Friday, December 4, 2009

Coconut Curry Ragoût


2 6-inch lemongrass stalks
2 1/2 cups unsweetened coconut milk
4-inch piece fresh ginger, peeled and thinly sliced
1 1/2 pounds medium white potatoes, such as Katahdins or Long Whites, scrubbed
2 tablespoons peanut or other vegetable oil
2 medium onions, finely chopped
4 medium carrots, thinly sliced
1 serrano chile, seeded and minced
4 fresh kaffir lime leaves
1 teaspoon lemon juice
1/2 teaspoon salt


Trim the lemongrass and bruise with the back of a knife or the bottom of a saucepan. Bring the coconut milk, lemongrass, and ginger to a simmer in a large pot set over medium heat.

Cover,reduce the heat to low, and cook for 15 minutes. Meanwhile, peel and quarter the potatoes.

Discard the lemongrass and ginger, then add the potatoes to the coconut milk. Cover and simmer for 10 more minutes.

Transfer the potatoes with a slotted spoon to a large bowl; set aside, reserving
the coconut milk.

Heat a large saucepan or sauté pan over medium heat. Swirl in the oil, then add the onions and carrots.

Cook just until the onions are translucent,about a minute, stirring frequently. Add the chile and kaffir lime leaves. Reduce the heat to very low and continue cooking for 7 minutes, stirring often, until the onions turn golden.

Add the cooked potatoes. Stir the mixture, carefully breaking the potatoes into large chunks, but do not mash them. Cook for 2 minutes, until heated through.

Add the coconut milk to the pan. Stir in the lemon juice and salt; cook for 2 minutes. Discard the kaffir lime leaves and serve.

Serves 4

Source: The Ultimate Potato Book

Saturday, November 14, 2009

Fried Calamari With Tartare Sauce


500 gm small cleaned calamari tubes
2 tbsp cornflour
2 eggs - lightly beaten
2 cloves garlic - crushed
2 tsp grated lemon rind
1 cup dried breadcrumbs
oil for deep frying

Tartare Sauce

1 cup mayonnaise
2 tbsp chopped chives
2 tbsp chopped pickled onions
1 tbsp seeded mustard


Slice calamari thinly. Toss calamari in cornflour; shake off excess. Dip into combined egg, garlic and lemon rind. Coat with breadcrumbs; shake off excess.

Heat oil in a deep heavy-based pan. Gently lower small batches of calamari into moderately hot oil.

Cook over meidm-high heat for one minute or until just heated through ande lightly browned. Carefully remove from oil with a slotted spoon. Drain on paper towel, keep warm. Repeat with remaining calamari.

To make tartare sauce:
Combine mayonnaise, chives, pickled onions and mustard. Mix well.
Serve as a dip.

Serves 4

Source: Fast Finger Snacks

Friday, November 13, 2009

Braised Chicken In Lemon And Rosemary


1 whole chicken - 1.5 kg
2 tbsp olive oil
30 gm butter
4 cloves garlic - crushed
1 tbsp rosemary leaves
2 small red chilies - chopped
1/2 cup water
strips of peel from half a lemon
1/4 cup lemon juice
1/2 cup chicken stock


Cut chicken into serving-sized portions.

Heal oil and butter in a large frying pan. Add chicken pieces in single layer; cook cover over medium heat until browned. Turned chicken occasionally to prevent sticking.

Add garlic, rosemary, chilli and water. Cover pan, reduce heat to low and simmer for 40 minutes or until chicken is tender.

Remove chicken and keep warm. Scoop excess fat from the surface of the pan juice. Add lemon pee, lemon juice and chicken stock. Bring to boil; cook 3 minutes. Pour over chicken pieces to serve.

Serves 4

Source: Step-By-Step Italian Cooking

Penne Pasta With Creamy Seafood Sauce


500 gm green prawns
300 gm white fish fillets
200 gm scallops
90 gm smoked salmon
2 cups chicken stocks
30 gm butter
1 onion - chopped
1 clove garlic - crushed
3/4 cup sour cream
2 tbsp lemon juice
500 gm dried penne pasta
2 egg yolks
1 tbsp chopped basil


Peel and devein prawns, cut fish into 3 cm cubes, remove any bones. Clean scallops and cut salmon into strips.

Bring stock to boil. Add prawns ans simmer one minute or until prawns change colour; remove. Add fish and simmer one minute or until scallops change colour; remove. Set stock and seafood aside.

Melt butter in pan, add onion and garlic; cook over medium heat until onion is tender.

Add stock, cream and lemon juice; bring to boil. Reduce heat to medium; simmer 5 minutes or until sauce is reduced by half.

Meanwhile, cook pasta in boiling water until tender; drain.

All all seafood to sauce, return to simmering point.

Remove from heat and quickly stir in beaten egg yolks and basil.

Pour over hot pasta to serve.

Serves 6

Source: Step-By-Step Italian Cooking

Thursday, October 29, 2009

Mrs. Fields Chocolate Chip Cookies


2 1/2 cups all−purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark brown sugar, firmly packed
1/2 cup white sugar
1 cup salted butter, softened
2 large eggs
2 teaspoons pure vanilla extract
2 cups semisweet chocolate chips, (12 oz.)


Preheat oven to 300F.

In medium bowl combine flour, soda and salt. Mix well with wire whisk. Set aside.

In a large bowl with an electric mixer blend sugars at medium speed.

Add butter and mix to form a grainy paste, scraping down the sides of the bowl.
Add eggs and vanilla extract, and mix at medium speed until just blended. Do not overmix.

Add the flour mixture and chocolate ships, and blend at low speed until just mixed. Do not overmix.

Drop by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart.

Bake 22−24 minutes or until golden brown. Transfer cookies immediately to a cool surface with a spatula.

Makes: 12 cookies

Source: Top Secret Recipes

Kenny Rogers BBQ Sauce


1 cup Applesauce
1/2 cup Heinz ketchup
1 1/4 cups Light brown sugar, packed
6 tablespoons Lemon juice
Salt and pepper
1/2 teaspoon Paprika
1/2 teaspoon Garlic salt
1/2 teaspoon Cinnamon


In heavy saucepan bring mixture to boil.

Stir constantly about 4 to 5 minutes. Turn heat to low and continue to stir (about 3 to 5 minutes) making sure sugar is completely dissolved.

Allow to cook without stirring for 15 minutes on lowest possible heat, uncovered.

Transfer to top of double boiler over simmering water if to be used as a basting sauce for ribs or chicken during baking; or cool sauce and refrigerate covered to use in 30 days.

Sauce freezes well.

Source: Top Secret Recipes

Double Tree Hotel Chocolate Chip Cookies


2 cups flour
1/2 tsp. baking soda
1/4 tsp salt
1 cup oats (uncooked)
3/4 cup sugar
3/4 cup Dark Brown sugar
1 cup butter, softened
2 large eggs
2 tsp. vanilla
1 tsp. lemon juice
12 oz. chocolate chips
1 1/2 cup walnuts


Preheat oven to 375 degrees.

Lightly grease cookie sheets.

Place the butter in a large bowl and cream lightly with an electric mixer.

Add the sugars and beat on medium speed for about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla and lemon juice and mix

In a separate bowl, stir together the flour, oatmeal, baking soda, and salt. Add to the creamed butter mixture and stir well to blend. Add chocolate chips and walnuts and stir to combine.

Using a 1/4 cup measure or a 2−oz ice cream scoop, drop the batter on the cookie sheets, leaving 2 −3 inches between each cookie.

Bake for 13 − 15 minutes or until lightly browned around the edges. Remove from the cookie sheets and cool on wire racks.

Source: Top Secret Recipes

Greek Lemon Chicken


2 1/2 lb whole chicken
2 tbsp kosher salt
1/4 cup olive oil
Juice from one lemon
5 cloves of garlic - peeled and minced
1 tsp chopped fresh oregano
3 tsp freshly ground black pepper
2 sprigs rosemary
1 lemon cut into 8 pieces


In a bowl, combine garlic, salt, olive oil, lemon juice, oregano and ground pepper.

Rinsed chicken interior and exterior and pat dry.

Brush on all sides with garlic mixture. Place remaining ingredients in chicken cavity with a sprig of rosemary and closed the opening with toothpicks.

Tie legs together, cover and place in the refrigerator for 30 minutes.

Pre-heat oven to 425 degrees F.

Place chicken in the baking dish and roast in the oven for 50 minutes.

Strip needles from remaining rosemary sprig, chopped and sprinkle onto chicken 5 minutes before its done roasting.

To serve: Cut chicken into 4 pieces and garnish with lemon.

Source: Beyond Chicken

Brownies (Chocolate Peanut Butter)


3/4 cup Flour
1 Tbs Plus
1 tsp Unsweetened cocoa
1 tsp Baking powder
1/8 tsp Salt
3 Eggs
1/4 cup Plus
1 Tbs peanut butter
1 tsp Vanilla extract
1 Tbs Vegetable oil
1/4 cup Plain lowfat yogurt
12 tsp Sugar


Preheat oven to 350.

In a small bowl, combine flour, cocoa, baking powder and salt.

In another bowl, combine remaining ingredients.

Beat on low speed until well blended. Stir in dry ingredients by hand until well moistened.

Place in 8-inch square pan that has been sprayed with a nonstick cooking spray.

Bake 15 minutes. Cool in pan, cut into squares to serve.

Servings: 8

Source: Brownies Greats

Best Ever Brownies


1/2 cup Butter
2 oz Chocolate, 2 sqrs (unsweet)
1 cup Sugar, granulated
2 Eggs, beaten
1 tsp Vanilla extract, pure
1/2 cup Flour, all-purpose
1/4 tsp Salt
1 cup Walnuts, coarsely chopped
1 cup Dates or raisins, chopped


Melt the butter and chocolate together over hot water in a double boiler.

When melted, remove from heat and add the other ingredients in the order given.

Spread in a buttered 8 or 9" pan and bake in a 325 degree oven for -25 minutes. The brownies should still be soft when taken from the oven.

4 Mark into small squares at once, but let cool before removing from the pan.

Makes 3 dozen, 1-1/2" squares. Store in tight tin box.

Servings: 36

Source: Brownies Great

Brownie Cupcakes


1 cup margarine
4 (1 ounce) squares semisweet chocolate
1 cup all-purpose flour
1 3/4 cups granulated sugar
4 eggs
1 teaspoon vanilla extract
2 cups chopped nuts


Melt margarine and chocolate together over hot water.

With spoon, mix together flour and sugar. Add eggs one at a time. Stir as little as possible.

Add chocolate mixture, vanilla extract and chopped nuts. Mix all ingredients together.

Spoon batter into cupcake tin lined with paper liners.

Bake at 325 degrees F for 30 minutes or until done.

Yields 20 average-size cupcakes.

Source: Internet

Barbecued Chicken Wings


1 1/2 pounds chicken wings
1 tsp salt
1/4 cup lemon grass - chopped
8 garlic cloves - chopped
1/2 tsp white pepper
1/4 cup cilantro - chopped
1 tsp turmeric powder


Combine all the marinade ingredients and marinate the chicken wings overnight.

Barbecue the wings over medium coals for 5 to 7 minutes on each side until they are cooked through and golden brown.

Serve with steamed sticky rice.

Source: Internet

Wednesday, October 28, 2009

Italian Meat Pasta Sauce


1 cup chopped onion
1 lb ground beef - lean
2 garlic cloves - minced
2 can tomatoes (1 lb-12oz each)
1 can tomato paste (4 oz)
6 oz water - optional
2 stalks celery with tops - chopped
2 tsp salt
3 tsp oregano - crushed


Put all ingredients in crockpot and stir thoroughly.

Cover and cook on low heat for 1 to 2 hours.

Serve over spaghetti. Sprinkle with parmesan cheese if desired.

Garnish with chopped parsley.

Serves 6

Source: 143 Delicious Top Pasta Recipes

Chinese Pasta Salad


1 1/2 cup snow peas
250 gm rice vermicelli
1 red bell pepper - sliced thin
1/2 English cucumber - sliced thin
6 oz cooked shrimp
130 gm crabmeat
1 tbsp fine chopped fresh ginger
1 garlic clove - chopped
2 tbsp sesame oil
1/2 tsp black pepper
1 1/2 tsp salt
2 tbsp lemon juice
3 tsp vegetable oil
1 tsp vinegar


Wash and trim snow peas. Place them in the bowl and pour in enough boiling water to cover them. Let stand for 10 minutes, drain and set aside.

Cook the noodles in plenty of boiling water for 3 to 4 minutes. Drain in colander, rinse with cold water and set aside.

In a large bowl, combine noodles, snow peas, red pepper, cucumber, shrimp and crabmeat.

In a small bowl combine ginger, garlic, sesame oil, black pepper, salt, vegetable oil, lemon juice and vinegar. Pour this dressing over the other noodles and mix thoroughly.

Chill before serving.

Serves 6.

Sources: 143 Delicious Top Pasta Recipes

Angel Hair Pasta With Fresh Tomato & Basil Sauce


7 medium tomatoes - skinned & coarsely chopped
8 oz Angel hair pasta
3 tbsp olive oil
1/3 cup basil - chopped
1/4 cup parsley chopped
2 scallions - minced
1/3 cup green olives - sliced
salt and pepper


Cook and drain pasta.

In a serving bowl, combine the pasta with the tomatoes and remaining ingredients.

Toss and serve immediately.

Source: 143 Delicious Top Pasta Recipes

Friday, June 19, 2009

Bamboo Prawns


500 gm green king prawns
3 tbsp oil
1 tsp grated ginger
1 bamboo shoot
1 stick celery
4 shallots
1/2 cup water
1 chicken stock cube
1 tsp cornflour


Shell prawns, make shallow cut along back of prawn and remove back vein.

Cut bamboo shoot into 1 cm slices, then cut each slice into 5mm strips. Cut celery, shallots into approximately the same size.

Cut a 1 cm slit right through prawns, along the line of the vein. Push a strip of bambaoo shoot, celery and shallot through slit in prawns.

Heat oil in wok or large frying pan, saute ginger one minute, add prawns, saute until light pink.

Combine water,, crumbled stock cube, cornfour and 2 tsp of water, add to pan, stir until sauce boils and thickens, reduce heat, simmer one minute.

Serves 4

Tuesday, June 16, 2009

Fried Chili Crabs


2 medium size raw crabs
1/2 cup cooking oil
2 tsp finely grated fresh ginger
3 cloves garlic - finely chopped
3 fresh red chilies - seeded and chopped
1/4 cup tomato sauce
1/4 cup chili sauce
1 tbsp sugar
1 tbsp light soy sauce
1 tsp salt


Wash crab well, scrubbing away any mossy patches on the shell. Remove hard top shell, stomach bag and fibrous tissue and with cleaver chopped each crab into 4 pieces or 6 if they are large.

Heat a wok, add oil and when oil is very hot fry the crab pieces until they change colour, turning them so they can cook on all sides. Remove to a plate.

Turn heat to low and fry the ginger, garlic and red chilies, stirring constantly, until they are cooked but not brown.

Add the sauces, sugar, soy sauce and salt, bring to boil, then return crabs to the wok and allow to simmer in the sauce for 3 minutes, adding very little water if sauces reduce too much. Serve with white rice.

Serve 4

Fish Curry


500 gm firm fish steaks
2 medium onions - roughly chopped
2 cloves garlic
2 tsp chopped fresh ginger
1 tsp chili powder
1 cup thin coconut milk
1 tbsp ground coriander
1 tsp ground cumin
1/2 tsp ground fennel
1/2 tsp ground turmeric
2 strips thinly peeled lemon rind
6 curry leaves
2 tbsp lemon juice
1 tsp salt
1/2 cup thick coconut milk


Cut fish steaks into serving pieces.

Put onions, garlic, ginger and chili powder into blender container and blend to a smooth paste, adding 1 tbsp of thin coconut milk if necessary.

Scrap the blended mixture into a saucepan, wash out blender with the thin coconut milk and add to a saucepan together with the ground spices, lemon rind and curry leaves.

Bring to the boil, reduce heat and simmer for about 8 minutes, then add the fish, lemon juice and salt and simmer for 5 minutes. Add thick coconut milk and stir until curry reaches simmering point once more.

Serve with rice.

Serves 4 - 6

Source: Complete Asian Cookbook

Saturday, May 30, 2009

Simple Prawns Sambal


1/2 kg prawns (semi large)
salt and sugar to taste
1 tbsp tamarind juice

Ingredients to pound:
5 dried chillies (soak in water)
4 fresh red chillies
1" fresh turmeric (kunyit basah)
1/2" shrimp paste (belacan)
10 shallots/or more


Saute the pounded ingredients in low heat until fragrant.

Add in prawns and combine with the sauce. Add in tamarind juice, salt and sugar to taste. Cook until prawns are done.

Garnish with chopped coriander leaves or spring onions.

Source: Malaysian Recipes

Eggplants With Shrimps

2-3 eggplant (cut into 4cm long and halve it)
8 fresh prawns (leave the tail intact)
2 cm shrimp paste (belacan)
2 clove garlic (chopped)
1 large onion (chopped)
2 tsp chilli paste/ chilli boh
1 cm fresh turmeric (pounded)/kunyit basah
salt and sugar to taste


Heat the wok, put in the shrimp paste and roast it. Break it into bits. Roast until fragrant.

Then add in 6 tbsp oil. Stir fry the garlic and onions.

Add in the prawns, pounded turmeric, and chilli paste. Add oil if paste is dry.

Finally add in the egg plant and stir fry until cook in all sided.

Season with salt and sugar and sprinkle a bit of water. Cook until done. Use low heat for this dish.

Can use turmeric powder instead for fresh turmeric.

Source: Malaysian Recipes

Tuesday, May 26, 2009

Crispy Oriental Chicken Wings (Microwave)


1 1/2 lbs chicken wings - disjointed
1 medium egg
1/2 cup soy sauce
2 tbsp garlic powder
1/4 tsp ginger powder
1 medium onion - finely diced
2 cups - finely crushed corn flakes


Mix together egg, soy sauce, garlic powder and ginger powder. Set aside.

On a wax paper, mix together crushed corn flakes and diced onion. Dip each wing in soy sauce mixture, then roll in corn flakes and onion.

In glass baking dish, cover and cook wings on high (9) for 20 minutes, or until cooked.

Remove covering halfway through cooking. Use 13in x 9in baking dish.

Makes: 24 appetizers.

Source: 300 Chicken Recipes

Marinated Chicken Wings


1/2 cup soy sauce
1/2 up honey
1 tsp garlic powder
1 tsp chili powder
2 lbs chicken wings with drum end cut at joint from wing, discard tips


Mix ingredients together ad marinate cup-sup wings overnight.

Place wing parts in shallow baking pan and pour remaining liquid over them.

Bake for 1 hour at 325 degrees F, turning on the 1/2 hour.

Source: 300 Chicken Recipes

Oriental Chicken Wings


6 chicken wings
1 garlic clove
1 scallion
1/4 cup soy sauce
2 tbsp honey
2 tbsp distilled white vinegar (original recipe using rice wine vinegar)
1/2 tsp grated ginger
1/2 tsp oriental sesame oil
Pinch of cayenne
1 tsp sesame seeds
1 tbsp chopped fresh coriander or parsley


Remove wing tips and cut wings in half at the joint.

Mince garlic and scallion. Combine soy sauce, honey , vinegar, garlic, ginger, oil and cayenne in a microwave safe dish. Add wings and turn to coat.

Marinate at least 30 minutes, turning twice. Put larger wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5 minutes.

Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return marinade to oven and cook, partially covered on high for 2 minutes.

Pour marinade over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander.

Makes 12 pieces

Source: 300 Chicken Recipes

Note: You can download free 300 Chicken Recipes Ebook from:

Monday, May 18, 2009

New York Cheesecake


1-1/2 cups all-purpose flour
1/3 cup white sugar
1 egg, beaten
1/2 cup butter, softened
2 1/2 pounds cream cheese, softened
1 3/4 cups white sugar
3 tablespoons all-purpose flour
5 eggs
2 egg yolks
1/4 cup heavy whipping cream


Preheat oven to 400 degrees F (200 degrees C). Lightly coat a 10 inch springform pan with spray oil. Note: You could use a 9x13 inch pan instead.

To make the crust:
Combine 1-1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter or margarine. Spread to the edges of the pan. Prick all over with a fork, then bake 15 minutes at 400 degrees F (200 degrees C). Allow to cool.

Increase the oven temperature to 475 degrees F (245 degrees C).

In a large bowl, combine cream cheese, 1-3/4 cups sugar, 3 tablespoons flour, 5 eggs and the yolks and mix thoroughly. Add cream and mix only enough to blend.

Pour filling over the crust and bake for 10 minutes at 475 degrees F (245 degrees C). Reduce temperature to 200 degrees F (95 degrees C) and continue to bake for one hour. Turn oven off, but leave cake in for another hour. Don't worry if it looks a little jiggly in the center.

Chill overnight. This is imperative! If desired, top with your favorite fruit or serve plain.

Source: Internet

Baked French Toast


8 slices bread
12 ounces evaporated skim milk
4 eggs
1/4 cup brown sugar
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon


Lightly coat 9"x13"x2" pan with non-stick vegetable spray. Arrange bread slices in bottom of pan.

Combine all remaining ingredients and mix well, using whisk or egg beater. Pour mixture evenly over bread. Cover tightly and refrigerate several hours or overnight.

To bake, preheat oven to 350.

Remove bread from refrigerator and spray lightly with non-stick vegetable spray. Bake 30-35 minutes, until lightly browned.

Serve with hot maple syrup, powdered sugar, and cinnamon.

Source: Internet

Apple Cake


1-1/2 cups flour
3 teaspoons Baking Powder
1/2 teaspoon salt
2 tablespoons shortening
1/2 cup milk
4 or 5 apples
1/2 cup sugar
1 teaspoon cinnamon


Sift together flour, baking powder and salt; add shortening and rub in very lightly; add milk slowly to make soft dough and mix.

Place on floured board and roll out 1/2-inch thick. Put into shallow greased pan. Wash, pare, core and cut apples into sections; press them into dough, sprinkle with sugar and dust with cinnamon.

Bake in moderate oven 30 minutes or until apples are tender and brown. Serve warm with milk or cream.

Source: Delicious Apples Recipes


Apples Recipes ebook is available from, you can download the ebook for free

KFC Potato Salad


2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons sugar
2 teaspoons minced white onion
2 teaspoons prepared mustard
1 teaspoon vinegar
1 teaspoon minced celery
1 teaspoon diced pimentos
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon pepper
dash salt


Lightly peel the potatoes and cut into bite sized pieces.

Place in a pot of salted water and boil the potatoes for 5 to 10 minutes till fork tender, depending upon the size you cut them.

While the potatoes are cooking in a bowl make the dressing by mixing the mayonnaise, pickle relish, sugar, white onion, mustard, vinegar, celery, pimento, carrot, parsley, pepper, and salt.

When the potatoes are done and have cooled add the sauce and refrigerate for 2 hours. The best is if you allow this to sit overnight.

Source: KFC Copycat Recipes

KFC Coleslaw


8 1/8 cups cabbage
1/3 cup carrot
1 teaspoon onion chopped fine
1/3 cup sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 cup milk
3/4 cup buttermilk
2 tablespoons lemon juice
1/2 cup mayonnaise


First core the cabbage and shred the cabbage fine using the fine disk for the shredder attachment to the mixer. Then shred the cabbage.

In a bowl combine with a whisk combine the buttermilk, mayonnaise, milk and lemon juice mix till well combined. Then add the seasoning.

The last step is to add the sugar add the sugar to the sauce until well mixed in. Add the sauce to the cabbage and carrot mixture and mix well and allow the mixture to marinate for 13 hrs.

Source: KFC Copycat Recipes

Monday, April 27, 2009

Triple Chocolate Brownies


3 sticks plus 2 tablespoons unsalted butter
12 ounces best-quality bittersweet chocolate
6 eggs
1 3/4 cups superfine sugar
1 tablespoon pure vanilla extract
1 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon salt
1/2 cup white chocolate buttons, chips, or morsels
1/2 cup semisweet chocolate buttons, chips or morsels
Approximately 2 teaspoons confectioners' sugar, for garnish

Special equipment: Baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment.


Preheat the oven to 350 degrees F.

Melt the butter and dark chocolate together in a large heavy based pan over a low heat.

In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.

Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.

Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.

To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners' sugar pushed with a teaspoon through a small sieve.

Source: Nigella Feasts

Four nut chocolate brownies


25g/1oz macadamia nuts
25g/1oz Brazil nuts
25g/1oz pecan nuts
25g/1oz hazelnuts
50g/2oz dark chocolate (75 per cent cocoa solids)
110g/4oz butter
2 eggs, beaten
225g/8oz granulated sugar
50g/2oz plain flour
1 level tsp baking powder
1/4 level teaspoon salt

You will also need a well greased oblong tin measuring 18x28cm/7x11in, lined with baking parchment, allowing the paper to come 2.5cm/1in above the tin.


Preheat the oven to 180C/350F/Gas 4.

Begin by chopping the nuts roughly, not too small, then place them on a baking sheet and toast them in a preheated oven for 8 minutes exactly. Please use a timer here otherwise you'll be throwing burned nuts away all day!

While the nuts are cooking, put the chocolate and butter together in a large mixing bowl fitted over a saucepan of barely simmering water, making sure the bowl doesn't touch the water.

Allow the chocolate to melt, then beat it until smooth, remove it from the heat and
simply stir in all the other ingredients until thoroughly blended.

Now spread the mixture evenly into the prepared tin and bake on the centre shelf of the oven for 30 minutes or until it's slightly springy in the centre.

Remove the tin from the oven and leave it to cool for 10 minutes before cutting into
roughly 15 squares. Then, using a palette knife, transfer the squares on to a wire rack to finish cooling.

Makes 15

Recipe by: Delia Smith
BBC Food

A classic sponge cake (with passion fruit filling)


For an 8 inch (20 cm) cake:
6 oz (175 g) self-raising flour
1 rounded tsp baking powder
3 large eggs at room temperature
6 oz (175 g) very soft butter
6 oz (175 g) golden caster sugar
½ tsp vanilla extract
a little sifted icing sugar, for dusting

For the filling:
6 passion fruit
9 oz (250 g) mascarpone
1 level dessertspoon golden caster sugar
1 tsp vanilla extract
7 fl oz (200 ml) fromage frais

Note: You will also need two 8 inch (20 cm) 1½ inch (4 cm) deep sponge tins, lightly greased and the bases lined with silicone paper (parchment).


Preheat the oven to 170C/325F/Gas 3.

Take a very large mixing bowl, put the flour and baking powder in a sieve and sift it into the bowl, holding the sieve high to give it a good airing as it goes down. Now all you do is simply add all the other cake ingredients (except the icing sugar) to the bowl and, provided the butter is really soft, just go in with an electric hand whisk and whisk everything together until you have a smooth, well-combined mixture, which will take about 1 minute. If you do not have an electric hand whisk, you can use a wooden spoon, using a little bit more effort. What you will now end up with is a mixture that drops off a spoon when you give it a tap on the side of the bowl. If it seems a little too stiff, add a little water and mix again.

Now divide the mixture between the 2 tins, level it out and place the tins on the centre shelf of the oven. The cakes will take 30-35 minutes to cook, but do not open the oven door until 30 minutes have elapsed.

To test whether the cakes are cooked or not, touch the centre of each lightly with a finger: if it leaves no impression and the sponges spring back, they are ready.

Next, remove them from the oven, then wait about 5 minutes before turning them out on to a wire cooling rack. Carefully peel off the base papers, which is easier if you make a fold in the paper first, then pull it gently away without trying to lift it off. Now leave the sponges to get completely cold, then add the filling.

To make this, first slice the passionfruit into halves and, using a tsp, scoop all the flesh, juice and seeds into a bowl.

Next, in another bowl, combine the mascarpone, fromage frais, sugar and vanilla extract, using a balloon whisk, which is the quickest way to blend them all together. After that, fold in about two-thirds of the passionfruit.

Now place the first sponge cake on the plate or cake stand you are going to serve it on, then spread half the filling over it, drizzle the rest of the passionfruit over that, then spread the remaining filling over the passionfruit. Lastly, place the other cake on top, press it gently so that the filling oozes out at the edges, then dust the surface with a little sifted icing sugar.

Serves 8

Recipe by: Delia Smith (BBC Food)

Sweet potato gratin


1kg/1lb 2oz sweet potatoes, peeled and sliced thinly - about the thickness of a 10p piece is ideal
2 tbsp olive oil
3 garlic cloves, finely chopped
½-1 red chilli (depending on variety and heat strength), chopped
finely (or 1 tsp dried chilli flakes - not powder)
250ml/8fl oz single cream
salt and black pepper


In a large mixing bowl toss the sweet potato slices with the oil and all the other ingredients until the slices are well coated and the garlic and chilli well-distributed.

Transfer to a lightly oiled gratin dish, spreading out the slices with your fingertips, you do not have to layer the gratin piece by piece, but try to ensure that the slices are mostly lying flat.

Pour over any cream remaining in the bowl and trickle the remaining oil over the gratin.

Bake in a preheated, fairly hot oven (180C/350F/Gas 5) for 40-50 minutes until the sweet potato is completely tender and the top is browned and crispy.

For extra crispness you can finish under the grill for 1-2 minutes.

Serves 6

Recipe by : Hugh Fearnley-Whittingstall
BBC Food

Tomato ketchup


6kg/13lb ripe tomatoes, roughly chopped
8 medium onions, peeled, halved and sliced
2 large red peppers, seeds and white filament removed, chopped
150g/5oz soft brown sugar
500ml/17fl oz cider vinegar
1 tsp mustard
½ tsp large piece of cinnamon stick
1 tbsp whole allspice
1 tbsp whole cloves
1 tbsp ground mace
1 tbsp celery seeds
1 tbsp black peppercorns
2 bay leaves
1 garlic clove, peeled and bruised
paprika, to taste (optional)


Combine the tomatoes, onion and peppers in a large heavy pan over a medium heat and simmer, stirring occasionally, until very soft.

Push through a coarse-mesh sieve and return to the pot with the sugar, vinegar and mustard. Tie the cinnamon, allspice, cloves, mace, celery seeds, black peppercorns, bay leaves and garlic in a square of muslin and drop it into the stew. Bring the mixture to the boil, then reduce to a slow simmer. Continue to cook, allowing it to bubble gently, stirring often and carefully, for at least 10-20 minutes, until thoroughly blended and quite thick.

Leave to cool, remove the muslin bag of spices, then pour the mixture through a funnel into suitable bottles. Stored in the fridge this ketchup will keep for a month. If you follow the prescribed procedure for preserves and bottle in properly sterilised jars, it should keep for a year.

Use it as you would any commercial tomato ketchup, to accompany burgers, sausages, and plain grilled fish and chicken, but always with enormous self-satisfaction bordering on smugness.

Makes approx. 4 jars

Recipes by Hugh Fearnley-Whittingstall

Glazed Salmon


1/4 cup Pineapple juice
1/4 cup light brown sugar
1/4 cup soy sauce
4 4-oz pieces of salmon, cut from the thick part of the fillet so that they are narrow but tall rather than wide and flat
2 tablespoons white vinegar
1 – 2 scallions, halved and shredded into fine strips


Mix the pineapple juice, sugar, and soy in a shallow dish that will hold all 4 pieces of salmon, and marinate the salmon in it for 3 minutes on the first side and 2minutes on the second. Meanwhile, heat a large skillet on the stove.

Cook the salmon in the hot, dry pan for 2 minutes and then turn it over, add the marinade, and cook for another 2 minutes.

Remove the salmon to whatever plate you’re serving it on, and add the white vinegar to the hot pan.

Pour the dark, sweet, salty glaze over the salmon and top with the scallion strips. Serve with rice or noodles as you wish, and consider putting some sushi ginger on the table, too.

Source: Nigella Express Cookbook

Note: I've made a slight change on the ingredients from the original recipes.

Thursday, April 23, 2009

Honey Fried Shrimp


300 gm medium size prawns - skin off and tails remain and deveined
1/2 tsp lemon juice
400 gm all-purpose flour

For the Sauce:
1/2 of onion - julienne
2 tbsp oyster sauce
4 tbsp honey
1/4 tsp white pepper
100 ml water
1 tsp lemon juice
1/2 tsp chicken stock powder
Enough cooking oil


Mix the prawns with lemon juice. Coat the prawns with the flour. Fried.

For the Sauce:
Heat the pan, add in the onion and saute until fragrant.

Add in the oyster sauce, honey and white pepper. Stir until well combined. Add water and let it simmer till the sauce thicken. Add in the lemon juice and the chicken stock.

Serve prawns with the sauce.

Serves 5

Saturday, April 18, 2009

Banana Chocolate Chocolate Chip Muffins


1 3/4 cups all-purpose flour
1/4 cup cocoa
1/2 teaspoon salt
1/2 tablespoon baking powder
1/2 teaspoon baking soda
2 large eggs
1/4 cup vegetable oil
1/3 brown sugar
2/3 cup sour cream
2 tablespoons milk
1 cup ripe bananas, mashed (about two small bananas)
1 teaspoon vanilla extract
1/2 cup walnuts, chopped
2/3 cup semisweet chocolate chips


Preheat the oven to 425 degrees.

In a medium bowl, mix the flour, cocoa, salt, baking powder, and baking soda.

In another bowl, mash the bananas. Whisk two large eggs and add those to the bananas. Add the oil, milk, brown sugar, and sour cream. Blend well. Stir in the nuts and chocolate chips.

With a spatula, mix the dry ingredients into the liquid mixture. Stir until just
combined. Spoon the batter into 10 to 12 well-greased muffin tins. Ten muffins will give you large, nicely-domed muffins. Fill any unused muffins cups half full of

Bake for eight minutes at 425 degrees. Reduce the temperature to 350 degrees and continue baking for another 6 to 10 minutes or until they test done with a toothpick. Let the muffins sit in the tins for a few minutes and then remove them to wire racks to cool.

Source: Internet

Italian Tuna Salad Toss


Serving Size 2 cups

1 (10-ounce) package salad greens
1 (14-ounce) can artichoke hearts, drained, quartered
1 (9-ounce) package tuna in water, drained, flaked
1/2 pound green beans, cooked, drained
1 cup sliced plum tomatoes
1 bottle (8 oz) Italian salad dressing - fat free

Place greens on serving platter. Arrange artichokes, tuna, beans, and tomatoes over greens. Top with dressing.

Makes 6 servings

Source: Healthy Salad

Saturday, April 11, 2009

Chinese Style Steamed Grey Mullet


1 grey mullet about 700 gm - scaled and gutted
1/2 tsp salt
1 tbsp vegetable oil
1tbsp light soy sauce
1 large carrot - cut into fine strips
4 spring onions (green onions) cut into fine strips
1 tbsp grated fresh root ginger
1 tbsp sesame oil (optional)


In a small bowl, combine salt, vegetable oil and soy sauce. Make 4 deep slashes along each side of the fish, and rub inside out with sauce mixture. Cover and place in the refrigerator for 30 minutes.

Spread half the carrot, spring onions and ginger in the centre of a large piece of foil. Place the fish on top, then sprinkle with the remaining vegetables and ginger and any remaining oil mixture.

Loosely fold over the foil and seal. Transfer the fish to a steamer or a rack set over a roasting tin half filled with water. Cover the steamer tightly with a lid or the roasting pan with foil. Cook for 20 minutes or until the fish is firm and cooked through. Put the sesame oil, if using, into a small saucepan and heat. Drizzle over the fish and garnish with coriander.

Serves 2

Friday, April 10, 2009

Roasted Herb Chicken


4 chicken breasts - on the bone with skin on

Herb Filling:
2 tbsp thick natural yogurt
1 clove garlic - crushed
1 tsp olive oil
2 tbsp chopped mint
2 tbsp finely chopped flat-leaf parsley
2 tbsp finely chopped oregano
2 tbsp finely chopped thyme
2 tbsp finely chopped dill
2 spring onions (green onion) finely chopped
salt and finely ground black pepper


In a small bowl, combine together all the herb stuffing ingredients and mix well.

Using your finger tips, scoop up a quarter of the mixture and gently push under the skin to smooth the stuffing out. Attach skin with a toothpick to side of breast if needed. Repeat with the remaining pieces. Cover, and refrigerate for 1 1/2 hours.

Pre-heat the oven to 180 degrees C. Place the chicken on a roasting rack and cook in the oven for 15-20 minutes.

Remove to a chopping board. Remove bone carefully and cut into thick diagonal slices. Skim fat, from pan juices and pour over the chicken.

Serves 4 - 6

Pasta With Double Tomato Sauce


1 tbsp extra virgin olive oil
1 red onion - finely chopped
2 celery sticks - finely chopped
400 gm can tomatoes - chopped
1 tbsp tomato puree
280 ml vegetable stock
250 gm cherry tomatoes - halved
1 tsp brown sugar
340 gm dried gemelli or penne
2 tbsp cream
sea salt and freshly ground black pepper

Serves 4

Stir-Fried Chinese Greens with Ginger, Oyster and Soy Sauce


11 - 14 ounces mixed Chinese greens--bok choy, Chinese broccoli (gai larn), baby spinach
3 tablespoons walnut oil
1 tablespoon sesame oil
1/2 tablespoon thinly sliced ginger
4 scallions, finely shredded
2 tablespoons oyster sauce
1 tablespoon soy sauce
2 pinches of sugar
juice of 1 lime
salt and freshly ground black pepper


Remove any blemished outside stalks from the greens. Put the spinach to one side so that you can add it to the wok or pan at the last minute, as it cooks very quickly. Prepare the rest of the Chinese greens; i normally cut the Chinese broccoli into strips and the bok choy into quarters. Plunge the greens into boiling water for about 1 1/2 minutes until just tender, and drain well.

Put the oil and the ginger into a very large, hot wok or other suitable pan and cook for about 30 seconds. Add the scallions and the rest of the ingredients apart from the seasoning. Stir, then add the spinach and toss so that everything is coated in sauce. The vegetables will sizzle and stir-fry. The oyster and soy sauce will reduce, just coating the greens. At this point season to taste.

Stir-fry for a further minute and serve immediately.

Yield: Serves 4-6

Source: Jamie Oliver - The Naked Chef

Tuesday, April 7, 2009



100g Tomato Peeled & Deseeded
20g Green Zuchinni
20g Yellow Zuchinni
20g Onion
20g Yellow Pepper
20g Green Pepper
20g Red Pepper
20g Egg Plant
5g Garlic
1g Slice Basil
50g Butter
Sugar, Salt & Black Pepper to taste


Cube all vegetables into 1cm by 1cm cubes. Set aside. Slice garlic. Chop the deseeded tomatoes.

Heat oil in a pan and sauté the garlic, followed by the tomatoes. Allow to cook and break down into a sauce. Add sugar and season and set aside.

In a separate pan, heat the butter and toss the cubed vegetables inside. Add the tomato sauce and add the sliced basil. Cook until vegetables are tender.

Source: Internet

Monday, April 6, 2009

Spaghetti With Anchovies, Dried Chili And Pangrattato


6 tbsp olive oil
3 cloves garlic, peeled
1 small handful thyme, picked and washed
4 oz breadcrumbs
1 1/4 lb. spaghetti, best quality
10 anchovy
1 small dried red chili, pounded
1/2 clove garlic, peeled, and, finely, chopped


In a thick-bottomed pan add most of your olive oil and your whole garlic cloves and heat. Add thyme and bread crumbs, they will fry and begin to toast, but watch out because they will spit. Stir for a couple of minutes until the bread crumbs are really crisp.

Season with a little salt and pepper, and lay on a kitchen towel, just to get rid of the excess oil (if any, and remove the garlic cloves).

Place spaghetti into fast-boiling, salted water and, while cooking, add leftover oil and chopped garlic in a pan and heat gently. As the garlic begins to soften lay the anchovies over the top. After a few minutes you will see the anchovies begin to melt, then it is a nice idea to squeeze the juice of 1/2 to 1 lemon and sprinkle in dried chili.

When your spaghetti is cooked until al dente, drain and toss into your pan with the anchovies. Make sure all the spaghetti is coated in sauce and then taste 1 piece of pasta, it might need a little more lemon juice and a little extra seasoning.

Serve on a plate straight away, topping with a really generous sprinkle of bread crumbs and thyme, an extremely tasty dish.

Source: Jamie Oliver - The Naked Chef

Saturday, April 4, 2009

Beef in Soy Sauce


400 gm beef
8 large onions - Sliced
8 cloves garlic - Sliced
5 cm piece ginger — pounded
3 tbsps curry powder
1 tbsp pepper
2 tbsps tamarind juice
2 carrots — cut into 3 cm lengths
5 tbsps corn oil
½ cup thick soy sauce
8 cups water
1 tbsp vinegar
1 tsp tomato puree


Cut the beef into bite sized pieces, wash and drain well.

Mix the beef with the curry powder, pepper, tamarind juice, salt, tomato puree and let it stand for 30 minutes.

Heat oil in a pan and fry the ginger, garlic, and large onions until golden brown.
Add in the beef and mix well. Pour in the soy sauce and carrots.

Pour in the water and let it boil until the beef is tender.

Serve hot with plain rice.


Salmon Salad Recipe


1 lb salmon fillet, cooked, either poached, grilled, or gently fried, and cooled to at least room temperature
2 celery stalks - finely chopped
1/2 red onion - peeled, finely sliced
1 Tbsp of capers (strain out the pickling juice)
The juice of 1 lemon (regular lemon, not Meyer lemon)
1 Tbsp extra-virgin olive oil
2 Tbsp fresh dill - chopped
Salt and freshly ground pepper


Break cooked salmon into chunk sized pieces and add to bowl. Combine celery, red onion, capers, lemon juice, olive oil, fresh dill in a separate dish.

Gently add the dressing mixture into the bowl of salmon, mixing just enough so all pieces are coated. Add a sprinkling of salt and ground pepper to taste.

Refrigerate for at least 30 minutes to cool and to allow the flavors to blend.
Serve with a slice of lemon.

Serves 4.


Happy Shrimp Stir Fry Recipe


For the sauce (mix together in a bowl)
2 teaspoons sugar
1/2 cup chicken or vegetable broth
3 tablespoons ketchup
1 teaspoon white vinegar)
1/2 teaspoon sesame oil

For the shrimp
1 pound raw shrimp - deveined
2 teaspoons cornstarch
2 tablespoons canola, vegetable or peanut cooking oil
1 teaspoon grated fresh ginger
1-2 garlic cloves - finely minced
1 tablespoon finely sliced green onion
Handful of shredded iceberg lettuce


Pat the shrimp very dry and place them in a bowl. Toss with the cornstarch.

Heat a wok or large frying pan on high heat until a bead of water instantly sizzles and evaporates upon contact. Add the cooking oil and swirl to coat. Add the cornstarch coated shrimp to the wok and spread out in one layer. Let fry untouched for 1 minute.

Flip and fry other side for another minute. Remove the shrimp from the frying pan, keeping as much oil in the pan as possible.

Return the pan to the stove. Add an additional teaspoon of cooking oil to the pan if needed. When the pan is hot, turn the heat to medium and add the garlic and the ginger and fry for 15-30 seconds until fragrant.

Pour in the sauce mixture and bring to boil. Add the cooked shrimp back into the wok and let simmer for an additional minute until the shrimp are cooked through. Serve on bed of shredded lettuce and top with garnish of sliced green onions.

Serves 4.


Thursday, April 2, 2009

Egg Salad Sandwich Recipe

This recipe is for a one egg sandwich. If you have more eggs and more people to feed, just double, triple, etc. the recipe


1 large hard-boiled egg*, peeled and chopped
1-2 Tbsp mayonnaise (to taste)
1 Tbsp chopped green onion
2 Tbsp chopped celery
Curry powder
1 leaf of lettuce
2 slices dark rye bread, toasted


Mash up the chopped egg a bit with a fork. Mix together the chopped hard-boiled egg, mayonnaise, onion and celery. Sprinkle with salt and pepper and curry powder. Mix.

If you haven't already, toast your bread slices. Put a layer of lettuce on one slice of toasted bread, spread the egg mixture on top of the lettuce, put another slice of toasted bread on top.

Makes one sandwich.


Smoked Macaroni & Cheese


4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
3 1/2 cups milk
1 tablespoon tomato paste
2 cups shredded sharp Cheddar cheese
2 cups shredded smoked Gouda cheese - can be replace by other brand
Salt and freshly ground black pepper, to taste
4 ounces crustless country-style bread - can be replace by readymade breadcrumbs
2 tablespoons unsalted butter, melted
1 pound rigatoni, cooked until al dente and drained

Preheat an oven to 375°F. Butter a large rectangular baking dish.

In a saucepan over medium heat, melt the 4 tablespoons butter. Add the flour and cook, stirring frequently, about 3 minutes. Whisk in the milk and cook, stirring frequently, until thickened, about 5 minutes. Whisk in the tomato paste.

Add 1 1/2 cups of each cheese and stir until melted. Season with salt, black pepper and cayenne.

Tear the bread into crumbs. In a small bowl, stir together the bread crumbs and the 2 tablespoons melted butter and season with salt.

In a large bowl, combine the pasta and the cheese sauce, then pour into the prepared baking dish. Top with the remaining cheeses and the buttered bread crumbs.

Bake until the cheeses are golden and bubbly, about 40 minutes. If the top becomes too dark, cover with aluminum foil. Let stand for 10 minutes before serving.

Recipe courtesy of

Wednesday, April 1, 2009

Chicken Masala


1 whole chicken
2 med. yellow onions, chopped
4 cloves garlic, minced
2" piece of ginger, minced
2 tomatoes, chopped
1 tsp. yellow mustard seeds
1 tsp. cumin seeds
1 tsp. turmeric
3" stick cinnamon
2 c. chicken stock
2 tbsp. curry powder
1 tsp. garam masala
1 tbs salt.


Cut the chicken into pieces and brown in oil. Remove and add chopped onion.
Saute until tender.

Add garlic and ginger, make sure there is enough oil so that nothing sticks. Add cumin and mustard seed. Fry until the mustard seeds begin to "pop".

Add the turmeric and curry powder and stir constantly to prevent any sticking. Stir the "paste" until the curry powder becomes fragrant; this usually takes 1 to 2 minutes (be careful not to burn the curry powder).

Add the chopped tomatoes and stir until they form a sauce (3-4 minutes). Add the chicken broth, cinnamon stick and chicken. Cover and simmer until chicken is cooked.

Stir in the garam masala garnish with chopped fresh celantro leavs and serve with white rice.


Monday, March 30, 2009

Deep-Fried Glutinous Rice Balls with Peanuts


100g mashed sweet potato.
300g glutinous rice flour, sifted.
1 tsp baking soda.
150g castor sugar.
100-120ml boiling water.

400g peanuts, fried and chopped.
100g castor sugar.
50ml oil.

To Coat:
150g sesame seed (for coating).
Oil for deep-frying.


Skin: Mix and knead all ingredients until a pliable dough is formed. Divide into 40 parts.

Filling: Mix all the ingredients together and form into 40 balls.

Wrap filling with skin and form into a ball. Dip in water and coat with sesame seeds.

Heat up oil, deep-fry balls until golden brown using medium low heat. Dish and drain. Serve as snack.

Source: Amieysa's Collection of Best Recipes

Spicy Dried Prawn Sambal Sandwiched

12 slices white bread, buttered or spread with mayonnaise.
1 cucumber, sliced thinly.

Sambal A (Pounded Finely):
10 small onions.
3 pips garlic.
15 dried chillies, soaked.
5 chili padi.
1 tbsp toasted belacan.
100g dried prawns, soaked.
6 tbsp oil.

1 tbsp asam paste, mixed with 3 tbsp water, to squeeze out thick asam juice.
1 tbsp sugar, 1/2 tsp salt to taste.


Heat up oil, saute pounded A until fragrant, add B and stir-fry until dry. Taste and dish up. Leave to cool.

Spread dried prawn sambal on one slice of buttered bread, arrange cucumber slices on top and close up with another slice of bread. Press lightly to stick.

Trim the sides of bread and cut diagonally into 2 pieces. Arrange on serving plate.

Serve as snack.

Sandwiches should be covered with cling foil before serving otherwise they will be dry.

Source: Amieysa's Collection of Best recipes

Sunday, March 29, 2009

Applebee's Barbecue Sauce


1/3 cup bottled apple butter
1/3 cup Catalina dressing
1/3 cup catsup
2 tablespoons Worcestershire sauce


Combine all ingredients. This will keep in the refrigerator for a few weeks or may be frozen. The recipe can easily be doubled or tripled.

Source: Internet

Basic Easy Macaroni Salad Recipe


1 - 8 ounce package macaroni
3/4 cup mayonnaise or Miracle Whip
1/2 cup chopped celery
1 - 7 ounce can tuna, well drained and flaked


Cook macaroni according to package directions in well salted water. Drain and let cool.

When cooled, add in the mayonnaise, celery and tuna. Mix well and chill until ready to serve.

This variation on the basic recipe adds veggies and cheese. A nice taste difference.

Source: Internet

Best Potato Salad Recipe


4 cups potatoes- cooked, peeled and cubed (about 6 or 7 whole potatoes)
1 cup Miracle Whip or mayonnaise
1 teaspoon mustard
1/2 teaspoon celery seeds
1/2 teaspoon salt
1/8 teaspoon pepper
2 hard boiled eggs, chopped
1/2 cup onion - chopped
1/2 cup celery - finely chopped
1/2 cup sweet pickles - finely chopped


Boil potatoes whole, with the skins on, in salted water for about 15 to 20 minutes until they are tender in the middle when you prick with a fork. Do not overboil or the salad will be mushy.

Cool the potatoes a bit then peel them, cut into cubes and place in a large bowl.

In a separate smaller bowl combine the mayonnaise, mustard, celery seeds, salt and pepper. Mix well. Add the chopped eggs, onion, celery and pickles and mix together to combine.

Pour dressing over the cubed potatoes and mix lightly so as not to break up the potatoes too much. Cover and chill until time to serve.

Makes 6 servings

Source: Internet

Banana Muffins


1/2 cup (or 1 stick) butter or margarine - softened
1 cup sugar
2 large eggs
2 large ripe bananas - mashed
2 cups flour (all-purpose)
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/2 cup chopped walnuts
1 teaspoon vanilla extract


Beat together butter and sugar at medium speed of mixer or by hand, until light and fluffy.

Add eggs, 1 at a time, beating well each time. Add bananas and beat until smooth.

In a separate bowl, mix together flour, salt, baking powder and baking soda.

Alternate stirring in part of the flour mixture and part of the buttermilk into the egg mixture until all is added and mixture is just moistened.

Do not overmix. Batter will not look completely smooth. Stir in nuts and vanilla.

Grease 12 standard size muffin tins or use paper cupcake cups. Spoon batter into muffin cups, filling 2/3 full.

Bake 15-18 minutes until lightly golden. Cool muffin pan slightly before turning out the muffins. Cool muffins on a rack a bit more.

Makes 12 medium size muffins. Great served warm with butter!

Source: Internet



· 1/2 cup flour - sifted before measuring
· 1/4 teaspoon baking powder
· 1/8 teaspoon salt
· 1/2 cup butter, room temperature
· 1 cup sugar
· 2 eggs
· 2 squares unsweetened chocolate - melted (2 ounces)
· 1/2 teaspoon vanilla extract
· 1 cup chopped walnuts or pecans


Preheat oven to 325°. Grease and flour an 8-inch square baking pan.

Sift together flour, baking powder, and salt.

In a mixing bowl, beat butter, sugar, and eggs together until light and fluffy. Beat in melted butter and chocolate; stir in flour mixture then fold in the chopped nuts.

Spread brownies batter in prepared pan; bake for 25 to 30 minutes.

Cut brownies in squares while still warm; cool brownies completely in pan.

Source: Internet

Cocoa Brownies


Soft butter, for greasing the pan
Flour, for dusting the buttered pan
4 large eggs
1 cup sugar - sifted
1 cup brown sugar - sifted
8 ounces melted butter
11/4 cups cocoa - sifted
2 teaspoons vanilla extract
1/2 cup flour - sifted
1/2 teaspoon kosher salt


Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.

In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.

Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes.

Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean.

When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.

Source: Internet

Peanut Butter Cake


1/3 c. shortening
1 c. brown sugar
1/2 c. peanut butter
2 eggs
1/2 c. brown sugar
1 c. milk
1 tsp. vanilla
2 c. flour
1/2 tsp. salt
2 1/2 tsp. baking powder


Prepare pans. Cream shortening. Add slowly and beat in 1 cup brown sugar and peanut butter.

In another bowl, beat together 2 eggs and 1/2 cup brown sugar. Add this to the first mixture and beat well.

Sift together flour, salt and powder. Add dry ingredients alternately to first mixture with 1 cup milk with vanilla. Pour mixture into pans and bake at once until firm in center.

Bake at 350 degrees for 30 minutes.

Source: Internet

Wednesday, March 25, 2009

Baked Fish (Psari Plaki)


1 1/2 kg whole snapper or bream
salt and pepper
Juice from 1 lemon
1/2 cup olive oil
1 large onion - sliced
3 cloves garlic - thinly sliced
1/2 cup chopped celery
425 can tomatoes - peeled
1/2 cup water
1/2 tsp sugar
1 tsp oregano


Prepare fish, leaving head and tail on. Make diagonal cuts on surface, sprinkle with a little salt and pepper and lemon juice. Set aside for 20 minutes.

Heat half of the oil in a frying pan, and saute onion, garlic and celery for 3 minutes. Add tomatoes, water and oregano, and season with salt and pepper. Saute for further 2 minutes.

Pre-heat oven to 180 degrees C, spread mixture in an oiled roasting pan and place fish on top. Drizzle remaining oil over the fish. Bake for 30-40 minutes, depending on size. Baste fish during cooking.

Remove fish to serving platter, spoon sauce around the fish, and serve with vegetable accompaniments or salad.

Source: Purple Chef Recipes Collection

Chicken Kebabs With Yogurt and Lemon Sauce


6 chicken thigh fillets - cubed
1 1/4 cups plain yogurt
2 cloves garlic - crushed
1 1/2 tsp paprika
1 1/2 tsp cumin seeds
60 ml lemon juice
2 tbsp chopped parsley
2 tsp chopped oregano
freshly ground pepper
24 wooden skewers


Soak wooden skewers in cold water for 30 minutes.

In a bowl, combine the yogurt, garlic, paprika, cumin seeds, lemon juice, oregano and pepper.

Arrange chicken on wooden skewers and brush with half the mixture. Leave to marinate in refrigerator for 2-3 hours.

Heat oil on barbecue grill or in broiler pan, arrange chicken kebabs and cook 4-5 minutes each side.

Serve with remaining marinade mixture.

Source: Greek Creative Cooking

Friday, March 20, 2009

Char-grilled Bream


2 small sea bream - scaled, gutted, trimmed and cleaned
2 slices lemon
2 bay leaves
salt and pepper

4 tbsp olive oil
2 tbsp lemon juice
1/2 tsp chopped fresh oregano
1/2 tsp chopped fresh thyme


Using a sharp knife, cut 2-3 deep slashes into the bodies of both fish in order to help them fully absorb the flavour of the basting sauce.

Place a slice of lemon and a bay leaf inside the cavity of each fish. Season inside the cavity with salt and pepper.

In a small bowl, mix together the ingredients for the baste using a fork. Alternatively, place the basting ingredients in a small screw-top jar and shake well to combine.

Brush some of the baste liberally over the fish and place them on a rack over hot coals. Barbecue (grill) over hot coals for 20-30 minutes, turning and basting frequently.

Transfer the fish to a serving plate, ready to serve.

Source: Barbecue and Salads For Summer

Sunday, March 15, 2009

Honeycomb Cake

Ingredients A:
1/2 can sweetened condensed milk (194 gm)
3 tbsp butter

Ingredients B:
Sieved together:
120 gm low protein flour
1 tsp baking powder
1 tsp bicarbonate of soda

Ingredients C:
5 large eggs

Ingredients D:
230 gm caster sugar
200 ml hot water


Beat condensed milk and butter from Ingredient A till pale and fluffy. Fold in ingredient B.

In another mixing bowl, beat eggs of ingredient C till fluffy. Add into the butter mixture and mix well.

Caramel sugar of ingredient D in a thick-based pot till it dissolves. Add in hot water and stir till it forms a syrup. turn off the heat.

Fold the caramel sugar into the butter and egg mixture but do not overfold or ail bubbles will be deflated.

Grease and line an 8 x 4inch oblong cake tin. Pour in the cake mixture and bake at 200 degrees C for 40 minutes. Check if cake is done.

Source: Fancy Cake and Jellies by Vickie Chieng

Thursday, March 12, 2009

Famous Amos Cookies


2 cups butter
4 cups flour
2 tsp baking soda
2 cups granulated sugar
2 cups brown sugar
5 cups blended oatmeal (measure oatmeal and blend in blender to a fine powder)
24 oz chocolate chips
1 tsp salt
18 oz Cadbury bar (grated)
4 eggs
2 tsp baking powder
3 cups chopped nuts (your choice)
2 tsp vanilla


Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder and baking soda.

Add chocolate chips, Cadbury bar and nuts.

Roll into balls and place two inches apart on a cookie sheet.

Bake for 10 minutes at 375 degrees F.

Makes 122 cookies.

Source: Internet

Wednesday, March 11, 2009

Chicken Curry With Potatoes


Cooking oil
500 gm curry paste (curry powder mix with a little water)
1 litre coconut milk
1 kg potatoes - quartered
3 kg chicken - cleaned and cut into pieces

500 gm small onions - minced
300 gm garlic - minced
300 gm fresh ginger - minced
20 gm cinnamon stick
20 gm star anise
20 gm cardamon
10 gm cloves


Heat oil in a wok, stir in the small onions, garlic and ginger until fragrant.

Add in the cinnamon stick, star anise, cardamon and cloves and cook for 2 minutes. Add in the curry paste, coconut milk and potatoes. Stir for a while.

Add in the chicken pieces and stir slowly. Add in salt to taste. Keep stirring slowly , lower the heat and let it cook slowly. Serve.

Source: Purple Chef Recipe Collection

Bean Curd With Chinese Mushrooms


2 squares bean curd
50 gm sliced bamboo shoots
10 gm small black mushroom (about 10)
3 slices ginger
6 sections 4 cm spring onion
1 tsp corn flour
1 tsp water

1/2 cup vegetable stock
1 tbsp soy sauce
1 tbsp oyster sauce
1/4 tsp sugar
1/4 tsp salt


Cut bean curd into 1 x 2 x 3 cm cubes.

Soak mushrooms until soft and remove stems. Slice thickly and set aside.

Heat 2 tbsp oil in a wok and saute mushrooms, spring onions and ginger until fragrant. Add in bean curd, bamboo shoot and seasoning.

Stir well and cook until bamboo shoot is soft. Thicken with cornflour solution, dish out and serve.

Source: Family Recipes Collection

Steam Moist Chocolate Cake

Ingredients A:

100 gm cocoa powder
250 gm caster sugar
1 can evaporated milk
200 gm vegetable cooking oil
250 gm can sweetened milk

Ingredients B:

150 gm flour
1 tsp bicarbonate of soda
1 tsp baking powder
4 large

Chocolate Topping:
200 ml whipping cream
300 gm chocolate bar
1 tbsp butter

(Melt butter and chocolate, let it cool for a while than fold in whipping cream).


Combine all ingredients A and mix well. Stir over heat for while.

Beat egg in another mixing bowl and pour into mixture A.

Finally fold in in sifted flour and cocoa powder. Blend mixture with a mixer at low speed for a while until even.

Pour into 3 baking pan (6inch size) and steam for one hour. When cake is cool pour chocolate topping and sprinkle with chocolate rice.

Source: Steam Cake by: Zubaidah Chepa

Steam Chocolate Cupcake


250 gm superfine flour
75 gm cocoa powder
350 gm icing sugar
250 gm butter
1 tsp soda bicarbonate
3 eggs
1 cup hot water


Cream butter and icing sugar.

Fold in egg one at a time, beating well after each addition.

Fold in flour and cocoa powder alternately with hot water.

Pour the mixture into paper (muffin paper cups) and steam for 10 minutes.

Source: Steam Cake Cookbook

Stir-Fried Broccoli, Red Onion, and Red Pepper

Stir-Fried Broccoli, Red Onion, and Red Pepper

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Oreo Cheesecake

Oreo Cheesecake

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Purple Chef Yummy Chocolate Cake


5 eggs Grade A (large)
150 gm caster sugar
110 gm cake flour (I used Top Flour)
20 gm cocoa powder
1 tsp baking powder
1 tbsp ovalette
60 ml water
75 ml cooking oil (I use vegetable cooking oil)
1 tsp chocolate emulco


Sift together flour, baking powder and cocoa powder, set aside.

In a mixing bowl, beat together the eggs, sugar, ovalette, the sifted dry ingredients and water. Beat with high speed until fluffy.

Add in the oil and mix slowly until the oil blend in and add in the chocolate emulco. Blend well.

Pour the mixture in 10 x 10in baking pan that have been greased and line with greaseproof paper. Bake at 180 degrees C for 45 minutes or until the cake is done.

Top with the melted chocolate and sprinkle chocolate rice.

200 gm Vochelle cooking chocolate
50 gm butter
Chocolate Rice

Break the chocolate bars into chunks and melt together with butter.

Source: Purple Bakery

Tuesday, March 10, 2009

Steam Marble Cheese Cake

Ingredients A:

180 gm butter
20gm cocoa lipid
170 gm caster sugar
3 eggs
120 gm self-rising flour - sifted
1 tsp baking powder

Ingredients B:

250 gm cream cheese
60 gm caster sugar
1 tsp vanilla essence
1 egg


Beat butter and sugar. Fold in egg one by one from A.

Fold in sifted flour, cocoa powder and baking powder. Mix well.

Grease and line 8inch round mould. Pour in mixture.

Beat cream cheese and sugar in another bowl until fluffy. Add in egg and essence and beat until fluffy. Add in egg and essence, beat until fluffy.

Pour mixture onto chocolate layer. Cover with aluminium foil and steam for 1 hour.

Source: Steam Cake by Zubaidah Chepa

Sunday, March 8, 2009

Steam Moist Chocolate Cake

Ingredients A:

100 gm cocoa powder
250 gm caster sugar
1 can evaporated milk
200 gm vegetable cooking oil
250 gm condensed milk

Ingredients B:

150 gm wheat flour/plain flour - sifted
1 tsp bicarbonate of soda
1 tsp baking powder
4 eggs - Grade B


Combine all ingredients A and stir well. Stir over low heat for a while.

Beat eggs in another bowl and pour into mixtures A. Finally fold in sifted flour and cocoa powder.

Blend mixture with a mixer at low speed until well combined.

Pour into 3 baking pan (6in) and steam for one hour.

When the cake is cool, pour chocolate topping and sprinkle with chocolate rice.

Chocolate tipping:
200 ml whipping cream
300 gm chocolate bar
1 tbsp butter

Melt the chocolate with butter. Cool. Fold in the whipping cream.

Saturday, March 7, 2009

Stir-Fried Leeks and Lamb


1 tbsp oil
2 tsp fresh rosemary
2 tsp fresh basil leaves - chopped
460 gm leek - cut into 2.5 cm thick
460 gm lamb - cut into 2.5 cm cubes
400 gm can plum tomatoes
1 tbsp chopped mint
salt and pepper
Fresh mint to garnish


Heat the wok and add the oil. Add the rosemary, basil and leeks and stir-fry gently for 3 minutes. Remove from the wok, and increase the heat.

Add the lamb and stir-fry until well-browned all over.

Return the leeks to the wok. Add the undrained tomatoes and salt and pepper to taste.

Cover and simmer for 20 minutes, adding water if necessary. Serve hot, garnished with fresh mint.

Serves 4

Chicken in Hot Pepper Sauce


460 - 680 lbs boned chicken meat
2 tbsp oil
1 tsp chopped garlic
1 red pepper - cut into thin strips
1 green pepper - cut into thin strips
1 tsp white vinegar
1 tbsp light soy sauce
1 tsp sugar
280 ml chicken stock
1 tbsp chili sauce
salt and pepper to taste


Cut all the chicken meat into thin strips. Heat the oil in a wok and stir-fry the garlic, chicken and the green and red peppers.

Pour off any excess oil and deglaze the wok with the vinegar. Stir in the soy sauce, sugar and stock.

Gradually stir in the chili sauce, tasting after each addition. Season with a little salt and pepper to taste.

Cook until the sauce has reduced slightly. Serve piping hot.

Serves 4

Minced Meat Gravy With Potato


300 gm lean beef - minced
3 tbsp vegetable oil
2 onions - grind
10 pips garlic - grind
5 cm ginger - grind
1 tbsp turmeric powder
2 tbsp coriander powder
1 tsp cumin powder
1 tbsp fennel powder
1 tbsp chili powder
2 tbsp lime juice
300 gm potatoes - cubed
160 gm carrot - cubed

1 cup warm water
1 tbsp garam masala
salt to taste

2 tsp coriander leaves - chopped
1 cup green peas


Heat the oil in a non-stick pan. Saute the grind ingredients until golden brown.

Add in the spice paste (turmeric, coriander, cumin, fennel, and chili powder mixed with 1/2 cup water and make into a paste) and stir-fry until aromatic.

Season with salt. Add the minced meat. Stir-fry for 20 minutes until the meat is tender.

Add in the potatoes and carrot, fry for 5 minutes. Add water and cover the pan and cook until the gravy thickened.

Towards the end, stir occasionally so that the gravy does not stick to the bottom of the pan. Add in the garam masala, lime juice, chopped coriander leaves and green peas. Serves hot.

Serves 5

Source: Healthy Culinary Journey of Malaysia

Devil Chicken


1 1/2 kg chicken - discard skin and cut into 15 pieces
1 tsp salt
3 tbsp vegetable oil
4 tbsp chili paste
3 medium size fresh chilies
15o gm shallots
10 gm garlic
25 gm candlenuts
5 stalks lemon grass
2.5 cm galangal
1tbsp mustard seeds
1 onion - cut into 6 portion
500 gm potatoes - quartered
2 cups water
salt to taste


Marinate chicken with the blended ingredients. (chili paste, fresh chilies, shallots, garlic, candlenuts, lemon grass and galangal, grind together)

Heat oil in a wok, fry mustard seeds and add in chicken. Fry all ingredients until fragrant and well blended. Add in water, potatoes, onion and salt to taste.

When potatoes and chicken are cooked, remove and serve.

Serves 6

Source: Healthy Culinary Journey of Malaysia

Friday, March 6, 2009

Making Tomato Sauce

Makes about 1 pint (600 ml)


30 gm butter
900 gm tomatoes - skinned, seeded and finely chopped
1/2 - 1/2 tsp sugar
salt and pepper


Melt the butter in a heavy-based saucepan over low heat. Add the tomatoes and stir to mix with the butter. Cover and cook for 5 minutes.

Uncover and stir in the sugar. Partly cover the pan and simmer gently, stirring occasionally, for 30 minutes or until the tomatoes have softened and the sauce is thick.

Season the sauce to taste with salt and pepper. Use immediately or cool and then refrigerate or freeze.

Source: The Ultimate Cooking Course & Kitchen Encyclopedia

Thursday, March 5, 2009

Black Pepper Chicken Wings


10-12 chicken wings
2 tsp black peppercorns
cloves garlic - sliced
3 cm ginger - skinned and sliced
4 tbsp soft brown sugar
2 tbsp lime juice
2 tsp salt


Rinse chicken wings and pat day with paper towels. Trim off wing tips. Cut each wing at the joint.

Coarsely crush peppercorns in a mortar and pestle. Add garlic and ginger and pound until fine. Marinate chicken wings with this mixture, together with brown sugar, lime juice and salt.

Place wings in a clean plastic bag, secure bag and place in the fridge for 3 to 4 hours or overnight.

Lightly oil a shallow baking tray with 1-2 tsp oil. Lay chicken wings on it, in a single layer, without including too much marinade. Lightly drizzle some oil, about 2 tsp, over the wings.

Grill over high heat 190degrees C, for 5 to 6 minutes each side, or until cooked through and golden brown.

Serve hot.

Serves 5-8

Source: Internet

Turmeric Chicken


4 big chicken pieces
2 stalks lemon grass
20 white peppercorns
2 pieces thumb-sized dried turmeric
3 fresh red chilies
1/2 tsp salt
1 small rice bowl cooking oil


Pound lemon grass, peppercorns, chilies and turmeric finely.

Clean chicken, wash, drain and marinate with the pounded ingredients and salt for one hour.

Heat pan, add one small rice bowl of cooking oil. When oil is hot, put in the chicken pieces. Stir well.

Reduce heat to low. cover pan. Stir once in a while until chicken pieces are cooked.

dish out and serve.

Source : Internet

Easy Beef Rendang


1 cup grated coconut
3 mediums onion - chopped
4 cm fresh ginger - sliced
6 cloves garlic - sliced
4 stalks lemon grass - trimmed - sliced
1 tbsp dried chili flakes
2-3 tbsp water
1 kg beef - trimmed, cut into 3 cm cubes
400 ml coconut milk
2 cups water - extra
2 tsp salt
2 tsp sugar
4 kaffir lime leaves - torn
1 tbsp lemon juice
steamed riced to serve
extra kaffir lime leaves - sliced red chili to garnish


Place coconut in pan; cook, stirring, over a low fire, until golden brown. Cool for 5 minutes. Set aside.

Process onions, ginger, garlic, lemon grass, chili flakes and water in an electric blender to form a paste.

Combine beef, spice paste, coconut milk, extra water, salt and sugar in a large pan. Bring to the boil; than simmer, uncovered, stirring occasionally, for about 2 hours, or until most of the liquid has evaporated.

Add reserved coconut, lime leaves and lemon juice. Cook, stirring constantly, over a low fire for a further 20 minutes.

Serve with steamed rice; garnish with extra kaffir lime leaves and sliced red chili.

Serves 4-5

Source: Internet

Baby Carrots


500 gm bunch of baby carrots
1 tbsp sugar
Sea salt
small pinch of cumin (optional)
50 gm butter


Leave some of the stalk on and wash the carrots.

Put into a saucepan with water just to cover, add in the sugar and salt. These ingredients penetrate the carrots to make than soft and sweet.

Cook until tender. A little pinch of cumin is fantastic with this.

Serve with butter.

Serves 6

Source: Jamie Oliver Sainsbury's Recipes

(Part of Jamie Oliver Sainsbury's Recipes, there are 73 recipes in this E-Book, so buy now)

Classic Cheesecake


55 gm digestive biscuits - crushed
900 gm cream cheese - at room temperature
240 gm sugar
grated rind of one lemon
3 tbsp lemon juice
1 tsp vanilla essence
4 eggs - at room temperature


Preheat oven to 170 degrees C. Grease an 8in spring foam tin. Place on a round of foil 4-5 in larger than the diameter of the tin. Press it up the sides to seal tightly.

Sprinkle the crushed biscuits in the base of the tin. Press to form an even layer.

With an electric mixer, beat the cream cheese until smooth. Add the sugar, lemon rind and juice, and vanilla, and beat until blended. Beat in the eggs, one at a time. Beat just enough to blend thoroughly.

Pour into the prepared tin. Set the tin in a larger baking tray and place in the oven. Pour enough hot water in the outer tray to come one inch up the side of the tin.

Bake until the top of the cake is golden brown. about 1 1/2 hours. Let cool in the tin.

Run the knife around the edge to loosen, then remove the rim of the tin. refrigerate for at least 4 hours before serving.

Serves 8

Source: Essential Baking - Carole Clement

Chocolate Chip Muffins


115 gm butter or margarine - at room temperature
70 gm caster sugar
30 gm dark brown sugar
2 eggs - at room temperature
215 gm plain flour
1 tsp baking powder
125 ml milk
170 gm plain chocolate chips


Preheat oven at 190 degrees C. Grease 10 muffin or use paper cases.

With an electric mixer, cream the butter until soft. Add both sugars and beat until light and fluffy. Beat in the eggs, one at a time.

Sift together the flour and baking powder, twice. Fold into the butter mixture, alternating with the milk.

Divide half the mixture between the muffin cups. Sprinkle several chocolate chips on top, then cover with a spoonful of the butter. To ensure even baking, half-fill any empty cups with water.

Bake until lightly coloured, about 25 minutes. Let stand 5 minutes before turning out.

Makes 10

Source: Essential Baking - Carole Clement

Yogurt and Honey Muffins


55 gm butter
5 tbsp clear honey
250 ml plain yogurt
1 large egg - at room temperature
grated rind of 1 lemon
65 ml lemon juice
140 gm plain flour
170 gm wholemeal flour
1 1/2 tsp bicarbonate of soda
1/8 tsp grated nutmeg


Preheat oven 190 degrees C. Grease a 12-cups muffin tin or use paper cases.

In a saucepan, melt the butter and honey. Remove from the heat and set aside to cool slightly.

In a bowl, whisk together the yogurt, egg, lemon rind and juice. Add the butter and honey mixture. Set aside.

In another bowl, sift together the dry ingredients. Fold the dry ingredients into the yogurt mixture to blend.

Fill the prepared cups two-thirds full. Bake until the tops spring back when toughed lightly, 20 - 25 minutes. Let cool in the tin for 5 minutes before turning out. Serve worm or at room temperature.

Serves 12

Source: Essential Baking - Carole Clement

Prune Muffins


1 egg
250 ml milk
125 ml vegetable oil
20 gm caster sugar
30 gm dark brown sugar
285 gm plain flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp grated nutmeg
115 gm cooked stoned prunes - chopped


Preheat oven 200 degrees C. Grease a 12-cup muffin tin.

Break the egg into a mixing bowl and beat with a fork. Beat in the milk and oil. Stir in the sugars. set aside.

Sift the flour, baking powder, salt and nutmeg into a mixing bowl. Make a well in the centre, pour in the egg mixture and stir until moistened. do not overmix; the batter should be slightly lumpy. Fold in the prunes.

Fill the prepared cups two-thirds full. Bake until golden brown, about 20 minutes. Let stand 10 minutes before turning out.

Serve warm or at room temperature.

Makes 12

Source: Essential Baking - Carole Clements

Fried Salted Fish and Beansprouts


600 gm beansprouts - wash and drained
75 gm salted fish flesh - cleaned and cut into thin slices
1 fresh red chili - cut int fine slices
a few stalks Chinese chives - cut into 5 cm lengths
1 tbsp oyster sauce
monosodium glutamate - optional
3 pips garlic - minced


Fry salt fish and dish out.

Heat pan, add 7 tbsp oil. When oil is hot, add garlic, stir till transparent.

Add beansprouts, salt fish, oyster sauce, chilies, pinch of seasoning and pepper to taste.

Stir well and add Chinese chives and a little water.

Stir till beansprouts are just cooked. Dish out and serve.

Source: Internet

Stir-Fried Pandan Chicken


6 chicken thighs - skinned
4 pandan leaves
3 coriander roots - washed and chopped
5 cloves garlic - crushed
1/2 tsp white pepper
2 tbsp chopped palm sugar (Gula Melaka or Thai palm sugar)
tbsp Thai sweet chili sauce
1 tbsp fish sauce
1 tbsp coconut milk
w tsp Worcestershire Sauce
1/4 tsp salt or to taste
3 tbsp oil


Debone chicken thighs and cut meat into small chunks. Snip pandan leaves into 4 cm lengths and crush them lightly wit your hands.

Pound coriander roots and garlic to a paste with a pestle and mortar, then add all remaining ingredients except oil ad stir until sugar dissolves. (Alternately, blend everything in a mini-chopper until smooth.)

Mix paste with chicken and pandan leaves and let marinate, covered and refrigerated, for at least 4 hours.

Let chicken return to room temperature before cooking it. Heat oil in wok over high heat. When it begins to smoke, add chicken and stir-fry vigorously until cooked through and lightly browned. 4 - 5 minutes.

Serves hot with white rice.

Serves 2-4

Source: Internet