Claypot Crab Bee Hoon

Ingredients:
2lb crabs ~ cleaned & cut into halves
6oz Bee Hoon
4 tbsp melted unsalted butter
6-8 slices peeled ginger
1 cup chicken broth
2 cups water
1/2 cup evaporated milk
5 baby bok choy (Optional) ~ cut lengthwise into halves
1 tbsp rice wine
1/2 tbsp fish sauce
3 dashes white pepper
1 stalk scallion ~ cut into 1" lengths

Directions:

1. Boil the water & blench the noodles.  Rinse the noodles with cold running water to remove the starch of the noodles.  Drain the noodles & set aside.
2. In a large wok, add the butter & saute the ginger.  Add the chicken broth & water & bring it to boil.  Add evaporated milk & follow by the crab.  Cook for a few mins until the crab turns red & cooked.
3. Add the baby bok choy (optional), rice wine, fish sauce, white pepper, scallion & the noodles.  Bring it to a quick boil & serve immediately.

Note: Add 2 more tbsp of evaporated milk if like crab bee hoon creamier.

White Coffee Huat Kueh (Steamed)

Ingredients:
200g Self-raising flour
125g sugar
200ml water
2 packet 3-in-1 coffee

Directions:

1. Prepare a paper cup into a muffin mold & set aside.
2. Get ready the steamer & be sure the water is boiling.
3. Mixed all the ingredients together.  Then pour into the muffin & steamed for about 25 mins under high flame.

Homemade Fishcake

Ingredients:
500g Mackerel meat aka Ikan Tenggiri
3 tsp cornflour
1/4 tsp salt
1/4 tsp Ajinomoto (option)
1 tsp ground white pepper
1 cup iced cold water

Directions:

1. Put mackerel meat into the food processor & process until a smooth paste.
2. Then add little by little iced cold water, salt & pepper.  Blend them together till combine.  (Note: can add MSG if want to)
3. Then add cornflour & blend well to combine again.
4. Prepare the steamer pot & preheat square pan in the steam (lined with aluminum & coat will oil).  Put the smooth paste in the lined pan, press the paste to smoother the surface & apply oil on the top of the paste.
5. Steam the fish paste for 15 mins or till cook.
6. Remove the pan & reverted.  Cut the cooked fish paste into a rectangle shape.
7. Heat oil in the wok-fried the cut fishcake for 2 mins or it turns yellowish.  Drain on kitchen paper towel.  Store the fishcake in the freeze for future use.

Crispy Pork/Chicken Floss

Ingredients:
500g Pork/Chicken (Pork ~ sirloin / Chicken ~ breast)
1 apple ~ sliced (Optional)
3 sliced ginger
Some spring onions
Enough water to cover meat

Seasoning:
2 tbsp fish sauce
2 tbsp light soy sauce
6 tbsp brown sugar
Pinch of pepper

Directions:

1. Cut the pork/chicken into big cubes.
2. Cook the meat with all the ingredients for 45 mins.  (Note: Liquid can use as broth)
3. Take out the cooked meat & cool down for 30 mins.
4. Put the meat into a zip-lock bag & roll it with a roller.  This is to break the meat into flake.  Alternative is use a fork to break the meat to flake.
5. Mix the seasoning together till sugar had dissolved in a small bowl.  Then pour the mixture together with the flake meat.
6. Start to stir fry the flakes using a wok under medium low for 20 mins.
7. Blend the meat using blender, this is to break the meat into thinner stripes.   Continue to stir fry the blended floss in a wok for another 20 mins or till the floss turn golden brown & dry.  Keep a look out on fire.
8. Once done, let it cool down & store the floss in an air tight container. 

Coconut Milk Jelly (Nata De Coco & Tadpole)

Ingredients:
1 packet Agar-agar powder (10g)
1 packet Tadpole ~ boil 5 mins
1 packet Nata De CoCo ~ coconut flavor (Jubes)
250ml Fresh coconut milk (Heng Guan) ~ add a pinch of salt
150ml Syrup from Nata De CoCo
750ml Water
6-8 tbsp sugar
Food coloring ~ Pink & Green
14 plastic cups

Direction:

1. Fill each cup with 6 cubes of Nata De Coco.
2. Combine agar-agar powder, water, syrup & sugar.  Bring to boil until the mixture dissolves.
3. Lower the fire then pour in the fresh coconut milk & stir a while, off the fire.
4. Divide into 2 portions.  Add pink & green food coloring into individual portions.
5. Pour 3/4 portion mixture into each cup.  Leave to set, the jelly will split into 2 layers.
6. Chill in the fridge.
7. Decor each cup with 3 Nata De Coco & Tadpole before serving.

Chocolate Durian Cake

Ingredient:
Fluffy Chocolate Sponge Cake Recipe

Durian Filling:
250g durian pulps/meat
2 tbsp fresh milk
2 tsp sugar

Method
In a pot, add the above ingredients on medium heat.  Mix together till smooth paste.

Chocolate Ganache:
16oz Semi-sweet chocolate
2 cup heavy cream

Method
Heat the heavy cream on simmer, be careful not to allow cream to boil.  Pour the cream over the chocolate & let stand for 2 mins.  Process by pulsing several times until chocolate mixture is smooth.  Allow it to come to room temperature, approximately 2 hours.   Then place the chocolate mixture into the stand mixer  & whisk on high for 2-3 mins.

Assemble

• Sliced the sponge cake into halves.   
• Spread thin layer of chocolate ganache on top then spread the durian filling.   
• Sandwich the other halves of sponge cake.  
• Then spread the sponge cake with chocolate ganache & decorate

Soto Ayam Lamongan (Indonesia Version)

Ingredients:

Half chickens

1.750ml water

2cm galangal ~ crushed

1 cloves

2 stalks lemongrass ~ crushed

1 tsp salt

Cooking oil

2 tsp lime juice

1 tbsp soy sauce

Paste:

8 shallots

4 cloves of garlic

2cm turmeric

2cm ginger

1 tsp pepper

1 tbsp toasted coriander

3 candlenuts

Garnish

100g bean sprouts

30g Su'un

2 boiled eggs ~ halves

30g cabbage ~ thinly sliced

1 stalk celery ~ sliced

1 tbsp fried garlic

Red chili ~ thinly sliced

Directions:

1. Bring 1.75ml water to boil then simmer half chicken with ginger, clove, lemongrass & salt.
2. Reduce the heat, boil until the oily chicken broth & chicken tenders.  Remove the chicken from the broth.
3. Fried chicken slight brown, remove & drain.  Shredded meat & set aside.
4. In a pan, heat 4 tbsp cooking oil, saute the ground paste until fragrant.  Remove from heat & add into the pot of broth.  Continue to cook & add the seasoning, lime juice & soy sauce.
5. Brewed sprouts and su'un separately with hot water, drain.
6. Prepare a serving bowl, place the shredded chicken, sprouts, cabbage & su'un.  Pour the hot broth, sprinkle with celery & fried garlic.  Top a poached egg on top & serve while hot with chilies.

Black Pomfret in Black Sauce (Malay Version)

Ingredients
1 large black pomfret
1 large onion ~ sliced
2 cloves garlic ~ chopped
2" fresh ginger ~ sliced
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tsp turmeric powder
Generous dash of white pepper
1-1/2 tbsp sugar
1/2 cup water
1 lime ~ extract juice

Directions:

1. Rinse the fish, pat dry thoroughly & cut three slits diagonally across both sides.
2. Heat 1 tbsp of oil & fry the onion, garlic & ginger until fragrant.
3. Add the water & all the seasonings & bring to a boil.
4. Gently add the fish & cook on medium heat for 8-10 mins.  Turn the fish to the other size & cook for another 5 mins.
5. Turn off the fire & pour the lime juice over the gravy.  Pour the fish & gravy onto a serving plate & serve immediately with steam rice.

Red Velvet White Chocolate Chips

Ingredients:
2-1/2 cups AP Flour
2-1/2 tbsp Cocoa Powder
1-1/2 tsp Cornstarch
3/4 tsp Baking Soda
1/2 tsp Salt
113g Butter ~ room temperature
85g Vegetable Shortening ~ room temperature
1-1/2 cups Granulated Sugar
1 Large egg + 1 egg yolk
1-1/2 tsp White Vinegar
1-1/2 tsp Vanilla Extract
1 tbsp Red Food Coloring (Noel)
1-1/3 cups White Chocolate Chips

Directions:

1. Preheat oven to 375 deg. C
2. In a stand mixer fitted with a paddle attachment, mix butter, shortening & sugar on medium speed for 3-4 mins or until pale & fluffy.
3. Add vinegar & mix just until combined.  Add the egg just until combined.  Scrape down sides of mixing bowl.  Add vanilla & red food coloring & combine.
4. To the butter mixture, add half the dry ingredients.  Mix on low until just combined.  Scrape down the sides & the bottom of the mixing bowl.  Took the paddle off to really dig down to the bottom.  Add the rest of the flour & mix until everything is incorporate.  Mix in the white chocolate chips.
5. Line cookie sheets with parchment or Silpat mats.  Use ice-cream scoop to scoop & roll dough into a ball sized & place on prepared cookie sheets 2" apart.
6. Bake for 9-11 mins.  While the cookies are just out of the oven, gently push 6 white chocolate chips into hot tops of cookies in a random pattern to garnish.  Tip down is easiest.
7. Allow to cool several mins on baking sheet before transferring to a wire rack to cool.  Store cookies in an airtight container.

Rainbow Cake ~ Betty Crocker "SuperMoist Cake Mix" (White)

Ingredients:
2 boxes Betty Crocker ~ SuperMoist Cake Mix "White"
Rainbow food colors ~ Violet / Blue / Green / Orange / Yellow / Red

Directions:

1. Following the instruction on the box.
2. Preheat the oven at 170 - 180 deg C.  Lined the parchment paper on a square baking pan (8x8x1) & set aside.
3. Weight each batter between 290 - 300g & add the rainbow food colors individually, then pour on the baking pan.
4. Bake for about 12 - 15 mins.  Cool on the wire rack for about 10 mins & remove from the baking pan.

Steamed Sticky Rainbow Layer Cake aka Kuih Lapis Pelangi

Ingredients:
250g Rice flour
250g Tapioca flour
500ml Coconut cream
2-1/2 cup Castor sugar (500g)
6-1/2 cup water
1/2 tbsp salt
4-6 Screwpine leave ~ tied knot
Food coloring ~ Violet/Blue/Green/Yellow/Orange/Red

Directions:

1. In a pot boil coconut cream, water, sugar, salt & screwpine leaves together till sugar dissolved.  Turn off heat, discard pandan leaves & set aside to cool.
2. Mix tapioca & rice flour together & gradually blend well into the coconut liquid.  Then strain mixture through a sieve to ensure it is free from lumps.
3. Divide mixture in six equal portions (each weight 454g) & add desire color into one portion each.
4. Grease a 7" square or round cake pan & place in steaming pot for few mins over high heat.
5. Pour about 100-125ml of violet liquid into the heated pan & steam at high heat for about 7-10 mins or until batter is cooked.
6. Repeat the procedure, alternating until all the batter is used up.  Remember to stir the batter every time before pouring out the liquid of steam each time.
7. Leave the steamed sticky rice cake to cool completely after steamed and invert the cake pan to knock out the cake.
8. Grease knife with little oil before cutting.  You may also brush a little oil on the surface as gloss finishing.

Original Recipe

500g rice flour

500g tapioca flour

1000ml coconut cream

5 cup castor sugar

13 cup water

1 tbsp salt

Screwpin leave

Food colors

Classic Chocolate Chip Cookies

Source: Anna Olsen

Ingredients:
125g unsalted butter ~ room temperature
1/2 cup light brown sugar
1/2 cup granulated sugar
1 large egg ~ room temperature
1 tsp vanilla extract
1-1/4 cup AP flour
1 tbsp cornstarch
1/2 tsp baking soda
1/2 tsp salt
1-1/2 cup chocolate chips
1 cup lightly toasted, coarsely chopped pecans ~ I use peanuts

Directions:

1. In a large bowl, cream butter with brown & granulated sugar together well.  Beat in the egg & vanilla extract.
2. Sift the flour with cornstarch, baking soda & salt into the butter mixture.  Stir until blended.  Stir in the chocolate chips & chopped pecans/peanuts.
3. Use a small ice-cream scoop, scoop spoonfuls of dough & shape it into a ball.  Place onto a parchment-lined baking tray.  Chill the scooped cookies for at least an hour.  (Once chilled, the cookies can be frozen for baking later)
4. Preheat the oven to 180 deg C. Arranges the chilled scooped cookies on parchment-lined baking trays, leaving 3" between the cookies.   Bake for 15-18 mins, until browned around the edges.  Cool the cookies on the baking tray

Note: If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray & let them thaw for 20 mins at room temperature before baking as above.

Crispy Hotdog/Sausage Bread

Ingredients:
10 Slices of bread ~ rolled out thin
10 Hot-dog/Sausage
10 Slice of cheese
1-1/2 cup Panko Bread
2 eggs ~ light beaten
Butter/Margarine
Oil ~ deep frying

Directions:

1. Spread the butter / margarine on bread.
2. Lay the slice of cheese on the bread.
3. Place the hot-dog/sausage & roll the bread.
4. Dip the rolled bread into the beaten egg.
5. Coat with Panko bread crumbs & set aside.  Repeat the rest.
6. Deep fry the coated bread crumbs until golden crisp.
7. Remove from heat & serve with favorite sauce.

Doughnut Muffin

Ingredients:
1-3/4 cup AP flour
3/4 cup granulated sugar
1-1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp cinnamon
3/4 cup fresh milk
1/4 cup vegetable / Canola oil
1 egg

Topping:
1/4 cup granulated sugar
1/4 tsp cinnamon
(Note: Mix together)

Direction:

1. Preheat the oven to 180 deg. C.  Line cupcake liner in the muffin tin & set aside.
2. Sift / Combine the dry ingredients.  Mix liquid in separate bowl.
3. Add liquid mixture to dry ingredients & combine together, do not over beat/mix.
4. Spoon mixture in prepared muffin (ea 65g) & bake for 20-25 mins.
5. While muffins are baking, prepare the sugar topping & with another bowl, melt 4 tbsp butter & set aside.
6. While the muffins are still hot, dip the muffin into the melted butter & roll into the sugar/cinnamon mixture.  Set on the cooling rack to cool.

Seafood / Beef Hor Fun Noodle

Ingredients:
150g Hor fun noodle
1 tbsp Chinese wine
1 tbsp dark soy sauce
2 tbsp light soy sauce
3-4 cloves garlic ~ chopped
1" fresh ginger ~ chopped
3 cups chicken stock
30g Chye Sim ~ cut 5cm
1/2 carrot ~ sliced
2 tbsp cornflour ~ dissolve with 6 tbsp water

Seafood:
120g sliced beef
3 squid (medium) ~ ringlets
10 fresh prawn
1 fish cake ~ sliced

Seasoning:
1-1/2 tbsp light soy sauce
1-1/2 tbsp dark soy sauce
1 tbsp sesame oil
1 tbsp oyster sauce
1 tsp chicken powder
1 tsp pepper

Directions:

1. Noodle: Heat oil in wok, add Hor Fun noodle stir fry for 2 mins.  Then add light soy sauce & dark soy sauce to coat.  Coat well & set aside.
2. In the same hot wok, add 1 tbsp oil; saute chopped garlic & ginger till fragrant.  Add wine & stir-fry for 1 min.
3. Add all the seafood & stir-fry for abt 2 mins.  Then add all the vegetables, chicken stock & seasoning. Turn up the fire to high and bring to boil.
4. Slowly pour in cornflour mixture, simmer for about 5 mins until gravy thickens & turn shiny.  Remove from heat.
5. Divide 2 equal portion, scoop over the noodles & serve hot with green pickled chilies on the side.

Homemade English Muffin

Ingredients:
300g Bread flour
200ml milk ~ lukewarm
15g butter ~ softened
15g castor sugar
6g salt
6g instand yeast
Cornmeal flour/Semolina for dust

Direction:

1. Mix the yeast in the milk & set aside for 10 mins till frosty.
2. Combine all the ingredients in a mixing bowl except cornmeal flour/Semolina.  It is very soft dough. (Note: Do not pour all the milk at once instead pour slowly & mix it until it becomes a dough)
3. On the work surface, sprinkle some flour & knead the dough for about 10 mins.  Roll the dough into a ball & cover the bowl in a warm place.  Let the dough rise until it's nice & puffy for about 1-1.5 hours.
4. Gently deflate the dough & roll out into a disk abt 1 cm thick & use a round cookie cutter (3") cut out 8 disk & place on a tray dusted with cornmeal flour or Semoline & sprinkle on top of the dough generously.  Set aside in a warm place to raise again for about 20 mins.
5. Heat a heavy flat pan on medium-heat & cook the muffins for 8-10 mins each side or until their crust is golden brown.
6. Remove the muffins from the pan & let them cool thoroughly for atleast an hour.  Use a fork to split the muffins to give a wonderful nooks and crannies.

Homemade Chicken Sausage

Ingredients:
450g ground chicken (a lot of fats)
1 tsp salt
1/2 tsp dried parsley
1/4 tsp rubbed sage (or more)
1/4 tsp fresh coarse ground black pepper
1/4 tsp dried thyme (or more)
1/4 tsp crushed red pepper flakes (Optional) ~ I add more for spiciness
1/4 tsp coriander
1/4 tsp MSG

Directions:

1. Combine all ingredients for the flavor of your choice in a medium bowl.
2. Form the sausage into a long log & wrap with plastic wrapper.  Store in the fridge.
3. Sliced the sausage into patties & cook in a skillet over medium heat until brown.
4. Serve with English muffin & top with eggs or itself. 

Fragrant Fried PrawnSou

Source: Chef Wan (AFC)

Ingredients:
1kg fresh prawns
Cooking oil ~ deep-frying
2 stalks lemongrass ~ finely sliced
1 torch ginger bud ~ finely sliced
10 bird's eye chilies ~ sliced
2 tbsp Thai Chili Paste / Tom Yam Paste
1/4 cup water
1 tsp honey
1-1/2 tbsp mayonnaise
3 Kaffir lime leaves ~ finely sliced

Marinate:
1-1/2 tbsp oyster sauce
1 egg ~ beaten
3 tbsp cornstarch
Salt to taste

Directions:

1. Combine the prawns with the marinade ingredients & set aside for 15 mins.
2. Deep-fry the marinated prawns until golden brown & drain on kitchen paper.
3. In a wok, heat 1 tbsp of oil & saute the lemongrass, torch ginger bud, chilies & paste until fragrant.  Add water, honey & prawns.  Stir well
4. Remove from heat & stir in the Mayonnaise.  Stir in the Kaffir lime leaves.
5. Garnished with finely sliced Kaffir lime leaves & sliced torch ginger bud.

Dragon & Phoenix In A Basket

Source ~ Chef Martin Yan (AFC)

Ingredients:
1 packet asparagus ~ trimmed & cut into 1-1/2" lengths
1/2 tsp salt
1/4 tsp white pepper
3/4 pound boneless chicken thighs
1 tbsp cornstarch
1 tbsp vegetable oil
1 tsp minced garlic
1 red bell pepper ~ seeded & cut into 1/2"
10 straw mushrooms
2 spring onions ~ finely chopped
3/4 cup chicken broth
3 tbsp oyster sauce
1 tsp cornstarch ~ dissolved 2 tsp water
1/4 cup Thai basil leaves

Directions:

1. Bring a large pan of water to a boil, add the asparagus to cook for 2-3 mins until tender-crisp.  Drain the asparagus & set aside.
2. Cut chicken into 1/2" cubes & marinate with soy sauce, wine & pepper for 15 mins.
3. Place a wok over high heat until hot, add oil to the wok & swirl to coat the side of the work.  Saute the garlic for 10 sec until fragrant.  Then add chicken, red bell pepper, mushrooms & chopped spring onions.  Stir-fry for 2 mins.
4. Add chicken broth & oyster sauce to the work & bring to a boil.  Then add cornstarch solution & stir until sauce boils & thickens.
5. Add asparagus & basil & toss to mix.  Spoon chicken mixture into edible basket.

Edible basket:

4-5 medium potato or taro root ~ peeled & finely shredded (or fresh egg noodles, cooked & drained)
1 tbsp cornstarch
Vegetable oil ~ deep frying

Directions:

1. In a work, heat cooking oil for deep-frying to 180 deg C.
2. Rinse shredded potato under cold running water & squeeze well to remove as much moisture as possible.  Dry with paper towels, toss dried potato with 1 tbsp cornstarch.
3. Dip strainers into the hot oil to coat them.  Line 1 strainer with potato to a thickness of abt 2".  Press second strainer on top of potato shreds & immerse strainer in oil.
4. Deep-fry until golden brown.  Remove potato basket from strainers & drain on paper towels.
5. Fill basket with cooked food & serve immediately.

Spicy Honey Crispy Cornflakes

Ingredients:
500g of cornflakes
1 packet Roasted peanut
6 shallots ~ pounded
4 cloves garlic ~ pounded
1-2 tsp chili paste (more hot add more paste)
Enough honey
1/4 tsp salt
100g butter

Directions:

1. Melt butter in a large skillet.  Saute pounded ingredients until fragrant.  Add chili paste to taste.  Fry till crisp.
2. Add honey & salt, stir well to combine.  Then add roasted peanuts & stir again to coat.
3. Finally add cornflakes & stir until well coated.   If less sweet or oily, add the butter & honey.  Stir-fry until golden crisp.  Turn off the heat.
4. Preheat oven to 170 deg C.  Prepare a baking tray, sprinkle cornflakes on it, flatten & bake for 5-7 mins or until golden crisp.  Do not get burnt.
5. Remove from oven & cool for a while before storing in a jar.  (Note: Bake method will make it more crunchy cornflakes & enduring)