Rice Paper Crackers

Ingredients:

1 packet of Rice Paper ~ cut into bite-size

Oil for frying

Dipping 

Thai Sweet Chilli Sauce

Chocolate Sauce

Directions/Instructions:

1. Heat oil in a saucepan at 160 deg C.  Fry the cut bite-size rice paper for a sec.  Drain on kitchen paper towel.
2. Serve immediately with the dipping sauce of your choice.

Banana Pancake Mix Donut

Ingredients:

130g Ripe Banana (with skin) ~ mashed

1 egg ~ light beaten

180g Pancake Mix

1 tsp baking powder

Directions/Instructions:

1. In a bowl, add the egg & mix with a whisk, then add the dry ingredients & mix until a smooth batter.
2. Then add mashed banana & mix well.
3. Heat the oil (160 deg C) & use an ice-cream scoop the dough into the hot oil.  Fry the donut till golden color.  Then sprinkle with granulated sugar while still hot.

Apple Bread

Dough:

500g AP Flour

8g sugar

5g yeast

10g butter ~ melted

220ml water

Filling

2 apples ~ diced

50ml water

50g brown sugar

Directions/Instructions:

1. Add the dough ingredients to the bread machine & set it to the dough cycle/mode.  Let it do the work from there.
2. Once complete, spray a bowl with cooking spray & drop the dough inside.  Cover the bowl & let it rise for an hour in a warm place.
3. In a large skillet over medium heat, melt butter.  Stir in apple diced, sugar & water.  Cook & stir often until apples have softened & mixture is jammy about 10 mins.  Let it cool completely.
4. Divide the dough into 8 portions.  Roll into a disc shape.  Add 1 tbsp cooked apple diced in the middle of the dough.  Pinch the edges into a ball shape & press lightly into a flat disc, let it rise 20 mins.
5. Oil the pan & pan-fried the dough & cover for 2 mins on both sides till golden brown.  Pan-fried the side of the dough too.

Calzones Pizza Skull

Dough

250ml water

1 tbsp Olive oil

250g AP flour

1-1/2 tsp salt

1 tsp sugar

1 tsp instant yeast

Filling

Pizza sauce

Pepperoni

Mozzarella cheese

Directions/Instructions:

1. Spray a skull baking tin with cooking spray.
2. Roll out the pizza dough until it is about 1/2 cm thick, then cut into rectangles.
3. Working with one rectangle of dough at a time, drape it into the baking tin and fill with your desired fillings.
4. Fold the edges of the dough together and pinch to seal closed
5. In a small bowl, beat the egg and water, then brush onto the surface of the dough.
6. Place the baking tin in the fridge for 30 mins, then bake at 190 deg C (375F) for about 18-20 mins until the crust is golden brown.
7. Remove from the pan and enjoy!

Harry Porter Butterbeer

Ingredients:

4 cans of cream soda

100g butterscotch syrup

250ml double/whipped cream

2 tbsp powdered sugar

2 tsp vanilla extract

50g butter ~ melted

Directions/Instructions:

1. In a large bowl, combine cream soda and butterscotch syrup, stir well.
2. In a stand mixer fitted with a whisk attachment, beat cream until stiff peaks form.  Fold in powdered sugar and vanilla extract.  Then melted butter until no longer streaky (add more butter if desired).
3. Ladle "Butterbeer" into glasses and top with whipped cream mixture.

Fried Shrimp Balls

Ingredients:

250g shrimp ~ peeled & deveined, minced

150g fish paste (any white fish fillet, minced)

1 tsp sugar

2 tsp potato starch

1/2 tsp salt

Bread ~ cut small cubes

Vegetable oil for frying

Directions/Instructions:

1. Combine minced shrimp & fish together in a bowl & mix well.
2. Add all the ingredients except the bread, mix well.  A better texture can be achieved using a pestle.
3. Shape shrimp (1 tsp) mixture into ball & coat with bread cubes
4. Deep fry at 160 deg C until crispy & golden brown.  Serve with sea salt if desired.

Creepy Eye Pies

Ingredients:

Shortcrust Recipe here

Filling

6-8 Smith Apples ~ cut small cubes

1/2 cup brown sugar

1/2 cup white sugar

4 tbsp AP flour

1 tsp cinnamon powder

2 tbsp melted butter

Other

Cherry/Blueberries (Frozen/Fresh)

Disposable Foil Pie Tin

White Food Gel

Directions/Instructions:

1. In a large bowl, add all the filling ingredients & mix well.  Set aside.
2. Cut out round (4cm) of shortcrust pastry for the bases of pie tins.  Use a fork to dock holes at the bottom.
3. Fill the pastry bases with the apple mixtures.  Then cut out fluted rounds in the shortcrust pastry for the top.  Secure to the base brushing with the egg wash mixture.
4. Making the eyelids, cut out small rounds that are big enough to wrap around the cherry/blueberry & cut these in half to form a half-moon or  "eyelids" and gently with a knife, cut a little line for a double eyelid.
5. Brush the tops of the pies with egg wash and then place the cherry/blueberry, gently press the "eyelid" into place.  Brush egg wash on the eyelid and sprinkle some fine sugar and bake for 25-30 mins.
6. Once completely cool, draw a white line under the cherry/blueberry eye and a tiny dot.

Potato Curry Pau

Ingredients:

3-5 small potatoes

1 large onion ~ chopped

3 tbsp vegetable oil

3 tbsp curry powder

1/4 cup water

Salt to taste

1/2 cup cilantro

Pau recipe here

Directions/Instructions:

1. Boil potatoes in a medium saucepan.  After 15 mins, remove potatoes & allow it to cool.  Cut into small cubes.
2. Heat vegetable oil in a frypan over medium heat.  Saute onion for 1 minute.  Add curry powder and continue to stir for 2 mins until the curry powder is fragrant.
3. Add cubed potatoes & stir to coat with spices.  Pour in water & season with salt.  Add chopped cilantro & continue to stir to get everything well mixed.
4. Turn off the stove.  Transfer to a bowl & allow to cool completely. Turn off the stove. Transfer to a bowl and allow the filling to cool.
5. Divide the dough (35-37g ea) & roll out the dough in a round shape, fill 1 tbsp of potato curry & form the bun shape; place these onto a small sheet of baking paper or white cupcake wrapper.
6. Place all the shaped buns onto a large tray, cover with a tea towel & place in a warm place for about 30 mins for the buns to rise again.
7. Meanwhile, prepare the steamer on the stove.  Steam the buns in batches for 10-12 mins or until they are puffy & soft, cooked all the way through.  Serve the buns immediately.

Ghost Bread with Blueberry Cream Cheese

Dough 

160g Bread flour

40g Cake flour

20g sugar

3g salt

2g yeast

15g Butter 

8g skim milk powder

25g Cream Cheese

130ml milk

Filling

100g Cream Cheese

40g Blueberry Jam

1/2 tsp lemon juice

Directions/Instructions:

1. Mix the filling ingredients & cool in the refrigerator.
2. Put all the dough ingredients in the bread machine.  Press "dough" mode.
3. Divide the dough into 6 or 8 portions & re-roll.  Rest another 15 mins & cover to prevent from drying out.
4. Roll the dough flat & place the filling.  Firmly bind/shape the dough of a "ghost".  Roll in a small ball shape of 1g/2g for a hand.  Use a little water to paste a "hand".  Cover & rest 15 mins.
5. Preheat oven @ 180 deg C.  After fermentation, sprinkle the flour & lower the heat to 150 deg and bake for 8 mins.

Fudgy Brownie

Ingredients:

310g butter

228g semi-sweet chocolate ~ roughly chopped

3/4 cup cocoa powder ~ divided

1 tbsp espresso powder

2 cup granulated sugar

1/4 cup dark brown sugar

2 tsp vanilla extract

2 tsp kosher salt

6 eggs

1 cup All-purpose flour

Flaky sea salt for sprinkling

Direction/Instruction:

1. Grease a 9x13-inch (23x33cm) pan with non-stick spray/softened butter, then line with parchment paper; leaving an overhang on all sides.  Grease the parchment with softened butter/non-stick spray.
2. Position a rack in the middle of the oven & preheat to 180 deg C.
3. Combine the chopped chocolate, 30g of cocoa powder & espresso powder in a heatproof liquid measuring cup or medium bowl & set aside.
4. Add the butter to a small saucepan over medium heat & cook until the butter just comes to a vigorous simmer about 5 mins, swirling the pan occasionally.  Immediately pour the hot butter over the chocolate mixture & let sit for 2 mins.  Whisk until the chocolate is completely smooth & melted then set aside.
5. Combine the granulated sugar, brown sugar, vanilla extract, salt & eggs in a large bowl.  Beat with an electric hand mixer on high speed until light & fluffy for about 10 mins.  It will be similar to the texture of a very thick pancake batter.
6. With the mixer on, pour in the slightly cooled chocolate mixture & blend until smooth.  Sieve in the flour & remaining cocoa powder; use a rubber spatula to gently fold until just combined.
7. Pour the batter into the prepared baking pan & smooth the top with a spatula.  Bake until lightly puffed on top; about 20 mins.
8. Remove the baking pan from the oven then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly.  Sprinkle with flaky sea salt.
9. Return the pan to the oven & bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through about 20 mins more.  The center of the brownies will seem under-baked but the brownies will continue to set as they cool.  Set the brownies on a cooling rack & cool completely in the pan.
10. Use the parchment paper to lift the cooled brownies out of the pan.  cut into 24 bars & serve immediately.

Thai Spiced Deviled Eggs

Ingredients:

6 hardboiled eggs ~ cut in halves lengthwise

3 tbsp mayonnaise

3 tbsp Thai curry paste

2 tsp Ketchup

1 tsp Parika + Sprinkle

1 tsp spicy mustard

1/2 tsp Sriracha/Red Chilli Sauce/Tabasco

Salt to taste

Directions/Instructions:

1. In a small bowl, add all the ingredients except egg white, mash until a smooth paste
2. Transfer yolk mixture into ziplock bag & pipe into the egg whites.
3. Wet finger & pat the surface of the filling smooth, using toothpick draw lines to make the "pumpkin" indentations
4. Sprinkle with paprika & cut up the green part of spring onion to make tiny stems. 

Korean Hot Dog aka Corn Dog

Ingredients:

30-40 Mini hotdog (chicken sausage)

180g AP flour

4g baking powder

25g sugar

2g salt

1 egg

150ml milk

Direction/Instruction:

1. Boil the mini hotdog/sausage in boiling water for about 30 sec.  Drain & start by skewering hotdog/sausage.
2. Next, whisk all the ingredients together until smooth.  The batter should be very thick & sticky.
3. Coated the hotdog/sausage in the sticky batter.  Once coated, the hotdog/sausage is ready to be fried.  Cook a few minutes, flipping at least once until all sides are golden brown & batter is fully cooked.

Note: If using pancake flour, it should be 200g and fresh milk 140ml

Nutella Stuffed Mini Pancakes

Ingredients:

1 cup all-purpose flour

2 tsp sugar

1/2 tsp baking powder

1/4 tsp salt

2 eggs ~ separated

1 cup milk

2 tbsp butter ~ melted

Cooking spray

Nutella

Directions/Instructions:

1. Combine the flour, sugar, baking powder & salt in a bowl.  In a separate bowl, whisk the egg yolks, then add the milk & butter.   Add into the flour mixture & whisk until well combined but still lumpy.
2. In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form.  Add 1/3 of the egg whites to the batter & gently fold to combine.  Add the remaining egg whites & gently fold until just combined.
3. Spray a takoyaki pan with cooking spray on a stove set to medium heat.  Once the pan is warm, spoon the batter into each well.  Dollop about 1 tsp of Nutella into the center of each well.  Spoon enough batter on top to seal the pancakes closed.
4. Once the surface begins to bubbles, flip over the pancakes using two skewers, so that the cooked side is facing up.  Cook until the bottom turns golden brown.
5. Transfer the pancakes to a plate & enjoy!

Mozzarella Stick Onion Rings

Ingredients:

2 large white/yellow onions

3-4 slices Mozzarella cheese

2 cups AP flour

5 eggs

2 cups bread crumbs

Oil for frying

Marinara Sauce

Directions/Instructions:

1. Peel & cut onions into 1cm rings, separate the rings.
2. Slice the mozzarella into 4 even strips & place a smaller onion ring in the center of a large one.  Fill the gap between the rings with strips of mozzarella.  Repeat with remaining onion rings & freeze them for an hour.
3. Place the flour, eggs & bread crumbs into three (3) separate bowls.  Dip each prepared ring into the flour, then the egg, then the breadcrumbs, then back into the egg & one last time into the breadcrumbs.  Repeat with the remaining onion rings.
4. Heat the oil in a pot over high heat (170-180 deg C).  Fry the rings until golden brown & crispy.  Careful not to fry them for too long as the cheese may ooze out completely.

Spicy Wontons

Ingredients:

250g Ground Chicken/Pork

250g Minced Prawn

1 tbsp Minced Garlic

1 tsp Grated Ginger

1-1/2 tbsp soy sauce

1 tsp sesame oil

1/4 tsp white pepper

Wonton Wrapper

Sauce

2 tbsp Thai chili paste/Sambal

1/2 cup soy sauce

1/4 cup sugar

1 tbsp sesame oil

1/2 cup rice wine vinegar

Directions/Instructions:

1. In a large bowl, combine all the ingredients & set aside for 30 mins.
2. Spoon a heaping teaspoon of the mixture into the center of each wonton wrapper.  Wet the edges then fold the wontons in half to form triangles.  Bring the two ends together so the tips are seal with water, pressing them lightly together.
3. Bring a large pot of water to a boil.  Add the wontons & cook until the wonton wrapper is translucent & the meats are cooked through for about 4-5 mins.  Use a slotted spoon, remove the wontons & transfer to a serving bowl.
4. In a medium bowl, whisk together the sauce ingredients.  Pour over the wontons & serve.  Garnished with additional sliced scallions & sesame seeds (optional)

Black Pepper Fried Rice

Ingredients:

3 cup cooked rice

2 eggs ~ lightly beaten

2 tbsp Black pepper sauce

Prawn / Hotdog / Crabmeat ~ Your own choice

Green Vegetable ~ cut bite size

1 clove garlic ~ chopped

2 shallots ~ sliced

Salt to taste

Direction/Instructions:

1. In a large bowl, add cooked rice, beaten egg & black pepper sauce.  Mix together & set aside.
2. In a wok, heat 2 tbsp cooking oil.  Saute the sliced shallots & chopped garlic till shallots turn soft.
3. Then add the seafood ingredients & cook for about 2 mins.  Add any vegetables & cook another 2 mins.
4. Then add the rice mixture & stir continuously to mix well on high heat.  Cook till the rice is no longer moist.  Add salt to taste & cook for another 2 mins, then remove from the heat.  Serve immediately.

Otak Pocket Bun or Otak Steam Bao Bun

Ingredients:

Otak-otak recipe here

Steamed Bun recipe here 

Shortcrust Pastry

Ingredients:

250g AP flour

125g Butter ~ cold from the fridge, cut cubes

1-2 tbsp milk ~ cold

1 tbs sugar

Pinch salt

Directions/Instructions:

1. Put the butter and flour in a food processor with 1/4 tsp salt.  Blend until the mixture resembles fine breadcrumbs.
2. Add the sugar & briefly whizz again.  Then drizzle 1 tbsp milk over the flour mixture, use the pulse button to blend the mixture once more.  Keep going until it starts to form larger clumps.  If the mixture seems too dry, add a little more milk a tsp or 2 at a time, but no more than 3 tsp in total.
3. Tip out onto a work surface & briefly knead the dough to bring it together into a smooth ball.  Avoid overworking or it will become tough.  Flatten the dough into a puck shape and wrap well in a cling film.  Chill for at least 30 mins or for up to 2 days or freeze for 2 months.

Coffee Bean Cookies (Eggless)

Ingredients:

15g Hot milk

10g Instant coffee powder

100g Butter ~ room temp

90g Powdered sugar

155g Cake flour

15g Cocoa powder

30g Cornstarch

Directions/Instructions:

1. Heat the milk & mix into the coffee powder.  Set aside let it cool completely.
2. In a mixing bowl cream butter light & fluffy, add the powdered sugar, and whisk together until creamy.  Then add the coffee & whisk to combine.
3. Sift together the dry ingredients & fold together with a rubber spatula.  Knead lightly just to combined together.
4. Shape into a ball (5g ea) & touch it a slightly elongated oval shape.  Press lightly with a knife or scraper in the middle to form as coffee beans.  Place in the fridge for an hour.
5. Preheat the oven at 160 deg. C and bake the cookies for 12 mins.
6. Remove the tray & place it on the countertop.  Let the cookies rest for 5 mins before removing it from the tray.

Homemade Otak-Otak (Fish)

Ingredients:

300g Mackerel Meat or any white fish

Banana Leaves

Toothpicks

Blend (A)

10 pcs shallots

4 cloves garlic

20 dried chili ~ deseeded

5 fresh red chili ~ deseeded

1" galangal (Blue ginger)

2 stalk lemongrass ~ sliced thinly

8 pcs kafir lime leaves ~ thinly julienne

20g Belacan ~ roasted

Spices

1 tsp turmeric powder

1 tbsp curry powder

1 tsp sugar

1-1/2 tsp salt

1 tsp cornflour

2 tbsp rice flour

2 egg whites

250ml coconut milk

Directions/Instructions:

1. Add fish meat to a food processor & give it a few pulses.
2. Add (A) to an electric blender, grind until a smooth paste.
3. Place the blended paste in a stain-proof mixing bowl & add all the spices ingredients.  Mix well.
4. Then add fish meat into the spice mixture, mix well.  The otak-otak paste is ready.
5. Soak banana leaves in hot water till softened & wipe dry with the kitchen towel before use.  Cut to 16x15cm size.  the longer width must run parallel to the lines of the banana leaf.
6. Place about 30g otak-otak paste in the center of the banana leaf.  Fold one edge of the banana leaf to cover the otak paste.  Fold along the lines of the banana leaf and not against, else the banana leaf will crack and break.
7. Fold the other edge in & press down gently.  Use bamboo toothpicks to secure both ends of the otak-otak.  Repeat until all the otak-otak paste is used up.
8. Bake or grill the otak-otak in a preheated oven of 200 deg C until the leaves have browned evenly for about 10-14 mins. (Tip: Position grill rack close to the top heating coil)