Green Peas With Peanut Cookies

Green Pea With Peanut Cookies.jpg
Green Peas With Peanut Cookies 1.jpg

140 g Roasted Green Peas (pounded finely)
130 g Peanut Powder
2 tbsp Roasted Red Bean Powder (Pounded finely and sieve)
160 g Icing Sugar
1/2 tsp salt
340 g Self Raising Flour (sieve flour with salt)
300 ml Peanut Oil
1 egg + 1/2 tsp water – for glazing

1) In a mixing boil, add in flour, icing sugar, pea, peanut and red bean powder. mix all ingredients thoroughly.
2) Add oil sparingly and slowly, mix till dough does not stick to the hands. Rest the dough in the fridge for 20 minutes covered.
3) Shape dough with your prefer design cutters and brush with egg wash. Arrange on parchment lined baking tray.
4) Baked in pre heated oven 180 C for 20 minutes, allow cookies to cool on tray for about 10 minutes before removing them onto a wire rack to cool completely,
5) Store in air tight container.


Buttery Ondeh Ondeh Cookies

Ondeh Ondeh Cookies.jpg

Ondeh Ondeh Cookies 1

Ondeh Ondeh Cookies 3.jpg

Ingredients for Pastry (35-40 pcs)
125 g unsalted butter
10 g icing sugar
1 large egg
250 g All Purpose Flour
20 g Corn flour
1 tbsp milk powder
1 tbsp Custard Powder
2 tbsp grated gula melaka

1 egg yolk + 1 tbsp water – egg wash

1) Mix butter, icing sugar and gula melaka, beat over medium speed until light and fluffy. Add in egg, whisk till well blended on medium speed.
2) Mix in all dry ingredients (sifted), mix well to form a dough. Cover and keep refrigerated for 1 hour.

Gula Melaka and Coconut Mixture Ingredients
200 g gula melaka – shaved
50 g castor sugar
3 pieces pandan leave -knotted
120 g fresh shredded white coconut

Method for coconut with Gula Melaka
1) In a saucepan, add gula melaka, sugar and pandan leaves. Simmer for 10-15 minutes, discard pandan leave and sieve the mixture to remove any impurities. Add in fresh shredded coconut and cook for 5-10 minutes. Set aside to cool completely.

To assemble

  1. On a floured surface, roll the dough out to a depth of about 1/2cm (1/5in). Remember to place cling film on the dough before rolling.
  2. Dust a small amount of flour on the surface of your pastry and very lightly spread it out with your fingers. This will aid in the pastry not sticking to the cutter.
  3. Using your cutter, cut out shapes (dip in flour!) and place on cookie sheet.
  4. Preheat oven to 160˚C/310˚F – 170 C.
  5. Fill the tart shells with Gula Melaka and Coconut , being careful not to overfill them, they look rather unsightly when the filling is bulging out almost like a ball, as many people like doing.
  6. Bake the cookies for 15 minutes until a pale golden colour, not brown.Remove from oven and sprinkle with some cooked white shredded coconut and egg wash before putting back to the oven and bake for a further 5  minutes. Cool on a baking rack.
  7. When cool, store in an airtight container at room temperature, every layer lined with baking/parchment paper to prevent sticking. They will keep for 2-3 weeks easily, that is, if they don’t get eaten up first!

Chicken Bak Kwa

chicken bak kwa.jpg

chicken bak kwa 1.jpg
chicken bak kwa 2.jpg
chicken bak kwa 3

200 g chicken breast meat – remove skin
100 g chicken thigh – remove skin
(minced them manually or use a food processor, pulse to mince the meat. season with a bit of salt and corn flour)

Seasoning Ingredients
50 castor sugar
2 tbsp Honey
1 tbsp corn oil
1/2 tsp salt
1 tsp fish sauce
1 Tbs light soy sauce
1 Tbs oyster sauce
1/2 tsp five spice powder
2 drops of Chinese rose wine
1/2 Tbs Shaoxing Jiu
1 tbsp Thai Red Meat Seasoning/ a pinch of red coloring

(Equipment needed: baking paper  and a baking tray measuring 35.5cm by 25cm by 1.5cm deep.)

Glazing – 1 tbsp honey mixed with 1 tbsp oil

1) In a mixing bowl, add in the seasoning ingredients and mix well.  Add in the minced meat, stir to mix till meat is well combined with the seasoning


2) Leave the chicken meat to marinate  in the fridge for at least 3 hours.

3) Preheat the oven to 160 deg C. (top and  bottom)

4) Line the tray with a sheet of baking paper.

5) Spread the chicken meat over the bottom of the tray. Aim for a thickness of about 5mm (thickness to your preference)

6) Place the tray in the middle rack of the oven and bake for 20 minutes.

7). Remove from the oven. Slice the meat with a knife. Reset the oven to 220 C

14. Place the tray back in the oven and bake for another 10 minutes.

15. Remove from the oven, turn over the bak kwa slices, brush with honey mixed with oil and bake for another 5-8  minutes.

16. Remove from oven, place on wire rack and allow to cool completely. Store in an air-tight container.



Kaffir Leaves Curry Chicken With Coconut Milk

Kaffir Leaves Curry Chicken 1.jpg

Fried Beehoon with Curry Chicken.jpg

1 Kampong Chicken (cut into bite size)
5 potatoes (boiled in salt water till half cooked- peeled and quartered)
8 pieces kaffir leaves (4 pieces – shredded)
1 Knorr Chicken cube
1 tbsp Gula Melaka
salt and sugar to taste
1 tbsp tomato ketchup
4 tbsp oil
100 ml thick coconut milk mix with 50 ml water
50 ml  thick coconut milk

Blended Ingredients
20 dried chillies (soaked in hot hot water for 20 minutes) drained
7 chilli padi
4 cloves garlics
8 shallots
4 buah keras
3 stalks lemongrass
2 inch galangal
2 inch turmeric
1 inch ginger
50 ml water
1 tbsp oil
2 pcs kaffir leaves

1) Heat oil in a wok and saute blended ingredients and tomato ketchup till oil separates and colour of the rempah darken.
2) Add in chicken and Knorr chicken cube, gula melaka,  add enough water and diluted coconut milk to cover the chicken. Stir to mix evenly, covered the lid and cook for 15 minutes over low heat. Stir after 5 minutes.
3) Add potatoes and kaffir leaves, thick coconut milk, stir and mix evenly. Covered again and simmered over low heat till potatoes and chicken are cooked through and gravy thickens. Season with salt and sugar. Taste accordingly and adjust to your preference.
4) Serve hot, topped with shredded kaffir leaves.


Crispy Tofu With Minced Chicken Meat and Pickled Lettuce

Crispy Tofu With Minced Chicken Meat.jpg

1 block tofu – pat dried and deep fried till crispy and golden on both side
150 g minced finely chicken meat or pork
(marinade with a bit of salt, corn flour and water and set aside for 15 minutes)
2 cloves garlic – minced finely
1/2 can Narcissus Pickle Lettuce – minced coarsely
2 stalks spring onions – chopped

Sauce Ingredients
80 ml water
Water from 1/2 can pickle lettuce  (add more if you want more)
21/2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp kicap manis
1/2 tsp white pepper (optional)
1/2 tsp sugar

1 tbsp corn flour (mixed with 2 tbsp water)

1) Heat 1 tbsp oil in a wok, add in the minced chicken meat and saute till opaque, add in minced garlic and stir fry till fragrant.
2) Add in minced pickled lettuce and sauce ingredients, mix well and bring to a boil. Simmer for 3 minutes and thicken with corn starch. Adjust thickness of gravy to your preference. Taste accordingly and adjust to your preference.
3) Place fried tofu on a serving plate and ladle the gravy over it. Topped with chopped spring onions and serve hot.

Crispy Tofu With McComick Spices

Crispy Tofu.jpg


3 blocks soft tofu – cut into cubes of your preferred size
(pat dry)

Seasoning Ingredients
1 tsp McCormick Himalayan Pink Salt
2 tsps McCormick Grill Mates Smokey Montreal Steak Seasoning
1 egg – lightly beaten

Crispy tempura flour for coating

1) Marinade tofu pieces with seasoning ingredients for 20-30 minutes.
2) Lightly coat the marinated tofu and set aside for 5 minutes.
3) Heat enough oil in a wok and deep fry tofu till crispy and golden. Drain well/
Serve hot with Thai Sweet and Spicy sauce.

Assam Pedas Fish/Gulai

assam pedas fish.jpg
curry fish
Curry Rice


4 slices Ikan Tenggiri /500 g stingray
10 small ladyfinger – washed and steamed half-cooked
1/2 pineapple – sliced
1 brinjal (optional)
1 bunga kantan – halved
1 big tomato – quartered
4 sprigs laksa leaves (daun kesom)
salt and sugar to taste
1 Knorr ikan billis cube
500 ml water (400 ml fresh coconut water + 100 ml water) or plain water

125 ml tamarind water (2 tbsp tamarind paste)
3 pieces dried tamarind (assam gelugur) (optional)
2 stalks lemongrass bruised

Blended Ingredients
25 dried chillies – soaked in hot water till soft and cut/3 tbsp chilli paste
2 fresh red chillies
3 pieces candlenut (buah keras)
1 inch galangal
1 inch fresh turmeric
1 big red onion
6 small shallots
3 cloves garlics
1 inch toasted belacan
50 ml water

1) Soak Ikan Tenggiri/stingray in lime/tamarind water for 10 minutes (this is to remove fishy smell). Coat with 1 tsp corn flour and set aside.
2) Heat oil in a wok and saute blended ingredients, lemongrass till aromatic and oil separates. Add tamarind water, water, ikan billis cube,  assam gelugur, bunga kantam and laksa leaves. Bring to a boil and lower heat to medium, add pineapple, brinjal and simmer till brinjal is soft.
3) Add Ikan Tenggiri/stingray and tomatoes, season with salt and sugar. Taste accordingly and simmer till stingray/batang fish is just cooked. Add steamed ladyfinger and cooked for a further 2 minutes.
4) Serve hot with white rice and crispy salted fish.

Grilled Smokey BBQ Chicken Chop

Grilled Smokey BBQ Chicken Chop.jpg

Grilled Chicken Chop.jpg

5 pieces boneless chicken leg (washed, removed excess fat pat dry)

Seasoning Ingredients
1 tbsp honey
1 tbsp minced garlic
1 tsp sea salt
1 tsp chicken powder
3 tbsp McCormick Grill Mates Smokehouse BBQ Sauce
1 tbsp McCormick Grill Mates Brown Sugar
1 tsp coarsely black peppercorn
1 tsp McCormick Grill Mates Montreal Steak Seasoning
2 tbsp McCormick Grill Mates Chilli and Pepper BBQ Sauce
1 tsp corn flour
2 tbsp olive oil

Mushroom and Herbs Sauce Ingredients
1 packet McCormick Mushroom Gravy Seasoning
1 packet McCormick Herbs Gravy Mix for Beef
1 tsp McCormick Italian Herbs
1 tsp abalone sauce
500 ml warm water
(Mix the mushroom gravy seasoning and herbs gravy Mix for beef with warm water, abalone sauce, italian herbs and cooked as per packet instructions.)

1) In a mixing bowl, add in seasoning ingredients and chicken leg, stir and mix well. Marinade for 3-4 hours in the refrigerator.
2) Remove the chicken from the fridge and let it come to room temperature.
3) Grill  the chicken in a 220 C pre heated oven till cooked through, turning it after 20 minutes.
4) Serve with Balsamic Salad, cucumber, roast mini potato, sweet corn, broccoli and Mushroom and Herbs Sauce.

Crispy BBQ Curry Prawn Fritters

Crispy Prawn Fritter.jpg

Crispy Prawn Fritter 1.jpg

12-15 large prawns – shelled and deveined (pat dry)

Seasoning Ingredients
Juice of 1/2 lemon
1 tsp turmeric powder
11/2 tbsp curry powder
1 tsp McCormick Grill Mates Smokey Montreal Steak Seasoning
4 tbsp McCormick Grill Mates Vintage Smokehouse BBQ sauce
1 tbsp McCormick Grill Mates Chilli & Pepper BBQ Sauce
1 tsp minced fresh chilli
1 tsp sea salt
1 tsp corn flour
1/2 egg white

2 tsp corn flour
1 egg
1 tsp rice flour
2 tbsp cake flour
1/2 tsp baking soda

1/2 cup breadcrumbs
3 tbsp dessicated coconut
1 tbsp toasted sesame seed
1 tbsp minced curry leaves
1 tsp McCormick Italian Blend Grinder

1) Add prawns in a bowl, add in seasoning ingredients. Mix well and leave aside for 20 minutes.
2) In a separate bowl, add in batter ingredients and mix well, add in marinated prawns and leave aside.
3) In another big plate, mix coating ingredients well, coat marinated chicken with breadcrumbs mixture.
4) Deep fry prawns till crisp and golden. Drain well and serve hot with mayonnaise, tomato ketchup, Thai Sweet and Spicy sauce or Sambal Belacan.

Alternatively  you can use Air Fryer
1) Pre heat air fryer to 180 C. Line the basket of the air fryer with aluminium foil, arrange the prawns on the foil and lightly brushed with oil.
2) Air fry the prawns for 15 minutes or until crispy and golden. Serve hot with mayonnaise, tomato ketchup. Thai Sweet and Spicy Sauce or Sambal Belacan.

Roast Chicken Leg With Rempah and Smokey BBQ Sauce

Roasted Chicken Legs With Rempah and Smokey BBQ Sauce.jpg

Roasted Chicken Legs With BBQ Sauce.jpg
Spaghetti With Roasted Chicken Leg 1.jpg

5 chicken whole legs – washed, remove excess fats and pat dry
(poke the meaty part with a fork)

Seasoning Ingredients
1 tsp sea salt
1 tsp corn flour
1/2 tbsp McCormick Grill Mates Smokey Montreal Steak Seasoning
(marinade chicken legs with seasoning and set aside)

Rempah Paste Ingredients (Blend )
1/2 big red onion
5 shallots
3 cloves garlic
12 dried chilli – soak till soak in hot water
3 pieces candlenut
2 stalks lemongrass
1 inch galangal
1/2 inch ginger
3 pieces kaffir leaves
3 cherry tomato
1 tsp oil
50 ml water

Sauce Ingredients
6 tbsp McCormick Grill Mates Vintage Smokehouse BBQ Sauce
3 tbsp McCormick Grill Mates Chilli & Pepper BBQ Sauce
1 tbsp honey
Salt to taste

Banana leaves – to place on top of aluminum foil

1) In a big mixing bowl, add in blended rempah, sauce ingredients mix well. Add in marinaded chicken legs and stir to combine well with the rempah mixture. Put in zip lock bag and let it in the fridge for at least 6 hours.
2) Pre heat oven to 220 C.
3) Line a baking tray with aluminium and place a piece of banana leaf over it. Scrape the mixture from the chicken legs and arrange the chicken legs on the banana leaf. Roast in pre heated oven for 15 minutes. (cook the rempah mixtures  with butter or oil (from the marinated chicken) to a thick paste.
4) Remove chicken legs from oven and baste with rempah paste and continue to roast till golden brown and a bit charred, periodically basting the chicken leg with rempah paste.
5) Just before serving, topped with crispy garlic flakes. Serve hot with Truffle Oil Spaghetti.