Kerabu Mee Hoon by Tefal

Preparation: 30 mins
Cook: 10 mins
Serves: 4 - 5

2 tbsps oil
70 gm dried prawns, soaked in water for 10 mins, drained and pounded
1 clove garlic, sliced
20 shallots, sliced
2 tbsps bottled sambal
3 tbsps fish sauce
1 tsp sugar
200 gm fresh prawns, shelled
300 gm dried rice vermicelli or mee hoon, soaked in water for 20 mins and drained
100 gm bean sprouts, dipped into boiling water and rinsed in tap water
1 pc tau kwa, diced and fried
100 ml fresh lime juice
Coriander leaves and sliced hard boiled eggs to serve

Method:
1. Heat oil in Tefal Essencia Wok Pan and stir-fry dried prawns for 30 secs
2. Add garlic and shallots; stir-fry for 2 mins. Add sambal, fish sauce and sugar. Mix well. Add fresh prawns; cook for 3 mins
3. Place drained mee hoon in a large bowl. Add cooked ingredients, bean sprouts and tau kwa. Drizzle lime juice over and toss to mix well. Serve with boiled eggs and topped with coriander

Grilled Salmon with Fresh Tomato by Tefal

Preparation: 5 mins
Cook: 10 mins
Serves: 4

2 tbsps olive oil
1 large tomato, seeded and cut into 1 cm cubes
2 slices salmon, about 150 gm each
1 tsp salt

Method:
1. Heat 1 tbsp oil in Tefal Essencia Grill Frypan over a medium fire. Lightly stir-fry tomato for 1 min. Remove and set aside
2. Drip remaining oil over salmon slices and grill in the same pan for 3 mins on one side. Turn over and grill for 2 mins. Sprinkle salt over and serve hot, topped with stir-fried tomato

Chocolate Orange Cake

Taken from The Malaysian Women's Weekly

Preparation: 25 mins
Bake: 25 mins
Serves: 5

1 x 535 gm packet chocolate cake mix
1 egg
1 tbsp grated orange rind
1/4 cup orange juice
3/4 cup water
1 x 175 gm packet chocolate orange, chopped
Chocolate orange segments to decorate

Orange frosting:
125 gm butter, softened
1 1/2 cups icing sugar
1 tbsp finely grated orange rind
1 tbsp milk
1/2 tsp orange food colouring

Method:
1. Grease a 12 hole muffin pan (1/3 cup capacity). Line bases with baking paper. Preheat oven to 180'C
2. Beat cake mix, egg, rind, juice and water in a large bowl with an electric mixer on low speed for 30 secs. Increase speed to medium; beat for 4 mins. Stir in chocolate orange. Divide mixture among holes in muffin pan
3. Bake in the preheated oven for about 25 mins. Allow cakes  to stand in pan for 5 mins then turn onto a wire rack to cool
4. To prepare frosting, beat butter with electric mixer in a small bowl until light and fluffy. Gradually beat in icing sugar, rind and milk until light and fluffy. Tint mixture with orange food colouring
5. Spread tops of mini cakes with orange frosting. Decorate with extra chocolate orange segments

Marbled Chocolate Mud Cake

Taken from The Malaysian Women's Weekly

Preparation: 20 mins
Bake: 1 1/2 hrs
Serves: 5

250 gm butter, chopped
1 1/2 cups hot water
2 cups caster sugar
2 eggs
1 cup plain flour
1 1/2 cups self-raising flour
100 gm white chocolate, melted
100 gm dark chocolate, melted
Chocolate shapes to decorate
Thick cream to serve

Ganache:
200 gm white chocolate, chopped
1 2/3 cups thickened cream

Method:
1. Grease a deep 22 cm round cake pan. Line base and side with baking paper. Preheat oven at 150'C
2. Heat butter, hot water and sugar in a large pan. Stir over a low fire until sugar finally dissolves. Transfer the mixture into a large bowl. Allow to cool slightly
3. Beat mixture with an electric mixer on low speed for 30 secs. Beat in eggs, one at a time, until combined. Stir in sifted flours. Divide mixture in half
4. Stir white chocolate into one portion, and dark chocolate into the remaining portion. Pour white portion into prepared pan, followed by dark portion. Use a skewer to drag through mixtures to create a marbled effect
5. Bake in the preheated oven for 1 1/2 hrs. Cool cake in pan. Turn out on a wire rack once cooled
6. To prepare the ganache, heat white chocolate and cream in a small pan over a low fire; stir until melted. Allow to cool until it has a spreadable consistency
7. Spread over top and side of cooled chocolate cake. Decorate cake with chocolate shapes and serve with thick cream

Brussels Sprouts with Prawns & Barbecued Honey Chicken

Taken from The Malaysian Women's Weekly

Preparation: 15 mins
Cook: 10 mins
Serves: 4

2 pcs barbecued honey chicken (the chicken version of bak kua)
300 gm fresh Brussels sprouts, each sliced into 2 pcs
3 tbsps oil
Pinch of salt and vinegar
2 large cloves garlic, minced
2 large shallots, sliced
10 big prawns, shelled and deveined
5 water chestnuts, skinned and cut into cubes
Half a yellow bell pepper, cut into cubes
Half a red bell pepper, cut into cubes

Sauce:
1/2 tsp oyster sauce
Pinch of salt
1 lvl tsp cornflour mixed into 2 tbps water

Method:
1. Cut barbecued honey chicken into horizontal strips about 3 cm wide, then cut each strip at an angle to get diamond shapes. Set aside
2. Bring water to the boil in a wok and add Brussels sprouts. Add 1 tsp oil, salt and sugar. Allow to cook for 3 mins. Remove and set aside. Drain water
3. Heat the same pan over a medium fire. Add 2 tbsps oil to stir-fry garlic, shallots, prawns and barbecued honey chicken for 1 min. Add water chestnuts and red and yellow bell peppers. Toss for 3 mins
4. Turn fire to medium-high and add oyster sauce, salt and cornflour mixture. Mix well for another 1 min. Dish out and serve with hot rice

Hot & Sour Soup by Amy Van

Preparation: 10 mins
Cook: 10 mins
Serves: 4

1 litre chicken stock
2 tbsps light soy sauce
2 cm ginger, peeled and shredded
4 Chinese mushrooms, soaked in hot water for 20 mins to soften, stems removed
2 - 3 tbsps vinegar
12 straw mushrooms, halved
300 gm silken tofu, diced
1 - 2 tbsps chilli oil
2 tbsps chopped spring onions, for garnishing

Method:
1. Place chicken stock, light soy sauce, shredded ginger and Chinese mushrooms in a large microwave-safe pot. Cover and microwave on medium-high for 5 mins
2. Add the vinegar, straw mushrooms and silken tofu. Cook for another 5 mins
3. Remove from microwave oven, and add chilli oil. Stir well
4. Garnish with spring onions. Serve hot with rice

Chef Tip:

You can turn this soup into a vegetarian one by using vegetable instead of chicken stock. Also add one small carrot, sliced into thin strips, for added flavour

Prawn & Mango Salsa by Amy Van

Preparation: 20 mins
Cook: 15 mins
Serves: 4

200 gm tiger prawns, peeled and deveined
2 tbsps Cajun seasoning
2 tbsps oil

Salsa:
1 green mango, peeled and diced
1 ripe avocado, peeled and diced
2 shallots, peeled and diced
1 red chilli, sliced thinly
2 tbsps lime juice
2 tbsps red wine vinegar
2 tbsps extra virgin olive oil
2 tbsps chopped fresh mint
Pinch of salt and sugar

Garlic Mash:
4 cloves garlic, chopped finely
2 large potatoes, peeled
1 cup fresh milk
2 tbsps butter
Salt and pepper to taste

Method:
1. Season prawns with Cajun seasoning for 15 mins
2. Heat oil in a pan over high fire. Pan-fry prawns for 1 to 2 mins on each side or till cooked. Set aside
3. Combine all the salsa ingredients together. Stir to mix well. Chill in fridge
4. To prepare garlic mash, fry garlic and set aside. Microwave potatoes on high, covered, for 7 to 10 mins. Remove and mix garlic with potatoes. Add milk and butter; and mash. Season to taste
5. Serve scoops of garlic-flavoured mashed potato topped with prawns and salsa on the side

Chef Tip:
If you're strapped for time, use ready-made mashed potato. Just add water or milk, stir to mix well. stand for a few mins and it's ready to eat!