Vegetable Curry Rolls

Ingredients
1 carrot cubed 
100g green peas 
1 large onion diced 
1 small potato cubed
125ml water, salt to taste 
1packet frozen puff pastry
1 large chunk of cauliflower cubed
2 tbsp curry powder mixed into a paste with 4 tbsp of water


Method
Heat 2 tablespoon of oil in a wok and fry the onion until they are soft 
& translucent,add the Curry pastry and fry for about 2 minutes until fragrant, add the rest of the vegetable, water, salt simmer until the vegetable are cooked prepare puff pastry according to the instruction on the packet cut the pastry into rectangles of size 10cm by 15cm one be one, place a little filling on the pastry rectangles, roll up and seal the ends with a little water make sure the filling doesn't spill out from the side. place the pastries on a tray leaving room for expansion and brush with egg wash, bake in a moderately heated oven for about 25 minutes.

Mini Apple pies

Ingredients
500g apple 
100g raising 
50g seedless prunes,
chopped finely 
4 tablespoon of sugar 
1/2 teaspoon butter 
1 packet shortcrust pastry 


Method 
Peel the apple and cut into cubes melt the butter in the a frying pan. add the apple raising and prunes stir the mixture and until well mixed, add the sugar and cinnamon simmer for 5 minutes and remove from heat, set aside to cool. prepare the pastry according to the instructions on the pack. cut & place the pastry into patty tins. fill with the prepared apple mixture.cut more pastry to cover the pipes making a whole in the middle, brush with egg wash and bake in a moderately heated oven for about 30 minutes.

Coconut pies

Ingredients
5 egg whites
1 tbsp rum 
200g icing sugar 
225g ground almond
225g desiccated coconut
1 tablespoon icing shortcrust pastry 
Icing sugar to sprinkle


Method
Whisk the eggs whites in a grease free bowl until stiff fold in 
the icing sugar, ground almond, desiccated coconut and rum mixing evenly until you get a sticky dough transfer the dough into a piping bag, prepare the shortcrust pastry as indicated on the packaging, cut the pastry and line muffin tins, bake the pastry blind until cooked when the shells are cooled,pipe the coconut filling into them, dust with icing sugar and bake in a moderately, heated oven for 20 minutes.

Chicken Pie

Ingredients
500g chicken cubed, 
100g chopped crispy bacon,
60g button mushrooms sliced
30g green peas
1 onion chopped
1 clove garlic, chopped
100ml chicken stock
2 teaspoon soy sauce 
1 teaspoon ground black pepper
1 packet frozen puff pastry: Completely thawed
10 quails eggs hard boiled spring of parsley chopped

Method: 
heat 2 tablespoon of oil in wok and fry the garlic and onion till fragrant add the green peas parsley and chicken pour in the chicken stock. season with soy sauce and pepper, add the chopped bacon, button, mushrooms and quite eggs. simmer until the filling is quite dry. set aside until cool. prepare the pastry as per the instruction on the pack and line some square pastry tin with it fill with the filling cover with more pastry, brush with eggs yolk and bake in moderate oven for about 20 minutes or until the pastry is golden brown.

Steamed egg cutard

Ingredients 
6. eggs, 
180g sugar, 
500ml slimmed milk 
drop vanilla essence (optional) 


Method 
Beat the eggs & sugar but not until thick, more importantly, beat until the sugar is dissolved, add the milk & vanilla essence if desired stirring well make sure all the ingredients are well blended strain the eggs mixture. pour into individual dessert bowl & steam for about 20 minutes or until the custard is set serve warn or chilled. 
Note
it is important that the custard is over steamed or it will become rather coarse texture if you like your custard to be softer add a little more milk, be adventurous it you like add part fresh milk or part coconut milk.

Papaya and Sago in Soy Bean Milk

Ingredients 
150g soy bean
125g sugar 
375ml water
1 small ripe papaya
60g pearl sago








Method
Wash & soak soy bean in water for at least three hours or until they're soft drain & using a blender puree soy bean with the 375ml water strain the puree using a muslin bag add sugar & enough water for a reasonably thick milk, bring the soy bean milk to boil & chill. peel seed & cut the papaya into cubes wash the sago & boil it in water until the pearls become translucent strain, add the papaya & sago to the soy bean milk, serve in individual bowls if desired.

Kiwi Fruit Pudding

Ingredients 
4. ripe kiwi fruit
8. tbsp cornflour
250 ml skimmed milk
200g sugar
2. eggs  

Method  
Skin & cut the kiwi into cubes. blend the cornflour with 125ml water bring another 250ml of water to boil over low heat, add the sugar, milk & cornflour solution, stir slowly in one direction until the liquid boils remove from heat, add the kiwi cubes & pour into a large bowl chill until set decorate with sliced kiwi juice.

Mango Pudding

Ingredients
4. sweet mangoes
125g cornflour
250ml skimmed milk 
200g sugar
220g unsweetened mangoes juice. 


Method
Peel stone & chop the mangoes coarsely, stir 125ml of mangoes juice into the cornflour. when its well blended add the remaining juice & bring to boil lower the heat & simmer for 5 minutes, stirring constantly in one direction, add the chopped mangoes skimmed milk & sugar to the boiling mixture, stir until all the ingredients are evenly mixed, pour into individual moulds chill until set serve with fresh mango cubes.

Simple Sushi

Ingredients 
450ml sushi rice. 
500ml water 
112ml Japanese rice vinegar. 
4. tablespoon sugar pinch of salt  



Method 
cook the rice with water in a rice cooker. mix the vinegar, sugar & salt set aside. 
when the rice is cooked transfer into a wooden tub (a plastic or grass mixing bowl will do) with a wooden spatula stir the rice to cool it in the mean time dribble the dressing over the rice, stir well but not vigorously so that the ingredients are well mixed. you may wish to get someone to help you fan the rice so that its not too hot to handle. taste your rice from time to time, you may not wish to use up all the vinegar cover the rice with a damp tea cloth, make sushi by shaping the rice into a small rectangular block top with your favourite fish or roe with some practice you may make some vegetable sushi roll using seaweed sheets for these you'll also need a tatami mat to press the rice firmly together.

Tom yam soup

Ingredients 
1.5 litres chicken stock. 
8. slices of galingale lengkuas 
2. leaves of the leprous line ( daunlimau purut ) 
1. stalk lemon grass cut into 2-cm piece
2. tablespoon line juice. 
2. tablespoon fish sauce. 
1. tablespoon chili paste. 
20 medium size prawns shelled & veined.
20 straw mushrooms. 
2. chili sliced chopped coriander leave



Method 
Heat the chili paste.add the galingale & lemon grass. frying till fragrant, pour in the chicken stock & bring to boil add the leprous line leave,lemon juice,fish sauce, chili 
& simmer for a minutes add the prawns & mushrooms cooking for another 3 minutes serve with chopped coriander leave,


Chili Paste Ingredients 
6 clove garlic chopped finely.
6 shallots chopped finely.
2  teaspoon toasted balacan. 
2 tablespoon ground dried shrimp. 
3. tablespoon brown sugar. 
2 teaspoon tamarind juice.
6 dried chili


Combine all the chili paste ingredients & blend in a food processor until you get a fine paste. heat 3 tablespoon of oil in a wok & fry the chili paste until a fragrance emanates from it.

Pork ribs apple soup.

Ingredients
1. Large Japanese apple peeled & cored
300g pork ribs 
4 red dares
2. tablespoon of Chinese almonds 
1. teaspoon soy sauce  
1. teaspoon sesame oil
Pinch of salt 

Method 
Scald the pork ribs in hot water drain, bring another litre of water to boil, add the pork ribs & the rest of the ingredients simmer over very low heat for at least 2 hrs serve only the soup alternatively. you could cook this soup in a slow cooker. just put all the ingredients into the pot set to low heat & cook for as long you need you could prepare this in the morning. leave for work & have this delicious soup ready for dinner.

Stir-fried bean sprouts with chives

Ingredients
3 handful of bean sprouts, 
6 blades of chives cut the same length as the sprouts 
1 piece pressed bean curd ( tau kwa ) sliced 
1 fish cake sliced 
1 tomatoes quartered
1 clove garlic chopped finely
1 teaspoon soy sauce .
1 tablespoon corn four mixed with water
1 teaspoon Chinese cooking wine


Method 
Heat 2 tablespoon of oil in a wok fry the pressed bean curds slices until they turn 
a golden brown set aside. brown the garlic bits & add the chives stir fry quickly, 
add bean sprouts, tomatoes, fish cake slices & fried bean curds, some sesame oil, continue to stir fry season with soy sauce & corn four mix with water into the dish.   before serve dash some sesame oil.

Fried noodles with roastduck

Ingredients 

300g roast duck shredded 
1 handful of bean sprouts
1 tablespoon oyster sauce
1 onion peeled & sliced
2 teaspoon soy sauce
1 small carrot sliced
125ml chicken stock. 
1 chili shredded
2 squares of dried egg noodles boiled till soft
2 clove garlic & whole mushrooms chopped


Method 
Heat 2 tablespoon of oil in the wok brown the garlic & add the onion carrot, chili, mushrooms & frying until they are soft, add the noodle & stir until all the ingredients 
are mixed pour in the stock & season with oyster sauce,soy sauce & sesame oil,add 
the roast duck serve once the duck is heated through dash pepper.

Thai papaya salad

Ingredients  
2 clove garlic chopped finely
2 tablespoon crushed peanuts
2 large tomatoes cut into chunk
5 tablespoon dried shrimp toasted
3 tablespoon fish sauce
1/2 cup lemon juice
1 tablespoon sugar
4 lettuce leaves
1 red chili chopped
100 green beans cut into short lengths boiled
1 small green papaya peeled, sliced & par boiled


Method 
Line a salad bowl with the lettuce & arrange the vegetable attractively, to make the dressing combine the lemon juice with the fish sauce, sugar, garlic & chopped chili drizzle the salad with the dressing just before serving topped with toasted shrimp crushed peanuts.

Pork Temprah

Ingredients
200g minced pork
1 carrot chopped
1 small onion sliced
2 tomatoes quartered
2 tablespoon line juice
2 teaspoon fish sauce
1 tbsp dark soy sauce
1 teaspoon sugar
250ml water
1 sprig spring onion chopped
5 water chestnuts peeled chopped


Method 
Mix the chopped vegetable with the minced pork & marinate with. 1 teaspoon soy sauce, 1/2 teaspoon sesame oil a pinch of dried basil & a generous shake of pepper, heat a little oil in a sauce pan, fry the onion slices until soft, add the water & the rest of the seasoning bring to boil, Sharp the minced pork mixture into balls,add to the boiling gravy, when the pork balls are cooked, add tomatoes & you're ready to serve dish.

Bean sprouts in prawn soup

Ingredients
300g prawn shelled & deveined
2 handfuls bean sprouts
1 tomato quartered
2 sprigs Chinese celery
1 small piece fresh ginger
1/2 teaspoon soy sauce
2 teaspoon fish sauce
1L water 


Method
Don't discard the prawn shells, rinse them clean & pound them till the heads are crushed boil the water & add the crushed prawn shells, add ginger & simmer for about 30 minutes scoop & discard the scum with the soup boiling, add the prawn, tomatoes once the prawn are cooked, add the bean sprouts, boil for only 30 second remove the pot from heat & serve the soup immediately garnish with Chinese celery leaves.

Moulded rice with beans

Ingredients
50g cooked chick peas,
50g cooked kidney beans, 
2 tablespoon oil 
2 large onion chopped finely
450g cooked rice 
570g chicken stocks bunch of coriander chopped
salt & pepper.





Method
In a sauce pan heat the oil & fry the onion till soft, add the peas bean & rice stirring for about one minute, pour in the chicken stock & bring to boil, season with pepper, sesame oil & salt. cover the sauce pan & cook undisturbed for 25 minute, when the is cooked, add the coriander & mix it with a fork leave to cool transfer it into a bowl & turn it out onto your favourite plate.

Jicama & pepper stir fry ( Sweet root )

Ingredients:
1 fish sauce
1 clove garlic
1 small piece ginger
1 tablespoon oyster sauce 
1 tbsp Chinese cooking wine 
1 teaspoon soy sauce
1. small jicama peeled & cut into chunks
1/2 green1/2 red & orange pepper cut all 
into chunks.




Method
Heat 1 tablespoon of oil into a wok & brown the garlic & ginger fry the various pepper until their colours are extra bright. add the jicama stir frying until the chunks are heated through,add the fish+oyster sauce, Chinese wine & soy sauce if the dish is too dry,add little water, bring to boil & thicken with corn starch, some sesame oil serve with hot rice.

Prawn and mushrooms risotto

Ingredients 
40g butter, 
2, shallot finely chopped 
340g  rice cooked 
1.2 L chicken stock
2  large tomatoes peeled & chopped 
8 button, mushrooms sliced
300g prawns  shelled
salt & pepper.




Method 
Heat the butter in a pan until melted. brown the shallots & add the tomatoes, add the rice stirring for about 3 minutes, add some stock & stir until the rice has soaked up most of the liquid continue until all the stock is used up,add the mushrooms & prawn cover & simmer until the rice is cooked, serve with freshly grated Parmesan cheese if you like.

Bacon omelette with bean sprouts

Ingredients
5  fresh eggs
100g lean back bacon
half teaspoon pepper
half teaspoon soy sauce 
1  handful of bean sprouts
2  tomatoes peeled & chopped
1 sprig parsley chopped finely pinch of dried oregano



Method 
beat the eggs evenly, season with soy sauce & pepper add the parsley & oregano, mix well dry fry the bacon until crisp chop coarsely, heat a frying pan with a little oil, reduce heat , pour the beaten eggs into the pan, add the chopped tomatoes & bacon top with bean sprout, leave the omelette's on the frying pan until it is set, do not turn over remove from the pan & serve piping hot.