Baked Cheese Mushroom With Quail Egg

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Ingredients
15 dried mushroom (blanch and drain)
15 quail – boil and deshelled
Some grated Mozzarella cheese
Some minced chicken ham
Salt, sugar and pepper to taste
Some corn flour for coating

Fillings
2 potatoes – steamed and mashed
150 g minced chicken meat

Minced Vegetables
1/2 onion
30 g red capsicum
30 g green capsicum
20 g carrot
30 g celery

Method
1) Heat some olive oil in a pan, fried minced meat till opaque, add in minced vegetables and stir fry for 2 minutes. Season with salt, sugar and pepper to taste. Set aside to cool.
2) Add in mashed potatoes and mix well. Stuff mushroom (coated the inside with some corn flour) with mixture and insert a quail egg in the center.
3) Sprinkle some minced ham and grated mozzarella cheese on top. Bake in oven for 5-10 minutes over 200 C or until golden colour.

Baked Oreo Cheese Cake

Baked Oreo Cheesecake

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Ingredients
Base Layer
150 g Oreo biscuit – crushed roughly
15 g castor sugar
75 g butter – soften at room temperature

Fillings
400 g cream cheese
130 castor sugar
50 g whipping cream
2 eggs
100 g Oreo biscuit – crushed roughly
1/2 tsp vanilla essence

Method
1) Lined a 7 inch round baking pan and greased with butter.
2) In a mixing bowl, mixed all ingredients for base evenly. Pour to line pan and smooth out evenly. Put in the fridge.
3) In a clean mixing bowl, whipped cream cheese and sugar till light and fluffy, add in egg one at a time and beat it in. Lastly add in whipping cream and crushed Oreo Biscuit and fold in evenly.
4) Remove the baking pan from the fridge and pour in the cream cheese mixture  and use a plastic spatula to spread evenly. Baked in pre heated oven 150 C for about 1 hour 30 minutes.
5) Remove from oven to baking rack to cool completely and refrigerate overnight.

Fruits & Nuts Bar

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Ingredients
Dough ingredients  (A)
150 g butter/margarine
130 g castor sugar
1 large egg
1/2 tsp baking powder
1/2 tsp salt

Filling Ingredients  (B)
200 g slice almonds
250 g dried mixed fruits and nuts
100 g butter/margerine
1 tsp vanilla essence
40 ml evaporated milk
2 tbsp honey

Method
For dough
1) Mixed Ingredients A to form a soft dough.
2) Roll the dough thinly and place on a greased square baking tray (18cm x 28cm).
3) Baked on pre heated oven 180 C for 20 minutes.

To Make top layer ingredients
1) Cook sugar till caramized, add in evaporated milk, honey and butter. Stir to mix till well dissolved.
2) Add in vanilla essence, mixed fruits, nuts and sliced almonds. Pour onto baked dough, using a spatula to spread evenly.
3) Baked for 20 minutes at 180 C.
4) Remove from oven and cut into rectangle or square shape.

 

 

Baked Brinjal With Curry Potatoes and Minced Meat

Baked Brinjal

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Ingredients
8-10 small brinjal – halved  (using a teaspoon, scrape out some of the white parts)

Shredded White Chedder Cheese (optional)

Fillings Ingredients
2 potatos – diced
white parts of the brinjal – diced
150 g minced chicken meat/pork
1/2 big yellow onion – diced
1 sprigs curry leaves
2 tbsp meat curry powder (mixed with some water to make a paste)
Salt to taste
1 tsp sugar
3 small chilli padi – sliced thinly
50 ml water

Method
1) Bring a pot of salt water and oil to a boil, add in the brinjal and blanced for 3 minutes, drained and transfer to icy water. Soak for a while, remove and pat dry, dust with some corn flour in the middle of  the brinjal. Arrange on a baking tray lined with greased aluminium foil.
2) Heat a frying pan with 2 tbsp oil, saute onions and curry leaves till aromatic and translucent, add in curry paste and stir to mix well. Add in potato, chicken meat and brinjal, continue to stir fry for about 2 minutes. Add in water, sugar, salt to taste and soy sauce and oyster sauce. Taste accordingly and adjust to your preference.  Simmer over low heat for 1 minute and stir to mix well. Dish out to a serving bowl.
3) Fill out the dusted brinjal with No. (2) , topped with chedder cheese and baked in pre heated oven 250 C for 20  minutes.
4) Serve hot with rice.

Baked Potato With Egg/Bacon Bits

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Ingredients
5-6 big/medium Russet Potato
2 yellow onions – diced finely
120 g minced chicken meat
Small eggs/quail eggs
4 cloves garlic
150 g chedder cheese
2 tbsp olive oil/butter
Salt and pepper to taste
Bacon Bits

Method
1) Pre heat oven (200 C). Scrub potato, pat dry and pierce them with a fork and place them on the oven rack and baked for 30-40 minutes or till soft.
2) Heat oil/butter in a large frying pan and saute onions till soft, add in minced meat and saute till opaque.
3) When the potato are cool enough to handle, cut into halve and scoop the interior out leaving about each about 1/4 inch shell of skin and flesh left. Add in the scoop potato flesh, cheese, salt and pepper into the pan. Stir to combine evenly.
4) Place the potato shell on the baking sheets and fill them with the mixture. Press the mixture with a spoon so a hole is form to make a space for the egg. Add in some bacon bits and crack an egg on top of each portion.
5) Cook at 200 C for about 15-20 minutes until egg is set. The white are set but the yolk are a bit runny but you can cook longer so that the yolk is cooked through.

Grilled/Baked Fish With Sambal Tom Yum & Belimbing Buluh

grilled-fish-with-sambal-tom-yum-belimbing-buluh
grilled-fish-with-sambal-tom-yum
grilled-fish-with-sambal-tom-yum-1
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Ingredients
1 – 2 pieces Stingray/Seabass
1/2 cup of daun kesom
4 pieces kaffir leave
1 piece banana leaf
Aluminium foil
2 calamansi

Sauce Ingredients
2 tbsp Tom Yum Paste
1 tsp fish sauce
1 1/2 tbsp lime juice
Salt to taste (optional as fish sauce is salty)
1 tbsp gula melaka

6 belimbing buluh – halved or
(1 tbsp tamarind paste – mixed with 2 tbsp water)

Blended Ingredients
6 shallots
2 stalks lemongrass
15 dried chillies (soaked with hot water till soft)/
2 tbsp red chilli paste
1 inch ginger
1 inch galangal
4 cloves garlic
5 red chilli padi
2 pieces kaffir leave
1 sprig daun kesom
1 tbsp oil
50 ml water

Method
1) Heat oil in a wok and saute blended ingredients and sauce ingredients till aromatic and oil separates, add in seasoning ingredients, stir to mix evenly and taste accordingly and adjust to your preference. Continue to stir fry sambal becomes darker in colour. Off heat and set aside to cool.
2) Place the banana leave on the aluminium foil, spread the sambal on the banana leave, place the fish on it and top with belimbing buluh, tomato, daun kesom and kaffir leaves.  Wrapped it up neatly.
3) Grilled/baked in pre heated oven (200 C) for about 30 minutes or till fish is cooked through.
4) Once cooked, squeeze some lime juice over it before serving.

Grilled/Baked Ginger & Turmeric Chicken

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Ingredients
5 chicken legs / 1 whole chicken (cut into 4 parts)

Ingredients A
1 tbsp light soy sauce
1 tsp sugar
1 tbsp oil
Salt to taste
1 tsp corn flour

Blended Ingredients
8 shallots
3 cloves garlic
2 tsp black pepper corns
2 cm fresh turmeric
4-5 inch ginger
3-4 fresh red chillies

Method
1) Mixed blended ingredients with Ingredients A and add chicken legs, marinade for at least 4 hours.
2) Arrange chicken legs on greased baking tray and baked or grilled in pre heated oven for 30-40 minutes or until chicken is golden brown and crisp/cooked through.
(after 15 minutes, flip chicken and continue to grill)
3) Transfer to serving plate and topped with crispy ginger strips. Serve hot with rice and   cucumber salad.

(You can also deep fry till golden brown and crisp).

Baked Turmeric Fish With Pandan Leaves

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Ingredients
5-6 Selar fish or Kembung
5-6 pieces pandan leaves

Marinade
2 tbsp minced garlic
2 tbsp minced shallots
3 tbsp chilli paste
11/2 tbsp chilli powder
1 tbsp turmeric powder
1 tbsp oil
1 tbsp tamarind paste (mixed with 2 tbsp water)
4 tbsp water
Salt and sugar to taste

Method
1) Remove gut from fish, wash and drain. Make 2-3 slits on each side of the fish.
2) Mix marinades ingredients well and rub on the fish and season for 2-3 hours.
3) Wash pandan leaves, use 1 pandan leaf to wrap 1 fish, use a toothpick to secure the leaf in place. Repeat this step till the fishes are wrapped up.
4) Place fish in a baking tray lined with aluminium foil. Bake in pre heated oven (200 C) for 20-30 minutes or till skin is crisp and cooked through.
5) Serve hot with Sambal Cencaluk.

Baked Chicken With Spicy Plum Sauce

Baked Chicken With Spicy Plum Sauce
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Ingredients
4 chicken legs/breast meat – deboned and with or without skin
(marinade with some salt, pepper, sesame oil and corn flour for at least 4 hours or overnight)
6 pieces pandan leaves
4 pieces kaffir leaf – slice thinly
4 small chilli padi – sliced thinly

Diamond Baking Paper

Toppings
1 tomato – sliced thinly
1/2 cucumber – cut into strips
1/2 big onion – cut into rings

Sauce Mixture (combined together)
5 pieces sour plum – seeded and cut finely
4 tbsp each – plum sauce and tomato ketchup
1/2 tbsp honey
1 tbsp sugar
120 ml water
11/2  tbsp Thai chilli sauce

Method
1) Bring sauce mixture to a boil until fragrant and slightly thickens. Add in shredded kaffir leaves and chilli padi.
2) Pan fry marinated chicken without oil till 1/2 cooked.  Dish out and set aside.
2) Lined  a baking tray with aluminium foil and place a baking paper over it.Then place the pandan leaves over it. Lay the chicken piece (skin side down) Baste with some sauce mixture.
3) Bake in pre heated oven (200 C) for 15 minutes. Remove from oven, flip the chicken over, baste the skin side with sauce mixture and return to oven and continue to bake for another 15 minutes or until chicken is golden brown and a bit ‘charred’.
4) Remove from and serve hot with sliced tomato, ring onions, cucumber and sauce mixture.

Baked Chicken With Spicy Peanut Sauce

Grilled Chicken With Spicy Peanut Sauce

Grilled Chicken With Spicy Peanut Sauce 1

Ingredients
1 whole Kampong chicken – washed, trimmed away fats and cut into half
(season with a bit of salt, pepper and corn flour)
4 pieces kaffir leaves – sliced thinly
2 tbsp coriander leaves – minced finely
80 g roasted peanuts – pounded coarsely
Salt to taste
2 tbsp gula melaka
1 tsp fish sauce
100 ml coconut milk
1 lime – sliced into half

A piece of Diamond Baking Paper  (to line the baking tray)

Blended Ingredients
2 pieces coriander leaves
20 dried chillies (soaked in hot water till soft)
1-inch galangal
1-inch ginger
1/2-inch turmeric
2 stalks lemongrass
4 shallots
1 big red onion
4 cloves garlic
3 pieces candlenuts
1 tbsp oil
50 ml water
6 chilli padi
2 pieces kaffir leaves

Method
1) Marinade chicken with 1/2 of the blended ingredients and minced coriander leaves for at least 4-6 hours in the fridge.
2) Heat  oil in a wok and saute the other 1/2 of the blended ingredients till aromatic and oil separates. Add in pounded peanuts , salt, gula melaka, fish sauce and coconut milk. Stir to mix evenly and simmer over low heat till sauce thickens. Set aside.
3) Pre heat oven to 180 C and put chicken on lined baking tray and bake for 20 minutes on both sides. After 20 minutes, spread some peanut sauce on top of chicken and bake for another 20-25 minutes or till chicken is cooked through.
4) Cut chicken into bite size and serve hot with spicy peanut sauce. Squeeze some lime juice over it.