Chicken Teriyaki Rice Burger

Ingredients:
4-5 bone-in ~ skinless chicken thighs
Cooked Japanese rice
Seasoning seaweed

Marinade
1/2 cup soy sauce
1/4 cup teriyaki sauce
2/3 cup packed brown sugar
1/4 cup honey
1 cup chicken broth
1 onion ~ finely chopped
5 cloves garlic ~ minced
2 tbsp. minced ginger root
1/2 tsp black pepper
1/4 tsp white pepper
1 tsp five-spice powder
1 tsp smoked paprika

Tartar sauce
2 boiled egg
1/4 onion ~ finely chopped
2 tbsp. mayonnaise
1 tsp lemon juice
Salt/Pepper ~ taste

Method

1. Put boiled egg inside a mesh sieve & push it through. In a bowl, combine the egg and the ingredients for the tartar sauce & mix well.  Set aside.
2. In another large bowl, combine all the ingredients for the marinade.  Whisk together until smooth.  Add the chicken thighs to marinade; cover & refrigerate for 2 - 24 hours.
3. Grill the chicken, moving it around the grill as needed & turning twice until the chicken is cooked.
4. While the chicken is cooking, simmer the marinade for 3-5 mins until it is thickened.  During the last five mins, the chicken is on the grill, glaze the chicken with the marinade.
5. In a separate pan, heat some sesame oil.  Place round molds on top & fill with cooked rice.  Cook the rice on both sides.
6. Transfer rice patties onto plate, wrap the patties with seaweed, top with lettuce, teriyaki chicken & tartar sauce followed by second wrapped seaweed patty.

Angel Food Cake (Ver 2)

Ingredients
12 egg whites / 425ml
425g granulated sugar
140g cake flour
1 tbsp vanilla extract
2 tbsp lemon juice
1/4 tsp salt

Method

1. Adjust the oven rack to the middle position & preheat to 180 deg.C.  Sift cake flour & set aside.
2. Combine egg whites, sugar & vanilla extract in the bowl of a stand mixer fitted with the whisk attachment.  Mix on low (speed 1) about 1 min, then increase to medium-low (speed 4) & whip 3 mins; the whites will be dense & dark.
3. With the mixer still running, add lemon juice & salt.  Immediately increase to medium (speed 6) & whip 3 mins more; the meringue will be thin but foamy.  Increase to medium-high (speed 8) & continue whipping about 2-4 mins until the meringue is glossy white & thick enough the pattern left by the wire whisk.
4. Sprinkle cake flour on top & stir with a flexible spatula to roughly combine.  Switch to a folding motion, scraping from the bottom up & folding through the center until no pockets of flour remain.
5. Scrape the batter into a 10" aluminum tube pan & bake for 45 mins until the cake is puffed, golden & firm to the touch.
6. Invert pan onto its stilts & cool until absolutely no trace of warmth remains.  Slide an offset spatula around the sides of cake to loosen, remove the insert & slide spatula under the bottom as well.  Flip onto a serving plate.

Onde-Onde Cookies

Ingredients (A)
280g butter
180g caster sugar
1/2 tsp salt
50g milk powder
40g egg yolk (from 2-3 eggs)
1/2 tsp vanilla essence
1/2 tbsp. pandan paste

Ingredients (B)
80g ground Almond
30g desiccated coconut

Ingredients (C)
360g Top flour
30g glutinous rice flour

Topping
20g coconut oil (more as desired)
200g butterscotch chips
60g gula melaka ~ grated
50g desiccated coconut

Method

1. In stand mixer, place ingredients (A) into the mixing bowl & beat on speed 3 till the butter light & fluffy
2. Add ingredients (B) into butter batter & beat till well combined.  Sieve in ingredients (C) & beat till dough forms.  Wrap the dough in a clingwrap & chill for an hour
3. Remove the cookie dough & set in room temp for 3 mins till dough softens (Note: If dough still hard & crumbly, add in 1 tbsp. of milk & knead gently.  Repeat this step till the dough become pliable)
4. Roll the dough with rolling pin about 3-4cm thickness.  Use a tart cutter & cut out the shape of each cookies.  Transfer the cookies to baking tray lined with parchment paper.
5. Bake cookies in a preheated oven @150 deg C for 18-20 mins.  Allow cookies to cool for 5 mins before transfer to the wire rack to cool completely.

Topping Prepare

• In a microwave use a safe bowl add in butterscotch chips & coconut oil.  Heat it up for 20 sec or more & stir the mixture till well melted.

Assemble

• Scoop a spoonful of melted butterscotch onto the cookies.  Decorate 1/2 cookies with gula melaka & the other half with desiccated coconut
• Leave it in room temperature till the butterscotch harden & ready to be eaten.  Store the cookies in air tight container.

Coconut Custard on Glutinous Rice Cake aka Kuih Seri Muka/Kuih Salat

Glutinous Rice
5 young pandan leaves ~ Rinsed
250g glutinous rice ~ wash & drain in a sieve
125ml water
1/2 tsp salt
125ml freshly coconut milk ~ undiluted
50 blue pea flowers ~ boiled with 1/4 cup water

Custard Layer
5 eggs ~ stir thoroughly & sieve
100g young pandan leaves ~ wash & cut 1/4 cm long
150ml undiluted fresh coconut milk
2 tbsp. plain flour
1/8 tsp salt
115g sugar
90ml water

Rice Method:

• Line bottom of 18 x 18 x 5cm cake pan with parchment paper, leaving some overhang. Spread half of rice in pan evenly; top with pandan leaves & then remaining rice.  Add water & sprinkle with salt.  Steam 10 mins over rapidly boiling water.  Drizzle with coconut milk, mix thoroughly & steam 20 mins.  Discard pandan leaves; drizzle with blue pea juice unevenly & continue to steam 5-10 mins.  Check that rice is cooked; if not drizzle with 1 tbsp. water & steam a few minutes.  Toss to mix the colours slightly; press into an even, compact layer with a wet spatula or spoon.  Cover & steam another 5 mins.

Custard Method:

• Blend coconut together with pandan leaves, strain to 150ml & discard the pulp.  Then add flour, salt sugar & water.
• Cook coconut milk mixture over medium heat till gently simmering; stirring to dissolve the sugar.  Remove from heat.  Pour half slowly into eggs; stir to mix eggs & coconut milk evenly.  Next add eggs to remaining coconut milk & cook combined mixture over low heat; scraping bottom & sides of pot to prevent lumps till slightly thickened.

Method:

1. When rice is cooked, pour custard onto rice.  Reduce heat to lowest possible.  Keep steaming water just below boiling point with the steamer's cover slightly ajar if necessary.
2. Steam till custard is just set in the middle about 35-40mins depending on steaming temperature & thickness of custard before steaming.
3. Test by inserting skewer in the middle & wriggling slightly.  If skewer comes out clean, it's done!
4. Remove the pan to a wire rack.  Allow to cool completely & set 3 hours or so.  Unmould by lifting parchment paper onto chopping board.  Cut with an oiled knife, scraping knife after each cut.

Nutella Tart

Ingredients:
175g salted butter
45g condensed milk
260g All Purpose flour
Nutella

Direction:

1. Mix butter & condensed milk in a stand mixer till well combined.
2. Add flour & mix on low speed till the mixture is like rice grains.  Switch to spatula & mix by hand till a soft smooth dough & not crumbly.
3. Wrap with cling wrap & rest in the fridge for 20 mins
4. Form 10g balls & press using a tart mould & place it on a tray with parchment paper.
5. Bake the tart shell @ 160 deg C for 10 mins.  Remove from oven & let it cool slightly.
6. Pipe Nutella onto tarts & return to bake @ 130 deg C for about 15 mins.  Then increase to 150 deg C for another 5 mins.
7. Remove from the oven & allow to cool completely; pack in airtight container.

Note:

If Nutella is too soft, chill in fridge for about 10-15 mins.  Check & feel for firmness; don't let Nutella harden too much.

Durian Fritters

Ingredients
120g self-raising flour
1 tbsp. rice flour
1/4 tsp salt
100ml coconut milk ~ thick
225g durian flesh ~ mashed
40g caster sugar

Method:

1. In a food processor, combine the self-raising flour, rice flour & salt.  Mix well.  Then add coconut milk, sugar & mashed durian; mix into a sloppy batter.
2. Heat enough oil for deep frying in a wok over medium heat.  Use an ice-cream scoop to scoop out the batter & drop into the hot oil.  Do this in batches so you don't overcrowd the wok.  Deep-fry until the fritters are cooked through & golden..
3. Remove fritters as it cooks & drain on paper towels.  Cool slightly before serving.

Note:

If don't have self-raising flour, can substitute with 1 cup AP + 1-1/2 tsp baking powder + 1/2 tsp salt

Doritos Fried Mac "N" Cheese

Ingredients
Mac "N" Cheese ~ Leftover
2 cup Doritos ~ crushed
4 eggs ~ beaten
2 cup All Purpose Flour

Method:

1. Place leftover Mac "N" Cheese onto a parchment lined baking sheet.  Spread evenly & freeze for 2 hours in the freezer
2. Crush Doritos using hand or place it in a food processor & finely crush until they resemble bread crumbs
3. Cut the frozen Mac "N" Cheese into any shape.
4. Batter cut pieces into flour, egg & Doritos crumbs; double dip into egg & crumbs again.
5. Deep fry for 1-2 mins in oil @ 375F or until golden brown; then drain on a paper towel.  Serve & enjoy!

Durian Cheesecake

Ingredient (A)
300g Durian Flesh (Mao Shan Wang is very good)
250g Cream Cheese (Philadelphia)
6 egg yolks
70g caster sugar
60g butter ~ melted
100ml fresh milk
70g cake flour
20g corn flour
1/4 tsp salt

Ingredient (B)
7 egg white
1/4 tsp cream of tartar
70g caster sugar

Method

1. Preheat over to 200 deg C (Top & bottom heat ~ No fan).  Spray 8"x3" round cake pan with non-stick spray.  Line with baking paper.
2. Whisk cream cheese till smooth over a warm water bath.  Add yolk & whisk one at a time.  Then add sugar & melted butter into the batter.
3. Blend durian flesh with milk, sieve & add to batter.  Remove from water bath, sieve in flour, add salt & fold into mixture.
4. In another bowl, whisk egg white at low speed till foamy.  Add cream of tartar & beat at high speed till bubbles become very small but still visible.  Gradually add sugar & beat till just before soft peaks.
5. Fold egg whites into 1/3 at a time.  Pour into cake pan & tap the pan on the counter to release air bubbles.
6. Place warm water (40-50 C) & bake on the bottom-most rack in a preheated 200 deg C oven for 18 mins.  Lower to 160 deg C for 20 mins.  Then 140 deg C for 10 mins & turn off the oven & leave the cake in the closed oven for 10 mins.  Open the door slightly at the end of the baking for 10 mins for the cake to cool.
7. De-pan the cake carefully using a sheet of baking paper to prevent the top from sticking.