Chocolate Oreo Truffles

Ingredients:
3 packets Oreo Cookies (132-137g)
1 packet (250g/8oz) Philadelphia Cream Cheese ~ softened
400g Semi-sweet chocolate or milk chocolate ~ melted
300g white chocolate ~ melted

Directions:

1. Put the Oreo cookies in the food processor & mix to a fine crumb.
2. Add the cream cheese & blend into a smooth dough.
3. Shape the dough into a small ball (weight - 15g ea) & put on a baking sheet
4. Chill for 30 - 45 mins.
5. Melt the chocolate milk.  Dip the balls into the chocolate & coat thoroughly.  Use a fork to drain some excess chocolate & place the balls on a baking tray.
6. Chill again until the chocolate has set.
7. Then melt white chocolate & place it in a piping bag.  Drizzle lines across the truffles.  Chill & store in the fridge.

Nutella Banana Cookies

Ingredients:
1-1/2 cups AP flour
1 cup sugar
1/2 tsp baking soda
1/2 tsp salt
3/4 cup shortening/butter (I used shortening)
2 large mashed ripe bananas
1 egg
1-3/4 cup oats (I used cornflakes)
1/4 cup Nutella

Directions:

1. Preheat oven to 400 deg F (200 deg C).
2. Sift flour, sugar, baking soda & salt together in a large bowl.
3. Cut in a shortening
4. Beat in mashed ripe bananas & egg
5. Mix in oats or cornflakes
6. Use knife, "slice" Nutella into the batter (Do not mix it completely, the stripes are what make them pretty)
7. Spoon "drops" onto a greased cookie sheet.  Bake for 8-10 mins.

Note: This is a lot softer than normal cookie dough & will not form balls, hence spoon "drops"

Takoyaki

Make 30 Takoyaki

Ingredients:
2 cups (480ml) Dashi
2 eggs
1 tsp soy sauce
1/4 tsp salt
1 cup + 2 tbsp Tako flour / AP
2-3 spring onion ~ finely chopped
2 tbsp pickled red ginger (Benishoga) ~ chopped
Dried shrimp ~ fried & mashed
5-6oz octopus ~ cut into 1/2" cubes or bite-sized
Oil

Topping/Deco:
Takoyaki sauce
Mayonnaise
Green dried seaweed (Aonori)
Dried Bonito flakes (Katsuobushi)
Chopped spring onions

Directions:

1. In a large bowl, mix well dashi, eggs, soy sauce, salt & flour with a whisk.
2. Heat Takoyaki pan with oil to very hot, just until the oil begins to smoke.  Use enough oil to coat the pan using a paper towel so that the batter won't stick.  Then pour batter to fill the holes of the pan.
3. Drop cut octopus pcs in the batter in each hole & sprinkle chopped spring onions, ginger & dried shrimp all over the pan.
4. Cook at medium heat for 1-2 mins & turn over using a Takoyaki turner (or chopstick).  Cook another 3-4 mins, turning constantly.
5. Place the cooked Takoyaki on a plate & pour Takoyaki sauce & mayonnaise over them.  Fish the dish by sprinkling the Takoyaki with seaweed, dried bonito flakes & chopped spring onions.

Honey Cinnamon Toast Box with Ice-cream

Ingredients:
1/4" Hokkaido bread (recipe)
3 tbsp butter
1-2 tbsp honey
Cinnamon powder
Ice-cream (of your choice)
Hershey's Chocolate syrup

Directions:

1. Preheat the oven to 180 deg C.
2. Use a serrated knife slice approximately 1/4 of the loaf off, to make it more of a "square" shape.
3. Carefully make a slit on the base then begin hollowing the bread box by leaving a 1cm around the edges along the base.   Gently remove the slices of bread from the center.
4. Place butter & honey in a microwaveable bowl & heat until melted & mix to combine.
5. Brush honey & butter mixture all over the toast including the insides.  Do the same to the breadsticks.
6. Place breadsticks & bread box onto a baking tray lined with baking paper & place into the oven for 10-13 mins.  Turn the breadsticks every 3-5 mins. to prevent burning.
7. Once the bread has toasted remove from oven & let it cool slightly, before slowly replacing the breadsticks back into the toast box.  (Note: Sprinkle the cinnamon powder on the breadstick while still hot)
8. Scoop a couple of ice-cream of your choice & place in the center of the toast box & spread some Hershey's Chocolate syrup for the finishing touch.

Hakkaido Milk Bread (Tangzhong or Water Roux Method)

Ingredients:
2-1/2 cup bread flour
2 tsp active dry yeast
4 tbsp sugar
1/2 tsp salt
1 egg
119ml fresh milk
43g unsalted butter
1/2 cup Tangzhong (Recipe below)

Directions:

1. In a bottom of a BM pan, add milk (beaten with egg), salt & butter (cup into small pcs).   Add tangzhong.
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 & divide the dough into 4 equal portions.  Knead into ball shapes.  Cover with cling wrap, let rest for 15 mins.
5. Roll out each portion of the dough with a rolling pin into an oval shape.  Roll from the under, shorter end down to the bottom.  Flatten the dough with your rolling pin, then roll once again.  The seals face down.
6. Arrange the rolled-up dough in a greased or non-stick loaf tin.  Leave it for the 2nd round of proofing, about 40 mins. or until the dough rises up to 3/4 of the height of the loaf pan.
7. Brush whisked egg on surface.  Bake in a pre-heated 180 deg C for 35-40 mins.  Remove from the oven & loaf pan.  Transfer onto a wire rack & let cool completely.  Slice to serve or place in an airtight plastic bag or container once it's thoroughly cooled.

Tangzhong

1/3 cup bread flour

1 cup water

• Blend the flour & water in a small saucepan over medium heat while stirring with a whisk.  As soon as the mixture thickens & swirl lines appear, remove from heat & allow to cool. (Note: Refrigerate for up 3 days)

Crispy Bacon Grilled Cheese Roll-up

Ingredients:
Sliced bread
Sliced cheese (Kraft)
Sliced bacon
1 egg ~ for dipping.

Directions:

1. Use a rolling pin, roll sliced bread flat.
2. Place 1 sliced cheese, roll-up & wrap 1 sliced bacon around each rolling securing with a toothpick.
3. Place a pan over medium-low heat & grilled the roll-up bacon till crispy or golden brown.
4. Serve immediately.

Chicken Curry in Bun aka Golden Pillow

Ingredients:
Chicken Curry recipe
Bun/Bread recipe

Directions:

1. Prepare the chicken curry in double wrap foil and plastic poof.
2. Roll the dough enough to wrap the double wrapped chicken curry.  The tied face upwards so it is easy to unwrap the chicken curry.  Set aside to proof another 30 mins or double in size.
3. Beat 1 egg lightly or melted butter & brush all around the bun
4. Preheat the oven to 180 deg C and bake for 30 mins.  Remove & set on the wire rack for 10 mins to cool & serve immediately.

Garlic Fried Rice (Version 2)

Ingredients:
2 cup cooked rice
6-10 cloves garlic ~ chopped
2-3 eggs
4 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp dark soy sauce
Sesame oil
Dried Shrimp (Fried)

Directions:

1. Heat the oil in a wok and saute the garlic till light golden.  Then add the eggs & mix together with garlic.
2. Add the cooked rice and mix together.
3. Add the sauces & mix it well to blend together.
4. Off the heat, serve with a sprinkle of dried shrimp.

Rainbow Cake (Betty Crocker)

Using 6" pan

Ingredients
1 box Super Moist Cake Mix - White (Betty Crocker)
Rainbow color ~ Purple / Blue / Green / Yellow / Orange / Red

Fresh Cream
1 box Whip Topping

Directions:

1. Preheat the oven to 160 deg C.  Prepare paper liners for the 6" round pan.
2. Follow the instruction behind the box.  Divide into 6 bowls (140-142g ea).   Add individual colors & mix well.
3. Bake the cake for about 15-18 mins.  Cool on the wire rack for 10 mins & invert on the rack to cool completely.
4. Divide the fresh cream (100ml ea) into 6 bowls & add the food colors.  Whip till stiff peak.
5. Stack the cake begins with purple & top with purple whip.  Then stack another cake (blue) with blue whip cream and continue till all the cakes are stack.
6. Decorate the side with individual whip cream colors as show in the picture.

Steamed Thai Fish Curry aka Hor Mok

Ingredients:
2-1/2 tbsp red curry paste ~ cold
500g fish paste ~ cold
1 fish fillet ~ cut cubes
1 egg ~ cold
2 cups coconut cream ~ cold
1-2 tsp palm sugar
3 tbsp fish sauce
1 cup Thai sweet basil leaves
5 kaffir lime leaves ~ finely julienned (half for garnish)
2 red chili ~ deseeded & julienned (some for garnish)
Prepared banana leaf cups for the fish custard

Directions:

1. Place the fish paste, egg, curry paste, palm sugar & fish sauce into the food processor.  Turn on the food processor & let it blend together.
2. Add the cold coconut cream while the machine is still running.  This will create a creamy mousse & the consistency can be controlled by the amount of cream you add ~ it's just a personal preference.
3. Taste the mousse, should be salty, slightly sweet & creamy.  Adjust seasoning according to your preference.
4. Add half the julienned kaffir lime leaves to the mixture & blend further.
5. Distribute the Thai sweet basil leaves evenly along the bottom of each banana leaf cup.  Place the fish cubes on top of the sweet basil, then fill each cup with the prepared mousse.
6. Place cups in the steamer & steam until done (usually 10-15 mins)
7. Heat 1/4 cup of coconut cream with the rice flour in a saucepan until it thickens.  Spoon over the contents of each cup & garnish with the rest of the kaffir lime leaves & julienned red chili peppers.

Pandan Cupcakes with Gula Melaka SMB

Ingredients:
200g cake flour
1/2 tsp baking powder (double acting)
125g unsalted butter ~ softened
1/2 tsp salt
1/2 tsp vanilla paste / essence
115g granulated / castor sugar
2 large eggs ~ room temperature
75g coconut milk (from a box) + 25g water
2 tbsp pandan juice
Green coloring (Optional)

Directions:

1. Preheat oven to 170-180 deg C.  Line muffin pan with cupcake liner.
2. Combine flour & baking powder, sift & set aside
3. In a large bowl, on medium speed of an electric mixer, combine butter, vanilla & salt.  Cream the butter till fluffy.  Add sugar gradually & beat until fluffy (about 3 mins).
4. Add in eggs, one at a time & beating well after each addition.
5. Add in dry ingredients in three parts, alternating with the coconut milk & pandan juice.  With each addition, beat until the ingredients are incorporated (Do not overbeat).
6. Fill paper cups or muffin pan with batter 3/4 full (ea 50-55g)
7. Bake on the middle rack of the oven for about 25 mins.   Cool cakes completely on a wire rack before icing.

Gula Melaka SMB Frosting:

67g gula Melaka ~ crushed

2 pandan leaves ~ tied a knot

2 tbsp water

3 large egg whites

30g granulated sugar

150g unsalted ~ room temperature

1 tsp pure vanilla paste / essence

1/8 tsp salt

Directions:

1. In a saucepan over medium-low heat, combine water, gula Melaka & daun pandan to prepare for caramel.  Stir until all the sugar has melted.   Continue heating up the syrup & let it reduce slightly about 3-4 mins.
2. Remove from heat, strain & leave aside to cool completely to room temperature.  The caramel will thicken as it cools.  (If becomes too thick, thin out with a little bit of water before using)
3. Combine egg whites, sugar & salt in a heatproof bowl over a pan of simmering water.  Whisk frequently, keeping it over the heat, until the mixture reaches about 70 deg C & sugar has dissolved (rub some between your fingers, if it feels grainy it hasn't dissolved).
4. Transfer the mixture to a mixer with a whisk attached & beat on medium-high for about 5 mins, until stiff peaks have formed & the mixture has cooled to room temperature.  Turn down the speed to medium & start adding small chunks of butter, checking that it has incorporated before adding more.
5. Keep beating until the mixture comes together, this will take about 5 mins.  With the mixer running, add in the gula Melaka caramel, 1 tsp at a time, beating until well combined between each addition (5 tsps)

Mian Jian Kueh aka Peanut Pancake

Ingredients:
40ml hot water (80 deg C)
10g Bread flour

30ml warm water ~ not exceeding 35 deg C
1/2 tsp instant dry yeast
30g fine sugar

100ml milk ~ room temperature
1 egg ~ room temperature
1/2 tsp cooking oil
1/8 tsp salt
120g AP flour
1/4 tsp baking soda
1/2 tsp vanilla essence

Filling:
80g roasted peanut powder
25g fine sugar

Directions:

1. Pour 40ml hot water into 10g of bread flour.  Stir into a past to make the water roux.  (Note: The water roux helps to keep the pancake moist & soft)
2. Pour 30ml warm water into a mixing bowl, sprinkle yeast over & add sugar.  Let the mixture stand for about 5 mins to activate the yeast.  (Note: Do not stir the mixture)
3. Add milk, egg, salt, cooking oil, baking soda, vanilla essence & water roux to the yeast mixture.
4. Add in the flour (3 additions) to batter mixture.  Stir in one direction using a hand whisk into a smooth batter.  Cover with a lid or food wrap.  Let the batter proof for about 90-120 mins or till the quantity double.
5. Heat up a pan in medium-low heat & apply a light coat of oil to it.  When the pan is hot, scoop 1-1/2 ladle & pour the batter.   Swirl the pan to give it an even spread around the wall of the pan.  Cook for about 10-12 mins or when the edge pulls away.
6. Sprinkle the peanut filling over 1/2 of the pancake surface & spread evenly.  Fold the pancake into half.
7. Transfer the pancake to a cutting board.  Cut & serve.

Lemongrass Prawn Rice aka Nasi Serai Udang

Ingredients:
2-1/2 cup Basmati rice
3-1/2 cup fresh milk
10-12 medium prawn ~ clean, cut the legs but the head & shell intact
6-8 lemongrass ~ bruise
1 tbsp chicken stock
1 tsp cumin seed
3 tbsp Ghee / Margarine
Salt to taste

Paste
1 large yellow onion
6 cloves garlic
2" fresh ginger

Directions:

1. Heat the Ghee/margarine in a wok.  Add cumin seed & saute for about 1-2 mins.
2. Add the paste ingredients & saute again till fragrant.
3. Add lemongrass, chicken stock & salt; stir for about 10 mins on medium heat.
4. Add the prawn & cook for about 1-2 mins.  (Just it turn a little pink).  Then dish out the prawn & set aside.
5. Add the rice & mix well.  Then transfer the rice into the rice cooker & place the half-cooked prawn on top of the rice.  Pour the milk over & press the button, let the rice cooker do the magic.
6. Serve immediately.

Passion Fruit Chiffon Cake

Ingredients:
2 egg yolk
2 tbsp sugar
2 tbsp cooking oil
60g self-raising flour
90g  Passion fruit
20ml Passion fruit juice
1/2 tsp cornflour

2 egg whites
1/4 tsp cream of tartar
50g caster sugar

Directions:

1. Blend the passion fruit with the juice.  Dice/chop the rest of the passion fruit & set aside.  In a small pot, bring the passion fruit with 2 tsp & cornflour to a boil till the juice thicken.  Set aside to cool completely.
2. In another bowl, beat the egg & sugar till pale.  Then add the oil & passion fruit syrup 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 meringue into the egg yolk batter in 3 portion until blended.
5. Pour batter into ungreased 16cm tube pan.  Bake in preheated oven at 150-160 deg C for 40 mins or until cooked.
6. Remove from oven, invert cake onto table until completely cool.

Chinese Steamed Egg

Ingredients:
3 eggs
1 cup of water
2 tsp salt
2 tsp sesame oil
1 spring onion ~ chopped
150g minced chicken/meat
1/4 carrot ~ cut thin strips
2-3 mushroom ~ chopped/cut bite size
4-5 soft tofu

Marinate for minced:
1/2 tsp light soy sauce
1/2 tsp sesame oil
1/2 tsp Chinese cooking wine
dash of white pepper

Directions:

1. Marinate the minced & set aside for 10 mins.
2. Heat wok with a bit oil then stirs fry the minced till they are no longer pink, breaking them to smaller bits using a spatula.
3. Arrange the soft tofu on the base of shallow dish & add the stir-fried minced.  Set aside.
4. In a large bowl, beat the egg finely.  Place a filter on your container & then pour the egg liquid.  Let the liquid drip into the container slowly.
5. Add salt & pour water in slowly & stir the liquid in one direction.  Then pour the strained egg mixture over gently.  Top with some chopped carrots, mushroom & spring onion.  Put the containers in your steamer for around 5 mins & then cover it the shallow dish with aluminum foil.
6. Bring the water to boiling & slow down the fire to simmer for 15 mins.  Turn down the fire & wait for 2 mins to cool down a little bit
7. Transfer the containers out, pour some sesame oil & garnish chopped spring onion on top.   Serve immediately.

Ayam Percik

Ingredients:
1 whole chicken ~ cut into 8
3 stalks lemongrass ~ bruised
1 whole coconut milk
4-5 pcs dried tamarind (Asam Keping)
2 turmeric leaf
Sugar and salt to taste

Blended:
6 shallots
5 cloves of garlic
3" ginger
1" turmeric
5 candlenuts
5 tablespoons chili grind

Directions:

1. First, fry the chicken & set aside.
2. In a wok, add oil & saute the blended ingredients. Add in the lemongrass & stir till rose oil.
3. Add coconut milk & tamarind pieces. Add salt & sugar to taste.
4. Cook on low heat until sauce thickens & lastly add fried chicken & turmeric leaves.  Let it cook for another 15-20 mins.  Serve with rice.

Spicy Grilled Squid Salad

Ingredients:
300g medium squid ~ clean & grilled
10 cherry tomatoes ~ halves
2 lemongrass ~ chopped
1 red onion ~ sliced thinly
1/4 red bell pepper ~ sliced thinly
3 sprig Cilantro ~ chopped
3 spring onion ~ cut 2"
2-4 bird's eyes

Sauce:
3 tbsp lime juice
4 tbsp fish sauce
1 tsp sesame oil
1 tbsp brown sugar

Directions:

1. In a large bowl, add all the above ingredients & sauce.  Mix evenly.   Serve immediately.

Froggy Pandan Azuki Buns (Using Pancake Mix)

Ingredients:
200g Pancake Mix
1 egg
1 tbsp fresh milk
1 tbsp vegetable oil
Azuki bean paste (25g ea x 4)
1/2 tsp Pandan paste
1/4 tsp Strawberry paste

Direction:

1. Preheat the oven to 170 deg C.  Divide the azuki bean paste & set aside.
2. Mix the pancake mix, egg, milk & vegetable oil.  Knead until the dough becomes soft & moist.
3. Portion out 30g plain dough for eyes, 15g for rosy cheeks (add strawberry paste) & remaining dough, add pandan paste & knead until the dough is evenly mixed.
4. Divide the pandan dough to 4 portions (50g-52g each) & press down with a hand to flatten.  Place each bean paste balls into the green circles, seal & pinch tight; place them onto a baking paper-lined tray with its the pinched side facing down.
5. Divide the plain dough into 8 circles for the eyes & roll into a ball.  Do likewise for the pink dough for rosy cheeks.  Affix them onto the green balls.
6. Lower the temperature to 140 deg C. before placing the froggy buns @ the lowest rack.  Bake for 28-30 mins or until a skewer comes clean.
7. Brush with butter while the buns are warm for a light shine & richer taste.  Let the buns cool completely on a cooling rack.