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.

CURRY CHICKEN POTATO PUFF

Filing Ingredients:

- 300gm Cooked Potatoes - cut small cubes

- 250gm Chicken Thighs  - cut into small pieces

- 1 Purple Onion  - cut into small pieces

- 55gm Curry Paste

- 2 Eggs - hard boiled

- 1/2tsp Salt

- 1tbsp Cooking Oil

- 1tbsp Coconut Oil

Method:

1. Heat up a wok, add in 1tbsp cooking oil.
2. Add in the curry paste, fry until fragrant.
3. Sauté diced onion until fragrant, add in chicken and 1/2 tsp salt and stir fry until almost cooked.
4. Add in cooked potato, 1tbsp of warm water, stir until filling is thickened.
5. Set aside to cool.

Dough Ingredients:

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

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 1/4 piece of hard boiled egg.
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.