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