Kueh Bakul

Ingredients :
1) 250 g glutinous rice flour
2) 190g sugar ( 150 g brown sugar & 40 g dark brown sugar ) or 190g Gula Melaka (or 200 g sugar if prefer sweeter )
3) 350 - 360 g water
4) 1 tsp oil or coconut oil

Instruction :
1) boil sugar & water on the stove or in PPC using bake mode uncovered until the sugar completely dissolved , cool it slightly & set aside = syrup
2) glutinous rice flour in a bowl , pour syrup into the flour in few batches , mix & keep stirring till the mixture turns smooth & even , sift = batter
3) add 1 tsp oil in the batter
4) pour batter into Phillips baking pan
5) cover pan loosely with foil

Steaming instructions ( in PPC )
1) add 3 cups water in PPC pot
2) place steaming rack ( trivet ) in it
3) place the baking pan ( with batter in it ) on the rack
4) used steam mode @ seal KPT 45 mins , when done , wait for 7-8 mins , manual pressure release or wait until the floater drops

Notes :
1) best use Phillips baking pan , so no need to line the tin with baking paper or banana leaves
2) when the cake is just done , It's quite soft , I normally wait until the next day to coat them with coconut , or wait for few days ( in the fridge ) for frying with eggs
3) it won't take long for the sugar to melt in the water , so please don't boil your syrup for too long , otherwise the Liquid will reduce
4) my recipe is fail- proof recipe if you follow the steps properly

New York Cheesecake

Ingredients:

5 large eggs, room temperature
2 cups (one pint) sour cream, room temperature
4 8-ounce packages cream cheese, room temperature
8 tablespoons (one stick) unsalted butter, room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest

Directions:

1. Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit.
2. In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
3. In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.
4. Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.
5. Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.
6. Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.

**My Notes: I can’t stress enough how important it is to let those first 4 ingredients in this recipe come to room temperature. I’ve hurried the cream cheese and have had unsightly lumps of it in my batter.
**I’ve italicized the mixing instructions to emphasize blending the ingredients to achieve the desired texture.
** Have a platter or other large dish that will hold the hot and drippy springform pan after you remove it from the bain-marie. When you remove the bain-marie from the oven, the water is very hot, so please exercise extreme caution.
Before removing the roasting pan, have a plan on where you are going to set it so you are not holding the pan, desperately searching for a clear space to set it down. I find it impossible to remove the cheesecake from the bain-marie while it is in the oven, so I remove the entire set-up from the oven. I make every effort not to burn my wrists or the back of my hands while removing the springform pan; I haven’t been burned yet, but I have soaked the edges of the potholders in the hot water, and it’s amazing how fast that steaming water is wicked up to my tender fingers!
**When you first remove the cheesecake from the oven, it looks light and puffy, and there may be some hairline cracks in the top. Do not despair. As the cheesecake cools, it will gently deflate and the hairline cracks disappear.

Brining 101

Chocolate Sour Cream Pound Cake

Ingredients

2 cup all-purpose flour
1 [3.4] oz chocolate fudge instant pudding mix
¾ cup dutch process cocoa [i.e. Hershey's Special Dark]
½ tsp salt
1 tsp baking powder
¼ tsp baking soda
1 cup butter, softened
1 cup brown sugar
¾ cup granulated sugar
1½ tsp pure vanilla extract
½ tsp pure almond extract
4 large eggs
8 oz sour cream
Glaze:
1 cup milk chocolate chips
⅓ cup heavy cream
2 Tbsp dark corn syrup
¼ tsp pure almond extract

Instructions

1. Preheat the oven to 325°F. Spritz a 9 x 5 x 4 inch loaf pan with baking spray or butter and flour. Sift together the flour, pudding mix, cocoa, salt, baking powder and baking soda. Set aside.
2. In the bowl of a stand mixer, cream the butter, granulated sugar and brown sugar with the vanilla and almond extracts.
3. Beat for 3 minutes until creamy and light beige in color. Add the eggs one at a time beating well after each addition.
4. Add the sifted dry ingredients alternately with the sour cream. Beat on medium speed until combined.
5. After all of the ingredients are added, increase the mixer speed and beat just until fully combined. The batter will be stiff.
6. Spread evenly into the loaf pan. Bounce on the counter a couple of times to settle the batter in the pan.
7. Move the oven rack to the bottom ⅓ of the oven. Bake for 1 hour 20-25 minutes or until a cake tester inserted into the center comes back with moist crumbs.
8. Cool completely. Wrap tightly and store overnight. [The flavor of the cake intensifies after resting]
9. To make the glaze, melt the milk chocolate chips and heavy cream in the microwave on 50% power stopping to stir every 20 seconds. Repeat until smooth, then mix in the corn syrup and almond extract. Drizzle over the cooled cake.

Butter Cake

Prep 30 mins
Cook 1 hour
Servings 12

Ingredients:
250g butter, softened
1 cup caster sugar
2 teaspoons vanilla essence
3 eggs
2 1/2 cups self-raising flour
2/3 cup milk
icing sugar mixture, to serve

Method:

1. Preheat oven to 180°C/160°C fan-forced. Grease and line an 8cm-deep, 19cm (base) square cake pan with baking paper.
2. Using an electric mixer, cream butter, caster sugar and vanilla in a medium bowl on medium-high speed until light and fluffy.
3. Add eggs, 1 at a time, beating to combine. Add half the flour. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk.
4. Spread mixture into prepared pan. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool. Dust with icing sugar. Serve.

Nutrition
Energy: 1472 kj
Fat Total: 19.2g
Saturated Fat: 12.1g
Fibre: 1.1g
Protein: 5.1g
Cholesterol: 102mg
Sodium: 374mg
Total Carbs: 39.9g

All nutrition values are per serve

Victoria Sandwich

Ingredients

4 free-range eggs
225g/8oz caster sugar, plus a little extra for dusting the finished cake
225g/8oz self-raising flour
2 tsp baking powder
225g/8oz baking spread, margarine or soft butter at room temperature, plus a little extra to grease the tins

To serve
good-quality strawberry or raspberry jam
whipped double cream (optional)

Method

1. Preheat the oven to 180C/350F/Gas 4. Grease and line 2 x 20cm/8in sandwich tins. (Use a piece of baking paper to rub a little baking spread or butter around the inside of the tins until the sides and base are lightly coated then line the bottom of the tins with a circle of baking paper.
2. Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and baking spread. Mix everything together until well combined with an electric hand mixer (you can also use a wooden spoon) but be careful not to over mix. Put a damp cloth under your bowl when you’re mixing to stop it moving around. The finished mixture should fall off a spoon easily.
3. Divide the mixture evenly between the tins: this doesn’t need to be exact, but you can weigh the filled tins if you want to check. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
4. Place the tins on the middle shelf of the oven and bake for 25 minutes. Don't be tempted to open the door while they're cooking, but after 20 minutes do look through the door to check them.
5. The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch. Remove them from the oven and set aside to cool in their tins for five minutes. Then run a palette or rounded butter knife around the inside edge of the tin and carefully turn the cakes out onto a cooling rack. 
6. To take your cakes out of the tins without leaving a wire rack mark on the top, put the clean tea towel over the tin, put your hand onto the tea towel and turn the tin upside-down. The cake should come out onto your hand and the tea towel – then you can turn it from your hand onto the wire rack. Set aside to cool completely.
7. To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam. If you want to, you can spread over whipped cream too. Top with the second cake, top-side up. Sprinkle over the caster sugar.

Cheddar Bacon Egg Salad

YIELD: 3 BIG SANDWICHES

PREP TIME:10 MINUTES
COOK TIME:20 MINUTES
TOTAL TIME:30 MINUTES

INGREDIENTS:
6 eggs
4 slices bacon
1/2 cup mayonnaise
1 tablespoon mustard
1 teaspoon vinegar
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated cheddar cheese

Salt & pepper, to taste

DIRECTIONS:

1. Add the eggs to a medium sized pot and fill with water to 1 inch above the eggs. Bring the water to a boil over medium heat. Remove from the heat, cover with a lid, and let sit for 15 minutes.
2. Run the eggs under cold water or place them in an ice bath until cold.
3. While the eggs are cooling, chop the bacon into bite sized pieces and fry until crisp over medium heat. Drain the fat and set aside the bacon.
4. Peel the eggs and mash them finely with a fork. Add the mayonnaise, mustard, vinegar, parsley, salt, and pepper and stir to combine.
5. Stir in the bacon and cheddar.
6. Serve as a dip with crackers or between bread as a sandwich.

Slow-Cooked Short Ribs With Gremolata

8 Servings

Ingredients
6 10” English-style bone-in beef short ribs (about 10 lb.)
Kosher salt and freshly ground black pepper
¼ cup coarse fresh breadcrumbs
2 garlic cloves, finely grated
1 cup chopped fresh flat-leaf parsley
¼ cup grated peeled horseradish or 2 Tbsp. prepared horseradish
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
3 tablespoons olive oil, divided
4 lemons, halved

Preparation

1. Season short ribs generously with salt and pepper; place in a large roasting pan and chill, uncovered, 12 hours.
2. Preheat oven to 325°. Toast breadcrumbs on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool.
3. Add 1 cup water to roasting pan. Cover pan with foil and cook until meat is tender, 2½–3 hours. Uncover pan and increase oven temperature to 400°. Roast until ribs are browned on top, 25–30 minutes longer.
4. When short ribs are almost done, mix garlic, parsley, horseradish, lemon zest and juice, breadcrumbs, and 2 Tbsp. oil in a small bowl; season gremolata with salt and pepper.
5. Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over medium-high heat. Cook lemons, cut side down, until golden brown, about 4 minutes. Top short ribs with gremolata and serve with seared lemons.

Slow Cooker Mongolian Beef

Prep time: 10 mins 

Cook time: 4 hours 

Total time: 4 hours 10 mins

Ingredients
1 1⁄2 pounds Flank Steak
1⁄4 cups cornstarch
2 tablespoons Olive Oil
1⁄2 teaspoons mince Garlic, Cloves 3⁄4 cups Soy Sauce
3⁄4 cups Water
3⁄4 cups Brown Sugar
1 cup grated Carrots green onions, for garnish

Instructions

1. Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat. 
2. Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce. 
3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.

Mushroom Florentine Pasta

Yield: 4

Prep Time:10 Minutes
Cook Time:15 Minutes
Total Time:25 Minutes

Ingredients:
8 ounces linguine pasta, uncooked (same amount of other pasta may be substituted)
3 tablespoons all-purpose flour
1 cup chicken broth (vegetable broth may be substituted)
1 cup whole milk
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons olive oil
8 ounces sliced mushrooms
2 garlic cloves, minced
3 ounces Gruyere cheese (or Gouda), shredded
2 cups fresh baby spinach leaves

Method:
Begin cooking pasta according to package instructions.
Whisk together flour, chicken broth, milk, salt and pepper. Set aside.
While pasta cooks, in a large skillet heat olive oil over medium-high heat. When oil begins to ripple add sliced mushrooms, sauté for 6 minutes. Add minced garlic, sauté for 2 more minutes until garlic just begins to brown.
Whisk flour, chicken broth, milk, salt and pepper mixture into mushrooms and garlic, bring to a simmer and cook, stirring occasionally until thickened, about 3-4 minutes.
Add shredded cheese, stir until cheese has melted.
Mix in spinach, allow to wilt.
Add drained pasta to skillet, toss to coat.

Fish & chips with tartare sauce & pea purée

from Tom Kerridge's Proper Pub food

Preparation time: less than 30 mins
Cooking time: 30 mins to 1 hr

Ingredients
For the tartare sauce
- 3 free-range egg yolks
- 3 tsp Dijon mustard
- 4 tsp white wine vinegar
- 500ml/18fl oz vegetable oil
- 3 free-range eggs, hard boiled and grated
- 4 banana shallots, finely chopped
- 75g/2½oz gherkins, chopped
- 100g/3½oz capers, drained
- 50g/1¾oz flatleaf parsley

For the pea purée
- 1 shallot, finely chopped
- 25g/1oz butter
- ½ tsp sea salt
- 400g/14oz frozen peas (defrosted)
- 3 tsp sugar
- 100ml/3½fl oz chicken stock, boiling hot
- 10 fresh mint leaves

For the chips
- 8 large potatoes
- vegetable oil, for deep frying
- salt

For the battered fish
- 2 free-range egg whites
- 350g/12oz self-raising flour, plus extra for dusting
- large pinch bicarbonate of soda
- 340ml/12fl oz sparkling water (or, if you prefer, beer)
- 1 whole brill (alternatively use turbot or flounder), filleted, skinned and cut into portions

Method

1. For the tartare sauce, make a mayonnaise by mixing the egg yolks, Dijon and vinegar to a paste. Slowly add the vegetable oil in a thin stream, whisking all the time. When emulsified, mix in the rest of the ingredients. Set aside.
2. For the pea purée, gently fry the shallot in the butter and salt in a pan. Add the peas and sugar, then pour in the chicken stock. Bring to the boil and cook until the peas are tender. Strain, reserving the cooking liquor in a jug. Transfer the peas and shallots to a blender, add the mint and a few tablespoons of the cooking liquor. Blend to a purée, adding more cooking liquor as required. Season to taste with salt and pepper. Keep warm.
3. For the chips, top and tail the potatoes and cut into chips using an apple corer (alternatively cut into chunky wedges).
4. Bring a pan of salted water to the boil and blanch the chips until soft, but still holding their shape.
5. Remove the chips with a slotted spoon and drain them on a perforated tray (alternatively use plates lined with kitchen paper).
6. Fill a deep-fat fryer with vegetable oil and preheat to 140C/284F (CAUTION: hot oil can be dangerous. Do not leave unattended.)
7. Cook the chips for approximately 8–10 minutes, or until the oil stops bubbling (which means that the moisture has been removed). You will need to do this in batches unless you have a large fryer. Remove the chips using a slotted spoon and drain the chips on a perforated tray or plates lined with kitchen paper.
8. For the battered fish, beat the egg whites until very soft peaks form when the whisk is removed. 
9. In a separate bowl mix the flour, bicarbonate of soda and sparkling water together. Stir in the egg white mixture. Mix to just combine, but don’t over work (a few lumps are fine). Set aside to rest for 20 minutes.
10. Preheat the deep-fat fryer to 180C/350F. Deep fry the chips for a second time until crisp and golden-brown. 
11. Meanwhile, sprinkle some flour onto a shallow plate. Dust the fish pieces with the flour, dip in the batter and deep fry until the batter is golden-brown and crisp (you may need to do this in batches). 
12. Season the chips, to taste, with salt and serve immediately with the fish, pea purée and tartare sauce.

Top recipe tip
The recipe makes more tartare sauce than you're likely to need, but any leftovers can be stored in the fridge for another time.

Crispy Fried Pumpkin with Salted Egg Yolk

For the salted egg yolks:
1 cup sea salt
4 cups water
2 teaspoons Szechuan peppercorns (optional)
1 star anise (optional)
2 tablespoons Shaoxing wine (Chinese cooking wine)
12 eggs

Method:

1. Add the salt and water to a small saucepan and add the star anise and peppercorns, if using. Bring to a boil and stir until the salt dissolves. Remove from the heat and allow to cool completely. Once cool, stir in the Shaoxing.
2. Rinse and dry the eggs, then place them carefully in a jar with a lid. 
3. Pour the cool solution over the eggs, making sure it covers them completely. In order to prevent the eggs from floating, you'll want to weigh them down. Linda at Malaysian Chinese Kitchen suggests using a ziptop bag filled halfway with water. You'll squish this baggie between the jar opening and the lid so that the eggs stay submerged.
4. Seal the jar, then put it in a room temperature spot for 4 to 5 weeks. After 4 weeks, crack open an egg and let the whites (which will be cloudy) fall away. If the yolk is bright yellow-orange and firm to the touch, your eggs yolks are ready to use. You can rinse and dry the eggs and keep them in the fridge for 1 month.

For the fried pumpkin:
250 grams sugar pumpkin, thinly sliced
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1 egg, lightly beaten
6 tablespoons cornstarch
4 tablespoons neutral oil, plus more for frying
1 teaspoon minced garlic
1 Thai bird's eye chile, minced
2 sprigs curry leaves (about 10)
5 salted egg yolks (from above), mashed with a fork

Method:

1. Toss the sliced pumpkin with the sugar, salt, and pepper. Add the beaten egg and stir so that the pumpkin slices are coated. 
2. Pour the cornstarch into a shallow bowl or onto a plate. Working with a couple of pieces of pumpkin at a time, transfer them to the plate and evenly coat in a thin layer of cornstarch. Repeat until all of the pumpkin is coated. 
3. Heat an inch or two of cooking oil in a frying pan with high sides. Working in batches so that you don't crowd the pan, fry the cornstarch-coated pumpkin until crisp and golden brown. Set on paper towels to drain. 
4. When you've finished making the pumpkin, start the salted egg yolk sauce. Heat 1 tablespoon of oil in a deep frying pan over medium heat, then add the garlic, chile, and curry leaves and stir until fragrant, a few minutes. Add the mashed salted egg yolks and the 3 remaining tablespoons of cooking oil. When the egg yolks start to sizzle and foam, reduce the heat to low, add the fried pumpkin, and stir to coat evenly. Remove from the heat and serve warm.

Fried Tofu with Salted Egg

PREPARATION TIME: 15 Minutes

COOK TIME: 20 Minutes

Ingredients

1 pack of soft tofu

2-3 salted eggs.
3 Tbsp corn starch flour
1 Tbsp custard powder
Salt, pepper, cooking oil
Small spring onion

Method:

1. Cut tofu into small square pieces
2. Clean spring onion and slice into small short pieces
3. Boil salted eggs, peel away its outer layer and take the egg yolks
4. Grind egg yolks thoroughly
5. Mix corn starch flour and custard powder together. Roll tofu pieces with this mixture and then fry them until they become crispy and golden brown.
6. Pick up fried tofu pieces into a plate
7. Pour some cooking oil into the pan, put ground egg yolks in and stir regularly, then season with salt.
8. Put fried tofu in and stir so that egg yolks can stick to each tofu piece. Pick up tofu pieces into a plate
9. Put sliced spring onion into the pan, stir until it smells. Put onion on tofu, sprinkle with pepper. Serve.

Hainanese Chicken Rice

INGREDIENTS

1 kampong chicken head and feet removed, cavity emptied and cleaned
4 cloves garlic slightly bruised
2 slices ginger
just enough water to cover chicken in a tight-fitting pot (approximatly 2-3 litres up)
1 stalk of spring onion
3 lettuce leaves thinly shredded
Chicken Rice
100 grams chicken skin* patted dry with paper towel
1 1/2 cup long-grain white rice
1 1/2 cup chicken broth

* Suggestion: Buy a few chicken thighs, remove the skin for making chicken rice, and freeze the skinless drumsticks to make Chinese chicken soup.
(A) Aromatics for chicken rice
3 pandan leaves tied in a knot
4 cloves peeled garlic
2 slices ginger
1 - 2 tbsp chicken seasoning powder optional
(B) Chilli Sauce

5 finger-length red chilli de-seeded
2 chilli padi no need to de-seed, for the heat; to taste
8 cloves garlic peeled
3 slices ginger peeled
2 tbsp chicken broth
2 tsp chicken seasoning powder optional
1/8 tsp salt
1/2 tbsp rice vinegar
2 tsp sugar to taste
juice from 2 lime
(C) Ginger Sauce

50 grams peeled young ginger cut to small chunks for even blending
3 shallots peeled
2 tbsp high-quality sesame oil
1 tbsp peanut oil or chicken oil
2 tbsp chicken broth
2 tsp chicken seasoning powder optional; to taste
2 tsp sugar to taste
1/8 tsp salt to taste
(D) Drizzling Sauce
50ml chicken broth
1 tbsp sesame oil
1 tsp light soy sauce
(E) Garnishes
sliced cucumber
sliced tomato
coriander and/or chopped spring onions

DIRECTIONS

Hainanese Chicken

Clean the chicken by rubbing coarse or kosher salt all over the skin and inside the cavity. Rinse the salt thoroughly with water.
Stuff chicken cavity loosely with 2 garlic, 2 ginger and 1 stalk of spring onion. If you are using a small chicken, use less stuffing to allow space and ventilation within the cavity.
In a good-fitting pot, add just enough water that will cover your chicken completely. Bring the water to a rapid boil.
When water is boiling, add chicken gently using a sturdy spider strainer into the pot and cover with lid. Turn off the heat. Let the chicken seep in the hot water. After 15 minutes, carefully take out the chicken, while emptying the liquid deposited inside the cavity. Submerge the chicken in a large bowl of ice water for a few minutes to cool it down. Bring the stock in the pot back to a rapid boil, and repeat process for another 3 more times. To test if chicken is cooked, insert a chopstick or fork into the thigh; if the liquid is clear, the chicken is cooked.
Carve and debone the cooked chicken to serving slices. Reserve chicken broth.
Chicken Rice
Heat a dry wok and add chicken skin. Fry until most of the fat is rendered from the chicken skin, and the wok is greasy. Add garlic and ginger; fry until aromatic. Add rice and stir fry until everything is well combined.
Transfer contents to rice cooker, measure 1 1/4 cup of chicken stock, and add (A). Set rice cooker to "COOK" and "KEEP WARM" until serving.
Chilli Sauce

Blend (B) to a smooth paste. Season to taste. Click here for more photos and detailed tips.
Ginger Sauce

Blend (C) to a smooth paste. Season to taste. Click here for more photos and detailed tips.
Chicken Soup

Just before serving, re-heat chicken broth. Transfer to serving bowls and top with shredded lettuce.
Drizzling Sauce

Combine (D) in a small bowl.
Serving

Serve each plate with one serving of chicken rice, one portion of chicken meat, along with side condiments of ginger & chilli sauce. Garnish with cucumber, tomato and coriander/spring onion. Spoon some drizzling sauce over the chicken. You can also serve the chicken and rice separately, if preferred.

Chilli Sauce for Chicken Rice

Ingredients:
5 finger-length red chilli de-seeded
2 chilli padi (bird's eye chili) no need to de-seed, for the heat; omit or adjust to taste
8 cloves garlic peeled
3 slices ginger
2 Tbsp chicken stock
1-2 tsp chicken seasoning powder optional; handy when the chicken stock is not rich enough; to taste
1/8 tsp salt to taste
1/2 tbsp rice vinegar
2 tsp sugar to taste
juice from 2 limes

Method:

1. In a food processor, blend everything to a smooth paste. Season to taste with sugar, salt or chicken seasoning powder, if needed. 

Keeps for about a week in the fridge.

Ice Kacang (ABC)

Ingredients:

2 cups ice cubes or crushed ice

Syrup
1/4 cup dark brown sugar
1/3 cup water
3 drops red coloring, optional

Toppings
2 Tbsp condensed milk or evaporated milk
2 Tbsp canned red beans, in kernels
2 Tbsp canned sweet corn, cream-style
2 Tbsp grass jelly pieces

2 Tbsp cendol
Attap chee (palm nuts), optional

Method:

1. Add all the ingredients in the Syrup in a small sauce pan. Heat it up over medium heat. As soon as the sugar melts and the syrup starts to bubble, turn off the heat. Set aside and let cool.
2. Prepare the shaved ice by using a blender. Make sure the ice is completely shaved.
3. Transfer the shaved ice to a bowl and add 2 tablespoons syrup, follow by all the ingredients in the toppings. Serve immediately.

Cook’s Note:
The syrup is enough for two servings of ice kacang.

Green Shakshuka

Ingredients:

1 thumb-sized piece of ginger
1 small red onion
1 tsp cumin
1 small aubergine
1 small courgette
1 head of broccoli, separate into florets
300ml vegetable stock
150g peas
150g spinach or bok choi
2 spring onions
3-4 eggs
freshly chopped parsley

Method:

1. Peel and dice ginger. Peel and slice onion. Heat oil in a deep pan. Sauté ginger and onion until translucent. Add cumin.
2. Cut aubergine and courgette length-wise into quarters, then slice into 1cm-thick pieces. Add aubergine, courgette, broccoli florets and stock to pan. Cook at medium heat for about 5 minutes. Add peas, spinach and chopped spring onions. Cook for another 5 minutes.
3. Crack eggs into mixture one at a time, making sure they’re evenly spaced. Cover pan for 10 minutes, until eggs are cooked. Sprinkle parsley over dish and serve, preferably with some crusty bread.

Cinnamon Rolls

Ingredients

3 1/2 cups warm water (110 degrees)
3/4 cup sugar
1/2 cup oil
6 Tbs yeast
1 Tbs salt
3 large eggs
10 1/2 -11 cups flour
Oil for the cupboard (1/4 cup should be plenty)
2/3 cups white sugar
1/2 cup brown sugar
1 T. cinnamon
1 cup butter
8 ounces cream cheese, softened
2 t. vanilla
4-6 c. powdered sugar
3-4 Tbs heavy whipping cream

Instructions

1. In a large mixing bowl, combine warm water, sugar, oil, and yeast.
2. Stir it a few times, then let it sit for a full 15 minutes.
3. At this point, you can preheat the oven to 400 degrees.
4. Now add the salt and eggs and flour to the yeast mixture. Start with about 8 cups, and mix, gradually adding the last 2 1/2-3 cups.
5. Once all the flour is added, mix together for 10 minutes. I often make these in my Kitchen Aid, and it may climb up the mixer some, keep an eye on it, and push it down if you need to.
6. Once it has mixed for ten minutes, let it sit for 10 minutes. It should double in size. It will take longer if your kitchen is cold.
7. After it has doubled in size, you want to pour some oil onto the counter (not flour)
8. Divide the dough in half, and using your hands, press it into a rectangle.
9. Melt butter in a microwave safe bowl, and pour half of it onto the dough that you have pressed out into a rectangle.
10. In a separate bowl, mix white and brown sugar, and cinnamon together. Sprinkle half over the melted butter.
11. Tightly roll into a log and cut into 12 even sized pieces.
12. Repeat with the remaining roll dough, and the other half of the melted butter and sugar.
13. Place on baking tray with a Silicone Baking Mat on it, and let rise more. You can let them rise as short or as long as you want. Sometimes I just let them rise for like 5 minutes. They will continue to rise in the oven. You want them to be nice and big, so if your kitchen is cold it may take longer. You should have 24 rolls total.
14. Bake 12-15 minutes.
15. While the rolls bake, mix all of the ingredients for the cream cheese frosting together using a hand mixer, in a medium sized bowl, until nice and smooth.
16. When you pull the rolls out of the oven, let them sit for a minute or two, then slather frosting over the top and let it melt into the rolls.

Granola

Total: 1 hr 25 min

Active: 10 min

Ingredients:
3 cups rolled oats
1 cup slivered almonds
1 cup cashews
3/4 cup shredded sweet coconut
1/4 cup plus 2 tablespoons dark brown sugar
1/4 cup plus 2 tablespoons maple syrup
1/4 cup vegetable oil
3/4 teaspoon salt
1 cup raisins

Method:

1. Preheat oven to 250 degrees F.
2. In a large bowl, combine the oats, nuts, coconut, and brown sugar.
3. In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
4. Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

Recipe courtesy of Alton Brown

Slow Cooker Cheesecake

TOTAL TIME: 7:25

PREP: 0:25
SERVES: 6

Ingredients"
Cooking spray, for pan
3/4 c. graham cracker crumbs
3 tbsp. melted butter
1/2 c. plus 1 tbsp. sugar, divided
1/2 tsp. kosher salt, divided
2 8-oz. blocks cream cheese, softened
2 large eggs
1/3 c. sour cream
1 tbsp. all-purpose flour
1 tsp. pure vanilla extract

Preparations:

1. Grease a 6” springform pan and wrap tightly with two layers of foil. In a 6-quart slow cooker, pour 1” water. Create a foil circle and place inside slow cooker as a rack.
2. Make crust: In a large bowl, stir together graham cracker crumbs, butter, 1 tablespoon sugar, and 1/4 teaspoon salt. Press into greased pan and set aside.
3. Make filling: In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and remaining 1/2 cup sugar until fluffy. Add eggs, sour cream, flour, vanilla, and remaining 1/4 tsp. salt and beat until combined.
4. Pour filling over crust. Top slow cooker with three layers of paper towels and lid.
5. Cook on high for 2 hours, then turn off heat and let stand 1 hour.
6. Remove cheesecake from slow-cooker and remove foil from pan. Refrigerate until completely chilled, at least 4 hours and up to overnight.

Guacamole

Ingredients 

8 ripe medium avocados
1-2 limes (juiced)
1 jalapeno (roasted & diced)
½ medium red onion (diced)
2-3 medium cloves of garlic (minced or crushed)
2 roma tomatoes (diced)
2 small or 1 large bunch cilantro (chopped)
salt & pepper to taste

Preparations

1. Cut Avocados in half and remove seed. With a small knife, cut squares in flesh of avocado, making sure to not cut through skins. With a soup spoon, remove squares into a mixing bowl by scraping with edge of spoon between skin and avocado flesh.
2. Squeeze lime juice over avocado squares.
3. Roasting jalapeno is an optional step but adds a wonderful smoky taste and mellows the heat a bit. To roast, place jalapeño over open flame using tongs and turning once skin begins to darken and pop, roasting all sides. Dice and add to avocado.
4. Cut and dice remaining ingredients, add to avocado. Stir to incorporate veggies well.
5. Serve with chips or along side any Mexican meal.

Easy Honey Garlic Slow Cooker Ribs

Servings: 3–4

Ingredients:
1 (2½–3 lb) rack of short ribs, halved
1 tablespoon salt
1 tablespoon pepper
1 tablespoon paprika
1 tablespoon chili powder
1 cup honey
½ cup soy sauce
10 cloves garlic, minced

Preparations:

1. Season ribs evenly with salt, pepper, paprika, and chili powder. Rub in on all sides. 
2. Add honey, soy sauce, and garlic to a large slow cooker. 
3. Transfer the ribs to slow cooker and turn them over in sauce until coated. Position the ribs so they are standing up, with the meatier side down, and so the meat side is against the walls of the slow cooker, with the bone sides facing in. 
4. Cover and cook on high for 4 hours, or low for 7 - 8 hours. Check after the allotted time, you want to make sure the meat is cooked through and tender.
5. Remove the ribs and transfer to cutting board.
6. Cut between the bones to separate into individual ribs. 
7. Serve with additional sauce from the slow cooker, as needed.

Easy Sesame Teriyaki Chicken

Yields 4 servings
Prep Time : 5 min
Cook Time : 30 min
Total Time : 35 min

Ingredients
2 1/2 lbs chicken breast, cut into bite sized pieces
9 ounces white mushrooms, washed and sliced
1 cup (heaping) sugar snap peas
1 cup (heaping) carrot sticks
1 1/2 cups brocoli florets
1 Tbs olive oil
Salt and Pepper

Teriyaki Sauce
1 1/2 Tbs brown sugar
2 Tbs soy sauce
1 Tbs sesame oil
2 Tbs Agave or Honey
1 Tbs minced garlic
3 Tbs Hoison
2 Tbs Oyster Sauce
1 tsp ginger paste
1 Tbs sesame seeds

Instructions

1. Preheat oven to 450 degrees F.
2. Lay chicken, and vegetables out on tray, and drizzle with olive oil, and season with salt and pepper & put in oven for 15 minutes.
3. Meanwhile, mix teriyaki sauce ingredients together, and whisk in a medium bowl. Set aside.
4. Remove chicken and veggies from oven, and stir to combine, then pour teriyaki sauce over the top.
5. Return to the oven and bake for another 15 minutes. **
6. Stir well.
7. Garnish with additional sesame seeds, enjoy!

Notes:
For more subtle flavor, add teriyaki sauce half way through cooking, as noted in recipe. For richer flavor, stir half way through, and add sauce at the end.

Malaysian Oxtail Soup

Ingredients

3 Tbsp grapeseed oil
600 gm oxtail (cleaned, fats cut off, chopped into bite-size pieces)
3 medium size potatoes (peeled, whole)
2 small carrots (peeled, cut into chunks)
2 stalks of celery (cut into chunks)

Spices to be grounded into paste
3 cloves garlic
3 shallots
2 stalks lemongrass
1 cm ginger
1 tsp powdered coriander
1 tsp powdered cumin
1 tsp powdered fennel

Whole spices
2 cardamoms
1 small cinnamon stick
3 cloves
1 star anise
1 tsp freshly cracked black peppercorns

3 Tbsp tomato paste
1.5 litre filtered hot water
sea salt
a small bunch of coriander leaves (chopped roughly)

Method

1. Heat a pan, drizzle with oil and brown the oxtail. Drain and set aside.
2. Saute the spice paste, whole spices and spice powder until fragrant and add in tomato paste. Add a few Tbsp of water to stir the paste.
3. Transfer the paste into a soup pot, add oxtail and filtered water and bring to boil.
4. Turn down the heat and simmer for 1 hour then add in the vegetables and continue to simmer for another hour or until oxtail is tender.
5. Add sea salt to taste and garnish with coriander leaves.
6. Serve hot.

Note : For a stronger spice soup, add 2 more cardamoms, 5 more cloves and an additional star anise to the soup. Soup can also be garnished with crispy fried shallots and chopped chili padi.

Keto Cheesecake Tarts

Prep Time : 30 min

Cook Time : 30 min
Total Time : 1 hr

Ingredients

Crust
3 tbsp butter, melted
¾ cup almond flour

Filling
12 oz. cream cheese, room temperature
1 egg
¼ cup erythritol
1 tsp vanilla extract
1 tbsp fresh lemon juice
¼ tsp salt

Toppings
¼ cup sugar-free strawberry jam
¼ cup blueberries

Instructions

1. Preheat the oven to 350°F and start off by combining your melted butter with almond flour and mixing until it’s crumbly, but combined.
2. Line a muffin tin with paper or silicone cupcake liners and press about 1-2 teaspoons of your almond flour crust mixture into each liner.
3. Let these crusts bake in the oven for about 5-8 minutes or until you see they’ve turned golden brown.
4. To make the cheesecake filling, beat 12 oz. of cream cheese with an electric hand mixer until soft and then add in 1 egg. Mix to combine.
5. Then add ¼ cup of erythritol, or your favorite low carb sweetener, and mix.
6. Next, add 1 tsp of vanilla extract, 1 tbsp of fresh lemon juice and ¼ tsp of salt and mix one last time.
7. Spoon your cheesecake filling onto the baked crusts and bake for about 20 minutes. The cheesecakes will have risen and be set, yet slightly jiggly on top.
8. Let them cool on the counter for about 10 minutes and then top each one with a teaspoon of sugar-free jam. We used strawberry, but any flavor will work!
9. Then add some fresh fruit over that. We used 3 blueberries for each mini cheesecake.
10. Let them chill in the fridge overnight or as long as you can!

Notes
Each tart is 175 calories - 16 grams of fat - 9 grams of protein - 2.8 grams of net carbs

Grilled Lemon Herb Mediterranean Chicken Salad

Serves: 3

Ingredients
Marinade/Dressing:
2 tablespoons olive oil
juice of 1 lemon (1/4 cup fresh squeezed lemon juice)
2 Tbsp water
2 Tbsp red wine vinegar
2 Tbsp fresh chopped parsley
2 Tbsp dried basil
2 tsp garlic, minced
1 tsp dried oregano
1 tsp salt
cracked pepper, to taste
(1 lb / 500 g) 3 skinless, boneless chicken thigh fillets (or chicken breasts)

Salad:
4 cups Romaine (or Cos) lettuce leaves, washed and dried
1 large cucumber, diced
2 Roma tomatoes, diced
1 red onion, sliced
1 avocado, sliced
⅓ cup pitted Kalamata olives (or black olives), sliced (optional)
Lemon wedges, to serve

Preparation:

1. Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
2. Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
3. Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
4. Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining dressing. Serve with lemon wedges.

Notes;
Add ½ cup crumbled feta to give the salad an even better flavour!

Fajita-Stuffed Chicken

Makes 4

Ingredients
2 Tbsp canola oil (for veggies)
1 red pepper, diced
1 green pepper, diced
1 yellow pepper, diced
1 onion, diced
1 tsp kosher salt
1 tsp freshly ground black pepper
4 oz cream cheese
½ cup shredded cheddar cheese
½ cup diced pepper jack cheese
3 boneless skinless chicken breasts
2 tsp salt
2 tsp chili powder
2 tsp cumin
2 tsp garlic powder
3 Tbsp canola oil (for chicken)

Salsa, sour cream, and guacamole for serving

Preparation

1. Heat the canola oil in a pan over high heat. Cook the peppers, onion, salt, and pepper until soft and slightly caramelized. Transfer the cooked veggies to a bowl. In the same bowl, mix in the cream cheese, cheddar, and pepper jack, stirring until evenly incorporated. Set aside.
2. In a separate bowl, combine the chicken with the salt, chili powder, cumin, and garlic powder, evenly distributing the spices over the chicken.
3. On a cutting board, slice a pocket in the chicken horizontally and fill the pocket with a heaping spoonful of the veggie mixture. Press the edges of the chicken together to seal in the filling. Repeat with the remaining chicken.
4. Heat the canola oil in a pan over medium heat. Cook the stuffed chicken for five minutes on each side, until cheese is melted and chicken is cooked through.
5. Serve with salsa, sour cream, and guacamole!

Savoury Oats Porridge

Ingredients:

1 cup oats
3 cups chicken stock (chicken cube is fine)
6 chopped prawns
Salt & pepper
Bawang goreng
Oil
Cilantro for garnishing

Method:

1. Add oats to the chicken stock. Bring to boil before simmering, stirring often. 
2. When cooked add chopped prawns; season with salt & pepper. 
3. To serve add bawang goreng with some of the oil and cilantro. 

Note:
If the oats are too dry or too thick add more water. When it cools it gets very thick.

Nasi Goreng Kemangi Teri Medan

Ingredients:

Half a garlic
4 eggs
4 cups cooked & cooled rice
4 bunches of daun kemangi - blended
Half cup of ikan bilis teri (very small ikan bilis) - pre-fried
Finely sliced green chilli padi
1 large hard tomato (chopped)

Method:

1. Tumis chopped garlic.
2. Add egg & scramble till semi cooked.
3. Add rice & mix.
4. Add basil paste & mix. 
5. Add ikan bilis, chili padi & tomatoes & mix.
6. Serve with sunny side up egg, sambal & other accompaniments.

Japanese Cheesecake

Ingredients:

⅔ cup (130 milliliters) milk
4 ounces (100 grams) cream cheese
7 tablespoons (100 grams ) butter
8 egg yolks
½ cup (60 grams) flour
½ cup (60 grams) cornstarch
13 large egg whites
⅔ cup (130 grams) granulated sugar
Parchment paper
Strawberries, to serve
Powdered sugar, to serve

Method:

1. Preheat oven to 320°F/160°C.
2. In a small pot over medium heat, whisk the milk, cream cheese, and butter until smooth. Remove from heat and cool.
3. In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream mixture, stirring until evenly combined.
4. Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
5. In another large bowl, beat the egg whites with a hand mixer until you see soft peaks when lifting the mixer up from the egg whites. 
6. Gradually add the sugar while continuing to beat until you see hard peaks when lifting the mixer up.
7. Take about ¼ of the egg whites and fold them into the egg yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
8. Place a 4-inch parchment paper strip around the edge of a 9x3-inch cake pan that is already lined with parchment at the bottom. If you are using a springform pan, make sure to wrap the bottom and sides completely in foil, twice, to prevent any leakage.
9. Pour the batter into the parchment-lined pan and shake to release any large air bubbles.
10. Place the filled pan into a larger baking pan or dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan about 1-inch with hot water.
11. Bake for 25 minutes, then reduce the heat to 280°F/135°C, and bake for another 55 minutes, until the cake has risen to almost double its height.
12. Remove from oven, and carefully, invert the cake onto your dominant hand and peel off the paper. Be extremely careful, the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more. 
13. Sprinkle the top of the cake with powdered sugar, slice, and serve with strawberries while still warm!

Cheesecake in a Jar

Prep: 20 min, Total: 50 min
4 servings
879 cals

Ingredients:
Crust:
1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup white sugar
4 half pint canning jars with lids and rings

Cheesecake:
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
2/3 cup white sugar
1 teaspoon vanilla extract
4 fresh strawberries, sliced

Method:

1. Mix graham cracker crumbs, melted butter, and 1/4 cup sugar together in a bowl. Press 1/4 the graham cracker mixture into the bottom of each jar.
2. Beat cream cheese and whipped topping together with an electric mixer in a bowl until well blended. Beat 2/3 cup sugar and vanilla extract into cream cheese mixture until smooth and fluffy. Spoon 1/4 the cream cheese mixture onto graham cracker crust in each jar. Top each cheesecake with sliced strawberries. Refrigerate cheesecakes until serving time.