Homemade Red Curry Paste

Ingredients:

15 dried chilies

1 tsp coarse salt

1/4 tsp white peppercorns

2 stalk lemongrass ~ chopped

1" galangal ~ chopped

3-4 cilantro root ~ chopped

1 lime skin ~ chopped

8 shallot

5 cloves garlic

1" fermented shrimp paste (Belacan)

Directions/Instructions:

1. Remove seeds from chilies, cut into chunks and soak in hot water until softened.  Drain and ry off excess water with a paper towel.
2. Add to mortar and pestle along with salt and white peppercorns.  Pound into a fine paste.
3. Add lemongrass, galangal, cilantro roots, lime zest.  Pound into a fine paste.
4. Then add shallots and garlic.  Continue to pound into a fine paste.  Lastly add shrimp paste and pound to mix.

Ingredients:

1 cup long bean ~ cut 2"

5-7 pcs prawn

2 clove garlic ~ chopped

1" ginger ~ julienned

1 tbsp oyster sauce

1 tbsp soy sauce

1/2 tsp sambal ~ to taste

1/2 tsp Mirin

1/2 tsp sesame oil

Directions/Instructions:

1. Add oil to a heated wok and saute garlic and ginger a quick toss.
2. Add long bean, continue to stir to combine for about 3-5 mins.
3. Then add prawn and cook for another 2 mins or till the prawn turns pink.
4. Add the oyster sauce, soy sauce, sambal, mirin, and sesame oil.  Stir to mix well.  Enjoy!

Dumpling Wrapped With Chicken Skin

Ingredients:

50 chicken skin

450g ground pork/chicken

450g prawn ~ chopped into a paste

2 stalk spring onion ~ chop

4-5 dried mushroom ~ soaked, chop

1/4 carrot ~ chop

1 egg

2 tbsp chopped garlic

1 tbsp white pepper

1 tbsp sesame oil

2 tbsp light soy sauce

2 tbsp salt

Dipping Sauce

1/4 cup gochujang

1/4 cup hoisin

1/4 cup Mirin

1 scallion ~ chopped

Sesame seeds

Directions/Instructions:

1. In a large mixing bowl, add the filling ingredients and mix in one direction until the mixture breaks down and the minced meat and shrimp become a paste.  Set in the fridge for 30 min to rest.
2. On a chopping board layout a piece of chicken skin.  Scoop 1-2 tablespoons of the mixture into the center of the skin.  Wrap the chicken skin into a roll or rectangular shape.  
3. Then cover with plastic wrap putting pressure on the skin and filling so it sticks together.  Place them in the refrigerator overnight.
4. After resting overnight, pull from the fridge and unwrap the dumplings out of the plastic wrap.  Fry in 300 F oil for 10-12 mins. (Depending on the thickness of the skin it could be 8-10 mins) or golden and crispy.
5. Remove from the oil and drain on a cooling rack or lined with paper towels.
6. While frying the chicken, prepare the dipping sauce.  Plate dumpling, add chopped scallion, drizzle with sauce and sprinkle with sesame seeds.  Serve

Glass Noodle Seafood Salad

Ingredients:

40g glass noodles aka bean vermicelli

2 tsp dried shrimp ~ soaked in hot water

1 red Thai chili

1/2 cup cherry tomatoes ~ halved

3-4 shallots ~ julienned

1-2 stalk Chinese parsley ~ leaves cut into 1/4"

6 or more shrimp/prawn

1 medium squid ~ cut bite size

1/2 cup ground pork/chicken/beef

1/4 cup crushed roasted peanuts

Dressing

2 tbsp fish sauce

2-1/2 tbsp lime juice (preferably fresh)

2 tsp sugar

Directions/Instructions:

1. Soak glass noodles in room-temp water to soften.
2. Mix the dressing ingredients together and stir to dissolve.  Set aside.
3. Poundsoaked dried shrimp and red Thai chili in a mortar and pestle until the shrimp is shredded.  Transfer the mixture to a mixing bowl.  Add the cut shallots, tomatoes, and Chinese parsley.
4. Cook the ground pork/chicken/beef in a small saute pan in a little bit of water.  Transfer the pork/chicken/beef without the liquid to the vegetables.  
5. Then add water into the pot and bring to boil.  Add the shrimp and cook just until done.  Remove from the pot, then add the cut squid.  Once the squid "curl" immediately drain.  Add the cooked shrimp and squid to the mixing bowl.
6. Bring a pot of water to a full boil, cook the glass noodles for 2-3 mins until done.  Taste the noodles to check for doneness.  Drain noodles well, transfer noodles into the mixing bowl, don't mix everything just yet.
7. Pour the dressing directly onto the noodles in the mixing bowl, and then toss everything together.
8. Let it sit for a few minutes to let the noodles absorb the dress and all the flavor mingle.  Serve it

Green Curry Chicken (

Ingredients:

500g chicken boneless thigh ~ cut into 1" pcs

1-3/4 cup coconut milk ~ divided

3 tbsp green curry paste (homemade recipe)

1 cup chicken stock

2 tbsp palm sugar/granulated sugar

1-1/2 - 2 tbsp fish sauce

3-4 kaffir lime leaves ~ roughly torn

4-5 long bean ~ cut into 2"

1 cup Thai basil

1 red chili ~ sliced

Directions/Instructions:

1. Reduce 3/4 cup coconut milk until thick and oil start to separate from the coconut milk.
2. Add homemade curry paste and saute, stirring constantly over medium heat for about 2 mins until aromatic.
3. Add chicken thigh and stir to mix with the paste till the chicken is separated or 80% cooked.
4. Then add kaffir lime leaves, chicken stock, remaining coconut milk, palm sugar, and 1 tbsp fish sauce.  Bring to a simmer and let simmer gently for 10-15 mins or until the chicken is fork-tender.
5. Once the curry is done simmering, add the cut bean and bring it to a boil again.  Taste and add more fish sauce and/or sugar as needed.
6. Off the heat, add Thai basil and chili.  Serve with steamed rice.  Enjoy

Homemade Green Curry Paste

Paste

2 tsp coriander seeds

1 tsp cumin seeds

1/2 tsp white peppercorns

15 green Thai chilies (deseeded)

1 tsp salt

15 Thai basil leaves ~ julienned

1 stalk lemongrass ~ thinly sliced

1" galangal ~ finely chopped

2 tsp kaffir lime zest

2-3 cilantro roots ~ finely chopped

3 shallots ~ finely chopped

6 garlic ~ finely chopped

1 tsp fermented shrimp paste

Directions/Instructions:

1. Roasted the dry spiced and grind into a powder.  Set aside.
2. Add chilies and salt to the mortar and pound until smooth/fine paste.
3. Add the Tahi basil and pound until fine.  If at any point the mixture feels too wet, add the dry spices to absorb excess moisture.
4. Add lemongrass, galangal, kaffir lime zest, and cilantro roots.  Pound until a fine smooth paste.
5. Then add shrimp paste and pound to mix.

Note:

If using an electric device, a jug blender will be good, and add some coconut milk to blend into smooth paste but only suggest using it right away.

Substitute

Kaffir lime zest = Kaffir lime leaves

fermented shrimp paste = miso paste

Nacho Cheese Sauce

Ingredients:

2 tbsp butter

2 tbsp flour

1 cup whole milk

1-1/2 cup medium cheddar ~ shredded

1/4 tsp salt

1/4 tsp chili powder

Directions/Instructions:

1. In a small saucepot add the butter and flour.  Heat and whisk the butter and flour together until they become bubbly and foamy.  Continue to cook and whisk the bubbly mixture for about 60 sec.
2. Whisk the milk into the flour and butter mixture.  Turn the heat up slightly and allow the milk to come to a simmer while whisking.  When it reaches a simmer, the mixture will thicken.  Once it is thick enough to coat a spoon, turn off the heat.
3. Stir in the shredded cheddar, one handful at a time, until melted into the sauce.  If needed, place the pot over a low flame to help the cheese melt.  Do not overheat the cheese sauce.
4. Once all the cheese is melted into the sauce, stir in the salt and chili powder.  Taste and adjust the seasoning as needed.  If the sauce becomes too thick, simply whisk in an additional splash of milk.

Chicken Katsu (Tonkatsu)

Ingredients:

4 boneless chicken

salt & pepper

1/3 cup all-purpose flour

2 cup Korean/Japanese bread crumbs

3 eggs ~ beaten with a pinch of salt

3 cups cooking oil

Gravy

1 package Ottogi Hash (Hi-rice powder)

2 tbsp butter

2-1/2 cups water

2 tbsp ketchup

Japanese Salad (Recipe here)

Direction/Instructions:

1. Use a meat tenderizer to pound and flatten the boneless chicken into a cutlet.
2. Sprinkle with salt and ground black pepper.
3. Coat both sides of the cutlets with flour, dip them in the beaten egg and press them into bread crumbs.  Refrigerate for 30 mins or when ready to cook.
4. Heat up the cooking oil over medium-high heat until it reaches 350 deg. F.
5. Fry the cutlet until both sides are golden brown, turning them over a few times with tongs.  It will take about 12-13 mins.
6. Strain the cutlet and pat off the excess oil with a kitchen towel. 
7. Heat the butter in a heavy saucepan over medium-high heat.  When it's melted, add the Ottogi Hash (Hi-rice powder) and stir well with a wooden spoon for about 2 mins until well mixed.
8. Add water and stir well.  Add the ketchup and mix well again.  Keep cooking, stirring occasionally for 8-10 mins until it bubbles and thickens.  Remove from the heat.
9. To assemble, cut the cutlet into strips, put the sliced cutlet on top of the rice.  Drizzle the gravy over top of the cutlet.
10. Place some Japanese salad on the side.  Enjoy

Japanese Salad

Ingredients:

Cabbage ~ shredded/thinly sliced

Sauce

1 cup kewpie mayonnaise

1 tbsp soy sauce

1 tbsp chopped garlic

1 tbsp sesame oil

2 tbsp rice wine vinegar

1 tbsp mirin seasoning

1/2 tsp salt

3 tbsp sugar

pinch of black pepper

Directions/Instructions: 

1. Mix all the ingredients sauce together until creamy.  Serve over salad or shredded cabbage.  Refrigerate any unused dressing.

Homemade Detox Apple Lemon Juice

Ingredients:

2 green apple ~ cut cube

1 lemon ~ sliced thinly

1 cinnamon stick

1.5-liter water (filtered/bottled)

Directions/Instructions:

1. Core and slice the green apples and lemon.
2. Pour the filtered/bottled water into a big pot, add the sliced apple, lemon, and cinnamon stick.
3. Bring it to a quick boil and then cover with a lid; reduce heat to simmer for 15 mins.
4. Off the heat and let it cool completely and strain the water into a bottle.  Refrigerate.
5. To consume, pour the apple lemon juice in a mug/glass and microwave for a min or less to warm.  Add 1 tsp, honey.  Drink before breakfast and dinner.

Smoked Salmon Cream Cheese

Ingredients:

6oz Cream Cheese

2 tbsp greek yogurt

1 tbsp capers ~ drained & rinsed

1 tbsp red onion ~ diced

2 tsp lemon juice

1/2 tsp horseradish

4oz smoked salmon ~ coarsely chopped & divided

Directions/Instructions:

1. In a food processor, process cream cheese, yogurt, capers, red onion, lemon juice & horseradish until well incorporated.
2. Add 2oz of chopped smoked salmon and continue processing until smooth.
3. Transfer cream cheese mixture to a serving bowl and stir in the remaining 2oz chopped smoked salmon.
4. Garnish with chopped parsley and add a slice of lemon on the top.

Homemade Mashed Potato

Ingredients:

900g peeled potatoes ~ cut 1/2" thick slices

2-1/2 tsp salt

250ml (1 cup) Heavy cream

Directions/Instructions:

1. Add sliced potatoes to a pot and cover fully with water.  Bring to a boil and then simmer for 20-25 mins till soft but not falling apart.
2. Drain cooked potatoes and place them back in the cooking pot.
3. Add salt and use a hand electric mixer on low speed to mash the potatoes and then slowly add in the heavy cream.  Beat to the desired smoothness then increase the speed as needed.
4. Transfer to a covered servicing dish and add a few pats of butter if desired.  Serve with your favorite gravy or just butter on its own.

Tantanmen Ramen Noodle

For 2 Serving

Ingredients:

Ramen Noodles

Bean sprout

Baby Bak Choy

Spring onion ~ chopped

Ramen eggs ~ halves (Boiled egg ~ 6 mins)

Tare Sauce

3 tbsp Japanese Soup Base (Tsuyu)

2 tbsp sesame paste/Tahini

1 tbsp  Chili Oil

Meat

250g ground meat (beef/chicken/pork)

2 tbsp chili oil/cooking oil

3 cloves garlic ~ chopped

1 ginger ~ chopped (1 tsp)

1 tbsp Chinese Chili Bean Paste (Toban Djan)

1 tbsp oyster sauce

3 tbsp rice wine

Soup

1 cup water

2 cup soy milk (unsweetened) / cashew milk

2 tsp chicken powder/bouillon

Directions/Instructions:

1. Prepare the tare by adding all the sauce ingredients, whisk until a smooth paste, and set aside.
2. In a medium pot, combine water, soy milk, and chicken powder.  Cover and bring to a simmer.  Watch carefully not to over-boil.
3. Heat a large wok over high heat, add chili oil, garlic, and ginger.  Stir fry for 30 seconds or until smell aroma then add Chinese chili bean paste, and oyster sauce.  Stir fry for 45 seconds to 1 min.
4. Then add ground meat.  Bread down the ground meat and stir fry with sauce for about 1 min.  Splash rice wine and stir fry for 3-4 mins or until there is no moisture and ground meat is fully cooked.  Remove from heat and keep it warm.
5. In another pot, bring the water to a boil.  Add a generous amount of salt into boiling water.  Then blanch the bok choy and a handful of beansprout for 1-2 mins each.  Set aside.
6. Drop noodles into boiling water, cook by following the directions of the package.  Cook 1 portion at a time
7. While noodles are cooking, combine half of the tare sauce and half of the hot broth in a serving bowl.  Drain cooked noodles and add to the bowl.  Stir noodles to coat evenly with the broth.
8. Top ramen with blanched beansprouts, bok choy, stir-fried ground meat, extra chili oil, ramen egg, chopped green onions, and roasted sesame seeds.

Ground Beef Bulgogi

Ingredients:

500g ground beef

10 cloves garlic ~ chopped

1 medium yellow onion ~ diced

4 tbsp soy sauce

2 tbsp mirin

2 tbsp sugar

1 tbsp plum extract or half pear/kiwi (grate)

1/2 tsp ground black pepper

1 tsp salt to taste

4-5 stalk green onion ~ chopped

1 tbsp sesame oil

1 tbsp sesame seeds

Directions/Instructions:

1. In a large bowl add in the ground beef and all the ingredients.  Combine together and mix well.  Set aside for 30 mins or overnight.
2. Put oil on a pan and turn on medium heat.  Add the marinade ground beef mixture to a pan and start cooking until it turns brown.
3. Continue to simmer until the liquid reduces.  Once the liquid reduces, add the sesame oil.  Keep stir.
4. Then off the heat, add green onions and toasted sesame and mix them well.  Serve it with steamed white rice and egg to top off.

Soft Chiffon Cupcake

 

Ingredients:

3 egg yolks

30g caster sugar

38g vegetable oil

55ml fresh milk

68g cake flour

10g cornstarch

3 egg whites

1/4 tsp lemon juice

60g caster sugar

Directions/Instructions:

1. Whisk together egg yolks, sugar, oil, and milk in a large bowl until thick and pale.
2. Sift cake flour and cornstarch into the mixture.  Whisk till just evenly mixed.  Set aside.
3. Whisk the egg whites until they are frosty. While still whisking, gradually add the castor sugar. Keep whisking until the egg whites reach a firm peak stage.  
4. Add egg whites to the yolk mixture in three batches, mixing until almost even after each batch. Scrape down thoroughly. Fold until just evenly combined.  
5. Fill the batter to 80-90% complete. Tap the mold against the worktop 3-4 times to eliminate air bubbles.
6. Bake for 40 minutes at 110 ° C. Then, increase the temperature to 160 ° C for 5-10 minutes until the cakes are golden brown and slightly springy.
7. Remove from oven, drop a few times to release hot air inside.  Transfer the cakes to the wire rack and let them cool.  Unmould and serve

Jack-o-Lantern Ang Ku Kuih

Ingredients:

70g Carrots

60g Glutinous rice flour

10g Wheat starch

1 tbsp sugar

40ml Hot water

1/2 tbsp cooking oil

105g Mung bean paste

Cocoa powder

Dried Cranberries

Directions/Instructions:

1. Peel the carrots, slice them into thin slices, steam over medium heat for 20 mins until it is cooked through, and mash it into a puree.
2. Mix carrot puree, glutinous rice, wheat starch, and sugar.  Add hot water in portions and knead it into a moderately firm dough.  The amount of water is for reference only.  Add in portions, do not add it all at once, add it according to the dry humidity of the dough.  Then add cooking oil and knead evenly.
3. Divide the dough into 7 portions (23-24g ea) and cover with plastic wrap to prevent it from drying out.  Leave 2g dough for the pumpkin face.
4. Divided the mung bean paste filling into 7 portions (15g ea).  Cover with plastic wrap.
5. Cut banana leaves to a suitable size and apply a layer of oil on the surface to prevent sticking.
6. Cut dried cranberries into long strips as pumpkin pedicles.
7. In a small bowl, put the small dough 2g and add an appropriate amount of cocoa powder and water.  Adjust it to the consistency of paste.
8. Wrap the mung bean filling into the carrot dough, shape it into a pumpkin.  Use a toothpick to press out the pumpkin lines.
9. Dip the toothpick into the cocoa paste and draw a pumpkin face; press a small groove on the top and put dried cranberries to make a pumpkin pedicle.
10. Place the pumpkin on the oiled banana leaves.  Steam for 9 mins on medium-low heat, open the lid every 3 mins.  Wipe off the moisture and continue to steam until cooked.
11. Brush a layer of cooking oil on the surface while it is hot.

Sweet & Spicy Korean Fried Chicken

Ingredients:

500g chicken wings

1/2 cup CJ Beksul frying mix

2 tbsp cornflour

2 eggs

2 tbsp vegetable oil

Oil for frying

Marinade

1-2 tbsp ginger garlic paste

1 tsp salt

1/2 tsp black pepper

1 tbsp vinegar

Sauce

3 garlic ~ minced

1/3 cup ketchup

1/3 cup rice syrup

2 tbsp gochujang paste (Korean hot pepper paste)

2 tbsp vegetable oil

Directions/Instructions:

1. In a large bowl, add the chicken together with all the marinade ingredients.  Set aside for 30 mins or overnight.
2. Heat 2 inches of oil in a large heavy frying pan or pot over medium heat for about 10-12 mins until it reaches 350 deg F.  
3. While the oil is heating, combine the chicken marinade with CJ beksul mix, cornflour, and eggs.  Mix together well.
4. Add the coated chicken to hot oil one by one.  Fry them for 12 mins until the chicken is crunchy or golden crispy.  Once turn golden crispy, dish out the chicken over a bowl to remove the excess oil.
5. Let the oil heat up for 2 mins over medium heat until it reaches 380 deg F.  Re-fry the chicken for another 3-5 mins until very crispy or crunchy.
6. In a large skillet, heat 2 tbsp vegetable oil over medium heat.  Stir in minced garlic until light brown for about 30 seconds.  Add the ketchup, rice syrup, gochujang, vinegar and stir well with a wooden spoon.  Reduce the heat to low and stir until bubbling.  Remove from the heat.
7. Add all the crunchy chicken and mix well with a wooden spoon and sprinkle some roasted sesame seed.  Transfer to a serving plate and serve immediately.

Tip:

If do not have the Korean frying mix flour, you can substitute for the following:

• 1/2 cup potato starch
• 1/4 cup AP flour
• 1/2 tsp baking soda
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground black pepper
• 1/2 tsp salt

Hong Kong Crispy Noodle (Seafood)

 

Ingredients:

1 packet Chow Mein/Wanton Noodle/Hakka Noodle

1 tbsp vegetable oil

4 cloves garlic ~ minced

2-3 sliced ginger

1-1/2 tbsp soy sauce

1 tbsp oyster sauce

1 tsp black/white ground pepper

1-1/2 tbsp chicken powder

1-liter water

2 egg ~ beaten lightly

Cornstarch solution (2 tbsp cornstarch +4 tbsp water)

Vegetables

1/2 carrot ~ sliced thinly

Chinese green vegetable (Bok choy)

Seafood

100g beef ~ thinly sliced

8-10 prawn

1 fishcake ~ thinly sliced

1-2 squid ~ cut into ring

6 pcs scallops ~ cut half

Directions/Instructions:

1. Boil water in a large pot over a medium flame. Add noodles, 1 tbsp oil, and salt. Boil until the noodles are almost cooked, about 3 minutes, stirring occasionally in between.
2. Transfer the noodles to a colander to drain the excess water. Under cold water, prevent the noodle from over-boiling. Remove any excess stickiness.
3. Transfer the noodles to a baking tray. Spread the semi-cooked noodles and sprinkle them with 2 tbsp of cornstarch. Divide the noodles into 4-6 portions and set aside. Let it dry at room temperature for 30 minutes to remove excess moisture.
4. Heat oil in a deep frying pan over medium flame. In batches, deep-fry boiled noodles until light brown and crispy. Drain excess oil and transfer to absorbent paper. Place the crispy noodles on a wide and slightly deep serving plate.
5. Heat oil in a wok. Add minced garlic and stir-fry for about 30 seconds. Add carrots and seafood and stir-fry briefly until the prawns turn opaque.
6. Then, add the soy sauce, oyster sauce, and ground black or white pepper. Stir to mix for a minute.
7. Add boiling water, chicken powder, and ginger slices.  Lower the broth to a simmer and add the green vegetables when it comes to a boil.  
8. Then, add the beaten egg and cook for another minute. Add the cornstarch solution to thicken the gravy to the desired consistency.
9. Ladle hot gravy over the crispy noodles with pickled green chili on the side.  Serve immediately.

Crispy Fish

Ingredients:

1lb boneless sole fish fillets

Pinch salt

Pinch black pepper

1/4 cup white wine/rice wine

Coating

2 cup corn starch

2 large eggs ~ beaten

2 cup bread crumbs

5 slice bread ~ diced

Sauce

Tartar sauce recipe here

Directions/Instructions:

1. Cut out the brown surface of the bread slices then cut the bread into dices and set aside.
2. Split each fish fillet from the middle lengthwise then slant the knife at 45 deg angle and slice the fish into chunky pieces.
3. In a bowl, combine fish with a pinch of salt, black pepper, and white wine/rice wine.  Mix it well.
4. Coat the marinated fish pieces with starch first, then dip into the beaten egg and coat half of the fish with diced fresh bread.  Pad the bread dices to make them stick to the fish and dust some breadcrumbs and pad tightly so it will stick together.
5. In a cooking pan, bring enough cooking oil to 100-120 deg C (220-250 deg F), deep fry the fish until golden.  Remove from oil and drain.
6. Serve the fried fish with tartar sauce or any sauce to your like on the side.

Tartar Sauce

Ingredients:

1 shallot ~ minced

15g pickles ~ minced

1 tbsp parsley ~ minced

1 tbsp white vinegar

1/8 tsp ground rosemary

1 tsp sugar

pinch salt & black pepper

1 tsp lemon juice

1 hard-boiled egg ~ minced

1 cup mayonnaise

Directions/Instructions:

1. In a mixing bowl, combine all the above ingredients together and use a fork to mince the hard-boiled egg.  Mix well.