Gado Gado Sauce by Yuly Mirawati

Ingredients:

200g peanuts, fried
2 red chillies
5 chilli padi
1 tsp salt
1/2 tsp belachan, roasted
1 tbsp gula melaka
200 ml water

Method:

Blend all and cook them for it's boiled.

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Stir fried chicken, capsicum and cashew nuts by Anna Tan

For 3 person

Ingredients
400 gm breast chicken meat, cut cube
70 gm red capsicum, de seed, cut cube
70 gm green capsicum, de seed, cut cube
50 gm cashew nuts, toast or buy ready bake or fry
2 cm piece of ginger, minced
2 clove of garlic, chopped
1 big onion, cut cube
5.5 tbsp cooking oil

Marinating
1 tbsp of Maggi marinate sauce
1 tsp light soya sauce
Dash of white pepper

Seasoning
2 tbsp sweet Thai chili sauce
1 tsp of oyster sauce

1) Marinate the cut chicken breast meat with Maggi marinate sauce, soya sauce and white pepper. Put aside for 30 mins
2) Heat up the 4 tbsp oil, to fry the chicken with high heat and set aside to drain on kitchen towel.
3) Heat up 1.5 tbsp of oil in clean wok, add the garlic and ginger stir fry till fragrant.
4) Add in the cut onion, fry till fragrant then pour in the fried chicken breast meat, medium flame.
5) Season with oyster sauce and sweet Thai chilli sauce, mix well.
6) Toss in red and green cut capsicum, stir for 1-2 mins depends on your liking about the softness of the capsicum.
7) Add in the cashew nuts, stir well and off the heat.
8) Ready to serve.

Please note some cashew nuts comes with salt. Make sure you don't pour in the salt.

Enjoy! Very simple dish and it's very popular dish in Thailand.

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Teochew Braised Duck 潮州卤鸭 by Quequek Yeo‎

Ingredients:
Duck
Old ginger about 5 thick slices
About 12 garlic
5 spice powder. .1.5 tsp
Meat spices. .. i used 1/3 pack or less as I got 5 spice powder
Sugar about 1.5 tbsp
Dark soya sauce. .. a lot. . Lol
Salt and Pepper
Sesame oil
1 Pandan leaf (optional)

Method:
1. Rub salt onto the cleaned duck...
2. Let it marinate for a while.
3. Place the duck into a pot pot of boiling water for about 5 minutes. ..
4. Clean the duck under running water again and rub well to clean. .. the pot will also have to be washed and clean.
5. Heat up a clean pot/wok... Pour in about 2 tbsp of sesame oil. .
6. Put in sugar. Do not stir.. let the sugar caramelize then put in garlic and ginger. ..
7. Stir fried till fragrance.
8. Add in good grade dark soya sauce, 5 spices powder, all spices and a little water... Wait to boil. ..
9. Put in duck. .. made sure duck is well coated with sauce and turned. .. Cook for about 10 minutes.
10. Add in more water till it cover the duck. .. Cook for about 1.5 hours. Done

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Brown Butter Cake by Suzanne Jones Gault‎

Suzanne: I HAD TO DOUBLE THIS TO MAKE 24 CAKES!
Ingredients:
½ CUP *BROWNED BUTTER ½ TSP SALT
¾ CUP SUGAR ½ CUP MILK
2 LARGE EGGS 1 TSP VANILLA EXTRACT
1-1/2 CUPS ALL-PURPOSE SOFT-WHEAT PAPER BAKING CUPS
FLOUR VEGETABLE CKG SPRAY
1-1/2 TSP BKG POWDER
PREHEAT OVEN TO 350
BEAT BUTTER AND SUGAR AT MEDIUM SPEED W/ ELECTRIC MIXER UNTIL CREAMY. ADD EGGS, 1 AT A TIME, BEATING UNTIL BLENDED AFTER EACH ADDITION.
COMBINE FLOUR , BKG POWDER, AND SALT, ADD TO BUTTER MIXTURE ALTERNATELY W/ MILE, BEGINNING AND ENDING W/ FLOUR MIXTURE. BEAT AT LOW SPEED UNTIL BLENDED AFTER EACH ADDITION. STIR IN VANILLA
2/3 FULL BAKING CUP, BAKE FOR 12 TO 15 MINUTES

*BROWNED BUTTER

COOK BUTTER IN A SMALL HEAVY SAUCEPAN OVER MEDIUM HEAT, STIRRING CONSTANTLY, 6 TO 8 MINUTES OR UNTIL BUTTER TURNS GOLDEN BROWN. REMOVE PAN FROM HEAT, AND POUR BUTTER INTO A SMALL BOWL. COVER AND CHILL UNTIL BUTTER HAS MOSTLY SOLIDIFIED.
SHE HAD THIS IN THE COOKBOOK AS A FROSTING, BUT SHE ALSO TALKS ABOUT USING IT IN ALL OF YOUR RICHER CAKES, GERMAN CHOCOLATE, CARROT, STREUSEL….IT REALLY KICKS THE FLAVOR OF THE CAKE UP A NOTCH!

CARAMEL FROSTING

1 CUP BROWNED BUTTER ¼ TSP BKG SODA
1 16 OZ PKG DARK BROWN 1 TBSP LIGHT CORN SYRUP
SUGAR 4 CUPS POWDERED SUGAR
½ CUP EVAPORATED MILK

MELT BUTTER IN A 3-QT HEAVY SAUCEPAN OVER MEDIUM HEAT. Add brown sugar bring to a boil sTirring constantly. Stir in evaporated milk, baking soda, and corn syrup; bring to a boil. Remove from heat, and let cool completely (about 1 hour). Transfer to a bowl

Gradually add powdered sugar to a caramel mixture, beating at medium speed w/ mixer until blended. Beat at high speed 2 minutes or until creamy makes 3 cups!

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Chilli oil dipping 辣椒油 by Jennifer Lu

Ingredients:

250g Shallot, peeled
90g Garlic, peeled
100g Fresh red chilli,remove stalk.
120g Dried shrimps,soaked for few mins then drained
100g Chilli flakes
2 Tbsp Red chilli powder
2 Tbsp Salt
4 Tbsp Sugar
4 tsp Chicken ess powder
1000ml Vegetable oil
10 Tbsp Vegetable oil(added when done)

Steps:
1). Put garlic, shallot, fresh chilli and dried shrimps in a food processor and chop to a medium coarse texture.

2). Tip this mixture into a sauce pan and add remaining ingredients (Except the last few Tbsp oil).

3). Cook this mixture with medium heat till the oil is hot and bubbly.

4). Turn the heat down to minimum and let it simmer gently and bubble away for about 3-4 hours, stirring every few minutes to prevent catching or burning the solid part.

5). Once the solid has turned a dark rich brown colour and fragrant, heat off. Add the last few tbsp of oil to cool the mixture and stop further cooking.

6). Let this cool down slightly and spoon into clean jars.

Original recipe from (Sunflower blogspot) and I modified.

I love this condiment on my dumpling,wonton noodle and fried mee hoon.This is taste the same as Uk chinese restaurant serve^^

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Spicy Sauce for dumpling (红油抄手) by Jennifer Lu

Ingredients:

2 Tbsp Chilli oil
3 Tbsp Light soy sauce(头抽)
1 Tbsp Zhenjiang vinegar
1 tsp Caster sugar
Sesame oil, to taste

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Beijing style Noodle in blackbean sauce(炸酱面) by Jennifer Lu

Ingredients:

1 Tbsp of oil
2 tsp garlic/shallots, chopped
1 Tbsp of Spicy doubanjiang
½ cucumber, shredded
250g minced pork
2 Tbsp of dark sweet soysauce
1 Tbsp of hoi xin sauce
200g China ramen
30ml water
1 1/2 tsp potato starch

Steps:
1). Cook noodles in a pot of water. Drain and leave them aside.

2). Remove core and seeds from the cucumber. Cut into thin strips.

3). Heat wok, add the oil.Add garlic/shallots following doubanjiang and stir fry until slightly brown.

4). Add the minced pork and stir fry till the pork is cooked.Add hoi sin sauce,dark sweet soy sauce.Add water and potato starch and simmer.Serve this meat sauce and cucumber slices over noodles.

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Chicken Chop in Honey Chrysanthemum Sauce by Michelle Heng

Ingredients
3 chicken thighs (deboned)
1 medium lime (juice)
1 tsp salt
1 tsp sugar
1 tbsp corn flour
Honey
Oil

Sauce
10g dried chrysanthemum (washed)
3 pcs gan cao (licorice roots)
200ml water
3 tbsp honey
Corn flour slurry

Steps
1. Marinade the chicken thigh with lime juice, salt, sugar and corn flour for at least 30mins.
2. Airfry the chicken thigh in preheated airfryer at 180 deg C for 12-15mins (depending on thickness of meat). Spray a spritz of oil onto meat before airfrying with skin side up, then turn over at 1/2 time. A min or so before completion, turn skin side over and baste with some honey and continue to airfry till done. Set aside.
3. In a pan, heat up the water with chrysanthemum and licorice roots till a small boil, strain and return sauce to the pan. Still on low heat, add honey and stir till dissolved.
4. Thicken sauce with corn flour slurry till desired consistency.
5. Pour sauce over the chicken chop (decorate with chrysanthemum if desired) and serve hot.
6. Bon appetit!

Note
1. Can either deep fry or pan fry the chicken chop till crispy.
2. I did not strain the sauce, just remove the flowers and licorice roots leaving some petals behind in the sauce for decorations.

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Cantonese style Lor Bak Koh by Margaret Goh

Ingredients:
 500g rice flour
1500ml water
500g grated radish
2 chinese sausages
Half a bowl of coarsely chopped dried shrimps
4 tbsp chopped shallots
1 tsp salt
3 tsp sugar
1.5 tsp of chicken stock granules
3 dashes of pepper
3 tbsp of oil for frying
 
Method
1. Combine rice flour, water and grated radish.
2. Heat oil and fry shallots, then dried shrimps, followed by chinese sausage.
3. Pour in (1) and seasoning. Stir mixture over fire till mixture thickens.
4. Pour into a 10-inch tin and steam on high heat for 45 minutes.
5. Refrigerate overnight before cutting into slices for pan-frying or deep frying.

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Stewed Pork, Carrots & Potatoes with MILK by Mary Koh

Ingredients:
Pork Cubes
Potatoes
Carrot

Method:
(1) marinate pork with white pepper, soy sauce, shaoxing and corn starch as desired
(2) Deep fry lightly potatoes and carrot chunks, set aside
(3) in the same wok, sautee onion and garlic, throw in pork, pan fry till a bit charred.
(4) add in potatoes and carrots, pan fry for 3 min
(5) pour in one big pkt of full cream milk, simmer for 5-10min
(6) add in tomato sauce and chilli sauce as desired (optional)

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Fried Dry Mee Siam by Anna Tan

Ingredients:
 1/2 packet vermicelli (bee hoon)
200g bean sprouts (taugeh)...
2 firm soya beancurd (tau kwa)
2 eggs
5 tbsp cooking oil
200 g shrimps, unshelled and devein

Ingredients to pound:
70g dried prawns, soaked
2 cloves garlic
10 shallots
2 tbsp ( taucheo) preserved soya beans
0.5-1 tbsp belachan
2 tbsp chilli paste
Seasoning:
2 tbsp sugar
1 -1.5 white rice vinegar
2 tbsp tomato ketchup
¼ cup water
1 to 1 ½ tsp salt ( per individual taste)
½ tbsp of chicken powder

Method:
1. Soak vermicelli in cold water for 1 hour. Scald with boiling water and drain. Fast method pour boiling water over vermicelli in a basin and let it soak for fo 3mins.
2. Pound dried prawns, taucheo, garlic, shallots and belachan. Add the chilli paste.
3. Cut tau kwa into small strips and fry till slightly brown set aside.
4. Beat the eggs with a pinch of salt and fry into a large omelette. Cut into shreds for garnishing.
5. Heat up the 5 tbsp of oil and fry the pounded ingredients until fragrant.
6. Add in shrimps, stir fry for 2 mins.
7. Add in the vermicelli and seasoning. Sprinkle with some water and white vinegar, add in bean sprouts.
8. Adjust seasoning according to taste, please. Stir with chopstick and toss till bee hoon is soft and cooked. ( don’t over stir so that the bee hoon in long and nice stripes)
7. Dish up and garnish with fried tau kwa strips, shredded chili (optinal) and shredded egg omelette.

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Sweet Pork by Michelle Heng

Ingredients
250g pork tenderloin/belly (cubed)
1 tbsp kicap lemak manis
1/2 tbsp cooking caramel
10g rock sugar
2 cloves garlic (sliced)
100ml water
3 tbsp oil

Steps
1. Saute the garlic in oil till fragrant. Stir in pork and fry till cook through.
2. Add water, rock sugar, kicap lemak manis and cooking caramel then cook over low heat till the sauce thickens, about 10-15mins.
3. Serve hot & bon appetit!

Note
1. Can replace cooking caramel with good quality dark soy sauce.

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Stuffed King Oyster Mushrooms by Michelle Heng

Stuffed King Oyster Mushrooms

Ingredients
200g king oyster mushrooms (1 pkt)
80g minced meat
1 tbsp soy sauce
1 tbsp corn flour

Sauce
15-20 tbsp water (including water from steaming)
1 tbsp oyster sauce
1 tsp chicken powder
Corn flour slurry

Steps
1. Marinate minced meat with soy sauce and corn flour, set aside.
2. Wash and pat dry mushrooms. Dice the mushroom caps finely, either for inclusion into the meat or sauce or both, the choice is yours.
3. Cut the stems of the mushrooms into 1.5 to 2cm thickness (or as thin as you can handle it), cut a slit 3/4 way down the centre.
4. Stuff the minced meat into the slit, repeat till all are done.
5. Steam on high heat for 3-5min (depending on thickness of mushrooms) or till meat is cooked.
6. Drain the steamed water into a pan and add water if insufficient to make the sauce.
7. Add the diced mushroom caps and the sauce ingredients, stir thoroughly till mushroom caps are cooked.
8. Thicken sauce with corn flour slurry till desired consistency.
9. Pour sauce over steamed mushrooms and serve hot.
10. Bon appetite!

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Crispy Roasted Chicken by Margaret Goh

Ingredients:
6 Fresh Whole Chicken Thighs
1 Flat tsp Spices Salt
2-3 drops Black Soya Sauce


1. Trim off excess fats from 6 fresh whole chicken thighs.
2. Drain dry using colander or wipe dry. Dry it for an hour in the fridge uncovered. This is the trick to obtain crispy skin.
3. Rub with 1 flat teaspoon of Spices Salt on the chicken thighs.
4. Add 2-3 drops of black soya sauce for colouring. Not too much, just enough to get the nice brown colour.
5. Return to the fridge and leave it uncovered for another hour.
6. Cover it and let it marinade for another 2 hours ( I cover up because i do not want the flesh to dry up too).
7. Preheat oven at 200 degrees.
8. Baked for 50 minutes or till golden brown.
9. Enjoy!

Note: If using whole chicken, you can dry it uncovered longer in the fridge. Less worry of flesh drying out because the whole chicken is enveloped by its skin.

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Baked Potatoes by Angela Seah Thulin

 

Recipe for Potato Jacket 

1. Get a nice big potato
2. Preheat your oven to 190 degree celsius
3. Use a fork to poke your washed potatoes, this will prevent them from bursting while in oven
4. Rub the whole potato with olive oil
5. Put on baking tray n into oven for 1 1/2 hrs.
6. Scoop the center part n use it later.

Creamy mushroom filling

Ingredients -
1. Abt half Onions (diced to small piece)
2. One glove garlic (grate it)
3. A handful of mushrooms (cut into smaller versions so as to b able to fit in the potato)
4. Double cream (I use 45ml, depend on your portion)
5. Fresh chives (cut in smaller pieces)
6. Empty Potato Jacket

Steps -
1. Fry the onions with olive oil for about 2 mins
2. Then add the garlic n fry for another min.
3. Add the mushroom n fry all till soft
4. Pour the double cream in, add the chives & some pepper then off the flames.
5. Add some mash potato (from earlier potato jacket) to point 5 n mix them well.
6. Scoop item. 5 into a potato jacket.
7. *Opt - Top with a small piece of butter n into hot oven for 15mins


Prawn & Spring Onions filling

Ingredients -
1. Cooked Prawns (boil n then diced it)
2. Spring onions (diced it)
3. Parsley (fresh or dried up to u)
4. Mayonnaise or cheese (your choice)
5. Dash of paprika (opt)
6. Butter
7. Empty Potato Jacket

Steps -
1. Dry the cooked prawns
2. If you use fresh parsley, remember to diced it
3. In a bowl, mix the prawns, mayo or cheese, spring onions, parsley and paprika. Season with salt n pepper.
4. Scoop some mash potato n mix with item three.
5. Fill it into potato jacket
6. Cheese user - You may top more cheese if you like n Into the hot oven for 15mins or till cheese melts.
6. Mayo user - top with few tiny knobs of butter then into hot oven for 10-15mins till golden brown.

Serve immediately these with salad.. Enjoy!


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Blueberry muffins with crumb topping by Zann Teo

Ingredients

(195 grams) all-purpose flour
(150 grams) sugar
1/2 teaspoon salt
2 teaspoons baking powder
(79 ml) vegetable oil
1 large egg
79 ml – 118 ml milk
1 1/2 teaspoons vanilla essence blueberries


Method 

All the dry ingredients mix together.
Pour oil egg n milk mix tgt to form one cup of liquid n vanilla essence.

Add this to the flour mixture
Use a hand whisk to stir all ingredients tgt for a few times .

Do not over mix if not muffin will not rise .

Just a normal hand whisk with no electric power will do the job

For the crumble mix butter sugar n flour together, use yr fingertip to make them into breadcrumbs then top this into muffins n bake for 10 to 15 mins for 180 to 200 degrees.


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