Potato Wedges

Ingredients :
• potatoes 2 pieces, washed
• 1 clove garlic, minced
• 1 tablespoon parmesan cheese
• 1 tablespoon butter
• salt to taste
• 500 ml oil
• 1 teaspoon chopped parsley

Directions :
1. Boil potatoes with salt until done. Cut into 6 parts.
2. Fry the potatoes until browned. Remove and drain.
3. Heat the butter, saute garlic until fragrant. Add potatoes and stir well. Remove and serve with a sprinkling of parsley and parmesan cheese.

For 12 pieces

Mini Cheesecake with Chilled Passion Fruit

These mini cheesecakes are not just pretty to look at—they pack a lot of fresh flavours. With the ingredients on hand, this dessert can whipped up in an hour. The other good thing about this dessert is it needs no baking.

Ingredients :
• 125 gr oreo biscuits, with it's cream
• 50 gr butter, melted
• 2 tablespoons water
• 1 tablespoons gelatin powder
• 250 gr cream cheese, at room temperature
• 125 ml cream
• 80 gr condensed milk
• 5 passion fruit, halved
• 10 foil cupcake liners [5.5cm]

Directions :
1. Place the biscuits in a food processor and process until finely crushed. Add the butter and process until well combined.
2. Use a small spoon to spread and press the biscuit mixture firmly over the base of the foil liners. Place in the fridge for 30 minutes to chill.
3. In a microwaveable bowl, combine water and gelatin. Let it plump up and microwave on high for 10 seconds. Stir to melt and set aside to cool slightly.
4. Place the passion fruit pulp in a fine sieve over a bowl. Use the back of a spoon to press the juice from the pulp into a bowl until you get 25 ml of juice. Reserve the pulp and seeds.
5. Use an electric food processor to mix the cream cheese, cream and condensed milk until smooth. Add in the passion fruit juice and gelatin mixture.
6. Pour the mixture into the biscuit lined foil cupcake liners. Spoon the pulp over the cheesecake mixture.
7. Place in the fridge for 1 hour or overnight to set. Serve chilled.

For 10 pieces

Chocolate & Custard Torte

This heavenly cake has a lovely creamy texture. It's base is made with hot cross buns before being chilled to set. If hot cross buns are not available, you may replaced with any plain sweet buns.

Ingredients :
• 70 gr (1/3 cup) caster sugar
• 300 ml thickened cream
• 4 “Grade A” egg yolks
• 1 teaspoon vanilla essence
• 200 gr good-quality dark chocolate, coarsely chopped
• 100 ml cream
• 4-6 bought hot cross buns, thinly sliced vertically
• 2 tablespoons warm water
• 3 ½ teaspoon gelatin powder
• 2 tablespoons cocoa powder [for topping, optional]
• 300 ml cream, whisked till stiff
• 24 cm round cake pan, lined

Directions :
1. Place the sugar, cream, egg yolks in a small saucepan over low heat. Cook, stirring for 2-3 minutes or until the sugar dissolves and until the custard coats the back of a spoon. Stir in vanilla essence. Remove from heat and leave to cool. Cover with cling film.
2. Combine the chocolate and cream in a saucepan. Use a metal spoon to stir until the chocolate melts and the mixture is smooth.
3. Line the base of a round 24cm (base measurement) springform pan with some non-stick baking paper. Arrange half the hot cross bun slices in a single layer over the base of the pan. Spread half the chocolate mixture evenly over the base. Repeat with the remaining hot cross bun and chocolate mixture. Cover with plastic wrap and place in the fridge for 1 hour or until set.
4. Whisk the remaining thickened cream in a bowl until soft peaks form. Mix with the chilled custard mixture.
5. In a microwaveable bowl, combine water and gelatin. Once the mixture plumps up, microwave on high for 10 seconds. Stir to melt and fold into the custard mixture. Pour over the chocolate base.
6. Cover and place in fridge for 3 hours to set. Dust with the cocoa powder to serve.

For 12 pieces

Crunchy Corn Flakes

Too lazy to make your own “murruku”? Achieve a similar version of the popular Indian snack using healthy cornflakes in a short time.

Ingredients :
• 250 gr peanuts, fried until golden brown and set aside
• 3 tablespoons cooking oil
• 10 stalks dried chilly, cut into 2cm lengths
• 2 cloves garlic, chopped
• 1 cm young ginger, peeled and finely chopped
• 1 tablespoon mustard seeds
• 3 tablespoon mixed spices (rempah ratus)
• 30 pieces curry leaves
• 3 teaspoons chicken stock granules
• 250 gr sugar-free cornflakes

Directions :
1. Heat oil over medium heat, sauté dried chilli, garlic, and ginger until fragrant. Be careful not to burn the dried chilli.
2. Add mustard seeds, mixed spices, curry leaves and sauté for another 20 seconds before adding the stock granules.
3. Turn off heat, toss in fried peanuts and cornflakes. Leave to cool before storing into airtight jars.

Crispy Spicy Anchovies with Tempe And Nuts

Crispy spicy anchovies with tempe or fermented soya bean cake and peanuts are so addictive that you just have to make them in large quantities. Just make sure you store them in airtight containers, as these goodies turn limp pretty fast in our humid weather.

Ingredients :
• Oil for frying
• 320 gr groundnuts with skin
• 1 packet (180 gr) tempe, finely sliced
• 100 gr anchovies

Spice paste :
• 15 stalks dried chillies, soaked and cut into 3cm lengths
• 10 gr bird’s eye chillies
• 100 gr shallots
• 2 cloves garlic
• 2 stalks lemon grass, sliced
• 1 teaspoon belachan or shrimp paste
• 60 gr tamarind paste + 100ml water, sieved to get juice
• 30 gr palm sugar
• 45 gr coarse sugar or to taste
• Salt to taste
• 10 kaffir lime leaves, sliced

Directions :
1. Heat sufficient oil in a wok and deep-fry the groundnuts. Remove nuts once they are lightly browned and drain them on paper towels. Using the same oil, deep-fry the finely sliced tempe till lightly browned and drain them on paper towels. Lastly, remove some of the oil, leaving about half a cup in the wok and deep fry the anchovies in batches until crispy. Discard the frying oil.
2. Using an electric blender, finely grind spice paste ingredients.
3. Heat oil in a wok over medium heat and sauté the spice paste until fragrant, stirring continuously to prevent paste from burning.
4. Once the spice paste is fragrant and the oil rises, add the tamarind juice, palm sugar and sugar, and simmer for 1 minute or until spice paste mixture thickens.
5. Add in the kaffir lime leaves, fried groundnuts, crispy tempe and toss to mix, making sure the spice paste is evenly distributed.
6. Lastly, add in the crispy fried anchovies and adjust seasonings to taste. Remove from heat and leave to cool before storing in airtight containers or jars.

For 2 large jars

Parmesan Crisps with Balsamic Syrup

A great way to use up any leftover parmesan easily, this salty snack goes exceptionally well with balsamic syrup. You can get balsamic syrup (or cream) in any major supermarkets now. Or you can try making your own by simply reducing normal balsamic vinegar with sugar and honey to a thickened syrup.

Ingredients :
• 200 g wedge fresh parmesan (parmigianno reggiano or grana padano)
• 1 saucer balsamic syrup

Method :
1. Preheat the oven to 180°C.
2. With a fine grater, grate the cheese until the whole wedge is used up.
3. On a baking tray lined with silicon (or baking) paper, carefully flatten a good pinch of grated cheese to a circular shape.
4. Bake in the oven for 6-7 minutes until the cheese starts to turn slightly brown.
5. Remove from heat and carefully lift them out from the paper (you can opt to lift them out while hot and press them against overturned cups. They will crisp up once cooled).
6. Serve the parmesan crisps with the balsamic syrup.

For 4 servings as a light snack

Crab Quiche

Ingredients :
• 1 (9 inch) deep dish frozen pie crust
• 4 eggs
• 1 cup heavy cream
• ½ teaspoon salt
• ½ teaspoon black pepper
• 3 dashes hot pepper sauce (e.g. Tabasco™), or to taste
• 1 cup shredded Monterey Jack cheese
• ¼ cup grated Parmesan cheese
• 1 (8 ounce) package imitation crabmeat, flaked
• 1 green onion, chopped

Directions :
1. Preheat the oven to 350°F (175°C). Bake the pie crust for about 10 minutes, until just starting to brown. Remove from the oven, and allow to cool.
2. In a large bowl, whisk together the eggs, cream, salt, pepper, and hot sauce. Stir in shredded cheese, onion and imitation crab. Pour into the pie shell.
3. Bake for 25 to 30 minutes in the preheated oven, then turn off the oven, but leave the door closed. Leave quiche in the oven for an additional 20 to 30 minutes until firm. This will give it a smoother texture.

1 - 9 inch deep dish quiche

Southwestern Egg Rolls

Ingredients :
• 2 tablespoons vegetable oil
• 1 skinless, boneless chicken breast half
• 2 tablespoons minced green onion
• 2 tablespoons minced red bell pepper
• 1/3 cup frozen corn kernels
• ¼ cup black beans, rinsed and drained
• 2 tablespoons frozen chopped spinach, thawed and drained
• 2 tablespoons diced jalapeno peppers
• ½ tablespoon minced fresh parsley
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• ½ teaspoon salt
• 1 pinch ground cayenne pepper
• ¾ cup shredded Monterey Jack cheese
• 5 (6 inch) flour tortillas
• 1 quart oil for deep frying

Directions :
1. Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
2. Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
3. Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
4. Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
5. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
6. In a large, deep skillet, heat oil for deep frying to 375°F (190°C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

5 servings

Chicken Spring Rolls

Ingredients :
• 1 quart oil for deep frying
• 2 (10 ounce) cans chunk chicken, drained and flaked
• 1 small onion, grated
• ½ cup finely shredded cabbage
• 1 small carrot, grated
• ¼ cup barbeque sauce
• 1 dash hot pepper sauce
• 1 dash soy sauce
• 1 dash Worcestershire sauce
• 1 (14 ounce) package spring roll wrappers

Directions :
1. Heat oil in a deep-fryer or large, heavy saucepan to 375°F (190°C).
2. In a medium bowl, mix together chicken, onion, cabbage, carrot, barbeque sauce, hot pepper sauce, soy sauce and Worcestershire sauce.
3. Place approximately 1 tablespoon of the chicken mixture in the center of spring roll wrappers. Moisten fingers with water, and wet the edges of the wrappers. Roll around the filling. Press seams to seal.
4. In small batches, deep fry the spring rolls 3 to 5 minutes, or until golden brown. Drain on paper towels before serving.

Original recipe yield 20 pieces

Seaweed Roll

S$1 for 1 piece/roll

Just for S$1, you get this much (slightly crispy outer layer after toasting for a longer time )

I like these few lines I read in a book, it says -

"CONTENTMENT

The more we pursue sensual pleasures, the more we crave them and chase after distractions. Our dissatisfaction increases and creates mental stress and physical discomfort. Recognize how this happens, and learn to be content with a few necessities. You will be more carefree and joyful. "

So, I try to enjoy the simple meal now and learn to be contented.  Cooking has become very simplified.  I purchased this Seaweed Roll which is made with layer and layer of beancurd skin seasoned with simple ingredients that has  nori sheet in between which costs around S$5 for 5 pieces.

 Instead of deep-frying it, I just placed them in the oven toaster and let it toasted for 10-15 minutes (you are free to do other chores or prepare other dishes). 

You can brush some oil on it or use none, cut it prior to toasting or do it after that, it is all your preference.  It can be a healthy and simple dish to go with plain/brown rice, congee, as snack or finger food.

You can dip it with chilli sauce or mayo or any other sauce you prefer.  You can even choose to wrap it with lettuce too. So just follow your mood, explore and be open to all possibilities and have fun too  ...

Black Bean Burgers

Ingredients (use vegan versions) :
• 1 can black beans, drained
• ¼ cup fried onions (fresh or packaged)
• 2 slices multigrain vegan bread, crumbled finely
• Cracker crumbs
• Salt, pepper, other seasonings (your choice)
• Oil or no-stick spray (for frying)

Directions :
1. In large bowl, mash beans. Mix in crumbled vegan bread, onions and spices.
2. Mix thoroughly, and add just enough cracker crumbs to make patties capable of holding together.
3. Form mixture into patties or balls. (These can be coated with more cracker crumbs, if desired.)
4. Fry patties on both sides in a lightly greased frying pan.

Serve on buns, or any way you like 'em!

P.S.: Works with almost any kind of bean!