Nasi Lemak - Coconut Rice in Rice Cooker


2 cup rice
380ml water
150ml fresh natural coconut milk (Heng Guan Brand)
1 stick lemongrass, bruised
4 pandan leaves, knotted
salt to taste
sugar to taste

1) Directions Nasi Lemak
-Rinse the rice and drain well. Put the rice into the cooking rice pot. Add water, coconut milk, salt, sugar and stir well. Add pandan leaves and lemongrass and ready to cook.
-Rice is cooked, loosen the rice and mix well before serving.
2)Chicken Drumstick
Ingredients A
8 pieces chicken drumsticks
Some salt to marinate drumsticks
Soy Bean oil (Excellent choice for deep frying)

2) Ingredients B
3 eggs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon turmeric powder
3 tablespoon corn flour
7 tablespoon rice flour

2) Directions Chicken Drumstick
-Wash drumsticks, pat dry with kitchen towels. Apply salt on the drumstick evenly and marinate for 1/2 hours.
-Mix ingredients B well together to form marinate and batter, set aside for 15 minutes.
-Heat oil in the pan (amount of oil enough for deep frying of drumstick).
-Dip the drumsticks into the mixture and coat them evenly to fry until golden brown.

3) Sambal Prawn
15 prawns
1 red onion, halved and sliced
1/2 cup water
Salt to taste
Sugar to taste
Soy Bean Oil
1 tablespoon tamarind pulp (soaked with 60ml warm water and extract the juice)

3) Spice Paste
2 fresh red chilies
8 dried chilies
3 cloves garlic
10 cloves shallots
1 piece belacan (Shrimp paste)

3) Directions Sambal Prawn
-Remove prawn shells, leaving the tails intact, cut a slit at the back and remove
the veins. Rinse and drain well. Marinate the prawns with salt and set aside.
-Remove skin from shallots and garlic. Remove seeds from chilies and soak dried chilies till soft.  Combine all ingredients for spices together and blend well to form a paste.
-Heat oil in a pan and stir fry red onion till soft.
-Add spice paste and stir fry till fragrant.
-Add prawns, stir fry until the prawns are well mixed with spice paste.
-Add in the water, tamarind juice and continue simmer.
-Add salt and sugar to taste, stir well and turn off heat.

4) Anchovies and Peanuts
2 cup raw peanuts
2 cup dried anchovies
Soy Bean Oil

4) Directions Anchovies and Peanuts
-Rinse raw peanuts and anchovies, drain well completely.
-Heat oil in a pan. Add raw peanuts, stir fry till golden brown. 
-Scoop the fried peanuts and place them on kitchen towel and drain well. 
-Fry the dried anchovies till golden brown and crispy.

5) Garnish
4 banana leaves
4 hard boiled eggs (Cut into half)
1 cucumber (peeled and sliced)

Recipe by Sandra Kwan
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Apple Cheesecake


160g crushed digestive biscuits
80g melted butter

10g butter
2 tbsp brown sugar
2 fresh green apples cut into cubes

Cheese Filling
500g cream cheese 
70g brown sugar
100ml milk 
3 eggs
2 tbsp cornstarch

Topping and Decoration
1 apples cut slices
6 strawberries cut slices
Some blueberries for decoration
Some strawberries for decoration


-To make the base, mix digestive biscuits and melted butter until combined. Press onto bottom of 6 inches square cake tin.
-To make the filling, heat up wok, melt butter, add in brown sugar and green apples. Stir fry apples until tender. Dish up and keep aside.
-Beat cream cheese and brown sugar until smooth.  Add in the eggs, one at a time, beating well after each addition, then stir in the milk and cornstarch until blended.
-Arrange cooked cubes apples into the prepare tin and pour in the cheese filling. 
-Bake in preheated oven at 160 degrees for 40-50minutes.
-Remove from oven and leave to cool. Chill in fridge.
-Place topping and decoration to serve. Enjoy your Apple Cheesecake!

Recipe by Sandra Kwan
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Pata Tim (Chinese-Flavored Stewed Pig's Front Hock Processed the Western Way)


1 piece fully cleaned pig’s front hock - with still a little of trotters attached but hooves cut off
(USA and Canadian front hocks command higher prices than back for they are meatier)

Enough tap water to cover entire hock in a casserole.
20 ml. any red wine
3 grams salt dissolved well

Enough tap water to cover pre-boiled hock.
40 ml. soy sauce
3 grams salt
20 grams brown sugar
3 grams crushed black pepper  
6 cloves crushed garlic
5 pieces star anise
2 pieces sliced “labuyo” (bird’s eye chilies)

15 ml. palm oil (or palm olein)
6 cloves crushed garlic, finely chopped

200 ml. of left over Pressure Cooker Solution
1 medium carrot sliced
5 pieces sliced shiitake mushrooms soaked in water for 30 minutes
10 grams corn starch dissolved in 30 ml. water (slurry-thickener)
3 grams chili powder
(NOT chili pepper powder. Chili powder contains 5 or more
spice-herb combination plus salt while Chili Pepper Powder
is just the powder presentation of that particular chili pepper).
20 ml. soy sauce
15 grams brown sugar


1.   Bring to boil your well blended anti-foul smell boiling solution
2.   Once boiling starts, set timer and boil for 20 minutes.
Discard water. Set aside hock.
3.   In pressure cooker, add in ALL ingredients
tumble thoroughly until no lumps are evident.
4.   Lay pre-boiled hock, cover, attach nozzle
and start under medium heat.
When whistling starts, pressure cook for 30 minutes.
5.   Done…subject pressure cooker to running tap water,
when whistling stops slowly remove nozzle-open cooker.
6.   Remove hock set aside including pressure cooker solution.
7.   Rub palm oil of the oven toaster’s searing mix unto all sides of hock.
Rub crushed garlic as well. Lay unto toaster pan.
8.   Set toaster to high temp, ensuring top heating rod
is in fiery-red state, wedge toaster pan
in topmost slot for quick searing. Toast for 10 minutes each side.
9.   While you are on this searing stage, in a pan, heat the 200 ml.
leftover pressure cooker solution.
10. Add in sliced carrots, drained shiitake mushrooms, chili powder,
soy sauce and brown sugar. Boil for 2 minutes.
11. While boiling pour in slurry and stirring constantly, continue for few seconds until sauce thickens.
Make your desired adjustments on saltiness & sweetness level, should you wish.
12. Lay seared hock unto plate and pour in your sauce.
Garnish. Serve. Watch your family’s happy smiles.

Recipe by J. Dante S. Morados
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Ginataang Tambakol (Tuna in Coconut Milk)


1 kilo Skipjack Tuna. Sliced
1 1/2 cup fresh coconut milk
chinese cabbage (pechay)
1cup eggplant. Sliced diagonally 
1/2 cup cooking oil
3 cloves garlic, finely chopped
1 small onion, sliced
1 medium size ginger, sliced
2 tbsp. vinegar
3 pcs green chilis (finger chilli)
1 tsp. white sugar
salt and pepper to taste


1. Heat oil in large cooking pan.
2. Fry eggplant until color turns slightly brown. Set aside.
3. Fry the sliced tuna for 3 minutes each side. Set aside.
4. Remove some oil. Saute the onion, garlic and ginger.
5. Pour in the coconut milk then add the fried tuna. Let it simmer over medium heat for 10 minutes.
6. Check regularly to avoid bubbling of the coconut milk.
7. Add the fried eggplants and chinese cabbage. Simmer for another 5 minutes.
8. Add sugar. Season with salt and pepper.
9. Add the finger chilli and turn off the fire. Cover and let the steam cook the chilli.
10. Arrange in a bowl and serve hot. Bon appetit!


1. Frying the tuna and the eggplants intensifies the taste.
2. Add red chilli to add a kick to the dish.
3. You can use powdered seasoning to enhance the flavor.

Recipe by Jake Arandela of Jeepney Recipes
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Healthy Blueberry & Banana Crepes Recipe


For Crepes:
1 Tbsp. Coconut Flour*
1 Tbsp. PB2*
1 Tbsp. Vanilla Protein Powder*
1/3 cup almond milk*
1 egg + 1 egg white
1/4 teaspoon banana extract
1/4 butter extract
1/2 tsp. Stevia*

For Filling:
1 container blueberry greek yogurt*
3/4 – 1 banana, mashed
1/4 cup blueberries

Topping (Optional):
1/4 cup plain or vanilla greek yogurt*
1 Tbsp. plain cream cheese*
1/4 cup blueberries


1.  Mix all the Filling ingredients together in a small bowl. You can “mash” the banana with a fork or spoon. Add in the yogurt and the berries. Set aside.

2.  Mix all Crepe ingredients together in a small bowl and whisk well until batter is well combined.  You may need to add a bit more almond milk until the batter is has a fluid-like, smooth and incorporated consistency (not too runny though).

3.  Heat a large nonstick skillet over low heat (between a 5-8 range).

4.  Pour about 1/4 cup batter onto the pan. Carefully swirl the batter around the pan by tilting it up and around until the batter spreads across the bottom of the pan completely. The batter will spread out to create a larger, more thin crepe.

5.  Cook until the edges of the crepe come up easily with a spatula. Carefully loosen the crepe around the edges and then inward to the center until the crepe releases from the pan; remove and set aside. Repeat directions with the remaining Crepe batter.

6.  Stuff the crepes with the Blueberry/Banana Yogurt Filling (or whatever else you like). Roll up each carefully into a burrito-like form.

7.  Dollop the Crepe Yogurt/Cream Cheese Topping on top of crepes and top with remaining blueberries. Feel free to drizzle with syrup or anything else you’d like.

8. Eat and enjoy!

Source: Healthy Stuff Reviews
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Banana Split Smoothie


    2 large bananas
    1 cup strawberries, hulled
    1 cup cherries
    1 cup almond milk


  1. Place all of the ingredients in the blender and whizz up until smooth.
  2. Pour into a glass and enjoy!
Source: Cakeyboi
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Chicken Balls Pepper Fry


    For meat balls
    Minced meat - 1/4 Kg (I used chicken)
    Onion finely chopped - 3
    Green chilly chopped - 4
    Turmeric powder - 1/4 Tsp
    Red chilly powder - 1 Tbsp
    Pepper powder -  1 Tsp
    Ginger garlic paste - 1 Tbsp
    Garam Masala - 1/4 Tsp
    Curry Leaves chopped - 1 sprig

For Masala

    Onion chopped - 1/2 cup
    Green chilli chopped - 3
    Curry Leaves - 1 Sprig
    Grated coconut - 2 Tbsp
    Finely chopped ginger and garlic - 1 Tsp
    Red chilli powder - 1 Tsp
    Turmeric powder - a pinch
    Garam Masala - 1/2 Tsp
    Pepper powder - 1/2 Tsp
    Coconut Oil /Oil  - 2 Tbsp


  1.     Mix all the ingredients for  making the meat balls. Keep it for 15 minutes and make small balls. Keep for 10 minutes . (You can smear some oil/water on your hand and roll to balls without sticky).
  2.     Boil water and cooked balls in it,until cooked.[U will be able to see the colour change. it will take just 5 - 8 minutes].
  3.     Drain the balls and place on a tissue paper (to absorb moisture).
  4.     Heat oil in a pan, add onion green chilli and curry leaves.
  5.     When onion changes is colour , add the grated coconut and ginger-garlic chopped.
  6.     Now add all the powders and mix well.
  7.     Add the cooked meat balls and adjust salt.
  8.     Serve hot.
Source: A Bowl of Curry
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1 medium onion
2 tbs olive oil
175g paella rice (see note)
500 ml chicken stock
2 cloves garlic, crushed
1 heaped tablespoon mild smoked paprika
a pinch of saffron strands
6 miniature chorizo sausages, halved diagonally, or about 80g piece of chorizo, cut into chunks
about 120g left over roast chicken, or 1 uncooked raw chicken breast, cut into bite sized chunks
2 large ripe tomatoes, diced
about 75g each of any or all of peas, broad beans and green beans, fresh or frozen. If using green beans, cut them into 2-3 cm lengths

  1. Heat the oil  n a wide, shallow pan with a lid and gently fry the onion until soft. If your chicken and/or chorizo is uncooked, add it and continue frying for 3-4 minutes. 
  2. Add the rice, mix well then stir in the paprika, saffron and garlic. Cook for another minute and then add the stock and bring to the boil. 
  3. Cover and simmer for about 20 minutes, until the rice is tender and all the liquid absorbed. 
  4. Add cooked chicken  and chorizo, if using, and fresh peas and beans after 10 minutes simmering and frozen ones, along with the tomatoes, after 15 minutes. 
  5. If you prefer a dryer dish, remove the lid and increase the heat for the last few minutes.
  6. Taste, season and serve with a plain green salad. 
Source: Onions and Paper
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Blackberry Smoothie


    Handful of blackberries
    1 cup plain yogurt
    Water (to fill line)


  1. Using my NutriBullet Blackberry Smoothie, I blended the fruit with yogurt and enough water to reach the fill line.
  2. For a chilled drink, use frozen fruit or add a few ice cubes.
Source: I Travel and Cook
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Chicken Cordon Bleu


    4 skinless, boneless chicken breast halves
    1/4 teaspoon salt
    1/8 teaspoon ground black pepper
    4 slices Swiss cheese
    4 slices cooked ham
    1/2 cup seasoned bread crumbs


    Preheat oven to 350 degrees F (175 degrees C).
    Pound chicken breasts to 1/4 inch thickness.
    Season with salt and pepper.
    Place 1 slice of cheese and ham on top of each breast.
    Roll up and secure with a toothpick. Coat with bread crumbs.
    Place in a greased baking dish.
    Bake for 30 to 35 minutes, or until chicken is no longer pink.
    Remove toothpicks, and serve immediately.

Source: I Travel and Cook
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