Monday, 31 December 2012



  • 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 * 

Monday, 24 December 2012

Jamie Oliver's Epic Hot Chocolate

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     
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! 

Friday, 21 December 2012

Steam Mince Beef Egg


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

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! 

Sunday, 16 December 2012

Potato, Chicken, Celery and Egg Salad


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


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! 

Tuesday, 11 December 2012

Beef and Guinness Stew


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


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! 

Thursday, 6 December 2012

Simple and easy Marble Cake


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

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! 

Saturday, 1 December 2012

Home Made Mango Ice Cream


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


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!
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