Abuelita Chimichangas


Ingredients: (Abuelita Chimichangas)

Nonstick cooking spray
4 medium bananas, sliced
1/2 cup chopped walnuts (optional)
3 tablespoons Chocolate Syrup
6 frozen phyllo dough sheets, defrosted according to package directions
1 tablespoon cinnamon-sugar (1 tablespoon granulated sugar plus 1 teaspoon ground cinnamon)


Directions: (Abuelita Chimichangas)

Preheat oven to 350° F. Spray baking sheet with nonstick cooking spray.
Combine bananas, nuts and Abuelita syrup in medium bowl; stir gently to coat.
Place 1 phyllo sheet on flat kitchen surface. Fold in half; spray with cooking spray. Place about 1/3 cup banana mixture on bottom third of short end of phyllo sheet; spread to within 1 inch from each side. Fold bottom of dough over filling; fold dough in on both sides then roll up burrito-style. Repeat process with remaining phyllo sheets and banana mixture; place on baking sheet seam-side-down. Spray chimichangas with cooking spray; sprinkle evenly with cinnamon-sugar.
Bake for 15 to 20 minutes or until golden brown. Serve immediately.

Malaysian beef curry

Ingredients: (Malaysian beef curry)


20 small red shallots, thinly sliced

6 cloves of garlic, peeled

8 long fresh red chillies, deseeded

1 tbsp ground turmeric

15 g fresh turmeric, peeled and roughly chopped

40 g fresh ginger, peeled and roughly chopped

15 g galangal, peeled and roughly chopped

30 g tamarind paste

4 tbsp vegetable oil

2 lemongrass stalks, tough outer leaves removed, roughly chopped

4 kaffir lime leaves, roughly torn

1 kg beef topside, trimmed and cut into 4cm pieces

500 ml coconut milk

rice, boiled, to serve

shallots, fried crispy, to serve

1 small red chilli , deseeded and thinly sliced, to serve

Instructions: (Malaysian beef curry)



In a food processor, blitz the shallots, garlic, long red chillies, both turmerics, ginger, galangal and tamarind until it forms a rough paste.
Heat the vegetable oil in a large pan over a medium heat. Stir in the paste and the lemongrass and kaffir lime leaves, season with salt and pepper, and cook for 5 minutes.
Add the beef pieces and cook for 10 minutes, or until they begin to brown, stirring to make sure the meat is coated in the paste.Stir in the coconut milk, pop on the lid, and simmer over a low heat for 1–1½ hours, or until the meat is tender and the sauce has thickened.

Watermelon Juice

Ingredients:(Watermelon Juice)

1 seedless sweet
baby watermelon, refrigerated until used, to be cold
water, to blend (if needed, I use spring water)

Directions:(Watermelon Juice)

  1. Cut up the seedless sweet baby water melon into chunks and place them in your blender add in enough water to get them to blend and do so until smooth.

Malaysian Fried Shrimp With Sugar Snap Pea Pods



Ingredients:(Malaysian Fried Shrimp With Sugar Snap Pea Pods)

1 lb large shrimp, shelled
1/4 cup soy sauce
1/4 cup Scotch whisky
1 teaspoon sugar
1 teaspoon cornstarch
2 tablespoons peanut oil
1 tablespoon grated fresh ginger
1 tablespoon minced fresh garlic
1 tablespoon curry paste
1 sliced onion
6 ounces sugar snap peas
1/4 cup chicken stock
1 tablespoon soy sauce
1 tablespoon lime juice
1/4 cup chopped coriander or 1/4 cup mint

Directions:(Malaysian Fried Shrimp With Sugar Snap Pea Pods)

  1. Combine shrimp, soy sauce, Scotch, sugar, and cornstarch. Marinate for 30 minutes.
    Heat oil in wok or skillet on high heat. Stir in ginger, garlic and curry paste. Stir fry for 1 minute.Add onion and sugar xnaps. Stir fry until sugar snaps are slightly cooked, about 2 minutes.
    Add shrimp and marinade and cook 1 minute longer or until shrimp are just beginning to turn pink. Pour in stock, soy sauce and lime juice. Stir everything together and remove from heat as soon as shrimp are pink and curled.
    Stir in coriander and serve over noodles. Garnish with pea sprouts, if desired.

Straits Chinese Nyonya Chicken



Ingredients:(Straits Chinese Nyonya Chicken)

6 chicken legs (or thighs)
1 teaspoon sea salt
1 teaspoon coriander powder
1/2 teaspoon fennel powder
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon white pepper (sub ( ground black pepper)
1/2 teaspoon chili powder (sub ( 1/4 tsp cayenne pepper)
1/2 teaspoon ginger powder (optional)
1/2 teaspoon garlic powder (optional)
5 tablespoons coconut milk powder (sub ( 1/4 cup coconut milk)
1 teaspoon sugar

Directions:(Straits Chinese Nyonya Chicken)

Preheat oven to 190 degrees Celsius.
Rub the chicken pieces with salt.
Mix all the spices, sugar and dried coconut milk together.
Rub the chicken pieces with the spice mix.
Set aside for an hour.
Space out chicken pieces in a pan lined with foil or baking paper.
Bake for 40-50 minutes, until chicken is golden brown.
Serve while still warm — with rice and a side dish of stir-fried vegetables or salad

Ayam Siow Peranankan Chicken in Tamarind Sauce



Ingredients: (Ayam Siow Peranankan Chicken in Tamarind Sauce)

5 tablespoons tamarind paste
10 shallots, finely chopped
2 tablespoons dried coriander leaves
120 g brown sugar
1 1/2 tablespoons dark soy sauce
1 1/2 tablespoons vinegar
2 teaspoons salt
1 1/2 teaspoons pepper
1 kg chicken piece
2 tablespoons oil

Directions: (Ayam Siow Peranankan Chicken in Tamarind Sauce)

Mix tamarind sauce with shallots, coriander powder, sugar, soy sauce, vinegar, salt and pepper.
Marinate chicken pieces, cover and leave in the fridge overnight.
Put the marinated chicken to stove and bring the entire pot to boil. Simmer over low fire for about 30 min until chicken is tender and sauce has thickened.
The sauce should have carmelised alittle over the chicken.
Garnish with coriander leaves and serve with cucumber if desired.
Dig in!

Singapore Black Pepper Chicken

Ingredients:(Singapore Black Pepper Chicken)

1 lb boneless skinless chicken breast, sliced into bite-sized pieces
3 scallions, chopped
1 red bell pepper, cored, seeded, and sliced into strips
8 ounces green beans, cut into bite-sized lengths
3 garlic cloves, minced
1 tablespoon fresh grated ginger
1 -2 chili pepper, minced
1 -2 tablespoon peanut oil
2 -3 teaspoons fresh coarse ground black pepper
2 tablespoons water
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons rice wine (or other dry white wine)
2 teaspoons sugar
2 teaspoons cornstarch
1 teaspoon chili-garlic sauce

Directions:(Singapore Black Pepper Chicken)

  1. Heat oil in wok. Add onions, peppers, garlic, ginger, and green beans. Stirfry until crisp tender and remove from wok, leaving as much oil as possible behind. Keep warm.
    Add chicken to oil in wok, and stirfry until done through. Push chicken up the sides of the work, and add sauce. Heat sauce, and as it thickens, stir in chicken.
    Add veggies back to chicken in wok. Add black pepper. Stir to combine and reheat veggies if needed. Serve immediately over hot rice.

South west Chicken

Ingredients:(South west Chicken)

1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
1 (10 ounce) can diced tomatoes with green Chile peppers
1 (15 ounce) can black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn, drained
1 pinch ground cumin

Directions:(South west Chicken)

In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.

Shrimp with Garlic Sauce

Ingredients:(Shrimp with Garlic Sauce)

cups canola oilpound large shrimp, peeled and deveined
1/2 cup cornstarchGARLIC SAUCE:
tablespoons brown sugar
1/4 cup low-sodium soy sauce
tablespoon rice vinegarcup vegetable broth1 1/2 tablespoons cornstarch
tablespoons canola oil
1/2 medium onion, sliced
tablespoons chopped garlic
tablespoon chopped ginger1/2 red bell pepper, chopped
cups broccoli florets, blanched
(8-ounce) can water chestnuts, drained
cups cooked white rice, for serving

Directions:(Shrimp with Garlic Sauce)

  1. For the shrimp: Heat the oil until it reaches 360 degrees F in wok or large skillet over medium-high heat.
  2. Dredge the raw shrimp in the cornstarch. Fry in batches, so as not to overcrowd the pan, until their exteriors crisp up, about 4 to 5 minutes. With a slotted spoon, remove the shrimp from the oil and put them onto a paper towel-lined plate to drain.
  3. For the sauce: In a small bowl, whisk together the brown sugar, soy sauce, vinegar, vegetable broth and cornstarch. Set the bowl aside.
  4. Heat the canola oil in a wok or large skillet over high heat. Add theonions, garlic and ginger and stir-fry for 30 seconds. Add the bell pepper and cook for another 30 seconds. Pour in the prepared sauce and cook until the sauce thickens. Stir in the broccoli and water chestnuts and cook for 1 minute, then add the shrimp and fry for 1 minute more. Transfer the shrimp with garlic sauce to a serving bowl and serve hot with cooked rice.

Oyster Sauce Chicken with Bok Choy

Ingredients:(Oyster Sauce Chicken with Bok Choy)


boneless and skinless chicken thighs, cut into 2-inch cubes
Pinch salt
Freshly ground white peppertablespoon cornstarch


1/2 cup vegetable stocktablespoon cornstarch
tablespoon oyster sauce
tablespoon light soy sauce
heaping teaspoon Guilin chili sauce


tablespoon peanut oil1-inch piece fresh ginger, peeled and thinly sliced into coins
tablespoon Shaohsing rice wine
fresh shiitake mushrooms, sliced
baby bok choy, white parts cut into 1-inch pieces leaving green parts whole
large scallions, thinly sliced

Directions:(Oyster Sauce Chicken with Bok Choy)

  1. For the chicken: In a large bowl, sprinkle the chicken with salt and pepper. Add the cornstarch and toss to coat.
    For the sauce: In another smaller bowl, combine the stock, cornstarch, oyster sauce, soy sauce and chili sauce. Mix well and set aside.
    For the stir-fry: Heat a wok over high heat and, when the wok starts to smoke, add the peanut oil. Add the ginger and stir-fry for a few seconds. Then add the chicken, let settle for 1 minute, and thenstir-fry for 3 minutes more. As the chicken starts to turn opaque, add the rice wine and stir-fry for 30 seconds. Stir in the reserved sauce and bring to a boil. Add the mushrooms and bok choy stalks and cook for 1 minute. Then stir in the bok choy leaves and cook for another minute. Remove from the heat and stir in half the scallions. Transfer to a serving dish, garnish with the remaining scallions and serve immediately.