Compiled Recipe – Seared Sesame Tuna Salad

Seared Sesame Tuna Salad

* ¼  cup soy sauce
* 1 tsp wasabi paste
* 1 tsp sesame oil
* ½ cup rice wine vinegar
* 1 tbsp brown sugar
* 1 tuna steak, about 500 grams
* salt
* freshly cracked black pepper
* 1 tbsp vegetable oil
* 1 bag mixed salad greens
* crispy garlic chips (optional)
* black sesame seeds (optional)

1) Make the dressing: Whisk together soy sauce, wasabi paste, sesame oil , rice wine vinegar and brown sugar until well combined.

2) Season tuna steak with salt and freshly cracked black pepper to taste. Heat vegetable oil until it begins to simmer.

3) Cool for 5 minutes then slice into ½-inch thick pieces. Toss together 1 bag mixed salad greens and prepared dressing. Top with crispy garlic, if desired.




Compiled Recipe – Calamansi Fish Fillet

Calamansi Fish Fillet

* ¼ cup calamansi juice, fresh
* 1 tsp fish sauce (patis)
* 2 tbsp cilantro, chopped, plus more for garnish
* ground black pepper (to season)
* 400 grams cream dory fillets, thawed
* 1 tsp vegetable oil
* 1 tbsp unsalted butter
* 2 cloves garlic, smashed

1) Combine calamansi juice, fish sauce, cilantro and pepper in a small bowl.

2) Place fish fillets in a shallow container. Drizzle half of the calamansi mixture over fish and marinate for at least 5 minutes.

3) Heat oil and butter in a large pan over medium heat. Saute garlic until fragrant. Cook fish fillets for about 5 minutes.

4) Flip fish over and cook for 2 to 3 minutes. Drizzle remaining calamansi mixture over fish. Top with cilantro.



Compiled Recipe – Chinese Pork Chop

Chinese Pork Chop

* 500 grams pork tenderloin or pork spare ribs, cut into ½-inch thick slices
* 1 large egg
* 1 tbsp cornstarch
* ½ tsp shaoxing wine
* ½ tsp salt
* vegetable oil (to deep fry)
* 1 ½ tbsp tomato ketchup
* ½ tbsp plum sauce
* ½ tbsp chili sauce
* ¼ tsp hoisin sauce
* 1 tbsp Worcestershire sauce
* 1 ½ tbsp black vinegar
* 1 ½ tbsp sugar
* 1 pinch Chinese five-spice powder
* 1 tsp sesame seeds, toasted
* 5 large eggs
* ¼ tsp smoked paprika
* ¼ tsp ground turmeric
* 3 tbsp vegetable oil, divided
* 1 medium white onion, chopped finely
* ½ red bell pepper, chopped finely
* 5 cups white rice, day-old
* ½ cup frozen peas, thawed
* 1 ½ tsp salt
* ¼ tsp sugar
* ¼ tsp ground pepper
* 2 stalks green onions, chopped

1) Pound pork with a meat mallet or the back of a kitchen knife until tender. Combine egg, cornstarch, Shaoxing wine and salt in a bowl. Add pork and marinate for 30 minutes.

2) Heat oil in a deep frying pan. Deep fry pork until golden brown and slightly crisp, about 5 minutes. Drain on paper towels and set aside.

3) Combine ketchup, plum sauce, chili sauce, hoisin sauce, Worcestershire sauce, black vinegar, sugar, five-spice powder and 2 tablespoons water in a saucepan. Bring to a boil then lower heat to simmer. Add pork and toss until well coated. Sprinkle with sesame seeds. Transfer to a platter and keep warm.

4) Make the fried rice: Beat 3 eggs in one bowl. Beat remaining eggs in another bowl with 2 tablespoons water, paprika and turmeric. Set bowls aside.

5) Heat 2 tablespoons oil in a wok over medium high heat. Add the 3 beaten eggs and cook until set. Remove from heat. Slice into strips and set aside.

6) Heat remaining oil in the same wok over high heat. Add onions and bell peppers; Add rice stir fry for 2 minutes, breaking up clumps. Pour in beaten egg-spice mixture ; stir fry for about 1 minute or until grains are coated in egg. Add peas; stir fry for 1 more minute. Season with salt, sugar and black pepper ; mix well. If rice looks dry, sprinkle some water or chicken stock, making sure to break up any clumps. Mix in egg strips and green onions. Serve with pork.



Compiled Recipe – Spiced Lentils and Rice

Spiced Lentils and Rice

* ¾ cup green lentils
* ¾ cup brown rice
* ½ tsp coarse salt, plus more to season
* 1 cup fresh cilantro (wansoy) , minced (optional) , to garnish
* pepper
* 2 tbsp extra virgin olive oil
* 2 tbsp whole coriander seeds
* 1 tbsp whole cumin seeds
* 4 cups red onions,  sliced into thin half moons
* 1 ½ tsp coarse salt
* ½ tsp black pepper
* 6 cloves garlic, sliced thinly (optional)

1) Rinse lentils and brown rice together in a sieve under running water. Drain and place in a medium saucepan. Add 3 cups of water and ½ teaspoon salt. Bring to a boil over high heat, then decrease heat to medium low to simmer, partially covered, until cooked and no water remains in the pot, about 30 to 35 minutes. Do not stir. (Note: Alternatively, you can cook the lentils and rice in a rice cooker.) Remove from heat and set aside, covered, for at least 10 minutes.

2) Meanwhile , make the caramelized onions: Heat olive oil in a large skillet over medium-high heat. Add coriander and cumin seeds; let them sizzle and pop until toasty, about 30 to 60 seconds. Mix in onions, salt and pepper. Decrease heat to medium-low and cook until caramelized, stirring occasionally, about 15 to 20 minutes. If the onions start sticking to the pan, add 1 to 2 tablespoons water and scrape up the brown bits. Add garlic and cook for another 2 minutes. Remove from heat. Set aside ¼ cup of the caramelized onions.

3) Add caramelized onions into lentil mixture and mix. Add cilantro. Season to taste with salt and pepper.

4) Top with remaining caramelized onions and garnish with more cilantro, if desired.



Compiled Recipe – Chia Cucumber Cooler

Chia Cucumber Cooler

* 4 tbsp chia seeds
* 8 tbsp warm water
* 3 cups coconut water
* ½ cup lemon juice
* cucumber slices

1) Mix chia seeds with warm water. Soak for 10 to 15 minutes or until hydrated.

2) Divide chia seeds evenly among 4 serving glasses. Evenly top with coconut water and freshly squeezed lemon juice. Garnish with thinly sliced cucumbers. Serve chilled.


Compiled Recipe – Orange Butter Cake

Orange Butter Cake

* 1 ½ cups all purpose flour, plus more to coat the pan
* 1 tsp baking powder
* ¼ tsp salt
* ½  cup whole milk, at room temperature
* 1 tsp vanilla extract
* ½ cup unsalted butter
* 1 cup sugar
* 2 seedless navel oranges, zest only
* 2 large eggs, room temperature, beaten
* 2 navel oranges, juice only
* ½ cup sugar
* ½ cup water
* 2 navel oranges, sliced into thin rounds using a mandolin
* 3 tbsp orange marmalade
* 2 to 3 tbsp water

1) Pre-heat oven to 350˚F.

2) Grease an 8-inch round cake pan. Line bottom with parchment paper. Coat pan with flour and shake off excess.

3) Sift together flour, baking powder and sea salt into a medium bowl.  Repeat twice. Set aside.

4) Combine milk and vanilla in another bowl. Set aside.

5) In the bowl of an electric mixer fitted with the paddle attachment, cream butter, sugar and orange zest on medium speed until light and fluffy, about 3 to 4 minutes, scraping down the sides of the bowl.

6) With the mixer on medium speed, add eggs one at a time, scraping the sides down once both eggs have been added. Beat for 1 more minute.

7) Turn speed to low. Alternately add flour mixture in 4 additions and milk mixture in 3 additions.

8) Pour batter into prepared pan and bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before unmolding cake.

9) While cake is baking, make the candied orange slices: Place all ingredients in a non-reactive saucepan over low heat. Bring to a simmer then cover. Simmer until pith is tender and translucent, about 20 to 25 minutes. Transfer slices to a wire rack and cool completely.

10) Arrange candied orange slices on top of the cooled cake in overlapping pattern, covering the entire cake.

11) Make the glaze: Combine marmalade and hot water in a small saucepan over medium-low heat. Cook until smooth. If your marmalade is still chunky, add 1 more tablespoon of water. (Note: Glaze should be used while warm.) Brush candied orange slices with the warm orange glaze.

12) To cut the cake, use the sharp chef’s knife (not the serrated knife) and slowly saw through the orange cake slices then push down through the cake. Clean the knife after cutting each slice.



Compiled Recipe – Puffed Rice Bars

Puffed Rice Bars

* 1 ½ cups white rice, cooked and cooled overnight
* ½ cup sunflower seeds, raw
* ½ cup almonds, chopped coarsely
* 2 tbsp black sesame seeds
* vegetable oil (to deep fry)
* 2 tbsp extra virgin coconut oil
* ½ cup honey
* ¼ cup peanut butter, creamy
* ½ cup semi-sweet chocolate chips
* ½ cup coconut flakes, unsweetened, shredded
* 3 tbsp chia seeds

1) Pre-heat oven to 275˚-300˚F. Line a baking sheet and an 8-inch square pan with parchment paper.

2) Spread rice on prepared baking sheet. Bake until dry, about 2 hours. (Note: You can switch off the oven and leave the rice inside to dry further.)

3) Toast sunflower seeds, almonds and sesame seeds in a dry pan over medium-low heat. Transfer to a large bowl.

4) Heat oil in a deep frying pan. Deep fry dried rice until puffed. Drain on paper towels. Add rice to sunflower seed mixture.

5) Mix together coconut oil, honey and peanut butter in a saucepan over medium low heat until warm. Add to rice mixture and mix well.

6) Add chocolate chips, coconut flakes and chia seeds; mix well.

7) Spread mixture on prepared square pan and press down firmly. Chill for 2 hours before cutting into bars. Serve chilled.



Compiled Recipe – Chicken Teriyaki Rice

Chicken Teriyaki Rice

* 1 kilo chicken, use thighs, deboned with skin-on
* salt
* 1/3 cup Japanese mirin
* 2 tbsp soy sauce
* 1 tbsp white sugar
* cooked white rice
* sesame seeds , for garnish (optional)

1) Lightly season both sides of the chicken thighs with a little salt. Add soy sauce, mirin and sugar in the bowl and marinate for 30 minutes.

2) In the meantime, heat a non-stick skillet over high heat. Pan-fry the chicken thighs (skin-side down first) until both sides are nicely browned and cooked through. The skin should be pan-fried to a crackly crispy texture.

3) Add the teriyaki sauce over the chicken and let simmer for 5 minutes. Garnish with some sesame seeds. Serve immediately with steamed rice.



Compiled Recipe – Breakfast Avocado Toast

Breakfast Avocado Toast

* 1 avocado, use the flesh, mashed
* 1 tbsp olive oil
* 1 tsp lemon juice
* salt
* chili flakes
* 2 slices whole grain bread
* parsley leaves, chopped
* freshly ground black pepper
* 1 medium egg, cooked sunny side up

1) Mash avocado with olive oil, lemon juice, salt and chili flakes.

2) Spread avocado mixture on toast and top with egg.

3) Garnish with parsley and black pepper.



Compiled Recipe – Hainanese Chicken Rice

Hainanese Chicken Rice

* 1 whole spring chicken, cleaned, rinsed
* ½ cup ginger, peeled, finely grated
* ¼ cup garlic, peeled, finely chopped
* 1 ½ cup jasmine rice, rinsed
* 1 pandan leaf, tied
* 1 tsp sesame seed oil
* 1 tbsp soy sauce
* 1 tbsp canola oil
* hoisin sauce (to serve)
* water, as needed
* rock salt (to taste)

1) Bring a pot of water to the boil. Remove excess fat from the legs and neck area. Set aside.

2) Using long tongs, place whole chicken in boiling water, lift out of the water, then return to the boiling water again. Cover, turn off heat, and let sit 30 minutes or until fully cooked.

3) Remove chicken from broth and set aside to cool. Once cool, brush skin with sesame oil. Let broth continue to simmer and reduce.

4) Meanwhile, in a wok over low heat, add chicken fat. Cook until fat is rendered from the chicken pieces and is browned. Remove crisp fat from wok. Add ginger and garlic, and sauté. Season with a little salt, and stir until fragrant but not browned. Reserve half as dipping sauce. Add rinsed rice and cook until any water from the rice has evaporated and rice is translucent. Transfer to a rice cooker. Add 1 1/2 cups chicken broth or water, season with 1 tsp. salt, and add tied pandan leaf. Cover, turn the rice cooker on, and let cook. Fluff rice once cooked and cover again until rice is no longer wet.

5) To serve, slice cooled chicken into serving pieces on cucumber slices. Remove bones if desired. Drizzle chicken lightly with soy sauce. Serve chicken with grated ginger in oil, hoisin sauce, and steamed rice.

Tip: Melt chicken fat taken from chicken to use in the chicken rice.