Crispy Bacon Grilled Cheese Roll-up

Ingredients:
Sliced bread
Sliced cheese (Kraft)
Sliced bacon
1 egg ~ for dipping.

Directions:

1. Use a rolling pin, roll sliced bread flat.
2. Place 1 sliced cheese, roll-up & wrap 1 sliced bacon around each rolling securing with a toothpick.
3. Place a pan over medium-low heat & grilled the roll-up bacon till crispy or golden brown.
4. Serve immediately.

Chicken Curry in Bun aka Golden Pillow

Ingredients:
Chicken Curry recipe
Bun/Bread recipe

Directions:

1. Prepare the chicken curry in double wrap foil and plastic poof.
2. Roll the dough enough to wrap the double wrapped chicken curry.  The tied face upwards so it is easy to unwrap the chicken curry.  Set aside to proof another 30 mins or double in size.
3. Beat 1 egg lightly or melted butter & brush all around the bun
4. Preheat the oven to 180 deg C and bake for 30 mins.  Remove & set on the wire rack for 10 mins to cool & serve immediately.

Garlic Fried Rice (Version 2)

Ingredients:
2 cup cooked rice
6-10 cloves garlic ~ chopped
2-3 eggs
4 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp dark soy sauce
Sesame oil
Dried Shrimp (Fried)

Directions:

1. Heat the oil in a wok and saute the garlic till light golden.  Then add the eggs & mix together with garlic.
2. Add the cooked rice and mix together.
3. Add the sauces & mix it well to blend together.
4. Off the heat, serve with a sprinkle of dried shrimp.

Rainbow Cake (Betty Crocker)

Using 6" pan

Ingredients
1 box Super Moist Cake Mix - White (Betty Crocker)
Rainbow color ~ Purple / Blue / Green / Yellow / Orange / Red

Fresh Cream
1 box Whip Topping

Directions:

1. Preheat the oven to 160 deg C.  Prepare paper liners for the 6" round pan.
2. Follow the instruction behind the box.  Divide into 6 bowls (140-142g ea).   Add individual colors & mix well.
3. Bake the cake for about 15-18 mins.  Cool on the wire rack for 10 mins & invert on the rack to cool completely.
4. Divide the fresh cream (100ml ea) into 6 bowls & add the food colors.  Whip till stiff peak.
5. Stack the cake begins with purple & top with purple whip.  Then stack another cake (blue) with blue whip cream and continue till all the cakes are stack.
6. Decorate the side with individual whip cream colors as show in the picture.

Steamed Thai Fish Curry aka Hor Mok

Ingredients:
2-1/2 tbsp red curry paste ~ cold
500g fish paste ~ cold
1 fish fillet ~ cut cubes
1 egg ~ cold
2 cups coconut cream ~ cold
1-2 tsp palm sugar
3 tbsp fish sauce
1 cup Thai sweet basil leaves
5 kaffir lime leaves ~ finely julienned (half for garnish)
2 red chili ~ deseeded & julienned (some for garnish)
Prepared banana leaf cups for the fish custard

Directions:

1. Place the fish paste, egg, curry paste, palm sugar & fish sauce into the food processor.  Turn on the food processor & let it blend together.
2. Add the cold coconut cream while the machine is still running.  This will create a creamy mousse & the consistency can be controlled by the amount of cream you add ~ it's just a personal preference.
3. Taste the mousse, should be salty, slightly sweet & creamy.  Adjust seasoning according to your preference.
4. Add half the julienned kaffir lime leaves to the mixture & blend further.
5. Distribute the Thai sweet basil leaves evenly along the bottom of each banana leaf cup.  Place the fish cubes on top of the sweet basil, then fill each cup with the prepared mousse.
6. Place cups in the steamer & steam until done (usually 10-15 mins)
7. Heat 1/4 cup of coconut cream with the rice flour in a saucepan until it thickens.  Spoon over the contents of each cup & garnish with the rest of the kaffir lime leaves & julienned red chili peppers.

Pandan Cupcakes with Gula Melaka SMB

Ingredients:
200g cake flour
1/2 tsp baking powder (double acting)
125g unsalted butter ~ softened
1/2 tsp salt
1/2 tsp vanilla paste / essence
115g granulated / castor sugar
2 large eggs ~ room temperature
75g coconut milk (from a box) + 25g water
2 tbsp pandan juice
Green coloring (Optional)

Directions:

1. Preheat oven to 170-180 deg C.  Line muffin pan with cupcake liner.
2. Combine flour & baking powder, sift & set aside
3. In a large bowl, on medium speed of an electric mixer, combine butter, vanilla & salt.  Cream the butter till fluffy.  Add sugar gradually & beat until fluffy (about 3 mins).
4. Add in eggs, one at a time & beating well after each addition.
5. Add in dry ingredients in three parts, alternating with the coconut milk & pandan juice.  With each addition, beat until the ingredients are incorporated (Do not overbeat).
6. Fill paper cups or muffin pan with batter 3/4 full (ea 50-55g)
7. Bake on the middle rack of the oven for about 25 mins.   Cool cakes completely on a wire rack before icing.

Gula Melaka SMB Frosting:

67g gula Melaka ~ crushed

2 pandan leaves ~ tied a knot

2 tbsp water

3 large egg whites

30g granulated sugar

150g unsalted ~ room temperature

1 tsp pure vanilla paste / essence

1/8 tsp salt

Directions:

1. In a saucepan over medium-low heat, combine water, gula Melaka & daun pandan to prepare for caramel.  Stir until all the sugar has melted.   Continue heating up the syrup & let it reduce slightly about 3-4 mins.
2. Remove from heat, strain & leave aside to cool completely to room temperature.  The caramel will thicken as it cools.  (If becomes too thick, thin out with a little bit of water before using)
3. Combine egg whites, sugar & salt in a heatproof bowl over a pan of simmering water.  Whisk frequently, keeping it over the heat, until the mixture reaches about 70 deg C & sugar has dissolved (rub some between your fingers, if it feels grainy it hasn't dissolved).
4. Transfer the mixture to a mixer with a whisk attached & beat on medium-high for about 5 mins, until stiff peaks have formed & the mixture has cooled to room temperature.  Turn down the speed to medium & start adding small chunks of butter, checking that it has incorporated before adding more.
5. Keep beating until the mixture comes together, this will take about 5 mins.  With the mixer running, add in the gula Melaka caramel, 1 tsp at a time, beating until well combined between each addition (5 tsps)

Mian Jian Kueh aka Peanut Pancake

Ingredients:
40ml hot water (80 deg C)
10g Bread flour

30ml warm water ~ not exceeding 35 deg C
1/2 tsp instant dry yeast
30g fine sugar

100ml milk ~ room temperature
1 egg ~ room temperature
1/2 tsp cooking oil
1/8 tsp salt
120g AP flour
1/4 tsp baking soda
1/2 tsp vanilla essence

Filling:
80g roasted peanut powder
25g fine sugar

Directions:

1. Pour 40ml hot water into 10g of bread flour.  Stir into a past to make the water roux.  (Note: The water roux helps to keep the pancake moist & soft)
2. Pour 30ml warm water into a mixing bowl, sprinkle yeast over & add sugar.  Let the mixture stand for about 5 mins to activate the yeast.  (Note: Do not stir the mixture)
3. Add milk, egg, salt, cooking oil, baking soda, vanilla essence & water roux to the yeast mixture.
4. Add in the flour (3 additions) to batter mixture.  Stir in one direction using a hand whisk into a smooth batter.  Cover with a lid or food wrap.  Let the batter proof for about 90-120 mins or till the quantity double.
5. Heat up a pan in medium-low heat & apply a light coat of oil to it.  When the pan is hot, scoop 1-1/2 ladle & pour the batter.   Swirl the pan to give it an even spread around the wall of the pan.  Cook for about 10-12 mins or when the edge pulls away.
6. Sprinkle the peanut filling over 1/2 of the pancake surface & spread evenly.  Fold the pancake into half.
7. Transfer the pancake to a cutting board.  Cut & serve.

Lemongrass Prawn Rice aka Nasi Serai Udang

Ingredients:
2-1/2 cup Basmati rice
3-1/2 cup fresh milk
10-12 medium prawn ~ clean, cut the legs but the head & shell intact
6-8 lemongrass ~ bruise
1 tbsp chicken stock
1 tsp cumin seed
3 tbsp Ghee / Margarine
Salt to taste

Paste
1 large yellow onion
6 cloves garlic
2" fresh ginger

Directions:

1. Heat the Ghee/margarine in a wok.  Add cumin seed & saute for about 1-2 mins.
2. Add the paste ingredients & saute again till fragrant.
3. Add lemongrass, chicken stock & salt; stir for about 10 mins on medium heat.
4. Add the prawn & cook for about 1-2 mins.  (Just it turn a little pink).  Then dish out the prawn & set aside.
5. Add the rice & mix well.  Then transfer the rice into the rice cooker & place the half-cooked prawn on top of the rice.  Pour the milk over & press the button, let the rice cooker do the magic.
6. Serve immediately.

Passion Fruit Chiffon Cake

Ingredients:
2 egg yolk
2 tbsp sugar
2 tbsp cooking oil
60g self-raising flour
90g  Passion fruit
20ml Passion fruit juice
1/2 tsp cornflour

2 egg whites
1/4 tsp cream of tartar
50g caster sugar

Directions:

1. Blend the passion fruit with the juice.  Dice/chop the rest of the passion fruit & set aside.  In a small pot, bring the passion fruit with 2 tsp & cornflour to a boil till the juice thicken.  Set aside to cool completely.
2. In another bowl, beat the egg and sugar until pale. Then, add the oil and passion fruit syrup, along with the flour, to form a batter.
3. In another bowl, beat egg whites & cream of tartar until frosty then gradually add in sugar till stiff peaks form.
4. Gently fold meringue into the egg yolk batter in 3 portion until blended.
5. Pour batter into ungreased 16cm tube pan.  Bake in preheated oven at 150-160 deg C for 40 mins or until cooked.
6. Remove from oven, invert cake onto table until completely cool.

Chinese Steamed Egg

Ingredients:
3 eggs
1 cup of water
2 tsp salt
2 tsp sesame oil
1 spring onion ~ chopped
150g minced chicken/meat
1/4 carrot ~ cut thin strips
2-3 mushroom ~ chopped/cut bite size
4-5 soft tofu

Marinate for minced:
1/2 tsp light soy sauce
1/2 tsp sesame oil
1/2 tsp Chinese cooking wine
dash of white pepper

Directions:

1. Marinate the minced & set aside for 10 mins.
2. Heat wok with a bit oil then stirs fry the minced till they are no longer pink, breaking them to smaller bits using a spatula.
3. Arrange the soft tofu on the base of shallow dish & add the stir-fried minced.  Set aside.
4. In a large bowl, beat the egg finely.  Place a filter on your container & then pour the egg liquid.  Let the liquid drip into the container slowly.
5. Add salt & pour water in slowly & stir the liquid in one direction.  Then pour the strained egg mixture over gently.  Top with some chopped carrots, mushroom & spring onion.  Put the containers in your steamer for around 5 mins & then cover it the shallow dish with aluminum foil.
6. Bring the water to boiling & slow down the fire to simmer for 15 mins.  Turn down the fire & wait for 2 mins to cool down a little bit
7. Transfer the containers out, pour some sesame oil & garnish chopped spring onion on top.   Serve immediately.

Ayam Percik

Ingredients:
1 whole chicken ~ cut into 8
3 stalks lemongrass ~ bruised
1 whole coconut milk
4-5 pcs dried tamarind (Asam Keping)
2 turmeric leaf
Sugar and salt to taste

Blended:
6 shallots
5 cloves of garlic
3" ginger
1" turmeric
5 candlenuts
5 tablespoons chili grind

Directions:

1. First, fry the chicken & set aside.
2. In a wok, add oil & saute the blended ingredients. Add in the lemongrass & stir till rose oil.
3. Add coconut milk & tamarind pieces. Add salt & sugar to taste.
4. Cook on low heat until sauce thickens & lastly add fried chicken & turmeric leaves.  Let it cook for another 15-20 mins.  Serve with rice.

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.