Marble Cake

Marble Cake Recipe
Prep Time: 15 Minutes | Bake Time: 40 Minutes
Makes 3 mini loaves

Ingredients:

2 sticks (220g) unsalted butter, at room temperature
7 oz (200g) plain flour/all purpose flour
1 teaspoon baking powder
7 oz (200g) fine or powdered sugar (confectioners sugar or icing sugar)
4 eggs
1/2 tsp salt
4 tablespoons fresh milk
1 teaspoon vanilla essence
2 tablespoons cocoa powder

Method:

Preheat the oven to 375°F. Lightly grease the pan with some butter.

Mix the flour and the baking powder together and sieve. Add in salt and mix well. Set aside.

Use an electronic beater to mix butter and sugar until well combined or pale yellow in color. Add in the first egg. Beat well after each addition of egg until creamy. Scrape down the sides and add in vanilla essence and fold in the flour into the mixture and mix well. Finally, add in the milk.

Divide the batter into two portions. Stir the cocoa powder into one portion and mix well. Transfer the plain batter into the greased baking pan. Shake it lightly to distribute evenly. Pour the cocoa batter in the middle of baking pan, and lightly swirl the cocoa batter with a butter knife. I usually do the “S” shape with the butter knife a couple of times. Do not overmix.

Bake until golden brown and cooked, about 40 minutes. Insert a cake tester in the middle of the cake to test doneness. Remove it from the oven and let cool on the wire rack for another 5 minutes. Remove from the pan and serve immediately.

Spicy Basil Beef Salad

Spicy Basil Beef Salad Recipe
Adapted from Cooking Light
Serves 4 | Prep Time: 15 minutes | Cook Time: 10 minutes

Ingredients:

12 ounces top sirloin steak
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Dressing

3 tablespoons low sodium soy sauce
2 tablespoons fresh lemon juice
2 tablespoons minced fresh lemongrass
1 tablespoons sesame oil
2 teaspoons fish sauce
2 teaspoons sambal oelek
1/8 teaspoons sugar

Salad

1 1/2 cup fresh basil leaves (Thai, Italian and  lemon basil)
1 cup sliced cucumber
1 cup cherry tomatoes, halved
2 shallots, sliced

Method:

Heat a nonstick pan at medium-high heat. Season the steaks with the salt and black pepper. Add the steaks to the pan and cook until desired tenderness. Turning the steaks every few minutes will help it cook more evenly.

Transfer the cooked steaks to a plate and let stand for 8-10 minutes before slicing.

Prepare the Dressing by mixing all the ingredients.

Combine the Salad’s ingredients in a salad bowl. Drizzle 3/4 of the Dressing mixture over the salad and toss gently.

Divide the salad into 4 servings and top each plate with sliced steaks. Drizzle the remaining dressing on the steaks.

Cook’s Notes:

You can reduce the fresh basil leaves to 1/2 cup and add 1 cup of mixed spring green.

Feel free to substitute the top sirloin steak with your choice of steak.

Sambal oelek can be found at Asian grocery stores.

Steamed Fish with Ponzu

Steamed Fish with Ponzu Recipe
Serves 2 | Prep Time: 30 minutes | Cook Time: 5 minutes

Ingredients:

8 oz sea bass
1/4 teaspoon sesame oil
1/2 tablespoon Shaoxing wine
3 dashes white pepper
3 dried shiitake mushrooms
1-inch piece ginger, peeled and cut into thin strips
1 scallion, cut into thin strips
2 tablespoons Mizkan AJIPON® Ponzu

Method:

Clean and rinse the sea bass with cold running water and pat dry with paper towels. Season with the sesame oil, Shaoxing wine, and white pepper. Soak the dried shiitake mushrooms with hot water for about 15 minutes. Squeeze the mushrooms dry of water, cut the stems and sliced into thin pieces.

Arrange the mushrooms on top of the fish. Steamed the fish for about 4-5 minutes or until cooked. Discard the cloudy water that seeps out from the fish. Add the ginger and scallion on top of the fish and pour the Mizkan AJIPON® Ponzu over the fish. Serve immediately with steamed rice.

Sambal Belacan

Ingredients

• 50g shrimp paste (belacan), crumbled
• 120g fresh red chillies, seeded
• 5 bird's eye chillies
• 2 kaffir lime leaves, remove the veins
• 1/2 tsp salt
• Juice of 2-3 calamansi limes
• 1/4tsp sugar
• 2 tbsp oil

Method

Heat oil in a nonstick saucepan. Add belacan and fry over low heat till fragrant.
Put in both chillies, salt and kaffir lime leaves. Fry for about a minute, then remove from heat. Tip into a food processor and blitz until finely chopped. Dish out and add sugar and lime juice to taste.
Store in an airtight container in the refrigerator or serve immediately as a condiment for vegetables, such as cucumber, ladies fingers, carrot, celery and cherry tomatoes.

Sambal Eggplant (Aubergine/Brinjal)

Sambal Eggplant Recipe

Ingredients:

6 oz. eggplant (I used Indian eggplant)
1 1/2 tablespoons dried shrimps (soaked in warm water and then rinsed)
1 1/2 – 2 tablespoons sambal paste (if you like spicy, use 2 tablespoons)
1/4 teaspoon sugar
3/4 teaspoon fish sauce or to taste
2 tablespoons oil

Method:

Rinse the eggplant with water and cut into halves. Soak them in salt water to prevent turning brown color.

Heat up the wok with oil. Add dried shrimps and sambal (recipe below) and stir-fry until aromatic, then follow by the eggplant. (Transfer the eggplant out of the water before adding to the wok). Continue to stir-fry until eggplant become soft but not overly soft. Add fish sauce and sugar to taste, dish out and serve hot.

Sambal (Chili Paste) Recipe:

20 dried chilies (seeded and soaked to soften)
10 fresh red chilies (seeded and sliced)
8 shallots (peeled and chopped)
4 cloves garlic (peeled and chopped)
6 tablespoons cooking oil

Method:

Use a mortar and pestle to pound the sambal ingredients or use a mini food processor to blend well. Heat up a wok with oil. As soon as the oil is heated, transfer the sambal paste into the wok and stir-fry continuously for a few minutes or until you smell the heat from the sambal or the oil separates from the sambal. Dish out and set aside. Refrigerated for future use.

Coconut and Chili Kerabu Salad

Coconut and Chili Kerabu Salad Recipe
Serves 4

Ingredients:

1⁄2 red onion, thinly sliced
2 tablespoons shredded coconut
1 red bell pepper, seeded and thinly sliced
2 1⁄4 cups bean sprouts
1⁄2 red chili, seeded and finely chopped
1 small handful mint leaves, roughly chopped

FOR THE DRESSING:

4 tablespoons fish sauce
juice of 2 limes
2 teaspoons sugar
1-inch piece gingerroot, peeled

Method:

1. To make the dressing, whisk the fish sauce, lime juice and sugar together in a large bowl. Grate the gingerroot into the bowl, discarding the fibrous bits, and mix well.

2. Scatter the onion over the dressing and mix well, then set aside 5 to 10 minutes. This takes the rawness out of the onion.

3. Meanwhile, toast the coconut in a small skillet over medium heat, stirring continuously, 
30 to 40 seconds until the coconut turns a lovely golden brown. Tip it onto a plate and 
set aside.

4. To assemble the salad, add the red pepper, bean sprouts, red chili and mint to the 
onion mixture and toss until all the ingredients are well coated. Transfer to a serving bowl, scatter the roasted coconut over the top and serve immediately.

Beef with Red Chili Paste

Beef with Red Chili Paste and Lime Leaves Recipe
SERVES 2 AS A MAIN DISH WITH RICE OR 4 AS PART OF A MULTI-COURSE MEAL
PREPARATION TIME: 20 MINUTES
COOKING TIME: 12 MINUTES

Ingredients:

10 oz (330 g) beef tenderloin or top sirloin, sliced diagonally across the grain in ¼ in (6 mm) slices
½ teaspoon all-purpose cornstarch
¼ teaspoon white pepper
1 teaspoon + 2 tablespoons high-heat cooking oil, divided
1 teaspoon soy sauce
1 garlic clove, minced
1 small shallot, finely sliced
1 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat), finely sliced
1 small red bell pepper, thinly sliced
1 tablespoon freshly squeezed lime juice
1 tablespoon fish sauce (nam pla)
1 tablespoon Roasted Red Chili Paste or store-bought, (nam pla, optional)
2 kaffir lime leaves, cut into thin strips (optional)
2 teaspoons palm or brown sugar
¾ cup (15 g) fresh Thai or Italian basil leaves

Method:

1. Toss the beef with the all-purpose cornstarch, pepper, 1 teaspoon oil, and soy sauce. Cover for 10 minutes at room temperature.

2. Heat ½ of the oil in a wok or skillet over medium-high heat. Add the beef and stir-fry until it’s brown, about 3 minutes. Remove the beef from the pan and set aside. Wash and thoroughly dry the wok or skillet.

3. Heat the remaining oil in the wok or skillet over medium-high heat. Add the garlic, shallots, and chili to the wok or skillet and stir-fry until fragrant, about 1 minute. Add the red pepper and stir-fry for 1 minute. Add the reserved beef, lime juice, fish sauce, roasted red chili paste (if using), kaffir lime leaves (if using), and palm sugar; stir-fry for 1–2 minutes or until the beef is cooked through. Add the basil leaves and stir-fry for about 30 seconds or until wilted. Dish out and serve immediately with jasmine rice.

Roasted Red Chili Paste (Nam Prik Pao) Recipe
MAKES 1 SMALL JAR
PREPARATION TIME: 5 MINUTES
COOKING TIME: 15 MINUTES

Ingredients:

4 tablespoons high-heat cooking oil, divided
6 garlic cloves, minced
6 tablespoons finely chopped shallots
1 tablespoon ground red pepper (cayenne)
4 teaspoons fermented shrimp paste
2 tablespoons fish sauce (nam pla)
3 tablespoons palm or brown sugar
1 tablespoon freshly squeezed lime juice
1 teaspoon tamarind concentrate
1 tablespoon water

Method:

1. Heat the oil in a wok or skillet at medium high heat. Add the garlic and shallots and stir-fry until fragrant, about 30 seconds. Transfer garlic and shallots to a small bowl with a slotted spoon. Set aside. Leave the remaining oil in the pan.

2. Combine the ground red pepper, shrimp paste, fish sauce, brown sugar, lime juice, tamarind concentrate, water, reserved garlic, and shallots in a small food processor. Pulse until a thick paste forms.

3. Return the paste to the wok or skillet and stir it into the oil over low heat. Simmer gently and continue stirring until the mixture is a smooth, oily, and shimmering paste.

Coconut Lime Noodle Soup

Coconut Lime Noodle Soup Recipe
Adapted from: Everyday Food, March 2012
Serves 4 | Prep Time: 10 minutes | Cook Time: 10 minutes

Ingredients:

32 ounces low sodium chicken broth
2 inches piece ginger, cut into 1/4 inch thick
1 can 13.5 ounces coconut milk
1 pound boneless, skinless chicken breast, thinly sliced
8 medium-sized shrimp, shelled and deveined
3 tablespoons fish sauce or salt to taste
2 teaspoons light brown sugar or regular sugar
4 Thai chilies, stems off
6 tablespoons fresh lime juice, (approximately 3-4 limes)
2 cups bean sprouts (optional)
3/4 pound fresh thick rice noodle
3/4 cup packed fresh cilantro leaves

Method:

Prepare the chicken broth in a large pot. Add in the ginger and boil the chicken broth on high heat. Turn the heat to medium and simmer for 10 minutes.

Add the coconut milk and return to simmer. Transfer the sliced chicken and shrimps into the chicken broth and let it cook through, approximately 3 minutes.

Slowly stir in the fish sauce and sugar. Then add the Thai chilies, lime juice, bean sprouts and 1/2 cup fresh cilantro leaves. Stir in the fresh rice noodle and serve immediately.

Garnish the noodle with the remaining 1/4 cup of fresh cilantro leaves.

Cook’s Note:

If using packaged rice noodles, follow the package instructions before adding into the broth. If you have lemongrass at home, feel free to add it into the soup to infuse the flavor. Cut the white part of the lemongrass into 4-inch strips and lightly pounded to release the fragrance and aroma.

Shrimp Fritters

Shrimp Fritters Recipe

Ingredients:

1 cup all-purpose flour, sifted
1 tablespoon rice flour, optional
4 oz peeled baby shrimp, rinsed and pat dry
4 oz bean sprouts, rinsed
1 large egg
3/4 cup water
1/4 heaping teaspoon salt
1/2 teaspoon fish sauce
1/2 teaspoon sugar
Oil, for deep-frying

Method:

Combine all the ingredients (except the oil) in a bowl and mix well. The mixture might seem very dry at first, but eventually, it will become slightly watery.

Heat up a wok with enough oil for shallow-frying. As soon as the oil is fully heated, lower it to medium heat. Use a tablespoon to scoop up a heaping tablespoon of the mixture and gently drop it into the wok. Repeat the same until the oil is 80% filled with the shrimp fritters (you will have to fry in 2-3 batches depending on the size of your wok). Turn the shrimp fritters over and fry until both sides are golden brown. Dish out with a strainer, draining excess oil by laying the shrimp fritters on a dish lined with paper towels. Serve immediately with your favorite chili sauce.

Cook’s Notes:

1. You can trim the ends of the bean sprouts if you like.
2. You can add some carrot strips into the mixture. It adds color (and a mild sweet flavor) to the shrimp fritters. I also like (orange-color) sweet potato strips, which makes the shrimp fritters even better.
3. This recipe is best when made with tiny baby shrimp called geragau (which is used to make cincaluk).
4. For vegetarian fritters, check out Indochine Kitchen’s recipe here.

How to Make Soy Milk

Soy Milk Recipe
Yield: 6 quarts | Prep Time: 15 minutes | Cook Time: 30 – 45 minutes

Ingredients:

1 1/2 lbs organic and non-GMO soybeans
7 quarts (6 1/2 liter) water
Sugar, to taste

Method:

Rinse the soybeans thoroughly with water and soak them overnight with water. The next day, discard the water and rinse the soybeans a few times. Remove the soybean skins as much as you can. Drain and set aside.

In a blender, add the soy beans (in batches). Add some water to the soybeans and blend well. Transfer the blended soybeans and water into a big 8-quart stock pot. Repeat the same until all soybeans are blended.

Bring the soybean mixture to boil on medium height. Stir occasionally to avoid the soybeans from sticking to the bottom of the pot. As soon as it boils, lower the heat to medium-low and continue to simmer for about 30 – 45 minutes or until the soy milk reduces to your desired consistency (I like my soy milk richer so I boil it longer).

Turn off the heat once the soy milk is done. Use a cheese cloth or paper or cloth coffee filter (you can get it on Amazon) to filter out the soybean residue. Squeeze the residue and make sure that all soy milk is fully extracted. Discard the residue. Add sugar to taste before serving the soy milk. If you like fried youtiao or Chinese crullers, you can dip it into the soy milk or cut them into pieces and dunk them into the soy milk. It’s delicious and a great breakfast.

Cook’s Note:

There are many ways to make soy milk. Some people blend the soybeans and then filter out the blended soybeans before boiling the juice. I prefer my method because boiling the blended soybeans releases the soy aroma. The soy milk is also richer in taste.