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Instructions

5 Steps Only

  • 1. Blend the ingredients listed until it becomes a paste. If needed add 1 tablespoon of water to ease the blending process.
  • 2. Heat oil over medium heat to saute blended ingredients. Once the oil separates from blended ingredients, add ginger torch flower. Continue to saute for another 30 seconds or until fragrant.
  • 3. Soak tamarind pulp in warm water for 10 minutes. Run tamarind pulp water through a sieve and add to pot followed by tamarind peels.
  • 4. Chop aubergine, ladies fingers and tomatoes into bite-size pieces. Increase heat to the highest. Once gravy begins to boil and add vegetables. Add sugar and salt to taste.
  • 5. Then add fish and let it simmer for 10 minutes or until fish is cooked. Bruise some lime leaves and add into the curry. Serve with steamed white rice.

Instructions

3 Steps Only

  • 1. Put all the ingredients of the Spice Paste in food processor. Blend well.
  • 2. Heat the oil in the skillet, add the Spice Paste, cinnamon, cloves, star anise, and cardamom pods and stir-fry them until aromatic. Add the chicken and lemongrass. Stir to combine well with the spices. Add coconut milk, water, and simmer on medium heat, stirring frequently until the chicken is almost cooked.
  • 3. Add the kaffir leaves, toasted coconut, stir to blend well with the chicken. Lower the heat to low, cover the lid, and slowly simmer for 30 minutes or until the chicken is tender and the liquid has dried up. Add more sugar and salt to taste. Serve immediately.

Instructions

3 Steps Only

  • 1. Blend onion, garlic and ginger until fine. Add the paste and the rest of the ingredients into a pan over medium heat, stirring occasionally until chicken half-cooked.
  • 2. Remove chicken from the pan, reserving gravy, and place onto baking tray.
  • 3. Pour some of the gravy over the chicken. Grill the chicken in the oven, turning when needed, until fully cooked and browned. Cook the rest of the gravy until tick and pour over chicken when serving.

Instructions

6 Steps Only

  • 1. Preheat the oven to 375F(190C). Lightly grease a pan with some butter.
  • 2. Mix the flour and the baking powder together and sieve. Add in salt and mix well. Set aside.
  • 3. Use electronic hand mixer or stand hand mixer 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 extract. Fold the flour into the mixture and mix well. Add in the milk.
  • 4. Divide the batter into two portions. Stir the cocoa powder into one portion and mix well. Transfer the plain batter into greased baking pan. Shake it lightly to distribute evenly. Pour the coca batter in the middle of baking pan, and lightly swirl the cocoa batter with a butter knife. I usually make a "S" shape with the butter knife a few times. Do not over mix.
  • 5. Bake until golden brown and cooked about 40 minutes. If the top turns too brown before the cake is set, cover the top with aluminum foil at 20 minutes mark to prevent the top from being too brown and crusty.
  • 6. Insert a cake tester in the middle of the cake to test doneness. Bake longer if the middle of the cake is still wet. Remove it from the oven and let it cool on the wire rack for 5 minutes. Remove from pan, slice and serve immediately.