Stuffed Baby Eggplant

Ingredients

• 10 baby eggplants, make a deep cross on top (do not cut it apart)
• 3 garlic cloves, finely chopped
• 1 tsp turmeric powder
• 1 tsp chilli powder
• 1-1/2 tbsp coriander powder
• 1 tsp ground black pepper
• 1 tbsp salt
• Oil 
• Handful of coriander leaves, finely chopped

Method
- Combine all spices into a small bowl, then stuff them into the eggplants through the cross cut.
- Heat oil in a frying pan, add chopped garlic and fry it till fragrant (it takes 10-20 seconds, be careful not to burn the garlic). Add the stuffed eggplants and fry on medium low heat for 5-10 minutes, turn them occasionally.
- Serve hot.

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Vietnamese Rice Noodle with Prawn & Pork (Hủ Tiếu)

Ingredients

• 1.5 kg pork bones
• 200g minced pork
• 300g pork shoulder
• 1 dried squid
• 1/2 cup dried shrimp
• 1 onion
• 1 daikon, peeled and cut into 4cm thick slices
• 1 cube rock sugar
• 5 liter of water
• 1 large garlic knob, finely chopped
• 3 shallot, finely chopped
• 1/2 cup preserved radish, minced
• 10 quail eggs
• 600g dried noodle (Hủ tiếu dai)
• 1 lemon
• Some fresh chillies, sliced
• Oil, sugar, salt to taste
• Fresh veggies: garlic chives, lettuce, parsley, chrysanthemum (rau tần ô), beansprout.
• Black sauce: 3 tbsp oyster sauce + 3 tbsp soy sauce + 1 tbsp sugar + 3 tbsp water. Simmer on low heat for 2 minutes. 

Method
- Grill the dried squid for a few minutes to bring out the flavor, then tear it into small pieces. Soak dried squid and dried shrimps in hot water for at least 15 minutes. After that rinse well and drain.
- Boil pork bones for 5 minutes to remove impurities. Then dump out the whole pot. Rinse the bones and wash the pot.
- Transfer pork bones to the clean pot and add in 5 liters of water. Also add 1 peeled whole onion, rock sugar, 1 tbsp salt, daikon slices, pork shoulder together with dried squid and shrimps. Bring it to a boil and skim off the foam. Then simmer on medium low for 1-2 hours without cover.
- Season minced pork with salt and pepper. Add in a slash of water and stir to separate the meat.
- In a pan, add oil and fry garlic until golden brown. Transfer to a bowl and mix with 1 tsp sugar to keep it stay crispy longer. Repeat the same steps for minced shallot.
- Stir-fry minced preserved radish with a tsp oil. Season it lightly with salt and sugar.
- Hard boil the quail eggs for 4 minutes ( remember to add salt in boiling water).
- Cut garlic chives into 6cm length and set aside.
- Cook dried noodle following package instructions.
- Remove pork shoulder from the soup pot as cooked (it may take 40 - 60 minutes to cook the meat depending on its size). Rinse under cold water and let cool. Then slice it thinly.
- In a strainer, add in seasoned minced pork and submerge into soup pot until cooked. Remove and transfer to a plate. Repeat the same steps with fresh prawns.
Assembling:
- Add noodle and beansprout in a large serving bowl, top up with minced pork, pork shoulder slices, prawns, garlic chives, quail eggs, fried garlic, fried shallot, preserved radish.
- For dried noodle version, serve it with mixture of black sauce.
- For noodle soup version, pour hot soup over noodles and toppings.
- Serve all with a platter of fresh vegetables, chilli and lemon wedges.

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Flathead Fillets en Papilotte

Ingredients

• 4 flat head tails (or 2 white fish fillets), bone removed
• 5 oyster mushrooms, sliced
• 12 cherry tomatoes
• 20g butter
• Zest of 1 lemon
• 4 tsp olive oil
• 4 sprigs thyme
• 4 tsp white wine
• Salt and ground pepper

Method
- Preheat the oven to 180C.
- Cut four large squares of baking paper. You can double the layers to make it thicker (optional).
- On each piece of baking paper, in the center, distribute evenly the mushrooms, tomatoes and thyme, seasoning with salt. Place the fish on top and season again with salt and pepper.
- Add the butter, olive oil, lemon zest and white wine on top of the fish.
- Carefully gather each side of the baking paper, then twist to form a bonbon-like parcel. Tie with cooking twine or thread.
- Place on a baking tray and cook for 10 - 15 minutes, depending on the size of the fillets.
- Serve hot with ketchup.

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Sago Pudding

Ingredients

• 8 cups water
• 1 cup sago pearls
• 1/4 tsp pandan paste or essence
• 120g palm sugar
• 1-1/2 cups coconut milk

Method
- Bring water to boil in a medium non-stick pot, then  rain the sago pearls in, stir with a wooden spoon before allowing the sago to bubble away. The sago pearls are ready when they turn transparent.
- Remove the pot from heat and tip the contents into a sieve. Run lots of cool water through the pearls to remove residual starch.
- Using a metal spoon, fold the pandan paste through the mixture until achieving nice green sago.
- Divide the sago into 4 jelly moulds, cover with clingwrap and refrigerate for 30 minutes
- Meanwhile, bring the coconut milk to boil in a small pot. Let it cool to room temperature.
- Using the same pot, unwashed, combine the palm sugar and 2 tsp water. Bring to boil and then refrigerate.
- To serve, ease moulded sago into 4 small bowls, pour 1/3 cup of coconut milk into each bowl. Drizzle the caramelized sugar over each bowl.

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Zucchini Wrapped Chicken

Ingredients

• 1 zucchini
• 1 skinless chicken breast
• Some skewers
• 1 tbsp chicken powder
• Salt, ground black pepper

Method
- Preheat oven to 200C.
- Thinly slice the zucchini, then place it on a board, sprinkle with salt and set aside for 5 minutes.
- Heat oil in a frying an over medium-high heat, add chicken and cook for 2 minutes each side or until brown, season with chicken powder, salt and pepper.
- Transfer the chicken to a chopping board, cut it into bite-sized pieces. Wrap the zucchini evenly around the chicken and put them all on skewers. Place the chicken on a baking paper-lined oven tray and roast for 10 minutes or until cooked through.
- Serve hot with salad and hot chilli sauce.

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Teriyaki Drumsticks with BBQ Pineapple

Ingredients

• 4 big sized drumsticks, gashed on each side
• 1/2 bottle Teriyaki sauce
• 4 thick slices fresh pineapple
• 1/2 cup chicken stock
• Oil, salt to taste, ground pepper

Method
- Toss the chicken in the Teriyaki marinate until well coated and refrigerate for 45 minutes, turning every 15 minutes.
- Heat oil in a large heavy-bottomed pan and add the chicken pieces, retaining the marinade. Cover and gently cook for 15 minutes until sealed all over, turning now and again.
- Turn the heat down a bit, add some of the marinade to the pan and gently cook until glazed. Then add the remaining marinade, chicken stock and cook for 15 minutes or until cooked through, season with a touch of salt and ground pepper. Remember to turn the chicken every 5 minutes to avoid unevenly cooked meat.
- Heat oil in a griddle pan or BBQ. Remove the core from each pineapple slice and cook it in the griddle pan  or BBQ for 3 minutes each side.
- Serve hot with grilled pineapple and steamed rice.

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Vietnamese Caramelised Prawns (Tôm Rim)

Ingredients

• 400g tiger prawns, peeled (tails intact), deveined
• 2 garlic cloves, finely chopped
• 1 shallot, finely chopped
• 1 tbsp sesame oil
• 1 tsp chilli flakes
• 3 tbs fish sauce
• Salt, sugar, olive oil and ground black pepper

Method
- Marinate the prawns with a bit of chopped garlic and shallot (keep the remaining chopped garlic and shallot for frying later), fish sauce, sesame oil, 1 tsp sugar, 1/2 tsp ground black pepper for 1 hour in a fridge.
- Heat oil in a heavy-bottom frying pan, add 2 tbsp sugar and cook until caramelised (please do not stir the sugar). Add the remaining chopped shallot and garlic into the pan and stir until fragrant. Then add the prawns and cook for 2-3 minutes, remember to turn the prawns over to cook evenly. Season the prawns with a bit of salt, chilli flakes and ground black pepper.
- Serve hot with fried vegetables and steamed rice.

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Chilli Fish

Ingredients

• 2 fish fillets, cut into 
• 1 green capsicum, cubed
• 1/2 cup shredded cabbage 
• 1 tbsp red chilli powder
• 1/4 tsp turmeric powder
• 1/2 cup corn flour
• 1 tbsp ginger and garlic paste
• 2 tsp soy sauce
• 1/2 cup cubed onions
• 2 garlic cloves, finely chopped
• 2 green chillies, sliced
• 3 tbsp chilli sauce
• 1 spring onion, roughly chopped
• 2 tbsp lemon juice
• A handful of curry leaves
• Oil, salt to taste, ground black pepper

Method
- Marinate the cubed fish fillets with chilli powder, salt, ginger and garlic paste, corn flour, 2 tbsp chilli sauce and lemon juice for 30 minutes.
- Heat oil in a wok, fry all marinated fish pieces until golden brown then keep aside. In the same wok, fry onion, green chillies, chopped garlic, curry leaves, cubed capsicum and cabbage for a few minutes. Add in soy sauce, 1tbsp chilli sauce and mix well. Then add fried fish pieces in to the wok and mix well.
- Serve hot with spring onions, finely chopped brown onion and lemon juice.

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Lemon Chicken

Ingredients

• 2 chicken drumsticks
• 1 tsp turmeric
• 1/2 tsp fennel seeds
• 1/2 tsp cumin seeds
• 1 lemon, juiced
• 1 tbsp lemon zest
• 1/3 cup plain flour
• 1 cup chicken stock
• Oil, salt, sugar, ground pepper

Method
- Make 4 deep cuts in each of the chicken drumsticks to the bone.
- Combine the drumsticks with turmeric, fennel seeds, cumin seeds, a good pinch of salt, ground pepper and 2 tbsp lemon juice in a bowl. Marinate it for 30 minutes.
- Half fill a saucepan with vegetable oil and heat to 180C ready to deep fry.
- Dust the chicken in flour and deep fry for 5 minutes or until golden and cooked through.
- In a pan over high heat, combine 2 tbsp lemon juice, lemon zest with the chicken stock and reduce to a syrup. Season the stock with a bit of salt and sugar.
- Serve the chicken topped with lemon sauce and salad.

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Korean Marinated Chicken

Ingredients

• 3 chicken thighs, cut into 3x3cm cubes
• 2 tbsp chilli sauce
• 1/2 cup cloudy apple juice
• 1 tsp honey
• 2 tsp soy sauce
• 1 tbsp chicken powder
• 1 tsp finely grated ginger
• 2 garlic cloves, grated
• Some skewers
• Black sesame seeds for garnish

Method

- Combine all ingredients apart from the chicken in a bowl. Reserve half of the marinade in a fridge for the sauce. Place the rest of the marinade and the chicken in a seal-able bag and marinate in a fridge for 6 hours or overnight.

- Heat the reserved marinade in a pot and simmer for 20 minutes until think and fragrant.

- In the meantime, heat a BBQ or griddle pan, then place the chicken pieces on each skewer and char-grill on each side for 2 minutes until golden brown.

- Garnish with the black sesame seeds. Serve hot with steamed rice and the marinade sauce. 

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Tuna Arancini Balls

Ingredients

• 250g canned tuna in oil, drained
• 15g Parmesan , finely grated
• 1/3 cup frozen peas, blanched
• 1 cup of leftover cold rice
• 100g mozzarella, cut into 2x2cm cubes
• 1 egg, lightly beaten
• 1/4 cup milk
• 2 tbsp flour
• 1 cup dried bread crumbs
• Oil, salt, ground pepper

Method
- Combine the tuna, parmesan, peas and leftover rice in a large bowl and mix together with a fork.
- With your hands, form walnut size balls, then make a whole in each ball with your finger and put a piece of mozzarella. Roll again to ensure the mozzarella is completely enclosed.
- Whisk together the egg and milk. Season the flour with salt and pepper. Lightly toss the Arancini in the flour to coat, then dip each ball into the egg mixture, followed by the breadcrumbs.
- Heat oil in a frying pan, shallow fry the Arancini  balls until golden brown.
- Rather than frying, the Arancini can be baked in the oven. If baking, spray them liberally with oil spray and bake in the oven at 180C for 20 minutes.
- Serve hot with lemon.

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Fruit Jelly

Ingredients

• 50 ml orange juice, freshly squeezed
• 50 ml blood orange juice, freshly squeezed
• 300g fresh strawberries
• Caster sugar
• 3 sheets of gold gelatine leaves (or 3 tbsp powdered gelatine) 

Method

- Put the strawberries into a heat-proof bowl. Cover with aluminum foil. Place the bowl over a saucepan of simmering water for 20 minutes, stirring occasionally until soft. Then drain and discard pulp.

- Combine the strawberry liquid, a bit of cold water and 3 tbsp caster sugar in a saucepan over low heat. Cook and stirring until sugar dissolves. Increase the heat to high, bring to a boil. 

- Soak 2 gelatine leaves in water. Remove the strawberry juice from heat, and stir in the gelatine leaves. Strain through a fine sieve and pour the juice into jelly moulds. Refrigerate for at least 2 hours or until set. (If you use powdered gelatine, sprinkle gelatine over boiling water, whisk with a fork until dissolved, then add to the strawberry juice).

- When the strawberry jelly is set, place the orange juice in a small saucepan with 3 tbsp caster sugar. Heat to dissolve the sugar.

- Soak 1 gelatine leave in water. Remove the orange juice from the heat ad stir in the gelatine leaves. Strain through a fine sieve ad pour it into the strawberry jelly moulds. Refrigerate for about 2 hours or until set.

- Remove the jelly from the moulds and serve with fresh fruits.

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Afghani Potatoes with Crackling Cumin Oil

Ingredients

• 6 baby potatoes
• 2 tsp chili flakes
• 2 tsp ground cumin
• 1 tsp cumin seeds
• A good handful of  baby spinach
• 1/2 cup plain yoghurt
• 1/2 lemon
• 2 garlic cloves, crushed
• 2 large eggs
• Oil, salt, ground pepper

Method
- Cook the potatoes in lightly salted boiling water until almost tender. Drain well and cut in half as cool.
- Heat a little oil in a heavy bottomed pan and saute the potatoes until golden. Toast 1 tsp chili flakes and ground cumin, and add it into the pan.
- Then add the spinach with a little oil and toss well in the pan. Season well with salt and pepper.
- At the same time, fry the eggs in a non-stick pan until crisp around the edges.
- In another pan, heat the oil with the remaining chili flakes and cumin seeds until it begins to crackle.
- Combine the yoghurt with lemon juice and garlic in a bowl.
- Serve hot with the fried egg and sprinkle with a bit of lemon yoghurt sauce and crackling cumin oil over the top.

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Poached Fish with Orange & Miso Sauce

Ingredients

• 1 fish fillet
• 4 slices of fresh ginger
• 2 tbsp shiro miso paste
• 1/2 cup fresh orange juice
• 1 tsp whole pepper
• 1 tbsp palm sugar
• 2 tbsp sesame seeds
• 1 tbsp rice wine vinegar
• 1 tbsp ginger paste
• 2 spring onions, finely chopped
• Salt, ground black pepper

Method
- Boil water in a pot, add ginger, a good pinch of salt and whole pepper to the pot and poach the fish over a gentle simmer for about 5 minutes.
- Meanwhile roast sesame seeds and grind them in a mortar and pestle. Place them in a bowl and mix with the miso paste, orange juice, sugar, vinegar, ginger and a good pinch of salt. Taste the sauce and adjust as you like.
- Serve the fish hot with miso sauce and garnish with ground pepper, chopped spring onion and orange wedges.

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Baked Gnocchi with Tomato Sauce

Ingredients

• 300g gnocchi
• 4 tomatoes, finely chopped
• 6 mushrooms, roughly sliced
• 100g cauliflower, cut into florets
• 1 green capsicum, deseeded and roughly chopped
• 2 garlic cloves, crushed
• 1 onion, finely chopped
• Handful of basil leaves, torn
• 125g ball mozzarelly, torn into chunks
• 2 tbsp curry powder
• 1 tbsp red chilli powder
• Oil, salt, ground black pepper

Method

- Preheat the oven to 200C 

- Heat oil in a large frying pan, add onion, capsicum, curry powder and chilli powder to the pan and soften for 5 minutes.

- Stir in the garlic and fry for 1 minute, then tip on the tomatoes and gnocchi and bring to a simmer. Bubble for 10-15 minutes, stirring occasionally until the gnocchi is soft and the sauce has thickened. Then stir through the basil leaves and season it well with a good pinch of salt and pepper.

- Transfer the mixture to a large ovenproof dish. Scatter with the mozzarella and grill in the oven for 6 minutes or until the cheese is bubbling and golden.

- Serve hot.

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Vietnamese Beef Jerky (Khô Bò)

Ingredients

• 250g beef fillet, thinly sliced across its grain
• 2 tbsp minced lemongrass
• 1 tbsp minced garlic
• 2 tbsp sugar
• 1 tsp salt
• 1/2 tbsp five spice powder
• 1/2 tbsp turmeric powder
• 1 tsp ground pepper
• 2 tsp oyster sauce
• 1 tbsp hot chilli flake

Method

- Prepare the beef marinade: Mix all the spies together, add oyster sauce to help the spices combine well.

- Rub the spices on both sides of each beef slice in a bowl.

- Cover it with plastic wrap and marinate in the fridge for 6 hours or overnight.

- Preheat the oven to 200C.

- Put a cooling rack on a tray, spread the beef thoroughly and place on the rack. Cook the beef in the oven for 15 minutes and then turn it over. Keep repeating to check and turn the beef every 15 minutes until cooked to your liking.

We expect crispy beef jerky, the thinner it is, the crispier it gets. If you want some moisture in the beef jerky, slice it a bit thicker. The cooking time may vary depending on how thin the beef is.

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Parmesan-crusted Trout with Tomato Couscous

Ingredients

• 200g trout fillet
• 100g couscous 
• 1 large egg
• 1 garlic clove, finely chopped
• A small bunch of fresh basil
• 2 tomatoes
• 1/2 lemon
• 50g plain flour
• 100g Parmesan cheese
• Oil, salt, ground black pepper

Method

- Boil water in a kettle.

- Heat oil in a sauce pan, saute the chopped garlic until lightly golden, then add chopped basil stalks and tomatoes to the sauce pan.

- Tip in the couscous, stir everything around and add 200ml of boiling kettle water. Cover with a lid and turn the heat off.

- Heat a splash of oil to a frying pan on a medium high heat.

- Beat the egg in a bowl. Lay out 2 plates, sprinkle the flour over one and finely grate the Parmesan cheese over the other.

- Season the fillet well with salt and pepper on each side. Then dip it in the flour, making sure it's completely covered. Carefully shake off the excess then dip it into the beaten egg. Then lay it in the Parmesan.

- Fry the fillet in the frying pan for 2 minutes on each side until golden, crisp and cooked through.

- Stir up the couscous with a fork, season it with salt and pepper. Tear in the basil leaves and stir them through.

- Serve the fillet hot with the couscous.

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Stuffed Okra

Ingredients

• 200g okras
• 1 tsp cumin seeds
• 1 tbsp ginger garlic paste
• 2 tbsp lemon juice
• 1 tbsp red chilly powder
• A bunch of chopped coriander
• 1/3 tsp turmeric powder
• Oil, salt and ground pepper

Method
- Cut the okras open, try not to halve it.
- Combine all spices and some chopped coriander in a small mixing bowl, add some oil and lemon juice to mix it well, then stuff the mixture in each okras and keep it aside.
- Heat oil in a pan, add cumin seeds, stuffed okras and toss them. Cook it on a low flame under cover for 5 minutes or until cooked.
- Serve hot.

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The Ultimate Rocky Road

Ingredients

• 1 cup marshmallows
• 1 cup raw peanuts
• 3/4 cup red glace cherries
• 200g dark cooking chocolate, chopped
• 200g milk cooking chocolate, chopped
• 150g shortbread ginger biscuits, broken

Method

- Roast the peanuts in a hot pan for 10 minutes or until lightly brown.

- Combine 1/3 each of the marshmallows, roasted peanuts and cherries in a bowl. Set aside.

- Melt the milk and dark chocolate together in a glass bowl over simmering water, making sure the bowl doesn't touch the water otherwise the chocolate will set.

- Stir the biscuits, marshmallows, peanuts and cherries mix into the melted chocolate. Spoon the mixture into a lined 18x30cm slice pan.

- Gentle press the reserved marshmallow, cherries and peanuts into the top of the slice.

- Chill until firm and then slice into squares to serve.

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Golden Egg Curry

Ingredients

• 4 eggs
• 2 tbsp ginger & garlic paste
• 2 medium onions, finely chopped
• 2 medium tomatoes, finely chopped
• 3 tbsp mustard oil (or olive oil)
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 2 tsp coriander powder
• 2 tsp garam masala 
• Juice of 1/2 lemon
• 2 tbsp chopped fresh coriander leaves
• Salt to taste, ground black pepper

Method
- Boil water in a sauce pan, cook the eggs at a medium boil for 8 minutes. Drain the eggs and let it cool. When the eggs are cool enough to handle, peel them.
- Heat 1 tbsp oil in a non-stick pan, add the eggs and saute them until evenly browned from all side. Remove from the heat and set aside.
- In the same pan, heat the remaining oil. Add ginger & garlic paste and cook for 2-3 minutes.
- Add onions into the pan, mix well and saute the onion for 5 minutes or until golden.
- Add the tomatoes and mix well. Cook for 5 minutes or until the oil separates.
- Then add turmeric powder, coriander powder, chilli powder and mix well. Add 1 cup of water, stir to mix, bring to a boil and simmer for 3 minutes.
- Add garam masala, salt and ground pepper. Halved sauteed eggs and add them into the pan. Stir gently so that the eggs get coated with the masala.
- Add lemon juice and 1 tbsp chopped coriander and mix well.
- Serve hot and garnish with the remaining chopped coriander.

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Crab Linguine

Ingredients

• 200g white crab meat (fresh meat recommended)
• 50g brown crab meat
• 200g linguine
• 2 big tomatoes, peeled, chopped & deseeded
• 2 garlic cloves, finely sliced
• 1 red chilli, chopped with seeds removed
• Oil, salt to taste, ground pepper

Method

- In case you use fresh crabs, steam or boil the crabs until cooked through, then take out the white and brown crab meat. Double check to make sure there is no shell left in the meat.

- Heat oil a large frying pan, gently saute the garlic and fresh chilli. Add the brown meat and cook for a minute, then add the fresh chopped tomatoes and cook for 3 minutes, add the white crab meat and season with salt.

- In a large pot of boiling salted water, add the linguine and cook for 2 minutes. Remove the pasta with a pair of tongs and add to the frying pan with the crab and tomatoes.

- Add some oil in the pasta, season it well with a good pinch of salt and ground pepper.

- Then give the pasta a good toss and serve hot.

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" To enhance a nice texture for this dish, you can use zucchini. Cut the zucchini into 1cm strips lengthways. Blanch the strips with boiling salted water and add them into the crab and tomato sauce after adding pasta and season well altogether. Making sure you use the same pot of salted boiling water when you cook zucchini and pasta." 

Pepper Pork Belly

Ingredients

• 300g pork belly, cut into bite-sized pieces
• 1/2 cup fish sauce
• 4 tbsp sugar
• 3 garlic cloves, crushed
• 2 shallot, finely chopped
• A small bunch of chopped spring onion
• 1 fresh chopped chilli 
• Oil, salt, ground pepper

Method
- Saute chopped chilli, onion and garlic in a hot pan with a bit oil until fragrant. Then transfer it into a small bowl.
- Heat oil in another frying pan, add 2 tbsp sugar and let it get caramelised, remember not to burn the sugar. Then add the pork and mix well with the caramel, it gives the dish a nice brown color.
- Add the fried onion, chilli and garlic to the pan and stir well with the meat. Season it with 2 tbsp sugar, fish sauce, salt to taste and bring to a boil, then simmer for 15-30 minutes or until cooked through, add a bit water if it's too dry.
- Sprinkle with chopped spring onion and ground pepper. Serve hot with steamed rice.

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Tom Yum Pipis

Ingredients

• 500g pipis
• 150ml water
• 1 large ginger, sliced
• 2 garlic cloves, finely chopped
• 1/4 pineapple, quartered
• 1/2 cup chicken broth 
• 1 tsp mince lemongrass
• 1 tsp chopped fresh chilli,
• 3 lime leaves, finely chopped
• 4 fresh lemongrass, halved, beaten 
• 2 tbsp Tom Yum paste
• Oil, salt to taste and sugar

Method
- Lightly cook the pipis in a pot of boiling water for 2-3 minutes or until lightly opened. Reserve 1/2 of the water in a bowl.
- Heat oil in a clear pot, fry mince lemongrass, garlic, ginger and chilli until fragrant. Add tom yum paste and mix well with the spices.
- Add the chicken broth, reserved pipi water, pineapple, fresh lemongrass, lime leaves into the pot and bring to a boil. Season with a touch of salt and sugar. Then add the pipis and remove from the heat.
- Serve hot with sweat and sour fish sauce.

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Tandoori Chicken

Ingredients

• 2 chicken legs, skin removed
• Thick yogurt
• 1 lemon
• Ginger & garlic paste
• Tandoori paste
• Kasoori Methi
• Red chilli powder
• Roasted cumin powder
• Garam masala 
• Coriander powder
• Salt, oil, ground pepper

Method
- Rinse the chicken legs well then pat dry using paper towel. Then make gashes on the chicken legs using a sharp knife.
- Prepare the inner coating for the chicken legs in a bowl including:
    * 2 tbsp chilli powder
    * 1 tbsp lemon juice
    * 1 tbsp ginger & garlic past
    * 1 tsp oil
- Mix the masala well together and insert it inside the gashes as well as on over the chicken legs. Keep it to rest for 15 minutes.
- Make the tandoori masala according to the formula below:
    * 1 tbsp thick yogurt
    * 1 tbsp tandoori paste
    * 1 tbsp chilli powder
    * 1 tbsp kasoori methi
    * 1 tsp garam masala
    * 1 tsp roasted cumin powder
    * 2 tsp coriander powder
    * Salt to taste
- Apply the tandoori masala paste well on over the chicken leg in a big bowl. Cover and keep it to marinate in a fridge for 6 hours or overnight.
- Remove the chicken legs from the fridge 30 minutes before baking them.
- Preheat the oven to 250C.
- Bake the chicken legs on top of a grill rack in the oven for 20 minutes. After that, flip them and bake again for 20 minutes more. Then flip them for one more time and bake for final 10 minutes.
- Serve hot with bread and wedges of lemon on the side.

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Grilled Pork with Chili & Lemongrass

Ingredients

• 300 gr pork ribs
• 4 garlic cloves, crushed
• 2 shallots, finely chopped
• 3 tbsp sugar
• 2 tsp lemon zest
• 4 tbsp fish sauce
• 1 lemongrass, finely chopped
• Chili paste
• Salt to taste, ground pepper

Method
- Combine all of the spices in a bowl, add the ribs into the bowl and mix well with the spices.
- Cover the bowl with cling wrap and marinate it for at least 1 hour or overnight in a fridge.
- Remove the meat from the marinade and grilled it until cooked and brown. Discard the leftover marinade because it may taste bitter if you leave it on.
- Serve hot with rice and salad.

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Pasta with Mussels and Orange

Ingredients

• 500g mussels
• 200g pasta
• 1 cup white wine
• 3 anchovies, chopped
• 4 tomatoes, peeled, deseeded, chopped
• 1 tbsp orange zest
• 1/2 cup fresh orange juice
• 2 tbsp chopped fresh parsley
• 1 large onion, finely chopped
• 2 small red chillies, sliced
• 2 garlic cloves, crushed
• Oil, salt, sugar, ground black pepper

Method

- Cook the mussels with wine in a large covered pot, removing them as they open. Set aside the mussels and retain the strained cooking liquid.

- Heat oil in a heavy-bottomed pot, gentle saute the garlic, onion, chillies and anchovies until reasonably tender, regularly stirring.

- Then add tomatoes, orange zest and juice into the pot, season it well with a bit a sugar, salt, pepper, a little of the strained cooking liquid and a good splash of wine. Stir well and cook until thick and fragrant.

- At the same time, cook the pasta in a large pot of lightly salted, boiling water until tender. Drain well and toss through the sauce.

- Remove the pot from the heat, add the parsley and mussels to the pasta. Toss well and serve hot.

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Chilli Chicken

Ingredients

• 400 gr chicken breast, cubed
• 2 tbsp soya sauce
• 2 tbsp red chilli sauce
• 1 egg
• 2 tbsp corn flour
• 5-6 medium hot green chillies, finely sliced
• 1 capsicum, roughly chopped
• 1 big onion, finely chopped
• 4 garlic cloves, crushed
• Salt to taste, ground black pepper
• 1 cup chicken stock
• 1 tbsp vinegar 
• Oil to fry

Method
- Take chicken pieces in a bowl, add 1tbsp soya sauce, 1tbsp corn flour, 1 tbsp soya sauce, salt, egg, black ground pepper and mix well. Marinate it for 15 minutes.
- Heat oil and deep fry the marinated chicken until golden brown (take care not to over cook it), then drain and set aside.
- Heat oil in a separated wok, add garlic and saute for half a minute, add green chillies and continue to saute. Then add onion, capsicum into the wok, season the mixture with chilli sauce and 1 tbsp soya sauce.
- Add 1/2 cup chicken stock and bring the mixture to boil into the pan. Add fried chicken pieces into the wok and toss. Then mix blended corn flour with the chilli chicken. Season it with a good pinch of salt and cook for a minute, then add vinegar and stir. (If you want gravy, add some more stock and let it come to a boil).
- Serve hot with rice or bread.

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Moroccan Spicy Meat Balls

Ingredients

• 300 gr lamb mince
• 4 tbsp cumin powder
• 2 tbsp red chilli powder
• 3 garlic cloves, crushed
• 1 onion, finely chopped
• 4 tomatoes, deseeded, finely chopped
• A good handful of chopped parsley 
• Chopped coriander
• Salt to taste, ground black pepper
• Olive oil
• 4 eggs

Method
- Make meat balls: Combine mince, chopped parsley, 2 tbsp cumin powder, 1 tbsp chilli powder, a good pinch of salt and ground pepper in a large bowl. Mix until well combined. Roll tablespoons of mixture into balls. Place them on a plate.
- Heat oil in a heavy bottomed pan, sear the meat balls in the hot oil until brown. Put them aside.
- In the same pan with same oil, add in garlic, onion, 2 tbsp cumin powder, 1 tbsp chilli powder and saute for a few minutes. Then add chopped tomatoes to the pan and cook until soft.
- Transfer the meat balls into the pan, break some eggs on the top separately, and cook with the lid on just long enough for the eggs to set.
- Sprinkle chopped coriander on top and serve hot with bread or rice.

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French Crepes

Ingredients

• 70gr flour
• 220ml milk
• 1 egg
• 1 tbsp vanilla extract 
• 3 ripe bananas, peeled and cut into 4cm pieces 
• 1 orange
• Some grapes
• Butter, salt, sugar
• Ice cream, whipped cream

Method

- Combine flour, 1 tbsp sugar and 1 tsp salt in a bowl through a strainer and mix well. Beat an egg, milk and vanilla extract into another bowl. 

- Then add the flour mixture into the egg mixture, and mix well together (For better result, you can use an electrical mixer).

- Add 2 tbsp melted butter into the mixture and mix for 5 seconds more to combine all ingredients.

- For the filling, you can choose any fruits up to your liking. In case you choose bananas, marinate them with caramel. To make the caramel, heat 3 tbsp sugar in a sauce pan under medium heat until golden brown, be careful not to overcook it.

- Heat a pan over medium heat, pour a thin layer of the flour mixture into the pan and cook it until smelling nice, then turn it to other side until slightly golden brown. Overall it takes about 2 minutes to cook a crepe. (If your crepe is thin enough to be cooked through, you don't have to turn it).

- Serve warm with fruits, whipped cream and ice cream.

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Lamb Skewers

Ingredients

• 300g lamb leg steak, diced
• 2 garlic cloves, crushed
• 2 tbsp lemon juice
• 1 Lebanese cucumber, thinly sliced
• 1 green capsicum, thinly sliced
• 1 yellow capsicum, thinly sliced
• 1 red capsicum, thinly sliced
• 1/2 tsp dried mint
• Oil, salt, ground pepper, ground chili  

Method
- Combine the garlic, lemon juice and mint in a bowl, then marinate the lambs, capsicums and cucumbers with the garlic mixture, salt, ground chili and pepper. Cover and refrigerate them for 30 minutes.
- Preheat barbecue grill on medium-high heat.
- Thread the marinated lamb and vegetables alternately onto skewers. Spray the skewers with oil, grill the for  5 to 6 minutes each side for medium or until cooked to your liking.
- Serve hot with salad.

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Asparagus & Herb Omelette

Ingredients

• 5 large eggs
• 16 asparagus spears, peeled
• Chopped herbs (parsley and chives)
• Cream, butter, oil
• Lemon juice
• 2 tbsp creamed horseradish
• 1 tsp snipped chives
• Salt to taste, ground pepper

Method
- Gently whisk the eggs with cream, salt, pepper and fresh herbs with a fork.
- Heat a knob of butter in a pan and cook thin omelettes once at a time, then drain separately on kitchen towels to cool.
- Briefly grill the asparagus in a griddle pan with a touch of salt and oil for a few minutes.
- Combine the sour cream, lemon juice, creamed horseradish and snipped chives. Then smear the omelettes with the sour cream mixture, top with asparagus and roll up.
- Serve warm with whole chives.


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Duck Legs with Orange & Honey Sauce

Ingredients

• 4 large duck legs
• sea salt
• olive oil
• 2 oranges, peeled, segmented & cut into 3 crossways
• 1 heaped tbsp orange marmalade
• 1 heaped tbsp honey
• juice of ½ lime
• 2 tbsp chopped fresh coriander
• a splash of soy sauce
• ¼ cup chicken stock

Method
- Preheat oven to 220°C fan forced (240°C normal).
- Prick the duck skin a few times with a fork and place in a large baking tray in one layer, skin side up. Sprinkle with  salt and put a little oil in the base of the tray. Then cook in the oven for about 30-40 minutes until tender.
- Whisk up the oranges, marmalade, honey, lime juice, coriander, soy sauce and stock.
- When the duck is ready, drain off any excess oil and pour the orange mixture over the top. Cook in the oven for another 10 mins.
- Serve the duck with steamed green veggies on the side.

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Spicy Mutton Curry

Ingredients

• 500g goat meat with bones (mutton)
• 3 onions, roughly chopped
• 3 tomatoes, roughly chopped
• 3tbsp ginger & garlic paste
• 1tsp ground cinnamon
• 2 bay leaves, 8 curry leaves
• 2 cloves
• 1tsp fennel seeds
• 1tbsp turmeric powder
• 1tbsp red chilly powder
• 1tbsp coriander powder
• 3tsp meat masala
• 2tbsp yoghurt
• 2 fresh red chillies, roughly chopped
• Oil, salt, 2tbsp ground black pepper
• Few of coriander leaves

Method

- Saute onion with oil in a hot pan until soft and translucent. Then add tomatoes, the fresh red chillies and fry them all together for about 5 minutes. Remove the mixture from the heat and let it cool for few minutes, and then grind them into a smooth paste.
- Heat oil in a pressure cooker, add the mixture and fry for 3 minutes, then add ginger & garlic paste and cook until the raw smell of ginger & garlic goes off.
- Add the mutton and the meat masala into the pressure cooker, mix all well and fry the mutton with the masala for 10 minutes in medium heat.
- Now add the red chilli powder, turmeric powder, coriander powder, black pepper, salt and a cup of water into the mixture. Stir it well so that all ingredients mix together and close the lid of the pressure cooker. Pressure cook it until the whistle goes off 6 times. Remove from the heat and put it aside.
- Heat oil in a casserole, add cloves, cinnamon, fennel seed, bay leaves, curry leaves and gently fry the spices for 1-2 minutes, then transfer the mutton mixture from the pressure cooker into the casserole, add more water if the curry is too thick. Let it boil for a few minutes in medium low heat until it becomes a bit thick in consistency, add yoghurt, mix well and remove from the heat.
- Garnish it with coriander leaves and serve hot with steamed rice or bread.

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Vietnamese Style Chicken (Gà Rô-Ti)

Ingredients

• 3 chicken drumsticks 
• 200ml coconut water
• 1/2tbsp five-spice powder
• 1tbsp Knorr's chicken powder
• 2 garlic cloves, finely chopped
• Salt, sugar, ground pepper, oil

Method

- Score the drumsticks and marinate them with a good pinch of salt, pepper and five-spice powder for 15 minutes.

- Heat oil and 2tbsp suggar in a frying pan, when the sugar turns brown, quickly add the drumsticks and coat them well with the melted sugar, add chopped garlic into the pan. Fry them for a few minutes until golden brown.

- Then add coconut water into the pan, season the meat with chicken powder, a bit of salt and sugar.

- Cook the chicken in a medium low heat for 10-15 minutes or until cooked and the sauce is thicken.

- Serve hot with steamed rice and salad.

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Bengali Fish Cakes

Ingredients

• 3 potatoes, peeled and cubed
• 300g boneless, skinless salmon fillets, cubed
• 2 small red chillies, finely chopped, seeds removed
• Garlic, ginger, brown onion, all finely chopped
• 1tsp turmeric 
• 1tsp ground coriander
• 3tsp smoked paprika
• 2tsp chilli paste
• 1-2 red onion, finely sliced
• Juice of 2 lemons
• 1 small bunch of fresh coriander and mint, roughly chopped
• 1 large egg
• Plain flour, 1/4 cup of yogurt
• Salt, oil

Method

- Steam the potatoes and salmon until cooked through

- Saute the chillies, garlic, ginger, brown onion until tender, remember to stir regularly. Then add turmeric, ground coriander, smoked paprika and chilli paste in the pan. Mix all well and cook to toast then transfer to a bowl.

- In another bowl, use your hands to massage the red onion with the juice of 1 lemon, salt and smoked paprika. Set aside.

- In a large bowl, combine the chopped coriander with the juice of 1 lemon, the egg, salt and plain flour. Then add the drained potatoes, salmon and mash well (adding more flour of too wet and another egg if too dry). Refrigerate the mixture for about 30 minutes.

- When ready, form the mixture into 8 patties, flour lightly, sprinkle a bit of salt on top and pan fry in a decent layer of hot oil until crusty all over.

- Mix the yogurt with a squeeze of lemon juice, the chopped coriander and mint.

- Serve hot with steamed rice or bread.

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2 in 1 Breakfast

Ingredients

• Bread
• 2 eggs
• White cabbage
• 2 tomatoes
• 1 eggplant (or bacon depend on your liking)
• Vinegar, fried shallot
• Extra virgin olive oil
• Salt, ground chilly and pepper

Method
- Preheat the oven to 180c.
- In case using eggplant, slice it into 2 cm pieces, season them with oil, salt, pepper on each side. Then fry them in a hot pan for 5 minutes or until soft.
- Sauce for salad: 1 tbsp vinegar + 1/3 cup water + 2 tsp sugar + 1/2 tsp salt + 1/2 tsp ground pepper.
- Cut a square in the middle of a bread like in the photo, then put fried eggplant (or bacon) in between. On top of the sandwich, break 2 eggs, season them with salt, ground chilly and pepper.
- Put the sandwich in the oven for 5-10 minutes or until the eggs are cooked to your liking.
- Serve it with salad and fried shallot sprinkled on top.

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