CRAYFISH SCALLOPS WITH FUSILLI

250gm Borges Fusilli
4 Crayfish
8 Pieces of Fresh Scallops
200ml Fresh Tomato Paste
5 Cloves of chopped garlics
2tbsp Borges Extra Light Olive Oil
Salt andPepper to taste

Method:

1. Scrub the clayfish clean and chopped in half.
2. Steam the clayfish until slightly cooked, set aside.
3. Boil half a pot of water, cook borges fusilli for 7 to 8mins till soften, drain and set aside.
4. Heat up 2tbsp of borges extra light olive oil, pan sear the scallops for 2 to 3 mins on both sides, dish up.
5. With the same oil in the pan, add in the  chopped garlics and saute together with the crayfish for a few minutes.
6. Add in the fresh tomato paste
and toss it through.
7. Combine the cooked fusilli and scallops with the sauce and mix well.
8. Lastly, add in salt, pepper and parsley flakes, combine all well.
9. Serve immediately and enjoy.

DOUBLE CHOCOLATE MUFFINS

Ingredients:

258gm Cake Flour
160gm Fine Sugar
60gm Cocoa Powder
1tsp Baking Soda
1/2tsp Salt
250gm Plain Yogurt
175gm Chocolate Chips
150ml Chocolate Milk
1 Egg - beaten
120ml Corn Oil
1tsp Vanilla Extract
Chocolate Chip for topping

Method:

1. Preheat oven temp at 175deg.
2. Line muffins pan with muffin liners.
3. Combine flour, sugar, cocoa powder, baking soda, salt in a clean bowl. Add in chocolate chips and mix well.
4. In a clean bowl, add yoghurt, chocolate milk, egg, oil and vanilla extract, whisk to combine.
4. Add wet ingredients into dry ingredients.
5. Whisk all well to combine.
6. Fill the muffins liners with batter 3/4 full and top with chocolate chips.
7. Bake for 20mins.
8. Remove from oven and leave to cool completely.

CHRISTMAS FRUITY BUTTER CAKE IN MUFFIN CUP

Ingredients:

125gm Salted Butter
100gm Fine Sugar
2 Large Eggs
140gm Self Raising Flour
1tbsp Peach/Apricot Yoghurt
4tsp Lemon Juice
Fruits of your choice 
Icing sugar for dusting


Method:
1. Preheat oven at 160deg.
2. Cream butter and fine sugar together until creamy.
3. Slowly add in one egg at a time. Continue to whisk until mixture is light and fluffy.
4. Add in lemon juice and yoghurt, mix to combined.
5. Sieve in flour. Mix until combined.
6. Scoop mixture 3/4 full into the muffin cup.
7. Arrange the fruit lightly on top of the batter mixture, do not press hard on the fruit.
8. Bake in the reheated oven for 25mins or slightly golden brown at the top.
9. Once baked, remove from oven, let it cool on wire rack.
10. Dust icing sugar before serve.

Jeannie Lee: THAI SPICY GLASS NOODLES (YUM WOON SEN)

Ingredients:

150gm Glass Noodles
10 Pieces Medium Prawns
2 Stalks Peppermint Leaves
1 Stalk Coriander Leaves
Ground Peanut - garnishing
Fried Shallots  - garnishing

Sauce:

8 tbsp Thai sweet chilli
1 green lime - squeezed juice
1 tbsp fish sauce
1tsp Raw Sugar
2tbsp Shallots oil

Method:
1. Wash and clean prawns, deveined.
2. Soak glass noodles until slightly soften, drained.
3. Boil some water in a pot,  once boil, add in the prawns and cook for few mins or until cooked, dish up and set aside.
4. Add the soaked glass noodles into the hot water blanch for 2 to 3 mins, dish up immediately.
5. Place the glass noodles in a serving plate, add in the cooked prawns. Pour the sauce over the glass noodles and prawns then add in chopped coriander leaves, chopped peppermint leave and cut chilli. Toss all to

combine.
6. Topped with fried shallots and grounded peanuts.

STEAMED GARLICS AND GINGER PRAWNS WITH VERMICELLI

Ingredients:

10 to 12 pieces of Big Prawns
2 small bundles of Vermicelli (glass noodles)
8 cloves of Garlics - minced
1 thumb size Ginger - minced
1 stalk of Spring Onion
1tbsp Light Sauce - for Vermicelli


Sauce:
11/2tbsp of Light Soy Sauce
1tbsp Chinese Cooking Wine
1tbsp Oil
1/2 tsp sesame oil
1/4tsp sugar
1tbsp Water
(Mix the sauce ingredients together)


Method:
1. Wash and clean prawns, deveiined.
2. Split the prawns in half to the tail, leaving the tail whole.
3. Soak the vermicelli in warm water for 10 minutes and drain.
4. Add 1tbsp light soy sauce into the vermicelli, mix well and leave aside.
5. Minced or chopped garlics and ginger finely.
6. Placed the chopped garlics and ginger in a bowl, add in the sauce ingredients. Mix well.
7. Spread out the vermicelli on a shallow, heat-safe plate. Lay out the prawns on top of the vermicelli. Spoon the prepared garlics and ginger sauce evenly over each of the prawns.
8. Prepare boil water in a wok with a steamer rack, place the prawns dish inside. Cover immediately and steam for about 5 minutes.
9. Remove from wok immediately. The prawns should not be over-cooked.
10. Garnish with spring onion  and serve immediately.

Enjoy

COCONUT CRUMBED PRAWNS

Ingredients:

500 gm Big Prawns
100 gm Desiccated Coconut
100 gm Plain Flour
1 Egg White
1 tsp Salt
Dash of Pepper
Oil for frying

Method:
1.  Wash, shelled and deveiined prawns with tail-on.
2. Add egg white , salt and pepper into prawns. Marinade and leave for  2 to 3 hours.
3. Place flour on a plate and desiccated coconut on another plate.
4. Heat up some oil in a pot.
5. Press prawns into flour to coat and followed by desiccated coconut.
6. Slowly drop the coated prawns into the hot oil and fry on medium fire.
7. Fry prawns until golden brown and cooked through, about 2 to 3 minutes. Drain the cooked prawns onto a paper towell. 
8. Serve hotand enjoy

**Serve  prawns with your favourite dipping sauce or thai sweet chilli sauce.

SAVOURYV PEPPER CHICKEN SESAME SEEDS BALLS

Ingredients:

Doughrecipe:

- 200 gm Glutinous Rice Flour
- 1 tsp Baking Powder
- 50 gm Castor Sugar
- 2 tbsp Cooking Oil
- 158 ml Hot Water

Filling Ingredients
1 Packet CP Pepper Kicks Skinless Chicken Leg Meat
- 6 Pieces Shiitake Mushrooms
- 5 tbsp Frozen Mixed Vegetables
- 3 Gloves of Chopped Garlics
- White Sesame Seeds

Oil for frying


Method:
1. In a clean bowl, add in glutinous rice flour and baking powder.
2. Add sugar and cooking oil into hot water, slowly pour into flour mixture.
3. Knead into a smooth dough. Leave it for awhile.
4. Rinse and cut shiitake mushroom into diced.
5. In a frying pan, add 1tbsp Olive oil, fragrant the chopped garlics until fragrant, add in the cut shiitake mushroom, stir fry for few minutes.
6. Add in CP Pepper Kicks Skinless Chicken Leg Meat and mixed vegetables. Stir to mix well. Add salt and pepper to taste.
7. Prepare 1tsp corn flour with some water, add into the meat filling mixture. Dish up once cooked.
8. Divide dough into equal pieces, about 35gm each.
9. Slightly wet your hands, take a piece of dough and roll each piece into a ball and flatten to make a 2 1/2-inch round.
10. Use the thumbs and index fingers from both our hands, pleat the edge of the dough to form a cup. Place one index finger into the cup. Add 1tbsp of the filling onto the dough and  gently pack the filling down. Gather the edges of the dough over the filling and squeeze together the dough, pressing to seal the dough securely. Roll between palms to form a ball.
11. Slightly wet the dough with water, not too wet, coat each dough ball with the white sesame seeds on the surface. 
Ensure majority of the seeds are   pressed into the balls.
12. Heat up a wok with sufficient oil, once oil is hot, drop the dough balls slowly into the oil.
13. Fry the balls with small fire until golden brown.
14 serve hot to enjoy

Bon Appetit

TERIYAKI CHICKEN AND PINEAPPLE KABOBS

Ingredients:

1 Packet CP Glazed Teriyaki Skinless Chicken Leg Meat
1 Big Onion - cut into small cubes
1 Red Bell Pepper - cut into cubes
1 Green Bell Pepper  - cut into cubes
1 Fresh Pineapple - cut into cubes
10 Pieces Wooden Skewer Sticks - soak

Method:

1. Alternately thread the pieces of CP Glazed Teriyaki Boneless Chicken Leg Meat, pineapple, red and greenbell pepper and onion onto the wooden skewers sticks. Brush all sides with  some olive oil.
2. Grill the skewers over medium heat for 8mins minutes, turning occasionally, until the chicken is warmed and the vegetables are softened.
3. Brush with reserved teriyaki sauce from the packaging at the end of the grilling time.
4. Serve immediately.

* You can make these skewers in the oven or airfryer too. Bake or airfry at 200 degrees for 10-15 minutes, then turn each one over and continue baking for another 5 minutes, until done.*

 Oven temp is  based on individual home oven temperature, you have to do your own adjustment.

GREEN MARROW WITH MINCED PORK & PRAWNS STUFFING

Ingredients:

1 Piece Green Marrow  - 550gm
200gm Minced Pork
12 pieces of Fresh Prawns

Marinade seasoning:

1tbsp Light Soy Sauce
1/2tsp Salt
1tsp Sesame Oil
1tsp Corn Flour
Dash of Pepper

Drizzle seasoning:

1tsp Corn Flour
1tsp Salt
1/2tsp dark sauce
Water

Method:
1. Peeled and wash green marrow. Cut into 3/4" thick.
2. With a small knife, hollow centre and remove the seeds.
3. Wash and clean the prawns and cut into smaller pieces but not too small.
4. Marinade minced pork and prawns with the seasoning.
5. Stuff a spoonful of the meat filling into the centre of the green marrow and placed them on a heatproof dish.
6. Steam the green marrow for 15mins.
7. Mix cornstarch water with 1tsp salt and dark sauce. Bring to boil until thick and drizzle over the marrow.
8. Serve hot and enjoy.

AIRFRIED PORK RIBS

Ingredients:

- 700 to 800gm Pork Ribs
- 1 Packet Dancing Chef Marinade Meat Paste
- 1tsp Rosemary Flakes
- 1tsp Parsley Flakes
- Dash of Black Pepper

Method:

1. Wash and pat dry Pork Ribs
2. Rub the pork ribs with the dancing chef meat marinade paste, rosemary and parsley flakes. Leave it in the fridge for 4 hours or more.
3. Remove from the fridge 30mins before cooking
4. Place the marinaded pork ribs on the airfryer rack, airfried at 180degs for **40mins.
5. At the **30mins, apply a layer honey on the ribs and continue to airfry.
6. Serve hot and garnish with baked potato

TOM YAM SARDINES POTATOES PUFFS

Filling Ingredients:

- 1 Big Canned Tomato Sauce Sardines - lightly mash

- 2tbsp Dancing Chef Tom Yam Paste 

- 1 Large Cooked Potato - diced 

- 1 Big Onion - diced

- 1 Clove of Chopped  Garlic 

- 4 to 5 Red Chilli - slice thinly 

- 3tbsp Tomato Sauce 

- 1tbsp Chilli Sauce 

- 1tsp Lime Juice 

- Salt and Pepper to taste 

- 2tbsp Water

Method:

1. Heat up a pan, add 1tbsp Olive oil, fry chopped garlics until fragrant, add in chopped onion followed by 2tbsp Dancing Chef Tom Yam Paste.  

Sauté all well and fragrant. 

2. Add insliced chilli, sardines, cook for about 3mins. At thid point, add tomato sauce, lime juice, stir well to combine. 

3. Add salt and pepper to taste and mix with the rest of the ingredients. Dish up and set aside. 

Dough Ingredients:

150gm Plain Flour

- 30gm Tapioca Flour

- 8gm Rice Flour

- 30gm Cooking Oil

- 30gm Butter

- 80gm Water

Method:

Method:

1. In a big bowl, add in all dry ingredients.

2. Add in butter and cooking oil, slowly add in water and knead till a smooth dough.

3. Place the dough on the cling wrap and place in the fridge for 30mins.

4. Divide dough into 8 or 10 portions depending on your mould cutter.

5. Flatten the dough and roll, use a round cutter to cut out the shape.

6. Put a spoonful of filling and

fold in half, seal and pleat the edge nicely.

7. Heat up a pot, add in sufficient oil for deep frying.

8. When oil is hot, slowly put in the curry puff and deep fry until golden brown.

9. Serve warm to enjoy.

ORANGE AND LEMON MADELEINE

** RECIPE AFAPTED FROM SHIOKMAN
https://www.shiokmanrecipes.com/


Orange and Lemon Madeleine

French scallop-shaped Madeleine with a hint of orange and lemon flavour.


Ingredients:

3 Eggs

120 gm Sugar

10 gm Orange Zest

5 gm Lemon Zest

120 gm Self-raising Flour

62.5 gm  Salted butter melted

Method:

1. Add in eggs into a mixing bowl

2. Add in sugar

3. Mix at low speed until it turns pale yellow

4. Grate orange and lemon zest into the mixture

5. Add in flour and salt and mix at low speed

6. Add in the melted butter and mix until combined

* Refrigerate the batter for at least an hour to get that traditional Madeleine hump

8. Lightly brush non-stick madeleine pan with melted butter

9. Use ice cream scoop to spoon cold batter into mould

10. Bake in a pre-heated oven at 180°C for about 8 mins until golden brown

Cool the madeleines slightly before removing from the pan

Once completely cooled down, you may want to dust with icing sugar

--------------------

Recipe Notes

Batter can be made 2 days in advance and kept in the fridge.

Best eaten fresh from the oven.

PRAWNS FRITTERS

Ingredients:

500gm Large Prawns - shelled
1 cup Self Raising flour
2 tbsp Rice Flour

Pinch of salt
200ml ice cold water from the fridge

Method:

1. Wash and shelled and devein the prawns leaving only the tail.
2. Mixed the flour ingredients with ice cold water, pepper and salt
3. Batter should be thick and not runny.
4. Heat up a pan with oil enough to cover the prawns
5. Once oil is hot, dip prawns into the batter and fry till golden  colour or till cook.
Dish out and serve hot.

Enjoy☺

Recipe adapted from Noobcook.com
I made some changes to suites my family taste.

----------------------------------------------------

INGREDIENTS:

- 2 medium Cucumber

- 2 Medium Carrots

- 1 Medium size Fresh Pineapple -  cut to small chunks

- 40 grams skinless roasted peanuts pounded

- 2 tbsp skinless roasted sesame seeds

- 3 tsp sea salt


(A) Achar Paste

* 100 grams peeled shallots

* 4 peeled garlic cloves

* 2 candle nuts

* 4 dried chilli soaked in hot water to soften, then de-seeded & cut to shorter lengths

* 2 fresh red finger-length chilli de-seeded & cut to shorter lengths

* 2 stalks lemongrass use only the bottom white portion, sliced as finely as possible

* 30 grams peeled galangal (blue ginger)

* 1 tsp tumeric powder add it separately if you do not want to stain your food processor

* 1 tbsp vegetable oil

(B) Seasonings

100 ml rice vinegar

100 ml water

100 grams granulated gula melaka or brown sugar to taste

1/2 tsp salt to taste

1/2 tsp ikan bilis seasoning powder to taste; optional

DIRECTIONS:

Preparation

* Cucumber. Cut cucumber into 3.5 cm sections (crosswise). Quarter each section (lengthwise) by cutting around and discarding the seed block. Slice thinly. Coat sliced cucumber evenly with 1 tsp salt for 1 hour. After an hour, rinse cucumber and place them in a coconut squeezer bag. Wring out excess water. Spread out cucumber on a wide plate. Air dry for one hour.

* Carrots. Peel carrot and cut into 3.5 cm sections (crosswise). Halve each section (lengthwise) and slice thinly. Stack the slices and cut (julienne) into thin matchsticks. Coat carrot with 1 tsp salt for 1 hour. After an hour, rinse and pat dry on paper towels. Spread out cut carrot on a wide plate. Air dry one hour.

Achar Paste
In a food processor blend (A) into a smooth paste.

In a wok, stir fry to cook achar paste until aromatic.

Add (B). Mix well and bring to a simmer.

Turn off the stove. Stir in prepared cucumbers, carrots,  pineapple, peanuts and sesame seeds. Season to taste.

When cooled, store achar in sealed glass containers snd refrigerated.
Store for about 4 weeks in the fridge.

SARDINES POTATOES PUFF

Filing Ingredients:

- 1 canned Tomato Sauce Sardines - lightly mash
- 1 Large Cooked Potato - diced
- 1 Yellow Onion - diced
- 1 Clove of Chopped  Garlic
- 4 to 5 Red Chilli - slice thinly
- 3tbsp Tomato Sauce
- 1tbsp Chilli Sauce
- 1tsp Lime Juice
- Salt and Pepper to taste


Method:
1. Heat up a pan, add 1tbsp Olive oil, fry chopped garlics until fragrant, add in chopped onion and sliced chilli, sardines and chopped potatoes, cook for about 3mins.
2. Add tomato sauce, chilli sauce, lime juice and 1stir well to combine.
2. Add salt and pepper to taste and mix with the rest of the ingredients. Dish up and set aside.

Dough Ingredients:

150gm Plain Flour
- 30gm Tapioca Flour
- 10gm Rice Flour
- 30gm Cooking Oil
- 30gm Butter
- 80gm Water

Method:

Method:
1. In a big bowl, add in all dry ingredients.
2. Add in butter and cooking oil, slowly add in water and knead till a smooth dough.
3. Place the dough on the cling wrap and place in the fridge for 30mins.
4. Divide dough into 8 portions about 40gm each.
5. Flatten the dough and roll, use a round cutter to cut out the shape.
6. Put a spoonful of filling and
fold in half, seal and pleat the edge nicely.
7. Heat up a pot, add in sufficient oil for deep frying.
8. When oil is hot, slowly put in the curry puff and deep fry until golden brown.
9. Serve warm to enjoy.