ES Cook Recipes

Ingredients: *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 Methods: 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.

Ingredients: *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) Methods: 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 long...

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

Ingredients: * 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 Methods: 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.

Ingredients: *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 Methods: 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.

Ingredients: * 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 Methods: 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

Ingredients: * 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 Topping: * 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 Filling: * 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 Methods: 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 toppi...