Seafood Tom Yum Talay

Ingredients:
8 medium prawns ~ shelled
10 slices of fish fillet
1 medium squid ~ sliced
10 straw mushroom ~ halves
1 thumb-length galangal ~ sliced & lightly pound
4 kaffir lime leaves
5 pcs Thai Chili Padi ~ sliced
1 Lime ~ juice
5 tbsp fish sauce
1.2 liter water
2 stalks lemongrass ~ cut into thick slices
1 small red onion ~ cut into quarters

Directions:

1. Bring water to boil in a medium soup pot.  Add in lemongrass, galangal, onion & simmer for 2 mins till fragrant.
2. Next add in kaffir lime leaves, chilies, fish sauce & lime juice & simmer for another minute before adding in the rest of the ingredients & boil for another 2-3 mins until cooked.
3. Ladle into serving bowls & top with some coriander, served together with extra condiments & adjust to taste according to individual preference.

German Sheep Cream Cheese Cookies

Ingredients:
250g salted butter
100g cream cheese
50g icing sugar
250g potato starch
160g All-purpose flour

Decoration
Jambo Daisies sprinkles
Black sesame seeds
Semi-sweet chocolate chips

Directions:

1. Preheat the oven to 160°C. Line a baking tray with a baking sheet.
2. Use a hand mixer to beat the butter, cream cheese, and icing sugar in a mixing bowl until light and fluffy (Note: Do not overbeat)
3. Sift potato starch and all-purpose flour into another bowl. Add the flour to the butter mixture and mix well with a spatula. Mix well.
4. Use your hands to form the mixture into a soft ball of dough. Chill the dough in the fridge for about 10 minutes.
5. Roll the dough into balls weighing 10 grams each and make 2 small balls (about 1 gram each, split in half) for the head. Use a stick to press or make an indent on the 2 small balls to resemble hair.
6. Stick 2 chocolate chips on each side as ears and use black sesame seeds for the eyes.
7. Bake the cookies for about 12-15 minutes.

Ayam Lemak Cili Padi

Ingredients:
500g chickens (wings/drumstick)
250g coconut cream
1/4 cup water
1 lemongrass ~ bruised
1 dried tamarind pcs
Salt to taste

Blended
2 large red onion
4 cloves garlic
2" fresh ginger
2" fresh turmeric
3 fresh red chili ~ deseeded
2 red bird's eye

Directions:

1. Heat oil in a pot, add the blended ingredients & saute together with lemongrass till fragrant
2. Add chicken pieces & mix/coated well till chicken half cook.  Then add water & let it cook for about 3 mins.
3. Add dried tamarind piece with cream coconut; let it boil on medium-low heat
4. Then add salt to taste;  continue to stir & boil for another 5 mins.
5. Remove from heat & serve with steamed white rice.

Pineapple Tart "Hello Kitty"

Click recipe here 

Vanilla-Chocolate Ice-Cream Chiffon Cone Cake

Ingredients
4 egg yolks
27g sugar
53g vegetable oil
53ml water
80g cake flour ~ sieve
1 tsp vanilla essence
1 tbsp cocoa powder ~ sieve
Chocolate rice

5 egg whites
60g sugar
1/4 tsp cream tartar

Directions:

1. Preheat oven to 160 deg C.  Line paper cup & paper cones.
2. Beat egg yolks with sugar; whisk till pale yellow before stirring in oil & water.
3. Add sieved flour & whisk till no trace of flour found.
4. Scoop over 22 tsp of batter into another bowl & set aside.  To the rest of the batter add the cocoa powder & mix well.
5. In another bowl, beat egg whites with cream of tartar till frosty, mixing in caster sugar in 2 additions & continue to beat till stiff peak.
6. Scoop over 44 tbsp meringue over to the vanilla batter.  Fold in the meringue gently, taking care not to deflate the egg whites.
7. Fold in the rest of the meringue gently into the chocolate batter.
8. Fill the chocolate batter equally into the paper cone (abt 5 tsp) and top with the vanilla batter (abt 3-4 tsp).  Sprinkle the chocolate rice on top.
9. Bake the cone for 20-25 mins or till skewer comes clean.  Place a tray with cones on the cooling rack to cool.
10. Unmould the cakes when cool.