Compiled Recipe – Fried Siomai

Fried Siomai

* ½ kilo ground pork
* 1 medium jicama (singkamas), chopped finely
* 1 medium carrot, chopped finely
* 1 medium white onion, chopped finely
* 1 stalk green onions, chopped finely
* 2 tbsp sesame oil
* 2 tbsp oyster sauce
* 1 egg, beaten
* ½ tsp salt
* ¼ tsp ground black pepper
* square molo wrappers, 3 inch in size
* cooking oil (for frying)

1) Mix all the ingredients in a bowl then set aside and refrigerate for at least 3 hours.

2) Spoon the ground pork mixture into a dumpling/molo wrapper, about ½ tablespoon and enclose each siomai so that the pork filling doesn’t come out.

3) Fill the steamer with water and let it boil. Once the water is boiling, place the siomai in one by one. Steam for 15 minutes or until cooked.

4) Let the siomai cool and put it in a container to freeze.

5) Deep fry each siomai until golden brown and serve immediately. Serve with dipping sauce on the side.


Compiled Recipe – Vegetable and Quinoa Soup

Vegetable and Quinoa Soup

* 1 cup quinoa, rinsed
* 5 cups water, divided
* ¼ cup butter
* 1 small carrot, peeled, chopped
* 1 can sweet corn kernels (use 400 gram can) , drained
* 1 bunch asparagus, chopped
* 1 chicken bouillon cube
* ½ tsp dried basil leaves
* salt (to taste)
* ground black pepper (to taste)

1) Put quinoa in a small saucepan and add 2 cups of water. Place over low heat, and bring to a boil, covered. Lower to a simmer and continue to cook until all the water has evaporated. Turn off heat and let sit for 5 minutes, Remove lid and, using a fork, fluff quinoa. Cover again and keep warm until ready to serve.

2) Meanwhile in a pot over medium heat, melt butter and add onion. Sauté until onion is translucent. Add carrot and cook until bright orange. Add corn and cook until heated through. Add asparagus and bouillon cube into the carrot mix. Let bouillon dissolve into the mixture. Sprinkle with basil leaves and stir to combine.

3) Pour in remaining 3 cups of hot water into the pot and stir. Bring back to a boil and then simmer until heated through. Season with salt and ground black pepper to taste.

4) To serve, spoon quinoa into bowls and ladle veggie soup over quinoa. Serve hot.



Compiled Recipe – Molo Soup

Molo Soup

* 330 grams ground chicken
* 330 grams ground lean pork
* ½ cup carrots, shredded
* 1 stalk celery, chopped
* 1 stalk leek, white part only, chopped
* 2 tbsp oyster sauce
* 1/3 tsp salt
* freshly ground black pepper (to taste)
* 1 medium white onion, chopped
* 1 medium egg
* 1 pack square molo wrappers, 3-inch
* 5 cups chicken stock
* 1 medium white onion, chopped finely
* 1 cube chicken bouillon
* ½ cup chicken breast, boiled, shredded
* green onions, chopped (for garnish)
* toasted garlic chips, chopped (for garnish)

1) Make the dumplings: Mix all ingredients except for wrapper. Form into 1-inch balls. Place a ball on a wrapper. Brush sides of wrapper with water. Fold upper right corner towards left corner, covering meat; pinch to seal. Fold the two corners to the center; pinch to seal. Repeat with the rest of the filling.

2) Boil chicken stock, onions and chicken bouillon cube in a stockpot over high heat.

3) Add molo dumplings and shredded chicken. Season to taste with salt and pepper. Turn heat to medium and cook until dumplings are cooked through, about 8 to 10 minutes.

4) Garnish with green onions and garlic before serving.



Compiled Recipe – Beef Shawarma Rice

Beef Shawarma Rice

* 1 tsp ground cumin
* ½ tsp ground turmeric
* 1 tsp salt
* ½ tsp ground black pepper
* 1 pack plain yogurt, around 125 grams
* 1 kilo beef, use beef sirloin, sliced thinly
* 2 tbsp vegetable oil
* steamed rice (to serve)
* 1 head lettuce, shredded
* 4 medium tomatoes, sliced and seeded
* 3 medium white onions, sliced

1) Combine cumin, turmeric, salt, pepper and yogurt in a bowl. Add beef and mix. Marinate for 10 to 15 minutes.

2) Heat oil in a pan over medium heat. Sauté beef. Add marinade and simmer for 10 minutes or until sauce is reduced by half.

3) Portion rice among bowls. Top with lettuce, onions and beef.



Compiled Recipe – Seafood Salad

Seafood Salad

* 1 ½ cups mayonnaise
* ½ cup tomato ketchup
* 2 tbsp sweet pickle relish
* 1/3 cup black olives, chopped
* salt (to taste)
* ground black pepper (to taste)
* 1 head iceberg lettuce, shredded
* 1 kilo crab meat, from 2 steamed alimango
* 500 grams prawns, small, steamed and peeled
* ½ cup cherry tomatoes , halved
* 1 small cucumber, sliced into rounds
* 8 spears asparagus, blanched
* lemons (to garnish)

1) Make the dressing: Mix all ingredients in a bowl. Refrigerate for at least 2 hours or until completely chilled.

2) Arrange lettuce on a serving platter. Top with seafood, cherry tomatoes, cucumber and asparagus.

3) Serve dressing on the side or drizzle over salad. Garnish with lemons or limes, if desired. Serve cold.


Compiled Recipe – Tuna Pie

Tuna Pie

* 2 tbsp butter
* 2 tbsp white onion, finely minced
* 2 tbsp carrot, finely minced
* 1 tbsp celery, finely minced
* 1 ¼ cup tuna flakes (about 2 155-gram cans)
* ¾ cup all purpose cream
* 1 cup cheddar cheese, grated (about 150 grams)
* freshly cracked black peppercorns (to taste)
* 20 pcs store-bought puff pastry, cut into 4-inch by 2-inch rectangles
* 1 egg beaten with 1 tbsp water, for egg wash
* vegetable oil (for frying)

1) Melt butter in a saucepan.

2) Saute white onions until translucent, about 1 minute. Add ands aute carrots until cooked, about 1 minute. Add and saute celery until cooked, about 1 minute.

3) Add the tuna and stir to break it down, about 1 minute. Add the cream and cook until smooth, about 1 minute. Add the cheese and cook until completely melted, about 1 minute. Season to taste with freshly cracked black peppercorns. Set aside and let cool completely.

4) Spread 1 heaping tablespoon of cooled filling onto 1 piece of puff pastry. Top with another piece of pastry and press down the edges of the pie with a fork so seal them. Brush the top with egg wash, repeat with the other 9 pies, and let set in the freezer for 10 minutes.

5) Heat vegetable oil in a frying pan. Fry the tuna pie until golden brown on both sides, about 1 minute per side. Drain on a cooling rack lined with paper towels and serve immediately. Alternatively, bake tuna pies in an oven set to 375°F for 30 minutes until golden brown.



Compiled Recipe- Honey Roasted Vegetables

Honey-Roasted Vegetables

* 2 medium carrots
* 2 medium potatoes
* 2 ½ tbsp honey
* 1 tsp dried thyme
* sea salt and freshly cracked black pepper (to taste)

1) Pre-heat oven to 350˚F. Peel and roughly chop carrots and potatoes into bite-sized chunks; place on a small baking dish.

2) Drizzle vegetables with honey and dried thyme ; season with salt and freshly cracked black pepper. Toss to coat vegetables evenly.          Roast in the oven for 40 to 45 minutes, or until vegetables can be pierced easily with fork.


Compiled Recipe – Chorizo Fried Rice

Chorizo Fried Rice

* 2 tbsp cooking oil
* 1 tsp garlic, minced
* 3 pcs chorizo macau (Chinese chorizo), sliced
* 4 cups cooked rice
* 1 cup mixed vegetables (corn, carrots and green peas)
* 1 tsp sesame oil
* 1 tbsp fish sauce (patis)
* salt and pepper (to taste)

1) In a wok using medium heat, sauté the garlic in cooking oil and add the chorizo. Cook until done.

2) Add the rice and the rest of the ingredients.

3) Mix the rice well and adjust seasoning with salt and pepper before serving.




Compiled Recipe – Meatless Lasagna

Meatless Lasagna

* 2-3 tbsp olive oil
* ½ cup onion, diced
* 1 clove garlic, minced
* ¼ cup dry white wine
* 1 can (800 gram) diced tomatoes
* 2 tbsp fresh basil, chopped
* salt (to taste)
* pepper (to taste)
* 3 tbsp olive oil
* 3 cups onions, thinly sliced
* 4 cups mushrooms, sliced (combination of fresh button, portobello and shitake)
* ¼ cup red wine
* ¼ cup butter
* ¼ cup all purpose flour
* 2 ½ cup fresh milk
* white pepper (to taste)
* pinch of nutmeg
*  9 sheets spinach lasagna, boiled until al dente
* ½ cup cheddar cheese, grated
* ½ cup mozzarella, grated

1) Make the marinara: Heat oil in a saucepan over medium heat. Saute onions until slightly golden in color. Add garlic and continue to sauté until fragrant. Add white wine. Let it reduce by half, then add canned tomatoes. Bring the sauce to a simmer and cook over low heat, stirring occasionally, for about 15 minutes. Add fresh basil, salt and pepper. Puree the mixture in a blender if you prefer a smoother sauce.

2) Prepare the filling: Heat olive oil in a skillet over low heat. Add onions; cook until wilted and caramel in color. Add mushrooms and cook for about 5 minutes. Add red wine, if using. Allow to reduce until almost dry. Season with salt and pepper. Set aside.

3) Make the béchamel sauce: Melt butter in a small saucepan over medium heat. Stir in flour, allowing it to cook. Slowly pour in milk while whisking briskly to avoid lumps. Season with salt, pepper and nutmeg. Stir continuously until béchamel sauce thickens. Remove from heat. Set aside.

4) Cook lasagna according to package directions until al dente. Lay out on a greased tray so the noodles won’t stick together.

5) Assemble the lasagna: Thinly cover the bottom of a 9×13-inch pan with marinara sauce. Add a layer of lasagna noodles. Top with a layer of béchamel sauce and a layer of mushrooms. Top with another layer of lasagna. Repeat with the rest of the ingredients. Top with a thick layer of béchamel sauce. Sprinkle a combination of cheddar and mozzarella cheeses on top.

6) Bake in a 375˚F oven until cheese is bubbly and golden brown.

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Compiled Recipe – Waldorf Salad

Waldorf Salad

* 6 pcs potatoes, peeled and cubed
* 1 pc red apple
* 2 leaves kale, chopped into small pieces
* ½ mayonnaise
* ½ tsp olive oil
* salt (to taste)

1) Boil potatoes

2) Mix the apple, kale, mayonnaise and olive oil together. Season with salt. Chill before serving.

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