Crispy Hotdog/Sausage Bread

Ingredients:
10 Slices of bread ~ rolled out thin
10 Hot-dog/Sausage
10 Slice of cheese
1-1/2 cup Panko Bread
2 eggs ~ light beaten
Butter/Margarine
Oil ~ deep frying

Directions:

1. Spread the butter / margarine on bread.
2. Lay the slice of cheese on the bread.
3. Place the hot-dog/sausage & roll the bread.
4. Dip the rolled bread into the beaten egg.
5. Coat with Panko bread crumbs & set aside.  Repeat the rest.
6. Deep fry the coated bread crumbs until golden crisp.
7. Remove from heat & serve with favorite sauce.

Doughnut Muffin

Ingredients:
1-3/4 cup AP flour
3/4 cup granulated sugar
1-1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp cinnamon
3/4 cup fresh milk
1/4 cup vegetable / Canola oil
1 egg

Topping:
1/4 cup granulated sugar
1/4 tsp cinnamon
(Note: Mix together)

Direction:

1. Preheat the oven to 180 deg. C.  Line cupcake liner in the muffin tin & set aside.
2. Sift / Combine the dry ingredients.  Mix liquid in separate bowl.
3. Add liquid mixture to dry ingredients & combine together, do not over beat/mix.
4. Spoon mixture in prepared muffin (ea 65g) & bake for 20-25 mins.
5. While muffins are baking, prepare the sugar topping & with another bowl, melt 4 tbsp butter & set aside.
6. While the muffins are still hot, dip the muffin into the melted butter & roll into the sugar/cinnamon mixture.  Set on the cooling rack to cool.

Seafood / Beef Hor Fun Noodle

Ingredients:
150g Hor fun noodle
1 tbsp Chinese wine
1 tbsp dark soy sauce
2 tbsp light soy sauce
3-4 cloves garlic ~ chopped
1" fresh ginger ~ chopped
3 cups chicken stock
30g Chye Sim ~ cut 5cm
1/2 carrot ~ sliced
2 tbsp cornflour ~ dissolve with 6 tbsp water

Seafood:
120g sliced beef
3 squid (medium) ~ ringlets
10 fresh prawn
1 fish cake ~ sliced

Seasoning:
1-1/2 tbsp light soy sauce
1-1/2 tbsp dark soy sauce
1 tbsp sesame oil
1 tbsp oyster sauce
1 tsp chicken powder
1 tsp pepper

Directions:

1. Noodle: Heat oil in wok, add Hor Fun noodle stir fry for 2 mins.  Then add light soy sauce & dark soy sauce to coat.  Coat well & set aside.
2. In the same hot wok, add 1 tbsp oil; saute chopped garlic & ginger till fragrant.  Add wine & stir-fry for 1 min.
3. Add all the seafood & stir-fry for abt 2 mins.  Then add all the vegetables, chicken stock & seasoning. Turn up the fire to high and bring to boil.
4. Slowly pour in cornflour mixture, simmer for about 5 mins until gravy thickens & turn shiny.  Remove from heat.
5. Divide 2 equal portion, scoop over the noodles & serve hot with green pickled chilies on the side.

Homemade English Muffin

Ingredients:
300g Bread flour
200ml milk ~ lukewarm
15g butter ~ softened
15g castor sugar
6g salt
6g instand yeast
Cornmeal flour/Semolina for dust

Direction:

1. Mix the yeast in the milk & set aside for 10 mins till frosty.
2. Combine all the ingredients in a mixing bowl except cornmeal flour/Semolina.  It is very soft dough. (Note: Do not pour all the milk at once instead pour slowly & mix it until it becomes a dough)
3. On the work surface, sprinkle some flour & knead the dough for about 10 mins.  Roll the dough into a ball & cover the bowl in a warm place.  Let the dough rise until it's nice & puffy for about 1-1.5 hours.
4. Gently deflate the dough & roll out into a disk abt 1 cm thick & use a round cookie cutter (3") cut out 8 disk & place on a tray dusted with cornmeal flour or Semoline & sprinkle on top of the dough generously.  Set aside in a warm place to raise again for about 20 mins.
5. Heat a heavy flat pan on medium-heat & cook the muffins for 8-10 mins each side or until their crust is golden brown.
6. Remove the muffins from the pan & let them cool thoroughly for atleast an hour.  Use a fork to split the muffins to give a wonderful nooks and crannies.

Homemade Chicken Sausage

Ingredients:
450g ground chicken (a lot of fats)
1 tsp salt
1/2 tsp dried parsley
1/4 tsp rubbed sage (or more)
1/4 tsp fresh coarse ground black pepper
1/4 tsp dried thyme (or more)
1/4 tsp crushed red pepper flakes (Optional) ~ I add more for spiciness
1/4 tsp coriander
1/4 tsp MSG

Directions:

1. Combine all ingredients for the flavor of your choice in a medium bowl.
2. Form the sausage into a long log & wrap with plastic wrapper.  Store in the fridge.
3. Sliced the sausage into patties & cook in a skillet over medium heat until brown.
4. Serve with English muffin & top with eggs or itself. 

Fragrant Fried PrawnSou

Source: Chef Wan (AFC)

Ingredients:
1kg fresh prawns
Cooking oil ~ deep-frying
2 stalks lemongrass ~ finely sliced
1 torch ginger bud ~ finely sliced
10 bird's eye chilies ~ sliced
2 tbsp Thai Chili Paste / Tom Yam Paste
1/4 cup water
1 tsp honey
1-1/2 tbsp mayonnaise
3 Kaffir lime leaves ~ finely sliced

Marinate:
1-1/2 tbsp oyster sauce
1 egg ~ beaten
3 tbsp cornstarch
Salt to taste

Directions:

1. Combine the prawns with the marinade ingredients & set aside for 15 mins.
2. Deep-fry the marinated prawns until golden brown & drain on kitchen paper.
3. In a wok, heat 1 tbsp of oil & saute the lemongrass, torch ginger bud, chilies & paste until fragrant.  Add water, honey & prawns.  Stir well
4. Remove from heat & stir in the Mayonnaise.  Stir in the Kaffir lime leaves.
5. Garnished with finely sliced Kaffir lime leaves & sliced torch ginger bud.

Dragon & Phoenix In A Basket

Source ~ Chef Martin Yan (AFC)

Ingredients:
1 packet asparagus ~ trimmed & cut into 1-1/2" lengths
1/2 tsp salt
1/4 tsp white pepper
3/4 pound boneless chicken thighs
1 tbsp cornstarch
1 tbsp vegetable oil
1 tsp minced garlic
1 red bell pepper ~ seeded & cut into 1/2"
10 straw mushrooms
2 spring onions ~ finely chopped
3/4 cup chicken broth
3 tbsp oyster sauce
1 tsp cornstarch ~ dissolved 2 tsp water
1/4 cup Thai basil leaves

Directions:

1. Bring a large pan of water to a boil, add the asparagus to cook for 2-3 mins until tender-crisp.  Drain the asparagus & set aside.
2. Cut chicken into 1/2" cubes & marinate with soy sauce, wine & pepper for 15 mins.
3. Place a wok over high heat until hot, add oil to the wok & swirl to coat the side of the work.  Saute the garlic for 10 sec until fragrant.  Then add chicken, red bell pepper, mushrooms & chopped spring onions.  Stir-fry for 2 mins.
4. Add chicken broth & oyster sauce to the work & bring to a boil.  Then add cornstarch solution & stir until sauce boils & thickens.
5. Add asparagus & basil & toss to mix.  Spoon chicken mixture into edible basket.

Edible basket:

4-5 medium potato or taro root ~ peeled & finely shredded (or fresh egg noodles, cooked & drained)
1 tbsp cornstarch
Vegetable oil ~ deep frying

Directions:

1. In a work, heat cooking oil for deep-frying to 180 deg C.
2. Rinse shredded potato under cold running water & squeeze well to remove as much moisture as possible.  Dry with paper towels, toss dried potato with 1 tbsp cornstarch.
3. Dip strainers into the hot oil to coat them.  Line 1 strainer with potato to a thickness of abt 2".  Press second strainer on top of potato shreds & immerse strainer in oil.
4. Deep-fry until golden brown.  Remove potato basket from strainers & drain on paper towels.
5. Fill basket with cooked food & serve immediately.

Spicy Honey Crispy Cornflakes

Ingredients:
500g of cornflakes
1 packet Roasted peanut
6 shallots ~ pounded
4 cloves garlic ~ pounded
1-2 tsp chili paste (more hot add more paste)
Enough honey
1/4 tsp salt
100g butter

Directions:

1. Melt butter in a large skillet.  Saute pounded ingredients until fragrant.  Add chili paste to taste.  Fry till crisp.
2. Add honey & salt, stir well to combine.  Then add roasted peanuts & stir again to coat.
3. Finally add cornflakes & stir until well coated.   If less sweet or oily, add the butter & honey.  Stir-fry until golden crisp.  Turn off the heat.
4. Preheat oven to 170 deg C.  Prepare a baking tray, sprinkle cornflakes on it, flatten & bake for 5-7 mins or until golden crisp.  Do not get burnt.
5. Remove from oven & cool for a while before storing in a jar.  (Note: Bake method will make it more crunchy cornflakes & enduring)