Rice Vermicelli with beef and spring onion

Chinese: 姜蔥牛米 To serve 4,Ingredients:Stir fried rice vermicelli400g dried rice vermicelli2 onionssplash of soy saucecooking oilStir fried beef with spring onion sauce500g rump steak or silverside1 level tsp of bicarb mix with a few drops of water (optional to tenderise meat if required)2 - 3 tbsp of brandy (you can use chinese wine but I find brandy gives a very nice flavour)3 tbsp oyster

Pulut Udang Panggang (Sticky Rice Rolls with dried shrimps sambal wrapped in banana leaf)

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Ingredients:Sticky Rice:2 ½ cup of glutinous rice or sticky rice (cup size 250ml)200 ml coconut milk (tin)200 ml boiling water1 ½ tsp salt
Filling : Sambal Udang Kering * (recipe)
Wrapping: 1 pack of banana leavesSome cocktail sticks
Methods:Soak glutinous rice with tap water overnight or at least 4 hours.
Drain off excess water.
Add rice into a glass dish.

Sambal Udang Kering (dried shrimps sambal)

Slide show (slick to view) Ingredients:200g dried shrimps 8 shallots (about 200g) 4 -5 garlic 3 mild red chillies (I use Tesco chillies) 4 - 6 mild dried chillies (I use thai dried chillies) 1 thumb size galangal 3 lemongrass 1 tbsp shrimp paste Few tbsp of cooking oil 2 tsp of sugar 2 tbsp of tamarind juice (ready to use or from tamarind pulp) Peel shallots, garlic and

Crispy Duck (with Pancakes)

Chinese: 香酥鴨Slide show (click to view) Ingredients:1 whole duck or duck pieces 1 tsp of black peppercorns 2 tsp of Szechuan peppercorns 2 tsp of salt 1 tbsp soy sauce Few tbsp of plain flour 2 cups of cooking oil for deep fryingDuck accompliments:Pancakes (recipe)Shredded cucumberShredded spring onionDiluted Hoi Sin sauce or LKK

Duck Pancakes

Chinese: 春餅, 鴨皮Ingredients:225g plain flour (about 2 cups, cup size 250ml) 150 ml of boiling water (about 3/4 cup) 1/2 tsp of saltsome sesame oil Mix salt into flourPour boiling water into dough. Leave to restKnead till smooth, add flour if too sticky. Leave for 5 minutes. Cut dough into 2 pieceRoll and cut each dough into 10 piece (20 pieces in total)Press each piece to a disc. Brush

Soto Ayam with Ketupat (chicken soup with pressed rice cake)

This will serve 3 - 45 - 6 shallots, sliced thinly1/4 cup of cooking oil1 thumb size galangal, sliced2 lemon grass, bruished2 - 3 star anise1 or 1/2 chilli sliced into half1 fat clove of garlic, slicedabout 8 peppercorns, crushedfew whole cloves1/2 tsp of turmeric1 small onion quarter2 - 3 lime leaves, crushed1 1/2 litres of chicken stock or 2 tsp of chicken stock powder with 1 1/2 litres of

Gado Gado

This recipe will serve 2 Salad ingredients: Few snake beans or French beans, boiled and cut into small pieces. Handful of finely sliced cabbage (optional, this is in most recipes but I don’t like it) Few stalks of water spinach (kangkong) trimmed of tough stalks, blanched then cut into 3 - 4 cm long Handful of beansprouts, use raw or blanch for few seconds Handful of fresh or canned

Sambal kachang (spicy peanut sauce)

Sambal kachang This quantity will make about 1 ½ cups of sauce 1 cup of freshly roasted peanuts (raw peanuts with skin) or bought roasted peanuts (you can use peanut butter if you want but only about ½ cup) 1 – 2 tsp of shrimp paste 1 - 3 red chillies, deseeded ½ cup of coconut milk from a tin Some tamarind juice (much as you like), use reconstituted tamarind pulp or ready to use

Lamb Kormah

KURMAH CURRY POWDER 50g (about 14 tbsp) Coriander seeds 2 tbsp fennel seeds 2 tbsp cumin seeds 1 tbsp black peppercorns 1 tbsp white peppercorns (if not available use black) 1 level tsp of whole cloves 10 – 12 green cardamoms 3 whole star anise 2 small sticks of cinnamon ½ nutmeg (grated) 1 tbsp turmeric powder Roast all ingredients except nutmeg and turmeric powder in a dry

Curry Puffs

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A. Flaky pastry
1. Water pastry350 g of plain flour100 g of Trex or pastry margarine*½ tsp of saltAbout ½ cup of cold water 2. Fat paste pastry280g of plain flour180 g of Trex or pastry margarine½ tsp of salt Method:- for the water pastry, rub fat into flour till well mix, add salt. Mix water into the crumbs bit at a time till the pastry bind and no

Orange Chiffon (sponge) cake

Slide show (click to view) Baking tin: 1 x 23 cm tube tin (no non stick and do not grease, very important) Ingredients: A. Batter mix 5 large egg yolks 70g of sugar 100 ml sunflower oil or other odourless light cooking oil 180g of S R flour ½ tsp of baking powder 180 ml of fresh squeezed orange juice (about 1 ½ oranges) Zest of 1 orange B. Meringue 5 large egg