Mexican Coffee Buns (Thermomix)

Ingredients 

For dough bread
200g full cream milk
40g caster sugar
1 ½ tsp dried yeast powder
300g bread flour, sieved
10g milk powder
¼ tsp salt
30g salted butter, soften at room temperature
40g salted butter, cut in cubes (2 cm x 2 cm), cold temperature

For coffee topping
80g salted butter, soften at room temperature
80g brown sugar
1 tbsp instant coffee granules
2 tsp water
1 egg, room temperature
80g cake flour

Preparation
Bread dough

1. Place milk, sugar, and yeast in mixing bowl, mix 3 min/37°C / speed 2.
2. Add bread flour, milk powder and salt, Knead Dough mode / 1 min.
3. Add 30g soften butter, Knead Dough mode / 3 min. 
4. Prepare pastry mat, shape the dough into a ball. Cover loosely with cling film and let dough rise for 60 min. 
5. Divide dough into 8 equal portions (approx. 70 g each) and roll into ball. 
6. Gently flatten a dough with rolling pin, put a cube of butter in the center of the dough. Wrap the dough, roll into ball and arrange doughs at least 5 cm apart from each other. Repeat this step until finished. 
7. Cover loosely with cling film and let dough rise for 60 min.

Coffee topping

1. Insert butterfly whisk. Place butter and sugar in mixing bowl, mix 2min / speed 3. Meanwhile, mix instant coffee granules with water.
2. Add egg and instant coffee mixture, mix 10 sec / speed 3.
3. Add flour, mix 20 sec / speed 3. Remove butterfly whisk.
4. Transfer mixture into piping bag and refrigerate until ready to use. 
5. Preheat oven to 180°C. Line a parchment paper on baking tray and transfer doughs on a baking tray. 
6. Pipe out the coffee topping in circular motion on the buns. Bake for 15 - 20 min (180°C) until golden brown. Serve warm.

Tips:

• To wrap the butter filling into the dough, freeze the butter filling after cutting them into cubes.
• Mexican coffee bun is best eaten freshly baked while still warm. You may re-bake the buns for 5 min (180°C) to get the crispy crust texture again.

Salad Dressing 101

 

Sambal Hebi (Sambal Dried Shrimp)

Ingredients:

200 g dried shrimp (soaked & drained)
220 ml cooking oil
30 g garlic
45 g dried chilies (seeded, rinsed & drained)
65 g red chili (seeded)
130 g shallot
5 1/2 tbsps fine sugar
1 tsp fine salt

Method

1. Process soaked dried shrimp until fine (you may pound with mortar and pestle). 
2. Blend together garlic and cooking oil until fine. Add dried chilies in 3 batches, blend until smooth. Add in red chili, blend until smooth. Add in shallot, blend until smooth.
3. Pour chili paste into non-stick cooking pan, bring to the boil. Reduce to medium heat, cook for 6-7 minutes until fragrant. Discard excess chili oil.
4. Add in sugar and salt, mix well. Add in dried shrimp, mix well.
5. Cook over medium heat for 11-12 minutes until fragrant.

Ginger red dates tea paste

Ingredients
300g old ginger
150g dried red dates (pitted)
150g dried longan (optional)
200g molasses sugar

Method

1. Place old ginger, dates & longan into mixing bowl, chop 40 Sec, gradually increase to speed 10. Scrape down sides of mixing bowl with spatula. Repeat again until smooth paste is obtained.
2. Add molasses, cook 30 mins, 100 degree speed 2. Transfer ginger paste into jars for storage in fridge. Take 1 tabelspoon of mixture with 1 cup hot water or beverage of your choice to make ginger Tea. Strain mixture through fine strainer to remove sentiments. Enjoy!

Ginger Milk Curd

Ingredients

150-200 g ginger, fresh & peeled and cut into pieces
500 g full cream milk
20-40 g sugar

Method

1. Put ginger into TM bowl, grind at 5 sec/sp 10. Use a spatula to scrape ginger down . Grind again at 5 sec/sp10, scrape it down again, Then blend at 30 sec/sp 3. Transfer mashed ginger to a very fine-mesh strainer and press with spoon to squeeze out the juice. You should get at least 25g of ginger juice. Pour juice equally to 3 small bowls.
2. Put milk and sugar in the cleaned TM bowl, heat 6 min/75°C/sp 1. Immediately pour the warm milk from a high place equally into the 3 bowls of ginger juice. Don’t move the bowls, let it set for about 15 minutes or until it solidifies. Have it warm or refrigerate it. Enjoy!

Gemma's Famous Fluffy Scone Recipe (Thermomix)

Prep Time 5 mins

Cook Time 15 mins
Total Time 20 mins

Servings: 10 large scones

Ingredients
400 g self-raising flour
60 g sugar
60 g butter cut in cubes
150 g cream
1 egg
1 pinch salt
100 g milk

Instructions

1. Pre-heat oven 220 degrees Celsius. Prepare a tray with baking paper.
2. Place self-raising flour and sugar in TM bowl. Blend 9 sec/ Speed 9.
3. Add cubed butter to the flour. Blend 9 sec/Speed 9. 
4. Add cream, egg, salt and milk to the TM bowl. Combine 30 sec/Speed 4. (the ingredients should have only just come together.)
5. Flour your bench or Thermomat and turn the dough out onto the bench or mat. (Use lots of flour as the mix will be very wet).
6. Gently pat the dough into a 2cm thick rectangle. Avoid overworking the dough.
7. Using a cookie cutter cut 10 scones.
8. Place scones on the tray so they're just touching each other.
9. Brush the top of the scones with a little milk.
10. Bake for 15 mins or until golden brown. 

Recipe Notes
Butter is added straight from the fridge. Cut into small cubes to allow easy mixing

Kacang Pool (Thermomix)

Ingredients
1 green chilli
3 garlic
20g oil

1 can kacang pool (foul medames)

1tsp black pepper

2 tsp cumin

salt to taste

1 Tbsp tomato puree

1 can water

3 eggs (with salt & pepper)

Method

1. Chop green chilli & garlic for 3sec/speed 6.5.
2. Add oil & saute for 5min/120c/speed 1
3. Add kacang pool, pepper, cumin, salt, tomato puree & water.
4. Beat eggs with salt & pepper.
5. Place wet baking paper into varoma tray & pour eggs into varoma tray and place onto mixing bowl.
6. Set 10min/ Varoma /speed 1.
7. Serve hot

Almond Sugee Cake (Thermomix)

PREP TIME 15 mins

COOK TIME 50 mins
RESTING TIME 2 hrs
TOTAL TIME 3 hrs 5 mins

SERVINGS 1 8" square

INGREDIENTS
(A)
250 g butter softened at room temp
130 g castor sugar
6 egg yolks
1 tsp vanilla extract
40 g superfine cake flour sifted
120 g sugee flour
120 g ground almond

(B)
2 egg whites
20 g castor sugar

INSTRUCTIONS

CONVENTIONAL METHOD

1. Separate egg yolks and whites. For best results, ensure the bowl that you're using to beat the egg whites is clean, and that there are no traces of yolk in the egg whites as it will ruin the meringue's ability to fluff up.
2. Cream softened butter with sugar on med speed until it becomes pale, light and fluffy - this may take up to 3-4 minutes.
3. Add in egg yolk, one at a time. Beat well after each addition of egg until creamy.
4. Add in vanilla and mix until well incorporated. If using brandy, this is when you would incorporate into the mixture.
5. Add flour, sugee flour and ground almond, mix until well combined.
6. Cover and leave to soak for 2 hours.
7. After 2 hours, preheat oven to 180°C.
8. Whisk egg whites on medium low speed until foamy then add in sugar. Beat on high speed for 2 minutes. Reduce speed to medium-high and beat until stiff peak.
9. Fold egg white meringue into egg yolk mixture in 2-3 batches until evenly mixed.
10. Pour batter into a lined and greased 8" square cake pan and level the top evenly. Bake for 50 minutes or until skewer inserted into the centre comes out clean. If cake is browning too fast, cover with foil during the last 10 minutes.
11. Remove cake from oven. Let cool for 5 minutes then unmould and leave on wire rack for 20-30 minutes until completely cool before cutting to serve.

THERMOMIX METHOD

1. Separate egg yolks and whites. If you have two TM bowls, the egg whites can go into 1 of them. For best results, ensure the bowl that you're using to hold the egg whites is clean, and that there are no traces of yolk in the egg whites as it will ruin the meringue's ability to fluff up.
2. Add butter and sugar in the TM bowl and beat for 10 secs/speed 5. Insert butterfly attachment, and whip for 2 mins/speed 3.5. Mixture should be light and fluffy now.
3. Over 50 seconds on speed 3.5, while the blade is moving, add egg yolks one at a time through the hole of TM lid. Add vanilla extract and beat 10 seconds/speed 3.5. If using brandy, add it along with the vanilla extract.
4. Scrape batter down. Add sifted cake flour and sugee flour, and mix 20 sec/speed 3.5. Scrape batter again, add ground almond, mix 20 sec/speed 3.5. Pour batter into another big bowl and rest for 2 hours.
5. After 2 hours, preheat oven to 180°C.
6. In your clean and dry TM bowl, insert clean butterfly whisk in and add the egg whites. Whip for 1 min/speed 3.5 with the MC off. Add sugar in, and whip for 2 min/speed 3.5.
7. Using a spatula, manually fold egg white meringue into egg yolk mixture in 2-3 batches until evenly mixed.
8. Pour batter into a lined and greased 8" square cake pan and level the top evenly. Bake for 50 minutes or until skewer inserted into the centre comes out clean. If cake is browning too fast, cover with foil during the last 10 minutes.
9. Remove cake from oven. Let cool for 5 minutes then unmould and leave on wire rack for 20-30 minutes until completely cool before cutting to serve.

NOTES

FLOUR SUBSTITUTE
If you do not have superfine cake flour on hand, you can also use all purpose plain flour.
CAN I USE WHOLE EGGS INSTEAD?
Not with this recipe, no. Beating air into the egg yolks and egg white separately will give you a light and fluffy cake.
Please do not substitute lesser egg yolks with more egg whites - it doesn't work that way. Stick to the ratio for a deliciously rich cake! As for the remaining 4 egg whites, I just turn them into frittata or egg white omelette for breakfast the next morning.
GROUND ALMOND SUBSTITUTE
If you're wondering if ground almond is the same as almond flour or almond meal and if they can be interchangeable, do read on.
My recipe above calls for ground almond which is almond flour - this is finely grounded blanched almonds, with skins removed. This is what you'd want to use to achieve light, airy cakes. Almond meal on the other hand, contains the skin and typically has a more coarse grind. You may also use almond meal, but I wouldn't recommend as it may affect the texture of the cake.
VARIATION
If you like the addition of alcohol in your cake, you may add 2-3 tsp of brandy into the mixture. You would do so, along with the vanilla extract.
Or you can also add some orange zest into the mix.
BAKING TIN CONVERSION
If you do not have an 8-inch square baking tin, you could also use a 9-inch (23cm) round tin which would give you the same volume/height. Do note that if you are using a smaller baking tin, this would mean your cake would be taller and therefore requires for the baking time to be adjusted.

Beer chicken (Thermomix)

Ingredients

500g deboned chicken thighs

10g dark soya sauce

20g light soya sauce

25g molasses or brown sugar

10g ginger

1 can beer

Method

1. Put all ingredients in bowl with measuring cup on & cook 25 min/Varoma/Reverse/Spoon.
2. Once finished, serve with rice.

Sponge Cake (Thermomix)

Ingredients

80 g raw cane sugar
250 g eggs (5 eggs)
80 g self raising flour
6" cake tin

Method

1. Pre heat oven to 170C
2. Insert butterfly, place sugar and eggs to beat 10 mins 40C Speed 3.5.
3. Continue to beat 5 min Speed 4
4. Add flour 5 secs Speed 4.
5. Pour batter in greased baking tin and bake at 170C for 25-30 mins.

Yong Chow Fried Rice (Thermomix)

Ingredients

300 g basmathi rice (weigh & rinse)

7 garlic cloves

50g butter

200g chicken (cubed)

50g carrots (cubed)

1 tsp white pepper

1 1/2 Tbsp salt

600g hot water

50g green vegetables

50g corn

50g white mushroom

2 eggs (scrambled beforehand)

2 sliced cili padi (optional)

Method

1. Add garlic & chop finely 5 sec/speed 7.
2. Add butter, chicken, salt & pepper, carrot & saute 5 min/120C/Reverse Spoon.
3. Pour in hot water, add in rinsed rice. Set rice cooking mode.
4. After about 10 mins of cooking, place in all veges & seafood. Measuring Cup on.
5. After finish, let it sit in bowl for 5-10 mins prior to serving.

Ground Beef Stroganoff

Prep Time: 10 minutes

Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings

Ingredients
0.5 Tbsp olive oil
0.5 lb lean ground beef
0.25 medium onion diced
0.5 lb mushrooms sliced
1 garlic cloves minced
1 Tbsp all-purpose flour
0.5 cup beef broth
0.5 cup whipping cream
0.17 cup sour cream
0.5 Tbsp Worcestershire sauce
0.25 tsp salt adjust to taste
0.25 tsp ground black pepper adjust to taste

Instructions

1. Preheat a heavy, deep pan over medium-high heat with olive oil. Add ground beef and stir to break down beef into tiny pieces. Add onions and pressed garlic. Saute until the onion is translucent and golden brown.
2. Add sliced mushrooms and saute for another 5 minutes.
3. Add flour and stir until fully incorporated. Be sure to mix in any lumps that form.
4. Add 1 cup beef broth, 1 cup whipping cream, 1 Tbsp Worcestershire sauce, 1/2 tsp salt, and 1/2 tsp black pepper and bring it to a simmer. Turn the heat to low and simmer for about 5 minutes.
5. Remove from the heat and add in sour cream. Stir to combine everything together and season to taste if needed. Serve over noodles, rice or potatoes.

Butter Chicken (Thermomix)

Ingredients

Cauliflower ‘Rice’
800g cauliflower, (cut into small florets)

Butter Chicken
4 garlic cloves
3cm fresh ginger, peeled
1 long red chilli, deseeded and halved
1 brown onion, halved
100g ghee or coconut oil
½ tsp ground cinnamon
2 tsp ground paprika
3 tsp garam masala
1 tsp ground cardamom
2 tsp ground coriander
2 tsp ground cumin
2 tsp ground turmeric
500g coconut cream
3 Tbsp lemon juice
200g tomato paste
3 tsp sea salt
1 kg chicken thigh fillets, cut into 3-5cm pieces (or up to 1.3kg for TM5 or stovetop)

Thermomix Method

1. Place cauliflower florets into TM bowl, and chop 10 sec/speed 5, or until ‘rice’ sized pieces. Place into Varoma dish, poking a hole in the centre to let the steam through. Set aside. Wash and dry TM bowl.
2. Place garlic, ginger, and chilli into TM bowl and chop 3 sec/speed 7.
3. Add onion and chop 2 sec/speed 5. Scrape down sides with spatula.
4. Add ghee or coconut oil, cinnamon, paprika, garam masala, cardamom, coriander, cumin, and turmeric, and cook 5 min/100/speed soft. Loosen mixture from sides and base of bowl with spatula.
5. Add coconut cream, lemon juice, tomato paste, salt and chicken to TM bowl. Place Varoma dish into position, and cook 25 min/Varoma/reverse/speed soft. Cauliflower rice will steam above, as butter chicken cooks below. Check cauliflower is cooked - if not, add another 5 mins/Varoma/reverse/speed soft.
6. Place cauliflower rice into a serving dish, and butter chicken into a separate dish.
7. Serve butter chicken and cauliflower rice with steamed vegetables or a salad.

Stovetop Method

1. Process cauliflower in a food processor until chopped into rice sized pieces. Set aside.
2. Chop onion, garlic, ginger and chilli by hand, then saute in a heavy based saucepan with ghee or coconut oil, until soft.
3. Add remaining ingredients and simmer gently, covered, for 20 mins or until chicken is cooked through and sauce is beginning to thicken. Stir now and then.
4. While chicken cooks, fry cauliflower rice in a frying pan with some ghee or coconut oil, for 15 mins or until soft.

Notes

• Vegetarian Version: Replace chicken with vegetables such as sweet potato, pumpkin, cauliflower and peas and cook for 20 mins in sauce, or until done. Can add chick peas also if you like.
• Freezes well. Store for up to 4 months in the freezer.

Niçoise Salad

Prep Time : 20 mins

Total Time : 20 mins

Ingredients
For the Salad
3 to 4 medium tomatoes halved and sliced into wedges
4 ounces soft lettuce such as Bibb or Boston
6 radishes thinly sliced
1 cucumber peeled, halved lengthwise, seeded and sliced
1/2 cup pitted black olives, Niçoise olives or other black olives
1 cup quartered artichoke hearts canned in water, drained
4 hard-boiled eggs peeled and quartered
1 5-ounce can quality tuna packed in oil
4 spring onions white and light green parts only, thinly sliced
freshly ground black pepper
10 basil leaves

For the Dressing
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
Kosher salt
1/3 cup extra virgin olive oil

Instructions

1. Put the tomato wedges in a large colander and place the colander over a bowl. Season the tomatoes with kosher salt and let them sit in the colander while you prepare the rest of the salad. Do not discard the tomato juices.
2. Arrange the lettuce on a platter and top with the sliced radishes, cucumber, olives, artichoke heart quarters, eggs, and drained tomato wedges over the lettuce. Arrange chunks of tuna, green onions, and torn basil leaves all over. Sprinkle some black pepper.
3. Make the dressing. In the same bowl with the juices from your tomatoes, add the red wine vinegar, Dijon mustard and salt. Whisk to combine. While you are whisking, pour the olive oil until the dressing is emulsified. Taste and adjust salt
4. Serve the dressing next to the composed Nicoise salad and allow everyone to help themselves. Otherwise, you can pour a bit of the dressing over the salad and toss very gently so that the salad does not lose its beautiful composition.

Notes

1. To make perfect hard-boiled eggs, you can either pressure-cook them in an Instant Pot, or use the stovetop method. Place the eggs in a large saucepan and cover with 1 inch of water. Bring the eggs to a boil over MEDIUM heat (not high). This may take some time. Once the water has come to a boil, turn it off, and allow the eggs to sit in the hot water, covered, for twelve minutes. Drain the eggs and rinse under cool running water and allow them to sit in the cool water for 10 minutes or so (this makes them easier to peel).
2. Nicoise Variations: Omit the tuna for a vegan option, or you can use anchovies or cooked salmon in place of tuna (as mentioned earlier, cooked salmon is not a traditional option for this salad. You can also add cooked green beans and boiled potatoes to this salad, if you prefer.
3. Leftovers & Storage: Leftover nicoise salad does not last very long. Transfer to a tight-lid glass container and save in the fridge for a few hours or no more than 1 night.

Nutrition
Calories: 332.8kcal

Carbohydrates: 13.7g

Protein: 9.8gFat: 26.6g

Saturated Fat: 4.5g

Cholesterol: 186.6mg

Sodium: 911.8mg

Potassium: 522.5mg

Fiber: 5.2g

Sugar: 5.9g

Vitamin A: 2265.9IU

Vitamin C: 19.6mg

Calcium: 80.3mg

Iron: 1.9mg

Caprese Salad

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients
453.59 g Ripe tomatoes (3-4 medium) sliced 1/4” thick
226.8 g Fresh mozzarella sliced 1/4” thick
0.67 bunch Fresh basil (1/3 cup basil leaves)
2 Tbsp Extra virgin olive oil for drizzling
0.33 tsp Sea salt or to taste
0.17 tsp Black pepper or to taste
1.33 Tbsp Balsamic glaze or added to taste (optional)

Instructions

1. Start by layering slices of tomatoes on a serving platter. Tuck slices of cheese between each tomato so both are visible then tuck whole basil leaves between the cheese and tomatoes. Arrange the slices so you can see every layer.
2. Season generously with salt and pepper, drizzle all over with extra virgin olive oil and drizzle with 2 Tbsp balsamic glaze or add it to taste.

Cream of Chicken Soup

Prep Time 10 mins

Cook Time 10 mins
Total Time 20 mins

Ingredients
1 tbsp olive oil
50 g / 3.5 tbsp unsalted butter
½ cup / 75 g flour
1 garlic clove, minced
½ small brown onion, finely chopped
1 small carrot, diced
1/2 red capsicum/bell pepper, finely chopped
1 small celery stick, diced
2 cups / 500 ml chicken stock / broth, preferably low sodium
3 cups / 750 ml milk, any fat %
½ tsp salt
¼ tsp EACH garlic powder, onion powder, dried thyme, black pepper (“Spices”)
3/4 cup frozen peas
1 cup cooked chicken, diced or shredded
Croutons:
2 slices white bread, cut into cubes
Olive oil spray
Salt

Instructions

1. Heat oil in a large pot over medium high heat. Add onion and garlic and cook for 2 minutes until partly translucent but not browned.
2. Add carrots, celery and capsicum, cook for 1 minute to soften.
3. Add butter and melt. Then add flour and mix until incorporated, and stir constantly for 1 minute.
4. Add broth, mix until flour is incorporated, then add milk. Mix to combine, then add salt, Spices, chicken and peas.
5. Bring to simmer, mixing occasionally to stop bottom of sticking. As it heats, it will thicken – about 4 to 5 minutes. Don’t let it bubble.
6. Once thickened to your taste, adjust salt and pepper. Ladle into bowls and serve garnished with croutons and fresh thyme if desired.
7. Croutons: Spray croutons generously with oil, sprinkle with salt, then bake for 5 minutes at 180C/350F or until golden and crunchy.

Video Recipe : https://youtu.be/PG54PMNh6-w 

Notes

1. This recipe was originally published in August 2014 and has been updated. The original recipe was written starting with a homemade condensed cream of chicken soup (that gloopy stuff that comes in cans), but because that only keeps for a few days, I haven't made it in years because it kind of defeats the purpose of having it on hand.
2. I don't make casseroles or pasta bakes using condensed soup so I don't use it for that purpose either. So I removed that recipe and instead recreated this cream of chicken soup recipe to be made from scratch. However, in case you want the Condensed Cream of Chicken Soup recipe, click here to get the recipe.
3. Fill it out - This is terrific filled out with noodles / rice (pre cooked then added into the soup) and more veggies.
4. Storage - leftovers will keep for 4 days in the fridge, or freezer for 3 months (thaw then reheat). Use a touch of water if needed to loosen the soup.
5. Nutrition per serving, assuming 4 servings excluding croutons. Each serving is about 1 3/4 cups.

Chicken Briyani

Ingredients

To Blend
1 small onion
1 inch ginger
4 green chillies

6 cashew nuts
10 golden raisins
4 garlic cloves
1/2 cup plain yogurt
1 tsp salt

1 kg chicken
1/4 cup cooking oil
1/2 cup onions, sliced
1/2 tsp chili powder
1 1/4 Tbsp briyani masala

1 Tbsp salt
3 cardamoms
8 peppercorns
4 cloves
2 small cinnamon sticks
2 bay leaves
2 cups basmati rice
1 tsp rose water
1 tsp kewra water
1 tsp ghee
1/2 cup hot milk
1 tsp range food colouring (optional)

Method

1. Marinate chicken in blended ingredients for at least 30 minutes.
2. Fry sliced onions in oil in high heat until brown then set aside half.
3. In same pan with fried onions, add marinated chicken & fry.
4. Then add chili powder & briyani masala & saute for 5 minutes, then cover & cook for 25 minutes at low heat.
5. To cook the briyani rice, soak the basmati rice for 30 minutes. Then add salt, cardamom, peppercorns, cloves, cinnamon sticks & bay leaves to a pot of boiling water and add the basmati rice & give it a stir. Cook for 5 mins at high heat. Then strain the rice.
6. Add rose water & kewra water to the chicken & stir. Cook the chicken until the gravy is reduced, then add the prunes & the rice & pour the ghee & hot milk over the rice. Add the reserved friend onions & food colouring.
7. Cook for 20 mins at the lowest heat.
8. Stir before serving.

Salted Egg Prawns

Ingredients - to marinate the prawns

650g prawns – devein and leave the tail on
1tsp garlic powder
1 tsp onion powder
2 tbsp corn flour

Ingredients - for the sauce
30g butter
4 cloves of garlic – finely chopped
2 bird eye chilies ( may add more)

Curry leaves
5-6 tbsp salted egg powder
1tsp sugar
Salt to taste
Cooking oil

Method

1. Marinate the prawns with all the marinate ingredients and set aside for 15 mins.
2. Heat the wok and pour enough oil for frying.
3. Fry the prawns in batches. ¾ cook the prawns and set aside. Do the same for the rest of the prawns.
4. In a clean wok, add the butter and 2tbsp oil. Add the chopped garlic and fry until aromatic.
5. Then add the bird eye chili and curry leaves until aromatic.
6. Then add the salted egg powder and stir well on high heat. Stir until it creates a form base.
7. Add sugar and salt to taste.
8. Finally add the prawns and stir well until it is well coated.
9. Serve it while hot.

Silky Smooth Steamed Eggs

Ingredients:

3 eggs (3/4 cup)
Warm water ( 1 and 1/4 cups)
Salt to taste
1 tbsp sesame oil
1 tbsp soy sauce

Method:

1. Beat the eggs, add a pinch of salt and continue beating till it is foamy
2. Add warm water and beat till well combined
3. Sieve the eggs into a glass plate
4. Put on steamer and cover up with a bigger heavy or glass plate to avoid steam goes in.
5. Steam on low heat for 20 mins.
6. Once done, top with 1 tbsp sesame oil and 1 tbsp soy sauce.

Recipe video: https://youtu.be/46iYbWTp9qc

Chicken Vindaloo

Ingredients 

20 Red dried Kashmiri Chillies 

1 inch stick of cinnamon 

6 cloves 

1 tsp cumin seeds 

1/4 tsp black mustard seeds 

10 peppercorns 

1/2 tsp turmeric 

6 cloves garlic 

1 inch stick of ginger 

1/4 cup Goa vinegar sub Red Wine Vinegar or Malt Vinegar 

1 kg 2.2 pounds bone in Chicken thigh meat 

1 cup ground Onion 

1 cup pureed Tomato 

8 oz Water 

Instructions 

1. Add the masala to the Chicken and this needs to be marinated and left in the fridge for 24 hours. 
2. Puree one cup of red onion. 
3. Heat some oil and saute the onion paste and cook this for a few minutes to cook off all the raw onion taste. 
4. Add the chicken and and all the red masala marinade. 
5. Give it a really good stir, cover and allow to cook. 
6. Add the tomato puree and the water. 
7. Add salt to taste, cover and cook on low for 30 – 40 minutes till the chicken is done. 
8. Add more water as the gravy starts to thicken if required.

Sambal Daging Bawang

Ingredients
500g beef - sliced thinly

750 g large onions - sliced

500g shallots - sliced

Pepper

Salt

Asam jawa

Sugar to taste

To blend:

25g lengkuas

10 serai

25g ginger

50g shallots

25g garlic

Method:

1. Fry sliced large onions & shallots together.
2. Boil sliced beef until tender.
3. Saute blended ingredients until crispy, then add pepper, asam jawa, salt & sugar.
4. Add the beef & stir.
5. Finally add the fried sliced large onions & shallots.