Chocolate Chip Cookies

Ingredients

125g Butter

1/2 tsp Vanilla extract

60g Caster sugar

60g Light Muscovado

1 Egg

150g Plain flour

1/2 tsp Baking soda

200g Chocolate chips

Method 

1. Beat soft butter, vanilla extract, both sugar and egg in a bowl till well mixed

2. Fold in (Do not beat or whisk) flour and baking soda. Fold in chocolate chips.

3. Spoon tablespoon of cookie mixture onto tray (See Picture).

4. Bake in preheated oven of 180°C for 15 minutes. 

5. Enjoy! 

Soy Stir-fried Pork with Potatoes (马铃薯炒猪肉)

Ingredients

300g Pork (Twee Bah is good cos of some fattiness), sliced 

3 Asian Potatoes, peeled and sliced to thick slices 

3 Cloves garlic, minced

2 Tbsps thick soy sauce

1 Tsp light soy sauce

Water

Method

1. Heat up your pan or wok until hot. Turn heat to medium. Add in the garlic and fry until aromatic.

2. Add the pork slices and stir fry for a bit.

3. Add the light soy sauce then add in the potatoes.  

4. Add in the thick soy sauce. 

5. Stir fry and mix well. Add water (Enough to at least cover half ).  Bring to a boil and turn heat lower to allow for simmering until everything is cooked.

6. Enjoy! 

Rösti with Egg, Taiwan and Cheese Sausages

Ingredients

2 Large Russet Potato, shredded

Cheese Cocktail Sausages

Taiwan Sausages 

1 Egg

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 8 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 sausages till done and fry eggs till yolk just about to set.

6. Serve Rösti with sausages and egg.

7. Enjoy! 

Chocolate Éclair

Ingredients


Chocolate


100ml double cream 
a knob of unsalted butter
100g good quality dark chocolate, broken into small pieces
a pinch sea salt


Choux Pastry

1 Cup Water

114g Butter

1 Cup Flour

4 Eggs

Method

1. Preheat your oven to 220 Deg C.

2. Boil the water and butter in a saucepan.  When the mixture is boiling, turn off the heat and immediately pour the flour in and stir.     

3. Stir the mix until all the flour is absorbed and the mixture doesn't stick to the sides of the saucepan.

4. Mix one egg at a time into the mix.  Make sure that the egg is incorporated into the mix before adding a new one. The mixture is hot, so to prevent the eggs from cooking/curdling, you'll have to mix each egg into the mix fast.  

5. Once the eggs go into the mix, and you get a lovely, smooth, shiny mix, just put the mix into a pipping bag and pipe the mix into the size and shape of the puff pastry you want. 

6. Pipe them onto prepared baking sheets lined with baking parchment paper.  

7. Bake for 20 mins.

8. In the meantime, prepare the chocolate. 

9. Heat up the cream till sides are bubbling.

10. Put chocolate in a bowl, pour cream into bowl.

11. Mix well and keep chill

12. Once chilled, slit the pastry and fill the cavity with chocolate

13. Apply a layer of chocolate on the top

14. Enjoy! 

Green Bean Soup

Ingredients

150g green beans, rinsed and drained

35g dried sugar winter melon strips

1.7 litres water

35g rock sugar

Method

1. Bring water to a boil

2. Turn heat down to simmer

3. Add in green beans, rock sugar and winter melon strips 

4. Simmer for about 30 to 45 mins (Depending on your preferred consistency)

5. Enjoy! 

Ratatouille Penne Rigate

Ingredients

1 Pkt Penne Rigate

1 purple eggplant, cubed

2 zucchinis, cubed

1 onion, quartered

1 carrot, cut to bite size pieces

2 stalk celery, cut to bite size pieces

3 cloves garlic, chopped

200g tomatoes, peeled and cubed

100g tomato puree

50 to 100ml dry red wine* 

1 sprig rosemary 

1 sprig thyme 

1 sprig Parsley

3tbsp extra virgin olive oil

Salt and freshly-ground pepper to taste

Method

1. Heat the oil in a heavy-bottom pan. Add the eggplant and cook until lightly browned. Remove and set aside.

2. In the same pan, cook the zucchinis the same way. Remove and set aside.

3. In the same pan, cook the onion until aroma. Add carrot and celery and cook until tender, add garlic, eggplant, zucchini, tomato and tomato puree.

4. Add rosemary and thyme leaves to the ratatouille. Simmer over low heat for 1hour. Stir from time to time. Add in red wine to simmer to the consistency you like (*Optional but it brings more flavour)

5. Season to taste with salt and pepper.

6. In the meantime, cook Penne Rigate according to packet instruction

7. Drain Penne Rigate, and arrange on a plate. Drizzle Extra Virgin Olive Oil over and season with salt and pepper.

8. Remove Ratatouille from heat and lay over the Penne Rigate. Sprinkle with chopped parsley. Serve immediately.

9. Enjoy!

Bake New Zealand Baby Salmon Steaks

Ingredients

2 New Zealand Baby Salmon Steaks (Or normal if you can't get baby salmon) 

1 Carrot, cut to bite sizes

1 Courgette, cut to bite sizes

Half a lemon

Salt and Pepper

Extra Virgin Olive Oil

Method

1. Preheat oven to 200 Degrees C

2. In a roasting Pan, drizzle Extra Virgin Olive Oil and season with Salt and Pepper

3. Add carrots and courgette, mix to coat 

4. Pat dry salmon steak and lay in roasting pan

5. Drizzle salmon with Extra Virgin Olive Oil and season with Salt and Pepper

6. Bake for 20 mins

7. Enjoy with a drizzle of lemon juice! 

三杯鸡 Penne Rigate (East Meet West)

Ingredients

450g chicken parts, cut to small pieces 

1 1/2 tbsp sesame oil

1 1/2 tbsp light soy sauce 

1 1/2 tbsp Chinese wine (Hua Tiao/Shao Hsing)

1 tsp dark soy sauce

10 cloves garlic, peeled & slightly bruised

6 thick slices ginger

2 stalks spring onions, cut to 2 cm strips

40ml water

1/2 tsp sugar

1 pkt Penne Rigate 

Method 

1. Heat sesame oil in wok and add garlic cloves, ginger, the white ends of the spring onions. Stir fry until fragrant, about 30 seconds.

2. Add chicken pieces and stir fry until the surface is no longer pink.

3. Sizzle Chinese wine and add light soy sauce, dark soy sauce, water and sugar. Stir evenly, and simmer for about 5 minutes.

4. Add the rest of the spring onions and continue simmering until the sauce is greatly reduced.

5. Cook pasta according to packet instructions.

6. Serve with  三杯鸡 over Penne.

7. Enjoy! 

Bitter gourd Soup (苦瓜汤)

Ingredients:

750 g Chicken Bones

500 g bitter gourd

10 Beef Balls

A handful dried scallops

6 cups water

1 egg, beaten 

Salt

Method

1. Cut bitter gourd into half lengthwise. Remove/ scoop out all the seeds and white spongy stuff. Cut into thin slices.

2. Place all ingredients (less beef balls) in a pot. Simmer it for at least 2 hrs.

3. Season with salt to taste.

4. Add in beef balls and cook till done.

5. Slowly pour in the egg and stir the soup at same time.

6. Enjoy! 

Mushroom Omelette

Ingredient

250g White or Brown Mushrooms, thinly sliced

30g Butter

3 Eggs

Salt and Pepper

Extra Virgin Olive Oil

2 Clove Garlic, minced

Method

1. Heat up a wok and melt the butter. Once melted, drizzle in olive oil.

2. Add garlic and mushrooms.

3. Cook till mushrooms are brown and soften. Season with salt and pepper.

4. In another pan, fry the eggs (beaten) into an omelette.

5. Serve Omelette with mushrooms over it.

6. Enjoy! 

Chocolate Cream Puff

Ingredients

Choux Pastry

1 Cup Water

114g Butter

1 Cup Flour

4 Eggs

Chocolate Cream

240ml Whipping Cream

1/2 Tsp Vanilla Extract

2 Tbsp Cocoa Powder

2 Tbsp Sugar 

Method

1. Preheat your oven to 220 Deg C.

2. Boil the water and butter in a saucepan.  When the mixture is boiling, turn off the heat and immediately pour the flour in and stir.     

3. Stir the mix until all the flour is absorbed and the mixture doesn't stick to the sides of the saucepan.

4. Mix one egg at a time into the mix.  Make sure that the egg is incorporated into the mix before adding a new one. The mixture is hot, so to prevent the eggs from cooking/curdling, you'll have to mix each egg into the mix fast.  

5. Once the eggs go into the mix, and you get a lovely, smooth, shiny mix, just put the mix into a pipping bag and pipe the mix into the size and shape of the puff pastry you want. 

6. Pipe them onto prepared baking sheets lined with baking parchment paper.  

7. Bake for 20 mins.

8. In the meantime, prepare the chocolate cream. Mix all ingredients in a bowl.

9. Refrigerate for 30 mins

10. Once Choux Pastry done, let them cool. 

11. Cut a slit to create a cavity in each puff.

12. Whip the Chocolate cream till it thickens and pipe them into the puff cavity.

13. Enjoy!  

Spaghetti Carbonara

Ingredients

6 strips of streaky bacon 

1 pkt 500g Spaghetti

3 large eggs

3/4 cup of Aged Cheddar (shredded or grated)

1/4 cup of Pecorino Romano (shredded or grated)

1 Sprig Parsley, chopped

2 small or 1 large Onion, finely chopped

3 cloves garlic, minced

Salt and Pepper

Extra virgin olive oil 

Method

1. Cut up your bacon strips into 1 inch strips. Sweat onions till soft and add garlic, bacon. Remove once bacon are brown and crispy.

2. Cook the spaghetti according to instructions.

3. While the spaghetti cooks, mix together the eggs, cheese and parsley. Set this to the side while the pasta cooks.

4. Drain the pasta, but do not rinse it.

5. Quickly add the hot pasta to the egg-cheese mixture and mix together.  This will cook the egg.

6. Add the bacon, season with salt and pepper and sprinkle with cheese.

7. Serve immediately.

8. Enjoy! 

Pan Sear Halibut on bed of Ratatouille

Ingredients

2 Halibut Fillets 

1 purple eggplant, cubed

2 zucchinis, cubed

1 onion, quartered

1 carrot, cut to bite size pieces

2 stalk celery, cut to bite size pieces

3 cloves garlic, chopped

200g tomatoes, peeled and cubed

100g tomato puree

50 to 100ml dry red wine* 

1 sprig rosemary 

1 sprig thyme 

1 sprig Parsley

3tbsp olive oil

Salt and freshly-ground pepper to taste

Method

 

1. Heat the oil in a heavy-bottom pan. Add the eggplant and cook until lightly browned. Remove and set aside.

2. In the same pan, cook the zucchinis the same way. Remove and set aside.

3. In the same pan, cook the onion until aroma. Add carrot and celery and cook until tender, add garlic, eggplant, zucchini, tomato and tomato puree.

4. Add rosemary and thyme leaves to the ratatouille. Simmer over low heat for 1hour. Stir from time to time. Add in red wine to simmer to the consistency you like (*Optional but it brings more flavour)

5. Season Halibut with salt and pepper. 

6. Pan fry, skin side down for 4 minutes till skin is brown and crisp.

7. Flip over and pan fry 2 minutes on other side. 

8. Season ratatouille to taste with salt and pepper.

9. Remove from heat. Sprinkle with chopped parsley. 

10. Plate your ratatouille and arrange halibut on top. 

11. Enjoy!

Melt-in-mouth German Cookies (德式酥饼)

Ingredients

125g Butter

40g Icing sugar, sifted

125g Potato starch

80g Flour 

Chocolate Chips

Method

1. Beat butter and icing sugar till fluffy and lighter in colour.

2. Sift in potato starch and flour, mix to form a soft dough.

3. Roll into small balls (about 2cm in diameter), arrange on lined baking pan and press lightly with a fork (dip the fork in water after each press to prevent cookie dough from sticking to the fork).

4. Decorate with chocolate chips.

5. Bake in preheated oven at 160 deg C for 20 mins (need not bake till cookies turn brown). 

*Adapted from Small Small Baker and angelcookbakelove