Banana Cake

Ingredients:

2-3 Banana (ripe) ~ mashed

1/2 tsp vanilla essence

90ml oil

75g sugar

2 eggs

80g AP flour

1/2 tsp baking powder

1/2 tsp baking soda

Directions/Instructions:

1. Combine the mashed banana, vanilla, oil, sugar, and eggs in a large bowl. Mix until the mixture resembles a smooth batter or until the sugar dissolves.
2. Then, sieve in the dry ingredients and mix well to incorporate them together.
3. Spray the loaf pan with nonstick spray and pour in the mixture. Bake it in the oven at 160 degrees for 30-40 minutes.
4. Remove and let it cool completely before removing it from the loaf pan.

Red Velvet Choc Chip Cookies

Ingredients:

250g butter ~ room temp.

1-1/4 cup brown sugar

1 egg

100g cream cheese ~ soft

1 tsp vinegar

2 tbsp cocoa powder

5 tbsp milk powder

2-1/2 cup AP flour

1/2 cup cornflour

1 tsp baking soda

1 tsp baking powder

1 tbsp Emulco red velvet

1 cup mini white choc chips (or more)

Directions/Instructions:

1. Mix butter and brown sugar together in a large bowl to mix well.
2. Then add eggs and beat to incorporate.  Add soft cream cheese and continue to incorporate.
3. Next, add vinegar and Emulco red velvet; mix well. Once the mixture is combined, sift in all the dry ingredients to form a soft dough. Add the mini chocolate chips and mix again.
4. Fill the dough into the piping bag, and pipe the cookie droplet onto a parchment paper-lined baking sheet.
5. Bake in a pre-heated 170 deg C for 10-15 mins or just until the edges of the cookie have set (Do not overbake)
6. Allow cookies to fully cool on the rack before enjoying.

Ube Coconut Cookies

Ingredients:

384g All Purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

200g granulated sugar

227g butter ~ room temperature

2 tsp Ube extract

2 eggs

100g unsweetened coconut flakes ~ chopped

Directions/Instructions:

1. Beat the butter and sugar together until the butter is light and fluffy, about 3-5 mins.
2. Add eggs and Ube extract.  Mix together until well combined.
3. In a separate bowl, sift together all the dry ingredients.  Add the coconut flakes, and mix the dry ingredients together.
4. With the stand mixer on low speed, slowly add the dry ingredients to the wet ingredients a little bit at a time, just until combined (Do not over mix)
5. Using a 1-3/4" ice-cream scoop, scoop the cookies onto a parchment paper-lined baking sheet.
6. Chill the dough for at least 1 hour in the fridge.
7. Bake in a pre-heated 175 deg C (350 deg F) oven for 10-15 mins or just until the edges of the cookie have set (Do not overbake)
8. Allow cookies to fully cool on the rack before enjoying.

Milky Oreo Cookies

Ingredient (A)

130g butter

70g icing sugar

1/4 tsp vanilla essence

Pinch of salt

Ingredients (B)

170g AP flour

20g cornflour

20g rice flour

1/8 tsp baking soda

40g almond flour

20g cornflakes ~ finely crushed

20g crushed oreo

Decoration

100g white chocolate compound ~ melted

40g crushed oreo

Directions/Instructions:

1. Add all the ingredients (A) together in a large bowl and mix well.
2. Then, sift in the cornflour, rice flour, and baking soda.  Use a spatula to mix it together.
3. Next, add the almond flour and crushed Oreo/cornflake; mix them well together.
4. Once the mixture is combined, sift in the AP flour and knead it into a soft cookie dough.
5. Roll the cookie dough to about 1" thickness on parchment paper. Use any cookie cutter to cut it into cookies and transfer it to a prepared baking tray.
6. Bake the cookies in an oven at 160 degrees C for 20 minutes. Remove them from the oven and let them cool completely.
7. Melt the white chocolate using a double boiler. Transfer the melted white chocolate to the piping bag. Pipe the white chocolate over the cooled cookies and sprinkle with crushed Oreos. Let the chocolate set completely before storing it in an airtight container.

Sweet Potato Balls

Ingredients:

500g sweet potatoes

200g tapioca flour

30g all-purpose flour

120g sugar

1 tsp baking powder

Oil for frying

Direction/Instruction:

1. Place the sweet potatoes in a steamer and steam for 10 minutes or until soft. Transfer the steamed potatoes to a large bowl and mash them into a puree.
2. Combine the flour, sugar, and baking powder in a mixing bowl. Mix well and add this mixture to the sweet potato puree. Mix with a spatula until a soft dough begins to form. The dough should be soft but not sticky; add a bit more tapioca flour if it is too sticky.
3. Pinch a small dough to form a small ball about an inch in diameter & set it aside.  Repeat this process with the remaining dough.
4. Heat enough oil to fry the sweet potato balls over medium-low heat (160 deg C). Fry the balls in batches for 3-4 minutes or until golden.
5. When the balls are floating, they are cooked through. Remove the cooked balls from the oil and drain to remove the excess oil. Repeat the cooking process until all of the balls are cooked. Serve while hot, and enjoy!

Authentic Chicken Shawarma (Oven Baked)

Ingredients:

2kg Boneless Chicken Thigh (Skinless)

Spices

2 tsp green cardamom powder

1 tsp cloves powder

1/2 tsp nutmeg powder

1 tsp cinnamon powder

1 tbsp cumin powder

1-1/2 tbsp coriander powder

1 tbsp black pepper powder

Marinade

1 cup Greek yogurt

7 garlic cloves ~ crash/chopped

1 lemon ~ juice+zest

Mee Goreng Mamak (Indian Style)

Ingredients:

600g Yellow Noodles (any preference)

4 eggs

1 pcs hard tofu ~ cut cubes/bite sizes

1 pce fish cakes ~ sliced

100g prawns

100g minced meat

50g beansprout

50g Bak Choy/sliced cabbage

3-4 tbsp red sauce (recipe here)

1 tbsp salt to taste

Directions/Instructions:

1. In a wok, add oil over medium heat.  Add tofu, fish cakes, and prawns.  Stir to cook
2. Then add the beansprout and cabbage. Cook and let them wilt. Remove the dish from the wok, add 1 tbsp oil, and scramble the eggs.
3. Toss in the noodles, leafy vegetables, and red sauce. Stir to mix well, and add a splash of water if the noodles get dry. Add salt to taste.
4. Done when noodles are hot and RED!

Mamak's Red Sauce (Indian Style)

Ingredients:

20g dried red chilies ~ soak in boiling water

60g shallots

4-5 cloves garlic

1/4 cup water

4 tbsp Dark Sweet Soy Sauce (Kicap Manis)

4 tbsp Tomato Ketchup

2 tsp Red Food Coloring or Beetroot powder

Directions/Instructions:

1. Blend together soak dried chilies, shallots, and garlic.  Add water so it blends more easily.
2. Add plenty of oil to a pan, and saute the dried chili paste blend.
3. Stir-fry over low heat until it cooks. When it turns dryer and "breaks oil," the dried chili paste will have red oil floating on top. Add more oil if needed.
4. Once cooked, add dark-sweet soy sauce, tomato ketchup, and red food coloring/beetroot powder. Stir through and set aside for later use.

Baby Back Ribs

Ingredients:

2 racks of baby back ribs

Sweet & Spicy Rub

1-1/2 tbsp salt

2 tbsp chili powder

2 tbsp packed dark brown sugar

2 tbsp paprika

1 tbsp garlic powder

2 tsp ground mustard

1 tsp ground black pepper

Barbecue sauce

1-1/2 cup ketchup

1/2 cup water

1/3 cup packed dark brown sugar

1/4 cup molasses

2 tbsp Apple cider vinegar

2 tbsp Worcestershire sauce

1 tbsp chili powder

2 tsp garlic powder

2 tsp paprika

Directions/Instructions:

1. Combine all the sweet and spicy rubs in a medium bowl and set aside. Cut four pieces of aluminum foil (24x12 inches) and set aside.
2. Pat the ribs dry with paper towels. Cut one rack in half and place the two half-ribs side by side on a sheet of foil. Repeat with the second rack and a second piece of foil.
3. Coat both sides of the ribs evenly with the spice rub. Pull the foil up and over each set of ribs to create two wholly enclosed packets. Place the packets on a rimmed baking sheet.
4. Cover the baking sheet tightly with the remaining 2 pieces of foil and refrigerate them for up to 24 hours for the best flavor and texture.
5. Heat the oven to 160 degrees C and arrange a rack in the middle. Place the ribs in the oven and roast until fork-tender, about 2 hours. Meanwhile, make the sauce.
6. Place all the sauce ingredients in a medium saucepan and simmer over medium heat, whisking occasionally.
7. Reduce the heat to low and continue simmering until the flavors have melded and the sauce has reduced to about 2 cups, 30-40 minutes. Remove from the heat and set aside until ready to grill.
8. Heat a gas or charcoal grill to medium (350-450 degrees F) to grill the ribs. Remove the ribs from the foil, place them meaty-side on the grill, and brush them with sauce.
9. Cover the grill and cook for 5 minutes. Flip and brush the ribs and cook for another 5 minutes.  Continue to cook, flipping and brushing every 5 mins until the sauce has thickened, the ribs are heated through and have grill marks for a total grilling time of 20 mins.
10. Transfer the ribs to a cutting board and cut the racks between the bones.  Transfer the remaining barbecue sauce to a serving bowl and serve with the ribs.

Note:

If rubbed in advance, remove the ribs from the refrigerator and set them aside at room temperature while the oven is heated for at least 20 minutes.

Daytona Beach Style Wings (Hooters)

Ingredients:

20 chicken wings

1/2 cup flour

1 tsp salt

1 tsp black pepper

1 tbsp paprika

Vegetable oil ~ frying

Sauce

3/4 cup Sweet Baby's Ray Barbecue sauce (Recipe here)

1/4 cup Frank's RedHot sauce

1/4 cup honey

2 tbsp brown sugar

1/4 tsp red chili flakes

1 tbsp garlic powder

1 tbsp soy sauce

Dipping Sauce

Blue cheese

Ranch dressing

Directions/Instructions:

1. Whisk together flour, salt, black pepper, and paprika in a small bowl. Pour the flour mixture over the chicken and coat evenly. Refrigerate for 30 minutes to allow the coating to set.
2. Fill a deep fryer with 3 inches of vegetable oil and preheat the oil to 350 deg F.  Preheat the grill to high heat.
3. Prepare the sauce by combining all the ingredients in a saucepan and bringing it to a boil. Simmer for 5 minutes, then set aside.
4. When the oil is hot, fry the wings in batches until golden brown, about 8-10 minutes. Drain them over a baking sheet or paper towel-lined plate on a wire rack.
5. When the wings are done frying, transfer them to a sauce dish. Pour the prepared Daytona sauce over the chicken and mix well, ensuring it is fully coated.
6. Transfer them to the baking rack and bake them for 3 minutes in the preheated grill or oven at 357 degrees C.
7. Remove the wings from the grill/oven and brush them with the remaining sauce.  Serve them straight up or with dipping sauce on the side.  Enjoy!

Homemade Sweet Baby Ray's BBQ Sauce

Ingredients:

340g Ketchup

1 cup dark brown sugar

60g or 1/4 cup molasses

1/4 cup pineapple juice*

1/4 cup water

1 tbsp hickory liquid smoke*

2-1/2 tsp mustard powder

2 tsp paprika

1/2 tsp garlic powder

1/4 cayenne pepper

1-1/2 tsp salt

1 tsp black pepper

1 tbsp cornstarch dissolved in 1/8 cup cold water (optional)

Directions/Instructions:

1. Whisk together all ingredients (except the cornstarch mixture) in a medium pot over medium heat.  Bring to a boil, reduce heat, and simmer for 5 minutes until the sugar has dissolved.
2. Add the cornstarch mixture for a thicker sauce. Simmer for up to 15 minutes until the desired thickness is reached. The sauce may thicken slightly more as it cools.
3. Serve immediately or cover and store in the refrigerator.

Substitute

Pineapple juice = Apple Cider Vinegar

Hickory liquid smoke = Worchestire sauce

Pita Bread (Version 2)

Ingredients:

350ml water

1 packet dry/instant yeast

2 tbsp sugar

440g All-Purpose flour

90g Whole Wheat flour

2 tsp salt

3 tbsp olive oil

Directions/Instructions:

1. Add water, yeast, and 1 tablespoon of sugar to a stand mixer. Whisk with a hand whisk until well combined. Let it sit for 5 to 7 minutes, or until a raft has formed on top.
2. In another bowl, whisk together the remaining tablespoon of sugar, salt, and all-purpose flour until evenly mixed.
3. Pour 2 tablespoons of olive oil into the stand mixer along with the dry flour mixture. Attach the hook and mix on low speed (#2) for 8 to 10 minutes to knead. (The dough should be smooth and slightly sticky, but you might need to add a bit more flour to achieve the right consistency.)
4. Coat the dough with the remaining tablespoon of olive oil, place it in a container, cover with a lid or towel, and let it rest for about 2 hours, or until it doubles in size.
5. Remove the dough and place it on a lightly flour-dusted surface. Press it to form a rough rectangle. Cut the dough into 12 to 14 pieces, folding each piece under to create a smooth dough ball.
6. Roll each dough ball on a lightly flour-dusted surface until it measures about 1/8 to 1/4 inch thick and 6 to 8 inches in diameter.
7. Place the rolled-out dough on a cookie sheet lined with parchment paper or on parchment paper on the countertop. Cover with a damp towel and let it rest for 20 to 25 minutes.
8. Heat a cast-iron skillet over medium-high heat. Work with one pita at a time: lay a rolled-out pita on the skillet and cook for 30 seconds until bubbles form. Use a spatula to flip the pita and cook for another 1 to 2 minutes on the other side until large toasted spots appear on the underside.

Notes:

How to Reheat: The best way to warm the pita is to wrap it in foil or a pan with a lid and bake it at 350 degrees C for 4-5 minutes or until warm.

- Make ahead: You can make this bread up to 1 day in advance and heat it up before serving.

- How to store: Place covered in the refrigerator for up to 5 days

- How to Freeze: Place covered in the freezer for up to 1 month

- Can use 100% AP flour in this recipe if you don't have whole wheat flour

- When the dough is done kneading, it should be smooth and spring back. If you pinch it, it should stick a bit on the finger.

Lamb Chop (Easy)

Ingredients:

8 pcs lamb chop

French Fries

Broccoli

Marinade

4 tbsp black pepper sauce

1 tbsp tomato sauce

3 tbsp chili sauce

1 tbsp oyster sauce

1 tbsp garlic powder

1 tbsp onion powder

2 tbsp dried rosemary

Directions/Instructions:

1. In a bowl, add all the marinade ingredients.  Stir to mix well.
2. Put the lamb chop in the ziplock bag, pour the marinade mixture over it, and massage the chop so the mixture coats it well. Then, set the bag in the fridge overnight.
3. Grilled the marinated lamb for 3-4 mins on each side.
4. In a saucepan, add oil and saute 1 tsp minced garlic and mushrooms for about 2 minutes. Then add 1-2 tbsp black pepper sauce, 1/2 cup cream, ground black pepper, and 1/2 tbsp dark soy to darken the sauce. Stir to mix well and let it simmer for about 2 minutes.
5. To assemble the lamb chop, add the sauce on the lamb chop, some broccoli, and french fries as side condiments.  Enjoy!

Homemade Pork Meatballs

Ingredients:

500g minced pork

250g minced prawn (Optional)

1 tbsp ground black/white peppercorn

1 tbsp garlic paste

2 tbsp light soy sauce

2 tbsp Tapioca/Potato/Cornstarch

1-1/2 tbsp sugar

1/2 tsp baking powder

1/2 tsp salt

100g ice-cubes

Directions/Instructions:

1. Add all the above ingredients except the ice cubes in a food processor.
2. Process the meat until smooth, gradually adding the ice cube as the machine grinds. Stop to scrape 2-3 times to make sure everything is evenly ground. Transfer the ground meat to a bowl.
3. In a large pot, bring the water to a rolling boil. Then, turn down the heat to the lowest setting, add a tablespoonful of the meatball mixture, and cook until the meatballs float. Once they float, let them cook for another 10-15 minutes.
4. Dish cooked meatballs and set aside.  Repeat with the remaining mixture.  Freeze for up to a month or more.
5. If serving immediately, do not discard the broth.  Add season with 1 tablespoon light soy sauce, 1 tablespoon fish sauce, 1/4 tsp ground white pepper, and adjust seasoning as needed.  Bring to boil for 5 mins.

Easy Orange Chicken

Ingredients:

800g frozen chicken nuggets ~ fried as per the package

1/2 cup orange marmalade

1/4 cup orange/pineapple juice

1/4 cup BBQ sauce

1-2 tbsp soy sauce

Directions/Instructions:

1. In a saucepan, whisk together all the ingredients.  Heat on high heat, and whisk the sauce until smooth.
2. Add the fried chicken nugget and toss to coat.  Serve the orange chicken hot over steamed rice.  (Note:  The chicken nuggets had to be freshly cooked and hot)

Homemade BBQ Sauce

Ingredients:

2 cup Ketchup

1/2 cup Apple Cider Vinegar

1/4 cup packed brown sugar

2 tbsp honey

1 tbsp Worcestershire Sauce

1 tbsp lemon juice

1 tsp Stone House Seasoning (See below)

1/4 tsp hot sauce (Optional)

Directions/Instructions:

1. Whisk together all ingredients in a medium saucepan over medium heat. Allow the mixture to bubble, and reduce the heat to low. Si er until thickened, about 10 minutes
2. Serve immediately or allow to cool slightly and store in an airtight container in the refrigerator for up to a week.

Stone House Seasoning

1/2 tsp Kosher salt

1/4 tsp black pepper

1/4 tsp granulated garlic

Vietnamese Grilled Lemongrass Pork

Ingredients:

4 lbs pork collar shoulder ~ pound 1/4" thick

Blended

3 pcs scallions

8 cloves garlic

3 stalk lemongrass ~ chopped

1 medium shallot

5 tbsp water

Marinade

1/2 tbsp seasoning powder

2 tbsp fish sauce

1/2 tbsp Black pepper

1/2 tbsp light soy sauce

1-1/2 tbsp brown sugar

1 tbsp honey

1 tsp sesame oil

1 tbsp oyster sauce

1/2 tbsp Annatto powder

3 tbsp cooking oil

Glazed

1 tbsp honey

1/2 tbsp hoisin sauce

1/2 tbsp oyster sauce

3-5 tbsp of marinade sauce

Dipping sauce

1/2 tbsp fish sauce

3 tbsp water

1 tbsp sugar

1/2 tsp lime juice

1-2 red chili ~ chopped finely

2 cloves garlic ~ chopped finely

Directions/Instructions:

1. Add all the blended ingredients to a food blender and blend them smoothly. Squeeze out the juice using a sieve and set it aside.
2. In a small saucepan, add cooking oil and annatto powder (you can substitute 1 tsp turmeric and 1 tsp cayenne chili powder) over medium-low heat. Stir to mix, and remove it from the heat once it starts to boil.
3. In a large bowl, combine all the marinade ingredients, including the juice from the blended ingredients. Stir to mix, then add the pounded pork. Coat the pork evenly, cover it with plastic wrap, and refrigerate it overnight.
4. Preheat the grill to high heat.  Add the pork pieces to the grill and cook on each side for 7 minutes or until cooked.
5. While the pork is grilled, prepare the glazed.  Mix them well and set them aside.
6. Baste the pork with glaze on both sides and grill for 2 minutes or a light char.
7. Serve with dipping sauce and steamed white rice.

Hawaiian Spam Musubi

Ingredients:

Cooked sushi rice

1 can spam ~ sliced

3-4 tbsp Teriyaki sauce

Roasted Nori Seaweed ~ cut 2" wide strip

Directions/Instructions:

1. Slice the spam about 1/4" thick. Heat a saucepan on medium-high and add the sliced spam. Cook for 2 minutes on each side, flipping for 2 minutes to ensure even cooking.
2. Pour Teriyaki sauce and dip the cooked sliced spam in a small bowl.  Reduce the heat to medium-low and pour the Teriyaki sauce.  Swirl the sauce evenly and let the spam gently simmer until the sauce dissolves for about 4 minutes.  Flip the spam sliced every 2 minutes.
3. To assemble, line the inside of the spam can with plastic wrap.  Take about 55-60g of rice into the lined spam can and gently press down to fill the mold.  Place a slice of caramelized spam and top with another 55-60g of rice.  Gently press and pull the plastic wrap out of the can.  
4. Shape and wrap with roasted nori seaweed around it.  Secure the end by wetting it with water and place the musubi with the seam side down.  Continue with the remaining pieces.

Nimbu Chicken Tikka (Kaffir Lime)

Ingredients:

500g chicken boneless

1st Marinade

Salt to taste

2 tsp lemon juice

2 tsp ginger garlic paste

2nd Marinade

1/2 bunch of coriander leaves

A handful of mint leaves

20-25 kaffir lime leaves

5-6 Green chilies

2 tsp ginger garlic paste

2 tbsp water (Optional)

1/2 cup hung curd

1/4 tsp salt

1/2 tsp black pepper powder

Directions/Instructions:

1. Wash the chicken and do the first marination by applying salt, lemon juice, and ginger garlic paste.  Apply the marinade well over the chicken and keep it aside for 15 minutes.
2. For the second marination, add the kaffir lime leaves, green chilies, mint leaves, coriander leaves, and ginger garlic paste; add little water and grind to make a fine paste.
3. Once the paste is ready, add the curd to a big mixing bowl, followed by salt and pepper.  Then add the prepared green paste and mix well (The mixture or the marination should be thick).
4. Coat the pre-marinated chicken and mix it well.  Transfer the chicken mixture, cover it, and refrigerate it for at least an hour.
5. Grill the marinated chicken in the tandoor for 6-8 minutes or until tender. Once cooked, brush the chicken with butter to elevate its flavor.
6. Serve hot with sweet-spicy-tangy pineapple chutney.

Note:

You can cook them in a pan if you don't have a grill. In that case, you can simply use bamboo skewers soaked in water and cook the chicken on both sides until it reaches a good color and is tender.

Pineapple Chutney

Ingredients:

1 whole pineapple

1 tbsp oil

1 tsp mustard seeds

1 tsp chopped ginger

1-2 green chilies ~ chopped

8-10 curry leaves

200-300ml pineapple juice

2 tsp Kashmiri red chili powder

Salt to taste

1 tsp vinegar

2 tsp tomato ketchup

2 tsp sugar

Directions/Instructions

1. Cut the pineapple in half and remove the core. Then, cut it into thin strips to make fine dice and set it aside for later use.
2. Heat oil in a pan over medium heat. Add the mustard seeds and allow them to crackle. Then, stir with the chopped ginger, green chili, and curry leaves for a minute.
3. Then, stir the pineapple juice and Kashmiri red chili powder for another minute.
4. Next, add the remaining ingredients, mix well at intervals, and cook for 8-10 minutes on medium heat or until the juice has reduced to less than half and the pineapple chutney is ready.
5. Off the flame and allow to cool down, once cooled serve them with chicken tikka.