain on kitchen paper.
4. Cook udon noodle in boiling water & drain.   Place in deep bowls & ladle broth over the noodles.   Top each bowl with 3 Tempura battered pawn & garnish with finely chopped spring onion.   Serve immediately.

Melonpan aka Melon Bread / Melon Bun

Cookie Dough:
25g unsalted butter ~ room temperature
35g sugar
25g beaten egg
80g cake flour
1/4 tsp baking powder
1 tsp melon flavor (optional)
(Bread flour for dusting)

Directions:

1. In a bowl, whisk the butter until creamy.  Gradually add the sugar & mix.  Once the batter turn white, add beaten egg slowly.
2. Add the sifted flour & baking powder, mix with a spatula till it becomes a soft dough.  Then wrap the dough in a cylinder shaped with plastic wrap & placed in the fridge for an hour.
3. Divide the cookie dough into 5 equal pieces, roll the cookie dough into a ball & flatten the dough into 3-1/2 diameter.  Place the round cookie dough on a baking sheet & cover with plastic wrap, placed in the fridge.

Bread Dough:

140g Bread flour

25g sugar

1/3 tsp salt

5g Non-fat dry milk powder

3g instant yeast

1 tbsp beaten egg

70ml warm water

15g butter

(Bread flour for dusting)

Directions:

1. In another bowl, add bread flour, sugar, salt, dry milk powder & instant yeast, whisk to combine.
2. Add the beaten egg into warm water, gradually add into the dry ingredients & mix into a soft dough.
3. Knead the dough on the counter surface using hand, repeat the kneading till dough is less sticky.   Flatten the dough & spread the butter on it.   Gather the dough to the center & knead again till all the butter well corporate into the smooth & glossy dough.
4. Form a ball & place it in the bowl & cover with a plastic wrap, let it sit in a warm place for 40 mins.   The dough must have risen by 50% in volume.
5. After 40 mins, dip your finger in bread flour & poke a hole in the dough, if the hole disappears quickly, it needs more fermentation.
6. Divide & weight the dough into equal pieces.  Roll into ball shape & line up on a cooking tray dusted with flour.  Cover the tray with a plastic wrap & let it sit for 20 mins.

Assemble:

1. Take the round cookie dough, wrap around the bread dough, leave a gap underneath so that the bread may expand.
2. Then dip the shaped dough into the sugar & hold the melonpan in your palm & make a diamond pattern on top with a scraper.
3. Line the melonpan in a baking sheet with parchment paper & set aside for 40 mins for another fermentation.
4. Preheat the oven at 170 deg C & bake for about 12 mins.   Cool melonpan on the cooling rack & serve.

Danish Butter Cookies

Ingredients:
1 egg ~ lightly beaten
200g Butter (Lurpak Brand) ~ room temperature
320g AP Flour ~ sifted
120g Icing sugar ~ sifted
1 tsp Vanilla extract

Directions:

1. Sift flour & icing sugar together into mixing bowl.   Using an electric mixer, whisk at the lowest speed for 1 min (allow flour & icing to mix well)
2. Add the rest of ingredients & beat at low speed (speed 2 or 3) for 30 seconds.   Scrape the bowl with a rubber spatula.
3. Continue to beat for another 30 sec.   Scrape the bowl & if there is still a trace of flour, fold in with rubber spatula.
4. Pipe wreaths onto a greased cookie sheet or baking tray using an open star tip #195
5. Bake in a preheated over @ 200 deg C for 7-8 mins (I baked 8 mins then turn the tray & bake another 4 mins) or till golden crispy.

Fried Bee Hoon

Ingredients:
1 packet  Rice Vermicelli
1 packet Sawi
1 carrot ~ cut matchstick
1 fresh red & green chilies ~ sliced
250g stir-fry beef
3-4 squid ~ cut ringlets
2-3 fishcake ~ sliced
1 cup beef stock
Salt to taste
Oil for frying

Paste: (Blended/Pounded)
1 large onion
4 clove garlic
3 shallots
2" ginger
1 tsp ground white pepper

Directions:

1. Add oil in a wok on medium heat, saute the paste & cut chilies till fragrant.
2. Add the carrot stick & Sawi "stem", stir-fry till it softens.
3. Add all the seafood & stir-fry for about 3 mins or the beef half cooked.
4. Add salt and beef stock & let it boils, then add the vegetables & rice vermicelli.
5. Mix well & serve with fried shallots & vinegar green chilies.

Thai Spicy Seafood Salad

Ingredients:
Squid ~ clean/cut crisscross
Muscle ~ clean
Prawn ~ shelled/devine
Fish fillet ~ sliced

Sauce/Herbs
2 tbsp lime juice
1 tbsp fish sauce
1 tsp Thai chili paste (Tom Yam)
1 tsp palm sugar
3 bird's eye chili ~ sliced
1 clove garlic ~ sliced
1 shallot ~ sliced
1 stalk lemongrass ~ sliced
4 Kafir lime leaves ~ sliced
1/4 large onion ~ sliced
1 tomato ~ sliced into strips
1 stalk spring onion ~ cut 5cm
1 coriander ~ chopped

Herbs for blenching seafood
3 stalk lemongrass ~ bruised
5" galangal ~ bruised
5 Kafir lime leaves
3 shallots ~ bruised

Directions:

1. A pot of water, add the herbs & boil on medium heat for about 3 mins.  Add the salt & used strainer scoop out the herbs.  Blench the seafood for about 30 sec & put seafood into ice-cold water to stop from overcooking.
2. Prepare the sauce/herbs ingredients in a bowl & add the blenched seafood.   Mix all together & serve.  It's can serve with steam white rice or eat by itself.

Homemade Lotion "Get rid off the belly fat naturally"

Ingredients:
250g fresh ginger ~ ground
2 cup water

Cream (any kind ~ I used Vaseline)
3 tbsp ground ginger
2 tbsp ginger oil
2 tbsp olive oil
1 tbsp cardamon oil
1/2 tsp cloves oil

Directions:

1. In a pot, add the water & ground fresh ginger.  Let it boil until water remain a quarter of the 2 cups or until we have a ginger extract.
2. Once the ginger extract cools, mix it with cream & all oils.  Mix well till it develops a cream.  Store in a dark bottle to save it. (It may be a liquid mixture, can increase/decrease the cream)

How to use:

1. Spread some of the creams on the belly & cover with plastic wrap for an hour.  Then wash with warm water.
2. Before start to apply the cream, measure the belly area.

Natural Juice To Loose Fat Belly

Source: Instyle Fashion One

Ingredients:
4 Kiwi
2 Apples ~ I use granny smith
1 Pear
2 Whole lemon ~ extract juice
1/4 tsp cloves powder
1 Bunch Mint leaves
5 Glass of water

Method:
- Mix all ingredients together & blend them in a blender.

Note:
Drink 1 glass before breakfast, 1 glass before lunch, 1 glass before dinner & 1 glass before bedtime.  Drink the rest of the juice on 2nd day.   Drink it for 1 month & see how much weight have lost.  Keep drinking until reach the goal.

Mee Goreng Mamak (2nd Version)

Ingredients:

1kg Noodle (yellow)

250g Stir-fry beef ~ marinate w/turmeric powder & coriander powder

3 tbsp chili boh

1 small can tomato puree

3-4 tomato ketchup

¼ cup sweet soy sauce aka kicap manis

1 large onion ~ sliced

4 cloves garlic ~ sliced

1 fresh red & green chili ~ sliced

1 tied mustard leaves / Chye sim ~ cut

100g bean sprout

2 tomatoes ~ sliced

2 medium potato ~ boiled & cut cubes

Salt & sugar

Cooking Oil

Garnish

Cucumber ~ sliced

Calamansi ~ halves

Tomato Ketchup

Method:

1. Heat oil in a wok; add sliced onion, garlic, red & green chilies.  Saute them till the onion soften.
2. Add chili paste, tomato puree, tomato ketchup & marinate stir-fry beef.  Fry until well blended.
3. Add sweet soy sauce (kicap manis), salt & sugar to taste.
4. Add mustard/Chye sim & boiled cube potatoes.   Stir again to combine.
5. Add noodle & bean sprout.   Mix well to combine.
6. Serve hot with side garnishes together sliced cucumber, calamansi & tomato ketchup.

Matcha Marble Castella aka Kasutera Japanese Sponge Cake

Ingredients:
5 Eggs separated (total weight 250-280g) ~ room temperature
120g Sugar
100g Bread flour ~ sifted
2 tbsp Honey diluted w/2 tbsp hot water
1/2 tbsp Matcha powder diluted w/2 tbsp hot water

Directions:

1. Use bread loaf pan & line the inside with baking sheet.
2. Place egg whites in mixing bowl & beat at high speed (I'm using Kitchen Aid) until foamy.  Add sugar in 2-3 increments until firm peaks form.
3. Add yolks one at a time at medium speed until well combined.   Add sifted bread flour & beat until just combined.
4. Pour in the honey mixture & continue to beat for 1 min.
5. Pour batter through a sieve into a large bowl & measure 120g plain batter into a smaller bowl & mix in the matcha mixture, blend well.
6. Spoon 4 heap tbsp of the plain batter into the middle of the pan then 1 tbsp of the matcha batter on top.   Continue alternately the batter until the finish.
7. Slightly shake the pan together with the baking tray a little & use a skewer to drag into the batter from inside out to form the spider web pattern.
8. Bake at preheated 160C for abt 55 mins or skewer inserted comes out clean.
9. Drop the cake together with a baking tray from a one-foot height onto the countertop to prevent shrinkage.
10. When the cake is cool enough to handle, lift up the parchment paper from the pan.  Peel it off & place onto a fresh piece of parchment paper.
11. Wrap the cake with plastic wrap while it is still warm & leave overnight in the refrigerator to preserve moisture in the cake & flavor to develop.
12. Trim the sides of the cake except for the browned top before serving.

Ginger Fish & Egg Tofu Soup

Source: Chef Joha Hassan

Ingredients:
1 Fish fillet ~ Sliced while still semi-frozen
2 cloves garlic ~ sliced
1 large onion ~ sliced
1" ginger ~ sliced thinly
3 stalk Chye Sim
2 packets Egg Tofu ~ cut into 6
1 Knorr Fish/Chicken cubes
3 cups stock (Chicken/Fish/Vegetable)
Salt to taste
1 tie Soo Hoon (Optional)
Oil to saute
Fried shallots ~ garnished

Directions:

1. Heat oil in a pot, saute the sliced ingredients.  When onion wilted, add in the stock & Knorr cube.
2. Let the stock boiled, then add egg tofu & cook another 2 mins.
3. Add sliced fish, salt to taste & off the heat.   The boiling stock will be cooked with the fish.
4. Garnish with fried shallots & serve with white steam rice.

Sambal Tumis Sotong Kering aka Sauteed Dried Squid Chili

Ingredients:
3 pcs dried squid ~ cut
20 dried chilies ~ boiled briefly on the stove
6 shallots
4 cloves of garlic
1" belachan ~ ignore if don't like
1 large onion ~ sliced
1/2 cup tamarind juice
Salt & sugar
Cooking oil

Directions:

1. Blend together dry chili, shallot, garlic & shrimp paste.
2. Heat oil in a wok.   Saute the blend ingredients till crisp.
3. Add sliced onion & mix well.
4. Add squid & coated well.   Let it cook & occasionally mix the mixture.
5. Pour in the tamarind juice & let it simmer.
6. Add salt & sugar to taste.  Cook, its sauce is thickened.

Pulut Seri Muka

Ingredients (A)
500g glutinous rice
300ml coconut milk
300ml water
2 tsp fine salt

Ingredients (B)
250g castor sugar
100g custard powder
400ml coconut milk
400ml water
20g screwpine leaves ~ extract the juice
4 eggs
1/2 tsp salt
1/4 tsp pandan essence

Directions:

1. Soaked the glutinous rice overnight.  Wash & drain.
2. Steam with all the ingredients (A) for 30 mins in a baking pan.
3. When cooked, mix well & pressed the cooked glutinous rice on a 10x10x2"
4. Combine ingredient (B), stir to mix well.
5. Filter into the pot & cooked.  Stir until steam rises (about 2-3 mins).
6. Pour over the cooked glutinous rice layer & steam for 30-40 mins.

1/2 portion using 8" round pan

Nasi Lemak Kerabu Bunga Telang aka Coconut Blue Rice Salad

Ingredients:
3 cups Basmathi rice ~ washed & soaked for 30 mins, drained
3-1/2 cups
50 pcs Butterfly-pea ~ washed, pound + 2 tbsp water & extract the juice
4 screwpine leaves ~ knot
1 lemongrass ~ bruised
2" ginger ~ bruised
Salt to taste

Condiment:
Blue torch ~ thinly sliced
Kafir Leaves ~ thinly sliced
Cucumber ~ cut matchstick
Laksa leaves ~ thinly sliced
Bean sprout
Salted egg
Fried fish
Roasted spicy coconut
Sambal belachan

Directions:

1. In a rice cooker, add the drained rice & blue juice.  Mix well and set aside.
2. In a pot, low heat brings the coconut milk together with screwpine, lemongrass & ginger to a boil.
3. Pour the coconut mixture into the rice cooker, then add salt & cook the rice as normal.
4. Serve the coconut rice with the above condiments.

Roasted Spicy Coconut:

1/2 cup shredded coconut

3 shallots

1 lemongrass

1 tsp black peppercorn

Fried the coconut light golden then add the pounded ingredients.  Stir-fry the mixture well coated then add sugar & salt.  Fried till dark golden brown.