2 bowls of cooked rice 1/2 cup chicken meat, cut into small pieces 1 cup of cut red, green and orange capsicum (I used sweet Palermo) (can use other colours also) 2 tbsp chopped spring onions 2 shallot, thinly sliced 1 tsp tomato puree 1 tbsp sweet soy sauce 1/4 tsp dark caramel soy sauce sugar and salt to taste
To pound with a mortar and pestle 5-7 dried red chillies, cut into small parts with a scissor 5 shallots 3 garlic 1 in shrimp paste
Garnishing thinly sliced cucumber chopped spring onions fish crackers
Note: for red chillies, cut it into smaller sizes so that it will be easy to pound. Soak the cut chillies in hot water for 15mins, drain and remove as many seeds as possible, then again soak the chillies in warm water for 15mins. Drain and keep aside. When its time to pound, add some salt to the spices so that it becomes into a paste. You can pound bit by bit and be careful that the chillies do not enter your eyes.
Heat a wok, pour about 5 tbsp oil, saute the thinly sliced onions for a minute, then add in the pounded ingredients. Saute until the chillies are cooked fully, do not add too much of oil in this dish, as there is no egg included to absorb leftover oil. Once the chillies are fragrant, add in the tomato puree and chicken meat. Stir fry for another 1 minute, then add in cut capsicum and stir fry further. Add sugar to taste. Add in rice, soy sauces and stir fry until all the ingredients are well incorporated. Taste to adjust seasonings. Add in chopped spring onions and dish out. Serve with some sliced cucumber and rice crackers at the side.
Preheat the oven to 180C and place baking paper in your baking tin(6cm x 26cm).
In a large bowl, add the melted butter, brown sugar, salt, baking powder and vanilla extract. Mix well with an electric hand mixer. Add eggs one at a time, and mix well for about 3 minutes until well combined. Add Nutella to the egg mixture and beat until light and fluffy. Mix in almond nips as well. Mix the flour in slowly and beat until well combined.
Pour the mixture into the baking tin covered with baking paper, and place in the oven for 35 -38 minutes. Once baked, take out and bang the pan a few times for the brownies to flatten and be dense.
Cut into desired brownie sizes, and decorate with melted chocolate.
I prepared this dish as a side dish for plain briyani. The dish went along well and everyone liked it. The star ingredient of this recipe is curry leaves. So make sure you have 10 sprigs of aromatic curry leaves!
Ingredients A (marinate chicken with turmeric powder for 15mins) 700gm chicken 1 tsp turmeric powder
Ingredients B (grind into a paste) 1 1/2 in ginger 4-5 nips garlic 1 1/2 large Bombay onions
Ingredients C 1 packet sup bunjut Adabi 2 asam keping (Garcinia atroviridis, known as asam gelugur or asam keping) 1 1/2 tbsp chicken curry powder 5 to 8 sprigs curry leaves
Ingredients D 4 tbsp sweet dark soy sauce 1 tbsp oyster sauce salt and sugar to taste 3 green chillies, cut into a few parts
Garnishing Fried curry leaves
In a wok. heat enough oil to deep fry chicken pieces until crispy. Dish out on a paper towel. Keep aside.
Meanwhile, reduce the oil, throw in 4 sprigs of curry leaves, then saute ingredients B. Saute until aromatic and oil floats on the surface. then add in chicken curry powder, sup bunjut and asam keping. In low heat, stir the ingredients until aromatic. Keep stirring and don't leave the wok, as the curry powder will easily burn if left unattended. Add in the sauces except for the green chillies. Then add in sugar and salt to taste. Keep stirring until all ingredients are well combined. Add in fried chicken and combine it well with the sauteed ingredients. Throw in green chillies and curry leaves. Close fire. Serve hot with any type of rice dishes.
Note: The spices in the sup bunjut are coriander seeds, black pepper or white pepper, fennel seeds, cinnamon stick, anise, cloves and cardamom. (Take a bit of each of the spices and place them on a thin muslin cloth. Tie it up and use it.
Ingredients A 4 to 6 boiled eggs 1/4 tsp turmeric powder 1 tbsp tamarind juice 1 tbsp oil
Ingredients B To be made into a paste 20 dried red chillies (soaked in hot water for 20mins) (I used the less spicy variety of dried chillies) 50gm sweet pepper/Palermo (or red capsicum) 4 cloves garlic 1in roasted shrimp paste 8 small shallots
Ingredients C 1 tsp heaped tomato puree salt and sugar to taste (Note: I like my sambal sweet so I added about 2 tbsp sugar)
Garnishing chopped spring onions
In a skillet, wok or non-stick pan, add 1 tbsp oil, add in turmeric powder and stir. Then add in the boiled egg. Roll the eggs with the turmeric powder and fry lightly all around.
Dish out. Add around 4 tbsp oil in the same pan. Add in ingredients B and stir fry until aromatic. Add in tomato puree, tamarind juice, salt and sugar to taste. Stir and simmer gently until oil floats on the surface of the sambal paste. Mix in the eggs with the sambal paste. Adjust seasoning and serve in a serving dish. Garnish with chopped spring onions. Serve as a side dish with white rice or biryani.
(Note: This sambal paste ingredient is enough to prepare with 6 boiled eggs. I only used 4, as there were 4 people only at home :-) )
3/4 tsp Coffee powder mix with 1 tsp hot water (I used Brazilian coffee powder)
30g Egg (Beaten) (about 1/2 a beaten egg)
Decoration: Melted chocolate and chocolate rice
Preheat oven to 180oC.
Mix and sift flour skimmed milk powder and baking powder. Set aside.
3 Cream the butter and sugar together until light and fluffy.
4 Add in the beaten egg slowly into mixture till well mixed. Mix in the coffee mixture.
Slowly add sifted flour and mix at low speed until combined.
Scoop mixture into a piping bag with a star-shaped nozzle, lay a piece of baking paper on a baking tray and pipe circles with a diameter of 5cm. If you are using a piping pump, then refrigerate the dough so it can be easily be stuffed into the mould Bake at 150oC for about 15-18 minutes or until light golden brown colour.
Dip in melted chocolate and sprinkle some chocolate rice.
Preheat the oven to 180C and place baking paper in your brownie tin. In a large bowl, add the melted butter, brown sugar, salt, baking powder and vanilla extract. Mix well with an electric hand mixer. Add eggs one at a time, and mix well for roughly 3 minutes until well combined. Add Nutella to the egg mixture and beat until light and fluffy. Place the flour and cocoa powder in slowly and mix until well combined. Pour the mixture into the prepared brownie tin and place in the oven for 35-38 minutes. Take out and place on a wire rack to cool. Cut into desired brownie sizes, and decorate with melted chocolate and roasted almond nips.
Decoration 100gm roasted almond nips white chocolate a drop or two yellow colouring (optional)
Beat ingredients A until light and fluffy. Mix in egg whites and beat until combined. Add in ingredients C bit by bit and ingredient D, mix well. Rest the dough for 2hrs. Use a biscuit pump with a serrated shape. I press the edges of each cookie to have an oval shape. Bake for 20 to 25mins in a 150C preheated oven. Leave to cool. Melt the chocolate in a double boiler, dip the end part of a cookie with white chocolate and sprinkle with almond nips. Leave to cool before storing in an airtight plastic container. I had added some yellow colouring to the melted chocolate to give a better contrast to the cookies. It is optional.
Note: Emplex is a food grade emulsifier that complexes with proteins and starches, increasing dough strength and extending the shelf life of baked products. It aids in enhancing, stability, dough strength and texture.
Beat butter with castor sugar until light and fluffy, add egg yolks, pandan paste, green colouring and vanilla essence. Beat using paddle until fluffy, then add in Ingredients B. . Mix well until it becomes a dough and firm to hold. Wrap the dough in a plastic wrap and chill for 1 hr.
After an hour, flatten the dough using a rolling pin for about I in thick. Cut using a tart cutter.
Bake for 25-30mins in preheated oven 150 C. Leave the tarts to cool.
Melt the palm sugar under low heat with water. Add a pinch of salt as well. Close fire and immediately pour a tsp in the center of the cookie as filling. If the syrup thickens, add a bit more water and cook on low heat until it is in pouring consistency. Pour bit by bit in the center of the baked tarts. While the sauce is still warm, top with coconut flakes. Leave to cool before storing in an airtight container.
You will need: 2 chicken breast 2 tbsp hoisin sauce 2 tbsp red wine or Shion Shin Chinese wine 1 tbsp honey 2 tbsp light brown sugar 1 tbsp oyster sauce 2 small nips finely chopped garlic 1/4 tsp Chinese five spice powder 2 tbsp light soy sauce 1/4 tsp salt a bit of red colouring
Marinate the chicken with all the above ingredients and refrigerate overnight. You can use the skin as well, however, I have discarded them. Roast in preheated oven 180C for about 20 to 25 minutes turning twice and coating with the sauce. Leftover sauce can be used when serving the noodles. Drizzle some of the sauce on the BBQ chicken.
For the noodle: Serve 3 people. 3 bunch wonton noodles 1 cup of chopped spring onions 2 small garlic 2 1/2 tbsp roasted sesame seeds 1 bunch of bak choy 2 tbsp light soy sauce 1 tbsp white vinegar 1 tbsp chilli oil 1 tbsp sesame oil salt to taste 1 tbsp sugar (optional)
Prepare the sauce first; Pound the sesame seeds coarsely. Keep aside. Pound half of the chopped spring onions with garlic and salt. In a bowl, mix the sesame seeds, coarsely grounded spring onions with garlic, add in white vinegar, chilli oil, sesame oil, light soy sauce, salt and sugar. Keep aside.
(it was advised that black vinegar would be great, however, I feel black vinegar is rather too strong for my tastebud, prefer white vinegar anytime for a recipe)
Prepare the noodles: Blanch in hot water the required amount of bak choy. Keep aside. In rapid boiling water, add in half of the entangled wonton noodles, stir and leave to cook around 2 to 3mins. Place in a colander the cooked wanton noodles and run through warm water for stopping it to cook further. Do the same with the rest of the wonton noodles.
Assemble: Mix the wonton noodles in the prepared sauce. Throw in some chopped spring onions if you want more. Serve in 3 bowls. Place at the side the bak choy and thinly sliced BBq chicken. Serve with some green pickle.
Note: This recipe idea was adapted from Marion Gasby's Sichuan Sesame Noodle. You can check out the original recipe on YouTube. I have made changes for personal preference. There are many recipes for homemade chilli oil on Youtube. Feel free to browse and prepare it at home. I made about 1/2 cup of chilli oil only. I have lessened on the chilli used.
Mix the icing sugar with butter. Then mix in sifted ingredients C bit by bit until well combined. In between mix in grounded almonds and vanilla essence. The dough will be soft so handle carefully. Half the dough. Leave one part plain. Another part mix Ingredients D. Refrigerate both doughs for about 1 hour.
Take two parts of the dough and stick it together to get half plain and half chocolate. Use a biscuit pump to get daisy design. Top with chocolate chip.
Bake in a preheated oven at 150C for 5mins. Then increase to 160C and bake the cookies for 25mins. Leave to cool and store in an airtight container.