Passion Fruit Konnyaku with Chia Seeds

Ingredients (makes 20)
1 pkt Konnyaku powder 
12 passion fruits 
180 g sugar
950 ml water
2 tbsp chia seeds
Some mint leaves and icing sugar for decoration

Method
1. In a pot, mix 12 passion fruit seeds with 950ml of water, use low fire and bring it to boil.
2. Mix 1 packet of konnyaku powder with 180g sugar. 
3. Add the mixture of the konnyaku powder to the boiling passion fruit juice, use a whisk to keep stirring until there is no lumps or till the konnyaku powder is fully dissolved.
4. Prepare 20 serving cups, put some chia seeds in each cup and add some passion fruit konnyaku to 3/4 cup full.
5. When the konnyaku cools down, keep it in the fridge for at least 2 hours to make it set firmly.
6. Serve cool with mint leaves and dust some icing sugar for the snowing effect. 

Christmas Wreath Canape (Teriyaki Chicken Donut Sushi)

Ingredients (Makes 30)
2 chicken thigh meat
1 cup cooked Japanese rice
Salmon roe (Ikura) or Flying fish roe (Tobiko)
Small amount of alfalfa sprouts
Small amount of coral lettuce
Small amount of Japanese mayonnaise 

The Chicken Seasonings
1 tbsp Japanese soya sauce
1 tsp salt
1/4 tsp dark soya sauce
1 tbsp mirin
1 tsp sugar
1 tsp sesame oil
1/4 tsp black pepper

The Teriyaki Sauce
1 tbsp olive oil
1 tsp grated garlic
1/3 cup Japanese soya sauce
2/3 cup of water
5 tbsp black or brown sugar
1 tbsp mirin
1 tsp Japanese cooking wine or sake

For Thickening
Mix 1 tbsp of potato starch with 1 tbsp of water

The Method
1. Prepare 1 cup of cooked Japanese rice.
2. Marinate the chicken thigh meat with the chicken seasoning for 2-3 hours.
3. Heat up 1 tbsp of olive oil in a pan, saute grated garlic till fragrant. Turn the fire to low, add the rest of the teriyaki sauce seasonings and bring it to boil. Simmer it for another 3 minutes and then thicken it with the mixture of potato starch and water. Set aside.
4. Using medium fire and heat 1 tbsp of olive oil to pan fry the marinated chicken thigh meat until it is browned and cooked. Cut the chicken into bite sized. 

To Assemble
1. Prepare a mini donut mould. 
2. Randomly put 1-2 pieces of teriyaki chicken and a small piece of coral lettuce in each mould.
3. Scoop one spoon of Japanese rice and compress it over the chicken and lettuce.
4. Gently flip the donut mould over a flat plate and gently push out the donut shaped canape.
5. Lightly torch the chicken for a few seconds to sear it, then randomly put a few salmon roe and alfalfa sprouts. 
6. Brush a small amount of teriyaki sauce over the seared chicken and randomly squeeze a drop of mayonnaise. Lastly, you may want to sprinkle some edible golden dust to make it look more glamorous (optional).

Slow Cooked Duck Thigh with Sweet and Spicy Seafood Sauce (makes 2)

Ingredients
2 duck thighs
1 packet *Prima sweet and spicy seafood sauce
1 green chilli, sliced
1 red chilli, sliced
1 small onion, sliced
1 tsp minced garlic

Seasonings
Salt
Black pepper 
1 tbsp Thai chilli sauce
2 tbsp water

Instructions
1. Wash and clean the duck thighs, use kitchen towel to dry it.
2. Marinate thighs with some salt and pepper. 
3. Keep in the fridge (do not cover) for 3 hours.
4. In a pan, heat 2 tsp of olive oil. Use medium-low fire to pan fry the duck thighs (skin side down first) until golden brown. Set aside.
5. Heat 1 tsp of oil, saute garlic and onion till fragrant. Add green and red chilli, mix well.
6. Add *Prima sweet and spicy seafood sauce, Thai chilli sauce and water. Use low fire and bring it to boil, off fire.
7. Lay a big piece of banana leaf on top of an aluminum foil, put the duck thighs and spread all the sauce on top. Fold and seal tight.
8. Bake at 150ºC preheated oven for 1.5 hours. Serve hot with rice.

Prima Curry Chicken with Potato Buns

The Curry Chicken
Ingredients
2 large chicken thigh meat, cut into thumb size
1 large russet potato, cut small cubes
1 packet *Prima nyonya curry paste
1 lemongrass, sliced
100 ml coconut milk
2 tsp sugar

Instructions
1. Heat 1 tbsp of oil in a pan/wok. Stir fry the lemongrass till fragrant. Add chicken thigh meat and fry until 80% cooked. Add potato and cook for a while.
2. Add 1 packet of Prima nyonya curry paste and mix well. Add coconut milk, bring it to boil and simmer until the potato is cooked. 
3. Add sugar to taste, set aside.

The Buns
Ingredients
60g butter
340g bread flour
40g sugar
5g instant yeast
50g milk
150g water
A pinch of salt

1 beaten egg (for brushing)
Some curry leaves

Instructions
1. Mix and combine all the ingredients in a big mixing bowl, knead until it's smooth and no lump (you may use machine to do this).
2. Cover with a cling wrap, let it proof for 45 minutes.
3. Divide the bread dough into 8 portions. Roll each portion into ball and flatten it into round disc. 
4. Wrap the curry filling with the dough and seal tightly by pinching the sides of the dough.
5. Shape and place each dough in a baking cup on a pan, lightly brush with egg and lay 1 or 2 pieces of curry leaves on the surface.
6. Bake at 200ºC preheated oven for 15-20 minutes until golden brown.

Mini Yam Ring (makes 6 mini cutie yam)

Ingredients
135g yam
40g wheat starch 
40g boiling water
25g soft or melted butter (I used Lurpak)
Cooking oil for frying

Seasonings
1/2 five spices powder
1.5 tsp salt
1 tsp sugar
2 tsp chicken powder
Dash of white pepper

Method
1. Steam the yam until cooked and soft. 
2. Use a blender to blend the cooked yam till it turns to a smooth paste (you may want to add a bit of water)
3. Put the wheat starch and the boiling water in a mixing bowl, stir it and combine well to make cooked wheat starch.
2. Mix the butter into the yam paste, add all the seasonings and the cooked wheat starch. Knead and combine it well until there is no more lumps.
3. Wrap it and keep in the fridge for a few hours. 
4. Divide the yam mixture into 6 portions, roll it into a ball and use your thumb to make a well in the center. Shape the yam ring until its smooth all around.
5. Deep fry it in hot oil for a few minutes (medium-low fire) or until it turns brownish. Remove it and drain the oil on the rack. 
6. You may put any cooked ingredients (shrimps, scallops or vegetables) in the yam ring. Serve hot.

Fried Lotus Roots with Salted Egg Yolk Buttercream

Ingredients

2 cups of oil
Lotus roots (slice thinly)
Some curry leaves
Chopped chilli padi (optional)
Some potato starch
20-30g butter
4 salted egg yolk, cooked and mashed
1/4 cup carnation milk
1-2 tbsp sugar (to taste)
Salt to taste

Instructions
1. Wash and slice the lotus roots thinly. Use kitchen towels to tap dry it.
2. In a bowl, mix the salted egg yolk, carnation milk, salt and sugar. Set aside.
3. Coat the lotus roots with some potato starch and deep fry it until brown and crispy.
4. Heat 2 tsp of oil in wok (low fire) and add butter till its all melted.
5. Add curry leaves to fry until fragrant and then add chilli padi (if you want spicy).
6. Stir in the carnation milk mixture and cook for 2 minutes. 
7. Lastly, stir in all the fried lotus roots evenly until its all coated with the cream.

Burroso Pepe Nero Con Foglie Di Curry Gnocchi, makes 2 (Buttery black pepper gnocchi with curry leaves)

Ingredients

1 pkt *Gnocchi
2 shallot, sliced
3 clove garlic, chopped
2 stalks curry leaves, remove the stem
1 red chilli, sliced
8 tiger prawns

Seasonings
1 tbsp + 1 tsp olive oil 
15g unsalted butter
2 tbsp fresh grounded black pepper
1 tbsp fresh grounded white pepper
1 tbsp oyster sauce
1/2 tbsp brown sugar
A pinch of salt 
1/4 cup of water

Instructions
1. Peel and devein the prawns, leaving the tails on, set it aside.
2. In a small bowl, mix the water, oyster sauce, brown sugar and salt together. 
3. Heat 1 tbsp of olive oil in a pan, fry the gnocchi till slightly brown. Remove.
4. Melt the unsalted butter with 1 tsp olive oil in a saucepan over a low heat, add shallot and fry till it turns translucent. Add garlic and saute till fragrant.
5. Add the black and white pepper, stir for a minute. Then add the curry leaves and red chilli, cook until fragrant.
6. Over a low fire, add the sauce mixture and simmer for a minute. Add prawns and stir until it's cooked. 
7. Lasty, combine the pan fried *Gnocchi and quickly mix well. Dish up and serve. 

Peperoncino Granchio Da Asiatico Stile Gnocchi (Chilli crab Gnocchi in Asian Style) Make 2

Ingredients
1 pkt *Gnocchi
1 pkt frozen crab meat
1 small onion, sliced
3 stalks spring onion, cut into sections
1 red chilli, sliced
Some coriander for garnishing
1 beaten egg
1 cup of water + 2 cups of water
3 ginger, sliced

Chilli Paste (to be blended)
10 dried chilli, soaked
5 red chilli, cut
6 bird eye chilli 
5 garlic
8 shallot
Thumbsize belacan
Thumbsize galangal
1 stalk lemongrass, only the white section

Seasonings
Salt to taste
Sugar to taste
3 tbsp tomato sauce

Instructions
1. Pan fry Gnocchi till slightly browned. Set aside.
2. Bring 2 cups of water and 3 sliced of ginger to boil. Add the crab meat and cook for a few minutes. Drain the crab meat and set aside. (This is to remove the fishy smell from the crab meat)
3. Blend all the chilli paste ingredients together.
4. In a pan/wok, heat up 3 tbsp of oil and add the chilli paste. Keep stirring until fragrant. 
5. Add 1 cup of water and bring it to boil. Ocassionally, stir the mixture.
6. Add the seasonings to taste. 
7. Add sliced onion, chilli and spring onion. Then add the crab meat, stir until even. 
8. Lastly, pour the beaten egg a little at a time and stir it lightly.
9. Dish up the chilli crab sauce and pour on top of the pan fried Gnocchi. Garnish with some coriander.

Coconut Sago Custard Pudding Brulee

Ingredients (make 3 medium ramekins) 
200g *Ayam Brand Coconut Milk
100ml milk
50ml water
4 egg yolk
80g sugar
1 tbsp custard powder
1 tbsp corn starch
30g sago
2 tbsp x 3 granulated sugar for brulee

Instructions
1. In a pot, cook the sago with 1 cup of water till translucent (keep stiring the sago to avoid sticking). Drain the sago and set aside. 
2. In a medium mixing bowl, whisk the egg yolks and cornstarch.
3. Add the milk and custard powder into the egg yolks mixture and mix well.
4. In a medium saucepan, combine the coconut milk, water and 80g of sugar. Keep stirring it until the sugar is dissolve and the coconut milk is simmering.
5. Pour the egg yolks mixture from step 3 into the coconut mixture. Use medium-low fire to cook it and stir constantly until mixture is thickened.
6. Remove the saucepan from heat and the cooked sago, mix well.
7. Spoon and divide the pudding into 3 medium ramekins. Use a spatula to flatten the surface. 
8. Sprinkle 2 tbsp of sugar on top of the pudding. Then use a blow torch to caramelise the sugar. Serve it warm or chilled.

Thai Fried Mid-Joint Wings

Ingredients
10-15 mid joint wings (cut halves horizontally in the middle of the bones)
A bunch of basil leaves
3 shallot and 3 garlic (to be pounded together)
1-2 cups cooking oil

Seasonings
1 tsp coriander powder
1 tbsp Thai fish sauce
1 tsp salt
1/2 tbsp sugar
Pepper
1 tbsp corn starch

Method
1. Marinate the mid-joint wings with the pounded shallot and garlic and all the seasonings for 2 hours or more.
2. Heat oil in a pot and fry all the basil leaves for 3 seconds or until its curled up. Remove it, 
drain the oil and set aside.
3. Use high fire and heat up the oil again. Put the wings to fry, turn to medium high fire and continue to fry until its cooked or turn golden brown. Remove the wings and drain the oil.
4. Heat the oil once again and quickly put back the wings and fry for another 1-2 minutes. Remove it and garnish with some fried basil leaves and serve hot.

Black Pepper Chicken and Potato Cup Pastry (makes 4)

Ingredients
1 drumstick meat (sliced)
1 sheet puff pastry (divide into 4 squares)
2 tbsp chopped garlic
1 potato (mashed) see below
Handful of mozzarella cheese

Marinate Seasonings
1 tbsp oyster sauce
1 tsp sugar
1 tbsp *Woh Hup Black Pepper Sauce
1/2 tsp sesame oil
Pepper

Sauce Seasonings
1/4 cup *Woh Hup Black Pepper Sauce
30g unsalted butter
1/2 tbsp sugar
1 tbsp oyster sauce/ light soya sauce

Method

1. Marinate the sliced drumstick meat with all the marinating seasonings for 2 hours or more.
2. Heat 1 tbsp of oil in a wok/pan. Fry the garlic and toss till fragrant, add the marinated drumstick meat and fry until it's almost cooked. 
3. Add and mix all the seasonings and fry for a while or till it's all cooked.

The Mashed Potato
1 potato (boiled and mashed)
2 tbsp chopped carrot
1 tsp chopped parsley
2 tbsp unsalted butter
Salt (to taste)
Black pepper

Instructions

1. In a mixing bowl, combine all the mashed potato ingredients and mix well. Set aside.

To Assemble
1. Preheat oven to 180ºC.
2. In a muffin tray, put the puff pastry sheet in the hole and gently press it down so as to make the pastry sheet in bowl shaped.
3. Scoop about 1-2 tbsp of the black pepper chicken into the pastry bowl. 
4. Cover the black pepper chicken with some mashed potato followed by mozzarella cheese.
5. Bake the black pepper chicken cup pastry in the preheated oven for 20 minutes till the cheese browns or the pastry is cooked.
*Do not put too much of the chicken or mashed potato to prevent overflowing* 

Salted Egg Yolk Mochi

Mochi Skin Ingredients
120g Japanese glutinous rice flour
200g water
1 tbsp sugar

Salted Egg Yolk Paste Ingredients
1/2 cup Knorr salted egg yolk powder
20g unsalted butter
3 tbsp sugar (to taste)
5-6 tbsp evaporated milk

The Method
1. Combine all the mochi skin ingredients in a bowl and mix well. 
2. Prepare a steamer, cover the bowl of the mixture with a cling wrap or cover the steamer lid with a towel (to prevent the water from dripping into the mochi) and steam the mixture for 15-18 minutes or till translucent. 
3. Remove the mochi from the steamer and let it cool down.
4. Put all the salted egg yolk paste ingredients in a pot and use low fire to cook till it's thicken or turn into paste. 
5. Divide the paste into 8-10 and roll it into balls. 
6. Dust some potato/corn starch on a flat working surface and dust the wooden roller and your hands with some flour too. Transfer some mochi and spread it out thinly by using a wooden roller. 
7. Use a round large cookie cutter to cut out 8-10 mochi skin.
8. Put the rolled salted egg yolk paste on the mochi and slowly close it by pinching the sides of the mochi together. If it's sticky, you may want to dust some flour on the mochi.
*You may freeze the mochi to eat it like snowskin mooncakes*

Salted Egg Yolk Cupcakes with Salted Egg Yolk Butter Cream

The Cupcakes
4 eggs
1 1/4 cup cake flour
1 1/4 cup all purpose flour
1/2 cup Knorr salted egg yolk powder
1 cup buttermilk
1 1/2 cups granulated sugar
2 teaspoons baking powder
225g unsalted butter, softened, cut into small cubes

Method
1. Preheat the oven to 160ºC.
2. Mix the flours, knorr salted egg yolk powder, sugar and baking powder in a mixing bowl and combine well.
3. Add the butter and mix on low speed. 
4. Add the eggs, one by one and scrape the bottom of the bowl to make sure all the ingredients are well-combined.
5. Add 1/2 of buttermilk into the mixture and beat for 1-2 minutes. scrape the bottom and sides of the bowl. Add the rest of the buttermilk and beat for another 1-2 minutes (do not over mix).
7. Scoop the batter into the cupcake liners till 2/3 full and bake for 20-30 minutes.
8. Cool completely on wire rack before frosting.

The Buttercream
3 egg whites
1/2 cup Knorr salted egg yolk powder
1 cup granulated sugar
225g unsalted butter, softened but cool

Method
1. Place the egg whites and sugar in a mixing bowl. Set it over a pot of simmering water (the water should not touch the base of the bowl) and whisk continuously, until the sugar is completely dissolved and remove.
2. Whip the mixture on high speed till stiff peaks form.
3. Add the Knorr salted egg yolk powder and mix till just combined. 
3. Beat 225g butter into the beaten egg whites in 3 batches. The mixture will look watery, just continue beating until the mixture become creamy.
4. Lastly, add in 1/2 cup of Knorr salted egg powder and continue beating till the buttercream is smooth.

Salted egg butter cake (Recipe adapted from the net with some modifications)

Ingredients
4 egg yolks
250g unsalted butter (I used Lurpak)
200g self raising flour
60g salted egg powder (I used Knorr)
50g milk 
2 tsp vanilla extract

4 egg whites
180g sugar

Method
1. Preheat oven at 160ºC
2. Beat egg whites and sugar till stiff peaks form.
3. In another mixing bowl, beat butter until creamy, add egg yolks one by one and mix well. Add vanilla extract and milk, combine well.
4. Fold half of the egg whites and mix well, then fold the remaining egg whites. 
5. Add and fold the sieved flour and salted egg yolk powder, mix well.
6. Pour batter into lined pan and tap a few times on the table. 
7. Bake for 25 minutes, turn the temperature down to 150ºC, lightly cover the cake with aluminum foil and bake for another 45 minutes or until skewer comes out clean.

The Paste
50g unsalted butter
1 cup salted egg yolk powder
1/4 cup sugar (to taste)
1/2-1 cup evaporated milk

Method
1. Using low fire, melt the butter in a saucepan. 
2. Add salted egg yolk powder, sugar and evaporated milk and bring it to boil (Add more evaporated milk if the sauce is too thick or add more salted egg yolk powder if it's too watery).
3. Let it cool completely.

SzeChuan Hot and Sour Soup

Ingredients (All to be shredded)
2 large pieces of black fungus
1 small bowl lean pork
1 carrot
1 box tofu
4 dried mushrooms
1 bamboo shoot

1.5 tbsp minced garlic
1 beaten egg white
1.5 L of water/chicken stock/soup broth (I used homemade soup broth)
1/2 small bowl potato starch for thickening (mix with 3 tbsp of water)

Seasonings (to taste)
Salt
2 tbsp oyster sauce (LKK)
2-3 tbsp black vinegar
White pepper
Sesame oil
Sugar

1 tsp Thick black soya sauce for colouring (optional)

Method
1. In a pot, heat 1 tbsp sesame oil with 1 tsp cooking oil. Stir fry garlic till fragrant, add the shredded lean pork until its half cooked follow by the shredded dried mushrooms, black fungus and carrot. Add bamboo shoot and fry for a while.
2. Pour 1.5 L of water or soup broth into the pot and cook until it's boiled and simmer for 15 minutes. Add all the seasonings to taste. 
3. Stir in the potato starch water gradually to thicken the soup (add and stir the soup at the same time to prevent lumpy). 
4. Add in the shredded tofu and mix it gently. Lastly, pour some egg white and stir it at the same time (to make the shredded effect). Serve hot with some coriander.

Pulled Pork Burger

Ingredients
600g pork (I used prime ribs and pork belly)
1 onion, sliced
5 bay leaves

Seasonings
2 tbsp tomato sauce
2 tbsp honey mustard
2 tbsp bbq sauce
1 tbsp worcester sauce
1 tbsp garlic powder
2 tbsp light soya sauce
2 tbsp black/brown sugar
1 tsp paprika 
1 tsp all purpose seasonings
Black pepper
Salt to taste
1 tbsp olive oil

Method
1. Mix all the ingredients and seasonings and marinate in the fridge overnight.
2. Preheat oven at 130ºC
3. Lay a piece of aluminum foil on a baking tray, spread the marinated pork on it and cover it with another piece of aluminum foil.
4. Put it to bake/grill until its tender and juicy, about 3 hours.
5. Pull the pork and serve with hamburger bun.

Japanese Sauce

Ingredients/Seasonings (to taste)
1 tsp Ginger paste
1 tsp Garlic paste
1/4 cup Japanese Soya Sauce (I use Kikkoman)
1 tbsp Mirin
1.5 tsp Ryorishu
2-3 tbsp Black/brown sugar
3/4 cup Water
1 tbsp corn flour mix with 1.5 tbsp of water for thickening

Method
1. In a pot/pan, heat 1 tbsp of oil. Saute ginger and garlic paste till fragrant.
2. Add the rest of the ingredients except the sugar and bring it to boil. Add the sugar and cook till it dissolves. Pour and stir the corn flour mixture into the sauce till it's combined and thicken (You may add more corn flour mixture if you want the sauce to be thicker or you may put lesser to make it more diluted).

Roasted Salted Chicken With Spices

Ingredients
1 whole chicken (removed head and feet)
A bunch of spring onion (cut long)
6 slices ginger

Seasonings
3 tbsp sand ginger powder (沙薑粉)
1 tsp coriander powder
1.5 tbsp sea salt
2 tbsp hua tiao wine
Some pepper

Method
1. Wash the chicken throughly and dry it.
2. Rub the chicken inside and out evenly with all the seasonings.
3. Insert the spring onions and ginger into the chicken stomach.
4. Roast at 150C for 1.5 hours, brush some oil 10 minutes before it's cooked and turn the oven to 180C and roast it for another 10 minutes.

Crispy Waffle (Recipe adapted from Pamela Anderson )

Ingredients
3/4 cup All Purpose Flour
1/4 cup Cornstarch
1/2 tsp Salt
1/2 tsp Baking Powder
1/4 tsp Baking Soda
3/4 cup Buttermilk
1/4 cup Milk
6 tbsp Vegetable Oil
1 Large Egg, Separated
3 tbsp Sugar
1/2 tsp Vanilla Essence

Method
1. In a mixing bowl, combine the plain flour, cornstarch, salt, baking powder, and baking soda.
2. Mix the buttermilk, milk, and vegetable oil in another mixing bowl or cup, add the egg yolk and set aside.
3. In another bowl, beat the egg white almost to soft peak. Add the sugar and beat until the peaks are firm and glossy. Add the vanilla and mix well.
4. Pour the buttermilk mixture into the dry ingredients and whisk until just mixed. Fold the whipped egg whites into the batter until just blended.
5. Preheat the waffle maker and pour some of the batter onto the hot waffle iron and cook until the waffle is crisp and brown. Set the waffle on the oven rack to keep it warm and crisp (don't stack them). Repeat with the remaining batter and serve with ice creams. 

Warabi Mochi わらびもち

Ingredients
100g Warabi mochi powder (わらびもち粉)
80g caster sugar
20g black/brown/sliced brown sugar
400g water
200-300g kinako powder (きな粉)

Method
1. In a bowl, combine the warabi mochi powder and all the sugar.
2. Add the water and mix well. Steam it till it turns transparent.
3. Remove the warabi mochi from the heat and let it cool down.
4. On a flat surface, spread some kinako powder. Put the warabi mochi over it and cut into cube and then coat the mochi with the kinako powder evenly.

*You may use matcha or sesame powder to replace the kinako powder*

Double Huiji Honey Ice Cream

Ingredients
2 packets cold whipping cream (I used Emborg)
1/4 - 1/3 canned condensed milk (I put 1/4)
*2 tbsp Huiji Honey
3 tsp vanilla essence

Method
1. Put the large bowl and the whisk in the fridge for 30 mins. 
2. Beat the cold heavy whipping cream and vanilla essence until stiff peak forms. Slowly pour the condensed milk and mix well. 
3. Fold the *Huiji Honey into the whipping cream mixture until well combined.
4. Lastly, Pour the ice cream into a container or loaf pan and then cover with baking paper. Freeze it overnight or till it's set.
5. Serve with some *Huiji Honey and corn flakes. 

Triple Huiji Honey Cupcakes

The Huiji Honey Cupcakes
100g cake flour
100g all-purpose flour
60-80g granulated sugar
1 1/2 tsp baking powder
1/2 teaspoon salt
115g unsalted butter, softened, cut into small cubes
2 eggs
2 tbsp *Huiji Honey
1/2 cup milk
1 teaspoons vanilla extract

The Huiji Honey Buttercream
3 egg whites
2 tbsp *Huiji Honey
80 g granulated sugar
200g unsalted butter, softened but cool
1 tsp vanilla extract

Cupcakes Method
1. Preheat the oven to 160ºC. Combine the flours, sugar, baking powder, and salt in a mixing bowl and mix well. 
2. Add the butter and mix on low speed or till it resembles coarse crumbs. 
3. Add one egg at a time, beat and mix well by scraping the bottom of the bowl.
4. Combine and mix the Huiji Honey, milk and vanilla in a small cup/bowl. 
5. Use medium speed beat half of the mixture no. 4 into the batter no. 3 for 2-3 minutes and then add the remaining milk mixture, and beat for another 1 minute.
6. Fill paper liners 2/3 full with batter, and bake for 20 minutes, or until it's cooked. Transfer the cupcakes on the rack and let it cool completely before topping with buttercream.

Buttercream method
1. Place the egg whites and sugar in a mixing bowl. Put it over a pot of simmering water, and stir it continuously, until the sugar is completely dissolved and the mixture is warm. 2. Beat the mixture on high speed till stiff peaks form.
3. Beat in 200g butter into the beaten egg whites. The mixture will be watery, just continue beating and the mixture will become creamy and fluffy. Lastly, mix in the *Huiji Honey and vanilla till well combined.
4. Frost the *Huiji Honey buttercream on the cupcakes and drizzle some *Huiji Honey for an extra honey flavour.

Huiji Honey Sticky Drumlets

Ingredients
12 drumlets/chicken wingsticks
1.5 cups potato starch
2 cups of oil for deep fry
Some sliced chilli, fried garlic/roasted sesame and parsley for garnishing

Seasonings for the drumlets
1 tsp salt or to taste
1 tbsp soya sauce
1 tbsp oyster sauce
Some white pepper
1 tsp sesame oil
1 tsp grinded ginger
1 tsp grinded garlic

Seasonings for *Huiji Honey Sticky Sauce
1 tsp oil
2 tbsp *Huiji Honey
1 tsp minced garlic
1/2 tsp grinded ginger
1 tbsp oyster sauce
1 tbsp soya sauce
Dash of salt
1/4 cup water
Mix 1 tsp of potato starch + 1tsp of water for thickening

The *Huiji Honey Sticky Sauce
1. Heat 1/2 tsp of oil, saute grinded ginger and garlic until fragrant. Add all the seasonings to taste and cook for a while. The sauce should be slightly thicken. Remove and set aside.
*If the sauce is too thick, you may add 1 tbsp of water*

The Frying Drumlets
1. Wash and tap dry the drumlets. Cut a line at the side of the drumlets and push all the meat towards the soft bone portion so as to make it like a chunk of meat at one end of the drumlets. 
2. Marinate it with all the seasonings for at least 2 hours.
3. Heat oil (about 2-3 cups) in a deep pot until its really hot but not smoky.
4. Put the potato starch in a big mixing bowl and coat the drumlets evenly with the potato starch one by one.
5. Medium fire, deep fry the wings until it turns brownish yellow or crispy (about 10-15 minutes) remove and leave it in a strainer. Continue to fry the rest of the chicken wings. 
*Oil must be hot and fire must be medium to medium high. Do not keep flipping it, wait for 1 side to be half fried before flipping it*
6. Fry all the drumlets again for the second time in hot oil (medium fire). Stir it occassionally and fry until it turns brownish and very crispy. Remove and set aside.
7. Lastly, in a pan or wok, mix and combine the *Huiji Honey Sticky Sauce and the drumlets. Dish up and serve with some garnishing accessories on top.

Hokkien Prawn Noodles

The Prawn Broth
300-500g prawn heads and shells
1/4 cup anchovies

1 dried sole fish (optional)

350g chicken and pork bone 

1 yellow onion, halved
6 cloves of garlic, smashed
4 shallots, smashed

2 sliced ginger
2-3L boiling water

Broth Seasonings
1 tbsp salt
Pepper

The Noodles
300g thick vermicelli
100g yellow noodles

The Toppings
1/2kg prawns, clean
1 squid, clean and sliced
200g pork belly/lean meat, sliced
50g chives, cut into 4 sections
50g bean sprouts
4 eggs
1 tbsp minced garlic
2 tbsp pork lard (optional)

The Noodles Seasonings
4 cups prawn broth
2 tbsp fish sauce
1 tbsp light soya sauce
1/2 tsp Salt
2 tsp Sugar
Pepper

The Prawns Broth Method
1. Heat 2 tbsp of oil in a pot, fry ginger and shallot till fragrant then add garlic. Add anchovies, dried sole fish prawn heads and shells, fry a little while or until the prawns turn red.
2. Add 2 -3 litres of boiling water, bring to boil and let it simmer for 45 mins - 1 hour. Then add all the broth seasonings to taste.

The Noodles Method
1. Heat 2 tbsp of oil in a wok, crack 4 eggs into the wok. Quickly stir it and flip the eggs till it turns slightly brown (you may also want to break the egg a little). Put the egg at the side of the wok and fry some chopped garlic with a little bit of oil follow by some sliced pork till its almost cooked.
2. Add yellow noodles and thick vermicelli and stir for a while.
3. Pour 4 cups of prawn broth and add the seasonings to taste, bring to boil. Add squid and prawns, cover the wok and continue to cook for 3 minutes (stir it occasionally), add 2 tbsp of pork lard. 

4. Add bean sprouts and chives, stir it and let it cook for 1-2 minutes or until all are evenly cooked (the gravy should look a bit starchy or whitish). Dish up and serve with calamansi and chilli.

Konyakku Fruits Cake

Ingredients
2 packets konyakku powder
4 canned lychee water (only take the syrup, makes about 900ml) or any other flavoured syrup/juice
250g sugar
1L water
17-18 cm wide plastic container

The fruits
Sliced orange
Sliced strawberries
Sliced kiwi
Sliced pineapples
Some blueberry
Some pomegranate 
Any other fruits of your preference

Method
1. Mix 900ml of lychee water and 1L water (1.9L) in a big pot and bring to boil. 
2. Dissolve the konyakku powder into the boiling lychee water. Add in sugar & continue to stir till sugar is well dissolve.
3. Lower the fire to keep the mixture warm (stir it occassionally to prevent the mixture to be set).
4. Dip some of the fruits (choose different colours of fruit) into the konyakku mixture and then paste it at the side of the container, then put the rest of the fruits in the centre. Slowly pour all the konyakku mixture into the plastic container. If the fruits swim away, gently use a chopstick to push and stick it back to the side of the container. You may position the rest of the fruit by using the same method too.
5. Put the konyakku in the fridge for at least 3 hours or till it set. Slice it and serve chill.

Green Tea Butter Cake

Ingredients
150g butter
130g caster sugar
200g self raising flour
3 eggs
100g milk
1 tbsp green tea powder

Method
1. Preheat oven at 160ºC.
2. Sift the flour and green tea powder, set aside.
3. Beat butter and sugar till creamy.
4. Add eggs one by one, beat well after each addition.
5. Alternately, fold in the sifted flour mixture and milk, mix well.
6. Pour the batter into 8" lined rectangular baking mould. 
7. Tap the baking pan on countertop a few times to remove any trapped air bubbles.
8. Bake the cake for 40 minutes or till cooked. Unmould the cake onto wire rack and leave it till cool. Slice and serve with a cup of coffee.

Braised Duck with Chinese Spices 滷水鸭

Ingredients
1 duck, clean and chopped off the backside/tail
1 tofu (optional)
6 boiled eggs, remove the shells (optional)
4 bulbs of garlic, halved
300g galangal, lightly smashed
3 star anises
2 cinnamon sticks

1 tbsp cardamom

1 tsp coriander seeds

2 bay leaves
Some coriander for garnishing
1/3 pot of water

Seasonings (adjust the amount to your preferences)
1/4 cup Thai fish sauce
1/2 cup light soya sauce (I use LKK)
1 tbsp salt
2 tbsp dark soya sauce, 老抽 (I use LKK)
3 tbsp oyster sauce (I use LKK)
2 tbsp dark thick sauce (for colouring)
1/4 cup Chinese cooking wine (hua tiao wine)
Some rock sugar

Method
1. Marinate duck with some salt and stuff 100g of galangal and 2 bulbs of garlic into the duck stomach. In a big pot, fill up 1/3 of the pot with water and bring to boil. Add garlic, galangal, star anises, cinnamon sticks, cardamom, bay leaves and coriander seeds into the boiling water, let it cook and simmer for 10 minutes or till fragrant.
2. Add all the seasonings and taste it. Simmer for another 5-10 minutes. 
3. Slowly put the duck into the sauce, cover it and cook for 30 minutes on one side. Turn the duck and cook the other side for another 15-20 minutes (The cooking time may vary, depending on the size of the duck). You may add more dark thick sauce if the duck is still light in colour. Remove the cooked duck.
4. Put the fried tofu and boiled eggs, cook for about 10 minutes or till it absorbed the flavour from the sauce.
5. When the sauce is cooled down, you may put the braised duck back into the gravy and let it soak for a few hours.
6. Chop the duck into pieces and serve with sliced tofu and halved eggs. Garnish with some coriander.

Huiji Seafood in Da Bag 汇集大海鲜

Ingredients
1 mud crab/flower crab 
500g fresh prawns
500g clams
2 slippery lobsters
Any seafood ingredients that you want
6 cloves smashed garlic
10 sliced ginger
A few stalks of spring onion, cut into sections
1 tsp salt
Some coriander

The dipping sauce
3 cloves smashed garlic
1 tsp wolve berries, wash and soak for 10 minutes
1 tbsp Huiji Waist Tonic
3/4 cup water
1 tbsp black/brown sugar
1 tbsp oyster sauce
1/4 tsp salt

Method
1. Clean and cut all the seafood ingredients.
2. In a pan, heat 1 tsp of cooking oil, saute garlic till fragrant. Add all the sauce seasonings and bring it to boil on low fire. Simmer for 5 minutes, off fire, add some wolveberries and set aside.
3. Boil a pot of water with 1 tbsp of cooking oil, salt, garlic, ginger and spring onion. Blanch all the seafood one type at once till all cooked and drain the water. 
4. Garnish with some coriander and serve the seafood with Huiji dipping sauce. 

LadyHomeChef Chicken Satay with Peanut Sauce

Ingredients
4 large chicken thigh meat, cut into bite size
Bamboo skewers

Seasoning paste (To be grounded or blended)
6 Garlic
10 Shallot
Thumbsize turmeric or 2 tsp turmeric powder
Thumbsize galangal
1 large lemongrass (white part)
1 tsp coriander powder
1 tsp fennel powder
1 tsp cumin powder

Seasonings
1 tbsp tamarind juice
2 tbsp sugar
1 tbsp salt
Some oil

Basting
Mix 1/4 cup of coconut milk with 3 tbsp of oil
Some honey for brushing

Condiments
1 onion, sliced
1 cucumber, cut into chunks

Directions
1. Marinate chicken with grounded paste and seasonings. Keep it in the fridge for at least 3 hours or overnight to marinate.
2. Stick the meat (3-5 chunks) onto the bamboo skewer.
3. Preheat oven at 180°C.
4. Grill the satay in the oven for 5-8 minutes and then baste it with the oil mixture and honey, turn the satay and baste it again. Put it back to grill for 2-3 minutes. Repeat the basting process one more time and grill untill its cooked.
6. Serve with peanut satay sauce and some condiments.

The Satay sauce
Ingredients to be grounded
8 shallots
5 garlic
3 tbsp chilli paste or 10 soaked dried chilli (can be omitted if you want non-spicy version)
Thumbsize galangal
1 stalk of lemongrass (white part)
Thumbsize belacan

Seasonings (to taste)
1 tbsp oil
Salt
Palm sugar
3 tbsp tamarind juice
400-500 ml water
1 cup of grounded peanuts

Directions
1. Heat 1 tbsp of oil in a pot, add the grounded ingredients, stir fry till fragrant and slightly thick.
2. Mix grounded peanuts and water, stir well and bring to boil. Season with salt, palm sugar and tamarind juice. Taste and adjust the seasonings to your preference. Simmer for 2-3 minutes.

Note: The amount of water is depends on how thick do you want the sauce to be.

Hong Kong Style French Toast

Ingredients (make 1)

2 slices of bread
1 beaten egg
1 tbsp peanut butter (optional)
1/2 tbsp condensed milk (optional)
Thumbsize butter
1 tbsp Taikoo syrup or maple syrup
Cooking oil

Method
1. Spread some condensed milk and peanut butter on one slice of the bread and then sandwich it with another piece of bread.
2. Heat up some cooking oil in a pot or deep pan till slightly smoky but not too hot (the amount of the oil must be able to cover at least 1/2 of the sandwich height).
3. Coat the sandwich with the beaten egg evenly, pay attention to the 4 sides of the sandwich and make sure they are all well coated and stick together.
4. Slowly put the sandwich in the pot and deep fry it, flip the toast after 1 side turned golden brown and fry the other side till it's all evenly cooked. 
5. Serve hot with some butter and syrup.