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. In a large bowl, add water, sugar, salt, and instant yeast.  Stir to mix.
2. Then add the bread flour little by little to mix into a dough
3. Cover and let it sit either 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 and use your fingers and pull it towards the center.  Slowly spin the bowl and spin everything back up on top.
5. Spread some olive oil on the pan and put the pizza dough and get it to stretch out 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, spread the pizza sauce all over the pizza dough evenly.  Then add the mozzarella cheese over the pizza sauce and top with pepperoni.
8. Bake the pizza in a preheated oven to 500 deg 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. In a large bowl, marinate the chicken together with all the marinade ingredients.  Cover and in the fridge for 30 mins or best 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. Back to the electric cooker, spread 2 tbsp of clarified butter (ghee) on the base without turning it on.  Next, place the marinated chicken on the base and let it cook for about 20 mins till 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 and sprinkle the leftover chopped coriander, mint leaves, fried shallots, and some clarified butter (ghee), and close the lid.
7. Cook till the button flips to keep warm.  About 15 mins later, open the lid and fluff the rice.  The min leaves and coriander leaves have also changed color.  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. In a large bowl, add flour, baking powder, and Greek Yogurt.  Knead to form a dough.  Cut the dough into 8 equal sizes.  Roll into a ball and set aside for later use.
2. Line 8 cup oven-proof bowl with higher sides and wide mouth; with 4 slices of mozzarella cheese overlapping in each bowl.
3. Fill the center with pepperoni, cooked ground beef, chopped green pepper, and onion.  Top evenly with tomato sauce or Pizza sauce.  Then top again with a slice of mozzarella cheese.
4. Stretch the dough to a little wider than the rim of the bowl.  Put the bowl on a baking tray.
5. Brush the dough with melted butter/oil.  Place the sheet pan and bake in the preheated oven at 180 deg 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. In a large bowl, add the mashed banana, vanilla, oil, sugar, and eggs.  Combine the mixture till smooth batter or until the sugar dissolves.
2. Then sieve in the dry ingredients and mix well to corporate them together.
3. Spray non-stick into the loaf pan and pour the mixture.  Bake it in the preheated oven at 160 deg for about 30-40 mins.
4. Remove and let it cool completely before removing it from the loaf pan.

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 out 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.

Red Velvet Choc Chip Cookies

Ingredients:

250g butter ~ room temp.

1-1/4 cup brown sugar

1 eggs

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. In a large bowl, beat butter and brown sugar together 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 combine, sift in all the dry ingredients to form a soft dough.   Add the mini choc chips and mix again.
4. Fill the dough into the piping bag, pipe out the cookies 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.

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. In a large bowl, add all the ingredients (A) together 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 all the mixture combines together, sift in the AP flour and knead them into a soft cookie dough.
5. Roll the cookie dough about 1" thickness on parchment paper.  Use any cookie cutter and transfer it to a prepared baking tray.
6. Bake the cookies in a preheated oven to 160 deg C for 20 mins.  Remove from the oven and let it cool completely.
7. Melt the white chocolate using a double boil.  Transfer the melted white chocolate to the piping bag.  Pipe white chocolate on top of the cooled cookies and sprinkle some crushed oreo.  Let the chocolate set completely before store into an air-tight 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 into a steamer & steam for 10 mins or until they are soft.  Transfer the steamed potatoes to a large bowl & mash them into a puree.
2. In a mixing bowl, combine the flour, sugar & baking powder.  Mix well together & 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; if the dough is too sticky then add a bit more tapioca flour.
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 about 3-4 mins or until the balls have turned golden.
5. The balls will have cooked through when they are floating.  Remove the cooked balls from the oil & let drain to remove the excess oil.  Repeat the cooking process until all of the balls have cooked.  Serve while hot & 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 prawn.  Stir to cook
2. Then add in the beansprout and cabbage.  Cook and let it wilt.  Push the dish aside of the wok, add 1 tbsp oil, and scramble in eggs.
3. Toss in the noodles, leafy vegetables, and red sauce.  Stir to mix through and add a splash of water if the noodle gets 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 easier.
2. In a pan, add plenty of oil, and saute the dried chili paste blend.
3. Stir-fry over low heat until it cooks, that's when it turns dryer and "breaks oil".  This is when the dried chili paste would have red oil floating on top of it.  Add more oil if needed.
4. Once cooked, add in dark sweet soy sauce, tomato ketchup, and red food coloring/beetroot powder.  Stir through and keep to one side for later use.