Hot & Sour Thai Basil Prawn Recipe

Ingredients

A

• 3 cloves Garlic, chopped coarsely
• 1 medium Onion, sliced into rings
•  Salt, to taste
• 1 teaspoon Sugar
• 3 Bird’s Eye Chilli, cut into small pieces
• 3 stalks Thai basil, leaves only
• 1 tablespoon Cooking oil
• 300 g Prawns, medium-sized
• 1 tablespoonMAGGI Ikan Bilis Stock Cube No MSG

B

• 1 tablespoon Water
• 1 tablespoon Lime juice
• 1 teaspoonMAGGI CUKUP RASA All-In-One Seasoning
  Steps
  
  1. Remove the head of the prawns, use a sharp scissors to cut open the shells along the back of the prawn and remove the vein. Leave the shell and tail intact. Wash and pat dry.
  2. Marinade prawns with MAGGI Ikan Bilis Stock Cube No MSG and sugar for 15 – 20 minutes.
  3. Heat oil in wok, fry garlic until fragrant, add onion rings and fry until soft. Add chilies, ingredientsB (mix together in a small bowl) and prawns, fry for about 5 minutes or until prawns are cooked.
  4. Add Thai basil leaves, fry for 1 minute, dish out and serve hot with rice.
  
  

Thai Beef Salad Recipe

Ingredients

• 1 lb of beef fillet, thinly sliced
• 1 tablespoon of lime juice
• 1 tablespoon of fish sauce
• 1 garlic clove, crushed
• 1 tablespoon of fresh ginger, chopped
• 1 small cucumber
• 1 small red chilli, chopped
• 8 oz of mixed salad leaves
• 1 tablespoon of thai sweet chilli sauce

Cooking Instructions

Combine the lime juice, fish sauce, sweet chilli sauce, ginger and garlic in a small bowl and mix well. Dip the steak into the marinade to coat thoroughly. Cover with plastic wrap and refrigerate for 1 to 2 hours to develop the flavours.

Cook the beef in a hot frying pan or grill for 2-3 minutes on each side, or until the meat is cooked to your liking. Allow the beef to cool down for a few minutes to release the juices.

Slice the beef thinly into bite size pieces.

To serve the thai beef salad, mix together the cucumber and salad leaves and place on a large platter or in a large bowl.  Top with noodles (optional) and slices of beef. Pour thai sweet chilli sauce over the salad and you have yourself a very good meal.

Garlic Lime & Chili Steamed Siakap Recipe

Ingredients

A

• 2 stalks Spring onion, for garnishing
• 1 teaspoon Salt
• 4 - 6 slices Lime, for garnishing
• 2 stalks Coriander leaves, for garnishing
• 1 (about 500-700g) Sea bass, scaled and cleaned

B

• 4 cloves Garlic, chopped coarsely
• 1 teaspoon Sugar
• 4 - 5 Bird’s Eye Chilli, chopped
• 3 tablespoons Lime juice, freshly squeezed
• 1 tablespoon Fish sauce
• 2 tablespoonsMAGGI Concentrated Chicken Stock No MSG
  Steps
  
  1. Rub fish with salt and leave aside for 20 – 30 minutes.
  2. Using a sharp knife, score the fish at an angle on both sides to help it cook faster.
  3. Place the fish in a heat proof plate and pour over the sauce mixture made out of ingredients B.
  4. Steam the fish on high heat for about 15 - 20 minutes, or until the fish is cooked.
  5. Garnish with lime slices, spring onion and coriander, and serve hot with rice.

Tom Yam Seafood Recipe

Ingredients

A

• 2 stalks Lemon grass, smashed
• 3 cm Galangal, thinly sliced
• 2 litre Water
•  Prawn shell, from the 100 gm peeled prawn

B

• 1 Tomato
• 6 pieces Bird's eye chillies, smashed
• 1 Onion, wedged
• 1 cup Lime juice
• 1 tablespoon Coriander leaves, thinly sliced
• 2 pieces Kaffir lime leaves, roughly chopped
• 1 tablespoon Fish sauce
• 4 packetsMAGGI Tom Yam Soup Paste

C

• 50 Fish meat, diced
• 50 g Mussels
• 50 g Squids, sliced
• 100 g Prawns, peeled
• 50 g Oyster mushrooms
  Steps
  
  1. In a pot, bring water to boil. Add in ingredient A and cook for 15 minutes. Remove prawn shells.
  2. Add in ingredient B and cook for 5 minutes.
  3. Add in ingredient C and cook for 10 minutes.
  4. Serve hot.

Braised Red Wine Chicken Wings Recipe

Ingredients

• 6 chicken wings
• 1 onion (cut into cubes)
• 1 carrot (sliced)
• 1 cup red wine
• 1 tsp garlic (minced)
• 15g butter
  
  Marinade Ingredients
• 1/2 tsp salt
• dash of pepper
  
  Seasoning Ingredients
• 2 tbsp tomato paste
• 1/4 tsp salt
• 2 tsp brown sugar
• 2 cups water

Steps:

• Wash and pat dry the chicken wings
• Chop the wings into pieces, separating the wing tips and the drumlets
• In a bowl, mix the ingredients for the marinade then add the chicken into it
• Leave for 15 mins and set aside
• Heat up a pan and add the butter, melting it over low heat
• Stir-fry the onion pieces and minced garlic till fragrant
• Add in carrot pieces and stir-fry quickly
• Add chicken pieces and continue to stir-fry the pieces
• Slowly add in the cup of wine and mix well
• Cover the wok and allow to simmer for 1 min
• Add in the ingredients for the seasoning and cover the wok again
• Braise for 10 mins til sauce thickens
• Dish up and serve on a platter

Chicken Parmesan Recipe

Ingredients:

Serves 4

• 4 boneless skinless chicken breast halves
• salt and pepper
• 1/2 cup Italian breadcrumbs
• 1 egg , beaten
• 4 teaspoons butter
• 2 cups spaghetti sauce
• 4 slices mozzarella cheese
• 1 teaspoon grated parmesan cheese

Directions:

1. 1
   Pound chicken to flatten.
2. 2
   Salt and pepper to taste.
3. 3
   Dip chicken in egg; then in bread crumbs.
4. 4
   Fry in butter in hot skillet, turning and browning for 10 minutes or until chicken is done.
5. 5
   Remove from skillet.
6. 6
   To skillet add spaghetti sauce.
7. 7
   Heat thoroughly.
8. 8
   Add chicken.
9. 9
   Place slices of mozzarella on top of chicken.
10. 10
    Sprinkle with parmesan.
11. 11
    Cover and cook until cheese is melted.
12. 12
    Serve with a side of spaghetti.

Chinese Smoked Fish Recipe

Ingredients

• 300g grass carp fish
• 2 spring onions (cut into strips)
• 3 slices fresh ginger
• 1 star anise
• 1 stick cinnamon
  
  Ingredients for Marinade
• 1 1/2 tbsp dark soy sauce
• 1/2 tbsp Shaoxing wine
  
  Ingredients for Seasoning
• 2 1/2 tbsp dark soy sauce
• 2 1/2 tbsp Shaoxing wine
• 2 1/2 tbsp sugar
• 1/4 tsp five-spices powder
• dash sesame oil
• 1/2 cup water

Steps:

• Cut the fish into thick pieces
• Wash and wipe dry
• In a bowl, mix all the ingredients for marinade
• Mix fish with marinade
• Leave pieces of fish in the marinade for 3 hours in the fridge
• In a pot with water, place the star anise, spring onion, star anise and the ingredients for seasoning to a boil
• Let boil for 5 mins, turn off heat and set aside
• In a wok, add about 5 tbsp of vegetable oil and heat the oil
• Place the fish and deep fry over high heat till done
• Remove and place on paper towel to drain excess oil
• Soak in the seasoning mixture to let the flavors absorb
• Serve hot or cold

Prawn Soup with Noodles and Lemongrass Recipe

Ingredients

• 2 lb of medium prawns
• 2 stems of lemongrass, sliced
• 2 lime leaves, finely sliced
• 2 garlic cloves, chopped
• 1 teaspoon of fresh ginger, grated
• 2 tablespoons of coriander, chopped
• 2 large red chillies, seeded and sliced
• 4 cups of fish stock
• 8 oz of fine rice noodles
• 6 spring onions, sliced
• 1 tablespoon of thai fish sauce
• 2-3 tablespoons of lime juice
• 2 cups of bean sprouts
• salt and pepper to taste
• 1/3 cup of coriander leaves

Cooking Instructions

Peel and devein the prawns, leaving the tails intact. Set aside.

Put the prawn heads and shells in a large saucepan with the lemongrass, lime leaves, garlic, ginger, coriander stems and half of the chilli. Add the fish stock and 2 cups of water and bring to a boil. Reduce the heat and simmer for 15 minutes. Strain and remove the solid pieces from the broth.

Pour the prawn broth back into the saucepan and bring to a boil over a medium heat. Add the noodles and simmer for 5 minutes, or until soft.

Add the prawns, spring onions, fish sauce, lime juice and the remaining chilli. Cook for 2 minutes or until the prawns turn a pinkish color. Add the bean sprouts.

Taste the prawn broth and add extra fish sauce, lime juice, salt or pepper if required. Serve immediately with coriander leaves for garnish.

Char Siu Honey Glazed Chicken Wings Recipe

Ingredients

• 8 chicken wings (washed, pat dry) - use midsection only
• 1 tbsp honey
  
  Marinade Sauce
• 2 tsp garlic (minced fine)
• 4 tbsp Char Siu suace
• dash of pepper
• 1/2 tsp kosher salt

Steps:

• Set the oven temperature to 350 degrees
• In a bowl, mix all the ingredients for the marinade sauce
• Place the clean chicken wings into the bowl, mix well and let sit for about 15 to 20 mins
• Line a baking tray with aluminium foil
• Place chicken wings onto the baking tray
• Bake wings for about 15 mins and brush with honey
• After 15 mins, turn the other side and brush with honey
• Bake 1 more minute then take out
• Make sure chicken wings are done and no longer bleeding

Stir Fried Shrimp with Zucchini Recipe

Ingredients

• 225g zucchini (seeds removed and cut into pieces)
• 300g medium sized shrimps (de-veined & shelled but not the tail)
• 1 clove garlic (grated)
• enough oil for stir frying
• chillies (de-seeded and sliced thinly)
  
  Marinade
• 1/8 tsp salt
• 1 egg white
• 1/4 tsp corn starch
• dash of white pepper
  
  Sauce
• 2 tbsp water
• 2 tbsp vegetable stock
• 1/2 tsp corn starch
• dash of sesame oil

Steps:

• Using a bowl, mix the ingredients for the marinade - salt, pepper, egg white and corn starch
• Mix the shrimp with the marinade ingredients
• Mix the ingredients for the sauce (water, stock, sesame oil, corn starch) in a bowl and set aside
• Add enough oil to the wok
• Stir fry the garlic till fragrant
• Stir in the shrimp and stir fry till done (slightly pink)
• Remove and set aside
• Add a little more oil to the wok and stir fry the zucchini
• Add in 1/3 tsp salt mixed with a bit of water and stir fry
• Transfer to a plate and serve immediately

Shredded Steamed Chicken Recipe

Chicken Sauce
• 1 tbsp liquid from the steamed chicken or water
• 1 1/2 tbsp sesame paste
• 3/4 tbsp light soy sauce
• 1/8 tsp salt
• 1/2 tbsp sugar
• 1/2 tbsp Zhenjian vinegar
• 1/2 tbsp chilli oil
• 1 tsp broad bean paste
• 1 tbsp sesame oil
  
• 1/2 chicken
• 1 red chilli (de-seeded & diced)
• 3 spring onion
• 2 cloves garlic (grated)
• 2 slices ginger
• 1 drop Shaoxing wine

Steps:

• Wash and clean the chicken
• Using a flat place, place 2 slices of ginger, 2 spring onion and 1 tbsp of Shaoxing wine
• Lay the chicken on top of the flat plate and place everything into a steamer
• Steam for 20 mins or till chicken is done
• Remove chicken, let cool then tear into pieces
• Set aside
• Diced the last remaining spring onion
• Mix all the ingredients for the chicken sauce into a bowl
• Add the diced red chillies, grated garlic and spring onion into the bowl and mix well
• Place the chicken onto a serving plate
• Pour the sauce over the chicken and serve

Tom Yam Fried Rice Recipe

Ingredients

A

• 4 cloves Garlic, minced
• 5 cm Ginger, minced

B

• 3 stalks Lemon grass, thinly sliced
• 15 g Wild ginger flower, sliced
• 1 stalk Coriander leaves, sliced
• 1 g Kaffir lime leaves, sliced

• 100 g Pineapple, from can, cubed
• 1 tablespoon Cooking oil
• 500 g Rice, cooked
• 200 g Prawns, peeled
• 2 packetsMAGGI Nasi Goreng Tom Yam
  Steps:
  
  1. Heat oil and stir-fry Ingredients A until lightly browned. Add in MAGGI Nasi Goreng Tom Yam and fry until aromatic.
  2. Stir in prawns and pineapple cubes; fry for 2 minutes.
  3. Add in rice, egg and Ingredients B; fry until liquid is evaporated.

Soya Steamed Fish Recipe

Ingredients

• 1 stalk Chinese Celery, sliced
• 1 stalk Spring onion, sliced
• 500 g Fish, whole

A

• 2 teaspoons Sugar, or to taste
• 100 ml Water
• 1 tablespoon Cooking oil
• 2 teaspoons Dark Soy Sauce
• 1 teaspoon Black pepper, or to taste
• 2 teaspoonsMAGGI Ikan Bilis Stock Granules
• 1½ tablespoonMAGGI Oyster Sauce

B

• 100 g green Capsicum, green, chopped
• 100 g red Capsicum, red, chopped
• 100 g yellow Capsicum, yellow, chopped
• 100 g Onion, chopped
• 100 g Black Beans, soaked in 1 tbsp hot water & mashed
  Steps
  
  1. Mix Ingredients A well.
  2. Rub mixture all over fish.
  3. Pour Ingredients B over the fish and steam for 10-15 minutes.
  4. Remove from steamer and sprinkle with sliced celery and spring onion.

Indian Egg Curry Recipe

Ingredients:

4 Eggs (hard boiled)
1 onion
1/2 tomato (pureed)
3-4 flakes of garlic
1/2-inch piece of ginger
1-2 green chilies
2 tbsp chopped coriander leaves
Salt To Taste
Red chili powder to taste
3/4th tsp turmeric powder
1/2 tsp coriander powder
3/4 tsp garam masala
2-3 tbsp vegetable oil / ghee
1 cup green peas or 250 gms paneer

Preparation:

• Remove the shell of boiled eggs & keep aside. If using Paneer  cut into cubes and fry till golden & set aside for later use.
• Make a paste of onion, garlic, ginger and green chilies in a  mixer or chopper.
• Heat oil in a kadhi or wok  and add onion-garlic paste and fry till golden brown.
• Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato puree. Fry  till it starts leaving oil.
• Add a cup of water and cook till it dry's.
• Now add the fried paneer cubes or green peas (which ever using) and boiled eggs.
• Add 1 cup of water and bring to boil and reduce the flame.
• Simmer for 10 minutes.
• Garnish egg curry with garam masala and coriander leaves and serve hot with paratha, roti or rice.

Chicken and Sweetcorn Soup Recipe

Ingredients:

• 200g chicken breast fillet (finely sliced)
• 1 tsp salt
• 2 egg whites
• 3 cups chicken stock
• 1 cup creamed corn
• 1 tbsp cornflour
• 2 tsp soy sauce
• 2 spring onions (diagonally sliced)

Steps:

• Place chicken in a bowl and sprinkle over the salt
• Lightly beat the egg whites till foamy then fold egg whites into the strips
• Cover and set aside in refrigerator for 1 hour
• Bring chicken stock to a boil and add creamed corn
• Add cornflour in a bit of water to form paste
• Add cornflour paste to soup, stir constantly till mixture thickens
• Reduce heat and add chicken to stock, stir
• Heat soup over high heat for 5 mins or till chicken is cooked
• Season with soy sauce and sprinkle spring onions on top

Chicken Skewers with Chilli and Lime Sauce Recipe

Ingredients:

• 1/3 cup sweet chilli sauce
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 6 chicken thigh fillets (halved lengthways)
• 1 green onion (sliced thinly)
• 12 bamboo skewers (soaked in water at least 30 mins)

Steps:

• Combine sauces and juice in a small bowl
• Take half the sauce and put in a small dipping bowl or dish
• Thread the chicken onto skewers lengthways
• Brush chicken with remaining sauce
• Cook or grill the skewers on a heated oiled grill plate till cooked thoroughly
• Add onion to reserved sauce
• Serve sauce with chicken

TIP: If you have leftover uncooked chicken on skewers, you can deep freeze them. They can keep in the freezer until you need them. Simply thaw them out overnight in a refrigerator and grill them. Make up a new batch of sweet chilli and lime sauce.

Crispy Ginger Beef Recipe

Ingredients

• 1 lb of sirloin steak, thinly sliced
• 2 eggs
• 1 carrot, chopped
• 3 onions, chopped
• 1/4 cup of fresh ginger, chopped
• 5 garlic cloves, sliced
• canola oil
• 3 tablespoons of soy sauce
• 4 tablespoons of rice vinegar
• 1 tablespoon of sesame oil
• 1/2 cup of sugar
• 3 teaspoons crushed chilli
• 3/4 cup of cornstarch
• 1/2 cup of water

Cooking Instructions

Trim the sirloin steaks of any excess fat and cut into thin slices.

Combine cornstarch and water in a large bowl, mix well. Gradually add eggs into the mixture, beating lightly.

Dip the beef slices into the mixture so they are well coated.

Heat oil in a large wok. Make sure there is enough oil to coat the beef and vegetables. Add 1/4 of beef and cook until you have a crispy texture. Repeat the process for the remaining beef and set aside.

Use the same wok to cook the vegetables. Add the remaining oil. When hot enough add the carrots, onion, ginger, and garlic. Cook over high heat for a short while. Add soy sauce, sesame oil, rice vinegar, sugar, and crushed chilli to the vegetable mix. Bring to a boil and then add beef.

Serve immediately.

Baked Salmon Recipe Recipe

Ingredients:

Serves 2

• 2 garlic cloves , minced
• 6 tablespoons light olive oil
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley , chopped
• 2 (6 ounce) salmon fillets

Directions:

1. 1
   In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley.
2. 2
   Place salmon fillets in a medium glass baking dish, and cover with the marinade.
3. 3
   Marinate in the refrigerator about 1 hour, turning occasionally.
4. 4
   Preheat oven to 375 degrees F (190 degrees C).
5. 5
   Place fillets in aluminum foil, cover with marinade, and seal.
6. 6
   Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Chinese Lettuce Wrapped Chicken Recipe

Ingredients:

• 18 large butter lettuce leaves (or two large medium heads)
• 4 dried shiitake mushrooms
• 1 tbsp peanut oil
• 1 kg mince chicken
• 4 cm fresh ginger (chopped finely)
• 1 clove garlic (crushed)
• 227g can water chestnuts (drained & chopped coarsely)
• 227g can bamboo shoots (drained & chopped coarsely)
• 1/4 cup hoisin sauce
• 1/4 cup oyster sauce
• 2 tbsp soy sauce
• 2 tbsp cornflour
• 1/2 cup chicken stock
• 3 cups bean sprouts
• 4 green onions (sliced thick)

Steps:

• Place mushrooms in a small bowl, cover with boiling water and let stand for 20 mins, then drain
• Discard stems, chop caps finely
• Heat oil in wok, stir-fry chicken, ginger, garlic till chicken has changed color
• Add mushrooms, water chestnuts, bamboo shoots, sauces (oyster & hoisin) and blended cornflour and stock
• Stir-fry everything till mixture boils and thickens
• Stir in onion and bean sprouts
• Divide lettuce leaves among serving plates
• Spoon the sang choy bow into lettuce leaves

Chinese Chicken Congee Recipe

Ingredients:

• 3/4 lbs chicken breasts (sliced thin)
• 1/2 tsp salt
• 1 tbsp cornstarch
• 1/4 tsp white pepper
• 1 tbsp dry sherry
  
  Ingredients for Congee
• 1 cup short-grain rice
• 10 cups water
• 1 cup chicken stock
• 1 tbsp ginger (grated)
• 1 tsp sesame oil (garnish)
• 2 tbsp cilantro or green onions (chopped)

Steps:

• In a bowl, combine the chicken with cornstarch, dry sherry, salt & pepper
• How to make congee: to make the congee, combine the rice and water in a large pot
• Bring everything to a boil over high heat
• DO NOT BRING TO BOIL
• Turn the heat to low and simmer for about 1 1/2 hour (cover partially)
• You should be able to get a mixture where the grains look broken and almost disolved, texture is like thin porridge
• Stir occasionally during simmer to avoid sticking and burning to pot
• Add chicken stock just before serving then bring to a boil
• Add in the ginger and marinated chicken slices, stir to mix and allow to boil till chicken has cooked (2 mins)
• Divide congee into bowl
• Garnish with sesame oil and sprinkle with cilantro or green onions
• Optionl: serve with Chinese crullers and light soy sauce on the side

Chinese Chicken and Asparagus Soup Recipe

Ingredients

• 150g chicken breast fillet
• 115g fresh or canned asparagus (chopped)
• 1 egg white
• 1 tsp cornflour paste
• 3 cups chicken stock
• dash of salt
• dash of ground black pepper
• coriander leaves (garnish)

Steps:

• Slice chicken breast fillet into very thin strips
• Place chicken into a bowl then combine with egg white, salt and cornflour paste
• Mix everything together, set aside
• Bring the chicken stock to a boil using a pot or wok
• Add in the chopped asparagus pieces and cook till tender (2 mins)
• Add in chicken pieces, stir so they do not stick and bring back to boil again
• Taste and adjust to palate, add more salt or pepper
• Scoop up soup into one big bowl or individual bowls and garnish with coriander leaves

Orange Chicken Recipe

Ingredients

• 1 cup chicken broth
• 1 (4 pound) whole chicken, rinsed and patted dry
• 1/2 cup butter, cut into 1 tablespoon sized pieces
• 2 navel oranges, halved
• salt and pepper to taste
• 2 cloves garlic, minced
• 1/2 cup butter, melted
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 sprigs fresh sage
• 
  

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside.
2. Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. 
3. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.
4. Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. 
5. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.

Chocolate 'Fridge' Cake Recipe

ingredients

• 200g digestive biscuits
• 110g whole pecans, roughly chopped
• 110g pistachio nuts, peeled
• 10 glace cherries
• 2 ready-made meringue nests, smashed up
• 150g unsalted butter
• 1 tablespoon golden syrup
• 200g dark chocolate

method

This chocolate cake is wicked! And even better, you don't need to do any baking. 

Break the biscuits into small pieces directly into a large bowl. Add the pecans, pistachio nuts and cherries and mix together. Put the rest of the ingredients into a separate heatproof bowl and put on a low heat over a pan of simmering water until the butter and chocolate have melted.

Combine the biscuit mix with the chocolate mixture. Line a 30 x 20 cm plastic container with cling film, leaving plenty of extra film at the edges to help turn the cake out later. Whack everything into the container, place in the fridge to firm up, then turn out and cut into chunky slices.

This cake can be kept in an airtight container for a few days, and it actually improves in flavour!