Chicken Satay & Peanut Sauce (No Charcoal Needed)

Ingredients:

500g chicken boneless (skinless) ~ cut cube

Bamboo skewer ~ soak in water 2 hours

Ketupat/Rice cube

1 cucumber ~ cut small

1 red onion ~ slice

Oil for bashing

Toasted Spices & Grind

4 tbsp coriander seeds

2 tbsp cumin seeds

2 tbsp fennel seeds

Blended

5 stalk lemongrass (white part only)

2" ginger

2" galangal aka Blue ginger

5 red onion or 15 shallots

7-8 garlic

Chicken Marinade

1/2 portion blended ingredients

2 tbsp coriander

1 tbsp cumin

1 tbsp fennel

2 tbsp red sugar

1 tsp salt

Peanut Sauce

1/2 portion blended ingredients

500g peanuts

1 cup oil

1 tbsp chili powder

2 tbsp coriander

1 tbsp cumin

1 tbsp fennel

1.5 liter water

1 tsp salt

3-4 tbsp sugar

1/4 cup tamarind juice

Directions/Instructions:

1. Cut the chicken meat into small cubes.  Set aside.
2. Toasted the spices and grind each spice separately.  Coarsely.  (Ratio is always coriander 2 portions - 2:1:1)
3. Blend all the blended ingredients in a food processor.  Add a little oil if needed.  Divide into 2 portions (1 portion for marinade the chicken and the other 1 portion for peanut sauce)
4. Combine the chicken and the marinade together with the ingredients, and mix well.  Marinate the chicken for 6 hours in the fridge or overnight.  When ready, thread 3-4 pieces of chicken meat onto the bamboo skewers.
5. Grill the chicken satay skewers on each side for 2-3 mins until the meat is fully cooked and the surface is nicely charred on both sides.  OR use the heavy skillet, pour the oil in the center of the skillet and brush with some oil and arrange around the heavy skillet.  Turn the chicken satay skewers on each side for 2-3 mins until the meat is fully cooked and charred.
6. Peanut sauce: Heat oil in the wok and fry the peanut until golden brown.  Drain on the kitchen paper towel.
7. Use a food processor to ground the peanuts not too fine.  Set aside.
8. Add the tamarind pulps plus 1/4 cup warm water in a small bowl.  Set aside for 15 mins.  Squeeze and extract the juice from the tamarind pulp and discard.  Keep the juice.
9. Use the same oil and heat in the large pot.  Add the other half portion of the blended ingredients.  Saute till fragrant.
10. Then add the chili powder, toasted grind coriander, cumin, and fennel.  Stir to mix well.  Let it cook for 2-3 mins.
11. Then add water.  Continue to stir till the mixture combine.  Then add the tamarind juice,  salt, and sugar.  Stir to combine well.  The sauce should be sweet and spicy.  Let it boil and reduce the heat to simmer for 2-3 hours.  Keep stirring in between so that it does not burn on the bottom.  (Note: The longer simmer, the gravy thickens and tastes better)
12. Serve the satay with peanut sauce, fresh cucumber, onions, and rice cube, aka lontong.

Note:

For beef, it is best to use Angus Beef Frank

Keropok Lekor & Dipping Sauce

Ingredients:

500g Selayang/Mackerel Fish ~ meat only

75g Tapioca flour (plus for dusting)

2 tsp baking powder

2 tbsp seasoning or Maggi cukup rasa

1-1/2 tsp salt

Dipping Sauce

10-15 dried chili

1 block Palm sugar (gula Melaka)

2 cup water

1/2 tsp salt

Directions/Instructions:

1. Clean the fish thoroughly, remove its intestines and chop off its head and tail. leaving the body intact.  Make slits along both sides of the fish, then scrape off the meat; discard the bones.
2. In the food processor, add the fish meat and all the ingredients.  Blend the mixture until it becomes a soft dough.
3. Dip your hand in the tapioca flour and roll the dough into a cylindrical shape.  Boil a potful of water.  Drop the lekor into the boiling water, wait for it to float, and remove with a slotted spoon.  Set aside to cool.
4. Cut the pieces diagonally into thin slices, then deep-fry in hot oil and serve with the dipping sauce
5. Sauce: Boil the dried chili till the water boiling point.  Blend the boiled chili with water.  Then strain the blended chili.  (Note:  Just the blended chili water only).  Pour the chili water in the wok and add the palm sugar, salt and let it cook till the sauce thicken itself on medium-low heat.  Keep stirring to prevent burning.

Paper Wrapped Chicken

Ingredients:

500g chicken boneless ~ cut chunk size

3 stalk spring onion ~ cut 2" length

3-4 dried mushroom ~ softened, thinly sliced

24 sprigs cilantro

Baking paper

Oil ~ deep-frying

Marinade

2 tbsp oyster sauce

2 tbsp light soy sauce

2 tbsp ginger juice

2 tbsp sesame oil

1 tsp chicken powder or 1 tbsp concentrated chicken stock

1 tsp sugar

2 cloves garlic ~ minced

Directions/Instructions:

1. Cut the chicken into thin slices roughly 2-1/2 inches long.  Combine the marinade ingredients.  Add the chicken.  Cover and marinate in the refrigerator for 45 mins or longer.
2. To wrap the chicken, paper-wrapped chicken is normally wrapped envelope style.  Take a square of baking paper (21cmx21cm) and lay it out in front.  Add 1 chicken slice, 1 slice mushroom, 2 sliced green onions, and a coriander sprig in the middle, being sure to keep the filling in the center and not near the edges.
3. Bring the bottom flap up over the chicken.  Fold the right side over toward the middle, then the left side, so that one is overlapping the other.  Fold the top flap down, tucking it inside the opening to seal the package.  It is very important to make sure the packets are well-sealed so that no oil seeps in.
4. Heat wok and add oil for deep-frying.  When the oil is ready, slide the packages in, about 6 at a time so as not to overcrowd the work.  Deep-fry the packets, stirring occasionally until the chicken is cooked through about 3 mins each side.  Drain on paper towels.  Continue deep-frying the rest of the packets. Serve the chicken packets on a large platter, garnished with greens if desired. Guests can open the packets with either chopsticks or their fingers.
5. Serve the chicken packets on a large platter, garnished with greens if desired.  Guests can open the packets with either chopsticks or their fingers.

Laos Stuffed Lemongrass aka Oua Si Khai

Ingredients:

10 lemongrass stalks (best the thicker)

500g ground chicken

5-6 shallots ~ minced

2 stalk green onion ~ finely chopped

2 tbsp cornstarch

2 tbsp oyster sauce

1 tbsp fish sauce

1 tbsp sesame oil

1 tsp chicken powder

1 tsp ground black pepper

3 eggs

1 tbsp light soy sauce

Oil for frying

Directions/Instructions:

1. Wrap the lemongrass stalks loosely with a piece of paper towel and microwave on high for 4 mins or less to be just soft enough to be pliable while still retaining as much of their fragrant essential oil as possible.
2. With the tip of a sharp paring knife, make several 4-inch cuts lengthwise all around the lemongrass stalks, starting about 1/2 inch from the bottom.  By doing this, each stalk of lemongrass into a basket - a cage that will hold the meat.  So it's imperative to leave both ends of the lemongrass stalks intact.
3. In a mixing bowl, mix together all ingredients, except the eggs and the frying oil.  Divide the mixture into 10 portions.
4. Stuff one portion of the meat into each lemongrass "cage".  Try to get the meat to stay inside the cage as best as you can but if some ooze out, it is not the end of the world
5. Once filled the lemongrass stalks with all the meat, press each filled stalk with your palms (easier your hands are moistened) to form a tight rugby ball-shaped capsule.
6. Heat up the frying oil until it reaches about 350 deg F (We don't want the temperature to get too high as the outside of the filled lemongrass stalks will burn before they are cooked all the way through)
7. Dip each filled lemongrass stalk into the beaten egg mixture, make sure it is thoroughly coated, and drop it into the hot oil slowly and carefully.
8. Transfer your stuffed lemongrass from the oil and let them cool on a paper towel-lined plate.  Serve with steamed jasmine rice or sticky rice.

Chicken Kurma

Ingredients:

500g chicken ~ seared

500ml coconut milk

3-4 tbsp Kurma powder

1 carrot 

2 potatoes 

1 large onion ~ cut 6

3-4 tbsp lime juice

Saute

3 shallot ~ sliced

4 clove garlic ~ sliced

2cm ginger ~ sliced

Spices

1 cinnamon stick

2-anise star

3 cardamon

5 cloves

2 stalk curry leaves

Blend

2 red onion

5 clove garlic

3cm ginger

2 green chili

1 handful peppermint leaves

Decorate

2 red chili ~ cut halve lengthwise

2 green chili ~ cut halve lengthwise

1 tomato ~ cut 4

Directions/Instructions:

1. In a wok, heat 1/4 cup cooking oil.  Sear the chicken half-cook and set aside.  With the same oil, saute the ingredients until fragrant.
2. In a mixing bowl, add the blended ingredients together with kurma powder.  Stir fry until aromatic and oils start to seep out from the spice mix.  Use medium to small heat to avoid the spice getting burnt.  It will take about 8-10 mins.
3. Once the spice mix is aromatic, add the potatoes, carrots, and chicken.  Stir for another 3-4 mins until the chicken exterior is set.  Add the coconut milk to cover all the chicken and bring to boil.   Once it boils, reduces the heat to medium and simmers until the potatoes and carrot are soft.  Add salt and sugar.
4. Once the gravy thickens, add red and green chili, onion.  Stir well and lastly, add lime juice.  Give it a stir and let it cook for another 5 mins.  Off the heat.  For better-flavored chicken, let the curry rest in the pot for at least one hour before serving with steaming white rice or biryani rice.

Crispy Rice Krispies

Ingredients:

1 box Rice Krispies

250g Marshmallow

50g butter

Directions/Instructions:

1. In a microwave-safe bowl melt the butter.  Transfer the melted butter to a large saucepan.  Add marshmallows and stir until completely melted over low heat.  Remove from heat.
2. Then add Rice Krispies cereal.  Stir until well coated.
3. Using a buttered spatula or wax paper evenly press mixture into a 7-inch square pan coated with cooking spray.  Cool.  Cut into squares or rectangular.  Best it served the same day.  (Tip:  Line parchment paper on the square pan and spray with non-cooking spray.  Top with another parchment paper coated with cooking spray and roll with a rolling pin for evenly shaped)

Cornflakes Oreo Cookies

Ingredients:

70g Oreo Crushed

80g butter ~ melted

80ml honey

200g cornflakes

Directions/Instructions:

1. In a large bowl, add the melted butter, honey, and crushed oreo together.  Mix to combine.
2. Then add the cornflakes and mix to coat completely.
3. Spoon 2 tsp cornflakes mixture into paper patty cases.
4. Bake in the oven at 150 deg C for 10 mins.
5. Cool and store in an air-tight container.

Chicken with Ginger

Ingredients:

500g chicken ~ cut into small pieces

4 cloves garlic ~ thinly sliced

2cm ginger ~ sliced lengthwise

1 tbsp soy sauce

1 tbsp oyster sauce

1 large onion ~ cut ringlet

1 red chili ~ sliced

1 spring onion ~ cut 2cm long

1/4 cup water

1-1/2 tsp cornflour ~ mix with water

Cooking oil for frying chicken

white pepper/black pepper

salt and sugar ~ to taste

Directions/Instructions:

1. Mix chicken with salt and turmeric powder.  Heat the oil and fry the marinade chicken half cooked.  Set aside.
2. Take a little oil from the remaining fried chicken about 1/2 tablespoon and saute the garlic and ginger until it smells fragrant.
3. Return the half-fried chicken and mix them together for about 1 min or so.
4. Then add the oyster sauce, light soy sauce, and a little sprinkle of white pepper.  Stir for a moment. (Take note not to burn the garlic).  Add 1/4 cup water and stir to combine.
5. Then add the cornflour mixture and stir until the gravy is well blended and thick.  Add a little more water if you like more gravy.
6. Sprinkle with cut red chili and onion.  Stir for 2-3 mins before off the heat.  Season with salt and sugar to taste.
7. Off the heat and sprinkle scallions and serve with hot steamed rice.

Tanabata Mizu Manju

Ingredients:

50g Kuzu starch or potato starch

150g granulate sugar

400ml water

80g white bean paste

80g red bean paste

Food color ~ blue/purple

Directions/Instructions:

1. In a dry bowl, mix the starch and sugar together.  Then add the water and whisk thoroughly.
2. Strain with a sieve and pour the mixture liquid into a pot.
3. Using a spatula, mix the liquid all the time on medium heat until the liquid turns translucent and sticky.
4. Divide the dough into 3 equal parts and leave one transparent.  Add the food color blue and purple in each bowl and mix them.  There should be three colors (Note:  If the liquid mixture hardens, it needs to be reheat.  Or double boil to prevent it to be hardens or microwave.)
5. Wet the mold with water and add the three-colored liquid little by little to about 1/3 to 1/2 of the mold using a spoon.  Lightly mix with a toothpick to create a marble pattern.
6. Then add the rolled bean paste (10-12g each) and add the remaining liquid mixture to cover the bean paste.  Wrap the surface with cling wrap to prevent it from drying OR place a spoonful of the liquid mixture on the cling wrap, put bean paste on it and wrap the paste in the translucent mixture.
7. Place the Mizu Manju in a bowl of cold water with ice to chill.

Bought from Daiso

Banana Oreo Shake

Ingredients:

2/3 cup Almond milk/Soy milk or fresh milk

1 frozen banana

1/2 tsp vanilla

1 tbsp crushed oreo

Whipped cream

Directions/Instructions:

1. Put all the above ingredients except the whipped cream in the fruit blender.  Blend till it becomes smooth shake.  Pour in a tall glass and top with whipped cream and some crushed oreo.

Pirozhki aka Russia Beef Pie

Fillings

500g ground beef

1 yellow onion ~ chopped

4 cloves garlic ~ chopped

1 tbsp seasoning powder (chicken powder)

1/4 tsp salt

1/2 tsp black pepper

2 tbsp oil ~ frying

Dough

1 cup fresh milk

2 tsp instant yeast

2 tsp sugar

1 tsp salt

1 egg

1 tbsp butter ~ melted

3-1/4 cup or 420g AP flour

1 tbsp oil

Directions/Instructions:

1. Mix the mix and yeast.  Let it act for 5 mins.  Then add sugar, salt, egg, melted butter, and half the flour.
2. Add the rest of the flour gradually and knead for 5 mins.  Spread oil over the dough, arrange in a bowl cover with a clean cloth, and let rise on a warm plate for 1 hour or until doubled in size.
3. In a pan, place the oil and butter.  Saute the onion and garlic.  Then add the ground beef and stir till the beef turn brown.  Add salt and pepper.  Saute well, when the meat is golden brown, add the chicken powder.
4. Open small portions of dough, fill with meat, and close like a pastry.  Fold the tips of the pastry towards the center and with a little water paste the dough well.  Allow resting for 20 mins.
5. Fry by immersion in oil, at medium heat, so that the dough cooks well.  When golden, drain on absorbent paper and serve.

Beef Udon

Ingredients:

500g shabu beef

1/2 stalk scallions/green onions

Udon noodles

1 tbsp soy sauce

1 tbsp sugar

Soup

4 cup dashi stock ~ recipe here

2 tbsp soy sauce

2 tbsp mirin

2 tsp sugar

1/2 tsp salt

Topping

Narutomaki (fish cake) ~ slice

3 sprigs parsley ~ chopped

1 green scallion/green onion ~ chopped

Directions/Instructions:

1. Return the dashi to the stove, add soy sauce, miring, sugar, and salt.  Bring to boil.  Taste the soup and adjust the taste with salt as it will enhance the flavor without adding additional sugar or soy sauce.  Cover and keep it on low heat.
2. On the pan, heat 2 tbsp oil and cook the scallion/green onions until tender.  Then add the meat and brown all sides.  Don't move the meat around until it's nicely seared.
3. Once the meat is nicely browned, add sugar and soy sauce.  When the sauce has caramelized and slightly thicken, turn off the heat.
4. Bring a large pot of water to boil for udon noodles for 1 min or follow the package instructions.  Drain and transfer to a serving bowl.
5. Pour the hot soup over the udon noodles in the bowls.  Then serve the meat on top of the udon noodles.  Place the narutomaki (fish cake) and garnish with scallion and parsley.  Sprinkle shichimi togarashi.

Awase Dashi

Serving: 2

Ingredients:

4 cup water

10g dried Kelp

10g dried Bonita flakes

Directions/Instructions:

1. In a pot, soak the dried kelp for 2-4 hours.  Then turn on the heat on medium-low and slowly bring to almost boil, about 10 mins.  Meanwhile, clean the dashi by skimming the surface.  Before the dashi starts boiling gently, remove the Kelp from the pot.  
2. Then add the dried bonito flakes and bring back to boil again.  Once the dashi is boiling, reduce the heat and simmer for 30 sec.  Turn off the heat.  Let the bonito flakes sink to the bottom for about 10 mins.  Then strain the dashi through a fine-mesh sieve over a bowl/pot.

Koi Fish Crystal Dumplings

Filling:

200g medium-size shrimp ~ peeled & deveined

3 tbsp water chestnuts ~ minced

4 tbsp bamboo shoots ~ minced

1 tsp ginger ~ minced

1 tbsp chive ~ finely chopped

1 tsp tapioca/corn/potato starch

1 tsp cooking oil

1/2 tsp sesame oil

1/4 tsp salt

1/4 tsp sugar

1/4 tsp white pepper

Wrapper

80g wheat starch

80g potato/corn/tapioca starch

1/4 tsp salt

1 tbsp cooking oil

170ml boiling water

Directions/Instructions:

1. Pick out 12 shrimp and set them aside.  Chopp/crush the rest of the shrimp to a fine paste.
2. In a mixing bowl, combine whole shrimp, minced shrimp, and all the other ingredients for the filling.  Place in the fridge.
3. Put the starch flour, cooking oil, and salt into a mixing bowl.  Pour in the BOILING water.  Stir well with a pair of chopsticks then cover with the wet cloth and set aside for 10 mins.
4. Knead the dough for 10-15 mins and let it rest for 5 mins.  Take 30g of the dough, add red and orange food color.  Knead until the color is even.
5. Stick the red dough into the white log dough all over.  Roll the red spot dough on white dough gently.
6. Divide the dough (24 pieces).  Lightly coat the working surface and the cleaver with oil.  Roll one piece of dough into a ball.  Press it with the side of the cleaver while moving side to side to make a very thin wrapper.  Gently Peel it off the cleaver.  Repeat to make the other wrappers.
7. To make Koi fish, take one wrapper, put 1 teaspoon filling in the center of the wrapper.  Then take two ends of the dough wrapper the filling.  Take the other "fold" end to wrap over, this represented as the head of the fish.  On the other end of the dough, press to enclose the filling and make the fish "tail".  As for the fish head, use a straw and mark the "eye" and "mouth".  Use black sesame seeds place in the middle of the mark for the "eye".
8. Lightly brush a plate with some oil.  Place the dumplings and steam the dumplings over high heat for 8-12 mins or until the skin is almost translucent.
9. Serve immediately with your favorite sauce.

Japanese Chicken Curry

Ingredients:

Japanese curry roux ~ homemade recipe here

1kg boneless, skinless chicken thighs

2 carrots

2 yellow onions

2-3 potatoes

1/2 tbsp ginger ~ grated

2 cloves garlic ~ minced

4 cups chicken stock/broth

1 apple ~ grated

1 tbsp honey

1/2 tsp salt

1-1/2 tbsp soy sauce

1 tbsp ketchup

Side Dish

soft/hard-boiled egg

Red ginger pickled

Directions/Instructions:

1. Discard the extra fat from the chicken and cut it into bite-size pieces.  Season with salt and pepper.  Set aside.
2. Peel and cut the carrot in rolling wedges and cut the onions in wedges.  Cut the potatoes into 1-1/2 inch pieces and soak in water for 15 mins to remove excess starch.  Grate the ginger and crush the garlic and mince.
3. Heat the oil in a large pot over medium heat and saute the onions until they become translucent and tender.  Then add the ginger and garlic.  Saute for another 1-2 mins
4. Then add the chicken and cook until it is no longer pink.  Add the carrot and mix well to coat with oil.
5. Add the chicken broth and bring it to a boil.  Once boiling, using a fine-mesh strainer to skim the scrum and fat from the surface of the broth.
6. Peel the apple and grate it into the broth.  Add the honey and salt and simmer uncovered for 20 mins, stirring occasionally.
7. Add the cut potatoes and cook until the potatoes are tender for about 15 mins.  Turn off the heat, add the homemade curry roux into the soup and stir to combine.
8. Add soy sauce and ketchup.  Simmer uncovered on low heat, stirring occasionally until the curry becomes thick.
9. Serve the curry with Japanese rice on the side.  Garnish with soft boiled egg and red ginger pickled.

Taiwanese Pineapple with Peach Jam Tarts

Pineapple Filling

500g pineapple

120g white maltose

150g rock sugar

100g fructose

5g citric acid

Peach Jam

500g Japanese peach (I used can peach bought)

100g sugar

100g white maltose

1 tsp citric acid/15g lemon juice

Tarts Pastry

250g Anchor butter ~ cut cube

40g icing sugar

40g milk powder

25g almond powder

300g cake flour

25g AP flour

60g beaten egg

Directions/Instructions:

1. Pineapple Filling: Place pineapples into the food processor and blend until it is mushy.  Transfer the blended pineapple into a deep pan (non-stick preferably).  Add all the pineapple ingredients and stir well.  Cook on medium to low heat until most liquid has evaporated and pineapple jam turns golden in color.  Stir constantly and continuously using a wooden spoon to avoid burning.  Taste and add more sugar as need.  Remove and let it cool in the fridge.
2. Peach Jam: Do the same as pineapple filling as per directions/instructions.
3. Tart Pastry: In a large bowl, add all the dry ingredients and mix them together.  Sift the flour mixture 2-3 times.  Rub the butter into sifted flour till like crumbs.  Then add in beaten eggs and make them into a smooth dough.  Place the pastry in a cling wrap, keep it inside the fridge for 20-30 mins so that the dough is easier to shape when it is not too soft. 
4. Weight the pineapple ball each 15 and peach jam 5g.  Put the peach jam into the flattened pineapple and roll it into a ball.  Then put the pineapple peach ball into the dough (20g) and roll it into a ball.
5. Put the pineapple pastry ball into the square/rectangular tart mold.  Press tightly and place on the prepared parchment baking tray and bake for 15-20 mins at 170 deg C.  Monitor the conditions of your tart while it is baking.

Tart mold size: 2"x1.5"x0.7"
or
5cm x 3.5cm x 1.5cm

Homemade Japanese Curry Roux

Ingredients:

42g butter

3 tbsp AP flour

1 tbsp curry powder

1 tbsp garam masala

1/4 tsp cayenne powder

Directions/Instructions:

1. In a small pan, melt the butter on low heat.
2. When butter is completely melted, add the flour.  Stir to combine the butter and flour.
3. The butter and flour fuse and swell.  Keep stirring because the roux will easily burn.  Cook for 15-20n mins on low heat.  The roux will become light brown.
4. Then add all the spices powder.  Cook and stir for 30 seconds and remove from the heat.  Use the curry roux for the Japanese chicken/beef recipe.  (Note:  Make sure to taste and season with salt after adding the roux to the dish as the roux is not salted)

Mandarin Orange Swiss Roll Cake

Ingredients:

3 eggs yolks

35ml milk

30ml vegetable oil

1/8 tsp salt

60g cake flour

Meringue

3 egg whites

1/4 tsp lemon juice

65g castor sugar

Topping

100g cream cheese

60g icing powder

150ml whipped cream

1 tbsp vanilla

6-8 whole mandarin orange

Directions/Instructions:

1. In a bowl, add egg yolks, milk, and vegetable oil.  Whisk it together till it combines.
2. Then sift in the cake flour and salt into the egg yolk mixture.  Whisk till there is no lump and the batter is smooth.  Set aside.
3. In another bowl, beat egg whites together with lemon juice.  Add sugar in 3 parts and beat till stiff peak.
4. Fold in the egg white into the egg yolk mixture.  Pour into lined parchment 23cmx32cm pan.  Bake at the preheated oven 160 deg C for 20 mins.  Remove from the oven and unmold the cake from the pan immediately and let it cool completely.
5. As for the topping, beat the cream cheese, and icing powder till the mixture soft.  Then pour in the whip cream and vanilla.  Continue to whip till soft/sift whip.
6. Spread the cream cheese whipped evenly onto the swiss cake and place the whole mandarin orange in the middle.
7. Gently roll up the swiss cake and refrigerate for few hours until firm.  Trim the sides of the cake and pipe balance whipped cream on top and decorate with some peeled mandarin oranges.

Saffron Rice

Ingredients:

2 cups Basmati rice

2 pinches saffron thread

1/4 cup hot milk

2 tbsp ghee/clarified butter

3 cloves garlic ~ minced

3-5 shallots ~ finely sliced

3 cups chicken stock

Spices

1-star anise

3 cardamon pods

1 cinnamon stick

4 cloves

1/2 tsp cumin seeds

1/2 tsp mustard seeds

1/2 tsp turmeric powder

2 bay leaves

4-5 black peppercorn

Directions/Instructions:

1. Steep the saffron in the hot milk.  Set aside
2. Heat pan on medium heat, melt ghee, and saute onion until soft, then add spices.  Saute for 30 seconds.  Then add garlic and saute for another 30 seconds.
3. Add rice and toss to coat and remove from heat.  Transfer rice to the rice cooker.  Pour in saffron mixture and add enough chicken stock into the rice cooker and cook as per normal.
4. When rice is cooked and fluffy rice be
   fore serving.

Gochujang Spicy Shrimp Rolls

Ingredients:

200g dried shrimp

100g Gochujang

50mlwater

50g sugar

1 egg white ~ for sealing

Cooking oil ~ for frying

1 packet spring roll (5"x5") ~ cut into 4 equal squares

Directions/Instructions:

1. Clean and soak the dried shrimp in water for 15 mins.
2. Drain the water and place the shrimp in the food processor and grind to a finely minced consistency.
3. In a small bowl, add the Gochujang, sugar, and water.  Mix to combine.  Then pour into the minced dried shrimp and mix well.
4. In a small non-stick saucepan, without oil, fry the minced prawns mixture until dry.
5. Once the mixture is dry, mixed through and changes color, remove from heat and transfer into a bowl.
6. Take a piece of cut wrapper and place 1/4 tsp of the prawn mixture onto the edge and fold like a spring roll.  Seal the edge with the egg white.
7. Once they are completely wrapped, deep fry them till golden brown.

Note:  The prawn mixture can be done ahead of time and stored in the fridge.  If do not have Soju Gochujang, can do the following ingredients:

8-10 dried chilies

5 shallots

3 cloves garlic

2 candlenuts

De-seed the dried chilies and soak the chili in warm water for 10 mins.  Drain and place them in the blender.  Add in the candlenuts, garlic, and shallots.  Grind till a smooth paste.

Plain Biryani Rice

Ingredients:

3 cups Basmati rice ~ wash & soaked for 40 mins & drain

4 cups vegetable stock/water

2 tbsp ghee

1 yellow onion ~ sliced

1 tbsp ginger-garlic paste

1 tbsp green chili paste

1/2 cup (125g) plain yogurt

Salt to taste

Spices

1 cinnamon stick

2-anise star

3 cardamon

5 cloves

1 tsp black peppercorn

Dry Spices

1/2 tsp turmeric powder

1 tsp Garam masala

1 tsp red chili powder

Saffron strands + 2 tbsp warm water/milk

Directions/Instructions:

1. In a rice cooker, heat the ghee.  Add in the spices and let it crackle for a few seconds.
2. Then add in the onion and saute a little, season with salt.  When the onion is about to be done, add ginger-garlic and green chili paste.  Saute for a min or two.
3. Then add in the dry spices.  Stir in the yogurt to mix well with all the ingredients and cook for 2 mins.
4. Add the soaked rice, pour in vegetable stock or water, and close the lid.  Let the rice cook as normal.
5. Meanwhile, in a mortar take the saffron strands and grind with the pestle.  Pour in warm water/milk and mix well.  Open the lid and sprinkle the saffron water and 1 tbsp ghee oil
6. Let it sit for 5 mins, fluff up the rice using two forks and garnish with chopped coriander

Tandoori Chicken Tikka

1st Marinade

1kg chicken (thigh) ~ cut bite size

1/2 tbsp salt

1/2 tbsp ground black pepper

2 lemon ~ juice

2nd Marinade

2 fresh green chili ~ finely chopped

20g coriander leaves ~ finely chopped

3 tbsp parmesan

1 tbsp coriander powder

1 tbsp cumin powder

1 tbsp Tandoori masala

1 tsp paprika

1 tsp Amchoor/Citric Acid powder

1 tsp turmeric powder

Directions/Instructions:

1. Place the chicken tikka in a large bowl and squeeze the lemon juice over and sprinkle with salt and black pepper.
2. Now whisk the 2nd marinade ingredients together and pour them over the chicken.  Cover the chicken pieces with the marinade ensuring the chicken tikka are completely coated with the marinade.
3. Allow to marinate for 6-48 hours ~ the longer the better.  If don't have time to marinate the chicken, 30 mins or so will still be good.
4. When ready to cook, light a barbecue.  Gas barbecues will work but preferably the flavor of charcoal barbecues.
5. Cook the chicken tikka on skewers turning occasionally until the chicken is cooked through and the edges are blackened.  Or preheat oven to 425 deg C.  Cook for 20-35 mins till the chicken is tender.  Remove from oven, place the chicken on the grill to medium-high heat.  Allow it to cook for about 5-8 mins on each side.
6. Serve with mint chutney and sliced onion with lime wedges.

Coconut Chutney

Ingredients:

3/4 cup coconut

2 tbsp fried gram/roasted channa dal

1/2 tsp cumin seed

1/2 tsp salt

1 fresh green chili

2 cloves garlic

1/4 cup water

Tempering

1-2 tsp oil

1/4 tsp mustard seeds

1 dried red chili ~ halves

1/8 tsp urad dal

5-6 curry leaves

1/8 tsp of Hing

Directions/Instructions:

1. Put all the ingredients in the blender and blend into a smooth chutney.  Scrape the side and add more water as needed.
2. After blending, taste the chutney and add more salt or green chili if needed.  Transfer to a serving bowl.
3. Heat a small pan with oil.  When the oil turns hot, add all the "tempering" ingredients except Hing.  Soon the leaves turn crisp, turn off the heat and add Hing.
4. Pur this hot tempering over the coconut chutney.

Crispy Paper Dosa

Ingredients:

2 cups regular rice or Parmal rice

3/4 cup urad dal

1/2 cup thick poha (flattened rice)

2 tbsp chana dal (split Bengal gram)

1 tbsp fenugreek seeds

2 tsp rock salt/sea salt or regular salt

Oil as required for cooking dosa

Directions/Instructions:

1. In a medium put the urad dal and more than half the bowl water and let the dal soak in for 4-5 hours at least
2. In another bowl, in the same way, soak the rice, poha, and fenugreek seeds for 4-5 hours.
3. Drain the soaked rice in a mixing bowl and grind into a fine paste and keep in a bowl and similarly make a fine paste for the urad dal too.  Pour in the same bowl as the rice paste.
4. Mix both the paste nicely and cover the paste and let it rest for 5-6 hours so that it puffs up.  It should be done after 5 hours minimum.
5. Now the batter is all puffed up and will have a sour and could smell.  Not to worry this means the batter is perfect in nature.  So now add a little water and make it of the right consistency.  Add 1/2 tbsp of salt and mix well.  The batter is ready.
6. Put a dosa tava, heat up, and sprinkle a little water on top of the tava and wipe off with a cloth.
7. Ladle the dosa batter and spread evenly with the back of the ladle.  When the dosa is cooked a little then brush a little oil on top.  Once dosa starts to brown from all the sides then it is absolutely done.  With the help of a spoon roll the cooked dosa and put it on a plate.  Repeat the same way for all the dosas till the dosa batter finish.
8. Serve with coconut chutney and sambar.

Note: Do keep the flame on low to low-medium flame, so it is easily able to spread the batter.  If the pan base is very thick, then keep the flame to medium.

Onion Sambar

Pressure Cook:

1 cup Toor dal

1/4 tsp Turmeric powder

2-3 dried red chili

8-10 curry leaves

3 tbsp cooking oil

Water

Temper

3 tbsp cooking+ghee

1 tsp mustard seeds

1/2 tsp fenugreek

2 dried red chili ~ halved, deseeded

4 green chilies

20 small shallots

1 tomato ~ cut into small

Curry leaves

1/4 Hing/Asafetida

Sambar

Tamarind juice

1/2 tsp turmeric powder

1/2 tsp sugar

3 tbsp sambar powder

Salt

Water

Directions/Instructions:

1. Pressure cook too dal adding all the ingredients mentioned under "Pressure Cook".  Pressure cook on low flame for one whistle adding enough water.  Open the lid and mash the dal well with a ladle.  Set aside.
2. Soak tamarind in 1/2 cup of water.  Wash and peel the small onions, slit green chilies, and set aside.  Then extract tamarind adding 3 cups of water.  The extracted juice should be 3 cups in total.  Add sambar powder, turmeric powder, salt, and Hing to it.
3. In a wok, heat oil+ghee and splutter mustard seeds.  When it starts to crackle, add fenugreek/methi seeds, dried red chili and slit green chilies, small onions, tomato, and curry leaves.  Saute until the onion turns transparent.
4. Now add the tamarind extract mixture, sambar powder, and boil well till onions get cooked well yet firm without losing their shape.
5. After the mixture is reduced in quantity, add cooked Toor dal and sugar.  Add little water if necessary.  Boil for 2 mins, adjust the consistency.  Check for taste.
6. Garnish with coriander leaves, boil for few seconds and switch off the flame.  Transfer it to a vessel.  Add a tsp of ghee.  Cover it with a lid.  Give a standing time of 30 mins and then served.

Note:

• Adding ghee while tempering gives a nice smell to the sambar like in restaurants.
• Use sliced big onions in place of shallots, if don't have in hand but small onions give a nice flavor than the big one.
• Adjust the quantity of tamarind if add tomato else sambar will become tangy.
• If the sambar is tangy, add some plain red chili powder & allow it to boil for some time.  It helps to balance the taste.

Red Coconut Chutney

Ingredients:

1/2 cup tightly packed grated coconut

2 shallots 

1-1/2 tbsp channa dal

3-4 dry red chili ~ halved, deseeded

3/4 tamarind paste or little tamarind soak w/water

2 cloves garlic

1/4 cup + 1 tbsp water for grinding/blend

Salt as required

Tempering

1/4 tsp mustard seeds

1/4 tsp cumin seeds

1/2 tsp urad dal

1/8 tsp Hing

8-10 curry leaves

1 clove garlic ~ crushed

1 tbsp coconut oil

Directions/Instructions:

1. In a blender, add all the ingredients of chutney & blend/grind it into a smooth chutney.  Tone down the raw taste of red chilies, then just roast them lightly in a pan.  Apart from ginger, call also add garlic.  Pour the coconut chutney into a bowl and keep aside.
2. Heat 1 tbsp coconut oil in a small pan.  Add the mustard seeds and allow them to crackle.  Then add urad dal.  Fry the urad dal until it turns a maroonish golden.  Then add curry leaves and chopped shallots.
3. Saute until the shallots are lightly golden.  Add the tempering mixture along with its oil to the red coconut chutney.  Stir and mix well