Donut Pasta with Shrimp

Ingredients (makes 10)
50g brown rice pasta (spaghetti)
10 prawns, peel (leave the tail) and devein.
1/2 cup mozarella cheese
1 bay leave
1 tsp minced garlic
1 tbsp San Remo sundried tomato and garlic sauce
1 cup San Remo bolognese and mushrooms sauce
1 tsp brown sugar
1/4 cup water
Coral lettuce

Spaghetti seasonings
1/2 tsp Salt
Black pepper

The prawns seasonings
Garlic pepper seasonings
Paprika
Cajun seasonings
Salt

Method
1. Marinate prawns with all the seasonings for one hour. 
2. Cook *San Remo Brown Rice Spaghetti according to package instructions and set aside.
3. Heat 1 tsp of olive oil in a pan and quickly fry the prawns till cooked. Set aside.
4. In the same pan, stir and fry the spaghetti with some salt and pepper. 
5. To cook the sauce, saute some garlic and bay leave till fragrant. Add San Remo sundried tomato and garlic sauce, San Remo bolognese and mushrooms sauce and 1/4 cup of water. Bring it to boil and simmer for 3-5 minutes. Add 1 tsp of brown sugar. Off fire and set aside.
6. Spread a bit of mozarella cheese on each mini donut mould, put 3-4 strands of spaghetti over the cheese by going round and round. Add a bit of mozarella cheese on the spaghetti again as to make it stick together.
7. Bake the donut pasta at 180ºC for 5 mins or until the cheese is melted. 
8. Gently remove the donut pasta and put a tiny piece of lettuce in the centre follow by prawn.
9. Lastly, drizzle some pasta sauce over it.
10. (Optional) You may want to use a torch and sear the prawns and cheese for a few seconds.

Ladyhomechef's Shrimps Burger

The Buns (makes 4)
4 hamburger buns 
Butter

Shrimp Patty Ingredients 
1 kg fresh or frozen shrimps
1 cup Japanese breadcrumbs
3/4 cup plain or wheat flour
1 beaten eggs

The Seasonings
1 tsp salt
3/4 tbsp garlic powder
1 tsp garlic pepper seasoning
1/2 tbsp cajun seasoning
1 tbsp corn flour

The Honey Mustard Mayo Sauce
1/2 cup Japanese mayonnaise 
2 tbsp yellow or honey mustard
2-3 tbsp honey

Others
4 slices cheddar or emmental cheese
4 pieces of coral lettuce, shredded
A little cabbage, shredded 
1 tomato, sliced
1 onion, sliced

Method
1. Divide the hamburger buns and spread it with butter. Use low fire and pan fry till browned.
2. Mix all the honey mustard mayo sauce's ingredients in a bowl, set aside.
3. Peel and devein shrimps, chop roughly. Add all the seasonings, rub and smash it into a mixing bowl till gluey. Keep in the fridge and marinate for 2 hours.
4. Divide the shrimp paste into 4 portions, roll it and flatten it.
5. Coat the shrimp patty with some flour evenly and then coat it with some beaten egg follow by the breadcrumbs. 
6. Heat up some oil in a pan, deep fry the shrimp patty till golden brown. Remove it and put it on a rack to remove the excessive oil.

To stack the burger
1. Place a slice of cheese on the bottom part of the bun follow by shrimp patty. 
2. Spread some shredded lettuce and cabbage, put some burger sauce on it. 
3. Top it up with sliced tomato and onion. 
4. Lastly, cover it with the top part of the hamburger bun!

Thai Brown Rice Pasta Salad (Collaboration with San Remo)

Ingredients (Makes 2 servings)
1/2 box *San Remo Brown Rice Spirals Pasta 
10 fresh tiger prawns (shell to be removed except the tail part and slice the back of the prawns)
1/2 squid (cut flower)
A few stalks of Chinese parsley (cut into section)
1/4 lemongrass (sliced)
1 small red onion (sliced)
2 red small chillies
2 garlic (smashed)
2 shallots (sliced)
10 cherry tomatoes (halved)

Seasonings 
1 tbsp *San Remo bolognese and mushroom sauce
1 tsp Thai fish sauce 
3 tbsp fresh lime juice
20g palm sugar 
3 tbsp Thai chilli sauce 

Method
1. Blanch prawns and squid, set aside.
2. Cook *San Remo Brown Pasta according to package instructions and set aside.
3. In a big bowl, use a pestle to lightly crush the garlic, chilli and shallot. Add chillies and lemongrass, lightly crush it then add palm sugar until it's all melted.
4. Add all the seasonings into mixture and mix well. Taste it according to your own preferences.
5. Lastly, add in the chinese parsley, onion, tomato, brown rice pasta, prawns and squids. Stir and mix well. You may serve it cold or hot.

SiChuan Hot and Spicy Chicken Pot

Ingredients

1 chicken, chopped
1.5 tbsp Sichuan pepper
2 bulbs of garlic, halved
5 shallot, smashed
4 sliced ginger
1 bombay onion, sliced
A handfull of chinese parsley, cut into section
3 sprigs of coriander
5 stalks of spring onion, cut into section
10 dried chilli, wash and dry
3 bird eye chilli, cut into 4 sections
1 red chilli, sliced

Seasonings (adjust to your own preferences)
2 tbsp lao gan ma crispy chilli oil (老干妈辣油)
1 tbsp chilli bean sauce (豆瓣酱)
1/2 cup hua tiao wine (Chinese cooking wine)
1/4 cup oyster sauce (I use LKK)
2 tbsp light soya sauce (I use LKK)
1 tbsp dark soya sauce (I use LKK 老抽)
1 tsp thick dark soya sauce (for colouring)
1-2 tbsp brown sugar
1 cup water
Pepper
Mix 2tbsp of potato starch and 2tbsp of water to thicken the gravy 

Method
1. Heat 2 tbsp oil in a wok, fry sichuan pepper till fragrant. Remove but leave a few pieces in the wok.
2. Use high fire, saute ginger till fragrant, add garlic and fry till golden brown. Add shallot until fragrant.
3. Add dried chilli and saute till a little dry, saute red chilli and bird eye chilli. Lastly add all the Chinese parsley, spring onion, coriander and fry till its fragrant and soften.
4. Put all the chopped chicken and stir fry until brown. 
5. Drizzle some hua tiao wine at the side of the wok. Add lao gan ma chilli oil and chilli bean sauce, stir and mix well with the chicket.
6. Add the rest of the seasonings except the remaining hua tiao wine. Bring it to boil and simmer until the chicken is cooked.
7. Drizzle the rest of the hua tiao wine. Lastly, slowly pour the thickening mixture and stir till the gravy is thicken.

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.