Oreo Cookies Choux Cream Puff

Cookie Dough

35g unsalted butter

25g sugar

35g cake flour

3g black cocoa powder

Choux Pastry

30g unsalted salt

1g salt

35ml water

35ml milk

40g cake flour

7g black cocoa powder

75g egg

Filling

300g whipped cream

30g sugar

30g crushed oreo w/o cream

Directions/Instructions:

1. Cream the butter and sugar in a bowl to prepare the cookie dough. Then, sieve in the cake flour and black cocoa powder. Mix the mixture until combined.
2. Place the dough between two sheets of parchment paper and roll it to about 2-3mm thick. Refrigerate the cookie dough for 1-2 hours or freeze it for 30-45 minutes.
3. For the choux pastry, sieve the cake flour and black cocoa powder. Bring the milk, water, and butter to a boil in a saucepan. Remove from heat, add the flour all at once, and mix energetically with a wooden spoon or spatula until homogenous.
4. Return the saucepan to low heat and cook, stirring, for 1-2 minutes. Transfer the batter to a large bowl and allow it to cool.
5. Then, add the eggs one at a time, carefully incorporating each into a smooth batter that holds its shape.
6. Fit a pastry bag with a 1cm round tip and pipe the dough into 3cm circles on the parchment.
7. Remove the cookie dough from the freezer and cut 3cm discs using a cookie cutter or a piping tip. Place the discs on top of the choux and press slightly.
8. Preheat the oven to 180 deg C.  Bake the choux for 25-30 mins
9. Prick each with a skewer to release steam and allow to cool on a wire rack.
10. In another large bowl, beat the cream and sugar with an electric mixer until stiff peaks form. Then, add the crushed Oreos and fold them in.
11. Use a piping bag with a small plain tip to pipe the cream into the choux from the bottom. Refrigerate until ready to serve.

Cloud Bread

Ingredients:

3 egg whites

35g sugar

1 tbsp cornstarch

Food coloring ~ Optional

Directions/Instructions:

1. Preheat the oven to 150 deg C (300 F).  In a bowl, whip the egg whites on medium-high until frothy
2. Add sugar, 1 tablespoon at a time, and whip on high until small bubbles start to form.
3. Sift in the cornstarch and continue to whip on high until the egg whites are whipped into a glossy thick meringue that holds a peak for about 5-6 mins.
4. Scoop out the meringue onto a parchment baking sheet and shape it into a fluffy cloud or mound.
5. Bake for 20-25 mins.  The outside will be a light golden brown.  Off the heat, and let it sit in the oven for 30 mins.

Note:

If using flavoring or color into the cloud bread, add it in when adding the cornstarch

Sweet Soy Chicken

Ingredients:

500g chicken ~ cut pieces

1 onion ~ cut ring size

1 tomato ~ cut wedges

2 red/green chili ~ slice diagonally 

1 tbsp chili sauce

4 tbsp sweet soy sauce

2 tbsp cooking oil

Directions/Instructions:

1. Marinade the chicken with lime juice or salt.  Set aside and leave it to rest for about half an hour.
2. Heat 2 tbsp cooking oil in a large skillet over medium-high heat and sear chicken for 4-5 mins on each side.  They should turn golden brown in color on both sides.  Set aside.
3. Then fry the onions in a pan with 4-5 tbsp of cooking oil.  Add the cut tomato and chili, saute for a min.
4. Add the chili sauce, sweet soy sauce and chicken.  Stir until all the meat coated with the sauce.  Let it cook and simmer for about 5-8 mins before turn the heat off.

Ayam Kalio Padang aka Kalio Chicken Padang

Ingredients:

6 thigh chicken

3 bay leaves

2-4 lemongrass ~ bruised

3 sliced galangal

5 kafir lime leaves

1 pce turmeric leaf

1-1/2 tbsp chicken powder

1/2 lime juice

800ml coconut milk

300ml coconut cream

Blended

200g red chili

15g turmeric

20g ginger

100g shallot

40g garlic

1 tbsp light soy sauce

30g sugar

1/2 cup cooking oil

Directions/Instructions:

1. Rinse the chicken, pat dry with a paper towel, and marinate with salt for 15-20 mins.  Then heat oil in a large skillet over medium heat, add chicken pieces to hot oil in a single layer without crowding.  Cook for 8-10 mins per side or until chicken is browned, remove with tongs.  Repeat with remaining chicken pieces.
2. In a large wok, saute the blended ingredient until fragrant.  Then add bay leaves, lemongrass, galangal, lime leaves, turmeric leaf.  Stir the mixture.  
3. Pour in the coconut milk and add the chicken.  Cook until all the spices are absorbed.  Stir until the coconut milk boils.
4. Once boiling, add the chicken powder and lime juice.  Cook until the gravy thickens for about 20-30 mins.
5. Then add in the coconut cream and stir to mix well.  Let it cook for 2-3 mins, then off the heat.
6. Serve with steamed with rice

Homemade Sweet & Sour Sauce

Ingredients:

125ml pineapple juice

80g brown sugar

40ml rice vinegar/apple cider vinegar

1-1/2 tbsp ketchup

1 tbsp soy sauce

Cornstarch slurry: 1-1/2 tbsp + 2 tbsp water

Red food color ~ optional 

Directions/Instructions:

1. Place all of the ingredients, except for the cornstarch slurry, in a small saucepan and bring to a boil.  Stir in the cornstarch slurry and simmer for another minute until thickened, stirring constantly.  If using red food color, add in and stir to mix well.
2. Let the sauce cool completely and store in an airtight container in the refrigerator for 2-3 weeks.

Black Pepper Chicken (Malay Style)

Ingredients:

1 holland onion ~ cut ring size

1/2 carrots ~ cut diagonal

1/2 green capsicum

1/2 red capsicum

1-2 tsp black ground pepper

1 tbsp oyster sauce

1-2 tbsp sweet soy sauce

1/2 cup cooking oil

1-1/2 tsp cornflour

1/4 cup water

Salt to taste

Marinade

1/2 chicken

1 tbsp oyster sauce

1 tbsp light soy sauce

1 tbsp sweet soy sauce

1 tbsp black ground pepper

Pounded

3 cloves garlic

2 shallots

1" ginger

Directions/Instructions:

1. Marinade the chicken for 1-2 hours or overnight.
2. In a pan, add oil over medium heat.  Fry the marinade chicken semi-cooked.  Set aside the remaining marinade for later use.
3. Scoop some oil out, and saute the pounded ingredients till fragrance.  Then add the cut carrot and let it cook for 2 mins.
4. Add the semi-cooked chicken into the mixture and stir to coat the mixture well.
5. Then pour the remaining marinade sauce, add the black ground pepper, oyster sauce, and sweet soy sauce.  Add 1/2 cup of water and cook for about 5-8 mins over high heat.
6. Add salt to taste and continue to stir and reduce the heat to simmer.  Then add in the cornflour mixture and let it cook for 1-2 mins.
7. Then add in the red and green capsicum.  Cook for another 1 min.  Then add the cut onion ring size and cook another 1 min.  Remove heat and serve with steam white rice.

 

Korean Cream Cheese Bun

Bread Dough

250ml milk ~ room temp

5 tbsp sugar

10g instant dry yeast

600g bread flour

1 tsp salt

2 eggs

40g unsalted butter ~ softened to room temp

Cream Cheese

452g (2 pkg) cream cheese ~ softened to room temp

5 tbsp sugar

1/4 cup heavy cream

Sweet Garlic Butter

250g unsalted butter

2 bulbs garlic ~ finely minced

4 tbsp condensed milk

2 eggs

2-3 tbsp honey

3 tbsp parsley/cilantro

Topping

Bread crumb / Coconut flakes

Directions/Instructions:

1. In the bowl of a kitchen aid, add all the ingredients except butter; mix until all combined.  
2. Then add softened butter and knead on high for about 12-20 mins.  Check to see if it passes the window-pane test - when stretching out a small piece of dough, it doesn't break easily, it's very stretchy and light can shine through it.
3. Roll and tuck the dough under to form a smooth ball.  Place in a lightly oiled bowl and cover with a moist towel or plastic wrap.  Let it rise for 1 hour in a warm place.
4. Poke the dough and the indent should stay.  Punch down the dough to get rid of all the air.  Knead with hands for another 3-5 mins.
5. Divide the dough (70g ea).  Roll and tuck the dough under each piece to form a smooth ball for each.
6. On a parchment-lined baking sheet, cover them loosely with plastic wrap or a towel and let it rises for another 30 mins.  Bake at 180 deg C for 18-20 mins until golden brown.
7. For the sweetened cream cheese, in a large bowl smooth out the cream cheese.  Add the sugar and thoroughly mix.  Add the heavy cream and whisk until smooth.  Put the finished product in a piping bag and set it aside.
8. For the sweet garlic butter sauce, in a medium bowl, add all the ingredients (except eggs) and double-boiled to melt the butter.  then add in the beaten egg and parsley.  Whisk thoroughly until combined.  Set aside.
9. Slice each bread roll into 6 sections.  Make sure not to cut all the way for each cut, but still close to the bottom.
10. Pipe in the cream cheese mixture in-between each bread section.  Then dip into garlic butter all over each bread roll, until evenly coated. (Get the insides, corners, and bottom as well).  Then sprinkle the tops with panko/coconut flakes.
11. Place each bread roll on a parchment-lined baking sheet.  Bake for 15 mins at 150 deg C or until the top is crisped and firm.  Serve fresh and enjoy! (Note: To reheat, toast it in the oven or toaster at 180 deg C for 5 mins or so)

Black Pepper Chicken Yoghurt

Ingredients:

1 whole chicken ~ cut pieces

3 green chili

3 cardamon

1 cinnamon stick

1 tsp mustard seed

2 medium onion ~ finely sliced

1 sprig of curry leaves

1 tsp tamarind paste

1/2 cup coconut milk

1/4 cup oil

Marinade

1/2 cup yogurt

2 tsp black pepper ~ crushed

1/2 tsp turmeric

1/2 tsp salt

2 tsp ginger garlic paste

3 cardamon

Direction/Instructions:

1. In a large bowl, add all the marinade ingredients and mix them together.  Place chicken parts in the marinade, rub it over thoroughly.  Cover with cling film and refrigerate for 1-2 hours or overnight.
2. Place a large pan over medium heat, pour in the oil.  Once the oil heats, add curry leaves, onions, ginger-garlic (2 tbsp), green chilies, cinnamon, cardamon pods.  Saute for 2-3 mins until all the ingredients turn soft.
3. Add the mustard seed, cook until they splutter and immediately add the marinade chicken parts with the marinade sauce and let the chicken sear until they turn light brown on both sides.  Leave the pepper chicken until they are slightly brown over medium heat for about 10-15 mins
4. While the chicken browns pour tamarind juice (1 tsp) over the remaining marinade in the bowl and mix.
5. Then pour in the tamarind with the remaining marinade onto the work with the browned chicken parts.  Stir constantly and let the gravy reduce by half.  Check for seasoning.
6. As the chicken absorbs the tamarind and yogurt marinade, pour in the coconut milk and cook over medium heat until gravy is very thick.
7. Serve with warm rice or your favorite type of roti.

Caramel Cornflake Cupcake

 Sauce

250g caster/granulated sugar

125ml water

250ml double cream

1/2 tsp vanilla extract

Chocolate cake

2 eggs

125ml coffee

125ml buttermilk

110g vegetable oil/sunflower oil

140g AP flour

185g caster sugar

35g cocoa powder

1/2 tsp Bicarbonate soda

1/4 tsp salt

35g chocolate chips ~ dust with flour

Buttercream

200g soft unsalted butter ~ soft

290g icing sugar ~ sift

1/4 tsp salt

Approx half of the cooled caramel sauce

Caramel Cornflake

225g caster sugar

150g double cream

75g cold butter

1/2 tsp salt

1/2 tsp vanilla

90g cornflakes

Directions/Instructions:

1. Preheat oven to 160 degrees C and prepare a cupcake pan with cupcake liners.
2. In a large bowl, beat the eggs lightly with a whisk. Then, add the coffee and buttermilk and combine.
3. Sift the dry ingredients into the egg mixture and whisk together into a smooth batter.
4. Pour the batter into the cupcake liner, filling it 3/4. Bake the cupcakes for 20-25 minutes. Allow them to cool completely.
5. Wash the butter at medium-high speed using the paddle attachment for 3-4 mins, occasionally scraping down the bowl.  Beat the butter until it looks lighter in color.
6. Add the sifted powdered sugar slowly and whip to combine. Then, slowly add half of the cooled caramel sauce.
7. Pipe the caramel buttercream on a cooled cupcake and place a piece of caramel cornflake on top.

Chicken Minang aka Ayam Masak Minang

 

Ingredients:

1 whole chicken ~ cut pieces

200ml coconut milk

1/2 cup water

2 dried tamarind sliced

1/2 cup cooking oil

Salt to taste

Blended

1" galangal

1" ginger

1/2" turmeric

2 large red onion

4 cloves garlic

5 candlenuts

12-15 dried chili ~ deseeded, boil to soften

4 lemongrass

1 turmeric leave

4 kafir leave

Directions/Instructions:

1. In a wok, heat oil and saute the blended ingredients for about 5 mins on medium-high heat.  Keep stir till the oil surface.
2. Then add in the chicken pieces and coat well.  Cook for about 10 mins or till the chicken is cook.
3. Add the coconut milk and water, mix well.  Then add salt and dried tamarind sliced.  Continue to cook on medium heat for about 10 mins.  Keep stir to prevent the coconut break out.
4. Remove from heat and serve with steamed white rice.

Cheesy Korean Rice Cake aka Cheese Tteokbokki

Ingredients:

900g Korean rice cakes

Pepper flakes

Scallions

Sesame seeds

Cheese sauce

1 small potato ~ cooked

1 small carrot ~ cooked

80-100g cashew nuts

1 cup milk

1 cup broth

3 tbsp tapioca starch

1/4 cup nutritional yeast

2 tbsp lemon juice

1 tsp miso

1/2 tsp mustard powder

1/2 tsp paprika powder

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp salt ~ taste

Directions/Instructions:

1. Bring a pot of water to a boil and cook rice cakes until soft.  Drain and rinse with cold water.  Set aside.
2. Add the cheese sauce ingredients into a blender and blend until smooth
3. Over medium heat, add the cheese sauce into a saucepan.  Stir cheese sauce constantly until thick and slightly stretch around 5 mins.  Reduce heat to low and stir the rice cakes until all the pieces are covered.
4. Serve immediately and garnish with green onions, sesame seeds, and red pepper flakes.

Grilled Fish Stuffed with Sambal (Ikan Bakar Sumbat)

Ingredients:

3-5 Fish (any fish to your preference eg. Hardtail aka Cencaru)

Banana leaves

Paste

1 red onion

3 shallots

4 clove garlic

1" ginger

1" fresh turmeric

1" galangal

2 lemongrass

1 tbsp shrimp paste

2-3 tbsp chili paste

1 tsp tamarind paste

1-2 tbsp sugar

Salt

Dipping Sauce

3 shallot ~ sliced

2-3 bird's eye chili (more if like spicy)

1/3 cup sweet soy sauce

3 Kasturi juice (small lime

Sugar ~ taste

Directions/Instructions:

1. Dipping sauce: In a food processor, add the sweet soy sauce, lime juice, sugar, and bird's eye chili.  Blend them together and pour over sliced shallot.  Mix together and set aside.
2. Clean the fish and slit the back of the fish.  Season with salt and turmeric powder set aside.
3. Blend all the paste ingredients into a smooth paste.
4. In a saucepan, heat 2-3 tablespoon of oil and saute the paste until fragrant.  Fry until the chilies paste is properly cooked.  When the oil surface, add sugar and salt to taste.  Cook for another 2-3 mins.
5. When the sambal is cooked and cool, stuff it in the fish and wrap it with banana leaves.
6. Grilled the wrapped fish till it cooked and serve with dipping sauce.

Spicy Sweet Sauce

Ingredients:

3 shallots - sliced

4 bird's eye chili

1/3 cup sweet soy sauce

2 tbsp lime juice

Directions/Instructions:

1.  In a food processor, add all the ingredients except sliced shallots.  Mix together.
2. Pour the mixture over the sliced shallots and mix together.  Add sugar if need.
3. Best to serve with grilled fish of your preference.

Glazed Carrots

 

Ingredients:

1 pound carrots ~ peeled

1/2 cup low sodium chicken broth

3 tbsp sugar/honey ~ divided

1/2 tsp salt

1 tbsp unsalted butter ~ cut into 4

Directions/Instructions:

1. Slice the carrots into 1/4-inch slices on the bias.
2. In a 12-inch skillet, combine the carrots, chicken broth, 1 tbsp of the sugar/honey, and the salt.  Cover the skillet and bring to a boil over medium-high heat.  Reduce the heat to a simmer a let it cook until the carrots are almost tender for about 5 mins.
3. Uncover the lid and let the carrots cook until most of the liquid has evaporated for another 2 mins.
4. Stir in the butter and the remaining sugar/honey.  Continue to cook and stir until the carrots are completely tender and covered in the glaze for about 2 mins longer.  Season with salt if desired.

Spices Honey Roasted Chicken

Ingredients:

6-8 Chicken legs

Juice of 2 limes

Marinade

1/3 cup honey

2 tsp cayenne pepper

1 tbsp paprika

1 tbsp ground ginger

1 tbsp freshly-cracked pepper

1/4 tsp ground cloves

2 tbsp salt

Directions/Instructions:

1. In a bowl, mix the marinade ingredients together.  If the honey is too thick, microwave it for 20 sec or add a tablespoon of hot water and mix well.
2. Scrub the chicken legs with lime juice.  Season the chicken with honey spices mixture.  Cover and let it rest for at least an hour in the fridge, discard any liquids that have oozed out.
3. Place the chicken skin-side up on a baking tray with a wire rack.  Roast the oven pre-heated to 175 deg C  for 35 mins, until the internal temperature reaches 80 deg C measure in the thickest part of the thigh or until you cut one in half and the juices run clear.
4. Serve chicken with potato or a side of your choice.

Cheese Brigadier with Guava Paste

Ingredients:

1 can condense milk

80g fine grated parmesan cheese

3 tbsp heavy cream

Filling

Guava Paste (Recipe)

Other

1 cup fine sugar

Directions/Instructions:

1. In a saucepan, place the condensed milk and the grated parmesan.
2. Bring to low heat and stir until it thickens.  Then add the fresh cream and mix again until it thickens.
3. Reserve in the refrigerator to cool
4. With hands greased with butter, open a cheese brigadier ball (10g), fill with guava paste (10g), and roll into a ball.
5. Coat the cheese guava ball in the sugar and place it in a small paper cup and serve.

Homemade Guava Paste

Ingredients:

500g guava

2 cup granulated sugar

1-1/2 cup water

Directions/Instructions:

1. Wash and cut guava in half.   Place the guavas in a saucepan with the water.
2. Bring to a boil, reduce heat to a simmer and cook until the guavas are very soft.  Stir often to prevent scorching and sticking to the pot.
3. Off the heat and let it cool completely.  Grind the guavas through a food mill and measure pulp.
4. Add an equal amount of sugar.  Mix well and place in a large heavy saucepan over low heat and cook, stirring constantly with a wooden spoon until the mixture is thick like a paste.
5. Remove from heat and turn out into a loaf pan lined with wax paper or a square casserole pan lined with wax paper or non-stick spray.
6. Set in a cool place for 24 hours.  To store, turn the paste out of the pan and wrap it securely in foil.

Peach Yogurt Chiffon Cake

Ingredients:
6 egg yolks
50g caster sugar
70g Canola Oil
100g Cake flour
1/2 tsp baking powder
1/4 tsp salt
150ml peach yogurt

Meringue
6 egg whites
1/4 tsp cream of tartar
70g caster sugar

Directions:

1. In a mixing bowl, beat egg yolk & sugar together till pale
2. Then add canola oil & continue to beat till the mixture turns light & fluffy.
3. Add the peach yogurt and mix well. Sift in the dry ingredients and fold them into the mixture. Set aside.
4. In another mixing bowl, whisk the egg whites until frothy. Then, add the cream of tartar and continue whisking until soft peaks form.
5. Add the sugar gradually, whisking continuously until stiff peaks form.
6. Beat 1/3 of the meringue into the egg yolk mixture.  Then, gently fold the remaining meringue into 2 batches.
7. Pour the batter into a 23cm (I used 25cm) chiffon pan & bake in a preheated oven at 160 deg C for 50-60 mins.  (Note: If the top gets too brown, cover it with a piece of aluminum foil or alternatively lower the temperature of the oven)
8. Once the chiffon is done, invert it immediately & cool it on a wire rack.  Do not unmold the cake until it has cooled completely.

Chicken Katsu (Japanese)

Ingredients:

3 chicken breasts

1 tsp salt

1/4 tsp pepper

1 cup AP flour

2 large eggs ~ beaten

1-1/2 cup panko bread crumbs

Oil ~ frying

Tonkatsu Sauce

1/4 cup ketchup

1 tbsp Worchestershire sauce

1 tbsp soy sauce

1 tsp mirin

1/2 tsp dijon mustard

Direction/Instructions:

1. Cut the chicken breast parallel to the cutting board right down the middle.  Season each piece of chicken with salt and pepper.
2. Transfer each piece of chicken into the flour, egg, and then the panko bread crumbs.  Make sure the chicken is fully coated at each step, especially when cover with panko
3. In a small mixing bowl, combine all ingredients for the sauce and stir until well combined.  Set aside.
4. Fill a frying pan up with 1/2 inch of the oil of choice and bring it to 350 deg.  To make sure it is staying consistent temperature.  Use a food thermometer.
5. Once the oil is hot enough, place 2-3 pieces of chicken into it at a time and cook until one side is golden-brown before flipping it.  Once the other side is golden-brown, remove it and either place it on a plate lined with the paper towel or a cooling rack.  Repeat until all of the pieces of chicken are cooked.
6. Serve chicken over Japanese rice with a drizzle of sauce on top.

Bubble Rice Cookies

Ingredients:

130g unsalted butter

60g sugar

1 large egg

1 tsp vanilla extract

170g AP flour

1/2 tsp baking soda

1/8 tsp salt

80g rice bubbles (crispy rice)

70g chocolate chips

Directions/Instructions:

1. Cream butter and sugar till light and fluffy.
2. Then add egg and vanilla extract, and mix well.
3. Sift in flour, baking soda, and salt.  Continue to mix well.
4. Then pour in crispy rice and chocolate chips, fold well with a rubber spatula.
5. Scoop the mixture with a dessert spoon and drop it on a lined baking tray and bake a preheated oven at 150 deg C for about 25 mins or until golden crisp.
6. Cooldown completely and store in an airtight container.