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:
Udon noodles see the instruction & put in a bowl; set aside.
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.
In a small wok, add oil on medium-low heat. Deep fry the prawn till golden or cripsy. Drain on paper towel.
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.
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.
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).
In a big wok, add oil on medium heat. Add spices, bruised lemongrass & saute till fragrant.
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.
Add the beef cubes & stir to mix the ingredients for another 10 mins.
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.
Remove heat & serve with steamed white rice or any rice of your choice.
In a big pot, add all the stock ingredients & let it boils on high heat.
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.
Boil the broth & add soy sauce, sake, salt & sesame oil. Add the cube soft tofu & let it simmer at very low heat.
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.
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:
In the bottom of a BM pan, add milk (beaten with egg), condensed milk, salt & butter. Add mixed berries yogurt.
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
Use the BM's dough function (prog 10/11), allow the dough to combine knead & rise.
Transfer to a clean floured surface. Deflate & knead, roll up the dough & place in a light greased loaf tin. Let rest for 15 mins.
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.
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)
Bake the dough in a preheated oven set at 160 deg C for 20-25 mins or till golden.
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.
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:
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.
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.
Using one hand, lightly coat each piece of chicken in the flour, shaking off the excess. Dip into the egg then coat with breadcrumbs.
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.
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:
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.
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.
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.
Turn off the heat, squeeze in the lemon juice & adjust salt & spice to taste.
