My style of Okonomiyaki

Ingredients:

Cabbage (sliced)

Mozarella cheese/ cheddar cheese

Japanese Mayonnaise

Okonomiyaki sauce

Light soya sauce

Pepper

2 small eggs

Oil

Yellow mee

 

Method:

1. Heat oil and fried cabbage, add in yellow mee.
2. Add in dash of light soya sauce and pepper.
3. Dish out.
4. Add oil and fried omelette, add in noodles/ cabbage and wrap it up.
5. Pour okonomiyaki sauce over and mayonnaise on it.
    

 



Grilled Dory fish

Ingredients:

1 dory fish

1/2 tsp dash chilli powder/ paprika

Lee perin sauce

Black pepper

1/2 tsp oregano

Basil leaves

2 tbs cheddar cheese

 

Method:

1. Apply on fish for 5 mins.
2. Preheat up oven 180 degree.
3. Grilled for 15mins

Salad:

1. Sliced cabbage thinly and keep in freezer for 10-15mins (I like to eat very cold salad)
2. Pour on some mayonnaise on it and serve.
 

 



Butterscotch Cookies Crunch

 

Ingredients (yields 45 cookies):

 

250g butter

2/3 cup sugar

1 egg

1.5 cup plain flour

2 tsp baking powder

3 cup cornflakes

300g butterscotch chips

0.5 tsp salt

 

Method:



1. Preheat overn to 170 degree
2. Place a baking sheet on tray.
3. Beat butter and sugar till creamy.
4. Add in eggs.
5. Add in flour, baking powder, salt, mix on low speed.
6. Stir in butterscotch, cornflakes.
7. Drop dough by spoonful onto baking sheet.
8. Bake for 12-15mins.
9. Cool for 10-15mins before keep in containers.

 



Bacon and Cheese Quiche

 

Ingredients:

(Served 6)

 

(a) tart crust

40g butter

30g castor sugar

1 tbs egg

100g flour

 

(b)

4 eggs

1 cup mozarella cheese

1/2 onions

5 streaky bacon chopped

1/2 cup milk

dash of salt

dash of pepper

1 tbs oil

 

 

Method (a):

1. Add all ingredients and knead into a ball and leave it in fridge for 1-2 hours.
2. Roll the ball flat and place it in the pie tray.
3. Preheat oven and bake at 180 degree for 15mins. 
 

Method (b):

1. Heat oil in a pan.
2. Add in bacon and onions.
3. Remove from fire once bacon is browned.
4. Mix eggs, milk, salt, pepper together in a mixing bowl.
5. Place bacon mixture on top of the pie crust.
6. Add on cheese, then add in the egg mixture.
7. Bake 180degree for another 30mins.
8.  

 

 



Irish Beef Stewed

 

Ingredients:

(served 2)

 

(a)

Beef chunk 200g (Beef brisket optional)

1 big onion, sliced

1 carrot, cut into cube

1/2 raddish, cut into cube

1 tsp dry thymes

1/2 tsp dry oregano

1 bay leaf

dash of salt

dash of pepper

1 can guiness stout

1/2 cup red wine

 

(b)

4 russel potatoes

1 cup whipped cream

50g butter

salt

pepper

 

 

 Method for (a):

1. Apply dash of salt on beef.
2. Brown the beef both sides.
3. Put all ingredients in (a) to a pressure pot. Cook for 25mins. If normal pot, let it simmer for more than 1.5 hour. Timing varies depends how tender you want the beef to be.
4. I like to leave it in fridge overnight, heat up and eat it next day will taste better!
*If prefer the gravy to be thicker, add in corn flour mixture (1tbs corn flour + 1 tbs tap water) when boiled.

Method for (b):

1. Skinned potatoes and boiled it in a pot of water for 20mins.
2. Mashed the potatoes, add in butter, whipped cream, salt and pepper.
3. Mixed well and served.

 

 

 
 

 



Chicken Chop Noodle Soup

Soup base ingredients:
(2 servings)

1. 2 tbs Ikan Bilis
2. 1 tbs Soya bean
3. 2 stalk of spring onion
4. 1/2 tsp sugar

Method:

• Boil Ikan Bilis and Soya bean for 20mins.
• Add in Spring onion and boil for another 5mins.
• Add in sugar.
• Turn off fire and remove all ingredients.
• Soup base is ready for use.

Meringue

Ingredients:
served approx. 20 meringues

2 egg white
50g caster sugar
60g icing sugar

Method:

1.      Preheat the oven to fan 100C/ conventional 110C/gas 1⁄4. Line 2 baking sheets with Bake-O-Glide non-stick liner or parchment paper (meringue can stick on greaseproof paper and foil).

2.      Tip the 2 large egg whites into a large clean mixing bowl (not plastic). Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.

3.      Now turn the speed up and start to add 50g caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. It's important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don't over-beat. When ready, the mixture should be thick and glossy.

4.      Sift one third of the 60g icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the remaining icing sugar a third at a time. Again, don't over-mix. The mixture should now look smooth and billowy, almost like a snow drift.

5.      Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape. Or just drop them in rough rounds, if you prefer. Bake for 1 3⁄4- 2 hours in a fan oven, 1 1⁄4 hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour. Leave to cool on the trays or a cooling rack. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.) Serve two meringues sandwiched together with a generous dollop of softly whipped double cream.