This snack is great for the kids.

a pack of square puff pastry (the same type I used for the Cream Cheese fish puff)
sesame seed
Parmesan cheese powder
pine nut
1 egg, beaten.

wait for the pastry to defrost

sprinkle the sesame seed, press it to the pastry with a roller. And sprinkle the Parmesan cheese powder on the pastry.

cut into stripes, lay on the baking pan, apply a layer of egg on the sesame seed stripes. For the Parmesan cheese stripes need no egg to top.

bake at 250C for 8-10 minutes.

for the pine nut crisp, same method with the sesame seed crisp.

800gm minced pork
1/2 rice bowl minced garlic
1 rice bowl minced onion
1/2 rice bowl minced anchovies
1/2 rice bowl oyster sauce
1/2 rice bowl cooking oil
3 table spoon soy sauce
2 table spoon black soy sauce
2 table spoon sesame oil
1 tea spoon of salt
a dash of cooking wine (shao-xing-jiu)（optional）

heat oil, pour in the onion fry until light brown, add anchovies and garlic. fry the mixture until fragrant add the minced pork, mix all the ingredients then add a rice bowl of water, and all the seasoning, mix well cook for 10 minutes.

for the extra keep in the fridge after cooling.

This minced pork sauce is good to go with rice and even mee, for a quick meal just heat the cold sauce, add some mixed veges and serve as a fast food.

※3 pieces dori fish fillet
※a box of fresh mushroom
※1 pack of low fat cream
※garlic powder, salt, pepper to taste

use foil cover the pan, apply some cooking oil on pan evenly. lay the dori fish(marinated with some salt and pepper before cooking) on the pan, cover with sliced mushroom.

empty the cream in a bowl, mixed with a bit of salt, then pour on the pan cover the fish and mushroom, sprinkle garlic powder(add a bit more if you like garlic) on top, then cover the pan tightly with foil. bake at 250°C for 15 minutes, uncover the fish bake for another 5 minutes with upper heat, done.

a rice bowl of tang-yuan - - glutinous rice flour mixed with water, make into paste, season with salt and pepper, roll into small ball and press it to form flat round shape, ideal size - - thumb size.

1 table spoon of chop garlic
1 table spoon of chop small onion
1 table spoon of coking oil
2 table spoons of dried shrimp (amount depends on individual needs)
2-3 table spoon of sambal belacan

cook the tang-yuan, place it in the cold water.

heat the oil in the wok, add the dried shrimp, garlic, onion, fry till brown and fragrant, then add the sambal belacan, drain the tang-yuan, add into the belacan mixed, quick fry, and serve hot.

Beef Rendang

What you’ll need:

500 grams of topside beef, sliced

5 medium onions, chopped

1 clove of garlic, finely chopped

1 piece of ginger, pounded

1 pack of DeliChef Rendang paste

4 tablespoons of tomato ketchup

1 tablespoon sugar

salt to taste

Method:

Heat oil in a wok and saute garlic until fragrant. Set aside.

Brown pounded ginger over high heat and add in onions.

Add in beef and stir fry until half done.

Add in DeliChef paste and 400ml of water. Stir continuously to prevent sticking. Switch to medium heat and stir continuously until the water has evaporated and the mixture has formed a paste.

Add in tomato ketchup, salt and sugar to taste.

Serve hot with rice or naan bread.

Ingredient:

• 1 cup = 240ml
• ¾ cup of sago
• 1 honeydew
• ½ cup of sugar with 1 cup water
• 7 cups of water
• ½ cup of coconut milk

1. Soak the sago in 2 cups of water for 30 minutes.
2. Drain off the water and boil the sago with 5 cups of water.
3. Boil until the sago turn transparent.
4. Drain it with a sieve over running cold water. Put the cooked sago aside.
5. Boil the ½ cup of water with 1 cup of water until it becomes syrup.
6. Cut up the honeydew and remove the seeds.
7. Blend half the honeydew to make juice.
8. You can make honey balls with the other half or just cut small little cubes.
9. Mix the honey dew juice, sago, coconut milk. Add syrup to taste.

Marinate:
Chicken liver (or any meat you like) about 500g
Red Vinasse about 2-3 table spoons
Red yeast wine half rice bowl

all mixed and marinate for half a day, or over night.

Prepare:
ginger, slice or strips, as mnay as you like.
sesame oil or cooking oil two table spoons.
water 2 rice bowl, depends on how much soup you want.
red yeast wine half rice bowl, or any other type of wine.
salt to taste

heat the oil, put in the ginger, fry till fragrant, add in the chicken liver, stir fry for a while add the water and wine, cover till the soup boil, salt to taste.

Also posted in Chinese version.

Ingredients:

• Some mince meat (pork taste better)
• 2-3 potatoes
• Seasoning: Oyster sauce, Pepper, Salt to taste
• Some Breadcrumb 

Steps :

1. Potatoes cut in slices, steam and mash it.
2. Blend the meat.
3. Add both mash potatoes and meat together.
4. Add seasoning.
5. Knead into small ball and coated with breadcrumb.
6. Deep fry it and serve.

Note : I use biscuit (cream cracker) to form the breadscrumb.

Decided to try baking pasta on Saturday after getting the idea from Children’s recipe book. Here’s what we need:

Ingredients:

80g tuna (chunks or flakes), mash them up

3 oz pasta (any shapes)

5 oz milk

1 egg

4 tbs of grated cheese (I used mozarella)

Method:

Preheat to oven at 190 degrees C

Boil pasta till it’s cooked.

Mix the tuna with the pasta together.

This is how it looks like…

Then pour the milk into a bowl, break the egg in and stir

Add 2 tbs of grated cheese into the egg mixture…and here’s how it looks like.

Pour the pasta + tuna mixture into small oven proof dish.

Then pour the egg mixture into the pasta + tuna mixture.

Sprinkle the remaining grated cheese ontop, bake for 15-20mins.

If you bake for 15 mins, there will be some remaining juices after that, a lil bit of soup I should say. If you bake for 20 mins, it’s all dried up. Depends whichever you like, I tried both .

And here’s the final product. The top is crusty and looks burnt because of the cheese (if you don’t want it to be burnt like this, put the cheese much later - 5mins before ready).

And he’s the filling…yummy…Faythe finished 3/4 bowl of it .

Konnyaku Jelly

Ingredients:
A pack of Konnyaku Jelly powder, 200g or less Castor sugar, 950ml water, 2 can of stuffed rambutan with pineapple.

Method:

1. Mix Konnyaku Jelly powder with sugar well
2. Pour it to 950ml boiling water
3. Stir well until all sugar dissolve. Let it cool for a while.
4. Put canned fruits in mold
5. Pour jelly in mold
6. Wait until cool before putting it in the fridge
7. Serve Chill

Yummy yum!!! Enjoy!