Rösti with Egg and Hotdog

Ingredients

2 Large Russet Potato, shredded

2 Hotdog Franks

1 Egg

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 potato into pan, and using a spatula, slowly form a potato 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. In another pan, cook hotdog till done and fry eggs till yolk just about to set.

6. Serve Rösti with hotdogs, egg and djion mustard.

7. Enjoy! 

Roast Beef, Garlic Mashed Potatoes with Gravy and Egg

Ingredients

Left Over Roast Beef from Christmas Party or you can Roast it yourself 

3 Russet Potatoes 

20g Butter

10ml Milk

2 clove Garlic

Salt and Pepper

2 Eggs

Ready made Gravy from Roast Beef or you can buy off shelf 

Method

1. Wash potatoes, peel them and cut to quarters

2. Finely mince the garlic.

3. Boil potatoes in a pot of boiling water until they are soft.(10 mins)

4. While the potatoes are still hot, add butter and Garlic and begin mashing 

5. Add milk, continue mashing 

6. Add salt and pepper to taste, and mash till desired consistency

7. Slice up Roast Beef and heat up frying pan

8. Fry 2 eggs till yolk are runny and whites are done.

9. Plate up the mash (drizzled with gravy), beef and eggs

10. Enjoy! 

Japanese Pork Curry

Ingredients

250g Pork Belly, Sliced to 1 cm thickness

2 Cups/480ml Chicken Broth

1 Large Onion, Thinly Sliced

1 Carrot, Cut to 1cm Cubes

3 Cubes Japanese Curry Roux 

Method

1. In a Wok, heat up some oil and sweat the onions.

2. Once onions are soft, add in carrots 

3. Add in Pork Belly and stir untill the pork is no longer pink

4. Pour in chicken broth

5. Bring to a boil and lower to medium heat

6. Add in Curry Roux and mix well

7. The curry should be thickened and bubbling away.

8. Leave it simmering for about 10 minutes.

9. Serve over rice, noodles or with bread to dip!

10. Enjoy!

Five Spice Meat Roll (五香) (Ngoh Hiang)

Ingredients

350g Minced Pork
1/2 onion, chopped
30g carrot, diced
4 water chestnuts, chopped
Chinese parsley, chopped

1 Chinese Sausage, diced
3 Pcs beancurd skin, soften by covering with a damp cloth. 
1 Tbsp light soy sauce
1 Tsp salt
1 Tsp Chinese five -spice powder
White Pepper to taste
2 Tbsp cornstarch/tapioca flour
1 Tbsp water

Method

1. Mix all ingredients in a mixing bowl except beancurd skin, mix thoroughly till thick paste. Set aside to marinate 

2. Spoon meat mixture onto each sheet and wrap tightly and seal the end with toothpicks
3. Steam for 10 minutes

4. Pan fry in hot cooking oil over medium low flame till golden brown.
5. Enjoy!

Potato Gratin

Ingredients

900g Potato

160ml Milk

160ml Thick Cream

2 Cloves Garlic, Minced

Pepper to taste

Method

1. Boil potatoes for 5 minutes, drain and cool. Preheat Oven to 180 Degrees

2. Cut potatoes into 0.5cm thickness and arrange in a oven dish

3. Mix the milk and cream in a bowl

4. Pour into the oven dish

5. Sprinkle garlic over the potatoes

6. Bake, covered, for 35 minutes

7. Bake, uncovered for 15 minutes

8. Enjoy!

How to make Fresh Egg Pasta

Ingredients

1 Egg, beaten
1/2 Tsp salt
1 Cup All-purpose flour / Plain flour
2 Tbps water

Step 1 :  Make a well in the flour, add the salt, water and slightly beaten egg, and mix. 

  

Step 2 : On a lightly floured surface, knead dough for about 3 to 4 minutes. Place in a bowl and cover with a damp cloth for 1 hour to rest 

  

Step 3 : Roll the dough flat to desired thickness with rolling pin with some flour scattered all over 

Step 4 : Cut the dough into the type of pasta you like. For me, its Fettuccine. 

Step 5 : Boil a pot of water, add some salt and oil. Cook Pasta for at most 3 minutes 

Step 6 : Serve with your favourite sauce. For me, i made it into Ragù Alla Bolognese with Fettuccine

Step 7 : Enjoy!

Stir-Fry Horfun with Fishcake, Chinese Sausage and Kailan

Ingredients

2 Pc Fishcake, Sliced thinly

2 Chinese Sausage, Sliced thinly

8 Stalks Kailan, Cut to 2 cm strips

500g Horfun

2 Clove Garlic, Minced

Cooking Oil

2 Tbsp Oyster Sauce

4 Tsp Light Soy

Method

1. Heat up oil in wok, add in garlic

2. Add in chinese sausage, fish cake, kailan and horfun. Stir fry for about 3 minutes on high heat

3. Add in oyster sauce and light soy. Mix well.

4. Enjoy!

Braised Pork Belly with Egg (醬油炆豬肉)

Ingredients

豬腩肉連皮 470克

蒜頭（切片）1粒

蔥（切段）2棵

紹酒 2茶匙

冰糖 18克

生抽（醬油）2湯匙

老抽 2茶匙

水 1杯

熟雞蛋（剝殼）3隻

Method

1. 把豬腩肉切成 1至1½吋闊方塊。

2. 用中大火燒熱鑊或深鍋，放下少許油（因為豬肉會出油份，不用下太多油了。）

3. 把兩面煎至微黃色。加蒜片 在鑊中央爆香，炒勻。倒進酒，加生抽，老抽，水及糖。煮滾後，加蔥，蓋好，轉小火炆至豬肉軟稔，汁收乾一大半，加入雞蛋，浸煮至上色，即成。

4. 如果喜歡醬油 汁更清更滑，可隔走蒜片和蔥。

5. 上碟，趁熱享用。

Stir Fry Cabbage with Bacon and Vermicelli

Ingredients

500g Cabbage, slice thinly

150g Streaky Bacon, Chopped

1 Bundle Vermicelli, pre-soaked in water

2 Cloves Garlic, Minced

2 Tsp Light Soy

Cooking Oil

Pepper to taste

Method

1. Heat up oil in wok, add in garlic.

2. Add in Bacon and stir fry for 1 minute

3. Add in Cabbage and slowly stir well in the wok

4. Let the cabbage cook for about 10 minutes, stir fry every once a while

5. Cabbage will release water, so no need to add any.

6. After 10 minutes, add in light soy and mix well.

7. Create a hole in centre of wok, add in the vermicelli

8. Once vermicelli is cook and soft, Serve.

9. Enjoy!

Steam Chicken in Black Bean Sauce (豉汁蒸鸡)

Ingredients

1 Chicken

1/2 Tbsp Garlic - chopped
1/2 Tbsp Ginger - shredded
 

Seasoning

 
1/2 Tbsp Fermented black bean-wash and roughly chopped (豆豉)
1/2 Tbsp Fermented soya bean paste (豆酱)
1 Tbsp Light soya sauce
1 Tbsp Oyster sauce
1 Tbsp Shaoxing wine
1/2 Tbsp Corn flour
1 Tsp Sugar
1 Tsp Sesame oil
3 Tbsp Water
Dash of pepper

Method
 

1. Combine all ingredients and seasoning, marinate for 1 hour or more.
2. Steam at high fire for 30 mins.
3. Enjoy!

Orange Butter Cake with Orange Glaze

Ingredients

125g Butter

80g Sugar

2 Eggs

Zest of half an Orange

175g self-raising flour

4 Tbsp milk

Orange Glaze

2 Tbsp Sugar

4 Tbsp Orange Juice

Zest of half an Orange

Method

1. Beat the butter with the sugar until fluffy.

2. Add in the eggs one by one, then add in orange zest, mixing well.

3. Fold in the flour and milk, combine well.

4. Pour the mixture into a loaf tin

5. Bake in pre-heated oven at 180C for 37 mins.

6. Mix sugar and orange juice and cook over low heat till sugar dissolved, add in orange zest, set aside.

7. When cake is done, remove cake from the oven and prick all over with a skewer.

8. Pour over the orange glaze over the hot cake.

9. Enjoy!

Coq Au Vin

Ingredients

2 Tbsp All-purpose flour
1 Tsp Dried thyme
1/2 Tsp salt
1 Handful Shiitake mushrooms
1 Chicken, Chopped to 8 pieces
3 Tbsp Corn oil
2 Carrots, cut into bite-sized pieces
300ml Dry red wine
100ml Chicken broth
1 Tbsp Tomato paste

1 Bay Leave

Method

1. Combine flour, thyme, and salt in a bowl. Coat the chicken drumsticks with flour
mixture, shaking off excess flour.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook,
turning frequently, until they are browned, about 8 minutes. Remove and drain on the
paper.
3. Add in mushrooms and carrot. Cook, stirring occasionally, until the aroma
is released. Pour in red wine, broth, and tomato paste. Bring the mixture to a boil.
Return the chicken drumsticks to the pan. 

4. Add in bay leave and Simmer it over medium heat for about 20
minutes until chicken is done.

5. Enjoy!

Potato, Salmon and Pork Patty

Ingredients

100g Minced pork

150g Cooked potatoes, coarsely mashed

100g Salmon, cut into cubes

½ Small onion, chopped

½ Tsp Salt

¼ Tsp Black pepper

1 Egg

1 Tsp Corn flour

Method:

1. Mix all ingredients together and shape into patties

2. Heat pan and add little bit oil.

3. Drop potatoes patties onto pan to pan-fry on medium low heat.

4. After 2 minutes, flip onto other side and pan-fry 2 minutes too.

5. Once they are nice and golden brown, Remove from heat and serve.

6. Enjoy!

Curry Udon

Ingredients

Nyonya Curry Powder

6 Tbsp Coriander Powder

4 Tbsp Cumin Seeds

2 Tbsp Fennel Seeds

4 Tsp Black Peppercorns

4 Cinnamon Sticks

3 Cardamom Pods

10 Cloves

Half a Nutmeg

5 Tbsp Chilli Powder

5 Tbsp Turmeric Powder

Main Curry Ingredients 

2 Stalks Lemongrass, bruised
2 Star Anise
1 Cinnamon Stick
50g of the nyonya curry powder you made just now
800g to 1kg Chicken (cut into small pieces)
2 Sprigs Curry Leaves
1½ cup Coconut Milk
3 Potatoes, peeled and cut into cubes
Salt to taste
Udon Noodles

Paste Base

10 Shallots, chopped finely
1 Clove Garlic, minced
2 Candlenuts
½ Tsp fennel Seeds
½ Tsp Cumin Seeds

Method

1. Roast the spices one by one on a pan with heat and Blend them finely.

2. Mix curry powder with some water. Leave aside. 

3. Heat oil, sauté star anise, and cinnamon stick. Add inPaste Base and curry powder paste and cook until fragrant.

4. Add in lemon grass, chicken and potatoes. Mix all the ingredients in the wok. 

5. Add in 1 cup water and leave to simmer.

6. Add in salt to taste.

7. Finally add in coconut milk and curry leaves.

8. Simmer until slightly thick. 
9. Cook your Udon in boiling water, add drained udon to Curry

9.Enjoy!

Penne All'Amatriciana

Ingredients

1 Pkt Penne pasta
 250g Good-quality Streaky bacon, cubed
1 Cup chopped onion
2 Cloves Garlic. minced
1 Can Diced tomatoes
Black pepper to taste
1 Tsp red chilli flakes
Grated parmesan cheese, to taste

Method

1. Cook pasta according to taste and done-ness, drain and set aside.
2. Cook bacon in a large frying pan over medium heat.

3. Add onion and garlic until browned for 5 minutes.

4. Add remaining ingredients except parmesan and cook over high heat until juices have reduced by half

5. Add pasta, stir to coat, and transfer to a bowl.

6. Sprinkle with parmesan.

7. Enjoy!

MeatBall in Ragu Bolognese with freshly chopped Parsley

Ingredients

250g Good quality Mince Beef

1 Bunch fresh Parsley, roughly chopped

2 White Button Mushrooms, diced

1 Onion, Finely Chopped

2 Cloves Garlic, Minced

Salt and Pepper to taste

Ragu Bolognese

5 Tbs Extra-virgin olive oil
3 Tbs Butter
1 Carrot, finely, diced
1 Onion, diced
1 stick Celery, finely diced
1 clove Garlic, sliced

250g streaky bacon, ground
50g Tomato paste
1 Cup milk
1 Cup White wine
Salt and Pepper
Parmesan Cheese for grating

Method

1. Sweat Onions and garlic with mushrooms over low heat for 10 mins

2. Mix the mixture into the mince beef and add salt and pepper to taste.

3. Marinade for 2 hours.

4. Pan fry the meatballs (Makes 12) till 90% cooked.

5. Meanwhile, make the bolognese sauce.

6. Once meatballs are 90% done, add them into the bolognese.

7. Cook over low heat for 5 mins

8. Scatter freshly chopped Parsley over them

9. Enjoy!

Ragu Bolognese

1. In a saucepan, heat the olive oil and butter over medium heat. 

2. Add the onions, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes.

3. Add the bacon into the vegetables.

4. Add the tomato paste, milk, and wine and simmer for 1 hour.

5. Season with salt and pepper, to taste, and remove from the heat.

6. Done.