Sicilian Pizza

Ingredients:

600g Bread flour

470g water (lukewarm)

4 tsp sugar

2 tsp salt

2 tsp Instant Dry Yeast

Homemade Pizza sauce (recipe here)

Mozzarella Cheese

Pepperoni

Directions/Instructions:

1. Add water, sugar, salt, and instant yeast in a large bowl.  Stir to mix.
2. Then add the bread flour little by little to mix into a dough
3. Cover and let it sit at room temperature for about 3 hours, or cover it and put it in the refrigerator overnight; then let it warm up tomorrow and cook the pizza.
4. Punch the dough down, then use your fingers to pull it towards the center. Slowly spin the bowl, then spin everything back up on top.
5. Spread olive oil on the pan, add the pizza dough, and stretch it evenly to the corner of the pan. Cover the dough and let it sit for an hour.
6. After an hour, use your fingers and put tiny indents, do not push too hard, just want to get some indentations throughout the pizza.
7. Next, evenly spread the pizza sauce over the dough. Sprinkle the mozzarella cheese over the sauce and top with pepperoni.
8. Bake the pizza in a preheated oven to 500 degrees F for about 18-20 mins.

Chicken Dum Biryani Electric Cooker

Ingredients: (Marinate)

1kg Chicken mix

2 tbsp ginger garlic paste

1 tbsp garam masala

1 tbsp turmeric powder

1 tbsp chili powder

1/2 tbsp Kashmir chili powder

1 tbsp cumin powder

1 tbsp coriander powder

1 lemon ~ juice

2-3 tomatoes ~ chopped

1 cinnamon stick

1/2 tsp black peppercorn

1 tsp cumin seed

1 Anise-star

4 Green cardamon

1 black cardamon

2 bay leaves

1/2 cup chopped coriander leaves

1/2 cup chopped mint leaves

2 tsp salt

4-5 tbsp yogurt

4 tbsp cooking oil

1 handful fried shallot ~ crushed

Rice

4 cups Basmati rice ~ soak

2-liter water

3 tbsp salt

1/4 cup chopped mint leaves

1/4 cup chopped coriander leaves

1 cinnamon stick

1 Anise-star

2 bay leaves

4 green cardamon

1 black cardamon

1/2 cup cooking oil

2 tbsp lemon juice

Directions/Instructions:

1. Marinate the chicken with all the marinade ingredients in a large bowl.  Cover and put it in the fridge for 30 minutes or overnight.
2. Turn on the electric rice cooker and add water.  Add all the rice ingredients except Basmati rice and bring to a boil.
3. Once the water starts boiling, add the soaked Basmathi rice.  Don't cook till the rice is 70-80% cooked.  Drain off all the water and move the rice into a different strainer/bowl.
4. Return to the electric cooker and spread 2 tbsp of clarified butter (ghee) on the base without turning it on. Next, place the marinated chicken on the base and cook for about 20 minutes until the juices/water appear.
5. Sprinkle 1/4 cup coriander leaves, 1/4 cup mint leaves, and a handful of fried shallots.  Then add 2 tbsp of clarified butter (ghee) on top.
6. Next, add the semi-cooked rice, sprinkle with the leftover chopped coriander, mint leaves, fried shallots, and clarified butter (ghee), and close the lid.
7. Cook until the button flips, keeping it warm. About 15 minutes later, open the lid and fluff the rice. The mint and coriander leaves have also changed color. It is ready to serve.

Chicago Pizza Pot Pie

Ingredients:

210g AP flour

170g Fat Greek Yogurt

1 tsp baking powder

Topping

Mozzarella Cheese Slices

Turkey Pepperoni

Cooked ground beef

Green pepper ~ chopped

Onion ~ chopped

Tomato sauce/Pizza Sauce

Direction/Instruction:

1. Combine flour, baking powder, and Greek Yogurt in a large bowl. Knead to form a dough. Divide the dough into 8 equal pieces. Roll each piece into a ball and set aside for later use.
2. Line 8 cup oven-proof bowl with higher sides and wide mouth, with 4 mozzarella cheese slices overlapping each bowl.
3. Fill the center with pepperoni, cooked ground beef, chopped green pepper, and onion. Spread tomato sauce or Pizza sauce evenly. Top again with a slice of mozzarella cheese.
4. Stretch the dough slightly wider than the rim of the bowl. Place the bowl on a baking tray.
5. Brush the dough with melted butter/oil.  Place the sheet pan and bake in the oven at 180 degrees C for 20 mins or until the dough is golden brown.
6. Allow to cool, and turn the pizza out on the plate.  Ready to serve.  Enjoy!

Banana Cake

Ingredients:

2-3 Banana (ripe) ~ mashed

1/2 tsp vanilla essence

90ml oil

75g sugar

2 eggs

80g AP flour

1/2 tsp baking powder

1/2 tsp baking soda

Directions/Instructions:

1. Combine the mashed banana, vanilla, oil, sugar, and eggs in a large bowl. Mix until the mixture resembles a smooth batter or until the sugar dissolves.
2. Then, sieve in the dry ingredients and mix well to incorporate them together.
3. Spray the loaf pan with nonstick spray and pour in the mixture. Bake it in the oven at 160 degrees for 30-40 minutes.
4. Remove and let it cool completely before removing it from the loaf pan.

Red Velvet Choc Chip Cookies

Ingredients:

250g butter ~ room temp.

1-1/4 cup brown sugar

1 egg

100g cream cheese ~ soft

1 tsp vinegar

2 tbsp cocoa powder

5 tbsp milk powder

2-1/2 cup AP flour

1/2 cup cornflour

1 tsp baking soda

1 tsp baking powder

1 tbsp Emulco red velvet

1 cup mini white choc chips (or more)

Directions/Instructions:

1. Mix butter and brown sugar together in a large bowl to mix well.
2. Then add eggs and beat to incorporate.  Add soft cream cheese and continue to incorporate.
3. Next, add vinegar and Emulco red velvet; mix well. Once the mixture is combined, sift in all the dry ingredients to form a soft dough. Add the mini chocolate chips and mix again.
4. Fill the dough into the piping bag, and pipe the cookie droplet onto a parchment paper-lined baking sheet.
5. Bake in a pre-heated 170 deg C for 10-15 mins or just until the edges of the cookie have set (Do not overbake)
6. Allow cookies to fully cool on the rack before enjoying.

Ube Coconut Cookies

Ingredients:

384g All Purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

200g granulated sugar

227g butter ~ room temperature

2 tsp Ube extract

2 eggs

100g unsweetened coconut flakes ~ chopped

Directions/Instructions:

1. Beat the butter and sugar together until the butter is light and fluffy, about 3-5 mins.
2. Add eggs and Ube extract.  Mix together until well combined.
3. In a separate bowl, sift together all the dry ingredients.  Add the coconut flakes, and mix the dry ingredients together.
4. With the stand mixer on low speed, slowly add the dry ingredients to the wet ingredients a little bit at a time, just until combined (Do not over mix)
5. Using a 1-3/4" ice-cream scoop, scoop the cookies onto a parchment paper-lined baking sheet.
6. Chill the dough for at least 1 hour in the fridge.
7. Bake in a pre-heated 175 deg C (350 deg F) oven for 10-15 mins or just until the edges of the cookie have set (Do not overbake)
8. Allow cookies to fully cool on the rack before enjoying.

Milky Oreo Cookies

Ingredient (A)

130g butter

70g icing sugar

1/4 tsp vanilla essence

Pinch of salt

Ingredients (B)

170g AP flour

20g cornflour

20g rice flour

1/8 tsp baking soda

40g almond flour

20g cornflakes ~ finely crushed

20g crushed oreo

Decoration

100g white chocolate compound ~ melted

40g crushed oreo

Directions/Instructions:

1. Add all the ingredients (A) together in a large bowl and mix well.
2. Then, sift in the cornflour, rice flour, and baking soda.  Use a spatula to mix it together.
3. Next, add the almond flour and crushed Oreo/cornflake; mix them well together.
4. Once the mixture is combined, sift in the AP flour and knead it into a soft cookie dough.
5. Roll the cookie dough to about 1" thickness on parchment paper. Use any cookie cutter to cut it into cookies and transfer it to a prepared baking tray.
6. Bake the cookies in an oven at 160 degrees C for 20 minutes. Remove them from the oven and let them cool completely.
7. Melt the white chocolate using a double boiler. Transfer the melted white chocolate to the piping bag. Pipe the white chocolate over the cooled cookies and sprinkle with crushed Oreos. Let the chocolate set completely before storing it in an airtight container.

Sweet Potato Balls

Ingredients:

500g sweet potatoes

200g tapioca flour

30g all-purpose flour

120g sugar

1 tsp baking powder

Oil for frying

Direction/Instruction:

1. Place the sweet potatoes in a steamer and steam for 10 minutes or until soft. Transfer the steamed potatoes to a large bowl and mash them into a puree.
2. Combine the flour, sugar, and baking powder in a mixing bowl. Mix well and add this mixture to the sweet potato puree. Mix with a spatula until a soft dough begins to form. The dough should be soft but not sticky; add a bit more tapioca flour if it is too sticky.
3. Pinch a small dough to form a small ball about an inch in diameter & set it aside.  Repeat this process with the remaining dough.
4. Heat enough oil to fry the sweet potato balls over medium-low heat (160 deg C). Fry the balls in batches for 3-4 minutes or until golden.
5. When the balls are floating, they are cooked through. Remove the cooked balls from the oil and drain to remove the excess oil. Repeat the cooking process until all of the balls are cooked. Serve while hot, and enjoy!

Authentic Chicken Shawarma (Oven Baked)

Ingredients:

2kg Boneless Chicken Thigh (Skinless)

Spices

2 tsp green cardamom powder

1 tsp cloves powder

1/2 tsp nutmeg powder

1 tsp cinnamon powder

1 tbsp cumin powder

1-1/2 tbsp coriander powder

1 tbsp black pepper powder

Marinade

1 cup Greek yogurt

7 garlic cloves ~ crash/chopped

1 lemon ~ juice+zest

Mee Goreng Mamak (Indian Style)

Ingredients:

600g Yellow Noodles (any preference)

4 eggs

1 pcs hard tofu ~ cut cubes/bite sizes

1 pce fish cakes ~ sliced

100g prawns

100g minced meat

50g beansprout

50g Bak Choy/sliced cabbage

3-4 tbsp red sauce (recipe here)

1 tbsp salt to taste

Directions/Instructions:

1. In a wok, add oil over medium heat.  Add tofu, fish cakes, and prawns.  Stir to cook
2. Then add the beansprout and cabbage. Cook and let them wilt. Remove the dish from the wok, add 1 tbsp oil, and scramble the eggs.
3. Toss in the noodles, leafy vegetables, and red sauce. Stir to mix well, and add a splash of water if the noodles get dry. Add salt to taste.
4. Done when noodles are hot and RED!

Mamak's Red Sauce (Indian Style)

Ingredients:

20g dried red chilies ~ soak in boiling water

60g shallots

4-5 cloves garlic

1/4 cup water

4 tbsp Dark Sweet Soy Sauce (Kicap Manis)

4 tbsp Tomato Ketchup

2 tsp Red Food Coloring or Beetroot powder

Directions/Instructions:

1. Blend together soak dried chilies, shallots, and garlic.  Add water so it blends more easily.
2. Add plenty of oil to a pan, and saute the dried chili paste blend.
3. Stir-fry over low heat until it cooks. When it turns dryer and "breaks oil," the dried chili paste will have red oil floating on top. Add more oil if needed.
4. Once cooked, add dark-sweet soy sauce, tomato ketchup, and red food coloring/beetroot powder. Stir through and set aside for later use.