Oxtail Soup Mix

Ingredients:
500g oxtail
1 yellow onion ~ cut 1/2"
1 carrot ~ cut 1/2"
1 celery ~ cut 1/2"
1 litre water
1 packet Oxtail Soup Mix

Direction:

1. In a pot, boil the water together with 1 packet of oxtail soup.
2. Then add the cut vegetables & let it cook for about 50-60 mins until the meat & vegetable are tender.
3. Serve with steamed rice or bread.  Garnish with spring onions & coriander leaves.

Angel Food Cupcakes

Ingredients:
3/4 cups + 2 tbsp castor sugar
1/2 cup cake flour
1/4 tsp salt
6 egg whites ~ room temperature (I used 245g leftover egg whites)
2 1/2 tbsp warm water
1/2 tsp orange extract or other extracts of choice
3/4 tsp cream of tartar

Directions:

1. Preheat oven to 175 deg C (350 deg).  Line paper cupcakes in the muffin tin & set aside.
2. In a bowl, sieve half sugar, cake flour & salt.  Set aside.
3. In a large mixing bowl or stand electric mixer, whisk together egg whites, warm water, extract of choice & cream of tartar until well combined for about 2 mins.  Then turn on medium speed & slowly add the remaining sugar to the mixture until medium peaks form.
4. Sift just enough of the flour mixture in to evenly dust the top of the egg white mixture & using a spatula gently fold the flour layer into egg white & continue this process until all of the flour mixture has been incorporated.
5. Divide batter among paper-lined muffin cups (eg weight 35g), filling each cup nearly full.
6. Bake in for 18-20 mins until golden & toothpick inserted into the center comes out clean.  Cool completely then spread Cream Cheese Whipped Cream over cupcakes just before serving & top with fresh fruit.

Cream Cheese Whipped Cream

1 1/2 cups heavy whipping cream
6oz Philadelphia cream cheese
1/2 cup powdered sugar
(Fresh strawberries, blueberries or raspberries)

Directions

1. In a mixing bowl whip heavy cream until soft peaks form.  In a separate mixing bowl, whip cream cheese until light & fluffy.  Add cream cheese to whipped cream along with powdered sugar & whip until stiff peaks form.  Store in refrigerator.

Baked Cornflake Crusted Chicken Strips

Ingredients:
2 boneless chicken ~ skinless & cut halves
1 eggs ~ beaten
3 cups cornflakes ~ crushed
1/2 tsp salt
1 tbsp fresh parsley ~ finely chopped
1 tbsp olive oil
4 tbsp flour
Freshly ground black pepper

Directions:

1. Preheat oven to 200 deg C & line a baking sheet with parchment paper.  Rinse chicken under cold water & pat dry.  Cut the chicken in long strips abt 1/2" thick.  Season with salt & black pepper.
2. Beat the eggs with oil & set aside.  Place the flour on a plate & set aside.
3. Place the cornflakes into a ziploc bag, seal it & using a rolling pin or simply crush the cornflakes into small pieces.  Add chopped parsley together with crushed cornflakes.
4. Taking 1 piece to coat the chicken strips in flour, then dip in egg mixture & finally coat with seasoned cornflakes, pressing flakes with a fork to help them stick better.  Transfer each piece into the prepared baking sheet.
5. Bake for about 30 mins until golden brown & crisp, flipping them on the other side after the first 15 mins.
6. Serve with favorite dipping sauce.

Jelly Frosting

Ingredients:
1 packet / 3oz package Jello (Flavor/color not sugar free) 
2/3 cups castor sugar
1 egg white
1 tsp vanilla
1/2 cup boiling water ~ must be boiling to dissolve the sugar

Direction:

1. Put everything except boiling water in the bowl of the stand mixer fitted with whip attachment.
2. Turn the mixer to high just as adding the 1/2 cup boiling water.
3. Whip on high speed for 5 mins & #10 on the kitchenAid.
4. Frost 24 cupcakes or 9x13 cake.

Hot and Soup Soup

Ingredients:
60g chicken fillet ~ shredded
2" ginger ~ shredded
1/2 carrot ~ shredded
1 wood ear (black fungus) ~ soaked until softened; shredded
3 shiitake mushrooms ~ soaked until softened; shredded
2 cups chicken stock
2 cups water
1 block tofu
1 egg ~ whisked
1 tbsp light soy sauce
Salt to taste

5 tbsp black vinegar
1/4 tsp chili oil
1/2 tsp white pepper
Coriander ~ garnish

Marinade:
1 tsp shaoxing wine
1 tsp light soy sauce
1/4 tsp sugar
1/2 tsp water
1 tsp cornstarch
1 tsp sesame oil

Thickening
1 tbsp cornflour/cornstarch
2 tbsp water

Directions:

1. Mix the shredded chicken with the marinade & put in the fridge for an hour or so.
2. Use a large deep pot to heat oil over medium high heat.  Saute the ginger until aromatic.  Add the shredded ingredients.  Stir to combine & cook until they start to be softened.
3. Pour chicken stock & water; bring it to a boil.  Add the marinade chicken & cook until turned white.  Add thickening & cook to preferred consistency.  Add the tofu & let it boil again.  
4. Remove from the heat, slowly pour the whisked egg in a small stream while stirring the soup with a pair of chop sticks.  (Note: You'll get beautiful egg drop/egg flower in the soup).
5. In another large bowl, add black vinegar, chili oil, white pepper & coriander.  Pour the soup in the bowl & serve immediately.

Singapore Hokkien Mee (2nd Version)

Prawn Stock
1.5 litres water
300g chicken bones
50g anchovies / ikan bilis
200g prawn shells
3 cloves garlic ~ minced
1 squid ~ cut ring; blanch & set side
12 medium prawns ~ blanch & set side
1 tsp fish sauce to taste
1/4 tsp dark soy sauce to taste

Hokkien Mee
3 tbsp vegetable oil
2-3 small eggs ~ light beaten
250g yellow noodles
150g rice vermicelli / bee hoon
60g bean sprouts
1 tbsp minced garlic
3 stalk Chinese chives (Koo Chye) ~ cut to 2" length
2 limes halves
sambal chili

Directions:

1. Add water, chicken bones, and anchovies & let it boils.
2. In a wok, heat 2 tbsp oil on medium heat & saute the minced garlic together with the prawn heads & shells for about 5 mins.  Then pour the cooked prawn into the chicken broth & let it boil.
3. Once the broth boils, blanch the squid & prawn for about 2 mins & remove from pot & set aside.  Continue simmering the stock for 45-60 mins & strain the broth.  Season the stock with fish sauce & dark soy sauce & set aside.

Hokkien Mee

1. Heat 1 tbsp oil in wok & add beaten egg.  Scramble the egg quickly with a spatula until it is semi set.
2. Add all the noodles, bean sprouts & 2 ladles of prawn stock.  Stir fry on high heat for 1 minute.
3. Push the wok contents to one side, add another 1 tbsp oil to work.  Stir fry minced garlic for 15 sec.
4. Add chives, mix everything together, add 2 more ladles of stock & cover with lid to simmer/braise for 3 mins.
5. Turn off the heat.  Ladle the remaining stock over the cooked noodles.  Return the prepared prawns & squid into the hot wok & mix in evenly with the noodles.
6. Divide & portion to serving plates.  Serve each dish with a cut lime & some sambal at the side.

Chocolate Macarons

Ingredients:
45g egg whites
25g castor sugar
50g Almond powder ~ shifted
90g Powdered sugar ~ shifted
6g Cocoa powder ~ shifted

Directions:

1. In an electric stand mixer, whisk egg whites until foamy then add in castor sugar & continue to whisk until egg whites are soft peak form.
2. Combine all the dry ingredients together.  Fold in half of the portion at a time into the egg white.  The mixture should be glossy & in a slow-moving texture.
3. With the attached nozzle (2A), pipe onto a baking tray with baking paper.  Set aside & let it rest for 30 mins.
4. Bake the macarons in a preheated oven @ 130 deg C for 15 mins.

Filling:

100g Dark chocolate
70ml whipping cream
1 tsp honey
15g butter

Directions:

1. Boil whipping cream in a pot.
2. Pour the cream into the dark chocolate & mix well until melted.  Add honey & butter & mix together.
3. Chill the filling till it is slightly firm enough to pipe.

Hong Kong Style BBQ Chicken

Ingredients:
12 whole chicken wings
4 tbsp Lee Kum Kee Hoisin sauce
2 tbsp light soy sauce
1/3 cup honey
1 tbsp grated fresh ginger
3 cloves garlic ~ grated
2 tbsp Shaoxing wine

Directions:

1. Rinse the chicken wings under cold running water, then drain & blot dry with paper towels.  Set the wings aside while preparing the marinade.
2. Combine all the ingredients in a large bowl & whisk until well combined.  Set aside about half the marinade in a small bowl, cover & refrigerate when ready to grill.
3. Add all the wings to the remaining marinade & coat thoroughly.  Cover the wings & marinade for 3 hours or overnight.
4. Set the oven on fan mode at 190 deg C then turn to grill mode.
5. Arrange chicken pieces on the wire rack with a foil-lined tray beneath and bake for 12-16 mins.  Brushing the wings with the reserved marinade as they cook.  Reduce the heat if the wings start to burn.
6. Transfer the grilled wings to a serving platter & serve at once.

Mongolian Crocodile Meat

Ingredients:
Crocodile meat (Stir-fry type) ~ sliced thin
4 green onions ~ cut 3cm long
1 red bell pepper ~ cut lengthwise
1 clove garlic ~ minced
1 tsp sugar
1 cup cooking oil ~ deep fry
2 tbsp oil

Marinade
1 egg white
1/8 tsp salt
1 tsp sesame oil
1 tbsp cornstarch

Sauce
3 tbsp hoisin sauce
2 tbsp water
1 tbsp dark soy sauce
2 tsp rice vinegar
1/4 tsp chili paste (or more)

Directions:

1. Marinade the meat for 30 mins.
2. Heat 1 cup of oil in a wok, deep-fry the marinate meat until it changes color.  Remove the meat from the wok & drained on paper towels.
3. Dish out all the excess oil & leave 2 tbsp oil for stir-frying.  Add garlic & stir-fry briefly; then add red bell pepper & halves cut green onions.  Cook for 2 mins.
4. Then make a well in the middle & add the sauce mixture.  Bring the sauce mixture to boil & keep stirring to thicken.  Add the sugar and cooked crocodile meat; combine & let it cook for 5 mins.
5. Remove from heat.  Serve with hot steam rice.

Taiwanese Salt & Pepper Chicken

Ingredients:
400g chicken thigh ~ cut cubes/bite size
30g fresh basil leaves
200g cornstarch
1 tbsp pepper salt

Marinade
1 stalk of spring onions ~ chopped
3 cloves garlic ~ grated
2" ginger ~ grated
1 tsp salt
1 tsp sugar
2 tbsp water
1 tbsp rice wine
1/2 tsp baking soda
1 tsp chicken powder
1 tbsp light soy sauce

Direction/Instructions:

1. In a large bowl, add the marinade ingredients and let it marinate for 30 mins.
2. In another bowl, sift cornstarch plus 1 tbsp pepper salt.  Stir to mix the flour.
3. Coat the chicken into the cornstarch mixture evenly & set aside.
4. Heat a wok with cooking oil on medium; deep-fry the coated chicken until it turns golden brown & crispy.  Dish out & drain on a paper towel.
5. Then deep-fry fresh basil for 15 sec; drained & garnish on the fried chicken.  Serve immediately while still hot.

Note: If you don't have pepper salt in hand, you can use the following recipe below:

Pepper Salt

- 1 tbsp salt

- 1 tsp sugar

- 1 tsp fine white pepper

- 1/2 tsp five-spice powder

Homemade Salt & Pepper
- 1 tbsp salt + 1 tsp sugar + 1 tsp fine white pepper + 1/2 tsp five-spice powder

Rainbow Rose Meringue Cookies

Ingredients:
3 egg whites (120g)
3/4 cup fine sugar
1/4 tsp cream of tartar
Food gel colors (red/green/blue)

Directions:

1. Preheat oven (fan mode) at 100 deg C.
2. In a stainless bowl, whisk the egg whites on medium speed till it becomes foaming a curve shape.  Sieve in the cream of tartar, continue to whisk until it slowly turn into stiffer.   Then gradually add the sugar slowly till the sugar dissolve and turn to high speed for about 30 sec.
3. Divide the meringue in 3 portions & add the food gel coloring (red/green/blue).  Transfer to pipping bags (as shown in the pictures below).
4. Pipe using 1M nozzle on a baking liner into 6" circle & bake for 1hr 30mins or 1hr 45mins.
5. After the baking is done, leave the cookies inside the oven with the door ajar to cool completely.

Rainbow Layer Cake

Ingredients (A)
200g HK flour / cake flour
250g castor sugar
20g ovalatte
4 egg white (Grade A)
20 egg yolks (Grade A)

Ingredients (B)
450g butter
170g kaya
4 tbsp sweetened condensed milk

Flavoring & color
Purple - yam
Blue - blueberry
Green - pandan
Yellow - lemon/durian
Orange - orange
Red - strawberry

Directions:

1. In a bowl, cream ingredients (B) till fluffy.
2. In another bowl, whisk egg white, add sugar until soft peak.  Then slowly add egg yolks bit by bit & ovalatte.  Beat till the ovalatte dissolve in the batter.
3. Combine (B) into (A) using low speed & mix together.  Then fold in the sifted flour & divide batter into 6 equal portions (each weight abt 280g).  Mix each pair of flavoring & coloring into each portion.
4. Preheat oven to 180 deg C (I use fan mode).  Grease a 20x20x10cm (8"x8"x4") square baking tray lined with greaseproof paper.
5. Bake 1st layer (weight abt 140g each) using "OVEN" for 10 mins & press with a presser mold.
6. For 2nd layer, use "GRILL" & bake for 6-9 mins or until golden brown.  Continue to bake layer by layer in the same way, following the order of the colors.  Repeat until all the batter is used.
7. Last layer change to "OVEN"  (I use fan mode) and bake the entire cake for 15-20 mins or until the edges of the cake are dry.
8. Remove from the oven.  Leave to cool before slicing & serving.

Spicy Cornflakes

Ingredients:
3 cups cornflake
1/2 cup roasted peanuts
1/2 cup raisin (I omit out)
3 sprig curry leaves
2 tbsp curry powder 
1 tbsp chili powder (use babas brand)
5 tbsp caster sugar
1 tsp salt
1 tbsp oil

Direction:

1. Mix curry powder, salt, sugar & chili powder together & set aside.
2. Heat oil in a pan, add curry leaves, peanuts & raisin.  Stir a minute.
3. Then add in the powder mixture over low heat, coat all the nuts & raisins.
4. Turn off the heat & put in the cornflakes, toss until all well coated.
5. Cool thoroughly & store in an airtight container.