Crispy Durian Rolls

Ingredients:
550g Durian meat
2-3 tbs sugar
3 tbsp fresh milk
Vietnamese rice paper
2 egg whites
Cornflour
Panko breadcrumb
Oil for frying

Direction:

1. In a pot, add durian pulp, sugar & fresh milk on medium heat.  Mix together till smooth paste.
2. Place rice paper onto a damp clean kitchen towel.  Wet rice paper further with water using finger.  A dollop of durian paste onto it & rolled like a spring roll.  Next add wet rice paper & do the same wrapping method.
3. Then dust with cornflour; dip in egg white & finally panko breadcrumb.
4. In a pan-fried, add a little oil & fried the coated roll till golden brown or crisp.  Serve hot or with an ice-cream.

Bubur Lambuk Daging aka Bubuk Masjid

Ingredients:
250g rice ~ wash & soak 30 mins
300g minced beef
30g dried prawn ~ soak & blend dry
8-10 shallots ~ thinly sliced
5-6 cloves garlic ~ thinly sliced
2" fresh ginger ~ thinly sliced
1 medium carrot ~ cut cubes
2 tbsp Ghee
3 btsp cooking oil
200ml coconut milk
1 tbsp chicken knorr powder
1 tsp salt

Spices
1 stick cinnamon
2 anise star
3 cardamon
5 clovers
1 tsp fennugreek seeds aka halba

Dried Seeds
1 tsp cumin seeds (jintan manis)
1 tsp fennel seeds (jintan putih)
1 tsp coriander seeds (ketumbar)
1 tsp white pepper seeds
1 tsp black pepper seeds
(Above blend into a fine powder)

Garnish
50g fried shallot
50g spring onion ~ chopped
50g coriander leaves ~ chopped

Directions:

1. In a big pot, cook the rice together with screwpine leave & chicken knorr powder like how you prepare your porridge.
2. In a wok, heat ghee & cooking oil; saute the lemongrass, sliced shallots, garlic & ginger till fragrant.  Then add the spices, blended dried seeds, dried prawn & continue to cook till the oil surface.
3. Once the rice becomes porridge, add the minced beef, cube the carrots & pour in all the sauteed ingredients.  Keep stirring for 5-8 mins on a low fire.
4. Add coconut milk slowly & continuously stir.  Add salt to taste.
5. Lastly, add the chop spring onion, coriander leaves & fried shallot.  Mix well, then off the heat.  Serve immediately.

Ally's Trio Velvet Cupcakes

Ingredients:
320g AP flour
200g sugar
1 tbsp cocoa powder
1 tsp salt
1 tsp baking soda
2 eggs
220g canola oil
240g buttermilk
1 tbsp white vinegar
1 tsp vanilla

Food coloring
1 tsp Noel Red
1 tsp Sky Blue
1 tsp Green leaf

Directions:

1. In a large bowl, sift all the dry ingredients together & set aside.
2. In a measuring jug, mix all the wet liquid together.  Whisk to incorporate.
3. Pour the dry mixture into the wet mixture.  Whisk together till all the dry mixture well incorporate.
4. Divide the batter into 3 equal portion batter (ea 350-370g).  Then add the food coloring into the individual batter.
5. Preheat the oven to 180 deg. C.  Line a cupcake liner in a cupcake pan.
6. Scoop 1 tbsp (Blue) into each cupcake liner & bake for 4 mins.  Then the next top with 1 tbsp (Green) batter evenly & bake for 4 mins.  Last layer, scoop 1 tbsp (Red) batter evenly & bake for 15 mins or until insert toothpicks in the middle comes clean.

Cream Cheese Frosting

250g Philadelphia cream cheese

125g butter

125g icing sugar

1 tsp vanilla

Direction:

Beat the cream cheese and butter till creamy.  Then add the icing sugar & vanilla & beat again till well incorporated.

Korean Beef Short Ribs with Ginger

Ingredients:

1 lb beef short ribs ~ rinse & pat dry

Marinade

1/3 cup canola oil

3 tbsp granulated sugar / brown sugar

3 tbsp light soy sauce

1 tsp sesame oil

1 tbsp grated ginger

1 tbsp grated garlic

Directions:

1. Put the ribs in a ziplock bag, pour the marinade sauce & carefully toss to coat ribs.  Allow marinating for about 30 mins.
2. Preheat the oven on grill/broil for 550 Fahrenheit or 280 deg C.  Line aluminum sheet on the tray & place the wire rack on aluminum sheet.  Then lay the ribs in a single layer.
3. Broil/grill for 2 mins per side. 

PS:  I add 1/4 cup of coke in the marinade to tenderize the beef.

Kangkong Belacan

Ingredients:
1 lb kangkong aka water spinach
3 tbsp vegetable oil
1-1/2 tsp sugar
Salt

Blended Paste
2 tbsp dried shrimp ~ soak in hot water
3 tbsp chili paste ~ I used sambal belacan
6 shallots
4 cloves garlic
2 tsp belacan

Directions:

1. Heat wok on high, add the vegetable oil & stir-fry the blended paste for about 2 mins.  Reduce the heat; cook until quite toasted & turn a shade darker (careful not to burn)
2. Add the kangkong, sugar & salt (if necessary).  Stir-fry on high heat for about 2-3 mins.
3. Dish onto a serving dish while it is still quite crisp & serve hot immediately.

Sweet Sukiyaki Beef

Ingredients:
1 packet Frozen Sukiyaki beef
5 tbsp sweet soy sauce aka Kecap Manis
2 tbsp sesame oil
1 tbsp honey
3 cloves garlic ~ mince
2" fresh ginger ~ mince
1 yellow onion ~ sliced
2 green onion ~ chopped
2 tbsp toasted sesame seed
1/4 tsp red pepper flakes
Salt & pepper ~ taste

Directions:

1. Whisk all the ingredients together in a medium bowl except beef & sliced onions.
2. Add beef & massage the marinade into each sliced.  Cover & refrigerate for an hour.
3. Heat oil on pan-fries, add the marinade beef & let it cook halfway through; add sliced onions & continue to cook until the meat cooked.
4. Dish out the cooked beef, sprinkle toasted sesame seed & chopped green onion.  Serve with steamed jasmine rice & egg.

Devil's Food Cupcake/Cake

Ingredients:
260g plain flour
1 tsp baking powder
2 tsp baking soda
60g cocoa powder
1 tsp salt
340g fine sugar

200ml hot coffee (1 tsp Nescafe + hot water)
200ml vegetable oil
200ml buttermilk (1 tbsp white vinegar + full cream milk)
2 eggs
1 tsp vanilla extract

Direction:

1. Preheat oven to 165 deg C for cake or 175 deg C for cupcakes.  Grease & line 9" baking pan two 9" baking pan or three 8" pan.
2. In a large bowl whisk together dry ingredients.
3. In a measuring jug, mix all wet ingredients except coffee.  Pour the wet mixture into dry ingredients & mix thoroughly.  Add hot coffee & mix until fully combined.  (Note: Batter should be very runny)
4. Pour batter into prepared pans  & bake for 30 mins or cupcake liner (eg 50-55g) bake for 20 mins.
5. Remove from oven, let cake/cupcake cool completely.

Marshamallow Cream Cheese Frosting

250g cream cheese

125g butter ~ room temp

1 cup icing sugar ~ shifted

1 tsp vanilla extract

100g marshamallow ~ melted

A drop of rose essence

Directions:

Beat cream cheese & butter until creamy, add the icing sugar, vanilla & lemon juice.  Beat again till well incorporated.  Add the melted marshmallow at the end of the cream cheese

Hubby request Vanilla Buttercream Frosting on his cupcakes

Chicken Enchiladas

Ingredients:
6 boneless skinless chicken thighs
3 cups enchilada sauce
1/2 medium yellow onion ~ diced
1 (4oz) can green chilies
8 (10") tortillas
12oz Monterrey Jack cheese ~ grated
2 green onions ~ chopped

Directions:

1. In a slow cooker, add the chicken & 2 cups of enchilada sauce over the chicken.  Cook on high setting for 4 hours or low setting for 8 hours.
2. Dish the chicken out of the slow cooker & shred with a fork.  Drain green chilies & add to the chicken along with the diced onion.  Mix well to combine.
3. Preheat oven to 170 deg C.  Spray a baking dish with non-stick cooking spray.
4. Spoon chicken mixture into the center of each flour tortilla.  Top with about 1/2 cup grated cheese & fold two ends of tortilla over the filled center.  Place the tortilla seam side down into the baking dish.  Repeat until all tortillas have been filled.
5. Pour remaining enchilada sauce over the assembled tortillas.  Top with grated cheese.  Place in oven & bake for about 20 mins or until cheese has melted thoroughly & has become bubbly.
6. Garnish with green onions or cilantro.

Homemade Enchilada Sauce

Source: Emeril Lagasse

Ingredients:
3 tbsp vegetable oil
1 tbsp flour
1/4 cup chili powder
2 cup chicken stock
10oz tomato paste
1 tsp dried oregano
1 tsp ground cumin
1 tsp garlic powder
1/2 tsp salt ~ for taste

Directions:

1. In medium saucepan heat oil, add flour, smoothing & stirring with a wooden spoon.  Cook for 1 min.
2. Add chili powder & cook for 30 sec.  Then add chicken stock, tomato paste & all the ingredients except salt.
3. Bring to a boil, reduce heat to low & cook for 15 mins.  The sauce will thicken & smooth out.  Adjust the seasoning (salt).
4. Serve atop your favorite enchiladas

Prawn Noodles Soup (Slower Cooker)

Ingredients:
1kg yellow noodle
500g beef ribs
1kgs large prawns ~ peel & shells set aside
A bunch of Kangkong aka morning glory ~ washed & cut 5 cm
100g bean sprouts
4 tbsp oil
4 cloves garlic ~ sliced/minced
2 star anise
5 cloves
50-80g ikan bilis aka anchovies
3 tbsp brown sugar
2-2.5 litres boiling water
2 tbsp white peppercorns
30g rock sugar
1 tbsp fish sauce
1/4 tsp white pepper powder
1 tbsp dark soy sauce
1 tbsp salt ~ adjust to taste

Garnish
chili powder
fried shallots

Directions:

1. Scald the beef ribs with hot water & set aside.
2. In a pot add 4 tbsp oil, saute the sliced/minced garlic till fragrant.  Add prawn shells & stir fry till it turns pink.
3. Add star anise, cloves, Ikan Bilis & brown sugar to mix evenly.  Then add boiling water, blanched beef ribs, white peppercorns, rock sugar, fish sauce, white pepper powder & dark soy sauce.  Bring to boil.
4. Transfer all the ingredients to slow cooker & let it cook on low for about 4 hours.
5. Remove & drain stock, pick out the beef ribs & set aside.  Skim & top layer of stock.  Blanch prawns in the stock for 2-3 mins.  Adjust seasoning of stock add 1 tbsp salt (according to taste)
6. Blanch yellow noodles, bean sprouts & a handful of kangkong.  Put in a bowl, add beef ribs, prawns to noodle & fill a bowl with hot stock.  Sprinkle of chili powder & 1 tbsp of fried shallots as a garnish.

Fried Salmon Fish Head Soup

Ingredients:
Salmon fish head + fish bones
2 thumb sized ginger ~ sliced
2 cloves garlic ~ smashed
1 silken tofu ~ cut cubes
1 tbsp black peppercorn ~ crushed
1 bird's eye chili (Optional)
Hot boiling water ~ Very Important
Thumb sized rock sugar ~ Very Important
1 tbsp fish sauce
2 tbsp Shao Xing wine / Chinese cooking wine
3 tbsp green lime juice (Optional)
Dash of pepper
Salt to taste

Garnish
Spring Onions
Coriander

Directions:

1. Boil a pot of water, we need hot BOILING water!
2. In a wok, heat oil & fry the ginger & garlic till fragrant.  Then add in fish head & bones; fry for 5-7 mins or until the fish well fried.
3. Add in the "HOT BOILING" water until the water covers the fish head & bones for milky looking fish soup.
4. Add black peppercorn; turn fire to high heat & let it boil for 10 mins.  Then add tofu & low to medium heat & boil for another 10 mins.  Remove any scums & oil floated on top of the soup during boiling process.
5. Add shao xing wine, rock sugar, fish sauce, bird's eye chili, lime juice & salt.  Cover lid & continue to boil for another 10 mins.  Taste the soup & add more salt if needed.  Once it is okay, heat off & serve with rice vermicelli noodle, garnish with spring onions & coriander.

PS: I added some condense/fresh milk for the soup to be milky.

Claypot Chicken with Shiitake Mushrooms & Chinese Sausage

Ingredients:
6 dried shiitake mushrooms
4 boneless chicken thighs ~ cut into 1/2"
1 Chinese sausage ~ sliced diagonally into 1/4"
1 cup white jasmine rice
1-1/2 cups chicken stock
2 scallions ~ finely chopped
2 cloves garlic ~ minced
2 tbsp vegetable oil

Sauce/Marinade
2 tsp brown sugar
1 tsp cornstarch
2 tbsp oyster sauce
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp Chinese rice wine
1 tsp sesame oil
1/8 tsp salt
1/4 tsp white/black pepper

Directions:

1. In a small bowl, soak the mushrooms in warm water until soft (abt 30 mins).  Rinse the mushroom & pat dry.  Remove the stems, thinly slice the caps & set aside.
2. Mix the cut chicken with the sauces in a medium bowl.  Cover & place in the refrigerator to marinate for at least 20 mins.
3. In a wok/large nonstick pan over high heat, add the oil & swirling to coat.  Add the minced garlic & stir-fry until fragrant; add the marinated chicken & stir-fry for about 1 min.  Add the sausage & shiitake mushrooms; stir-fry for 30 seconds more.  Transfer to a platter & set aside.
4. Place the rice & chicken stock in a clay pot or heavy metal pot & bring to a boil, covered over medium-high heat.  Reduce the heat & simmer allowing the rice to steam for 15 mins.
5. Spread the stir-fried chicken over the rice & continue to steam, covered low heat until the chicken is cooked through (abt 15 mins).  Stir thoroughly, garnish with scallions & serve immediately.

Rainbow Cupcakes

Recipe called for 12 cupcakes

Ingredients:
113g unsalted butter
180g sugar
4 egg whites
1 tsp vanilla extract
213g cake flour
2 tsp baking powder
175ml fresh milk

Directions:

1. Preheat oven at 180 deg. C.  Line white cupcake liner in cupcake pan
2. In a large mixing bowl or stand electric mixer, beat butter & sugar till light & fluffy.
3. Then beat in egg white a little at a time & mix well.
4. Turn the speed to low, add 3 parts of flour alternating with 2 parts milk plus vanilla extract.  Begin & end with flour.
5. Divide into 6 equal portions & add Wilton/Ameri gel coloring to 6 divided batter (red, orange, yellow, green, blue & violet)
6. First scoop 1 tsp of violet batter into cupcake liner; spread it evenly with the back of the teaspoon.
7. Bake for 2-3 mins (depend on your oven temperature) & taking it out & spreading 1 tsp of the blue batter on the slightly baked purple batter.  Repeat this steps for green, yellow, orange & red batter.
8. Once all the 6 rainbow batter are filled, continue to bake in the oven for 15-18 mins or until a cake tester comes out clean.

Steamed Brownie Potato Cake

Ingredients
100 margarine
50g dark chocolate ~ melted
100g steamed potatoes ~ puree
7 egg yolks
4 egg whites
200g granulated sugar
1 tsp Emulsifier / SP Stabilizer or substitue 1 tbsp condense milk
75g cake flour
25g cocoa powder
1/2 tsp baking powder
1/2 tsp chocolate paste

Directions

1. Heat margarine & chocolate using double boiled.  Stir well then add potato puree & stir well & set aside.
2. In a large mixing bowl or stand electric mixer, beat together eggs, sugar & Emulsifier / SP stabilizer until light & fluffy (about 10 mins).  Then low the speed to add sifted dry flour.  Mix evenly.
3. Then add margarine chocolate potato puree mixture & stir gently.
4. Divide 2 even portion of batters, pour 1st batter into 24x10x7cm pan & steamed for 15 mins on medium heat.
5. Spread with chocolate paste & steam for another 5 mins.
6. Then pour the remaining batter, steamed another 20 mins until cooked.

Mini Nutella Brownie Tarts

Crust
125g unsalted butter ~ melted
3 tbsp granulated sugar
1/4 tsp fine salt
1-1/4 cup All Purpose flour

Nutella Brownie
1-1/2 cup Nutella
125g butter
2 eggs
1/2 cup granulated sugar
3/4 cup AP flour

Directions:

1. Crust: Combine the butter, sugar, and salt in a large bowl and stir until evenly incorporated. Add the AP flour and stir until a soft dough forms.
2. Press a small ball (12g ea) dough into a mini tart mold & trim off the excess dough.  Cover the tart shell with plastic wrap & let it rest in the refrigerator for 30 mins.  Once chilled prick it with fork.
3. Brownie: Place nutella in bain marie & add in butter, melted.
4. In a bowl, beat the eggs with sugar until the mixture is foamy & clear.  Transfer the nutella to the bowl & mix well.
5. Slowly add flour & incorporate until the dough is homogeneous.  Scoop 1-2 tsp in the tart dough.
6. Bake for 22-24 mins or until the top of the brownies crack yet the center is still humid.

Grilled Thai Red Curry Chicken

Ingredients:
1 chicken (1-1.5kg)
1/4 cup coconut milk (I used Tara brand)
2 tbsp dark brown sugar
Salt & pepper ~ to taste

Direction:

1. In a bowl, add Thai red curry paste to the coconut milk with brown sugar.  Whisk together until well combined.
2. rub the sauce all over the chicken, including the bits under the skin.
3. Season both sides with salt & black pepper.  Spray with a little oil or brush olive oil on the chicken.
4. Roast/Grilled the chicken at 200 deg C for about 30-35 mins or until the chicken is cooked through.  If like, broil the chicken (top heat) for an extra 5-10 mins after the chicken has been cooked to further brown & crisp the skin.  Keep an eye on the chicken while doing this.
5. Once the chicken is done, remove from the oven & tent it with aluminium foil for 10 mins to let the meat rest & the juices to redistribute.
6. Cut & serve the chicken.

Marble Nutella Sponge Cake

Ingredients:
280g butter
1 tsp vanilla essence
(Beat butter & vanilla essence till light.  Weight 230g into a separate bowl & remaining in another bowl)

Plain Cake
160g cake flour
1/2 tsp baking powder
14 egg yolks ~ cold
3 egg whites ~ cold
20g sponge cake stabilizer/ovalette
200g caster sugar

Chocolate Cake
25g cake flour
15g cocoa powder
1/2 tsp baking powder
2 egg yolks ~ cold
1 egg whites ~ cold
50g caster sugar
8g sponge cake stabilizer/ovalette

Directions:

1. Preheat oven at 200 deg C (top bottom heat mode).  Prepare 2 cake tin of 9x2" square line the base with parchment paper.
2. Plain cake: Whisk eggs, sugar & ovalette till light & pale double in volume for about 10 mins.
3. Add 160g flour till thick & fluffy.  Fold in 230g butter in 3 portions till well combined.
4. Chocolate cake: Same process as the plain cake & fold in the remaining butter.
5. Scoop 150-200g of plain batter into each baking tings.  Spoon dollops of the chocolate batter & swirl slightly into the plain butter.  Repeat another round of this step, finishing both batters.
6. Bake for 10-13 mins.  When baked the top will look golden brown, dry to the touch & springs back when touch.  Cool cake onto cooling rack.  When cooled, sandwich cake with Nutella.

Fried Fish Fillet Bee Hoon Soup

Ingredients:
2 pcs fish fillet ~ cut sliced
1 packet bee hoon
1/3 cup cornflour
2-liter water
2 fish knorr
1/2 chicken knorr
2 tomato ~ cut wedges
5-6 sliced ginger
1 packet silken tofu ~ cut cubes
Spring onion ~ chopped
Fried shallot

Seasoning
Evaporating milk
1-2 tbsp Shaoxing wine
1/2 tbsp sesame oil

Marinade:
1 egg white
1/4 tsp pepper
1/4 tsp sesame oil
1/2 tsp salt
1 tbsp plain flour

Directions:

1. Marinade the cut-sliced fish for 2 hours or overnight.  Coated with corn flour on both sides & deep fried until golden brown. 
2. Add 1 tbsp oil & fried the sliced ginger until fragrant.  Add the water & stock knorr; bring to boil.
3. Then add in tomato, tofu, seasoning & bring to boil for about 3-4 mins.  Add the veggies & cook for 1 min.
4. Arrange bee hoon in a bowl, & ladle the soup over it with veggies, tomatoes, tofu & fried fish.  Sprinkle the chopped spring onion & fried shallot.  Serve immediate.

Chicken Samosa - "Tradition Samosa"

Dough
2 cups AP/Plain flour
1 tbsp ghee
1/2 tsp salt
Warm water as needed

Filling
250g minced chicken
1/2 tsp carom seed
1 tsp chili powder
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp garam masala
1 tsp salt
2 tsp oil
1/4 cup water

Minced
2 large onion ~ chopped
2 green chilies ~ chopped
1" ginger ~ chopped
4 cloves garlic ~ chopped
1 bunch curry leaves ~ chopped
1 bunch coriander leaves ~ chopped

Directions:

1. Filling: Heat oil in a wok, saute the carom seed & all the ground powder ingredients till fragrant.  Then add all the chopped ingredients until onions are translucent.
2. Add the minced chicken & season with salt.  Let it cook for couple of minutes.
3. Then add chopped curry & coriander leaves; stir & mix well.  Cook again for a minute or two.  Remove from heat, let the filling cool completely.
4. Dough: In a bowl, mix flour, ghee & salt.  Add warm water slowly & mix until a smooth & soft dough.  (Note: adding ghee as it is.  Do not melt that's what make the samosas crispy)
5. Divide the dough about golf ball size, dust work space with enough flour & roll out a circle then oblong.  (Note: Use round cutter to have a prefer circle)  Then cut the oblong in halves.
6. Take one halves with the curved side facing us; fold the left/right side inwards & dab along the edge with water on it.  Seal both sides to get a cone shape.  Make sure to pinch the bottom of the cone well so that oil will not enter the samosa during frying.
7. Fill in the filling.  Do not overfill as it might break while frying.  Dab water on all edges, fold the pointed edge in to complete the "triangle".
8. Once all samosas are ready; heat about 2 cups of oil in a wok or deep bottom pan & fry them in batches until golden on both sides.

Note:

Can chill or freeze uncooked samosas for later.  Chill them if using in couple of days or freeze if not.  Just line the container with baking paper & sprinkle some flour so that it doesn't stick to each other.  When want to fry, just take it out & fry directly; thawing isn't necessary.

Egg White Steamed Oreo Cappucino Cake

Ingredients:
400g egg whites
125g castor sugar
2 tsp ovalette/emulsifier
1/2 tsp salt
200g Plain/AP flour
30g cornflour
1/2 tsp baking powder
150ml evaporated milk
1/2 tsp vanilla extract
2 tbsp cappucino emulco/coffe emulco/mocca emulco
80g oreo ~ ground finely
20 pcs oreo biscuit w/o cream
30g chocolate rice

Directions:

1. Sift flour, cornflour & baking powder together & set aside.
2. Whisk egg white, salt & ovalette till frosty then gradually add sugar & beat on high speed for about 10 mins.
3. Turn the speed to low, add 3 parts flour alternating with 2 parts evaporated milk plus vanilla extract.  Begin & end with flour.
4. Divide the batter into 2 portions (450-500g each).  One portion mix with cappucino emulco and the other portion with ground oreo.
5. Prepare the steamer, steam the greased & lined pan (8x8) for about 2 mins.  Then pour the cappucino batter into the pan & steam for 15 mins on medium-high heat.
6. Remove the pan, arrange the oreo biscuits on top the steam cappucino; then pour the oreo batter over the top.  Sprinkle chocolate rice all over the top completely.  Steam again for about 25 mins.