Crispy Golden Prawn Pancake

Ingredients:
1 packet beancurd skin
1 tbsp corn flour + 2 tbsp water

Filling:
500g prawn ~ roughly chopped
200g fish paste
2 sprig spring onion ~ chopped
1/2 tsp salt
Dashes of pepper
2 tsp sesame oil
1 tbsp corn flour

Directions:

1. Cut beancurd skin into large rectangle shape & set aside.
2. In a mixing bowl, mix all the filling ingredients together until all is well combined.
3. Mix corn flour water ~ this is to be used to seal the edged of the beancurd skin together.
4. Place the filling in the center of the beancurd skin; spread evenly on the beancurd skin & leave about 1cm of the edge.
5. Apply some corn flour water along the edged of the skin & take another skin; sandwich it together.
6. Flatten the filling lightly & set aside & repeat until all the filling are used up.
7. Use a skillet, add oil under low fire, deep fry the "pancake".  At this point heat control is very important.
8. Drain & serve with your choice of sauce.

Sayur Lodeh / Lontong aka Yellow Curry Vegetable

Ingredients:
1 packet hard tofu ~ cut quarter in triangle & deep fried
1/2 turnip ~ cut into matchstick
1 carrot ~ cut into matchstick
8 long beans ~ sliced diagonal
1/2 cabbage ~ sliced
1000ml coconut milk
1000ml water
2 lemongrass ~ bruised
2" galangal ~ bruised
4 bay leaves
Salt to taste
Cooking oil

Blended:
4 tbsp chili paste
1/4 cup dried shrimp ~ soak
4 large onion
6 cloves garlic
4 candlenuts
2" ginger
2" fresh turmeric

Directions:

1. In a big pot, heat oil on medium; saute lemongrass, galangal & blended paste till fragrant.
2. Add water & coconut milk; stir the mixture & let it boils.
3. Then add the carrot, tulip & beans.  Continue to stir & let it boil till the carrot is soft.
4. Add the cabbage & fried tofu; simmer for about 30mins.  Remove from heat & serve with rice cake aka lontong.

Potato Chicken Sausage

Ingredients:
5 chicken frank ~ sliced 6-8cm thick
3 potatoes ~ diced

Sauce
1 tbsp oyster sauce
3 tbsp ketchup
3 tsp sugar
5 tbsp water

Directions:

1. In a pan, pan-fried the diced potatoes with some oil till cook & soften (abt 5 mins).
2. Add in chicken frank & cook for another 5 mins.  Dish out & set aside.
3. With the same pan, pour the sauce mixture in & cook till start to bubbling.  Pour back the potatoes & chicken frank; continue stir to mix.
4. Add chopped coriander & serve

Beef Ramen Noodle

Ingredients:
Ramen noodles
Shabu-shabu (beef) ~ blench
Soft tofu ~ cut cubes
Bean sprout ~ blench
Spring onion ~ chopped
Eggs ~ boiled

Stock
1 chicken bone
1 large yellow onion ~ cut quartered
4 cloves garlic ~ smash
4-5 sliced ginger
1.5 litre water
3-4 tbsp chicken powder

Soup
4 tbsp light soy sauce
2 tbsp sake / mirin
1 tsp salt
2 tsp sesame oil

Directions:

1. In a big pot, add all the stock ingredients & let it boils on high heat.
2. Then close the lid, reduce to low heat & simmer for 1-1/2 hours.  Let the broth and chicken cool completely in pot.  Strain the broth in another pot.
3. Boil the broth & add soy sauce, sake, salt & sesame oil.  Add the cube soft tofu & let it simmer at very low heat.
4. In a pot of boiling water, add the ramen noodles for 30 seconds & strain.  Immediately into bowls & add soup onto noodles.  Top with boiled eggs, bean sprouts, green onions & sliced shabu-shabu beef.

Madeleines

Ingredients:
2 large eggs
2 tbsp castor sugar
2 tbsp icing sugar (confectioner)
1 tsp vanilla extract
1/4 cup (35g) self-raising flour
1/4 cup (35g) plain flour
75g butter ~ melted
1 tbsp hot water

Directions:

1. Preheat oven to 200 deg C.  Grease madeleine pan with butter or cooking spray.  Sieve self-raising & plain flour together in a bowl; set aside.
2. Beat eggs, castor sugar, icing sugar & vanilla extract in a mixing bowl until thick & creamy.
3. Sieve flours 2nd times over egg mixture, pour combined butter & hot water downside of the bowl then fold ingredients together in a hand whisk.
4. Spoon batter into pan holes to almost full.
5. Bake the batter for about 12-14 mins or till the sides are golden brown.  Cool madeleines slightly before removing from pan & cool on wire rack.
6. Dust madeleines with some icing sugar if you desire.

Mixed Berries Yoghurt Bread

Ingredients:
140ml whole milk
40g condensed milk
240g mixed berries yogurt
60g unsalted butter (cut into small cubes)
1/2 tsp salt (if using unsalted)
1 egg
450g bread flour
50g top flour
80g sugar
6/4 tsp instant dry yeast

Directions:

1. In the bottom of a BM pan, add milk (beaten with egg), condensed milk, salt & butter.  Add mixed berries yogurt.
2. On top of the liquid ingredients, measure out the flour.  Add sugar at the side corner.  Make a well & put the yeast.  Do not allow the yeast to come in contact with the liquid
3. Use the BM's dough function (prog 10/11), allow the dough to combine knead & rise.
4. Transfer to a clean floured surface.  Deflate & knead, roll up the dough & place in a light greased loaf tin. Let rest for 15 mins.
5. Spray some water & let the dough proof in the oven for about an hour or till the dough reaches the rim of the loaf tin.
6. Apply a layer of egg over the top of the dough.  (if you have leftover dusting flour, mix it with a dash of salt & some water to make a soft paste & pipe it over the surface using a small piping bag)
7. Bake the dough in a preheated oven set at 160 deg C for 20-25 mins or till golden.
8. When the baking is done, remove the loaf from the tin immediately.  Allow the loaf to cool down completely on a wire rack before slicing it with a serrated knife.

Chicken Stuff with Rice-A-Roni

Ingredients:
4-5 boneless chicken thigh
1 cup rice
1 cup sphagetti ~ break into small
1/4 cup butter
1 large yellow onion ~ chopped
4 cloves garlic ~ chopped
parsley / cilantro ~ chopped
2-3 cups water

Directions:

1. In a large skillet, saute the chopped onion & garlic with 2 tbsp butter over medium heat until soft.  Remove set aside.
2. The same skillet add butter over medium heat & saute rice-spaghetti over medium heat until spaghetti is golden brown, stirring frequently.
3. Slow stir in 2 cups water or above the rice-a-roni; add chicken powder for seasoning & saute onions.  Bring to a boil.
4. Cover, reduce heat to low & simmer 15-20 mins or until rice is tender & water is absorbed.  Let stand 5 mins.
5. Take a boneless chicken; scoop the cooked rice-a-roni & wrap the chicken with toothpicks.  Repeat for all the chicken.
6. Preheat the oven 200 deg. C & bake for about 15 mins or till the chicken is golden brown.

Strawberry Yoghurt Chiffon Cake

Ingredients:
4 egg yolk
40g castor sugar
40g canola oil
80g cake flour
120g  strawberry yoghurt
6-10 fresh strawberry fruits
1/2 tsp baking powder

4 egg whites
1/4 tsp cream of tartar
60g caster sugar

Directions:

1. Blend the strawberry fruit together with yoghurt and set aside.
2. In another bowl, beat the egg & sugar till pale.  Then add the oil & strawberry blended together 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 the meringue into the egg yolk batter in 3 portions until blended.
5. Pour batter into ungreased 23cm tube pan.  Bake in a preheated oven at 150-160 deg C for 50-60 mins or until cooked.
6. Remove from oven, invert cake onto the table until completely cool.

Homemade Creamy Mushroom Sauce for Steak

Ingredients:
1 tbsp butter/olive oil
150g button mushroom ~ sliced
150-200ml thickened cream
1 tsp ground black pepper
1 tsp salt

Directions:

1. Heat butter or oil in a saucepan over medium-high heat.  Add sliced mushrooms & stir-fry until they are lightly browned, reduce heat to medium.
2. Add cream, salt & pepper; bring to a boil.  Cook for 5-8 mins, stirring occasionally & watch that the cream doesn't over boil.
3. Remove from heat & serve over your favorite steaks.

German Chicken Schnitzel aka Chicken Cutlet

Ingredients:
2 chicken breast ~ sliced halves
1 cup plain flour + salt + pepper
1-2 eggs + 1/4 cup milk
2 cups breadcrumbs/panko
2 cups vegetable oil

Directions:

1. Place the chicken breasts on a chopping board & use a sharp knife to slice horizontally through the breasts to create 2-3 thin, even slices per breast.  Flatten the slices with a meat mallet.
2. Layout three-wide bowls.  Put the flour in one & season it with salt & pepper.  In another, beat the egg with milk.  Place the breadcrumbs in the other.
3. Using one hand, lightly coat each piece of chicken in the flour, shaking off the excess.  Dip into the egg then coat with breadcrumbs.
4. Heat a deep frying pan with the oil & fry the schnitzels 1 or 2 at a time, cooking until golden brown on each side.  When cooked, stand upright in a deep bowl lined with a paper towel to drain.  Cook the remaining schnitzels.

Vegetable Stir-Fry

Ingredients:
1 cup broccoli
1/2 cup baby corn
2 carrots ~ cut into strips
1 large onion ~ sliced thin
1/2 red/yellow/green capsicum ~ cut into strips
2 tbsp oil
1 tsp ginger & garlic paste
1 tsp lemon juice
Salt to taste
1 tsp ground black pepper
1 tsp soy sauce
1 tsp sugar

Directions:

1. Clean & chop all the vegetables.  Bring some lightly salted water to a boil in a big pan.  Add in the carrot strips; let them boil for 2-3 mins then add the broccoli.  Turn off the heat immediately & drain.
2. In a wok, heat oil & add ginger-garlic paste.  Stir fry for a few seconds then adds the sliced onions.  Fry them until soften.  Add the strips capsicum & fry those for another couple of mins on low heat.  Add the carrot strips & baby corn.  Sprinkle the salt & sugar.
3. On low heat, keep stir-frying the vegetables until they are nicely cooked but with a crunch to them.  Finally, add the broccoli & the soy sauce.  Stir fry for another couple of mins.
4. Turn off the heat, squeeze in the lemon juice & adjust salt & spice to taste.

Stir-fry Beef with Sweet Soy

Ingredients:
1/2 kg of meat - cut thin
3 shallots - pounded
2 cloves garlic - pounded
1cm ginger - pounded
1/2 tsp fennel seeds (Jintan manis) - crushed
1 tbsp chili paste
5 tbsp sweet dark soy sauce (Kicap manis)
1 tsp sugar
Pinch of salt
1 star anise
3 cardamom
2cm cinnamon
1/2 cup water
3 green chilies - cut halves
1 onion - cut round
3 tbsp oil

Directions:

1. In a large bowl, marinate the meat with the pounded ingredients together with chili paste, sweet dark soy sauce, sugar & salt for 30 mins or overnight.
2. Heat oil in a wok on medium heat, add the spices (star anise, cardamom & cinnamon) till fragrant.  Then add the marinated meat & water; let it cook or boil till the meat is tender.
3. Add the halves chilies & cut onion, french beans; mix well & cook for another 3-5 mins.  Remove from heat & serve with steamed white rice.

Singgang Squid

Ingredients:

500g medium squid ~ cut

3 red chillies ~ deseeded

1 large red onion

1" fresh turmeric

1/2" galangal

2 stalk lemongrass ~ bruised

3 dried tamarind pcs (Asam keping)

Kesom leaves

Little belacan (dried shrimp paste)

Salt & sugar to taste

500ml water or more

Directions:

1. Clean the squid & cut about 2cm round or to your choice.
2. Blend the chilies, garlic, onion & turmeric until smooth paste.
3. Add water & the blended paste into the pot, include galangal, lemongrass, dried tamarind & shrimp paste (belacan).
4. Bring it to boil & allow abt 5 mins then add the squid, kesum leaves, salt & sugar to taste.  Then bring to a boil again & immediately remove from heat.
5. It can be served & eaten with steamed white rice.

Fried French Beans aka Jawa

Ingredients:

15 French beans ~ sliced oblique washed & drain

20 major medium prawns ~ remove the skin, wash & drain

1/2 soo hoon short ~ soak until soft

1/2" shrimp paste ~ dissolved in 1/4 cup water

1 tbsp oyster sauce

1 large onion ~ sliced

2 cloves garlic ~ sliced

1 large red pepper ~ sliced oblique

1 large green pepper ~ sliced oblique

Salt to taste

Directions:

1. Heat a little oil in a pan, add sliced onions, garlic, sliced red & green chilies, stir-fry until fragrant.
2. Add oyster sauce & shrimp paste earlier, stir & add the prawn.  Cook for abt 2 mins.
3. Then add beans & soon hoon.  Continue to stir the mixture & add salt to taste.  Cook until beans are tender but slightly crisp & the sauce thickens.  Remove from heat & serve immediately with steamed white rice.

Berry And Banana Smoothie

Ingredients:
1/4 cup Blueberries ~ frozen
2-3 strawberries ~ frozen
1 ripe banana ~ frozen
1/2 cup strawberry or any mixed berry yoghurt
1 tsp honey
1/2 cup crushed ice

Direction:
Combine all the ingredients and puree in a blender until smooth.

Kentang Ball Soup

Ingredients (A)

1kg potatoes ~ peeled, cubed, fried & mashed

Season salt + pepper + chicken powder

Ingredients (B)

300-400g ground beef

2 cloves garlic ~ minced

1 onion ~ cut cubed

1 tbsp meat curry powder

1 carrot ~ cut cubed

Salt & pepper to taste

Ingredients (C)

1 tbsp sweet soy sauce (Kicap manis)

1 tbsp tomato sauce

1 yellow onion ~ julienne/sliced thinly

2 cloves garlic ~ mined

2cm ginger ~ bruised

Spices (1 cinnamon / 2 cardamom / 2 star anise / 3 cloves)

5-6 cups water

3 cubes beef / chicken knorr

Salt & pepper to taste

Garnish

Cucumber ~ sliced thinly

Spring onions ~ chopped

Coriander ~ chopped

Fried shallots

Spicy soy sauce (refer to Mee Bakso’s spicy sauce)

Direction:

Heat large frying pan with some oil, sauté garlic, onion until fragrant.  Add ground beef & carrots, cook till the carrot is soft.  Add the meat curry powder & still well.  Season with salt & pepper & mix well.  Leave it aside to cool.

In a pot, sauté the onion, garlic, ginger & spices in the oil until the onion is translucent about 5-10 mins.  Add water, sweet soy sauce, tomato sauce, black pepper & cubes beef knorr.   Add salt to taste if necessary.  Boil on medium-low heat.

For the potato balls ~ mix all the ingredients together.  Take some mashed potatoes & flatten on the palm.  Scooped some of the filling & put in the middle; then shaped the mashed potato into balls.  Dipped in the beaten egg & corn flour & back into the egg; then fry in hot oil till golden.  Drain the fried balls with kitchen paper towel.

Place fried potato balls in soup bowls & cover with hot boiling soup.  Garnish with cucumber, spring onions, coriander & fried shallots with the side spicy soy sauce.

Garlic & Lemongrass Fried Rice

Ingredients:
5 cloves garlic ~ finely chopped
2 stalks lemongrass ~ ends only & finely sliced
4 tbsp cooking oil
2 large eggs ~ lightly beaten
3 cups cooked rice
2 tbsp fish sauce
Salt & black pepper
1/2 tsp sugar
Spring onion ~ chopped for garnish

Directions:

1. Heat pan on medium heat with oil, saute garlic & lemongrass until turn golden.  Remove & set aside.
2. Use same pan & oil, add in beaten eggs.  Scramble it & when it is about to set, add in cooked rice.  Quickly stir-fry with the eggs.
3. Add the fish sauce, sugar, salt & pepper for seasoning.   Add in the reserved garlic & lemongrass.  Continue to stir to mix well.
4. Remove from heat & garnish with chopped spring onions.

Ayam Penyet aka Flatten Chicken

Chicken
1 whole chicken ~ cut into 8 parts, boiled for 10 mins & drained (save broth for soup & cooking rice)
1/2 tbsp Fennel seed ~ roasted
1/2 tbsp Cumin seed ~ roasted
3 tbsp coriander seed ~ roasted
1 tbsp chicken curry powder
1/2 tbsp white pepper powder
3 cloves garlic
1cm ginger
Litte water
1 tsp salt
Cooking oil for bottomless fries

Sambal
2 tbsp oil
5 red chili (add more if you want spicier)
5 red birdeye's
5 shallots
2 cloves garlic
3 tomatoes ~ cut 4
3" dried shrimp paste (Belacan)
3 tbsp brown sugar

Rice
3 cups Basmathi rice ~ washed & drained
3 cloves of garlic ~ sliced
1 stick cinnamon
4 cardamom pods
2-star anise
3 tbsp butter
Salt ~ to taste
1 cube chicken/meat
4 cups chicken stock

Directions
Ayam Penyet
Put all ingredients (except cooking oil) in a blender, blend until smooth paste.
Marinate the chicken with the blended ingredient & set aside for overnight (Save excessive ground ingredients for fried tempe & tofu)
After marinating overnight, dap on rice flour.  Heat the oil & fry until golden crispy.

Sambal
Heat the oil, fried belacan briefly & set aside.  Add shallots, garlic & chili.  Once wilted, add the tomatoes.  Mix well & turn off heat & set aside.
Put all the fried ingredients into a blender or mortar stone.  Blend or mash until semi-smooth paste.
In a small saucepan, pour the blended/mashed paste on a medium heat.   Add brown sugar & mix well.
Taste the sauce, add salt or sugar according to taste bud.
(Sambal dish can be prepared the day before serving.  Store sauce in air-tight container & put in the fridge.)  Heat the sauce before serving.

Soup
In another pot, boiled the balance of chicken broth & add salt to taste.  Add cinnamon stick, star anise, cardamom & coriander.  Let it boils.  Heat the soup before serving.  Sprinkle chopped coriander leaves & spring onions in the soup when done.

Rice
Heat the butter on medium heat; saute garlic, cinnamon, star anise & cardamom until fragrant.   Add rice already well-drained.  Stir about 2-3 mins.   Add chicken broth, salt & cubes of chicken/meat.  Wait until the bubbling slightly.  Move to electric rice cooker & cook as usual.

Breakfast Casserole Muffins

Ingredients:
2-3 pcs whole bread
2 pcs deli ham (I used hotdogs)
1 cup shredded cheese (own choice)
4 eggs
1 cup whole milk
2 tbsp fresh parsley ~ finely minced
2 tsp ground mustard
1 tsp ground pepper

Direction:

1. Preheat oven to 200 deg C.  Grease muffin tin.
2. Drop bread pcs evenly in the muffin tin until they come about halfway up the tin.
3. Sprinkle about 1 tbsp cheese in each.
4. Sprinkle ham/hotdog pcs evenly in each tin.
5. Whisk together milk, eggs, parsley, ground mustard & pepper.
6. Pour egg mixture evenly in each muffin tin.  It should completely cover the bread, ham & cheese.  Leave just a little room at the very top so it doesn't overflow.
7. Sprinkle a little more cheese on the top of each one.
8. Bake for 20 mins until golden brown on top & cooked through the middle.

Thai Steamed Fish

Ingredients:
2 fish fillet
2 tbsp light soy sauce
2 tbsp rice wine (sake or miring may be substituted)
2 tbsp fish sauce
1 tsp of sesame oil
1/2 yellow onion ~ julienne/sliced
2 cloves garlic ~ chopped/sliced thinly
2 stalk lemongrass ~ sliced thinly
2 red chili ~ deseeded & sliced thinly
2" ginger ~ cut matchstick
3 spring onions ~ cut 1" lengths
Coriander ~ as garnish

Direction:

1. Scatter half cut ingredients on aluminium foil; fish on top of the ingredients.
2. Mix together the soy sauce, rice wine & sesame oil.  Pour over the fish.
3. Then scatter the balance cut ingredients & fold the aluminium to secure.
4. Steam the fish over boiling water for 20 minutes.
5. Sprinkle with the coriander leaves & serve immediately