Steamed Turmeric Glutinous Rice aka Pulut Kuning Kukus

Ingredients:

4 cups Glutinous rice

1 tbsp turmeric powder

1 pcs dried tamarind

1 small packet of coconut milk

1 tsp salt

1 tsp sugar

A couple of screwpine leaves ~ to layer on the bottom of the tray

Directions/Instructions:

1. Wash the glutinous rice clean and soak it with turmeric and dried tamarind for 3 hours.
2. Drain the water and rinse well.
3. Place the screwpine leaves or pandan leaves on the bottom of the tray.  Pour the rinsed glutinous rice over and steam for about 20 mins.
4. While the glutinous rice steam, in another bowl, adds the coconut milk with 1/2 cup of water, salt, and sugar.  Stir well till it dissolves.
5. After 20 mins, add the coconut mixture and mix the glutinous rice well and use a spatula to smooth it over.
6. Return the glutinous rice to the steamer and steam for another 20 mins. Done and enjoy!

Prawn Noodle aka Mee Udang (Malay Style)

Ingredients:

15-20 prawns (big)

1 packet of egg noodles

2 stalk lemongrass ~ bruise

2 tbsp chili sauce

1 tbsp tomato sauce

1 tbsp oyster sauce

1 tbsp tom yam paste

3 tbsp ground chili or 10 dried chilies ~ deseeded and boil then grind finely

1/2 cup cooking oil

Grinding

5 shallots

4 garlic

1-inch ginger

1 tbsp dried shrimp ~ soak in water until soft

Boiled

3 potatoes ~ grind with 1 cup of water

Garnish

3 eggs ~ boiled and cut halve

1 pcs tofu ~ fried and thinly sliced

Fishballs ~ boiled and cut halve

Bean sprout

Green mustard (sawi)

Lime ~ halve

Directions/Instructions:

1. The first step is cleaning the prawns by splitting them from the back, removing the black string, and cutting off the beard. Leave the head and shell on.
2. Boil 1 liter of water with 1 tsp salt.  Bring to a boil and add the prawn and cook till the prawn turn pink/orange.  Once the prawn turns pink/orange, remove it from the boiling water and put it into cold water to prevent it from overcooking and set it aside. (Note:  Do not throw the prawn water)
3. Heat oil in a pot and fry in the lemongrass and finely ground ingredients until fragrant for about 3-5 mins.  Then add in the ground chili and continue to stir fry till the mixture release the oil for about 5 mins.
4. Next, add the chili sauce, tomato sauce, and tom yam paste into the pot and let the sauce cook for another minute.
5. Pour the prawn water and mix together and let it bring to a boil.  Then add the tom yam paste, sugar, chicken powder, and salt to taste.
6. Once the broth boiling, add in the ground potatoes and continue to stir till the mashed potatoes dissolved.  Simmer for about 5-10 mins.  (Note: Do not let the sauce thicken)
7. Serve the dish with all the garnishing and pour the sauce and shrimp over the noodles, then sprinkle with fried shallots and chopped coriander.  Enjoy!

Note:

To boil the noodles, heat the water until it boils, then add the noodles and soak them for 2-3 mins before straining them.  Rinse the noodles with cold water to stop the heating process and keep the noodles from becoming mushy.

Begedil (Fried Potato Patty)

Ingredients:

1kg potato

1/3 cup fried shallot

1/2 cup breadcrumb

1/2 tsp Sagaf spices (optional)

1 tbsp black ground pepper

1 tbsp white ground pepper

1/3 cup chopped scallion

1/3 cup chopped coriander

2 tsp salt

Direction/Instruction:

1. Peel the potato skin, rinse, and slice about 1/4" thick.
2. In a hot pot of oil, deep fry the sliced potato for about 5 mins or till light golden.  Drain with a kitchen paper towel.
3. Mashed the sliced potatoes with pestle and mortar batches by batches while still hot.
4. Once all the potatoes are mashed, add all the above ingredients.  Mix thoroughly.
5. Season well and shape into medium-sized balls with the palms and flatten lightly.
6. Coated the "begedil" in the beaten eggs and fry till lightly golden browned.

5kg potato

1 cup fried shallots

2 cup breadcrumb

2 tsp Sagaf spices

1 tbsp ground black pepper

1 tbsp ground white pepper

1 cup chopped scallion

1 cup chopped coriander

1 tbsp salt to taste

KFC Chicken Pot Pie

Ingredients:

3 potatoes ~ diced

1/2 cups ~ diced

14oz cream of chicken soup

1 cups milk

1/2 tsp sugar

2 cups rotisserie chicken ~ shredded

Salt and pepper to taste

Pie Crust

2 cups AP flour

1 tsp salt

2/3 cup + 2 tbsp shortening

4-6 tbsp ice-cold water

Directions/Instructions:

1. Boil the potatoes and carrots until tender.  Drain the liquid and set aside.
2. Combine the chicken soup, milk, and sugar in a pot and bring it to a simmer.  Add the chicken, cooked potatoes, and carrots.  Mix together and let it simmer until warm while stirring frequently.
3. Preheat oven to 425 deg F.  Spray 12 medium non-stick muffin cups with cooking spray.
4. While waiting for the oven to heat, prepare the pie crust.  In a food processor, combine flour, salt, and shortening.  Mix resembles coarse crumb and adds one tablespoon at a time till it forms a smooth dough.
5. Divide the dough and use a cookie cutter using 4-1/2" in diameter.  Place these into the mini muffin pan pressing in on the sides as needed.
6. Once the filling cools, scoop out about 1 tablespoon of filling into each pie cup.  Roll out the remaining dough, and cut out small circles using a 2-1/2" cookie cutter for the top of the pies.
7. Whisk together 1 egg to form an egg wash to brush on top of the pies or brush with milk for a similar effect.
8. Bake the pies for 15-18 mins or until the crust is golden.  Allow the pies to cool completely before serving.

Chicken Rose Penang Style

Ingredients:

1 whole chicken ~ cut 12

225g Campbell Tomato Soup

200g coconut milk

1/2 can of Evaporated milk

4 tbsp condensed milk

1 tbsp almond powder

1 tbsp poppy seed powder

Salt to taste

Cooking oil for frying chicken

Sauteed

1 screwpine leaves

2 large onions ~ sliced lengthwise

2 stalk lemongrass

2 cinnamon sticks

3-star anise

4 cardamon seed

5 cloves

2 tbsp cooking oil

Blend (A)

1 large onion

4 shallot

2" ginger

5 clove garlic

Blend (B)

10 dried chilies

1 medium carrot

1-2 tomato

1/4 cup cooking oil

1/2 cup water

Paste

1 tbsp fennel powder

1 tbsp cumin powder

1 tbsp garam masala

1 tbsp chili powder

Directions/Instructions:

1. Clean the chicken pieces, pat dry, and marinate with salt and turmeric powder.  Set aside for 30 mins.
2. Heat the oil and fry the chicken pieces until 3/4 cooked.  Set aside.
3. Heat the wok and add lemongrass, pandan leaves, and spices.  Once the fragrant smell is, add the onions slices.  Saute until the onion turns golden, do not burn.
4. Then add the mixture (A) and stir until the smell rises.  Next, add the mixture (B), tomato soup, almond powder, and poppy seed powder.  Stir it together and let it bring to a boil over medium-low heat.
5. Then add the mixture of paste and continue to stir it together.   Once the sauce starts to break oil, add coconut milk, 1/2 can of evaporated milk, condensed, and salt to taste.
6. Bring the sauce to thicken then add the fried chicken pieces.  Stir the sauce well so that it does not burn and the sauce is coated well.
7. Low the heat to simmer and let the sauce boil for about 15-20 mins.  Once the sauce breaks the oil, it can be removed to serve.

Legend Carrot Rice

Ingredients:

5 cups Basmati rice

3 carrots (1-shredded, 2 blended and filtered, only 2 cup juice)

3 tbsp condensed milk

1 cup evaporated milk

2 tbsp rock sugar

4-1/2 cup water

Sauteed

4 shallot ~ sliced

1 large onion ~ sliced

5 clove garlic ~ sliced

2" ginger ~ cut matchstick

1 Star anise

1 cinnamon stick

3 cloves

3 cardamon seed

1 screwpine leaves

Directions/Instructions:

1. First heat 2 tbsp ghee, then add the cinnamon, star anise, and cardamom.  Stir until fragrant and add the sliced onion/shallot, garlic, and ginger.  Next, add the screwpine leaves and continue to stir until fragrant.
2. Pour 2 cups of carrot juice, evaporated milk, and water into the mixture.  Stir to mix.  Then add rock sugar, and salt to taste and condense milk.  Continue to stir to mix.  Bring to a boil.
3. Once boiling, add the basmati rice and add the shredded carrot.  Stir to mix together.
4. Transfer the rice mixture to an electric rice cooker and let it cook as normal.  Enjoy!

Pork/Shrimp Wonton Soup (V.2)

Ingredients:

1 packet of wonton skin

Filling

500g minced pork

250g shrimp ~ roughly chopped

1/4 tsp salt

1/2 tsp sugar

1 tsp chicken powder

1/4 tsp ground black pepper

2 tsp sesame oil

1 tsp oyster sauce

2 tbsp green onion ~ chopped

1/2 cup or 50g cabbage ~ finely chopped

3 cloves garlic ~ grated/minced

1" ginger ~ grated

1 tbsp sesame seeds

1 tsp cornstarch

1 egg yolk or 2 tbsp water

Soup

3-liter of water

1 whole chicken

200g Daikon

1 large yellow onion

1 tbsp salt

1 tbsp chicken powder

1-1/2 tbsp brown sugar

2 tbsp fish sauce

5 green onion ~ white part only

3 slice ginger

Directions/Instructions:

1. Prepare the soup by bringing the chicken, daikon, onion, salt, chicken powder, brown sugar, and fish sauce on high heat for 10 mins to a boil.  
2. After 10 mins, scoop the form, add the 5 green onions and sliced ginger.  Reduce the heat to low and bring to a simmer for 30 mins.  Strain the chicken broth and set aside for the wonton. 
3. For the filling, in a large bowl add all the filling ingredients together to form a creamy mixture. Cover and set aside for 15-30 mins.
4. Place a wonton wrapper on your palm & put about 1 tsp filling in the center of the wrapper.  Brush 2 edges with water.  fold to seal, pressing out air & brush water on one corner & bring the corner together; pressing to seal.  Repeat until the filling is used up.
5. Heat up wonton soup to boil and drop all wontons into the boiling soup.  Stirring gently so the wontons don't stick together.  Continue to simmer until the wontons are thoroughly cooked & float to the surface.
6. Place in a serving bowl with cooked wonton.  Ladle over soup, sprinkle chop spring onion as garnish & serve!

Chocolate Popiah Cookies

Ingredients:

1 packet Popiah skin

300g chocolate milk (Compound)

1 tbsp shortening

Rainbow sprinkles

Directions/Instructions

1. Take one sheet of popiah, roll them with a bamboo satay stick, and close the end with "glue" (water+flour).  Repeat the whole process till finished.
2. Once all is done, cut the rolled popiah about 1" and set it aside for about 3 hours before deep fry.
3. Heat oil on medium and deep fry the popiah until golden brown.
4. While waiting for the fried popiah to cool, melt the chocolate and shorten it over a double boiler.  Set aside to cool.
5. Add the fried popiah to the melted chocolate, and coat them evenly.  Then scoop about 1 tsp into the mini cupcake lining and sprinkle some rainbow candy over the top.
6. Once the chocolate hardens, transfer it to the air-tight container.  Enjoy!

Fried Beef Kuey Teow

Ingredients:

300g beef ~ sliced thinly

400g Hor Fun noodle

1 cup bean sprouts

5 Bak choy

1/2 yellow onion ~ slice

5 sliced ginger

3 cloves garlic ~ chopped

1 stalk spring onion ~ 2" cut

3-4 eggs ~ lightly beaten

3 tbsp cooking oil

Marinade (Beef)

1 tbsp dark soy sauce

1 tbsp sweet soy sauce

2 tbsp light soy sauce

1 tsp sesame oil

1 tbsp Shao Xing (Optional)

1/4 tsp ground white pepper

2 tbsp cornstarch

Sauce

2 tbsp light soy sauce

2 tbsp light soy sauce

1 tbsp sweet soy sauce

1 tbsp oyster sauce

1-1/2 tbsp sambal chili

1 tsp ground white pepper

Directions/Instructions:

1. Add ingredients to marinate the beef to a bowl and set aside for at least 30 mins.
2. Mix all the ingredients for the sauce in a bowl and set aside.
3. Open the package of noodles gently separate strands from each other and set aside.
4. Heat wok on high heat, till it is smoking.  Add oil and swirl the wok to coat the surface well.
5. Add the marinated beef slices to the pool of oil in the center of the wok.  flip over a few times with a wide spatula to prevent the beef from sticking.
6. Sear and toss-fry the beef slices for about 2 mins till tender and then remove from the wok.
7. Add a bit more oil and swirl once more to coat the wok.  Then add the onion, ginger, and garlic.  Stir-fry till fragrant and before the color changes, add the rice noodles and toss them through.
8. Move the noodles to the side of the wok, pour a tsp of oil, and add the beaten eggs.  Wait to set briefly before scrambling and frying them on the side of the wok.
9. Now toss it in together with the noodles.  Add the prepared sauce ingredients and toss once again till evenly mixed.
10. Return the beef and add the bean sprout and spring onion.  Give a final toss and remove it from the heat.

Creamy Tom Yam Pasta

Ingredients:

1 packet spaghetti

300g prawn ~ leave the tail on

1 medium onion ~ chopped

5 garlic ~ chopped

4 kaffir lime leave ~ shredded

2 red bird's eye chili ~ cut

2 tbsp tom yam paste

1 tsp chicken powder

1 tsp sugar

1/2 cup fresh milk

1/2 cup heavy cream milk

Chili flake (Optional)

4-5 tomato cherry ~ cut halves

Directions/Instructions:

1. Cook pasta in a pot of salted water, until Al-Dente.  Drain under cold running water to stop the pasta from cooking further.  Set aside.
2. Heat the pan, and melt 1 tbsp butter.  Add in the chopped onion and garlic.  Stir fry till pleasant aroma.
3. Then add the prawns and continue to stir until it is semi-cooked.  Add in the tom yum paste.  Mix evenly for another 1 min or so
4. Pour both fresh milk and cream in and mix gently under low heat.  Add the kaffir lime leaves, chop red chili, chicken powder, and sugar.  Stir to mix for another 1 min.
5. Next, add the cooked pasta and mix the sauce together.  Top with tomato cherry and cook for another min.  Sparkle some chopped parsley/coriander leaves.  Enjoy!