Tandoori Christmas Turkey

Tandoori Christmas Turkey

Keep your dinner guest excited!
 
Total Time: 2 hours
Prep: –
Cook: –
 
Ingredients Serves 10

Tandoori Christmas Turkey:

Cold Water
2 Gallons
Kosher Salt
1 1/2 Cups
Brown Sugar
1 Cup
Garlic, smashed
5 Cloves
Peppercorns
2 Tbsp
Oranges, thinly sliced
2
Lemons, thinly sliced
2
Thyme Sprigs
2
Rosemary Sprigs
2
Bay Leaves
3
To Marinade:
Plain Whole Milk Yogurt
4 Cups (1 Quart)
Finely Chopped Garlic
1/4 Cup
Paprika
1/4 Cup
Tandoori Masala
2 Tbsp
Garam Masala
2 Tbsp
Chilli Powder
2 Tsp
Finely Ground Pepper
1 Tsp
Method

Tandoori Christmas Turkey:

Step 01

Place all the ingredients in a large pot over medium heat. Bring to a simmer.

Step 02

Cook for 2-3 minutes or until salt and sugar have dissolved.

Step 03

Turn off the heat. Let the brine mixture cool.

Step 04

Place a whole turkey in the brine solution to fully submerge it, then refrigerate for 18-24 hours.

Step 05

When you're ready to cook your turkey, remove it from the brine and rinse with cool water; pat dry with paper towels.

Step 06

To Marinade: Rub inside and out with salt; transfer to roasting pan. Stuff turkey with cardamom pods and cumin seeds, then onion, celery, and garlic.

Step 07

Brush the outside of the turkey with the tandoori mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.

Step 08

Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes. Slice the turkey and serve.

Place a whole turkey in the brine solution to fully submerge it, then refrigerate for 18-24 hours.

Penang Rojak with Squid

Roti Jala with Angus Beef Rendang

Feeling adventurous?
 
Total Time: 15 minutes
Prep: –
Cook: –
 
Ingredients Serves 2

Penang Rojak with Squid

Small Deep
Fried Tofu
6
Pineapple (peeled
and cut into chunks)
1/2
Green mango
(peeled and cubed)
1
Small star fruit,
chunks
1
Small cucumber,
chunks
1
Crushed peanuts
1/4 Cup
Toasted sesame
seeds
1 Tbsp
Rojak Sauce
Sambal belacan
1 Tbsp
Hoisin sauce or
sweet sauce
1 Tbsp
Sweet soy sauce
1 Tbsp
Hei ko (sweet black
shrimp paste)
1 Tbsp
Sugar
2 Tbsp
Squid:
Squid (cleaned)
700g
Extra-virgin olive oil
1 Tbsp
Fresh lemon juice
1 Tbsp
Salt
1/4 Tsp
Ground black pepper
1/8 Tsp
Fresh Parsley,
chopped
1 Tbsp
Garnish:
Lemon Wedges
A Few
Method

Penang Rojak with Squid

Step 01

Fry tofu on a non-stick pan on all sides to crisp it up. Remove and slice thinly when cool enough to handle.

Step 02

Combine rojak sauce ingredients in a small bowl. Mix thoroughly with a spoon.

Step 03

Pour sauce over fruits and vegetables.

Step 04

In a separate bowl, combine olive oil, lemon juice, salt, and pepper.

Step 05

Add squid bodies and tentacles, tossing to coat.

Step 06

Grill over high heat, turning once, until just opaque throughout - about 1 to 2 minutes.

Step 07

Sprinkle with parsley and serve with Rojak.

Step 08

Sprinkle some chopped peanuts and sesame seeds.

Make sure to clean the squid!

Salmon Poke Asam Laksa

Salmon Poke Asam Laksa

What’s better than a warm bowl of Asam Laksa?
 
Total Time:  1 hour
Prep: –
Cook: –
 
Ingredients Serves 5

Salmon Poke:

Salmon fillet, cut into ¾ inch cubes
300g
Soy sauce, low sodium
1/4 Cups
Japanese rice wine vinegar
1 Tsp
Sriracha
1 Tsp
Sriracha
1 Tsp
Asam Laksa
Mackerel fish
200g
Water
8 Cups
Asam keping, peeled tamarind
5 Pieces
Pre-cooked laksa noodles
1 Packet
Spiced Paste:
Dried red chilies, seeded
12
Fresh red chilies, seeded
5
Small shallots
8
Belacan
2 Tsp
Lemongrass, use only the white part, about 6 inches
1 Stalk
Tamarind Juice:
Tamarind, about golf ball size
1/2 cup water, repeat 3-4 times
Seasoning:
Salt
1 Tsp
Sugar
2 Tbsp
Fish Sauce
1 Tsp
Condiments:
Cucumber, julienned
1
Mint leaves, use only the leaves
1 Bunch
Polygonum leaves/ Vietnamese mint leaves, daun kesom
1 Bunch
Bunga kantan, cut into small pieces
1
Red onion, sliced thinly
1
Red chili, cut into small slices
1
Small pineapple, cut into short strips
1
Method

Salmon Poke:

Step 01

Salmon Poke: In a medium-sized bowl combine diced salmon, soy sauce, vinegar, sriracha and sesame oil.

Step 02

Cover and refrigerate.

Step 03

Asam Laksa: Heat a pot of water and add lemongrass, galangal.

Step 04

Bring to a boil and then add fish for 15-20 minutes or until the fish is cooked, remove fish. Sift broth to remove impurities. Leave them aside.

Step 05

Blend dried chilies, shrimp paste, turmeric, galangal, shallots and lemon grass. Add a bit of water to ease the blending process. Then, add blended ingredients into a pot of boiling water.

Step 06

Once water boils, add Vietnamese coriander and turn the heat down to let it simmer.

Step 07

Remove flesh from the fish. Discard the skin and bones. Mash half of the flesh with a fork.

Step 08

Add fish broth into soup. Increase the heat. Add tamarind paste and mashed fish. Bring to boil.

Step 09

Simmer at low heat for 20 minutes. Season with salt, fish sauce and sugar to taste.

Step 10

Rinse laksa noodles in cold water and strain.

Step 11

Place one serving of noodles into a bowl, and pour laksa soup, top with garnishing, and serve with a salmon poke!

Boil the fish together with the broth.

Pandan Christmas Fruitcake

Pandan Christmas Fruitcake

Looking for a new dessert recipe to try out this Christmas?
 
Total Time: 4 hours
Prep: –
Cook: –
 
Ingredients Serves 6

Pandan Christmas Fruitcake

Large Eggs
3
All-purpose Flour
300g
Unsalted Butter,
Softened
250g
Caster Sugar
250g
Ground All Spice
1 Tbsp
Salt
Pinch
Jar of Mincemeat
410g
Dried Mixed Fruit
500g
Pandan Extract
4 Tbsp
7 inch square cake
tin, lined with baking
parchment
1
Method

Pandan Christmas Fruitcake

Step 01

Set the oven to 140°C.

Step 02

Break the eggs into a bowl and add the rest of the ingredients. Beat the mixture until smooth, then spoon it into the lined cake tin.

Step 03

Bake the cake in the centre of the oven for 3 – 3.5 hours, or until the cake feels firm to the touch and a skewer comes out clean after being inserted into the cake.

Step 04

Remove the cake from the oven and place the tin on a wire rack. Leave it to cool completely in the tin.

Leave the cake to cool completely in the tin.

Oh Chien Omelette with Cheese

Oh Chian Omeletter with Cheese

A dish full of local flavours with an added western delight
 
Total Time: 30 minutes
Prep: –
Cook: –
 
Ingredients Serves 1

Oh Chien Omelette with Cheese

Large Egg
2
Large Oysters
6
Chilli Flakes
1 Tsp
Cheddar cheese,
grated (you can
use other types of cheese)
1 Tbsp
Butter or oil
1 Tsp
Method

Oh Chien Omelette with Cheese

Step 01

Whisk eggs well in a bowl.

Step 02

Heat a pan with oil, when it is just hot enough add the oysters & salt.

Step 03

Add chili flakes & mix well. Spread the mixture.

Step 04

Reduce the flame to medium and pour the eggs.

Step 05

Allow to cook until the base is set. Flip it and cook.

Step 06

Fry it to and fro on both the sides until fully cooked. Then add the grated cheese as desired.

Step 07

Fold it half way and cook on a low heat until the cheese melts.

Step 08

Serve cheese omelette warm.

Prepare fresh oysters!

Cendol Smoothie

Cendol Smoothie 

Satisfy your sweet tooth with a twist on a Malaysian delight
 
Total Time: 30 minutes
Prep: –
Cook: –
Ingredients Serves 1

Cendol Smoothie

Gula Melaka, Shaved
1 Cup
Pandan Leaf
1
Water
1/2 Cups
Coconut Milk
3 Cups
Pandan Leaves
2
Salt
1/2 Tsp
Condiments:
Cendol
2 Tbsp
Creamed Corn
2 Tbsp
Kidney Beans
2 Tbsp
Method

Cendol Smoothie

Step 01

Dissolve gula melaka in a bit of water together with a piece of knotted pandan leaf at low heat. Set aside.

Step 02

In a pot, place the coconut milk, add pinches of salt and pandan leaves. Use low to medium heat and bring to boil. Once it boils, off the heat and let it cool.

Step 03

In a glass or mug add cendol, cream corn, kidney beans and drizzle sparingly with gula melaka syrup and thick coconut milk.

Remember to dissolve the Gula Melaka evenly.

Char Kuey Teow with Tiger Prawns

Char Kuey Teow with Tiger Prawns

Roar your way into your dinner guest.
 
Total Time: 30 minutes
Prep: –
Cook: –
Ingredients Serves 2

Char Kuey Teow with Tiger Prawns:

Light Soy Sauce
2 Tbsp
Dark Soy Sauce
1 Tbsp
Oyster Sauce
1/2 Tbsp
Fish Sauce
1/2 Tbsp
Pepper
1/2 Tsp
Oil
2 Tbsp
Chili paste (cili boh)
1 Tbsp
Garlic clove(s)
1
Large tiger prawns
6
Rice noodles
180g
Egg
1
Bean Sprout
Handful
Chinese Chives
Handful
Method

Char Kuey Teow with Tiger Prawns:

Step 01

Mix soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar and pepper evenly.

Step 02

Heat wok over high heat, add oil into wok, minced garlic and chili paste. Stir-fry until fragrant.

Step 03

Add noodles to wok and quickly stir-fry them while adding few spoonful’s of sauce at a time. Then, add an egg to the noodles.

Step 04

Add tiger prawns for about 30 seconds.

Step 05

Finally, add chopped Chinese chives and bean sprouts. Continue stir-frying noodles until vegetables are cooked.

Make sure to clean the prawns!

Chicken Rendang Burger

Chicken Rendang Burger

Rendang, or burger? Why not both?
 
Total Time: 1 hour
Prep: –
Cook: –
Ingredients Serves 1

Chicken Rendang Burger

Cheddar
4 Slices
Rocket
Handful
Jalapeno, chopped
1
Brioche Burger Buns,
split and lightly toasted
4
Rendang
Chicken Fillet
500g
Cooking Oil
3 Tbsp
Lemongrass, white
part only,
pounded and
cut into strips
1
Coconut Milk
1 Cup
Kaffir Lime Leaves,
thinly sliced
2
Turmeric Leaf,
thinly sliced
1
To Blend:
Chopped Garlic
3 Cloves
Red Onions
150g
Ginger
30g
Galangal
10g
Fresh Turmeric
20g
Chilli Paste
2 Tbsp
Salt
Pinch
Sugar
1 Tbsp
Method

Chicken Rendang Burger

Step 01

Heat up the vegetable oil in a wok, sauté the blended ingredients (rendang paste) over low heat until aromatic.

Step 02

Add the chicken and lemongrass, stir to combine well with the spices. Add the coconut milk, and simmer on medium heat, stirring frequently until the chicken is almost cooked.

Step 03

Add the kaffir lime leaves, turmeric leaf, stir to blend well with the chicken and slowly simmer for 30 minutes or until the chicken is tender and the liquid has dried up. Add sugar and salt to taste.

Step 04

Stack chicken rendang, cheese, jalapeño, and more rocket on top of bottom buns. Close sandwiches with top buns.

Remember to slice the leaves thinly for the aromatic smell.

Cornflakes Ice Cream with Salted Caramel Sauce

Cornflakes Ice Cream with Salted Caramel Sauce

It’s cool and crunchy. It’s sweet and flavorful. It’s a mighty combo. It’s the Honey Cornflake Ice-cream!
 
Total Time: 4 hours
Prep: –
Cook: –
Ingredients Serves 1

Cornflakes Ice Cream with Salted Caramel Sauce

Cornflakes Ice Cream:
Whipping Cream
2 Cups
Hald and half cream
2 Cups
White Sugar
3/4 Cup
Vanilla extract
1 Tbsp
Crushed Cornflakes
1 Cup
Salted Caramel Sauce:
Caster Sugar
1 Cup
Butter
90g
Heavy cream
1/2 Cup
Salt
1 Tsp
Method

Cornflakes Ice Cream with Salted Caramel Sauce

Step 01

Cornflakes Ice Cream: Combine the heavy cream with the half and half

Step 02

Gradually whisk in the sugar until blended.

Step 03

Whisk in the vanilla.

Step 04

Refrigerate, covered for 3 hours or overnight.

Step 05

Whisk the mixture to blend and add in the crushed cornflakes, pour into the canister of an ice cream maker. Freeze according to the manufacturer’s direction. Eat at once or transfer to a covered container and freeze up to 8 hours.

Step 06

Salted Caramel Sauce: Heat sugar in a medium saucepan, stirring constantly with a wooden spatula until melted into a thick brown, amber coloured liquid as you continue to stir. Be careful not to burn.

Step 07

Once sugar is melted, immediately add the butter and stir well until completely melted.

step 08

Slowly drizzle the heavy cream in the sauce while stirring until combined and boil for another one minute (keep stirring).

Step 09

Remove from heat and stir in the salt.

Remember to crush the cornflakes into crumbles.

Paratha mutton Wrap

Paratha Mutton Wrap

Here’s a snack that’ll wrap your tongue in flavour! A twist of the traditional Mutton wrapped in a Paratha is just the meal you’ve been looking for!
 
Total Time: 1 hour
Prep: –
Cook: –
Ingredients Serves 5

Paratha Mutton Wrap

Onion, thinly sliced
360g
Vegetable Oil
3 Tbsp
Minced Garlic
1 Tsp
Ginger
1 Tsp
Curry Powder
5 Tsp
Ground Black Pepper
1/2 Tsp
Ground Tumeric
1/16 Tbsp
Ground Cinnamon
1/16 Tsp
Water
2 Tbsp
Cubed Boneless Mutton,
Trimmed off Fat
900g
Salt
1 Tsp
Freshly Lemon Juice
1/2 Tsp
Yogurt
1 Tub
Mint Leaves
1 Bunch
Japanese Cucumber
1
Classic Wraps/Paratha
1 Packet
Tomato
2
Mixed Salad Leaves
1 Bag
Extra Virgin Olive Oil
Drizzle
Method

Paratha Mutton Wrap

Step 01

In a large non-stick frying pan over medium-high heat, fry onion in oil until edges are nicely browned. Add garlic, ginger and stir for 1 minute.

Step 02

Mix ground spices with water to form a paste; add to onion mixture. Stir briefly until spices release their fragrance.

Step 03

Add mutton and salt and fry over medium heat, stirring frequently until lamb is cooked through, 10 to 15 minutes. Taste for salt. Stir in lemon juice and remove from heat.

Step 04

Pick the mint leaves and finely chop. Peel the cucumber into ribbons and thinly slice the tomatoes.

Step 05

Lastly, wash the mixed salad leaves. Meanwhile, combine the yoghurt and mint in a small bowl. Heat the paratha in a non-stick pan.

Step 06

To serve, place the cucumber, tomato, mixed salad leaves and dry mutton curry in the centre of the wraps and dollop with the minted yoghurt.

Remember to prepare cubed boneless mutton trimmed of fat!