Seafood Tom Yum Talay

Ingredients:
8 medium prawns ~ shelled
10 slices of fish fillet
1 medium squid ~ sliced
10 straw mushroom ~ halves
1 thumb-length galangal ~ sliced & lightly pound
4 kaffir lime leaves
5 pcs Thai Chili Padi ~ sliced
1 Lime ~ juice
5 tbsp fish sauce
1.2 liter water
2 stalks lemongrass ~ cut into thick slices
1 small red onion ~ cut into quarters

Directions:

1. Bring water to boil in a medium soup pot.  Add in lemongrass, galangal, onion & simmer for 2 mins till fragrant.
2. Next add in kaffir lime leaves, chilies, fish sauce & lime juice & simmer for another minute before adding in the rest of the ingredients & boil for another 2-3 mins until cooked.
3. Ladle into serving bowls & top with some coriander, served together with extra condiments & adjust to taste according to individual preference.

German Sheep Cream Cheese Cookies

Ingredients:
250g salted butter
100g cream cheese
50g icing sugar
250g potato starch
160g All-purpose flour

Decoration
Jambo Daisies sprinkles
Black sesame seeds
Semi-sweet chocolate chips

Directions:

1. Preheat the oven to 160°C. Line a baking tray with a baking sheet.
2. Use a hand mixer to beat the butter, cream cheese, and icing sugar in a mixing bowl until light and fluffy (Note: Do not overbeat)
3. Sift potato starch and all-purpose flour into another bowl. Add the flour to the butter mixture and mix well with a spatula. Mix well.
4. Use your hands to form the mixture into a soft ball of dough. Chill the dough in the fridge for about 10 minutes.
5. Roll the dough into balls weighing 10 grams each and make 2 small balls (about 1 gram each, split in half) for the head. Use a stick to press or make an indent on the 2 small balls to resemble hair.
6. Stick 2 chocolate chips on each side as ears and use black sesame seeds for the eyes.
7. Bake the cookies for about 12-15 minutes.

Ayam Lemak Cili Padi

Ingredients:
500g chickens (wings/drumstick)
250g coconut cream
1/4 cup water
1 lemongrass ~ bruised
1 dried tamarind pcs
Salt to taste

Blended
2 large red onion
4 cloves garlic
2" fresh ginger
2" fresh turmeric
3 fresh red chili ~ deseeded
2 red bird's eye

Directions:

1. Heat oil in a pot, add the blended ingredients & saute together with lemongrass till fragrant
2. Add chicken pieces & mix/coated well till chicken half cook.  Then add water & let it cook for about 3 mins.
3. Add dried tamarind piece with cream coconut; let it boil on medium-low heat
4. Then add salt to taste;  continue to stir & boil for another 5 mins.
5. Remove from heat & serve with steamed white rice.

Pineapple Tart "Hello Kitty"

Click recipe here 

Vanilla-Chocolate Ice-Cream Chiffon Cone Cake

Ingredients
4 egg yolks
27g sugar
53g vegetable oil
53ml water
80g cake flour ~ sieve
1 tsp vanilla essence
1 tbsp cocoa powder ~ sieve
Chocolate rice

5 egg whites
60g sugar
1/4 tsp cream tartar

Directions:

1. Preheat oven to 160 deg C.  Line paper cup & paper cones.
2. Beat egg yolks with sugar; whisk till pale yellow before stirring in oil & water.
3. Add sieved flour & whisk till no trace of flour found.
4. Scoop over 22 tsp of batter into another bowl & set aside.  To the rest of the batter add the cocoa powder & mix well.
5. In another bowl, beat egg whites with cream of tartar till frosty, mixing in caster sugar in 2 additions & continue to beat till stiff peak.
6. Scoop over 44 tbsp meringue over to the vanilla batter.  Fold in the meringue gently, taking care not to deflate the egg whites.
7. Fold in the rest of the meringue gently into the chocolate batter.
8. Fill the chocolate batter equally into the paper cone (abt 5 tsp) and top with the vanilla batter (abt 3-4 tsp).  Sprinkle the chocolate rice on top.
9. Bake the cone for 20-25 mins or till skewer comes clean.  Place a tray with cones on the cooling rack to cool.
10. Unmould the cakes when cool.

KFC Popcorn Curry Chicken Rice Bucket

Ingredients:
KFC Popcorn Chicken Recipe
Curry Recipe
Chicken Rice Recipe

KFC Popcorn Chicken

Ingredients
250g boneless & skinless chicken thigh/breast
100g AP flour (refer to Note below)
50g Tapioca/rice flour
2 egg white
2 tbsp milk
3/4 cups panko breadcrumbs

Seasoning
1/2 tsp powder sugar
1/4 tsp salt
1/8 tsp onion powder
Pepper & salt

Directions:
For Deep Fry

1. Fill a large pot with 8 cups of water & add 1/4 salt + 1/4 cup sugar bring to a boil over high heat until dissolved.  Let it cool completely
2. Add the chicken to brine cover & transfer to refrigerate overnight.
3. Cut the chicken pieces in small bite size.
4. In a bowl, whisk together flour & seasoning.  Coat the chicken pieces in the mixture flour
5. Another bowl, whisk egg white & milk until becomes smooth.
6. Place the breadcrumbs on a small plate & keep it beside the egg mixture.
7. Dip the flour coated chicken into the egg mixture then dip again in the flour mixture & then in the breadcrumbs.
8. Heat the oil on medium-high & deep fry the chicken for about 5 mins or till golden & crispy.

For Bake

1. Preheat the oven at 250 deg C.  Spray some olive oil on a non-stick baking sheet.  Place the marinade chicken (see step No. 5) on the non-stick baking sheet.  Spray olive on the chicken pieces.
2. Bake the seasoned chicken pieces for 5 mins.  Flip the chicken pcs till it became golden & crispy.

KFC Flour

1 tsp ground oregano

1 tsp chili powder

1 tsp dried saga

1 tsp dried basil

1 tsp dried marjoram

1 tsp pepper

1 tsp salt

2 tbsp paprika

1 tsp onion salt

1 tsp garlic powder

1 tbsp MSG

Coca-cola Chicken Wings

Ingredients
500-700g chicken wings
1/2 carrot ~ cut cunk
1 stalk spring onion ~ sectioned
5 slice ginger
3 clove garlics ~ smashed
1/2 cup coca-cola

Seasoning
2 tbsp light soy sauce
1-2 tbsp dark soy sauce
1 tbsp rice wine
Pepper to taste

Directions:

1. Heat some oil in wok/sauce pan; saute ginger & garlic until fragrant.
2. Add chicken & carrot; saute & continued to cook until light brown.  Pour in the seasoning & coke.  Bring to a boil & continue to cook for 20 mins uncovered until sauce thicken & chicken wings are caramelized (Add water if necessary).
3. Off the heat & add spring onion & serve.

Crispy Crab Sticks

Ingredients:
A packet of imitation crab sticks
Oil for deep frying

Cornstarch ~ dusting

Direction:

1. Shred the crab sticks into thin strips.  Then dust/coat some cornstarch from preventing the crab stick together.
2. Heat oil over medium fire.
3. Place shredded crab sticks, in small amounts at a time, into the hot oil.  Fry until golden brown.
4. Drain excess oil on a paper towel & store it in an air-tight container.

Bak Kwa - Beef (Halal version)

Ingredients:
500g beef minced (I used sirloin with 30% fat add-on)

Marinade
80g brown sugar or (50g brown + 30g white sugar)
1 tbsp fish sauce
1 tbsp soya sauce
2 tbsp honey
1 tbsp chili paste (optional)
1/8 tsp 5-spiced powder
1/2 tsp white pepper
1 tbsp oil
1 tbsp fresh orange juice

Direction

1. Marinade the minced beef & leave in the fridge overnight or at least 4 hours.
2. Preheat the oven to 150-200 deg. C.
3. Use non-stick tray & pour the marinade minced; cover with cling film & roll the meat as thinly as possible to cover the whole tray.
4. Bake the spread minced meat for an hour each side.  Flipping over halfway through discard the oil & bake another hour until brown.
5. Brush honey & grill them for further 20 mins.

Kung Pao Chicken

Ingredients
200g chicken breast ~ diced
1/4 capsicum ~ diced
50g peanuts ~ baked on preheated oven 180 deg c for 3-5 mins
3-4 garlic ~ sliced
6 dried chili ~ roughly chopped
1/4 tsp Shaoxing wine

Marinade
2 tsp light soy sauce
1 tsp cornflour
1 tsp Shoaxing wine
1/2 tsp sugar
1/4 tsp sesame oil
1/8 tsp pepper

Seasoning
1 tsp light soy sauce
1 tsp cornflour
1/2 tsp sugar
1 ts Hoisin sauce
1 tbsp water
1 tsp white vinegar
1/4 tsp sesame oil ~ taste

Directions:

1. Marinade diced chicken for 30 mins.
2. Heat oil in a wok, saute garlic & dried chilies over medium heat until aromatic.  toss in marinated chicken & stir-fry until the outsides turn white, add seasonings.  Turn heat to high & cook until sauce dries up a bit.  Sprinkle roasted peanuts.  Dish up & serve hot with steam white rice.

Steamed Tofu With Minced Prawn

Ingredients:
200g prawn ~ peel & devein
1 or 2 packets silky tofu

Marinade
1/8 tsp salt
1 tsp cornflour
2 tsp egg white
white pepper ~ taste

Seasoning
light soy sauce ~ drizzle
2 tbsp hot cooking oil

Directions:

1. Rinse thoroughly & wipe dry with kitchen paper.  In a food processor, add the prawn and marinade to process into a thick paste & springy texture.
2. Remove the silky tofu from the packing, cut the tofu into 1.5 to 2cm thick pcs.  Carefully place the tofu on a plate.  Absorb excess water with kitchen paper.  Lightly sprinkle cornflour on the surface of the tofu.  Spoon prawn paste & arrange on the tofu.
3. Steam in a wok/steamer over high heat for about 6-8 mins or until the prawn paste is cooked through; changed into red in color.  Discard any excess water in the plate.  Drizzle with seasonings.  Serve hot.

Taiwanese Three Cups Chicken

Ingredients:
1kg chicken ~ cut into small chunks
10 pcs sliced ginger
10 cloves garlic ~ crushed/minced
4 tbsp dark sesame oil
3 tbsp light soy sauce
3 tbsp Shao Xing wine
1 tsp ground white pepper
10 pcs dried chilies
2 tbsp rock sugar
1/2 spring onion ~ cut into chunks
1 bunch Thai Basil leaves

Directions:

1. In a heated wok, add the sesame oil.  Once the oil is hot, add sliced ginger & saute until fragrant.  Then add the minced or crushed garlic & fry for about 1 min or so.
2. Add cut chicken.  Stir the chicken around in the wok for a few minutes before adding the light soy sauce, Shaoxing wine & ground white pepper.
3. Add dried chili & rock sugar.  Cover the work with a lid, reduce the heat to medium & let the chicken simmer for about 20 mins.  Be sure to give the chicken an occasional stir.
4. Once chicken is cooked through; add spring onion & Thai basil leaves.  Turn off the heat & the residual heat wilt the basil leaves & spring onion.
5. Serve with steamed rice.

Thai Steamed Cupcakes

Ingredients:
300g cake flour ~ sieve
1 tbsp baking powder
250g granulate sugar
3 eggs
1 cup water
3 tbsp evaporate milk
4 tsp Emulsifier (Optional) ~ I used Ovalette
4 tbsp lemon juice
1 tsp Jasmine extract ~ I used strawberry
Food coloring

Directions:

1. Sieve flour & baking powder; set aside.
2. In a stand mixer, beat eggs, sugar, water & emulsifier agent together on high speed for abt 3-5 mins till the mixture triple in volume.
3. Low the speed & gradually add the sieved flour into the mixture.  Scrap the side of the bowl & the speed remains low.
4. Then gradually add milk, lemon juice & Jasmine extract.  Continue to mix for 30 sec on low speed then off the power.
5. Scrap the side of the bowl & cover with a damp cloth for 30 mins.  While waiting, get the steamer ready to boil.
6. Remove the cloth & gently fold the mixture.  Divide the batter in portion & add food coloring.
7. Put a cupcake liner in the individual cupcake mold/pan.  Fill the batter almost to the top & put in the steamer & steam for abt 13-15 mins on high heat. 

Nutella Braided/Star/Flora Bread

Ingredients:
450g bread flour
1/3 cup sugar
2 tsp instant yeast
1/8 tsp salt
30g butter (unsalted)
180ml or 3/4 cup full cream milk ~ lukewarm
2 egg yolks

Filling
Nutella ~ 30sec microwave

Directions:

1. In the BM (Bread Maker), add milk & egg yolks.  Then sprinkle the bread flour on top, put sugar, salt, butter on every corner.  Make a well in the middle of the flour, add the instant yeast.  The select programme "DOUGH", press start & let the machine do the work.
2. After the machine stop, take the dough out & add a little oil in a big bowl.  Roll around in the oil & cover with cling wrap; set for couple hours in a warm area to rise or double in size.
3. Sprinkle some flour onto a warm surface worktop, knock the air out & roll up tightly.  Divide the dough into 4 quarters.  Take a piece & roll into 25cm round like pizza dough.
4. Transfer the 1st round dough on a non-stick tray or lined paper; use any circle/dinner plate as a guide to making an impression for Nutella spread.  Add the Nutella in the center & spread around the impression line.  Repeat the process & layer them.
5. The final layer & place the dinner plate; cut off the excess of the dough.  Use a small drink glass & place in the center.  Sharp knife cut all the way through the dough at 3-6-9-12 o'clock.  Then divide half in between to make it 16 cuts.
6. Take each dough & twist twice in opposite direction & tug the end under & pinch these 2 edges together.  Continue with all the dough & end with beautiful braided/star/flora shaped bread.
7. Cover with a damp tea cloth & leave for 20 mins or just to let it rise a little.  Then brush the surface with egg white to coat the bread.
8. Bake the bread on the pre-heated oven at 180 deg C for about 15-20 mins.

Angry Bird Cartoon Cookies

Ingredient (A)
130g butter @ room temperature
60g icing sugar
1 egg yolk

Ingredient (B)
120g plain flour / AP flour
30g potato starch ~ I used cornstarch as substitute
50g glutinous rice flour

1 tsp strawberry paste

Ingredient (C)
10g egg white
70g icing sugar
1 tsp cornflour

Decorate:
Yellow colour heart-shaped (small sized)
Red colour heart-shaped (small sized)
Black sesame seeds ~ eye
Chocolate rice ~ eye brows

Directions:

1. Combine (A) into a big bowl & mix well.  Add in (B) & mix again.  Then knead with your palms to form a dough.
2. Take 30g of dough from (1), leave it natural.  Make into 1 gram pce, shape & flatten into triangular.
3. Add strawberry paste to the remaining, knead dough to work in colour.  Take away 10g, shape into triangular & use 1 gram for both wings.  Take a pce of No. 2, stick on the front triangular; arrange on baking tray & repeat the process.
4. Mix (C) and transfer to piping bag with a nozzle No. 5.  Pipe an eye above the natural triangular close together.  Put black sesame seeds & chocolate rice to form an eye brows.
5. Put red heart-shaped on top of the head and yellow heart-shaped to form a mouth.
6. Preheat oven at 130 deg C & bake for 30-35 mins till cooked through.
7. Remove from the oven & let it cool completely on the cooling rack.

Pineapple Tarts - Rose

Click recipe here

Steamed Mussels with Thai-Style Coconut Broth

Ingredients:
2 pounds mussels
8 sprigs cilantro ~ chopped roughly
4 cloves garlic ~ sliced
2 shallots ~ sliced
1/2 tsp coriander seeds
1/2 tsp dried red chili flakes
1 tsp zest of lime
1 tbsp lime juice
Salt
1 (15oz) coconut milk
1 tbsp cooking oil
1 tbsp Thai green/red curry paste
1 tbsp brown/palm sugar
1 tbsp fish sauce or more to taste
1 small Thai chili or bird's eye ~ thinly sliced

Directions:

1. Scrub the mussels under cold water & pull out the beards by grabbing them & pulling towards the hinge-end of the mussels.  After cleaning soak the mussels in salted water for a couple of hours.
2. Combine cilantro stems, half of the garlic, half of the shallot, coriander seed, dried chili, lime zest & a small pinch of salt in a mortar & pestle.  Pound & grind until a smooth paste is formed.
3. Scoop 2 tbsp of thick cream from the top of coconut milk & add to a large saucepan.  Add oil & heat over medium heat until shimmering & sputtering.  Add remaining garlic & shallots, pounded paste & the store-bought curry paste.  Cook, stirring & scraping the paste around the bottom of the saucepan until very aromatic for about 4 mins.  Add remaining contents of coconut milk, sugar & fish sauce.  Bring to a simmer & cook until rice & aromatic for about 3 mins.  Seas to taste with more fish sauce as desired.
4. Add mussels, stir, cover & cook or shaking pan constantly & peeking every 30 seconds to stir.  As soon as all the mussels are open, stir in chopped cilantro leaves, fresh chili & lime juice.  Serve immediately with additional limes at the table.

Simple Tom Yum Fried Rice

Ingredients:
3 cup cooked rice
2 eggs ~ lightly beaten
3 shallots ~ sliced thinly
2 cloves garlic ~ sliced thinly
1-1/2 tbsp Tom Yum paste
10 medium prawn ~ shelled & deveined
Chicken ~ minced
Meat ~ minced
Bean sprout (optional)
Chye Sim (optional)
Mushroom ~ sliced thinly
2 tsp fish sauce
Cooking oil

Directions:

1. Heat up oil in a work & fry the beaten egg into an omelet.  Use the spatula to break the omelet into small pieces.  Set aside.
2. Heat up oil in the wok, add the onion & garlic; saute until aromatic.
3. Add the Tom Yum paste; saute another 2-3 mins.  Then add chicken, meat, prawn & stir-fry until they are half cooked.  Follow in the vegetables.
4. Add the cooked rice & mix all the mixture well.
5. Add the fish sauce & the egg back into the wok.  Stir continuously to combine all the ingredients.  Remove the fried rice & add a splash of lime juice (Optional).

Chicken with Sweet Soy aka Ayam Masak Kicap

Ingredients:
1/2 kg chicken
2-3 red chili ~ sliced halves
3 tbsp cooking oil
Salt & sugar for taste

Paste:
1-1/2" ginger
2-3 cloves garlic
1 tbsp cumin powder
3-4 green bird's eye
1/2" fresh turmeric

Sauce:
6 tbsp sweet soy sauce
2 tbsp oyster sauce
2 tbsp chili sauce
1 large onion ~ cut round

Directions:

1. Cut the chicken into pieces abt 2".  Wash, drained & set aside
2. Prepare the paste & marinate into the chicken for abt 15-30 mins.
3. In a saucepan, heat oil on medium; add the marinated chicken & cook till the chicken semi-cook.
4. Add the sauce & mix the chicken to coat.  If too thick, add 1/4 cup of water & let it boil for abt 10 mins.
5. Then add the sliced red chili & add salt & sugar (I also add a bit of Ajinomoto too)
6. Lastly add the cut round onion, stir & let it cook for another 5 mins till the onion is softened.
7. Remove from heat & serve with steam white rice.