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.