Jell-O Chiffon Cake

Ingredients:
(A) 5 egg yolks
      1/2 tsp salt
      80g fresh milk
      60g canola oil
      45g castor sugar

(B) 100g Jell-O (any flavor)

(C) 120g cake flour
      1/2 tsp baking powder

(D) 5 egg whites
      45g castor sugar
      1/8 tsp cream of tartar or 1/2 tsp lemon juice

Directions:

1. Mix (A) until well combined.  Then add in (B) & mix well.
2. Sift in (C) and mix well combined.
3. Whisk (D) till start to form & add in cream of tartar/lemon juice.  Gradually add in sugar in 3 portions.  Whisk till meringue reaches stiff peak.
4. Fold in 1/3 meringue into egg mixture; continue folding in slowly & then transfer into chiffon pan.  Tap lightly to release any bubbles trapped within.
5. Bake in pre-heated oven at 150 deg C for 50-60 mins.  Do a cake test to ensure cake to be fully baked.
6. Immediately remove from oven; bang the pan on the counter a few times & invert to cool completely before removing from pan.

Thai Pepper Steak

Ingredients:
200g beef (I used stir-fry)
1/2 yellow onion ~ sliced roughly
1/2 red bell pepper
1 tbsp vegetable oil

Sauce
1 tsp garlic paste
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp oyster sauce
1 tsp lemon juice
1 tbsp black pepper corns ~ coarsely ground

Directions:

1. In a bowl, add all the sauce & whisk well the mixture; set aside.
2. Add the oil in a non-stick pan on high heat; once the oil starts to smoke a little, add the sliced beef.
3. Stir fry the beef for a min.  Then add the sliced onion & red bell pepper.  Stir for a min & pour the sauce mixture.
4. Take the pan off the heat & stir the beef & vegetables for another min.  Check the seasoning & add extra lemon juice, fish sauce or black pepper to taste if necessary.
5. Scoop the black pepper beef into bowls.  Serve with cooked/steamed rice or noodles.

Fried Apple Rings with Ice-cream & Vanilla Custard Sauce

Ingredients:
2 Elstar apples ~ sliced crosswise 1/4" thick ring
27g plain flour
24ml dry white wine (I used milk)
1 egg ~ separate yolk & white

Cinnamon sugar
3 tbsp sugar
1/8 tsp cinnamon powder

Directions:

1. In a bowl, mix flour & dry white wine/milk together.   Then add egg yolk & mix well.
2. In another bowl, whisk the egg white on high speed till soft peak.
3. Then fold 1/3 of the meringue into the egg batter mixture slowly.
4. In the deep fryer, heat the oil to 180 deg C.  Dip the sliced apple with a folk into the batter & deep fry till golden brown about 2-3 mins.
5. Drain on a paper towel, and coat it with cinnamon sugar.
6. To assemble, pour the vanilla custard sauce on the plate, scoop a couple of your choice ice-cream & arrange the "Fried Apple Rings".  Serve immediately.

Vanilla Custard Sauce

2 cups whipping cream

4 large egg yolks

6 tbsp sugar

1 tsp vanilla essence

Directions:

1. Place whipping cream in a heavy medium saucepan.  Bring cream to simmer.
2. Whisk egg yolks & sugar in a medium metal bowl to blend.  Gradually whisk in hot cream mixture.
3. Return mixture to saucepan & stir over medium-low heat until custard thickens & finger leaves a path when drawn across the back of spoon abt 4 mins.
4. Strain, cover & refrigerate custard sauce until cold.

French Onion Soup

Serves 6

Ingredients:
60g butter
2 tbsp olive oil
6 large yellow onion ~ thinly sliced
1 tsp salt
2 tsp brown sugar
2 tbsp plain flour
4 cups beef stock
2 cups water

12 baguette slices
1 garlic clove, halved
1 cup shredded Gruyere cheese (I used 50% Mozzarella, 50% cheddar)

Directions:

1. Heat butter & oil in a saucepan over medium-low fire until it sizzles.  Add onions & salt, cook uncovered for 45-50 mins until onions are soft.  stirring often.
2. Add sugar & cook for another 10 mins until onions caramelize.  Stir in flour & cook for 2 mins.
3. Add stock & water, then reduce heat to low & simmer uncovered for 15 mins.
4. Preheat oven to 180 deg. C.  Oil & rub garlic on both sides of bread sliced, then bake them for 12 mins until golden.  Sprinkle cheese over bread & bake for another 4 mins.
5. Serve soup, topped with baked bread.

Crispy Onion Rings

Ingredients:
1 large yellow onion ~ cut 1/2" slices
1 cup AP flour/plain flour
1/2 cup cornstarch
1/2 tsp garlic powder
1/2 tsp dried parsley/oregano
1 egg
3/4 cup milk
3/4 cup breadcrumbs/Panko
Vegetable oil ~ frying
Salt to taste
Ketchup/Mayonnaise ~ sauce

Directions:

1. Peel & slice the onion abt 1/2" wide, separate the slices of onion into rings.
2. In a mixing bowl add flour & coat the onion rings with flour.  Tap to remove excessive flour & transfer to wire rack/parchment paper.
3. Then add the cornstarch, garlic powder, dried parley & whisk to combine.  Add egg & milk; whisk until homogeneous.
4. Coat onion rings in batter & transfer to wire rack to remove excessive batter.  Then crumb coat with breadcrumb/panko evenly.
5. Heat oil @ 185 deg C.; deep fry until crisp & golden for about 2-3 mins.
6. Transfer to wire-rack & sprinkle with salt & pepper to taste.  Serve immediately with ketchup or mayonnaise.

Tod Mun Goong aka Fried Shrimp Patty

Ingredients:
300g Prawn 
30g Pork fat 
5g coriander root ~ chopped
5g garlic ~ chopped
10g sesame oil
5g salt
5g sugar
1 tbsp cornflour
1 egg white
1 tsp white pepper
100g bread crumbs/panko
Oil ~ deep fry

Directions:

1. Chop prawn & pork fat together or process in a blender until fine.
2. In a large bowl, add all the ingredients together except the breadcrumbs/panko.  Knead them together & set in the fridge for 30 mins or so.
3. Shape the minced into donut patties, then coat with bread crumbs/panko.
4. Deep fry until golden brown & fragrant.
5. Serve immediately with sweet chili sauce & a squeeze of lime.

Gaeng Phed Nuea aka Red Curry with Beef

Ingredients:
200g beef fillet/strip
1 fresh red chili ~ sliced
3 baby eggplant ~ cut quarter
200ml coconut milk
1 tsp coconut palm sugar / palm sugar
5 kaffir lime leave ~ shredded
Sweet basil leaves
1 tsp salt
2 tbsp fish sauce
1-1/2 tbsp red curry paste (see below recipe)
1 tsp chicken powder

Directions:

1. In a saucepan or wok, simmer 2 tbsp coconut milk & add the curry paste.  Stir well.
2. Cook the paste for 1-2 mins or until it begins to be fragrant, add the beef & cook for another 1-2 mins or the meat is beginning to change colour.
3. Add the remaining coconut milk & egg plants to bring to the boil.
4. Add the fish sauce, sugar, chilies, chicken powder & kaffir lime leaves; stirring well to combine.
5. Add sweet basil & remove from the heat.  Serve with steamed rice.

Coconut Palm Sugar

Red Curry Paste

10 pcs dried chili ~ soak

1 pcs lemongrass

4 cloves garlic

4 shallot

1 kaffir lime leaf

1/2 tsp cumin seed

1 tsp coriander seed

1 tsp pepper corn

1/2" fresh turmeric

1" galangal (young)

1 tsp coriander root

250g shrimp paste

Direction:

• In a mortar & peste, crush the pepper corn, cumin & coriander seeds till they begin to turn to a powder.  Add the chili & crush well so they begin to turn to a paste.
• Add the rest of the ingredients & crush well to make a smooth paste.

Tom Kha Gai

Ingredients:
150g coconut milk
200g chicken ~ thinly strip
1 tsp toasted chili paste (add more for spicy)
50g straw mushroom
5 sliced galangal ~ smashed lightly (use young galangal)
3pcs red bird's eye ~ smashed lightly
3 kaffir lime leaves ~ shred
1 lemongrass ~ sliced diagonal
1 lime ~ cut quarter
1 tbsp chicken powder
1 tsp palm sugar
30ml fish sauce

Directions:

1. In a pot, add the coconut milk and toasted chili paste and bring to a boil.
2. Add galangal, kaffir lime leaves, and lemongrass.  Keep stirring to mix & simmer for 15 mins.
3. Then add the chicken powder, mushrooms & chilies.  Continue to stir.  Then add the chicken & simmer for another 3 mins or until the chicken is cooked through.
4. Add the lime juice & fish sauce to taste.  The soup should be spicy-sour & a little salty.
5. Serve garnished with fresh coriander leaves.

Black Pepper Beef Noodle

Ingredients:
1 packet Koka noodle (see instruction on pack)

250g stir-fry beef
1/2 yellow onion ~ sliced
2 cloves garlic ~ sliced
4 sliced ginger
1/4 red capsicum ~ chunk
2 red bird's eye ~ sliced
1 sprig onion ~ 1/4" length
2 tbsp black pepper sauce
1 tbsp oil

Garnish
Egg - sunny side up

Directions:

1. In a wok, heat oil on high & saute the sliced ginger, red bird's eye, garlic & onion till onion turn translucent.
2. Add the black pepper sauce & beef; stir and cook for about 3 mins or the beef cook.
3. Add the spring onion, off the heat & stir to mix.
4. Assemble the cooked noodle with egg & black pepper beef.  Serve immediately.