Deep Fried Spring Roll

INGREDIENTS

Spring roll wrappers
1 egg white

FILLING
100g minced chicken
350g cabbages (sliced)
1 medium carrot shreds
50g Su'un (soak into water and toss)
1 stalk spring onion
2 garlic cloves
salt to taste
Dash of pepper powder

METHOD
1. Heat up 1 tbsp oil saute chopped garlic until fragrant. Add minced chicken, stir-fry briskly until aromatic, or until the colour of chicken are changes.
2. Add Su'un, stirring constantly. Add in carrot, cabbages and spring onion. Salt and pepper powder to taste. Stir-fry over high heat until well combined. Remove from heat, set side.
3. Scoop in filling into wrapper, apply some egg white at ends, roll up.
4. Heat up wok, deep-fry rolls until golden brown. Remove and drain well.

Stir Fry Beef With Green Bean

INGREDIENTS

200g beef
150g green bean
30g big onions (wedged)
1/2 tsp chopped garlic
2 tbsp water
1 tbsp apple vinegar

MARINADE
1 tsp oyster sauce
1 tsp light soy sauce
1/2 tbsp tapioca flour
1/2 tsp pepper
1/2 tsp sesame oil
1/4 tsp dark soy sauce

SEASONING
1/2 tbsp light soy sauce
1 tsp sugar

METHOD
1. Cut beef into thinly slices, season with marinade.
2. Heat up 1 tbsp oil in the hot wok to saute chopped garlic until fragrant. Add in beef and water, stir-fry until aromatic, or the colour of the beef are changes.
3. Add in green bean, stir-fry over high heat until well combined. Splash in vinegar, toss well. Dish up, serve at once.

Sambal Tomato / Tomato Dip

This recipe was given by my lovely friend Pn. Mona Eliza. It is so simple to prepare, but yet so delicious to serve with ikan  goreng panas..

INGREDIENT

1 medium tomato (thinly slice)

1 garlic

1 bird eye chili

What you need to do is, crush the garlic using lesung, then crush in the chili. Add the tomato, crush gently. Sugar and salt to taste. Ready to serve.



Beef With Chives And Bean Sprouts

INGREDIENTS
300g beef
100g Chinese Chives (sectioned)
100g bean sprouts
1 tsp chopped garlic

SEASONING
1 tbsp light soy sauce
1/2 tsp sugar
1/2 tsp pepper
1 tsp apple vinegar

METHOD

1. Heat up 1 tbsp oil in the hot wok, saute chopped garlic until fragrant. Add in beef, stir-fry until aromatic, or the colour of the beef are changes.
2. Add in bean sprouts and Chinese chives, toss well.
3. Add in seasoning, stir-fry briskly until aromatic.
4. Next, splash in apple vinegar. Dish up, serve at once.

Talam Ubi

INGREDIENTS

A.
335g  ubi kayu / cassava (grated)
1 tsp tapioca flour
1 tbsp butter
30g dessicated coconut
100g sugar
a drop of yellow colouring

B.
80g rice flour
1/2 tsp salt
400ml coconut cream + 300ml water

METHOD

1. Layer the tin with foil, set aside.
2. Mix ingredients (A) until well combine and transfer to the prepared tin.
3. Steam it for approximately 10 minutes. Using the back of spoon, press the tapioca layer to make smooth surface.
4. Mix ingredients (B) and strain in to a saucepan. Stir the mixture over medium heat until thickened.
5. Pour over the tapioca layer. Steam for another 20 minutes.
6. Leave it to cool for at least 2 hours before serving.

Rhubarb Crumbles

INGREDIENTS

• 10 stalks of rhubarb, rinsed and chopped
• 75g caster sugar

• Crumble topping

• 125g cold unsalted butter, chopped
• 175g plain flour
• 50g brown sugar
• 25g raisins

METHOD

1. Preheat oven to 170°C degrees.
   
2. Place rhubarb and caster sugar in a saucepan over medium low heat and cook for 5 minutes, stirring occasionally. Remove from the heat and set aside.
3. To make the crumble topping, sift the flour into mixing bowl and rub in the unsalted butter with your fingertips until it resemble coarse breadcrumbs. Stir in the brown sugar and raisins.
4. Pour the rhubarb mixture into a 4-cup capacity oven-proof dish or four 1-cup capacity oven proof ramekins. Sprinkle the crumble mixture on top. Bake for 15 minutes. Serve warm.

Hash Brown

INGREDIENTS

• 5 medium potatoes, peeled
• 2 tbs Potatoes flour 
• 1 egg, lightly whisked
• Pinch of salt
• Tasty shredded cheddar cheese (if desired)
• Vegetable oil, to shallow-fry

METHOD

1. Preheat oven to 120°C. Line a baking tray with paper towel. Coarsely grate the potatoes into a colander. Use your hands to squeeze out as much excess liquid as possible. Transfer potatoes to a bowl.
   
2. Add the flour, egg, cheese and salt to the potato, and stir until well combined. Divide mixture into equal portions.
   
3. Add enough oil to a large deep frying pan to reach a depth, cook in medium heat . Spoon the portions of potato mixture around the edge of the pan and flatten slightly to form  discs. Shallow-fry  until golden underneath. Turn and shallow-fry for a further until crisp. Use an egg lifter to transfer hash browns to prepared tray and place in preheated oven to keep warm. Repeat in 2 more batches with the remaining potato mixture, reheating and topping up oil between batches if necessary. Season hash browns with salt to serve.

Asam Pedas Fish

Asam pedas is our all times favourite dish. I learned to make asam pedas from my Bapa. Even thoug my father does not really use an exact measurement of inredients, but, to make it more reliable and constant,  here, I am proud to share this recipe with all my friends.

INGREDIENTS

A.
1 fish, about 800g
a bunch of daun kesum

B.
100g shallot
50g garlic
20g dried chilies ( seedless, bring to boil)

C.
1 stalk lemongrass, crushed
1 tbsp seedless tamarind paste
1/4 tsp turmeric powder
1 1/2 cups water
1/2 tsp salt
1 tbsp brown sugar


METHOD

1. Blend ingredients (B) until finely paste and smooth. Remove and keep aside.
2. Heat up 1/3 cup oil, stir-fry blended ingredients (B) in the hot pan over a low heat until the paste begins to release it's fragrant aromas, or until the chili oil is separates.
3. Add in lemongrass, tamarind paste and turmeric powder. Stir about 2 minutes.
4. Add in water, salt, brown sugar and ingredients (A).
5. Add okra and salted mustard if desired, bring to boil until the fish is cooked.
6. Dish up, serve at once.

Sambal Belacan / Shrimp Paste Sauce

INGREDIENTS

20g bird's eye chillies
12g belacan (light grilled)
Juice of 1 lime
salt and sugar to taste

|METHOD
1. Pound the belacan until finely paste.
2. Add the chilies and pound until smooth and well blended with the belacan.
3. Add in the salt and sugar, stir well.
4. Pour the lime juice. Serve with salad or Jering if desire..http://en.wikipedia.org/wiki/Belacan

Vanilla Slice

INGREDIENTS

2 bought puff pastry sheets
250ml (1 cup) milk
1 vanilla bean, split
3/4 cup corn flour
1/2 cup custard powder
220g (1 cup) caster sugar
750ml (3 cups) thickened cream
50g unsalted butter
3 egg yolks
Icing sugar, to dust

METHOD

1. Preheat oven to 210°C. Line a 23cm square pan with aluminium foil, so that the foil comes up over the sides (this allows you to lift out the slice).
   
2. Place each pastry sheet on a baking tray lined with non-stick baking paper, then bake for 8-10 minutes or until golden brown. Set aside to cool. Once cool, place 1 pastry sheet, cooked-side up, in bottom of pan. (You may need to trim it slightly to fit.)
   
3. Place milk in a pan over medium heat. Scrape in vanilla seeds and add bean too. Warm gently, then set aside for 10 minutes.
   
4. Place cornflour, custard powder and caster sugar in a pan. Strain milk, discarding bean, into pan with cornflour and whisk until smooth. Add cream, then return to heat, stirring constantly, over low heat until the mixture thickens and boils. Add butter, stirring well to combine, then remove from heat and whisk in egg yolks, one at a time, until smooth. Pour into pastry-lined pan and set aside to cool slightly before placing other piece of pastry, cooked-side up, on top. Refrigerate overnight.
   
5. Remove from pan, cut into squares and dust with icing sugar.

Chicken with Chives Ginger Sauce

INGREDIENTS
A.
3 chickens Maryland
some coriander
1 tbsp sesame oil
1 tsp salt

B.
80g Chinese chives (diced)
100g chopped ginger
1 tbsp chopped shallots
1 tbsp chopped garlic

SEASONING

2 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp sugar
1/2 tbsp apple vinegar

METHOD

1. Put chickens in a pot of boiling water, add 1 tsp salt. Once boiled, cover, remove from heat, and soak for 30 minutes until cooked thorough. Drain well.
2. To make chives ginger sauce, heat 2 tbsp cooking oil and 1 tbsp sesame oil in the hot wok. Add chopped ginger, garlic and shallots, saute over medium heat until fragrant, add in Chinese chives and seasoning, toss well.
3. Cut the chicken into pieces, arrange on a serving plate, spoon in chives ginger sauce, top with coriander, serve at once.

Pineapple and Fish Curry

 INGREDIENTS

1 fish, about 1kg
200g pineapple, cubed
100ml thick coconut milk
200ml water

CURRY SPICES
100g shallot, pounded
1 stalk lemongrass, crushed
1 tbsp curry leaf
3 red chillies, pounded
1 tsp belacan, toasted
4 tbsp curry powder
2 tbsp chilli paste
1 tbsp light soy sauce
1 tsp sugar
salt to taste

METHOD

1. Heat up oil for deep-frying, put in fish, cover with lid and remove from heat.
Immerse fish in hot oil for 10 minutes or until well cooked. Dish up and arrange onto a serving platter.
2. Heat up 2 tbsp oil, saute shallot, lemongrass and curry leaves until fragrant. Add in the remaining curry spices and stir -fry until aromatic.
3. Add in pineapple cubes and stir well. Add in water, coconut milk and bring to boil. Pour over fish and serve hot.

Sambal Udang Kering

INGREDIENTS

A.
50g dried shrimps
20g dried chillies (soak in the hot water until soften)
30g shallots
20g garlic

B.
1 onion (shredded)
salt and sugar to taste

C.
5 tbsp oil

METHOD

1. Blend all ingredients (A) in the blender until smooth. Remove and keep aside.
2. Heat up 5 tbsp cooking oil in the hot wok, add in blended ingredients (A), fry gently over low heat until the paste begins to release it's fragrant. Add in (B), continue fry gently for 10-15 minutes or until the chilli oil is separates.
3. Remove from heat and ready to serve.

Chocolate Cupcakes

INGREDIENTS

1 1/2 cups (195g) all purpose flour
1 cup (200g) granulated white sugar
1/3 cup (30g) cocoa powder
1 tsp baking soda
1/4 tsp salt
1 cup (240ml) water
1/3 cup (80ml) vegetable oil
1 tbsp white vinegar
1 tsp vanilla extract

METHOD

1. Preheat oven to 180C and line 12 muffin cups with paper liners.
2. In large bowl sift together the flour, sugar, cocoa powder, baking soda and salt. In a separate bowl mix the water, oil, vinegar and vanilla extract. Make a well in the center of the dry ingredients and stir in the wet ingredients until nice and smooth.
3. Fill each muffin cups about two-thirds full with batter.
4. Bake in the preheated oven for about 25 minutes or until the cupcakes feel springy to the touch.
5. Remove from oven and place on wire rack to cool.

Watercress and Fried Garlic Flakes

INGREDIENTS

500g watercress leave
1 tbsp garlic flakes

SEASONING
1/2 salt
1 tbsp oyster sauce
2 tbsp apple vinegar
dash of sugar

METHOD
1. Heat up a pot of water, add in 1/2 tbsp oil, dash of salt and sugar. Put in watercress and blanch for 1 minutes. Dish and drain.
2. Heat up 2 tbsp oil, saute garlic flakes until fragrant. Add in seasoning, watercress and stir well. Dish up and serve.

Bubur pulut hitam / Sweet Black Glutinous Rice

INGREDIENTS

2 cups black glutinous rice (soaked overnight in cold water, then drained and rinsed)
3 pandan leaves, tied into a knot
4 cups water
1 cup coconut cream
1/2 cup sugar
1 tsp salt



METHOD

1. Place the rice and the pandan leaves in a pan, then bring to a boil in 4 cups water, Stir constantly for about 15 minutes until the rice is cook.
2. Add coconut milk, sugar and salt. Bring to boil.
3. Then remove from the heat and serve hot or warm.

Cekodok pisang / Banana ball fritters

INGREDIENTS

2 cups plain flour
1 cup banana (mash)
1/4 cup sugar
1/3 tsp salt
1/2 tsp soda bicarbonate
1 cup water

Oil for deep fry

METHOD

1. Mix all ingredients in a mixing bowl to form a thick batter.
2. Heat up oil in a wok.
3. Using the ice-cream scoop drop the batter in the hot oil. Fry until its golden brown.

Caramel Nut Brownie

 INGREDIENTS

250g butter
1/4 cup golden syrup
1 cup brown sugar
4 eggs
1 1/4 cups flour
1 tsp baking powder
1 tsp vanilla essence
1/2 chopped walnuts

CARAMEL ICING
1 cup icing sugar
2 tbsp melted butter
1 tbsp golden syrup
1/4 tsp vanilla essence

METHOD

Melt butter, golden syrup and brown sugar in a saucepan large enough to mix all ingredients. Remove from heat and cool slightly. Add eggs and beat with a wooden spoon until mixture is smooth. Sift flour and baking powder into saucepan. Add vanilla essence and walnuts. Mix to combine. Pour into a greased sponge roll tin. Bake at 180C for 25 to 30 minutes or until brownie springs back when lightly touched. Ice while still warm then cut into squares.

Caramel Icing.
Sift icing sugar into a bowl. Add butter, golden syrup and vanilla essence. Mix to combine.

Kuih Kosui Pandan

INGREDIENTS

10  pandan leaves
500ml water
200ml coconut cream
250gm plain flour
100gm sugar
1/2 tsp salt
1/2 tsp air kapur sirih

About 1 cup dessicated coconut

METHOD

1. Blend the pandan leave with water and extract the juice.
2. Mix the coconut cream with the pandan juice, flour, sugar, salt and air kapur Mix well and strain.
3. Heat up a steamer.
4. Pour the batter into a greased tray and steam for 20-30 minutes or until firm.
5. Remove from heat and leave it to cool.
6. Mix the dessicated coconut with a little bit of salt. If dried dessicated coconut is used, add a little bit of hot water.
7.Cut the cooled kuih into bite size, roll in the coconut.

Kuih Lapis / Steam Layers

INGREDIENT

A.
1 1/2 cups wheat flour
3 tbsp rice flour
2 tbsp corn flour
1 tsp salt

B.
1 cup sugar
2 cups water
3 knotted pandan leaves

C.
3 cups thick coconut milk

red colouring

METHOD
1. Mix A until well combined.
2. Boil B until sugar has dissolved. Let it cool.
3. Combine A with coconut milk, pour the syrup. Mix well.
4. Strain the mixture .
5. Divide the mixture into two, and put one portion with red colour.
6. Heat up a steamer.
7. Pour 1/2 cup of white layer on the pan. cover the steamer and steam for 3 minutes.
8. Then pour 1/2 cup of red layer and steam for 3 minutes. Keep repeating until the last mixture.
9. Steam the final layer for 15 minutes.
10. Leave it to cool at least 2 hours before cutting and serving.

Fried Honey Glazed Chicken With Ginger

INGREDIENTS

500g chicken, cut in  serving pieces
1 tbsp light soy sauce
1 tbsp corn flour
50g young ginger, sliced

MARINADE
1/2 tsp salt
2 tbsp sugar
4 tbsp apple vinegar

SAUCE
3 tbsp honey
1/2 tsp salt
1 tbsp light soy sauce
1 tbsp marinated ginger juice

METHOD
1. Mix young ginger with marinade and season for 1 hour.
2. Mix chicken with light soy sauce, corn flour and deep-fry in hot oil until cooked and golden brown. dish and drain.
3. Pour sauce into a pan, add in drained ginger pickles and cook at low heat until thick, Add in fried chicken, mix well and dish up.

Sugarless Toast

INGREDIENTS

A. 100g bread flour
     70g   boiling water

B. 350g bread flour
    9g      salt
    20g    milk powder
    6g      instant yeast

C. 220g cold water
     100g overnight sponge dough

D. 40g butter

METHOD
1. Add the boiling water from A into flour, mix until well-blended to form dough. Cover and set aside to cool. Keep it into refrigerator for at least 12 hours.
2. Mix B until well-blended. Add in C and knead to form rough dough. Add in A and knead until well-blended.
3. Add in D and knead to form elastic dough. Let it proof for 40 minutes.
4. divide the dough into 4 pieces and mould it round, let it rest for 10 minutes. Flatten the dough then roll it up like Swiss roll. Let rest for 10 minutes. Repeat this process one more time and place the dough into a greased sandwich loaf tin.
5. Let it proof for 50 minutes.
6. Bake at 220C for 35 minutes.

OVERNIGHT SPONGE DOUGH
100g bread flour
60g   water (room temperature)
1/4tsp instant yeast

METHOD
Mix water and yeast until well-blended. Add in flour and mix to form dough. Let it proof for 30 minutes. Wrap it up and refrigerate for overnight.

Japanese Cream Bread

INGREDIENTS

A.
120g bread flour
85g   boiling water

B.
380g bread flour
75g   sugar
6g     salt
8g     instant yeast

C.
120g cold milk
100g whipping cream
1 nos cold egg

D.
40g  butter

METHOD

1. Add the boiling water from A into flour, mix until well-blended to form dough. Cover and set aside to cool. Keep it into refrigerator for at least 12 hours.
2. Mix B until well-blended. Add in C and knead to form rough dough. Add in A and knead until well-blended.
3.Add in D and knead to form elastic dough.
4. Let it proof for 40 minutes. Divide the dough into 15 pieces, 64g each and mould it round. Let it rest for 10 minutes.
5. Place 5 pieces of dough onto a greased 20cm tube cake mould, let it proof for 50 minutes. Pipe some Mexico topping on top. Bake at 180C for 20-25 minutes.

MEXICO TOPPING
A. 60g butter
     50g sugar

B. 1 nos egg

C. 65g flour
     1/4 tsp baking powder

METHOD
Cream A until well-blended. Add in B and cream until smooth. Lastly ass in C, mix until well-blended.

American Butter Cheese Bread

INGREDIENTS

A. 150g bread flour
     105g boiling water

B. 250g bread flour
     100g plain flour
     20g   milk powder
     65g   sugar
     6g     salt
     8g     instant yeast

C. 135g cold water
     1 nos egg
    
D. 60g  butter
     80g cream cheese

METHOD
1. Add the boiling water from A into flour, mix until well-blended to form dough. Cover and set aside to cool. Keep it into refrigerator for at least 12 hours.
2. Mix B until well-blended. Add in C and knead to form rough dough. Add in A and knead until well-blended.
3. Add in D and knead to form elastic dough.
4. Let it proof for 40 minutes.
5. Divide the dough into 18 pieces, about 60g each and mould it round.
6. Place 6 pieces of dough onto a greased 20cm tube cake mould, let proof for 50 minutes.
7. Egg wash the surface and bake at 175C for 30 minutes.

Cheese Cup Cake

INGREDIENTS

A.
3 eggs
3 egg yolks
180g sugar
pinch of salt

B.
1/4 tsp vanilla essence

C.
165g flour
1 tsp baking powder

D.
60g milk
65g cheddar cheese, grated

E.
70g corn oil

F.
some cheddar cheese, grated

METHOD

1. Grease and line the bottom of cup cake or muffin mould with paper cup.
2. Whip (A) until light and fluffy. Add (B) and mix well.
3. Fold in (C) and mix until well blended.
4. Cook (D) until cheese melts. Add (D) then (E). Mix until well combined.
5. Pour it into the prepared mould and sprinkle some (F) on top.
6. Bake at 200C for 18 minutes or until firm and golden brown. Remove from oven and unmould.

MANGO KERABU

INGREDIENTS
1 green mango, peeled and shredded finely
1 onion, peeled and shredded
2 red chilli, chopped

SEASONING (MIX WELL)

1 tbsp lime juice
1 tbsp sugar
1/2 tsp salt
1 tbsp peanut butter
1/4 tsp sesame oil

TO SERVE
1 tbsp chopped toasted peanut, pounded coarsely
20g dried Anchovy, fried until crispy

METHOD
1. Put all ingredients into a mixing bowl, add in seasoning and stir until well mixed. Arrange onto a serving platter.
2. Sprinkle chopped peanut, fried dried Anchovy on top and ready to serve.

Deep-fried five spice chicken

INGREDIENT
1 whole chicken, cut in serving pieces ( I'm using 1kg of chicken wings)

MARINADE
1 egg
2 tbsp ginger juice
1 tsp five spice powder
2 tsp curry powder
2 tbsp plain flour
2 tbsp corn flour
1 tsp salt
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp sugar

METHOD

1. Mix chicken with marinade and marinate for 3 hours or chill in the fridge for overnight.
2. Heat up oil for deep-frying, put in chicken and deep-fry until golden brown and cooked. Dish and drain. Serve hot.

Sweet bread dough.

INGREDIENTS

A. 100g  bread four
     70g    boiling water

B. 300g  bread flour
     100g  plain flour
     80g    sugar
     6g      salt
     20g    milk powder
     9g      yeast

C. 175g  cold water
     60g    cold eggs

D. 60g    butter

METHOD
1. Add the boiling water from A into flour, mix until well-blended to form dough. cover and set aside to cool. Keep it into refrigerator for at least 12 hours.
2. Mix B until well-blended. Add in C and knead to form rough dough. Add in A and knead until well-blended.
3. Add in D and knead to form elastic dough.
4. Let it proof for 40 minutes.
5. Divide sweet bread dough into 80g each and mould it round. Let it rest for 10 minutes.
6. Flatten the dough and roll it into ablong shape.
7. Place it onto greased pan and let it proof for 45 minutes.
8. Egg wash the surface and sprinkle some sesame seeds on top. Bake at 180C for 12-15 minutes.
9. Remove from oven.

Croissant Pudding

You want something creamy for dessert but you don't want it to be too sweet. And best of all, you want it to be something that you can make in advance to serve your family. So why not try this delectable dessert?

INGREDIENTS
250ml fresh milk
250ml whipping cream
100g   castor sugar
4 eggs, medium size or grade B
1/2 tsp vanilla essence
2 medium-sized croissants, sliced ( I used more than 2 criossants due to small sizes)

METHOD

Break eggs in the bowl. Add sugar. Stir well, don't beat. Add vanilla. Then add milk, stir. Add whipping cream,stir. Sieve the mixture, put aside. Glaze the baking bowl with melted butter so that the pudding won't stick. Place croissant slices in bowl. Pour mixture into the baking bowl. Bake using double boiler ( baking tin partly submerged in a bigger tin, half filled with water) at 170C for 30 minutes. Serve cold.

Basic Doughnut Dough

INGREDIENTS

A.100g bread flour
    70g   boiling water

B.250g bread flour
    150g plain flour
    10g   milk powder
    1 tsp baking powder
    6g     salt
    50g   sugar
    8g     instant yeast

C.1       egg
    160g cold water
   
D.50g  butter

METHOD

1. Add the boiling water from A into flour, mix until well-blended to form dough. Cover and set aside to cool. Keep it into refrigerator for at least 12 hours.
2. Mix B until well-blended. Add C, knead to form rough dough. Add in A and knead until well-blended.
3. Add in D, knead to form elastic dough.
4. Cover and let it proof for 30 minutes of double its size.
5. Remove the dough and mould it round. Let it rest for 10 minutes.
6. Roll basic doughnut dough out into 10mm thick. Cut it with round doughnut cutter and let it proof for 35 minutes.
7. Deep-fry the dough in hot oil until golden brown.

Special Curry Chicken

INGREDIENTS

1 whole chicken, cut into pieces
3 large potatoes, peeled and cut into pieces
1500ml water
200ml thick coconut milk

MARINADE
2 tbsp plain flour
2 tbsp light soy sauce
1 tbsp sugar

SPICES
5 shallots, peeled and pounded
3 red chillies, pounded
5 stalks lemongrass, crushed
curry leave, about 2 tbsp
3 tbsp chilli paste
1 tsp belacan
5 tbsp curry powder (for meat)

SEASONING
2 tbsp light soy sauce
1 tsp salt

METHOD

1. Mix chicken with marinade.
2. Heat up oil for deep-frying, put in potatoes and deep-fry until golden brown. Dish and drain. Then deep-fry chicken in the same hot oil until half cooked. Dish and drain.
3. Heat up 5 tbsp oil and saute pounded shallot until fragrant. Add in the remaining spices and stir-fry until aromatic. Add in water, potatoes, chicken and bring to boil.
4. Add in seasoning and cook at medium heat for 20 minutes or until potatoes and chicken are tender. Add in coconut milk and bring to boil. Dish up and serve hot.


* The speciality of this curry chicken is the chicken must first be seasoned before frying. When cook with curry, the sweetness and texture of chicken are preserved.

Chocolate Chip Cookies

INGREDIENTS

185g butter, softened
1/2 cup caster sugar
1/4 cup brown sugar
1 egg
1 tsp vanilla essence
1 3/4 cups self-raising flour, sifted
1 cup pecans, chopped
1 cup chocolate bites

METHOD

1. Beat butter, sugars, egg and vanilla essence in a small bowl with an electric mixer until soft and creamy. Stir in sifted flour, nuts and chocolate bits.
2. Drop tablespoonfuls onto greased baking trays, allow room for spreading. Bake at 180C for 10-12 minutes, or until golden brown. Cool on trays for 2-3 minutes.
Transfer to a wire rack. Cool completely. Store in an airtight container.

Fried Meehoon

INGREDIENTS A:
3 tbsp oil, 200g meehoon, soaked and drained
2 eggs, beaten, fried and shredded

INGREDIENTS B:
2 tbsp oil, 1 tbsp chopped garlic
1 onion, shredded

INGREDIENTS C:
200g chicken
50g  bean sprout
50g chives, cut into 3 cm lenght

SEASONING (MIXED):
3 tbsp tomato sauce
1 tbsp chilli sauce
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp dark soy sauce
dash of sesame oil, salt and pepper
100ml water


METHOD

1. Heat up 3 tbsp oil, put in meehoon and pan-fry until golden brown and aromatic. Soak in hot water for a short while. Dish and drain.
2. Heat up 2 tbsp oil, saute chopped garlic and onion shreds until fragrant.
3. Add in all ingredients C and stir-fry until fragrant. Add in meehoon, seasoning and stir-fry until well mixed. Dish up.
4. Add in shredded fried eggs. Serve

Roti Jala

INGREDIENTS

3 cups plain flour
1/2 tsp baking powder
1 tsp salt
3 cups fresh milk
1 egg (stir)
yellow  colouring

METHOD
1. Sift flour, salt and baking powder into mixing bowl. Make a well in the center of dry ingredients. Pour the milk, egg and oil. Using wooden spoon, gradually incorporate flour into the liquid to make a smooth, thick batter free from lumps.
2. Strain batter through a fine sieve to remove any lumps. Cover bowl with plastic wrap. Let rest for about 20-30 mins.
3. Heat a non-stick pan over medium heat and brush surface lightly with oil.
4. Transfer the batter into the bottle. Moving in steady form fine, lacy pancakes.
5.Once roti jala is lightly coloured, remove using a spatula and place top-side down, on a plate (there is no need to cook both sides). Fold into wedges or form into small neat rolls.
6. Roti jala is ready to eat with curry.

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Deep Fried Cheese Rolls

INGREDIENTS

cheese ( sliced)
Spring roll wrapper
Some coriander leave (diced)

Filling
medium size prawn ( About 10, keep tail)
salt and sugar to taste
1 tbsp potato starch
1 tsp sesame oil

METHOD

1. Combine filling ingredients until elastic. Add in coriander dices.
2. Stuff roll with filling and cheese slices. Keep prawn tail at one end.
3. Brush ends with egg white, roll up.
4. Heat up wok, deep fry till crispy. Remove and drain.

Meringue

INGREDIENTS

3 large eggwhites
1/4 cream of tartar
3/4 cup (150g) superfine of caster sugar
(if you don't have superfine sugar simply
take granulated white sugar and process
it for about 30-60 seconds in a food
processor).
1/4 tsp vanilla extract

METHOD
1. Preheat oven to 90C and place the rack in the centre of the oven. Line a baking sheet with parchment paper.
2. Beat the eggwhites on low-medium speed until soft peaks form. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat, on medium-high speed, until the meringue holds very stiff peaks. Beat in the vanilla extract.
3. Bake the meringue for approximately  1 1/2 to 1 3/4 hrs. The meringues are done when they are pale in colour and fairly crisp.
4. Turn oven off. Cool in oven with door ajar for several hours of overnight to finish drying. Serve.

Coconut Lime Gateau

INGREDIENTS

225g plain flour
2 1/2 tsp baking powder
1/4 tsp salt
225g butter, at room temperature
225g caster sugar
grated zest of 2 limes
4 eggs
4 tbsp fresh lime juice (from about 2 limes)
3 desiccated coconut
* cream cheese topping

METHOD

1. Preheat 180C oven. Grease tin and line the bottom with baking paper.
2. Sift together the flour, baking powder and salt.
3. In a large bowl, beat the butter until it is soft and pliable. Add the sugar and lime zest and beat until the mixture is pale and fluffy. Beat in the eggs, one at a time.
4. Using a wooden spoon fold in the sifted dry ingredients in small portions, alternating with the lime juice. When the mixture is smooth, stir in two-thirds of the coconut.
5. Pour the mixture into prepared tin and spread it evently to the sides. Bake for 50 minutes (test with a skewer).
6. Remove the cake from the oven. Cool for 10 mins, then turn out and peel off the lining paper. Cool completely on the rack.
7. Spread the remaining coconut in another cake tin. Bake until golden brown, stirring occasionally. Watch carefully so that the coconut does not get too dark. Cool.
8. Put the cake on a serving plate. Spread the cream cheese all over the top and round the sides of the cake.
9. Scatter the toasted coconut over the top of the cake and leave to set before serving.

* Cream cheese topping
250g cream cheese
2 tbsp caster sugar
1 tsp lime juice

Put the cream cheese in a mixing bowl and beat it with an electric mixer at medium speed until it is soft and pliable. Gradually add the caster sugar and beat at high speed. Continue beating until the mixture is pale and fluffy. Add the lime juice, beat until smooth.

Mushroom soup

INGREDIENTS

30g unsalted butter
2 tbsp olive oil
2 cloves garlic, crushed
750g button muscrooms, sliced thinly
1/4 cup (35g) plain flour
1 litre (4 cups) chicken stock
1/4 cup (60ml) thickened cream

1. Heat butter and oil in a large heavy-based saucepan over a medium heat. Add garlic; cook, stirring, until soft but not coloured.
2. Add the mushrooms; cook, stirring, over high heat for about 10 minutes or until soft and browned. The mushrooms will first absorb the oil, the give off juices that will eventually evaporate and the mushrooms will start to brown. This is the point that you want to reach before proceeding.
3. Stir in flour; cook, stirring, for 1 minute. Gradually stir in stock; stir until mixture boils and thickens. Simmer, stirring, for 2-3 minutes. Season to taste with salt and ground pepper. Remove from heat; stir in the cream.
4. Serve soup in warmed bowls.

Pikelet stack with peanut ice-cream

INGREDIENTS

1 litre vanilla ice-cream
1 cup roasted unsalted peanuts, chopped coarsely
1 cup self raising flour
1/2-3/4 cup milk
2 tbs sugar
1/4 baking soda
1 egg
2 tsps butter, melted
pinch salt
2 tsp vinegar

1. Place the ice-cream in a medium bowl. Stand at room temperature until softened slightly. Fold the peanuts into the ice cream until combined. Cover, return ice-cream to freezer for 2 hrs or until firm.
2. Sift flour, salt and baking soda into basin, add sugar. Beat egg and mix in, add vinegar to milk. Mix all together, lastly fold in melted butter. 
3. Heat a large frying pan over medium heat, brush with a little extra butter. Spoon heaped tablespoons of mixture into the pan, cook until bubbles form on surface. Turn pikelets, cook until browned lightly underneath. Transfer to a plate, repeat with remaining mixture.
4. Layer pikelets with ice-cream; repeat with remaining pikelets and ice-cream. Serve immediately.