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.