Bak Kwa

Ingredients:

1 kg minced meat (pork belly or twee bak)

200g sugar

2 tbs light soy sauce

1 tbs Hua diao wine

1 tbs oyster sauce

1 tsp dark soy sauce

1/2 tsp five spice powder

dash of pepper

3 tbs honey

Method:

1. Mix all ingredients together and store in fridge for at least 2 hrs.
2. Place half the mixture to baking paper, cover with clingwrap and use a rolling pin to roll it flat.
3. Place it on baking tray and bake for 20 mins at 79-80 degree.
4. Remove it from oven, cut it to desired shape and grill it at 240 degree for 7-8mins.

*** First round bake use low heat to dry the meat. Too high heat will cause the meat to shrink.
Check five spice powder still smells good, too long will cause it lose its flavour.

Deep fried chicken ham roll

Ingredients:

200g chicken leg, sliced

3 pcs pinic ham, sliced

Frozen Popiah skin

1 tbs corn flour + 1 tbs water mixture

Seasoning:

1.5 tbs oyster sauce

1 tbs light soy sauce

1 tbs sugar

1 tsp pepper

1 tsp sesame oil

Method:

1. Mixed chicken and ham together, add in seasoning and marinate for at least an hour.
2. Wrapped the mixture with popiah skin and sealed it with corn flour mixture.
3. Deep fried till golden brown color.

Thai Red Curry

          RED CURRY PASTE

Ingredients (serve 2):

1 tbs galangal, smashed and chopped

1 tbs lemongrass, smashed and chopped

1 tbs corriander root, smashed and chopped

2 pc garlic, chopped

2 red chili padi
5 pcs Jalapeno chili, sliced

1 tsp shrimp paste

1 tbs shallot, chopped

1 tsp corriander seed, toasted

1 tsp white pepper seed, toasted

1.5 tsp cumin, toasted

1/2 tsp tumeric, chopped (or powder)

1 tsp kaffir Lime skin, Peeled and chopped

pinch of salt

Method:

1. Pound in a mortar till the mixture become smooth. Or at least pound in 3-5 mins before blend mixture together.
2. Heat up wok with oil and fried the curry paste till fragrant and keep it in fridge for further usage.

RED CURRY

Ingredients (Serve 1):

1 tbs Vegetable oil

1 tbs red curry paste

1 cup Coconut cream

Coconut milk mixture (1 cup coconut milk + 0.5 cup water)

100g chicken, sliced

3 tbs Pea egg plant

1 tbs Baby egg plant

1 tbs fish sauce

1/2 tsp palm sugar

Method:

1. Heat up wok with oil (medium heat).
2. Add in red curry paste.
3. Add in coconut cream till small bubbles break out.
4. Add in chicken and stir.
5. Add in coconut milk mixture and let it boil.
6. Add in egg plants.
7. Add in fish sauce and palm sugar, keep stirring till curry texture is slight thick.
8. Turn off fire.

Green Curry

GREEN CURRY PASTE

Ingredients (serve 2):

1 tbs galangal, smashed and chopped

1 tbs lemongrass, smashed and chopped

1 tbs corriander root, smashed and chopped

2 pc garlic, chopped

2 green chili padi

1 tsp sweet basil leaves (thai)

1/2 tsp shrimp paste

1 tbs shallot, chopped

1 tsp corriander seed, toasted

1 tsp white pepper seed, toasted

1.5 tsp cumin, toasted

1/2 tsp tumeric, chopped (or powder)

1 tsp kaffir Lime skin, Peeled and chopped

pinch of salt

Method:

1. Pound in a mortar till the mixture become smooth. Or at least pound in 3-5 mins before blend mixture together.
2. Heat up wok with oil and fried the curry paste till fragrant and keep it in fridge for further usage.

GREEN CURRY

Ingredients (Serve 1):

1 tbs Vegetable oil

1 tbs green curry paste

1/2 cup Coconut cream

Coconut milk mixture (1 cup coconut milk + 0.3 cup water)

2 pc Kaffir lime leaf, remove stem and tear

100g chicken, sliced

5-10 Pea egg plant

2 tbs Baby egg plant

1 tbs fish sauce

1/2 tsp palm sugar

Method:

1. Heat up wok with oil (medium heat).
2. Add in green curry paste.
3. Add in coconut cream till small bubbles break out.
4. Add in chicken and stir.
5. Add in coconut milk mixture and let it boil.
6. Add in egg plants.
7. Add in fish sauce and palm sugar.
8. When cooked, add in lime leaves.
9. Turn off fire.

Stir fried cashew nut chicken

Ingredients (serve 1):
2 tbs Vegetable oil
1 pc garlic, chopped
100g chicken (marinate with 1 tbs light soy sauce and 1 tsp corn flour)
1 pcs red pepper, sliced (1/4 of whole)
1 pcs green pepper, sliced (1/4 of whole)
1 pcs red onion
5 tbs water
5-10 pcs cashew nuts
1 stalk spring onion

Seasoning:
1 tbs oyster sauce
1 tsp light soy sauce
1 tsp sweet chili sauce
1/2 tsp white sugar
1/2 tsp sesame oil

Method:

1. Heat up wok with vegetable oil.
2. Add in garlic, chicken and keep stirring.
3. Add in re and green pepper, onion.
4. Add in water
5. Add in seasoning and cashew nuts and mix together.
6. Turn off fire and add in spring onion.

Phad Thai

Ingredients (Serve 1):

2 tbs Vegetable oil

1/4 pcs beancurd (豆干), sliced

1 clove garlic, chopped

1 pc shallot, sliced

1 egg

3-4 pcs prawns

1 tsp dried sweet turnip (chye poh)

1 tsp dried shrimp

1/2 tbs cashew nuts

100g rice noodles

1/4 cup water

1 cup bean sprouts 

3 stalk chives, cut into 3cm

Seasoning:

1 tsp fish sauce (Tiparos)

1 tsp light soy sauce

1 tsp dark soy sauce

1 tsp palm sugar

1 tbs tamarind juice

Condiment:

Thai fish sauce

White sugar

Lime Juice

Chili powder

Method:

1. Heat up the wok with medium heat with vegetable oil.
2. Add beancurd and fried till golden brown.
3. Add in garlic, shallot chicken and stir till fragrant.
4. Add in egg and stir fried.
5. Add in sweet turnip and cashew nuts.
6. Add in water and follow by noodles till noodles are soft.
7. Add in all seasoning and mix well.
8. Add in bean sprout, chives and turn off fire after 1 min.

Recipe from Red Chili Cooking School

Tom Yum

Sweet chili sauce

Ingredients (Serve 1):

1 tbs Galangal, sliced

1 tbs Lemongrass, angle sliced

2 pcs Abalone mushroom, sliced into half

2 pcs Kaffir lime leaf, removed stem and tear

1 Shallot, cut to half

1 pcs coriander root, smashed

5 pcs prawns, peeled and deveined

1 cup Water or chicken stock

Seasoning:

1 tbs Thai fish sauce (Tiparos)

1 tbs lime juice

2-3 pcs chili padi

1 tsp sweet chilli paste

1 tbs tamarind juice

3 tbs evaporated milk or fresh milk

Method:

1. Heat a pot with water till boiling (high heat).
2. Add in lemongrass, galangal, shallot, corriander root and lime leaves.
3. After few mins, add in prawns when there is smell of herbs.
4. Add in the seasoning except the lime juice.
5. Add in milk, and turn off fire.
6. Lastly add in lime juice.

* All ingredients can be bought in the Thai supermarket in Golden Mile Complex.

Recipe from Red Chili Cooking School

Liege Waffles II

Improvised recipe from Allrecipe.

Yields 18-20 waffles.

Ingredients:

1 packet active yeast (7g)

1 cup white sugar

3/4 cup warm milk

3 eggs

200g melted butter

2 tsp vanilla essence

3 cup all purpose flour

11/2 cup Belgium pearl sugar (Lar's own Belgian 225g)

Method:

1. Add warm milk, yeast, sugar together and leave it for 30mins.
2. In another bowl, mix flour and salt together.
3. Add in eggs, butter, vanilla essence to the yeast mixture and mix evenly.
4. Pour the mixture to the flour mixture and mix evenly, mixture will like a soft and sticky dough.
5. Leave it covered for at least an hour.
6. Add in pearl sugar before cook.
7. Scoop up and place 2 tbs (est) to the middle of the waffles pan.

*Denmark pearl sugar wont work as it is very hard. Belgium pearl sugar is crunchier and soft. 

Butterscotch Cookies II

Ingredients:

250g butter

2/3 cup sugar

1.5 cup flour

1 tsp cream of tartar

1 tsp baking soda

1/4 tsp salt

2 cup cornflakes, lightly crushed
1 packet butterscotch (Tollhouse)

Method:

1. Cream butter and sugar will light and fluffy.
2. Add in flour, cream of tartar, baking soda, salt.
3. Gradually stir in cornflakes.
4. Pinch a small piece and lay on baking sheet.
5. Bake at 180 degree for 12 mins.