Grilled Thai Red Curry Chicken

Ingredients:
1 chicken (1-1.5kg)
1/4 cup coconut milk (I used Tara brand)
2 tbsp dark brown sugar
Salt & pepper ~ to taste

Direction:

1. In a bowl, add Thai red curry paste to the coconut milk with brown sugar.  Whisk together until well combined.
2. rub the sauce all over the chicken, including the bits under the skin.
3. Season both sides with salt & black pepper.  Spray with a little oil or brush olive oil on the chicken.
4. Roast/Grilled the chicken at 200 deg C for about 30-35 mins or until the chicken is cooked through.  If like, broil the chicken (top heat) for an extra 5-10 mins after the chicken has been cooked to further brown & crisp the skin.  Keep an eye on the chicken while doing this.
5. Once the chicken is done, remove from the oven & tent it with aluminium foil for 10 mins to let the meat rest & the juices to redistribute.
6. Cut & serve the chicken.

Marble Nutella Sponge Cake

Ingredients:
280g butter
1 tsp vanilla essence
(Beat butter & vanilla essence till light.  Weight 230g into a separate bowl & remaining in another bowl)

Plain Cake
160g cake flour
1/2 tsp baking powder
14 egg yolks ~ cold
3 egg whites ~ cold
20g sponge cake stabilizer/ovalette
200g caster sugar

Chocolate Cake
25g cake flour
15g cocoa powder
1/2 tsp baking powder
2 egg yolks ~ cold
1 egg whites ~ cold
50g caster sugar
8g sponge cake stabilizer/ovalette

Directions:

1. Preheat oven at 200 deg C (top bottom heat mode).  Prepare 2 cake tin of 9x2" square line the base with parchment paper.
2. Plain cake: Whisk eggs, sugar & ovalette till light & pale double in volume for about 10 mins.
3. Add 160g flour till thick & fluffy.  Fold in 230g butter in 3 portions till well combined.
4. Chocolate cake: Same process as the plain cake & fold in the remaining butter.
5. Scoop 150-200g of plain batter into each baking tings.  Spoon dollops of the chocolate batter & swirl slightly into the plain butter.  Repeat another round of this step, finishing both batters.
6. Bake for 10-13 mins.  When baked the top will look golden brown, dry to the touch & springs back when touch.  Cool cake onto cooling rack.  When cooled, sandwich cake with Nutella.

Fried Fish Fillet Bee Hoon Soup

Ingredients:
2 pcs fish fillet ~ cut sliced
1 packet bee hoon
1/3 cup cornflour
2-liter water
2 fish knorr
1/2 chicken knorr
2 tomato ~ cut wedges
5-6 sliced ginger
1 packet silken tofu ~ cut cubes
Spring onion ~ chopped
Fried shallot

Seasoning
Evaporating milk
1-2 tbsp Shaoxing wine
1/2 tbsp sesame oil

Marinade:
1 egg white
1/4 tsp pepper
1/4 tsp sesame oil
1/2 tsp salt
1 tbsp plain flour

Directions:

1. Marinade the cut-sliced fish for 2 hours or overnight.  Coated with corn flour on both sides & deep fried until golden brown. 
2. Add 1 tbsp oil & fried the sliced ginger until fragrant.  Add the water & stock knorr; bring to boil.
3. Then add in tomato, tofu, seasoning & bring to boil for about 3-4 mins.  Add the veggies & cook for 1 min.
4. Arrange bee hoon in a bowl, & ladle the soup over it with veggies, tomatoes, tofu & fried fish.  Sprinkle the chopped spring onion & fried shallot.  Serve immediate.

Chicken Samosa - "Tradition Samosa"

Dough
2 cups AP/Plain flour
1 tbsp ghee
1/2 tsp salt
Warm water as needed

Filling
250g minced chicken
1/2 tsp carom seed
1 tsp chili powder
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp garam masala
1 tsp salt
2 tsp oil
1/4 cup water

Minced
2 large onion ~ chopped
2 green chilies ~ chopped
1" ginger ~ chopped
4 cloves garlic ~ chopped
1 bunch curry leaves ~ chopped
1 bunch coriander leaves ~ chopped

Directions:

1. Filling: Heat oil in a wok, saute the carom seed & all the ground powder ingredients till fragrant.  Then add all the chopped ingredients until onions are translucent.
2. Add the minced chicken & season with salt.  Let it cook for couple of minutes.
3. Then add chopped curry & coriander leaves; stir & mix well.  Cook again for a minute or two.  Remove from heat, let the filling cool completely.
4. Dough: In a bowl, mix flour, ghee & salt.  Add warm water slowly & mix until a smooth & soft dough.  (Note: adding ghee as it is.  Do not melt that's what make the samosas crispy)
5. Divide the dough about golf ball size, dust work space with enough flour & roll out a circle then oblong.  (Note: Use round cutter to have a prefer circle)  Then cut the oblong in halves.
6. Take one halves with the curved side facing us; fold the left/right side inwards & dab along the edge with water on it.  Seal both sides to get a cone shape.  Make sure to pinch the bottom of the cone well so that oil will not enter the samosa during frying.
7. Fill in the filling.  Do not overfill as it might break while frying.  Dab water on all edges, fold the pointed edge in to complete the "triangle".
8. Once all samosas are ready; heat about 2 cups of oil in a wok or deep bottom pan & fry them in batches until golden on both sides.

Note:

Can chill or freeze uncooked samosas for later.  Chill them if using in couple of days or freeze if not.  Just line the container with baking paper & sprinkle some flour so that it doesn't stick to each other.  When want to fry, just take it out & fry directly; thawing isn't necessary.

Egg White Steamed Oreo Cappucino Cake

Ingredients:
400g egg whites
125g castor sugar
2 tsp ovalette/emulsifier
1/2 tsp salt
200g Plain/AP flour
30g cornflour
1/2 tsp baking powder
150ml evaporated milk
1/2 tsp vanilla extract
2 tbsp cappucino emulco/coffe emulco/mocca emulco
80g oreo ~ ground finely
20 pcs oreo biscuit w/o cream
30g chocolate rice

Directions:

1. Sift flour, cornflour & baking powder together & set aside.
2. Whisk egg white, salt & ovalette till frosty then gradually add sugar & beat on high speed for about 10 mins.
3. Turn the speed to low, add 3 parts flour alternating with 2 parts evaporated milk plus vanilla extract.  Begin & end with flour.
4. Divide the batter into 2 portions (450-500g each).  One portion mix with cappucino emulco and the other portion with ground oreo.
5. Prepare the steamer, steam the greased & lined pan (8x8) for about 2 mins.  Then pour the cappucino batter into the pan & steam for 15 mins on medium-high heat.
6. Remove the pan, arrange the oreo biscuits on top the steam cappucino; then pour the oreo batter over the top.  Sprinkle chocolate rice all over the top completely.  Steam again for about 25 mins.

Lemon Curd with Almond Shortbread

Ingredients:
125g butter
1/2 cup powdered sugar
1 cup AP flour
3/4 cup Almond powder (or more flour)
1/2 tsp salt

Lemon Curd
2 large eggs
8 egg yolks (Leftover from recipe "Egg White Steamed Rainbow Cake")
1 cup granulated sugar
2-3 lemon zest
3/4 cup lemon juice
1/4 tsp salt
125g butter

Powdered sugar for dusting

Direction:

1. Shortbread: Beat together the butter & sugar till turn pale yellow.   Add the dry ingredients & beat on low till the flour is incorporated together to form a soft dough.
2. Press the dough into the mold/baking dish.  Use the bottom glass to make sure the layer even.  Prick with fork all over.
3. Preheated oven at 170 deg C & bake for about 20-25 mins.
4. Lemon Curd: Whisk egg yolk & sugar in a small saucepan.  Then whisk in the lemon zest, juice & salt to form a smooth liquid mixture on medium heat.
5. Stir gently & continuously until the mixture thicken enough to coat the back of a spoon (About 8-10 mins)
6. Strain the lemon curd into the bowl, removing the zest & any clumps from the curd.
7. While the curd is still warm, stir in the butter until completely melted.  Pour the curd into the baked crust & return to the oven & bake again for another 10-15 mins.
8. Remove from oven, cool completely on the counter.  Cover & refrigerate for at least 4 hours or best overnight.
9. Before serve, dust powdered sugar on top the custard.

Oreo Cookies Balls

Ingredients:
16oz Oreo cookies
8oz cream cheese
24oz white chocolate chips
12oz semi-sweet chocolate chips

Directions:

1. Crush cookies in food processor until fine.  Add in cream cheese & blend until mixture holds together.
2. Roll into 1" balls & arrange on baking sheet lined with wax or parchment paper.  Chill for 1 hr.
3. Melt white chocolate chips in a double boiler.  Dip balls in melted chocolate & place in a single layer on baking sheet.  Melt semi-sweet chocolate & drizzle on top of each balls.
4. Refrigerate for an additional hour or until chocolate is firm.