Copycat Ikea Swedish Meatballs with Cream Sauce

Ingredients:
250g minced beef
250g minced chicken (Original minced pork)
2 egg
200ml milk & water (half & half)
1 medium yellow onion ~ finely chopped
1/2 cup breadcrumbs
1 cold boiled potatoes ~ mashed
4-5 tbsp butter
1/4 tsp all spices
Salt & white pepper

Directions:

1. Heat the butter & saute the onions till golden brown.  Set aside
2. In a big bowl, add the minced meat & all the ingredients; mix into a smooth mixture.
3. Use ice-cream scoop, shape the mixture into round balls & transfer to a floured baking tray, then fry them slowly in plenty of butter.

Cream Sauce:

100ml cream

200ml beef stock/water

1 tsp light soy sauce

1 tsp dark soy sauce

1 tbsp cornflour ~ for thickening

Salt & pepper

Directions:

1. Swirl the beef stock in a saucepan over medium heat.
2. Add cream & cornflour liquid; season with salt & pepper.
3. Serve meatballs with the sauce, freshly boiled potatoes or mashed potatoes on the side.

Samosa (Spicy Beef)

Ingredients:
1 packet large spring roll pastry
300g beef minced
1 tsp ginger paste
1 tsp garlic paste
1 yellow onion ~ chopped
1 small carrot ~ cut a small cube
1 potato ~ cut a small cube
1-2 tsp meat curry powder
1 bunch coriander leaves ~ chopped
Salt & pepper
1 tbsp oil

Glued
Plain flour
A little water

Directions:

1. In a saucepan, add the oil on medium heat.  Saute the ginger garlic paste till fragrant
2. Add the carrot & potatoes, cook till it becomes soft.
3. Then add the minced beef & stir-fry until it turns brown.  Add the curry, salt & pepper & keep stir to mix well.
4. Then add the chopped onion & cook for about 2-3 mins.  Off the heat & add the chopped coriander leaves; mix it well.
5. Transfer the cooked filling using a strainer to drain the access oil & let it sit to cool completely.
6. To assemble the samosa, cut the spring roll pastry into 3 lengthwise.  Take 2 pcs of rectangle pastry & make a triangle cone by folding the edges into a pocket & add the filling.  Keep folding the pastry into a triangle & sealed with the "glued".  Continue the process until all finish.
7. Heat the deep-fryer & fry the samosa till golden brown & drained on paper towel.
8. Serve immediate with any sauce to your preference.

Sauce

7 fresh red chilies
3 cloves garlic
2 tbsp vinegar
2-3 tbsp water
1 tbsp sugar
1 tsp salt

Direction:
Blend all the above till smooth & then transfer to saucepan; heat on medium-low or simmer for about 3 mins.  Add more sugar if it's too spicy or adjusts to your preference.

Succulent Claypot Kung Pao Frog Legs

Ingredients:
500g Frog Legs
8 dried chilies ~ deseeded
2 bird's eye ~ deseeded & slice
5 Szechuan peppers
2 shallots ~ cut
2 sprigs of spring onion
5 slices ginger
4 cloves of garlic ~ slice
Oil for deep-frying

Seasoning:
150ml water
2 tbsp sugar
1 tbsp Oyster sauce
2 tbsp Chinese cooking wine
2 tbsp black vinegar
2 tsp dark soya sauce
1 tsp light soya sauce
1 tsp sesame oil
2 tbsp cornstarch
1/4 tsp salt

Marinade:
1 tsp soya sauce
1 tsp oyster sauce
1/4 tsp sugar
1/2 tsp cornflour
1/2 tsp sesame oil
Dash of pepper & salt

Directions:

1. Separate the pairs of frog legs & marinade for atleast 30 mins.
2. Heat oil & deep fry the frog legs till half cooked to seal in the juices.  Drain & set aside.
3. Heat 2 tbsp of oil in claypot.  Sauteed rest of the ingredients till fragrant, except spring onion.
4. Add water & seasonings sauce, let it simmer for about 3 mins.  Then add frog legs & cook for another 2 mins.  Thrown in spring onions & mix well.
5. Serve immediately with steam rice or by itself.

Maggi Mee Balls

Ingredients:
2 packets Mee Maggi ~ boil, drained & cut
4 eggs ~ beat lightly
200g beef/chicken minced meat
1 small carrot ~ dice
3 shallots ~ chopped
2 cloves garlic ~ chopped
1 sprig spring onion ~ chopped
2 tbsp cornflour
Oil for deep frying

Directions:

1. In a large bowl, mixed all the ingredients including the seasoning in the packet.
2. In a frying pan, add oil & heat on medium.  Use and ice-cream scoop & scoop the mee mixture & deep fry till golden brown.
3. Serve with immediately with any sauce to your preference.

Blue Velvet Cupcake/Cake

Yield 15 cupcakes

Ingredients (A):
2 eggs
1 cup canola oil
1 cup buttermilk
1 tbsp vinegar
1 tsp vanilla extract/essence
2-3 tbsp blue food colour

Ingredients (B):
2-1/4 cup All Purpose flour
2 cup fine sugar
1-1/2 tbsp cocoa powder
1 tsp salt
1 tsp baking soda

Directions:

1. In a large bowl, whisk all ingredients (A) together.  Another bowl, mix all ingredients (B) together.
2. Slowly add ingredient (B) mixture into ingredients (A) mixture.
3. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 to 3/4 full.
4. Bake for 25-30 mins @ preheated oven 350 deg C. or toothpick inserted in the center comes out clean.
5. Transfer the cupcakes to a wire rack & let it cool completely.
6. Pipe with cream cheese frosting

Cream Cheese Frosting:

1 8oz Philadelphia cream cheese ~ softened

1/2 stick butter ~ room temp

2 cup powdered sugar ~ sieved

Directions:

1. In a stand mixer, cream together the cream cheese & butter until creamy.  Add in the vanilla & gradually add powdered sugar.  Continue mix till nice & smooth.
2. Frost the cream cheese on the cupcake.

Vietnamese Beef Soup aka Pho Bo

Ingredients:
500g of beef bones (I used leg & tail)
6 cups of cold water
2 yellow onion ~ halves
4" fresh ginger ~ halved lengthwise
2 cinnamon sticks
6 star anise
6 cloves
3 cardamon
1 tsp salt
1 tsp sugar
1/4 cup fish sauce
1 pcs rock sugar

Fresh rice noodles (Recipe)
1/4 cup sliced onion
1/4 cup chopped cilantro/spring onion

Garnish
Beef Shabu
Sprigs Thai basil/fresh mint
Bean sprouts
Thai bird red chilies ~ sliced
Lime wedges
Fish sauce
Hoisin suace

Directions:

1. Add beef bones to a large pot cover bones with cold water & bring to boil on high heat for 5 mins till impurities or scum will be released & rise to the top.  Then drain bones, discarded the water.  Rinse bones with warm water & add the bones back to the clean pot & cover with 6 cups of cold water.
2. Place halves cut onions & ginger onto baking sheet then broil for 10-15 mins; turning onions & ginger occasionally so that they become charred or browned on all sides.
3. On the frying pan, add cinnamon sticks, cardamom, star anise & cloves to toast on low heat.  Stirring occasionally until fragrant for about 5 mins.
4. Bring pot with parboiled bones & water to a boil then lower to a gentle simmer; add charred onion & ginger as well as the toasted spices.  Next add salt, fish sauce & rock sugar.  Continue to simmer broth for 3 hours.  (I use slow cooker).  If at any time scum rises to the surface, scoop to remove it.
5. After 3 hours, use tongs or a wide mesh spoon to remove bones, onion, ginger & spices from broth then strain broth through a fine mesh strainer.
6. In a bowl, add fresh rice noodles, arrange slices of raw meat (I use shabu) then top with hot broth and garnishes.

Homemade Fresh Rice Noodle

Ingredients:
1 cup rice flour
1/4 cup tapioca starch
1/4 cup arrowroot starch (Note: if no arrowroot, double the amt of tapioca starch)
1-1/2 cup water
3-4 tbsp cooking oil

Directions:

1. In a bowl, mix the flour together with 1/2 cup of water; stir it slowly & add bit by bit of water into smooth batter.  Then set aside for 30 mins the least.
2. Prepare the steamer.  Lightly coat an 8x8x2 baking pan with oil & heat it for about 3 mins in a steamer.  Pour in 1/2 cup batter in an even layer & steam for 5 mins.
3. After 5 mins, coat the top of the first layer lightly but thoroughly with vegetable oil & pour 1/2 cup of batter again.  Repeat with the remaining batter till came to the last layer steam for 8 mins.
4. Brush some oil on the knife & sliced the layer.  Peel the layers to separate into thin noodles.  Use immediately or frozen for 6 months.

Oxtail Soup Mix

Ingredients:
500g oxtail
1 yellow onion ~ cut 1/2"
1 carrot ~ cut 1/2"
1 celery ~ cut 1/2"
1 litre water
1 packet Oxtail Soup Mix

Direction:

1. In a pot, boil the water together with 1 packet of oxtail soup.
2. Then add the cut vegetables & let it cook for about 50-60 mins until the meat & vegetable are tender.
3. Serve with steamed rice or bread.  Garnish with spring onions & coriander leaves.

Angel Food Cupcakes

Ingredients:
3/4 cups + 2 tbsp castor sugar
1/2 cup cake flour
1/4 tsp salt
6 egg whites ~ room temperature (I used 245g leftover egg whites)
2 1/2 tbsp warm water
1/2 tsp orange extract or other extracts of choice
3/4 tsp cream of tartar

Directions:

1. Preheat oven to 175 deg C (350 deg).  Line paper cupcakes in the muffin tin & set aside.
2. In a bowl, sieve half sugar, cake flour & salt.  Set aside.
3. In a large mixing bowl or stand electric mixer, whisk together egg whites, warm water, extract of choice & cream of tartar until well combined for about 2 mins.  Then turn on medium speed & slowly add the remaining sugar to the mixture until medium peaks form.
4. Sift just enough of the flour mixture in to evenly dust the top of the egg white mixture & using a spatula gently fold the flour layer into egg white & continue this process until all of the flour mixture has been incorporated.
5. Divide batter among paper-lined muffin cups (eg weight 35g), filling each cup nearly full.
6. Bake in for 18-20 mins until golden & toothpick inserted into the center comes out clean.  Cool completely then spread Cream Cheese Whipped Cream over cupcakes just before serving & top with fresh fruit.

Cream Cheese Whipped Cream

1 1/2 cups heavy whipping cream
6oz Philadelphia cream cheese
1/2 cup powdered sugar
(Fresh strawberries, blueberries or raspberries)

Directions

1. In a mixing bowl whip heavy cream until soft peaks form.  In a separate mixing bowl, whip cream cheese until light & fluffy.  Add cream cheese to whipped cream along with powdered sugar & whip until stiff peaks form.  Store in refrigerator.

Baked Cornflake Crusted Chicken Strips

Ingredients:
2 boneless chicken ~ skinless & cut halves
1 eggs ~ beaten
3 cups cornflakes ~ crushed
1/2 tsp salt
1 tbsp fresh parsley ~ finely chopped
1 tbsp olive oil
4 tbsp flour
Freshly ground black pepper

Directions:

1. Preheat oven to 200 deg C & line a baking sheet with parchment paper.  Rinse chicken under cold water & pat dry.  Cut the chicken in long strips abt 1/2" thick.  Season with salt & black pepper.
2. Beat the eggs with oil & set aside.  Place the flour on a plate & set aside.
3. Place the cornflakes into a ziploc bag, seal it & using a rolling pin or simply crush the cornflakes into small pieces.  Add chopped parsley together with crushed cornflakes.
4. Taking 1 piece to coat the chicken strips in flour, then dip in egg mixture & finally coat with seasoned cornflakes, pressing flakes with a fork to help them stick better.  Transfer each piece into the prepared baking sheet.
5. Bake for about 30 mins until golden brown & crisp, flipping them on the other side after the first 15 mins.
6. Serve with favorite dipping sauce.

Jelly Frosting

Ingredients:
1 packet / 3oz package Jello (Flavor/color not sugar free) 
2/3 cups castor sugar
1 egg white
1 tsp vanilla
1/2 cup boiling water ~ must be boiling to dissolve the sugar

Direction:

1. Put everything except boiling water in the bowl of the stand mixer fitted with whip attachment.
2. Turn the mixer to high just as adding the 1/2 cup boiling water.
3. Whip on high speed for 5 mins & #10 on the kitchenAid.
4. Frost 24 cupcakes or 9x13 cake.

Hot and Soup Soup

Ingredients:
60g chicken fillet ~ shredded
2" ginger ~ shredded
1/2 carrot ~ shredded
1 wood ear (black fungus) ~ soaked until softened; shredded
3 shiitake mushrooms ~ soaked until softened; shredded
2 cups chicken stock
2 cups water
1 block tofu
1 egg ~ whisked
1 tbsp light soy sauce
Salt to taste

5 tbsp black vinegar
1/4 tsp chili oil
1/2 tsp white pepper
Coriander ~ garnish

Marinade:
1 tsp shaoxing wine
1 tsp light soy sauce
1/4 tsp sugar
1/2 tsp water
1 tsp cornstarch
1 tsp sesame oil

Thickening
1 tbsp cornflour/cornstarch
2 tbsp water

Directions:

1. Mix the shredded chicken with the marinade & put in the fridge for an hour or so.
2. Use a large deep pot to heat oil over medium high heat.  Saute the ginger until aromatic.  Add the shredded ingredients.  Stir to combine & cook until they start to be softened.
3. Pour chicken stock & water; bring it to a boil.  Add the marinade chicken & cook until turned white.  Add thickening & cook to preferred consistency.  Add the tofu & let it boil again.  
4. Remove from the heat, slowly pour the whisked egg in a small stream while stirring the soup with a pair of chop sticks.  (Note: You'll get beautiful egg drop/egg flower in the soup).
5. In another large bowl, add black vinegar, chili oil, white pepper & coriander.  Pour the soup in the bowl & serve immediately.

Singapore Hokkien Mee (2nd Version)

Prawn Stock
1.5 litres water
300g chicken bones
50g anchovies / ikan bilis
200g prawn shells
3 cloves garlic ~ minced
1 squid ~ cut ring; blanch & set side
12 medium prawns ~ blanch & set side
1 tsp fish sauce to taste
1/4 tsp dark soy sauce to taste

Hokkien Mee
3 tbsp vegetable oil
2-3 small eggs ~ light beaten
250g yellow noodles
150g rice vermicelli / bee hoon
60g bean sprouts
1 tbsp minced garlic
3 stalk Chinese chives (Koo Chye) ~ cut to 2" length
2 limes halves
sambal chili

Directions:

1. Add water, chicken bones, and anchovies & let it boils.
2. In a wok, heat 2 tbsp oil on medium heat & saute the minced garlic together with the prawn heads & shells for about 5 mins.  Then pour the cooked prawn into the chicken broth & let it boil.
3. Once the broth boils, blanch the squid & prawn for about 2 mins & remove from pot & set aside.  Continue simmering the stock for 45-60 mins & strain the broth.  Season the stock with fish sauce & dark soy sauce & set aside.

Hokkien Mee

1. Heat 1 tbsp oil in wok & add beaten egg.  Scramble the egg quickly with a spatula until it is semi set.
2. Add all the noodles, bean sprouts & 2 ladles of prawn stock.  Stir fry on high heat for 1 minute.
3. Push the wok contents to one side, add another 1 tbsp oil to work.  Stir fry minced garlic for 15 sec.
4. Add chives, mix everything together, add 2 more ladles of stock & cover with lid to simmer/braise for 3 mins.
5. Turn off the heat.  Ladle the remaining stock over the cooked noodles.  Return the prepared prawns & squid into the hot wok & mix in evenly with the noodles.
6. Divide & portion to serving plates.  Serve each dish with a cut lime & some sambal at the side.

Chocolate Macarons

Ingredients:
45g egg whites
25g castor sugar
50g Almond powder ~ shifted
90g Powdered sugar ~ shifted
6g Cocoa powder ~ shifted

Directions:

1. In an electric stand mixer, whisk egg whites until foamy then add in castor sugar & continue to whisk until egg whites are soft peak form.
2. Combine all the dry ingredients together.  Fold in half of the portion at a time into the egg white.  The mixture should be glossy & in a slow-moving texture.
3. With the attached nozzle (2A), pipe onto a baking tray with baking paper.  Set aside & let it rest for 30 mins.
4. Bake the macarons in a preheated oven @ 130 deg C for 15 mins.

Filling:

100g Dark chocolate
70ml whipping cream
1 tsp honey
15g butter

Directions:

1. Boil whipping cream in a pot.
2. Pour the cream into the dark chocolate & mix well until melted.  Add honey & butter & mix together.
3. Chill the filling till it is slightly firm enough to pipe.

Hong Kong Style BBQ Chicken

Ingredients:
12 whole chicken wings
4 tbsp Lee Kum Kee Hoisin sauce
2 tbsp light soy sauce
1/3 cup honey
1 tbsp grated fresh ginger
3 cloves garlic ~ grated
2 tbsp Shaoxing wine

Directions:

1. Rinse the chicken wings under cold running water, then drain & blot dry with paper towels.  Set the wings aside while preparing the marinade.
2. Combine all the ingredients in a large bowl & whisk until well combined.  Set aside about half the marinade in a small bowl, cover & refrigerate when ready to grill.
3. Add all the wings to the remaining marinade & coat thoroughly.  Cover the wings & marinade for 3 hours or overnight.
4. Set the oven on fan mode at 190 deg C then turn to grill mode.
5. Arrange chicken pieces on the wire rack with a foil-lined tray beneath and bake for 12-16 mins.  Brushing the wings with the reserved marinade as they cook.  Reduce the heat if the wings start to burn.
6. Transfer the grilled wings to a serving platter & serve at once.

Mongolian Crocodile Meat

Ingredients:
Crocodile meat (Stir-fry type) ~ sliced thin
4 green onions ~ cut 3cm long
1 red bell pepper ~ cut lengthwise
1 clove garlic ~ minced
1 tsp sugar
1 cup cooking oil ~ deep fry
2 tbsp oil

Marinade
1 egg white
1/8 tsp salt
1 tsp sesame oil
1 tbsp cornstarch

Sauce
3 tbsp hoisin sauce
2 tbsp water
1 tbsp dark soy sauce
2 tsp rice vinegar
1/4 tsp chili paste (or more)

Directions:

1. Marinade the meat for 30 mins.
2. Heat 1 cup of oil in a wok, deep-fry the marinate meat until it changes color.  Remove the meat from the wok & drained on paper towels.
3. Dish out all the excess oil & leave 2 tbsp oil for stir-frying.  Add garlic & stir-fry briefly; then add red bell pepper & halves cut green onions.  Cook for 2 mins.
4. Then make a well in the middle & add the sauce mixture.  Bring the sauce mixture to boil & keep stirring to thicken.  Add the sugar and cooked crocodile meat; combine & let it cook for 5 mins.
5. Remove from heat.  Serve with hot steam rice.

Taiwanese Salt & Pepper Chicken

Ingredients:
400g chicken thigh ~ cut cubes/bite size
30g fresh basil leaves
200g cornstarch
1 tbsp pepper salt

Marinade
1 stalk of spring onions ~ chopped
3 cloves garlic ~ grated
2" ginger ~ grated
1 tsp salt
1 tsp sugar
2 tbsp water
1 tbsp rice wine
1/2 tsp baking soda
1 tsp chicken powder
1 tbsp light soy sauce

Direction/Instructions:

1. In a large bowl, add the marinade ingredients and let it marinate for 30 mins.
2. In another bowl, sift cornstarch plus 1 tbsp pepper salt.  Stir to mix the flour.
3. Coat the chicken into the cornstarch mixture evenly & set aside.
4. Heat a wok with cooking oil on medium; deep-fry the coated chicken until it turns golden brown & crispy.  Dish out & drain on a paper towel.
5. Then deep-fry fresh basil for 15 sec; drained & garnish on the fried chicken.  Serve immediately while still hot.

Note: If you don't have pepper salt in hand, you can use the following recipe below:

Pepper Salt

- 1 tbsp salt

- 1 tsp sugar

- 1 tsp fine white pepper

- 1/2 tsp five-spice powder

Homemade Salt & Pepper
- 1 tbsp salt + 1 tsp sugar + 1 tsp fine white pepper + 1/2 tsp five-spice powder

Rainbow Rose Meringue Cookies

Ingredients:
3 egg whites (120g)
3/4 cup fine sugar
1/4 tsp cream of tartar
Food gel colors (red/green/blue)

Directions:

1. Preheat oven (fan mode) at 100 deg C.
2. In a stainless bowl, whisk the egg whites on medium speed till it becomes foaming a curve shape.  Sieve in the cream of tartar, continue to whisk until it slowly turn into stiffer.   Then gradually add the sugar slowly till the sugar dissolve and turn to high speed for about 30 sec.
3. Divide the meringue in 3 portions & add the food gel coloring (red/green/blue).  Transfer to pipping bags (as shown in the pictures below).
4. Pipe using 1M nozzle on a baking liner into 6" circle & bake for 1hr 30mins or 1hr 45mins.
5. After the baking is done, leave the cookies inside the oven with the door ajar to cool completely.

Rainbow Layer Cake

Ingredients (A)
200g HK flour / cake flour
250g castor sugar
20g ovalatte
4 egg white (Grade A)
20 egg yolks (Grade A)

Ingredients (B)
450g butter
170g kaya
4 tbsp sweetened condensed milk

Flavoring & color
Purple - yam
Blue - blueberry
Green - pandan
Yellow - lemon/durian
Orange - orange
Red - strawberry

Directions:

1. In a bowl, cream ingredients (B) till fluffy.
2. In another bowl, whisk egg white, add sugar until soft peak.  Then slowly add egg yolks bit by bit & ovalatte.  Beat till the ovalatte dissolve in the batter.
3. Combine (B) into (A) using low speed & mix together.  Then fold in the sifted flour & divide batter into 6 equal portions (each weight abt 280g).  Mix each pair of flavoring & coloring into each portion.
4. Preheat oven to 180 deg C (I use fan mode).  Grease a 20x20x10cm (8"x8"x4") square baking tray lined with greaseproof paper.
5. Bake 1st layer (weight abt 140g each) using "OVEN" for 10 mins & press with a presser mold.
6. For 2nd layer, use "GRILL" & bake for 6-9 mins or until golden brown.  Continue to bake layer by layer in the same way, following the order of the colors.  Repeat until all the batter is used.
7. Last layer change to "OVEN"  (I use fan mode) and bake the entire cake for 15-20 mins or until the edges of the cake are dry.
8. Remove from the oven.  Leave to cool before slicing & serving.

Spicy Cornflakes

Ingredients:
3 cups cornflake
1/2 cup roasted peanuts
1/2 cup raisin (I omit out)
3 sprig curry leaves
2 tbsp curry powder 
1 tbsp chili powder (use babas brand)
5 tbsp caster sugar
1 tsp salt
1 tbsp oil

Direction:

1. Mix curry powder, salt, sugar & chili powder together & set aside.
2. Heat oil in a pan, add curry leaves, peanuts & raisin.  Stir a minute.
3. Then add in the powder mixture over low heat, coat all the nuts & raisins.
4. Turn off the heat & put in the cornflakes, toss until all well coated.
5. Cool thoroughly & store in an airtight container.