Cinnabon Cinnamon Roll

Dough:

85g butter ~ melted

1 cup (240ml) milk ~ warm 110F

2 large eggs ~ room temperature

4-1/2 cup bread flour

1/2 cup granulated sugar

1 packet of instant yeast

1 tsp salt

Cinnamon Sugar

1 cup brown sugar

2-1/2 tbsp ground cinnamon

85g butter ~ softened

Frosting

115g cream cheese ~ softened

57g butter ~ softened

170g powdered sugar

1 tsp vanilla extract

1/8 tsp salt

Directions/Instructions:

1. Warm the butter and milk (110 degrees F) in a measuring jug until the butter has melted. Whisk in the eggs, then set aside.
2. Mix the flour, sugar, yeast, and salt in a separate large bowl.
3. Add the wet ingredients to the dry and mix to form the dough.  The dough should form a tight ball with nothing left in the bowl.
4. Once the dough has formed a tight ball, cover it and allow it to proof at room temperature for 60-90 minutes or until doubled in size.
5. Turn the dough onto a lightly floured surface, and roll the dough into a 16x21 inch rectangle.
6. In a small bowl, combine brown sugar and cinnamon.  Spread the dough with softened butter and sprinkle generously with sugar/cinnamon mixture all over the surface.
7. Starting with the long edge, roll up the dough and cut it into 12 (2-inches) rolls.  Place rolls in a lightly greased 9x13-inch baking dish.  Cover and let it rise until nearly doubles for about 45-60 mins (Note: If making the night before, let them rise covered with a dish towel on the counter overnight)
8. Preheat the oven to 200 degrees C. Bake the rolls in the oven until golden brown, about 18-20 minutes.
9. While the rolls are baking, cream together the frosting.  Set aside.
10. While the buns are warm from the oven, generously spread on the frosting.  Enjoy while warm!

Braised Soy Sauce Chicken

Ingredients:

6 drumstick/wing chicken

6-8 eggs

5-6 shiitake mushroom ~ soak

2 tbsp sugar

1/2 tsp salt

1/2 tsp ground white pepper

2 stalk scallion

2 cup water

2 tbsp vegetable oil

Spices

1 Star-Anise

2" Cinnamon stick

5 cloves garlic

5 sliced gingers

Sauce

1 tbsp oyster sauce

3 tbsp light soy sauce

3 tbsp Chinese rice wine

1 tbsp dark soy sauce

Directions/Instructions:

1. In a large bowl, marinate the chicken with ground white pepper and salt. Let it sit at room temperature for about 20-30 minutes.
2. Meanwhile, bring the eggs to hard-boiled, peel, and set aside.
3. Heat the vegetable oil in a large pot or wok over medium-low heat. Add the ginger, garlic, star anise, and cinnamon stick. Cut the scallions into small portions and add them to the pot. Cook and stir for 2-3 minutes or until fragrant.
4. Increase the heat to medium, then add the marinated chicken. Cook for 2-3 minutes. Add the sauce ingredients, stir to mix, and cook for another 1 minute.
5. Add water to the cooking pot and add the eggs and mushrooms. Cover the pot and bring it to a boil. Then, adjust the heat to low and let it simmer for 30-45 minutes.
6. Taste the sauce and adjust the seasoning if necessary. Remove it from the heat and transfer it to a serving bowl. Garnish with chopped scallions. Serve it with hot, steamed white or brown rice.

Cripsy Bufflo Wing (Oven Bake)

Ingredients:

2kg Chicken Mid-joint ~ pat dry with a paper towel

5 tbsp baking powder

3/4 tsp salt

Sauce

60g butter ~ melted

1/2 cup Frank's Original Red Hot Sauce

1 tbsp brown sugar

1/4 tsp salt

Dipping

1/2 cup blue cheese

1/2 cup sour cream

1/4 cup mayonnaise

1 clove garlic ~ minced

1-3 tbsp milk

2 tbsp lemon juice

1/2 tsp salt

Black pepper

Directions/Instructions:

1. Preheat the oven to 120 deg C.  Line the tray with foil.  Spray the rack on the baking tray with oil.
2. Place the wings in a large bowl.  Sprinkle over baking powder and salt.  Toss well to coat wings evenly.
3. Place the wings' skin side up on the rack.  Bake on the lower shelf in the oven for 30 mins.
4. Then move the tray up to the higher shelf and turn the oven up to 220 deg C.  Bake for further 40-50 mins, rotating the tray halfway through.  The wings do not need to flip over.  The wings are ready when they are dark golden brown and the skin is very crispy.  Remove from the oven.
5. While the chickens are baking, prepare the sauce by whisking all the sauce ingredients together.
6. Then prepare the dipping sauce, and mash the blue cheese with sour cream until smooth.  Add remaining ingredients and mix well until combined, use milk to get it to the consistency.
7. Toss the baked crispy chicken with the sauce and serve immediately with dipping sauce.  Enjoy!

Shio Karaage (Chicken)

Ingredients:

2 boneless chicken thigh

Japanese leak ~ top green part

3-4 sliced ginger skin

50ml water

Marinade

1 tsp sugar

1/2 tsp salt

1 tsp soy sauce

1 tsp sake

1/2 tsp sesame oil

1 large egg

2 tbsp AP flour

2 tbsp potato starch

Coating

2-3 tbsp potato starch

Directions/Instructions:

1. Whisk all the marinade ingredients in a medium bowl until the salt is fully dissolved.
2. Trim any excess fat or tough connective tissue of the chicken.  Look for natural partitions in the meat with the skin-side down and follow them with a sharp knife to slice the chicken into 1.5" strips.  Next, cut the strips into pieces of chicken that are roughly the volume of a golf ball.
3. In a bowl, squeeze/massage the ginger, and Japanese leak together with water till the juice is formed.
4. Add the ginger/leak juice to cut the chicken and massage the chicken together till there is no more liquid.
5. Then add all the marinade ingredients (except the dry ingredients) and keep massaging the chicken for about 3-5 mins. 
6. Next, add the dry flour and mix it together.  Cover and refrigerate for at least 1 hour or preferably overnight.
7. Add 1-2 inches of oil to a heavy pot with high sides and preheat to 160 deg C.  Prepare a cooling rack by lining it with a few paper towels.
8. Put the potato starch in a bowl, and then roll each piece of chicken in the starch to coat it in an even layer.  Squeeze the chicken into a ball and lower each piece into the preheated oil.  Recommend frying the Karaage in batches.
9. Once the coating on the chicken has set, flip the pieces over to cook them evenly and fry for about 5 mins through.  (Note: The chicken takes to cook will depend on how large the pieces are.  The internal temperature of 160 deg F/71 deg C when they are cooked.)  Transfer the chicken as they cook to the prepared rack to drain.
10. Serve the Karaage immediately with a few edges of lemon.  Enjoy!

Gyudon Beef

Ingredients:

1 cup dashi broth

2 tbsp sake (seasoning cooking wine)

2-1/2 tbsp light soy sauce

2 tsp brown sugar

250g shabu beef

1 yellow onion ~ slice thickly

Garnish

Roasted sesame seed

Chopped scallion

Pickled red/white ginger ~ optional

Directions/Instructions:

1. Add all the ingredients above, except beef shabu, to a pan and bring to a boil over medium-high heat.
2. Turn down the heat to maintain a simmer and cook the onions until it is mostly translucent (about 3 mins)
3. Add the beef, and turn down the heat to a gentle simmer.  Cook and stir regularly until the meat is tender (about 10 mins).  Adjust salt.
4. Serve the beef over a bowl of hot rice, with some of the cooking liquid poured over the beef and rice.  Garnish the above ingredients.  Enjoy!

Char Siew Chicken Roasted

Ingredients:

300g-500g Boneless Chicken Thigh

Marinade

1 tbsp honey

1 tbsp light soy sauce

1 tbsp dark soy sauce

1 tbsp oyster sauce

2 tbsp brown sugar

1 tsp garlic-ginger paste

1 tsp Chinese 5-spices

1/4 tsp white pepper

1 tsp Red Color - Noel (Optional)

Directions/Instructions:

1. In a bowl, add all the marinade ingredients together.  Then coat the chicken well with the marinade; then transfer to the ziplock bag.  Massage the chicken and keep it in the refrigerator for 2 hours or best overnight.
2. Take the chicken out of the fridge and allow it to be at room temperature for about 15-20 mins.
3. Meanwhile, preheat the oven to 200 deg C.  Prepare the baking tray with aluminum foil, lay the marinated chicken, and bake for 20 minutes or until the chicken is cooked through.
4. Remove the baked chicken and allow the chicken to rest for 10 mins before slicing and serving.

Chicken Sticky Rice Dumpling (Zongzi)

Ingredients:

1 packet of Bamboo leaves

500g Glutinous Rice

250g Boneless Chicken Thigh ~ cut bite size

10 pcs dried Shiitake mushroom ~ soaked, cut halve

10 pcs Egg yolks ~ cut halve

Marinade

1 tsp ginger garlic paste

2 tbsp light soy sauce

1 tbsp dark soy sauce

1/4 tsp Chinese 5-spice

1/4 tsp black pepper

1 tbsp white/brown sugar

1 tbsp cooking oil

For Sticky Rice

3 tbsp vegetable oil

1 green onion ~ sliced

1" ginger ~ sliced

3 star-anise

1 tsp Sichuan peppercorn (optional)

2 tbsp oyster sauce

1 tbsp dark soy sauce

1 tbsp light soy sauce

Other

Scissor

Cotton threads

Directions/Instructions:

1. In a large bowl, soak the glutinous rice in water overnight.
2. In another large bowl, soak the dry bamboo leaves completely in water overnight.
3. In a bowl, soak the dry Shiitake mushroom in water overnight
4. In a mixing bowl, add all the marinade ingredients together with the chicken pieces.  Mix well and cover with plastic wrap; marinate in the fridge overnight.
5. The next day, rinse the glutinous rice and set it aside.  In a wok, on medium-high heat, add vegetable oil, green onion, sliced ginger, garlic, star anise, and Sichuan peppercorns.  Continue to stir until all the ingredients turn brown.
6. Remove them and leave the oil in the work.  Then add in the glutinous rice.  Stir well with the oil.
7. Add in oyster sauce, light soy sauce, and dark soy sauce.  Combine everything thoroughly.  Stir for about 5 mins.  Turn off the heat and set it aside.
8. To make the zongzi, take two leaves and overlay each other (smooth sides on the outside).  Cut the top edges off so they form a line.  Use hands to wrap the leaves into a cone shape.
9. Hold the leaves tightly and keep them in shape, add 1 tbsp glutinous rice on the bottom, and use a spoon to make a hollow in the middle.  then add egg yolk, 2 pieces of chicken, and shiitake mushroom.  Then add more glutinous rice and make the top even.
10. Fold the leaves from the side and from the top.  The shape will be like a pyramid.  Hold it tightly with one hand and use the other hand to tie it with a cotton string.  Repeat the process till finished.
11. Place Zongzi in a pot and cover completely with water.  Simmer the zongzi for about 3-4 hours on medium or medium-low heat.  Check out the water left from time to time and ensure the dumpling are submerged for even cooking.
12. Remove from water and serve.  This recipe makes about 28 small Zongzi.  Enjoy!

Homemade Tendon Sauce

Ingredients:

120ml water

2 tbsp sugar

3 tbsp soy sauce

2 tbsp mirin

1 tsp dashi granules

Directions/Instructions:

1. In a saucepan, add all the above ingredients together.
2. Bring to the boil while stirring and simmer for 1-2 mins or until the sauce is slightly thick.
3. When the sauce is ready, arrange tempura over a bed of steamed white rice and drizzle with the tendon sauce.

Grilled Teriyaki Chicken

Ingredients:

500g boneless skinless chicken

1 homemade teriyaki sauce

1 green onion ~ chopped

Sesame seed for garnish

Directions/Instructions:

1. In a bowl add the chicken and prepared homemade teriyaki sauce.  Reserve 1/4 cup aside
2. Preheat the grill to high heat.  Add the chicken pieces to the grill and cook on each side for 3-4 mins or until cooked through and no longer pink.
3. Baste the chicken with reserved glaze and put it on a plate.  Garnish with chopped green onion and sesame seed.  Serve with steamed white rice.  Enjoy!

McSpicy Chicken Burger

Ingredients:

300g boneless chicken ~ pounded even thickness

Burger bun ~ Recipe here

Mac Sauce ~ Recipe here

Iceberg lettuce

tomato ~ sliced

Sliced cheese

Marinade

1 cup buttermilk (Alt 1 cup milk + 1 tbsp lemon/vinegar)

1 tbsp chili powder

2 tsp mustard

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp smoked paprika

1/2 tsp oregano

1 tsp cayenne powder (or more for spiciness)

Flour Mixture

1/2 cup AP flour

1/4 rice flour

1/4 cornflour

1 tbsp chili powder

2 tsp mustard powder

1 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp smoked paprika

1/2 tsp oregano

1 tsp cayenne powder

Directions/Instructions:

1. Remove the chicken skin, pounded the meat to even thickness, and cut a little bigger size than the burger.
2. In a medium bowl, combine all the marinade ingredients.  Add the pounded chicken thighs and marinate in the fridge for at least 4 hours or overnight
3. In another large bowl, whisk all the flour mixture ingredients together and set aside.  
4. Add 2-3 tbsp of the marinade to the flour mixture and mix with a fork.  Dredge the chicken with the flour mixture, and make sure each piece is evenly coated.
5. Heat oil in a deep skillet until it reaches 180 deg C (350 deg F).  Fry the chicken for about 3-4 mins on each side, or until golden brown.
6. To assemble the chicken burger, cut the burger bun in halves and generously spread the mac sauce on both sides of the buns.  Add the cut iceberg lettuce, couple of sliced tomatoes, fried spicy chicken, and top with sliced cheese.  Serve immediately and enjoy!

Big Mac Sauce (Copycat)

Ingredients:

1/2 cup mayonnaise (Low fat)

2 tbsp relish

1-1/2 tbsp mustard

1/2 tbsp BBQ sauce (Alt 1/4 A1 sauce + 1/4 Ketchup)

1-1/2 tbsp apple cider vinegar

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp paprika

1/4 salt

Directions/Instructions:

1. In a bowl, add all the above ingredients.  Whisk to combine well.
2. Place covered in the fridge for at least an hour to let the flavors blend.
3. Serve as desired, shaking/stirring before using.

McDonald's Burger Bun (Copycat)

Sponge Dough

154g bread flour

4.4g sugar

2.6g dry yeast

88ml water (lukewarm)

Final Dough

66g bread flour

17.6g sugar

4g salt

6.6g milk powder

44ml water (lukewarm)

6.6g beaten egg

4g corn syrup

20g butter

Directions/Instructions:

1. In a bowl of a Kitchen aid, add all the sponge dough ingredients, and mix on low speed for about 6 mins.  After the dough comes together, cover with a wet kitchen towel and ferment the dough for 2hr 30 minutes.
2. Next step, add all the final dough except the butter and mix for 7 minutes.  Then put in the butter and mix for 12 minutes on medium speed. Thereafter ferment the dough again for another 30 minutes.
3. Turn the dough onto the board/table, and punch down the dough.  Divide the dough into 8 equal pieces, weighing about 50g per bun.
4. Shape the dough into a ball.  Flour the dough lightly, and roll out to form a  flatter disc.  Place the buns' ring mold (3.5"x 2") on a light greased baking tray and put the disc dough in the mold.  Proof the bun for 50 minutes at 40 deg C (using the function of the microwave oven).
5. After proofing, remove from the oven, preheat the oven to 200 deg C, and bake for 10-12 minutes.
6. Remove from the oven and let the buns cool down.  After cooling down completely, remove the bun from the ring mold.  Enjoy!

Mughlai Chicken Curry

Ingredients:

500g Boneless Chicken thigh ~ cut bite size

1 medium onion ~ grated

2 tsp ginger garlic paste

4 tbsp tomato puree/paste

3 tbsp Yogurt/curd ~ whisked

12 cashews ~ grind to paste

3 green chilies ~ sliced halves

Coriander leaves ~ chopped

3 tbsp cooking oil

Marinade

1 tsp salt

3/4 tsp crushed black pepper

Spice Powders

1/2 tsp turmeric powder

1-1/2 tsp red chili powder

2 tsp coriander powder

1/2 tsp cumin powder

3/4 tsp garam masala powder

2 tsp Kasuri methi (Dried fenugreek leaves ~ roasted & ground)

Directions/Instructions:

1. Cut the boneless chicken thighs into 1" pieces.  Marinate with salt and crushed pepper.  Mix and set aside for 30 mins.
2. To make cashew paste, add the whole cashews into a grinder and coarse grind into a fine powder; then add 3 tbsp water and blend into a smooth paste.  Set aside for use later.
3. Heat oil in a wok; add the grated onion.  Saute on medium heat for 4-5 mins till the color change.  Then add the garlic ginger paste, mix, and saute on low-medium heat for 2-3 minutes.
4. Add the marinated chicken, mix, and fry on high heat for 1-2 mins or change slightly browned.
5. Add all the spice powders except Garam masala powder and fenugreek leaves.  Mix and continue to stir on medium heat for 3-4 mins.
6. Next, add the tomato puree and stir on medium-low heat for 3-4 mins till cooked and the oil separates.
7. At this stage, add the garam masala powder and crushed fenugreek leaves.  Stir to mix and simmer on low heat for 2-3 mins.
8. Garnish with chopped coriander leaves and chilies.  Serve hot with steamed white rice or flatbread/pita bread.

Pita Bread

Ingredients:

500g Bread flour/AP flour

160ml warm water

160ml warm milk

10g yeast

1 tbsp sugar

1 tsp salt

3 tbsp olive oil

Other

Coriander leaves ~ chopped

Olive oil

Directions/Instructions:

1. In a bowl of a Kitchen aid, add warm water, milk, sugar, and yeast.  Stir to mix together.
2. Next step, add the flour, and salt mix for 5 minutes on low speed until the dough combine.  Then add in the olive oil mix for 12 minutes on medium speed. Thereafter ferment the dough again for 60 minutes until doubles in size.
3. Turn the dough onto the board/table, and punch down the dough.  Divide the dough into 12-15 equal pieces, weight about 60g per bun.
4. Using a floured rolling pin, roll one of the pieces into a circle about 8-9 inches wide and 1/4 inch thick.  Lift and turn the dough frequently so that the dough does not stick too much.  Repeat the other pieces of dough.
5. Heat a cast-iron skillet over medium-high heat.  Drizzle a tiny bit of extra virgin olive oil and wipe off any excess.  Work on one pita at a time, lay a rolled-out pita on the skillet, and cook for 30 seconds, until bubbles start to form.  Use a spatula to flip the pita over and cook for another 1-2 mins on the other side until large toasted spots appear on the underside.
6. Remove from the skillet and brush some olive oil over the cooked pita.  Keep baked pita covered with a clean towel while working on the rest.  Repeat the same process till the end.

Roti John

Ingredients:

6 hotdog buns

6 eggs

Spring onion ~ chopped

shallot ~ chopped

Black pepper to taste

Beef

300g minced beef

1/2 yellow onion ~ chopped

2 cloves garlic ~ chopped

1 tsp meat curry powder

1 tsp sugar

1 tsp salt

Other

Chili sauce

Mayo

Cabbage

Tomato

Cucumber

Directions/Instructions:

1. Heat cooking oil in a pan on medium-high heat; saute garlic and onion until softened.  Add the minced beef and continue to saute until lightly browned.
2. Mix water and curry powder together then add to the mince mixture; stir vigorously to combine well.  Allow simmering for about 2-3 mins until the mixture becomes thick but not too dry.  Season with salt and sugar, remove from the heat, and allow to cool completely.
3. In a small bowl, combine 1 tbsp meat mixture with 1 egg, some chopped spring onion, chopped shallot, and black pepper to taste.  Whisk vigorously with a fork until eggs are homogeneous and egg whites are no longer visible.
4. Spread butter on the cut side of the hotdog bun and toast in a pan on medium-low heat.  Once browned for about 2-3 mins, remove the bun and set aside.
5. Pour egg mixture into pan in a rectangular shape pan that can fit the hotdog bun.  Put the toasted side of the hotdog bun on top of the egg and press down lightly for 2-3 mins until the egg is cooked and has adhered to the bun.
6. Flip the bun up to the prep area and top the eggs with chili sauce, mayo, sliced cabbage tomato, and cucumber to your own preference.  Enjoy!

Instant Dosa (Quick & Easy)

Ingredients:

1 cup Rava/Semolina flour

1/4 cup wheat/AP flour

1 cup plain yogurt

2 tbsp ghee

1-1/4 cup of water

1/4 tsp baking soda

Salt to taste

Directions/Instructions:

1. 1st grind the semolina in a coffee grinder to powder form.
2. In a large bowl, add all the semolina flour, and wheat flour.  Whisk the mixture together.  Then add the plain yogurt except for baking soda and salt; mix well together (Note: water may vary for all depending on the curd's thickness, so add water in intervals while mixing/blending the mixture).  The consistency is the same as of regular dosa batter.
3. Let the dosa batter rest for 30 mins, then add baking soda and salt.  Mix well together.  If the batter is still thick, add more water to it for the consistency of regular dosa batter.
4. Heat the flat pan, pour a little oil, and wipe with kitchen paper oil evenly on the flat pan.  With a ladle pour a scoop of prepared dosa batter and spread it thinly on medium-low heat.
5. Once the bottom dosa turns golden brown, add ghee around the dosa and cook for a min.  The instant dosa is ready to be served with coconut chutney

Coriander Coconut Chutney

Ingredients:

1 cup fresh coconut

2 stalk coriander leaves

1 tbsp roasted Chanal/Udah dal

1 large garlic

1 medium green chili

1 tbsp tamarind pulp

1/4 tsp sugar

Salt to taste

Tampering

1 tbsp oil

1/2 tsp mustard seed

5-8 curry leaves

Directions/Instructions:

1. Put all the ingredients in the blender and blend into a smooth chutney.  Scrape the side and add more water as needed. (I used 1/2 cup of water)
2. After blending, taste the chutney and add more salt or green chili if needed.  Transfer to a serving bowl.
3. Heat a small pan with oil.  When the oil turns hot, add all the "tempering" ingredients. Soon the leaves turn crisp, turn off the heat.
4. Pour this hot tempering over the coriander coconut chutney.  Mix it well together.

Nasi Mandi Ayam aka Chicken Rice Mandi (Arab)

Mandy Spices

2 tbsp coriander seeds

1 tbsp cumin

1 tbsp black peppercorn

1 tsp cloves

8 cardamon pods

1 cinnamon stick

3 dried bay leaves

Stock/Broth

1 whole chicken ~ clean and halves

2-3 tbsp cooking oil

1/2 yellow onion ~ sliced

2 tsp black peppercorn

2 bay leaves

1 cinnamon stick

10 cup water

1 cube chicken knorr

1 tbsp mandy spices

Mandy Rice

3 cups basmati rice ~ clean, 30 soaks & drained

1 stalk cilantro

3-4 tbsp ghee

1/2 yellow onion ~ chopped

5-6 cloves garlic ~ sliced

3 green chili ~ halves

1-1/2 tbsp mandi powder

4 cups chicken stock/broth

1 small bowl of black raisin (Optional)

1 tbsp salt to taste

Salad

1 cucumber ~ chop

1 tomato ~ chop

1/2 yellow onion ~ chop

1/2 tbsp sugar

1/2 tsp salt

1-2 tbsp lemon juice

1 stalk cilantro ~ finely chop

Harrah Sauce

4 cloves garlic

1 tomato

4-5 stalks of green chili

1 red chili

2 stalk coriander leaves and stems

1-1/2 tbsp lemon juice

Sugar & salt to taste

Chicken rub

2 tbsp olive oil

1 tsp smoked paprika/chili powder

few drops of yellow food coloring

1 tbsp lemon juice

1/2 tbsp mandi spices

Directions/Instructions:

1. In a pan, add all the mandy spices and toast over medium-low heat until aromatic smell.  Remove from heat and let it cool completely.  Transfer toasted spices to the coffee grinder and grinder into a fine grind.  Transfer to an air-tight container for later use.
2. In a large pot, add 2 tbsp cooking oil over medium heat.  Saute bay leaves, cinnamon sticks, and black peppercorn for 1-2 mins.
3. Add the sliced onion and saute till the onion turn soft.  Then add water, chicken knorr, chicken meat, and 1 tbsp mandi powder.  Cover and let it boil for 20-30 mins over medium heat.
4. Remove the cooked chicken and let it drain/cool on the rack.  Place the cooked chicken onto a baking tray lined with aluminum foil.  Apply the chicken rub and set aside.
5. In a rice cooker, heat ghee add chopped onion, and saute for 2-3 mins.  Then add the sliced garlic and cut chilies.  Keep stirring for 3 mins or until aroma arises.  Add mandi powder and continue to stir the mixture.
6. Then add 4 cups of chicken stock/broth, black raisin, basmati rice, and salt to taste.  Let the rice cooker do the magic.
7. While the rice is still cooking, let's prepare the salad.  In a bowl, add all the salad ingredients and mix well.  Set aside in the fridge for later use.
8. Add all the Harrah sauce and blend to smooth paste in a food processor.  Set aside for later use.
9. Use the balance chicken stock/broth for the soup, add 1/2 tsp turmeric powder, 1/2 tbsp black coarse pepper, 1 tsp white pepper powder, and chopped coriander leaves.  Stir and let it boil for a couple of mins, off the heat.
10. Preheat the oven to 160 deg C and roast (upper heat) the chicken for 15-20 mins.

Tofu Pudding aka Douhua

Ingredients:

4 cup unsweetened soy milk

3 tbsp sugar

1 tbsp gelatin

Syrup

2 cup water

1 cup white sugar

2 tbsp brown sugar

1 screwpine leave

3 sliced ginger (Optional)

Directions/Instructions:

1. Pour a cup of unsweetened soy milk into a saucepan, add sugar and gelatin, mix it immediately, and combine well.
2. Turn the heat on medium-low and keep stirring until it bubble. (Note: Do not add gelatin when soy milk is hot or warm because it comes very fast and will form lumps)
3. Remove from heat, and pour the mixture from the saucepan into the 3 cups of soy milk in the big bow.  Mix them well.
4. Use a spoon or a fine strainer to remove extra bubbles on the top and cover with a plastic wrap.  Refrigerate for 6-8 hours or overnight.
5. In the meanwhile, prepare the syrup in a saucepan and mix well heat over medium-low until it's boiling.  Set it aside and let it cool down.
6. When the tofu pudding is ready, use a spoon to scoop them into a bowl, and pour some syrup on the tofu pudding.  Ready to serve!

Hamburger Patty

Ingredients:

2-pound/1kg ground beef

1/2 cup panko crumbs

1 large egg

2 tbsp Worcestershire sauce

2 tbsp milk

1 tsp salt

1 tsp garlic powder

1 tsp onion powder

1/2 tsp black pepper

Others

Burger bun ~ recipe here

Lettuce

Sliced cheese

Ketchup sauce

Directions/Instructions:

1. Set out a large mixing bowl, and add in the ground beef and all the ingredients.  Mix until the meat mixture is smooth.  (Do not over mix)
2. Press the meat down in the bowl, into an even disk.  Use a knife to cut and divide the hamburger patty mixture into 12 thin griddle patties.
3. Set out a baking sheet, lined with wax paper or foil, to hold the patties.  Shap them just slightly larger than the buns.  Set the patties on the baking sheet.  Use a spoon to press a dent in the center of each patty so they don't puff up as they cook.  If stack the patties, separate them with a sheet of wax paper.
4. Preheat the grill or a skillet to medium heat (Approx 350-400 deg F).  For thick patties - Grill or fry the patties for 3-4 mins per side.  For thin patties - Cook on the griddle for 2 mins per side.
5. Stack the hot patties on a hamburger bun, and top with any favorite toppings.  Serve.