Jell-O Chiffon Cake

Ingredients:
(A) 5 egg yolks
      1/2 tsp salt
      80g fresh milk
      60g canola oil
      45g castor sugar

(B) 100g Jell-O (any flavor)

(C) 120g cake flour
      1/2 tsp baking powder

(D) 5 egg whites
      45g castor sugar
      1/8 tsp cream of tartar or 1/2 tsp lemon juice

Directions:

1. Mix (A) until well combined.  Then add in (B) & mix well.
2. Sift in (C) and mix well combined.
3. Whisk (D) till start to form & add in cream of tartar/lemon juice.  Gradually add in sugar in 3 portions.  Whisk till meringue reaches stiff peak.
4. Fold in 1/3 meringue into egg mixture; continue folding in slowly & then transfer into chiffon pan.  Tap lightly to release any bubbles trapped within.
5. Bake in pre-heated oven at 150 deg C for 50-60 mins.  Do a cake test to ensure cake to be fully baked.
6. Immediately remove from oven; bang the pan on the counter a few times & invert to cool completely before removing from pan.

Thai Pepper Steak

Ingredients:
200g beef (I used stir-fry)
1/2 yellow onion ~ sliced roughly
1/2 red bell pepper
1 tbsp vegetable oil

Sauce
1 tsp garlic paste
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp oyster sauce
1 tsp lemon juice
1 tbsp black pepper corns ~ coarsely ground

Directions:

1. In a bowl, add all the sauce & whisk well the mixture; set aside.
2. Add the oil in a non-stick pan on high heat; once the oil starts to smoke a little, add the sliced beef.
3. Stir fry the beef for a min.  Then add the sliced onion & red bell pepper.  Stir for a min & pour the sauce mixture.
4. Take the pan off the heat & stir the beef & vegetables for another min.  Check the seasoning & add extra lemon juice, fish sauce or black pepper to taste if necessary.
5. Scoop the black pepper beef into bowls.  Serve with cooked/steamed rice or noodles.

Fried Apple Rings with Ice-cream & Vanilla Custard Sauce

Ingredients:
2 Elstar apples ~ sliced crosswise 1/4" thick ring
27g plain flour
24ml dry white wine (I used milk)
1 egg ~ separate yolk & white

Cinnamon sugar
3 tbsp sugar
1/8 tsp cinnamon powder

Directions:

1. In a bowl, mix flour & dry white wine/milk together.   Then add egg yolk & mix well.
2. In another bowl, whisk the egg white on high speed till soft peak.
3. Then fold 1/3 of the meringue into the egg batter mixture slowly.
4. In the deep fryer, heat the oil to 180 deg C.  Dip the sliced apple with a folk into the batter & deep fry till golden brown about 2-3 mins.
5. Drain on a paper towel, and coat it with cinnamon sugar.
6. To assemble, pour the vanilla custard sauce on the plate, scoop a couple of your choice ice-cream & arrange the "Fried Apple Rings".  Serve immediately.

Vanilla Custard Sauce

2 cups whipping cream

4 large egg yolks

6 tbsp sugar

1 tsp vanilla essence

Directions:

1. Place whipping cream in a heavy medium saucepan.  Bring cream to simmer.
2. Whisk egg yolks & sugar in a medium metal bowl to blend.  Gradually whisk in hot cream mixture.
3. Return mixture to saucepan & stir over medium-low heat until custard thickens & finger leaves a path when drawn across the back of spoon abt 4 mins.
4. Strain, cover & refrigerate custard sauce until cold.

French Onion Soup

Serves 6

Ingredients:
60g butter
2 tbsp olive oil
6 large yellow onion ~ thinly sliced
1 tsp salt
2 tsp brown sugar
2 tbsp plain flour
4 cups beef stock
2 cups water

12 baguette slices
1 garlic clove, halved
1 cup shredded Gruyere cheese (I used 50% Mozzarella, 50% cheddar)

Directions:

1. Heat butter & oil in a saucepan over medium-low fire until it sizzles.  Add onions & salt, cook uncovered for 45-50 mins until onions are soft.  stirring often.
2. Add sugar & cook for another 10 mins until onions caramelize.  Stir in flour & cook for 2 mins.
3. Add stock & water, then reduce heat to low & simmer uncovered for 15 mins.
4. Preheat oven to 180 deg. C.  Oil & rub garlic on both sides of bread sliced, then bake them for 12 mins until golden.  Sprinkle cheese over bread & bake for another 4 mins.
5. Serve soup, topped with baked bread.

Crispy Onion Rings

Ingredients:
1 large yellow onion ~ cut 1/2" slices
1 cup AP flour/plain flour
1/2 cup cornstarch
1/2 tsp garlic powder
1/2 tsp dried parsley/oregano
1 egg
3/4 cup milk
3/4 cup breadcrumbs/Panko
Vegetable oil ~ frying
Salt to taste
Ketchup/Mayonnaise ~ sauce

Directions:

1. Peel & slice the onion abt 1/2" wide, separate the slices of onion into rings.
2. In a mixing bowl add flour & coat the onion rings with flour.  Tap to remove excessive flour & transfer to wire rack/parchment paper.
3. Then add the cornstarch, garlic powder, dried parley & whisk to combine.  Add egg & milk; whisk until homogeneous.
4. Coat onion rings in batter & transfer to wire rack to remove excessive batter.  Then crumb coat with breadcrumb/panko evenly.
5. Heat oil @ 185 deg C.; deep fry until crisp & golden for about 2-3 mins.
6. Transfer to wire-rack & sprinkle with salt & pepper to taste.  Serve immediately with ketchup or mayonnaise.

Tod Mun Goong aka Fried Shrimp Patty

Ingredients:
300g Prawn 
30g Pork fat 
5g coriander root ~ chopped
5g garlic ~ chopped
10g sesame oil
5g salt
5g sugar
1 tbsp cornflour
1 egg white
1 tsp white pepper
100g bread crumbs/panko
Oil ~ deep fry

Directions:

1. Chop prawn & pork fat together or process in a blender until fine.
2. In a large bowl, add all the ingredients together except the breadcrumbs/panko.  Knead them together & set in the fridge for 30 mins or so.
3. Shape the minced into donut patties, then coat with bread crumbs/panko.
4. Deep fry until golden brown & fragrant.
5. Serve immediately with sweet chili sauce & a squeeze of lime.

Gaeng Phed Nuea aka Red Curry with Beef

Ingredients:
200g beef fillet/strip
1 fresh red chili ~ sliced
3 baby eggplant ~ cut quarter
200ml coconut milk
1 tsp coconut palm sugar / palm sugar
5 kaffir lime leave ~ shredded
Sweet basil leaves
1 tsp salt
2 tbsp fish sauce
1-1/2 tbsp red curry paste (see below recipe)
1 tsp chicken powder

Directions:

1. In a saucepan or wok, simmer 2 tbsp coconut milk & add the curry paste.  Stir well.
2. Cook the paste for 1-2 mins or until it begins to be fragrant, add the beef & cook for another 1-2 mins or the meat is beginning to change colour.
3. Add the remaining coconut milk & egg plants to bring to the boil.
4. Add the fish sauce, sugar, chilies, chicken powder & kaffir lime leaves; stirring well to combine.
5. Add sweet basil & remove from the heat.  Serve with steamed rice.

Coconut Palm Sugar

Red Curry Paste

10 pcs dried chili ~ soak

1 pcs lemongrass

4 cloves garlic

4 shallot

1 kaffir lime leaf

1/2 tsp cumin seed

1 tsp coriander seed

1 tsp pepper corn

1/2" fresh turmeric

1" galangal (young)

1 tsp coriander root

250g shrimp paste

Direction:

• In a mortar & peste, crush the pepper corn, cumin & coriander seeds till they begin to turn to a powder.  Add the chili & crush well so they begin to turn to a paste.
• Add the rest of the ingredients & crush well to make a smooth paste.

Tom Kha Gai

Ingredients:
150g coconut milk
200g chicken ~ thinly strip
1 tsp toasted chili paste (add more for spicy)
50g straw mushroom
5 sliced galangal ~ smashed lightly (use young galangal)
3pcs red bird's eye ~ smashed lightly
3 kaffir lime leaves ~ shred
1 lemongrass ~ sliced diagonal
1 lime ~ cut quarter
1 tbsp chicken powder
1 tsp palm sugar
30ml fish sauce

Directions:

1. In a pot, add the coconut milk and toasted chili paste and bring to a boil.
2. Add galangal, kaffir lime leaves, and lemongrass.  Keep stirring to mix & simmer for 15 mins.
3. Then add the chicken powder, mushrooms & chilies.  Continue to stir.  Then add the chicken & simmer for another 3 mins or until the chicken is cooked through.
4. Add the lime juice & fish sauce to taste.  The soup should be spicy-sour & a little salty.
5. Serve garnished with fresh coriander leaves.

Black Pepper Beef Noodle

Ingredients:
1 packet Koka noodle (see instruction on pack)

250g stir-fry beef
1/2 yellow onion ~ sliced
2 cloves garlic ~ sliced
4 sliced ginger
1/4 red capsicum ~ chunk
2 red bird's eye ~ sliced
1 sprig onion ~ 1/4" length
2 tbsp black pepper sauce
1 tbsp oil

Garnish
Egg - sunny side up

Directions:

1. In a wok, heat oil on high & saute the sliced ginger, red bird's eye, garlic & onion till onion turn translucent.
2. Add the black pepper sauce & beef; stir and cook for about 3 mins or the beef cook.
3. Add the spring onion, off the heat & stir to mix.
4. Assemble the cooked noodle with egg & black pepper beef.  Serve immediately.

Thai Basil Chicken aka Pad Kra Pao Gai

Ingredients:
500g ground/minced chicken
6 cloves garlic ~ minced
4 Thai red chilies ~ minced
1 tbsp oyster sauce
1/2 tsp light soy sauce
1/2 tbsp sweet soy sauce
1/2 tbsp dark soy sauce
1 tsp fish sauce
Handful Thai holy basil leaves (I used sweet basil)
1 tbsp oil ~ fry

Garnish
Fried egg

Directions:

1. Heat wok on high heat, add oil & sauce minced chilies & garlic for about 20 sec or till fragrant.
2. Toss in the chicken, keep stir frying until just about fully cooked all through (If start to dry, add just tiny splash of water).
3. Then add the sauces/seasoning & keep stir fry for another 30 sec.
4. Grab handful basil, toss into the chicken, mix well & immediately off the heat.
5. Serve with steamed white rice with fried eggs.

Traditional Doughnuts

Source: Alan Ooi (Yield 24)

Sponge Dough (A)
400g bread flour
6g instant yeast
250ml water ~ room temp

Dough (B)
200g AP flour
60g castor sugar
6g salt
20g milk powder
2g instant yeast
2 eggs (120g) or 120g water if not using eggs

60g unsalted butter (C)

Directions:

1. Combine (A) to form an elastic dough.  Place dough in mixing bowl & covered to ferment for 2-3 hours ~ Use BM or mixer
2. Punch sponge dough & knead or mix till well blended.  Add all ingredients (B) & mix to form a dough.
3. Add (C) & continue mixing to form smooth & elastic dough.  Cover the dough with cling film & leave to proof for another 25 mins in the fridge.
4. Remove dough from the fridge & roll into 10mm thickness.  Use a dough cutter to cut out doughnut & placed on a greased tray.  Leave to proof another 30 mins & deep fry on low heat till golden brown.
5. Coat with sugar when doughnut is slightly warm.  Or double coat with chocolate ganache & decorate as desired.

Green Tea Madeleine

Ingredients:
113g unsalted butter
133g granulated sugar
120g AP flour
1/8 tsp salt
1 tsp baking powder
1 tbsp Matcha powder (green tea powder)
2 large egg
1 tbsp milk

1 tbsp butter ~ coating pan
1 tbsp flour ~ dusting pan
2 tbsp confectioner's sugar

Directions:

1. Melt the butter in a small saucepan over medium-low heat.  Once melted, transfer to a small bowl to cool completely.
2. In a large bowl; add sugar, sieve in the flour, salt, baking powder & Matcha powder.  Whisk together to combine.
3. In another bowl, combine egg & milk.  Whisk together till frothy.  Then add the egg mixture into the flour mixture.  Using a spatula, stir until just combined.
4. Slowly add half cooled melted butter.  Blend the mixture well before adding more butter.  Do not over mix.
5. Cover the bowl with plastic wrap & refrigerate to rest for 3 hours or best overnight (highly recommended)
6. Preheat the oven to 190 deg C.  Brush the Madeleine mold with butter & lightly dust flour over.
7. Remove the battery from the refrigerator & use a measuring spoon, 1 tbsp & fill each mold.  Note: Don't need to smooth the batter as it will melt during baking.
8. Bake for 11-13 mins or until edges look done & top spring back when touch.
9. Remove the pan from the oven & let it cool for about 3 mins.  Use fork, gently releases the Madeleine & transfer to a cooling rack.
10. Dust the top with confectioner's sugar if desired.  Note:  If to store/freeze the Madeleine, do not dust with sugar until ready to serve.

Rasberry Sponge Cake

Ingredients:
300g AP flour
330g sugar
1 tbsp baking powder
1 tsp salt
1-1/2 tsp gelatine
125ml canola oil
7 egg yolks
250ml cold water
1 tbsp strawberry extract

7 egg whites
1/2 tsp cream of tartar

Directions:

1. Preheat oven to 160 deg.
2. Add all the dry ingredients to a deep mixing bowl. Mix thoroughly. Make a well and add all the wet/liquid ingredients. (Do not beat yet.) Set aside.
3. In another mixing bowl, whisk egg whites & cream of tart on high speed until stiff peaks form.
4. Then beat the egg yolk batter for 30 seconds or until just combined. Using a spatula, add the egg whites and fold in three batches.
5. Line 2 20cm/8" cake pan & spread the mixture evenly.  Bake for 55-60 mins.  When done, leave, and turn immediately upside down to cool completely.
6. Unmold the cake & serve it by itself or frost it with buttercream.

Hot Plate Sizzling Tofu

Ingredients:
2 rolls Japanese egg tofu ~ cut 1.5cm
2 tbsp cornflour
3 Shiitake mushroom ~ socked & sliced
2 shallot ~ chopped
2 cloves garlic ~ chopped
1cm ginger ~ chopped
1 egg ~ light beaten
3 spring onion ~ cut 1" lengthwise
1 fresh red chili ~ sliced

Marinate:
80g minced chicken
60g minced prawn
1/2 tsp sugar
1 tsp Chinese Rice wine (Optional)
Pinch of salt

Stock:
125ml chicken stock/water
1/4 tsp ground pepper
1 tbsp oyster sauce
1/4 tsp dark caramel soy sauce
1/2 tbsp tapioca/cornstarch ~ mixed 1 tbsp water

Directions:

1. Heat wok with oil over high heat.  Dust the tofu with cornstarch & deep fry till golden brown.  Remove & drain on paper towel.
2. Marinate chicken & prawn with sugar, salt & rice wine for 20 mins.
3. Heat work over high heat, saute chopped ingredients then dd minced meat, stir-fry until fragrant & browned.
4. Add the stock mixture & bring to boil & thicken with tapioca/cornstarch mixture.  Dish out.
5. Place a hot plate over high heat & add 1 tbsp oil.  Once smoking hot, pour in the beaten egg & top with tofu & mince mixture.
6. Garnish with spring onion & chili.  Serve with steamed rice.

Pocket Pie aka Apple Pie

Pastry
100g AP flour
40g shortening
1/8 tsp salt
3-4 tbsp ice cold water

Filling
2 apple ~ granny smith
3 tbsp sugar
3 tbsp brown sugar
1 tsp cinnamon
1 tsp lemon juice (Optional)

1 egg ~ beaten

Directions:

1. In a pastry blender, mix in the flour, salt & shortening until particles are size of small peas.  Sprinkle with cold water, 1 tbsp at a time till become a soft dough.
2. Once dough is formed, transfer the dough to a floured work surface, roll out the dough with a rolling pin & fold in 3 equal parts.
3. Turn the folded dough 90 deg & roll out again & fold in three.  Let it rest in the fridge for 30-60 mins.
4. Roll out the dough again & fold in three.  Repeat another 3 times so the total will be six.
5. In a large bowl, mix sugar, flour, cinnamon & lemon juice.  Stir in cut apple until well mixed.
6. Roll out the dough in a rectangle, cut the dough in six pieces.  Make slits in 3 of the 6 pieces.
7. Divide the apple filling over the 3 pieces with slits.  Brush the dough around the apple filling with egg & place the other part with slits on top.  With a fork, press the sides of the apple pie together.
8. Brush the pies with egg wash & bake on preheated oven 200 deg C for 20-25 mins.

Otah Fried Rice

Ingredients:
3 cup cooked rice
1 packet Otah paste
15-20 medium prawn ~ cut halves
200g minced meat (chicken/beef)
1/2 cup mixed vegetable
1 large onion
2 cloves garlic ~ chopped
2 eggs ~ light beaten
Salt to taste
2 tbsp oil

Directions:

1. In a wok/pan, add the little oil & pour the beaten eggs & scramble; dish out & set aside.
2. Same wok/pan, cook the prawn till the prawn turn pink; dish out & set aside.  Then add the minced meat; stir fried till the minced meat is cook & dish out.
3. Add 2 tbsp oil in a wok; saute the onion & garlic till fragrant.  Then add the otah paste & stir fried for 2 mins & add in mix vegetables; stir fried for another min.
4. Add in cooked rice, scramble eggs, prawn & minced meat.  Stir the mixture together till well combined.  Season with salt to taste.
5. Serve immediately & garnish with chopped spring onions.

Spicy Fried Chicken Skin

Ingredients:
500g chicken skin
3 tbsp air Kapur/alkaline water
2 tbsp garlic ginger paste
100g spicy coating mix (Kobe brand ~ I bought in Indonesia)

Seasoning:
1 tbsp chili powder
1 tsp salt
1/2 tsp chicken powder

Directions/Instructions:

1. Clean the chicken skin & soak with "air Kapur" aka limestone paste for about 30 mins.
2. Wash off the "air Kapur" & any slimy fats; drain dry & set in the fridge, uncovered for 30 mins.
3. Cut the chicken skin, and marinate it with garlic ginger paste for about 10 mins.
4. In a large bowl, add the spicy coating mix together with the seasoning for flavor.  Coated the chicken skin with a mixture of flour.
5. Heat oil in a deep frying pan, and fry the chicken skin till crispy or golden brown.
6. Serve with any sauce to your liking.  

Crock Pot Beef & Broccoli

Ingredients:
500g beef striplion steak ~ sliced thin strips
1 cup beef consumme/broth
1/2 cup soy sauce
1/3 cup brown sugar
1 tbsp sesame oil
3 cloves garlic ~ minced

2 tbsp cornstarch (diluted with 2 tbsp cooked beef sauce)
Fresh broccoli florets
1 red bell-pepper ~ cut chunk
1/2 yellow onion ~ cut chunk

Directions: 

1. Place sliced beef in a crock pot/slower cooker.
2. In a small bow, combine consumme/broth, soy sauce, brown sugar, oil & minced garlic.  Pour over sliced beef.  Cook on low for 6-8 hours.
3. Add the mixture cornstarch solution; stir well to combine.
4. Add broccoli, red bell-pepper & onion.  Stir to combine.
5. Cover & cook an additional 30 mins on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.

Double McDonald Chicken

Ingredients:
4 chicken breast
1 egg
1 cup milk
3/4 cup All Purpose flour
1/3 cup tempura mix
1 cup chopped iceberg lettuce
Sliced cheese
Vegetable oil ~ frying.

Seasoning:
2 tsp salt
1 tsp onion powder
1/2 tsp msg
1/4 tsp pepper
1/8 tsp garlic powder
1 tsp chili powder
2 tbsp paprika

Directions:

1. Beat the egg & then combine it with buttermilk in a small, shallow bowl.
2. Combine the flour & seasoning in a one gallon size zip lock bag.
3. Pound each of the breast fillet with a mallet until about 1/4" thick.  Cut into halves.
4. Coat each pounded fillet with the flour mixture by shaking in the zip lock bag.  Remove & dredge each in egg mixture, coat well.  Then return to the flour/seasoning mixture.
5. Let it set in the fridge for atleast an hour.  Cover & refrigerate remaining egg mixture.
6. After set, repeat the "coating" process.  Deep fry the chicken fillets at 375 deg. C for 10-12 mins or until light brown & crispy.
7. Drained & assemble one fried chicken fillet with sliced cheese, top with chopped iceberge lettuce & the other fillet spread with mayonnise.  Sandwich the chicken fillet together.  Serve.

Chicken Curry with Cashew Nuts

Ingredients:
8 pcs chicken
250g evaporate milk
250g coconut milk
15-20 curry leaves
1/2 tsp fennel seeds
1/2 tsp coriander seeds
1 tomato ~ cut a quarter
3-4 potatoes ~ halves
1 bunch coriander leaves ~ garnish
1 tsp salt
1 tbsp sugar
1/2 cup vegetable oil

Paste:
1" galangal
2" ginger
2" turmeric
3 cloves garlic
6 shallots
1 yellow onion
1 lemongrass
25g cashew nuts
2 tbsp chili powder
2 tbsp curry powder
2 tsp chicken powder
1 tbsp tomato paste
1 tbsp chili paste

Spices:
2 pcs star anise
5 cloves
3 cardamon
1 cinnamon stick

Directions:

1. Prepare the ingredients to paste into a smooth paste & set aside.  Boil the potatoes & set aside.
2. In a wok, fry the spices, curry leaves, fennel & coriander seeds for 30 sec.
3. Add the paste mixture; stir & cook until the mixture turns to the dark shade of red.
4. Then add chicken & mix well to coat.  Add evaporated milk & coconut milk.  Stir to combine & simmer over low heat for about 20-30 mins or until cook.
5. Add the potatoes & cooked potatoes.  Season with salt & sugar.
6. Remove heat & garnish with coriander leaves.  Serve immediately with steam white rice.