Cookbook Recipes

This is an ideal dish if you have young toddlers. The adult and the child will love the dish.

Ingredients:

Fillings:

300g minced beef

2tbsp tomato sauce

2 tbsp barbecue sauce or Lea and Perrins sauce

1\4 tsp salt or pepper

2 tsp oil

2tsp soya sauce

50 g frozen peas

100g finely chopped onions

Topping (mix well):

5 Large potatoes

4 tbsp fresh milk

50g butter

Method:

Preheat oven to 200C

Marinate beef with tomato and babecue sauces. Season with salt and pepper. Set aside for 30 mins.

Heat some oil and stir fry onion until soft and fragrant.

Add beef and mix well for abt 30 secs.

Add peas and continue stir frying for a min until mixture is a little dry. Add salt and pepper if desired.

Spread beef mixture in a baking dish and top
with potato mixture. Bake for 10-15 mins.

My kids like this pizza cuz’ it is sweet with pineapples and delicious with ham and cheese!

Ingredients

1/2 cup spaghetti sauce or ketchup.

1 sweet brown-skinned onions  sliced

200gm ham sliced

1/2 cup fresh or canned pineapples cut into cubes

1 cup grated mozarella cheese

Italian herbs

Method

Prepare 4 individual pizza crust using the recipe I had posted. Spread sauce over each crust.Layer with onions, ham and pineapple and then top with cheese. Sprinkle with herbs.

Bake at 230 C for 8 to 10 minutes or until crust is brown and cheese is brown and bubbly.

Don’t buy frozen pizza crust. They are not as tasty as those you make yourself and very costly. It is really easy to make the pizza base. This is how:

Ingredients:

1 egg beaten

1 cup warm water

2 tbsp pure virgin olive oil

1 tsp sugar

1 tsp salt

1 package  10 gm dry yeast

3 cups all purpose  flour

Method:

Mix water, oil, sugar and salt in  a big bowl. sprinkle yeast into the mixture and stir until dissolve.

Add egg and stir. Add flour gradually. Mix well.

Turn dough onto a floured wooden chopping board or counter top. Knead until smooth, shape into a ball and place in a greased bowl. Turn the ball of doughover to coat with oil. Cover with a  kitchen towel and let it rise until it double in size.

Punch dough down and divide into quarters. Lightly oil your hands and pat dough into 7 inch pans for individual pizzas. Form crust edge by pinching the sides.

Check out my other pizza recipes for toppings and baking instructions.

Ingredients

Crust:

1 tbsp margerine or butter melted

1 cup crushed Oreo chocolate sandwich cookies
(about 20 cookies, crushed and then blended in food processer with butter).

Tip: Best way to crush cookies is to put them in a polythene bag and crushed with a rolling pin.
Filling:

4 pkts Philadelphia Cream cheese at room temperature

1 cup sugar

1 tsp vanilla extract

4 eggs

12 - 15 Oreo Chocolate Sandwich cookies quartered

Method:

Crust: Mix crushed cookies and butter and press onto the bottom of 9 inch springform pan. Bake at 165 c for 10 mins.

(Line springform pan with greaseproof paper for easy removal of cake. Use the bottom of a straight-sided glass to evenly pressed cookie crumb mixture onto the bottom of pan.)

Filling: Mix cream cheese, sugar and vanilla extract with electric mixer on medium speed until well blended. Add eggs, mixing on low speed until blended. Gently stir in chopped cookies. (Do not blend the biscuit, just break into quarters) Pour over crust. Bake at 165 C, middle rack for 1 hour or until center is set.

Run knife around rim to loosen cake. Cool before removing from pan. Refrigerate for 4 hours or overnight. Garnish with COOL WHip topping or additional cookies.

A no cook, no brainer, all delicious cake! Very chocolatie with black cherries to give the fresh and sweet taste. If you have no time to bake a cake and need something fast, this is good.

Ingredients:

200g dark chocolate, chopped

200ml whipping cream (prefer thickened cream)

1 can black cherries in syrup

60ml kirsch, brandy or rum (if you don’t have them, the dessert will still taste good but it’s alot nicer with liquer.)

20 sponge fingers

Method:

Place chocolate in a stainless steel bowl. In a small saucepan, bring the cream just to boil and immediately pour over chocolate. Let stand for a few minutes and then stir until smooth. Chill covered for 1 hour.

Drain cherries, reserving syrup. Stir liquer into syrup.

Take a 1.5 litres loaf tin and line with plastic wrap, leaving a generous overhang. Dip sponge fingers in the syrup mixture and place a layer of sponge finger in the pan, trimming to fit.

Whisk chocolate by hand until slightly paler and spoon half into the loaf tin. Scatter cherries on top. spoon remaining chocolate mixture over.
Place another layer of sponge fingers dipped in syrup mixture on top of the chocolate. Fold plastic overhang over cake. Freeze until very cold, at least 3 hours.

To serve, fold back plastic wrap, unmould onto a plate. Peel away plastic wrap. Slice with a sharp knife.

Serves 8 normal people or 5 chocoholics

My family loves tiramisu and I can make different type of Tiramisu. Tiramisu is specially addictive for coffee lover as it has strong coffee flavour. I love the taste of liquer, cheese and eggs in it too. This recipe is the easiest to make, however, very tasty. Most Tiramisu has raw eggs in it so it is not advisable for pregnant woman to eat them. I have a recipe for pregnant mum though but I’ll share it in another post.

Ingredients:

60g sugar

100ml strong Kahlua Liquer (can substitute with Marsala)

16 sponge fingers (available at cold storage)

3 eggs separated

pinch of nutmeg (optional)
250g mascarpone cheese

60g grated chocolate

Method

Add 30g sugar to coffee and stir until dissolve. Add liquor.

Beat the egg yolk with nutmeg and remaining sugar until mixture has thicken. Stir in mascarpone.

Beat egg whites until stiff and fold the mascarpone mixture into the egg whites. Pls fold gently in clockwise direction, be careful not to burst the air bubbles in the whites.

There are many ways to assemble this dessert.

You can dip half the sponge fingers in the coffee mixture and arrange them in a 20cm serving dish. top with half the mascarpone mixture. Dip the other half of the sponge fingers and arrange on top of the mascarpone mixture and then cover with the remaining mascarpone mixture and decorate with grated chocolate. Chill for at least 4 hours before you serve.
The above way is lovely but I find that it can be a little messy when I serve. So I prefer to arrange the sponge fingers in nice individual cups or dish or even tall wine glasses. You can get pretty nice cups or dish in Ikea. When you dip the sponge fingers into the coffee mixture, it becomes soft. So I usually break it or shape it to fit into whatever base I have and then top with mascarpone mixture. Then dip the sponge fingers again and top with the mascarpone mixture again and
top with grated chocolate. Chill for at least 4 hours.

Yummy sweet chicken wings with garlic bits!

12 chicken wings (use middle portion only)

3/4 tbsp oyster sauce

2 tsp dark soy sauce

1 1/2 tbsp honey

1 tsp ground black pepper

3 tsp fresh ginger juice (grate ginger and squeeze the juice)

3 cloves garlic chopped

4 tbsp olive oil

spring onions and chilli to garnish

Method:

Marinate chicken with oyster sauce, soy sauce, honey, pepper, ginger juice and garlic. Set aside for 10 mins.

Preheat oven at 180 C. Meanwhile, heat oil and fry chicken until it turns light brown over medium fire.

Place chicken on baking try. Bake for 20 minutes. Reserve the marinate.

Heat the reserved marinate in a pan over low heat until it becomes thick.

Once chicken is ready, brush the marinate over the chicken and serve immediately. Garnish with chilli and spring onions.

This dish is very simple to make. When I am very busy and need to cook a nice meal, I will do this dish. It is thai but resembles our local char kway tiao.

Ingredients:

500g kway tiao or rice noodles

2tbsp oil

2 eggs

500g flank steak thinly sliced

3 tbsp of kecap manis (This is a thick sweet soy sauce, can substitute with soy sauce mixed with a little brown sugar.)
1 1/2 tbsp light soy sauce

1 1/2 tbsp fish sauce

200g bean sprouts

1/4 tsp pepper

lemon wedges to serve

Methods:

Heat oil over med heat, add 1tbsp oil and fry eggs. remove and slice.

Heat oil over high heat and add 1 tbsp oil; and fry beef until brown. remove and set aside.

Reduce heat to medium and fry noodles for 2 mins. Combine Kecap manis, soy and fish sauces. Add to the noodles with bean sprouts and pepper. Stir fry for 2 mins. Return egg and beef to the wok and cook for another 3 min. Serve immediately with lemon wedges.

This curry noodle is lovely. I would say it’s a cross between curry and mee siam. The gravy has lovely curry flavour but not as thick as curry and it has very nice lime taste to make the dish very special! The best part is it is very simple to make. Try it and you’ll love it.

Ingredients :

250g thin egg noodle
2tbsp oil
6 shallots, chopped
3 cloves garlic, chopped
2 small chilli, chopped
2-3tbsp curry paste (I use Chng Kee’s curry paste)
350g chicken fillet cut into slices
2tbsp fish sauce
1 tbsp grated palm sugar
3 cups coconut milk
1tbsp lime juice
1c chicken broth (I love heinz chicken broth)
Spring onions and coriander for garnish

Method:

Heat wok over high heat and fry garlic, chilli and shallots for 2 mins. Stir in curry paste. Add chicken and fry until it changes colour.

Stir in fish sauce, palm sugar, coconut milk, lime juice and broth. Simmer for 5 mins, do not boil!

Cook noodles in boiling water. Drain and divide noodles into 4 bowls and spoon in chicken mixture. Garnish with coriander and spring onions.

Above is a picture of the Thai noodle.  I use Kee’s curry paste. The original recipe requires red curry paste but I couldn’t find it in any supermarkets so this is a good substitute. I also find it hard to get palm sugar so I use this orange-coloured brown sugar as substitute.

Combine:

* 12 ounces of tomato paste
* 1 cup water
* 6 ounces dry wine
* 3 TBSP minced garlic
* 3 TBSP olive oil
* 1/2 TBSP oregano & basil OR pizza spice

Mix ingredients and simmer for 20 min or more.