Stir-Fry Mushroom and Eggs

Ingredients:

6 Shiitake mushrooms, sliced

3 eggs, beat

1 stalk spring onion, cut lengthwise

2 cloves of garlic, chopped

1 red chili

2 tbsp oyster sauce

1 tsp dark soy sauce

1 tsp chicken powder

Salt to taste

Instructions:

1. Start by boiling the sliced mushrooms for 1 minute, then drain them.
2. Then, scramble the eggs and set them aside.
3. Sauté some chopped garlic and chili, then add the mushrooms and scrambled eggs
4. Add oyster sauce, dark soy sauce, salt, and chicken powder. Mix all the ingredients together until well combined.
5. Finally, sprinkle the spring onions on top and stir them up.

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!

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!

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!

Masala Dosa (Quick & Easy)

Ingredients:

1 cup/120g besan flour (chickpea flour)

1 cup wheat flour

1/4 tsp baking soda

2 cup water or more

Salt to taste

Filling

6 medium potatoes

1 medium onion ~ finely diced

2 tsp veg. oil

1 tsp mustard seeds

2 dried chili ~ break into pieces

1 bell pepper ~ diced

1 tbsp ginger ~ grated

1/2 tsp ground black pepper

1/2 lemon juice

Salt to taste

1/2 cup cilantro ~ chopped

Directions/Instructions:

1. Boil the potatoes in their jackets until a fork inserted in the thickest portion goes cleanly through.  Dice the potatoes into relatively small dice.
2. Heat the oil in a wok or large saucepan, add the mustard seeds, and when it crackles, then add the red chili and onions.
3. Saute and stirring frequently until the onion starts turning color; add the ginger and saute a few more seconds.  Next, add the diced bell peppers and ground black pepper.
4. Stir occasionally for about 5 minutes or until the peppers begin to soften.  Then add the cooked potatoes.
5. Let the potatoes cook over medium-high heat until they form a crust at the bottom.  Stir a few times so it does not stick.  Use a potato masher or a heavy ladle to mash the potatoes slightly.
6. Season with salt and stir in the lemon juice.  Sprinkle the chopped cilantro and mix well.
7. Mix the ingredients in a bowl with enough water to make a runny batter to make the dosa.  (The batter should be far runnier than a pancake batter because you want to spread it reasonably thin.)
8. Heat a griddle over medium-high heat.  Using a round-bottom ladle, pour about half a cup of batter into the center of the griddle.  Quickly, spread outward in a circular motion with the bottom of the ladle.  Dosa is to be reasonably thin if you prefer it to be crispy.
9. Sprinkle or spray some oil around the edges.  Cook until the top is dry and the edges are browned; remove to a plate.
10. Place the stuffing/filling inside the dosa, fold it over, and serve with any chutney you prefer.  Enjoy!

Coconut Chutney (V.2)

Ingredients:

1/2 cup grated coconut

1/2 cup coconut milk

2 sprigs (abt 24 leaves) curry leaves

1/4 cup cilantro ~ coarsely chopped

2 tbsp mint ~ coarsely chopped

1 tsp ginger ~ paste

Juice of 1 lemon

2 serrano pepper/Green chili ~ deseeded

Salt to taste

Tampering

1 tbsp coconut oil

1 tsp mustard seeds

5-6 curry leaves

1 dried red chili ~ break into pieces

Directions/Instructions:

1. Place all the ingredients into the blender and blend them into a smooth chutney.
2. Heat the coconut oil, add the mustard seeds, and add the red chili and curry leaves once it sputters.  Stir quickly until peppers change color, about 30 sec off the heat.
3. Carefully pour over the chutney and serve.

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 minutes or till light golden.  Drain with a kitchen paper towel.
3. Mashed the sliced potatoes with a 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

Instant Dosa (Quick & Easy)

Ingredients:

1 cup Rava/Semolina flour

1/4 cup wheat/AP flour

1 cup plain yogurt

2 tbsp ghee

1-1/4 cup of water

1/4 tsp baking soda

Salt to taste

Directions/Instructions:

1. 1st grind the semolina in a coffee grinder to powder form.
2. In a large bowl, add all the semolina flour, and wheat flour.  Whisk the mixture together.  Then add the plain yogurt except for baking soda and salt; mix well together (Note: water may vary for all depending on the curd's thickness, so add water in intervals while mixing/blending the mixture).  The consistency is the same as of regular dosa batter.
3. Let the dosa batter rest for 30 mins, then add baking soda and salt.  Mix well together.  If the batter is still thick, add more water to it for the consistency of regular dosa batter.
4. Heat the flat pan, pour a little oil, and wipe with kitchen paper oil evenly on the flat pan.  With a ladle pour a scoop of prepared dosa batter and spread it thinly on medium-low heat.
5. Once the bottom dosa turns golden brown, add ghee around the dosa and cook for a min.  The instant dosa is ready to be served with coconut chutney

Coriander Coconut Chutney

Ingredients:

1 cup fresh coconut

2 stalk coriander leaves

1 tbsp roasted Chanal/Udah dal

1 large garlic

1 medium green chili

1 tbsp tamarind pulp

1/4 tsp sugar

Salt to taste

Tampering

1 tbsp oil

1/2 tsp mustard seed

5-8 curry leaves

Directions/Instructions:

1. Put all the ingredients in the blender and blend into a smooth chutney.  Scrape the side and add more water as needed. (I used 1/2 cup of water)
2. After blending, taste the chutney and add more salt or green chili if needed.  Transfer to a serving bowl.
3. Heat a small pan with oil.  When the oil turns hot, add all the "tempering" ingredients. Soon the leaves turn crisp, turn off the heat.
4. Pour this hot tempering over the coriander coconut chutney.  Mix it well together.

Tofu Pudding aka Douhua

Ingredients:

4 cup unsweetened soy milk

3 tbsp sugar

1 tbsp gelatin

Syrup

2 cup water

1 cup white sugar

2 tbsp brown sugar

1 screwpine leave

3 sliced ginger (Optional)

Directions/Instructions:

1. Pour a cup of unsweetened soy milk into a saucepan, add sugar and gelatin, mix it immediately, and combine well.
2. Turn the heat on medium-low and keep stirring until it bubble. (Note: Do not add gelatin when soy milk is hot or warm because it comes very fast and will form lumps)
3. Remove from heat, and pour the mixture from the saucepan into the 3 cups of soy milk in the big bow.  Mix them well.
4. Use a spoon or a fine strainer to remove extra bubbles on the top and cover with a plastic wrap.  Refrigerate for 6-8 hours or overnight.
5. In the meanwhile, prepare the syrup in a saucepan and mix well heat over medium-low until it's boiling.  Set it aside and let it cool down.
6. When the tofu pudding is ready, use a spoon to scoop them into a bowl, and pour some syrup on the tofu pudding.  Ready to serve!

Crispy Salted Egg Lekor Chips

Ingredients:

Lekor (Recipe here)

75g salted butter

60g salted egg powder

2 red bird's eye chili ~ sliced

Handful Curry leaves

3 tbsp sugar

Directions/Instructions:

1. Once the lekor is cooked, let it cool completely and slice the lekor thinly, or put it in the freezer for 30min or more till it is hardened.  Then use a meat slicer (I used #1.5) and slice thinly
2. Laid them on the prepared liner tray and let them dry overnight under the fan or sunlight.
3. Once the lekor chips dried, fry them like frying the crackers.
4. Pre-heat the oven between 150-160 deg C.
5. In a wok, heat butter on medium-low till butter is melted
6. Then add the sliced red chili and stir for about 1 min and add the curry leaves.  Continue to saute them for another 2 mins.
7. Then add the salted egg powder and stir to mix.  Continue to stir till the mixture bubble up. (Note: Do not burn the mixture, reduce the heat to low)
8. Then immediately add the fried Lekor chips and mix well.  
9. Transfer onto a baking tray and spread it evenly; bake them for 10-15mins or till golden crisp.
10. Remove and let it cool completely before transferring it to an air-tight container.  Enjoy!

Crispy Fried Shallots

Ingredients:

300g shallot

600ml cooking oil

1 tsp salt + sprinkle

Directions/Instructions:

1. Peel and sliced thinly.  Add 1 tsp salt and mix well for a min (Note: Help to release the excess mucus and starch).  Let it rest for a min.
2. Rinse with water to wash away any excess starch and mucus.  Wash away the salinity as well.  Drain off the water and let it dry off on a kitchen paper towel before frying.
3. Pour the cooking oil while the wok is yet to be heated up.  Start to fry the sliced shallot from the cold oil.
4. Keep stirring the sliced shallots to spread the hot oil evenly on medium-low heat for about 8-10 mins.
5. When the shallots turn slightly yellowish-brown, keep eye on the flame to prevent it from getting burnt.
6. When it starts to turn golden, turn off the heat and prepare to scoop it out.
7. Drain the fried shallot onto a kitchen paper towel.  Sprinkle 1 tsp of salt over the cooked shallots.  Let it cool completely.  Store in an air-tight container.

Szechuan Chili Oil

Ingredients:

2 cup cooking oil

1 cup sesame oil

1/2 cup chili flakes

1 cup Korean chili powder

3-4 stalk scallion

6 sliced ginger

Spices

5 tbsp Szechuan pepper

2 dried peel orange

5 Anise star

1 cinnamon stick

Directions/Instructions:

1. In a large bowl, mix the two chilies together and add 1/4 cup of water to form a damp "dough"
2. In a big wok, heat the cooking oil and sesame oil on medium until the oil is hot (410F/210 deg C).
3. Then add in all the spices ingredients and stir for 2-3 mins.
4. Add the sliced ginger and scallion; stir for 12 mins or until the scallion is "fried"
5. After 12 or more mins, dished out the spices, ginger, and scallion.  Keep continuing stirring the sesame oil on medium-low for about 15 mins.  This is to prevent the sesame oil from burning.
6. Remove from heat, scoop a ladle of hot sesame oil into the chili and stir the chili.  For each scoop of hot sesame oil, keep stirring the chili until the oil finish.
7. Allow the oil to cool completely.  Strain the chili oil with cheesecloth to get the "clear" oil.  Store the chili oil in an airtight bottle.

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.

Homemade Chili Oil

Ingredients

1-1/2 cup oil

5-star anise

1 cinnamon stick

2 bay leaves

3 tbsp Szechuan peppercorns

2 black cardamom pods

4 nuggets dried sand ginger (optional)

2 tsp cloves

3 cloves garlic ~ crushed

2 shallots ~ halves

3/4 cup Sichuan chili flakes

1-2 tsp salt ~ to taste

Directions/Instructions:

1. Place oil and all the ingredients into a pot with at least two inches of clearance between the oil and the rim of the pot.  
2. Set it over medium heat to start, then progressively lower it to medium-low or low heat as the oil comes to a temperature of about 110 deg C and causing small bubbles to slowly rise from the aromatics.  Infuse the aromatics for a minimum of 30 mins to 1 hour for best results.
3. Generally, the oil should be between 110-120 deg C when pouring over the chili flakes.  Carefully pour the hot oil through a strainer onto the chili flakes.  Stir to evenly distribute the heat of the oil
4. Stir in the salt, and allow the chili oil to cool.  Store in an airtight container in the refrigerator.  Always use a clean utensil when handling to prevent spoilage.  It can last for up to 6 months.

Oreo Cookies Choux Cream Puff

Cookie Dough

35g unsalted butter

25g sugar

35g cake flour

3g black cocoa powder

Choux Pastry

30g unsalted salt

1g salt

35ml water

35ml milk

40g cake flour

7g black cocoa powder

75g egg

Filling

300g whipped cream

30g sugar

30g crushed oreo w/o cream

Directions/Instructions:

1. Cream the butter and sugar in a bowl to prepare the cookie dough. Then, sieve in the cake flour and black cocoa powder. Mix the mixture until combined.
2. Place the dough between two sheets of parchment paper and roll it to about 2-3mm thick. Refrigerate the cookie dough for 1-2 hours or freeze it for 30-45 minutes.
3. For the choux pastry, sieve the cake flour and black cocoa powder. Bring the milk, water, and butter to a boil in a saucepan. Remove from heat, add the flour all at once, and mix energetically with a wooden spoon or spatula until homogenous.
4. Return the saucepan to low heat and cook, stirring, for 1-2 minutes. Transfer the batter to a large bowl and allow it to cool.
5. Then, add the eggs one at a time, carefully incorporating each into a smooth batter that holds its shape.
6. Fit a pastry bag with a 1cm round tip and pipe the dough into 3cm circles on the parchment.
7. Remove the cookie dough from the freezer and cut 3cm discs using a cookie cutter or a piping tip. Place the discs on top of the choux and press slightly.
8. Preheat the oven to 180 deg C.  Bake the choux for 25-30 mins
9. Prick each with a skewer to release steam and allow to cool on a wire rack.
10. In another large bowl, beat the cream and sugar with an electric mixer until stiff peaks form. Then, add the crushed Oreos and fold them in.
11. Use a piping bag with a small plain tip to pipe the cream into the choux from the bottom. Refrigerate until ready to serve.

Glazed Carrots

 

Ingredients:

1 pound carrots ~ peeled

1/2 cup low sodium chicken broth

3 tbsp sugar/honey ~ divided

1/2 tsp salt

1 tbsp unsalted butter ~ cut into 4

Directions/Instructions:

1. Slice the carrots into 1/4-inch slices on the bias.
2. In a 12-inch skillet, combine the carrots, chicken broth, 1 tbsp of the sugar/honey, and the salt.  Cover the skillet and bring to a boil over medium-high heat.  Reduce the heat to a simmer a let it cook until the carrots are almost tender for about 5 mins.
3. Uncover the lid and let the carrots cook until most of the liquid has evaporated for another 2 mins.
4. Stir in the butter and the remaining sugar/honey.  Continue to cook and stir until the carrots are completely tender and covered in the glaze for about 2 mins longer.  Season with salt if desired.

Awase Dashi

Serving: 2

Ingredients:

4 cup water

10g dried Kelp

10g dried Bonita flakes

Directions/Instructions:

1. In a pot, soak the dried kelp for 2-4 hours.  Then turn on the heat on medium-low and slowly bring to almost boil, about 10 mins.  Meanwhile, clean the dashi by skimming the surface.  Before the dashi starts boiling gently, remove the Kelp from the pot.  
2. Then add the dried bonito flakes and bring back to boil again.  Once the dashi is boiling, reduce the heat and simmer for 30 sec.  Turn off the heat.  Let the bonito flakes sink to the bottom for about 10 mins.  Then strain the dashi through a fine-mesh sieve over a bowl/pot.

Homemade Japanese Curry Roux

Ingredients:

42g butter

3 tbsp AP flour

1 tbsp curry powder

1 tbsp garam masala

1/4 tsp cayenne powder

Directions/Instructions:

1. In a small pan, melt the butter on low heat.
2. When butter is completely melted, add the flour.  Stir to combine the butter and flour.
3. The butter and flour fuse and swell.  Keep stirring because the roux will easily burn.  Cook for 15-20n mins on low heat.  The roux will become light brown.
4. Then add all the spices powder.  Cook and stir for 30 seconds and remove from the heat.  Use the curry roux for the Japanese chicken/beef recipe.  (Note:  Make sure to taste and season with salt after adding the roux to the dish as the roux is not salted)

Coconut Chutney

Ingredients:

3/4 cup coconut

2 tbsp fried gram/roasted channa dal

1/2 tsp cumin seed

1/2 tsp salt

1 fresh green chili

2 cloves garlic

1/4 cup water

Tempering

1-2 tsp oil

1/4 tsp mustard seeds

1 dried red chili ~ halves

1/8 tsp urad dal

5-6 curry leaves

1/8 tsp of Hing

Directions/Instructions:

1. Put all the ingredients in the blender and blend into a smooth chutney.  Scrape the side and add more water as needed.
2. After blending, taste the chutney and add more salt or green chili if needed.  Transfer to a serving bowl.
3. Heat a small pan with oil.  When the oil turns hot, add all the "tempering" ingredients except Hing.  Soon the leaves turn crisp, turn off the heat and add Hing.
4. Pur this hot tempering over the coconut chutney.