Lipton Tea Chiffon Cake

Ingredient (A)
2 bags of Lipton Tea leaves
75ml Hot water

Ingredient (B)
4 egg yolks
40g castor sugar
1/4 tsp salt
40ml vegetable oil / Salad oil
65g tea liquid
10g tea leaves
80g cake flour
1/2 baking powder

Ingredients (C)
5 egg whites
80g castor sugar
1/4 tps cream tartar

Direction:

1. Add hot water to the Lipton tea bags & leave the mixture to cool.  Strain 65ml & set aside.
2. Using a hand whisk, combine egg yolks, caster sugar & salt together till well mixed.  In sequence whisk in vegetable oil & Lipton tea followed by the sieved flour mixture.
3. Next stir in Lipton tea leaves, mix well & set aside.
4. In another bowl, beat egg whites using electric mixer till foamy, gradually add in caster sugar & cream of tartar till egg whites turn stiff peak.
5. Fold meringue into flour mixture gently using a hand whisk or spatula in 3 batches till mixture is thoroughly mixed.
6. Pour batter evenly into the ungreased chiffon pan & gently give the pan a bang on the tabletop to release air bubbles.
7. Bake chiffon at 180 deg oven for 30 mins.  When baked, turn the mould upside down to cool before unmoulding the cake from pan.

Fish Briyani

Ingredients:
5-6 pcs Threadfin fish
3 cups Basmathi ~ risen & soak for 30 mins, drained
1-1/2 tsp Briyani Powder
2 Tied knot screwpine leaves (Pandan Leaves)
1 tomato ~ cut cubes
1 large red onion ~ sliced
2 cloves garlic ~ minced
1" fresh ginger ~ minced
1-1/2 tsp turmeric powder
2 cube chicken knor
1 lime ~ juice
4 tbsp cooking oil
2 tbsp ghee
3 cups of water
1 cup of evaporated milk
Orange food coloring (Optional) ~ 3 tbsp water + a drop of food coloring
Salt to taste

Spices:
2 cinnamon stick
2 star anise
2 cardomon seeds
8 cloves

Marinate:
2-3 tbsp mayonaise
1 tsp Briyani powder
1 tsp turmeric powder
1 tsp paprika/chili powder
1 tsp garlic ginger paste
1 lime ~ juice
Salt & sugar ~ to taste

- Marinate the above ingredients together with the fish for 3 hours or best overnight.

Garnish:
Coriander leaves ~ chopped
Fried shallots

Directions:

1. Add 1/4 cup of cooking oil in a skillet over medium heat.  Deep fry the marinated fish & drain on paper towel; set aside.
2. Heat cooking oil & ghee on a rice cooker over medium heat.  Add the spices to fry for  1 or 2 mins.  Then add the sliced onion, garlic, ginger & saute till the translucent.
3. Then add the tied pandan leaves, chopped tomatoes & stir fry another min.  Add the chicken cubes, briyani powder, turmeric powder & lime juice.  Cook for about another 3 mins.
4. Add the drained rice & coat the mixture well.  Then add water, evaporated milk & salt.  Stir the mixture well & let it boil on medium/low heat for about 10 mins.
5. Fold in the rice gently, sprinkle the orange food coloring & fold in the rice gently from bottom to up.
6. Then transfer the rice to electric rice cooker & press the button to let it cook.  After the rice completely cook, sprinkle the chopped coriander & fried shallots & serve.

Mee Soto Ayam aka Chicken Noodle Soup

Ingredients:
300g chicken (with bone such as the chicken breast)
1 packet Rice Vermicelli ~ soak with hot water
1 lemongrass ~ halves & smash
1cm galangal ~ peel & smash
1 tbsp white pepper powder
1 tbsp salt ~ to taste
1-1/2 liters of water
4 tbsp cooking oil

Blend:
3 cloves garlic
2 medium onion
1cm fresh ginger
1/2cm fresh turmeric / 0.5 tsp turmeric powder

Spice:
2 pcs cinnamon sticks
8 cloves
2 cardamons
2 star anises

Garnish:
Spring onion ~ chopped
Fried shallots
Bean Sprout ~ blenched
2 boiled eggs ~ halves

Directions:

1. Heat a non-stick pot with cooking oil over medium heat.  Add the spices & saute for about 3 mins.
2. Then add the blended ingredients together with galangal & lemongrass.  Stir fry for about 10 mins over medium heat.  Make sure the oil does not dry up & the ingredients do not burn.
3. Add the chicken & stir them together with the content for 3 mins.
4. On medium heat, add water, salt & white pepper to taste.  Stir well & cover the lid.  Check & stir occasionally.
5. Simmer for 40 mins.  When chicken is cooked, take the chicken out from the pot & shred the meat & put aside.  Put the bones back into the pot.
6. To serve, blanch the bean sprouts in a separate pot for less than 30 sec.  Put the bean sprouts in a bowl with the rice vermicelli & add the chicken soup.  Top it with the shredded chicken, half boiled egg & place it beside the shredded chicken.  Garnish with little spring onions & fried shallots.

Churros aka Spanish Donut

Ingredients:
2 tbsp butter
2 tbsp sugar
1 tsp salt (if using unsalted butter)
1 cup water
1 cup AP flour
Cinnamon sugar ~ coating

Directions:

1. In a saucepan over medium heat, combine butter, sugar, salt & water.  Bring to a boil & remove from heat.  Stir in flour until mixture forms a ball.  Then transfer into a pastry bag, using tips #826
2. Heat oil for frying in deep-fryer or deep skillet @ 190 deg C.  Pipe strips of dough into hot oil & fry until golden.  Then drain on paper towels.
3. Roll the drained churros in cinnamon sugar to coat.

Dipping sauce:
1/2 cup semi-sweet chocolate
2 tbsp fresh milk

- Use a double boiler to melt the chocolate & add fresh milk, ready for the dipping sauce.

Blueberry Muffins

Ingredients:
125g butter ~ melted, cooled
2 eggs
1/2 cup fresh milk
2 cups AP Flour
3/4 cups sugar
2 tsp baking powder
1/2 tsp salt (if used unsalted butter)
1-1/2 cups frozen blueberries

Directions:

1. Heat oven at 190 deg C.  Line a 12-cup muffin pan with paper liners.
2. Whisk butter, eggs & milk in a bowl.
3. Combine flour, sugar & baking powder in another bowl.
4. Stir wet ingredients into dry ingredients.  Fold in blueberries.
5. Divide batter evenly among muffin cups, sprinkle with remaining 1 tsp sugar.
6. Bake until muffins are golden brown for about 25-30 mins or a knife comes out clean.   Serve warm.

Pok Pok Wing (Vietnamese Fish Sauce Wings)

Ingredients:
1-1/2 pound chicken wings
2 tbsp cooking oil + for deep frying
4 cloves garlic ~ minced
1/3 cup cornstarch
1 tbsp cilantro ~ chopped
1 tbsp mint ~ chopped

Marinade:
1/4 cup fish sauce
1/4 cup super fine sugar
4 cloves garlic ~ minced

Directions:

1. In a bowl, whisk fish sauce, sugar & minced garlic.  Add wings & toss to coat.  Refrigerate for 3 hours, tossing the wings occasionally.
2. Heat a 2 tbsp of oil in a small skillet.  Add the minced garlic; saute over moderate heat until golden.  Drain on paper towel.
3. In a large pot, heat 2" of oil to 350 deg.  Pat the wings dry on paper towel; reserve the marinade.  Coat the chicken with cornstarch.  Fry the wings in batches until golden & cooked through about 10 mins.  Drain on paper towels & transfer to a bowl.
4. In a small saucepan, simmer the marinade over moderately high heat until syrupy for about 5 mins.  Strain over the wings & toss.  Sprinkle with chopped cilantro, mint & fried garlic.  Serve immediately

Nutella Cream Puffs

Ingredients:
125g butter
1 cup water
2 tsp sugar
1 cup AP flour
4 eggs

Filling:
1 cup heavy whipping cream
3 tbsp powdered sugar
1/4 cup Nutella

Directions:

1. Preheat oven to 225 deg C.   Line cookie tray with parchment paper or baking mat & set aside.
2. Place butter, water, sugar in a small saucepan & bring to boil over medium heat.
3. Immediately remove from the heat & stir in all-purpose flour until mixture pulls away from the sides of the saucepan & forms a ball.
4. Add eggs one at a time, stirring well after each addition, until the mixture is smooth & satiny.
5. Pipe rounds onto a baking sheet & bake for 10 mins, then lower heat to 180 deg for 20 mins. or until the puffs are golden & puffed up.
6. Remove from oven & let cool on a cooling rack.
7. For the filling, add whipping cream in bowl & beat until stiff peaks are formed.  Add powdered sugar & mix for about 30 seconds, then add Nutella & beat until light & fluffy.
8. Fill cream puffs with Nutella filling & freeze for an hour or 30 mins.  Or cut puffs in half horizontally & fill with whipped cream.