Pan Sear Chicken Meat With Creamy Black Pepper Sauce

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250 g chicken breast meat or thigh – sliced thinly
Dash of salt, pepper, corn flour

Minced Ingredients
3 cloves garlic
1/2 yellow onion – chopped finely

Sauce Ingredients
120 ml fresh milk
1 packet Prima Taste Black Pepper Sauce
1 tsp oyster sauce

1) Marinade slice chicken breast meat with salt, pepper and corn flour for 30 minutes.
2) Heat a non stick pan with butter till hot. Grilled chicken meat till light golden on both sides and arrange on a plate.
3) Combine sauce ingredients in a saucepan and bring to a boil. Drizzle the sauce over the chicken meat and serve hot with blanched vegetables of your choice.


Mashmellow Pudding With Coconut

Masmellow Pudding

Ingredients A
4 eggs whites
50 g castor sugar

Ingredients B
1 tbsp gelatine powder
1 tbsp agar agar powder
90 g castor sugar
150 ml coconut milk
100 ml fresh milk
500 ml water
2 blades of pandan leaf (knotted)

A little drop each of the following colours : red, brown, yellow, green, orange

Ingredients C
100 g grated white coconut (Mixed with a dash of salt)

1) Cream Ingredients A till stiff peak. Set aside.
2) Boil Ingredients B and stir non-stop till mixture comes to a roaring boil on low heat. Discard pandan leaves. Stir in No. (1) a little at a time. Divide into 4-5 portions and colour each portions to your preferred colours and mix well.
3) Pour one coloured portion of No. (2) into a 7 inch round or square mould. Leave it to slightly set before ladling the next coloured portion. Repeat process to the end. Keep chilled.
4) Sliced set pudding and serve with grated coconut.

Curry Paste Dhal Cookies

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120 g unsalted butter
40 g icing sugar
50 ml Coconut cream

1 packet Prima Taste Nonya Curry Paste
2 tbsp dessicated coconut – pan fry till light brown
2 tbsp dhal – soaked till soft – drained and set aside
2 tbsp Chicken Floss

Dry Ingredients
180 g plain flour
2 tbsp Urad flour
1/2 tsp salt
(Sieve flours and salt– set aside)

2 sprigs curry leaves – minced finely
4 kaffir leaves – minced finely
Minced chilli padi (for topping)

1 large egg yolk (mix with a bit of water) for glazing

1) In a mixing bowl, add in flour mixture, minced leaves, coconut cream, dhal, dessicated coconut, chicken floss, butter and icing sugar, mix evenly until it forms a pliable dough.
2) Transfer dough to a lightly floured flat work surface. Roll dough flat to about 0.5 cm thickness. Use your preferred mould to cut the cookies and transfer to a baking tray lined with baking paper. Egg wash the cookies and top with with minced chilli padi.
3)  Bake in pre heated oven 170 C for 15-18 minutes on medium shelf. Bake longer if want more crispier.
4) Cool on wire rack completely before storing in airtight container.


Soon Kueh

Soon Kueh

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Soon Kueh 2

Ingredients For Wrapper
200 g rice flour
60 g tapioca flour
Extra tapioca flour for dusting
1/4 tsp salt
1 tbsp shallot oil
400 ml water

Banana leaf

1) Sieve rice and tapioca flour into a big mixing bowl.
2) Boil 400 ml water with salt. When boiled, pour into the flour mixture and stir vigorously with a wooden spoon or stick till flour is well combined and cooked.
3) Pour cooked rice dough on to a floured table top. Add in 1 tbsp shallot oil and knead till smooth, adding more tapioca flour if needed. Rest dough for 10 minutes.
4) Dip hands with water and knead dough again till smooth and pliable. Cover dough with dry towel to prevent drying. Divide dough into small balls.
5) Take a ball of dough on a plastic sheet and roll out into circle. Wrap 1 tbsp filling in center and fold in semi circle.  Press the edges together to seal.
6) Arrange soon kueh on greased steaming tray lined with banana leaf. Steam over high for 10 minutes, when kueh puffs up, it is ready.


7) Remove and brush with shallot oil. Topped with crispy fried shallots and dredge with sweet sauce or chilli sauce.

Ingredients for Fillings:

250 bangkwang  – shredded
1 shallot – sliced thinly
100 g bamboo shoot – shredded
50 g dried prawns – soaked till soft and drain
3 dried mushrooms – soaked till soft and shredded
50 g chicken fillet/pork  – boiled and shredded
3 cloves garlic – minced
2 tbsp corn oil

1 tsp light soy sauce
1 tsp sesame oil
1 tsp sugar
Salt to taste
1/2 tbsp oyster sauce
50 ml water
1/2 tsp white pepper

1) Heat oil in wok, fry chopped garlics, shallot, mushrooms and dried prawns till fragrant.  Add in bamboo shoot, bangkuang, chicken shreds, stir to mix well.  Add seasoning and some water and stir fry till all ingredients are cooked through and almost dry. Taste accordingly and adjust to your preference. Dish up and set aside to cool before using.


Baked BBQ Chicken Wing

BBQ Chicken Wings 1

BBQ Chicken Wing.jpg

BBQ Chicken Wing 1

10-12  chicken wings – washed with a bit of salt, drain and pat dry.

Marinade Ingredients
1 tbsp ginger juice
1 tbsp oyster sauce
1 tsp  Spice Salt
21/2 tbsp honey
1 tbsp light soy sauce
1 tbsp sesame oil
1 tsp white pepper
1 tbsp minced garlic
1 tbsp corn flour

Some satay sticks – soaked in water
Aluminium foil

1) Pre heat oven to 200 C (fan mode)
2) In a mixing bowl, season chicken wings with marinade ingredients and mix till well combined. Pour into a zip lock bag and left to marinade in fridge for at least 4-6 hours.
3) Remove chicken wings from fridge few hours before baking. Pierce the satay stick carefully through the chicken wings and place in the oven to grill.
4) Grill 8 minutes on both side until chicken wings is crisp and tender. Brush liberally on both sides of wings with marinade sauce and continue baking for 10 minutes. Cover with foil and continue to bake for 10 minutes.
5) To enjoy, squeeze calamansi juice all over the wings and dip them in spicy chilli sauce.

Spicy Chilli Sauce
8 fresh red chilli
4 chilli padi (add more if want more spicy)
3 inch ginger
6 cloves garlic
4 tbsp sugar
Salt to taste
Juice of 7-8 calamansi
1 tbsp white vinegar
31/2 tbsp sugar
50 ml water or chicken stock

Put everything in a blender and blend till smooth. Taste accordingly and adjust to your preference. Store in a airtight container and put in the fridge.


Crystal Mooncake aka Ang Ku Kueh

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Green Beans Fillings
150 g – Cooked Green Beans
80 g castor sugar
150 ml Coconut milk
100 ml fresh milk
2 tsp Agar Agar powder
10 g Instant Jelly powder or Gelatin powder

Crystal Skin
300 ml coconut milk
15 g 0Green Bean flour (Hoon Kwee)
4 tsp Agar agar powder
15 g Instant jelly or Gelatin Powder
700 ml water
200 g sugar

A few drops of red and green colour (Colouring of your choice)

Green Beans Filling
1) Blend all ingredients in a blender till smooth.
2) Pour mixture into a saucepan and bring to boil. Then pour into a tray (3 x 6 inch). When fillings is cool, cut into pieces and set aside,

Crystal Skin
1) Mix coconut milk with green bean flour and stir till well blended. Set aside.
2) Combine agar agar powder, instant jelly or gelatin, water and sugar. Bring to boil, stir in coconut milk mixture and bring to boil again, divide into 2 equal portion and add in green colour to onto one portion and red colour to the other portion.
3) Fill ang ko kueh moulds half full with crystal skin mixture.  When mixture is 1/2 set, add a piece of filling then fill moulds to the brim with crystal skin mixture. Place moulds in refrigerator.
4) Remove ang koo kueh from moulds when set.


Blue Berries Cheese Tarts

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150 g butter
300 g plain flour
100 ml fresh milk

100 ml fresh milk
100 g cream cheese
40 castor sugar
2 eggs – lightly beaten

2 six holes muffin mould

1) In a mixing bowl, combined flour, milk and butter till well mix into a soft and smooth dough, Set aside for 30 minutes,
2) Divide dough to 12 equal portions, shape the dough like a small tart bowl and place into the muffin mould.  Bake at pre heated oven 180 C  for 15-20 minutes. The tarts will be very slightly browned, but cooked already. Cool on wire rack after baking.

3) Combine fillings ingredients in a mixing bowl and whisk till sugar dissolves. There may be still some fine lumps and grainy bits in the custard, sifting will yield a more velvety smooth custard. This is optional.
4) Filled the tart bowl with cheese mixture till 3/4 full. Place back to oven and bake for 25 minutes or till custard is cooked.
5) Remove from oven and cool completely on wire rack. Top with blue berries jam or your preference jam. Decorate with a slice of strawberry.

Creamy Mushroom Chicken Soup

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Creamy Mushroom Chicken Soup 1

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2 chicken legs – cut into bite size
1/2 cup chicken stock
1/2 carrot – cut into cube
1 big yellow onion – cut into small cube
2 potatoes – cut into cube
1 can button mushroom
1 tbsp oil
1 tsp mixed herbs
1 tsp black pepper
2 bay leaves
1 cup cooking cream
Salt to taste

1) In a pot, add enough water to cover the chicken and bring to a boil, lower heat and simmer till half cooked.
2) Add in potato, carrot and button mushroom, chicken stock and cooking cream, mixed herbs, bay leaves and black pepper.
3) Simmer till chicken and potato is cooked through, season with salt, taste accordingly and adjust to your preference.
4) Thicken with corn starch and serve hot with garlic bread and salad.

Crispy Chye Por Egg Tofu

Crispy Chye Por Egg Tofu

4 tubes egg tofu – cut into rounds

100 g sweet chye por
3 cloves garlic –  minced

Oil for deep frying
1/2 tsp sugar

1) Heat oil in a wok and deep fry tofu till golden brown, drain and arrange on a serving plate.
2) Heat 2 tbsp of the deep fry oil in the same wok, add in garlic and chye por, saute till crispy and golden, season with a dash of pepper and sugar. Drain on kitchen paper towel.
3) Dish onto fry tofu and serve hot.

Vegetarian Delights

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1 brinjal – cut into rings
12 small cherry tomatoes – halved
1 potatoes – sliced thinly
1 cup Gnocchi – blanced in boiling salted water till it floats on top. Drain and set aside
1/2 green and red capsicum – diced
1/2 yellow onion – diced
1 small can button mushroom – sliced
4 fresh white button mushroom – sliced
Salt to taste
1/2 tsp black pepper
1/2 tsp Oregano
1 tbsp oil

30 g shredded chedder cheese

1) Heat oil in a wok and pan fry brinjal and potatoes till 1/2 cooked. Dish out and set aside.
2) Oiled a baking plate, arrange brinjal around the bottom of the plate. Follow by potato, gnocchi, button mushroom and cherry tomato.
3) Scatter the capsicums and onions on top layer. Season with salt, black pepper and Oregano. Scatter chedder cheese on top.
4) Baked in pre heated oven 250 C for 25-30 minutes or until golden brown and cheese charred a bit,
5) Serve hot.