Korean Street Corn Dog (Yeast)

 

Ingredients:

12 hotdog

breadcrumbs

sugar for coating

Oil for deep frying

Batter

200ml warm water (43 deg C or 110-115 F)

1 tsp instant yeast

3 tbsp sugar

200g bread flour

1/2 tsp salt

Directions/Instructions:

1. In a rectangular dish, sprinkle the yeast over the warm water and add sugar.  Give the mixture a stir and set it aside for a few minutes to let the yeast dissolve.
2. Once the yeast has completely dissolved into the water, add the flour and salt into the yeast mixture.  Stir the batter together until no more dry flour is visible.  Cover the dish with plastic wrap and let the dough proof in a warm area for 2 hours.
3. In a pot large enough to accommodate an entire corndog, add oil to 170 deg C or 350 F.
4. Assemble the hotdog onto skewers or disposable chopsticks.  Dip the tip of the skewered hotdog into the batter and start turning the skewer in one direction until the entire hotdog is evenly covered with the dough, make sure it is not too thick of a layer. (Tip: Use a fork to help pull the dough around the skewer!)
5. Immediately roll the battered hotdog in panko.  Gently pack the panko around the dough with your hands to help cover the entire hotdog in panko.
6. Carefully place the hotdog into the hot oil and fry it for about 5 mins or until it turns a nice golden brown.
7. Remove the hotdog from the oil and let it cool for a few minutes on either a cooling rack or paper towel.  Repeat the battering and frying process until the remaining hotdogs are complete.
8. Then sprinkle/dip the sugar, drizzle yellow mustard and ketchup and enjoy!

Indian Karipap aka Indian Curry Puff

Pastry/Dough

600g Plain flour

1 egg (beaten)

250ml warm water

1 tsp salt

1 tsp yellow color

200g pastry margarine

Vegetable oil for topping

Filling recipe here

Directions/Instructions:

1. Combine warm water, salt & food color in a bowl & mix until salt is dissolved.
2. In a large bowl, combine flour, egg beat & water.  Mix just until the mixture forms a dough.  Do not overmix.  Cover the dough with a plastic/kitchen towel & leave it to rest for 20 mins at least.
3. While the dough is resting, place the pastry margarine on plastic & cover another piece of plastic on the top of the margarine.  Roll out evenly into a rectangle (16cmx12cm).  Set aside for later use.
4. Roll out the dough into a rectangle (16cmx24cm) about 1cm thick.  Then place the rolled-out pastry margarine on one side of the dough.
5. Fold the dough over the margarine, like a close book.  Press the edges to seal.  Cover dough with plastic & leave to rest for 20 mins.
6. Turn dough at a 90 deg angle, then roll dough into a rectangle (16cmx48cm).  Fold one-third of the dough over the middle section and the remaining bottom one-third over the middle section to form a square.  Brush away the excess flour and leave to rest for 20 mins.
7. Then the dough at a 90 deg angle again, roll out to a long rectangle (16cm x48cm), and give another fold to form a square, leave to rest for 20 mins.  Repeat this process, a total of 3 sets.
8. In the last fold, cut the dough into 3 equal parts (16x16cm).  Place the bottom third onto the middle and followed by the top third.  Cover dough with plastic & leave to rest for another 20 mins.
9. Use a knife & a ruler, divide the dough into small squares (4x4cm) & make marking on the dough (Divide it into 16 squares).  Then carefully cut the small squares.
10. Take one cut square, press each square gently & coat it with flour.  Starting from the middle, roll out to form a square.  Then turn the dough facing a diamond shape dough, spoon the filling in the middle.  Brush water on the edges.  fold into a triangle & seal.
11. Brush away any excess flour, place on a prepared parchment-lined tray.  Before putting the tray into the oven, brush oil onto each puff evenly.  Bake in a preheated oven at 180 deg C for about 25 mins or until golden brown.

Crunchy Spam Fries

Ingredients:

1 can Spam

3/4 cup AP flour

1 cup breadcrumbs

2 eggs ~ beaten

Cooking oil for frying

Directions/Instructions:

1. Cut the Spam into the shape of French fries.  Set them aside
2. In 3 mixing bowls, 1 bowl for flour, 2nd bowl for beaten egg, and the 3rd bowl for breadcrumbs.
3. Use a tong or hand, dredge the span in the flour and roll it until it is well coated.  Next put it in the beaten egg and lastly dredge it in the bread crumbs.  Set the pieces aside on a plate.
4. Add some oil to a frying pan over medium-high heat (160 deg C), place the spam fries in batches, and fry them until golden brown.  Keep flip the spam fries to cook evenly.
5. Set them aside on a plate lined with a paper towel and repeat the process for the remaining batches.  Serve with any sauces with your spam fries!

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.

Classic Strawberry Shortcake

Ingredients:

272g (2 cups) all-purpose flour

1/3 cup granulated sugar

2-1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp kosher salt

4oz cold unsalted butter ~ cut into 1/2" pcs

1 large egg

1/4 cup heavy cream

1/4 cup buttermilk

4 cups ripe strawberries

2 tbsp granulated sugar

Whipped Cream

1-1/2 cup heavy cream

2 tbsp granulated sugar

Directions/Instructions:

1. Put 1/3 of the strawberries in a medium bowl and crush them with a potato masher into a chunky puree. Slice the remaining strawberries 1/4" thick and stir them into the mashed berries and the sugar. Taste the berries and add more sugar if necessary. Let the berries sit at room temperature for at least 30 minutes.
2. Preheat the oven to 220 deg C or 425 F.  Line a large baking sheet with parchment.
3. Sift the flour, baking powder, baking soda, and sugar into a large bowl. Stir in the salt. Use a pastry blender to work the butter into the dry ingredients until the mixture resembles coarse cornmeal.
4. Beat the egg and heavy cream with a fork in a small bowl. Mix in the buttermilk, make a well in the center of the flour mixture, and pour in the cream mixture. Mix with the fork until the dough is evenly moistened and comes together; it will still look shaggy.
5. Gather the dough and gently knead it 3-4 times. If the dough seems dry and does not form a cohesive mass, add more cream—1 tsp at a time.
6. Transfer the dough to a lightly floured surface and roll it into a 3/4" thick disk. With a sharp 2-1/2" biscuit cutter, press straight down to cut the dough into rounds and lift straight up to remove (Note: Do not twist the cutter or it will seal the sides of the biscuits and interfere with rising)
7. Transfer the rounds to the prepared baking sheet. Gather the dough scraps and repeat the procedure until there are six.
8. Lightly brush the biscuit tops with cream (abt 1 tbsp) and sprinkle with 1 tbsp sugar.  Bake until the biscuit tops are lightly browned for about 10-12 mins - rotate the baking sheet only once.  Let the biscuits cool slightly while preparing the whipped cream.
9. In a large, chilled metal bowl, beat the heavy cream and sugar to soft peaks with an electric hand mixer. Cover and refrigerate until ready to serve.
10. To assemble, use a serrated knife to split the warm biscuits in half horizontally and transfer the bottoms to the dessert plates. Spoon about 3/4 of the macerated berries and their juice evenly over the biscuit bottoms. Top with a generous dollop of whipped cream, and cover each with a biscuit top. Repeat for the remaining biscuits and serve immediately.

Note:

Before serving, the biscuits can be baked 10-12 hours ahead and reheated in a 350 F oven.

Chapati

Ingredients:

2 cup wheat flour (Atta flour)

1 tsp salt

1 tbsp cooking oil

1 cup boiling water 

Some wheat flour for rolling & dusting

Directions/Instructions:

1. In a large bowl, add flour, salt, and oil.  Mix well.  Pour 3/4 cup of boiling water.  Stir gently with a wooden spoon.  Add 2 tablespoons of boiling water into the flour till dough is forms.  Cover with a towel and let it rest for 10 mins.
2. Knead the dough until it becomes soft and pliable and does not stick to your fingers for about 5 mins.  Cover the dough with plastic wrap and let the dough rest for 30-60 mins at room temperature.
3. Once ready to make chapati, heat the griddle over medium-high heat.  Divide the dough into 10-12 equal-sized dough balls.  Working on one dough ball at a time.  Roll a dough ball in the flour and flatten it.
4. Transfer the flatten ball to a clean flat surface, roll it with a rolling pin into a 6-7 inch disc.  If the dough sticks to the surface, dust the surface with more flour.
5. Place the chapati on the hot griddle and cook for 30 seconds or until tiny golden dots appear on the surface, flip over and cook the other side.
6. Flip over again and soon the chapati will start to puff up.  Use a folded kitchen towel and press gently on the puffy chapati to push the air to the flattened part of the chapati.  The whole bread should puff up into a round ball.  Serve immediately with any choice of your favour curry.

Snickers Fudge

1st Layer

1 cup milk chocolate chips

1/4 cup butterscotch chips

1/4 cup peanut butter

2nd Layer

4 tbsp butter

1 cup granulated sugar

1/4 cup evaporated milk

1-1/2 cup marshmallow creme

1/4 cup peanut butter

1 tsp vanilla

1-1/2 cup chopped salted peanuts

3rd Layer

14oz package caramel cubes

1/4 cup heavy cream

4th Layer

1 cup milk chocolate chips

1/4 cup butterscotch chips

1/4 cup creamy peanut butter

Directions/Instructions:

1. Line a parchment paper and lightly spray 9x13 baking pan with cooking spray.
2. 1st Layer: Over medium heat, melt milk chocolate chips, peanut butter, and butterscotch chips in a small saucepan.  Stir together until completely melted and smooth.  Then pour into the baking pan.  Spread the mixture evenly with a spatula then refrigerate until set.
3. 2nd Layer: Melt butter over medium-high heat in a saucepan.  Add sugar and evaporated milk, bring to boil.  Cook for 5 mins, stirring constantly.  Remove from the heat and quickly mix in marshmallow creme, peanut butter, and vanilla.  Add peanuts to the mixture and spread evenly over the 1st layer.  Refrigerate until set.
4. 3rd Layer: Melt caramels and heavy cream over low heat until smooth.  Pour the mixture over the 2nd layer.  Refrigerate until set.
5. 4th Layer: Melt chocolate chips, butterscotch chips, and peanut butter over low heat until smooth.  Pour the mixture over the 3rd layer and refrigerate for at least one hour before cutting.

Homemade McDonald Curry Sauce

Ingredients:

100ml water

1 tbsp peanut butter

140m condensed milk

2 tbsp apple cider vinegar

1 tsp chili sauce

1-1/2 tbsp soy sauce

2 tbsp curry powder

1/2 chicken stock cube or 1 tbsp chicken powder

1 tsp garlic powder

Directions/Instructions:

1. Place water and peanut butter into a pot and heat over a low flame
2. Add all the ingredients and stir well till a smooth texture was combined together for about 2 mins.
3. Store in an air-tight bottle.

Stir-Fried Bell Pepper and Chicken

 

Ingredients:

400g chicken fillet ~ cut stripe

1/2 red bell pepper ~ cut stripe

1/2 green bell pepper ~ cut stripe

1/2 yellow bell pepper ~ cut stripe

1 tbsp cornstarch + 2 tbsp water

1 tsp sesame oil

1/4 tsp white pepper

1 tsp Shaoxing wine

Marinade

1/2 tsp salt

1 egg white

1-1/2 tbsp cornstarch

2 tbsp cooking oil

Sauce

1 tbsp minced garlic

1 tbsp minced ginger

1 tbsp chopped green onion

1 tsp Shaoxing wine

1/4 cup chicken broth

1 tbsp oyster sauce

1/2 tbsp Maggi seasoning

1 tsp sugar

Directions/Instructions:

1. Cut the chicken fillet into thin slices and cut into strips.
2. In a bowl, add the chicken strips and mix the marinade ingredients evenly.  Set aside for later.
3. Cut the bell pepper into filament and put them in a bowl and set aside.
4. Pour 2qt of oil into a medium wok and set over high heat.  When the oil temperature reaches 100-120 deg C (210-250 F), put the shredded chicken into the wok and quickly separate with chopsticks.  Cook for 1 min and drain the oil.
5. The same wok, add oil over medium-high heat, pour in the shredded bell peppers.  Then add 1 tsp Shaoxing wine, stir quickly for 20-30 seconds.  Dish out and set aside.
6. Add 2 tbsp cooking oil, toss in the minced garlic, ginger, and chopped green onion.  Stir until it smells aromatic.  Pour in the sauce ingredients.  Stir for 20-30 seconds.  Then add the prepared cornstarch slurp.
7. Finally, add the shredded chicken and bell pepper.  Drizzle with sesame oil, white pepper, Shaoxing wine, and stir-fry quickly for a few mins.
8. The dish is ready to be served!

Apple Pie Cookies

Filling:

3 apples ~ peeled and sliced into 8 slices each

1-2 tbsp lemon juice

3 tbsp white sugar

3 tbsp brown sugar

3 tbsp corn starch

1/2 tsp cinnamon

A dash of nutmeg

3/4 cup water

Crust

1 cup unsalted butter ~ cut into cubes-chilled

2-1/2 cup AP flour

1 tsp salt

1 tsp sugar

1/4 cup ice water

Filling & Topping:

1-3/4 cup apple pie filling~ chopped into small pieces

1 cup caramel sauce

1 egg ~ light beaten

1 tsp cinnamon

1/4 cup sugar

Directions/Instructions:

1. Apple Pie Filling:  Toss sliced apples with lemon juice and set aside.  In a saucepan or a pot combine all the filling ingredients except sliced apples.  Stir well and bring to a boil over medium-high heat whisking constantly.  Let it boil for 2 mins until thick, then stir in apple slices.  Reduce the heat to low, cover the pot and let it simmer for about 10 mins.  Apples should be soft but not mushy (cooking time depends on the type of apples).  Remove apples from heat and leave them covered to soften and cooled.  When it's cooled take out the apples from the sauce and chop them into small pieces, set aside.
2. Pie Crust:  In a large mixing bowl place flour, salt, and sugar.  Mix to combine.  Using a food processor incorporates chilled butter cubes into the flour mixture. (The mixture should resemble a coarse meal).  Drizzle 2 tbsp ice water over the mixture and blend, repeat with another 2 tbsp ice water.  When squeezing the dough it should hold together.  If the dough crumbles, add 1 tbsp at a time.
3. Divide the dough into two equal portions, flatten and form two discs, pack each disc with plastic wrap and refrigerate for 1 hour.  Lightly dust counter surface with flour, place chilled dough, dust the dough, and the rolling too.  Turn the dough as rolling to prevent it from sticking.  Roll it out 1/8-inch thick.  Repeat the process with the other disc.
4. Assembling:  Preheat the oven to 180 deg C, line cookie sheet with parchment paper, spray with non-stick spray, and set aside.
5. Spread the caramel sauce onto one pie crust.  Then top with chopped apple pie filling over the caramel and gently tap the filling with palms.
6. Cut the second pie crust into 1/2-inch strips and create a lattice top over the filling.  Using a round cookie cutter (about 2.5-inch) cut out the cookies and place them onto a baking sheet.  Beat the egg and brush the top of the cookies.  Combine cinnamon and sugar and sprinkle the cookies generously.  Bake 20-30 mins or until golden brown.

Chicken Noodle Soup

Ingredients:

500g chicken thigh/leg

2 packets noodles (Mia Mian)

3 sliced ginger

1 stalk green onion ~ cut sections

600ml water

Salt and pepper to taste

Soup Base

3 tbsp white sesame seeds

1-1/2 tsp ginger

3 cloves garlic

2 tbsp miso

1-1/2 sugar

1/4 tsp ground white pepper

1-1/2 tsp salt

1/2 cup bonito flakes

1 tbsp sesame oil

2 tbsp soy sauce

1/3 cup heavy cream

Directions/Instructions:

1. Place the chicken meat skin-side down, score the meat and neatly trim off the sides.  Season the chicken with salt and pepper to taste on both sides, let it marinate for 10 mins.
2. Place the chicken bones in a medium-size pot and add in the ginger, green onions, and water.  Add the trimmed meat into the pot, and bring it to a boil.  Skim off any fat and scum from the chicken stock.  Turn the heat to low and let it simmer for 30 mins.
3. In a blender, add all the soup base ingredients.  Blend until a smooth paste.  Pour the mixture into a bowl and set it aside.
4. Heat oil in a medium-size pan, and sear the marinated chicken over low heat for about 6 mins for each side or until the chicken is golden brown and cooked through.  Remove and cut into slices.
5. Cook the noodles in a pot of boiling water for 60-90 seconds.  Blanch any green vegetable of your choice.
6. To assemble, ladle 1/3 cup of the miso soup base, and 1 cup of the chicken stock in a bowl.  Add cooked noodles, sliced chicken, and green vegetables.  Garnish with green onions and enjoy.

Korean Spicy Stir-Fried Beef/Pork (Jeyuk Bokkeum)

Ingredients:

500g thinly sliced beef/Pork shoulder

1/2 yellow onion

Green Spring Onion

Marinade

2 tbsp Gochugaru flakes (Chili)

2 tbsp Gochujang Paste

2 tbsp light soy sauce

2 tbsp Maesil extract (Plum extract)

2 tbsp Mirin

2 tbsp sugar

2 tbsp minced garlic

2 tbsp minced green chili

Directions/Instructions:

1. Thinly slice beef/pork and sliced yellow onion.
2. Mix all the marinade ingredients in a large bowl and mix thoroughly.  Add sliced meat and onion to the bowl with marinating ingredients.  Mix to combine.  Cover and allow to marinate for at least 30 mins.
3. Heat a large pan over medium-high heat.  Add about 2 tbsp vegetable oil, then add marinated meat mixture to pan.
4. Stir often for about 4-5 mins until the meat is cooked through.  Remove from heat and serve topped with sesame seeds, sesame oil, and chopped green onion.  Serve immediately!

Stir Fried Chicken with Ginger and Scallion

Ingredients:

3-4 boneless, skinless chicken thighs ~ bite size

4-5 scallions ~ 2" long 

6 sliced ginger ~ thin strips

2-3 tbsp vegetable oil

Marinade

4 cloves garlic ~ minced

1-1/2 tbsp light soy sauce

2 tbsp oyster sauce

1 tsp sesame oil

1 tsp Shaoxing rice wine

1 tbsp cornstarch

1/2 tbsp ground white pepper

Directions/Instructions:

1. In a bowl, marinate the chicken with the marinade ingredients for at least 1 hour or overnight.
2. Heat a wok over high heat.  Once the wok is very hot, add the vegetable oil and swirl it around to coat the bottom half of the wok.
3. Add the ginger and spread the chicken across the bottom of the wok.  Be careful not to get splattered by the hot oil.  Stir constantly until the chicken is almost cooked through, about 2-3 mins.
4. Then add the green onions and stir constantly until the light green parts have softened but are still crisp and the chicken is completely cooked through.
5. Dish out and serve immediately with steamed rice.

Nutella Brownie Cookies

Nutella Dough

150g dark chocolate

150g unsalted butter

1 egg

55g brown sugar

1g salt

50g Nutella

3g vanilla extract

60g AP flour

2g baking powder

1g baking soda

Cookie Dough

75g unsalted butter

55g sugar

1g salt

2g vanilla extract

150g cake flour

Directions/Instructions:

1. Melt chocolate and butter in the microwave until just beginning to melt for 30-45 sec.  Stir until combined and smooth.
2. Add the egg, brown sugar, and salt. Whisk until smooth and bubbly. Add the chocolate mixture and vanilla extract and stir well. The mixture should fall into ribbons back into the bowl.
3. Sift the drying ingredients over the chocolate mixture and stir until smooth and combined.  Refrigerate for 1 hour.
4. Meanwhile, whisk the butter, sugar, and salt together until light and fluffy.  Add in the egg and vanilla extract.
5. Sift cake flour into the mixture and stir until well combined. Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate it for 1 hour.
6. Cut the cookie dough into even sections and equal cubes (8-9g ea). Roll each portion into a ball and flatten it against your palm.
7. Divide the Nutella mixture into 10g portions and roll each into a ball. Wrap the cookie dough around the Nutella ball, pinching and smoothing to cover it entirely. Roll the ball around and flatten it on baking paper.
8. Bake the cookies at 160 ° C for 12-15 minutes. Transfer them to a wire rack to cool before enjoying.

Snickers Cupcake

Cupcake

1-3/4 cups AP flour

1 cup unsweetened cocoa powder

1-1/2 tsp baking soda

1/2 tsp salt

1 cup full-fat buttermilk

1/2 cup full-fat sour cream

2 tbsp brewed coffee

6oz butter

2/3 cup granulated sugar

2/3 cup brown sugar

2 large eggs

1 tbsp vanilla extract

Caramel-Peanut Filling

14oz soft caramels

1/3 cup heavy cream

1 tbsp butter

1/2 cup salted peanuts ~ coarsely chopped

Peanut-Marshmallow Frosting

8oz butter

12oz creamy peanut butter

1 tsp vanilla extract

1/4 cup cream

4 cups powdered sugar

70z marshmallow cream

Topping

1/2 cup chocolate fudge sauce

1/4 cup salted peanuts ~ chopped

Mini Snickers bars ~ cut halves

Directions/Instructions:

1. Cupcake: Preheat the oven to 180 degrees C.  Line 20 cupcake cavities with paper liners.
2. Sift the flour, cocoa powder, baking soda, and salt into a bowl. Whisk together the buttermilk, sour cream, and coffee in a separate large mixing cup.
3. In the bowl of a large stand mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy, about 5-6 minutes on medium speed. Add the eggs one at a time, beating well after each addition, and then add the vanilla extract.
4. Add a quarter of the dry ingredients with the mixer running at low speed. When the liquid ingredients are mostly mixed in, add a third. Continue to alternate adding dry and liquid ingredients, ending with the dry ingredients. When the dry ingredients are almost all mixed in, and only a few streaks of flour remain, stop the mixer and finish mixing with a spatula. Scrape down the bottom and sides of the bowl.
5. Scoop the batter into the lined cupcake pans. Bake in the oven for 22-25 minutes, then cool completely.
6. Filling: Combine the caramels, cream, and butter in a microwave-safe bowl. Microwave in 30-second increments, stirring well after every 30 seconds. Stir until a smooth, fluid mixture forms. Add the chopped peanuts and stir to mix.
7. Frosting:  Combine the butter and peanut butter in the bowl of a large stand mixer fitted with a whisk attachment and beat on medium-high speed until light and fluffy.  Add the vanilla, cream, and powdered sugar; mix at low speed until the sugar is moistened.  Raise the speed to medium and continue to beat until the mixture lightens and becomes fluffy and smooth.  Add the marshmallow cream and stir it using a rubber spatula, scraping the bottom and side of the bowl well.  Spoon it into a pastry bag with a large star tip once the frosting is well mixed.
8. Assembly:  Use a sharp paring knife to cut a cone-shaped hole out of the top of the cupcakes.  Scoop the caramel-peanut filling into the hole, coming almost to the top.  Cut the bottom off the cupcake cone and replace the top of the cupcake on top of the caramel.
9. Once the cupcakes are filled, pipe the frosting in a big decorative swirl. Add a drizzle of fudge sauce or chocolate ganache, a sprinkling of chopped peanuts, and half a mini Snickers bar. Store the Snickers cupcakes in an airtight container at room temperature, and enjoy them for 3-4 days.

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.

Cloud Bread

Ingredients:

3 egg whites

35g sugar

1 tbsp cornstarch

Food coloring ~ Optional

Directions/Instructions:

1. Preheat the oven to 150 deg C (300 F).  In a bowl, whip the egg whites on medium-high until frothy
2. Add sugar, 1 tablespoon at a time, and whip on high until small bubbles start to form.
3. Sift in the cornstarch and continue to whip on high until the egg whites are whipped into a glossy thick meringue that holds a peak for about 5-6 mins.
4. Scoop out the meringue onto a parchment baking sheet and shape it into a fluffy cloud or mound.
5. Bake for 20-25 mins.  The outside will be a light golden brown.  Off the heat, and let it sit in the oven for 30 mins.

Note:

If using flavoring or color into the cloud bread, add it in when adding the cornstarch

Sweet Soy Chicken

Ingredients:

500g chicken ~ cut pieces

1 onion ~ cut ring size

1 tomato ~ cut wedges

2 red/green chili ~ slice diagonally 

1 tbsp chili sauce

4 tbsp sweet soy sauce

2 tbsp cooking oil

Directions/Instructions:

1. Marinade the chicken with lime juice or salt.  Set aside and leave it to rest for about half an hour.
2. Heat 2 tbsp cooking oil in a large skillet over medium-high heat and sear chicken for 4-5 mins on each side.  They should turn golden brown in color on both sides.  Set aside.
3. Then fry the onions in a pan with 4-5 tbsp of cooking oil.  Add the cut tomato and chili, saute for a min.
4. Add the chili sauce, sweet soy sauce and chicken.  Stir until all the meat coated with the sauce.  Let it cook and simmer for about 5-8 mins before turn the heat off.

Ayam Kalio Padang aka Kalio Chicken Padang

Ingredients:

6 thigh chicken

3 bay leaves

2-4 lemongrass ~ bruised

3 sliced galangal

5 kafir lime leaves

1 pce turmeric leaf

1-1/2 tbsp chicken powder

1/2 lime juice

800ml coconut milk

300ml coconut cream

Blended

200g red chili

15g turmeric

20g ginger

100g shallot

40g garlic

1 tbsp light soy sauce

30g sugar

1/2 cup cooking oil

Directions/Instructions:

1. Rinse the chicken, pat dry with a paper towel, and marinate with salt for 15-20 mins.  Then heat oil in a large skillet over medium heat, add chicken pieces to hot oil in a single layer without crowding.  Cook for 8-10 mins per side or until chicken is browned, remove with tongs.  Repeat with remaining chicken pieces.
2. In a large wok, saute the blended ingredient until fragrant.  Then add bay leaves, lemongrass, galangal, lime leaves, turmeric leaf.  Stir the mixture.  
3. Pour in the coconut milk and add the chicken.  Cook until all the spices are absorbed.  Stir until the coconut milk boils.
4. Once boiling, add the chicken powder and lime juice.  Cook until the gravy thickens for about 20-30 mins.
5. Then add in the coconut cream and stir to mix well.  Let it cook for 2-3 mins, then off the heat.
6. Serve with steamed with rice

Homemade Sweet & Sour Sauce

Ingredients:

125ml pineapple juice

80g brown sugar

40ml rice vinegar/apple cider vinegar

1-1/2 tbsp ketchup

1 tbsp soy sauce

Cornstarch slurry: 1-1/2 tbsp + 2 tbsp water

Red food color ~ optional 

Directions/Instructions:

1. Place all of the ingredients, except for the cornstarch slurry, in a small saucepan and bring to a boil.  Stir in the cornstarch slurry and simmer for another minute until thickened, stirring constantly.  If using red food color, add in and stir to mix well.
2. Let the sauce cool completely and store in an airtight container in the refrigerator for 2-3 weeks.