Laksa

Ingredients

• For the sambal
• 10 fresh red chillies (100 g)
• 10 stalks dried chilli (20 g), soaked
• 2 teaspoons belacan (shrimp paste)
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 6 tablespoons cooking oil
•  
• For the spice paste
• 10 shallots, peeled and sliced
• 3 inch segment old turmeric (30 g), skinned
• 2 inch segment galangal (60 g)
• 8 stalks lemongrass (100 g), sliced
• 20 stalks dried chillies, soaked until softened
• 10 candlenuts (60 g)
• 4 teaspoons belacan (shrimp paste), more or less to taste
•  
• For the laksa broth
• 1/2 cup cooking oil
• 1 quart prawn or chicken stock
• 2 cups coconut milk
• 20 pieces tofu puffs, scalded in hot water briefly to remove oil 
• 2 teaspoons salt, or to taste
•  
• Condiments
• Cooked egg noodles
• Cooked vermicelli
• 200 grams beansprouts, blanched
• 1 cucumber, julienned
• 500 grams prawns, boiled and peeled
• 2-3 large fishcakes, boiled and sliced
• eggs, hard-boiled 
•  
• Method 
•  
• 1. To prepare the sambal: Using an electric blender, finely grind fresh red chillies, dried chillies, and shrimp paste. Heat oil. Sauté chilli spice paste until fragrant, stirring continuously. Add salt and sugar to taste. Set aside to serve with finished laksa.   
•  
• 2. To prepare the spice paste: Using an electric blender, pulse shallots, turmeric, galangal, lemongrass, dried chillies, candlenuts, and shrimp paste until they form a smooth paste, adding a bit of water if necessary.  
•  
• 3. To prepare the laksa broth: In a large heavy-bottomed saucepan, heat 1/2 cup cooking oil. Sauté spice paste until fragrant. Add stock and bring to a boil. Add coconut milk, tofu puffs, and salt. Bring to a quick boil, stirring continuously. Turn off heat once broth comes to a boil.
•  
• 4. To assemble: Blanch noodles in boiling water and drain. Place some noodles into a bowl, garnish with bean sprouts and cucumber. Ladle hot laksa broth over with some tofu puffs. Top with prawns, fish cake slices, eggs.
•  
• 5. Enjoy!   
•  
• *Recipe learnt from http://www.seriouseats.com/recipes/2011/08/malacca-nyonya-laksa-malaysian-noodle-soup-curry-laksa-lemak.html * 

Jamie Oliver's Epic Hot Chocolate

 

Ingredients

 

2 pints semi-skimmed milk

 

For the epic hot chocolate mix

2 tablespoons Horlicks
2 tablespoons cornflour
3 tablespoons icing sugar
4 tablespoons quality organic cocoa
100 g good-quality dark chocolate (70% cocoa solids), finely grated
1 pinch ground cinnamon

1 pinch sea salt     

 

Method

 

1. Pour the milk into a large pan, and bring almost to the boil over a medium heat.
2. Meanwhile, add all the chocolate mix ingredients to a large jar and give it a good shake to combine. You need around 10 heaped tablespoons of the chocolate mix for this amount of milk.

3. Simply spoon the chocolate mix into the hot milk, give it a good whisk and leave to bubble away for a few minutes before serving. You're looking for that gorgeous, thick, almost claggy, knockout texture.     

4. Enjoy! 

 

*http://www.jamieoliver.com/recipes/chocolate-recipes/epic-hot-chocolate  

Steam Mince Beef Egg

Ingredients

3 eggs, beaten

150g minced Beef

1/3 cup beef stock

1 Tbsp light soy sauce

1 Tbsp Shaoxing rice wine

1 Tsp sesame oil

White pepper

 

Method

1. Beat the eggs in a bowl. Mix in the minced beef.

2. Add in the rest of the ingredients.

3. Beat everything together with a fork.

4. Transfer the mixture to a shallow heat-proof dish.

5. Steam for 15 mins

6. Enjoy! 

Potato, Chicken, Celery and Egg Salad

Ingredients

2 Large Bratagi Potato, chop to 1cm cubes

2 Hard boil Eggs, sliced

1 Boneless chicken thigh meat

2 Stalk celery, chopped 

4 Tbsp Mayo

2 Tsp Djion Mustard

Salt and Pepper

Oil

Method

1. Boil potatoes for 8 minutes till knife can easily go thru when pierced. Cool and chill in fridge.

2. Boil eggs and Slice. Cool and chill in fridge.

3. Season chicken with salt and pepper, pan fry for 8 minutes on each side till golden brown. Chop to 1 cm cubes. Cool and chill in fridge.

4. After ingredients are chilled, assemble potato and chicken in bowl with celery.

5. Add in mayo and mustard. Mix well.

6. Serve with eggs on top of salad.

7. Enjoy! 

Beef and Guinness Stew

Ingredients

1kg Beef Chuck Tender, cut into 2.5cm (1in) chunks

1 onion, peeled and roughly chopped

2 carrots, peeled and roughly chopped

2 celery stalks, trimmed and roughly chopped

2 garlic cloves, peeled and finely sliced

150ml Beef stock

500ml Guinness

2 bay leaf

1 Tbsp Tomato paste 

Sea salt and ground black pepper

Oil 

Method

1. Heat oil and brown the meat in two batches, being careful not to overcrowd the pan, set aside on a plate.

2. Fry the onion, carrots and celery until the onion is soft. Return the meat for the pot, together with the garlic. 

3. Pour stock and Guinness, add the bay leaf, tomato paste. 

4. Simmer gently for about 2 hours till the liquid has lowered as well as the meat is tender

5. Season with salt and pepper to taste

6. Enjoy! 

Simple and easy Marble Cake

Ingredients

250g butter

200g castor sugar

4 eggs

1 Tsp vanilla essence/extract

250g self-raising flour

1 Tsp of baking powder

2 Tbsp Cocoa Powder

Method

1.Put butter and castor sugar into a mixing bowl

2. Use low speed to mix until even, change to medium speed and beat until light and creamy.

3. Add in the first egg, beat well after each addition of egg until creamy

4. Add in vanilla

5. Divide flour (mix with baking powder ) into three portions and add in gradually, use lowest speed to mix in flour.

6. Use 1/4 of dough, mix in cocoa powder till thoroughly mixed.7. Lay white dough in pan and slowly pour cocoa dough in middle. 

8. Use a fork, move the cocoa dough to your desired mix 

9. Bake in pre-heated oven at 180c for 45mins.  

10. Enjoy! 

Home Made Mango Ice Cream

Ingredients

200ml Whipping Cream
100ml Fresh Milk
3 Mangoes, flesh removed and blended
1 tablespoon Sugar or to taste

Method

1. Place whipping cream and fresh milk in a pot.
2. Add Mango puree.
3. Mix them well.
4. It will now look like thick mango milk.
5. Pour the mango milk to your freezing ware.
6. Allow to freeze.
7. Enjoy!

New England Clam Chowder

Ingredients

4 slices bacon, diced

1 1/2 cups chopped onion

1 1/2 cups water

4 cups peeled and cubed potatoes

1 1/2 teaspoons salt

ground black pepper to taste

3 cups half-and-half

3 tablespoons butter

2 cans minced clams

Method 

1. Place diced bacon in large stock pot over medium-high heat. 

2. Cook until almost crisp; add onions, and cook 5 minutes. 

3. Stir in water and potatoes, and season with salt and pepper. 

4. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.

5. Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. 

6. Cook for about 5 minutes, or until heated through. Do not allow to boil.     

7. Enjoy!     

*Recipe from http://allrecipes.com/recipe/new-england-clam-chowder-i/       

Toasted Cheese Baguette

Ingredients

Half a Homemade Baguette

(http://home-cook-dishes-for-family.blogspot.com/2012/03/french-baguette.html)

1 Block of Cheddar Cheese

Black Pepper

Extra Virgin Olive Oil

Method

1. Preheat oven to 180 degrees C

2. Slice baguette into thick chunks, lay baguette on a baking tray lined with parchment paper

3. Grate Cheddar cheese generously over the baguette

4. Season with Black Pepper 

5. Drizzle Extra Virgin Olive Oil over the cheese

6. Toast in oven for 8 minutes

7. Enjoy!  

Steam Chicken in Bénédictine D.O.M Liqueur

Ingredients

Half a Chicken, Chopped to pieces

4 slices of Ginger, shredded

1 Tbsp Gou Qi Zi

5 Tbsp Bénédictine D.O.M Liqueur

1 Tbsp Light Soy Sauce

1 Tsp Salt

Dashes of Sesame Oil 

Method

1. Marinade chicken pieces with salt for 1 hour

2. Arrange Chicken in a dish, arrange ginger and Gou Qi Zi over the chicken 

3. Drizzle the Bénédictine D.O.M Liqueur and Light Soy over the chicken

4. Add some dashes of sesame oil for flavour

5. Steam for 20 minutes

6. Enjoy! 

Luncheon Meat Burger with Roasted Potatoes

Ingredients

1 Hamburger Bun per pax

1 Thick slice of Luncheon Meat per pax

5 baby potatoes per pax

1 block of Cheddar Cheese

1 Tbsp Dijon Mustard

1 Tbsp Mayo

Extra Virgin Olive Oil

Salt and Pepper to taste 

Method

1. Boil Potatoes in water for 5 minutes

2. Preheat oven to 200 degrees C

3. Mix the potates in generous lugs of Extra Virgin Olive Oil and season with Salt and Pepper

4. Roast for 50 minutes till skin crispy and flesh soft

5. Heat up frying pan and fry luncheon meat on both sides till golden brown.

6. Mix mustard and mayo together, spread the buns with the mustard mayo. 

7. Place luncheon meat on bun, grate cheese over the meat.

8. Serve with potatoes

9. Enjoy!  

Stir Fry Potatoes with Minced Meat (馬鈴薯燉肉)

Ingredients

3 medium Potato, Peeled and cut to thick slices

200g Mince Meat

2 Tbsp Light Soy

2 Tbsp Dark Soy

1 Tbsp Chinese Cooking Wine

1 Tsp Sugar

1/2 Cup Water

Oil

Method

1. Heat up oil in wok, stir fry potatoes for 10 mins. Put aside.

2. In same wok, stir fry the meat till all turn white, add in the Light soy, Dark Soy, Wine, Water and Sugar

3. Add in the potatoes and bring the sauce to a simmer

4. Simmer for about 10 mins till the potatoes are soft and sauce is starchy

5. Enjoy! 

Roast Half Chicken with Potatoes in HappyCall Pan

Ingredients

Half a Chicken

1 Tbsp Pepper Powder

1 Tbsp Thyme

1 Tbsp Oil

4 Baby potatoes, halved

Method

1. Mix Pepper powder, Thyme and oil together.

2. Rub the mixture all over the chicken

3. Marinade for at least 2 hours

4. Heat up Happycall Pan.

5. Place chicken, skin side down together with the potatoes and cover the lid

6. Once you see steam coming out from the happycall pan, the chicken and potatoes are just cooked through.

7. Flip the pan and wait for another 5 mins before removing from heat.

8. Enjoy! 

Warm Potato Salad

Ingredients

4 medium potatoes, peeled and quartered

Bunch of cilantro

Salt and Pepper

Extra virgin olive oil

Method

1. Boil potatoes in salted boiling water for 10mins

2. Drain and cover with tea towel to steam the potatoes.

3. Once cooled, toss potatoes with extra virgin olive oil 

4. Season with salt and pepper

5. Serve with cilantro

6. Enjoy! 

Home made Dark Chocolate Ice Cream

Ingredients

200ml Whipping Cream
100ml Fresh Milk
55g Cooking Chocolate Chips
1 tablespoon Sugar or to taste

Method

1. Prepare a pot of water and let it simmer.
2. Place whipping cream and fresh milk in a smaller pot.
3. Put the smaller pot over the simmering water and warm the cream and milk.
4. Add the chocolate chips into the warm milk and melt it, while still hold it over the simmering water.
5. Keep stirring till all chocolate chips are melted and blended in with the milk.
6. Add sugar to taste and melt it.
7. It will now look like thick chocolate milk.
8. Pour the chocolate milk to your freezing ware.
9. Cool it before freezing.
10. Enjoy! 

Seafood Bee Hoon

Ingredients (Serve 1)

1 piece of A1 Bee Hoon, soaked in water and drained

1 stalk Shanghai Green, cut into strips

1 small squid, cut into rings

6 prawns, shelled and deveined

50ml water

1 Tbsp of chopped garlic

cooking oil

coriander 

Seasonings:

1 Tbsp of oyster sauce

1 Tsp of dark soy sauce

2 Tbsp of light soy sauce

dashes of white pepper powder

Method

1. Heat 3 tablespoons of oil in the wok and saute garlic until fragrant. Add the prawns, and shanghai green to stir-fry for 2 minutes.

3. Add bee hoon.  Pour in seasonings, water and mix well. Continue to stir-fry until the sauce is thickening. 
4. Stir-fry for 1 minute. Dish out and garnish with coriander leaves.
5. Enjoy!

Leek and Roasted Pork Stir-Fry (蒜炒烧肉)

Ingredients

2 Stalk of leek, rinsed and sliced diagonally

Roasted pork, cut into bite-sized

1 Tbsp of chopped garlic

1 Tbsp of cooking oil

50ml water

1 Tbsp of oyster sauce

Method

1. Heat up a wok. Dry-fry the roasted pork till fat released from the pork.

2. Top up 1 tbsp of oil. Saute garlic till fragrant.

3. Add leek and stir fry for few minutes. Pour in water and bring to a boil.

4. Season with oyster sauce. Mix well and stir for a while and dish out.

5. Enjoy!  

Grilled Chicken Breast

Ingredients

1 Chicken breast, cut into 2 halves

Few leaves of Rosemary

Salt and Pepper

Extra Virgin Olive Oil

Method

1.  Marinade chicken breast with pinch of salt and pepper and rosemary leaves on both sides for 1 hour

2. Heat up a pan, sear the chicken breast for 3 mins each side on low heat until cooked

3. Let them rest for 10 mins

4. Slice up the chicken breast

5. Serve with Rice, noodles or even as a sandwich!

6. Enjoy! 

Crispy Roasted Pork (脆皮烧肉)

Ingredients

1 pc of pork belly approx 400g to 600g (do not cut into thin strip)

1 Tbsp salt (I used fine sea salt)

1 Tbsp white pepper

1 Tbsp five-spice powder

Method

1. Clean the pork belly and pat dry all over with kitchen paper towel.

2. Score the meat about 1cm apart both diagonally and horizontally (do not score the skin).

3. Prick all over the skin. Prick as much holes as possible. 

4. Rub skin and meat with salt all over.

5. Mix white pepper and five-spice powder and rub into the meat including the scored areas (do not rub on the skin).

6. Leave the pork belly in fridge uncovered, skin side up, for a few hours. This is to dry up the skin, so that it will become crispy after baking.

7. Take out pork belly 30 mins to 1 hour before baking to thaw in room temperature. Put the pork belly on a grill with skin side up

8. Bake in an oven using grill mode (Upper only), for 45 minutes.

9. Enjoy! 

Sweet Potato Rösti

Ingredients

2 Purple sweet potato, shredded

1 Tsp Djion Mustard

Salt and Pepper

Oil

Method

1. Heat up a flat pan till smoky, add in 2 Tbsp oil

2. Scatter your shredded sweet potato into pan, and using a spatula, slowly form a disc with equal thickness

3. Let it fry, untouched for 6 minutes. Season with salt and pepper.

4. Flip over and fry for another 5 minutes untouched. Season with salt and pepper.

5. Serve Rösti with djion mustard.

6. Enjoy! 

Roast Cauliflower

Ingredients

2 stalks Cauliflower

Extra Virgin Olive Oil

Salt and Pepper

Method

1. Cut Cauliflower into Florets

2. Coat Cauliflower with olive oil and arrange in roasting pan.

3. Season with salt and pepper.

4. Roast at 180 degrees c for 20 minutes

5. Enjoy! 

Brioche (法式面包)

Ingredients

500g Cake Flour

7 Eggs

60g Sugar

7g Salt

25g Instant Yeast, mix with 2 Tbsp Water 

300g Butter 

Method

1. Mix flour, sugar, salt and eggs together using a mixer

2. Add yeast to the mixture and mix thoroughly.

3. Add butter and mix well. (The dough will be a bit watery)

4. Transfer dough to a container and cover with cling wrap to proof for 1 hour.

5. Transfer to the fridge to proof for another hour.

6. The dough should have risen to 2-3 times its size.

7. Scatter some flour on a baking tray line with parchment paper, pour dough on tray. Scatter some flour on your hands and shape the dough to the shape you like. 

8. Pre-heat oven to 200 degrees C and bake for 20 minutes. Lower the temp to 160 degrees C and continue for 20 minutes 

9. Enjoy!