Bailey’s Irish Cream Tiramisu

​

INGREDIENTS

Serves: 12

METRICCUPS

• 9 teaspoons instant espresso powder dissolved in 350ml / 1½ cups water (cooled)
• 250 millilitres baileys
• 400 grams savoiardi biscuits
• 2 large eggs
• 75 grams caster sugar
• 500 grams mascarpone cheese
• 2½ teaspoons cocoa powder

METHOD

1. Mix the coffee with 175ml / ¾ cup of the Baileys in a shallow bowl. Dip the biscuits into this liquid; let them soak on each side enough to become damp but not soggy. Line the bottom of a 22cm / 8½ inch square glass dish with a layer of biscuits.
2. Separate the eggs, but keep only one of the whites. Whisk the two yolks and the sugar together until thick and a paler yellow, then fold in the remaining 75ml / ¼ cup of Baileys, and the mascarpone to make a moussy mixture.
3. Whisk the single egg white until thick and frothy; you can do this by hand with such a little amount. Fold the egg white into the yolky mascarpone, and then spread half of this mixture on top of the layer of biscuits.
4. Repeat with another layer of soaked Savoiardi, and then top with the remaining mascarpone mixture.
5. Cover the dish with clingfilm and leave in the fridge overnight. When you are ready to serve, push the cocoa powder through a small tea strainer to dust the top of the tiramisu.

ADDITIONAL INFORMATION

MAKE AHEAD:
The tiramisu should be stored in the fridge, covered with clingfilm (plastic wrap) and consumed within 3 days of making.

FREEZE:
The tiramisu can be frozen, providing a full fat mascarpone is used. As soon as the tiramisu has been assembled, wrap the dish tightly in a double layer of clingfilm and a layer of foil and freeze for up to 3 months. Thaw the tiramisu in the fridge overnight and consume within 3 days.

NOTE: this recipe contains raw or lightly cooked eggs, and is not suitable for people with compromised or weak immune systems, such as younger children, the elderly or pregnant women.

Carrot cake with Cream Cheese Frosting

​1 cup all purpose flour

1 cup whole wheat flour

2 tsp baking soda

1 tsp baking powder

2 tsp cinnamon

1 tsp salt

1/2 tsp nutmeg 

Pinch ground cloves

1/2 tsp ground ginger

4 large eggs

1 cup granulated sugar 

3/4 cup packed dark brown sugar 

1 tsp vanilla extract 

1 cup canola oil

3 cups shredded carrots

3/4 chopped walnuts 

Cream cheese frosting

8 oz cream cheese

1/4 cup unsalted butter 

1 tsp vanilla extract 

1/2 tsp grated orange zest

3 cups confectioners sugar

Grated coconut garnish

Directions

Mix dry ingredients. Beat eggs, sugar and vanilla until smooth. While mixing, slowly add oil. Add mixed dry ingredients. Mix in carrots and walnuts. 

Spoon into 2 greased and floured 9” pans. Bake at 350 for 40 minutes. Cool for 10 minutes before inverting onto plates. Frost and garnish. 

stokes purple® sweet potato biscuits with maple butter glaze

​

• 2 medium-sized Stokes Purple® Sweet Potatoes, peeled & cut into 1/2-inch pieces (about 3 cups)

• 2 tablespoons olive oil

• 1 teaspoon sea salt

• 2 tablespoons all-purpose flour + 2 1/4 cups for the dough

• 1 1/4 tablespoons baking powder

• 1/2 teaspoon baking soda

• 1 1/2 teaspoons sea salt

• 1 1/2 tablespoons finely chopped fresh rosemary

• 1 stick very cold, unsalted butter + 1 tablespoon, melted, for the glaze

• 1 cup very cold, full-fat sour cream

• 1/4 cup maple syrup + 1 tablespoon for the glaze

• 2 tablespoons very cold water

• 1 1/2 teaspoons flake salt, like Maldon

  
  

  
  

  cooking steps

  1. 1

     Position rack in center of oven. Preheat to 400°F.

  2. 2

     Place sweet potatoes in a medium-sized mixing bowl. Pour olive oil over top and toss with your fingers or a wooden spoon to fully coat. Transfer to a rimmed baking sheet and scatter; make sure potato pieces do not touch. Sprinkle evenly with salt. 

  3. 3

     Position baking sheet in oven and roast for 30 to 35 minutes until sweet potatoes are tender when inserting a knife. Remove from oven, place on a wire rack, and let cool on baking sheet for 10 minutes. Then, roughly chop potatoes on a cutting board into chunks. 

  4. 4

     Place roasted sweet potato pieces in a small bowl. Add the 2 tablespoons of flour and toss with your fingers to combine. Set aside.

  5. 5

     In a wide, shallow mixing bowl, add the remaining 2 1/4 cups flour plus baking powder, baking soda, salt and rosemary. Briskly whisk for 10 seconds to aerate and fully incorporate all ingredients.  

  6. 6

     Drop the stick of butter into large mixing bowl and roll it in the flour to coat. Pick up the coated butter; place a box grater in the bowl and grate the butter into the flour. Gently lift the grater out of the bowl and let the butter pieces fall into the flour. Using your fingers, cup the flour from the bottom of the bowl over the butter, then shake to disperse the pieces into the flour. Add the sweet potatoes and shake again with your fingers to fully incorporate. 

  7. 7

     In another small bowl, whisk the sour cream, 1/4 cup maple syrup and the water until just blended. Pour into the dry ingredients. Using a sturdy rubber spatula, bring the dough together. If the dough is still a bit too dry, mix in more cold water one tablespoon at a time. The dough should be a little tacky to the touch when ready.

  8. 8

     Cover the bowl with plastic wrap and place in the refrigerator to chill for 20 minutes. 

  9. 9

     Turn the oven up to 450°F. Line a rimmed baking sheet with parchment.

  10. 10

      Lightly dust a clean, flat surface and a rolling pin with flour. Turn dough out onto the surface and roll it out into a circle to about 1-inch thick. With a well-floured 2-inch biscuit cutter, press straight down into the dough (do not twist). Transfer biscuits to baking sheet. Bring dough scraps gently together with your hands, turn dough on its side and roll out to 1-inch thick. Cut again and place them on the baking sheet.

  11. 11

      Bake the biscuits for 14-16 minutes or until the tops are golden brown. Remove from oven and let sit on baking sheet to cool.

  12. 12

      Mix 1 tablespoon melted butter and 1 tablespoon maple syrup in a coffee cup or small bowl. Brush over biscuits. Sprinkle with flake salt.

  13. 13

      Serve immediately or at room temperature.

  
  

chickpea and quinoa salad

​1 can chickpea (garbanzo)

1 cucumber 

1 red pepper 

1/2 red onion

1 avocado

Feta

Dressing 

1/4 cup tahini

1/4 cup lemon juice 

2 tsp honey/maple syrup

1 tbsp olive oil

2 tsp Dijon mustard 

Pepper 

Salt

Garlic

Cornbread

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INGREDIENTS

• 1/2 cup unsalted butter melted and cooled slightly
• 1 cup all-purpose flour
• 1 cup yellow cornmeal (or polenta)
• 1/4 cup brown sugar (or white granulated sugar)
• 1 teaspoon baking powder (optional: yields a fluffier cornbread)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk shake before measuring
• 1/4 cup honey
• 2 large eggs

INSTRUCTIONS

• Preheat the oven to 200C | 400F and position a rack in the middle. Lightly grease a 9-inch cast iron skillet or 9-inch square baking dish with butter and place skillet/dish into the oven to heat up. 

  (Alternatively for cast iron skillets: heat 1/2 cup of unmelted butter in your cast iron over stove top on medium heat until melted, turn heat off then allow the butter to cool slightly before adding to the batter.)
  

  • In a large bowl, whisk together the flour, cornmeal, sugar, baking powder (If using), baking soda and salt.
  • Make a well in the centre and add the buttermilk, honey and eggs. Mix together well to combine, then add in the slightly cooled melted butter. Mix again until 'just' combined (don't over mix).
  • Carefully remove your 'hot' pan or dish from the oven with oven mitts, and pour the batter into the hot skillet or dish. Listen to that sizzle! That's what you want.
  • Bake until the cornbread begins to brown on top and a toothpick inserted in the centre comes out clean (about 20-23 minutes). Allow to cool for about 10 minutes before slicing and serving.

  NOTES

  If you don't have buttermilk, you can make your own! Add 1 tablespoon of white vinegar (or fresh squeezed lemon juice) to 1 cup of room temperature milk (full cream, 2% or skim can be use). Mix together and let sit for 5 minutes. Done! Prepare your 'buttermilk' as step one of this recipe to ensure it has soured enough before adding to your mixture.

Honey Cake (Rosh Hashanah)

​

INGREDIENTS

• 3½ cups (420 grams) all-purpose flour 
• 1 tablespoon baking powder 
• 1 teaspoon baking soda 
• ½ teaspoon table salt 
• 1 cup (237 ml) vegetable oil 
• 1 cup (237 ml) honey, divided 
• 1½ cups (300 grams) sugar 
• ½ cup (110 grams) brown sugar 
• 3 large eggs 
• 1 teaspoon vanilla extract 
• 1 cup (237 ml) brewed coffee or strong tea 
• ½ cup (119 ml) orange juice

INSTRUCTIONS

1. Preheat the oven to 350°F and generously grease the baking pan(s) with nonstick cooking spray, baking spray, or butter. (Use either three 9-by-5-inch loaf pans, one 9-by-13-inch baking pan, or any equivalent-sized pans.)
2. In a large mixing bowl, combine the flour, baking powder, baking soda, and salt.
3. Add the oil, 3/4 cup of the honey, sugar, brown sugar, eggs, vanilla, coffee or tea, and orange juice. Mix thoroughly, until all ingredients are combined and no lumps remain.
4. Pour the batter into the prepared pan(s), filling each about halfway.
5. Drizzle the remaining 1/4 cup of honey over the batter.
6. Bake in the preheated oven until the cake is set all the way through and feels springy to the touch (30 to 60 minutes, depending on the size of your baking dishes). A tester inserted into the center should come out clean.
7. Let cool 15 minutes before removing from the baking dish. Slide a knife around the edges to help loosen the cake, if necessary.

NOTES

1. This recipe makes three 9-by-5-inch loaf pans or one 9-by-13-inch baking pan, or 36 standard cupcakes. 

2. Be careful not to overfill the pans—each pan should only be filled about halfway. 

3. Smaller portions will bake faster so be sure to adjust the cooking times and check early and often.

4. You can cut this recipe down. To make one 9-by-5-inch loaf or 12 cupcakes, use 1 cup plus 2 tablespoons flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1/3 cup vegetable oil, 1/3 cup honey (save about 1 1/2 tablespoons for drizzling over the batter, 1/2 cup granulated sugar, 2 1/2 tablespoons brown sugar, 1 large egg, 1/2 teaspoon vanilla, 1/3 cup coffee or tea, and 2 1/2 tablespoons orange juice.

5. To make 2 9-by-5-inch loaves or 24 cupcakes, use 2 1/4 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2/3 cup vegetable oil, 2/3 cup honey (save about 3 tablespoons for drizzling over the batter, 1 cup granulated sugar, 1/4 cup plus 1 tablespoon brown sugar, 2 large eggs, 1 teaspoon vanilla, 2/3 cup coffee or tea, and 1/4 cup plus 1 tablespoon orange juice.

Seafood Tofu

​Seafood Tauhu ( Tofu)...crispy on the outside n soft inside.

2 tubes egg tauhu ( Japaneese)

100gm minced prawns

1 egg

2 tbsp minced carrot

3 tbsp chopped spring onion

In a bowl, mash the tauhu, break in the egg, add in prawn, carrot n spring onion.

Then add seasoning...

pepper, salt, sugar, oyster sauce, 2 tbsp corn flour n sesame oil.

Mix n stir well.

Pour into a tray lined with cling wrap n steam for 20 mins.

After steaming, leave to cool before cutting into pieces. Best keep in fridge before cutting for better cuts.

Coat with flour n fry till golden brown.

It has the fragrance of Prawn Fritters.

Serve with your favorite dipping sauce.

Okra in Coconut Milk

​Okra in coconut milk.

Its a coconut milk based gravy with mild spicyness. Best to serve with plain hot rice. 

Ingredients

250g okra, washed and wiped

1 tsp mustard

1/2 tsp fenugreek

1 onion

1 tbsp ginger garlic paste

1 tomato

1 green chili

3-5 dried chilies

2 sprigs of curry leaves

1 1/2 coconut milk (thick version)/ santan pertama

1 1/2 coconut milk (light version) / santan kedua

1/4-1/2 tsp turmeric powder

3-5 birds eye chilies / cili padi

coconut oil / cooking oil

salt

Method

Heat oil in a pan. Semi fry the okra for 1-2mins using medium heat. Remove from pan and keep aside. Using same pan leave about 3 tbsp oil. Add mustard and let it crackle. Add fenugreek. Add onion, cook till translucent. Add ginger garlic paste. Sauté. Add curry leaves, dried chilies, tomato and green chilies. Cook till tomato soft. Add light coconut milk, turmeric powder and let it boil. When boiling, add fried okra, birds eyes chilies, coconut milk (thick version) and salt. Reduce the flame to low. Let it boil. Off the flame when starting to boil. Keep stirring for 1min so the coconut won't separate.

WATCH THE VIDEO FOR MORE DETAILS https://youtu.be/b8wbugNVrGg

Lemongrass rice

​Nasi Serai Aroma tinggi dan sedap/ Lemongrass fragrance Rice / Quick and Easy Rice Cooker Recipe

Ingredients

2 cups of basmati rice, presoak for 15mins

3-5 tbsp shallots fried

2 pandan leaves

2 lemongrass

1 stalk of celery leaves

5 shallots

1/2 cup of lemongrass chopped, use same rice cup (blend with 1 cup of water, strain and keep aside

1 1 /2 cup of coconut milk 

3 tbsp of ghee

salt

SPICES

3 cloves of garlic

3 inch ginger slices

1 cinnamon sticks

3 cardamoms

2 cloves

1/2 tsp fenugreek

Method

Heat pan or rice cooker. Add ghee and all the spices. Stir for 1min. Add garlic, shallots, lemongrass and ginger. cook for 2-3mins. Add rice, lemongrass juice, coconut milk, salt and pandan leaves. Mix well and cook rice using your rice cooker. Open lid after 15mins if rice done. Garnish with celery leaves and fried shallots.

FULL COOKING VIDEO https://youtu.be/lDyGNSYyyGc

steamed Tofu with tomato sauce

​Try steaming tofu with tomato sauce, it's really delicious

Ingredient

4 firm tofu/1 block tofu

2 cloves of garlic

1/2 tsp salt

1 tsp sugar

1 tbsp oyster sauce

2 tbsp extra hot chili sauce

1 tomato that has been blended

How to cook it:

- cut the tofu into 0.5cm thickness then arrange it on a plate

- finely chopped garlic then transfer to a bowl, add salt, sugar, oyster sauce, extra spicy chili sauce, tomato juice, mix well

- heat the steamer, steam the tofu and tomato sauce for 10 minutes

- remove the tofu from the steamer then drain the excess water from the tofu

- take a few tbsp of tomato sauce and pour it over the tofu

Details on how to cook it, please watch the video on Youtube.

Here is the link https://youtu.be/YxNKvvJ6Wxs

Stir fried pumpkin with curry leaves

​Stir fried pumpkin with curry leaves.

In Penang, I had a regular economy rice place and this was my favorite dish.

It's very simple.

Ingredients:

400g Pumpkin 

2 table spoons of Hae Bee 

2 cloves Garlic

3 shallots

2-3 of curry leaves

Method:

Soak hae bee and chop till fine

Chop the garlic and slice the shallots

Skin some and cut pumpkin into one bite size

Heat oil in a pan and fry the curry leaves, garlic, shallots and hae bee till fragrant.

Add pumpkins and stir fry, then add hae bee water and some more water, cover and cook for 5 mins over medium heat till pumpkins become soft.

Add some salt to taste.

Can add chili padi.

Chicken Rice

​Chicken rice for dinner..

Here’s sharing the recipe for anyone interested..

Home-cooked Chicken Rice (Using Rice Cooker)

Serves: 4-5 pax

Ingredients:

To cook rice;

3 cups rice, washed

2 tbsp Butter

6 pips garlic, minced

2 thumb size ginger, sliced

5 pandan leaves, knotted

1 bunch spring onion, knotted

Salt to taste 

A few dashes of turmeric powder (optional)

Adequate water to cook rice 

To prepare chicken thighs;

3 chicken thighs, washed thoroughly

Some sesame oil and salt, for rubbing onto chicken thighs

2” ginger, roughly pounded

1 bunch spring onion, knotted

Cucumber slices, for garnish

Methods:

1. Wash rice and add in adequate water. Add in the minced garlic, ginger slices, butter, salt, turmeric powder (if using), knotted pandan leaves and spring onion. Stir to mix. 

2. Then rub chicken thighs with salt and sesame oil. Place them on the steaming basket of the rice cooker. Top with pounded ginger and spring onion. Press ‘Cook Rice’ function. Once it is done cooking, let it set for about 10 minutes. 

3. Remove the steaming rack of chicken thighs from the rice cooker. Then remove the ginger slices, spring onion and pandan leaves from the rice. Fluff up the rice with a wooden spatula, your rice is ready now.

4. Since my adult kids don’t like steamed white chicken, I placed 2 of the steamed chicken thighs into an air-fryer. Air-fried them at 200dC for 10 minutes or until golden brown skin. 

5. Chop the air-fried chicken thighs and the steamed chicken thigh, serve on a plate, garnish with cucumber slices. Add a few dashes of soy sauce and sesame oil. Serve with the chicken rice and the chilli sauce, enjoy.

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How To Make Chicken Rice Chilli Sauce

Ingredients:

20 red chillies

6 red bird eyes chillies 

2 thumb size ginger

1 bulb garlic

2 tbsp rice vinegar

2 limes, juiced 

1-2 tbsp sugar

1/2 tsp salt

Method:

Clean chillies and remove seeds. Cut into 1" length. Clean ginger and slice thickly. Bruise garlic and remove skin. 

Put all these ingredients with salt and sugar into a blender/mixer, and blend until almost fine. Once done, pour into a bowl. Add in vinegar and lime juice. Stir and  keep refrigerated. Ready to be served anytime.

Spicy Vegetarian Bi Hoon

​Spicy Vegetarian Mee Hoon Recipe / Bihun Goreng Tofu Penyet/ 

A simple stir fry for those who prefer a vegetarian dish.

Ingredients

250g rice noodles / rice vermicelli / bihun, soak for 15mins

5 shallots

3 cloves of garlic

3-5 birds eye chilies

1 green chili 

1 red chili

1 tomato

1/2 carrot

1-2 soft tofu, mashed

1 cup of bean sprout/ taugeh

2-3 stalks of mustard green

2 tbsp chili paste

1 stalk of spring onion, separate the white and green part.

cooking oil

1/2 tbsp white pepper

1 tsp mushroom seasoning

1 tsp oyster sauce (vegetarian)

salt

Method

Heat pan with oil. Add pounded ingredients, shallots, garlic and birds eye chilies. Sauté for 1min. add chili paste and cook for 1-2mins. Add tomato, spring onion white part and tofu. Mix and stir for 1min. Add carrot, chilies soaked rice noodles, mustard green, white pepper, salt, oyster sauce  and mushroom seasoning. Use low heat to mix well. Add bean sprout and cook till rice noodles soft. Add spring onion and mix well. Off the flame.

WATCH THE COOKING VIDEO HERE https://youtu.be/TEz0ow-eHvw

Steamed Cabbage Rolls

​Steamed Cabbage Rolls

Ingredients

7 to 8 large Cabbage Leaves (long type)

Fillings: Mix in a bowl until pasty

200g Minced Chicken 

5 to 6 medium Prawns, chopped

Grated Ginger (from 1-inch old ginger)

1 small Carrot, finely chopped and presteamed

2 tbsp Chopped Chives

1 tbsp Sweet Radish

1 1/2 tbsp Light Soy Sauce

Dashes of White Pepper

1 tsp Sesame Oil

1 tbsp Shaoxing Rice Wine

1/2 tsp Salt

1 level tbsp Cornstarch

Sauce:

Steaming juice from fillings

1 tbsp Oyster Sauce

1/2 tsp Sugar

1 tsp Salt

Cornstarch Slurry (1 tsp cornstarch + 1 tbsp water)

Garnish:

Chopped Spring Onions

Method

Trim away the tough part of each leaf. Scald cabbage leaves for about 20 - 30 seconds till soften. 

Spoon fillings onto leaf and roll while folding the sides in to seal. Place rolls onto steaming plate. Steam when water in steaming wok is boiling. Steam for 10 to15 min.

Once done steamed, drain the steaming juices onto a clean wok. Add oyster sauce, salt, sugar and cornstarch slurry. Cook on low heat until sauce thickens. Pour hot sauce immediately over hot cabbage rolls 😋 

Serve with rice, with chilli dip if you wish 

Video Tutorial:

https://youtu.be/Su7zjANpUXY

Round or long cabbage can be used✌️

Fried Tapioca fritters

​Tapioca Fried / Snek Ubi Kayu Goreng

Healthy Benefits

improve blood circulation

help to enhance energy level 

Aids in digestion

helps to prevent birth defect

Ingredients

500g tapioca 

1 onion

1 tbsp coriander leaves

1 green chili

2 tbsp carrot grated

black pepper and chili flakes, own preference 

salt

oil

Method

Clean tapioca and grate. Squeeze slightly the milk out. Mix all dried ingredients and shape it into ball. Fry using medium flame. . Ready to be served. CLICK TO WATCH HOW I MAKE https://youtu.be/UNgA1Bebbg8

Spicy Chickpeas (Indian)

​Spicy Chickpeas / Resepi Kacang Kuda rebus yg Sedap dan Mudah.

Super simple to make and irresistibly delicious. Inexpensive protein food food that everyone should try to make

Health Benefits

1. healthy heart 

2. helps in weight loss

3. prevent cancer

4. manage and prevent diabetes

5.bone and muscle strength 

Ingredients

1 cup cooked chickpeas

2 tbsp coconut oil / other cooking oil

1 tsp mustard seeds / mixed spices

2 onion

2 sprigs of curry leaves

5-8 dried chilies

1 tsp asafoetida, optional

2 pinches of turmeric powder

1 tbsp chili powder

2 tbsp fresh coconut grated

salt

Method

Heat pan with cooking oil. Add spices and let it pop. Add onion, curry leaves, dried chilies and asafoetida. Mix well. Cook for 1-2 min. Add fresh coconut and stir 1-2min. Add turmeric powder and chili powder. Saute for about 1-2mins or till the coconut dry. Add cooked chickpeas and salt. Mix well and cook for 2-3mins. Garnish with some coriander leaves.

CLICK TO WATCH FULL COOKING METHOD https://youtu.be/qrPRUjeW_pE

Masala Vadai

​MASALA VADAI

Ingredients

500 grams chana dal 

1 medium onion, finely chopped

1 clove garlic, finely chopped

1/2 inch piece of ginger, finely chopped

2 sprig curry leave, finely chopped

3 dry red chilli, washed n finely chopped

2 red chili, finely chopped

A pinch of hing

1 tbsp fennel seeds

Salt to taste

Oil for fry

Water 

Method.

1) Wash and soak chana dal in water for 4 to 5 hours .Then, drain it water completely.

2)  Reserved 1/2 cup of chanal dal and leave aside. 

3) Transfer drained dal to the small jar of a blender.

4) Grind until medium coarse texture. If required, scrape the sides and grind the mixture again. If required add only 1-2 tbsp water.

5)Transfer blended chana dal to a medium bowl.

6) Mix in the unblended chanal dal that had been reserved earlier .

7) Add chopped curry leaves, chopped onions, chopped red chilli, chopped dry red chilli, chopped ginger, chopped garlic, fennel seeds, hing, salt to taste and mix all ingredients well. Keep aside

8) Heat oil in a deep frying pan over medium flame. 

9) Take each portion of mixture, give it a round lemon like shape and flatten it a little by  pressing 

It in between your palms and give a pattie like shape.

9) When oil is medium hot, slide vadai in oil from the side of pan and deep fry them until golden brown and crispy.

10) Transfer them to a plate on paper napkin. Serve them hot with tea or coffee.

Video recipe link : https://youtu.be/w7yMl21ooN8

Egg on bean sprouts (Nyonya)

​This egg and bean sprout recipe is really delicious.

Fried egg in soy sauce with saute bean sprouts, crispy and fresh

Ingredient

1 scallion, use the green part

2 eggs

200g bean sprouts

2 cloves of garlic

1 cayenne pepper

1 tbsp soy sauce

1 tbsp sesame oil

1 tbsp oyster sauce

1/4 tsp black pepper

50 ml water

How to cook it:

- thinly sliced ​​scallions diagonally

- garlic, chili, thinly sliced

- make the sauce, prepare a bowl and mix soy sauce, sesame oil, oyster sauce, black pepper, water then mix well

- heat enough cooking oil, break the eggs into the pan and fry until cooked, transfer to a plate

- leave a little cooking oil, saute garlic and chili until fragrant

- add the fried egg, pour the sauce then simmer the sauce for 1 minute

- transfer the eggs to a plate and leave a little sauce in the pan

- add bean sprouts and scallion and sauté over high heat for 1-2 minutes

- transfer the bean sprouts to a plate then add the egg on top.

Details of how to cook it, please watch the video on youtube.

Here is the link https://youtu.be/wQimgOM-p4M

Mushroom Dumplings

​

INGREDIENTS

• 12 dried shiitake mushrooms
• 4 Tablespoons of neutral oil plus more for pan searing dumplings
• 8 oz cremini mushrooms
• ½ large onion, minced
• 3 garlic cloves, minced
• 1 Tablespoon peeled and minced ginger
• 1 Tablespoon soy sauce
• 1 Tablespoon sesame oil
• 1 teaspoon sugar
• ¼ cup sake
• ¼ teaspoon ground black pepper
• 2 scallions, minced
• 1 teaspoon salt
• 8 oz medium firm tofu
• 1 package dumpling wrappers*
• 1 egg*

Dipping  Sauce:

• ¼ cup soy sauce
• ½ cup black vinegar
• 1 teaspoon sugar
• 2 tablespoons shredded ginger
• 1 tablespoon sesame oil

INSTRUCTIONS

MAKE THE FILLING:

1. Soak shiitake mushrooms in 2 cups of warm water for 15-30 mins. (Put a small plate on top of the mushrooms to fully submerge them in the water.) 
2. Drain and squeeze the mushrooms dry. Remove the hard stems and discard. Coarsely chop and set aside. 
3. While you are rehydrating the shiitakes, prep your vegetables and make the cremini mushroom mixture:
4. Coarsely chop the cremini mushrooms. 
5. In a large pan, heat a pan over medium high heat. Add 2 tablespoons of oil and the onion. Cook for 3-4 mins until soft and starting to caramelize, and then add the fresh chopped mushrooms. 
6. Add the salt and ground black pepper. Raise the heat to high, and cook for another 2-3 mins, letting the moisture evaporate and the mushrooms cook down. 
7. Put the cremini mushrooms in a bowl and set aside.
8. Heat the same pan over medium high heat and add 2 tablespoons of oil. Add the ginger and garlic and sauté for 10 seconds. Add the shiitakes and cook for 3 mins, stirring constantly. 
9. Add the sake, soy sauce, sesame oil, and sugar. Cook for an additional 3-4 mins until the liquid is mostly gone. 
10. Add the scallions, mix to combine, and then add the shiitakes to the bowl with the other mushrooms. 
11. Press the tofu gently between paper towels and eliminate some of the liquid. Squeeze the tofu over a colander, crumbling it into small pieces with your hands, until it resembles large curd cottage cheese. 
12. Add it to the mushroom mixture and stir to combine. 
13. Put the mixture in the same colander you used to drain the tofu and place a bowl underneath it. If your colander does not have a foot, then put a small plate underneath to prop the colander up. (You want as much liquid as possible to drain off). 
14. Cover the filling with plastic wrap and put a weight on top (I put a bowl on top under the weight to keep the weight clean).
15. Refrigerate for at least 2 hours but preferably overnight to drain.

FILL THE DUMPLINGS:

1. Crack the egg into a small bowl and mix with 1 tablespoon of water. Whisk with a fork to combine.
2. Pick up 1 dumpling wrapper. Using a pastry brush or small spoon, brush the edge of half of the wrapper with the egg wash. Place a heaping 1 tablespoon of the filling in the middle. 
3. Seal the wrapper either by simply folding it over and pinching to seal it tight (push out any air as you seal it) or by practicing your crimping skills and pleating the dumplings as you seal them closed. 
4. Pro-tip: Use a finger from one hand to tuck the filling into the dumpling while using the other to seal it and squeeze out any air.
5. Continue with the rest of the wrappers until you finish all of the filling. You will yield approximately 50 pieces.

PAN FRY DUMPLINGS:

1. Heat a non stick or well seasoned pan over medium heat for several minutes. Add 1 tablespoon of oil and swirl the pan to coat the surface. Place 8-12 dumplings (depending on the size of your pan) in the pan, making sure there is enough space between dumplings so they do not touch. 
2. Sear the dumplings for 2-3 mins (check and see if the bottoms are golden brown). Flip and brown the other side for another 1-2 minutes. 
3. Add 2-3 Tablespoons of water to the pan, cover with a lid, and cook for 2 mins. Uncover and cook for another minute to crisp up the bottoms again. 
4. Repeat with remaining dumplings by cooking in batches. Serve with the black vinegar dipping sauce.

DIPPING SAUCE:

1. Combine the soy sauce, black vinegar, sugar, shredded ginger, and sesame oil.
2. Stir until the sugar is totally dissolved. 
3. Use immediately or store in the refrigerator until ready to use.

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NOTES

* There are vegan wrappers available, look for the Nasoya brand.

* The dumplings can be sealed with water to make these vegan.

CRANBERRY ORANGE CAKE

1 1/2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup sour cream

1 cup sugar

3 large eggs

zest of one orange – about 1 tablespoon

juice of an orange

1/2 cup butter

2 tablespoons sugar

1 1/2 cups fresh cranberries

For the Icing:

1 cup powdered sugar

2 – 3 tablespoons water, milk or orange juice

Directions :

Preheat oven to 350 degrees. Spray a bundt pan with cooking spray. Sprinkle the 2 tablespoons of sugar on the bottom of the pan. Sprinkle 1/4 cup of the cranberries on the bottom of the pan. Set aside.

Cream together butter and sugar until sugar turn a lemon color, about 4 – 5 minutes. Add eggs one at a time and mix in until incorporated.

Add the orange juice and zest. Add the sour cream.

When incorporated add the flour, salt and baking powder. When this is all mixed together stir in the remaining 1 1/4 cups cranberries.

Bake for 50 – 55 minutes until a tester comes out clean. Let pan set for 5 minutes after you take the cake out of the oven. Turn over cake unto a wire rack to cool. Mix up your glaze ingredients and spread on top and sides of cake.

Dhal Cha

I kg beef,( get fatty cuts,) cubed

3 shallots

2 garlic

1" ginger

All blended together. Add to 1 cup santan. If using canned santan, dilute with 1 cup water or more. Stir in  2 small packets beef curry powder. 

1 stalk serai, titik

1 sprig curry leaves.

2 cups beef stock

Soak 1 cup dhal in cold water.

Cut 1 brinjal into 2 inch pieces ( better to use long brinjals than eggplants)

Cut potatoes and carrots into quarters. 

Cut beans into 2" lengths.

Cut 1 big onion into 6ths.

Saute beef ribs till lightly browned.remove from oil and set aside.

Fry rempah tumis ( cinnamon, cloves, star anise and cardamom) the curry leaves, then the santan/curry powder mixture and the serai. Fry till santan pecah minyak (if possible. I notice with canned santan this is hard. Doesn't matter) Add the beef and continue sautéing. Add vegetables, first carrots then potatoes, then brinjal and then beans. Add beef stock, and the dhal. Season to taste. Reduce flame and simmer  about 15 minutes or till vegetables are tender.

Chicken Marinade

​

Marinade Recipe

For 4 (6- to 8-ounce) boneless, skinless chicken breasts

• ⅓ cup water
• 3 tablespoons fish sauce
• 2 tablespoons honey
• 1 teaspoon table salt
• ⅛ teaspoon pepper

1. Whisk water, fish sauce, honey, salt, and pepper together in bowl.

2. Transfer mixture to 1-gallon zipper-lock bag. Add chicken, press out air, seal bag, and turn bag so contents are evenly distributed. Refrigerate for 30 minutes.

Eclair Cake

​Ingredients 

• Pastry Cream:
  
• 1/2 cup (99 grams) granulated sugar
  
• 4 large egg yolks
  
• 1/3 cup (37 grams) cornstarch
  
• 1/4 teaspoon kosher salt
  
• 1 1/2 cups (341 grams) whole milk
  
• 1/2 cup (114 grams) heavy cream
  
• 1/2 vanilla bean (or ½ teaspoon vanilla extract)
  
• 2 tablespoons (29 grams) unsalted butter, cubed
  
• Pâte à Choux:
  
• 1/2 cup (114 grams) whole milk
  
• 1/4 cup (57 grams) unsalted butter
  
• 1 teaspoon (4 grams) fine sea salt
  
• 1 1/2 cups (180 grams) bread flour (or all-purpose flour)
  
• 5 large eggs (have an extra 2 on hand, just in case)
  
• Chocolate Ganache:
  
• 1 cup (227 grams) heavy cream
  
• 1/2 teaspoon kosher salt
  
• 1 cup (170 grams) chopped dark or semisweet chocolate (or chips)

Method

1. Make the pastry cream: Stir together the sugar, yolks, cornstarch, and salt in a heatproof bowl. Combine the milk, cream, and vanilla in a medium saucepan over medium heat and heat until hot. While whisking, slowly stream about half of the hot liquid in the yolk mixture. Pour this tempered yolk mixture into the pot with the rest of the milk mixture (you can pour through a fine-mesh sieve if you're worried about any cooked egg bits). Cook over low to medium-low heat for 4 to 8 minutes, stirring frequently, until bubbling and thickened like pudding. Turn off the heat, then mix in the butter. Strain through a fine-mesh sieve into a heatproof bowl, discarding any clumps caught in the sieve. Cover the pastry cream with plastic wrap to prevent a skin from forming. Refrigerate until cold. (This step can be done up to 2 days in advance.) 
2. Make the pâte à choux: In a medium saucepan, combine ½ cup (114 grams) of water, the milk, butter, and salt. Bring to boil over medium heat. Stir in all of the flour with a silicone spatula or wooden spoon. Reduce the heat to low and continue to cook, stirring constantly, until the mixture becomes sticky paste and there’s a visible film of starch on the bottom of the pan, 2 to 3 minutes. Transfer the flour mixture to the bowl of a stand mixer fitted with a paddle attachment. Whisk the eggs in a large liquid measuring cup. With the mixer running on medium speed, add the eggs in slow, steady stream and continue mixing until totally incorporated, about 4 minutes total. Dip the paddle into the batter and lift it up—the batter should form a V shape that eventually breaks away from the batter in the bowl. If the dough is too stiff or pulls away too quickly, add another egg to loosen the consistency.
3. Bake the pâte à choux: Heat the oven to 375°F. Get out an 8-inch square baking dish. Line a sheet pan with parchment paper. Using the baking dish as a guide, trace two squares with pencil on the parchment, then flip the parchment. Pipe or spread the choux evenly inside those two squares (about 320 grams of pâte à choux per square), leaving a ½-inch or so border for the pastry to expand in the oven and fill out the squares. Bake for 30 to 40 minutes, until puffed and golden brown. (Don’t open the oven during the first 25 minutes, otherwise the choux will depuff.) Transfer the baked choux squares to a wire rack to cool completely. 
4. Make the ganache: In a medium saucepan over medium-low heat, bring the cream to a simmer. Remove from the heat and add the chocolate and salt. Wait a few minutes, then stir until the chocolate is silky smooth. Let cool until barely warm. 
5. Assemble the éclair cake: If needed, use a pair of scissors to trim the border of the choux squares so they can fit inside the baking dish. Place one choux square at the bottom of the baking dish. Stir the pastry cream to smooth out, then evenly spread that on top. Place the second choux square on top. Spread the chocolate ganache on top. Tightly cover the pan and refrigerate for 10 to 24 hours before slicing and serving.