Compiled Recipe – Chicken and Potato Curry

Chicken and Potato Curry

* 3 tbsp oil, or as needed
* 3 cloves garlic , peeled and crushed
* 1 tsp fresh ginger, peeled, grated
* ½ kilo chicken breast fillets, cubed
* 2 tbsp red curry paste
* ¼ cup peanut butter, natural, sweetened
* 2 medium potatoes, peeled, cubed
* 1 cup green peas
* 1 medium carrot, peeled, roughly chopped
* 1 ½ cup water
* 1 tbsp sriracha or to taste
* salt (to taste)
* ground black pepper (to taste)

1) Heat oil in a medium pot. Cook garlic and ginger until aromatic. Add chicken and cook until opaque. Stir in curry paste and peanut butter.

2) Add potatoes, peas and carrots. Pour in water. Bring to a boil then simmer. Cook until the potatoes and carrots are tender and sauce is thickened.

3) Stir in sriracha and season with salt and ground pepper to taste. Serve with rice.


Compiled Recipe – Baked Italian Rice

Baked Italian Rice

* 2 cups white rice, steamed cooled
* 3 large tomatoes, diced and seeded
* ½ cup fresh basil, chopped
* 3 tbsp garlic, minced
* ½ tbsp extra virgin olive oil
* 1 pinch chicken powder or 1 cube chicken bouillon, crushed
* salt (to taste)
* freshly ground black pepper (to taste)
* 1 cup mozzarella cheese, shredded
* 2 tbsp parmesan cheese, grated

1) Pre-heat oven to 450◦F.

2) Combine rice, tomatoes, basil, garlic, olive oil, chicken powder, salt and pepper in a large bowl.

3) Transfer rice mixture to a small baking pan and top with cheese.

4) Bake for 10 to 15 minutes or until cheese has melted and starts to turn golden brown. Serve hot.


Compiled Recipe – Spaghetti and Meatballs

Spaghetti and Meatballs

* 3 slices bread, made into breadcrumbs
* 1/3 cup fresh milk, or as needed
* 1 (500 gram) pack spaghetti noodles
* 3 tbsp olive oil
* 1 medium white onion, peeled, chopped
* 2 tbsp tomato paste
* 1 (800 gram) can whole peeled tomatoes
* ¼ kilo ground pork
* ¼ kilo ground beef
* 4 slices bacon, chopped
* 1/3 cup parsley leaves, chopped
* 1 large egg
* 1 cup parmesan cheese, grated
* salt (to taste)
* ground black pepper (to taste)
* oil (for deep frying)

1) In a large wet breadcrumbs with milk. Set aside. Cook spaghetti according to package directions. Drain. Keep warm.

2) Meanwhile, heat olive oil in a sauté pan over medium heat. Sauté onion until translucent. Transfer half the onions to the bread mixture. Stir tomato paste into the pan. Add tomatoes, breaking up the fruit. Stir tomato paste into the pan. Season with salt and ground black pepper to taste. Set aside.

3) Prepare pot for deep frying. Then, mix wet breadcrumbs (will look like paste) , onions, ground meats, bacon, parsley, egg and Parmesan cheese. Test for seasoning by cooking a small portion; adjust as needed. Using an ice cream scoop, make 20 2-inch round meatballs. Deep fry meatballs until browned. Drain on a rack over paper towels.

4) Toss cooked spaghetti with tomato sauce. Serve with meatballs.



Compiled Recipe – Beef Chili With Pumpkin

Beef Chili with Pumpkin

* 5 slices bacon, chopped
* 2 cups pumpkin, cubed into small pieces
* 1 large red onion, peeled, chopped
* 3 cloves garlic, peeled, minced
* ½ kilo ground beef
* 1 beef cube
* 1 tsp ground cumin
* 1 tsp chili powder
* 1 cup kidney beans, drained, rinsed
* 1 can pork and beans, around 230 grams
* 1 can sweet kernel corn
* cheese, grated (to serve)
* salt (to taste)
* ground black pepper (to taste)

1) Cook bacon in a medium pot until crisp. Remove with a slotted spoon and drain on paper towels. Set aside.

2) Sauté pumpkin in the bacon oil until softened. Transfer to a plate and mash thoroughly. Set aside.

3) Sweat onion and garlic in the same pot before adding the beef in the remaining oil. Sauté beef in the remaining oil. Add beef bouillon cube and mashed pumpkin. Mash pumpkin into the beef mix, then season with cumin and chili powder.

4) Stir in beans and corn. Season with salt and ground black pepper to taste. Serve topped with grated cheese.


Cheesy Shrimp Chowder

Cheesy Shrimp Chowder

* 3 tbsp oil
* 3 spanish chorizo sausages, chopped
* ½ kilo shrimps, peeled, de-veined, shells and heads removed
* 1 white onion, peeled, chopped
* ½ kilo potatoes, peeled, roughly cubed
* 1 carrot, medium sized, peeled, roughly cubed
* 3 cups water
* 1 cup sweet kernel corn
* 1 (140 grams) jar
*4 to 8 slices French bread
* 1 clove garlic, peeled, halved
* 4 tbsp butter
* 1 cup queso de bola, grated
* salt and ground black pepper (to taste)

1) In a medium pot over medium heat, heat oil. Cook chorizo until browned. Transfer to a plate. Add shrimps; cook until opaque. Transfer to a plate with chorizo. Brown reserved shrimp shells and heads in the pot. Discard shells and heads.

2) Add onion to pot. Sauté until aromatic. Add potatoes and carrots. Pour in water and bring to a boil. Simmer and cook until potatoes and carrots are tender.

3) Transfer half the mixture to a blender; puree. Return to pot together with chorizo and shrimp. Stir in corn and cheese until melted. Simmer. Season to taste with salt and pepper.

4) Meanwhile, rub cut side of garlic onto bread slices. Spread with butter on top with queso. Toast. To serve, ladle soup into bowls. Serve while hot with cheese toast.



Compiled Recipe – Marshmallow Topped Cookies

Marshmallow Topped Cookies

* 12 pieces cookies
* 12 medium sized marshmallows

1) Prepare cookies as you normally would, but during the last 1 or 2 minutes of baking, take the cookies out of the oven and lightly press a marshmallow on top of each one.

2) Return to the oven and bake for 1 or 2 more minutes.

3) Alternatively , you can also do the same with store-bought soft batch cookies.

4) Top each with a marshmallow; microwave for 20 to 30 seconds. Drizzle chocolate sauce on top, if desired.



Compiled Recipe – Spicy Curry Noodles

Spicy Curry Noodles

* 340 grams spaghetti
* 2 tbsp oil
* 1 small red onion, peeled, chopped
* 3 cloves garlic, peeled, chopped
* 1 tsp fresh ginger, grated
* 3 tsp red Thai curry paste
* 2 tbsp soy sauce
* ½ cup coconut milk
* ¼ cup basil leaves, chopped
* 1 cup snow peas (sitsaro), halved diagonally
* 2 scallions, cut into ½-inch lengths
* salt (to taste)
* ground black pepper (to taste)

1) Bring a pot of water, salted, to a boil. Add spaghetti and cook until al dente, about 8 minutes. Drain and keep warm. Set aside.

2) Meanwhile, in a large sauté pan over low heat, heat oil. Sauté onion, garlic and ginger until aromatic. Add curry paste and soy sauce. Bring to a simmer, stirring to mix in curry.

3) Pour in coconut milk and bring to a simmer again. Add cooked pasta, basil and snow peas and toss to mix. Taste (as some curry pastes are salted) and season to taste with salt and ground black pepper.

4) Divide into bowls and top with scallions. Serve while hot.


Compiled Recipe – Chili Garlic Shrimp

Chili Garlic Shrimp

* 3 tbsp olive oil
* 1 head garlic, minced (around 10-15 cloves)
* ½ kilo shrimp, head and tails intact, deveined
* 1 tsp dried chili flakes
* 1 tsp ground black pepper
* 1 tsp salt

1) In the pre-heated medium sized pan, sauté garlic in olive oil until golden brown.

2) Add the shrimp and cook until it turns orange in color.

3) Toss lightly with the chili flakes, ground black pepper and salt.

4) Serve with more toasted garlic on top.



Compiled Recipe – Beef and Chicken Satay

Beef and Chicken Satay

* 2 pieces top blade or strip steaks, sliced into thin strips
* 1 chicken breast fillet, cubed
* 1 cup barbecue marinade
* ½ cup peanut butter
* ½ cup ketchup
* 1 tsp sesame oil
* 1 clove garlic, finely chopped
* ¼ cup water
* salt (to taste)
* ground black pepper (to taste)
* oil, as needed

1) Soak 6-inch bamboo skewers in water for 20 minutes. Pre-heat grill pan over high heat.

2) Season beef and chicken with salt and ground black pepper. Thread meat onto skewers. Set aside. Whisk barbecue marinade , peanut butter, ketchup, sesame oil , garlic and water into a thick sauce in a medium bowl. Set aside until ready to serve.

3) Brush grill pan lightly with oil to prevent sticking and add skewers. Grill skewers until meats are just cooked through. Serve immediately with sauce.



Compiled Recipe – Chocolate Pudding

Chocolate Pudding

* 1 ¾ cup milk, divided
* ½ cup chocolate cake mix
* 5 teaspoons white sugar
* 4 eggs, yolks only
* 2 tbsp unflavored gelatin
* salt

1) Scald 1 ¼ cups milk in a saucepan over low to medium heat.

2) In a medium sized mixing bowl, whisk together chocolate cake mix and sugar until combined. Stir in egg yolks and ½ cup milk and whisk until combined.

3) Temper the egg yolk mixture by slowly pouring the scalded milk over it while constantly mixing. Return the mixture into the saucepan and cook over the medium heat until very thick. Season with a pinch of salt and take it off the heat.

4) Pour the mixture through a sieve and then mix in the gelatin. Pour into 3 ramekins or small bowls. Chill for 3 hours or overnight before serving.