Black pepper cod fish

1. Cod fish
2. Black pepper
3. 1 egg
4. Self raising flour / plain flour
5. Oyster source
6. sugar (pinch)
7. salt (pinch)
8. oil

Step
1. Marinate cold fish with Black pepper, oyster source , sugar and salt for 10-15 minutes
2. Heat the oil
3. Beat the egg, put the marinated fish inside. make sure the fish is covered with egg
4. do the same thing with the flour
5. Pan fry the fish until golden brown n cook...DONE!

Cabbie Soup

1. Some Ikan billis
2. Cabbage ( as you wish)

Steps
1. Stir fry the kian billis until turn slightly brown
2. add in cabbage
3. stir fry until soft...
4. add water (depend on how much soup u wan)
5. wait for it to boil, add a little bit of chicken essence...and soya source...boil awhile before turn off the fire and Done....

Cheese cakes

PLAIN BAKED CHEESECAKE


Base
4 cups Marie biscuit crumbs
1/2 cup powdered sugar
1 cup walnuts, coarsely chopped
1/2 cup butter, melted


Method


Mix all the ingredients and press into the base of a 22-cm springfoam
pan.
Bake for 15 mins at 175 degree celsius and cool.


Filling
3 tablespoons custard powder
3 tablespoons water
455 grams cream cheese
1 1/2 cups castor sugar
a pinch of salt
1 teaspoon vanilla essence
1 tablespoon lemon juice
2 cups sour cream
6 eggs, separated
1 teaspoon grated lemon zest


Method
1. Dissolve custard powder in water. Beat in cream cheese and sugar
until fluffy.
Add salt, vanilla essence and lemon juice and beat until smooth.


2. Add sour cream, egg yolks and lemon zest. In a separate bowl whip
egg whites
until stiffs and gradually fold into the batter. Pour into the
prepared crust.
Bake for an hour at 170 degree celsius.


3. Leave the cheesecake to cool in the oven, with the door ajar, for at
least
one hour before chilling and serving.


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DURIAN DELIGHT CHEESECAKE


Base
150 grams butter
1/4 cup castor sugar
1 egg
1 1/2 cups all-purpose flour
1/2 cup sliced almonds, toasted


Method
1. Beat butter and sugar until creamy. Add egg, flour and almonds.
Chill for half an hour.


2. Press the dough onto the base of a 22-cm springform pan. Bake
blind, covered with foil and filled with beans, for 20 mins at 180
degree celsius.
Set aside


Filling
900 grams cream cheese
1/2 cup sour cream or natural yoghurt
3/4 cup honey
1 tablespoon castor sugar
4 large eggs yolks
1/2 cup fresh milk
1 1/2 cup durian flesh
1 tablespoon vanilla essence


powdered sugar for dusting


Method
1. With an electric mixer blend cream cheese and sour cream until
smooth.
Add honey and sugar.


2. Add egg yolks one at a time, mixing well with each addition.
Occassionally
use a plastic spatual to scrape the sides of the bowl.


3. Add milk, durian flesh and vanilla essence. Mix well.


4. In a separate bowl beat egg whites until stiff peaks form and fold
into the batter.


5. Pour into the prepared crust and bake for 45 mins at 175 degree
celsius. Turn the oven off, leaving the door ajar, and allow the
cheesecake to cool in the oven for an hour or two.


6. Once the cheesecake has cooled, dust the top lightly with powdered
sugar.


Note: The durian flesh can be very sweet at times. If this is the
case, reduce the honey to only 1/2 cup.



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CHOCOLATE HAZELNUT CHEESECAKE


Base
3/4 cup chocolate chip cookie crumbs
1/4 cup melted butter
1/2 cup toasted ground hazelnuts


Method
Butter a 22-cm springform pan. Combine all the ingredients and press
onto the base of the pan. Chill for half an hour.


Filling
680 grams cream cheese
1 cup castor sugar
2 large eggs
2 tablespoons heavy cream
3/4 cup sour cream
1 tablespoon instant coffee, dissolved in hot water
225 grams semisweet chocolate, melted


Method
1. In a food processor mix cream cheese, sugar and eggs until well
blended.
2. Add cream, sour cream, coffee and melted chocolate. Mix again until
smooth before pouring into the prepared crust. Bake at 190 degree
celsius for 50 mins.


Topping
125 grams semisweet chocolate, finely chopped
1/4 cup heavy cream
1/4 teaspoon vanilla essence
1 egg, beated
1/2 cup ground hazelnuts
3 strawberries, halved
12 hazelnuts


Method
1. Place a heatproof bowl over a pot of simmering water. In the bowl
stir together the chocolate, cream and vanilla essence until melted.
Add the egg and ground hazelnuts and stir vigorously. Mix well and pour
over the cheesecake. Let the topping set in the refrigerator.


2. Decorate with strawberry halves and hazelnuts.


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NEW YORK CHEESECAKE


Base
3 cups graham cracker crumbs
6 tablespoons castor sugar
2 tablespoons ground cinnamon
226 grams butter, melted and cooled


Method
1. Grease a 22-cm springform pan.


2. Using a wooden spoon mix together all the ingredients for the crust.
Press the crumbs onto the base and partly up the sides of the pan.


3. Refrigerate for 30 minutes.


Filling
680 grams cream cheese
1 1/4 cups castor sugar
6 eggs, separated
2 cups sour cream
1/3 cup cornflour
2 teaspoon vanilla essence
grated zest and juice of 2 lemons


Method
1. Beat cream cheese until smooth. Gradually add sugar and continue
beating until light and fluffy. Add egg yolks one at a time. Fold in
sour cream, flour, vanilla essence, lemon juice and zest.


2. In a separate bowl whip egg whites until stiff peaks form. Fold
into the cream cheese lightly.


3. Pour the batter into the prepared crust and bake at 165 degree
celsius for 1 hour 15 minutes.


Cherry Sauce
1 tablespoon cornflour
1 large can pitted dark cherries with syrup
1 tablespoon butter


Method
1. Mix cornflour with cherries and bring to a simmer.
2. As soon as the misture thickens remove from the heat and add butter.
Stir and cool. Pour over the cheesecake when serving.



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OREO COOKIE CHEESECAKE


Ingredients


1 (20 ounce) package chocolate sandwich cookies
1/2 cup butter
1 (16 ounce) container frozen whipped topping, thawed
2 (8 ounce) packages cream cheese
1 cup sugar
2 cups milk
1 (3.5 ounce) package instant vanilla pudding mix


Method
1. Crush cookies into bite size pieces. Reserve 1 cup for top. Melt
butter and mix with rest of cookies. Press into 9x13 pan. Put in freezer
for 5 minutes.


2. Blend 1/2 of the whipped topping, all of the cream cheese and
confectioners' sugar. Spread over crust and place cake back in freezer.


3. Prepare instant pudding with the milk according to package
directions then spread over top of cake. Spread the remaining whipped
topping on top of the pudding then sprinkle with the remaining cookies.
Keep cake refrigerated.


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SNICKERS CHEESECAKE


Ingredients
3 tablespoons butter, melted
1 1/4 cups graham cracker crumbs
1 tablespoon white sugar
3 (8 ounce) packages cream cheese
3 eggs
3/4 cup white sugar
2 teaspoons vanilla extract
2 (2.16 ounce) bars Snickers candy, chopped



1. Preheat oven to 175 degrees C.


2. In a small bowl, combine the melted butter, graham cracker
crumbs
and 1 tablespoon sugar. Press into the bottom of a 9 inch springform
pan.
Bake in preheated oven for 10 minutes. Allow to cool.


3. In a large bowl, cream the 3/4 cup of sugar and cream cheese
together until smooth. Add eggs, one at a time, and vanilla. Stir in
chopped candy bar, and pour into baked crust.


4. Bake at 175 degrees C for 45 minutes. Let cool and carefully
remove
the springform pans side.

Chicken Pie

Ingredients for Pastry:
360 g plain flour, mixed with 1 tsp salt, sifted.
60 g butter
8 tbsp cold water, mixed with 1 tsp lime juice
180 g pastry margarine
1 beaten egg for glazing

Method for Pastry:
1. In a mixing bowl, add flour.
2. Rub in butter and add water to mix into a dough.
3. Knead till smooth and rest for 15 mins
4. Roll into long rectangular shape.
5. Put pastry margarine onto 2/3 of dough, fold into 3 layers.
6. Roll again into rectangular shape.
7. Rest for 15 mins.
8. Then fold into 3 layers again and rolled into rectangular shape.
9. Repeat this 3 times(roll, rest, roll)

Ingredients for Filling:
300 g diced chicken meat(marinate with half tsp cornstarch,1 tsp concentrated chicken stock)
1 cooked potato, diced
half carrot cooked, diced
1 white onion, chopped
1 tsp salt
1 tsp pepper

Method for Filling:
1. In a wok, heat up 3 tbsp butter and saute chopped onions till fragant.
2. Add chicken and fry till fragant
3. Add potato, carrot, salt and pepper.
4. Stir fry to mix. Set aside to cool completely.

Method for making the pie:
1. Roll the pastry into 3mm thickness.
2. Cut into rounds and press into pie dish
3. add 1 tbsp of filling.
4. cover with another piece of pastry.
5. Glaze with beaten egg, cut holes on the top of pie
6. Baked in preheated oven at 200 C for 25 mins.

Serve hot.

Banana Prawn Roll

Ingredients:
2 bananas(half ripe, I use large ones from Del Monte)
10 pcs tiger prawns(devein, remove head and shell, leaving tail)

seasoning:
1/4 tsp salt
1/4 ground white pepper
2 tbsp cornstarch

batter:
3 tbsp plain flour
1 tbsp baking powder
50ml water

Method:
1. Diced prawn meat and add seasonings to mix.
2. cut a large v-shaped from the banana.
3. add marinated minced prawn meat into the V shaped space.
4. Mix batter mixture together, set aside for 20 mins.
5. Dip each banana into batter and deep fry till golden brown

Mango Prawn Rolls

Ingredients
12 pcs of tiger prawn meat
1 tsp ground white pepper
1/2 tsp salt
2 sweet mangoes(diced, discard the skin and seed)
8 pcs of Viet Net Spring Roll sheet

Method
1. Chopped tiger prawn into smaller pieces.
2. add salt, pepper and mango to marinate for 5 mins.
3. Divide into 8 portions.
4. Put each portion on a sheet. Roll up to seal.
5. Deep fry for 5 mins till golden brown.
6. Drain excess oil.
7. Serve hot.

Notes
1. Make sure you drain the fried roll..as oil may stay inside the roll.
2. Since the mixture is wet, the roll sheet gets damp and tears easily.
3. Make sure you roll up 3 to 4 rounds to seal.

Butter PrawNs

Ingredients:
15 pcs of Tiger Prawns
1 cup of curry leaves(discard stalks/stems)
60 g butter
1 cup bread crumbs(from NTUC)
1 tsp salt

Method:
1. Add melted butter in a small bowl.
2. add bread crumbs to it and coat evenly.
3. then add prawns into it.
4. add salt to mix
5. In a wok filled with oil, deep fry curry leaves till crispy(about 30 secs).
6. Strain and placed on plate.
7. Add prawns, buttered bread crumbs to deep fry
8. Deep fry for 5 mins.
9. Remove prawns and arrange on curry leaves.
10. Scoop/strained butter bread crumbs on top of prawns.

Home Made Tofu

Ingredients :
1.75 cup of plain soya milk
4 eggs
1/2 tsp salt
Dash of pepper
Chicken stock granules to taste

The same method but I used a retangle container about 12cm x 16cm.
steam about 20 - 30 mins or till satay stick comes out clean will do.

Let the water boil at high heat and turn it down to medium-low after you put in the mixture to steam. The tofu will not be smooth if the steam is too strong (will have air bubble holes).