Homemade Detox Apple Lemon Juice

Ingredients:

2 green apple ~ cut cube

1 lemon ~ sliced thinly

1 cinnamon stick

1.5-liter water (filtered/bottled)

Directions/Instructions:

1. Core and slice the green apples and lemon.
2. Pour the filtered/bottled water into a big pot, add the sliced apple, lemon, and cinnamon stick.
3. Bring it to a quick boil and then cover with a lid; reduce heat to simmer for 15 mins.
4. Off the heat and let it cool completely and strain the water into a bottle.  Refrigerate.
5. To consume, pour the apple lemon juice in a mug/glass and microwave for a min or less to warm.  Add 1 tsp, honey.  Drink before breakfast and dinner.

Smoked Salmon Cream Cheese

Ingredients:

6oz Cream Cheese

2 tbsp greek yogurt

1 tbsp capers ~ drained & rinsed

1 tbsp red onion ~ diced

2 tsp lemon juice

1/2 tsp horseradish

4oz smoked salmon ~ coarsely chopped & divided

Directions/Instructions:

1. In a food processor, process cream cheese, yogurt, capers, red onion, lemon juice & horseradish until well incorporated.
2. Add 2oz of chopped smoked salmon and continue processing until smooth.
3. Transfer cream cheese mixture to a serving bowl and stir in the remaining 2oz chopped smoked salmon.
4. Garnish with chopped parsley and add a slice of lemon on the top.

Homemade Mashed Potato

Ingredients:

900g peeled potatoes ~ cut 1/2" thick slices

2-1/2 tsp salt

250ml (1 cup) Heavy cream

Directions/Instructions:

1. Add sliced potatoes to a pot and cover fully with water.  Bring to a boil and then simmer for 20-25 mins till soft but not falling apart.
2. Drain cooked potatoes and place them back in the cooking pot.
3. Add salt and use a hand electric mixer on low speed to mash the potatoes and then slowly add in the heavy cream.  Beat to the desired smoothness then increase the speed as needed.
4. Transfer to a covered servicing dish and add a few pats of butter if desired.  Serve with your favorite gravy or just butter on its own.

Tantanmen Ramen Noodle

For 2 Serving

Ingredients:

Ramen Noodles

Bean sprout

Baby Bak Choy

Spring onion ~ chopped

Ramen eggs ~ halves (Boiled egg ~ 6 mins)

Tare Sauce

3 tbsp Japanese Soup Base (Tsuyu)

2 tbsp sesame paste/Tahini

1 tbsp  Chili Oil

Meat

250g ground meat (beef/chicken/pork)

2 tbsp chili oil/cooking oil

3 cloves garlic ~ chopped

1 ginger ~ chopped (1 tsp)

1 tbsp Chinese Chili Bean Paste (Toban Djan)

1 tbsp oyster sauce

3 tbsp rice wine

Soup

1 cup water

2 cup soy milk (unsweetened) / cashew milk

2 tsp chicken powder/bouillon

Directions/Instructions:

1. Prepare the tare by adding all the sauce ingredients, whisk until a smooth paste, and set aside.
2. In a medium pot, combine water, soy milk, and chicken powder.  Cover and bring to a simmer.  Watch carefully not to over-boil.
3. Heat a large wok over high heat, add chili oil, garlic, and ginger.  Stir fry for 30 seconds or until smell aroma then add Chinese chili bean paste, and oyster sauce.  Stir fry for 45 seconds to 1 min.
4. Then add ground meat.  Bread down the ground meat and stir fry with sauce for about 1 min.  Splash rice wine and stir fry for 3-4 mins or until there is no moisture and ground meat is fully cooked.  Remove from heat and keep it warm.
5. In another pot, bring the water to a boil.  Add a generous amount of salt into boiling water.  Then blanch the bok choy and a handful of beansprout for 1-2 mins each.  Set aside.
6. Drop noodles into boiling water, cook by following the directions of the package.  Cook 1 portion at a time
7. While noodles are cooking, combine half of the tare sauce and half of the hot broth in a serving bowl.  Drain cooked noodles and add to the bowl.  Stir noodles to coat evenly with the broth.
8. Top ramen with blanched beansprouts, bok choy, stir-fried ground meat, extra chili oil, ramen egg, chopped green onions, and roasted sesame seeds.

Ground Beef Bulgogi

Ingredients:

500g ground beef

10 cloves garlic ~ chopped

1 medium yellow onion ~ diced

4 tbsp soy sauce

2 tbsp mirin

2 tbsp sugar

1 tbsp plum extract or half pear/kiwi (grate)

1/2 tsp ground black pepper

1 tsp salt to taste

4-5 stalk green onion ~ chopped

1 tbsp sesame oil

1 tbsp sesame seeds

Directions/Instructions:

1. In a large bowl add in the ground beef and all the ingredients.  Combine together and mix well.  Set aside for 30 mins or overnight.
2. Put oil on a pan and turn on medium heat.  Add the marinade ground beef mixture to a pan and start cooking until it turns brown.
3. Continue to simmer until the liquid reduces.  Once the liquid reduces, add the sesame oil.  Keep stir.
4. Then off the heat, add green onions and toasted sesame and mix them well.  Serve it with steamed white rice and egg to top off.

Soft Chiffon Cupcake

 

Ingredients:

3 egg yolks

30g caster sugar

38g vegetable oil

55ml fresh milk

68g cake flour

10g cornstarch

3 egg whites

1/4 tsp lemon juice

60g caster sugar

Directions/Instructions:

1. In a large bowl, whisk together egg yolks, sugar, oil, and milk.  Whisk till thick and pale.
2. Sift cake flour and cornstarch into the mixture.  Whisk till just evenly mixed.  Set aside.
3. Whisk egg whites till frosty.  Gradually add the castor sugar whilst still whisking.  Keep whisking till egg whites just reach a firm peak stage.  
4. Add egg whites to yolk mixture in 3 batches, mixing till almost even after each batch.  Scrape down thoroughly.  Fold till just evenly mixed.  
5. Fill the batter to 80-90% full.  Tap the mold gently against the worktop 3-4 times to get rid of the air bubbles.
6. Bake for 40 mins @ 110 deg C.  Then increase the temperature to 160 deg C for 5-10 mins till cakes are golden brown and slightly springy.
7. Remove from oven, drop a few times to release hot air inside.  Transfer cakes to the wire rack and let it cool.  Unmould and serve

Jack-o-Lantern Ang Ku Kuih

Ingredients:

70g Carrots

60g Glutinous rice flour

10g Wheat starch

1 tbsp sugar

40ml Hot water

1/2 tbsp cooking oil

105g Mung bean paste

Cocoa powder

Dried Cranberries

Directions/Instructions:

1. Peel the carrots, slice them into thin slices, steam over medium heat for 20 mins until it is cooked through, and mash it into a puree.
2. Mix carrot puree, glutinous rice, wheat starch, and sugar.  Add hot water in portions and knead it into a moderately firm dough.  The amount of water is for reference only.  Add in portions, do not add it all at once, add it according to the dry humidity of the dough.  Then add cooking oil and knead evenly.
3. Divide the dough into 7 portions (23-24g ea) and cover with plastic wrap to prevent it from drying out.  Leave 2g dough for the pumpkin face.
4. Divided the mung bean paste filling into 7 portions (15g ea).  Cover with plastic wrap.
5. Cut banana leaves to a suitable size and apply a layer of oil on the surface to prevent sticking.
6. Cut dried cranberries into long strips as pumpkin pedicles.
7. In a small bowl, put the small dough 2g and add an appropriate amount of cocoa powder and water.  Adjust it to the consistency of paste.
8. Wrap the mung bean filling into the carrot dough, shape it into a pumpkin.  Use a toothpick to press out the pumpkin lines.
9. Dip the toothpick into the cocoa paste and draw a pumpkin face; press a small groove on the top and put dried cranberries to make a pumpkin pedicle.
10. Place the pumpkin on the oiled banana leaves.  Steam for 9 mins on medium-low heat, open the lid every 3 mins.  Wipe off the moisture and continue to steam until cooked.
11. Brush a layer of cooking oil on the surface while it is hot.

Sweet & Spicy Korean Fried Chicken

Ingredients:

500g chicken wings

1/2 cup CJ Beksul frying mix

2 tbsp cornflour

2 eggs

2 tbsp vegetable oil

Oil for frying

Marinade

1-2 tbsp ginger garlic paste

1 tsp salt

1/2 tsp black pepper

1 tbsp vinegar

Sauce

3 garlic ~ minced

1/3 cup ketchup

1/3 cup rice syrup

2 tbsp gochujang paste (Korean hot pepper paste)

2 tbsp vegetable oil

Directions/Instructions:

1. In a large bowl, add the chicken together with all the marinade ingredients.  Set aside for 30 mins or overnight.
2. Heat 2 inches of oil in a large heavy frying pan or pot over medium heat for about 10-12 mins until it reaches 350 deg F.  
3. While the oil is heating, combine the chicken marinade with CJ beksul mix, cornflour, and eggs.  Mix together well.
4. Add the coated chicken to hot oil one by one.  Fry them for 12 mins until the chicken is crunchy or golden crispy.  Once turn golden crispy, dish out the chicken over a bowl to remove the excess oil.
5. Let the oil heat up for 2 mins over medium heat until it reaches 380 deg F.  Re-fry the chicken for another 3-5 mins until very crispy or crunchy.
6. In a large skillet, heat 2 tbsp vegetable oil over medium heat.  Stir in minced garlic until light brown for about 30 seconds.  Add the ketchup, rice syrup, gochujang, vinegar and stir well with a wooden spoon.  Reduce the heat to low and stir until bubbling.  Remove from the heat.
7. Add all the crunchy chicken and mix well with a wooden spoon and sprinkle some roasted sesame seed.  Transfer to a serving plate and serve immediately.

Tip:

If do not have the Korean frying mix flour, you can substitute for the following:

• 1/2 cup potato starch
• 1/4 cup AP flour
• 1/2 tsp baking soda
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground black pepper
• 1/2 tsp salt

Hong Kong Crispy Noodle (Seafood)

 

Ingredients:

1 packet Chow Mein/Wanton Noodle/Hakka Noodle

1 tbsp vegetable oil

4 cloves garlic ~ minced

2-3 sliced ginger

1-1/2 tbsp soy sauce

1 tbsp oyster sauce

1 tsp black/white ground pepper

1-1/2 tbsp chicken powder

1-liter water

2 egg ~ beaten lightly

Cornstarch solution (2 tbsp cornstarch +4 tbsp water)

Vegetables

1/2 carrot ~ sliced thinly

Chinese green vegetable (Bok choy)

Seafood

100g beef ~ thinly sliced

8-10 prawn

1 fishcake ~ thinly sliced

1-2 squid ~ cut into ring

6 pcs scallop ~ cut half

Directions/Instructions:

1. Boil water in a large pot and bring it to boil over medium flame.  Then add noodles, 1 tbsp oil, and salt.  Boil until noodle is almost cooked for about 3 mins.  Stir occasionally in between.
2. Transfer the noodle to a colander to drain excess water under cold water to stop from over boiled.  Remove any excess stickiness.
3. Transfer the noodle to a baking tray.  Spread the semi-cook noodle and sprinkle 2 tbsp cornstarch.  Divide the noodle into 4-6 portions and set aside.  Let it dry at room temperature for 30 mins to remove any excess moisture.
4. Heat oil in a deep frying pan over medium flame.  Deep fry boiled noodles in batches until light brown and crispy.  Drain excess oil and transfer onto absorbent paper.  Place crispy noodles on a wide and slightly deep serving plate.
5. Heat oil in a wok, add minced garlic, and stir fry for about 30 seconds.  Add carrots and seafood.  Stir-fry briefly until the prawns starting to turn opaque.
6. Then add soy sauce, oyster sauce, ground black/white pepper.  Stir to mix for a min.
7. Add boiling water, chicken powder, and ginger slices.  When the broth comes to a boil, lower to a simmer and add the green vegetables.  
8. Then add the beaten egg and cook for another min.  Thicken the gravy to desired consistency with cornstarch solution.
9. Ladle hot gravy over the crispy noodles with pickled green chili at the side.  Serve immediately.

Crispy Fish

Ingredients:

1lb boneless sole fish fillets

Pinch salt

Pinch black pepper

1/4 cup white wine/rice wine

Coating

2 cup corn starch

2 large eggs ~ beaten

2 cup bread crumbs

5 slice bread ~ diced

Sauce

Tartar sauce recipe here

Directions/Instructions:

1. Cut out the brown surface of the bread slices then cut the bread into dices and set aside.
2. Split each fish fillet from the middle lengthwise then slant the knife at 45 deg angle and slice the fish into chunky pieces.
3. In a bowl, combine fish with a pinch of salt, black pepper, and white wine/rice wine.  Mix it well.
4. Coat the marinated fish pieces with starch first, then dip into the beaten egg and coat half of the fish with diced fresh bread.  Pad the bread dices to make them stick to the fish and dust some breadcrumbs and pad tightly so it will stick together.
5. In a cooking pan, bring enough cooking oil to 100-120 deg C (220-250 deg F), deep fry the fish until golden.  Remove from oil and drain.
6. Serve the fried fish with tartar sauce or any sauce to your like on the side.

Tartar Sauce

Ingredients:

1 shallot ~ minced

15g pickles ~ minced

1 tbsp parsley ~ minced

1 tbsp white vinegar

1/8 tsp ground rosemary

1 tsp sugar

pinch salt & black pepper

1 tsp lemon juice

1 hard-boiled egg ~ minced

1 cup mayonnaise

Directions/Instructions:

1. In a mixing bowl, combine all the above ingredients together and use a fork to mince the hard-boiled egg.  Mix well.

Korean Street Corn Dog (Yeast)

 

Ingredients:

12 hotdog

breadcrumbs

sugar for coating

Oil for deep frying

Batter

200ml warm water (43 deg C or 110-115 F)

1 tsp instant yeast

3 tbsp sugar

200g bread flour

1/2 tsp salt

Directions/Instructions:

1. In a rectangular dish, sprinkle the yeast over the warm water and add sugar.  Give the mixture a stir and set it aside for a few minutes to let the yeast dissolve.
2. Once the yeast has completely dissolved into the water, add the flour and salt into the yeast mixture.  Stir the batter together until no more dry flour is visible.  Cover the dish with plastic wrap and let the dough proof in a warm area for 2 hours.
3. In a pot large enough to accommodate an entire corndog, add oil to 170 deg C or 350 F.
4. Assemble the hotdog onto skewers or disposable chopsticks.  Dip the tip of the skewered hotdog into the batter and start turning the skewer in one direction until the entire hotdog is evenly covered with the dough, make sure it is not too thick of a layer. (Tip: Use a fork to help pull the dough around the skewer!)
5. Immediately roll the battered hotdog in panko.  Gently pack the panko around the dough with your hands to help cover the entire hotdog in panko.
6. Carefully place the hotdog into the hot oil and fry it for about 5 mins or until it turns a nice golden brown.
7. Remove the hotdog from the oil and let it cool for a few minutes on either a cooling rack or paper towel.  Repeat the battering and frying process until the remaining hotdogs are complete.
8. Then sprinkle/dip the sugar, drizzle yellow mustard and ketchup and enjoy!

Indian Karipap aka Indian Curry Puff

Pastry/Dough

600g Plain flour

1 egg (beaten)

250ml warm water

1 tsp salt

1 tsp yellow color

200g pastry margarine

Vegetable oil for topping

Filling recipe here

Directions/Instructions:

1. Combine warm water, salt & food color in a bowl & mix until salt is dissolved.
2. In a large bowl, combine flour, egg beat & water.  Mix just until the mixture forms a dough.  Do not overmix.  Cover the dough with a plastic/kitchen towel & leave it to rest for 20 mins at least.
3. While the dough is resting, place the pastry margarine on plastic & cover another piece of plastic on the top of the margarine.  Roll out evenly into a rectangle (16cmx12cm).  Set aside for later use.
4. Roll out the dough into a rectangle (16cmx24cm) about 1cm thick.  Then place the rolled-out pastry margarine on one side of the dough.
5. Fold the dough over the margarine, like a close book.  Press the edges to seal.  Cover dough with plastic & leave to rest for 20 mins.
6. Turn dough at a 90 deg angle, then roll dough into a rectangle (16cmx48cm).  Fold one-third of the dough over the middle section and the remaining bottom one-third over the middle section to form a square.  Brush away the excess flour and leave to rest for 20 mins.
7. Then the dough at a 90 deg angle again, roll out to a long rectangle (16cm x48cm), and give another fold to form a square, leave to rest for 20 mins.  Repeat this process, a total of 3 sets.
8. In the last fold, cut the dough into 3 equal parts (16x16cm).  Place the bottom third onto the middle and followed by the top third.  Cover dough with plastic & leave to rest for another 20 mins.
9. Use a knife & a ruler, divide the dough into small squares (4x4cm) & make marking on the dough (Divide it into 16 squares).  Then carefully cut the small squares.
10. Take one cut square, press each square gently & coat it with flour.  Starting from the middle, roll out to form a square.  Then turn the dough facing a diamond shape dough, spoon the filling in the middle.  Brush water on the edges.  fold into a triangle & seal.
11. Brush away any excess flour, place on a prepared parchment-lined tray.  Before putting the tray into the oven, brush oil onto each puff evenly.  Bake in a preheated oven at 180 deg C for about 25 mins or until golden brown.

Crunchy Spam Fries

Ingredients:

1 can Spam

3/4 cup AP flour

1 cup breadcrumbs

2 eggs ~ beaten

Cooking oil for frying

Directions/Instructions:

1. Cut the Spam into the shape of French fries.  Set them aside
2. In 3 mixing bowls, 1 bowl for flour, 2nd bowl for beaten egg, and the 3rd bowl for breadcrumbs.
3. Use a tong or hand, dredge the span in the flour and roll it until it is well coated.  Next put it in the beaten egg and lastly dredge it in the bread crumbs.  Set the pieces aside on a plate.
4. Add some oil to a frying pan over medium-high heat (160 deg C), place the spam fries in batches, and fry them until golden brown.  Keep flip the spam fries to cook evenly.
5. Set them aside on a plate lined with a paper towel and repeat the process for the remaining batches.  Serve with any sauces with your spam fries!

Homemade Chili Oil

Ingredients

1-1/2 cup oil

5-star anise

1 cinnamon stick

2 bay leaves

3 tbsp Szechuan peppercorns

2 black cardamom pods

4 nuggets dried sand ginger (optional)

2 tsp cloves

3 cloves garlic ~ crushed

2 shallots ~ halves

3/4 cup Sichuan chili flakes

1-2 tsp salt ~ to taste

Directions/Instructions:

1. Place oil and all the ingredients into a pot with at least two inches of clearance between the oil and the rim of the pot.  
2. Set it over medium heat to start, then progressively lower it to medium-low or low heat as the oil comes to a temperature of about 110 deg C and causing small bubbles to slowly rise from the aromatics.  Infuse the aromatics for a minimum of 30 mins to 1 hour for best results.
3. Generally, the oil should be between 110-120 deg C when pouring over the chili flakes.  Carefully pour the hot oil through a strainer onto the chili flakes.  Stir to evenly distribute the heat of the oil
4. Stir in the salt, and allow the chili oil to cool.  Store in an airtight container in the refrigerator.  Always use a clean utensil when handling to prevent spoilage.  It can last for up to 6 months.

Classic Strawberry Shortcake

Ingredients:

272g (2 cups) all-purpose flour

1/3 cup granulated sugar

2-1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp kosher salt

4oz cold unsalted butter ~ cut into 1/2" pcs

1 large egg

1/4 cup heavy cream

1/4 cup buttermilk

4 cups ripe strawberries

2 tbsp granulated sugar

Whipped Cream

1-1/2 cup heavy cream

2 tbsp granulated sugar

Directions/Instructions:

1. Put 1/3 of the strawberries in a medium bowl and use a potato masher, crush into a chunky puree.  Slice the remaining strawberries 1/4" thick and stir them into the mashed berries along with the sugar.  Taste the berries, add more sugar if necessary.  Let the berries sit at room temperature for at least 30 mins.
2. Preheat the oven to 220 deg C or 425 F.  Line a large baking sheet with parchment.
3. Sift the flour, baking powder, baking soda, and sugar into a large bowl.  Stir in the salt.  Use a pastry blender, work the butter into the dry ingredients until the mixture resembles coarse cornmeal.
4. In a small bowl, beat the egg and heavy cream with a fork.  Mix in the buttermilk, make a well in the center of the flour mixture, and pour in the cream mixture.  Mix with the fork until the dough is evenly moistened and just comes together; it will still look a little shaggy.
5. Gather the dough and gently knead it 3-4 times.  If the dough seems dry and does not form a cohesive mass, work in more cream - 1 tsp at a time.
6. Transfer the dough to a lightly floured surface and roll it into a 3/4" thick disk  With a sharp 2-1/2" biscuit cutter, press straight down to cut the dough into rounds and lift straight up to remove (Note: Do not twist the cutter or it will seal the sides of the biscuits and interfere with rising)
7. Transfer the rounds to the prepared baking sheet.  Gather the dough scraps and repeat the procedure until a total of 6.
8. Lightly brush the biscuit tops with cream (abt 1 tbsp) and sprinkle with 1 tbsp sugar.  Bake until the biscuit tops are lightly browned for about 10-12 mins - rotate the baking sheet only once.  Let the biscuits cool slightly while preparing the whipped cream.
9. Whip the heavy cream and sugar to soft peaks with an electric hand mixer in a large, chilled metal bowl.  Covered and refrigerate until ready to serve.
10. To assemble, use a serrate knife to split the warm biscuits in half horizontally and transfer the bottom onto the dessert plates.  Spoon about 3/4 of the macerated berries and their juice evenly over the biscuit bottom.  Top with a generous dollop of whipped cream and cover each with a biscuit top.  Repeat for the remaining biscuits and serve immediately.

Note:

Before serving, the biscuits can be baked 10-12 hours ahead and reheated in a 350 F oven.

Chapati

Ingredients:

2 cup wheat flour (Atta flour)

1 tsp salt

1 tbsp cooking oil

1 cup boiling water 

Some wheat flour for rolling & dusting

Directions/Instructions:

1. In a large bowl, add flour, salt, and oil.  Mix well.  Pour 3/4 cup of boiling water.  Stir gently with a wooden spoon.  Add 2 tablespoons of boiling water into the flour till dough is forms.  Cover with a towel and let it rest for 10 mins.
2. Knead the dough until it becomes soft and pliable and does not stick to your fingers for about 5 mins.  Cover the dough with plastic wrap and let the dough rest for 30-60 mins at room temperature.
3. Once ready to make chapati, heat the griddle over medium-high heat.  Divide the dough into 10-12 equal-sized dough balls.  Working on one dough ball at a time.  Roll a dough ball in the flour and flatten it.
4. Transfer the flatten ball to a clean flat surface, roll it with a rolling pin into a 6-7 inch disc.  If the dough sticks to the surface, dust the surface with more flour.
5. Place the chapati on the hot griddle and cook for 30 seconds or until tiny golden dots appear on the surface, flip over and cook the other side.
6. Flip over again and soon the chapati will start to puff up.  Use a folded kitchen towel and press gently on the puffy chapati to push the air to the flattened part of the chapati.  The whole bread should puff up into a round ball.  Serve immediately with any choice of your favour curry.

Snickers Fudge

1st Layer

1 cup milk chocolate chips

1/4 cup butterscotch chips

1/4 cup peanut butter

2nd Layer

4 tbsp butter

1 cup granulated sugar

1/4 cup evaporated milk

1-1/2 cup marshmallow creme

1/4 cup peanut butter

1 tsp vanilla

1-1/2 cup chopped salted peanuts

3rd Layer

14oz package caramel cubes

1/4 cup heavy cream

4th Layer

1 cup milk chocolate chips

1/4 cup butterscotch chips

1/4 cup creamy peanut butter

Directions/Instructions:

1. Line a parchment paper and lightly spray 9x13 baking pan with cooking spray.
2. 1st Layer: Over medium heat, melt milk chocolate chips, peanut butter, and butterscotch chips in a small saucepan.  Stir together until completely melted and smooth.  Then pour into the baking pan.  Spread the mixture evenly with a spatula then refrigerate until set.
3. 2nd Layer: Melt butter over medium-high heat in a saucepan.  Add sugar and evaporated milk, bring to boil.  Cook for 5 mins, stirring constantly.  Remove from the heat and quickly mix in marshmallow creme, peanut butter, and vanilla.  Add peanuts to the mixture and spread evenly over the 1st layer.  Refrigerate until set.
4. 3rd Layer: Melt caramels and heavy cream over low heat until smooth.  Pour the mixture over the 2nd layer.  Refrigerate until set.
5. 4th Layer: Melt chocolate chips, butterscotch chips, and peanut butter over low heat until smooth.  Pour the mixture over the 3rd layer and refrigerate for at least one hour before cutting.

Homemade McDonald Curry Sauce

Ingredients:

100ml water

1 tbsp peanut butter

140m condensed milk

2 tbsp apple cider vinegar

1 tsp chili sauce

1-1/2 tbsp soy sauce

2 tbsp curry powder

1/2 chicken stock cube or 1 tbsp chicken powder

1 tsp garlic powder

Directions/Instructions:

1. Place water and peanut butter into a pot and heat over a low flame
2. Add all the ingredients and stir well till a smooth texture was combined together for about 2 mins.
3. Store in an air-tight bottle.

Stir-Fried Bell Pepper and Chicken

 

Ingredients:

400g chicken fillet ~ cut stripe

1/2 red bell pepper ~ cut stripe

1/2 green bell pepper ~ cut stripe

1/2 yellow bell pepper ~ cut stripe

1 tbsp cornstarch + 2 tbsp water

1 tsp sesame oil

1/4 tsp white pepper

1 tsp Shaoxing wine

Marinade

1/2 tsp salt

1 egg white

1-1/2 tbsp cornstarch

2 tbsp cooking oil

Sauce

1 tbsp minced garlic

1 tbsp minced ginger

1 tbsp chopped green onion

1 tsp Shaoxing wine

1/4 cup chicken broth

1 tbsp oyster sauce

1/2 tbsp Maggi seasoning

1 tsp sugar

Directions/Instructions:

1. Cut the chicken fillet into thin slices and cut into strips.
2. In a bowl, add the chicken strips and mix the marinade ingredients evenly.  Set aside for later.
3. Cut the bell pepper into filament and put them in a bowl and set aside.
4. Pour 2qt of oil into a medium wok and set over high heat.  When the oil temperature reaches 100-120 deg C (210-250 F), put the shredded chicken into the wok and quickly separate with chopsticks.  Cook for 1 min and drain the oil.
5. The same wok, add oil over medium-high heat, pour in the shredded bell peppers.  Then add 1 tsp Shaoxing wine, stir quickly for 20-30 seconds.  Dish out and set aside.
6. Add 2 tbsp cooking oil, toss in the minced garlic, ginger, and chopped green onion.  Stir until it smells aromatic.  Pour in the sauce ingredients.  Stir for 20-30 seconds.  Then add the prepared cornstarch slurp.
7. Finally, add the shredded chicken and bell pepper.  Drizzle with sesame oil, white pepper, Shaoxing wine, and stir-fry quickly for a few mins.
8. The dish is ready to be served!

Apple Pie Cookies

Filling:

3 apples ~ peeled and sliced into 8 slices each

1-2 tbsp lemon juice

3 tbsp white sugar

3 tbsp brown sugar

3 tbsp corn starch

1/2 tsp cinnamon

A dash of nutmeg

3/4 cup water

Crust

1 cup unsalted butter ~ cut into cubes-chilled

2-1/2 cup AP flour

1 tsp salt

1 tsp sugar

1/4 cup ice water

Filling & Topping:

1-3/4 cup apple pie filling~ chopped into small pieces

1 cup caramel sauce

1 egg ~ light beaten

1 tsp cinnamon

1/4 cup sugar

Directions/Instructions:

1. Apple Pie Filling:  Toss sliced apples with lemon juice and set aside.  In a saucepan or a pot combine all the filling ingredients except sliced apples.  Stir well and bring to a boil over medium-high heat whisking constantly.  Let it boil for 2 mins until thick, then stir in apple slices.  Reduce the heat to low, cover the pot and let it simmer for about 10 mins.  Apples should be soft but not mushy (cooking time depends on the type of apples).  Remove apples from heat and leave them covered to soften and cooled.  When it's cooled take out the apples from the sauce and chop them into small pieces, set aside.
2. Pie Crust:  In a large mixing bowl place flour, salt, and sugar.  Mix to combine.  Using a food processor incorporates chilled butter cubes into the flour mixture. (The mixture should resemble a coarse meal).  Drizzle 2 tbsp ice water over the mixture and blend, repeat with another 2 tbsp ice water.  When squeezing the dough it should hold together.  If the dough crumbles, add 1 tbsp at a time.
3. Divide the dough into two equal portions, flatten and form two discs, pack each disc with plastic wrap and refrigerate for 1 hour.  Lightly dust counter surface with flour, place chilled dough, dust the dough, and the rolling too.  Turn the dough as rolling to prevent it from sticking.  Roll it out 1/8-inch thick.  Repeat the process with the other disc.
4. Assembling:  Preheat the oven to 180 deg C, line cookie sheet with parchment paper, spray with non-stick spray, and set aside.
5. Spread the caramel sauce onto one pie crust.  Then top with chopped apple pie filling over the caramel and gently tap the filling with palms.
6. Cut the second pie crust into 1/2-inch strips and create a lattice top over the filling.  Using a round cookie cutter (about 2.5-inch) cut out the cookies and place them onto a baking sheet.  Beat the egg and brush the top of the cookies.  Combine cinnamon and sugar and sprinkle the cookies generously.  Bake 20-30 mins or until golden brown.

Chicken Noodle Soup

Ingredients:

500g chicken thigh/leg

2 packets noodles (Mia Mian)

3 sliced ginger

1 stalk green onion ~ cut sections

600ml water

Salt and pepper to taste

Soup Base

3 tbsp white sesame seeds

1-1/2 tsp ginger

3 cloves garlic

2 tbsp miso

1-1/2 sugar

1/4 tsp ground white pepper

1-1/2 tsp salt

1/2 cup bonito flakes

1 tbsp sesame oil

2 tbsp soy sauce

1/3 cup heavy cream

Directions/Instructions:

1. Place the chicken meat skin-side down, score the meat and neatly trim off the sides.  Season the chicken with salt and pepper to taste on both sides, let it marinate for 10 mins.
2. Place the chicken bones in a medium-size pot and add in the ginger, green onions, and water.  Add the trimmed meat into the pot, and bring it to a boil.  Skim off any fat and scum from the chicken stock.  Turn the heat to low and let it simmer for 30 mins.
3. In a blender, add all the soup base ingredients.  Blend until a smooth paste.  Pour the mixture into a bowl and set it aside.
4. Heat oil in a medium-size pan, and sear the marinated chicken over low heat for about 6 mins for each side or until the chicken is golden brown and cooked through.  Remove and cut into slices.
5. Cook the noodles in a pot of boiling water for 60-90 seconds.  Blanch any green vegetable of your choice.
6. To assemble, ladle 1/3 cup of the miso soup base, and 1 cup of the chicken stock in a bowl.  Add cooked noodles, sliced chicken, and green vegetables.  Garnish with green onions and enjoy.

Korean Spicy Stir-Fried Beef/Pork (Jeyuk Bokkeum)

Ingredients:

500g thinly sliced beef/Pork shoulder

1/2 yellow onion

Green Spring Onion

Marinade

2 tbsp Gochugaru flakes (Chili)

2 tbsp Gochujang Paste

2 tbsp light soy sauce

2 tbsp Maesil extract (Plum extract)

2 tbsp Mirin

2 tbsp sugar

2 tbsp minced garlic

2 tbsp minced green chili

Directions/Instructions:

1. Thinly slice beef/pork and sliced yellow onion.
2. Mix all the marinade ingredients in a large bowl and mix thoroughly.  Add sliced meat and onion to the bowl with marinating ingredients.  Mix to combine.  Cover and allow to marinate for at least 30 mins.
3. Heat a large pan over medium-high heat.  Add about 2 tbsp vegetable oil, then add marinated meat mixture to pan.
4. Stir often for about 4-5 mins until the meat is cooked through.  Remove from heat and serve topped with sesame seeds, sesame oil, and chopped green onion.  Serve immediately!

Stir Fried Chicken with Ginger and Scallion

Ingredients:

3-4 boneless, skinless chicken thighs ~ bite size

4-5 scallions ~ 2" long 

6 sliced ginger ~ thin strips

2-3 tbsp vegetable oil

Marinade

4 cloves garlic ~ minced

1-1/2 tbsp light soy sauce

2 tbsp oyster sauce

1 tsp sesame oil

1 tsp Shaoxing rice wine

1 tbsp cornstarch

1/2 tbsp ground white pepper

Directions/Instructions:

1. In a bowl, marinate the chicken with the marinade ingredients for at least 1 hour or overnight.
2. Heat a wok over high heat.  Once the wok is very hot, add the vegetable oil and swirl it around to coat the bottom half of the wok.
3. Add the ginger and spread the chicken across the bottom of the wok.  Be careful not to get splattered by the hot oil.  Stir constantly until the chicken is almost cooked through, about 2-3 mins.
4. Then add the green onions and stir constantly until the light green parts have softened but are still crisp and the chicken is completely cooked through.
5. Dish out and serve immediately with steamed rice.

Nutella Brownie Cookies

Nutella Dough

150g dark chocolate

150g unsalted butter

1 egg

55g brown sugar

1g salt

50g Nutella

3g vanilla extract

60g AP flour

2g baking powder

1g baking soda

Cookie Dough

75g unsalted butter

55g sugar

1g salt

2g vanilla extract

150g cake flour

Directions/Instructions:

1. Melt chocolate and butter in the microwave until just beginning to melt for 30-45 sec.  Stir until combined and smooth.
2. Add the egg, brown sugar, and salt together.  Whisk until the mixture is smooth and bubbly.  Add in the chocolate mixture, vanilla extract, and stir well.  The mixture should fall in ribbons back into the bowl.
3. Sift the drying ingredients together over the chocolate mixture and stir until smooth and combined.  Refrigerate for 1 hour.
4. Meanwhile, whisk the butter, sugar, and salt together until light and fluffy.  Add in the egg and vanilla extract.
5. Sift cake flour over the mixture and stir until well combined.  Flatten the dough into a flat disc and wrap it with plastic wrap and refrigerate it for 1 hour.
6. Cut the cookie dough into even sections, and then into equal cubes (8-9g ea).  Roll each portion into a ball before flattening it against the palm.
7. Divide the Nutella mixture into 10g each and roll into a ball.  Wrap the cookie dough around the Nutella ball, pinching and smoothing to entirely cover the Nutella ball.  Roll the ball around and flattening the ball on baking paper.
8. Bake the cookies at 160 deg C for 12-15 mins.  Transfer the cookies onto a wire rack to cool before enjoying.

Snickers Cupcake

Cupcake

1-3/4 cups AP flour

1 cup unsweetened cocoa powder

1-1/2 tsp baking soda

1/2 tsp salt

1 cup full-fat buttermilk

1/2 cup full-fat sour cream

2 tbsp brewed coffee

6oz butter

2/3 cup granulated sugar

2/3 cup brown sugar

2 large eggs

1 tbsp vanilla extract

Caramel-Peanut Filling

14oz soft caramels

1/3 cup heavy cream

1 tbsp butter

1/2 cup salted peanuts ~ coarsely chopped

Peanut-Marshmallow Frosting

8oz butter

12oz creamy peanut butter

1 tsp vanilla extract

1/4 cup cream

4 cups powdered sugar

70z marshmallow cream

Topping

1/2 cup chocolate fudge sauce

1/4 cup salted peanuts ~ chopped

Mini Snickers bars ~ cut halves

Directions/Instructions:

1. Cupcake: Preheat the oven to 180 deg C.  Line 20 cupcake cavities with paper liners.
2. In a bowl, sift together the flour, cocoa powder, baking soda, and salt.  In a separate large mixing cup, whisk together the buttermilk, sour cream, and coffee.
3. In the bowl of a large stand mixer fitted with a paddle attachment, beat together the butter and sugar until they are light and fluffy for about 5-6 mins on medium speed.  Add the eggs one at a time, beating well after each addition then add the vanilla extract.
4. With the mixer runnion at low speed, add a quarter of the dry ingredients.  When it's mostly mixed in, add a third of the liquid ingredients.  Continue to alternate adding drys and liquids, ending with the dry ingredients.  When the drys are almost all mixed in and only a few streaks of flour remain, stop the mixer and finish mixing with a spatula.  Scrape down the bottom and sides of the bowl.
5. Scoop the batter into the lined cupcake pans.  Bake in the preheated oven for 22-25 mins.  Cool completely.
6. Filling: Combine the caramels, cream, and butter in a microwave-safe bowl.  Microwave in 30-sec increments, stirring well after every 30 sec.  Stir until having a smooth, fluid mixture.  Add the chopped peanuts and stir to mix.
7. Frosting:  Combine the butter and peanut butter in the bowl of a large stand mixer fitted with a whisk attachment, and beat on medium-high speed until light and fluffy.  Add the vanilla, cream, and powdered sugar; mix at low speed until the sugar is moistened.  Raise the speed to medium, and continue to beat until the mixture lightens and becomes fluffy and smooth.  Add the marshmallow cream and stir it in by using a rubber spatula, scraping the bottom and side of the bowl well.  Once the frosting is well mixed, spoon it into a pastry bag fitted with a large star tip.
8. Assembly:  Use a sharp paring knife to cut a cone-shaped hole out of the top of the cupcakes.  Scoop the caramel-peanut filling into the hole, coming almost all the way to the top.  Cut the bottom off of the cupcake cone and replace the top of the cupcake on top of the caramel.
9. Once all of the cupcakes are filled, pipe the frosting on top in one big decorative swirl.  Add a drizzle of fudge sauce or chocolate ganache, a sprinkling of chopped peanuts, and half of a mini Snickers bar on top.  Store Snickers cupcakes in an airtight container at room temperature, and enjoy with 3-4 days.