My Blog

Ingredients:
500g plain flour
300g icing sugar/castor sugar
500g crushed almonds (bake for 5 minutes)
Corn Oil

Method:
1. Mix plain flour, sugar & almond.
2. Spread ingredients in method 1 to the side to form a hole in the middle.
3. Pour oil into hole & mix well until it becomes a dough. Don’t add too much oil to prevent dough from becoming too wet.
4. Shape cookies & lay pieces on tray.
5. Bake cookies in preheated oven at 150′C until golden brown.

Ingredients:
600 g plain flour
1 egg
Salt to taste
Water
Garlic (finely chopped)
Anchovies
Chinese Flowering Cabbage - Choy Sum (finely sliced)
Sambal (optional)

Method:
1. Mix plain flour, egg, salt to taste & water to make a dough. If dough is too wet & sticky, add more flour. If dough is too dry, add more water.
2. Heat oil in wok. Fry garlic & anchovies. Add water, salt & pepper to taste to make soup. Allow soup to simmer.
3. Flatten dough with a rolling pin & cut out square pieces. Add pieces into simmering soup.
4. Lastly, add Chinese flowering cabbage - choy sum.
5. Add sambal if desired.

Ingredients:
1 Whole Chicken (head, backbone, innards, bottoms of chicken removed. Slice open breasts. Marinate in salt, pepper, parsley & rosemary)
Butter
7-8 slices of Cheese
Grated Cheese

Method:
1. Rub butter & then grated cheese on chicken externally & internally.
2. Bake chicken with breast facing upwards at 250′C until slightly brown.
3. Place slices of cheese on chicken. Bake again.
4. Turn chicken over & repeat Methods 2-3.   

Ingredients:
Garlic (finely chopped)
Shallots (finely chopped)
Lemon grass (finely chopped)
Curry Leaves
Aniseed - Jintan Manis
Dried Chillies (blended)
Potatoes (peel skin, cut into wedges)
Chicken Drumstick (cut into pieces, marinate in salt, curry powder & sugar)
Curry powder
Diluted Coconut Milk
Undiluted Coconut Milk
Tomato (chopped into cubes)

Methods:
1. Heat oil in wok. Deep fry potatoes until golden brown. Dish & drain.
2. Heat oil in wok. Fry garlic & shallots until fragrant.
3. Add lemon grass, curry leaves & aniseed - jintan manis. Fry until fragrant.
4. Add blended dried chillies, curry powder & mix well.
5. Add tomatoes, salt  & sugar to taste.
6. Add potatoes & chicken. Mix well.
7. Add diluted coconut milk, salt & sugar to taste. Let it simmer.
8. Add undiluted coconut milk, salt & sugar to taste. Let it simmer & then mix well.

Ingredients:
Dorry Fish Fillet (minced, marinate in salt, pepper & add corn flour so that fish is springy & not sticky)
Salted Fish (Deep fry & shred or chop till fluffy)
Chilly Skins (Slice chillies & remove seeds & filling)
Bean curd Sheets

Method:
1. Lay a spoonful of fish paste on bean curd sheet & spread it out evenly. Wrap the
    bean curd sheet into rectangular shapes.
2. Stuff fish paste into chilly skins.
3. Deep fry stuffed chilly skins & bean curd
sheets in methods 1 & 2. Dish & drain.
4. Heat salted fish oil in wok. Add water to make soup. When soup simmers, add
deep fried stuffed chilly skins, bean curd sheets, mix well with soup & add
salt to taste.

Ingredients:
Chicken Thigh (deboned, sliced into pieces, marinate in salt, sugar, Lea & Perrins sauce, light soy sauce, corn flour & add 1 egg & cornflour before deep frying)
Garlic (finely chopped)
Onions (sliced)
White Vinegar
Sauce(Tomato sauce + Chilly Sauce + White Vinegar + Sugar + Salt + Water + Cornflour)

Method:
1. Deep fry chicken until golden brown. Dish & drain.
2. Heat oil in wok. Fry garlic & onions. Add vinegar, sugar & salt.
3. Add sauce. When sauce begins to simmer, dish & drain sauce.
4. Pour sauce onto chicken.

Ingredients:
Spanish Mackerel Fish - Ikan Tenggiri (minced,
marinate in salt & pepper, add tapioca flour so that it becomes
springy & not sticky)
Seaweed
Crab Stick Meat (halved)

Method:
1. Lay a spoonful of fish onto seaweed & spread it evenly. Lay crab stick on top.
2. Roll the seaweed into cylindrical shape.
3. Steam for 5 minutes.

Ingredients:
Garlic (finely chopped)
Shallots (finely chopped)
Prawn Paste - Belacan
White Vinegar
Dried Chillies (blended)
Onions (sliced)
Anchovies - Ikan Bilis
Tamarind Water - Air Asam

Method:
1. Heat oil in wok. Fry anchovies until golden brown. Dish & drain.
2. Heat oil in wok. Fry garlic, shallots & prawn paste until fragrant.
3. Add vinegar, dried chillies & onions.
4. Add anchovies, tamarind water, salt & sugar to taste.

Ingredients:
Prawns (shell peeled, marinate in salt, Worcestershire sauce, light soy sauce & sugar)
Bean curd Sheet
1 Egg
Mayonnaise + Condensed Milk

Method:
1. Lay prawn/s onto bean curd sheet.
2. Wrap up bean curd sheet into rectangular shape.
3. Seal with egg.
4. Deep fry until golden brown. 
5. Mix mayonnaise + condensed milk to make sauce.
6. Serve bean curd sheet prawns with sauce.

Ingredients:
Chicken Thigh/Drumstick (deboned, marinate generously in BBQ sauce & butter)
Garlic (finely chopped)
Onions (sliced)
BBQ Sauce:

•     Tomato Puree
•     Water
•     Corn flour
•     Oyster Sauce
•     Light Soy Sauce
•     White Vinegar
•     Sugar
•     Salt
•     Black Pepper (grounded)
•     Parsley

1st Method:
1. Mix ingredients of BBQ sauce in a bowl with a whisk.
2. Pan fry chicken until golden brown. Dish & drain.
3. Melt butter in pan. Fry garlic & onions. Add BBQ sauce. Cook until simmer.
4. Pour BBQ sauce on chicken.

2nd Method:
1. Mix ingredients of BBQ sauce in a bowl with a whisk.
2. Grill  chicken with at 250′C until golden brown. Collect sauce that drips from grill in a bowl or tray.

3rd Method:
1. Mix ingredients of BBQ sauce in a bowl with a whisk.
2. Bake chicken at 250′C until golden brown.