Jungle Curry Prawns

Paste:

8 pcs chilli padi
1 in pc galangal
2 stalks lemongrass ( white part only)
4 shallots
1 tsp shrimp paste
2 tbsp cooking oil

Ingredient

500 gm large prawns ( marinate with some salt and pepper)
4 baby sweet corn (cut each into half )
2 eggplants (cut into quarters)
50gm button mushroom (cut into half)

500ml water/stock
2 tblsp fish sauce
1 tblsp palm sugar
Salt to taste

3 pcs kaffir lime leaves
Handful of thai sweet basil leaves

Method:

Prepare jungle curry paste: Place all ingredients in food processor and process until smooth paste.

Peel prawns and leave tail intact. Devein.

Heat oil in wok and stir fry 2 tblsp jungle curry paste until fragrant. Add in 500 ml wateer and reduce heat to medium. Add in sweetcorn and eggplants and boil for 2-3 mins.

Add in mushrooms and prawns together with fish sauce and palm sugar. Cook until prawns chnge color. Taste and adjust seasoning if required.

Sprinkle with kaffir lime leaves and basil leaves.

Mieng Kum

Ingredient:

20 pcs daun gadok

Filing:

5 tblsp grated coconut, roasted in moderate oven until light brown
3 tblsp finely diced shallots
3 tblsp finely diced lime
3 tblsp finely diced young ginger
3 tblsp small dried shrimps (toasted)
3 tblsp unsalted roasted peanuts
2 tblsp sliced green/red chillie padi

Sauce

1 tb shrimp paste
1/2 tb sliced galangal
1/2 tb sliced shallots
2 tb grated coconut
3 tb chopped roasted unsalted peanuts
2 tb chopped dried shrimps
1 tsp sliced ginger
1 cup chopped palm sugar
2 1/2 cups water
1 tblsp dark sauce

Method:

Prepare the sauce first:

Blend the sauce ingredients.
Transfer mixture into a saucepan with the palm sugar and water, mix well and bring to a boil.
Simmer until it is reduced to about 1 cup , thn let it cool.

Red Velvet Cheesecake

Ingredient:-

250gm butter
220gm castor sugar
3 eggs
1 tsp vanilla essence
1 tblsp distilled vinegar/apple cider
300gm superfine flour + 2 tblsp cocoa powder (or 1 tblsp if dont want it to be so dark color)
1 tsp baking powder (heaped)
1 tsp sodium bicarbonate (level)
125 ml buttermilk (125 ml fresh milk + 2 tsp lemon juice)
90 ml beetroot juice + 1 (to 2 tsp bright red food coloring)

Frosting:

250gm cream cheese
3/4 cup mascarpone cheese
3/4 cup icing sugar
1 tsp vanilla essence
250ml whipping cream

Method :

1 Prepare cake :

Cream butter and sugar together until fluffy, adding in eggs one at a time.
Sieve flour, baking powder, sodium bicrbonate and cocoa powder together.
Combine buttermilk, vanila essence, vinegar and beetroot juice.
Fold in flour mixture alternately with buttermilk etc and beat until smooth.
Pour into greased lined 9 in round baking tray.
Bake in preheated oven @ 170C for 45-50 min.
Cool completely.

2 Prepare Frosting

Place cream cheese, mascarpone cheese, icing sugar in a food processor and beat.
Add in vanila essence and pour in whipping cream and mix until smooth consistency.

To assemble, divide cake into 3 portions.
Spread frosting in between layers. Top with last layer of cake . Frost top and side with icing. Chill cake.

Ultimate Ceasar Salad by Angela Nielsen

Ingredients
FOR THE CHICKEN

1½ tbsp lemon juice
1 tbsp olive oil
2 tsp fresh thyme leaves , plus a few sprigs
1 garlic clove , bashed to bruise
4 organic/free-range skinless boneless chicken breast fillets , about 140g/5oz each
FOR THE CROUTONS

100g rustic granary bread
2 tbsp olive oil
FOR THE DRESSING AND SALAD

1 garlic clove , finely chopped
1 tsp Dijon mustard
½ tsp Worcestershire sauce
1 tbsp lemon juice , plus extra for squeezing
good pinch chilli flakes
4 anchovies fillets, finely chopped
3 tbsp good-quality mayonnaise (we used Hellman's)
4 tbsp fat-free yogurt
1 head romaine or Cos lettuce , leaves separated, washed and dried
100g bag rocket or watercress
25g piece Parmesan , shaved with a potato peeler


juice, oil, thyme and garlic in a shallow dish. Add the chicken and turn it over in the marinade to coat well. Season with freshly ground pepper and leave for up to 2 hrs.
Heat the oven to 200C/fan 180C/gas 6. Slice, then cut the bread into big, rough cubes for the croutons. Spread them in a single layer on a baking sheet, then brush all over with the 2 tbsp oil. Bake for about 10 mins until golden and crisp.
Meanwhile, put the garlic into a mini blender with the mustard, Worcestershire sauce, lemon juice, chilli and anchovies. Blend until smooth, add the mayonnaise and yogurt, then blend again - it should be the consistency of double cream. Adjust the taste with lemon juice and pepper. If necessary, thin with a couple of tsps of cold water to get the consistency right so it will coat the leaves.
Heat a griddle pan until very hot. Lay the chicken on the griddle, on the side that had the skin on. Cook for 15-16 mins, turning once or twice, until cooked through. Remove, then let the meat sit for 5 mins before slicing.
Keep any small inner lettuce leaves whole, tear the larger outer leaves into 2-3 pieces, then put them all into a large bowl with the rocket or watercress. Pour just under half the dressing over the leaves and carefully toss to coat - it's gentler to use your hands. Either assemble in the bowl, or pile the leaves onto individual plates, tucking in the croutons, chicken and Parmesan. Drizzle the rest of the dressing over and around, then finish with an extra squeeze of lemon.
Per serving
430 kcalories, protein 43g, carbohydrate 15g, fat 23 g, saturated fat 4g, fibre 3g, sugar 4g, salt 1.37 g

ASIAN SQUASH SALAD WITH CRISPY DUCK

This warm salad with rich, tender duck meat and crispy skin is perfect to big up incredible spiced roasted squash. I love it served on a big platter and dressed at the very last minute.

Serves 4 to 6

1x 4 1/4-pound white Peking duck
sea salt and freshly ground black pepper
a small bunch of fresh mint, leaves picked and chopped

For the roasted squash:
1-2 dried red chillies, crumbled
1 teaspoon coriander seeds
1/2 teaspoon ground cinnamon
sea salt and freshly ground black pepper
1 large butternut squash or 2 onion squash, quartered
olive oil

For the dressing:
zest and juice of 1-2 limes
extra virgin oil
1 teaspoon sesame oil
1 tablespoon soy sauce
1 teaspoon soft brown sugar
1 fresh red chilli, deseeded and finely chopped
1 clove of garlic, peeled and finely grated
5 green onions, white parts trimmed and finely sliced, green ends finely chopped
a large bunch of fresh cilantro, leaves picked and stalks finely chopped

Preheat the oven to 350 degrees F. Wash the duck and pat it dry, inside and out, with paper towels, then rub it all over, inside as well, with salt and pepper. Place it in a pan and roast in the preheated oven for around 2 hours, turning it ever now and then. Halfway through, you'll probably need to drain away a lot of the fat from the bird. Don't throw it a way, though! Strain it and keep the fat (but no meat juices) in a jar in the fridge for a couple of months and us it to roast potatoes.

In a pestle and mortar or a Flavour Shaker, bash up the dried chillies and coriander seeds and add the ground cinnamon and a good pinch of salt and pepper. Scoop the seeds out of your squash and put them to one side. Cut the squash into wedges, place them in a roasting tray, and drizzle over enough olive oil just to coat. Sprinkle over the ground spices and give the squash a good toss, spreading the pieces out in one layer. Once the duck has been in the oven for 1 hour and 15 minutes, add the pan of squash to the oven and roast for about 45 minutes.

Meanwhile, rinse the squash seeds after removing any fibers. Season with salt and pepper and drizzle with olive oil. Toast them in a dry frying pan until they're golden and crisp, and put aside. To make the dressing, put the lime juice and zest into a bowl and add the same amount of extra virgin olive oil, plus the sesame oil and the soy sauce. Stir in the sugar, chilli, garlic, the green onion ends and cilantro stalks. Taste and adjust the sweet-and-sourness and the seasoning. You want it to be a little limey, to contrast with the rich duck.

After 2 hours, if the duck is nice and crispy, and the squash soft and sticky, take both pans out of the oven. If they need more time, leave them in until perfectly done. Using two forks, shred the duck meat off the bone and put into a large bowl. While the duck and squash are still warm, toss with the toasted seeds, half the cilantro leaves, half the mint and half the white onion slices. Pour on the dressing and toss together. Serve sprinkled with the rest of the cilantro, mint and white onion slices.

Strawberry Stuffed French Toast

Filling:
2 Tablespoons unsalted butter, softened and more for cooking the french toast
4 ounces cream cheese, softened
1 1/2 Tablespoons strawberry preserves or jam
1 cup diced strawberries 
4 thick slices challah, French, or Italian bread
Powdered sugar, for dusting 

Egg Batter:
6 extra-large eggs 
1 Tablespoon ground cinnamon 
1/4 teaspoon nutmeg 
2 Tablespoons sugar 
1 teaspoon vanilla extract 
1 cup whole milk 

Breading:
1 1/2 cups crushed Cornflakes
1 cup sliced almonds 

In a medium bowl, combine the 2 tablespoons of butter and the cream cheese until combined. Add the strawberry preserves and mix until incorporated. Fold in the diced strawberries into the cream cheese mixture. 

Cut bread into thick slices. Make an incision on the crust side of the 4 pieces of bread about 3/4 of the way through. You're creating a pocket to stuff the cream cheese mixture into. Gently spoon 1/4 of the cream cheese mixture into each of the 4 slices of bread and gently close the pocket. Refrigerate the stuffed slices while you prepare the batter and breading.

For the egg batter, add the eggs, cinnamon, nutmeg, sugar, vanilla, and milk to a medium shallow bowl and mix well. Set aside.

Prepare the breading by adding the crushed cornflakes and almonds to a sheet pan. Dip the bread slices in the egg batter making sure to let each side soak for about 20 seconds. Next, dip them into the cereal mixture.

Put a large skillet on medium-high heat and add a couple of tablespoons of butter. When the butter has melted add the stuffed bread slices and brown on each side for 2-3 minutes. 

Remove from skillet and serve immediately. Top with a sprinkle of powdered sugar, fresh sliced strawberries, and syrup if desired. The french toast is pretty sweet on it's own so the toppings are more for visual appeal. Unless you are me, then they are just to add more sweetness...

Spicy Prawn Pomelo Salad

Ingredients

1 large pomelo

B

300gm medium prawns (remove shell , devein)
3 tblsp shredded fresh grated coconut (toasted until golden)
4 shallots (shredded)
5 pcs chillie padi (finely chopped)
Handful of mint leaves
Few sprigs of coriandeer leaves
2 tblsp fried shallots
3 tblsp toasted peanuts (chopped)
Add additional dried prawns ( toast and minced)

1 tblsp fish sauce
1 tblsp lime juice
1 tblsp palm sugar (light brown color)
1 tblsp chilli jam/ 5 chilli padi (cut )

Chilli Jam

100ml cooking oil
2 shallots (finely chopped)
2 cloves garlic (finely chopped)
40 gm dried chilli flakes
1 tblsp palm sugar
Pinch of salt

Method

Prepare chili Jam. Heat oil in small saucepan and fragrant shallots and garlic until golden brown. Add chilli flakes and palm sugar and stil well. Season with pinch of salt. Use as dipping sauce or acccompaniment. Can be stored in a jar in the refrigerator for several weeks.

Peel pomelo and remove pith. Pomelo should be in lumps not loose.

Bring large saucepan of water to the boil. Add in prawns and cook for 2 mins or put in steamer for 2 mins. Allow prawns to cool.

To make dressing, Combine fish sauce, lime juice, palm sugar and chilli jam in a small bowl and stir.

In a large bowl, gently combine pomelo, prawns, toasted coconut, shallots, chillies, mint and coriander. just before erving, add in dressing. Sprinkle with fried shallots.

Thai Mango Rice

Ingredients

500gm glutinous rice (wash and soak with water)

A

1 1/2 cup thick coconut milk
3/4 cup sugar
1 1/2 tsp salt

B

4 ripe mangoes (water lily)

Thick Santan Topping

3 cups thick coconut milk
3 tblsp rice flour
3/4 tsp salt

Method

Do not oversoak rice!
After 4 hours, drain water from rice and wash 3x to remove traces of alum.
Place a can can cloth or net indise steamer and steam rice for 45 mins or until soft and grain can be pressed without feeling and hard core.
While still hot, transfer into bowl and add in the rest of ingredient A. Stir continuously until well blended.
Cover for 15 mins, after that uncover and place a plastic bag into your hands to mix the rice (massage). Cover again for 15 mins , uncover and mix again with hands. This will make the pulut glossy.
For the Santan topping, cook until warm and lightly thickened. Do not boil. Serve pulut with mangoes.

Deep Fried Seabass with Kimao Sauce (Pla Krapao Kimao)

Ingredient

2 Tilapia / Grouper (wash n score) rub with salt and pepper

B)

175 gm garlic (peeled)
80 gm chilli padi (red n green)

C)

1 tblsp sweet soya sauce (ABC/Habla)
1 Tblsp fish sauce
1 tblsp light soya sauce/normal soys sauce
1 tblsp sugar

D)

6 pcs of kaffir lime leaves
20gm basil leaves

Method

1 Coat fish with cornflour before deep frying.
2 Deep fry fish and drain n set aside for later use.
3 Place (B) ingredient garlic n chilies in food processor and minced. (not blend)
4 Heat up cooking oil in pan and fragrant garlic mixture until aromatic and garlic turns light brown. Add in ingredient C. Pour over fish.
5 Put in 1/2 of ingredient D into kimao sauce, mix lightly and switch fire off.
6 The other 1/2 ingredient D, heat about 1/2 cup oil, when hot, fry leaves until crispy. Do not burn or oveercook otherwise it will be bitter.
Sprinkle on top of fish with kimao sauce.

Pistachio and Cranberry Bark

Pistachio and Cranberry Bark

1 1/2 cups raw, unsalted pistachios
1 1/2 cups dried cranberries
1 1/4 pounds white chocolate, chopped

Preheat oven to 350 degrees.

Bake the pistachios for about 10 minutes,
stirring occasionally.
Do not overcook or you'll lose
the bright greeness.
Remove from oven and set aside to cool.

Steam the cranberries for about 4 minutes.
Then drain, blot dry, and cool.

Melt the white chocolate over simmering water,
stirring occasionally.

Reserve a few tablespoons of bright green pistachio pieces
and cranberry red ruby pieces .

Fold the rest into the chocolate
and pour the mixture onto a large baking sheet (10 x 14)
lined with parchment paper.
Spread out evenly.
Scatter the reserved red and green colors
over top.
Refrigerate until hardened.
Break bark into pieces.

Salmon And Leek Parcels

Ingredients
4 leeks , trimmed and finely chopped
25g butter
100g full-fat crème fraîche or cream cheese
6 sheets filo pastry
2 skinless salmon fillets


Salmon & leek parcels

Much easier than it looks, once you have mastered this salmon in filo recipe it will be a dinner party favourite
Recipe uploaded byGood Food
48 ratings
Recipe by Good Food
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Difficulty and servings
Serves 2

Preparation and cooking times
Prep 15 mins


Cook 35 mins


Heat oven to 200C/fan 180C/gas 6. Put the leeks into a large saucepan with 3 tbsp water and a couple of knobs of butter. Cover, then cook for 10 mins until tender. Remove from the pan, allow to cool, then mix with the crème fraîche and some seasoning.
To assemble the parcels, brush a sheet of pastry with melted butter, then lay 2 more sheets on top, brushing butter between each layer. Place a salmon fillet in the centre, season, then spoon over half the leek mix. Fold the ends over the top, pull up the sides and scrunch together to enclose. Repeat.
Brush both the parcels with melted butter. Put onto a lightly greased baking sheet, then cook for 20-25 mins until browned and crisp. Delicious served with a green salad.

Ultimate Fish Cake (Angela Nielsen)

Ingredients
FOR THE TARTARE-STYLE SAUCE

125ml mayonnaise
1 rounded tbsp capers , roughly chopped (rinsed and drained if salted)
1 rounded tsp creamed horseradish
1 rounded tsp Dijon mustard
1 small shallot , very finely chopped
1 tsp flatleaf parsley , finely chopped
FOR THE FISH CAKES

450g skinned Icelandic cod or haddock fillet, from a sustainable source
2 bay leaves
150ml milk
350g Maris Piper potatoes
½ tsp finely grated lemons zest
1 tbsp fresh white flatleaf parsley , chopped
1 tbsp snipped chives
1 egg
flour , for shaping
85g fresh white breadcrumbs , preferably a day or two old
3-4 tbsp vegetable or sunflower oil , for shallow frying
lemon wedges and watercress , to serve

Mix all the sauce ingredients together. Set aside. Lay the fish and bay leaves in a frying pan. Pour over the milk and 150ml/¼ pint water. Cover, bring to a boil, then lower the heat and simmer for 4 mins. Take off the heat and let stand, covered, for 10 mins to gently finish cooking the fish.
Meanwhile, peel and chop the potatoes into even-sized chunks. Put them in a saucepan and just cover with boiling water. Add a pince of salt, bring back to the boil and simmer for 10 mins or until tender, but not broken up.
Lift the fish out of the milk with a slotted spoon and put on a plate to cool. Drain the potatoes in a colander and leave for a min or two. Tip them back into the hot pan on the lowest heat you can and let them dry out for 1 min, mashing them with a fork and stirring so they don't stick. You should have a light, dry fluffy mash. Take off the heat and beat in 1 rounded tbsp of the sauce, then the lemon zest, parsley and chives. Season well with salt and pepper. The potato should have a good flavour, so taste and adjust to suit.
Drain off liquid from the fish, grind some pepper over it, then flake it into big chunks into the pan of potatoes. Using your hands, gently lift the fish and potatoes together so they just mix (see pic 1). You'll only need a couple of turns, or the fish will break up too much. Put to one side and cool.
Beat the egg on a large plate and lightly flour a board. Spread the breadcrumbs on a baking sheet. Divide the fish cake mixture into four. On the floured board, and with floured hands, carefully shape into four cakes, about 2.5cm thick (pic 2). One by one, sit each cake in the egg, and brush over the top and sides so it is completely coated (pic 3). Sit the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly covered. Transfer to a plate, cover and chill for 30 mins (or up to a day ahead).
Heat the oil in a large frying pan. To test when ready, drop a piece of the dry breadcrumbs in - if it sizzles and quickly turns golden brown, it is ready to use. Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden. Serve with the rest of the sauce (squeeze in a little lemon zest to taste), lemon wedges for squeezing over and watercress.

Spinach Salad With Strwberries and Mandarin Orange

You will need

Spinach (I use bagged, organic)
Small can of Mandarin Oranges, drained
Fresh strawberries sliced
Chopped almonds, or whatever kind of nut you like
Poppy seeds (optional)
Arrange your spinach in a bowl and add the oranges, sliced strawberries, and almonds.
For the dressing

1/3 cup fresh squeezed orange juice
1/4 cup olive oil or whatever your favorite oil is
2 tsp champagne vinegar (you could use rice wine)
2 tsp vanilla yogurt (this gives the dressing body)
2 tsp honey
Fat teaspoon of Dijon mustard
salt and pepper to taste
1/2 tsp poppy seeds (optional)
*Whisk the dressing until well incorporated and dress your salad

You might also like:

Yam with pecans

4 pounds yams (red-skinned sweet potatoes), peeled, cut into 1/4-inch-thick rounds
1/2 cup pure maple syrup (I used about 1/4 cup)
8 tablespoons (1 stick) chilled butter, cut into 1/2-inch pieces
1/3 cup all purpose flour (Omit this for a Gluten Free version)
1/3 cup (packed) golden brown sugar
1/2 cup coarsely chopped pecans

PreparationPreheat oven to 400°F.

Butter 13 x 9 x 2-inch glass baking dish. Bring large pot of salted water to boil. Add yams. Cook until water returns to simmer, about 4 minutes. Drain. Rinse under cold water.

Arrange yams in prepared dish, overlapping slightly. Season with salt. Pour syrup over yams. Dot with 3 tablespoons butter. Cover and bake until yams are almost tender, about 25 minutes.

Mix flour and brown sugar in medium bowl. Add remaining 5 tablespoons butter. Rub in with fingers until mixture resembles coarse meal. Mix in pecans.

Sprinkle pecan mixture atop yams. Bake yams until tender, about 20 minutes. (Can be made 2 hours ahead. Cool. Cover and let stand at room temperature. (You can rewarm, uncovered, in 375°F oven 20 minutes.)

Inche Kabin (nyona fried chicken)

NYONYA FRIED CHICKEN RECIPE (INCHI KABIN)
INGREDIENTS:

1kg chicken (cut into pieces)
Oil for deep frying

SEASONING:

2½ tbsp curry powder
1 tsp salt
10 tbsp coconut milk

DIPPING SAUCE:

1 red chilli, seeded and cut into strips
Juice of half a calamansi lime (use lime or lemon if you can’t find calamansi lime)
1 tsp sugar
1 tsp dry mustard
3 tbsp Worcester sauce

METHOD:

Marinate the chicken with the Seasonings for at least 4 hours, or best overnight. In a frying pan, deep fry the seasoned chicken until ¾ cooked and let cool.

Heat the oil again till very hot and deep fry for approximately 1 minute or when sizzling subsides. Remove the chicken. Allow the oil the heat up again and repeat process, twice till very crisp and golden brown.

Mix the dipping sauce in a small bowl and serve the fried chicken with it.

Crispy Fried Chicken

CRISPY FRIED CHICKEN RECIPE
Adapted from: Martin Yan’s China
INGREDIENTS:

1 lb. boneless and skinless chicken breast or chicken thighs, cut into bite-size cubes
1 cup cornstarch
1 egg (beaten)
Oil for deep-frying

MARINATE:

2 cubes (about 1 oz.) red fermented bean curd (南乳)
1 teaspoon sugar
1/4 teaspoon salt
1/2 teaspoon sesame oil
3 dashes white pepper powder

METHOD:

Mash the fermented bean curd in a bowl and add sugar, salt, and white pepper powder. Stir well.

Add the chicken pieces and marinate in the friedge for 1 – 4 hours.

Heat up the oil into a wok for deep-frying. Dip the chicken nuggets in the beaten egg and then coat with the corn starch evenly. Deep-fry the chicken until they turn golden brown, remove from the oil and place on paper towels to absorb the excess oil.

Serve immediately and dip with your favorite chili sauce. I recommend dipping with Lingham’s hot sauce.

COOK’S NOTE:

If you haven’t yet acquired the taste of the fermented bean curd, use slightly lesser of it in your marinate.

Chicken Biscuit Pie

Original Recipe Yield 5 servings
Ingredients

1/3 cup butter
1 onion, chopped
1/3 cup all-purpose flour
1 1/2 cups chicken broth
2/3 cup milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1 cup frozen green peas
1 cup frozen diced carrots
2 cups cooked, shredded chicken meat

2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
5 tablespoons shortening/butter
3/4 cup milk
Some sugar (optional)

Directions

Preheat oven to 450 degrees F (230 degrees C). Butter a 2 quart casserole dish.
In a large saucepan, saute chopped onion in the butter. Stir in flour and cook for 1 minute. Add chicken broth and milk. Heat to boiling, stirring constantly. Cook for 2 minutes (not too long or else the sauce will be too thick and dry)Season with salt and pepper. Add frozen peas and carrots and cooked chicken. Pour into buttered 2 quart casserole dish.
In a medium bowl, mix together 2 cups flour, baking powder, and 3/4 teaspoon salt. Cut in shortening until mixture is crumbly. Stir in milk just until dough is moistened, then drop by spoonfuls onto chicken mixture.
Bake at 450 degrees F (230 degrees C) for 12 to 15 minutes, or until biscuits are golden brown, and cooked on the bottom. This tends to bubble over so I place a piece of aluminum foil under the pan to catch the drips.

Hanoi Beef Noodle

Ingredients

Beef Broth

1.5 kg beef shanks (cut into small chunks) /ribs/brisket (scald first)
3.5 litres water (reduce some water if want broth to b thicker)
3 pieces 1 inch old ginger unpeeled
1 large Spanish onion (unpeeled and halved)
5 shallots (peeled)

2 radish (cut into chunks)
1 carrot (cut into chunks)

4 whole star anise
2 pcs cinnamon sticks
6 whole cloves
10 black peppercorns
60ml fish sauce
Salt to taste
1 cube beef stock (optional)

Accompaniments:-

500gm dried vietnamese noodles (soaked and blanched) (xiangxi brand rice vemicelli)
1 large Spanish Onion (shredded finely)
3 sprigs spring onions (cut into 1.5 in lengths)
A feew sprigs of chinese celery (cut into 1.5 in length)

Garnishing

A handful of basil thai basil leaves
2 fresh red chillies (shredded finely)
Mint leaves/coriander leaves/lime wedges

Method:

Prepare beef broth,

Blanch beef in hot boiling water to remove scum.
Drain and set aside.
In a saucepot, saute ginger, onion and shallots in 2 tblsp cooking oil until fragrant and browned.
Add in beef shanks and stir fry for a short while before adding water and rest of ingredients in pressure cooker.
Cover with lid and when 2nd ring appears, lower flame and time 30 mins. (if normal cooking, boil over medium flame for 31/2 hours for a concentrated flavor.
Meanwhile, blanch soak vietnamese noodles in pot of boiling water added with 1 tblsp salt and oil.
Rinse in cold water and drain.

Vietnamese Spring Roll

Ingredients

30 dried rice papers

Mint leaves
Basil leaves

Filling

50gm dried bean thread noodles (tang hoon)
25gm dried wood ear mushrooms
2 eggs - fry as omelette and cut into strips
3 spring onions (cut into 2 inch length)
350gm pork )
175gm prawns ) both pork n prawns marinade with salt, pepper and a bit sugar (steam until cook)
4 shallots - sliced

Nuoc cham

6 pips garlic (minced)
2 red thai chillies or 8 red chilli padi (chopped) ( up to taste, reduce if do not like it spicy)
1 - 2 tblsp sugar
Juice of 4 limes
4 tblsp vietnamese fish sauce
4-5 tblsp cooled boiled water

1. Soak dsried bean thread noodles in warm water for 20 mins. Drain.
2. Soak the dried ear mushrooms in warm water for 15 mins, squeeze dry and julienne.
3. Dip rice in water and place on damp towel, put in fillings and roll like popiah.

Corrine's Siew Yoke

Chinese roast pork
Ingredients
• 1 piece of pork belly weighing approximately 1 kg
• 3 tablespoons of coarse / rock salt
• 2 tablespoons of fine salt
• 1 tablespoon of five-spice powder
Method
1. Clean pork belly and poke holes all over the skin with a sharp knife. Make horizontal slits on the meat side 1 inch apart.
2. Rub fine salt and five-spice powder on meat and leave to marinade in the refrigerator for an hour or so. Brush the skin with vinegar before roasting.
3. Heat up oven at gas mark 4 (about 180 degrees Celsius). Place pork belly on a rack and put a layer of coarse salt on the skin (refer picture below); with a tray underneath to catch dripping oil. Roast the pork belly for at least 30 minutes and until the coarse salt crystallizes just like in the picture above.
4. Remove the salt crystals and continue to roast till the skin is crispy.

Pork Siew Mai

Ing

Wantan skin (round)

Filling

200gm pork (diced)
200gm fresh prawns (chopped)
4 pcs dried mushrooms (soak and diced)
80gm watere chestnut (peeled and chopped)

Seasoning

1tsp chicken granules
1tsp sugar
3/4 tsp fine salt
1 tsp sesame oil
1/4 tsp ground white pepper
1 egg white
1 1/2 tblsp cornflour

2 salted egg yolk or crab roe (ebiko)

Method

1. Combine filling ingredients with seasoning and chill for 2-3 hours
2. Wrap siew mai with wantan skin and top with salted egg yolk or ebiko.
3. Place on steamer and steam on high flame for 10-15 mins.