Ikan Bilis Sambal Tempeh aka Spicy Anchovy & Tempeh

Ingredients:
250g Ikan Bilis (Anchovy)

250g Tempe ~ cut into dice sized

8 shallots ~ Sliced thinly

5 cloves garlic ~ Sliced thinly

1” galangal ~ pound into a paste

3 tbsp palm sugar

1 tsp shrimp paste

2 tbsp sweet dark soy sauce

2 curry leaves

2 fresh red chilies ~ sliced thinly

1 tsp tamarind (Add 3 tbsp water)

1 tsp salt

Cooking oil

Directions:

1. Heat oil and fry the tempe and ikan bilis (Anchovies) until golden brown. Dish out and set aside.
2. Heat 3 tbsp oil and fry the shallots, garlic, galangal paste, and curry leaves for about 3 minutes.
3. Then add the shrimp paste & chilies & stir-fry for about 1 minute.
4. Add the sweet dark soy sauce, palm sugar, tamarind juice & salt.  Mix well the mixture & let simmer slowly for about 2 minutes.
5. Lastly, add the Tempe and Ikan Bilis (Anchovies) and simmer for a few minutes. Serve with rice or by itself. It can also be a snack.

Pineapple Tarts

Ingredients:
400g sifted plain flour (I used All-purpose flour)
250g butter (I used Buttercup)
2 eggs ~ beat the eggs
½ tsp salt

Direction:

1. Preheat oven at 180 deg. C
2. Rub butter into sifted flour till like crumbs.  Add in egs & make into dough.
3. Roll pastry & cut with mould.  Brush with 1 (beaten egg) egg.
4. Bake the pastry for 10 mins first.  Take out & then add pineapple balls.
5. Bake again for another 10-15 mins or golden.  Total baking time 20-25 mins.

Fried Bee Hoon ~ Singapore Style

Ingredients:
1 packet of Bee Hun

200g beef fillet

200g squids

200g fish balls

200g Chye Sim

1 carrot ~ cut sticks

2 eggs ~ scramble

Salt to taste

Water

Blend:

1 medium onion

3 cloves garlic

1" ginger

½ tsp white pepper

Directions:

1. Heat oil & sauté the blend ingredients till fragrant
2. Add beef fillet till cook & a little of water & mix well
3. Add chye sim’s stalk & carrot till soften
4. Add fish balls & squids & stir-fry
5. Add the balance of chye sim & stir-fry.  Then add salt & stir well
6. Add the bee hun & fried scrambled eggs.

Chocolate Chips Cookies

Who doesn't like chocolate chip cookies. I make them at least once a month for my family and friends. Everyone says how good they are... And I just say they are homemade. Of course, they are way better than store bought cookies (which I never buy).

Ingredients:
1 cup butter ~ softened

3/4 cup granulated sugar

3/4 cup brown sugar

2 large eggs

2 tsp vanilla extract

2¼ cups all-purpose flour (I used plain flour)

1 tsp baking soda

1 tsp salt

2 cup semisweet chocolate chips

1 cup chopped walnuts (Optional)

Directions:

1. Preheat oven to 180 deg C
2. Combine flour, baking soda & salt in small bowl.
3. Beat together the butter, white sugar, brown sugar & vanilla extract in a larger mixer bowl until creamy. 
4. Add eggs one at a time, beat well after each addition.  Gradually beat in flour mixture.
5. Stir in Chocolate chip & walnuts.  Drop by rounded tablespoon onto ungreased baking sheet.
6. Bake for about 10-14 minutes in the preheated oven or until edges are nicely browned.

Baked Spring Roll ~ Singapore Popiah

Ingredients:
½kg minced meat (optional)
1 medium onion ~ diced
1 carrot ~ diced
1 medium potato ~ diced
1" ginger ~ chopped
2 cloves garlic ~ chopped
1 tbsp light soy sauce
1 tbsp 5-spice powder
2 tbsp olive oil

Directions:

1. Heat oil over medium-high heat, add garlic, ginger, onion, carrot, potatoes & minced meat.   Stir-fry the mixture well.
2. Add soy sauce & spices powder into the mixture & stir well.
3. Transfer to a bowl, set aside & let it cool down.
4. Now peel off the first layer of the spring roll wrapper from the stack & spread onto a clean surface.
5. Place the cooked filling in a diagonal fashion.   Add fresh uncooked spinach.
6. Pull one side of the flap over to close the filling.   Fold the two ends as in the picture & proceed to roll the wrapper, pulling over the flaps to close the roll.
7. Place the spring rolls on a baking dish, brush olive oil over the rolls.   Bake in the oven for 20-25 minutes or until golden brown.

Pineapple Upside Down Cake

Ingredients:
1 can of Pineapple
1 bottle of Red Cherries
50g butter
50g brown sugar

Batter for Cake:
180g All purpose flour
150g butter
1½ tsp baking powder
100ml butter milk
½ cup brown sugar
½ cup castor sugar
2 eggs

Directions:

1. Preheat the oven to 180 deg C.
2. Melt the butter & mix with the brown sugar, spread on the pan bottom.   Arrange the pineapple rings on the pan.   Put a cherry in the middle of the each ring.
3. Cream butter & sugar until creamy.   Add eggs one at a time.   Mix in flour & baking powder & finally the buttermilk.
4. Carefully spread the mixture over the pineapple & make it level.
5. Bake for 40 minutes & invert into a plate while still warm.

Fried Mini Popiah With Dried Shrimp aka Popiah Udang Kering

Ingredients:
1 packet (250g) of grated coconut
¾ cup dried shrimp ~ soaked & blended
3-4 tbsp oil
Salt
Sugar

Paste:
3 stalk lemongrass
5 shallots
3 cloves garlic
3 tbsp chili boh / paste (depends how spicy you want)
½ tsp turmeric powder

Directions:

1. Toast the grated coconut in a wok until they turn golden brown in color & set aside.
2. Heat oil & saute the paste ingredients till fragrant.   Add sugar & salt, continue stirring the mixture well for about 3 minutes or until the mixture is thicken.
3. Add the dried shrimp & grated coconut into the mixture.  Mix all the ingredients well.
4. Transfer to a bowl, put aside & let it cool down.
5. Now peel off the first layer of the spring roll wrapper from the stack & cut into a 9 square & spread onto a clean surface.  Place the cooked filling in a diagonal fashion.
6. Pull one side of the flap over to close the filling.  Fold the two ends & proceed to roll the wrapper, pulling over the flaps to close the roll.
7. Heat oil for deep fry the mini popiah.  Let it cool & store them in airtight container.

Claypot Chicken Rice

This is one of those effortless one-pot meals where everything is thrown and cook together. Really delicious and full of flavour.

Ingredients:
2 cups rice

2 cups water

3-4 chicken drumsticks

5 dried mushrooms

2 dried Chinese sausages (Optional)

2 stalks mustard green

1 small salted fish

Marinate for Chicken:

1 tbsp oyster sauce

1 tbsp dark soy sauce

1 tsp sesame oil

½ tbsp ginger juice

1 tbsp Chinese rice wine

A dash of white pepper

1 tsp cornflour

Directions:

1. Soak mushrooms in warm water till softened.  Cut the stalks, drain & squeeze dry.
2. Wash sausages & cut each into 6-8 pieces.  Wash vegetables & cut into pieces
3. Fry salted fish in a little oil till crispy & crumble into small pieces.
4. Wash & cut chicken drumsticks into bite size.  Mix with marinade & salted fish & set aside for 30 minutes.
5. Wash rice, drain & put into the claypot with water & 1 tbsp Maggi concentrated chicken stock.  Bring to the boil over high heat.  When steam holes appear from the claypot, add the chicken, mushrooms & sausages.
6. Cover claypot & continue to cook over low heat for another 15-20 minutes till chicken is cooked.
7. Add vegetables on top, cover & cook for further 5 minutes.  Remove from heat & let stand for 10 minutes.
8. Mix well before serving & drizzle some dark soy sauce over the rice.

Thai Spicy Squid Salad ~ Yum Plak Muk

A spicy squid salad made from fried chopped squid (calamari) and a bed of chilies, mint, coriander leaves (cilantro) and other green vegetables

Ingredients:
300g squid

1 medium onion ~ sliced thinly

3 shallots ~ sliced thinly

4 bird’s-eye chilies (Chili padi) ~ minced

1 small ginger ~ sliced thinly

2½ tbsp lime juice

1½ tbsp Thai fish sauce

1 tomato ~ cut into wedges

1 spring onion ~ chopped

1 sprig coriander leaves ~ chopped

¼ mint leaves ~ chopped

Directions:

1. Clean the squid & cut into bite-sized pieces & crisscross pattern.
2. Blanch the squid in boiling water until it turns opaque.  Remove immediately & drain, then place on a serving platter.
3. Combine the shallots, chilies, onion, ginger, lime juice & fish sauce.
4. Add the tomato wedges, spring onion, coriander & mint leaves.   Serve immediately with steamed rice.

Prawn In Dark Sauce

These prawns are cooked simple with only a few ingredients bringing out the full sweetness and flavour of the prawns.

Ingredients:
12 prawns ~ remove shell & deveined
1 tbsp cornflour
1 red chili ~ sliced
2 tbsp fried onions
2 tbsp cooking oil
1 tbsp dark soy sauce
100ml water

Directions:

1. Clean the prawn & paper towel dry.
2. Dust prawns with cornflour.
3. Heat oil for deep fry prawns until it turned pink.  Remove & put aside.
4. Heat 2 tbsp cooking oil in a wok, fry the red chili & add dark soy sauce & water.  Stir well & bring to boil.
5. Turn off the fire, add prawns & fried onion.  Mix well with the mixture.  Dish out & serve hot with rice or by itself.

Coca Cola Chicken

It's taken me years to pluck up the courage to try this recipe. I just couldn't get my head round how it would taste. A quick search for assurance and it seems cooking with coke is quite common.
The taste is sweet but not overly sweet and is well balanced by the other ingredients.

Ingredients:
250g chicken fillet ~ cut bite size
250ml coke
1 tbsp lemon juice
1” ginger ~ slice thinly
2 clove garlic ~ chopped
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 red chili ~ deseeded
1 tbsp cornflour
1 tbsp water
1 tbsp cooking oil
Salt to taste

Directions:

1. Marinate chicken with coke, light & dark soy sauce & lemon juice for atleast 30 minutes.
2. Pour the remaining marinates juice in a small pot & brings to boil.
3. Heat oil in a wok & sauté garlic & ginger until fragrant.  Add chicken & stir fry for about 5 minutes.
4. Pour the boiled marinate sauce into the chicken & mix well.   Simmer gently until the chicken is cooked.
5. Lastly add the solution of cornflour & water to thicken the gravy.   Serve hot with rice.

KFC Twister Breakfast

Couple of days ago, I went to KFC to have breakfast.  I ordered "Twister Meal" (American) which cost me S$7.00 include coffee.   While eating my meal, I told myself that I can do this breakfast for my families this weekend & save lots of money too.....So, this morning (Sunday), I begin to make breakfast for my whole families......this is MY version of KFC Twister Meal....

Ingredients:
Tortillas Bread
1 egg ~ beaten
1 harsh brown ~ sliced
Bacon or hotdog ~ sliced lengthwise halve
Cheddar Cheese
Oil for cooking

Directions:

1. Heat 1 tbsp oil & scrambled eggs, put aside.
2. Heat 1 tbsp oil & skillet harsh brown, put aside.
3. Then fry the bacon or hotdog, cut into lengthwise & put aside
4. Top with scramble eggs, harsh brown, bacon & cheddar cheese in the middle of tortillas & wrap.
5. 5. Heat the pan over the medium-low heat.  Toast tortillas for about 1 or 2 minutes on both sides.   Serve.

Horlicks Doggie Cookies

Ingredients:
200g butter ~ softened
80g Horlick (Original flavor)
180g Cake / Top flour
25g cornflour
25g milk powder

Filling:
100g chocolate chips
20g cornflakes ~ crushed

Features:
Chocolate rice
Koko Krunch

Directions:

1. Preheat oven to 180 deg C.   Line baking tray with baking paper & set aside.
2. Cream butter & Horlick for about 3 mins. till pale in colour.
3. Add in cake / top flour, cornflour & milk powder & beat for about 1 minutes to form dough.
4. Divide dough into 10g each.  Flatten each piese of dough & add in the fillings (some chocolate chips & cornflakes).  Roll into balls.
5. Decorate as desired, using the ingredients to make the features of the dogs.   Insert 2 pcs of Koko Krunch to form the ears, chocolate rice for eyes & a chocolate chip in the centre for the nose.
6. Bake for about 35-40 minutes or till golden brown.
7. Leave to cool on wire rack before storing in an airtight container.

Baked Crab Rangoon

Make 18
Source: Philadelphia Site

With Christmas around the corner, I've got to plan some dishes for my guests, whom I invited for dinner. They're swift, easy, and healthy. My guests loved them and asked me for the recipes. I would like to share them with you.

Ingredients:
1 packet white crabmeat ~ flaked
4 oz PHILADELPHIA Cheese ~ softened
¼ cup thinly sliced green onions
¼ cup KRAFT light Mayonnaise
18 wonton wrappers

Directions:

1. Preheat the oven to 180°C.
2. Mix together the crabmeat, cheese, green onions, and mayonnaise.
3. Spray 12 muffin cups with cooking spray. Gently place a wonton wrapper in each cup, allowing the edges of the wrappers to extend above the sides of the cups.
4. Fill each cup evenly with the crabmeat mixture.
5. Bake for 18 to 20 minutes or until the edges are golden brown and the filling is heated. Serve warm, garnished with chopped green onions if desired.

Note: You can also substitute wonton wrappers with Nachos

Chocolate Ganache Tart

Ingredients: (For 12")
1¼ cup heavy cream (Whipped cream)

350g chopped semisweet chocolate (2 Bars)

1 tsp vanilla

For Tart

6 tbsp silvered blanched almonds

6 tbsp sugar

1¼ cup all-purpose flour

2 tsp grated orange or lemon zest (Optional)

¼ tsp salt

6 tbsp unsalted butter (85g)

Directions:

1. Preheat oven to 180 deg C.
2. Make dough: In food processor, pulse almonds until finely ground.  Add sugar, flour, zest (if desired) & salt, pulse until combined.  Add butter pulsing until coarse crumbs form with no large butter lumps (dough should clump together when squeezed with fingers).
3. Immediately transfer dough to a 9-inch tart pan with a removable bottom.  Using a measuring cup, evenly press dough in bottom & upsides of pan.
4. Bake in center of oven until golden brown & firm to the torch about 20 minutes.  Transfer to a wire rack to cool completely for about 1 hour.
5. Make ganache: In a small pan, bring cream to a boil.  Remove from heat & add chocolate.  Stir until creamy in texture.  Mix in vanilla.
6. Pour chocolate mixture into center of cooled tart shell.  Let stand until set about 2 hours.

For 9" Pan
3/4 cup heavy cream
175g chopped semi-sweet chocolate (1 bar)
1/2 tsp vanilla essence

For Tart

4 tbsp silvered blanched almonds

4 tbsp sugar

1 cup all-purpose flour

1 tsp grated orange or lemon zest (Optional)

¼ tsp salt

4 tbsp unsalted butter (45g)

Chocolate Gingerbread Cookies

Make 40
Source: Martha Stewart

I made Gingerbread Cookies & Chocolate Gingerbread Cookies for my daughters' teachers, but I always have difficulty with the packaging but not bad for firsthand.   The teachers loved it!   So are my daughters, they were to excited helping me to bakes & packs!

Ingredients:
7 ounces semisweet chocolate (I used Nestle)

1½ cups all-purpose flour

1 ¼ tsp ground ginger

¼ tsp ground cloves

¼ tsp ground nutmeg

1 tsp ground cinnamon

1 tbsp cocoa powder

½ cup unsalted butter

1 tbsp freshly grated ginger (I used 2½ tbsp to have more ginger taste)

½ cup dark-brown sugar

½ cup unsulfured molasses

1 tsp baking soda

¼ cup granulated sugar

Directions:

1. Chop chocolate into chunks & set aside.  In a medium bowl, shift together flour, ground ginger, cinnamon, cloves, nutmeg & cocoa powder.
2. In electric mixer bowl, beat butter & grated ginger until whitened ~ about 4 minutes.  Add brown sugar, beat until combined.  Add molasses, beat until combined.
3. In a small bowl, dissolve baking soda in 1½ tsp boiling water.  Beat half of flour mixture into butter mixture.  Beat in baking soda mixture then remaining half of flour mixture.  Mix in chocolate, turn out onto a piece of plastic wrap.  Pat dough out to about 1 inch thick, seal with plastic wrap, refrigerate until firm atleast 2 hours.
4. Preheat oven to 180 deg C.  Line 2 baking sheets with parchment paper.  Roll dough into 2 inch balls; place 2½ inch apart on baking sheets.   Refrigerate 20 minutes.   Roll dough balls in granulated sugar & return to baking sheet.   Transfer to oven & bake until surfaces crack slightly about 18 minutes.  
5. Let cool 5 minutes then transfer to a wire rack to cool completely & store in airtight container.

Squid With Spicy Prawn Filling

 Ingredients:
4 medium squids

Prawn Filling:

200g small fresh prawns ~ peeled & deveined

1-2 dried red chilies ~ blend (soaked in hot water to soften)

2 shallots ~ blend

1 tbsp oil

Sauce:

6 dried red chillies ~ blend

8 shallots ~ blend

2 slices galangal ~ blend

1 clove garlic

1 stalk lemongrass ~ bruised

2 tbsp oil

60ml tamarind juice

125ml thick coconut milk

½ tsp salt

Directions:

1. Remove the heads & cut off the tentacles just above the eyes.   Clean the body of the squid & drain.  Set aside.
2. Prepare the prawn filling, heat the oil in small pan & stir-fry the paste for 4 minutes.  Add the prawn & stir-fry until they change colour for about 2 minutes.  Transfer the mixture to a bowl & let it cool.
3. To prepare the sauce, heat the oil & stir-fry the paste over low-medium heat until fragrant for about 4 minutes.   Add the tamarind juice, lemongrass, thick coconut milk & salt & bring slowly to the boil.  Keep stirring.
4. Stuff the prawns into the body of each cleaned squid & add to the sauce mixture & simmer gently until the squid are cooked for about 5 minutes.  Serve hot with rice.

Squid in Black Ink aka Sotong Hitam

Ingredients:
500g squids ~ was & cut to rings, safe the ink sac

5 shallots ~ blend

2 clove garlic ~ blend

1” fresh ginger ~ blend

1 stalk lemongrass ~ bruised

1-2 fresh red chilies ~ sliced

½ cup of water

Salt to taste

Directions:

1. Heat oil & sauté the blended ingredients.  Add lemongrass & stir-fry till fragrant.
2. Add squids together with the ink sac & add ½ cup of water.   Simmer until the squids are tender.  (Note: If the gravy is about to dry, adding water)
3. Lastly add salt to taste & fresh red chilies.   Serve hot with rice.

Kerabu Bee Hoon

Ingredients:
500g Bee Hoon (Vermicelli)
25-30 prawns (shelled, deveined ~ boiled in hot water)
4 shallots ~ thinly sliced
3 stalks of lemongrass – White part only ~ thinly sliced
5 kaffir lime leaves ~ finely sliced
250g grated coconut

Paste:
1 tsp of toasted shrimp paste (Belacan)
A handful of dried prawns ~ soaked in hot water for 10 minutes
10 fresh red chilies ~ be seeded
7 tbsp lime juice
1 tbsp fish sauce
2 tbsp sugar

Directions:

1. Boil the Bee Hoon in hot water, drain & set aside.
2. Toast the grated coconut in a wok until they turn golden brown in color.
3. Combine the toasted coconut, shallot, lemon grass, kaffir lime leaves, boiled prawns, Bee Hoon & the blended chili paste.  Toss & mix all the ingredients well.  Serve cold.

Gingerbread Cookies

Make 40
Source: Martha Stewart

Ingredients:
3 cups all-purpose flour

2½ tsp ground gingers

2 tsp ground cinnamon

½ tsp ground cloves

¼ tsp ground nutmeg

1 cup unsalted butter ~ softened

1 cup brown sugar

2 tbsp finely grated fresh ginger

½ cup unsulfured molasses

2 tsp baking soda ~ 1 tbsp boiling water

¼ cup granulated sugar

Directions:

1. Sift together flour, cocoa powder, and spices into a medium bowl.  Put butter, brown sugar, and grated ginger into the bowl of an electric mixer fitted with the whisk attachment.  Beat on medium speed until fluffy.  Beat in molasses.
2. Beat in flour mixture in 2 batches, alternating with the baking soda mixture.  Shape dough into a disk, and wrap in plastic.  Refrigerate until firm, about 2 hours (up to overnight).
3. Preheat oven to 325 deg C.  Shape dough into 1 ½ inch balls, and space 2 inches apart on baking sheets lined with parchment paper.  Refrigerate 20 minutes.
4. Roll balls in granulated sugar.  Bake until surfaces crack slightly, 10 to 12 minutes.  Let cool on sheets 5 minutes.  Transfer cookies to wire racks, and let cool completely.  Cookies can be stored in an airtight container up to 3 days.