Sambal Petai

sambal petai

*1/4 cup Cooking Oil
* 250 grams medium sized prawns, shelled and deveined
* 50 grams tamarind pulp, mixed with
* 125ml (1/2 cup) water and strained
* 100 grams stinky beans (petai)
* 1 tbsp sugar to taste (I replace them with honey)
* 1 tsp salt, or to taste

Spice Paste (ground)
* 80 grams (10) fresh red chillies
* 10 grams (8) dried red chillies
* 20 grams (2 cloves) garlic
* 200 grams (20) shallots
* 20 grams (8) candlenuts
* 10 grams (2 tbsp) belachan, toasted
01. Heat 1/4 cup oil in a pan over a medium flame to saute the spice paste till fragrant.
02. Add the prawns and tamarind water, bringing to a quick boil. Add the stinky beans, and season to taste with sugar and salt.
03. Fry until prawns are cooked and gravy is at the desired consistency before dishing out.

Minty Chocolate Cookies

minty chocolate cookies

*1 cup unsalted butter, at room temperature
*1 cup powdered sugar
*1 teaspoon pure vanilla extract
*1 cup nonalkalized cocoa powder
*1 egg white
*3/4 teaspoon fine-grain sea salt
*1 1/2 cups whole-wheat pastry flour

Peppermint cream filling:
2+ cups powdered sugar, sifted
10 - 15 drops peppermint extract (to taste)
1/4 cup half and half (or water if you are going to keep the cookies around unrefrigerated for a while)

01.Pre-heat the oven to 350F degrees, position the racks in the middle of the oven, and line two baking sheets with parchment paper or a Silpat.

02.Using a stand mixer or handheld mixer, cream the butter until light and fluffy. Add the powdered sugar and cream some more, scraping the sides of the bowl a time or two. Stir in the vanilla extract, cocoa powder, egg white, and salt and mix until the cocoa powder is integrated and the batter is smooth and creamy and the consistency of a thick frosting. Add the flour and mix just until the batter is no longer dusty looking. It might still be a bit crumbly, and that's okay.

03.Turn the dough out onto a floured work surface, gather it into a ball, and knead it just once or twice to bring it together into a smooth mass. Divide into two pieces place each into a plastic bag and flatten into disks roughly 1 inch thick. Put the dough in the freezer for 20 minutes to chill.

04.One bag at a time remove the dough from the freezer. On a well floured surface roll it out very thin (remember these are going to be sandwich cookies) - roughly 1/8 inch thick. Or you might find it easiest to roll it out between to Silpats or pieces of plastic. Stamp out cookies in whatever shape you like - I used tiny scalloped circles here. Place on the prepared baking sheets, and bake for 7-10 minutes, or until they small of deep warm chocolate with toasty overtones. Larger cookies will take longer to cook than smaller ones. Remove from the oven and cool completely on a wire rack (if you have one).

05.While the cookies are baking, go ahead and make the filling. Using a stand mixer or handheld mixer, whisk together the sugar and half and half until nice and fluffy. You want the filling to be thick enough that it doesn't ooze out the sides of the cookies after they are filled, so if you need to add more powdered sugar, do so in small increments. If you need to thin out your filling, add more half and half a few drops at a time. Whisk in the peppermint extract a bit at a time, and taste as you go, the peppermint flavor shouldn't be overwhelming. When the cookies have completely cooled slather a bit of filling on half of the cookies. Top each slather with another cookie and enjoy!

Ginger & Orange Cakes

ginger & orange cakes

* 600g currants , sultanas and raisins
* 100g glacé cherries
* 50g mixed peel (chop a couple of whole ones if you can)
* 50g glacé ginger or crystallised ginger , roughly chopped
* 100g glacé or diced pineapple , roughly chopped
* 60ml Cointreau or Grand Marnier
* 60ml ginger wine
* 2 tbsp Angostura bitters (the orange version is good)
* 225g light muscovado sugar
* 250g butter , softened
* 225g plain flour
* 1 tsp ground ginger
* ¼ of a whole nutmeg , grated
* 1 tsp cinnamon
* 1 tbsp vanilla extract
* 100g whole blanched almonds
* 4 eggs
* 1 orange , zested

* 2 tbsp apricot jam , mixed with 1 tbsp water and sieved
* 500g marzipan
* cornflour for rolling
* 4 tbsp vodka
* 500g ready-rolled fondant icing

01.  Soak the dried and glacé fruit in the alcohol and Angostura bitters for up to 2 days.

02. Heat the oven to 140C/fan 120C/gas 1. Line an 18cm square or 20cm round cake tin with 2 layers of baking parchment. Beat the sugar and butter together then sift in the flour and spices and mix briefly. Add the vanilla, almonds, eggs, orange zest and the fruit and alcohol mix and stir together. Spoon into the tin and make a dip in the centre with the back of a spoon so that when the cake rises in the middle you get a flat top. Bake for 3-31/2 hours then cool in the tin in the oven.

03. Peel off the paper and brush off any crumbs, then brush the top with the jam. Roll out the marzipan on a work surface dusted with cornflour until it is big enough to cover the cake. Lift it over the cake using a rolling pin and smooth down all the way around. Trim any excess. Brush with vodka, then roll out the icing and cover in the same way. Trim the icing around the edges and neaten. Roll out the icing off-cuts and cut out different sized stars, brush with a little vodka and stick to the cake. Finish with a ribbon.

Pizza Pocket Wreath


* 30 square wonton wrappers (we used Nasoya; some are thinner and tear more easily)
* Pepperoni slices
* 1/3 cup pizza sauce, plus extra for dipping
* 1 cup shredded mozzarella cheese
*  1 large green pepper, cut into thin strips
* Small bowl of water
* Vegetable oil

01.Lay the wonton wrappers on a dry work surface. In the center of each wrapper, place a slice of pepperoni, 1/2 teaspoon of pizza sauce, 1/2 tablespoon of cheese, and 1 pepper strip.

02.Dip your finger in water and moisten all 4 edges of the wonton, then fold it in half, pressing along the edges to seal it.

03.Heat one teaspoon of oil in a large skillet over medium heat and cook the pockets until brown, about 2 minutes on each side, adding more oil as needed.

04.Remove the wontons from the pan and place them on paper towels to absorb excess oil. Arrange them in a wreath shape, and serve with extra sauce for dipping.

Baked Ham with Honey-Apricot Glaze


*10-14 pound spiral-sliced, fully-cooked smoked ham
*1 cup honey
*1 6-oz. orange juice concentrate, thawed
*1/3 cup soy sauce
*1/3 cup apricot jam
*1/2 teaspoon ground nutmeg
*1/4 teaspoon ground cloves

Preheat oven to 325 degrees F. Place ham on rack in shallow roasting pan. Stir together remaining ingredients in medium bowl; set aside. Bake ham for 30 minutes; pour glaze over ham and continue to bake until ham is heated through, about a total of 2 1/2 hours. (about 15-18 minutes per pound.)

Serving Suggestions:
A spiral-sliced ham is an easy and elegant start to a holiday meal. Serve with dilled potato salad, fresh spinach salad, biscuits, and angelfood cake with strawberries.

Chicken Pasta Salad a l'Orange Recipe

chicken pasta salad orange recipe

* 2-1/2 cups uncooked bow tie pasta
* 2 cups cubed cooked chicken breast
* 2 celery ribs, thinly sliced
* 1 can (11 ounces) mandarin oranges, drained
* 1 can (2-1/4 ounces) sliced ripe olives, drained
* 1/3 cup fat-free plain yogurt
* 1/3 cup reduced-fat mayonnaise
* 1/4 cup thawed orange juice concentrate
* 1 tablespoon white vinegar
* 2 teaspoons sugar
* 1/4 teaspoon salt
* 1/4 teaspoon ground mustard
* 6 cups torn mixed salad greens
* 1/2 cup cubed avocado

01.Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, chicken, celery, oranges and olives.

02. For dressing, in a small bowl, combine the yogurt, mayonnaise, orange juice concentrate, vinegar, sugar, salt and mustard. Pour over pasta mixture and toss to coat.

03.For each serving, spoon 1-1/3 cups pasta mixture over 1 cup of greens; top with about 1 tablespoon avocado

Cranberry Cheesecake

Cranberry cheesecake

* Crust:
* 1/2  cup  sugar
* 1/3  cup  unsweetened cocoa
* 40  chocolate graham cracker sticks (about 3 ounces)
* 1  tablespoon  butter, melted
* 1  large egg white
* Cooking spray

* 1 1/2  cups  sugar
* 1/2  cup  orange juice
* 1/4  cup  fresh lemon juice
* 1  (12-ounce) package fresh cranberries
* 2  teaspoons  grated lemon rind
* 1  teaspoon  grated orange rind
* 1  large egg white

* 1  cup  sugar
* 2  (8-ounce) packages 1/3-less-fat cream cheese, softened
* 1  (3-ounce) package cream cheese, softened
* 3/4  cup  fat-free milk
* 5  large egg whites

01.Preheat oven to 400°.

02.To prepare crust, combine first 3 ingredients in a food processor; process until finely ground. Add butter and 1 egg white; pulse just until combined (do not form a ball). Firmly press crust mixture into the bottom of a 9-inch springform pan coated with cooking spray. Bake at 400° for 10 minutes; cool on a wire rack.

03.Reduce oven temperature to 350°.

04.To prepare topping, combine 1 1/2 cups sugar and the next 3 ingredients (through fresh cranberries) in a medium saucepan. Bring to a boil; cook 6 minutes or until cranberries pop and mixture thickens. Cool completely. Stir in rinds. Place 1 cup of cranberry mixture in a blender or food processor; process until smooth. Stir in 1 egg white. Set aside. Reserve remaining 1 1/2 cups cranberry mixture.

05.To prepare filling, combine 1 cup sugar and cream cheeses; beat with a mixer set at medium speed until smooth. Add milk; beat at low speed until blended. Add 5 egg whites; beat at low speed until blended. Pour filling mixture into prepared pan. Drizzle 1 cup cranberry puree over filling mixture. Swirl mixtures together using a knife. Bake at 350° for 45 minutes or until almost set in center. Turn oven off and partially open oven door; leave cheesecake in oven 30 minutes. Remove from oven; run a knife around outside edge. Cool to room temperature. Cover and chill 8 hours or overnight before serving. Serve with reserved 1 1/2 cups cranberry mixture.

Christmas Fruit Cake

Christmas Cake (Fruit Cake)

*1 cup currants
*1 cup mixed candied peel
*3/4 cup candied pineapple (chopped)
*3/4 cup red candied cherries (halved)
*3/4 cup raisins
*1/2 cup brandy
*1 cup all-purpose flour
*1 teaspoon baking powder
*1/4 teaspoon baking soda
*1/8 teaspoon ground allspice
*1/8 teaspoon ground cinnamon
*1/8 teaspoon ground nutmeg
*1 pinch of salt
*6 tablespoons butter (softened)
*1/2 cup packed brown sugar
*2 tablespoons strawberry jam
*1 tablespoon molasses
*3 eggs
*3/4 cups walnuts (chopped)

01. Mix the currants, mixed peel, pineapple, cherries, raisins and the brandy in a bowl, cover and let sit for 24 hours, stirring occasionally.
02. Mix the flour, baking powder, baking soda, allspice, cinnamon, nutmeg and salt in a bowl.
03. Mix 1/4 cup of the dry mixture into the wet mixture.
04. Mix the butter, sugar, jam and molasses in a bowl.
05. Mix the eggs into the butter mixture one at a time.
06. Mix the remaining flour mixture into the butter and egg mixture.
07. Mix in the fruit mixture along with the nuts.
08. Pour the mixture into baking pans lined with double parchment paper.
09. Place a baking pan with water on the lower rack of the oven.
10. Cover the cake pans with foil and bake on the middle racks of a preheated 300F oven until a toothpick pushed into the center comes out clean, about 45-60 minutes.
11. Let cool.
12. Soak some cheese cloth in some brandy and wrap it around the cake.
13. Wrap the cake in foil and refrigerate for 30 days.

Ginger Man


*3 cups of all purpose flour
*¾ teaspoon baking soda
*2 teaspoons ground ginger
* ¼ teaspoon salt
*¼ teaspoon ground nutmeg
*¼ teaspoon ground cloves
*1 teaspoon ground cinnamon
* ½ cup unsalted butter
*½ cup granulated white sugar
*1 large egg
* 2/3 cup unsulphured molasses

For frosting you will need the following ingredients:
*½ cup unsalted butter at room temperature
*1 teaspoon pure vanilla extract
*2 cups of confectioners sugar, sifted
*1 ½ tablespoons of milk or light cream
*Assorted food coloring if you want colorful icing

01.To make the gingerbread, you need to first whisk together the salt, flour, baking soda, and spices in a large bowl.  Now using your electric mixer or hand mixer, cream the butter and sugar in this separate location until it becomes light and fluffy.  Next add the molasses and egg and beat it until it is well combined.  Add the flour mixture slowly and beat the mixture until the flour mix is incorporated into the rest of the mixture.

02.Now you will need to remove the dough from the mixer and divide the dough in half.  Wrap each half in plastic wrap and then refrigerate either overnight or at minimum two hours.

03.When the dough has sufficiently cooled in the refrigerator, now it is time to prepare for baking.  Begin by preheating the oven to 350 degrees Fahrenheit .  You will need to line two baking sheets with parchment paper in preparation for the baking.

04.Next you need a slightly floured surface.  Roll the dough out to a thickness of about ¼ inch.  Using a gingerbread cutter, cut out all of your gingerbread men shapes.  Lift the cut out cookies onto the baking sheet using a spatula.  Place the cookies about 1 inch apart on the sheet.  If you plan to hang the cookies or use them as gift tags, you will need to put a hole in the top of each cookie by using a straw.

05.Bake the gingerbread cookies for about 8-12 minutes, depending on how big the gingerbread cookies are.  If you have rather small cookies, they will take closer to eight minutes, and for larger cookies, closer to 12 minutes.  Just be sure to keep your eye on them and check them often because I would hate for you to burn your cookies!  When you see that your cookies are firm and the edges are just beginning to turn brown, you will know that your cookies are ready for removal from the oven.  Once you have removed them, place them on a baking sheet for about a minute, and then transfer them to a wire rack to cool off completely.

06.While you are waiting for the gingerbread cookies to cool, now you can prepare your confectioners frosting.  Using an electric mixer or hand mixer, cream the butter until it is well blended and smooth.  Add the vanilla extract.  Put the mixer on low speed, and begin to beat in the sugar slowly.  Scrape the mixture off the sides of the bowl and beater, and then add in the milk.  Beat it at high speed until the frosting is light and fluffy.  This will probably take about 3-4 minutes.  If the mixture is too dry, add a little more milk.  Put the frosting in a pastry bag that is fitted with a decorative tip and decorate your gingerbread man as you would like.  This recipe will make about three dozen cookies, depending on the size of your gingerbread men.

07.When decorating your gingerbread cookies, you can press candies, raisins, or currants into the cookie for eyes and use your frosting for colorful clothing.  You can also use the icing you made as the glue to help you attach the sprinkles, raisins, and candies.

Turkey Taco Cups


*4 10-in. (burrito-size) flour tortillas
*1 lb ground turkey
*1 carrot, shredded
*1 package (1 oz) taco seasoning mix
*1 cup chopped lettuce
*½ cup shredded Cheddar
*2 plum tomatoes, seeded and chopped

01. Heat oven to 375°F. Cut three 4 1⁄4-in. circles out of each tortilla. Lightly coat tortilla circles with nonstick spray. Place each circle into a muffin pan to shape into a cup. Bake 8 to 9 minutes until crisp. Cool.

02. Meanwhile, cook turkey and carrot with taco seasoning according to package directions. Divide turkey mixture, lettuce, Cheddar and tomato among taco cups.

Deep Fried Turkey


* 2  tablespoons  kosher salt
* 1  tablespoon  salt-free spicy seasoning blend
* 1  teaspoon  garlic powder
* 1  teaspoon  onion powder
* 1  teaspoon  dried crushed red pepper
* 1  (12- to 14-lb.) whole frozen turkey, thawed
* 2  tablespoons  vegetable oil
* Peanut oil

01. Stir together first 5 ingredients.

02. Remove giblets and neck from turkey, and, if desired, reserve for another use. Rinse turkey with cold water. Drain cavity well; pat dry. Rub turkey evenly with 2 Tbsp. vegetable oil. Loosen and lift skin from turkey breasts with fingers without totally detaching skin; spread one-fourth salt mixture evenly underneath. Carefully replace skin. Sprinkle additional one-fourth salt mixture inside cavity; rub into cavity. Sprinkle remaining salt mixture evenly on skin; rub into skin. Place turkey on fryer rod.

03. Pour peanut oil into a deep propane turkey fryer, pouring 10 to 12 inches below top of fryer. Heat to 300° over a medium-low flame according to manufacturer's instructions. Carefully lower turkey into hot oil with rod attachment.

04. Fry 45 minutes or until a meat thermometer inserted in thickest portion of thigh registers 165°. (Keep oil temperature between 300° to 325°.) Remove turkey from oil; drain and let stand 15 minutes before slicing.

黑芝麻汤圆 Black Sesame Filled Glutinous Rice Balls

black sesame tang yuan

*8 oz. glutinous rice (sticky rice) flour
*180 ml water (3/4 cup water)
*1/4 cup black sesame seeds
*1/4 cup sugar
*1/2 stick unsalted butter (1/4 cup or 4 tablespoons)

Ginger Syrup (姜茶):
*5 cups water (reduced to 4 cups after boiling)
*1 cup sugar
*4 oz. old ginger (skin peeled and then lightly pounded with the flat side of a cleaver)
*1/2 teaspoon sweet osmanthus (optional)
*2 screwpine leaves or pandan leaves (tie them into a knot, optional)

01.Lightly toast the black sesame seeds over medium fire until you smell the aroma of the black sesame seeds. Please take note that the sesame seeds will start popping when they are heated, so use your lid to cover. Don’t burn the black sesame seeds; transfer them out and let cool as soon as they smell aromatic.

02.Use a mini food processor to grind the black sesame seeds until they become fine. Transfer the ground black sesame into a wok, add sugar and butter and stir well to form a thick paste. If they are too dry, add more butter. Dish out and let cool in the fridge. (This will make the filling easier.)

03In a big bowl, mix the glutinous rice flour with water until it forms a smooth paste and no longer sticks to your hands. Divide it equally into 16-20 balls (depends how you like the size, the bigger the size, the easier it is to do the filling). Flatten each ball in your palm, and then use a pair of chopsticks to pick up some black sesame paste and lay it in the middle of the flatten ball. Fold the edge to seal the dumpling. Lightly roll it into a ball shape using both palms, very gently and delicately. Set aside.

04.Prepare the ginger syrup by boiling the water. Add the ginger and screwpine/pandan leaves (optional) into the water and boil for 10-15 minutes with medium heat. Add sugar and sweet osmanthus and boil for another 5 minutes. Lower heat to simmer and reduce to about 4 cups of water. Add more sugar to taste if you like.

05.Heat up another pot of boiling water. Drop the dumplings into the hot boiling water. As soon as they float to the top, transfer them out and into the ginger syrup. Turn off heat and serve the black sesame dumplings in a bowl immediately.

Cook’s Notes:
01. Traditionally, black sesame paste is made with–yes, you guess it right–pork lard. Pork lard makes the black sesame paste extra silky, smooth, and richer in flavor. Feel free to use lard as you wish, but I chose butter as a substitute.
02. Don’t be too greedy with the black sesame paste. Use moderate amount for your dumplings or else the dumplings might “burst” when you roll them into balls. They might also “burst” during boiling.
03. You want to boil the dumplings separately so the ginger syrup doesn’t get cloudy. In case some of your black sesame dumplings burst, you will not ruin the ginger syrup.
04. If you wish to have the black sesame dumplings without the ginger syrup, just boil them in the hot boiling water and serve your dumplings with that hot water. Eat only the dumplings, but not the hot water.

汤圆 Plain Glutinous Rice Balls


Ingredients (glutinous rice balls):
*300g glutinous rice flour
*½ cup of boiling water
*1 cup of water (room temperature)
*Food coloring (optional)

Ingredients (syrup):
*Rock sugar to taste
*3-4 slices fresh ginger (optional)
*4 pcs screwpine leaves /pandan leaves  (optional)

01. Take ⅓ of the flour and put in a big bowl. Add in ½ cup of boiling water.

02. Using a wooden spoon, mix the dough till smooth. Slowly add the ⅔ of the flour and keep adding some water (room temperature) till you get a dough that doesn’t stick to your hands. Add flour or water to get the right consistency.

03. Once the dough is pliable, divide the dough into half. Add half portion with a few drops of red food coloring. Knead until the color is well balanced.

04. Pinch a piece of dough off and shape into a tiny balls. Do the rest the same way until you finished all the dough (both white and pink).

05. To prepare the syrup: Add in the amount of water you want to make the syrup. When boiling, add in the ginger, screwpine leaves (pandan leaves) and rock sugar and boil for 10-15 minutes with medium heat. When sugar dissolved, do a taste test. If not sweet enough, add more rock sugar. If too sweet, add more water. Until it reaches the sweetness you want. Turn it off and set aside.

06. To boil the glutinous rice balls: Heat up another pot of boiling water. Drop in the balls into the hot boiling water.

07. The glutinous rice balls will sink to the bottom initially.
08. When the glutinous rice balls are cooked, they will float to the top. Turn off heat. Transfer glutinous rice balls into the syrup. Serve warm or at room temperature.


01. If you cannot finish the glutinous rice balls, you can store the glutinous rice balls soaking in syrup in the fridge overnight. The glutinous rice balls remain soft if you use the ⅓ flour with boiling water as mentioned above.
02. The normal glutinous rice balls are plain rice balls made from flour and water. However there are also the larger ones where red bean paste, ground black sesame seed paste or chopped peanuts and sugars are filled in the rice balls.

Red Beans Soup & Glutinous rice balls

red beans soup & tang yuan

*Small red beans
*Glutinous rice ball

01.Wash the small red beans and soak them into cold water about 5 hours
02.Boil the small red beans with 1000c.c water about 5 minutes
03.And poach it about 30 minutes
04.Add glutinous rice balls and some sugar to the pot

Minced Pork Glutinous Rice Balls

minced pork tangyuanminced pork tang yuan

*250gms glutinous rice flour
*250gms minced pork
*250gms lean pork
*1 small jicama (yam bean/sengkuang)
*1 carrot
*1 stalk Chinese celery
*4 pips garlic (chopped)
*2 tbsp oyster sauce
*3 tbsp sesame oil
*2 tbsp light soy sauce
*2 tbsp corn starch
*1/2 tbsp salt
*Some pepper
*3 liter water

*Fried garlic oil
*Chopped Chinese celery

*Pork Liver
*Pork Kidney
*Pork Intestine

01. Heat up the wok. Add in 3 tablespoon of oil and sauté the chopped garlic until golden brown. Scoop and leave aside to cool.

02. Put the minced meat into a mixing bowl. Add in some pepper, 2 tablespoon each of chopped Chinese celery, chopped carrot, sesame oil, light soy sauce, corn/tapioca starch, and one tablespoon each of oyster sauce and fried garlic. Mix evenly.

03. Oil a metal plate and lay the rolled meat balls and steam for 5 minutes. Leave aside to cool.

04. Cut the remaining carrot, jicama and lean pork into slices.

05. Bring 3 liter pot of water to boil. Add in Item 4.

06. Add in 1/2 tablespoon salt, some pepper, 1 tablespoon oyster sauce and sesame oil and boil until left 2/3 pot.

07. Fold in some water, pinch of salt into the glutinous rice flour until dough like. (Note: sprinkle some more water if it’s too dry or lay the dough onto a towel if it’s too wet)

08. Take some dough and roll into a ball. Flatten it with your palm and fill it with a meat ball. Slowly roll it back into a ball. Repeat the same step until you used up all the dough. (Note: Lay a tray and place a towel on it. Place the rolled glutinous rice balls on it)

09. Bring a pot of water to boil and slowly put in all the glutinous rice balls. Cooked glutinous rice ball will float up.

10. Put whatever quantity of cooked glutinous rice balls into a bowl and scoop some soup onto it.

11. Garnish with some fried garlic oil and chopped Chinese celery.

Roast Chicken

Roast Chicken

*1 small onion, peeled and quartered
*3 cloves garlic, peeled and quartered
*3 sprigs fresh tarragon
*3 sprigs fresh thyme
*1 5-pound chicken, giblets removed
*2 tablespoon extra-virgin olive oil
*1 teaspoon kosher salt
*1/2 teaspoon freshly ground pepper

01.Preheat oven to 375°F

02.Place onion, garlic, tarragon and thyme into the cavity of the chicken. Tie the legs together with kitchen string, mostly closing the cavity opening. Pull the wings so the tips overlap on top of the breast; tie in place, wrapping string around the wings and body. Rub the chicken with oil, salt and pepper. Set in a roasting pan, breast-side down.

03.Roast the chicken for 25 minutes. Turn breast-side up and continue roasting, basting occasionally with pan juices, until a thermometer inserted into the thickest part of the thigh, without touching bone, registers 175°F, 1 1/4 to 1 1/2 hours. Transfer to a cutting board; let rest for 10 minutes. Remove the string before carving.

Little Frosty Christmas Cakes

little frosty Christmas cakes

*Butter , for greasing
*1 quantity Easy apple fruit cake, uncooked (see link below)
*2 tbsp apricot jam
*500g pack natural marzipan
*500g pack ready-to-roll white icing
*16 fresh cranberries
*Bunch rosemary , broken into small fronds
*50g caster sugar
1 egg white
*50g icing sugar
*approx 1m gold ribbon

01.Heat oven to 180C/fan 160C/gas 4. Butter eight 150ml ramekins and line the bottoms with circles of non-stick baking paper. Divide the cake mix between the ramekins, transfer to a baking sheet and slide into the oven. Bake for 30 mins until springy and dark golden brown. Leave until cool enough to handle, then run a round-edged knife around the edge of the each cake. Turn out and cool completely on a rack.

02.If the cakes have risen into peaks, make flat by slicing the tops off with a serrated knife. Melt the jam with 1 tbsp water and brush over the top of the cakes. Lightly knead the marzipan and shape eight golf ball-sized balls. (You will have some left over - wrap up well for another time.) Using a rolling pin, gently roll the balls into flat circles, approx 1cm thick and the same diameter as the cakes. Sit the marzipan on the jammy side of the cakes. Do the same with the icing, brushing the marzipan with a little cooled, boiled water to help it stick.

03.Beat the egg white until just frothy and broken up. Spread the caster sugar over a plate. Dip the cranberries and rosemary in the egg white, shake off the excess and roll in the caster sugar to create a frosty effect. Leave to dry for 15 mins. Tip away all but 2 tsp of the egg white and mix with the icing sugar to create a thick paste. Use to fix two cranberries and a sprig of rosemary to the top of each cake. Decorate with gold ribbon. The cakes will keep in an airtight container for up to a week.

Chocolate Cake Ball

chocolate cake ball

*1 Chocolate cake mix
*1 Can chocolate frosting
*1 Cup peanut butter
*Melting chocolate

Bake the chocolate cake per box directions. Cool and crumble. Mix in frosting and peanut butter. Roll into golf size balls. Freeze until you can easily work with them. Dip into melted chocolate. Freeze until chocolate is set. Wrap up in pretty cellophane and you have a tasty gift.

You can use any flavor combination.

Sweet Potato Ball

sweet potato ball

*500g Japanese Sweet potato
*1/2 tsp salt
*3-4tbs granulated sugar
*1tbs flour
*some flour (extra) for making the ball.

01.Boil the sweet potatoes until tender.

02.Then skinned the sweet potatoes, then mash it.

03.Add in the salt,sugar and 1 tbs flour. mix well.

04.Powder hands with flour then make a ball. its better to make it a rather small/bite size than a big ball.

then ready to fry. Fry until golden brown.

Caramel Apple

caramel apple

* 1/4  cup  gummy worms
* 1/4  cup  Halloween sprinkles
* 1  (1.4 oz.) chocolate and toffee bar, crushed
* 1  (1.5 oz.) bag Reese's pieces
* 1/4  cup  candy corn
* 1/4  cup  small cinnamon candies
* 8  small apples
* 1  (14 oz.) bag soft caramel candies, each unwrapped
* 1/4  cup  heavy cream

01.Line a baking sheet with parchment paper. Place candy (except caramels) in separate small bowls. Insert a craft stick into stem end of each apple.

02.Place caramels and cream in a heavy saucepan and heat on medium-low, stirring, until caramels have melted and mixture is smooth. Remove from heat.

03.Hold an apple by its stick over pot and spoon caramel over apple to coat, allowing excess to drip back into pot (if caramel gets too stiff, reheat for a minute or 2 to loosen). Press candy into caramel on apple and place apple, stick side up, on prepared baking sheet. Repeat with remaining apples and candy. Let apples stand until caramel has cooled, about 10 minutes.

Beef Burger

beef burger

*1 pound lean ground beef
*1-1/2 teaspoon Montreal Steak seasoning
*2 tablespoons ketchup
*4 slices bacon, cooked crisped and crumbled
*1 medium onion cut in 1/2-inch slices
*4 slices American cheese
*4 hamburger rolls
*1 crispy fresh lettuce
*Large tomato slices

01. In a large bowl mix together the ground beef, steak seasoning, ketchup and bacon. Shape the mixture into four patties.
02. Brush the onion slices with oil.
03. Place patties and onion slices on a grill over medium heat.
04. Grill 12-15 minutes turning once, ensure cooked throughout and juices run clear.
05. Add the cheese slices to each burger one minute before cooking is completed.
06. Place the burgers on the hamburger rolls, top with lettuce and tomato.
07. Sit back, relax and enjoy!

Tiny French Beans with Smoked Sausage


* 2  pounds  smoked turkey sausage, cut into 1 1/2-inch pieces
* 1  tablespoon  vegetable oil
* 1/3  cup  minced shallots
* 3  garlic cloves, minced
* 2  cups  dried flageolets or other dried white beans, (about 1 pound)
* 2  cups  water
* 1/4  cup  minced fresh or 1 tablespoon dried thyme
* 1  teaspoon  celery seeds
* 1/4  teaspoon  freshly ground black pepper
* 2  (14 1/2-ounce) cans fat-free, less-sodium chicken broth

01.Heat a large nonstick skillet over medium heat. Add sausage; sauté 5 minutes or until browned. Remove from pan, and place in an electric slow cooker. Heat the oil in pan over medium heat. Add shallots and garlic; cook 1 minute, stirring constantly.

02.Sort and wash beans. Add beans, shallot mixture, water, and the remaining ingredients to slow cooker. Cover and cook on high 8 hours or until beans are tender.

Ham And Potato Soup


*3-1/2 cups peeled and diced Potatoes
*1/3 cup diced Celery
*1/3 cup finely chopped Onion
*3/4 cup diced cooked Ham
*3-1/4 cups Cold Water
*2 tablespoons Chicken Bouillon Granules
*1/2 teaspoon Salt, or to taste
*1 teaspoon Ground White or Black Pepper, or to taste
*5 tablespoons Butter
*5 tablespoons All-Purpose Flour
*2 cups Milk

01. Add diced potatoes, chopped celery, chopped onion, cooked ham, and cold water to stockpot.

02. Bring to a boil over medium-high heat.

03. Simmer 15 minutes until potatoes are tender.

04. Stir in the chicken bouillon, salt and pepper.

05. Add butter to separate small saucepan. Melt over medium heat.

06. Whisk in flour with a wooden spoon or, and cook, stirring constantly until thick, about 2 minutes.

07. Reduce heat to low.

08. Gradually add milk ¼-cup at a time, stirring constantly, about 5 minutes.

09. Stir the milk mixture into the soup.

10. Cook until heated through.

Kung Pao Chicken

Kung Pao chicken

*2 boneless chicken breasts, about 6 ounces each

*1 tablespoon soy sauce
*1 teaspoon Chinese rice wine or dry sherry
*2 teaspoons cold water
*2 teaspoons cornstarch

*1 tablespoon dark soy sauce
*2 teaspoons light soy sauce
*1 tablespoon black or red rice vinegar, or red wine vinegar
*1 tablespoon chicken broth or water
*3 teaspoons granulated sugar
*1/2 tsp salt
*a few drops sesame oil
*1 tsp cornstarch

*6 to 8 small dried red chili peppers, or as desired
*2 garlic cloves,
*1/2 cup skinless, unsalted peanuts
*3 - 4 cups oil for deep-frying and stir-frying

01.Cut the chicken into 1-inch cubes. Mix in the soy sauce, rice wine or sherry, water and cornstarch. Marinate the chicken for 30 minutes.

02.In a small bowl, mix together the sauce ingredients, whisking in the cornstarch last.

03.Remove the seeds from the chile peppers and chop. Peel and finely chop the garlic.

04.Heat the oil for deep-frying to between 360 and 375 degrees Fahrenheit. Carefully slide the chicken into the wok, and deep-fry for about 1 minute, until the cubes separate and turn white. Remove and drain on paper towels. Drain all but 2 tablespoons oil from the wok.

05.Add the chilies peppers and stir-fry until the skins starts to darken and blister. Add the garlic. Stir-fry until aromatic (about 30 seconds). Add the deep-fried chicken back into the pan. Stir-fry briefly, then push up to the sides of the wok and add add the sauce in the middle, stirring quickly to thicken. Stir in the peanuts. Mix everything together and serve hot.

Chilli Crab


* 1 live mud crab, or 1 king crab or 4 small sand crabs or blue crabs
* 3 tbsp vegetable oil
* 1 clove crushed garlic
* 3 dried red chilies – soaked, drained and chopped
* 2 tbsp chili sauce
* 4 tbsp tomato sauce
* 1 cup hot water or chicken stock
* 1 tbsp cold water
* ½ tsp salt
* 1 tsp sugar
* 1 tsp corn starch
* 4 spring onions – chopped
* 1 egg white

01. Drown crabs in cold water – one or two hours
02. Remove the shell from the body and clear away fronds
03. Remove claws and crack
04. Leave legs attached to body
05. Cut body in half
06. Cut each half into thirds
07. Fry crab pieces in hot wok – 3 to 4 minutes
08. Set crab aside
09. Drain all but 1 tbsp of oil from the wok and reheat
10. Stir in garlic, chilies, sauces, stock or hot water, salt and sugar
11. Stir corn starch into cold water until smooth
12. Slowly whisk corn starch mixture into wok and bring to boil.
13. Return the crab to the wok
14. Add spring onions and toss until crab is cooked
15. Stir in egg white until sauce thickens
16. Serve immediately with coconut rice or jasmine rice.

Chicken And Leek Soup

Chicken And Leek Soup

*1 (2-3 pounds) Fryer Chicken, cut up
*4 cup Vegetable or Chicken Broth
*1 Carrot, peeled, sliced lengthwise and diced
*1 Celery Stalk, sliced
*1/2 cup Barley
*1 Bay Leaf
*2 teaspoons Coarse Salt
*1/4 teaspoon Pepper
*3 Leeks, sliced

01. Add chicken pieces, broth, sliced carrot, sliced celery, barley, bay leaf, salt, and pepper to stockpot.

02. Bring to a boil over medium-high heat. Reduce heat to low. Cover stockpot and simmer 30 minutes.

03. Stir in sliced leeks. Bring to a gentle boil over medium-high heat.

04. Reduce heat to low. Cover stockpot and simmer 20 minutes.

05. Remove chicken pieces to cutting board. Cool slightly. Remove chicken from bones and skin.

06. Cut chicken into bite size pieces.

07. Skim fat from both. Remove bay leaf.

08. Return chicken meat to broth.

09. Simmer until heated through. Serve hot.

California Roll

california roll

* avocado
* 5 cups of sushi rice
* 4 sheets of nori (toasted seaweed)
* 7 teaspoons toasted seasame seeds
* 1/2 Japanese cucumber (or English cucumber)
* 1 1/2 tablespoons of mayonnaise
* 5 ounces of imitation crabmeat (I prefer the "sticks" and not the chunks)
* 1 1/2 tablespoons of sliced scallions

* bamboo mat wrapped in plastic
* sharp knife

01. Mix the mayonnaise and scallions in a bowl.
02. Cut the cucumber and imitation crab into matchstick slices
03. Cut the avocado in half and remove the large seed. Peel and slice.
04. Place the shiny side of the nori facing down on the bamboo mat.
05. Dip your hands in water and shake them.
06. Grab a ball of sushi rice (about 1 1/4 cup) and press it evenly over the sheet of nori.
07. Sprinkle on the toasted sesame seeds.
08. Gently pick up the nori and flip it upside down so that the rice is facing the plastic.
09. Evenly spread out the cucumber, crab and mayonaise on the nori facing you.
10. Lift the sushi mat by placing your thumbs underneath the mat.
11. Grasp the ingredients with your remaing fingers to keep everything in its place.
12. Bring the mat forward until it touches the edge of the ingredients.
13. Gently squeeze and form the roll using both hands.
14. Slowly unroll the mat and as you do this bring the roll back to the edge of the mat.
15. Repeat these steps until all of the nori disappears.
16. Let your roll rest for about a minute.
17. Moisten a very sharp knife and cut the inside-out roll into two even halves.
18. Places the halves side-by-side and cut again. Slice into 4 or 6 pieces.
19. Serve on an attractive plate with a bit of pickled ginger and wasabi.

Claypot Chicken Rice

claypot chicken rice

*2 cups rice (300g)
*2 cups water (350ml)
*2 chicken drumsticks (300g)
*5 dried Shitake mushrooms
*2 dried Chinese sausages
*2 stalks mustard greens
*50g salted fish
*Marinade for Chicken:
*1 tbsp oyster sauce
*1 tbsp dark soya sauce
*1 tsp sesame oil
*1/2 tbsp ginger juice
*1 tbsp Chinese rice wine
*a dash of pepper
*1 tsp cornflour

01.  Soak mushrooms in warm water till softened.  Cut off  stalks,  drain and squeeze dry.

02.  Wash sausages and cut each into 6 to 8 pieces.  Wash vegetables and cut into pieces.

03.  Fry salted fish in a little oil till crispy and crumble into small pieces.

04.  Wash and cut chicken drumsticks into pieces.  Mix with marinade and salted fish and set aside for 30 minutes.

05.  Wash rice, drain and put into the claypot with the water and 1 tbsp of Maggi concentrated chicken stock.  Bring to the boil over high heat.  When steam holes appear on rice, add the chicken, mushrooms and sausages.

06.  Cover claypot  and continue to cook over low heat for another 15 to 20 minutes till chicken is cooked.

07.  Add vegetables on top, cover and cook for a further 5 minutes.  Remove from heat and let stand for 10 minutes.

08.  Mix well before serving and drizzle some dark soya sauce over the rice.

Cheese Stuffed Cucumber

cheese stuffed cucumber

Ingredients: (For 4 servings)
*1 cucumber
*1/2 Boursin or other creamy cheese
*50 g (2 oz.) chopped arugula
*10 chopped basil leaves
*1 tbsp. chopped chives
*2 tbsp. diced red pepper
*Salt and pepper

01. Peel and cut the cucumber into 8 equal pieces; hollow them out by three-quarters.
02. Mash the cheese, arugula and basil together with a fork.
03. Season with salt and pepper to taste.
04. Add the peppers and mix well.
05. Stuff the cucumber pieces with the mixture and serve on large basil leaves.

Light Swirl Coffee Cake with Maple Glaze

Light Swirl Coffee Cake with Maple Glaze

*2 cups cake flour
*1 teaspoon baking powder
*1 teaspoon baking soda
*1/4 teaspoon salt
*1/2 teaspoon cinnamon
*3/4 cup white sugar
*2/3 cup butter unsalted butter (room temperature)
*1 cup plain yogurt
*3 large eggs
*1 teaspoon vanilla
*1 tablespoon lemon juice
*3 tablespoons apple butter
*2 tablespoons cocoa powder
*1/4 cup maple syrup
*1 tablespoon corn syrup
*1/8 teaspoon cinnamon
*1/8 teaspoon nutmeg
*1/8 teaspoon cloves
*1/8 teaspoon ginger

01. Mix the flour, baking powder, baking soda, salt, cinnamon and sugar in a large bowl.
02. Beat in the butter and half of the yogurt and continue to beat for a few minutes.
03. Mix the eggs, vanilla, lemon juice, apple butter and the rest of the yogurt in another large bowl.
04. Mix the wet ingredients into the dry ingredients in 3 batches beating in between additions.
05. Pour half of he batter into another bowl.
06. Mix the cocoa powder into one of the bowls.
07. Pour the chocolate batter back into the rest of the batter and fold 2 times.
08. Pour the batter into a greased and floured baking pan (a bunt pan or an 8x8 inch baking pan).
09. Bake in a preheated 350F oven until a tooth pick poked into the center of the cake comes out clean, about 40-45 minutes.
10. Bring the maple syrup, corn syrup, cinnamon, nutmeg, cloves and ginger to a boil in a small sauce pan.
11. Let the coffee cake cool and drizzle with the glaze.



*1 cup plus 1 tablespoon coarse sea salt or kosher saltWater
*2 heads Napa cabbage, cut into quarters or 2-inch wedges, depending on size of cabbage
*1 bulb garlic, cloves separated and peeled
*1 (2-inch) piece of ginger root
*1/4 cup fish sauce or Korean salted shrimp
*1 Asian radish, peeled and grated
*1 bunch of green onions, cut into 1-inch lengths
*1/2 cup Korean chili powder
*1 teaspoon sugar (optional)
*Sesame oil (optional)
*Sesame seeds (optional)

01. Dissolve 1 cup salt in 1/2 gallon water. Soak cabbage in the salt water for 3 to 4 hours.

02. Combine garlic, ginger, and fish sauce or shrimp in food processor or blender until finely minced.

03. In large bowl, combine radish, green onions, mustard greens, garlic mixture, chili powder, 1 tablespoon salt and optional sugar. Toss gently but thoroughly. (If mixing with your hands, be sure to wear rubber gloves to avoid chili burn.)

04. Remove cabbage from water and rinse thoroughly. Drain cabbage in colander, squeezing as much water from the leaves as possible. Take cabbage and stuff radish mixture between leaves, working from outside in, starting with largest leaf to smallest. Do not overstuff, but make sure radish mixture adequately fills leaves. When entire cabbage is stuffed, take one of the larger leaves and wrap tightly around the rest of the cabbage. Divide cabbage among 4 (1-quart) jars or 1-gallon jar, pressing down firmly to remove any air bubbles.

05. Let sit for 2 to 3 days in a cool place before serving. Remove kimchi from jar and slice into 1-inch-length pieces. If serving before kimchi is fermented, sprinkle with a little bit of sesame oil and sesame seeds. Refrigerate after opening.

**Makes 1 gallon jar of kimchi

Tuna Fishcakes

tuna fishcakes

*Vegetable oil for frying
*1 finely chopped onion
*A few chopped chives
*500g ready-made or leftover mashed potato
*2 200g jars or cans of tuna steak in spring water
*2 crushed matzo crackers
*4 tablespoons mayonnaise
*4 tablespoons tartare sauce
*1 lemon

01. Heat a little oil in a frying pan and fry a finely chopped onion until softened.
02. Put into a large bowl and stir in a few chopped chives, mashed potato and drained jars or cans of tuna steak. Season well. Shape into 8 patties and press firmly into crushed matzo crackers until well-coated.
03. Shallow-fry on both sides until golden, then drain on kitchen paper.
04. Mix mayonnaise, tartare sauce and a few more chopped chives. Serve alongside the fishcakes with lemon wedges to squeeze over.

Sausage & Mash with Onion Gravy

sausage & mash with onion gravy

*4 sausages
*2 cloves of garlic, peeled and finely sliced
*Olive oil
*1 tsp of dried sage & rosemary
*0.5 potatoes, peeled
*¼ cups (roughly 30-50ml) milk
*70g butter, plus a knob for the gravy
*freshly ground black pepper& salt
*3 medium red onions, peeled and finely sliced
*5 tbsp balsamic vinegar
*3/4 beef stock cube

01. Preheat your oven to 200°C/180°C fan-forced. If you’re using normal sausages, place them on an oiled baking tray, drizzle them with olive oil and sprinkle them with garlic, rosemary & sage. Cook in the preheated oven for 20 mins, or until crisp and golden.

02. While the sausages are cooking, chop your potatoes into rough chunks and boil them in salted water until cooked. Drain well, using a colander, then return them to the pan. Mash until smooth, adding the milk, 70g of the butter and the horseradish (use more if needed). Season well to taste, then put the lid on the pan and keep warm at the back of the stove.

03. Making the onion gravy: fry the onions – really slowly in a little oil, covered, for about 20 mins until soft. Remove the lid, turn up the heat and, as soon as the onions become golden brown, pour in the vinegar and boil until it almost disappears. Turn down the heat, add the rest of the butter, crumble in your stock cubes and some water and stir well. Let this simmer until you have a nice gravy consistency.

04. To serve, dollop some oozy potatoes on the plate, put the sausages on top and spoon over the onion gravy.

05. Serve with salad. Yummy.

Yuan Yang


Ingredients :

For frying Yuan Yang :
01. 500g Hor Fun (flat noodle sheets) - cut to smaller size
02. 150g Bee Hoon (rice noodle/rice vermicelli) - soak in water to soften it.
03. 11/2 tbsp soy sauce
04. 1 tsp dark soy sauce
05. 1 tbsp oyster sauce
06. 1/8 tsp sugar
07. 1/8 tsp fish sauce
08. 2~3 cloves large garlic - finely chopped
09. 1/2 tbsp vegetable oil for frying

For Gravy :
01. 1000~1200ml pork bones stock/chicken stock (cook in advance)
02. 200g medium~large shrimp (can adjust to your preferred amount)
03. 200g pork/chicken slices (can adjust to your preferred amount)
04. Some Choi Sum (vegetable)
05. 2~3 cloves large garlic - chopped
06. 1 tsp soy sauce
07. 1 tsp oyster sauce
08. Some salt to taste
09. Some white pepper to taste
10. 4 tbsp corn starch (or as needed) mix with some water
11. 3~4 eggs - lightly beaten

Steps :

For frying Yuan Yang, it must be done in high heat in order to provide enough "wok hei" - wok breath.
01. Mix together all ingredients from #3~7
02. Heat the fry pan with some oil
03. Over high heat, fragrant the chopped garlic, then stir in the flat noodle and vermicelli.
04. Add in mixture # 1, stir the noodle to coat well.
05. Cook for 2~3 minutes, remove the yuan yang from the frying pan to the serving plates.

For gravy :
01. Heat up the pan with some oil.
02. Fragrant the chopped garlic.
03. Add in shrimps and meet slices, stir for 1 minutes.
04. Pour in pork bones/chicken stock
05. Season with ingredients #6~#8
06, Bring to boil, add in vegetable.
07. Thicken the soup with corn starch.
08. Drop the beaten eggs, wait for 5~8 seconds, stir it.
09. Scoop the gravy and others ingredients to top the yuan yang, sprinkle some white peper to taste.
10. Best served with sambal chili.

Chicken Tikka Masala


*Chicken Marinade
*4 garlic cloves, crushed into paste
*2 Tbsp ginger juice or 1 Tbsp minced fresh ginger
*1  teaspoon  ground cumin
*1/2  teaspoon  ground coriander
*1/4  teaspoon  cayenne pepper
*1  teaspoon salt
*4  boneless, skinless chicken breasts cut into chunks
*1  cup  plain yogurt

Place chicken breast chunks in a medium bowl. In another bowl, mix together crushed garlic, ginger and spices. Add yogurt and stir to combine. Pour yogurt spice mixture over chicken and stir to coat. Cover and refrigerate for 4-6 hours, stirring twice during marinade.

Masala Sauce
*3  tablespoons canola oil
*1  medium onion , finely diced
*2  medium garlic cloves , minced
*2  teaspoons  grated fresh ginger
*1  tablespoon  tomato paste
*2 teaspoons ground coriander
*1/4 teaspoon ground cardamom
*1/4 teaspoon ground cinnamon
*1/2 teaspoon ground black pepper
*1/4 teaspoon cayenne pepper
*1 can tomato sauce or 1 28oz can diced tomatos
*2  teaspoons  sugar
*1/2  teaspoon salt
*1 cup milk

01.When chicken has completed marinating, remove chunks, allowing as much of the marinade to drip off as possible.

02.Heat oil in large Dutch oven over medium heat until shimmering. Add chicken and allow to cook until golden brown. Remove chicken from the pot.

03.Add another tablespoon of canola oil to pot and allow to come to heat. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, tomato paste, and spices; cook, stirring frequently for about 2 minutes. Add tomato sauce, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally. Stir in milk and return to boil, allowing sauce to reduce in volume, about 15 min. Reduce heat to a simmer.

04.Add chicken back into warm sauce. Adjust seasoning with salt and pepper. Allow to braise in sauce for 15-20 minutes until chicken is tender. Serve over Nan bread or basmati rice.

Tuna Pasta Salad with Salsa Verde

Ingredients: (Serves 2)
* 150g (6oz) JUVELA Gluten-Free Fibre Penne (dry weight)
* Small tin of tuna (in olive oil)
* 2tbsp fresh parsley
* 2tbsp fresh basil
* 1tbsp capers
* 1garlic clove, peeled
* 1tsp Dijon mustard
* Zest & juice of a lemon

01.Cook the Penne as per instructions on pack; drain and rinse thoroughly with boiling water.

02.Meanwhile, drain the tuna (keep the oil) and flake into a large bowl. In a food processor, whiz together herbs, capers, garlic, lemon juice and zest, and 2tbsp oil from tuna until finely chopped. Season with salt and freshly ground black pepper. Add to the tuna and stir in the freshly cooked pasta; stir to combine all ingredients.

Chilli Con Carne

chili con carne

* 1 Tbsp. canola oil
* 1 medium yellow onion, diced
* 1 small red or green pepper, diced
* 3 cloves garlic, minced
* 2 carrots, peeled and diced
* 2 Tbsp. mild chili powder
* 1 Tbsp. ground cumin
* 3/4 lb. extra lean ground beef (93%)
* 1 29 oz. can diced tomatoes with juices
* 1/4 cup tomato paste
* 1 Tbsp. sugar
* 1 14 oz. can cannellini beans or kidney beans, drained and rinsed

01. Heat oil in a dutch oven or heavy saucepan over medium heat.

02. Add onions, peppers, garlic and carrots. Saute, stirring occasionally, until vegetables soften.

03. Add chili powder, cumin and ground beef, stirring frequently until beef browns completely.

04. Add remaining ingredients. Bring to a boil, then reduce heat to medium-low. Let chili simmer until it thickens, about 20 minutes.

Serve topped with shredded cheese, diced onion and/or sour cream, if desired.



* 6  tablespoons  unsalted butter, at room temperature
* 1  cup  plus 2 tablespoons sugar
* 2  large eggs
* 1  teaspoon  vanilla
* 2  cups  all-purpose flour
* 2  teaspoons  baking powder
* 1/2  teaspoon  salt
* 2/3  cup  buttermilk

01. In a bowl, with a mixer on medium speed, beat butter and all the sugar until well blended. Add eggs and vanilla and beat on high speed until well blended.

02. Sift flour, baking powder, and salt into another bowl.

03. With mixer on low speed, beat about a third of the flour mixture into butter mixture, then about a third of the buttermilk. Repeat to beat in remaining flour mixture and buttermilk, alternating in thirds. When all the flour is incorporated, beat mixture on medium speed just until well blended.

04. Fill paper-lined or buttered muffin cups (1/3-cup capacity) about three-fourths full with batter (about 1/4 cup in each).

05. Bake in a 350° oven until tops spring back when lightly touched in the center, 20 to 25 minutes. Cool on racks 5 minutes; remove from pans. Cool completely.

Banana Cake


*180 gm. Butter
*180 gm. Fine sugar (I cut down to 150 gm)
*2 nos. Extra large Eggs - beaten lightly
*250 gm. Cake flour
*1 tsp. baking powder
*1 tsp. Bicarbonate of Soda
*220 gm. Bananas - mashed
*50 gm. Dairy whip cream (I use evaporated milk)
*1/2 tsp. Banana essence (I replace with 1 tsp vanila essence)
*2 bananas - slice

01.Cream butter and sugar till light and creamy.
02. Pour in eggs gradually and beat till creamy.
03. Add in whip cream, mashed bananas and banana essence and mix well.
04. Add in cake flour, baking powder and bicarbonate of soda and beat for a while only.
05. Pour into an 8" round tray, and arrange sliced bananas on top.
06. Bake at 175C for about 50 to 60 mins. or until cooked



*1 pound sweet Italian sausage
*3/4 pound lean ground beef
*1/2 cup minced onion
*2 cloves garlic, crushed
*1 (28 ounce) can crushed tomatoes
*2 (6 ounce) cans tomato paste
*2 (6.5 ounce) cans canned tomato sauce
*1/2 cup water
*2 tablespoons white sugar
*1 1/2 teaspoons dried basil leaves
*1/2 teaspoon fennel seeds
*1 teaspoon Italian seasoning
*1 tablespoon salt
*1/4 teaspoon ground black pepper
*4 tablespoons chopped fresh parsley
*12 lasagna noodles
*16 ounces ricotta cheese
*1 egg
*1/2 teaspoon salt
*3/4 pound mozzarella cheese (sliced)
*3/4 cup grated Parmesan cheese

01. In a large skillet over medium heat brown sausage, ground beef, onion and garlic. Stir in crushed tomatoes, tomato sauce, tomato paste and water. Add basil, sugar, fennel seed, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons of parsley.

02. Cook lasagna noodles according to package directions. Drain and rinse with cold water.

03. In a medium bowl combine ricotta cheese, egg, remaining parsley and 1 teaspoon of salt. Mix well.

04. To assemble lasagna – spread 1 ½ cups of the meat mixture on the bottom of a 9 x 13” baking dish. Arrange 6 noodles length wise over the meat sauce. Spread half of the ricotta cheese mixture over the noodles evenly. Top with 1/3 of the mozzarella cheese slices. Spread 1 ½ cups of the meat sauce over the cheese slices and sprinkle ¼ cup of parmesan cheese on top. Repeat the layers and top with mozzarella cheese. Cover with foil.

05. Bake in the oven at 375 degrees for 25 minutes. After 25 minutes remove the foil and bake for another 25 minutes. Cool for 15 minutes and serve.

ABC Soup

abc soup

1 large bowl chopped rib tip ,about 2 pounds
3 liter water
2 carrot,peeled and cut 2 inch
1 large onion,peeled and cut quarter
1 inch ginger,scaled and sliced
4 nos potato,peeled and cut quarter,prefer Idaho potatoes.
sea salt to taste
1 tbsp whole white pepper,crushed or
1 tbsp white pepper powder*optional*
1 stalk cilantro,washed and chopped

01.Prepare medium stock pot with water at high heat.When water rolling boil,place rib tip into the water for 2 minutes to remove the fats and blood from the rib.Remove the rib tip from stock pot and let it run under cold water until clear.
02.Heat water in stock pot at high heat,add in rib tip,ginger,crushed whole pepper ,potatoes,carrot and onion,covered.When the stock and ingredients are rolling boiling reduce heat to medium high,covered.Let's the soup simmer at 30 minutes.
03.Add in salt and cook for another 5 minutes.Remove from heat and dish out.sprinkle with chopped cilantro before serve warm.

Zucchini With Prawns And Tomato in Sweet Chilli Sauce



For Preparation of the Noodles
* 450g Rice Vermicelli
* 1 tablespoon Shallots (thinly cut)
* 10 dried red chillies that have been soaked and finely cut.
* 1 tablespoon Blachan
* 3 tablespoons Vegetable oil
* 2 tablespoons dried shrimp paste
* 1 ½ cups of Water
* 1 teaspoon Salt
* 1 tablespoon Sugar
* 1 teaspoon Oyster sauce
* 2 cups bean shoots

For Preparation of the Sauce
* 4 tablespoons preserved soya beans
* 2 tablespoons Sugar
* 1 finely sliced onion
* 2 tablespoons Tamarind water
* 4 cups of Water

10 medium sized prawns
½ zucchini (sliced thinly)
1 medium sized tomato (cut into 8 wedges)
1 tbsp chopped garlic
Seasonings for marinating prawns:
Dash of sugar, salt and pepper

Seasonings for stir-frying:
3 tbsp tomato sauce
1 tbsp oyster sauce
½ tbsp chilli sauce (If you prefer spicy food, put 1 tbsp)
2 tbsp water
2 tsp sugar

01. Clean, peel and de-vein the prawns. Pat dry with kitchen towels. Marinate them with the seasoning. Keep in the fridge for ½ hour.
02. Using enough oil (5 – 6 tbsp to fully cover the base of the wok), heat up wok with high heat. Layout all the prawns on the wok and let them fry untouched until they turn pink. Flip over the other side and continue frying until the prawns turn pink and curl up. Do not overcook prawn. Dish up and place on kitchen towels to absorb excess oil. Set aside.
03. Return heat to medium high. Leave 1 tbsp of the remaining oil to sautée garlic until fragrant.
04. Add in zucchini slices and stir-fry for 1 minute. Tossing every 15 seconds until zucchini is just barely soft in the middle and still firm on the outer edge.
05. Add in tomato wedge and stir-fry for another 1 minute until the tomato turn slightly soft.
06. Add in seasonings and mix well with zucchini and tomato. Lastly return the cooked prawns to coat with the rest of the ingredients. Turn the heat to high and stir-fry quickly for 8-10 seconds. If the dish is too dry, add a bit of water. Dish up and serve.

Mee Siam



For Preparation of the Noodles
* 450g Rice Vermicelli
* 1 tablespoon Shallots (thinly cut)
* 10 dried red chillies that have been soaked and finely cut.
* 1 tablespoon Blachan
* 3 tablespoons Vegetable oil
* 2 tablespoons dried shrimp paste
* 1 ½ cups of Water
* 1 teaspoon Salt
* 1 tablespoon Sugar
* 1 teaspoon Oyster sauce
* 2 cups bean shoots

For Preparation of the Sauce
* 4 tablespoons preserved soya beans
* 2 tablespoons Sugar
* 1 finely sliced onion
* 2 tablespoons Tamarind water
* 4 cups of Water

For Preparation of Garnish
* 3 hard-boiled eggs
* 8 Prawns that have been cooked and halved
* 2 Lemons cut into four
* 1 tablespoons fried shallots
* 2 Spring onions

1. The noodles are placed in boiling water and allowed to cook for about 20 minutes, after which they are drained.
2. Shallots, chillies and blachan are ground into a fine paste.
3. Oil is heated in a frying pan and used to fry shrimps for about 1 minute.
4. The paste is added and frying is continued until the oil is seen to separate from the paste.
5. Preserve 1 ½ tablespoons of this paste and some of the oil for later use.
6. Put water, salt, sugar and oyster sauce in a wok and boil the mixture.
7. Throw in the bean shoots and allow cooking for up to one minute.
8. Place the noodles and fry while stirring continuously over a high heat. Mix all ingredients well.
9. Reduce the heat and continue frying and stirring until the noodles have dried up.
10. Allow cooling.
11. Mashed soya beans, sugar, onion, tamarind water and water are blended and then boiled in the wok. The paste and oil that had been preserved beforehand are added and the mixture is cooked for 5 minutes.
12. The noodles are placed in a large placed and garnished with eggs, prawns and lemon. Shallots and spring onions are scattered on top and the sauce is sprayed.

Lotus Leaf Wraps (Lo Mai Gai)

Lotus leaf Wraps

* 4 lotus leaves, cut in half
* 1 1/4 cups glutinous rice (sticky rice)
* 4 Chinese dried black mushrooms
* 1 boneless, skinless chicken breast, 6 ounces
* 1/4 teaspoon salt
* 1 tablespoon rice wine
* 1 teaspoon cornstarch
* 2 Chinese sausages (lop cheong)
* 1 clove garlic, peeled and chopped
* 1 tablespoon Chinese or Japanese rice wine
* 1 tablespoon light soy sauce
* 1 teaspoons dark soy sauce
* 1 1/2 teaspoons cornstarch dissolved in 1 tablespoon water
* 2 tablespoons vegetable oil for stir-frying, or as needed
*1/4 teaspoon sesame oil
* Freshly ground black or white pepper, to taste

01.One hour ahead of time, prepare the rice and lotus leaves: Soak the lotus leaves in hot water for 1 hour. Pat dry. Cover the rice with water and let soak for 1 hour. Drain.

02.Next, steam the rice. Line a bamboo steamer with parchment paper or cabbage leaf. Fill a wok approximately to the half-way point with water so that the steamer will be sitting above the water without touching. Bring the water to a boil cover the rice and steam for about 20 minutes. Remove the rice, cover and keep warm while preparing the remainder of the ingredients.

03.Soften the dried mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water, remove the stems and finely chop.

04.Cut the chicken into small cubes about the size of a postage stamp. Add the salt, 1 tablespoon rice wine and 1 teaspoon cornstarch. Marinate the chicken for 20 minutes.

05.Finely chop the sausages. Peel and chop the garlic. In a small bowl, combine the rice wine, light soy and dark soy sauce. In a separate small bowl, dissolve the cornstarch in the water, and whisk into the sauce.

06.Heat a wok and add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chicken cubes. Stir-fry until they turn white and are 80 percent cooked through.

07.Add the sausages and the mushrooms. Stir-fry for a minute. Give the sauce mixture a quick re-stir then add in the middle, stirring quickly to thicken. Season with pepper, to taste. Cook for 1 to 2 more minutes to mix everything together and heat through. Remove from the heat and stir in the sesame oil. Cool.

08.To make the wraps, separate the rice and the filling into 8 equal sections, 1 section for each wrap. Lay out a lotus leaf in front of you. Place a portion of the rice mixture into the center of a lotus leaf. Add the meat and vegetable mixture over top, shaping the rice with your hands so that it forms a ring around the filling. Add more rice to cover.

09.Form a square parcel with the lotus leaf and tie it up with twine. Repeat with the remaining lotus leaves.

10.Steam the lotus leaf parcels, covered, on a heatproof plate in a bamboo steamer for 15 minutes, or until they are done.

Kuih Kosui

kuih kosui

100g palm sugar, roughly chopped
100ml water
60g white sugar
5 tbs rice flour
2 tbs topioca flour
1/2 tsp alkali water
50g grated young coconut
1/4 tsp salt

01.Place palm sugar and water in a small pan over medium heat. Simmer until sugar dissolves then add the white sugar. Stir until dissolved. Strain into a measuring jug and add enough room temperature water to yield a final quantity of 500 ml (2 cups) liquids.
02. Combine the rice flour and tapioca flour together and pour in the cooled sugar syrup and alkali water to form a batter. Strain.
03. Gently heat mixture in a double boiler until it just begins to thicken. Immediately remove pan from the heat.
04. Either pour batter into a shallow 16cm tray or pour from a jug into small Chinese wine cups, filling them 3/4 full. Steam 40 minutes for the large cake or 12 to 15 minutes, over low to medium heat , for the little cups.
05. Season the grated coconut with salt. Set aside.
06. Allow cakes to cool completely. Placed on a serving plate and each topped with coconut.

Fruit Tarts

Fruit Tart

Tart pastry

250g butter
100g sugar
1 egg
500g plain flour
1. Preheat oven at 180 degress C
2. Cream butter and sugar until fluffy and add in the egg
3. Add in flour slowly and knead well.
4. Place into tart moulds and bake until golden brown

500g water
150g sugar
50g butter
50g fresh milk
100g custard powder
1 egg

1. Boil water, sugar and butter together
2. Mix milk, custard powder and egg together and pour into no. 1. Cook over gentle fire until mixture thickens. Pour into baked tart shells.

For glazing
Boil together 1/2 tbsp agar agar powder, 150 ml water and 50g sugar until dissolved. Brush onto fruits. Another method is dissolving 100g of apricot gel with 80g of water over low fire.
Fresh fruits topping
I used kiwi, strawberries and canned peaches.

Baked Potatoes


4 medium russet potatoes
8 ounces 90%-lean ground beef
1 cup broccoli florets, finely chopped
1 cup water
1 cup reduced-fat Cheddar cheese, divided
1/2 cup reduced-fat sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 scallions, sliced

01.Pierce potatoes all over with a fork. Place in the microwave and cook at 50% power, turning once or twice, until the potatoes are soft, about 20 minutes. (Or, use the “potato setting” on your microwave and cook according to the manufacturer’s instructions.)

02.Meanwhile, brown meat in a large skillet over medium-high heat, stirring often, about 3 minutes. Transfer to a large bowl. Increase heat to high, add broccoli and water to the skillet, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat.

03.Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop the insides out into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup Cheddar, sour cream, salt and pepper to the potato insides and mash with a fork or potato masher. Add scallions and the potato mixture to the broccoli and meat; stir to combine.

04.Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese. Microwave on high until the filling is hot and the cheese is melted, 2 to 4 minutes.

Vegetarian variation: Replace the ground beef with a soy-based substitute or omit the beef altogether and increase the broccoli to 1 1/2 cups and the cheese to 1 1/4 cups.

Scallops Provencale


1 pound large sea scallops, patted dry
2 1/2 tbsp olive oil
2 garlic cloves, sliced thin
1 tomato,diced
1/8 tsp dried thyme, crumbled
1/4 cup shredded fresh basil leaves

In a non-stick skillet large enough to hold the scallops in one layer heat 1 tablespoon of the oil over high heat until it is hot but not smoking and in it sear the scallops for 1 to 2 minutes on each side, or until they are golden brown and just cooked through. Transfer the scallops with a slotted spoon to a small platter and keep them warm, covered loosely. Add the remaining 1 1/2 tablespoons oil to the skillet and in it cook the garlic over moderate heat, stirring, until it is pale golden. Add the tomato and the thyme and cook the mixture, stirring, for 1 minute. Season the tomato mixture with salt and pepper, spoon it over and around the scallops, and sprinkle the scallops, and sprinkle the scallops provençale with the basil.

Grilled Cheese Sandwich


* 16  slices firm white sandwich bread
* 2  tablespoons  unsalted butter, melted
* 1 1/4  cups  (about 4 oz.) shredded Cheddar
* 1/4  cup  bottled sweet pepper relish
* Pepper

01.Preheat oven to 200°F and line a large rimmed baking sheet with foil. Lightly mist a griddle or large skillet with cooking spray.

02.Use a 2-inch heart-shaped cookie cutter to cut three hearts from each slice of bread. Lightly brush both sides of bread with butter.

03.Place about 1 1/2 tsp. cheese in center of half of hearts. Use fingers to spread cheese and lightly pack it down, following shape of hearts. Top cheese with about 1/4 tsp. relish and season with pepper. Place remaining hearts on top of filling, lightly pressing down to form firm, well-shaped sandwiches

04. Use a small spatula to carefully flip sandwiches over. Place finished sandwiches on lined baking sheet and keep warm in oven until ready to ser04.Working in batches, cook sandwiches on griddle or in skillet over medium-high heat until lightly browned, 3 to 5 minutes per sideve.