Prawn Noodle Soup - Slow Cooker

Ingredients
24 medium/large prawns ~ do not discard prawn heads/shells
1 chicken bones
50g dried anchovies (aka ikan bilis)

3 cloves garlic ~ crushed/coarsely chopped
2 star anise
8 cloves
12-20 black peppercorns

1 tbsp dark soy sauce
2 tsp brown sugar
1 tsp salt
1 tsp of ground white pepper
4 tbsp cooking oil
6 cups of water or more

Yellow noodles / rice vermicelli
Kangkong vegetables
Bean sprout

Garnish
Fried shallot
Fresh chilies ~ julienne

Directions:

1. Wash & shell prawns with tail remained intact.  Cut a deep slit at the back of the prawns to devein; keep them refrigerated to reserve for later.  Then trim prawn heads.  Set aside the heads & shells for use in boiling soup base.
2. Blanch the chicken bone in a large sieve/strainer & pour hot water over it slowly.  Reserve for later.
3. Heat wok with 2 tbsp of oil over high fire.  Place & stir fry prawn heads & shells for abt 5 mins or until turn deep orange & strong fragrant.
4. Reduce heat to medium before adding dried anchovies & brown sugar to the shells, continue to stir fry for 3 mins.  Add garlic & stir fry for another 3 mins.
5. Add water to the mixture & return to high heat to bring to a boil.  When boiling add in star anise, cloves & black peppercorns.  Let it boil for 2 mins before adding dark soy sauce & pepper.  Mix all ingredients well, before heat off.  Transfer the broth to a slow cooker.  Add in the blanched chicken bone too.
6. Set slow cooker to auto/low shift.  Let the prawn soup & chicken bone simmer in slow cooker for as long as desired, till ready to serve.
7. About 10 mins before serving, stir in salt.  Scope out & discard the shells, anchovies & any surface scum.
8. Return prawn meat from refrigerator & blanch the prawn meat with boiling water till pinked.  Removed & set aside.  Discard & change to another pot of boiling water, blanch noodles, kangkong & bean sprout for about 2 mins.  Remove noodles & vegetables with a sieve/strainer & plunge into a large pot of cold/iced water for 5 sec.  Then return to the hot water again for another 5 sec.  This is to let the noodles remain springy & a little chewy.  Drain & divide into bowls.
9. Add cooked prawns & ladle broth into each bowl of noodles.  Garnish with shallots & hot chili.  Serve hot.

Banana Fritters with Cheese

Ingredients:
4 ripped bananas (any type will do)
1/4 tsp bicarbonate soda
1/2 tsp baking powder (optional)
1-2 tbsp fine sugar
1-1/2 cup plain flour (more or less adhered to the dough)
1/2-1 cup cheddar cheese
1/4 tsp salt
Oil for frying

Directions:

1. Peeled bananas, mashed with sugar, salt baking powder & soda bicarbonate until crushed.
2. Add flour bit by bit & well mixed.  Then add shredded cheddar cheese & mix the mixture well.  Set aside for 30 mins.
3. Heat oil at moderate heat.  Scoop a spoonful of the batter & fry till golden yellow on all sides.
4. Drain on the paper towel & serve immediately.

Banana Cheese Fritters

Fried Macaroni

Ingredients:
3-4 cup macaroni
250g meat (stirfried beef)
1 large onion ~ chopped/diced
3 cloves garlic ~ chopped
1 carrot ~ cut 1" thin stick size
3 tbsp oyster sauce
3 tbsp chili sauce (maggie)
3 tbsp chili boh/paste ~ can added more if want spicy
1 cube beef knorr
Salt to taste ~ if needed

Directions:

1. In a large wok, heat 2 tbsp oil on medium heat.  Saute the chopped/diced onions & garlic till the fragrant.
2. Add the chili sauce & paste; stir continuously till the oil surface.
3. Then add the carrot stick & cook for about 5 mins or till turn soft. 
4. Add the oyster sauce & beef cube & cook for another 5 mins then add the beef.  Continue to stir till the beef is cook.
5. Slowly stir in the cooked macaroni & mixed well till all incorporate together.  (If there is less salt, can add).  Remove from heat & serve immediately.

Homemade Evaporated Milk

Ingredients:
2-1/4 cup full cream milk

Directions:
Pour the milk in the saucepan & simmer down until it becomes 1 cup.

Roti Jala aka Net Bread

Ingredients:
1 cup plain flour
1 tbsp oil
1/2 tsp ground turmeric
1 cup milk
1/2 cup water
1 tsp salt
1 egg

Vegetable oil to grease pan

Directions:

1. Sift flour & ground turmeric into a large bowl.  Add stir, stir in beaten egg, milk & water until a smooth batter forms.  Strain batter to remove any lumps.
2. Brush a little oil onto a non-stick pan on medium heat.  Pour a little batter into the roti jala cup until about half full.  Move the cup in a circular motion over the pan to form a lacy/net pattern.  Cook until set, takes about 2 mins.  Slide crepe out of pan onto a plate.  Repeat until all batter is used up.
3. When cool enough to handle, fold in half & half till it form a triangle shape.
4. Serve with your favorite curry.

Jala Cup

Kalbi Beef Short Ribs

Ingredients:
2 lb/1kg beef short ribs ~ rinse & pat dry

Pre-Marinade
1/2 cup grated onion
2 tbsp honey or 1 can 7-Up

• Pour grated onion over the beef & add honey.  Turn each of the ribs to coat.  Let sit for 2-3 hours to tenderize the beef.  Drain the pre-marinated liquid.

Marinade

5 tbsp soy sauce

4 tbsp sugar

2 tbsp honey

4 tbsp Chinese Rice Wine

2 tsp sesame oil

2 stalks green onion ~ chopped

4 tsp chopped garlic

2 tbsp roasted sesame seeds

2 tbsp water

1 tsp grated ginger

1/4 tsp dried red pepper flakes

• Mix all the ingredients together in a bowl, then pour over the pre-marinade beef for overnight.
• Pre-heat the grill/broil to 550 Fahrenheit / 280 deg. C.  Grill for 2 min per side.

          

           

 

Orange Sponge Cupcake

Ingredients:
25g corn oil
35g fresh-squeezed orange juices
3 large eggs (60g) ~ cold from the fridge
95 caster sugar
100g Top/cake flour
1/4 tsp salt
1 orange rind/zest

Method

1. Mix corn oil & orange juice together; set aside
2. Mix flour & salt, sieve twice and set aside
3. Remove eggs from the fridge, add into the mixing bowl together with caster sugar.  Immediately beat till pale, thick & fluffy (Note: Use KA mixer with balloon whisk: 3 mins @ speed 8-9, 10 mins @ speed 4-5 & 2 mins @ speed 1-2)
4. While mixer running @ speed 1-2, add in orange rind/zest & flour spoon by spoon.  Then add in corn oil/orange juice mixture. (Do not over mix)
5. Remove mixing bowl, use a spatula to fold in the batter till well combined.
6. Pour batter in a lined 12 holes muffin pan until 90% full.  Lightly tap on countertop to remove air bubbles.
7. Bake @ pre-heated oven 170 deg C for 25 mins in the middle rack

Chocolate Banana Cupcakes

Ingredients:
170g butter
350g brown sugar
3 eggs
135g cake flour
35g coco powder
1 tbsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp nutmeg
1/2 cup milk
3 ripe bananas ~ pureed

Directions

1. Preheat oven to 180 deg C.  Line cupcake/muffin pan & set aside.
2. Place butter in the mixing bowl, with paddle attachment beat the butter slowly until smooth & creamy.  Add brown sugar, cream the mixture at moderate speed until the mixture light & fluffy about 8-10 mins.
3. Add eggs one at a time after each addition, beat until the eggs are incorporated before add more for about 5 mins.  Scrape down the side of the bowl to ensure even mixing.
4. Sift the dry ingredients together then add 1/4 of the shifted dry ingredients into batter mixture alternately with wet ingredients (milk+bananas pureed) and ends in dry ingredients.
5. Scoop the batter into the cupcake liner (55g ea) and bake for 28 mins.  Cool the cupcake completely.
6. Frost the cupcake with chocolate buttercream.

Chocolate Buttercream

2 cup semi-sweet chocolate chips

2 cup butter (500g)

• In medium saucepan, melt chips & butter over medium low heat, whisk frequently.
• Once melted, cool completely & chill until solid.
• Remove from fridge & allow to room temperature.  Put the chocolate in a mixing bowl & beat on medium for 2 mins until light in color & fluffy.

Easy Chocolate Buttercream

Ingredients:
2 cup semi-sweet chocolate chips
2 cup butter (500g)

• In a medium saucepan, melt chocolate chips & butter over medium-low heat, whisking frequently.
• When melted, cool completely & chill until solid
• Remove from fridge & allow to come to room temperature.
• Put all the chocolate in a mixing bowl & beat on medium for 2 mins until light in color & fluffy.

Note:

Makes enough frosting to filling & frost 8" layer cake or 24 cupcakes.

Store refrigerated but allow to come back to room temperature before serving.

Orange Cream Cheese Cupcake

Ingredients:
1/2 cup AP flour (64g)
1 cup cake flour (130g)
1-1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter (115g)
3/4 cup sugar (150g)
2 eggs
2 tsp orange zest
1/4 cup orange juice
1/3 cup milk

Directions:

1. Sieve together the dry ingredients in a medium bowl & set aside.
2. In separate bowl, beat the butter until pale & creamy, then add in sugar & beat continuously.
3. Add the eggs one at a time, stirring in between each addition & add the orange zest.
4. Add 1/3 of the dry ingredients into the batter & mix well.  Alternate with wet ingredients.
5. Fill the cupcake liner (55g ea) & bake on preheated oven @ 180 deg. C for about 18-20 mins.

Orange Cream Cheese Frosting

4 oz cream cheese
4 oz butter
2 cup powder sugar (1kg)
1 tbsp heavy cream
2 tbsp orange juice
Orange food colouring

Directions:

1. Cream together butter and cream cheese for about 7-8 mins on medium-high speed.
2. Add in powdered sugar, orange juice & heavy cream.  Mix on low speed until blended the increase speed to medium for about 5 mins.
3. Spread over cooled cupcakes immediately.

Rainbow Lapis Cake (Layer)

7" Pan

Ingredients:
400g butter ~ softened @ room temp
120g condense milk
1 tsp vanilla extract
100g plain flour
2 tsp rempah kueh
15 egg yolks
5 egg whites
200g caster sugar
Gel food coloring: Red, Orange, Yellow, Green, Blue, Violet

Directions:

1. Beat egg yolks with 160g caster sugar until pale & creamy
2. Mix butter & condense milk together until smooth.  When egg yolk mixture is ready, slowly mix in butter mixture.
3. Sift flour & rempah kueh together & slowly add it into the mixture at low speed.  Stir in vanilla extract until just combined.
4. In another mixing bowl, beat egg whites with remaining 40g sugar until stiff peaks & the fold into the mixture batter.
5. Divide batter into 6 equal portions @200g each.  Add food coloring into each bowl of batter until the desired color is achieved.
6. Grease the bottom & sides of 7" square pan with butter & line the bottom of the pan with parchment paper.
7. Preheat oven to grill function at 220 deg C and place baking tray in the oven to preheat as well.
8. Starting with the violet layer, spread 1st half (100g) of the batter on the bottom of the pan.  Grill until the surface is cooked & golden brown for about 5 mins.
9. Remove pan from oven & press down the cooked layer with a flat tool to remove air pockets.  If there are huge air bubbles, poke the bubble with a skewer then press down to remove the air.
10. Spread remaining violet batter on top of the first layer & grill for 5 mins.  Repeat steps until all the batters are used up.  For the final layer, change the oven function to fan & bake for 10 mins.
11. Allow the cake to cool slightly, then loosen the sides of the cake with a knife & invert the cake onto a wire rack.  Leave the cake pan on to prevent the cake from drying out while it cools completely.
12. Slice & serving or cling-wrap & store in the fridge.

Golden Fried Rice with Shrimp

Ingredients:
1 cup cooked white rice
1 egg yolk
5-6 prawns (marinate with cornstarch)
1 stalk spring onion ~ chopped
Salt & pepper

Directions

1. Beat the egg yolk and soak with cooked white rice.  Make sure all the white rice cover with beaten egg yolk & set aside.
2. Heat oil in large skillet over medium heat.  Fry the marinated prawn for about 1-2mins & dish out; set aside.
3. Remove the oil, add the soaked rice & cook for about 5 mins. Make sure all the eggs cook.
4. Then add the cooked prawn and stir continuously.  Add chopped spring onion and season with salt & pepper.  Cook for another 2 mins.  Serve the fried rice while it is still warm.

Mini Octopus Corn Dog

Ingredients:
4 pcs hotdog ~ cut half
1/2 cup pancake mixture
1/4 cup fresh milk
1 tbsp tomato ketchup

Directions:

1. Slits on the bottom half of the hotdog to make 4 legs.
2. Combine pancake mix, milk and ketchup in a bowl & mix until smooth batter.
3. Dip the smooth side of the hotdog into the batter & coat well.  Deep fry in hot oil until golden brown.