Chicken with Sweet Soy aka Ayam Masak Kicap

Ingredients:
1/2 kg chicken
2-3 red chili ~ sliced halves
3 tbsp cooking oil
Salt & sugar for taste

Paste:
1-1/2" ginger
2-3 cloves garlic
1 tbsp cumin powder
3-4 green bird's eye
1/2" fresh turmeric

Sauce:
6 tbsp sweet soy sauce
2 tbsp oyster sauce
2 tbsp chili sauce
1 large onion ~ cut round

Directions:

1. Cut the chicken into pieces abt 2".  Wash, drained & set aside
2. Prepare the paste & marinate into the chicken for abt 15-30 mins.
3. In a saucepan, heat oil on medium; add the marinated chicken & cook till the chicken semi-cook.
4. Add the sauce & mix the chicken to coat.  If too thick, add 1/4 cup of water & let it boil for abt 10 mins.
5. Then add the sliced red chili & add salt & sugar (I also add a bit of Ajinomoto too)
6. Lastly add the cut round onion, stir & let it cook for another 5 mins till the onion is softened.
7. Remove from heat & serve with steam white rice.

Chicken Tikka Masala

Ingredients:
Tandoori Chicken Recipe

Spices:
1 stick cinnamon
3 cardamon
5 cloves
1 large bay leaves

Sauce:
1 tbsp ground coriander
1 tsp ground cumin
1 tsp turmeric
1 tsp cumin seed
1 tsp paprika
1 tsp cayenne
1 tbsp ginger/garlic paste
2 tbsp butter
2 tbsp ghee
1 large white onion ~ finely chopped
1 tbsp tomato puree
3/4 cup water
1/2 heavy cream
1-1/4 tsp kosher salt
1/2 tsp ground black pepper
1/2 cup cilantro ~ chopped

Directions:

1. In a small bowl, whisk together the coriander, cumin, turmeric, paprika, cayenne & ginger/garlic paste.
2. In a heavy wide pan over moderately high heat, melt the butter & ghee.  Add the onion & saute, stirring occasionally until light brown & caramelized about 5 mins.
3. Reduce the heat to moderate then stir in the spice & ginger/garlic mixture.  Add the tomato puree, water, heavy cream & salt.  Bring the sauce to a boil.
4. Reduce the heat to gently simmer the sauce, uncovered until thickened slightly abt 10 mins.
5. When all the chicken is cooked, cut it into 1-1/2 inch pcs.  Add the chicken to the simmering sauce & continue to gently simmer it.  Stirring occasionally for 5 mins.
6. Remove the pan from the heat, stir in the black pepper & chopped cilantro & season with salt.
7. Serve with Naan or cooked Basmati rice.

Leftover Tandoori Chicken

Apple Pie (Version 2)

Pastry:
2 cups AP Flour
1 tsp salt
2/3 cup + 2 tbsp shortening
4 - 6 tbsp cool water

Filling:
1/3 cup sugar
1/3 cup brown sugar
1/4 cup AP flour
1 tsp cinnamon powder
1/2 tsp nutmeg powder (Optional)
8 medium Smith apple ~ thinly sliced
2 tbsp butter or margarine

Directions:

1. In a pastry blender, mix in the flour, salt & shortening until particles are the size of small peas.  Sprinkle with cold water, 1 tbsp at a time till it's becoming a soft dough.
2. Gather pastry dough into a ball.  Divide in half & shape into 2 flattened rounds on a lightly floured surface.  Wrap in plastic & refrigerate abt 45 mins or until dough is firm & cold, yet pliable (Allows shortening to become slightly firm, which helps make the baked pastry flakier).
3. Preheat the oven to 240 dec C.  Roll one pastry into 2" larger than upside-down 9" glass pie pan.  Fold pastry into fourths. place in the pie pan.  Unfold & ease into the pan. pressing firmly against bottom & side.
4. In a large bowl, mix sugar, flour, cinnamon, nutmeg & salt.  Stir in sliced apples until well mixed.  Spoon the mixed apples into pastry-lined pie pan.  Cut butter into small pcs; sprinkle overfilling.  Trim overhanging edge of pastry 1/2" from the rim of the pan.
5. Roll 2nd pastry into 10" round.  Fold into fourths & cut slits so steam can escape.  Unfold top pastry over filling; trim overhanging edge 1" from the rim of pan.  Fold & roll top edge under lower edge; pressing on rim to seal & flute as desired.  Cover edge with 2"-3" strip of foil to prevent excessive browning.
6. Bake 40-50 mins or until crust is brown & juice begins to bubble through slits in crust; removing foil for last 15 mins. of baking.  Serve warm if desired or with ice-cream.

Crispy Cheddar Chicken

Ingredients:
4 large chicken breasts
2 sleeves Ritz crackers
1/4 tsp salt
1/4 tsp pepper
1/2 cup milk
3 cup cheddar cheese ~ grated
1 tsp dried parsley

Sauce
1 14oz can cream of chicken soup
2 tbsp sour cream
2 tbsp butter

Directions:

1. Cut each chicken breast into 2 or 3 large chunks
2. In a small food processor grind up the ritz crackers
3. Pour the milk into a container & soak the chicken for about 3 hours or more.
4. In 2 separate containers, grated cheese and cracker crumbs.  Toss the salt & pepper into the cracker crumbs & stir the mixture around to combine.
5. Dip the soaked chicken with milk into the cheese & finally the cracker crumbs.
6. Spray a 9x13 dishpan with cooking spray & lay the chicken inside the dish.  Sprinkle the dried parsley over the chicken.
7. Cover the dishpan with aluminum foil & bake at 400 deg C for 35 mins.  Remove the foil, bake for another additional 10 mins or until the edges of the chicken are golden brown & crispy.
8. Into a medium saucepan combine the cream of chicken soup, sour cream & butter with a whisk.  Stir it over medium-high heat until the sauce is nice & hot.  Serve over the chicken. 

Peppermint Hokkaido Cupcakes

Ingredients:
4 egg yolks
35g icing sugar ~ sieved
40g canola oil
75g cake flour ~ sieved
1/4 tsp baking powder
40g fresh milk
1/8 tsp peppermint extract

4 egg whites
100g caster sugar
1/8 tsp cream of tartar

18 mini candy canes (crush 3 of them)

Directions:

1. In the bowl, using a handheld whisk together egg yolks & icing sugar.
2. Add the oil & milk, followed by the peppermint extract.
3. Fold in the sieved flour & baking powder.  Set aside.
4. In a clean bowl, whisk the egg whites until they turn foamy.  Add the cream of tartar & sugar gradually whisking continuously till stiff peaks form.
5. Place 1/3 of the egg whites into the yolk mixture.  Mix it in & fold the remaining egg whites gently into the yolk mixture in two (2) batches.
6. Spoon the batter carefully into cups, filling each until they are about 3/4 full.
7. Lift each cupcake & gently drop it from a height of abt 5cm to remove any bigger air bubbles.
8. Bake in the pre-heat oven at 160 deg C. for 18-20 mins.  The cupcakes will puff up & the tops will be brown.
9. Let the cupcakes cool completely.  As they cool, they will deflate.

Filling

240ml whipping cream ~ cold

35g icing sugar ~ sieved

1/2 tsp peppermint extract

Directions:

1. Whisk the cold cream, sieved icing sugar & mint extract until stiff peaks form
2. Fill a piping bag with the cream.  Poke the piping tip into each cupcake & pipe the cream into the cupcakes.
3. Pipe a rosette on top of each cupcake & top with crushed candy cane & a whole mini-candy cane.
4. Keep the cupcakes chilled until ready to serve.

Gingerbread House

Ingredients:
250g unsalted butter
200g light muscovado sugar
4 tbsp golden syrup
2 tbsp treacle
600g plain flour
2 tsp bicarbonate soda
2 tsp ground ginger
2 tsp mixed spice

Royal Icing:
500g icing sugar
3 tbsp Meringue powder
1/4 cup water
1 tsp vanilla clear extract

or

1kg icing sugar
5 tbsp Meringue powder
3/4 cup water
1 tsp vanilla clear extract

Directions:

1. Mix the plain flour, bicarbonate soda, ginger & mixed spice in a large bowl.  Set aside.
2. Heat the butter, syrup, and sugar in a small saucepan until melted, stirring occasionally.  Set aside to cool the melted butter to the dry flour mix & stir with a wooden spoon until it forms a stiff dough.
3. Shape the dough into a ball & knead for a couple of minutes.  Divide the dough into 6 equal pcs & roll out each to a thickness of 5mm (1/4 in).  Lightly flour non-stick on the baking sheet for the template.
4. Cut out a template using a downloadable guide @ tesco.com/real food.  Put all the pieces of gingerbread on baking sheets.
5. Preheat the oven to 180 deg C & bake for 8-9 mins or until firm.  Remove from the oven & leave to cool for a couple of minutes before trimming to neaten while still warm.  Transfer the pcs to a wire rack & leave to cool completely.
6. Once cold, put the gingerbread pieces in a Tupperware box layered between pieces of non-stick baking paper.  Leave overnight to crisp up (Assemble & decorate the house before it's had time to harden up properly; the pcs won't be firm enough for the home to stay up.
7. Make up the icing and pipe icing to join the 4 walls together.  Stick the walls onto a serving board to keep the house in place.  Put a bowl inside the home to hold up the walls.  Stick on the door with icing & decorate with sweets.
8. Once the walls are set, stick on the roof pcs.  Use a thick line of icing between the top join of the two roof pcs to ensure they stick together.
9. Spread any leftover icing on the board around the house to make a snow scene or decorate the garden with iced gingerbread trees & snowmen; make a little path using colored sprinkles & add any other sweet decorations.

Chocolate Banana Muffins

Ingredients:
2-3 bananas ~ mashed
80ml canola oil
1 egg
100g sugar
1-1/2 AP flour
1/4 cup cocoa powder
1 tsp baking soda
1/4 tsp baking powder
180g mini chocolate chips
Sugar for sprinkling on tops

Directions:

1. Pre-heat oven at 175 deg C and prepare the muffin pan & set aside.
2. In a large bowl, whisk together the mashed bananas, oil & egg
3. Add the dry ingredients
4. Using a wooden spoon or spatula, stir the mixture until the flour is just incorporated
5. Add the mini chocolate chips & mix just to combine.  Do not over mix
6. Spoon into the holes of a 12-hole-muffin pan or muffin cupliners & bake for 20-25 mins.
7. Cool in the pan for 15 mins before transferring onto a wire rack to cool completely.

Gingerman Cupcakes

Ingredients:
225g self-raising flour ~ shifted
1/4 tsp ground ginger
1/2 tsp mixed spice
165g brown sugar
125g butter ~ softened
2 eggs
80ml milk
2 tsp vanilla extract
Gingerman cookies

Directions:

1. Cream together butter & sugar until mixture turns pale & fluffy.
2. Add eggs, one at a time & continue to mix
3. Sieve together flour, ground ginger & mixed spice
4. Add flour & milk vanilla extract in the sequence flour-milk-flour & continue to mix until all the flour had been incorporated
5. Dish batter into cupcake liners.  Bake at 160 deg C. for 18-20 mins or until a skewer inserted into a cupcake emerges cleanly
6. Allow cupcakes to cool in the tray for 10 mins before transferring them onto a wire rack to cool completely

Honey Butter Icing

250g butter ~ softened

280g icing sugar

90g honey

1 tsp vanilla extract

Directions:

1. Place the butter in the bowl of a mixer.  Beat for 6-8 mins until light & creamy
2. Scrape down the sides of the bowl, add the icing sugar, honey & vanilla & beat for 10-15 mins or until pale & fluffy.
3. Frost cupcakes with the icing & coat with gingerman cookie crumbs & decorate with a gingerman cookie if you wish.

Teba Shio / Grilled Salted Chicken Wings

Ingredients:
1kg chicken wings
2 cups (480ml) sake
Sea salt
Freshly ground black pepper
Shichimi togarashi (Optional)
Lemon wedges (Optional)

Directions:

1. In a bowl, place the chicken wings / drumlets or mid-joints.  Add sake & marinate for 15 mins.
2. At the end of 15 mins, dry each wing with kitchen towels.  The wings need to be very dry.
3. Add generous amount of sea salt (not table salt, please) and black pepper & mix to coat the wings.
4. Arrange the wings on a lined & greased oven tray.  Placed the chicken on a wire rack but can place them directly on the tray.
5. Spray or brush the chicken with oil.  Grill @ 200 deg C for 15 mins.  Flip the chicken, spray or brush with oil & grill @ 240 deg C for 15 mins or until the chicken wings are golden brown.
6. Sprinkle shichimi togarashi on the wings & serve immediately.

Homemade Udon Tempura

Ingredients:
Udon noodles (Japanese section)
Japanese fish cake (I used angry bird)
Chye sim vegetable ~ blenched
Shiitake mushroom (I used dried mushroom ~ soaked & squeeze the water out)
Prawn ~ medium size
Panko/breadcrumb

Soup Base
1 chicken bone
1 litre water
5 cloves garlic ~ chopped
2 sprig onion
5 tbsp light soy sauce
2 tbsp sesame oil
1 tbsp mirin/sake

Batter:
50g tapiocal flour
50g corn flour
50g plain flour
1 egg
1/4 cup iced cool water

Directions:

1. Udon noodles see the instruction & put in a bowl; set aside.
2. In a bowl, mix all the batter ingredient & another bowl panko/breadcrumb.  Dip the prawn into the batter & then coated with the breadcrumb.  Set aside.
3. In a small wok, add oil on medium-low heat.  Deep fry the prawn till golden or cripsy.  Drain on paper towel.
4. In a big pot, add water, chicken, chopped garlic & sprig onion on high heat.  Let it boils and reduce the heat to simmer for about 30-45 mins.
5. Sieve the broth into another pot, add the light soy sauce, sesame oil & mirin on low heat.  Add the mushroom and boil for another 10 mins.
6. To assemble, in a bowl add the udon noodle, sliced fish cake, chye sim, mushroom.  Pour the soup over & add the fried prawn; serve immediately  (see the picture above).

Whole Tomato Rice

Ingredients:
3 cups rice ~ wash & drain
1 large tomato
prawn ~ cut roughly
hotdog ~ cut cubes
carrot ~ cut cubes
green peas
3 tbsp oil
1 tbsp salt
3 cups water

Directions:

1. In an electric rice cooker, add washed rice and water.  Take 6 tbsp of water out of the rice.  Add oil & salt; mix together.
2. Add the tomato in the middle of the rice cooker & add all the ingredients like the picture shown below.
3. Close the lid & cook as normal.  Once the rice is cooked, mix all the ingredients & serve immediately.

Beef Rendang Minang

Ingredients:
1kg beef cubes
spices ~ cinnamon stick / cloves / anise star / cardamon
2 lemongrass ~ bruised
500g coconut milk
2 tbsp kerisik
Turmeric leaves ~ tied knot
Kaffir lime leaves ~ chopped
2 cube beef knorr
Salt/Sugar to taste

Paste
5 cloves garlic ~ sliced
10 shallots ~ sliced
2 lemongrass ~ sliced
3-4 tbsp chili paste/boh
2" fresh ginger ~ sliced
1" galangal ~ sliced
1" fresh turmeric ~ sliced
1 tsp cumin seed
1 tbsp black pepper seed

Directions:

1. In a big wok, add oil on medium heat.  Add spices, bruised lemongrass & saute till fragrant.
2. Then add the paste/blended ingredients, saute them till fragrant & add the tied knot turmeric leaves.  Keep stirring the ingredients for about 5-10 mins.
3. Add the beef cubes & stir to mix the ingredients for another 10 mins.
4. Add the coconut milk, beef knorr, salt, sugar & kerisik.  Continue to stir; reduce the heat to simmer & let it cook for an hour or more till the meat is soft.
5. Remove heat & serve with steamed white rice or any rice of your choice.

Crispy Golden Prawn Pancake

Ingredients:
1 packet beancurd skin
1 tbsp corn flour + 2 tbsp water

Filling:
500g prawn ~ roughly chopped
200g fish paste
2 sprig spring onion ~ chopped
1/2 tsp salt
Dashes of pepper
2 tsp sesame oil
1 tbsp corn flour

Directions:

1. Cut beancurd skin into large rectangle shape & set aside.
2. In a mixing bowl, mix all the filling ingredients together until all is well combined.
3. Mix corn flour water ~ this is to be used to seal the edged of the beancurd skin together.
4. Place the filling in the center of the beancurd skin; spread evenly on the beancurd skin & leave about 1cm of the edge.
5. Apply some corn flour water along the edged of the skin & take another skin; sandwich it together.
6. Flatten the filling lightly & set aside & repeat until all the filling are used up.
7. Use a skillet, add oil under low fire, deep fry the "pancake".  At this point heat control is very important.
8. Drain & serve with your choice of sauce.

Sayur Lodeh / Lontong aka Yellow Curry Vegetable

Ingredients:
1 packet hard tofu ~ cut quarter in triangle & deep fried
1/2 turnip ~ cut into matchstick
1 carrot ~ cut into matchstick
8 long beans ~ sliced diagonal
1/2 cabbage ~ sliced
1000ml coconut milk
1000ml water
2 lemongrass ~ bruised
2" galangal ~ bruised
4 bay leaves
Salt to taste
Cooking oil

Blended:
4 tbsp chili paste
1/4 cup dried shrimp ~ soak
4 large onion
6 cloves garlic
4 candlenuts
2" ginger
2" fresh turmeric

Directions:

1. In a big pot, heat oil on medium; saute lemongrass, galangal & blended paste till fragrant.
2. Add water & coconut milk; stir the mixture & let it boils.
3. Then add the carrot, tulip & beans.  Continue to stir & let it boil till the carrot is soft.
4. Add the cabbage & fried tofu; simmer for about 30mins.  Remove from heat & serve with rice cake aka lontong.

Potato Chicken Sausage

Ingredients:
5 chicken frank ~ sliced 6-8cm thick
3 potatoes ~ diced

Sauce
1 tbsp oyster sauce
3 tbsp ketchup
3 tsp sugar
5 tbsp water

Directions:

1. In a pan, pan-fried the diced potatoes with some oil till cook & soften (abt 5 mins).
2. Add in chicken frank & cook for another 5 mins.  Dish out & set aside.
3. With the same pan, pour the sauce mixture in & cook till start to bubbling.  Pour back the potatoes & chicken frank; continue stir to mix.
4. Add chopped coriander & serve

Beef Ramen Noodle

Ingredients:
Ramen noodles
Shabu-shabu (beef) ~ blench
Soft tofu ~ cut cubes
Bean sprout ~ blench
Spring onion ~ chopped
Eggs ~ boiled

Stock
1 chicken bone
1 large yellow onion ~ cut quartered
4 cloves garlic ~ smash
4-5 sliced ginger
1.5 litre water
3-4 tbsp chicken powder

Soup
4 tbsp light soy sauce
2 tbsp sake / mirin
1 tsp salt
2 tsp sesame oil

Directions:

1. In a big pot, add all the stock ingredients & let it boils on high heat.
2. Then close the lid, reduce to low heat & simmer for 1-1/2 hours.  Let the broth and chicken cool completely in pot.  Strain the broth in another pot.
3. Boil the broth & add soy sauce, sake, salt & sesame oil.  Add the cube soft tofu & let it simmer at very low heat.
4. In a pot of boiling water, add the ramen noodles for 30 seconds & strain.  Immediately into bowls & add soup onto noodles.  Top with boiled eggs, bean sprouts, green onions & sliced shabu-shabu beef.

Madeleines

Ingredients:
2 large eggs
2 tbsp castor sugar
2 tbsp icing sugar (confectioner)
1 tsp vanilla extract
1/4 cup (35g) self-raising flour
1/4 cup (35g) plain flour
75g butter ~ melted
1 tbsp hot water

Directions:

1. Preheat oven to 200 deg C.  Grease madeleine pan with butter or cooking spray.  Sieve self-raising & plain flour together in a bowl; set aside.
2. Beat eggs, castor sugar, icing sugar & vanilla extract in a mixing bowl until thick & creamy.
3. Sieve flours 2nd times over egg mixture, pour combined butter & hot water downside of the bowl then fold ingredients together in a hand whisk.
4. Spoon batter into pan holes to almost full.
5. Bake the batter for about 12-14 mins or till the sides are golden brown.  Cool madeleines slightly before removing from pan & cool on wire rack.
6. Dust madeleines with some icing sugar if you desire.

Mixed Berries Yoghurt Bread

Ingredients:
140ml whole milk
40g condensed milk
240g mixed berries yogurt
60g unsalted butter (cut into small cubes)
1/2 tsp salt (if using unsalted)
1 egg
450g bread flour
50g top flour
80g sugar
6/4 tsp instant dry yeast

Directions:

1. In the bottom of a BM pan, add milk (beaten with egg), condensed milk, salt & butter.  Add mixed berries yogurt.
2. On top of the liquid ingredients, measure out the flour.  Add sugar at the side corner.  Make a well & put the yeast.  Do not allow the yeast to come in contact with the liquid
3. Use the BM's dough function (prog 10/11), allow the dough to combine knead & rise.
4. Transfer to a clean floured surface.  Deflate & knead, roll up the dough & place in a light greased loaf tin. Let rest for 15 mins.
5. Spray some water & let the dough proof in the oven for about an hour or till the dough reaches the rim of the loaf tin.
6. Apply a layer of egg over the top of the dough.  (if you have leftover dusting flour, mix it with a dash of salt & some water to make a soft paste & pipe it over the surface using a small piping bag)
7. Bake the dough in a preheated oven set at 160 deg C for 20-25 mins or till golden.
8. When the baking is done, remove the loaf from the tin immediately.  Allow the loaf to cool down completely on a wire rack before slicing it with a serrated knife.

Chicken Stuff with Rice-A-Roni

Ingredients:
4-5 boneless chicken thigh
1 cup rice
1 cup sphagetti ~ break into small
1/4 cup butter
1 large yellow onion ~ chopped
4 cloves garlic ~ chopped
parsley / cilantro ~ chopped
2-3 cups water

Directions:

1. In a large skillet, saute the chopped onion & garlic with 2 tbsp butter over medium heat until soft.  Remove set aside.
2. The same skillet add butter over medium heat & saute rice-spaghetti over medium heat until spaghetti is golden brown, stirring frequently.
3. Slow stir in 2 cups water or above the rice-a-roni; add chicken powder for seasoning & saute onions.  Bring to a boil.
4. Cover, reduce heat to low & simmer 15-20 mins or until rice is tender & water is absorbed.  Let stand 5 mins.
5. Take a boneless chicken; scoop the cooked rice-a-roni & wrap the chicken with toothpicks.  Repeat for all the chicken.
6. Preheat the oven 200 deg. C & bake for about 15 mins or till the chicken is golden brown.

Strawberry Yoghurt Chiffon Cake

Ingredients:
4 egg yolk
40g castor sugar
40g canola oil
80g cake flour
120g  strawberry yoghurt
6-10 fresh strawberry fruits
1/2 tsp baking powder

4 egg whites
1/4 tsp cream of tartar
60g caster sugar

Directions:

1. Blend the strawberry fruit together with yoghurt and set aside.
2. In another bowl, beat the egg & sugar till pale.  Then add the oil & strawberry blended together with the flour to form a batter.
3. In another bowl, beat egg whites & cream of tartar until frosty then gradually add in sugar till stiff peaks form.
4. Gently fold the meringue into the egg yolk batter in 3 portions until blended.
5. Pour batter into ungreased 23cm tube pan.  Bake in a preheated oven at 150-160 deg C for 50-60 mins or until cooked.
6. Remove from oven, invert cake onto the table until completely cool.

Homemade Creamy Mushroom Sauce for Steak

Ingredients:
1 tbsp butter/olive oil
150g button mushroom ~ sliced
150-200ml thickened cream
1 tsp ground black pepper
1 tsp salt

Directions:

1. Heat butter or oil in a saucepan over medium-high heat.  Add sliced mushrooms & stir-fry until they are lightly browned, reduce heat to medium.
2. Add cream, salt & pepper; bring to a boil.  Cook for 5-8 mins, stirring occasionally & watch that the cream doesn't over boil.
3. Remove from heat & serve over your favorite steaks.

German Chicken Schnitzel aka Chicken Cutlet

Ingredients:
2 chicken breast ~ sliced halves
1 cup plain flour + salt + pepper
1-2 eggs + 1/4 cup milk
2 cups breadcrumbs/panko
2 cups vegetable oil

Directions:

1. Place the chicken breasts on a chopping board & use a sharp knife to slice horizontally through the breasts to create 2-3 thin, even slices per breast.  Flatten the slices with a meat mallet.
2. Layout three-wide bowls.  Put the flour in one & season it with salt & pepper.  In another, beat the egg with milk.  Place the breadcrumbs in the other.
3. Using one hand, lightly coat each piece of chicken in the flour, shaking off the excess.  Dip into the egg then coat with breadcrumbs.
4. Heat a deep frying pan with the oil & fry the schnitzels 1 or 2 at a time, cooking until golden brown on each side.  When cooked, stand upright in a deep bowl lined with a paper towel to drain.  Cook the remaining schnitzels.

Vegetable Stir-Fry

Ingredients:
1 cup broccoli
1/2 cup baby corn
2 carrots ~ cut into strips
1 large onion ~ sliced thin
1/2 red/yellow/green capsicum ~ cut into strips
2 tbsp oil
1 tsp ginger & garlic paste
1 tsp lemon juice
Salt to taste
1 tsp ground black pepper
1 tsp soy sauce
1 tsp sugar

Directions:

1. Clean & chop all the vegetables.  Bring some lightly salted water to a boil in a big pan.  Add in the carrot strips; let them boil for 2-3 mins then add the broccoli.  Turn off the heat immediately & drain.
2. In a wok, heat oil & add ginger-garlic paste.  Stir fry for a few seconds then adds the sliced onions.  Fry them until soften.  Add the strips capsicum & fry those for another couple of mins on low heat.  Add the carrot strips & baby corn.  Sprinkle the salt & sugar.
3. On low heat, keep stir-frying the vegetables until they are nicely cooked but with a crunch to them.  Finally, add the broccoli & the soy sauce.  Stir fry for another couple of mins.
4. Turn off the heat, squeeze in the lemon juice & adjust salt & spice to taste.

Stir-fry Beef with Sweet Soy

Ingredients:
1/2 kg of meat - cut thin
3 shallots - pounded
2 cloves garlic - pounded
1cm ginger - pounded
1/2 tsp fennel seeds (Jintan manis) - crushed
1 tbsp chili paste
5 tbsp sweet dark soy sauce (Kicap manis)
1 tsp sugar
Pinch of salt
1 star anise
3 cardamom
2cm cinnamon
1/2 cup water
3 green chilies - cut halves
1 onion - cut round
3 tbsp oil

Directions:

1. In a large bowl, marinate the meat with the pounded ingredients together with chili paste, sweet dark soy sauce, sugar & salt for 30 mins or overnight.
2. Heat oil in a wok on medium heat, add the spices (star anise, cardamom & cinnamon) till fragrant.  Then add the marinated meat & water; let it cook or boil till the meat is tender.
3. Add the halves chilies & cut onion, french beans; mix well & cook for another 3-5 mins.  Remove from heat & serve with steamed white rice.

Singgang Squid

Ingredients:

500g medium squid ~ cut

3 red chillies ~ deseeded

1 large red onion

1" fresh turmeric

1/2" galangal

2 stalk lemongrass ~ bruised

3 dried tamarind pcs (Asam keping)

Kesom leaves

Little belacan (dried shrimp paste)

Salt & sugar to taste

500ml water or more

Directions:

1. Clean the squid & cut about 2cm round or to your choice.
2. Blend the chilies, garlic, onion & turmeric until smooth paste.
3. Add water & the blended paste into the pot, include galangal, lemongrass, dried tamarind & shrimp paste (belacan).
4. Bring it to boil & allow abt 5 mins then add the squid, kesum leaves, salt & sugar to taste.  Then bring to a boil again & immediately remove from heat.
5. It can be served & eaten with steamed white rice.

Fried French Beans aka Jawa

Ingredients:

15 French beans ~ sliced oblique washed & drain

20 major medium prawns ~ remove the skin, wash & drain

1/2 soo hoon short ~ soak until soft

1/2" shrimp paste ~ dissolved in 1/4 cup water

1 tbsp oyster sauce

1 large onion ~ sliced

2 cloves garlic ~ sliced

1 large red pepper ~ sliced oblique

1 large green pepper ~ sliced oblique

Salt to taste

Directions:

1. Heat a little oil in a pan, add sliced onions, garlic, sliced red & green chilies, stir-fry until fragrant.
2. Add oyster sauce & shrimp paste earlier, stir & add the prawn.  Cook for abt 2 mins.
3. Then add beans & soon hoon.  Continue to stir the mixture & add salt to taste.  Cook until beans are tender but slightly crisp & the sauce thickens.  Remove from heat & serve immediately with steamed white rice.

Berry And Banana Smoothie

Ingredients:
1/4 cup Blueberries ~ frozen
2-3 strawberries ~ frozen
1 ripe banana ~ frozen
1/2 cup strawberry or any mixed berry yoghurt
1 tsp honey
1/2 cup crushed ice

Direction:
Combine all the ingredients and puree in a blender until smooth.

Kentang Ball Soup

Ingredients (A)

1kg potatoes ~ peeled, cubed, fried & mashed

Season salt + pepper + chicken powder

Ingredients (B)

300-400g ground beef

2 cloves garlic ~ minced

1 onion ~ cut cubed

1 tbsp meat curry powder

1 carrot ~ cut cubed

Salt & pepper to taste

Ingredients (C)

1 tbsp sweet soy sauce (Kicap manis)

1 tbsp tomato sauce

1 yellow onion ~ julienne/sliced thinly

2 cloves garlic ~ mined

2cm ginger ~ bruised

Spices (1 cinnamon / 2 cardamom / 2 star anise / 3 cloves)

5-6 cups water

3 cubes beef / chicken knorr

Salt & pepper to taste

Garnish

Cucumber ~ sliced thinly

Spring onions ~ chopped

Coriander ~ chopped

Fried shallots

Spicy soy sauce (refer to Mee Bakso’s spicy sauce)

Direction:

Heat large frying pan with some oil, sauté garlic, onion until fragrant.  Add ground beef & carrots, cook till the carrot is soft.  Add the meat curry powder & still well.  Season with salt & pepper & mix well.  Leave it aside to cool.

In a pot, sauté the onion, garlic, ginger & spices in the oil until the onion is translucent about 5-10 mins.  Add water, sweet soy sauce, tomato sauce, black pepper & cubes beef knorr.   Add salt to taste if necessary.  Boil on medium-low heat.

For the potato balls ~ mix all the ingredients together.  Take some mashed potatoes & flatten on the palm.  Scooped some of the filling & put in the middle; then shaped the mashed potato into balls.  Dipped in the beaten egg & corn flour & back into the egg; then fry in hot oil till golden.  Drain the fried balls with kitchen paper towel.

Place fried potato balls in soup bowls & cover with hot boiling soup.  Garnish with cucumber, spring onions, coriander & fried shallots with the side spicy soy sauce.