Beef and Macaroni Casserole

Ingredients:
3 cups elbow macaroni
20g unsalted butter
1/4 tsp salt
1 cup tomato soup
1 cup cheddar cheese soup ~ recipe
1/2 cup skim/fresh milk
1/4 tsp pepper
1/2 tsp basil
1-1/2 cup shredded cheddar cheese
650g ground beef
1/2 cup chopped onion

Directions:

1. Preheat oven to 180 deg C & lightly grease 13x9 casserole dish
2. Boil the macaroni according to the box; drain & toss with 20g butter & salt.  Then place the cooked macaroni in greased casserole & set aside.
3. In a skillet on medium heat, add oil & saute onion till soft then add the ground beef.  Cook till the ground beef no longer pink.
4. Drain off any access fat/oil & return the cooked beef to skillet.  Add the tomato soup, cheddar cheese soup, milk, basil & pepper.
5. Stir well & let it cook for 2 mins then pour evenly over the cooked macaroni in the casserole dish.
6. Sprinkle the shredded cheddar cheese on top & bake for 15-20 mins.
7. Remove from the oven, let it sit for 10 mins & serve.

Homemade Cheddar Cheese Soup

Ingredients:
60g butter
3 tbsp flour
1/4 tsp salt
pinch of pepper
1/4 tsp dry mustard
1 cup milk
1/2 cup shredded cheddar cheese

Directions:

1. In a pan over medium heat, melt butter & whisk in flour, salt & pepper.
2. Let cook 1 min, stirring often & slowly add milk, dry mustard & cheese.
3. Whisk continually until bubbly & thick.

Mrs Fields' Cookies

Ingredients:
1 cup butter
1 cup sugar
1 cup brown sugar
2 egss
1 tsp vanilla essence

2 cups AP flour
2-1/2 cups oatmeal ~ blend till turns to powder; sieve
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda

12oz chocolate chips
4oz plain Hershey bar ~ grated
1-1/2 cup chopped nuts (any kind) ~ optional

Directions:

1. In a bowl, cream butter & sugar together; till light & fluffy.
2. Then add in the egg & vanilla; beat to combine.
3. Sieve in all the dry ingredients & mix together into a dough
4. Add in the chocolate chips, grated Hershey & nuts.
5. Make the dough a golf ball sized cookies & place 2" apart on an ungreased cookie sheet.
6. Bake @ preheated oven 190 deg C. for 8-10 mins.

Chocolate Chips Banana Muffins with Little Surprise (Cream Cheese)

Ingredients:
190g cake flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
3 large bananas ~ mashed
100g castor sugar
1 egg ~ lightly beaten
75 butter ~ melted
100g chocolate chips
5 pcs of laughing cows cream cheese ~ cut 1/2 or 1/4

Directions:

1. Preheat oven to 180 deg C.  Line muffin paper on the muffin pan.
2. In a large bowl, mix together flour, b. powder, b. soda, salt & chocolate chips.
3. Another bowl, beat together sugar & egg, then add melted butter & mashed bananas.
4. Stir in the flour mixture into the bananas mixture just until moistened ~ do not over mix.
5. Filled 1/3 of the muffins cup with the batter, placed in the cut cream cheese & continue to fill up the muffins to top.
6. Finally top some chocolate chips on to of each muffins (Optional).
7. Bake in preheated oven for 18-20 mins or until toothpick inserted comes out clean.

Cream Cheese Cookies

Ingredients:
250g butter
100g icing powder
125g cream cheese
250g cornflour
175g plain flour
25g milk powder
1 egg yolk
1/2 tsp vanilla essence
125g shredded cheddar cheese ~ top deco

Directions:

1. Beat butter & icing powder together till creamy.
2. Then add egg yolk & vanilla essence; beat to combined.
3. Add cream cheese & milk powder beat again to combined.
4. Add cornflour 1st then plain flour & knead to smooth dough.
5. Shaped the dough with any cookie cutter & top with shredded cheese.
6. Bake in a preheated oven at 180 deg C for 12-15 mins.

Ipoh Hor Fun Noddle

Ingredients:
1 breast/thigh chicken
500g Ipoh Hor Fun noodle
6-8 medium dried mushroom ~ soak
10-12 unshelled fresh prawn
150g Cai Xin

Season Gravy
4 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tsp sesame oil
1 tbsp chinese wine rice (optional)
650ml chicken stock
5cm ginger ~ lightly crush
5 whole garlic
4 shallots ~ finely chopped
2 tbsp oil
2-3 tbsp cornflour
100ml (mushroom braising liquid)

Directions:

1. In a small pot, add water bring to boil & put chicken in.  Add the crushed ginger & garlic; cover & boil for 20 mins over medium heat.  Turn off the heat & allow the chicken to steep for 15-20 mins.  Remove the chicken from the pot & set aside to cool & tear to thin shreds.
2. Take 650ml of chicken stock & mushroom liquid bring to boil; put mushroom & simmer for 30 mins or until tender.  Set aside.
3. Then add the prawns & once turn orange, remove from the pot & set aside.
4. Place Cai xin in metal sieve & submerge in boiling stock for a min.  Remove & set aside.
5. Gradually stir in the oyster sauce & light soy sauce.  Taste & adjust according to your own preference.
6. Add the dark soy sauce to give the sauce a darker color & add the sesame oil & Chinese rice wine.
7. In a bowl, mix the corn flour with water & gradually add this cornstarch liquid into the pot, stir continuously.  This thickens the stock into a gravy.  Turn off the heat & keep the pot covered.  Bring the gravy to a simmering boil when ready to serve.
8. Heat work with oil & add shallots, cook until soft, aromatic & sight of browning; add hor fun & 1 tbsp soy sauce & dark soy sauce.  Stir fry at high heat until the color is even, drizzling a bit oil if the noodles are too dry.
9. Divide & portion fried hor fun on serving plates, pour the hot gravy over the noodle.  Top each serving with shredded chicken, mushrooms, prawns & cai xin.  Serve with pickled green chili.

Durian Butter Cake

Ingredients:
(A) 250g butter
     170g castor sugar

(B) 4 eggs

(C) 250g durian flesh ~ blend in the food processor

(D) 230g self-raising flour
      1/4 tsp baking soda
      1/8 tsp baking powder
      (Sieve the above ingredients)

Directions:

1. Beat ingredients (A) till light & creamy.
2. Switch the setting to medium/low then add (B) one at a time & keep mixing until well combined.
3. Then add (C) mix well & off the mixer.
4. Fold in (D) with spatula until well combined.
5. Pour in paper cups & bake in preheated oven @ 160-170 deg C for 25-30 mins or until cooked.

Avocado Chiffon Cake

Ingredients:
150g avocado fruit
2 tbsp milk

5 egg yolks
100g castor sugar
140g AP flour
20g milk powder
15g cornflour
1/2 tsp salt
1/2 tsp baking powder
80ml vegetable oil

5 egg whites
100g castor sugar
1/4 tsp cream of tartar

Directions:

1. In a food processor, blend in the avocado & milk into smooth paste.
2. In another bowl, whisk egg yolks, sugar and oil together to form an emulsion.  Then add in the avocado paste & mix well to combine.
3. Sieve all the dry ingredients & whisk well into a smooth batter, there should be no lumps.  Set aside.
4. Another bowl, use hand held mixer to whisk together the egg whites & cream of tartar.  Start adding the sugar when egg whites begin to foam, gradually in 3 additions.  Beat till the meringue is smooth & glossy with stiff peaks.
5. Stir in 1/3 of the meringue into the egg yolk batter using a spatula.  Fold in the meringue gently & mix well.
6. Pour the batter mixture into the chiffon pan & bake on preheated oven at 150 deg C for 50 mins or until cake is done.
7. Remove the pan & immediately overturn it to cool completely (est. 2 hrs).
8. Release the cake by running a sharp thin knife along the sides & subsequently the bottom of the tube.  Serve

Fish Tacos

Ingredients:
Pico de Gallo salsa (recipe here)
1/4 ear corn
1 tbsp vegetable oil
30g lime juice
2 tbsp chili powder (optional)
1/4 cup parsley ~ roughly chopped (optional)
450g lean white fish fillet (halibut or cod)
Salt & pepper to taste
Soft taco shells
Chinese parsley ~ garnishing
1 cup shredded lettuce
1/4 cup mango ~ sliced
1/4 cup tomatoes ~ chopped & deseeded
3 spring onions ~ julienned
1/2 jalapeno ~ deseeded & chopped (optional)

Directions

1. In a large pot, put salt in water.  Place corn in water, cover & simmer for 20 mins or until very tender.  Transfer kernels to a pan & fry over butter or oil.  Remove & set aside.
2. Whisk together oil, lime juice, chili powder & parsley.  Pour over fish & marinate for 15 mins in the fridge.
3. Preheat the oven @ 200 deg C (grilled mode) for about 5 mins each side.  When cooled, shred the fish.
4. Cover soft taco shells in foil & heat in the oven for 10 mins.
5. Fill shell with fish, then top with parsley, lettuce, mango, corn, tomatoes, spring onion & jalapeno.
6. Serve with 3/4 cup Pico de Gallo.

Pico de Gallo Salsa

Ingredients:
4 tomatoes ~ seeded
1 jalapeno (optional)
1/2 bunch parsley
1 onion
2 cloves garlic
2 tbsp vinegar
1 lime juice
Salt & pepper ~ to taste

Directions:

1. Dice all the ingredients.  Add tomatoes in a large bowl, followed by the jalapeno, parsley, onion & finally the garlic, vinegar, lime juice, salt & pepper.
2. Mix & refrigerate until it is ready to be served.

Beef Strips Stir-fried with Red Chilies

Ingredients:
500g beef strip ~ thinly sliced
1/2 tsp pepper powder
1/4 tsp salt
1 tbsp light soy sauce
2 eggs
3 tbsp plain flour
3 cloves garlic ~ chopped
1 large onion ~ chopped
4-5 dried red chilies
3-4 tbsp tomato sauce
Oil for deep frying beef

Directions:

1. Marinate the beef strip with pepper, salt & soy sauce for atleast half an hour.
2. Then beat the eggs with flour & pour into the beef.  Mix well.
3. Heat oil for deep frying.  Drop the coated beef strips into hot oil in small batches, stirring in between.  Fry till crispy & brown.  Drain onto an absorbent paper.
4. Heat 2 tbsp oil in another pan, add the garlic & onion; saute till it turns golden brown.
5. Add the red chilies & toss for 30 sec.  Add the beef strips & stir for a couple of mins.
6. Add the tomato sauce, just enough to lightly coat the beef strips.  Mix well & stir for another min.
7. Remove from the heat & transfer to a serving dish.  Serve hot.

Steamed Tapioca Layer Cake

Ingredients:
300g tapioca flour/starch
100g rice flour
500g coconut milk
500g water
300g castor sugar
2-3 screwpine leave aka pandan ~ tied knot

Directions:

1. In a saucepan, heat water together with sugar & pandan leaves.  Bring to boil till sugar dissolve.  Let it cool completely.
2. Lightly grease the square pan with oil & put parchment paper & oil on the paper.
3. Then add the cooled sugar water into coconut milk.
4. Whisk in the tapioca & rice flours; whisk till homogeneous.  Pass batter through a sieve if it is lumpy.
5. Divide batter into 3 portions.  Add colors of your choice to two portions & leave one portion uncolored.  Weight each portion about 530g.
6. Prepare the steamer & steam on high heat.  Pour in your 1st layer (white) about 180g into the lined square pan.  Steam for about 4 mins.
7. Make sure layers are cooked before adding the next layer of batter.  Always stir the batter well before pouring it into the pan. (Note: First 3 layers for 4 mins each, 4th-6th layers for 5 mins, 7th & 8th layers for about 6 mins each & final layer for 10 mins)
8. Repeat till all 9 layers are finished.  Leave to cool before cutting the steamed cake.

Fried Chicken Gizzard (Easy)

Ingredients:
250g Chicken Gizzard ~ discard the yellowish 
2 tbsp garlic ginger paste
1 tbsp chili paste
1 tbsp turmeric powder
1 tsp salt

Directions:

1. Wash the chicken gizzard clean.  Then soak with 1 tbsp lemon juice for 15 mins.  Wash & drain. 
2. Marinate the above ingredient for atleast 30 mins in the fridge.
3. Heat the deep-fryer & deep fry the marinade chicken gizzard.
4. Drain on an absorbent paper & serve with your choice of sauce.

Char Kway Teow

Ingredients:
200g flat rice noodles
50g yellow egg noodle
1/2 medium fish cake ~ sliced
60g Chive ~ cut 5cm long
60g bean sprouts
1/2 Chinese sauge
50g fresh cockles ~ optional
1 egg
2 tbsp minced garlic
1 tbsp dark soy sauce
2 tbsp sweet soy sauce (aka Kicap)
1 tbsp sambal chili paste

Directions:

1. In a wok, add 2 tbsp oil or pork lard & saute minced garlic till fragrant.
2. Then add all the noodles & stir to mix.
3. Add fish cake & sausage; continue stir to mix.  Then add the sauces & chili paste.  Stir-fry until noodles are well coated.
4. In the middle of the wok, add beaten egg & mix to combine.  Then add the bean sprouts & chives.
5. Add fresh cockles & stir-fry for another 20 sec.  Serve hot immediately

Bak Kut Teh (From Scratch)

Ingredients:
1 kg beef/pork ribs
4 blubs of garlic ~ roasted
100g white peppercorns ~ roasted & placed into a cheesecloth sachet
1 tbsp salt
1/2 tbsp chicken powder
2.5-liter water

Garnish/Side dish
Fresh coriander
Chili padi ~ chopped
Dark Soy sauce
You Tiao (Fried Chinese breadstick)

Directions:

1. Scald beef/pork ribs quickly in a pot of boiling water; remove & set aside
2. In a large pot, add water & bring to boil.
3. Then add the roasted garlic, peppercorns, beef/pork ribs, salt & chicken powder.  Bring to boil then leave to simmer for 2-2.5 hours till the meat is slightly falling right off the bone.
4. Garnish with fresh coriander.  Serve hot with rice, youtiao, chopped chili padi with dark soy sauce.

Vietnamese Chicken Porridge (Chao Ga)

Chicken Stock
1 Chicken bone
2 chicken thigh
1 yellow onion ~ halves
Salt to taste
3 litre water

1 cup rice ~ wash & drained
2 shallots ~ halves
3 sliced ginger

Directions:

1. In a large pot, add water, chicken bone, chicken thigh, onions & salt.  Bring to a boil then simmer for 30 mins.
2. Dish out all the ingredients.  Strain the chicken stock into another pot.  Bring to boil again.
3. Add the shallots, ginger & rice.  Cook the rice as normal porridge.  Keep stir the rice so that it will not burn on the bottom.
4. Low the heat to simmer & cook for 30 mins, stirring regularly.  If the porridge too thick, add more hot water or hot stock.
5. Shred the cooked chicken & set aside to prepare later use.
6. To garnish the porridge, top with shredded chicken, couple of You Tiao, chopped coriander & serve hot.

Fried Thai Tom Yam King Prawn

Ingredients:
8-12 king prawn ~ washed & unshelled (head & tail keep intact)
3 tbsp oil
1 tbsp tom yam paste
1 tsp brown sugar
2-3 bird's eye chilies
2 stalk lemongrass ~ cut 2" long
5 kaffir leaves
2 shallots ~ finely sliced
1 clove garlic ~ chopped

Directions:

1. Marinate the prawns with 1 tbsp oil, tom yam paste & brown sugar for about 10 mins.
2. Heat 2 tbsp oil in a pan, add sliced shallots & onion; saute for 1-2 mins.  Add the chilies, lemongrass & kaffir leaves to saute till fragrant.
3. Then add in the marinade prawn, fry until shells turn pink.
4. Garnish some chopped coriander leaves & serve hot.