Ingredients
300 g winged bean
2 teaspoons sesame oil
2 teaspoons mirin
1 teaspoon sesame seed
Directions
Cut the tops of the beans – only use young ones that have not hardened.Cook beans until just tender in salted water.Mix sesame oil, mirin, and sesame seed.Drain beans and toss them in dressing immediately.Serve cold.
Ingredients
400 g fresh birds eye chili, blend
200 g shallot, blend
100 g garlic, blend
2 teaspoons dried shrimp paste, blend (fish sauce sub)
50 ml lime juice
50 g sugar
salt and pepper (to taste)
soy sauce (optional)
Directions
Remove seed from chili to tone down the spiciness. Blend all ingredient.Add salt and pepper to taste. Do add additional sugar and lime juice before serving if you like it less spicy.Keep in bottle- chill if possible.
Ingredients
1/4 lb ground turkey
7 ounces extra firm tofu, cut in slices
2 garlic clove, chopped
fish sauce
2 teaspoons chili paste
2 teaspoons shrimp paste
Directions
In a heated wok with oil, saute tofu until browned and crispy; drain.Stir-fry turkey until cooked through; drain.Add the garlic, and tofu.Gently stir in the seasonings, add fish sauce to taste, and add a little water to make some gravy, if desired.Serve with rice or lettuce wraps.
Ingredients
8 red chilies, chopped roughly (preferably Thai)
10 shallot, chopped
1 tablespoon shrimp paste
2 tablespoons lime juice
1 teaspoon sugar
1 teaspoon salt
Directions
Using a blender, process all ingredients until finely ground.
Ingredients
1 1/2 kg green mango, peeled, stoned and cut into 2cm chunks
500 ml white vinegar
250 g white sugar
200 g blanched almond, chopped
2 onion, peeled and sliced
2 tablespoons peeled chopped fresh gingerroot
1 teaspoon cayenne pepper
1 teaspoon mustard seeds
2 garlic clove, peeled and crushed
5 peppercorn
1 teaspoon salt
Directions
Place all the prepared vegetables, fruit and spices into a large preserving pan.Add the sugar and vinegar, and stir well.
Boil all the ingredients until the mango chunks are tender but still whole ,stirring all the time to ensure that the mixture does not stick to the base of the pan. (It can take between 60 and 90 minutes depending on the age and ripeness of the mangoes.).
The mixture should have reduced to a runny jam like consistency when the atjar is done.Pour into clean, hot jars and seal.Store in a cool, dark and dry place.
Ingredients:
200g hazelnut
200g walnut
200g dark chocolate (100g each bar)
250g butter, with some used to grease the baking dish
100g caster sugar
6 large eggs (separate the yolks and the whites)
Method
1. There two parts to this preparation. Start by whizzing up the hazelnuts, walnuts and a 100g of the chocolate until fine. That done, leave aside.
The only proper means in which a fine mixture may be achieved is by using a food processor. But if you don’t have one, first roughly chop the nuts and the chocolate, and then turn to a mortar for a finer consistency.
2. Whiz butter and sugar, while intermittently adding the egg yolks, it should achieve a silky finish.
3. Now beat the egg whites. It has become customary that a pinch of salt is added, so that the composition of the eggs are broken down easily. Also, there are some who just grease the bowl with lemon. Either way, a fluffiness of sort should be the aim.
4. With a spatula, mix the two blended ingredients first, then slowly fold in the fluffy egg white. You are advised not to use the processor for this purpose, and you should not over-fold the egg whites in, as the purpose is to create a “marble” effect, also you want to preserve the fluffiness of the beaten egg whites.
5. Turn this mixture into a greased baking dish, preferably with a removable base. Finally crush the remaining dark chocolate into small chunks and bury the pieces randomly, pressing with fingers into the mixture.
Ingredients:
200g green pea flour
40g flour
20g rice flour
95g icing sugar
65g roasted almond nibs, finely chopped
90g shortening
Methods:
Roast the green pea flour and sift into a mixing bowl. Sift in flour, rice flour and icing sugar. Add in finely-chopped almond nibs to mix. Add shortening and mix until mixture turns crumbly.
Knead and lightly press until the dough clings together. Press a small portion into a wooden mold. Knock the mold against a tabletop to dislodge the biscuit. Arrange the biscuits on lightly-greased trays and bake in an oven preheated at 140°C-150°C for 25-30 minutes or until lightly browned on the bottom. Leave the biscuits on the tray for 5-6 minutes before placing them onto wire racks to cool.
Ingredients:
100g butter or margarine
½ tsp vanilla essence
1 Tbsp UHT milk
50g castor sugar
20g nuts of your choice, coarsely chopped
Sift together
100g self-raising flour
50g plain flour
Methods:
Lightly grease 2 baking trays and preheat oven at 180°C.
Cream butter or margarine, essence and sugar. Add milk and continue to beat until light.
Sift in flours, add nuts and mix. Form a dough using your hands. Roll the dough into small cherry-sized balls and place them well apart on prepared trays. Press down lightly with a fork to flatten the cookies. Bake for 15 minutes.
Ingredients:
200g plain flour
½ tsp bicarbonate of soda
½ tsp baking powder
¾ tsp cinnamon powder
1 tsp ground ginger powder
¼ tsp salt
120g butter
80g castor sugar
30g golden syrup
25g grated fresh ginger
1 Tbsp demerara sugar
Methods:
Sift flour, baking powder and bicarbonate of soda into a mixing bowl. Add ground ginger, cinnamon powder and salt to mix.
Cream butter and sugar until light, then beat in the golden syrup and grated ginger.
Stir in the sifted dry ingredients to mix. Lightly form the mixture into a ball of dough.
Roll out between two plastic sheets. Stamp out into rounds. Place on lightly greased trays and sprinkle over with demerara sugar. Bake in a preheated oven at 180°C for about 13-15 minutes.
Leave the cookies on the trays for 1-2 minutes before transferring them to wire racks to cool.
Ingredients:
120g butter
1 Tbsp honey
75g castor sugar
½ tsp vanilla essence
¾ tsp instant coffee granules
75g plain flour
¼ tsp bicarbonate of soda
¼ tsp salt
30g rice bubbles
25g chopped macadamia nuts
Methods:
Lightly grease baking trays with corn oil and preheat oven to 180°C.
Sift together flour with bicarbonate of soda. Cream butter, honey, sugar, essence and instant coffee granules until light.
Fold in sifted dry ingredients and salt, and stir in rice bubbles and chopped macadamia nuts to mix. Make small balls of dough and arrange them on prepared trays. Press down to flatten with a fork.
Bake for 12-15 minutes or until golden. Leave the cookies on the trays for 4-5 minutes before transferring to a wire rack to cool completely.
Ingredients
1 medium-sized bitter gourd cut into thin slices
300g prawns, peeled and deveined
2 tablespoons oil
3 cloves garlic, chopped
7 beancurd puffs or tow foo pok
1 red chili, chopped
1 rounded tablespoon black bean with garlic (Lee Kum Kee)
1 tsp sugar
200ml water
Method
1. Add a heaped teaspoon salt to the bitter gourd slices, stir and squeeze them with your hands. Rinse off with water, and drain in a colander.
2. Scald tow foo pok with boiling water, and drain. Cut each into two with scissors.
3. Heat oil in wok, fry garlic, add chili and black beans. Fry till fragrant.
4. Add prawns and stir-fry till they are pink. Add bitter gourd.
5. Stir-fry, then add in water, tow foo pok and sugar. Cover and cook for five minutes.
Ingredients:
100g red beans, soaked for several hours
60g big red beans (or aduki beans), soaked for several hours
50g chickpeas, soaked overnight until well plumped up
75g candy brown sugar
80g rock sugar
2 litres water
2 screwpine leaves, shredded and knotted
1 small piece (the size of a 10 sen coin) dried mandarin skin
Methods:
Wash the soaked beans and drain. Combine the beans and chickpeas in a deep saucepan.
Pour in water and add screwpine leaves and mandarin skin. Bring to the boil over medium heat for 5 minutes.
Lower the heat and simmer for about one hour or until all the beans are tender. Add in the sugars and cook until they dissolve. Dish out and serve hot.
Ingredients:
500g black beans
3 litres hot water
1 kg catfish
1½ tbsps salt
1 tsp white pepper
10 seedless red dates
1.4 cm length ginger (sliced)
2cm length of dried mandarin orange peel
1 tbsp chopped spring onion
Method
1. Soak the black beans in water for half an hour and change the water twice.
2. Put the soaked black beans in a soup pot and add the hot water, boil under medium heat for half an hour.
3. Wash and clean (take out the stomach and gills) the catfish, rub it with a tablespoon of salt and wash off the salt with water. Pat dry the fish. Cut the catfish into big chunks, marinate them with half a tablespoon of salt and a teaspoon of white pepper. Put aside.
4. In a non-stick pan, pan fry the catfish chunks and ginger slices with a little oil until they are light brown. Scoop out the fish and ginger slices and put aside.
5. Add the fish and ginger slices, red dates and mandarin orange peel to the black bean soup. Continue to boil the soup for 15 minutes and lower the heat to boil for a further 45 minutes.
6. Add salt to taste. The soup should look thick and yummy; serve with some chopped spring onion.
Ingredients:
200g baby French beans, with both ends trimmed
20g chicken fillet, diced
¼ tsp light soy sauce
A few drops of oil
30g bamboo shoot
30g carrot, julienned
1 tsp chopped ginger
½ tsp chopped garlic
1 Tbsp hot bean paste
1 tsp preserved bean paste, minced
1 Tbsp oil
1 tsp sesame oil
1 chili, sliced
1 Tbsp chopped spring onion, use white portion only
Sauce
1 tsp oyster sauce
¼ tsp chicken stock granules
1/8 tsp pepper
½ tsp sugar or to taste
½ tsp sesame oil
½ tsp Shao Hsing wine (optional)
1 tsp cornflour
3 Tbsp water
Methods:
Lightly marinate diced chicken with light soy sauce and oil.
Blanch bamboo shoots in boiling water, then dice. Heat enough oil in a wok and scald French beans briefly. Remove and drain oil.
Heat oil and sesame oil in a wok, fry ginger, garlic, hot bean paste and preserved bean paste until fragrant.
Add marinated chicken, followed by combined sauce ingredients. Stir-fry briefly.
Add bamboo shoots, carrot and French beans and stir-fry to mix well. Dish out and garnish with chili and spring onion.
Ingredients
700g bangkuang, shredded
3 medium-sized carrots, shredded
6 dried mushrooms, soaked and cut into thin strips
3 tbsp oil
7 shallots, sliced finely
3 cloves of garlic, minced
200g belly pork or chicken thigh meat, finely sliced
11/2 tbsp light soya sauce
1 tsp cornflour
100g shredded dried cuttlefish, washed
250ml water or chicken stock
2 tsp salt (or according to taste)
Method
1. Marinate pork or chicken with soya sauce and cornflour.
2. Heat oil in work, add shallots and garlic and fry till fragrant.
3. Add cuttlefish strips and fry till they pop. Add pork or chicken strips and sauté till flavours are sealed in.
4. Put in the bangkuang, carrot and mushrooms and stir fry.
5. Add the salt and pour in the water or chicken stock. Bring to boil, then simmer for about 10 minutes.
Note: Simmer longer if you prefer a drier version of Ju Hu Char.
Ingredients:
190g soft table margarine
210g soft brown sugar
1 tsp vanilla essence
3 eggs
½ cup grated carrot
¾ cup roasted almonds, coarsely chopped
1½ tsp mixed spice
Sift
100g plain flour
90g self-raising flour
Methods:
Line and grease a 20cm square or round cake pan. Preheat oven at 180°C.
Beat soft margarine, sugar and essence until light and fluffy. Add in eggs, one at a time, beating well after each addition.
Fold in grated carrot and chopped almonds. Add sifted dry ingredients and mixed spice.
Turn out mixture into prepared cake pan and bake for 45–50 minutes or until a skewer inserted into the centre of the cake comes out clean.
Ingredients:
100g butter
40g soft brown sugar
20g castor sugar
¼ tsp vanilla essence
1 Tbsp milk
100g superfine flour
1 Tbsp rice flour
40g suji
30g coarsely chopped almonds
¼ tsp salt
½ cup whole almonds, rinsed and roasted, for decoration
Methods:
Line baking trays with non-stick baking paper Sift together flour and rice flour.
Cream butter, brown sugar, castor sugar and essence. Add the milk and beat until light.
Thoroughly fold in the sifted dry ingredients and salt, along with the suji and chopped almonds.
Remove dough out onto a lightly floured tabletop. Roll out the dough between two lightly floured plastic sheets. Cut into any desired patterns and transfer to the prepared trays.
Dip the almond in milk and press onto the centre of each cookie. Bake in preheated oven at 180°C for 15 minutes or until golden. Cool on wire racks.
Ingredients:
100g sultanas
30g slivered almonds
30g self-raising flour
150g unsalted butter
135g castor sugar
1½ tsp vanilla essence
3 eggs
Pinch of salt
2 tbsp UHT milk
Sift
120g self-raising flour
1½ tsp baking powder
Methods:
Grease the sides and base of an 18cm square or round cake pan and line base with parchment paper.
Combine sultanas with the self-raising flour. Toss well, then add in the slivered almonds.
Cream butter, sugar and vanilla essence until light and fluffy. Beat in eggs, one at a time, beating well after each addition.
Fold in sifted dry ingredients with the salt. Stir in milk to mix, followed by the floured sultanas and almond mixture.
Turn out mixture into the prepared cake pan and bake in a preheated oven at 160°C for about 1¼-1½ hours or until a skewer inserted into the centre of the cake comes out clean.
Ingredients:
Onion Pickle
2 large onions, finely shredded
8-10 bird’s eye chillies, finely sliced
2 kaffir lime leaves, finely shredded
1 Tbsp shredded ginger bud flower (bunga kantan)
1 tsp shredded lemon grass
Seasoning
1 tsp salt
2 Tbsp castor sugar
1 Tbsp vinegar
Method:
Mix onions and all shredded ingredients with salt, sugar and vinegar. Toss well to mix, then put into an air-tight plastic container. Refrigerate until ready to serve. Makes a beautiful appetiser.
Ingredients:
2 eggs
60g castor sugar
½ tsp vanilla essence
60g self-raising flour
1 tsp milk
1 tsp corn oil
Methods:
Line and grease base and sides of a 20cm round cake pan. Preheat oven at 190°C. Whisk eggs, sugar and essence until pale and thick. Sift in flour and fold in quickly using a metal spoon. Stir in corn oil and milk to combine.
Turn batter into a prepared cake pan and bake for 15 minutes or until lightly golden brown. Leave to cool in the pan for 2-3 minutes before turning out to cool completely.
Carefully peel away the lining paper.
