Mushroom Tuna Quiche

Ingredients

Pastry
150g plain flour
50g high protein flour
Pinch of salt
1 tsp castor sugar
100g butter
1 tbsp lime juice
2 tbsp cold water

Filling
1 can curry tuna, drained and meat flaked
1 tbsp olive oil
5 white button mushrooms, sliced
1 onion, sliced
½ a zucchini, skinned and sliced thinly
2 eggs, lightly beaten
½ cup whipping cream
50g butter
15g castor sugar
2 tbsp ground almonds
1 tbsp superfine flour
Freshly ground black pepper
Salt and pepper to taste
¼ tsp chicken stock granules
2 slices Cheddar cheese, diced

Method

For the crust: Add salt and sugar to sifted flour in a mixing bowl. Rub in butter with a pastry cutter until mixture resembles fine breadcrumbs. Add lime juice and water. Mix into a dough. Refrigerate for 20-25 minutes.

Roll out the dough to fit a fluted flan tin. Trim off excess pastry and prick the base with a fork. Place crumbled baking paper on the base and spread dried beans over it. Bake in a preheated oven at 220°C for 10 minutes. Remove paper and beans. Reduce the temperature to 180°C and bake for five minutes.

Heat olive oil and sauté button mushrooms. Dish out and mix with tuna. Sauté onions in the same saucepan.

Lightly beat whipping cream and eggs in a jug. Add salt, pepper and chicken stock granules to taste. Pour over tuna and mushroom mixture. Add onion and zucchini.

Cream butter and sugar for 4 to 5 minutes. Add ground almonds. Mix the creamed almond mixture and flour with the tuna mushroom mixture. Pour the filling into the pastry case. Spread with Cheddar cheese and add ground black pepper.

Bake for 40 minutes in a preheated oven at 180°C until quiche is set. Serve while still warm.

From Kuali.com

Pineapple Passion Tart

Ingredients

Pie crust
220g plain flour
125g chilled butter, diced
50g icing sugar
1 egg yolk
1-2 tbsp chilled water

Filling
Pulp of two passion fruits
2 tbsp castor sugar
100g canned pineapple rings, drained and quartered
150ml whipping cream
2 eggs
1 tbsp Cointreau

Method

For the pastry: Sift flour into a mixing bowl. Add butter and sugar and mix with a pastry cutter until mixture resembles fine breadcrumbs. Add egg yolk and enough chilled water to mix into a soft dough.

Place dough on a lightly floured tabletop and knead lightly until smooth. Wrap dough with a piece of cling film and refrigerate for 20 minutes.

Grease small tart moulds. Roll out the pastry and line the tins. Trim off excess pastry so that it sits neatly on the tin. Refrigerate for 10 minutes.

Place crumbled baking paper on the base and pour in some beans or rice. Bake in a preheated oven at 220°C for 10 minutes. Remove the paper and beans and return to the oven for another two minutes or until pastry cases are dry and lightly browned. Allow to cool.

Combine sugar and passion fruit pulp. Cook over low fire, stirring until sugar dissolves. Do not allow the mixture to come to a boil. Once the sugar has dissolved, allow to cool completely.

Beat whipping cream and eggs for a minute. Add half portion of cooled passion fruit to the mixture. Spoon creamed mixture into prepared pastry case. Arrange pineapple slices around. Top with remaining passion fruit pulp mixture.

Bake in preheated oven at 180°C for 20 to 25 minutes or until the filling is set.

From AllRecipes.com

Chicken Oregano with Sweet Peppers

Serve this on top of a bed of brown rice.

INGREDIENTS

1.5 lbs. chicken pieces, skin removed
1/4 teaspoon salt
1/4 teaspoon ground pepper cooking spray
1 clove garlic, chopped1 lemon, sliced
1 tomato, chopped
1/4 cup onion, chopped
1/4 cup fresh parsley, chopped
1 tablespoon fresh (or one teaspoon dried) oregano
1/4 cup white wine
3/4 cup low-sodium chicken broth
1 medium, sweet green pepper, cut into strips
1 medium, sweet red pepper, cut into strips

DIRECTIONS

1. Sprinkle chicken with salt and pepper.
2. Lightly coat a nonstick skillet with cooking spray.
3. Cook chicken over medium heat until light brown (about 15 minutes), turning once. Reduce heat.
4. Sprinkle garlic, lemon, half of tomato, onion, parsley and oregano over chicken pieces in skillet.
5. Add grape juice and broth.
6. Cover and simmer for 15 minutes.
7. Add remaining tomato and sweet peppers, cover and continue to simmer for 7-10 minutes or until chicken is tender and cooked through.

From AllRecipes.com

Tangy Mango and Cuttlefish Salad

Ingredients

½ cup peeled and shredded green mango
1 green papaya
3 shallots, thinly sliced
300g processed cuttlefish, score the inner body and cut into thick slices
¼ tsp sugar
A dash of pepper
5 bird’s eye chillies, chopped
2 pickled leeks (kew tou), sliced

Dressing
2 tbsp local lime juice
2 tbsp honey
2 tbsp Thai chilli sauce
1 tsp fish sauce

Garnishing
1 tbsp deep-fried anchovies
2 tbsp toasted peanuts

Method

Spread shredded mango on several layers of absorbent kitchen paper to remove excess moisture.

Peel the papaya and halve it lengthwise. Remove the seeds and slice off the soft centre. Grate the papaya.

Lightly season the cuttlefish with sugar and pepper, then scald in boiling water for 40-50 seconds. Drain and set aside.

Combine all the ingredients in a mixing bowl and add dressing ingredients. Toss well to mix. Add garnishing, then adjust seasoning before serving.

From AllRecipes.com

Chicken and Cabbage Salad

Ingredients

1 cup shredded cooked chicken
½ cup shredded white cabbage
½ cup shredded purple cabbage
½ cup shredded carrot
2 tbsp thinly sliced bird’s eye chillies
3 shallots, thinly sliced
2 kaffir lime leaves, finely shreddedDressing
3 limes, squeezed for juice
1 tbsp rice vinegar
1 tbsp fish sauce
1 tbsp chopped garlic
1 tbsp sesame oil
1 tbsp sugar or to tasteGarnishing
Some mint leaves
1 tbsp toasted peanuts

Method

Combine chicken, both cabbages, carrots, bird’s eye chillies, shallots and kaffir lime leaves in a mixing bowl. Add combined dressing ingredients and mix well.

Dish out and serve with garnishing.

From AllRecipes.com

Abalone Loe Sung

Ingredients
1 piece fresh New Zealand abalone, cleaned

Freshly shredded ingredients (A)
50g carrot
70g white radish
100g yam bean (sengkuang)
50g unripe green mango
40g pickled leek (kew tau)
40g pickled sweetened cucumber
30g pickled ginger
30g pickled sweetened red ginger
3 kaffir lime leaves

Garnishing (B)
2 tbsp roasted peanuts, coarsely blended
2 tbsp toasted sesame seeds
½ a small bowl of thinly sliced deep-fried yau char kwai (Chinese cruller)
½ a bowl of pomelo pulp

Dressing (C)
3 tbsp plum sauce
1 tbsp fish sauce
1 tbsp lemon juice
1½ tbsp sugar or to taste

Seasoning (D)
1/2 tsp Chinese five spice powder
1/8 tsp pepper
Dash of salt
1 tbsp orange oil1 tbsp peanut oil

Method

Soak shredded carrot and white radish in ice-cold water for a few minutes. Drain and squeeze dry in a piece of clean muslin cloth.

Lightly blanch abalone in hot water (do not over-boil water as it will destroy the texture of the abalone). Remove and soak in ice-cold water for 10 minutes. Slice the abalone thinly.

Arrange all shredded ingredients around a serving plate. Add garnishing ingredients. Pour dressing sauce over and sprinkle with dressing(C) and seasoning (D).Toss well to mix and serve in individual salad bowls.

From Kuali.com

Spicy Fried Dried Prawns (Sambal Udang Kering)

Ingredients

250g dried prawns, soaked and pounded finely
2 tbsp tamarind pulp combined with 100ml water (squeeze, then strain the tamarind juice)
4 stalks lemongrass, smashed
Oil for frying

Spice ingredients – blended
4 candlenuts (buah keras)
2cm piece fresh turmeric
2cm square piece shrimp paste (belacan)
8 fresh red chillies
5-6 dried chillies, soaked and seeded
80g garlic
150g shallots

Seasoning
4-4½ tbsp sugar or to taste
¾-1 tsp salt or to taste

Method

Heat a little oil in a wok and fry lemongrass until fragrant. Reduce the heat to low and add blended spice ingredients. Fry until fragrant.

Add dried prawns and continue to fry for a while. Mix in tamarind juice and fry over a low heat until mixture is almost dry. (Keep stirring while frying to prevent it from sticking to the base of the wok). Adjust seasoning to taste. Dish out and leave to cool completely.

From Kuali.com

Curry Chicken and Tapioca

Ingredients

1 chicken whole leg, chopped into bite-sized pieces
1 tbsp light soy sauce
1 tbsp sesame oil
250ml coconut milk
400g tapioca
500ml water
¼ tsp turmeric powder
½ tsp ground black pepper
2 stalks curry leaves
5 tbsp oil

Spices (A)
1 tbsp coriander seeds
3 tbsp grated fresh coconut
5 dried chillies, soaked and seeded

Spices (B)
2 tbsp meat curry powder
1 tsp chilli powder
2 stalks lemongrass, lightly bruised
1 tsp mustard seeds
2 stalks curry leaves

Method

Marinate chicken with light soy sauce and sesame oil for 30 minutes. Shallow fry marinated chicken in 3-4 tablespoons oil in a heavy-based pan until cooked through. Dish out and set aside.

Peel tapioca and cut into bite-sized pieces. Combine with water, turmeric powder, ground black pepper and curry leaves in a saucepan and cook to a boil. Reduce the heat and simmer for 10-15 minutes until tapioca is tender.

Dry-fry coriander seeds until fragrant. Add grated coconut and continue to fry until coconut is dry. Remove and put into a food processor. Add soaked dried chillies. Blend into a fine paste.

Heat oil in a deep saucepan. Mix the meat curry powder and chilli powder together and add enough water to mix into a paste. Combine with the other spices (B). Fry over low heat until fragrant. Put in chicken and coconut milk. Let it simmer uncovered for 10-15 minutes. Add tapioca and cook until gravy is fairly thick and dry.

Serve the dish with hot plain rice.

From Kuali.com

Deep-fried Tapioca Patties

Ingredients

200g tapioca, cleaned and peeled
100g chicken, roughly minced
60g minced prawns
35g chopped onion
2 tbsp finely chopped carrot
1/8 tsp salt
Dash of freshly ground black pepper
¾ tsp white pepper
½ tsp chilli powder
½ tsp chicken stock granules
1 tbsp chopped coriander leaves
Oil for deep-frying

Method

Cut the tapioca into small pieces then put into an electric blender. Add just enough water and blend until fine. Remove and put tapioca pulp on a piece of clean muslin cloth. Squeeze out excess liquid.

Mix tapioca pulp, minced chicken and prawns, carrot and onion together in a mixing bowl. Add salt, pepper, black and white pepper, chilli powder and chicken stock granules. Mix well then add coriander leaves. Shape mixture into walnut-sized balls, then flatten them into patties.

Heat 2-3 tablespoons oil in a non-stick saucepan and pan-fry the patties in batches, turning them over occasionally until golden brown. Drain on crumpled paper towels and serve immediately.

From Kuali.com

Coffee Tapioca Talam

Ingredients

Bottom layer
1kg tapioca, scrubbed clean
275g castor sugar
300ml water
1 tbsp instant coffee granules

Top layer
70g rice flour
35g tapioca flour
15g green pea flour (luk tau fun)
200ml thick coconut milk
200ml water
¾ tsp salt

Method

Peel and finely grate tapioca. Put grated tapioca on a piece of clean muslin cloth and squeeze out excess liquid into a mixing bowl. When the process is completed, allow the yellow liquid to settle, then pour away the top layer, leaving only the starch that has settled at the bottom of the bowl.

Combine grated tapioca pulp, sugar, the starch, instant coffee granules and water in a wok. Stir and cook until the sugar melts.
Line a square tin with greased aluminium foil or greased banana leaf. Grease the sides of the tin as well.

Pour the cooked tapioca into the tin. Level it with a spatula and steam for 20-25 minutes.

Remove tin from the steamer and use a fork to prick the surface all over. Set aside.

Combine all the ingredients for the top layer in a saucepan. Cook over medium low heat until it starts to boil. Bring saucepan away from the heat and stir until it turns into a runny paste. Stir well until it is even in texture then pour over the bottom layer.

Steam for about 15 minutes or until the surface sets. Remove and leave aside to cool completely before cutting into serving-size pieces.

From Kuali.com