Mango Avocado Salad wt Honey Mustard Dressing

Best served chill

Ingredients:
1 Mango
2 Avocado
1 tbsp Mint Leaves, chopped


Dressing Sauce:
1 tbsp Mustard Sauce
1 tbsp Honey
2 tbsp Olive Oil
A pinch of Salt
A pinch of Paprika Powder (optional)


Methods:
1. Cut the Mango and Avocado into small cube (bite size).
2. In another bowl add in all the dressing ingredients and stir until well combined.
3. Add in the mango and avocado to the bowl and toss till well combine with the dressing.

Kung Pao Chicken 宫保鸡丁

Fried the chicken to 80% cook

Fry dried chili

Add in garlic & ginger

Add in  spring onion

Lastly, add in the cooked chicken, green spring onion and sauce mixture

Ingredients:
450         Chicken breast
1 cup      Dried Chili, cut into 1.5" lengths
3 cloves  Garlic, thinly slice
2 inch     Ginger, thinly slice
50g         Roasted cashew or peanut (optional)


For chicken marinate:
2 tsp     Light Soy Sauce
1 tsp     Oyster Sauce
2 tsp     Chinese Cooking Wine
1 tbsp   Cornstarch
1 small  Egg


For the Sauce:
1tbsp   White Rice Vinegar
1tbsp   Ketchup / Tomato Sauce
2 tbsp  Dark Soy Sauce
2 tbsp  Sugar
2 tbsp  Water
1 tsp    Cornstarch


Methods:
1. Cut the chicken meat into small cubes, marinate with the marinate ingredients above at least for 1 hour or more. 
2. Mix the sauce ingredients and set aside.
3. Heat up a work over high heat with 1 cup of oil and lightly fry the marinated chicken until the meat 80% cooked. Drain and set aside.
4. Remain about 4 tbsp of oil, add in dried chilies fry over low heat until the color then dark red.
5. Add in garlic and ginger fry till fragrant.
6. Add in white part of spring onion, fry for a minute.
7. At high heat, add in cooked chicken to the work, pour in the sauce mixture and stirring all the time.
8. When the sauces thickening, add in green spring onion and nuts, quickly combine well and dish out.

Spaghetti Aglio Olio

Spaghetti Aglio Olio wt Bacon

Cook the spaghetti 

Saute the bacon

Garlic and dried chili flake

Add in the spaghetti and chopped parsley

Ingredients:
250g        Spaghetti
3 slices    Bacon
2 tbsp      Extra Virgin Olive Oil
4 cloves   Garlic, slice thinly
1/2 tbsp   Dried Chili Flakes
2 tbsp      Flat Leaf Parsley, chopped
Salt & Pepper to taste


Methods:
1. Saute the bacon over medium heat until crisp. Remove bacon from pan and set aside.
2. Bring salted water to boil and cook the spaghetti. Remove just before the al dente stage. Drain and reserve a few ladle of pasta water.
3. In another pan, heat extra virgin olive oil add in garlic and chili flakes. Cook for a few minutes or until golden brown. Do not burn the garlic, otherwise it will become bitter.
4. Add spaghetti and bacon to the pan with olive oil and mix well. To prevent dryness, ladle some pasta water.
5. Add salt and pepper to taste, mix in chopped parsley. 
6. Grated some cheese (any cheese you prefer) to the pasta before serving.

Chicken 65 & Fried Mini Bitter Gourd / Melon (Indian Foods)

Chicken 65 & Fried Mini Bitter Gourd serve with brown rice

The Marinate Ingredient

Marinate The Chicken

Deep frying 

Chicken 65

Ingredients:

To Marinate:

450g      Chicken Thight

1 tsp      Ginger Garlic Paste

1/2 tsp   Pepper Powder

2 tsp      Coriander Powder

4 tsp      Red Chilli Powder

1/4 tsp   Cumin Powder

1/4 tsp   Turmeric Powder

2 tsp      Corn Flour

2 tbsp    Lemon Juice

1 tsp      Sugar

1 no       Egg

1/2 tsp   Red Food Coloring

Salt to taste

For Seasoning:

1 tsp       Oil

1/4 tsp    Cumin Seeds

1 inch     Ginger (chopped)

3 nos      Garlic (chopped)

2 nos      Green Chili (split open)

1/2 no     Onion (chopped)

1 strand  Curry Leave

1 tsp        Pepper Powder
Salt to taste


Methods:
1. Cut the chicken into small bite size pieces. Marinate chicken for 3 hours or over night.
2. Heat the oil, deep fry the marinated chicken for 10-15mins or until cook in medium flame.
3. In another pan heat the oil, when hot add the cumin seeds. When the cumin seeds splutter add the chopped ginger, garlic curry leave and green chili and fry for 30 second. Add the chopped onion and fry til golden brown. Add the pepper and salt to taste. Add the chicken and toss them well.

Mini Bitter Gourd

Marinated

Fried Bitter Gourd, you can take this as a snack too...

Ingredients & Methods:


2 nos Bitterguard (sliced)
1 1/2 tbsp Chili Powder
1/2 tsp Paprika Powder
Salt to taste
2 tbsp Rice Flour


1. Marinate bitter gourd with red chili powder, paprika powder and salt.
2. Mix well with rice flour.
3. Deep fry on medium heat and serve hot.

Pineapple Tart & Egg Tart

Pineapple tart are famous among asian people for festive season greeting which will not be missed out but out of the blue ... i bake it on Labor  Day... hehehehe 

Ready to eat... Pineapple tart & Egg tart

Pineapple

Grated Pineapple, Sugar, Maltose, Cinnamon, Cloves & Star Anise

Roll into a small ball about 1/2 teaspoon pineapple filling/jam

Pineapple Filling/Jam
3 nos       Pineapple, grated
150g       Sugar
1/2 tbsp  Maltose
1 tbsp     Lemon Juice
1 piece  Cinnamon Stick
4 nos     Cloves
1/2         Star Anise


Methods:
1. Remove skin off the pineapple and gouge out the black eyes with a sharp knife.
2. Grated pineapple into a large bowl or you can blend it.
3. Strain off half the juice. 
4. Put all the ingredients into a saucepan under moderate heat until begins to boil. Reduce to medium heat, stirring occasionally and cook till jam is thick and on the dry side.
5. Remove the cinnamon stick, cloves and star anise. Set a side to cool, store in air-tight container and kept in the fridge.

Cold Butter & Flour Mixture

Bread Crumbs look alike Butter Mixture

Wrap the Pastry and put inside the fridge

Glaze with egg wash

Ready to bake

Pineapple Tart

Pastry

330g          Flour

10g            Corn Flour

2 1/2 tbsp  Icing Sugar

1/2 tsp       Baking Powder

200g          Cold Butter

1/2 tsp       Vanilla Extract

5 tsp          Ice Cold Water

Egg wash : Lightly beat 1 yolk with 1 tbsp milk.

Methods:

1. Lightly beat egg yolk with vanilla extract.

2. Sieve Flour, Corn Flour, Baking Powder, and Icing Sugar into a mixing bowl.

3. Cut the Butter into small piece and put into the flour mixture.

4. Use rubbing in method to rub in butter into the flour until it is bread crumbs like. (Use your's fingers tip.)

5. Add egg yolk and ice water into the flour and use folk to blend well to form a dough.

6. Wrap the dough with cling wrap  or into freezer bag and refrigerate for 1 - 2 hours.

7. Remove dough from fridge and use rolling pin to roll out the dough into 7mm thick and use tart cutter to cut out the dough. Place tart onto the baking tray lined with baking sheet and glaze with egg wash. Lightly press the pineapple filling/jam onto the indentations of the tart.

8. Bake at 160'C pre-heated oven for 20 - 25 minutes. Leave to cool before storing.

There is some balance of the pastry and i bake egg tart.

Egg Tart

After Bake

Egg Custard 
240g Hot Water
85g Sugar
3 nos Large Egg
1/4 tsp Vanilla Extract
1/4 tsp Vinegar


Methods:
1. Dissolve Sugar with Hot water. Set aside to cool down
2. Break eggs in a mixing bowl, lightly stir.
3. Add in syrup (no.1), vanilla extract and vinegar, lightly stir well to combine. Sift twice.
4. Line dough in the middle of tart tins, one by one. Lightly press the dough with your thumbs and finger, starting from the bottom then up to the sides. While pressing the dough, turn the tart tin clockwise in order to make an even tart shell. Trim away any excess dough.
5. Pour egg custard in the tart dough - about 90% full.
6. Bake at pre-heated oven at 180'C for 35mins or till golden brown.
7. Remove from oven and leave cool.


Note: Egg custard ingredients given above is for 12 pieces.