Thai Basil Chicken aka Pad Kra Pao Gai

Ingredients:
500g ground/minced chicken
6 cloves garlic ~ minced
4 Thai red chilies ~ minced
1 tbsp oyster sauce
1/2 tsp light soy sauce
1/2 tbsp sweet soy sauce
1/2 tbsp dark soy sauce
1 tsp fish sauce
Handful Thai holy basil leaves (I used sweet basil)
1 tbsp oil ~ fry

Garnish
Fried egg

Directions:

1. Heat wok on high heat, add oil & sauce minced chilies & garlic for about 20 sec or till fragrant.
2. Toss in the chicken, keep stir frying until just about fully cooked all through (If start to dry, add just tiny splash of water).
3. Then add the sauces/seasoning & keep stir fry for another 30 sec.
4. Grab handful basil, toss into the chicken, mix well & immediately off the heat.
5. Serve with steamed white rice with fried eggs.

Traditional Doughnuts

Source: Alan Ooi (Yield 24)

Sponge Dough (A)
400g bread flour
6g instant yeast
250ml water ~ room temp

Dough (B)
200g AP flour
60g castor sugar
6g salt
20g milk powder
2g instant yeast
2 eggs (120g) or 120g water if not using eggs

60g unsalted butter (C)

Directions:

1. Combine (A) to form an elastic dough.  Place dough in mixing bowl & covered to ferment for 2-3 hours ~ Use BM or mixer
2. Punch sponge dough & knead or mix till well blended.  Add all ingredients (B) & mix to form a dough.
3. Add (C) & continue mixing to form smooth & elastic dough.  Cover the dough with cling film & leave to proof for another 25 mins in the fridge.
4. Remove dough from the fridge & roll into 10mm thickness.  Use a dough cutter to cut out doughnut & placed on a greased tray.  Leave to proof another 30 mins & deep fry on low heat till golden brown.
5. Coat with sugar when doughnut is slightly warm.  Or double coat with chocolate ganache & decorate as desired.

Green Tea Madeleine

Ingredients:
113g unsalted butter
133g granulated sugar
120g AP flour
1/8 tsp salt
1 tsp baking powder
1 tbsp Matcha powder (green tea powder)
2 large egg
1 tbsp milk

1 tbsp butter ~ coating pan
1 tbsp flour ~ dusting pan
2 tbsp confectioner's sugar

Directions:

1. Melt the butter in a small saucepan over medium-low heat.  Once melted, transfer to a small bowl to cool completely.
2. In a large bowl; add sugar, sieve in the flour, salt, baking powder & Matcha powder.  Whisk together to combine.
3. In another bowl, combine egg & milk.  Whisk together till frothy.  Then add the egg mixture into the flour mixture.  Using a spatula, stir until just combined.
4. Slowly add half cooled melted butter.  Blend the mixture well before adding more butter.  Do not over mix.
5. Cover the bowl with plastic wrap & refrigerate to rest for 3 hours or best overnight (highly recommended)
6. Preheat the oven to 190 deg C.  Brush the Madeleine mold with butter & lightly dust flour over.
7. Remove the battery from the refrigerator & use a measuring spoon, 1 tbsp & fill each mold.  Note: Don't need to smooth the batter as it will melt during baking.
8. Bake for 11-13 mins or until edges look done & top spring back when touch.
9. Remove the pan from the oven & let it cool for about 3 mins.  Use fork, gently releases the Madeleine & transfer to a cooling rack.
10. Dust the top with confectioner's sugar if desired.  Note:  If to store/freeze the Madeleine, do not dust with sugar until ready to serve.

Rasberry Sponge Cake

Ingredients:
300g AP flour
330g sugar
1 tbsp baking powder
1 tsp salt
1-1/2 tsp gelatine
125ml canola oil
7 egg yolks
250ml cold water
1 tbsp strawberry extract

7 egg whites
1/2 tsp cream of tartar

Directions:

1. Preheat oven 160 deg.
2. In a deep mixing bowl, add all the dry ingredients.  Mix thoroughly.  Make a well & add all the wet/liquid ingredients. (Do not beat yet) Set aside.
3. In another mixing bowl, whisk egg whites & cream of tart on high speed until stiff peaks form.
4. Then beat egg yolk batter for 30 sec or until just combined; add egg whites using spatula fold in 3 batches.
5. Line 2 20cm/8" cake pan & spread the mixture evenly.  Bake for 55-60 mins.  When done leave, turn immediately upside down to cool completely.
6. Unmold the cake & serve by itself or frosting with buttercream.

Hot Plate Sizzling Tofu

Ingredients:
2 rolls Japanese egg tofu ~ cut 1.5cm
2 tbsp cornflour
3 Shiitake mushroom ~ socked & sliced
2 shallot ~ chopped
2 cloves garlic ~ chopped
1cm ginger ~ chopped
1 egg ~ light beaten
3 spring onion ~ cut 1" lengthwise
1 fresh red chili ~ sliced

Marinate:
80g minced chicken
60g minced prawn
1/2 tsp sugar
1 tsp Chinese Rice wine (Optional)
Pinch of salt

Stock:
125ml chicken stock/water
1/4 tsp ground pepper
1 tbsp oyster sauce
1/4 tsp dark caramel soy sauce
1/2 tbsp tapioca/cornstarch ~ mixed 1 tbsp water

Directions:

1. Heat wok with oil over high heat.  Dust the tofu with cornstarch & deep fry till golden brown.  Remove & drain on paper towel.
2. Marinate chicken & prawn with sugar, salt & rice wine for 20 mins.
3. Heat work over high heat, saute chopped ingredients then dd minced meat, stir-fry until fragrant & browned.
4. Add the stock mixture & bring to boil & thicken with tapioca/cornstarch mixture.  Dish out.
5. Place a hot plate over high heat & add 1 tbsp oil.  Once smoking hot, pour in the beaten egg & top with tofu & mince mixture.
6. Garnish with spring onion & chili.  Serve with steamed rice.

Pocket Pie aka Apple Pie

Pastry
100g AP flour
40g shortening
1/8 tsp salt
3-4 tbsp ice cold water

Filling
2 apple ~ granny smith
3 tbsp sugar
3 tbsp brown sugar
1 tsp cinnamon
1 tsp lemon juice (Optional)

1 egg ~ beaten

Directions:

1. In a pastry blender, mix in the flour, salt & shortening until particles are size of small peas.  Sprinkle with cold water, 1 tbsp at a time till become a soft dough.
2. Once dough is formed, transfer the dough to a floured work surface, roll out the dough with a rolling pin & fold in 3 equal parts.
3. Turn the folded dough 90 deg & roll out again & fold in three.  Let it rest in the fridge for 30-60 mins.
4. Roll out the dough again & fold in three.  Repeat another 3 times so the total will be six.
5. In a large bowl, mix sugar, flour, cinnamon & lemon juice.  Stir in cut apple until well mixed.
6. Roll out the dough in a rectangle, cut the dough in six pieces.  Make slits in 3 of the 6 pieces.
7. Divide the apple filling over the 3 pieces with slits.  Brush the dough around the apple filling with egg & place the other part with slits on top.  With a fork, press the sides of the apple pie together.
8. Brush the pies with egg wash & bake on preheated oven 200 deg C for 20-25 mins.

Otah Fried Rice

Ingredients:
3 cup cooked rice
1 packet Otah paste
15-20 medium prawn ~ cut halves
200g minced meat (chicken/beef)
1/2 cup mixed vegetable
1 large onion
2 cloves garlic ~ chopped
2 eggs ~ light beaten
Salt to taste
2 tbsp oil

Directions:

1. In a wok/pan, add the little oil & pour the beaten eggs & scramble; dish out & set aside.
2. Same wok/pan, cook the prawn till the prawn turn pink; dish out & set aside.  Then add the minced meat; stir fried till the minced meat is cook & dish out.
3. Add 2 tbsp oil in a wok; saute the onion & garlic till fragrant.  Then add the otah paste & stir fried for 2 mins & add in mix vegetables; stir fried for another min.
4. Add in cooked rice, scramble eggs, prawn & minced meat.  Stir the mixture together till well combined.  Season with salt to taste.
5. Serve immediately & garnish with chopped spring onions.

Spicy Fried Chicken Skin

Ingredients:
500g chicken skin
3 tbsp air Kapur/alkaline water
2 tbsp garlic ginger paste
100g spicy coating mix (Kobe brand ~ I bought in Indonesia)

Seasoning:
1 tbsp chili powder
1 tsp salt
1/2 tsp chicken powder

Directions/Instructions:

1. Clean the chicken skin & soak with "air Kapur" aka limestone paste for about 30 mins.
2. Wash off the "air Kapur" & any slimy fats; drain dry & set in the fridge, uncovered for 30 mins.
3. Cut the chicken skin, and marinate it with garlic ginger paste for about 10 mins.
4. In a large bowl, add the spicy coating mix together with the seasoning for flavor.  Coated the chicken skin with a mixture of flour.
5. Heat oil in a deep frying pan, and fry the chicken skin till crispy or golden brown.
6. Serve with any sauce to your liking.  

Crock Pot Beef & Broccoli

Ingredients:
500g beef striplion steak ~ sliced thin strips
1 cup beef consumme/broth
1/2 cup soy sauce
1/3 cup brown sugar
1 tbsp sesame oil
3 cloves garlic ~ minced

2 tbsp cornstarch (diluted with 2 tbsp cooked beef sauce)
Fresh broccoli florets
1 red bell-pepper ~ cut chunk
1/2 yellow onion ~ cut chunk

Directions: 

1. Place sliced beef in a crock pot/slower cooker.
2. In a small bow, combine consumme/broth, soy sauce, brown sugar, oil & minced garlic.  Pour over sliced beef.  Cook on low for 6-8 hours.
3. Add the mixture cornstarch solution; stir well to combine.
4. Add broccoli, red bell-pepper & onion.  Stir to combine.
5. Cover & cook an additional 30 mins on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.

Double McDonald Chicken

Ingredients:
4 chicken breast
1 egg
1 cup milk
3/4 cup All Purpose flour
1/3 cup tempura mix
1 cup chopped iceberg lettuce
Sliced cheese
Vegetable oil ~ frying.

Seasoning:
2 tsp salt
1 tsp onion powder
1/2 tsp msg
1/4 tsp pepper
1/8 tsp garlic powder
1 tsp chili powder
2 tbsp paprika

Directions:

1. Beat the egg & then combine it with buttermilk in a small, shallow bowl.
2. Combine the flour & seasoning in a one gallon size zip lock bag.
3. Pound each of the breast fillet with a mallet until about 1/4" thick.  Cut into halves.
4. Coat each pounded fillet with the flour mixture by shaking in the zip lock bag.  Remove & dredge each in egg mixture, coat well.  Then return to the flour/seasoning mixture.
5. Let it set in the fridge for atleast an hour.  Cover & refrigerate remaining egg mixture.
6. After set, repeat the "coating" process.  Deep fry the chicken fillets at 375 deg. C for 10-12 mins or until light brown & crispy.
7. Drained & assemble one fried chicken fillet with sliced cheese, top with chopped iceberge lettuce & the other fillet spread with mayonnise.  Sandwich the chicken fillet together.  Serve.

Chicken Curry with Cashew Nuts

Ingredients:
8 pcs chicken
250g evaporate milk
250g coconut milk
15-20 curry leaves
1/2 tsp fennel seeds
1/2 tsp coriander seeds
1 tomato ~ cut a quarter
3-4 potatoes ~ halves
1 bunch coriander leaves ~ garnish
1 tsp salt
1 tbsp sugar
1/2 cup vegetable oil

Paste:
1" galangal
2" ginger
2" turmeric
3 cloves garlic
6 shallots
1 yellow onion
1 lemongrass
25g cashew nuts
2 tbsp chili powder
2 tbsp curry powder
2 tsp chicken powder
1 tbsp tomato paste
1 tbsp chili paste

Spices:
2 pcs star anise
5 cloves
3 cardamon
1 cinnamon stick

Directions:

1. Prepare the ingredients to paste into a smooth paste & set aside.  Boil the potatoes & set aside.
2. In a wok, fry the spices, curry leaves, fennel & coriander seeds for 30 sec.
3. Add the paste mixture; stir & cook until the mixture turns to the dark shade of red.
4. Then add chicken & mix well to coat.  Add evaporated milk & coconut milk.  Stir to combine & simmer over low heat for about 20-30 mins or until cook.
5. Add the potatoes & cooked potatoes.  Season with salt & sugar.
6. Remove heat & garnish with coriander leaves.  Serve immediately with steam white rice.

Steamed Egg Cake

Ingredients:
2 eggs
210g castor sugar
230g cake flour
6 tbsp soda (any flavor of F&N or Fantas)
Food coloring for stamping
1 tbsp castor sugar ~ sprinkle

Directions:

1. Beat eggs & sugar in a mixer over high speed for 2 mins till fluffy, increase to medium-high speed & continue beat till double in volume (abt 25 mins) till batter turned thick & pale.  Change to a lower speed, beat for 3 mins to minimize the air bubbles.
2. Mixer at low speed; add in sifted flour & soda drink alternately (don't over mix).  Remove the mixing bowl, use a spatula & lightly stir to combine well.
3. Pour the cake batter into prepared 6" or 8" lined bamboo tray; lightly tap on counter-top to remove air bubbles.
4. Sprinkle coarse sugar such that it forms a cross on the surface of cake batter (this is important to get a nice crack effect & do this fast otherwise the sugar tends to sink).
5. Steam over high heat for about 30 mins (start when water is boiled), serve after slightly cool down.

Copycat Ikea Swedish Meatballs with Cream Sauce

Ingredients:
250g minced beef
250g minced chicken (Original minced pork)
2 egg
200ml milk & water (half & half)
1 medium yellow onion ~ finely chopped
1/2 cup breadcrumbs
1 cold boiled potatoes ~ mashed
4-5 tbsp butter
1/4 tsp all spices
Salt & white pepper

Directions:

1. Heat the butter & saute the onions till golden brown.  Set aside
2. In a big bowl, add the minced meat & all the ingredients; mix into a smooth mixture.
3. Use ice-cream scoop, shape the mixture into round balls & transfer to a floured baking tray, then fry them slowly in plenty of butter.

Cream Sauce:

100ml cream

200ml beef stock/water

1 tsp light soy sauce

1 tsp dark soy sauce

1 tbsp cornflour ~ for thickening

Salt & pepper

Directions:

1. Swirl the beef stock in a saucepan over medium heat.
2. Add cream & cornflour liquid; season with salt & pepper.
3. Serve meatballs with the sauce, freshly boiled potatoes or mashed potatoes on the side.

Samosa (Spicy Beef)

Ingredients:
1 packet large spring roll pastry
300g beef minced
1 tsp ginger paste
1 tsp garlic paste
1 yellow onion ~ chopped
1 small carrot ~ cut a small cube
1 potato ~ cut a small cube
1-2 tsp meat curry powder
1 bunch coriander leaves ~ chopped
Salt & pepper
1 tbsp oil

Glued
Plain flour
A little water

Directions:

1. In a saucepan, add the oil on medium heat.  Saute the ginger garlic paste till fragrant
2. Add the carrot & potatoes, cook till it becomes soft.
3. Then add the minced beef & stir-fry until it turns brown.  Add the curry, salt & pepper & keep stir to mix well.
4. Then add the chopped onion & cook for about 2-3 mins.  Off the heat & add the chopped coriander leaves; mix it well.
5. Transfer the cooked filling using a strainer to drain the access oil & let it sit to cool completely.
6. To assemble the samosa, cut the spring roll pastry into 3 lengthwise.  Take 2 pcs of rectangle pastry & make a triangle cone by folding the edges into a pocket & add the filling.  Keep folding the pastry into a triangle & sealed with the "glued".  Continue the process until all finish.
7. Heat the deep-fryer & fry the samosa till golden brown & drained on paper towel.
8. Serve immediate with any sauce to your preference.

Sauce

7 fresh red chilies
3 cloves garlic
2 tbsp vinegar
2-3 tbsp water
1 tbsp sugar
1 tsp salt

Direction:
Blend all the above till smooth & then transfer to saucepan; heat on medium-low or simmer for about 3 mins.  Add more sugar if it's too spicy or adjusts to your preference.

Succulent Claypot Kung Pao Frog Legs

Ingredients:
500g Frog Legs
8 dried chilies ~ deseeded
2 bird's eye ~ deseeded & slice
5 Szechuan peppers
2 shallots ~ cut
2 sprigs of spring onion
5 slices ginger
4 cloves of garlic ~ slice
Oil for deep-frying

Seasoning:
150ml water
2 tbsp sugar
1 tbsp Oyster sauce
2 tbsp Chinese cooking wine
2 tbsp black vinegar
2 tsp dark soya sauce
1 tsp light soya sauce
1 tsp sesame oil
2 tbsp cornstarch
1/4 tsp salt

Marinade:
1 tsp soya sauce
1 tsp oyster sauce
1/4 tsp sugar
1/2 tsp cornflour
1/2 tsp sesame oil
Dash of pepper & salt

Directions:

1. Separate the pairs of frog legs & marinade for atleast 30 mins.
2. Heat oil & deep fry the frog legs till half cooked to seal in the juices.  Drain & set aside.
3. Heat 2 tbsp of oil in claypot.  Sauteed rest of the ingredients till fragrant, except spring onion.
4. Add water & seasonings sauce, let it simmer for about 3 mins.  Then add frog legs & cook for another 2 mins.  Thrown in spring onions & mix well.
5. Serve immediately with steam rice or by itself.

Maggi Mee Balls

Ingredients:
2 packets Mee Maggi ~ boil, drained & cut
4 eggs ~ beat lightly
200g beef/chicken minced meat
1 small carrot ~ dice
3 shallots ~ chopped
2 cloves garlic ~ chopped
1 sprig spring onion ~ chopped
2 tbsp cornflour
Oil for deep frying

Directions:

1. In a large bowl, mixed all the ingredients including the seasoning in the packet.
2. In a frying pan, add oil & heat on medium.  Use and ice-cream scoop & scoop the mee mixture & deep fry till golden brown.
3. Serve with immediately with any sauce to your preference.

Blue Velvet Cupcake/Cake

Yield 15 cupcakes

Ingredients (A):
2 eggs
1 cup canola oil
1 cup buttermilk
1 tbsp vinegar
1 tsp vanilla extract/essence
2-3 tbsp blue food colour

Ingredients (B):
2-1/4 cup All Purpose flour
2 cup fine sugar
1-1/2 tbsp cocoa powder
1 tsp salt
1 tsp baking soda

Directions:

1. In a large bowl, whisk all ingredients (A) together.  Another bowl, mix all ingredients (B) together.
2. Slowly add ingredient (B) mixture into ingredients (A) mixture.
3. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 to 3/4 full.
4. Bake for 25-30 mins @ preheated oven 350 deg C. or toothpick inserted in the center comes out clean.
5. Transfer the cupcakes to a wire rack & let it cool completely.
6. Pipe with cream cheese frosting

Cream Cheese Frosting:

1 8oz Philadelphia cream cheese ~ softened

1/2 stick butter ~ room temp

2 cup powdered sugar ~ sieved

Directions:

1. In a stand mixer, cream together the cream cheese & butter until creamy.  Add in the vanilla & gradually add powdered sugar.  Continue mix till nice & smooth.
2. Frost the cream cheese on the cupcake.

Vietnamese Beef Soup aka Pho Bo

Ingredients:
500g of beef bones (I used leg & tail)
6 cups of cold water
2 yellow onion ~ halves
4" fresh ginger ~ halved lengthwise
2 cinnamon sticks
6 star anise
6 cloves
3 cardamon
1 tsp salt
1 tsp sugar
1/4 cup fish sauce
1 pcs rock sugar

Fresh rice noodles (Recipe)
1/4 cup sliced onion
1/4 cup chopped cilantro/spring onion

Garnish
Beef Shabu
Sprigs Thai basil/fresh mint
Bean sprouts
Thai bird red chilies ~ sliced
Lime wedges
Fish sauce
Hoisin suace

Directions:

1. Add beef bones to a large pot cover bones with cold water & bring to boil on high heat for 5 mins till impurities or scum will be released & rise to the top.  Then drain bones, discarded the water.  Rinse bones with warm water & add the bones back to the clean pot & cover with 6 cups of cold water.
2. Place halves cut onions & ginger onto baking sheet then broil for 10-15 mins; turning onions & ginger occasionally so that they become charred or browned on all sides.
3. On the frying pan, add cinnamon sticks, cardamom, star anise & cloves to toast on low heat.  Stirring occasionally until fragrant for about 5 mins.
4. Bring pot with parboiled bones & water to a boil then lower to a gentle simmer; add charred onion & ginger as well as the toasted spices.  Next add salt, fish sauce & rock sugar.  Continue to simmer broth for 3 hours.  (I use slow cooker).  If at any time scum rises to the surface, scoop to remove it.
5. After 3 hours, use tongs or a wide mesh spoon to remove bones, onion, ginger & spices from broth then strain broth through a fine mesh strainer.
6. In a bowl, add fresh rice noodles, arrange slices of raw meat (I use shabu) then top with hot broth and garnishes.

Homemade Fresh Rice Noodle

Ingredients:
1 cup rice flour
1/4 cup tapioca starch
1/4 cup arrowroot starch (Note: if no arrowroot, double the amt of tapioca starch)
1-1/2 cup water
3-4 tbsp cooking oil

Directions:

1. In a bowl, mix the flour together with 1/2 cup of water; stir it slowly & add bit by bit of water into smooth batter.  Then set aside for 30 mins the least.
2. Prepare the steamer.  Lightly coat an 8x8x2 baking pan with oil & heat it for about 3 mins in a steamer.  Pour in 1/2 cup batter in an even layer & steam for 5 mins.
3. After 5 mins, coat the top of the first layer lightly but thoroughly with vegetable oil & pour 1/2 cup of batter again.  Repeat with the remaining batter till came to the last layer steam for 8 mins.
4. Brush some oil on the knife & sliced the layer.  Peel the layers to separate into thin noodles.  Use immediately or frozen for 6 months.