Apam Balik Crepes

Apam Balik Crepes

Going nuts for something sweet to eat?
 
 
Total Time: 30 minutes
Prep: –
Cook: –
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Ingredients Serves 3

Apam Balik Crepes

Batter:
Eggs
4
Milk
2 Cups
Milk
2 Cups
Melted Butter
1/4 Cups
All-purpose Flour
2 Cups
Salt
1/2 Tsp
Filling:
Peanut Butter
1/2 Cup
Creamed Corn
2/3 Cup
Crushed Peanuts
Handful
Method

Apam Balik Crepes

Step 01

Combine eggs, milk and melted butter in a large bowl, beat well. Add flour and salt, beat again until mixture is smooth. Refrigerate batter for one hour. Stir.

Step 02

Heat an 8 inch (20 cm) non-stick frying pan over medium heat until water droplets sizzle when sprinkled in the pan. Spray pan lightly with cooking spray.

Step 03

Pour about 1/4 cup of batter into pan all at once. Quickly tilt and rotate pan to coat the bottom of the pan with batter. Cook until bottom is slightly browned, about 45 seconds. Turn crêpe over with spatula and cook 15 seconds longer.

Step 04

Spread peanut butter and creamed corn on each crêpe. Top with crushed peanuts. Fold crêpe into triangle or roll up into tubes. Serve warm.

Add handful of kerisik, toasted coconut to enhance the aroma!

Roti Jala with Angus Beef Rendang

Roti Jala with Angus Beef Rendang

Feeling adventurous?
 
Total Time: 2 hours
Prep: –
Cook: –
 
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Ingredients Serves 4

Roti Jala with Angus Beef Rendang

All-purpose Flour
2 Cups
Eggs, lightly beaten
2
Coconut Milk
2 Cups
Water
1 Cup
Tumeric Powder
1/2 Tsp
Cooking Oil to
Grease Pan
1 Tsp
Rendang Daging
(Black Angus Ribeye)
1 kg
Fresh Santan
2 Cups
Vegetable Oil
100ml
To blend:
Chopped Garlic
6 Cloves
Red Onions
250g
Ginger
50g
Fresh Tumeric
50g
Chili Paste
2 Tbsp
Seasonings & Spices:
Kerisik,
toasted coconut
Handful
Galangal,pounded
2-inch length
Lemongrass, cut into
4-inch length and pounded
1
Turmeric leaves,
tied up
2
Kaffir lime leaves,
very finely sliced
6
Palm sugar
1 Tbsp
Salt to taste
3 Tsp
Method

Roti Jala with Angus Beef Rendang

Step 01

Whisk coconut milk, eggs, water, salt and turmeric powder. Sift all-purpose flour into a mixing bowl until a thin “crepe-like batter” is achieved. Strain the batter through a fine sieve.
Step 02
Heat an 8 inch (20 cm) non-stick frying pan over medium heat until water droplets sizzle when sprinkled in the pan. Spray pan lightly with cooking spray.
Step 03
Fold each crepe into quarters, staking them up as you go.
Step 04
Rendang Daging: Cut the beef into cubes, do not cut the beef too small as the meat can break into smaller pieces during cooking.
Step 05
Heat up the vegetable oil in a wok, saute the blended ingredients (rendang paste) over low heat until aromatic. Add the beef and cook over medium heat.
Step 06
Add the coconut cream, turmeric leaves, kaffir lime leaves, asam keping and lemongrass into the wok.
Step 04
Bring the coconut milk to a boil. Once it is boiled, continue simmer over low heat. Add water from time to time when the stew is about to dry.
Step 04
Cook until the beef absorbs the flavor of the spices thoroughly and the color turns to dark brown. It will take about three hours.

You can use a smaller pan too!

Curry Roasted Lamb

Curry Roasted Lamb

What’s tastes better than roast lamb?
 
Total Time: 3 hours
Prep: –
Cook: –
 
Ingredients Serves 5

Curry Roasted Lamb

Garlic Cloves, chopped
6
Olive oil
60ml (4 tbsp)
Greek yogurt
120g (4 fl oz)
Fresh ginger, peeled and grated
5cm (2in)
Ground coriander
5ml (1 tsp)
Freshly ground black pepper
5ml (1 tsp)
Curry powder
10ml (2 tsp)
Chili powder
10ml (2 tsp)
Salt
10ml (2 tsp)
Brown sugar
60ml (4 tbsp)
Juice and zest of lemon
1
Leg of lamb
1, weighing about 2.5kg (5.5lbs)
Method

Curry Roasted Lamb

Step 01

Place the garlic, oil, yogurt, ginger, coriander, pepper, curry powder, chili, salt, sugar and lemon in a large bowl and stir until smooth.

Step 02

Pierce the lamb leg in random spots all over and pour the marinade over the meat, ensuring all surfaces are covered.

Step 03

Cover with cling film, place the meat in the fridge and leave to marinate at least 8 hours but preferably overnight.

Step 04

Preheat the oven to 320ºF/160ºC.

Step 05

Remove the cling film and place the meat in an oiled roasting tray.

Step 06

Cook in the oven for 2 hours. Check that the meat cooks evenly, otherwise you’ll need to turn the tray around halfway through.

Step 07

Crank up the heat to 390ºF/200 and cook for another 30 minutes.

Step 08

The lamb should have formed a golden, crisp crust.

Step 09

Switch off the oven and leave the lamb in there for another 30 minutes, then serve.

Remember to use cling film to wrap it!

Nasi Kandar Beef Brisket

Nasi Kandar Beef Brisket

A hearty meal packed with spices and heat.
 
Total Time: 1 hour
Prep: –
Cook: –
 
Ingredients Serves 2

Nasi Kandar Beef Brisket

Beef Brisket: Beef brisket
2kg
Dark brown sugar
4 tbsp
Smoked paprika
4 tbsp
Coarse salt
2 tbsp
Ground black pepper
1 tbsp
Garlic powder
2 tsp
Onion powder
2 tsp
Cumin
1 tsp
Ground coriander
1 tsp
Cayenne pepper
1 tsp
Beef stock
1 1/2 cups
Method

Nasi Kandar Beef Brisket

Step 01

Beef Brisket: Lay brisket on a cutting board and pat it dry with a paper towel.

Step 02

Make a dry rub by combining the dry ingredients and rub brisket on both sides with the rub.

Step 03

Place in a roasting pan and roast, uncovered, for 1 hour.

Step 04

Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 160C, cover pan tightly and continue cooking for 3 hours.

Step 05

Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

Step 06

Make sure to cut the brisket against the grain.

Step 07

For the sauce: 2 tomatoes (cut into four), 1 Pandan leaves, quartered, 3 strings curry leaves, 2 sprigs coriander leaves, roughly chopped, 1 cinnamon stick, 3 anise stars, 5 cardamom, 2 large onion slice thinly, 1/2 cup dark soy sauce, 2 cups water, 2 tablespoon palm sugar, 1/2 cup oil, 1 cup meat curry powder, 3 cloves garlic, 1 onion, 2 inches of ginger, salt to taste

Step 08

Heat up oil and saute the sliced onions until brown. Add in Pandan leaves, curry leaves, cinnamon, anise star and cardamom. Stir fry until fragrant.

Step 09

Add in the curry paste and constantly stir until mixture well blended and fragrant. Add in water. Simmer for a while at least 15 minutes. Add in thick soy sauce, tomato sauce, sugar, bouillon and salt to taste.

Step 10

Simmer until gravy thickens and finally add in fresh tomato and coriander leaf.

Step 11

Stir fried Cabbage with Turmeric: 1 tbsp oil, 1 shallot, 1 garlic clove, 1⁄2 tsp mustard seeds, 2 strings curry leaves, 2 dried chilies, 1 carrot, half white cabbage, 1 tsp turmeric powder, 3 tbsp water, 1⁄2 tsp salt

Step 12

In a heated pan, add 1 tablespoon of oil. Sauté sliced shallots and minced garlic until fragrant. Then, add mustard seeds, curry leaves and dried chilies. Continue to sauté until mustard seeds begin to pop.

Step 13

Add shredded carrot, chopped cabbage and turmeric powder into pan. Then, add hot water. Mix well and cook over high heat.

Step 14

Once gravy begins to boil, reduce heat to allow the dish to simmer. Season to taste before serving.

You can add any vegetable that you like!

Teochew Cendol Ice Cream

Teochew Cendol Ice Cream

Simple yet oh-so-delicious
 
Total Time: 30 minutes
 
Prep:-
Cook:-
 
Ingredients Serves 2

Teochew Cendol Ice Cream

Crushed ice
2 Cups
Syrup: Gula melaka
1/2 Cup
Water
1/4 Cup
Toppings: Coconut
cream/milk
2 Tbsp
Canned red beans,
in kernels
2 Tbsp
Canned sweet corn,
cream-style
2 Tbsp
Grass jelly pieces
2 Tbsp
Crushed peanuts
1 Tbsp
Method

Teochew Cendol Ice Cream

Step 01

For the syrup, add all the ingredients in a small saucepan. Heat it up over medium heat.

Step 02

As soon as the sugar melts and the syrup starts to bubble, turn off the heat.

Step 03

Prepare the shaved ice by using a blender. Make sure the ice is completely shaved.

Step 04

Transfer the shaved ice to a bowl and add 2 tablespoons syrup, coconut cream and follow by all the ingredients in the toppings. Sprinkle crushed peanuts and serve!

As soon as the sugar melts and the syrup starts to bubble, turn off the heat.

Gula Melaka Treacle Tart

Gula Melaka Treacle Tart

Rough day? Take a breather.
 
Total Time: 2 hours
Prep: –
Cook: –
 
Ingredients Serves 12

Gula Melaka Treacle Tart:

Shortcrust pastry:
Plain flour
250g
Cold butter
125g
Caster sugar
90g
Large egg
1
Treacle filling:
Breadcrumbs
140g
Butter
60g
Gula melaka
400g
Treacle
35g
Whipping cream
2 Tbsp
Whole egg
1
Lemon
1
Salt
Pinch
Method

Gula Melaka Treacle Tart

Step 01

Shortcrust Pastry: Rub the cubed butter into the flour until the mixture resembles breadcrumbs. Stir through the sugar, zest of 1 lemon and beaten egg.

Step 02

Knead gently until the whole thing forms a soft dough ball – don’t overwork or else the pastry will be tough when cooked. Wrap the dough in cling film and chill in the fridge for at least an hour to relax.

Step 03

Roll the dough on a lightly floured surface to the thickness of a pound coin. Lay over a tart case and gently press into the edges, trim off any excessive pastry.

Step 04

Line the inside of the tart case with baking parchment and fill with rice, then chill again for 15 minutes.

Step 05

Preheat the oven to 180°C. Bake the case for 15 minutes, before removing the rice and cooking for another 5 minutes. Remove the tart case from the oven and lower the temperature to 150°C.

Step 06

Treacle filling: Zest the other lemon and squeeze the juice of half of it into a bowl. Stir in the breadcrumbs, gula melaka and treacle to fully combine set aside and mix in the egg before tipping into the cooked pastry case and returning to the oven for 25 minutes.

Step 07

Allow to cool completely before removing from the tart tin and cutting into slices.

Allow to cool completely before removing from the tart tin.

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.