Spicy Grilled Squid Salad

Ingredients:
300g medium squid ~ clean & grilled
10 cherry tomatoes ~ halves
2 lemongrass ~ chopped
1 red onion ~ sliced thinly
1/4 red bell pepper ~ sliced thinly
3 sprig Cilantro ~ chopped
3 spring onion ~ cut 2"
2-4 bird's eyes

Sauce:
3 tbsp lime juice
4 tbsp fish sauce
1 tsp sesame oil
1 tbsp brown sugar

Directions:

1. In a large bowl, add all the above ingredients & sauce.  Mix evenly.   Serve immediately.

Froggy Pandan Azuki Buns (Using Pancake Mix)

Ingredients:
200g Pancake Mix
1 egg
1 tbsp fresh milk
1 tbsp vegetable oil
Azuki bean paste (25g ea x 4)
1/2 tsp Pandan paste
1/4 tsp Strawberry paste

Direction:

1. Preheat the oven to 170 deg C.  Divide the azuki bean paste & set aside.
2. Mix the pancake mix, egg, milk & vegetable oil.  Knead until the dough becomes soft & moist.
3. Portion out 30g plain dough for eyes, 15g for rosy cheeks (add strawberry paste) & remaining dough, add pandan paste & knead until the dough is evenly mixed.
4. Divide the pandan dough to 4 portions (50g-52g each) & press down with a hand to flatten.  Place each bean paste balls into the green circles, seal & pinch tight; place them onto a baking paper-lined tray with its the pinched side facing down.
5. Divide the plain dough into 8 circles for the eyes & roll into a ball.  Do likewise for the pink dough for rosy cheeks.  Affix them onto the green balls.
6. Lower the temperature to 140 deg C. before placing the froggy buns @ the lowest rack.  Bake for 28-30 mins or until a skewer comes clean.
7. Brush with butter while the buns are warm for a light shine & richer taste.  Let the buns cool completely on a cooling rack.

White Bread (Basic Bread)

Ingredients (500g loaf)
1 egg
water (egg + water = 245ml)
1 tbsp vegetable oil
350g bread flour
1 tsp salt
2 tsp sugar
1 tsp instant yeast

Direction:

• Add the ingredients to the BM machine in the order listed in the above recipe.  Use programmed 1

1kg loaf:

2 egg

water (eggs + water = 380ml)

1-1/2 tbsp vegetable oil

600g bread flour

1-1/2 tsp salt

4 tsp sugar

1-1/2 tsp instant yeast

Cantonese Claypot Rice

Ingredients:
1 packet Cantonese Claypot Rice Spice Paste
3 cup rice
3 water (depend the type of rice)
1 pair Chinese Chicken Sausage
2-3 drumstick ~ cut into bite-sized
Mushrooms
Chopped coriander/sliced spring onion ~ garnish
2 tbsp vegetable oil
1 tbsp dark soy sauce

Marinate Chicken:
1 tbsp sweet soy sauce
2 tbsp oyster sauce
1 tsp sesame oil
1 tbsp light soy sauce
1/2 tsp white pepper
1-1/2 tbsp rice wine

Directions:

1. Heat oil in non-stick wok on medium heat.  Add marinate chicken, mushrooms & sausages.  Stir-fry for 3-4 mins.
2. Add rice, spice paste & soy sauce.  Stir-fry for another 2 mins.
3. Transfer to a rice cooker & set for cooking.  Serve in hot claypot.

Pandan Chiffon Cake (Cooked Dough Method)

Ingredient (A):
70g Coconut milk
40g Pandan juice (Blend fresh screwpine leaves & chill in the fridge overnight.  Take the juice from the bottom as the thickest & most fragrant)
50g butter
1/8 tsp pandan paste (Optional)
90g cake flour
5 egg yolks

Ingredient (B):
5 egg whites
80g castor sugar
1/4 tsp cream tartar

Directions:

1. Preheat oven at 170 deg C.
2. In a saucepan, heat the coconut milk, butter & pandan juice together till butter melted.   Add the coconut mixture in sifted flour & mix well.  Follow by egg yolks slowly & mix well & set aside.
3. Whisk egg whites & cream tartar till foamy & add in sugar whisk till stiff.  Add 1/3 meringue into the cooked dough & fold well.
4. Pour mixture back to the balance meringue & fold well till the mixture is well mixed.  Then pour into a 21cm chiffon mold.
5. Bake at 170 deg C for the 1st 10mins, then use 150 deg C for 35 mins.  Invert the cake to cool, unmould when completely cooled.

(Tip: Fold fast when the dough is still warmed)

Pulut Panggang aka Glutinous Rice Roll

Ingredients:
300g glutinous rice
50ml thick coconut milk
1 tsp salt
2 banana leaves (12x15cm)

Filling:
75g dried shrimp ~ soaked & chopped
200g grated coconut ~ toasted till golden brown
*20 dried chilies ~ soaked
*2 lemongrass
*2-3cm fresh turmeric
*10 shallots
*5 cloves garlic
1 tsp salt
2 tbsp sugar
10 tbsp water

Directions:

1. Rinse glutinous rice & soak in water for 1 hour.  Steam for 30 mins.
2. Mix coconut milk with salt & add to steamed glutinous rice gradually.  Set aside to cool.
3. Toasted the grated coconut in a dry pan till fragrant & sets aside.
4. Heat 5 tbsp cooking oil & saute the blended paste till fragrant.   Add chopped dried shrimp, toasted coconut, salt, sugar & water.  Stir till fairly dry then divide into 14 portions.
5. Rinse banana leaves & toast them in a dry pan till soft.
6. Spread glutinous rice on banana leaves, add filling & roll into a long log, secure both ends with toothpicks.
7. Coat frying pan with some oil & grill the wrapped rice rolls over low heat till fragrant.

Note: (*) put all in the blender & blend into a smooth paste.

Nasi Goreng Kampung Pedas aka Spicy Fried Rice Village Style

Ingredients:
Cooked rice (4 cups)
1 large onion
6 cloves garlic
2 tbsp dried shrimp ~ soak
1 red chili
1 green chili
6 bird's eye chilies
1 cube ikan bilis knorr
2 eggs ~ lightly beaten
Salt to taste
Cooking oil ~ for frying

Side Dish:
Lettuce
Fried anchovies
Sliced cucumbers
Sliced tomatoes
Sunny sideup egg

Directions:

1. In a mortar, add the onion, garlic, dried shrimp & all the chilies.  Pound roughly & set aside.
2. In a wok, add oil on the medium heat.  Saute the pounded paste till fragrant.
3. Add in the cube of knorr & cooked rice.  Mixed all the ingredients till combined.  Add the salt to taste, if necessary.
4. Make a "well" in the middle of the rice, add the beaten eggs & cook for a mins or 2.  Then mix the rice & eggs together till well combine.  Off the heat.
5. Serve the fried rice, with side dishes.

Apple Rose Tarts

Ingredients:
1 cup cake flour
1 red apple
2 tbsp sugar
1 tbsp honey
3 tbsp water
57g butter

Directions:

1. Cut apple into half & cut out the apple core.  Then slice the apple thinly.
2. Put all apple slices into a pot, add sugar, honey & water.  Slow cook for 3-5 mins.
3. Take out the apple slices, set aside & keep the apple liquid.
4. In a big bowl, add flour, butter & 3 tbsp apple liquid.  Mix then well until it becomes dough.
5. Cut the dough into halves & roll the dough.  Cut it into strips about 1".  Put the apple slices, about 5-6 slices, on the dough & roll it into rose shape.  Then place the dough rose on a cupcake liner/mould.
6. Pre-heat the oven @ 180 deg C & bake for about 15-18 mins.  
7. Remove from the oven, brush honey on the top of apple roses, sprinkle icing sugar & cinnamon.

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.