Mee Jawa Recipe

1. Wash, peel and cut the orange sweet potatoes into pieces.  Steamed for 20 minutes. Leave aside to cool.  Once cool down, mash the potatoes using potato ricer. Keep aside. 
2. Chicken stock can be prepared one day in advance.
3. Remove prawn shell and keep the prawn meat aside.  In a wok, heat up 2 tbsp of cooking and fry all the prawn shell until aromatic or turn to golden orange.  
4. In a big pot, add chicken stock and fried prawn shell.  Bring to boil then turn the heat down and simmer for almost 30 minutes. Strain the stock through a fine sieve.  Transfer the stock back to the pot.
5. Spices paste - Blend the spice ingredients in a food processor with a little water until fine. In a pan, heat cooking oil and fry the spice paste till aromatic or fragrant. 
6. Add the spice paste and mashed sweet potatoes into the prawn and chicken stock. Bring the gravy to boil. Lower the heat and let it simmer for 15 minutes.  
7. Add in all the seasonings ingredients and adjust the taste accordingly.
8. Blanch the prawns in boiling gravy for approximately 1 minutes or until cooked through.  Remove the prawn and keep aside.

1. Please refer to the Philips Noodle Maker manual.

1. In a bowl, mix all the crackers ingredients.
2. In a wok or non-stick pan, heat up enough oil.  Scoop the batter with a ladle and drop into the oil.  Fry until golden brown on both sides.  Drain in a wire basket or kitchen paper towel.  Fry in batches until all finish.

1. Blanch homemade noodles in boiling water for 1 ½ - 2 minutes.  Remove and rinse with cold water.  Blanch again in the boiling water, remove and drain.
2. Place a portion of cooked noodle in a deep dish, pour the boiling gravy on top.  Arrange some bean sprouts, prawns, egg,  steamed potatoes, fried tau kwa and crackers at the side.  Garnish with shredded lettuce and fried shallots.  
3. Squeeze in a calamansi lime juice when serving.

Sweet Corn Butter Cake Recipe

1. Steam the whole sweet corn for 25 minutes.  Remove the corn kernels and slightly chop.  Keep aside.
2. Preheat oven to 170C.  Line the bottom of the baking pan with non-stick baking paper.
3. Sift flour and baking powder together.  Add in salt and keep aside.
4. Cream butter and 50g sugar with electric mixer till light & fluffy.  Scrap down the sides of the bowl occasionally.
5. Add egg yolk one at a time and beat until well combined.  Add in half of the flour mixture, beat to combine.  Then add in 60ml of milk and mix till incorporated.  Add in balance of the flour mixture and mix well.  Fold in the corn kernels.  Keep aside.
6. Using an electric mixer, whisk egg white and lemon juice until foamy. Gradually add in sugar and whisk until stiff peaks.
7. Mix 1/3 of meringue with butter mixer with a spatula. Add another 1/3 portion and fold gently. 
8. Then pour in balance of meringue. Fold gently using a spatula until well incorporated.
9. Pour the batter into the prepared cake pan and smooth the top.
10. Bake at the preheated oven at 170C for 45 minutes or until an inserted skewer comes out clean.
11. Remove cake from oven and let it cool for 10 minutes before unmoulding.  Let cake cool completely on wire rack.

Greek Pita Bread Recipe

1. Combine yeast, sugar, milk, water and olive oil into the bowl of stand mixer. Add in bread flour and salt. Using the dough hook, knead until the dough comes together and is beginning to become elastic and tacky but not sticky. Tacky dough behaves sort of like a Post-it note, sticking to a surface but peeling off easily. It takes around 10 minutes.  
2. Let it rise in a warm place for 45 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.  I normally leave the dough in the stand mixer’s bowl and cover with kitchen towel.
3. Brush a cast iron skillet with some olive oil and place over medium high heat.
4. Punch down the dough to release the air. Transfer the dough to a clean a lightly oiled surface then divide into 8 portions. Shape each dough into a ball.  Roll out each piece of dough to a circle 16 cm in diameter using a rolling pin.
5. Place the pita bread into the heated skillet and cook for 1-2 minutes on each side or until they puff up slightly.
6. Transfer them to the plate and serve with Tzatziki sauce.

Greek Tzatziki Sauce Recipe

1. Peel and grate the cucumber with a cheese grater. 
2. Put them in a bowl and add salt and white vinegar.  Cover with cling film and let it sit for 15 to 20 minutes to draw water out.  
3. While waiting for the cucumber, combine the yogurt, minced garlic, lemon juice, olive oil and dried dill in a bowl.  Mix until well combined.
4. Squeeze the cucumber with a clean cloth to discard the liquid. 
5. Stir in the cucumbers to the yogurt mixture.  Add pepper and salt to taste.
6. Cover and chill in refrigerator for at an hour before serving to let the taste develop.   Store in the refrigerator for up to 5 days.
7. Serve with Greek pita bread.

Blueberry Jam Recipe

1. Place all ingredients in a saucepan. Bring the mixture to a boil over medium heat.  Turn the heat to low and simmer for 15 o 25 minutes or until the mixture thicken.  Stirring regularly. Smash the blueberries with back of a spoon while cooking.
2. Let the jam cool completely before transferring to a clean jar.  Store in the fridge and eat within a week.

Penang Lam Mee Recipe

1. Shell and devein the prawns and keep the tails. Set aside.  Keep the shells. 
2. In a saucepan, fry the prawn shells in 1 tablespoon oil until fragrant.  Transfer to a big pot, add 2 litres of water and bring to boil.  Turn the fire to medium low and simmer for 5 - 10 minutes. Strain the stock and discard the prawn shells.  Keep aside.
3. In a wok, heat up the oil and fry the shallots until golden and crisp (Please make sure the oil is very hot before adding the shallots.  Otherwise, the fried shallots will be soggy).  Dish out the fried shallot and keep aside.
4. With the remaining oil in the wok, saute the garlic until fragrant.  Add the pork belly, mushrooms and scallops with the water, stir well.  Add in the prawn stock.  Turn the fire to medium low and simmer for about 15 minutes with lid on until the meat is tender.  Add the prawns and boil for 1 minute.  Remove the prawns and keep aside.
5. Turn the fire to low and slowly add in the corn starch mixture (if you corn starch is used).  Season with salt and pepper.

1. Blanch noodles, chives and bean sprouts separately in a boiling water.  Set aside.

1. Fry the egg into thin omelettes.  Roll the omelettes and slice thinly.  Set aside.
2. Chop the spring onion and coriander separately.  Set aside.

1. Pound red chillies and toasted belecan together using mortar and pestle to the desired consistency.
2. Add salt to taste and lime juice.

1. Place a portion of cooked noodle in a deep dish, arrange some bean sprouts, chives and prawns at the side.
2. Pour the hot stock on top. Garnishing with chopped coriander, spring onion, cut chillies, sliced omelette and shallot crisps.
3. Serve together with Sambal Belacan.

Chicken Pho (Pho Ga) Recipe

1. Char the ginger and red onion over gas stove or electric burner on high heat. Remove when nicely charred on both sides. It does not need to be completely burnt. The charring imparts a subtle flavour into the soup.
2. Remove the meat from chicken breast and thigh.  Keep aside.
3. Next, blanch the balance of the chicken & bones with boiling water. 
4. Then start the broth by placing the chicken & bones in a big pot of cold water. Cook over medium heat. Add in the charred ginger and onion, garlic, star anise, cardamom pods, and cinnamon. Reduce the heat to low and let the broth simmer for 2 hours.  
5. Frequently skim off the scum and impurities that rise on the surface and top up with water as necessary.
6. Add the chicken breast and chicken tight at the final 30 minutes of simmering. Discard the onion, ginger, garlic and all the dried spices. Remove the chicken breast & thigh meat. Season to taste with salt, sugar, fish sauce and a dash of black pepper. 

1. Soak the dried noodles in water for 30 minutes and strain. Bring a pot of water to boil and blanch the noodle for few seconds and strain.
2. Shred the chicken meat. 
3. Wash and cut the fresh herbs accordingly.

1. Place a portion of cooked noodle in a big bowl. Lay slices shredded chicken on top of the noodles.
2. Pour the hot broth on top. Sprinkle with chopped coriander and spring onion. 
3. Serve immediate to top with fresh herbs, lime and fish sauce as you wish. In Vietnam, a hot siracha and a hoi-sin sauce is often served as dipping sauces for the chicken.

Tau Eu Bak (Soy Sauce Pork) Recipe

1. Clean the pork belly and blanch in boiling water to remove the odour.  Set aside.
2. Heat up the oil in a pot.  Saute the garlic till fragrant.  Add in the pork belly.  Stir a bit.  Then add in all the seasoning ingredients and water.  
3. Bring to a boil.  Add in fried tau kwa and simmer for about 15 minutes.  Remove the tau kwa and continue simmer till the meat is tender.
4. Cut the tau kwa at your desired size and serve together with the braised pork belly.