Mini Lychee Sponge Cupcake (Courtesy of Amy Beh - The Star Online)

 Ingredients:
10 pieces  lychees canned, well drained
3 tbsp lychee liqueur
4  egg whites
1/4 tsp cream of tartar
70 g castor sugar
4  egg yolks
25 g castor sugar
40 g canola oil
80 g superfine flour
1/4 tsp baking powder
 

For the frosting:
150 g cream well
80 g icing sugar
1/2 tsp lychee liqueur
A tinge of pink food coloring

Instructions:
1.To infuse lychee, place well-drained lychees on paper towels and pat dry thoroughly, then soak them in lychee liqueur overnight in the refrigerator.
2.To use, drain the macerated lychees and drain well again. Keep the liqueur aside for use later.
3.Preheat oven at 160°C.
4.Whisk egg whites until frothy and add cream of tartar and castor sugar. Beat until stiff, then set aside.
5.In a separate bowl whisk egg yolks and castor sugar until light and thick. Beat in canola oil followed by the infused lychee liqueur.
6.Sift the flour and baking powder together and carefully fold into the egg yolk mixture.
7.Then, fold egg yolk mixture into the beaten egg whites and carefully mix until well blended.
8.Spoon batter into each paper cup cases and fill up to three quarters full. Bake for about 20 minutes or until well risen. Cool cakes on wire racks.

For the frosting:
1.Beat cream well, icing sugar and lychee liqueur until light and fluffy. Add a tinge of pink food coloring.
2.Pipe a rosette on top of each cupcake and top with a piece of macerated lychee.

Recipe Courtesy of Amy Beh - The Star Online

Recipes from National Pork Board with Lorena Garica

The holidays are around the corner and Latino families are thinking how to make their celebrations even more memorable and flavorful this year. To add more dazzle to staple pork dishes, the National Pork Board has launched the second part of its multimedia series “Sabrosos Momentos con Chef Lorena Garcia” (Flavor-Filled Moments with Chef Lorena Garcia) on its Spanish-language website PorkTeInspira.com with four festive pork-inspired video recipes for the holidays.

Pork Tamales

The “Tamales de Cerdo”, or Pork Tamales, is a traditional meal served during the holiday season. This nutritious dish is great because you can make a large batch for an exciting upcoming family gathering.

Ingredients: pork loin roast, chili peppers, chicken broth, corn flour, baking powder, chili powder, butter, salt, dark brown sugar, cumin powder, red pepper powder, ground black pepper and canola oil. 

Christmas-Themed Pork

Nothing says Christmas like a traditional recipe that brings the family closer together in a flavor-filled celebration of aromas, textures and ingredients. Ingredients: pork loin roast, oranges, garlic, chipotle chilies, corn oil, salt, adobo powder and sour oranges. 

Ingredients: pork loin roast, oranges, garlic, chipotle chilies, corn oil, salt, adobo powder and sour oranges. 

Fresh Pork Leg Stuffed with Jalapeño and Chorizo

It’s one of the simplest and delicious recipes you will find to celebrate the holidays with family and friends! It can be prepared with just a few ingredients, and best of all, it’s very affordable.

Ingredients: fresh pork leg, jalapeño chilies, chorizo, garlic, onion, salt and black pepper.

Tostadas with Shredded Pork Meat, Cabbage salad and Chipotle Cream 

This is a delicious recipe packed with nutritional ingredients that will give your guests a boost of energy. It’s the perfect meal for any occasion – whether as an appetizer or as a snack when hunger strikes.

Ingredients: Shredded pork meat, lemons, canola oil, shredded cabbage, red onion, cilantro, chipotle peppers in adobo sauce, soft corn tortillas, tomatoes and salt.

Photos & Recipe Credits: PorkTeInspira.com | Lorena Garcia

Peanut Butter Cookies (Courtesy of Mary Moh)

 

Ingredients
1 bottle (340g) crunchy peanut butter
1 egg
1 cup sugar

Method

1. Put the egg and sugar in a mixing bowl. Whisk until mixed well.
2. Add the peanut butter and mix with a spoon until thick and looks like cookie dough. It will thicken as you keep stirring.
3. Scoop into balls, flatten a little and arrange on a paper lined tray. You can make patterns on it with fork if you like.
4. Bake at 200 degrees Celsius for about 8 minutes. They may look soft and pale but it’s ok. It hardens as it cools down. They won’t be nice if you bake longer. They become much harder and don’t taste as good. I baked 2 trays, one is softer than the other as you can see here by the colour difference in the picture below. The softer ones tasted really good. So, remember, do not overbake. However, you can experiment if you like.

Recipe Courtesy of Mary Moh & Keep Learning Keep Smiling

Garlic Chilli Sauce (Courtesy of Mary Moh)

Making chilli sauce is actually super easy. The main ingredient is fresh red chillies. Put all the ingredients into a blender and blitz. Then pour into a pot to boil for a while. That’s it! How easy is that? I’m sure anyone also can do. But my chilli sauce is a lot hotter than the one I bought. You can remove the seeds if you want it less hot. Here’s my easy Homemade Garlic Chilli sauce recipe.

Ingredients
500g fresh red chillies (remove seeds if you want it less hot)
2 whole garlic (peeled)
1 big knob of ginger (maybe about 60g)
1T salt
1/4C sugar
1/2C vinegar
2 pieces chicken stock
2C of water (more if you like it more watery)

Method

1. Put all of the ingredients into a blender and blend until smooth.
2. Pour into a pot and boil for a while. Turn off the heat and let cool. Serve with your favourite meat.

Recipe Courtesy of Mary Moh & Keep Learning Keep Smiling

Sambal Ikan Bilis (Courtesy of Mary Moh)

Ingredients
Ingredients A
200g ikan bilis (soaked 15 minutes, washed and drained)

2 red onions (peeled and diced)

Ingredients B
1 whole garlic (peeled and finely chopped)
1 red onion (finely chopped)
1T belacan (shrimp paste)
3/4C oil

Ingredients C
60g Korean chilli powder
3T hot chilli sauce
1T salt
5T sugar
1C tamarind juice (50g tamarind paste +1C water, mix well and sieve)

Method

1. Do not cut the red onions too thin or too small. You want the bite when cooked. You can use the yellow big onions too if you prefer.
2. These dried ikan bilis are already cleaned up and split into halves. It makes cooking much easier.
3. Fry until fragrant. Keep stirring to make sure it doesn’t get burnt. You can use a processor to mice it. The best is actually to grind it which will give it a better flavor. But I was lazy and want it quick. Still good though
4. Add the chopped onions and ikan bilis of Ingredients A. Keep stirring for sometime, maybe at least 5 minutes.
5. Add Ingredients C to the ikan bilis mixture above. Keep stirring to mix well and heat through. Add more water if it’s too dry.

Recipe Coutesy of Mary Moh & Keep Learning Keep Smiling

Pasembur (Courtesy to Amy Beh)

Ingredients
Gravy:
500g sweet potatoes, boiled till cooked
5 1/2 cups water
2 shallots, grounded
1 1/2 tbsp chilli paste
3-4 tbsp oil
2-3 tbsp roasted peanuts, pounded
Black soy sauce for colour
Combine, squeeze and strain juice:
1/2 tbsp tamarind
3 tbsp water

Seasoning:
Salt to taste
3 1/2 tbsp sugar
A few drops lime juice

Other ingredients:
5 pieces yellow soybean cakes (taukwa), fried and thinly sliced
200g yam bean (turnip/sengkuang), shredded
1 cucumber, shredded
2 hardboiled eggs, halved
3 potatoes, boiled in jackets, skinned then sliced thinly
1 piece soaked cuttlefish, sliced into small pieces
200g bean sprouts, scalded

Fritters:
100g plain flour
1/4 tsp baking powder
1/4 tsp salt
1/2 tsp sugar
125ml water
1 tbsp chopped green chilli

Method
To prepare the gravy:
Mash sweet potatoes and blend with half portion of water into a runny paste.
Heat oil in a deep saucepan and fry grounded shallots and chilli paste until fragrant. Stir in sweet potato paste and water. Bring to a low boil for five minutes.
Add tamarind juice and stir well to mix. Add seasoning and simmer for two to three minutes. Add grounded peanuts and black sauce for colour. Leave aside for use later.

To prepare the cuttlefish:
Season cuttlefish in one teaspoon chilli paste and 1/4 teaspoon salt. Fry in oil until cooked. Dish out and set aside.

To prepare the fritters:
Combine flour, baking powder, salt and sugar in a mixing bowl. Mix in water gradually to form a dough. Leave aside for 30 minutes. Add in green chilli and shape into small cylindrical pieces 6cm to 7cm in length. Sprinkle with extra flour to prevent dough from being sticky. Deep fry fritters in oil until golden brown. Leave aside for use later. To serve, cut the fritters into four to five slices.

To serve pasembur:
Arrange a little of each vegetable, cuttlefish, eggs and fritters on a plate. Pour a ladle of gravy over dish and serve immediately.


Recipe courtesy to Amy Beh and The Star Online

Rojak Sauce (Courtesy to Amy Beh)

Ingredients
8 dried chillies, soaked
2 fresh red chillies, seeded
2 bird’s eye chillies
2cm square piece belacan, toasted
150g toasted groundnuts/peanuts, coarsely grounded
50g toasted sesame seeds
3 tbsp shrimp paste (har koe)
200g sweet sauce (thim cheong)
1 tbsp light soy sauce
10-11 tbsp castor sugar

Method

1. Put dried chillies, red chillies and bird’s eye chillies in a food processor. Blend to a fine paste.
2. Combine sweet sauce with 1-2 tablespoons of water. Stir well. Add blended chilli paste, shrimp paste, light soy sauce, castor sugar and a little water.
3. Stir and cook till sugar dissolves.
4. Add groundnuts/peanuts, sesame seeds and toasted belacan. Stir well to mix. 

Recipe courtesy to Amy Beh and The Star Online

Mushroom Quiche (Courtesy from Picnic Idea)

This picnic food is easy to make and is very nutritious. In French cuisine it is called quiche and in Italian it is known as frittata. The main ingredients are eggs, the rest (not less important) are mushrooms, veggies, cheese, and spices. You can add to it bacon or sausage cubes or chicken fillet to your taste.

Preparation and cooking takes about half an hour; yields: 4.

Ingredients

3 tablespoons olive oil (extra-virgin)

8 oz thinly sliced mushrooms (assorted)

1 fresh mild chile pepper (large)

1 cup chopped spring onions (or 0.5 cup chopped chives)

6 free-range eggs (large)

2 tablespoons fresh cilantro (chopped)

0.5 teaspoon of ground cumin

1/3 cup crumbled feta

Seasoning: salt and black pepper

Note: steam the chile then seed and finely slice it.

Method

Have the oven preheated to 400F (200C, Gas Mark 6). Place a saucepan (or deep frying pan) over medium-high heat, pour the olive oil, allow to heat. Add sliced mushrooms; sauté for several minutes till softened. Add chopped mild chile and continue to cook for 4-5 mins till turned slightly brown. When done add spring onions, sprinkle with pepper and salt to taste; set aside.

Crack the eggs into a bowl, whisk well. Add cumin and chopped cilantro, sprinkle with seasoning (salt and pepper). Return the saucepan (or a frying pan) over medium heat and then drizzle the whisked and seasoned eggs over the mushrooms, stir to incorporate well. Evenly dust on top the feta flakes. Pan-fry for a couple of minutes till cooked at the bottom. Place the pan into the oven for another 8-10 mins till eggs cook through. When done set aside for a while.

Using a spatula carefully transfer the mushroom quiche from the pan onto a warm platter.

Tip: If you are for a more spiced picnic food add hot chile, basil, oregano, tomatoes, onion, peppercorns, and bell pepper. Also you may experiment with adding ham or sausage and have it all topped with mozzarella – just as a full Italian pizza. Adding some sour cream and milk into the whisked eggs will splendidly plump the quiche. Bon Appetite!

Courtesy from Picnic Idea

Filled Jacket Potatoes (Courtesy from Picnic Idea)

Preparation time: 20-25 mins, cooking time: upto 2 hrs; yields: 2.

Ingredients

Potatoes

2 fat good for baking potatoes (floury)

olive oil

Seasoning: sea salt (preferably unrefined)

salted butter (optional for serving)

Trout Filling

2 smoked trout fillets

1 tablespoon fresh parsley or chives (chopped)

2 handfuls vintage (mature) cheddar cheese (grated)

1 teaspoon hot mustard or horseradish sauce

Unsalted butter plenty (to taste)

Seasoning: unrefined salt, black pepper

Cream Cheese Topping

5oz (150g) cream cheese

1 tablespoon curry paste (medium)

4 chopped spring onions or 0.5 small red onion

1 inch (2.5cm) piece cucumber (chopped into dice)

1-2 chopped ripe tomatoes

lime (or lemon) juice

fresh mint (or coriander leaves) chopped

seasoning: salt and black pepper

Note: always use flaked sea salt and freshly ground black pepper.

Method

Have the oven preheated to 400F (200C, Gas Mark 6). You may try baking in charcoal or grill instead.

Potatoes

Wash and dry the potatoes. Make several pricks using a fork. Coat the potatoes in olive oil and sprinkle with salt to stick. Place on the centered oven rack and allow cooking for over an hour till potatoes are baked through and the jackets are crisp and golden-brown. One of the options to serve the picnic food idea is halved with melted butter in the middle.

Trout Filling

Have the grill preheated to medium-high. Halve the potatoes and remove most of the tender flesh into a medium bowl using a spoon or fork. Add to the bowl the flaked trout, chives (or parsley), ¾ of the cream cheese, the mustard, also, season with salt and pepper and stir till well incorporated. Now carefully spoon the filling into the potato jackets, put on the sheet pan and drizzle with the cream cheese. Allow to grill till cheese slightly turns golden-brown and is bubbling.

Cheese Topping

Combine all the topping ingredient and season to taste. With a knife make a small hole in the filled potato add there and on top the topping; allow it to seep in the potatoes as it melts.

Courtesy from Picnic Idea

Fruit Cake

Mixed Fruit
Ingredients:
15g glazed peach
225g glazed figs
270g glazed apple
20g glazed pear
365g sultanas
70g mixed peel
45g rum or rum flavour

Method:
1. Cut all the glazed fruits into cubes.
2. Soak sultanas in water for about 20minutes. Rinse out.
3. Mix all the above ingredients together.
4. Cover and keep in the chiller for three days before use.

Cake
Ingredients:
230g butter
210g sugar
35g glucose syrup
235g eggs
115g low protein flour
115g high protein flour
5g vanilla essence
3.5g cinnamon powder
1.2g nutmeg powder

Method:
1. Beat butter, glucose syrup and sugar together at medium speed by using the paddle beater.
2. Add eggs one at a time, slowly.
3. Add a little flour if the mix starts to curdle.
4. Fold in the flour carefully (use only 90% of the flour). The balance of the flour, cinnamon and nutmeg powder are to be incorporated in the mixed fruits.
5. Last, fold in the mixed fruit.
6. Pour the cake batter into 10 × 21 × 8 cm cake tin and bake it at 160 degrees Celsius for 40 minutes or until golden brown.

Coffee Fudge Brownies

Ingredients (Servings: 12)
For the brownies:
3/4 cup (175 millilitres) whole-wheat
pastry flour
3/4 cup (175 millilitres) brown rice flour
1/2 cup (120 ml) unsweetened cocoa
powder
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups (350 ml) maple sugar
3/4 (175 ml) cup soy/rice milk blend (or any non-dairy milk)
3/4 (175 ml) cup brewed decaf coffee
1/2 (120 ml) cup canola oil
1/2 (120 ml) cup walnuts, toasted and chopped

For the glaze:
1 1/2 cups (350 ml) grain-sweetened, non-dairy chocolate or carob chips
1/2 cup (120 ml) Earth Balance (or other vegan) butter

Methods
Heat the oven to 325° Fahrenheit 162° C. Coat an 20cm (8- or 9-inch) square baking pan with oil or cooking spray.

In a large bowl, sift together both flours, the cocoa powder, baking powder, baking soda and salt. Stir in the maple sugar.

In a separate bowl, stir together the milk, coffee and oil. Add the wet ingredients to the dry ingredients, and stir to mix well. Stir in the walnuts, then pour the batter into the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted at the centre comes out clean.

Place the pan on a wire rack to cool completely.

Once the brownies have cooled, prepare the glaze. In a small saucepan bring about 1 inch of water to a boil. Set a stainless steel bowl over it. Add the chocolate chips and butter to the bowl and stir until melted and smooth.

Pour the warm glaze over the entire pan of brownies, smoothing it over the surface. Chill until the glaze has set, about 1 hour.

Thanks to Alicia Silverstone

Salted Fish Curry

Ingredients
600g salted fish, preferably the head or bones with some meat, soaked in water for about an hour and drained
120g salted anchovies, washed and drained
300g mok cek beans or butter beans (In Tamil, it is known as mochokotai)
1 radish, cut into 2cm wedges
2 round brinjals, cut into 6 wedges each
2 tomatoes, cut into 6 wedges each
100g spinach stalks, cut into 5cm lengths
100g averakai or flat beans, also known as kacang sepat India (can be found at Indian vegetable stalls)
1 pod garlic, peeled and cut into 1cm thick slivers
2 onions, sliced
2 sprigs curry leaves
5 green chillies, halved and seeded
3 tablespoons fish curry powder
1 tablespoon kurma curry powder
3 tablespoons thick tamarind juice
1 cup coconut cream
Water
3 tablespoons vegetable oil
1 tablespoon halba or fenugreek seeds


Methods
In a large pot, heat the oil and saute the fenugreek seeds, onions and curry leaves. Add the garlic, fish curry powder and kurma curry powder, tamarind juice and salt (optional).

Stir until fragrant.

Add all the other ingredients in batches, mixing well with the spices, then add the coconut milk and make up liquid with water until the ingredients are covered by the curry.

Let the curry simmer on a slow fire once it starts to boil for about half-an-hour. Keep aside overnight and reheat just before serving.

This dish is best eaten with hot rice or string hoppers and bread.


Thanks to Faridah Begum

Food 2 Buzz: Dessert Recipes

Abok-Abok
Bread Pudding
Bubur Bebola Tepung Beras
Coffee Panna Cotta
Corn Custard Pudding
Creme Caramel Pudding
Egg Pudding
Kuih Talam Pandan
Lychee Jelly
Onde-Onde
Pengat Pisang
Sago Pudding

Pulut Pagi (Sweet Glutinous Rice)

Ingredients
2 cups glutinous rice (soaked overnight or at least for half-an-hour)
100g palm sugar
3 tablespoons water
Water
Grated coconut (white only)
A pinch of salt

Methods
In a small pan, melt the palm sugar with the water until all the sugar has dissolved. Strain and pour the palm sugar into the drained glutinous rice and steam for about 15 minutes until the rice is half cooked. Pour enough water to just about cover the rice and steam for another 15 minutes until all the rice pearls are translucent. Serve with grated coconut that has been mixed with the pinch of salt.

Thanks to Faridah Begum

Corn Custard Pudding

Ingredients
1 can evaporated milk
Water to make up 1.5 litres of liquid with milk
A pinch of salt
7 tablespoons sugar
6 tablespoons custard powder
1 can creamed corn (add an extra can if you like more corn)

Methods
Pour the milk in a pot and add water until you get 1.5 litres of liquid. Season with a pinch of salt and cook on a medium flame. Stir until the liquid comes to a roll. Add the sugar and cook until it is dissolved. Meanwhile, mix some water with the custard powder to make a smooth paste. When the liquid comes to a slow boil, add the custard slowly while stirring the mixture clockwise. Add the creamed corn and continue to stir the mixture until it turns shiny and thick. Pour into a wet pan and chill for at least four hours before cutting.

Thanks to Faridah Begum

Robbin’s Raisins

Ingredients
1 fresh egg
4 egg yolks
100g honey
300ml double cream
30g pistachios
20g Californian raisins
Garnishing
30g honey
Chopped pistachios

Methods
Line any mould with cling wrap. Beat fresh egg and egg yolks with honey over simmering water until pale and thick. Whip the double cream until fluffy and gently fold in the egg mixture, raisins and pistachio. Pour the mixture in the prepared mould, cover and put in the freezer. Leave for at least four hours. When the dessert is to be served, remove it from the mould, sprinkle chopped pistachios and drizzle with some honey. Serves four.

Thanks to Faridah Begum & Raymond Ooi

Spiced Salmon with Pumpkin and Red Pepper Coulis

Ingredients
120g salmon fillet (with skin on)
30g spinach
100g pumpkin (seeded and roasted in the oven until golden brown)
3 cherry tomatoes (seeded)
10g Cajun spice
5g shallots
5g garlic
Dill for garnishing
Salt and pepper to taste
Olive oil
Coulis
1 tablespoon shredded ginger
1 large onion
2 red capsicums or peppers (roasted, peeled and seeded)
20ml white vinegar
20ml red wine vinegar (optional)
50g sugar

Methods
To make the coulis, pour about a tablespoon of olive oil and saute the julienned peppers. Add all the other ingredients and cook until it is glazy. Remove from the fire and blend until smooth. Spread on the base of the plate.

In a separate pan, heat about a tablespoon of olive oil and saute the shallots, garlic and spinach with a little seasoning. Add the roasted pumpkin and cook for a minute or two. Put over the sauce spread on the plate.

Heat a little olive oil. Sprinkle Cajun spice on both sides of the salmon and pan sear it until done. Put the salmon onto the vegetables and garnish with dill and pour a little more olive oil onto the plate. Serve.

Thanks to Faridah Begum & Raymond Ooi

Curried Vinagrette With Mango

Ingredients
1/2 cup olive oil
1 tablespoon balsamic vinegar
A pinch or two toasted curry powder
5g diced shallots
15g diced mango
Salt and pepper to taste
10g onion rings
50g mixed salad leaves
Smoked chicken, sliced thinly

Methods
In a bowl, mix all the ingredients except for the last three. Mix well and then add the smoked chicken, onion rings and salad leaves. Toss all the ingredients together and serve.

Thanks to Faridah Begum & Raymond Ooi

Duck And Pig’s Tail Soup

Ingredients
400g duck, chopped
450g pig’s tail, chopped
150g preserved salted radish (tai tou choy)
250g Chinese yam (fresh wai sun)
20g black soya beans
5 seeded red dates
2 litres hot water

Seasoning
Salt and sugar to taste

Method
Blanch duck and pig’s tail separately in boiling water for 4-5 minutes. Wash the preserved salted radish well, then soak in water to reduce the saltiness. Cut into sections. Cut Chinese yam on the slant into thick slices. Combine all ingredients and hot water into a large saucepot. Cook to a simmering boil for an hour or until meat is tender. Adjust with seasoning to taste.

Thanks to Amy Beh

Fragrant Country Style Soup

Ingredients
1kg mutton ribs, chopped
3 litres hot water
100g onions, quartered
150g carrot, cut into wedges
150g tomato, cubed
250g potatoes, cut into wedges
2–3 tbsp oil Spices (A)
5cm cinnamon stick
3 star anise
6 cloves
5 cardamoms
1 whole nutmeg, cracked
1 tbsp white peppercorns,
1 tsp black peppercorns Spices (B) – mixed with enough water into a paste
1 tsp fennel powder
1 tsp cumin powder
6 tbsp coriander powder Seasoning
Salt to taste
1 cube chicken stock seasoning
Sugar to taste

Thickening
1½ tbsp potato flour mixed with 2 tbsp water

Garnishing
Some coriander leaves and shallot crisps

Method
Trim fat from mutton pieces and blanch in boiling water for 10 minutes. Remove and drain well. Heat oil in a pot of and sauté spices (A) until fragrant. Add spices (B) and fry until aromatic. Add mutton and onions. Pour in water and bring to a boil. Cook covered for 30 minutes. Add carrot, tomato and potatoes and continue to simmer for 30-40 minutes or until meat is tender and the flavour of the soup is enhanced. Add thickening and adjust with seasoning to taste. Garnish before serving.


Thanks to Amy Beh