Garlic Parmesan Mashed Potatoes

Ingredients
2½ lbs peeled and cubed potatoes
¼ cup butter
¼ cup milk
½ cup sour cream
¾ cup parmesan
1½ teaspoons garlic powder
2 teaspoons salt
½ teaspoon pepper

Gravy
½ cup butter
½ cup flour
2 cups water
1 cup milk
3 chicken bullion cubes
¼ teaspoon pepper

Instructions
Potatoes
Boil potatoes in a large pot until fork tender. Drain.
Place potatoes in a large mixing bowl. Add butter, milk and sour cream and beat until creamy. Add Parmesan cheese, garlic powder, salt and pepper and beat until mixed in well.
Gravy
Melt butter in a medium sauce pan over medium heat. Add flour and stir to form a roux. Add water, milk and crushed bullion cubes. Stir constantly and bring to a boil.
Serve over your potatoes.

Source: http://www.chef-in-training.com/

Honey Dijon Garlic Chicken

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 4

A quick and easy 30 minute meal that is packed with amazing honey dijon garlic flavor! The chicken is so juicy and tender and the sauce is sweet and tangy... you are going to love it!

Ingredients
1½ pounds boneless, skinless, chicken thighs (You can also use chicken breasts)
2 Tablespoons olive oil
6 garlic cloves, divided (3 minced, 3 whole) *
¼ cup honey
3 Tablespoons stone ground dijon mustard
salt and pepper to taste
green onions or fresh parsley for garnish

Instructions
In a medium sized skillet over medium heat add 1 tablespoon olive oil. Add 3 whole garlic cloves. Salt and pepper the chicken thighs and cook each side until the temperature reads 165 degrees. Remove and set aside on a plate.
Add 1 tablespoon olive oil and 3 garlic cloves minced. Cook until tender and whisk in honey and mustard. Add the chicken back to the pan and heat for a couple of minutes more. Garnish with green onions or fresh parsley.

Notes:
* Sautéing the whole garlic cloves is completely optional, just adds a little more garlic flavor to the dish.

Author: Alyssa (therecipecritic.com)

Simple Lemon Vinaigrette

Maked about 1/3 cup

Time: 10 minutes

Ingredients:
1/2 teaspoon finely grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 teaspoon sugar
1/2 teaspoon Dijon mustard
1/4 teaspoon fine sea salt, or to taste
3 to 4 tablespoons extra-virgin olive oil
Freshly ground black pepper to taste

Preparation

In a small bowl, whisk together the lemon zest, lemon juice, sugar, mustard, and fine sea salt, whisking until the sugar and salt are dissolved. Add 3 tablespoons of the oil in a slow stream, whisking constantly until the dressing is well blended. Season with fine sea salt and freshly ground black pepper. If desired, whisk in the remaining oil in a slow stream, whisking constantly. 

DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 3 days.

Source: http://www.epicurious.com/ 

Creamy Curry Chicken Recipe

Ingredients:
600gm chicken
1tsp salt
60g shallots
10g garlic
1/4 cup oil
2 lemon grass , few curry leaves
50g chicken curry powder
200ml thick coconut milk
400g potatoes

Methods:
1. Chop chicken in small pieces, marinate with 1 tsp salt for 30 mins.
2. Chop shallots and garlic finely.
3. Heat wok with oil and put in garlic and shallots, fry till fragrant / golden.
4. Put in curry powder fry till fragrant, add in lemon grass and curry leaves.
5. Put in chicken and and cook until skin looks cooked. Put in 3 tbsp coconut cream and cook until milky color disappears. Put in water to cover the chicken. Cover bring to boil.
6. Put in potatoes, cook till potatoes soften.
7. Put in remaining coconut milk, bring to boil, season with salt to taste.

credit:wendyinkk.blogspot.my

Pineapple Tart

(photo:rasamalaysia)

Ingredients:

400 g salted butter, at room temperature
114 g condensed milk
2 egg yolks + 1 tablespoon egg whites
582 g all-purpose flour
30g corn starch
1 tbs of vanilla extract

Pineapple filling:
2 large Morris pineapple (1.6kg each fruit before peeling / 900gm each peeled)
2 cups sugar (400gm)
1 small cinnamon stick

• Peel pineapple and cut into chunks.
• Cook blended pineapple in a wok - medium low heat.
• Add sugar when it's almost pasty.
• Cook until sticky golden color.

Pineapple Filling ~ weigh out 8g and roll into balls.
Prepare egg wash in a bowl. Mix with some oil for more shine.

• Cream the butter, salt and condensed milk together until light and creamy. 
• Add in the egg yolks and vanilla extract and beat until well combined.
• Next add the sifted flour & corn starch and mix on low speed until a dough forms. The dough is ready when it no longer sticks to your hands.
• Use a presser to press out strips of dough, add a piece of pineapple jam and roll up.
• Apply egg wash and bake at 160C for 20-30 minutes or until golden.

Version 2 (by wendyinkk.blogspot.my):
250gm butter (salted)
75gm caster sugar
170gm cream (dairy)
50gm cream cheese
3 egg yolks
400gm cake flour
30gm corn starch

• Cream butter, sugar and cream cheese.
• Pour in cream and whip for 10 minutes.
• Beat in egg yolks for 1 minute.
• Sift both flours and pour half of it into buttery mixture, mix, pour another half. Do not over mix.
• Let dough sit for 10 minutes before wrapping jam in. 
• Apply egg wash and bake at 160C for 20-30 minutes or until golden.

Angku Recipe

Angku Recipe

Green Bean Filling

Ingredients:

300g Split Green Bean (Washed and soaked for 6 hours)
200g Fine Sugar
4Tbsp Oil

Method:

• Steam green bean over boiling water for 30-40 minutes till soft.
• Blend or mashed green bean till become a paste.
• In a wok, combine green bean paste, sugar and oil. Stir on low medium heat till thick and do not stick to your hands.
• Cool it and shaped into 30 balls of about 20g. ( The size of filling will depend on the size of your mould).

Angku skin

Ingredients:

1/8 tsp Wilton orange coloring
200g Wheat starch ( Tung Mein Fun)
150g Water

500g Boiling Water
4Tbsp Sugar
500g Glutinous Rice Flour
100g Mashed Orange Color Sweet Potato
250g Water
120g oil

Method:

• Mix coloring, wheat starch and water. Stir till blended.
• Add in boiling water and mix till smooth and become translucent.
• Add in sugar, glutinous rice flour, sweet potatoes and water gradually. Knead till combined.
• Slowly add in oil and keep on kneading till smooth and do not stick onto your hands.

To Make Angku

1 banana leaf, cut into rectangle to fit the angku mould
3 Tbsp oil

Method:

• Lightly grease the cut banana leaves with oil.
• Divide skin dough into 30 pieces. Flatten each dough into 1/4 inch thick and wrap the filling inside. Roll into a ball.
• Lightly dust the Angku mould with glutinous rice flour. Press the dough ball into the mould and lightly knock it out.
• Place Angku on the banana leaf.
• Steam over boiling water for 10 minutes.
• Brush the surface of the cooked Angku with oil to give it a glossy look.

Read more at http://rasamalaysia.com/angku-kuih-red-tortoise-cake/2/#bOplA5JZCjKhiXJv.99

Coffee Jelly Recipe

My favorite jelly recipe from japanese cooking 101 dot com.

Ingredients

• 15g gelatin (about 1 1/2Tbsp)
• 3 Tbsp water
• 60g sugar
• 480 ml hot strong coffee
• 100 ml heavy cream 
• 2 Tbsp sugar

Instructions

1. In a medium bowl, soak the gelatin in 3 Tbsp water for a couple of minutes. Add 60g sugar and hot coffee, then stir very well to melt the gelatin completely. Cool to room temperature. 
2. Pour into a shallow pan, up to about 1" deep, and refrigerate for at least 4 hours. Cut into 1" cubes and put them in a serving bowl. 
3. Whip the heavy cream and sugar until thick but still runny. Pour over jelly.

Note: If you are using agar agar strips or powder 15g ratio to 1 liter of water.