Sang Choy Bao

Ingredient
Iceberg Lettuce
Carrot
Celery
Onion
Shitake Mushroom
Beans
Bok Choy
Ginger
Garlic
Chinese Shallots
Chilli
Soy

Method
1. Fry Ginger garlic and Onion
2. Followed by Beans, celery, Mushroom
3. Add in some sugar
4. Shao Xing Wine
5. Oyster Sauce
6. Light Soy for flavour and some sesame oil
7. Add in Bok Choy, Carrot, Shallot

English Cod with cabbage

Ingredient
bacon
onion
cabbage
beer
chicken stock
salt for seasoning
cod
butter
pasley

Method :-
Boil cabbage
fry Bacon. Onion, cabbage
add beer, chicken stock, and salt for seasoning
panfry the cod
Pop in the oven for 7 min
add a knob of butter to cabbage and pasley
serve cabbage and cod

Panfried Prawns

Ingrediant :-
Prawn
lemon
parsley
garlic

Method :-
1. Panfry the prawn in olive oil
2. add salt & pepper
3. add lemon juice
4. Add in chopped Parsley
5. Add in garlic
6. Add in zest of lemon
7. fry till dry

Curried carrots

Ingredients

(Serves 4)

3 medium sized carrots, roughly chopped
1 brown onion, diced
4 cloves of garlic, chopped
1 tsp black mustard seeds
2 tbsp curry powder
2 tbsp raisins
1 kaffir lime leaf
¼ preserved lemon, remove the flesh and finely chop the rind
2 tbsp olive oil
500ml vegetable stock
1 tbsp honey


Method

In a warm pan, add the oil and fry the onions until softened.

Add the lime leaf, garlic, mustard seeds and stir for a minute.

Add the raisons and preserved lemon and fry for a further minute.

Add the curry powder, carrots, stock and honey and stir through. Bring to the boil, place on a lid and simmer gently for 30 minutes.

Remove the lime leaf. Serve sweet and sour curried carrot chunky or roughly blend with Mr Buzzy.

Steam chicken with hot and sour sauce

Ingredient :-
Dressing
Brown Sugar
Garlic
Coriander
Ginger
Spring Onion
Chilli

Light Soy
Black Vinegar
Sesame oil

1 tbsp of boiling peanut oil
Steam chicken

Method :-
1. Mix all the dressings together and score with peanut oil
2. drizzle over steam chicken

Apple Cherry Pie

Ingredient
3 cups of plain flour
2/3 cup of icing sugar
250 gm butter
some salt

Filling
2 tbsp corn flour
3 tbsp sugar

Method :-
1. Preheat oven to 180 degree
2. Make pastry and chill for 2 hours before use
3. place cut cherries and apple in a bowl. add in corn flour and sugar.
4. Put in oven and bake for 35-40 mins

Shortcrust pastry

Ingredients
2 cups all-purpose flour
2 tbsp custard powder
1/3 cup white sugar
185gm butter
1 egg yolk
2 tbsp cold water
1 teaspoon vanilla extract

Method :-
1. crumble flour, custard powder, sugar and butter till fine
2. add in egg yolk and just enough water to bind
3. chill and use

Banana Pancakes

Ingredients (serves 4)
1 1/4 cups (160g) plain flour
2 tsp baking powder
2 tsp caster sugar
375ml can of light and creamy evaporated milk
1 egg
20g unsalted butter, melted
3 small ripe bananas, roughly chopped
Lime butter syrup
150g palm sugar, finely grated
60g butter
2 limes, juiced, zest cut into thin strips

Method
Sift flour and baking powder into a medium bowl. Stir in sugar. Whisk milk, egg, and melted butter together. Stir into flour until smooth. Fold through banana.
Heat a small non-stick frying pan over low-medium heat. Add 1/4 cup of batter, cover with a lid and cook for 30 seconds or until golden brown. Flip pancake over and cook for another minute. Transfer to a plate and cover up to keep them warm. Repeat with remaining batter.
To prepare syrup, place palm sugar and butter in a small saucepan over low heat. Stir for 2 minutes until thick and bubbling. Whisk in lime juice and zest - be careful as this will spatter - boil for 20 seconds and remove from heat.
Serve pancakes with ice cream and drizzled with syrup.

Apple Pie

Ingredient:-
Pate Brisee (Short Crust Pastry):
2 1/2 cups (350 grams) all-purpose flour
1 teaspoon salt
2 tablespoon (30 grams) granulated white sugar
1 cup (226 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces
1/4 to 1/2 cup (60 - 120 ml) ice water

Apple Filling:
2 1/2 pounds (1.1 kg) apples (about 6 large), peeled, cored, and sliced 1/4 inch thick (about 8 cups sliced) (about 900 grams sliced)
1/4 cup (50 grams) granulated white sugar
1/4 cup (55 grams) light brown sugar
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons (28 grams) unsalted butter
1 tablespoon plus 1 teaspoon (15 grams) cornstarch (corn flour)

Garnish:
Softly whipped cream or vanilla ice cream

Method :-

Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/4 cup (60 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.

Turn the dough onto your work surface and gather into a ball. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour.

After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface. Roll the pastry into a 12 inch (30 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and trim the edges of the pastry to fit the pie pan. Cover with plastic wrap and place in the refrigerator.

Then remove the second round of pastry and roll it into a 12 inch (30 cm) circle. Transfer to a parchment lined baking sheet, cover with plastic wrap, and place in the refrigerator.

Make the Apple Filling: In a large bowl combine the sliced apples, sugars, lemon juice, ground cinnamon, nutmeg, and salt. Let the apples macerate at room temperature for 30 minutes to three hours. Then, place the apples and their juices in a strainer that is placed over a large bowl (to capture the juices). Let the apples drain for about 15-30 minutes or until you have at least 1/2 cup (120 ml) of juice. Spray a 4 cup (960 ml) heatproof measuring cup with a nonstick vegetable spray, and then pour in the collected juices and the 2 tablespoons (28 grams) of unsalted butter. Place in the microwave and boil the liquid, on high, 6 to 7 minutes or until the liquid has reduced to about 1/3 cup and is syrupy and lightly caramelized. (Alternatively, you could place the juices and butter in a small saucepan and boil over medium high heat on the stove.)

Meanwhile, remove the top pastry crust from the refrigerator and let it sit at room temperature for about 10 minutes so it has time to soften and become pliable. Transfer the drained apples slices to a large bowl and mix them with the cornstarch (corn flour). Then pour the reduced syrup over the apples and toss to combine. Pour the apples and their syrup into the chilled pie crust. Moisten the edges of the pie shell with a little water and then place the top crust over the apples. Tuck any excess pastry under the bottom crust and then crimp the edges using your fingers or a fork. Using a sharp knife, make five 2-inch (5 cm) slits from the center of the pie out towards the edge of the pie to allow the steam to escape. Cover the pie with plastic wrap and place in the refrigerator to chill the pastry while you preheat the oven.

Preheat the oven to 425 degrees F (220 degrees C). Place the oven rack at the lowest level and place a baking stone or baking sheet on the rack before preheating the oven. Place a piece of aluminum foil on the stone (or pan) to catch any apple juices.

Set the pie on the stone or pan and bake for about 45 to 55 minutes or until the juices start to bubble through the slits and the apples feel tender (not mushy) when a toothpick or sharp knife is inserted through one of the slits. Make sure to cover the edges of the pie with a foil ring to prevent over browning after about 30 minutes.

Remove the pie from the oven and place on a wire rack to cool for about 3-4 hours before cutting. Serve warm or at room temperature with vanilla ice cream or softly whipped cream. Store at room temperature for 2 to 3 days.

Makes one 9 inch (23 cm) pie.

Mango Tart

Ingredient :-

Crust:
1 1/4 cup(s) all-purpose flour
1/4 cup(s) confectioners’ sugar
1/4 teaspoon(s) salt
8 tablespoon(s) cold butter (no substitutions), cut up
3 tablespoon(s) (or more, as needed) ice water
Lime Pastry Cream:
1 cup(s) whole milk
3 large egg yolks
1/3 cup(s) granulated sugar
2 tablespoon(s) cornstarch
2 tablespoon(s) butter (no substitutions)
1 teaspoon(s) grated fresh lime peel
Fruit Topping:
2 mangoes, peeled and thinly sliced
1 peeled slice kiwifruit (optional)


Method:-
1. Prepare crust: In food processor with knife blade attached, combine flour, confectioners’ sugar, and salt; pulse until blended. Add butter and pulse until mixture resembles coarse meal. Add ice water, 1 tablespoon at a time, pulsing until moist clumps form. Gather dough into ball; flatten into disk. Wrap disk in plastic wrap and refrigerate until firm enough to roll, about 1 hour. (If chilled overnight, let dough stand 30 minutes at room temperature before rolling.)

2. Preheat oven to 400 degrees F. On lightly floured surface, with floured rolling pin, roll disk into 11-inch round. Transfer dough round to 9" by 1" round tart pan with removable bottom . Press dough onto bottom and up side of pan. Trim dough level with rim of pan; discard trimmings. Refrigerate or freeze tart shell 10 to 15 minutes to firm dough slightly before baking.

3. Line tart shell with foil and fill with pie weights or dry beans. Bake 20 minutes. Remove foil and weights, and bake about 15 minutes longer or until golden. (Cover rim of tart with foil if browning too quickly.) If center of crust puffs up during baking, gently press down with back of spoon. Cool in pan on wire rack, about 30 minutes.

4. Meanwhile, prepare Lime Pastry Cream: In 2-quart saucepan, heat milk to simmering on medium. In small bowl, whisk yolks and granulated sugar until blended. Mix in cornstarch until smooth. While constantly beating with wire whisk, gradually pour about half of simmering milk into egg-yolk mixture. Pour egg-yolk mixture into remaining milk in saucepan and cook, whisking constantly to prevent lumping, until mixture boils and thickens, about 1 minute. Boil 1 minute, stirring. Remove saucepan from heat; stir in butter and lime peel.

5. Transfer pastry cream to small bowl; cover surface directly with plastic wrap to prevent skin from forming, and refrigerate until cold, at least 1 hour.

6. Spoon pastry cream into baked tart shell and spread evenly. Arrange mango slices on top; place kiwifruit slice in center. Remove tart from side of pan. Place tart, still on pan base, on serving plate. If not serving tart right away, cover and refrigerate up to 2 hours

Banana Hoon Kuey

Ingredients:
• 2-3 bananas (steamed till they are slightly soft) – you can use more bananas if you want more bananas in the kueh.
• 1 packet of green bean powder
• 1 ¼ litres of coconut milk or milk or soy bean milk
• 200 grams of granulated (fine) sugar
• ¼ teaspoon of salt
• Aluminium foil or clear plastic sheets or banana leaves for wrapping

Directions:
1) Cut banana leaves into the desired size which you can use to wrap into a rectangular or square shape.
2) Peel bananas and steamed them till slightly soft. **(careful, don’t steam them till too soft)
3) Put the cooked bananas aside and cut them to bite size pieces.
4) Dilute the packet of green bean powder with half of the coconut milk and set it aside.
5) Boil remaining coconut milk in a small pot with sugar and salt. Add the green bean flour mixture which was done earlier on. Keep stirring until the mixture turns thick and it is done.
6) Take a sheet of the cut banana leaves, place 1 tablespoon of the cooked mixture on it, then add a slice of banana and add another 1 tablespoon of mixture to cover the banana.
7) Wrap the mixture into a rectangle or square shape and set them aside to cool. You have to be quick in wrapping all the kueh as the mixture will set easily in the pot.
8) Once all the kueh have cool down, put them into the fridge. Once they are set, serve them cold.

Butternut Snap Chocolate Tartlets

Ingredients
12 Arnott’s Butternut Snap Cookies
165g (3/4 cup) caster sugar
60ml thickened cream
40g butter
150g dark chocolate, chopped

Method
Lightly grease a 12-hole round bottomed tartlet tin.
Place 6 of the biscuits on a microwave-safe plate and heat on high for 20 seconds or until biscuits are soft and pliable. Working quickly, gently roll the biscuits out until 3mm thick and then push into the tartlet tin. Repeat with remaining 6 biscuits.
Combine sugar and 165ml water in a heavy-based saucepan and stir over low heat until sugar dissolves. Increase the heat to high and cook (brushing down sides of the saucepan with a wet pastry brush to remove any sugar crystals) for 10-15 minutes or until sugar mixture is a deep golden colour. Remove from the heat, add the cream and butter (caramel will spit) and stir until smooth. Pour into the biscuit cases and refrigerate for 30 minutes, or until set.
Place the chocolate in a small heatproof bowl and set over a small saucepan of simmering water. Stir until chocolate is melted. Pour over the caramel filling and refrigerate tartlets for a further 10 minutes, or until set.

Lemon Meringue Tart

Ingrediant :-
Pate sucrée
1 vanilla bean
150 g soft salted butter
95 g icing sugar
250 g flour
1 egg
30 g almonds flour

Lemon cream
juice and zest of 2 bio lemons
2 eggs + 3 egg yolks
80 g sugar
70 g salted butter

Meringue
3 eggwhites
120 g sugar


Method :-
Pate sucrée (Prepare the pate sucrée the day before)
Slice the vanilla bean and scratch the seeds. Add them to the sugar.
Keep the vanilla bean for step 2 of next phase (preparation of the tart)
In a salad bowl, sieve the flour and add the butter cutted in pieces. Rub between the hands butter and flour until it gets sandy.
Dig in it a hole and add the egg, sugar and almonds flour. Mix softly.
Squeeze the pasta, roll it and keep it in the fridge for at least 4 hours.


Lemon Cream
Warm up the oven at 170°C.
In a saucepan pour the sugar, add the eggs, egg yolks and lemons juice and zest. Mix.
As soon as it start boiling add the butter and mix until the cream gets thicker. Leave aside the cream.
Roll out the pasta on 4 mm thickness and put it in a pie plate. Cover it with aluminium foil and put some seeds or pits in it (the pasta won’t rise while cooking). Put in the oven for about 25 mns (until it gets brown).
When the pasta is cold, pour the lemon cream.
Bring the temperature of the oven to 220°C.

Meringue
Beat the eggwhites until stiff adding the sugar in 3 times
Cover the lemon cream with it
Put the pie on the oven for about 5 minutes (or until the meringue gets brown…light brown!)

New York Deli Cheesecake

Ingrediants :-
375g digestive biscuit
175g butter, melted
500g cream cheese soften
1 cup caster sugar
3 eggs seperated
1 tablespoon corn flour sifted
2 teaspoon vanilla bean paste
2 cups sour cream
1/4 cup lemon juice

Method :-
1. Preheat oven to 150 degree celcius
2. Process biscuit till fine. transfer mixture to a bowl and stir in butter till combined. Press the biscuit mixture evening over the base and side of the pan. Refrigerate the pan for the base to set
3. Beat the cream cheese, 3/4 cup of cugar, egg yolk and cornflour in a large bowl until smooth.
4. Add Vanilla,sour cream, and juice. Beat till combine
5. Beat egg white until soft peaks form. Gradually add in remainder 1/4 cup of sugar, beating until dissolve.
6. Fold the egg white mixture into the cream cheese
7. Spread filling into the biscuite base and bake the cheese cake for 1 hour or until set.
8. Switch off oven and cool in oven with door open. This will help to prevent it from cracking
9. Refrigerate for 3 hours before serving.
10. Serve with a dusting of icing sugar on top.

Coconut Macaroons

Ingredients :-

4 large (120 grams) egg whites, at room temperature
1 cup (200 grams) granulated white sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 cup (60 grams) cake flour, sifted
3 cups (300 grams) sweetened shredded coconu

Method:-
1. Coconut Macaroons: In a stainless steel bowl, placed over a saucepan of simmering water, whisk together the egg whites, sugar, and salt. When this mixture is warm to the touch, and nice and creamy, remove from heat and stir in the vanilla extract, flour, and coconut. Cover and refrigerate for about two hours, or until firm.

2. Preheat oven to 325 degrees F (170 degrees C) and line two baking sheets with parchment paper.

3. Place small mounds (heaping tablespoons) of the batter on the parchment-lined baking sheet, spacing several inches apart. Bake for about 15 to 20 minutes or until golden brown. Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.

Makes about 2 dozen Macaroons.

Peanut Blossom Cookie

Ingredients :-

1/2 cup (113 grams) unsalted butter, room temperature
3/4 cup (185 grams) peanut butter (smooth or crunchy)
1/3 cup (70 grams) light brown sugar
1/3 cup (65 grams) granulated white sugar
1 large egg
1 teaspoon pure vanilla extract
2 tablespoons milk
1 1/2 cups (195 grams) all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Coating:
1/3 cup (65 grams) granulated white sugar

Garnish:
48 milk chocolate Kisses, unwrapped

Method:-
1. In the bowl of your electric mixer (or with a hand mixer), beat the butter.

2. Add the peanut butter and sugars and beat until light and fluffy (about 2 - 3 minutes).

3. Add the egg and vanilla extract and beat to combine. Beat in the milk. In a separate bowl whisk together the flour, baking soda, and salt.

4. Add to the peanut butter mixture and beat until incorporated. Cover and chill the batter for about an hour, or until firm enough to roll into balls.

5. Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven.

6. Roll the batter into 1 inch (2.54) round balls. Place the granulated white sugar in a shallow bowl and roll each ball in the sugar. Place on the prepared baking sheet, spacing about 2 inches (5 cm) apart.

7. Bake the cookies for about 8 - 10 minutes, or until the cookies are lightly browned. Immediately upon removing the cookies from the oven, place a chocolate Kiss in the center of each cookie, pressing down until the cookie just starts to crack. Cool completely on a wire rack.

Makes about 4 dozen cookies.

Gingerbread Men

Ingredient:-
3 cups (390 grams) all purpose flour
1/4 teaspoons salt
3/4 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup (113 grams) unsalted butter, room temperature
1/2 cup (100 grams) granulated white sugar
1 large egg
2/3 cup (160 ml) unsulphured molasses (To prevent molasses from sticking to the measuring cup, first spray the cup with a non stick vegetable spray.)

Confectioners Frosting:
2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1 1/2 tablespoons milk or light cream
Assorted food colors (if desired)

Method:-
1. In a large bowl, sift or whisk together the flour, salt, baking soda, and spices.

2. In the bowl of your electric mixer (or with a hand mixer), with the paddle attachment, beat the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.

3.Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight.

4. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line 2 baking sheets with parchment paper and set aside while you roll out the dough.

5. On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies. With an offset spatula lift the cut out cookies onto the baking sheet, placing the cookies about 1 inch (2.54 cm) apart. If you are hanging the cookies or using as gift tags, make a hole at the top of the cookies with a straw or end of a wooden skewer.

6. Bake for about 8 - 12 minutes depending on the size of the cookies. Small ones will take about 8 minutes, larger cookies will take about 12 minutes. They are done when they are firm and the edges are just beginning to brown.

7. Remove the cookies from the oven and cool on the baking sheet for about 1 minutes. When they are firm enough to move, transfer to a wire rack to cool completely.

8. If desired, you can press raisins, currants, or candies into the dough for eyes and buttons while the cookies are still warm. Otherwise, confectioners frosting can be used to decorate the cookies. You can also use the icing as a glue to attach candies, raisins, and sprinkles.

9. Confectioners Frosting: In an electric mixer (or with a hand mixer), cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl and beater. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk if too dry. Place the frosting in a pastry bag fitted with a decorative tip and decorate the gingerbread men as desired.

10. Tint portions of frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).

Makes about 3 dozen cookies depending on the size of cookie cutter used.
Store in an airtight container.

Sable Cookies

Ingrediants :-
10 tablespoons (140 grams) unsaltedbutter, room temperature
1/2 cup (100 grams) granulated whitesugar
1 largeegg
1 teaspoon purevanillaextract
2 cups (260 grams) all purposeflour
1/2 teaspoonbaking powder
1/4 teaspoon salt
Egg Wash:
1 large egg
1 tablespoon water

Method :

1. In the bowl of your electric mixer (or with a hand mixer), beat butter and sugar until light and fluffy (2-3 minutes). Add the egg and vanilla extract and beat until blended.

2. In a separate bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the butter mixture and beat just until incorporated. Do not over mix the dough.

3. Transfer the dough to a lightly floured work surface,kneadthe dough a few times to bring it together, and then divide the dough in half. Wrap each half in plastic wrap and refrigerate until firm (at least an hour).

4. Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper and set aside.

5. Remove one portion of the dough from the refrigerator and place on a lightly floured work surface. Roll out the dough until it is 1/4 inch (1 cm) thick.

6. Using a lightly floured 2 inch (5 cm) round fluted cookie cutter, cut out the cookies, placing them on the prepared sheet. Place the baking sheet of cut out cookies in the refrigerator for about 15 -20 minutes to chill the dough.
7. Meanwhile, in a small bowl, whisk the egg with the water for the egg wash. Remove the cookies from the refrigerator and brush the tops with the egg wash. Then, with the tines of afork(or I like to use the end of a toothpick), make a crisscross pattern on the top of each cookie.

8.  Bake cookies in the preheated oven for about 12-14 minutes (depending on size of cookie) or until golden brown around the edges.

6. Cool cookies on wire rack. Store in an airtight container forup to a week.
Makes about 3 dozen cookies.

Lemonade

Ingredients
(makes a small pitcher, about 0.75 litres)
- 1/2 cup (roughly 100g) of caster sugar (you can use normal white sugar too, slightly more)
- 1 cup boiling water
- juice of 1 lemon, remove seeds collected in the juicer with a spoon
- 500ml chilled water
- lemon wedges

Directions
1. Make the sugar syrup by dissolving 1/2 cup of caster sugar with 1 cup of boiling water. Chill the syrup in fridge for an hour or till cold*
2. Combine lemon juice, chilled water, chilled sugar syrup and lemon wedges (for added lemon aroma) in a glass pitcher. Serve immediately.
3. If you are not serving this immediately, put a lid on the pitcher before placing in the fridge so as to prevent vitamins loss. Or serve with ice cubes. Consume within a day if possible.

Braised Yee Mee

Ingredients:
2 pieces dried yee mee noodles
1 piece chicken breast, sliced (season with a bit of oyster sauce and dash of pepper)
10 shrimps – peeled and deveined
some mustard greens/cabbage or baby bak choy
3 cloves garlic, chopped finely
1 tbsp oyster sauce
1 tsp dark soy sauce
2 tbsp light soy sauce
2 cups of chicken stock
Salt and pepper to taste


Method :
1. Heat up wok on high. Add about 2 tbsp spoon o f oil and add in the garlic. Stir fry until lightly brown.
2. Add in the chicken, stir-fry until it changes color. Add in chicken stock and all the seasonings. Bring it up to boil. Add in the yee mee and continue to cook until the gravy thickens. This should take about 3-4 minutes.
3. Then add in the vegetables and shrimps. Continue to cook until noodles soften and check seasonings. Serve warm.

Jam Donuts with Lavender Sugar and Clotted Cream Custard

Ingrediants

440ml milk 
100g unsalted butter, softened
75g caster sugar
4 eggs
20g fresh yeast 
4 cups (600g), plain flour
Vegetable oil, for deep frying
200g raspberry jam 
clotted cream, to serve

2 tsp lavender flowers 
100g caster sugar

Method :-

Step 1: Heat milk in a saucepan until tepid (37°C on a thermometer). Whisk in the butter, caster sugar and eggs. Place the yeast into a bowl and about ½ cup of the milk mixture. Break up the yeast with your hands to form a smooth paste. Transfer to the milk mixture, whisking to combine. Combine flour and ½ teaspoon of salt in a large bowl and make a well in the centre. Gradually pour in the milk mixture, whisking until smooth. Cover and set aside in a warm place to prove for 45 minutes - 1 hour.

Step 2: Meanwhile, for the lavender sugar, combine lavender flowers with sugar in a large bowl, rub together with your hands until flowers are bruised. Set aside for 15-20 minutes to infuse.

Step 3: Pour oil into a saucepan until one-third full. Heat over medium-high heat until 165°C. Spoon donut mixture into 4cm round balls into the hot oil. Cook for 3-4 minutes until golden and cooked through. Remove, drain on paper towel, then toss in the lavender sugar.

Step 4: Spoon jam in a small piping bag with a 5mm straight-edged nozzle. Push nozzle into the centre of each donut and pipe enough jam to fill.

Step 5: Serve donuts with clotted cream. 

stir till come to a thick watery

Meduria Cake

Ingredients 
225gm Butter
225gm Sugar
4 eggs
2 tsp vanilla essence
50gm milk
225gm Flour
2 tsp Baking Powder
50gm Cocoa Powder

Method:
1. Preheat oven to 180 degrees
2. Whisk Butter and Sugar
3. Mix in 4 eggs with vanilla essence
4. Add egg to butter mixture
5. Add in Milk
6. Sieve Flour and baking powder
7. Add to mixture
8. Divide mixture into 2
9. Add cocoa powder to 1 half
10. alternate mixture in Pan and swirl for marble effect. Bake for 30-35 mins

Fish Stock

Ingredients
A
Fish Carcass
white onion
ginger
garlic
chinese shallots
white pepper corn
coriander

B
White sugar
vinegar
gibger
oyster mushroom
bok choy
coriander
chilli
white fish fillet

Method
1. Put all A ingredients into water
2. Bring to boil
3. Skim impurities
4. Bring to a boil for 30 mins
5. Strain it through muslin cloth
6. Put b into pot. and serve with A

Breakfast Biscuits

Ingredients

2 c. all-purpose flour

1 tbsp. baking powder

1 tbsp. sugar

1/2 tsp. cream of tartar

1/4 tsp. salt

1/2 c. butter

3/4 c. whipping cream, light cream or milk

Method :

1. In a bowl stir together flour, baking powder, sugar, cream of tartar, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. 

2. Make a well in the center of dry mixture, then add cream all at once. Using a fork, stir just until moistened.3. Turn the dough out onto a lightly floured surface. Quickly knead the dough by gently folding and pressing dough for 10-12 strokes or until dough is nearly smooth. Pat or roll dough to 1/2 inch thickness.
4. Cut dough with a floured 2 1/2 inch biscuit cutter, dipping the cutter into flour between cuts. Place biscuits on an ungreased baking sheet. 
5. Bake in a 260 degree oven for 10-12 minutes or until done. Remove biscuits from baking sheet; serve hot.

Beef and Pumpkin Adobo

Ingredient 1 kg beef
flour, salt and pepper
onion
garlic
4 Whole cloves
1 cinnamon stick
1 tbsp ground cumin
1/2 tbsp paprika
1 tbsp brown sugar
 tbsp sambal oelek
bay leave
some salt to taste

2 can diced tomato
beef stock
1/2 cup beer

pumpkin
coriander

Method
1. Season beef with flour, salt and pepper
2. Fry beef and remove
3. In pan, fry onion, garlic, 4 Whole cloves, 1 cinnamon stick, 1 tbsp ground cumin, , 1/2 tbsp paprika, 1 tbsp brown sugar, 1 tbsp sambal oelek, bay leaf, some salt to taste
4. Add in 2 can diced tomato and beef stock and 1/2 cup beer
5. Add beef back in cook for an hour then add pumpkin and add chopped coriander

Chicken Scallapinies

Ingredients :
Chicken pieces
Onion
Garlic
1/2 cup of wine
1 1/2 cup of chicken stock
1 1/2 pinch of saffron
1/2 cup of cream
parley

Method
1. Season the chicken with salt and pepper
2. pan fry lightly on each side
3. remove chicken and add the onion, garlic, wine, stock and saffron till reduced
4. add in cream and parsley
5. pour over chicken

Porridge

Ingredients
I cup rice (long, medium or short grain)
6 cups water

Method
1.Wash rice until water is reasonable clear, drain
2.Boil water, add rice
3.Stir as you bring the rice to the boil again
4.Simmer on a very low heat for 20 minutes, (do not cover). The last 5 minutes may need an occasional stir to prevent sticking
5.Turn heat off. Stir to equalize heat
6.Put lid on pot and let rest for 10 minutes
7.Serve with accompaniments

Kumquat tea

Tasty, tangy drink that may be helpful in fighting cold or flu symptoms.


Ingredients
10 kumquats
1 litre (1 qt) water
Honey or rock sugar (optional)

Method
1.Wash kumquats well – do not peel.
2.Slice into halves.
3.By hand, squeeze most of juice from each piece into pot, then toss fruit in.
4.Pour boiling water into pot, cover and steep for a few minutes. Serve.

Thai Beef Salad

Ingredients :
450g Fillet steak
6 tablespoons of light soy sauce.
4 cloves of garlic put through garlic press
2 limes, juice off, you could save the zest for a bit of extra zing in the dressing.
2 cm piece of ginger, grated, use the peelings as well.
2 bird's eye chillies chopped.
4 Kaffir lime leaves (I grow fresh leaves if you cannot get them). Cut into strips.
300g assorted lettuce leaves
2/3 cup mint leaves
2/3 cup basil leaves (Thai basil if possible).
2/3 cup coriander leaves.
1 Lebanese cucumber sliced in strips (take the seeds out with a spoon).

Dressing
2 Red chillies diced
6 tablespoons of light soy sauce
6 tablespoons of lime juice, about 2-3 limes
4 teaspoons of palm sugar (get at Thai grocer, or from me)
4 Kaffir lime leaves shredded into fine strips - julienne.

Method :
1. Mix the marinade together. Add the beef and allow it to marinade for an hour or two to cure it. Turn it every half hour or so. It is even better if you marinade it for 4-6 hours.
2. Prepare the dressing and set aside.
3. Cook the beef to rare or medium rare, basically to your liking. I normally chuck it in the oven for 12 minutes. It depends on the thickness of the meat for the cooking time. Set the beef aside for at least 15 minutes to rest.
4. Mix and arrange the lettuce leaves, basil, coriander, mint and cucumber on a platter.
5. Slice the beef quite thinly, (I think rump steak would need to be very thin).
6. Place beef strips on top of the salad.
7. Stir the dressing, and pour over your salad.
8. Bring the salad to the table to great applause!

This is a modern dish, the Thais even put fish sauce in, so I think you can do whatever you want as you will find the right balance in the flavours.

For wines, I have tried Pinot Grigio and Semillion / Sauvignon Blanc. (Voyager estate, Evans Tate are good). Even a light Grenache would work well

Ginger Chilli Prawn

Ingredients
1.5 Kg medium sized fresh green prawns
I pack of wooden BBQ sticks

Marinade
1/2 Cup Olive oil
1/3 cup Lemon Juice
1 red Onion Peeled and quartered
6 Cloves of Garlic
5 cm piece of fresh Ginger
3 Thai bullet Chillis
3 Kaffir Lime leaves
Salt and Pepper to taste

Method
1. Prepare the wooden bamboo skewers the night before. You need to soak them in water overnight so that they do not burn on the BBQ.
2. Put all of the marinade ingredients into a food processor and blitz them until you have a smooth marinade. Don’t bother peeling the ginger, just roughly chop it up.
3. Peel the prawns and leave the last tail segment on them. When you twist
the heads off, you should be able to pull out the intestine easily. Don’t
butterfly them.
4. Put the prawns in the marinade for at least 3 hours if not 5 hours. Cover with cling film and put them in the fridge.
5. Thread two prawns on a wooden skewer via the tail.
6. Light that BBQ and get it ready, and cook the prawns carefully turning them over direct heat. Do not leave them as overcooked prawns are not so good.So do not let them go black either, that means the fire is too hot. Theyshould just turn slightly white which means they are cooked on the ‘edge’ of being cooked. It should take 5-10 minutes depending on your BBQ.

Note:
This works for Balmain/ Moreton Bay bugs and Yabbies too.

Classic baked cheesecake

Ingredients :
icing sugar for dusting

1 cup sweet biscuit crumbs
1 teaspoon baking powder
1/2 cup cornflour
1/2 cup cream
1/3 cup butter, melted
2 tablespoons lemon juice
2 x 250g block PHILADELPHIA* Light/Regular Cream Cheese, softened
3 x 55g eggs, lightly beaten
3/4 cup caster sugar

Method :
1. Combine biscuit crumbs and butter, press into the base of a 20cm spring form pan; chill.

2. Beat Philly* until smooth, stir in remaining ingredients (caster sugar, cream, eggs, lemon juice, baking powder and cornflour).
3. Pour mixture onto crumb crust and bake at 150C for 60 minutes. Allow to cool completely in oven and refrigerate for 2-3 hours before serving.

Apple and Cinnamon Cheesecake

Ingrediants :
apple slices, brushed with lemon juice, to serve

1 cup cream
1 cup sweet biscuit crumbs
1 teaspoon ground cinnamon
1/2 cup caster sugar
2 tablespoons fresh lemon juice
2 teaspoon gelatine, dissolved in 1/4 cup boiling water
425g can pie apple
500g block PHILADELPHIA Cream Cheese, softened
80g butter, melted

Method:
1. Combine biscuit crumbs and butter and press into the base of a 22cm springform pan, chill.

2. Beat Philly*, sugar and cinnamon using an electric mixer until smooth. Add cream and beat until well combined. Stir in juice and gelatine mixture, then stir in apple.
3.Pour mixture into prepared base and chill 3 hours or until set. Top with sliced fresh apple and serve.

crumbed veal with cheese and ham and side mushroom

Ingredients
Veal Cutlets
Salt and pepper to season
Procutto Ham
Cheese
Plain Flour
1 Beaten egg
bread crumbs
Butter for frying
2 cloves of garlic
Thyme

Method
1 Cut veal cutlets into half
2. season with salt and pepper
3. Place 1 piece of procutto, followed by 1 or 2 pieces of cheese and 1 more piece of procuto
4. Close the cutlet and coat with flour, egg, and breadcrumb
5. Melt butter, add 2 cloves of butter and thyme
6. Fry veal on each side for 5 mins

Optional
melt butter
add mushroom
add garlic, shallots and parley
stir fry till cook

Dom chicken

Ingredients
2 large chicken thighs (I leave the skin on, but trim the excess fats around it)
3 tbsp DOM (D.O.M) Benedictine liquor (法国廊酒)
1 tbsp ginger juice (grate the ginger, take the ginger pulp and squeeze out the juice)
5 tbsp water/stock (I use clear chinese soup which I cooked that day)
1 tbsp wolfberries
10 red dates
- 1/2 tbsp sesame oil
- 10 shitake mushrooms, stems removed and then sliced thinly
- spring onions, sliced thinly to wispy strips (to garnish, optional)

Directions
1. Place the chicken thighs into a wide and deep plate. Line the bottom of the vessel with sliced mushrooms, reserving some to top the chicken.
2. Add in ginger juice, D.O.M, water/stock, sesame oil, wolfberries, red dates and the rest of the sliced mushrooms.
3. Cover the vessel with a lid or seal tightly with aluminium foil and cook the chicken on high heat until the water at the steamer is boiling.
4. Lower down the heat and continue to cook for about 40-50 minutes.
5. Season the soup with some salt if you like. I didn’t do that since I am using Chinese soup for the stock. Use a spoon to drizzle some soup onto the chicken. Garnish with spring onions. Serve with warm rice.

Notes:
- The original recipe calls for the chicken to be double boiled. If you prefer this method, place the chicken and ingredients in the double boiler pot and filled the outer pot with water (not covering more than half of the inner pot)). After cooking, arrange the contents into a bowl/plate.
- Whether you steam or double boil, the important thing is to seal the vessel you are using so as not to lose the aroma and soup due to evaporation.
- To test if the chicken is cooked, insert a fork in the thigh area. If clear liquid (no blood) runs out, it is cooked.

Momma T's Bread & Butter Pudding

Ingredients
A)
1.5 Lit Fresh Milk
1.5 Lit whipping cream
5 gm cinnamon

B)
400 gm sugar
3 eggs

C)
180gm Golden Raisin
French Bread

Method :
1. Combine A in a pot , small fire, till warm.
2. Beat B lightly till all well mix with the whisk.
3. Spread butter on bread both sides
4. 1st layer place bread into the casserol, 2nd layer raisin then continue alternate
5. Mix A And B and pour on bread and Raisin layers. Let it soak for 15min
6. Bake 175 degree for 45min till golden brown.

Sticky Date Cookie

Ingredients
125g unsalted butter shopping list
3/4 cup Sunbeam pitted dates, chopped shopping list
1/2 cup water shopping list
1 cup brown sugar shopping list
1 egg shopping list
1 teaspoon vanilla essence shopping list
1 cup self-raising flour shopping list
1 1/2 cups plain flour shopping list

Method :
1. Pre-heat the oven to 160C. Line baking trays with greaseproof paper.

2. Place butter, Sunbeam Dates, water and sugar in a saucepan.
3. Bring to boil then remove from heat. Cool for 5 minutes.
4. Stir in egg, vanilla essence and flours. Place heaped teaspoons of mixture onto prepared trays.
5. Bake for 20 minutes or until golden.

Makes approximately 50

Chocolate chip cookie

Ingredients

85gm chocolate

Set A
125 gm unsalted butter
1 tsp vanilla
75gm brown sugar
50 gm regular sugar

Set B
150gm plain flour
30 gm cocoa
1 teaspoon of bicab
1/2 teaspoon of salt

1 cold egg
1/2 kg chocolate chips

Method
1. melt chocolate over water
2. Prep set A
3. Prep set B
4. pour melted chocolate into set A
5. Add 1 cold egg and chocolate chip
6. Bake in Oven

Noodle soup

Ingredients
500 ml chicken Broth
1/2 teaspoon of brown sugar
1 star anais
ginger
soy
udon noodles
Shitaki Mushroom

Ragu

Ingredients
1 tablespoon of olive oil
Pancetta cubes
250gm Mince meat (Lamb or beef)
caramelised onion (jar)
sherry
3 tablespoon of red lentil
water
1/2 can chopped tomatos

Method
cook on stove for 20 mins

Steamed Fish Chinese Style

Ingredients:

1 live fish (about 1.5 lb or less)
2 inches ginger (peeled and cut into thin strips)
1 stalk scallion (cut into 2-inch length, and then cut into thin silken threads)
Some cilantro leaves
2 tablespoons cooking oil
1 tablespoon shaoxing wine or rice wine

Steamed Fish Soy Sauce Mixture:

4 tablespoons light soy sauce
2 tablespoons shaoxing wine or rice wine
2 tablespoons water
1/4 teaspoon sesame oil
3 dashes white pepper powder
2 tablespoons rock sugar (grind into powder form) or to taste

Method:

Clean the fish properly (remove scales, guts, gills, etc.) and pat dry. Blend the soy sauce mixture in a small bowl and set aside.

Lay the fish on a plate and drizzle 1 tablespoon shaoxing (or rice) wine on top of the fish. Top the fish with 1/2 of the cut ginger strips.

Heat up a wok with enough water for steaming. Wait for the water to boil. As soon as it boils, place your fish inside the wok, propped up with a small inverted bowl or a couple of wooden blocks (meant for steaming). Cover your wok tightly and set your kitchen alarm for 8 minutes.

As soon as the fish is done steaming, transfer it out from the wok. Discard the fish water and ginger strips. Lay the remaining ginger strips on top of the fish.

Heat up a pan over high heat and add 2 tablespoons of cooking oil, swirl around until it’s hot. Pour the hot oil over the steamed fish. Put the pan back onto the stove, add the soy sauce mixture and stir well. As soon as the sauce bubbles up and boils, pour the soy sauce over the fish. Topped with scallions and cilantro leaves and serve the steamed fish immediately with white rice.

Pumpkin Ravioli

Ingrediants
Pumpkin
Pamesean Cheese
salt
pepper
Nutmeg
Ammerato Biscuits
Breadcrumbs

Method
1. Bake pumpkin for 40 mins
2. Scrape out flesh
3. Mix in crushed ammerato biscuits, breadcrumb, cheese, season with salt and pepper and a touch of nutmeg
5. Fill ravioli with mixture
6. melt some butter
7. Fry some sage and put in ravioli to stirfry

Chocolate Biscotte

Ingredient :
2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick of butter
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla essence
1 egg
1/2 cup nutella

Method
Mix all of the above, bake in oven

Chocolate Red Wine Cake

Ingredients :
4 ½ oz softened unsalted butter
4 ½ oz caster sugar
2 medium eggs, lightly beaten
5 fl oz red wine, at room temperature
4 ½ oz plain flour
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1 teaspoon cocoa powder
1 easpoon baking powder
2 ¼ oz dark chocolate (55-70 per cent cocoa solids), grated

For soaking:

2 fl oz water
1 oz caster sugar
4 fl oz red wine (an inexpensive Cabernet Sauvignon or Merlot works well)

For finishing:

1 jar of redcurrant jelly
About 10 ½ oz tempered dark chocolate

Method :
Preheat the oven to 325 degrees Fahrenheit. Grease and flour a 10 inch bundt tin.

Cream together the butter and sugar until pale and fluffy, then add the beaten eggs a little at a time, beating well between each addition. Add the wine and mix well.

Sift the flour, cinnamon, cloves, cocoa powder and baking powder together. Sift again to make sure the ingredients are well mixed. Fold the dry ingredients a tablespoon at a time into the creamed cake mixture.

Lastly, fold in the grated chocolate. Transfer the mixture to the prepared bundt pan and level the top. Bake in the center of the oven for 35 minutes, until the cake is well risen and a skewer inserted in the center comes out clean.

Let the cake cool in the pan for 20 minutes and then place a thin cake card over the top and invert the pan. Lift off the pan so the cake sits on the card. It will still be warm, so do not try to move it at this stage. Cool the cake completely.

To soak the cake, bring the water and sugar to a boil in a small pan and stir in the red wine. Fill the cleaned bundt pan with the red wine syrup and place the cooled cake back in the pan. It will quickly absorb the hot liquid. Once the liquid has been absorbed, reverse the cake on to the cake card as before. Remove the pan, being careful not to damage the cake.

Leave the cake to cool before glazing. Bring the redcurrant jelly to a rolling boil in a small pan, then remove from the heat and, with a small, flat brush, quickly brush the hot jelly over the cake using large strokes. Let the jelly set, then repeat the process for a beautiful glossy finish.

To finish the cake, you need to make little discs of tempered chocolate. Spoon 10-15 blobs of the chocolate, about ½ inch wide, on a sheet of acetate, spacing them 2 inches apart. Place a second sheet of acetate on top of the chocolate and press down to flatten each blob to a smooth circle. They do not have to be completely round—that is half the fun. Place the chocolate discs, still sandwiched in acetate, on a baking sheet, put another baking sheet on top of it and leave in the fridge for 10-15 minutes to set.

Remove the top sheet of acetate and peel away the chocolate circles. Using a hot knife, cut the base off each circle so they sit flat at the bottom of the cake. Push them one at a time on to the sides of the cake round the base; they will stick to the jelly.

Claire’s notes:

Make the chocolate decorations the day before you make the cake, to take the hassle out of finishing it. If you do not feel up to tempering chocolate, look in your local supermarket for chocolate decorations.
The cake will keep for a week in a sealed container in the fridge.
Sheets of acetate can be bought in boxes from most stationery stores.

Pavlova

Ingredients
4 egg whites
1 cup sugar
1 tsp lemon or white vinegar
2 tsp cornflour

Method
1. using electric beater, beat egg white till soft peaks form
2. add sugar lemon and corn flour and beat till stiff and glossy
3. line baking tray with paper
4. pile onto paper and shape into a circle, leaving center slightly hollowed
5. bake at 130 degrees for 1 1/2 hours or until crisp on the outside
6. turn off oven and leave to cool with oven door ajar
7. decorate with whip cream and fresh fruit

kaya

1 cup Coconut milk
1 cup Eggs(about 3-4 medium to large size eggs)
1 cup sugar(already reduced from 2 cups)
10-15 pieces of pandan leaves, washed and wiped dry.

Using an electric beater, beat the eggs at medium speed slightly. Just enough the break the yolks.
Add all the sugar and beat at full speed. Mix thoroughly. Stop the beating,
add the coconut milk and beat full speed to mix thoroughly.
When the sugar has finally dissolved.
Pour to a clean steel pot and cook it over a slow fire with CONSTANT STIRRING! Whatever it is there is no shortcut. If you have to stand there stirring for an hour, you have to. Do not use ceramic pots as they will hold the heat for too long and may give rise to burns.The kaya will change color from the eggy-white (from the eggs and coconut milk) to a redish-brown like gravy. This is due to the caramels forming from the sugar. It will also thicken. Keep stirring the bottom to prevent the bottom from burning. Burns spoil the kaya taste. If possible, lower the flame even more. Once when the eggy-white color is completely replaced by



the redish-brown color, stop and leave aside to cool. At this time, you



have to protect the kaya from naughty children coming in to lick it with a



spoon :)

grape chickeb

chicken
salt
pepper

potatoe boiled

line potato
garlic
rosemary
chicken
tyyme
grape

foil
oven
160
oven for 15

foil off
cook for 15

Peking Duck Pancake

Ingredients
1/2 cup plain flour
2 tablespoons cornflour
1/4 cup water
1/4 cup milk
2 eggs
2 tablespoons butter, melted
1 Peking duck (see note)
6 green onions, washed
1/2 cup hoisin sauce

Method
Combine flour, cornflour, water, milk, eggs and half the butter in a food processor. Process until batter is smooth. Pour into a jug. Cover and stand for 15 minutes.

Heat a non-stick frying pan over medium heat. Brush with remaining butter. Pour a tablespoonful of batter into frying pan. Spread to form a thin pancake, about 16cm in diameter. Cook for 2 minutes. Turn and cook for a further 1 minute. Transfer to a plate. Repeat with remaining batter.

Remove skin and meat from duck. Thinly slice both skin and meat. Cut onions into 10cm lengths.

Place some duck skin and meat, 2 pieces of onion and 1 teaspoon of hoisin sauce onto each pancake. Roll up. Serve.

Brioche Bread

Ingredients
125g (250g) plain flour pinch of salt
1/2 (1) tsp instant dried yeast
1/4 (1/2) cup milk
1 (1 tbsp) tsp sugar
2 (3) egg yolks, lightly beaten
40g (75g) melted butter

Method
1. Warm milk and add sugar. Stir tiill sugar dissolves
2. Cool milk mixture and add yeast. Leave in a warm dark place till foamy
3. Mx flour, salt in bowl
4. Add cooled milk mixture, melted butter, and egg yolk (leave 1 tsp for brushing)
5. Mix and kneed. Leave to rise for 1 hour
6. Knock back dough and shape. Leave to rise the 2nd ime for 1 hour
7. Bake at 180C for 30 minutes (15 minutes for individual brioches) or until well risen and golden.


Cool before using.

chicken briyani

Ingredients

For the spiced chicken
1 dessertspoon ready-made sweet chilli sauce or mango chutney
2 tsp ready-made curry powder
1 tsp ground cumin
3 garlic cloves, crushed to a paste with the edge of a knife
1 dessertspoon ginger syrup (from a jar of stem ginger)
1 tbsp plain yoghurt
8 chicken thighs, skin on, bone in, skin scored several times with a sharp knife

For the 'emergency biryani'
2 tbsp vegetable oil
½ onion, peeled, finely sliced
2 garlic cloves, crushed to a paste with the edge of a knife
100g/3½oz button mushrooms, sliced
1 tsp dried chilli flakes
1 tsp ground turmeric
500g/1lb 2oz basmati rice, rinsed thoroughly in cold water before cooking
100g/3½oz fresh peas
2 ripe tomatoes, chopped

Method

1. For the spiced chicken, in a large dish, mix together all of the spiced chicken ingredients, except the chicken thighs.

2. Add the chicken thighs and turn to coat them in the marinade, rubbing the marinade into the scored chicken skin using your hands.

3. Cover the dish and chill in the fridge until needed, or ideally overnight.

4. When the chicken has marinated, preheat the oven to 200C/400F/Gas 6.

5. Arrange the marinated chicken thighs on a baking tray, leaving a little space between each thigh. Spoon teaspoons of the remaining marinade over the chicken thighs.

6. Transfer the chicken thighs to the oven and cook for 12-15 minutes, or until crisp and beginning to blacken.

7. Reduce the oven temperature to 180C/350F/Gas 4 and continue to cook the chicken thighs for a further 15-20 minutes, or until the chicken is dark golden-brown and completely cooked through.

8. Meanwhile, for the 'emergency biryani', heat the oil in a large casserole that has a tight-fitting lid over a medium heat. Add the onion and garlic and fry for 3-4 minutes, or until softened and starting to colour.

9. Add the mushrooms and continue to fry for 2-3 minutes, or until softened.

10. Add the chilli flakes and ground turmeric and cook for a further minute, stirring well, until the spices are fragrant.

11. Add the rice and stir until well combined.

12. Add enough cold water to the pan to reach 1cm/½ in above the level of the rice.

13. Bring the water to the boil in the pan, then immediately cover the pan tightly with aluminium foil and cover with the lid. Continue to boil the rice for 4-5 minutes, then turn off the heat and leave the pan on the residual heat for a further 15 minutes (the steam in the pan will continue to cook the rice).

14. Carefully lift the foil covering and add the peas and chopped tomatoes. Return the foil covering and stand on the residual heat for a further five minutes, or until the rice is tender.

15. To serve, fluff the rice with a fork, then divide it equally among four serving plates. Place two quick-spiced chicken thighs alongside each serving. Serve with a lightly dressed green salad.

roast duck marinate

Ingredients
4 tbsp honey
4 tbsp five spice powder
2 tbsp dark soy sauce
2 tbsp brown sugar

Method
Mix all ingredients to form marinate for meat

Sugar Paste

Ingredients :-
60ml (4 tbsp) cold water
20ml (4 tsp/1 sachet) powdered gelatine (you can use the vegetarian version)
125ml (4fl oz) liquid glucose
15ml (1 tbsp) glycerine
1kg (21⁄4lb) icing (confectioners’) sugar, sieved, plus extra for dusting

Method :-
1. Place the water in a small bowl, sprinkle over the gelatine and soak until spongy. Stand the bowl over a pan of hot but not boiling water and stir until the gelatine is dissolved. Add the glucose and glycerine, stirring until well blended and runny.

2. Put the icing sugar in a large bowl. Make a well in the centre and slowly pour in the liquid ingredients, stirring constantly. Mix well. Turn out on to a surface dusted with icing sugar and knead until smooth, sprinkling with extra icing sugar if the paste becomes too sticky. The paste can be used immediately or tightly wrapped and stored in a plastic bag until required

Braised Mushroom with Tofu

Ingredients:
1 box firm tofu or 1 block bean curd
1/4 pound groud pork
5 shitake mushrooms (soaked in warm water for 20-30 minutes)
1 stalk scallion (chopped)
1 tablespoon sweet dark soy sauce (ABC Kecap Manis)
1/2 tablespoon oyster sauce
1 teaspoon soy sauce
1/8 teaspoon sugar
1/4 cup water
2 tablespoons water + 1 teaspoon corn starch
1 tablespoon oil
2 cloves garlic (finely hopped)
A dash of white pepper

Method:
Cut the bean curd into pieces and pat dry with paper towels. Heat up your wok or deep fryer and add oil. Deep fry the bean curd until light to golden brown, dish out and drain with paper towels. Set aside.

Heat up the claypot and add 1 tablespoon of oil. Stir-fry the chopped garlic until aromatic and toss in the ground pork, do a quick stir before adding the mushrooms and the fried bean curd. Add all seasonings and water and cover the claypot with its cover. Lower the heat to low and let it braise for 15 minutes. Before serving, add in the corn starch mixture to thicken the sauce. Toss in the chopped scallion and serve immediately.

Salt and Pepper Shrimp

Ingredients:
1 pound medium shrimp (about 25 shrimp), head removed, deveined, but not shelled
2 to 3 tablespoons tapioca starch or cornstarch, as needed
1 teaspoon sea salt or kosher salt
3/4 teaspoon freshly ground black, white, or Szechuan peppercorns
4 cups oil for deep-frying

Method :
1. Soak the shrimp in warm, lightly salted water for 5 minutes. Rinse in cold water, drain and pat dry with paper towels. Lightly coat the shrimp with the tapioca starch or cornstarch.
2. In a small bowl, mix the salt with the freshly ground peppercorns and set aside.
3. Heat the oil to 360 degrees Fahrenheit in a deep fat fryer, heavy saucepan with deep sides or a second wok (it is easiest not to deep-fry and stir-fry the shrimp in the same wok). Carefully add the shrimp to the hot oil, 4 to 5 at a time, and deep-fry until they turn bright orange (about 40 seconds). Make sure the temperature does not fall below 350 degrees Fahrenheit.
4. Carefully remove the shrimp with a slotted spoon and drain on paper towels. Continue deep-frying the remainder of the shrimp.
5. Heat a wok on medium heat. Add the salt and pepper mixture and the deep-fried shrimp. Stir-fry briefly to coat the shrimp in the mixture (20 to 30 seconds). Serve hot.

bbq sea bass

Ingredient
1 x 1.8kg/4lb line-caught sea bass (about four or five 350g/12oz sea bass), scales and gills removed, guts removed
1 tsp olive oil
sea salt flakes

Method
1. Light the barbecue. When the flames have died down and the coals have turned ash-white, the barbecue will be ready (this should take about 30 minutes).
2. For the sea bass, run the sea bass under cold water, then pat dry with kitchen paper. Rub the sea bass all over with the olive oil, then season, to taste, with salt.
3. Place the sea bass onto the barbecue grill and cook for 12-15 minutes on each side, or until the skin is crisp and golden-brown on both sides and cooked through. (NB: The sea bass is cooked through when the tip of a knife inserted into the thick meat behind the head meets with only the faintest resistance near the bone.)
4. To serve, add the chopped mint and basil to the salad, if using, and mix well to combine. Place one barbecued sea bass onto each of four or five plates, and spoon the roasted red pepper salad alongside.

Roast Red Pepper Salad

Ingredient
4 large red peppers
6 canned anchovy fillets in olive oil, drained, finely chopped
4 new-season garlic cloves, peeled, finely sliced
1 heaped tbsp baby capers, drained and rinsed
½ unwaxed lemon, juice and rind, rind peeled into three long strips
3 tbsp good extra virgin olive oil
sea salt flakes and freshly ground black pepper
handful fresh mint leaves, chopped (optional)
handful fresh basil leaves, chopped (optional)

Method
1. Preheat the grill to its highest setting. Line a baking tray with aluminium foil.
2. For the roasted red pepper salad, when the grill is hot, place the peppers onto the prepared baking tray and grill for 10-12 minutes, turning occasionally, until the skin is blackened and blistered on all sides.
3. Transfer the blackened peppers to a bowl, cover with cling film and set aside for 10-15 minutes, or until the skins have loosened and the peppers are cool enough to handle.
4. Peel and discard the blackened skin from the peppers using your fingers. Cut each peeled pepper in half over a serving bowl, catching any juices in the serving bowl.
5. Remove the seeds from the peppers, then tear the flesh into long strips 1cm/½cm wide, using your fingers. Add the pepper strips to the serving bowl.
6. Add the anchovies, garlic and capers to the bowl containing the peppers. Twist the lemon rind strips and add them to the bowl, then pour over the lemon juice and olive oil. Season, to taste, with salt and freshly ground black pepper. Mix the salad ingredients until well combined and coated in the dressing. Set aside for at least one hour to allow the flavours to infuse.

honey herb lamb chops

Ingredient
rosemary
salt and pepper to season
olive oil

dipping sauce
1 garlic clove
1/3 cup balsamic vinegar
2 tbsp honey
salt
pepper
3/4 cup vegetable oil

Method
1. season lamb chop with salt, pepper, rosemary, and oil
2 grill lamb chops
3 mix dipping sauce ingredient in blender

Crunchy onion chicken

ingredients
2 cups french's fried onions
2 tbsp flour
4 boneless chicken breast
1 egg

method
Crush French fried onion with flour in bag
Dip chicken in bag then coat in onion crumbs
Bake for 20 mins in 400 degree oven till cooked through

Apricot Filo Bites

Ingredient
1 1/2 cup apricot
1/4 cup honey
1/2 cup walnut
1 orange (zest and juice)
1 teaspoon cardamon

4 sheets of filo, buttered and stacked

Method :-
1. Blend 1 1/2 cup apricot, 1/4 cup honey, 1/2 cup walnut, 1 orange (zest and juice) and 1 teaspoon cardamon for filling
2. Butter 4 sheets of filo individually
3. cut buttered filo into squares and line muffin tin
4. Place filling in filo
5. Bake in oven

Tuna Pastry

Ingredients
Tuna Fillets
garlic

stuffing :-
breadcrumbs
bacon or sausage
onion

Method
1. Sear the Tuna
2. Cut the tuna into half and seperate
3. Place pieces of garlic on 1 side and spread breadcrumbs, bacon, long onions stuffing on top
4. Top with the 2nd layer of Tuna and sandwich.
5. Wrap with pastry sheet
6. Bake in oven