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