Crispy Cornflakes/Doritos Chicken

 

Ingredients:

500g boneless chicken thighs (you can cut into strips if you want)

2 cups Cornflakes/Doritos ~ crushed (or more)

1 cup buttermilk

100g flour

2 egg whites ~ whisked

Salt & pepper to taste

Oil for frying

Direction/Instruction:

1. Marinate the chicken with buttermilk and season with salt & pepper for 30 mins or more.
2. Prepare the ingredients fro the crispy coating ~ arrange the crushed Cornflakes/Doritos on a shallow plate, whisked eggs white in another & finally the flour in a separate plate.
3. Drain the buttermilk chicken; dusting the chicken thighs/strips in the flour first, then dip them in the egg whites & finally coat them in the crushed Cornflakes/Doritos.
4. Arrange the coated chicken on a tray.  Heat a pot with oil between 160-170 deg C & deep frying the chicken for about 3 mins on each side.  Don't overcrowd the pot & make sure the heat is not too high.
5. Place the cooked chicken on a plate with kitchen roll to soak the excess oil.  Serve warm with your favorite dip of your choice.

Disney Park Churro Bites

 

Ingredients:

1 cup of water

113g butter

1/4 tsp salt

1/4 tsp ground cinnamon

170g AP flour

3 eggs

375ml vegetable or canola oil

Cinnamon Sugar

2 tbsp cinnamon

100g sugar

Direction/Instruction

1. Combine water, butter, salt & cinnamon in 1-1/2 quart saucepan over medium heat.  Bring the pot to a rolling boil.
2. Reduce heat to low, add flour & stir vigorously until mixture forms a ball.  Remove from heat & let rest for 5-7 mins.
3. Add eggs, one at a time, & stir until combined.  Set aside.
4. Using caution, heat oil in a medium skillet for 1-quart saucepan over medium-high heat or until temperature reaches 350
5. Transfer dough into a piping bag fitted with large star tip.  Pipe 1-inch strip of dough over a saucepan, cut with the knife & drop into the hot oil.  Repeat until churro bites fill saucepan with room to fry.
6. Fry churro bites until golden brown.  Remove with a slotted spoon or mesh spider strainer.  Drain churro bites on paper towels.
7. Mix sugar & 1/2 tsp cinnamon in a medium bowl.  Toss in churro bites until coated.  Place on serving plate & serve with favorite dipping sauce.

Cinnamon Banana Bread Muffins

 

Ingredients:

135g granulated sugar

120g vegetable or canola oil

2 large eggs

2/3 cup mashed banana (2 small bananas)

1 tsp vanilla extract

210g AP flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

Topping

3 tbsp butter ~ melted

50g granulated sugar

1/2 tsp ground cinnamon

Direction/Instruction

1. Heat oven to 180 deg C.  Spray bottoms only of 12 regular-size muffin cups with cooking spray or use liners.
2. In a medium bowl combine the sugar, oil, eggs & stir with a wire whisk.  Add in mashed bananas & vanilla, whisk until combined.
3. Add in flour, baking soda, salt & cinnamon; stir together until just combined.
4. Divide batter evenly among muffin cups.  Each muffin cup will be almost to the top about 3/4 full.
5. Bake 17-21 mins or until a toothpick inserted in center comes out clean & muffins are high & rounded on top.  the tops of the muffins should not look wet (that means they're not fully cooked).
6. Remove muffins from pan to a cooling rack.
7. For the top, combine the sugar & cinnamon in a small bowl.  Put melted butter in a separate small bowl.  Dip muffin tops into melted butter & then coated with cinnamon-sugar.  Serve warm or let cool completely.

Chick-Fil-A Crispy Chicken Sandwich

 

Ingredients:

4 hamburger buns

4 chicken breast ~ cut diagonal halves

1/2 cup pickle juice

1/4 cup water

1/2 cup milk

1 large egg

Oil for frying

Breading:

1 cup AP Flour

3 tbsp sugar powdered

1/2 tsp paprika

1 tsp ground black pepper

1/2 tsp chili powder

1/2 tsp salt

1/2 tsp baking powder

Sauce

1/2 cup Mayonnaise

1 tsp Dijon Mustard

3 tsp Yellow Mustard

2 tsp BBQ Sauce

2 tbsp honey

1/2 tsp garlic powder

1/2 tsp paprika

1 tsp lemon juice

Others

Pickles

Lettuce

Tomato

Cheese slices

Direction/Instruction

1. Combine the pickle juice & water in a ziplock bag.  Add the chicken breast halves & marinate for 30 minutes
2. Make the sauce by combining all the sauce ingredients in a bowl.   Mix well & set aside
3. In a large bowl, mix the breading ingredients together & in another bowl mix the milk & egg together.  Set aside
4. Add 2-3 cups of oil to a large saucepan & heat oil to about 180 deg C or 350 deg F.
5. Dip the marinated chicken into the egg mixture & then coat in the flour breading mixture.  Double-dip by repeating this step & dipping that same chicken tender back into the egg mixture & then back into the flour mixture again.
6. Place the chicken in hot oil & fry for 3-4 mins each side.  Remove to a paper towel to dry.
7. Toast the sandwich buns, grab the Chick-fil-A sauce & smooth it on both sides of the bun.  top with lettuce, cheese & crispy chicken.  Enjoy!

Butter Rice

 

Ingredients:

3 cup basmati rice ~ wash, soaked for 30 min

125g butter

1 lemongrass ~ bruised

1 cup evaporated milk / fresh milk

3 cup water

Coriander leaves ~ chopped

Fried shallot

Spices

1 cinnamon stick

2 anise star

3 cardamon

5 cloves

Blended

1 large red onion

5 clove garlic

2-3" ginger

Direction/Instruction:

1. Heat the butter in the wok, saute the spices & bruised lemongrass till fragrance.
2. Then add the blended/grind ingredients; continue to saute till fragrance.
3. Add the rice & mix the mixture to well coated with the rice.  Then add the evaporated/fresh milk.  Keep stir for about 1-2 mins.
4. Transfer the rice mixture to the rice cooker.  Then add the water & salt; let it cook as per the rice cooker.
5. Once the rice is cooked, stir lightly & sprinkle the chopped coriander & fried shallot.  Serve with your favourite dish.

Portuguese Milk Tarts

 

Ingredients:

400g fine sugar

140g AP flour

4 eggs ~ beaten

113g butter ~ melted

3-1/2 cup milk

1 tbsp cinnamon powder

2 tbsp sugar

Direction/Instruction:

1. Preheat the oven to 180 deg C.  Spray non-stick onto the muffin tin & set aside.
2. In a large bowl combine sugar & flour.  Whisk in beaten eggs, then add melted butter; continuing to whisk & then add in milk.
3. Pour mixture into a greased muffin tin, fill each cup to a 3/4 full.  Bake on the center rack for 30 mins or until the sides & top are golden.
4. Remove the tarts from muffin tin while hot by running a knife around the sides & lifting them out.  Sprinkle it with cinnamon sugar. 

Egg White Swiss Roll Cake

Ingredients:

3 tbsp vegetable oil

60g fresh milk

20g caster sugar

1/2 tsp vanilla extract or 1/4 tsp vanilla powder

40g plain flour

10g rice flour or cornflour

Meringue

4 egg whites or 140g egg whites

35g caster sugar

Filling

150g whipping cream

2 tbsp icing powder

8 fresh whole strawberries

Direction/Instruction:

1. Preheat oven to 160 deg C.  Line & brushes an 11"x11" cake tray with a little oil.
2. Combine oil, milk, sugar & vanilla extract together in a bowl, blend well.  Sieve in plain flour & cornflour; mix well with a hand whisk.
3. Whisk egg whites to foamy & add sugar in batches & beat until peak form.
4. Add one-third of meringue to the batter & fold in lightly with a rubber spatula, then add remaining meringue & fold through until just incorporated.  Pour the batter into prepare cake pan & spread evenly with a palette knife.
5. Bake for about 12-15 mins until cake springy to touch.  When the cake is done, unmould from the pan, remove parchment paper & leave to cool.
6. Whip fresh cream to peak form & spread evenly onto white sponge cake & place whole strawberries on top.
7. Gently roll up sponge cake from the edge & refrigerate for few hours until firm.  Trim the sides of the cake roll & dust with some icing sugar on top.  Decorate it as desired before serving.

Japanese Souffle Pancake

Ingredients
2 egg yolk
10g sugar
2 tbsp milk
40g cake flour
1/4 tsp vanilla extract

Meringue
2 egg white
40g sugar

Direction/Instruction:

1. In a bowl, whisk the egg yolk, sugar, milk, vanilla extract & cake flour together till everything is incorporated.
2. Next whip the egg whites, adding in the sugar in a bit at a time until the whites are whipped into a glossy thick meringue that holds a peak.  Do not over whip.
3. Take 1/3 of the whipped egg whites & whisk it into the bowl with the yolks batter until completely incorporated.  Add half of the remaining whites batter & whisk into the yolk batter, careful not to deflate.  Transfer the egg yolk mixture to the remaining egg whites, whisk & then use a spatula to fold together.
4. Heat up large non-stick frying (with a lid) pan over low heat.  Very lightly brush with oil & use a paper towel to rub it around ~ want a very light film.
5. Place the parchment molds onto the pan & fill about 80% of the way.  Cover & cook for 6-8 mins. (If have a crepe maker or griddle with a lid that will cover the entire thing without touching the pancakes) use that on the lowest setting.
6. Lift the lid & use a spatula to gently peek under the pancake.  the pancake should release easily - don't force it.  Flip, cover & cook for 5-6 mins.  Once the pancakes are golden & cooked through, gently remove & peel off the parchment.  Serve on a plate with powdered sugar, butter, whipped cream & maple syrup.

Note:

Make the parchment paper molds.  Cut out strips of parchment about 2" high.  shape into a roundabout 4" & staple with a stapleless stapler.

Blueberry Cookies

Ingredients:
1-1/2 cups flour
1 tsp cornstarch
1/4 tsp salt
3/4 tsp baking powder
113g unsalted butter
150g sugar
1 egg
1 tsp vanilla
80g white chocolate chips
75g blueberries

Filling
70g cream cheese ~ softened
1 tbsp powdered sugar
1/2 tsp vanilla
3-4 tbsp blueberry jam

Direction/Instruction

1. In a small bowl whisk together dry ingredients: flour, cornstarch, salt & baking powder - set aside.
2. Cream butter & sugar on high speed for about 2 mins until light & creamy.  Add egg & vanilla & mix to combine.  Add in the mixed dry ingredients to mix.  Fold in white chocolate chips.
3. Finally, fold in blueberries with a rubber spatula; gently try not to break the berries.  The dough will be thick & sticky.  Cover & refrigerate for 2 hours.
4. To make the filling ~ mix cream cheese, vanilla & powdered sugar just to combine & place in the fridge.
5. Preheat the oven to 350 F & line baking sheets with parchment paper.
6. Scoop one heaping of dough & fill with 1 tsp of cream cheese mixture & 3/4 tsp of blueberry jam.  Top with 1/2 tbsp of cookie dough & seal any opening.  Roll gently to make a ball.  Press a few white chocolate chips on the top & sides of each cookie.
7. Before baking freeze cookie balls for 10 mins.  Arrange cookie balls onto the baking sheet leaving 3-inches apart & bake 16-18 mins.  Cool on baking sheet for 10 mins then transfer on a rack to cool completely.

Spaghetti Goreng aka Fried Spaghetti

 

Ingredients:

Spaghetti ~ boiled & tossed

Chye Sim

Chives

Spring Onion

Cooking oil

Marinate

Prawn

1 tsp turmeric

1/2 tsp salt

2 tbsp oil

Blended

10 shallots or 1 large onion

3-4 garlics

30-35 dried chilies

Others

1 tsp turmeric

1 tsp belacan or prawn paste

1 tbsp oyster sauce

1 tbsp tomato paste or ketchup

1 tsp sugar

Salt to taste

Direction/Instruction:

1. Heat water in a saucepan until boiling, boil the spaghetti for 8-12 mins.  Drained and set aside.
2. Heat a little oil, saute the blended ingredients for about 3-5 mins.  Then add the turmeric powder, belacan, oyster sauce, tomato paste, sugar & salt.  Saute for another 3 mins.
3. Then add the marinated prawn and cooked for 1 min or till the prawn half cooked.  Add-in the cooked spaghetti & stir well.
4. Add in all the vegetables & continue to stir all the mixture well.

Butter Cake (Version 2)

Ingredients:

250g unsalted butter

200g sugar

200g Plain/cake flour

1 tsp baking powder

1/2 tsp salt

4 eggs

1 tbsp vanilla extract

4 tbsp milk

Direction/Instruction:

1. Preheat the oven to 160 deg C.  Prepare 7" square tin by lining with parchment paper.
2. Sieve the flour, baking powder & salt at least 2-3 times; this will helps make the cake all the more fluffy.
3. In a large mixing bowl beat the butter & sugar until pale (about 3 mins).  Add one egg at a time and beat for a min between each egg & beat well.
4. Add in the vanilla extract & mix till incorporated.
5. Add the flour in 2-3 parts alternating between flour & milk (add one part flour to the butter egg mixture & mix well with a spatula).
6. Pour the batter into the prepared tin & bake for 40-45 mins or till the skewer inserted comes clean.
7. Remove the tin from the oven & place it to cool on a wire rack for 10 mins.  Carefully invert the cake onto the wire rack & tap the tin so that the cake slides out easily.  Allow cooling completely before cutting it.

Chiffon Rainbow Cake

Ingredients:
6 egg yolks
45g castor sugar
70g vegetable / corn oil
70g milk/water
1-1/2 tsp vanilla extract
85g cake flour ~ sifted
15g cornflour
A pinch of salt
Food coloring (Pink/Orange/Yellow/Green/Blue & Purple)

Meringue
7 eggs whites
1/4 tsp cream of tartar / 1 tsp lemon juice
85g caster sugar
1/4 tsp salt

Direction/Instruction:

1. Preheat oven 160 deg C.  Prepare an 18cm round chiffon tube pan.
2. Prepare egg yolk batter by beating egg yolks & sugar with an electric mixer at medium speed until pale yellow.  Add corn oil, water & vanilla extract.  Mix well & set aside.  Add salt & flour to the egg yolk mixture & mix until no trace of flour can be seen.  Spoon batter equally into 6 small bowls approx 10 tsp batter per bowl.  Add a different food coloring to each bowl & mix well.
3. Prepare meringue - In a clean grease-free mixing bowl, whisk egg white at high speed until soft peak form.  Add remaining sugar & continue to whisk at high speed until firm peak form.  Divide meringue into 6 equal portions & add a portion to each colored batter.  Gently fold the meringue into each egg yolk batter one-third at a time.
4. Spoon pink batter into chiffon pan.  Gently level batter.  Repeat with orange, yellow, green, blue & purple batter, taking care not to disturb the previous layer.  Gently tap the pan on the countertop to release any air bubbles.
5. Bake at 160 deg C for 15 mins, then reduce to 130 deg C for 50-60 mins or until a skewer inserted into the center of the cake comes out clean.
6. Invert pan on a wire rack to cool completely before unmoulding.

Banana Ogura Cake

Ingredients:

5 egg yolks + 1 whole egg

60g corn oil

150g mashed banana

1/4 tsp salt

80g cake flour

5 egg whites

1/2 tsp lemon juice or 1/4 tsp cream of tartar

60g sugar

Note: 7" square/round pan greased the sides & line the bottom.  Wrap the pan with aluminum foil so that the water does not get into the pan if the springform pan is used.

Method:

1. Use a hand whisk egg yolks, 1 whole egg & corn oil until frothy then add mashed banana & mix well.  Sieve in the flour & salt, mix again until well combined.  Set aside while prepared the meringue.
2. Using an electric mixer, whisk egg white, lemon juice or cream of tartar & sugar until firm peaks form (firm peaks between soft & stiff peaks)
3. Mix 1/3 of meringue with yolk batter with a hand whisk.  Add another 1/3 portion & fold gently with the whisk.  Then pour in balance of meringue & fold gently using a spatula until no more streaks of meringue can be seen.
4. Pour the batter into the prepared pan & tap lightly to remove air bubbles.  Bake in a water bath for 70 mins at the preheated oven 160 deg C.
5. Remove from the oven & drop the pan at a height of 10cm onto a tabletop.  This will prevent the cake from sinking.
6. Unmould as soon as you can.  To remove the cake from the pan, run a thin-bladed knife around the inside of the pan & invert the cake on non-stick baking paper.  Peel off baking paper from the base & re-invert onto a rack to cool.

Japanese Strawberry Shortcake

Ingredients

4 eggs

150g sugar

120g cake flour ~ sieve twice

40g butter ~ melted

30g milk

Cream

500ml heavy whipped cream

40g sugar

Decoration

Direction/Instruction

1. Preheat the oven to 160 deg C.  Line the bottom of 8" round pan with parchment paper.
2. Whip the eggs & sugar on high speed until they are almost white in color, more than triple in volume & hold a ribbon when the beaters are lifted ~ about 5 mins.
3. On medium speed, add the flour incorporated.  Spoon about a cup of the batter into a bowl & stir in the melted butter & milk mixture.  Add this all back to the full batter & stir until blended.  Pour the batter into the prepared pan & bake for about 40 mins, until the center of the cake springs back when gently pressed.  Cool the cake completely in the pan.
4. For the cream, prepare ice bath by placing ice cubes & water in a large bowl.  Place a clean dry mixing bowl over & add the heavy whipped cream & sugar to keep cool.  Once cooled, transfer the mixing bowl to the stand mixer & whisk at high speed.  The cream will become thicker & smooth. 
5. Slide the cake in half horizontally.  Spread the cream over the cake evenly & place the strawberries on the top of the whipped cream, transfer the whipped cream to the top of the strawberries layer.  Spread just enough cream to cover the strawberries; then place the half cake to sandwich the cake.  Lightly cover the whole cake with a layer of the cream. Then decorate the top with strawberries.  Dust with icing sugar & chill until ready to serve.

Hainanese Roasted Chicken Rice

Ingredients:
1 chicken (whole) ~ gutted & cleaned with neck & feet removed
1 tbsp honey
1 tbsp Maltose
1 tbsp Molasses/Treacle
1/2 tsp Five-spice powder
Dashes of white pepper powder
1 tbsp ginger juice
2 tbsp light soy sauce
2 spring onion
5-6 slices of ginger
A handful of Kosher/coarse salt ~ for exfoliating the chicken

Direction/Instruction:

1. Combine honey, maltose, molasses, 5-spice powder, white pepper, ginger juice & soy sauce in a bowl.  Stir to mix the marinade & generously rub all over the chicken including the cavity.
2. Stuff the spring onions & ginger slices into the cavity.  Tie the two legs together with kitchen twine to help cover the cavity.  Leave the marinated chicken to air dry in the refrigerator for at least 6-8 hours or overnight.
3. Take the chicken out 30-45 mins before roasting to allow it to reach room temperature.  Preheat oven to 220 deg. C.  When the oven is hot enough, turn it down to 200 deg. C & place the roasting chicken using Rotisseries mode for 20 mins.  Then reduce the heat to 180 deg. C & roast for a further 30-45 mins (depending on the size of the chicken) until the skin is crisp & dark brown.  Once done, take the chicken out to rest before cutting into pieces.

Crispy Sesame Chicken With Sticky Asian Sauce

Ingredients:
5 tbsp olive oil
2 eggs ~ lightly beaten
3 tbsp cornflour/cornstarch
10 tbsp plain/All-purpose flour
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
2 tsp paprika/chili powder
3 chicken breast fillets ~ cut to bite-size chunks

Sauce
1 tbsp sesame oil
2 cloves garlic ~ minced
1 tbsp Chinese rice vinegar/white wine vinegar
2 tbsp honey
2 tbsp sweet chili sauce
3 tbsp tomato ketchup
2 tbsp brown sugar
4 tbsp soy sauce

Direction/Instruction

1. Heat the oil in a wok/large frying pan until very hot.
2. Whilst the oil is heating, place the egg in one shallow bowl & the cornflour in another shallow bowl.  Add the flour, salt, pepper, garlic powder & paprika/chili powder to another shallow bowl & mix together.
3. Dredge the bite-size chunk chicken in the cornflour, then dip in the egg & finally dredge it in the seasoned flour.  Add to the wok & cook on high heat for 6.7 mins, turning 2-3 mins times during cooking until well browned.  Remove from the pan & place in a bowl lined with kitchen towels.
4. In another wok, add all the sauce ingredients, stir & bubble on high heat until the sauce reduces by about a third (should take 2-3 mins).  Add the cooked chicken back in & toss in the sauce to coat.  Cook for another 1-2 mins.
5. Turn off the heat & serve with cooked rice & top with sesame seeds & chop spring onions.

New York Cheese Cake - Anna Olson

9-Inch Cheesecake

Crust:

225g Graham cracker crumbs

2 tbsp sugar

60g unsalted butter ~ melted plus extra for greasing the pan

Cheesecake

4 pkg (250g) Cream cheese ~ room temperature

275g sugar

3 tbsp cornstarch

2 tsp vanilla extract

2 tsp finely grated lemon zest

3 large eggs

1 egg yolk

190ml sour cream (not low-fat)

Direction/Instruction

- Crust

1. Preheat the oven to 180 deg C.
2. Stir the graham crumbs, sugar & melted butter until evenly combined & press into the bottom of an ungreased 9" springform pan.  Bake for 10 mins then cool & brush the sides of the pan with a little melted butter.

- Cheese Cake

1. Increase the oven temperature to 200 deg C.
2. Beat the cream cheese until light & fluffy;  Add sugar a little at a time & scraping the sides & bottom of the bowl often.
3. Beat in the cornstarch, vanilla & lemon zest.  Add the eggs one at a time on a lower speed & scraping after each addition, then beat in the yolk.
4. Still on low speed, beat in sour cream.  Scrape this over the cooled crust.
5. Bake the cheesecake for 10 mins on 200 deg C, then reduce the oven temperature to 100 deg C & bake for 25 more mins.  Turn off the oven & leave the cheesecake in for an hour cracking the oven door after 30 mins.
6. Allow the cheesecake to cool completely to room temp. then carefully run a spatula around the outside of the cheesecake to loosen it from the pan.  Then chill the cheesecake for at least 6 hours before slicing & serving.

Pandan Kaya Ball

Ingredients:
15g butter ~ melted
120g Plain flour
1/2 tsp baking powder
1 tbsp caster sugar
150ml milk
1 large egg
Kaya Jam.

Direction/Instruction:

1. Stir the dry ingredients to mix together.
2. Whisk the wet ingredients together & pour into the dry ingredients.  Mix well into a smooth batter
3. Add in the melted butter & stir well to combine.
4. Heat a Takoyaki mold pan, brush a little oil.  Pour in 3/4 batter into the mold & add kaya jam in the middle and top the batter to cover the top.
5. Let the batter semi-cook & using a lid to cover the top of the mold & let it cook for 2 mins.

Mini Murtabak with Popiah Skin

Ingredients:
Popiah skin
2 eggs ~ lightly beaten
500g minced meat/chicken
3 tbsp curry powder ~ paste
2 Holland onion ~ diced
2-3 potatoes ~ diced
5 cloves garlic ~ mince
1/2 cup water
Sugar
Salt
Oil for sauteing

Direction/Instruction:

1. Heat oil in a wok, and saute the diced onion, potatoes & minced garlic till the onion turn translucent.
2. Then add minced meat/chicken & continue to cook till all the meat turns brown.
3. Add the curry paste & continue to cook for 2-3 mins.  Then add in water, salt & sugar; stir well.  Low the heat and let it simmer till the filling dries.
4. Off the heat, set aside & let it cool completely.  Then add the eggs to the cooled filling & mix well.
5. Scoop 2-3 tbsp of the filling onto Popiah skin & fold it into rectangular size.
6. Heat a pan with a little oil & pan-fried the mini murtabak.

Macaroni Spicy Chips

Ingredients
1 cup macaroni
2 cup water
1 tbsp cornstarch

Seasoning
1/2 tsp salt
1/2 tsp curry powder
1/2 tsp black pepper
1/4 tsp paprika

Method

1. Pour the water into a large pot and add several pinches of salt and dashes oil.  Turn the burner to high; bring the water to boil.  Add the macaroni & cook for 7-8 mins.  Turn off the burner & set a colander in the sink.  Carefully pour the macaroni into the colander to drain the water.
2. Set aside to let it cool completely.  Then coated 1 tbsp of cornstarch evenly.
3. In a wok, heat oil and deep fry the coated macaroni till golden brown.
4. Prepare the seasoning and sprinkled the cooked macaroni evenly.