Chicken Tikka

Ingredients:
300g boneless chicken leg ~ cut into cube size

1st Marinade
2 tsp ginger garlic paste
3/4 tsp red chili powder
1 tsp lemon juice

2nd Marinade
3-4 tbsp cooking oil
1 tsp fennel seeds (jintan manis)
2 tbsp gram flour
200g plain yoghurt
1 tsp chili powder
1 tsp ginger garlic paste
1/2 tsp turmeric powder
1/2 tsp garam masala powder
1 tsp salt

Directions:

1. Prepare 1st marinade & marinade chicken cubes well.  Set aside in the fridge for 1-2 hours.
2. In a pan, add 2 tbsp oil & saute fennel seeds & gram flour on low flames till rich aroma arise (Note: Don't over burn the flour).  Off the heat.
3. Add the yoghurt into the gram flour mixture & mix well.  Then add all the ingredients.
4. Whisk thoroughly the yoghurt mixture until smooth paste.  Add 1-2 tbsp cooking oil to combine & add the pre-marinade chicken cubes to the mixture.  Let it rest for 2-3 hours.
5. Soak the bamboo skewers in water for 15-20 mins.  Thread the marinated chicken cubes onto the skewers.
6. Preheat oven / grill to 200 deg C.  Place the skewers on the racks with tray underneath for the drippings.
7. Roast chicken until browned on all side & tender.  Check the chicken is cooked / grilled for 10 mins by smearing oil on the surface.
8. Serve with slices onions & lemon.

2nd Marinade

Thai Lemongrass Drink

Ingredients:
4-5 stalks lemongrass
4 screwpine (pandan) ~ wash & knot
3 pcs sliced ginger
1 litre water
Rock sugars ~ to taste

Directions:

1. Lemongrass, discard the outer & cut about 1/2 cum.  Use more of the white part as the green part can cause the drink a bit of bitterness.  Pound the bulb end of the stalks lightly.
2. In a pot, add water, screwpine & lemongrass bring to a boil.  Then lower the heat & allow to simmer for 30 mins.
3. Add rock sugar to taste.  Stir until dissolved.
4. Turn off the heat & strain the drink.  Served it warm or chilled

Cornflake Chocolate Macaroon

Ingredients:
125g egg white
225g icing sugar
1 tsp vanilla essence
200g cornflakes ~ lightly crush
250g chocolate chip

Directions:

1. In a large bowl, whisk the egg white, icing sugar & vanilla till stiff peaks (glossy but not dry)
2. Add chocolate chip & crushed cornflakes; gently fold till well blended
3. Arrange cupcake casings on tray & use a small cookie scoop/teaspoon into the casings.
4. Bake at 150 deg C in preheated oven on the lowest rack for about 30 mins or till the meringue is hard both top & bottom (don't be afraid to squeeze the bottom a little bit).  Remember to switch position of tray in between baking.
5. Leave it to cool completely before storing in airtight containers.

Vietnamese Stir-fry Beef

Ingredients:
250g stir-fry beef ~ thinly sliced
4 stalk lemongrass ~ thinly sliced
7-8 cloves garlic
2 shallots
3-4 red bird's eye chilies
1 tbsp sugar
1-2 tbsp fish sauce
2 tbsp cooking oil

Directions:

1. Use mortar & pestle, roughly pound garlic, shallots & red chilies together.
2. Add sugar & fish sauce, mix together with the pounded ingredients.
3. Marinate the thinly sliced beef for 30 mins.
4. In a wok, heat 2 tbsp cooking oil on high heat; saute the lemongrass till fragrant.
5. Add the marinated beef & cook for about 3 mins or the beef is cooked.
6. Then add the mints leaves; stir for another min.
7. Remove from heat & serve immediately either with steamed white rice or noodles.

Ginger And Scallion Crab

Ingredients:
1 Mud crab
2" ginger ~ sliced into 10-12 pcs
3 stalks scallion ~ cut into 2" length
3 tbsp cornstarch
1 tbsp cooking oil
Oil for deep frying

Sauce
1 tbsp oyster sauce
2 dashes white pepper powder
1/8 tsp sesame oil
1/2 tsp sugar
6 tbsp water
3/4 tsp cornstarch
1/8 tsp fish sauce

Directions:

1. Mix the sauce & set aside.
2. Clean the crab & cut into pcs.  Pat dry & put into a big bowl, add the cornflour & lightly coat the crab pcs with it.
3. Heat up a wok & add cooking oil, drop the crab pcs & deep fry.  As soon turn red, dish out, strain the excess oil & set aside.
4. Heat up a wok with 1 tbsp of cooking oil, add ginger pcs & stir-fry until aromatic.  Put the fried crabs into the work & quickly stir a few times before adding the sauce.
5. Add the cut scallion, toss the crab in the wok a few times until well coated with the sauce.  Dish out & serve immediately.

Spicy Shallot Cookies

Ingredients:
250g butter
200g icing sugar
1 egg (Grade A)
360g AP flour
1/2 tsp baking powder
2 tbsp curry powder
1 tbsp paprika powder
1 tbsp parsley flakes
50g fried shallots

Directions:

1. Blend butter & icing sugar till fluffy, then add egg & mix well.
2. Add all the dried ingredients & mix into a dough.
3. Chill in the fridge for 15 mins.  Divide the dough into 7-8g each.  Arrange in a baking tray, form into desired shape.
4. Bake in a preheated oven at 170 deg C for 15-20 mins.

Laksa Fried Chicken with Mint Sauce

Ingredients:
1 whole chicken ~ cut into 10 pcs (I used 8 pcs chicken wings)
Vegetable oil ~ deep frying
1/2 cup cornflour
1/2 cup plain flour
1 cup desiccated coconut

Laksa Paste
5 dried chilies ~ deseeded
2 tbsp dried shrimp
2 fresh red chilies ~ deseeded
1 tbsp fish sauce
2 onions
5 macadamia nuts
2 cloves garlic
2 tsp grated ginger
2 stalks lemongrass (white part only)
1 tsp ground coriander
2 tsp ground turmeric
1/4 cup peanut oil/barn rice oil

Sauce
1 tbsp finely chopped Laksa leaves / Vietnamese Mint
80ml rice vinegar
1 tbsp caster sugar
2 tbsp light soy sauce
1 tbsp fish sauce
1 clove garlic ~ chopped finely
2 red bird's eye chili ~ seeded & chopped finely

Directions:

1. To make laksa paste, add all the ingredients in the food processor to a paste.
2. Place chicken pcs & curry paste in a large snap-lock bag.  Seal bag, then rub chicken with paste to coat.  Refrigerate overnight to marinate.
3. Half-fill a large saucepan with oil & heat to 160 deg C.  Mix together the flour & desiccated coconut; coat the chicken & deep-fry in batches until golden brown or cooked through (Note: Thigh: 10-12 mins / Breast: 7-8 mins / Wings: 4-5 mins).  Drain on paper towel. 
4. To make mint sauce, mix all the ingredients in a bowl & stir until the sugar has dissolved.  Set aside until needed.

Mint Cappuccino Cupcakes

Ingredients:
1 box white cake mix
2 tsp instant coffee

Mint Buttercream Frosting
250g butter
4 cups powdered sugar
3 tbsp heavy cream
1/4 tsp peppermint extract
1/4 tsp instant coffee
5 drops white Americolor food coloring

Topping
Peppermint patties
1 tsp instant coffee

Directions:

1. Prepare cupcakes according to package adding in the instant coffee along with the mix.
2. In a bowl of a stand mixer, cream butter until light & creamy.  Add the powdered sugar, cream, mint & coffee; cream until desired consistency.
3. Pipe icing on cooled cupcakes with a #809 tip.  Place a piece of peppermint patty on top & dust with some instant coffee.

Steamed BBQ Pork Bun aka Char Siew Bao

Ingredients:
Bun
8g instant dry yeast
160ml lukewarm water
280g Hong Kong flour
100g wheat starch
90g icing sugar
30g shortening or vegetable oil
10g baking powder
10ml cold water

Filling
250g Char Siew  (recipe) ~ diced
1/2 tbsp cooking oil
1 small onion ~ diced
1 tsp sesame oil
1-2 drops red food color
Salt to taste

Cornstarch solution
150ml water
1-1/2 tbsp cornstarch

Directions:

1. Heat oil in pan, saute onion for 1-2 mins.  Add in all the filling ingredients.  Stir for 1 min.
2. Mix together water with corn flour, add mixture into the pan & stir well.  Simmer until gravy is thickened.  Transfer to cool.  Divide the filling into 16 portions if desired, set aside for later use.
3. Sift together flours & icing sugar.  Place sifted flour mixture in a large mixing bowl & make a well in the middle.
4. Fill well with lukewarm water, vinegar & yeast.  Use a spatula, gently stir the water to dissolve the yeast then slowly bring together flour mixture.
5. Add shortening/oil & knead for 10-15 mins until soft dough is formed.  It should be smooth on the surface.
6. Cover dough with damp cloth & let it rise for 30 mins. or until it is doubled in size.  Or use bread maker's dough mode to prepare this step.
7. Dissolve baking powder in cold water, sprinkle over dough & knead until well combined.  Divide dough into 16 equal portions (50g each) & flatten with a rolling pin to make a 3" circle.  Then place a heap tablespoon of filling in the middle, wrap & pleat the dough to seal.  Place it on a 1.5" square parchment paper, seal side up.
8. Arrange buns into a steamer, leave abt 1" gab in between buns.  Spray water mist over buns & steam in a preheated steamer on high heat for 12 mins.  Remove buns from steamer & cool on rack to prevent soggy bottom.

BBQ Pork aka Char Siew

Ingredients:
750g pork (shoulder/collar butt) ~ sliced
6 tbsp char siu sauce (Lee Kum Kee brand)
3 cloves garlic ~ finely minced
1 tbsp Shao Xing wine
2 tbsp honey + 1 tbs water

Directions:

1. Add char siew sauce, rice wine & garlic with the pork & mix well until fully incorporated.  Cover with plastic wrap & marinate in the fridge overnight.
2. Preheat oven to 200 deg C.  Place aluminum foil onto the baking tray & lay the strips on top.  Brush a layer of the marinade onto the top of the strip's surface.  Place another aluminum foil on top & bake for 30 mins.  (Do not discard the marinated sauce!)
3. Remove the tray from the oven, uncovered & turn the strips onto the other side.  Apply another layer of the marinade on each strip.  Cover the foil & place it back into the oven for another 20 mins.
4. Remove the tray again from the oven, and discard the top foil paper.  Brush a layer of honey onto the surface of the trip.  Bake for 10 mins.
5. Repeat step 4 (remember to turn the strip every time taking it out) until the honey has finished.
6. Once the pork gradually turns red and has a charcoal appearance, it is completed.  Turn off the heat, and leave the BBQ pork to stand for 10 mins in the oven.  When cool down, slice & arrange.  Serve with steamed rice as desired.

Steamed Shanghai Soup Dumpling

Ingredients:
Dough
1 cup AP flour
6 tbsp warm water

Filling
500g ground chicken/pork (70% lean 30% fat)
2 tbsp Shao Xing Wine
3/4 tsp salt
1/2 tsp sesame oil
3/4 tsp sugar
3 tsp light soy sauce
3 tbsp water
A pinch of ground white pepper
1 tbsp minced ginger
1 heap cup of chicken stock gelatin ~ diced into 1/2" pcs

Sauce
Chinese black vinegar
Julienne ginger

Directions

1. In a mixing bowl, add the flour & warm water 1 tbsp at a time.  Work & knead the dough for 15-20 mins.  The dough should be very soft & smooth.  Cover with a cloth & let it rest for 30 mins.
2. In the food processor, pulse for 30-60 sec until the pork resembles paste.  Transfer in a mixing bowl, add all the rest of the ingredients except the aspic (chicken stock gelatin).
3. Whip everything together thoroughly for abt 2 mins.  Everything has to be well combined & the paste should look like a light, airy paste.
4. Gently fold in the aspic (do not over mix), cover & transfer the filling to the refrigerator until ready to make the dumplings.
5. Put it in the freezer for 15 mins to allow it to firm up & make assembling the buns easier.
6. Lightly dust a clean work surface with flour & roll the dough into a long cylinder/cigar, abt an inch in diameter.  Cut the dough into small equal pcs weighing abt 11g each.
7. Roll out each pce into a round disc abt 3 - 3-1/4" diameter.  Keep everything under a damp cloth.
8. Prepare steamer, brush the discs with oil first.  Take out the filling, place abt 1 tbsp of filling in the middle of your dumpling skin.  Pleat the dumpling, it should have as many folds as 12-20 folds should do it.  Make sure the top is sealed.  (If the filling ever gets too wet or hard to handle, put it in the freezer for another 15 mins & start again)  Place the buns in the lined steamer abt 2" apart.
9. Once water is boiling, put the steamer pot, cover with lid & steam over high heat for 8 mins.  Immediately remove the steamer from the pot & serve.

Chicken Stock Gelatin

Ingredients:
700g chicken feet
3 sliced ginger
1 scallion ~ cut into 3
1 tbsp shaoxing wine
1 litres water

Directions:

1. In a big pot, add water, sliced ginger, cut scallion & shaoxing wine to a rolling boil.
2. Then add the chicken feet to a boil & reduce the heat to low.
3. Scoop any impurities/bubble off the surface of the soup.
4. Cover & simmer for 2 hours or more.  After 2 hours, turn off the heat & allow the soup to cool.
5. Then strain the liquid into a bowl to completely cooled.  Cover & refrigerate overnight.

Blossom Cheesy Pineapple Tart

Yield 56 Tarts

Ingredients:
200g plain flour
40g custard powder
20g milk powder
160g butter ~ room temp
60g icing sugar ~ sifted
1/4 tsp Candy Oil - Cheesecake flavor (LorAnn Brand) ~ from Bake King in Haig Rd
1 egg yolk
50g Edam cheese ~ finely grated

Filling
Premix pineapple jam

Directions:

1. Sift flour, custard powder & milk powder together into a large bowl; set aside
2. Cream butter, icing sugar & candy oil until light & creamy.
3. Add the yolk & mix; then add grated cheese & continue to mix till well combined.
4. Fold in the flour to form a soft & slightly sticky dough.  Do not over mix.
5. Cling wrap & flatten the dough slightly into a disc.  Set aside in the fridge for 15-30 mins so that it is easy to handle.  The dough can be prepared in advance & kept in the fridge.
6. Preheat the oven to 180 deg C.  Line a baking tray with mini cupcake case.
7. Place a small portion of dough between two sheets of parchment paper.  With a rolling pin, roll out the dough to 6mm thick.  (For an even thickness, place two chopsticks of the same height on either side of the dough & roll the rolling pin on top)
8. Cut out the dough with a flower-shaped cutter that has six "petals".   Place a ball of pineapple jam (6g each) in the middle of flower-shaped dough.  Gently press the "petals" against the ball & sit the pineapple tart in a paper case.
9. Bake the tarts in the oven for abt 8-10 mins.  Let the tarts cool completely before storing in containers.