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.

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.

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.

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!

Simple dumpling —

first marinate the miced pork, few bunches of chive 韭菜 finely chopped, mix with the pork together with a bit of soy sauce, salt, pepper, sesame oil, if can add a bit of shao-xing-hua-diao 绍兴花雕 lagi best, then put in the fridge.

while the pork is marinating, prepare the skin, we need –

>> 400gm all purpose flour, 1 egg, and some warm water.

stir in the egg, add the water slowly, use hand knead till it form a dough. Then cut in into small dough ball, use roller roll it flat about the size of a baseball, scoop the pork on the dough and seal the edge.

Made about 36 dumpling, if cannot finish can frozen it (before cook) –

Before put in the container, sprinkle some flour in the container, and on the dunmpling.

Bring the water to boil, add a bit of salt and oil, put in the dumpling, cook for about 5 minutes, then drain the water. heat some oil in the frying pan, arrange the dumplings in the pan, and fry till the bottom golden brown –

Serve with ginger or garlic and vinager –

If subsidisepork with chicken, add a little extra oil in the chicken, give the meat more moist —

Ingredients:

Olive Oil

1 whole Garlic

Some concentrated chicken stock

Basil leaf

3 dry chilies (I used to put 5 or 10, adjust to your own liking)

Mince Chicken season in dark and light soy sauce, pepper, sesame oil, a bit of salt.

Method

Prepare some olive oil, salt and a small slice of cheese in boiling water, cook spaghetti in boiling water until al dente, quickly run spaghetti under cool water, set aside. Use the remaining boiling water to warm vegetables later.

Heat Olive oil in a frying pan and sauté the garlic until golden. Add in mince chicken and stir fried until chicken is well cook. Add dry chilies, stir for 2 seconds and pour in the drained spaghetti. Season with a little concentrated chicken stock. Sprinkle basil leaf. Serve immediately.

* 250g butter (let it soften at room tempreture).
* 300g all purpose flour
* 130g castor sugar
* 1/2 teaspoon of baking powder
* 2 table spoon of cocoa powder
* 1/2 teaspoon of vanilla extract (optional)

Mixed the flour, sugar, baking powder, cocoa powder in a big bowl, add in the butter, use hand to mix the ingredient, then add in the vanilla extract. Knead until the dough started to form (add a bit flour if you think it is too soft), wrap it in the cling film, store in teh fridge for 1/2 an hour.

After half an hour, take the dough out, roll it flat on the board (add some flour on teh board to avoid sticking), use the cookies cutter cut out the shape. lay the cut out dough on the baking sheet, dust some castor sugar or any other colours sweets.

Bake at 200℃ for about 10 minutes, transfer the cookies to the cooling wire, store it in air tight container after all cool down.

*be careful when transfer the cookies to cooling wire, the cookies still a bit soft when fresh from oven.

This is a sauce we can make and keep in the fridge for a week, it goes well with chicken, pork and especially seafood.

One big bunch of Chinese parsley 芹菜 (big bunch means like those sell in supermarket wrap with the tag), cook in the boiling water for 1 minutes, drain and soak in cold water.

Then prepare –
1/2 bowl of garlic, peer, whole or roughly chopped.
1 rice bowl of olive oil
1 or 2 tea spoon of salt (depend how salty you take)

place above three ingredient together with the drain well cooked parsley into the blender, and blend well.

pour it out sieve it (I used a piece of cotton handkerchief), twist the handkerchief to get the oil out.

store it in the fridge.

drizzle the oil on the pan fried prawn and broccoli –

Or add 2 table spoon of vinegar and a pinch of pepper, make it into salad dressing.