Nutella Cheesecake

Nutella Cheesecake
Makes 1 cake | Prep Time: 20 mins | Bake Time: None (refrigerate for at least 4 hours)
Recipe Source: Nigella Lawson
Contributor: CP Choong

Ingredients:

10 oz graham crackers (digestive biscuits)
5 tablespoons soft unsalted butter
1 13-oz jar Nutella (at room temperature)
¾ cup chopped toasted hazelnuts
1 lb cream cheese (at room temperature)
½ cup confectioners’ sugar (sifted)

Method:

Break the graham crackers (digestives) into the bowl of a processor, add the butter and 15 ml or 1 tablespoon of Nutella, and blitz until it starts to clump. Add 25g/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture.

Tip into a 23 cm/9-inch round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.

Beat the cream cheese and confectioners’ sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.

Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining chopped hazelnuts on top to cover and place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.

Mini Lemon Cheesecake

Mini Lemon Cheesecake Recipe
Adapted from: Cuisine Paradise
Make 12 | Prep Time: 15 minutes | Bake Time: 22 minutes

Ingredients:

Crust:

3/4 cup graham cracker crumbs (7 graham crackers)
1 tablespoon brown sugar, packed
3 tablespoons unsalted butter, melted

Filling:

12 ounces cream cheese, room temperature
1/2 cup granulated sugar
1/4 cup sour cream
1 tablespoon lemon zest
3 eggs
1 teaspoon vanilla extract
3 tablespoons lemon juice

Toppings:

Blueberry
Raspberry
Lemon slices

Method:

In a bowl, add in the graham cracker crumbs, brown sugar and butter. Mix well. Divide the crumbs and press into bottom of the 12 soufflé baking cups. Refrigerate the crust.

Preheat the oven at 350°F.

Attach the metal blade to your food processor. Pulse the cream cheese until smooth. Scrap the side of the bowl with a spatula as needed. Add in the sugar and pulse again until smooth. Next, add the sour cream and lemon zest and pulse until smooth.

Add 1 egg at a time and pulse until combined. Lastly, add the vanilla extract and lemon juice. Scrap down the side and give it a few more pulses until smooth.

Remove the baking cups from the refrigerator. Place them in a muffin pan. Scoop the filling mixture into the baking cups.

Bake them for 20-22 minutes or until the centers are firm. Remove the cupcakes from the muffin pan to cool completely on a cooling rack.

Chill the cupcakes in the refrigerator for at least 2 hours or overnight. Garnish with the fruit toppings before serving.

Cook’s Note:

I used the 3.25 oz soufflé paper baking cups.

Steamed Moist Chocolate Cake

Steamed Moist Chocolate Cake

Makes 1 cake | Prep Time: 15 mins | Bake Time: 45 mins
Adapted from Cooking Crave
Contributor: CP Choong

Ingredients:

180g (6.3 oz) Butter
200g (7 oz) Castor sugar
200g (7 oz) Full cream evaporated milk
2 Eggs, slightly beaten with fork
100g (3.5 oz) Plain flour / All purpose flour
50g (1.7 oz) Cocoa powder
1/2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Vanilla extract / 1 tsp Vanilla essence
2 tablespoons Rum (optional)

Chocolate Fudge Topping

200g (7 oz) Condensed milk
1/2 tsp vanilla extract / 1 tsp vanilla essence
2 Tbsp corn oil
20g (0.7 oz) Cocoa powder, sieved
1 pinch of salt

Method:

Combine castor sugar, evaporated milk, vanilla extract/essence and butter in a saucepan. Stir over low heat until sugar is dissolved and butter is melted, remove from heat and keep warm.

Add beaten eggs into the slightly cold evaporated milk mixture and stir till well mix.

Sieve the flour, cocoa powder, baking powder and baking soda into a large mixing bowl, then pour the eggs mixture over the flour and stir till well mix ( cake batter should be runny)

Heat up steamer.

Lined and greased an 8 or 9 inch round baking pan.

Pour the batter into the lined pan and place the pan into the steamer and cover the top of the pan loosely with a piece of aluminium foil.

Cover the steamer and steam over medium heat for 45 mins.

Cool the cake in pan before turning out for further decoration.

To make Chocolate Fudge Topping:

Combine the sieved cocoa powder, condensed milk and oil.

Stir over low heat till thicken.

Add in salt and vanilla extract or essence.

Cool the chocolate topping a little before spreading on the cake.

Refrigerated before serving it.

Cook’s Note:

You may substitute the fudge topping with ganache, icing sugar, frosting etc.

Raisin Butter Cake

Raisin Butter Cake Recipe
Makes 3 mini loaves
Adapted from Food-4Tots

Ingredients:

2 and 1/3 stick (250g) unsalted butter, at room temperature
7 oz (200g) plain flour/all purpose flour
1 tsp baking powder
7 oz (200g) castor sugar
4 eggs
½ tsp salt
4 tablespoons fresh milk
1 teaspoon vanilla essence
1/4 cup raisins + 1 tablespoon all purpose flour (mix together)

Method:

1. Preheat oven to 375°F.
2. Lightly grease the pan with some butter.
3. Mix the flour and the baking powder together and sieve. Add in salt and mix well. Set aside.
4. Use an electronic beater to mix butter and sugar until well combined or pale yellow in color. (Note: Sugar has not dissolved yet).
5. Add in the first egg. Beat well after each addition of egg until creamy.
6. Scrape down the sides for even mixing.
7. Add in vanilla essence and mix well.
8. Fold in the flour into the mixture and mix well.
9. Finally, add in the milk and fold in the raisins. Mix well.
10. Pour the mixture into the greased baking pan. Shake it lightly to distribute cake mixture evenly.
11. Bake until golden brown and cooked, about 40 minutes. Use a cake tester to test if it’s cooked.
12. Remove it from the oven and let cool on the wire rack for another 5 minutes. Serve warm.

Brownie Butter Cake

Brownie Butter Cake Recipe
Makes 1 loaf | Prep Time: 30 mins | Bake Time: 55 mins
Adapted from Kevin Chai – I Love Butter Cake Too 2
Contributor: CP Choong

Ingredients:

Brownie:

140g (5oz) Dark Chocolate (broken into pieces)
50g (¼ cup) Butter
50g (¼ cup) Brown sugar
1 Egg
35g (¼ cup) All purpose flour

Butter cake:

120g (½ cup) Butter
100g (½ cup) Sugar (I reduced by 1 Tbsp)
2 Eggs
120g (1 cup) All purpose flour
2g (¼ tsp) Baking powder
50ml (3 ½ Tbsp) Fresh milk

Method:

Grease and line a 10cm x 20cm (4×8-in) loaf pan with aluminium foil.

Preheat oven to 180C/350F.

To make brownie, melt chocolate and butter over low heat. Remove and leave to cool slightly. Stir in brown sugar until blended.

Add in egg, mix well. Fold in flour, mix until well combined. Pour batter into prepared pan. Bake in preheated oven for 15 minutes. Remove.

To make butter cake, beat butter with sugar until creamy. Add in eggs, one at a time, beating well after each addition.

Fold in sifted flour and baking powder, alternately add in fresh milk, mix to form batter.

Spread the butter cake batter over brownie, bake in oven at 160C/320F for 25-30 minutes or until cooked. Insert a cake tester in the middle to check doneness.

Cook’s Notes:

1. I am using allrecipes.com conversion chart. For the best results, please follow the metrics measurement.
2. I mixed the butter cake batter while baking the brownie. Then I poured the butter cake batter VERY QUICKLY onto the “hot” brownie. The butter cake batter will melt instantly. The second time I baked this brownie butter cake, I put the butter cake batter into a piping bag and cut a big hole at the tip, pipe in the butter cake batter quickly, and  just shake and tap the pan to smooth the top.

Black Forest Cupcakes

Black Forest Cupcakes
Makes 12 | Prep Time: 20 mins | Bake Time: 25 mins
Adapted from Pooi Sam
Contributor: CP Choong

Ingredients:

40g (1.5 oz) Corn oil
10g (0.4 oz) Cocoa powder
70g (2.5 oz) Chocolate
45ml Water
40g (1.5 oz) cake flour (preferred) or all-purpose flour
3 Egg yolks
3 Egg whites
30g (1 oz) sugar
1/2 tsp cream of tartar
1 can Cherry Pie Filling
Fresh cherries
Whipping cream

Method:

Preheat oven to 180C (356F) and lined muffin pan with cupcake liners.

Heat up corn oil, remove from heat and add in cocoa powder and chocolate, stir until chocolate melted.

Add in water, flour and egg yolks, well mixed and set aside.

Beat egg whites with cream of tartar and sugar in a large mixing bowl till peak form, fold the meringue into the egg yolk mixture in 3 batches till fully incorporated.

Pour the batter into the lined muffin pan and bake in preheated oven for 25 mins. Remove the cupcakes from oven once it is cooked and cool completely on a wire rack.

From the top of the cupcake, make a small hole in the center of each cupcake, and brush the canned cherry syrup in the hole, then stuff a canned cherry inside it.

Squeeze whipped cream on top of the cupcake and garnish with fresh cherry and shredded chocolate.

Cook’s Notes:

Use baking chocolate for this recipe, or chocolate with 32%, 55%, 64% and 72% cocoa in the chocolate. The taste will be richer with higher percentage of cocoa.

This cupcake recipe is not very sweet. If you like it sweeter, please add more sugar.

Chocolate Chip Brownies

Chocolate Chip Brownies Recipe
Makes 12 brownies | Prep Time: 30 mins | Bake Time: 35 mins
Recipe adapted from iTunes app: The Photo Cookbook – Baking
Contributor: CP Choong

Ingredients:

1 cup Butter, softened, plus extra for greasing
5 ½ oz / 150g Dark chocolate, broken into pieces
1 ½ cups Self-rising flour
2/3 cup Superfine sugar
4 Eggs, beaten
½ cup Chopped Pistachio nuts (I used walnuts)
3 ½ oz / 100g White chocolate, roughly chopped
Confectioner’s sugar, sifted, for dusting

Method:

Preheat the oven to 350F/180C. Grease and line a 9-inch/23cm square baking pan.

Place the dark chocolate and butter in a heatproof bowl set over a saucepan of simmering water. Stir until melted, then let cool slightly.

Sift the flour into a separate bowl and stir in the superfine sugar.

Stir the eggs into the chocolate mixture, then pour into the flour and sugar and beat well.

Stir in the nuts and white chocolate.

Pour the mixture into the prepared pan, using a palette knife to spread evenly.

Bake in the preheated oven for 30-35 minutes, or until firm to touch around the edges. Cool in the pan for 20 minutes, then turn out onto a wire rack to cool completely.

Dust with the confectioner’s sugar.

Cut into 12 squares and serve.

Crumbliest Scones

Crumbliest Scones Recipe
Makes 6 | Prep Time: 30 Minutes | Bake Time: 20 Minutes
Source: Jamie Oliver

Ingredients:

75 g dried fruit, such as sour cherries, raisins, sultanas, chopped sour apricots, blueberries, or a mixture
Orange juice, for soaking
75 g cold unsalted butter
250 g self-raising flour, plus a little extra for dusting
1 level teaspoon baking powder
1 heaped teaspoon golden caster sugar
Pinch of salt
1 large egg
2 tablespoons milk, plus a little extra for brushing

Optional:

Jersey clotted cream, good-quality jam or lemon curd, to serve

Method:

Put the dried fruit into a bowl and pour over just enough orange juice to cover. Ideally, leave it for a couple of hours. Preheat the oven to 200°C/400°F.

Put your butter, flour, baking powder, sugar and a pinch of salt into a mixing bowl and use your thumbs and forefingers to break up the butter and rub it into the flour so you get little cornflake–sized pieces. Make a well in the middle of the dough, add the eggs and milk, and stir it up with a spatula. Drain your soaked fruit and add that to the mixture. Add a tiny splash of milk if needed, until you have a soft, dry dough. Move it around as little as possible to get it looking like a scruffy mass – at this point, you’re done. Sprinkle over some flour, cover the bowl with cling film and pop it into the fridge for 15 minutes.

Roll the dough out on a lightly floured surface until it’s about 2 to 3cm thick. With a 6cm round cutter or the rim of a glass, cut out circles from the dough and place them upside down on a baking sheet – they will rise better that way (so they say). Re-roll any offcuts to use up the dough. Brush the top of each scone with the extra milk or some melted butter and bake in the oven for 15-18 minutes, or until risen and golden. At that point, take them out of the oven and leave them to cool down a little. Serve with clotted cream and a little jam or lemon curd.

Cook’s Note:
I halved the original recipe and made 6 scones. Double the recipe and you will make a dozen.

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.