Mixed Fruits and Celery Salad

Ingredients

2 stalks Celery, chopped to 1 cm cubes

2 slices sweet DOLE Pineapple, chopped to 1 cm cubes

2 mandarin Oranges, peeled and separated, chopped to 1 cm cubes 

1 Avocado, chopped to 1 cm cubes

1 Pomegranate  

Method

1. In a salad mixing bowl, mix everything together except Pomegranate  

2. Plate up salad

3. Cut Pomegranate  into half and using the back of knife, knock the Pomegranate  seeds out for nice colour and texture

4. Enjoy! 

Spaghetti Bolognese with Beef Balls

Ingredients

240g Spaghetti

Store bought Beef Balls 

1 Tbsp olive oil

3 Cloves garlic, Whole

10 Tbsp Pasta tomato puree

1 Tbsp chopped parsley

15 Cherry tomatoes

Salt and Pepper

Method

1. Cook the spaghetti in a pot of boiling salted water according to the timing on the package. Drain and set aside.

2. In a saucepan, heat oil and saute garlic & parsley.

3. When fragrant, Add tomatoes, tomato puree and stir evenly. 

4. Once sauce is bubbling, taste and season with salt and pepper.

5. Add the cooked spaghetti and beef balls with the sauce and mix well

6. Enjoy! 

Homemade Tau Huay (豆花)

Ingredients

1 Litre Soya Milk (Un-sweeten)

2 Tbps Gelatine 

Sugar to taste

Method

1. Heat up, do not boil, Soya milk till you see bubbles appear on the sides

2. Add sugar to taste 

3. Add in Gelatine slowly and stirring till all gelatine well dissolved

4. Pour soya milk into moulds and leave to set and chill in the fridge for 4 hours

5. Serve chilled with either sugar syrup or Soya milk (This 豆花 cannot be served warm/hot)

6. Enjoy! 

Mini Egg Tart

(recipe: largely adapted from Nasi Lemak Lover aka Sonia )

Ingredients

240g hot water

90g coarse sugar (As recommended by Sonia)

3 eggs

¼ tsp vanilla extract

¼ tsp white vinegar

1 Pkt frozen square puff pastry, thawed

Method

1. Dissolve sugar in hot water, set aside to cool.

2. Break eggs in a mixing bowl, lightly stir. 

3. Add in syrup (no 1), vanilla extract and vinegar, lightly stir well to combine.

4. Sift twice, set aside.

5. Trim off about 1cm puff pastry (optional, you may use the whole piece), arrange in a 12 holes muffin pan. 

6. Pour egg custard filling in the puff pastry case, about 90% full.

7. Bake at pre-heated oven at 180c for 35mins or till golden brown.

8. Remove from oven and leave to cool. 

Mackerel in Soy Sauce

Ingredients

2 pieces fish fillet (Mackerel or other white fish) 

3 slices ginger, shredded 

1 stalk spring onion, Chopped

Salt and pepper, to taste 

1 Tsp Corn Starch

2 Tbsp Water 

Sauce

1½ tbsp light soy sauce

2 tsp dark soy sauce

2 tsp sugar

6 tbsp water

Sesame oil,to taste

Method

1. Rinse fish and wipe dry with kitchen papers. Season with salt, pepper. Let sit for 10 minutes.

2. Heat oil in a non-stick frying pan. Pan fry the fish over medium-high heat until both sides are golden brown and cooked through. Remove from the pan.

3. Add some more oil in the pan. Saute ginger and white spring onion dices. Pour in the sauce. Bring it to boil. 4. Mix corn starch and water to form thickening. Add thickening and cook to preferred consistency.

5. Pour the sauce over the fish. Garnish with spring onion.

6. Enjoy  

Steam Chai Poh (菜脯) Fish

Ingredients

2 Fish Fillet (Any white fish that's firm flesh)

100 g chai poh 菜脯

4 Cloves garlic, minced

Handful of Gou Qi Zi

Sauce

1/2 Cup water

1 Tsp soy sauce

1 Tsp fish sauce

2 Tsp sugar

1/2 Tsp dark soy sauce 

Method

1. Wash and Rinse chai poh, squeeze dry and chop finely. 

2. Heat pan, without adding any oil, fry the chai poh until fragrant and remove. 

3. Heat a little oil and fry garlic until fragrant. Stir in chai poh, then add sugar and mix well  

4. Rinse fish and pat dry. Place on a steaming dish, scatter over with chai poh and Gou Qi Zi 

5. Steam for 15 mins

6. Mix the sauce and set aside

7. Once fish is done, drain the liquid and pour sauce over

8. Enjoy! 

Blueberry Cupcake

Ingredients (makes 1 Dozen)

250g Butter, room temperature

150g Caster sugar

4 Eggs

200g Self-rising flour

150g Blueberry

Method

1. Preheat the oven to 180C. 

2. Put the butter and sugar in a mixing bowl, and beat together until light and fluffy.

3. Add 1 egg at a time, combine well.

4. Add in the flour and fold till well combined.

5. Add in half of the blueberry, mix well.

6. Spoon the mixture into the paper cases, about 1/4 of the case. 

7. Add 1 or 2 blueberry and spoon more mixture till it reaches 3/4 of cup. 

8. Bake the cupcakes in the oven for 20mins.

9. Enjoy!