Best banana chocolate cake

1 cup (200g) caster sugar) - 3/4 cup (165g) if using semisweet chocolate for the ganache

1 cup (140g) plain flour

1/3 cup (35g) unsweetened cocoa powder

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1 large egg (about 550g)

1 very large ripe banana, mashed

1/2 cup (120ml) warm water

1/4 cup (60ml) milk

1/4 cup (60ml) vegetable oil

3/4 teaspoon pure vanilla extract

Ganache:

140g semisweet or bittersweet chocolate chips

1/3 cup (100ml) heavy whipping cream

1/2 tablespoon (7g) salted butter

Greased 20cm x 20cm square cake tin.

1. Preheat oven to 180 C.

2. In a large bowl, sift in flour, sugar, cocoa powder, salt, baking powder and baking soda. Mix well.

3. In another bowl, add in mashed banana, egg, milk, warm water, oil and vanilla. Mix well.

4. Add the wet ingredients to the dry, mix until just combined. Do not over mix.

5. Pour into a greased cake tin and bake for 25 minutes or until skewer comes out clean. 

6. Cool cake in the tin on a wire rack. Remove from the tin.

7. Melt all ganache ingredients in a bowl over simmering water. Let it cool a little before spreading over cake. 

8. Top with chopped nuts ( I used pistachios) and let it set in fridge for at least 30 minutes.

Recipe from Bearnaked Food.

Easy Quiche

Pie crust

1 1/4 cup flour

1/4 teaspoon salt

7 tablespoons salted butter (very cold)

1-2 tablespoons ice water

Filling

3 eggs

3/4 cup cream

1 cup grated cheddar

1 cup chopped ham

Salt & pepper

1. Add flour, salt and butter to a food processor until it resembles breadcrumbs.

2. Add water and pulse a few times till it just comes together.

3. Pour into a board and combine into a disc. Do not knead. Chill for 1 hour.

4. Pre-heat oven to 200 C. 

5. Roll out pie dough and transfer to a 9 inch pie tin. Place baking paper over with pie weights or beans and bake for 12 - 14 mins. Remove the weights and paper and bake for another 8-10 mins.

6. Cool the pie crust. Combine all filling ingredients and pour into the pie crust.

7. Bake for 45 mins.

Banana Bread

1/2 cup salted butter, softened
1 cup sugar
2 eggs
3-4 ripe bananas, mashed
1/2 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt

1. Preheat oven to 180 C

2. Grease and flour a loaf tin.

3. Cream butter and sugar.

4. Add eggs to the butter and sugar one at a time.

5. Add mashed banana and vanilla.

6. Sift in the flour, baking soda and salt.

7. Combine but do not over mix.

8. Pour into the loaf tin and bake for 1 hour.

Grilled tripe

Experimented with some lovely tripe on the BBQ. 

1. If the tripe is smelly, wash in some tamarind juice,

2. Cut into 2-3 inch pieces and boil in a stock of some carrots, onion, garlic and large green chilies and some chicken powder. Simmer for 2.5 - 3 hours, depending on how tender you like it.

3. Drain and pat dry the tripe.

4. Melt some better with crushed garlic, chopped spring onions, Korean red chili powder, sesame oil, and a bit of sugar and salt to balance.

5. Spoon over the marinade and leave it in the fridge for the butter to harden.

6. Sprinkle with some dry breadcrumbs.

7. Grill on the BBQ till slightly charred.

Banana Blossom Salad

1 banana blossom

Juice of 1 lemon and 1 teaspoon salt

1 handful of coarsely grated fresh coconut

Half a carrot, coarsely grated

1 bunch of fresh coriander leaves

1 handful of salted peanuts, roughly chopped

1 teaspoon sesame seeds

Deep fried crispy shallots

Salad Dressing

1.5 tablespoon dried shrimp, soaked in water (omit if vegetarian)

2 tablespoons tamarind juice

1 tablespoon lime juice

2 tablespoons sugar or grated palm sugar

2 tablespoons fish sauce (use soy sauce if vegetarian)

1 large clove garlic, minced finely

1cm piece of old ginger, peeled and finely grated

1 chili padi, chopped finely (optional)

1. Remove the outer red bracts of the banana blossom, and the little flowers in between. (You can use the red bracts as decoration, and deep fry the flowers, stamens removed, in some batter)

2. Juice the lemon and add it to a big bowl of water with the salt.

3. Thinly slice the banana blossom and immediately soak in the water with lemon juice and salt.

4. Make the salad dressing by combining all the ingredients.

5. Strain the sliced banana blossom and mix with all the other ingredients and toss with the salad dressing. 

Here's what I did with the little banana flowers. You must remove the inside stamens or they will be bitter. The batter was flour, egg, salt, water and some turmeric powder.

Otah Otah

Makes 12 pieces

30 g dried chilies seeds removed

30g lemongrass (bottom tender parts)

2 kaffir lime leaves

6 garlic cloves

250 g shallots

25g galangal

10 candlenuts

20g belacan

1 tablespoon ground turmeric

⅓ cup oil

1 tablespoon ground coriander

1 tablespoon sugar

1 teaspoon salt

400g mackerel or white fish

200g peeled fresh prawns

2 eggs

100 ml coconut milk

oil for greasing

12 banana leaves 26 cm by 18 cm

24 toothpicks

1. Soak the dried chilies in hot water for 30 minutes. Once they're soft, remove the seeds.

2. Thinly slice the lemongrass.

3. Finely chop the kaffir lime leaves.

4. Discard the soaking water for the chilies, and add to a food processor with the shallots, galangal, garlic, lemongrass, candlenuts, belacan and turmeric. Blitz to a paste.

5. In a wok or a pan, heat the oil and fry the paste till it becomes fragrant.

6. Add in the ground coriander, sugar and salt. Fry till the oil separates from the paste. Transfer to a bowl to cool.

7. Cut the fish into large chunks and add to the food processor along with the peeled prawns. Blitz to a paste.

8. Add the eggs, coconut milk, spice paste and lime leaves. Blend.

9. Brush the dull side of the banana leaves with oil. Add about 2 heaped tablespoons of the mixture and fold in the two sides. Secure both ends with toothpicks.

10. Grill on the BBQ about 5 minutes on each side. 

Adapted from The Meat Men

Crab bee hoon

Serves 4-6

Chicken stock
2 Chicken Carcasses
5-6 chicken feet
2 tablespoons dried soya beans
1 handful dried anchovies (Ikan Bilis), washed
1 white Onion, cut into wedges
5 - 6 garlic cloves, smashed
3 slices old ginger
Half a carrot, cut into chunks
About 1.5 litres water or enough to just cover all ingredients
(Optional: 2 teaspoons chicken powder)

2 large, fresh Sri Lankan crabs or 3-4 small to medium sized (or a combination!)
300g dried bee hoon vermicelli
2 tablespoons peanut oil
6 garlic cloves, finely chopped
3 slices old ginger
2 tablespoons of tsao tsing cooking wine
Chicken stock (above)
1 - 2 tablespoons dried Sole fish powder (made from 3 - 4 pieces of dried Sole)
2 tablespoons salted butter, melted
1/4 to 1/2 cup Carnation full fat evaporated milk
1/2 - 1 tablespoon fish sauce or soy sauce
1 handful of chye sim, cut into 3 inch pieces
Finely ground white pepper

1. Make the chicken stock by adding all the stock ingredients to a large pot. Skim as much scum as possible. Bring to a boil and then cover and lower to a simmer for 2 hours. Strain and discard the ingredients.

2. Cut the pieces of dried Sole fish and fry in some oil till golden brown - do not fry till it's too dark brown! Remove and set on some paper towels to drain the oil. Pound in a mortar and pestle or in a spice grinder till a powder. There will be excess so you can keep this in an air tight container.

3. Soak the dried bee hoon in tap water for 10 minutes and strain.

4. You should dispatch the crab just before cooking, or no more than an hour kept in the fridge on ice.
Cut the crabs into pieces.

5. In a large wok, heat the oil and add the crab pieces. Toss a few times and add the ginger and garlic. Keep tossing for about 5 minutes. Less than 5 minutes if you're using small crabs.

6. Add in the stock, Sole fish powder, melted butter and evaporated milk. Start off with 1/4 cup first. You can add more later if you prefer it milky.

7. Bring to a boil and add the fish or soy sauce, and white pepper to taste.

8. Add the strained noodles and chye sim to a large claypot and transfer the crab and stock to it. Cover and cook on for another 5 minutes.

9. Give the stock a final taste. If you like it more milky, add more evaporated milk.

10. Turn off the fire and serve in the claypot. Garnish with coriander leaves if desired and serve with dipping sauce of sliced chilies in soy sauce.

Adapted from The Bonding Tool.

Avocado brownies

1 large ripe avocado

1/2 cup coconut oil

1/2 cup maple syrup

1 teaspoon vanilla extract

3 eggs

1/2 cup coconut flour (do not substitute for other flours as coconut flour behaves quite differently)

1/2 cup unsweetened cocoa powder

1/4 teaspoon salt

1 teaspoon baking soda 

1 handful of chocolate chips (optional)

1. Preheat the oven to 180 degrees Celsius

2. Grease a square baking tin 8 X 8 inches and line it with two pieces of baking paper, cut to fit 8 inches in width but longer in length so it hangs out the sides, and place the two pieces in a cross over each other. Clip the tops of each side with metal clips if you like or just fold it over. This method makes it easy to remove the brownie. 

3. Remove the flesh of the avocado and blitz together the avocado, coconut oil, maple syrup and vanilla. You can use a blender or food processor, or even a hand blender. But it has to be very very smooth with no lumps. 

4. Scrape off the avocado goodness into a mixing bowl and beat in the eggs. 

5. Add the coconut flour, cocoa powder, salt and baking soda. Mix. 

6. Add chocolate chips and fold them in. 

7. Pour the batter into the prepared tin and bake for 25 minutes. 2-3 minutes less for fudgy, 2-3 minutes more for cakey. (Personally don't like cakey brownies... If you do then you might as well make a chocolate cake?) 

8. Allow to cool for 30 minutes or longer before removing it from the tin. 

9. Cut into nine squares. These can be stored in the fridge or freezer. 

Adapted from The Healthy Maven.

Braised beef and pork organs

Variety of beef and pork organs. I used:

Honeycomb beef tripe

Beef tendon

Beef liver

Pig intestines

Tamarind juice (to wash the honeycomb tripe if necessary)

4 slices of ginger

5 garlic cloves

Half an onion, cut into wedges

3 pieces red fermented beancurd, smashed

2 heap tablespoons chu hou sauce

Splash of tsao tsing wine

1 tablespoon oyster sauce

1 teaspoon thick dark soy sauce

1/2 teaspoon sesame oil

1 star anise

5 cloves

1/2 stick cinnamon

1 tablespoon sugar

1 teaspoon chicken powder

1 teaspoon white peppercorns

1/2 carrot, cut into pieces

1.5 litres of water

1. Wash the honeycomb tripe in some tamarind juice if it is very smelly.

2. In a pot, fry the ginger, garlic, onion, chu hou and beancurd in a bit of oil till fragrant.

3. Add a splash of tsao tsing wine and then add the water.

4. Add the rest of the ingredients, including the organ meat.

5. If using liver, add it at the last minute. Boil in water first, then add to the rest of the pot.

6. If using tripe, tendon and intestines, bring to a boil and simmer over low heat for 2 - 3 hours. 

7. Serve on top of noodles or rice with some hot mustard and chili sauce.

Pistachio Edamame Pesto

Makes about 2 cups

3/4 cup frozen edamame, shelled and soaked in hot water
1/2 cup shelled pistachios
2 cloves garlic
3/4 cup basil leaves
1/4 cup grated parmesan
1/2 cup olive oil, plus a bit more
Zest of half a lemon
Juice of half a lemon
Salt & pepper

1. Combine all the ingredients except for the oil, lemon juice, salt and pepper in a food processor and blitz. You may need to run if for a while to get a smooth but a little chunky consistency.

2. Gradually add the oil. You may need a bit more to loosen it up.

3. Add the lemon juice, salt and pepper to taste.

Use with pasta, as a sauce for meats, or on some sliced toasted bread.

Adapted this recipe from here.

Sugar and dairy free muffins with frosting

Makes 6 jumbo and 12 mini

For the frosting:
1 270ml can of coconut cream (it has to be 100% natural with no gums or stabilizers)
1/2 teaspoon vanilla extract

For the muffins:
5 ripe bananas or 10 small bananas (I prefer the small ones as they're sweeter)
1/2 cup unsweetened apple sauce
3 tablespoons coconut oil, melted at room temperature
3 teaspoons vanilla extract
1 teaspoon baking soda
3/4 cup wholemeal flour
3/4 cup oat flour (make your own by grinding oats to a fine powder, then measure 3/4 cup)
1 teaspoon cinnamon
A pinch of nutmeg
A pinch of ground cloves

1. Prepare a day in advance the can of coconut cream and place it in the fridge overnight. Do not shake the can!

2. The next day..... Preheat the oven to 190 degrees Celsius.

3. In a mixing bowl, mash the bananas and add the unsweetened applesauce, coconut oil and vanilla extract.

4. Add the baking soda and mix well with a whisk.

5. Sift in the wholemeal and oat flour, cinnamon, nutmeg and cloves into the banana mixture.

6. Mix with a fork lightly but don't over mix. Scrape the sides with a spatula too.

7. Line the muffin tray with liners or grease with some coconut oil and bake for 20-25 minutes till a skewer comes out clean. This could take longer for the jumbo sized ones.

8. Let them cool completely before removing from the tray to frost.

9. Place a mixing bowl in the freezer for 5 minutes. Take the coconut cream can from the fridge and turn it upside down. Use a can opener to open the bottom. You'll find there's a layer of coconut water. Pour it out into a cup and you can use this for smoothies! You only want the cream that's left behind. Scrape the cream into the frozen mixing bowl and beat it with an electric mixer till it's like whipped cream. Add about 1/2 teaspoon vanilla and beat again.

10. With a offset spatula or butter knife, frost the cooled cupcakes. And decorate as you wish!

Baked these for my baby's first birthday and also whenever I have leftover bananas. He absolutely loves them as a snack without the frosting too. This recipe was adapted from fitmamarealfood.

ABC Muffins (Apple, Banana and Carrot)

1 large egg
1/4 cup melted butter (I used salted - if not using salted, add a pinch of salt)
1/3 cup mashed ripe bananas
1/2 cup unsweetened applesauce
1.5 teaspoon baking soda
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup milk
1 teaspoon vanilla extract
1 cup grated carrot
2/3 cup rolled oats
1/2 cup ground almonds
1 cup + 2 tablespoons wholemeal flour

Optional:
Cream cheese frosting (recipe below)
Chopped walnuts

1. Melt the butter in the microwave and preheat the oven to 190 Degrees Celsius.

2. Whisk the egg, bananas, applesauce, baking soda, sugar, ground cinnamon, nutmeg, cloves, milk and vanilla extract. Add in the cooled melted butter.

3. Mix in the grated carrot, oats and almonds.

4. Sift in the flour and mix. Do not over mix.

5. Divide into a greased muffin tray (6 jumbo or 12 normal sized).

For the frosting:
1/2 cup unsalted butter room temperature
3/4 cup cream cheese at room temperature
2 cups icing sugar, sifted
1 teaspoon vanilla extract

1. Cream the butter and cheese with an electric mixer until smooth.

2. Add half of the sifted icing sugar, mix, then add the other half.

3. Add the vanilla extract and mix again.

4. I stuffed my muffins with the frosting using a piping nozzle but you can omit, or cut a bit out from the middle and spoon in the frosting.

5. Spread it on top of the muffin and garnish with chopped walnuts.

Spicy cheesy pork scone balls

Makes about 25-30 balls

320g minced pork

1/2 teaspoon Lawry's salt free 17 seasoning

1/4 teaspoon Chili powder (or more depending on how spicy you like it)

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

A few pinches of salt

Dash of finely ground white pepper

1/4 cup finely sliced spring onions

1.5 cups grated cheddar cheese

1 cup self rising flour

2 tablespoons milk (plus more if your mixture is too dry)

1. Mix the Lawry's seasoning, chili powder, garlic and onion powder, salt and pepper with the mince pork. 

2. Add the spring onions, cheese, flour and milk. If your mixture is too dry and there's still flour left, add a bit more milk till it comes together. 

3. Chill in the fridge for about an hour. 

4. Preheat oven to 230 degrees Celsius.

5. Roll the pork mixture into 1.5 - 2 inch balls. Bake for 15-20 minutes or until it turns brown. 

6. Serve with garlic mayonnaise. 

This recipe was adapted from foodwishes.com

Yam cake (Wu tao gou)

Main Ingredients:

About 320g Thai yam/taro
1 medium red shallots, sliced
2 chinese sausages
4 small dried chinese mushrooms, soaked in hot water, and marinade with a dash of soy sauce and a punch of sugar
2 dried scallops, soaked in hot water
20g dried shrimp, washed
1 clove garlic, finely chopped

* Do not discard the soaking liquid!

Seasoning:
150 ml  of water that the scallops and mushrooms was soaked in
1/2 teaspoon oyster sauce
1 teaspoon chicken powder
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon five-spice powder
Dash of finely ground white pepper

Batter:
85g rice flour, sifted
1.5 teaspoon wheat starch, sifted
150ml water

Other ingredients
150 ml water
1/2 teaspoon sesame oil

Garnish:
Spring onions
Toasted sesame seeds
Sliced red chillies

1. Soak the mushrooms and scallops in hot water for at least 20 minutes. Do not discard the soaking liquid.

2. Cut away the skin of the yam and into 2cm cubes. It should weigh about 320g without the skin.

3. Slice the shallots and fry in oil till golden brown. Remove and drain and keep the oil that is in the wok.

4. Immerse the Chinese sausages in boiling water, then take out the skin and cut into small cubes.

5. Squeeze the water out of the mushrooms and cut into small cubes, same size as the sausages. Marinate in a bit of soy sauce and sugar.

6. Squeeze the water out of the dried scallops and shred. Save both soaking water.

7. Rinse the dried prawns and give them a rough chop.

8. In the same wok which you fried the shallots, fry the cubed sausages till it's fragrant. Then add the mushrooms, scallops, prawns and garlic. Fry for about 3-5 minutes, or until the mixture smells really good. Remove from the wok.

9. In a bowl or measuring cup, measure out 150ml of the soaking liquid and add the oyster sauce, chicken powder, sugar, salt, five spice powder and pepper to it. Whisk and mix well.

10. Fry the yam cubes in the same wok until it changes colour. Remove 1/3 of the cubes and set aside.

11. Pour the seasoning mixture into the wok. When it comes to a boil, turn off the fire, cover, and let it sit for 15 minutes.

12. While waiting, sift the rice flour and wheat starch and pour in 150ml of water. Whisk well.

13. Prepare the tin. Line a 8.5 inch round steel shallow plate with baking paper and brush with sesame oil.

14. After 15 minutes, start the fire again and pour in the sausage/mushroom/scallops/prawns/garlic mixture. Add in the saved 1/3 cubes of yam and another 150ml of water. Bring to a boil.

15. Once it's boiling, turn the fire down to low and pour in the flour mixture. Remember to give it a whisk first as the flours might have settled to the bottom.

16. Stir the mixture until it becomes quite thick, so that when you lift it up with a spatula it won't fall down easily.

17. Pour the mixture into the lined tin and smooth the top with a spatula. Steam for 1 hour and then allow to cool.

18. Garnish with toasted sesame seeds, spring onions, sliced chilies and the fried onions.

19. Optional, you can slice and fry in a pan after steaming and cooling.

*Note: This feeds about 4-6. If you want you can double the recipe and put it in a 9 inch round cake tin.

This recipe was adapted from a recipe from the YouTube Channel wantanmien.

Sweet and salty chocolate peanut butter pie

Serves 6-8

For the crust:

125g digestive biscuits, finely ground
5 tablespoons caster sugar
85g salted butter, melted

For the filling:

1 cup chunky peanut butter (I use a good quality one with no other ingredients except for a bit of salt)
85g Philadelphia cream cheese, softened
1/4 cup whipping cream
1 teaspoon vanilla extract
2-3 tablespoons icing sugar *
* Add as much as you like to your own taste. As I used a good quality peanut butter, I had to use about 2-3 tablespoons to sweeten - if you're using brands like Skippy, you may not need that much as it's pretty sweet already

For the topping:

230g (8 ounces) good quality semisweet chocolate, chopped or broken into pieces
1 cup/300ml heavy cream
1/4 cup salted roasted peanuts, roughly chopped

For the crust:

1) Preheat the oven to 190C.

2) In a food processor, blitz the biscuit, sugar and butter. (You can crush the biscuits by hand too)

3) Press it out onto a greased 9 inch tart pan with removable base, and bake for 7 minutes. Leave to cool. (You can also leave it in the fridge or freezer to chill, but I prefer to bake).

For the filling:

4) Mix all the ingredients for the filling. I used the food processor but you can do it by hand too. Spread it on the cooled crust. Mine was a bit doughy so it was easy to press out with my fingers.

For the topping:

5) Heat the heavy cream in a saucepan till it's simmering, and pour it over the chocolate. ( I sweetened my chocolate with a bit of icing sugar but if yours is sweet enough then there's no need) Mix till it's combined.

6) Pour the chocolate over the filling and sprinkle the chopped peanuts on the top.

7) Chill in the fridge, uncovered for at least 3 hours. Then remove the rim and base of the tart pan carefully with a palette knife.

8) Serve chilled.

Quick & easy bacon and broccoli quiche

Serves 4 - 6

For the filling:

4 rashers bacon

1 cup broccoli

1 cup grated cheddar cheese

3/4 cup milk

1/2 cup heavy cream

pinch of salt

freshly ground black pepper

pinch of ground nutmeg

pinch of cayenne pepper

For the crust:

1 cup plain flour

1/2 teaspoon salt

1/4 cup olive oil

1/4 ice water

1) Cut the broccoli into florets and steam or boil them for about 5 minutes till it's tender but not fully cooked.

2) While it's steaming, fry the bacon till it's just cooked but not crispy.

3) In a bowl, combine the bacon, broccoli, cheese, milk, cream, salt, pepper, nutmeg and cayenne pepper.

4) Preheat the oven to 200 degrees Celsius.

5) In a separate bowl, measure one cup of flour and mix in 1/2 teaspoon of salt with a fork.

6) Pour 1/4 cup of olive oil in a measuring cup and another 1/4 cup of ice water into the same measuring cup. Beat with a whisk till it's thick. 

7) Pour in the oil and water mixture into the flour and mix till it forms a dough.

8) Press it out onto a 9 inch pie pan and pour in the filling.

9) Bake for 30 - 35 minutes or until the egg mixture is cooked (skewer or knife should come out clean)

10) Serve hot or cold. 

Yong Tau Foo

Serves 2

This is my own version of yong tau foo. I'm really not sure how other people make it but this is how I do it. Could you buy it ready made? Yes. Is that fun? No! It's just as fast to make it yourself and there's no strange chemicals in it that make it bouncy like the store bought fish balls/yong tau foo. It's not going to be as springy as the factory made fish balls but it sure is healthier!

I've used just 4 green chilies and 2 square pieces of firm tofu here but you can go crazy and use anything you like to stuff the fish paste in! Mushrooms, capsicum, eggplant, tomatoes.

As for the soup base, I used a mixture of fish bones and chicken feet with some garlic and onions. But you can use ANYTHING you want! Best is to boil a load of soya beans for about 2 - 3 hours, throw in a few ikan billis and dried shrimp, and that's really sweet enough. If you're pressed for time, just use a stock cube! Anything goes really.

For 2 people:

About 200g of white firm flesh fish, with skin in tact (bigger fish works best)
1 egg white
Cornflour
Salt
Finely ground white pepper
Chopped spring onions, chopped (optional)
Chopped red chilies, chopped (optional)

1) Using a teaspoon, scrape the meat from the fish. You'll realise that it turns into mush pretty easily.

2) Discard the skin and any bones.

3) Don't use all the egg white. About 1 teaspoon or less is good enough for 200g.

4) Add a pinch of salt, and finely ground white pepper and about 1/4 teaspoon of cornflour just to bind everything together. Add spring onions and chilies if desired.

5) Mix it all together until you get a sticky paste. You can also grab it and slap it on the mixing bowl a few times.

6) Stuff the paste into your vegetables or tofu. (If using chilies and capsicum you might want to discard the seeds).

7) If using firm tofu, cut each piece diagonally into two triangles. Make a slit into the cut but don't slit all the way through. Start stuffing. Be careful as it's quite delicate and you don't want to stuff too much.

8) Bring your stock to a boil and add in your ingredients. Boil for about 5 - 10 minutes or until your vegetables are cooked to your liking. Firm tofu is already cooked and really only needs 3 - 5 minutes.

9) Serve with cooked noodles of your choice, rice or just on its own!

Lazy Kway Chup

Different people love different parts of kway chup - my family prefers the small intestines so I use that the most. I can't give an exact amount of how much you'll need of each, but use as much or little as you like!

Some of the ingredients commonly used:

Pork belly
Small intestines, washed
Big intestines
Tau pok
Fish cake
Hard boiled egg

(I marinated the pork belly and intestines in a bit of Mei Kwei Lu, which is a rose alcohol. You won't have to do that for the non pork ingredients)

Sauce for the ingredients:

3 tablespoons oyster sauce
3 teaspoons dark soy sauce (the thick syrupy one)

1-2 teaspoon  sesame oil
5 tablespoons normal soy sauce
5 teaspoons sugar

Few dashes Maggi seasoning
1/4 teaspoon Chinese Five spice powder
1 star anise
3-5 cloves
1 centimeter bit of cinnamon stick
4-5 garlic cloves, lightly smashed
3-4 slices ginger, lightly smashed
1/2 teaspoon black peppercorns
1/2 teaspoon white peppercorns

1 cup of water

For the soup:

2 pork bones
1 onion
4 cloves garlic
black peppercorns
Fresh flat white noodles

1) If using pork belly and intestines, wash the intestines first and marinade all in a bit of Mei kwei lu.

2) Combine all ingredients for the sauce and add to the slow cooker.

3) For pork belly and intestines, add it all together with the sauce in the slow cooker. Cook on high for 2 - 3 hours.

4) While that is cooking, make the soup stock. Throw in the pork bones, onion, garlic and peppercorns into a pot. Add enough water to cover.

5) Bring to a boil and remove scum. Turn down the fire, cover and continue boiling for as long as you can (2-3 hours) - just as the pork belly and intestines are ready.

6) When the pork belly and intestines are tender, add in the other ingredients such as tau pok, fish cake and hard boiled egg. Cook for another 15 - 20 minutes.

7) Strain the stock and add some salt. Then add about 1/2 cup of the sauce into the soup base. Keep it hot.

8) Remove all the ingredients from the slow cooker and start chopping into bite sized pieces. Serve onto a plate and spoon the sauce over.

9) Put some rice noodles into a bowl and spoon over the hot soup.

10) Garnish with coriander, spring onions and fried shallots.

11) Serve with chili sauce. As this is the lazy way, forget about doing it yourself. The chili sauce with garlic and ginger is just as good as home made!

Chocolate Chip Oatmeal Cookies (Lactation cookies)

Makes about 20 cookies

110g unsalted butter at room temperature
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
1 tablespoon flax seed meal mixed with 2 tablespoons water
1 1/4 cup plain flour
1 tablespoon cornflour
1- 2 tablespoons brewer's yeast
1/2 teaspoon baking soda
A pinch of salt
1 1/4 cup semi-sweet chocolate chips
1 1/4 cup oats

1. Mix the flax seed meal with water and let it sit for 3- 5 minutes.

2. Cream the butter and sugar with electric beater/whisk.

3. Add the flax seed mixture, vanilla and egg. Beat again.

4. Sift the flour, cornflour, brewer's yeast, baking soda and salt.

5. Add both mixtures together.

6. Add the chocolate chips and oats. Mix.

7. Use an ice cream scoop and place each scoop onto a baking tray. (You may need to do 2 batches or more)

8. Put it in the fridge for about 30 minutes.

9. Pre-heat the oven to 160 degrees celsius.

10. Bake at 18 minutes or until the tops are golden.

Rosemary roast pork leg with crackling

Serves 6 - 8

1.5kg pork leg with skin
2 - 3 tablespoons sea salt and dried rosemary
Pepper
1 - 2 cups water or stock
2 white onions
2 bulbs garlic

1. Remove the string if any and preheat the oven to 250 degrees celsius.

2. Pat dry the skin till very (x100) dry, and score with a very sharp knife diagonally in diamond shapes.

3. Pound the sea salt and rosemary in a mortar and pestle till powdery.

4. Rub all over the skin and into the cuts, and underside of the pork. Season with pepper.

5. Cut the onions in half, plus a bit off the top and same for the whole garlic bulbs. Place in a baking tray. (One that can hold some liquid)

6. Rest your pork on top of the garlic and onions. Pat dry any moisture on the skin if any.

7. Pour the water or stock till you cover 3/4 of the onions and garlic.

8. Roast at 250 degrees for 20 minutes. Reduce the heat to 180 degrees and roast for another 1 hour.

9. Remove the pork. Cover and allow to rest for 20 minutes.

10. Now make the gravy. Remove the garlic from the skin and pour everything in the pan into a saucepan. Boil the garlic and onions till soft, if they're soft already there's no need.

11. With a hand blender, blitz everything to form a thick gravy. Season to taste.

* Rule to roast pork is 20 minutes for every 500g of meat, plus the 20 minutes on 250 degrees and 20 minutes to rest.