Chicken Curry Mee/ Laksa Lemak

Serves: 6-8 people

Ingredients:

• 250g spaghetti
• 2 shallots (fry with 1/4 cup oil till brown set aside for garnish)
  
• 500g chicken pieces
• 250g tau pok (bean curd puff)
• 3 bunches boiled bak choy (cut into smaller parts)
  
• 4 boiled eggs (peeled)
• 1.5 liter chicken stock
• 1 can (400g) coconut milk
• 1 cup oil
  

Laksa Paste (finely ground)

• 2 onions
• 5 cloves garlic
• 1 tbsp coriander powder
• 2 tbsp chilli powder
• 1 tbsp lemon grass powder
• 1/2 tsp pepper
• 1 tsp belacan
• 1 inches ginger

Chilli Paste (Pan fry ingredients with heated oil)

• 4 tbsp chilli powder
• 2 tsp garlic
• 1/2 tsp belacan
• 1 tsp sugar (according to taste)
  
• 1/2 cup oil

Directions:

1. Cooked spaghetti as per instructions
2. In another pot heat oil and saute laksa paste till fragrant. Add in coconut milk and chicken stock and bring to boil. Then slowly add in the chicken meat and let it boil till chicken meat is cooked. Thereafter add in the taupok and bring it to just boil.
3. Taste soup and add in salt if necessary.
4. To serve place spaghetti into serving bowl and arrange eggs and bak choy pour the laksa soup with chicken and taupok generousely over the spaghetti.
5. Garnish with shallots oil and chilli paste according to taste.
   

Potato Gem Casserole

Serves: 2 person

Ingredients:

• 300g mince meat
  
• 1 cup cream of chicken soup
  
• cheese (to your liking)
  
• potato gems or harsh brown
• a pinch pepper
  

Directions:

1. Heat the oven 180 deg C
   
2. Stir fry mince meat with a little oil and pepper until it is almost cooked
3. Put it on baking dish and add cream of chicken soup
4. Next add a layer of cheese
   
5. Lastly add the potato gems on top. Arrange it nicely
   
6. Bake for about 40-45min until potato gems start to brown.
   

Spaghetti Ayam Kapitan

Serves: 4 people

Ingredients:

• 1/2 chicken
• 1 can (400g) coconut milk
• 250g Spaghetti
• 1 peeled potato cut into 8 pieces
• 1 large eggplant
  

Kapitan Paste:

• 2 tsp dried chilli flakes
• 5 hot chillies
• 4 onions
• 5 cloves garlic
• 2 tsp tumeric
• 1 tsp cinnamon powder
• 2 tsp chilli pwder
  
• 1 tsp belacan
• 1 Tbsp vinegar/ lime juice
• 1/2 tsp Salt
• 1 tsp Sugar

Seasoning:

• 1 tsp tumeric
• 1/2 tsp belacan
  

Directions:

1. Season the chicken with seasoning overnight.
2. Cut the eggplant into slices and cooked it with oil until it is cooked and set aside.
   
3. Bring the spaghetti to boil for 20min and drain the water. Add a little olive oil to the spaghetti and set aside.
   
4. Blend the kapitan ingredients into paste and fry with oil till fragrant
5. Add in chicken and stir with the paste for about 10min. Add coconut milk and potatoes. Season with a bit of sugar and salt. Simmer for about 15min. Add the eggplant into it.
   
6. Let it cooked for another 5min or until potatoes are cooked. Now it is ready to be served with spaghetti.
   
   

Mash Potatoes

Serves: 2-4 people

Ingredients:

• 4 big potatoes
• 1/4 cup milk
• pinch of salt
• ground black pepper according to preference
  
• 1 slice of butter

Gravy/Sauce:

• 2 cube chicken stock
• 2 Tbsp corn flour
  

Directions:

1. Wash and peel potatoes and cut them into 8 pieces
   
2. Bring the potatoes to boil with water for about 30min or until potatoes are cooked
3. Put potatoes into another bowl and put the water aside
4. Add milk and butter and mix with cake mixer
5. Add pinch of salt and a dash of pepper
6. Set aside and make the gravy
7. Bring the potatoe water to boil add the chicken stock
8. Add cornflour in another bowl with 1/2 cup water and stir until mixture is smooth and add it to the boiling chicken stock. Mix them together until mixture thickens.
   

Spicy Mexican Rice

Serves: 4 persons

Ingredients:

• 3 cup water
• 5 pcs jalapenos/ hot chilli
  
• 1-1/2 tsp. vegetable oil
• 1 cup diced onion
• 2 cups long-grain rice
• 1 can/400g (diced tomatoes)
• 1/2 tsp. salt
• 2 cubes chicken stock
• 4 crushed garlic cloves
• 2 tsp. oregano leaves
• 1/2 tsp. pepper
• 1/2 tsp. chilli powder

Directions:

1. Blend onions, garlic and jalapenos in blender coarsely
2. In a deep pan, preheat oil at medium heat. Incorporate the coarsely diced green pepper, onion crushed garlic and salt. Sauté for about two minutes.
3. Stir in the rice and cook for about 5 minutes until slightly browned. Add in while stirring, the pepper and chilli powder. After a few seconds, incorporate the oregano, tomatoes, water and chicken stock into the mixture.
   
4. Put in rice cooker or bring the liquids to a boil, cover, and let simmer over low heat until the liquids have been absorbed (about twenty minutes).
5. Stir before serving. Serve and enjoy while still hot!

Cornflake Chocolate Raisins Cookies

Serves: About 30 cookies

Ingredients:

• 125g butter, chopped, softened
• 2/3 cup caster sugar
• 1 teaspoon vanilla essence
• 1 1/4 cups flour (less 2 1/2 tsp flour)
• 1 3/4 tsp baking powder
• 1/2 tsp salt
  
• 1 tablespoon milk
• 1 1/2 cups cornflakes
• 1/3 cup dark choc bits
• 1/3 cup raisins

Directions:

1. Preheat oven to 180°C. Line a large, flat baking tray with baking paper or use a non stick baking tray.
2. Using an electric mixer, cream butter, sugar and vanilla in a bowl until pale and creamy. Add flour. Mix on low speed until just combined. Add milk. Stir until dough comes together. Using a wooden spoon, stir in cornflakes, raisins and choc bits.
3. Roll tablespoonfuls of mixture into balls. Place on baking tray, allowing enough room for spreading. Flatten balls slightly with a spatula.
4. Bake cookies for 10 to 12 minutes or until light golden. Stand for 5 minutes. Transfer to a wire rack to cool completely. Repeat with remaining cookie mixture.