Pork & Potato Spaghetti with Carbonara Mushroom Sauce by me

Serves: 2

1 can of Prego Carbonara Mushroom Sauce
Spaghetti for 2 person
Some minced pork
1 potato, cut into small chunks
1/2 small onion, cut into small chunks

Method:
1. Bring to a boil 1/2 pot of water, add salt and potatoes. Drained and set aside once cooked
2. Cook spaghetti as per the instruction of the box. As usual, add some olive oil and a dash of salt into the boiling water before adding the spaghetti. Drained and set aside once cooked
3. Heat up wok with some olive oil, add the onions. Once fragrant, add the minced pork. Once cooked, add the sauce. Cook for about a min and then add the potatoes. Cook for another min or 2 and it is ready to be served

Chrysanthemum Tea by me

Chrysanthemum flowers
Rock sugar
Dried winter melon

Method:
1. Ensure to rinse away sand and soil from chrysanthemum flowers
2. Fill a pot with water. Add chrysanthemum flowers, some rock sugar and some dried winter melon. Bring to a boil on medium fire. Switch to low fire and let it simmer for about 1/2 hr
3. Serve once it has cooled down

Braised Ee Fu Noodles with Egg White & Crab Meat

Recipe from the Malaysian Women's Weekly

Preparation: 20 mins
Cook: 15 mins
Serves: 3

2 cups water
200 gm Ee Fu noodles
5 stalks choy sum
2 1/2 tbsps vegetable oil
50 gm pearl mushroom (or 5 chinese mushrooms, soaked in warm water until soft and sliced thinly)
3 eggs, use only the whites
50 gm fresh crab meat (taken from 1 boiled crab)
1 tsp prawn or salmon roe

Seasoning for noodles:
1 tsp salt
1 tsp sugar
100 gm chicken stock

Seasoning for crab meat:
1/4 tsp sugar
1/4 tsp salt
3 ladles chicken stock

Method:
1. Bring the water to a boil in a wok. Add the noodles and cook fro about 3 mins. Remove and set aside
2. Add the choy sum into the hot water in the same wok. Cook for about 1 min and remove. Dip into cold water to refresh the choy sum
3. Pour away water and dry the wok. Add 1 1/2 tbsps oil to the wok and heat over a medium fire. Add cooked noodles, seasoning for noodles and pearl mushrooms. Toss for 1 to 2 mins. Remove and place on a serving dish
4. In another clean wok, heat 1 tbsp oil over a medium fire. When hot, lower the fire and add crab meat
5. Add egg white and stir-fry briefly, about 30 secs. Remove. Discard remaining oil in the wok. Return egg white and crab meat to the wok. Add seasoning for crab meat and cook for 1 min. Spoon egg white and crab meat over noodles. Top with prawn roe, add choy sum on the side and serve

Cod Fish & Pork Spaghetti by me ;-)

Serves: 2

2 cloves garlic, minced
1 slice of Cod fish, cut into chunk blocks
Some minced pork
1 bottle of Prego Pasta Sauce, Traditional flavour (250 ml)
1/3 box of spaghetti
Salt
Olive oil

Method:
1. Boil a pot of water with salt. Add Cod fish chunks and let it cook. Drained and set aside
2. Cook spaghetti as per instruction on the box. Add some salt and olive oil to the boiling water before adding spaghetti. Drained and set aside
3. Heat up wok with some olive oil, add garlic and cook until fragrant. Add minced pork. Once cooked, add pasta sauce. When it started to boil, add Cod fish. Cover it for about 1 min or until the sauce started boiling. Cook for another 1 to 2 mins and it is ready to serve

Salad with Lemon Plum Sauce by Sharp Microwave Oven

200 gm carrot, shred
200 gm cucumber, shred
2 red chillies, shred
35 gm spring onions, shred
300 gm radish, shred
8 gm norisheets, shred
2 green chillies, shred
15 pcs preserved onions, shred

Lemon plum sauce:
200 ml plum sauce
1 tbsp soya sauce
2 tsps sugar
1/4 five spice powder
3 tsps sesame seeds, toasted
3 tbsps lemon juice
2 tsps sesame oil
1/4 tsp salt

Garnishing:
40 gm coriander leaves
50 gm roasted peanuts, pound coarsely
3 tbsps sesame seeds, toasted
15 pips garlic, chopped
5 tbsps corn oil

Method:
1. Place all shredded vegetables on a big platter
2. Combine lemon plum sauce
3. Brown garlic with oil for 4 - 5 mins HIGH and set aside
4. Assemble all vegetables, garnish with toasted peanuts, sesame seeds and coriander leaves
5. Pour lemon plum sauce over and sprinkle browned garlic and oil
6. Mix thoroughly before serving

* To roast peanuts - In a shallow microwave-safe dish, place shelled nuts and heats on HIGH for 3 - 4 mins until lightly browned, stir occassionally

Good Luck Abound by Sharp Microwave Oven

150 gm shelled walnuts
50 gm cornflour
1 tbsp oil
125 gm plain flour
2 tbsps baking powder
140 ml water

A:
1 large bombay onion, cut wedge
1 small cucumber, remove seeds, cut into cubes
2 - 3 chillies, remove seeds, cut into cubes
200 gm canned pineapple

Seasoning:
3 tbsps tomato sauce
2 tbsps vegetarian oyster sauce
1 1/2 tbsps vinegar
2 tbsps chilli sauce
1 tbsp sesame oil
1/2 tsp pepper
Little cornstarch

Method:
1. Place walnuts between 2 pcs of pepper towels and cook on HIGH for 2 to 3 mins
2. In a large casserole, combine all seasoning ingredients and cook on HIGH for 1 to 2 mins. Stir in A and cook further for 3 to 5 mins HIGH covered
3. Stir in walnuts and mix well. Serve with plain rice

Tips:
To shell walnuts, in a medium size bowl, place nuts and a little water, cover. Heat on HIGH for 2 - 3 mins until boiling. Stand for 1 min. Drain and shell

New Year Colourful Surprise by Sharp Microwave Oven

Vegetables:
6 pcs chinese cabbage
320 gm spinach
30 gm carrot, cut into thick strip
2 pcs firm white taufu, cut into fours and hollow out centre
2 red chillies, cut 1" length
2 green chillies, cut 1" length
60 gm asparagus, cut 2" length
8 pcs chinese mushroom
140 gm English celery, cut julienne with 2" length
100 gm lotus root, sliced
60 gm carrot, cut into flower shape
Few pcs of kuchai

Prawn paste:
330 gm shelled prawns, blend to paste
1/4 tsp pepper
1 1/2 tbsps carrot, minced and cook covered with a little water, drain for 2 mins HIGH
1/4 tsp sugar
3/4 tsp salt
2 tbsps cornflour
1/2 tsp sesame oil
Spring onion, diced

Chicken stock:
800 gm chicken bones
15 pcs red dates, deseed
1 stalk spring onion
Salt to taste
1 litre water
1 tsp 'Hwa Tiow' wine (optional)

Method:
1. Boil all chicken stock ingredients except wine for 40 mins HIGH covered. Strain. Add wine and set aside.
2. Mix all prawn paste with seasoning ingredients, spring onions and cooked carrot. Set aside
3. Place chinese cabbage and spinach into bowl, cover. Cook using SENSOR COOK - veg. Cook carrots for 2 mins HIGH. Assemble in sushi style
4. Stuff white taufu, red chillies, green chillies, mushroom with prawn paste. Remaining prawn paste make into balls. Steam each for 2 mins MED covered
5. Place celery, asparagus into bowl and cook 1 - 2 mins HIGH. Tie with blanched kuchai*
6. Cook lotus rings with a little water for 5 mins HIGH covered
7. Assemble all vegetables in a big platter and pour hot chicken stock over
8. Serve with chilli and calamansi sauce

* To blanch kuchai - in a bowl, cook covered for 1 min HIGH

Four Treasure Platter by Sharp Microwave Oven

1 can big abalone, cut into 10 pcs
10 pcs black mushroom, soak thoroughly and pre-cook in chicken stock
10 pcs sea cucumber, soak thoroughly and pre-cook in chicken stock, cut into strips
50 gm scallop, soak and pre-cook
10 stalks US asparagus, cut approximately 2 1/2 from tip
Strands of 'fatt choy', cleaned
1 red chilli, cut into rings

Gravy:
2 tbsps cooking oil
1/2 tsp salt
1 tsp corn flour
400 gm chicken stock
1/2 tsp sugar

Method:
1. Place 1 pc abalone as base and place mushroom, sea-cucumber and scallop strips on it. Roll up and tie around with fatt choy
2. Arrange abalone roll on a round dish and steam for 2 mins
3. Cook asparagus in chicken stock and garnish with chilli rings
4. Arrange asparagus next to each abalone roll and set aside
5. Cook gravy and pour over the platter
6. Serve hot

Foong Look Chicken by May Goh from Klang

Preparation: 15 mins
Cook: 30 mins
Serves: 4

8 drumsticks or wings, cut into pieces
20 dried chestnuts, soaked in hot water for 3 hrs, then drained
4 shallots, sliced
3 cm ginger, sliced
3 tbsps cooking oil
Coriander leaves and fresh red chillies for garnishing

Sauce:
1 tbsp salt
1 tbsp fine granulated sugar
1 tbsp light soya sauce
2 tbsps oyster sauce
1/2 tsp white pepper powder
1 litre water

Method:
1. Heat the oil in a pot over medium fire. Gently fry the sliced shallots and ginger until they are fragrant and lightly browned
2. Put in chicken pieces and soaked chestnuts. Stir-fry for 5 mins
3. Pour in sauce ingredients, add water and cover the pot. Turn the fire to low. Allow the mixture to simmer for 20 - 30 mins or until chicken is tender and chestnuts are soft
4. Garnish with coriander leaves and fresh red chillies. Serve hot with steamed rice

Mocha Creams

From The Malaysian Women's Weekly Magazine

Preparation: 10 mins
Cook: 2 mins

50 gm dark chocolate, chopped
300 ml thickened cream
3 tsps instant coffee powder
1 tbsp warm water
1 egg white
55 gm caster sugar
50 gm chocolate-coated almond, chopped

Method:
1. Combine chocolate and 60 ml of cream in a saucepan. Stir over a low fire until the chocolate is just melted (or microwave on medium for about 1 min or until melted; stir well). Divide mixture among 4 glasses. Swirl chocolate to coat inside of glasses. Refrigerate
2. Combine the coffee and water. Stir until dissolved, then leave to cool. Beat the remaining cream in a bowl with an electric mixer until soft peaks form. Fold in coffee mix. Set aside
3. Beat egg white in a bowl with an electric mixer until soft peaks form. Gradually add sugar, beat until totally dissolved. Fold egg-white mixture and almonds into coffee-cream mix. Divide mixture among prepared glasses. Top with extra almonds, if desired

Twister by Dome Cafe

2 scoops chocolate ice-cream
1 shot espresso (made from 7 gm coffee powder)
6 coffee beans, processed
Whipped cream
Australian Cadbury Chocolate Powder

Method:
Blend together the ice-cream and coffee. Pour the mixture into a tall 340 gm glass (like the ones used for sundaes) then top up with whipped cream and chocolate powder. Serve cold

Quick fix/ alternative:
Blend 1 scoop each chocolate and vanilla ice-cream, 40 ml milk and 30 ml instant thick coffee. Add whipped cream and chocolate powder

Cappuccino by Coffee Club

110 ml variety coffee (made from 12 - 14 gm coffee powder)
3 tbsps whipping cream
1/2 tsp grated orange and lemon zest
Dash of cinnamon powder

Method:
Pour the coffee into a glass and carefully spoon the whipping cream onto the surface. Sprinkle the cinnamon powder, grated lemon and orange zest over the top and serve immediately with a cinnamon stick stirrer. Add sugar to taste. Makes 1 serving

Iced Mocha Vanilla by Coffee Club

20 ml chocolate syrup (preferably Hershey's)
100 ml fresh milk
180 gm fresh milk
75 ml Macchiatto (made from 14 gm of coffee powder; or buy some from Coffee Club)
1 scoop vanilla ice-cream
Dash of cinnamon powder

Method:
Using a 340 gm glass, pour in the chocolate syrup first, followed by the fresh milk and Macchiatto. Then top up with the ice cubes and vanilla ice-cream. This creates a layered effect. Sprinkle some cinnamon powder over the top and serve this drink immediately. Mix well before drinking. Makes 1 serving

Latte by Dome Cafe

1 shot espresso (made from 7 gm coffee powder)
Hot milk

Method:
Pour the espresso into a 340 gm glass. Boil and whip the milk until it foams, then add to coffee. Serve immediately

Laksa

I apologized for not crediting this as I can't recall which magazine I cut it out from ;-)

Ingredients:

Grind into paste:
1/2 fist-sized galangal, sliced
1 thumb-sized turmeric
5 candlenuts
20 dried chillies, blanched
10 red chillies
2 tbsps crushed belacan
300 gm shallots
1 tbsp coriander seeds

50 gm dried shrimps, pounded
1 kg grated coconut
3 tsps salt
2 tsps sugar
300 gm prawns, for garnishing
2 stalks lemon grass, bruised
Bean sprouts
Rice vermicelli or noodles

Method:
Squeeze coconut for milk. Set aside. Add 2.5 l of water to coconut and squeeze a second amount of milk.
Boil 500 ml of water. Cook the prawns, remove prawns, shell and set aside for garnishing.
Heat 225 ml of oil in a wok and fry ground ingredients till fragrant and the oil is separated from the paste. Add the diluted coconut milk and prawn stock and bring to boil. Add the pounded dried shrimps and simmer over low heat for about 10 mins.
Add the first coconut milk and stir continuously to prevent curdling. Add seasoning and lemon grass.
Pour over prepared bean sprouts and rice vermicelli. Garnish with prawns and daun kesom

Prawn Mee Soup

I apologized for not crediting this as I can't recall which magazine I have cut it out from ;-)

Ingredients:
600 gm prawns
2 tbsps oil
4 l water
600 gm pork ribs
300 gm lean pork
2 tsp sugar
2 tsp salt
1 tbsp freshly ground black pepper
2 tbsps light soy sauce
2 tbsps dark soy sauce
Fresh yellow noodles
Bean sprouts
Kang kong (water convolvulus)

Method:
Wash and drain the prawns. Remove the head and fry with the 2 tbsps of oil till the shells turn red. Set aside
Cook the unshelled prawns in the 4 l of water. Remove when cooked and shell. Return the shells into the stock and add the pork, ribs and seasoning into the stock. Simmer over a low flame for about 1 1/2 hrs.
Strain the soup. Return the ribs to the soup and slice the pork. Cook the desired amount of noodles, bean sprouts and kang kong in boiling water. Strain and pour the prawn soup over noodles. Serve with prawns, pork ribs and sliced pork. Garnish with crispy shallots and sliced red chillies

Mee Goreng

I apologized for not crediting this as I can't remember which magazine I cut it out from ;-)

Ingredients:
2 tbsps tomato sauce
1 tbsp chilli sauce
1 tbsp soy sauce
sliced green and red chillies
5 small potatoes, skinned, boiled and cut into cubes
Oil for frying
1 onion, chopped
2 tomatoes, cut into wedges
450 gm bean sprouts
350 gm fresh yellow noodles
5 eggs

Method:
Heat oil in wok and fry the onion till soft and fragrant. Add tomatoes, tomato sauce, chilli sauce and light soya sauce. Toss in the bean sprouts and noodles and fry till evenly coated with the sauces. Add the rest of the ingredients and fry for about 10 mins. Serve hot

Mee Siam

I apologized for not crediting this as I can't remember which magazine I cut it out from ;-)

Ingredients:

Grind into a paste:
250 gm shallots
50 dried chillies
2 tbsps belacan

300 ml oil
3 tbsps dried shrimps, pounded
600 gm rice vermicelli, soaked till soft

Gravy:
10 tbsps preserved soya beans, minced
7 tbsps sugar
2 large onions, chopped finely
2 tbsps tamarind with 200 ml water, squeezed and strained
1.5 l water

Method:
For rice vermicelli, heat oil in wok and fry the dried shrimps and the chilli paste till fragrant. Add rice vermicelli and fry till it is evenly coated with the paste.
For gravy, mix all the ingredients in a saucepot and bring to boil. Simmer for 1/2 hr. To serve, prepare rice vermicelli in a dish. Garnish with fried bean curd cubes and chopped chives. Pour gravy over. Top with sambal chilli

Lobak Penang

Taken from The AdsVantage's Penang's Secret Recipes

Ingredients:
600 gm minced chicken meat
50 gm spice powder
300 gm turnip
2 tbsps frying powder
1 diced onion
3 pcs diced garlic
2 tsps sugar
A dash of salt
Lobak 'skin'

Preparation for the filling:
1. Shred the turnip
2. Dice the onion until fine
3. Mince the chicken meat
4. Mix the meat, spice powder, onion, garlic, sugar and salt together
You can either marinate the filling or continue with the preparation process.

Step by step:
Before frying, you have to wrap the filling in the lobak 'skin'
Lay the skin on a flat surface
With a spoon, spread the filling onto the skin
Wrap the lobak into a roll
Powder the lobak with frying powder
It is ready to be fried
Fry in oil until golden brown
Serve hot

Zucchini Mushroom Saute by Lombardo & Bui

Remove core from 1 tomato. Cut a cross on bottom. Immerse in boiling water for 45 - 60 secs. Refresh in cold water. Peel skin away. Cut in half then squeeze out seeds. Slice into 3/8" x 1/2" strips. Set aside

On medium heat in 1 tbsp olive oil, saute for 3 mins:
1 tbsp minced garlic
2 medium zucchini sliced in 3/8" rounds
8 sliced mushrooms

Add tomato strips and 1 tbsp chopped fresh basil. Cook 3 mins. Season with freshly ground pepper and salt (optional). Top with sliced scallions

Serves 4 as a side dish

French Cut Beans by Lombardo & Bui

Rinse 2/3 lb of slender green beans in cold water. Snip off ends. Place on board and slice in half lengthwise. Blanch in boiling water for 3 mins. Drain. Refresh in cold water. Drain. Set aside

On medium heat in 2 tbsps butter, saute 1/2 cup finely sliced red onion for 2 mins. Add beans. Toss well and cook for 3 - 5 mins until hot. Season with salt (optional) and freshly ground pepper

Serves 4 as a side dish

Berry Basket Jubilee by Lombardo & Bui

Preheat oven to 450'F. Spread 1 phyllo sheet on a board and coat lightly with melted butter (about 12" x 16"). Butter inside of 2 oven-proof soup bowls. Cut phyllo sheet in half and place one section in each bowl. Fold down excess. Place in oven and bake 5 mins. Remove and cool for 5 mins.

Use a fork to separate pastry baskets from sides and carefully remove from bowls. Cool for another 15 mins. Spoon 1 cup of mixed berries into each basket. Top with frozen yogurt. Sprinkle with confectioners' sugar

Serves 2

Azteca Soup by Lombardo & Bui

On medium heat in 2 tbsps olive oil, saute for 2 mins:
1 tbsp minced garlic
2 3/8 inch diced onions
1 tsp chili powder
1/2 tsp minced jalapeno

Add:
5 3/8 inch diced plum tomatoes
2 sliced celery stalks
1/2 cup fresh or frozen corn
1 tbsp chopped fresh basil
2 tsp lime juice

Saute 5 mins. Add 4 cups tomato juice. Simmer 15 mins. Remove from heat. Stir in 1 cup 3/8 inch diced avocado. Break 2 - 3 nacho chips into each of 6 bowls. Ladle soup over. Garnish with sour cream

Serves 6

Deviled Guacamole Cukes by Lombardo & Bui

Puree for 1 min pulp from 2 peeled avocados. Add:
3 tbsps finely diced tomato
1 tbsp finely chopped fresh cilantro
1 tsp minced garlic
1 or 2 tsp minced jalapeno
2 - 3 dashes Tabasco sauce
2 tbsp lime juice
1 tsp Dijon mustard

Mix well. Refrigerate 20 mins. Slice 1 hothouse cucumber into 1/2 inch rounds. Scoop out pulp leaving bottom unbroken. Fill each with 2 tsp guacamole.

Makes 18 - 20

Marmalade BBQ Shrimp by Lombardo & Bui

Blend together:
1/4 cup orange marmalade
1 tsp horseradish
1 tbsp orange juice

Transfer marmalade dip to a small bowl. Set aside

Peel, devein and butterfly 8 jumbo shrimp. Marinate 10 mins in:
2 tbsps lemon juice
1 tbsp minced garlic
1 tsp Worcestershire sauce
1/2 tsp crushed peppercorns

Turn BBQ grill to medium high. Grill shrimp 2 – 3 mins on each side

Serves 2 with marmalade dip

Venetian Stuffed Peppers by Lombardo & Bui

Cut 3/8 inch tops from 8 medium peppers. Scrape out seeds and rinse. Set aside

On medium heat, in 2 tbsps olive oil, saute:
2 cups 1/2 inch diced mushrooms
1 1/2 inch diced tomato
1 finely diced onion
1 tbsp minced garlic
2 tbsps chopped fresh basil
2 tbsps sliced black olives

Cook 5 mins. Add:
3 cups cooked rice
1/3 cup tomato juice
4 tbsps grated parmesan cheese
1 tsp paprika

Blend well. Stuff peppers with mixture. Recap peppers and place in casserole. Add 1 cup tomato juice. Cover. Bake at 350’F for 1 hour. Remove caps. Spoon sauce over

Serves 4