BBQ Sambal Stingray

Ingredients:

500g Stingray

1 large red onion, sliced

Sambal chili/Sambal Oelek

1/4 cup water

Salt/Sugar, to taste

Banana leaves

Cilantro, chopped

Lime

Instructions:

1. Wash the banana leaves thoroughly to remove dirt and wipe them dry. Gently heat the leaves over a low flame; they should soften immediately. Once the leaves are soft and pliable, remove them from the heat and set them aside for later use.
2. Rinse the stingray and pat dry with a paper towel.  With a knife, slice the skin of the fish to create 2-3 shallow slits on the surface.  Do the same on the other side.  This step will allow the sambal to enter the fish for complete flavor infusion.  Season with salt.
3. Heat 2 tablespoons of oil in a saucepan over medium heat.  Saute the sliced onion for 1-2 minutes.
4. Then add the sambal chili and mix them together.  Add water and season with salt and sugar.  (Note: Do not add too much water)
5. Lightly oil the surface of the prepared banana leaf and spread a layer of sambal over it.  Place the stingray over the layer of sambal and spread another layer of sambal paste over the top.  Make sure the sambal gets in between the slits.
6. Fold the banana leaves to wrap the fish.  Fold over the aluminum foil to secure the banana leaf package.  Set aside for 6 hours or overnight.
7. Place the wrapped fish on a baking tray and roast in the oven to 200 degrees C for 15-18 minutes or until the fish flakes easily with a fork.
8. Garnish with fresh onion slices, cilantro, and a squeeze of lime juice.  Serve hot with steamed rice.

Penang Hokkien Prawn Noodle

Ingredients:

300g boneless chicken thighs

400g chicken bones

3 litres water

20-30 prawns heads and shells

500g Hokkien Noodles, blanched

200g rice vermicelli, blanched/softened

2 tbsp vegetable oil

1-2 tbsp sambal chili

1 tbsp sugar

1/4 cup crispy shallots

1/4 tsp ground white pepper

2 tbsp fish sauce

Toppings

20-30 prawns, cleaned and shelled

6 hard-boiled eggs

Beansprout

Kangkon (or watercress)

Crispy shallots

Sambal

Instructions:

1. Heat the oil in a large pot. Add the prawn shells and heads. Sauté the prawns for 10 minutes until fragrant, crispy, and red.
2. Add the water and chicken bones. Bring to a boil, skimming off any impurities. Reduce the heat to medium-low and simmer for 45 minutes.
3. Add the sambal and continue boiling for another 3 to 5 minutes. Strain the broth through a fine sieve before returning it to a clean pot. Add the fish sauce and ground white pepper, and season with salt and sugar. Adjust to taste.
4. To assemble, add the prepared prawns to the stock and poach until just cooked through. Remove and slice each prawn in half.
5. Cut the reserved chicken thighs into thin strips and the hard-boiled eggs into halves.
6. Divide the blanched noodles into individual bowls. Top with beansprouts and kangkong.
7. Pour a couple of ladles of hot broth over the noodles. Add the chicken and eggs. Sprinkle with crispy shallots. Serve immediately with extra sambal on the side.

Nyonya Kuih Seri Muka

Ingredients:

Bottom Layer

250g Glutinous rice

250g coconut milk

1 tbsp sugar

1/2 tsp salt

1 pandan leaves

30 pcs Butterfly pea flowers

Top Layer

30g AP flour

1 tbsp cornstarch

70g sugar

1/2 tsp salt

85ml pandan juice (30 pcs pandan leaves + 220ml water)

160ml coconut milk

1 egg

Instructions:

1. Wash the glutinous rice and place it on a plate. Mix the thick coconut milk, sugar, and salt until well combined. Pour this mixture over the rice and stir thoroughly.
2. Position the blue pea flowers in various spots within the rice, then lay the pandan leaves on top.
3. Steam on high heat for 25 minutes. Remove the pandan leaves and stir the blue rice to distribute the color evenly. Line the bottom of a loose pot with banana leaves or parchment paper, press the steamed rice firmly into it, and keep it warm in the pot.
4. Blend the pandan leaves with water in a food processor to make juice, strain out the fibers, and squeeze the juice.
5. Combine all the ingredients for the top layer, mix well, and strain the mixture into a pot. Cook on low heat until it becomes slightly sticky, then strain it directly over the blue rice again.
6. Start with high heat; once the water boils, reduce to medium heat and steam for 35 minutes, leaving a gap in the lid to prevent steam from dripping onto the cake.
7. After steaming, allow it to cool completely before demolding. Use an oiled plastic knife to cut it into your desired size. Enjoy!

Mien Ga aka Vietnamese Chicken Noodle Soup

Ingredients:

2-3 boneless chicken thigh

1 packet of vermicelli noodles

3-litre water

1 yellow onion

3 carrots

5 ginger slices

3-5 green onion, white parts

2 tbsp chicken powder

1 tbsp salt

1 tbsp sugar

1 tsp turmeric powder

1 tbsp fish sauce

Garnish

Cilantro, chopped

Spring onion, chopped

Garlic oil

Fried shallots

Instructions:

1. Soak the vermicelli noodles until soft, then drain and set aside. 
2. Bring a pot of water to a boil, then add the chicken thighs, onion, carrots, ginger, and the white parts of the green onions. Let it simmer for 30 minutes, skimming off any scum that rises to the surface. 
3. Season the broth to taste with chicken powder, fish sauce, turmeric, sugar, and salt. Once the chicken is cooked, remove it and let it cool before cutting or shredding it into pieces. 
4. Place the vermicelli noodles in a bowl, pour the hot broth over them, and top with the cut or shredded chicken, cilantro, chopped green onions, fried shallots, and garlic oil. Enjoy!

Butter Chicken Baked Rice

Ingredients:

2 pcs boneless chicken thighs, cut into bite-sized

3 cups cooked rice

1-1/2 cup shredded mozzarella

1 large onion, chopped

2 tbsp tomato puree

1 cup heavy cream/coconut cream

1 tbsp sugar

2 tsp salt

Marinade

2 tbsp plain yogurt

1 tbsp garlic powder

1 tbsp ginger powder

1 tbsp garam masala

1 tsp turmeric powder

1 tsp chili powder

1/2 tsp salt

1/4 tsp black pepper

Instructions:

1. Combine the chicken with all the marinade ingredients in a large bowl. Set aside to marinate for at least 5 minutes, or overnight for the best flavor.
2. Heat oil in a large pan over medium-high heat. Add the marinated chicken and cook on each side for 2-3 minutes to achieve a sear. (Note: The chicken does not need to be fully cooked.) Remove the chicken from the pan and set aside.
3. In the same pan, add butter or ghee. Once melted, add chopped or minced onion and cook until softened. Scrape the bottom of the pan to incorporate any browned spices.
4. Pour in the tomato puree, heavy cream or coconut cream, sugar, and salt. Bring to a boil, then return the partially cooked chicken to the gravy.
5. Let it simmer for 10 minutes until the sauce is rich and flavorful, and the chicken is fully cooked. Then, turn off the heat and let the butter chicken cool slightly.
6. Scoop cooked rice into a casserole baking dish. Lightly pack with a spatula to create a flat, even layer. Then, evenly add the butter chicken over the rice layer and generously top with shredded cheese.
7. Preheat the oven to 180 degrees Celsius and bake for 10-15 minutes, or until heated through and the cheese is melted and bubbly. Enjoy!

Spicy Salmon Rice Muffins

Ingredients:

1lb salmon, skin removed, cut into small cube

Nori sheet

1-1/2 cups cooked sushi rice

Marinade

2 tbsp sesame oil

1 tbsp soy sauce

1 tbsp honey

2 scallions, diced

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp chili powder

1/2 tsp paprika

1/2 tsp dried oregano

Salt to taste

Spicy Mayo

1/4 cup Kewpie mayo

2 tsp Sriracha sauce

1 tsp honey

Other

Avocado/Mango ~ chopped

Roasted sesame seeds

Instructions:

1. Preheat the oven to 200 degrees C. Cut nori sheets into four equal squares.
2. Toss cubed salmon in a bowl with the marinade ingredients until evenly coated. Marinate for up to 4 hours.
3. Add about 1 heaping tablespoon of rice to each nori square and spread it out slightly. Transfer the nori rice to the muffin slot and gently press down to center it. Take 4 or 5 salmon cubes and fill each muffin slot. Transfer to the oven and bake for 15-17 minutes. Broil at the end if needed to achieve a slight char on the salmon.
4. In a small bowl, mix the spicy ingredients. Taste and adjust as necessary.
5. Remove from the oven, let cool slightly, and top with avocado/mango, sesame seeds, and a drizzle of spicy mayo.

Nasi Ayam Kabsah

Ingredients:

4 chicken legs

2 tbsp Kabsa Mix (see below)

2 cup Basmati rice

4 cups water

1 large onion, finely chopped

2 tbsp chopped parsley

Instructions:

1. In a non-stick pot, heat 1 tablespoon of vegetable oil.  Saute the chopped onion until translucent, then add the chicken and cook until golden brown.
2. Stir in the Kabsa mix.  Add four cups of hot water and stir until the mix is dissolved.
3. Remove the chicken and transfer the mixture to the rice cooker.  Add the Basmati rice and gently stir.  Return the chicken and cook as usual.
4. Garnish with chopped parsley.

Kabsa Mix

1 tsp turmeric powder

1 tsp coriander powder

1 tsp cumin powder

1 tsp cinnamon powder

1/4 tsp clove powder

1/4 tsp nutmeg powder

1/2 tsp ground black pepper

1 tsp cardamom powder

1 tsp ginger powder

1 tsp fennel powder (Optional)

Ingredients:

500g minced chicken

50g anchovies

5 pcs dried Shiitake mushroom

4 clove garlic, chopped

1 stalk spring onion, chopped

Marinade

1 tbsp oyster sauce

1 tbsp soy sauce

1 tsp dark soy sauce

1/2 tsp sugar

1/2 tsp sesame oil

1/2 tsp cornstarch

Salt to taste

Ban Mian

1 cup AP flour

1/4 cup cornstarch

1/4 cup water

1 tbsp cooking oil

1 egg

1/4 tsp salt

Instructions:

1. Soak the dried mushrooms in warm water until they're soft. Slice them thinly and set them aside for later use.
2. Marinate the minced chicken in a large bowl for 30 minutes.
3. Preheat oil over medium heat and fry the anchovies until crispy. Remove and place them on an absorbent paper towel.
4. Use the same oil to fry the chopped garlic until fragrant. Next, add the sliced mushrooms and marinated minced chicken. Stir-fry until the mushrooms turn opaque. Simmer until the meat is thoroughly cooked, and the liquid reduces. Adjust seasoning to taste.
5. Mix all the ingredients in a large bowl to make Ban Mian. Knead until it forms a large dough that no longer sticks to your hands. (Note: You may need more water or flour to achieve a smooth dough.)
6. Let the dough rest for an hour, then cover it with a damp cloth. Divide the dough into four equal pieces. Lightly dust the working surface with flour. Flatten the dough to about 1/8 inch thickness. Use a pizza cutter to slice the dough into 3/4-inch-wide noodle strands. Continue with the remaining dough. Dust the noodle strands lightly with flour to prevent sticking.
7. Prepare a large pot of boiling water with salt. When the water reaches a rolling boil, add the noodle strands and gently stir to avoid sticking. Cook for about 1 minute, then remove and submerge in cold water to stop the cooking process.
8. To assemble, portion the noodles into serving bowls. Add chili oil and cooked minced meat, and top with some sauce. Finish with a poached egg and crispy anchovies.

Butter Chicken Curry

Ingredients:

1 whole chicken (cut 12 pcs)

250g butter

3 stalk curry leaves

1 large Holland onion, sliced

7 cloves garlic, sliced

3-4 bird's eye green chili, sliced

1/2 tbsp curry powder

1 tin evaporated milk/fresh milk

12 sliced cheddar cheese (or any type)

1/2 tsp salt

2 tsp sugar

1/2 tsp seasoning

Coating

3 tbsp crispy chicken Bestari flour

3 tbsp AP flour

Instructions:

1. First, combine both flours in a large bowl and coat the chicken pieces in the mixture.
2. Heat oil over medium-high heat in a large wok and fry the coated chicken until it is crispy and golden brown.
3. While the chicken is frying, melt the butter in another wok. Next, add the sliced onion, garlic, green chili, curry leaves, and curry powder and continue to stir.
4. Add evaporated or fresh milk and the sliced cheddar cheese, stirring until the cheese has completely melted. Add salt, sugar, and seasoning, mixing well. Finally, add the fried chicken to the butter mixture and coat it thoroughly.

Roti Jala aka Net Bread

Ingredients:

3 cups AP flour

2 cup water

1 cup evaporated milk/fresh milk

1 egg

2-1/2 tsp cooking oil

1/2 tsp salt

1/2 tsp vanilla

1/4 tsp turmeric powder

Instructions:

1. Add all the ingredients to a blender and blend until smooth. Strain the mixture to eliminate any lumps. Pour the batter into a squeeze bottle.
2. Heat the flat pan over medium heat, and gently squeeze the batter in a circular motion onto the pan to create a lacy pattern. Cook until set, then slide the crepe onto a plate. Repeat this process until all the batter is used. Once cool enough to handle, fold both sides of the crepe and roll it to create a neat package. Serve with spicy chicken curry. Enjoy!

Banana Chocolate Cake

Ingredients:

6 bananas ~ mashed

375g AP flour

2 tsp baking soda

2 tsp baking powder

1 tsp salt

4 large eggs

155ml Condensed milk

84g butter ~ melted

1 tsp essence vanilla

1 cup chocolate chips

Instructions:

1. In a large bowl, combine the mashed bananas with all the ingredients. Mix thoroughly to batter.
2. Pour the batter into a lined 7x7-inch pan. Slice one banana into three pieces and arrange them on top. Sprinkle with additional chocolate chips.
3. Preheat the oven to 350 degrees F and bake for 50 minutes or until golden brown.

Chicken Rendang

Ingredients:

7-8 pcs mixed chicken

1 pcs turmeric leaves, sliced thinly

1-1/2 cup coconut milk

1 cube chicken knorr

1 tsp salt

1 pcs asam keping

1/2 pcs coconut sugar

2 tbsp "kerisik" aka coconut paste

Paste

3 red onions

3 clove garlic

1" ginger

1" galangal

1" turmeric

1 stalk lemongrass

1 tsp cumin, roasted

1 tsp coriander, roasted

2 tbsp chili paste/boh

Instructions:

1. First, roast the cumin and coriander. Then, add all the ingredients for the paste to a food processor and blend until smooth.
2. Heat oil in a large wok over medium-high heat. Add the paste and stir-fry until fragrant.
3. Next, add the chicken pieces, coconut milk, and "asam keping." Cover with a lid and let it cook for 20 minutes. Then, add the coconut sugar and "kerisik" and season with salt. Continue stirring for another 10 minutes.
4. Add a cube of chicken Knorr and mix well. Cook for an additional 10 to 20 minutes. Finally, sprinkle in the turmeric leaves and stir well. Enjoy!

Lemang Paper Cup

Ingredients:

2 cups Glutinous rice

500ml coconut milk

1/2 tsp salt

Banana leaves

4 paper cups

Instructions:

1. Rinse the glutinous rice thoroughly. Drain the water, then soak the rice in coconut milk and enough water for 30 minutes.
2. Prepare paper cups and banana leaves, rolling the banana leaves into the paper cups.
3. Fill the cups with the glutinous rice until they are three-quarters full, then pour in the coconut milk until the rice is submerged.
4. Heat the steamer and steam the glutinous rice for 45 minutes or until cooked. After 30 minutes, press the rice with a spoon to make it firm. Continue to steam for another 15 minutes.
5. Once cooked, bake the rice cake in a preheated oven at 180 degrees C for 10 to 20 minutes. Let it cool completely, then cut it with a sharp knife. It is best served with rendang, serunding, or any preferred accompaniment.

Enoki Beef Roll

Ingredients:

1/2 packet of Enoki mushrooms

1 packet of Shabu-shabu beef

1 yellow onion ~ sliced

2 eggs ~ beaten

1 stalk of green onion ~ chopped

Sauce:

1/4 cup water

2 tbsps light soy sauce

1 tbsp dark soy sauce

1 tbsp brown sugar

1 tbsp sesame oil

1 tsp black pepper

1/4 tsp salt (to taste)

Instructions:

1. Trim the ends of the Enoki mushrooms and separate them into bite-sized bundles. 
2. Wrap each bundle of Enoki mushrooms securely with a slice of beef. 
3. In a saucepan, heat 2 tablespoons of vegetable oil over medium-high heat. Sauté the sliced onion until it becomes translucent. 
4. Place the wrapped Enoki beef rolls on the translucent onions, then pour the sauce over them. 
5. Simmer for 3 minutes, then gently flip the Enoki beef rolls. Pour the beaten eggs over the arranged rolls. 
6. Cook for another 3 minutes, then garnish with chopped green onions. Enjoy!

Lemongrass Fried Chicken Wings

Ingredients:

12 chicken wings

2 lemongrass, crushed and shredded

1 tsp fish sauce

1 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp sugar

1 tbsp cooking oil

Cornstarch

Grind/Chop

4 stalk lemongrass

6 clove garlic

8 pcs shallots

2 bird's eye chili

2 kaffir lime leaves

Instructions:

1. Make a slit in the middle of the chicken wings. Repeat the process for the remaining wings.
2. In a large bowl, combine the chicken wings, water, 1 tablespoon of salt, and 1 teaspoon of vinegar. Soak for about 15 minutes.
3. After 15 minutes, squeeze out the blood and pat dry.
4. Add the ground ingredients to the grinder or chopper and grind or chop roughly.
5. Transfer the chopped ingredients to the chicken wings and add fish, soy, oyster, sugar, and cooking oil. Massage to coat evenly and set aside to marinate for 2-3 hours.
6. Heat oil in a saucepan over medium-high heat. Lightly coat the chicken with cornstarch and fry until crispy and golden brown. Then add the shredded lemongrass and fry it with the chicken for one minute.
7. Transfer the fried chicken and lemongrass to absorbent paper towels.

Shrimp Chee Cheung Fun aka Rice Noodle Rolls

Ingredients:

Vietnamese rice paper 

30 shrimp, cleaned 

1 tbsp water 

1/2 tsp sugar 

1/8 tsp baking soda

Marinade:

1/4 tsp sesame oil 

1/8 tsp salt 

1/2 tsp cornstarch 

1/4 tsp white pepper

Sauce:

1 scallion (white part only) 

6 slices of ginger 

- 2 1/2 tbsp light soy sauce 

5 tsp sugar 

1/3 cup water 

1 tsp oyster sauce 

1 tsp oil 

Salt (to taste)

Instructions:

1. Toss the cleaned shrimp with water, sugar, and baking soda. After coating the shrimp, cover and refrigerate for 2 hours. 
2. After 2 hours, rinse the shrimp under cold running water for 5 minutes to remove the sugar and baking soda. Pat them dry with a paper towel. 
3. Marinate the shrimp with the marinade ingredients, cover, and return them to the refrigerator for later use. 
4. Prepare the sauce by adding all the ingredients to a small saucepan over medium-low heat. Heat the sauce until it simmers, then turn off the heat. Allow it to cool completely, and remove the ginger and scallion. 
5. Dip a piece of rice paper in water to soften it. Place it on a plate, arrange three pieces of shrimp on top, and roll the rice paper. 
6. Put the shrimp rice paper rolls on an oiled plate. Steam for about 5 minutes or until the shrimp are cooked. 
7. Once the shrimp rice paper rolls are ready, pour the sauce over them, add some crispy chili oil, and sprinkle with chopped green onions. Enjoy!

Chicken Char Siu (On Stove)

Ingredients:

3-4 Boneless Thigh

2 tbsp light soy sauce

1 tbsp dark soy sauce

1 tbsp Taucu paste (Substitute Miso Paste)

1 tbsp five spice powder (Optional)

4 tbsp honey

3 tbsp sugar

Instructions:

1. Combine all the ingredients to marinate the chicken overnight.
2. Add the marinated chicken to a saucepan and pan-fry for 5 minutes. Turn the chicken and pour in the remaining marinade sauce. Cook over medium-low heat until the sauce thickens. Sprinkle with roasted sesame seeds. Enjoy!

Banana Fritters

Ingredients:

3-4 ripe bananas

2 tbsp sugar

1/2 tsp baking soda

1/2 cup rice flour

1 tsp baking powder

2/3 cup AP flour

Instructions:

1. Mash the ripe bananas with sugar and baking soda.
2. Sift in the dry ingredients and mix to combine.
3. Cover the bowl with plastic wrap and let the batter rest for 10-15 minutes.
4. Heat oil in a wok over medium-low heat. Dip a spoon or ice cream scooper into the oil, then scoop a spoonful of batter. Place the batter into the hot oil. (Avoid overcrowding, as the fritters will expand.)
5. Once the fritters float, start flipping them. Continue until they are golden brown and fully cooked. Remove them and place the fritters on paper towels to absorb the oil. They are best served hot. Enjoy!

Lemon Posset

Ingredients:

3 lemons

200ml heavy cream

3-4 tbsp sugar

2 tbsp lemon juice

1 tsp lemon zest

Instructions:

1. Wash the lemons well and let them dry.  Cut lemons in half longwise, then use a spoon and scoop out the inside of the lemon (Do it carefully)
2. Squeeze the lemon just and set aside.
3. Combine heavy cream, sugar, and lemon zest in a small saucepan. Heat over medium-low and simmer, stirring constantly, for about 3 minutes or until tiny bubbles appear.
4. Remove from heat, add lemon juice, and whisk to combine.  Allow to cool for 10 minutes.
5. Strain through a fine mesh strainer to remove zest.  Pour the mixture into the lemon shells.
6. Allow to cool completely to room temperature, then refrigerate for at least 2 hours or until set. Cover and keep in the fridge.

Lemon Chiffon Cream Cake

6" cake

Ingredients:

50g cake flour

3 eggs ~ separate

4 tsp water (room temp)

2 tbsp vegetable oil

4 tsp lemon juice

3 tbsp granulate sugar

1 tbsp vanilla extract/essence

1 tbsp lemon juice (into egg white)

Lemon Curd

2 eggs

60g (1/4 cup) lemon juice

80g granulated sugar

1 tbsp lemon zest

30g unsalted butter

Whipped Cream

350g heavy cream

30g granulated sugar

Instructions:

1. Keep the egg whites in the fridge to cool. Mix the vegetable oil, water, and lemon juice in a bowl. Then, sieve in the cake flour and mix well. Add the egg yolks and continue to mix well to combine. Set aside.
2. Remove the egg whites from the fridge. Add 1 tbsp lemon juice, sugar, and vanilla extract. Using a hand mixer, whisk at medium-high speed until stiff peaks form.
3. Scoop a couple of meringue into the egg yolk batter and gently fold until combined.  Pour the batter into the whipped meringue and gently fold it until combined.
4. Transfer the batter to the 6-inch Chiffon cake pan.  Use a toothpick to go through the batter to remove any air pockets.  Give the pan a tap or two.
5. Bake in the pre-heated oven at 145 deg C for 45 minutes or until golden brown.
6. Remove the cake from the oven immediately, give it some taps, turn it upside down, put it on the cooling rack, and let it cool completely.
7. Remove the side and pop the cake out from the bottom using a thin plastic spatula. Slice the chiffon into three layers.
8. Bring all the ingredients except the butter in a pot to make the lemon curd.  Let cook over medium-low heat. Keep mixing and stirring until thickened.  Add in butter and mix until well combined.
9. Transfer into a clean bowl and cover with plastic wrap.  Keep it cool in the fridge.
10. In another bowl, combine the heavy cream and sugar. Beat with a hand mixer until stiff peaks form. Transfer the mixture to a piping bag and set it aside for later.
11. Assemble: Take the first layer of cake for the base and pipe the whipped cream around the edge of the cake.  Then, spread the lemon curd on the inner of the cake.  
12. The second layer of cake is topped with the same process as the first layer. The same goes for the last layer. Then, use the remaining whipped cream to prick the outer cake and spread it evenly. Dust with lemon zest.
13. Let the cake set in the fridge to cool for 30 minutes.  Slice and serve.  Enjoy!

Lemon Cupcake

Serve 12 Cupcakes

Ingredients:

200g unsalted butter

180g confectioner sugar

4 eggs

180g cake flour

2 tbsp lemon juice

1 tsp lemon zest

Instructions:

1. In a clean bowl, combine butter and sugar and beat until pale yellow and puffy.
2. Add eggs, one at a time, and beat until well combined.
3. Sift in cake flour and mix well.  Then add lemon juice and zest and mix until well combined.
4. Preheat the oven to 170 degrees C. Fill cupcake liners with batter, and bake for 28 minutes or until golden brown.

Tofu with Mince Chicken

Ingredients:

250g chicken minced

1 packet Tofu

5-6 Dried Shiitake Mushroom ~ soak & reserve the liquid

2 cloves garlic ~ minced

2 tbsp oyster sauce

2 tbsp light soy sauce

1 tbsp dark soy sauce

1 tbsp Shaohsing cooking wine (Optional)

Cornstarch solution

1 stalk spring onion ~ chopped

Directions:

1. Mix ground meat, oysters, light soy, dark soy, and shaoshing cooking wine in a bowl. Mix well and refrigerate for 2 hours or overnight.
2. Cut the tofu into cubes and dust a little flour.
3. Add about 1/4 cup of cooking oil over medium-high heat in a pan and fry the tofu on both sides until golden brown.  Transfer and drain.
4. Heat the oil in a saucepan on medium-high heat. Add the minced garlic and sliced Shiitake mushrooms, and stir fry until fragrant.
5. Add the marinated minced chicken and continue to fry for about 5 minutes.  Pour 3/4 cup of mushroom liquid.  Add a little white pepper powder.
6. Transfer the cooked tofu and continue stir-fry to combine.
7. Then, add the cornstarch slur to thicken the sauce and cook for another 2 minutes.  Remove from heat and serve with steamed white rice.  Enjoy!

Mochi Donut

Ingredients:

225g Glutinous rice flour

120ml fresh milk

35g butter ~ melted

50g granulated sugar

1 egg

1 tsp baking powder

Cooking oil ~ fry

Starter-Dough

30g glutinous rice flour

2 tbsp milk

Simple Glaze

35g butter ~ melted

145g powdered sugar

1/2 tsp vanilla extract

2-3 tbsp hot water

Vanilla Glaze

120g powdered sugar (more if necessary)

48ml whole milk (more if necessary)

1/2 tsp vanilla bean paste

Strawberry Glaze

120g powdered sugar (more if necessary)

32ml whole milk (more if necessary)

1 tsp strawberry jam/preserves

Instructions:

1. Mix the glutinous rice and milk in a microwave-proof bowl to make the starter dough. Microwave for 1 minute at 20-second intervals, stirring evenly until the dough becomes opaque.  Set aside to cool for 5 minutes.
2. In another bowl, combine the remaining ingredients, except cooking oil, in a stand mixer with a dough hook. Then, add the cooled starter-dough mixture on low until everything comes roughly together. Increase the speed to medium and knead until the starter dough blends into the mixture. (Note: The dough will be wet and sticky, but you should be able to lightly touch it without gluing it to your finger.) Cover with plastic wrap to keep it from drying.  Let it rest for 15 minutes.
3. Prepare parchment paper size 10x10cm.
4. Take 1 teaspoon or 10g of the dough and form it into a small, tight ball. Arrange 8 balls tightly on the parchment paper to form a circle. Repeat the process until all the dough is finished. Cover the dough with plastic wrap to prevent it from drying out.
5. Add enough cooking oil in a frying pot to reach 1-1/2" deep and set on medium-high heat to bring the oil to 165 degrees C, then turn the heat to medium-low.  
6. Carefully drop the dough together with the parchment paper.  After a few seconds, gently remove the parchment paper and fry each side for 3-4 minutes or until golden brown.
7. Transfer to a cooling rack to drain and allow the dough to cool
8.  Assemble:  Take one fresh donut (slightly warm after cooling on the rack), dip it into a glaze, and place it back on the cooling rack.  Let it rest for a minute to allow the glaze to harden.  Repeat with the rest of the donuts.  Enjoy!

Simple Glaze

Mix the melted butter with powdered sugar and vanilla.  Then, add 2-3 tbsp of hot water to bring it to a desired glaze consistency.

Vanilla'Strawberry Glaze

Combine all the ingredients in a bowl and whisk together. The consistency should be similar to maple syrup. To make it thicker, add more powdered sugar, or to make it thinner, add more milk.

Baked Black Pepper Chicken Mayonnaise

Ingredients:

500g Boneless Leg Chicken

3-4 tbsp butter

Chopped parsley

Marinade:

5 cloves garlic, minced

3 tbsp oyster sauce

3 tbsp black pepper sauce

1 tbsp chili powder or flakes

3 tbsp tomato sauce

2-3 tbsp mayonnaise

1/2 tsp chicken powder

1/2 tsp sugar

1/2 tsp salt

Instructions:

1. Pat the chicken dry and transfer it to a glass baking dish. Add all the marinade ingredients, mix, and massage the chicken. Cover the dish and let it rest for 2 hours or overnight.
2. Preheat the oven to 180 degrees C. Add 3-4 pieces of cut butter to the marinated chicken and bake for 40-60 minutes. For the first 20 minutes, turn the chicken, brush with some remaining marinade, and continue baking for another 20 minutes.
3. For the final bake, turn the chicken skin side up and switch the oven to broil for 5-10 minutes to achieve a little char. Remove the chicken from the oven and let it rest for 10 minutes before serving. 
4. Pour the remaining marinade sauce into a saucepan and cook for 10-15 minutes until thickened. Pour the sauce over the baked chicken and sprinkle with chopped parsley. It is best served with butter rice. Enjoy!

Hu Tieu Bo Kho (Vietnamese Beef Stew Noodle)

Ingredients:

1kg beef shank ~ cut 2" cubes

3 carrots ~ cut diagonal chunks

4 stalks lemongrass

Rice noodles

1 bunch of spring onion ~ chop finely

1 bunch cilantro ~ chop finely

1 bunch basils ~ chop finely

1 yellow onion ~ slice thinly

Lime ~ wedges

Bean sprouts

Spices

2 tsp Five-spices

2 tsp curry powder

1 tsp ginger powder

1 tsp cayenne pepper

2 tsp paprika

2 tsp garlic powder

Marinade

2 tsp chicken seasoning

2-1/2 tsp salt

2 tsp sugar

5 tbsp hoisin sauce

5 tbsp fish sauce

4 tbsp Ketchup/Tomato paste

1 tsp ground black pepper

4 garlic ~ chopped

3 shallots ~ chopped

1" ginger ~ chopped

Broth

2 tbsp fish sauce

2 tbsp salt

2 rock sugar

1 litre coconut water

1.5-litre water

1 chicken knorr cube

2 tbsp annatto powder

1/4 cup cooking oil

Instructions:

1. Mix the spice and marinade ingredients in a mixing bowl and set aside.
2. Clean the beef well under cold water, pat dry, and cut into 2" cubes.
3. Mix half of the spice/marinade mixture with the beef. Set aside to marinate for 2 hours or, best, overnight.
4. Heat 1/3 cup of oil in a saucepan for a couple of minutes before adding the annatto powder. Let the powder infuse the oil for about 2 minutes under low heat.
5. Add the annatto oil and half of the spice/marinade mixture in a large pot. Stir until fragrant, about a minute. Then, add the marinated meat.
6. Mix and stir the meat occasionally for about 15 minutes until the meats are no longer pink.  
7. Pour in the coconut water and water.  Add the lemongrass and season with fish sauce, salt, and rock sugar.
8. Cover lightly and simmer the stew on medium-low heat for about 3 hours. Add the carrots and continue to simmer for another hour until the carrots and meat are fork-tender.
9. To serve, add rice noodles to a bowl and ladle the stew on top.  Garnish with chopped basil, cilantro, spring onion, and sliced onions, and serve with bean sprouts and lime juice.

Pepes Ayam (Steamed Chicken Parcel)

Mini about 30-35 pcs

Ingredients:

1 packet banana leaves (cut 3x4 inch or 3x5 inch)

600g minced chicken

1 egg

1/2 cup coconut milk

1 tbsp sugar

1 tsp salt

Paste

3 lemongrass

3 cloves garlic

1 large red onion

1" ginger

1 tsp turmeric powder

1 tbsp fennel powder

1 tbsp coriander powder

1 tbsp cumin powder

4 dried chili (I used 6 fresh red chili deseeded)

1/2 cup cooking oil

Instruction:

1. In a food processor, blend all the ingredients until it forms a smooth paste.
2. In a saucepan, saute the paste over medium-high heat until fragrant.
3. Add the coconut milk, sugar, and salt. Stir-fry until the paste thickens. Remove from the heat and let it cool completely.
4. In another bowl, add the minced chicken and egg.  Mix them together till combined.  Then add the cooked paste and mix together.
5. Take one banana leaf wrapper and place 1 tablespoon of the filling in the center. Fold both opposite ends of the banana leaf and press both sides under. Repeat the process until you reach the finish.
6. Steam in a preheated steamer for about 8-10 mins.  Then toast in the oven for 5-8 minutes  (Optional)

Hainanese Chicken Curry Noodle

Ingredients:

1/2 whole chicken

Egg Noodle

2-3 litre of water

200ml coconut milk

2 chicken knorr/bouillon cubes

3-4 stalks of spring onions

2 pcs lemongrass

20g curry leaves

1 packet of fish balls

1 packet fish cake ~ slice

80g Dry Tofu ~ cut halves

Paste

5 pcs garlic

2" galangal

8 pcs fresh red chili (deseeded)

1 medium red onion

5-6 pcs shallots

20g Belachan (Dry shrimp paste)

1/2 cup cooking oil

Seasoning

2-3 tbsp curry powder

1 tbsp chili powder

1 tbsp sugar

1 tbsp salt

1 tbsp fish sauce (optional)

Directions:

1. Add the water, spring onion, and chicken knorr in a large pot and bring it to a boil over medium-high heat. Once boiling, add the chicken and cook for 30 minutes over low heat. Skim the impurities off the top as they rise to the surface. Dish the cooked chicken and set it aside for later.
2. While preparing the chicken broth, heat the pan on medium-high heat and add the paste.  Saute the paste until the oil breaks.
3. Then add the curry powder, chili powder, lemongrass, curry leaves, sugar, salt, and 1/4 cup of water.  Continue to stir-fry until fragrant.
4. Transfer the cooked paste to the chicken broth and cook for 10 minutes.  Then, add the fish balls, dry tofu, coconut milk, and salt to taste.  Let it simmer for 10 minutes, and turn off the heat.
5. To assemble, blanch the yellow noodles and arrange them in a large bowl. Add fish balls, sliced fish cakes, dry tofu, and cut chicken. Ladle the curry soup over the noodles and serve with lime wedges and sambal. Enjoy!

Steamed Five-Spice Chicken Roll

Ingredients:

1 pce Boneless Chicken thigh

1 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp Shaoxing wine

1/4 tsp white pepper powder

1/2 tsp Five-spice powder

1 tsp cornstarch

Pinch of salt

Directions:

1. Pat the surface of the chicken dry.  Then, make shallow cuts without cutting through.
2. Add soy sauce, oyster sauce, and Shaoxing wine.  Rub the chicken thoroughly.  Then add white pepper, five-spice powder, and cornstarch.  Continue to rub into the chicken.  
3. Take one sheet of foil and baking paper.  Place the marinated chicken on the baking paper roll as tightly as possible with the baking paper.  Then, roll it with the foil to prevent the sauce from spilling out.  Marinade the chicken for at least 2 hours or more.
4. Steam it over medium heat for 20-25 minutes.  Simple and perfect with steamed white rice.  Enjoy!