Ingredients:
3 cups of plain flour
250 gr butter
pinch of salt
1/4 cup of caster sugar
ice water

7 Granny smit apples
1 teaspoon of Cinnamon
3 tablespoons of sugar
1 cup of sultanas

2 cups of milk
4 heaped tablespoons of custard powder
2 tablespoons of sugar
3 drops of vanilla extract

Directions:
Peel the apples and chop into even small pieces
Add 1 tablespoon of water and the sugar
Place in microwave for 10 minutes on high
Remove from microwave and add the sultanas and cinnamon and mix. Leave to cool

To make the pastry-
In a bowl mix the flour with the salt. Cut the cold butter into small cubes and add to the flour. Crumble the butter and flour with the tips of your fingers.
When combined add the sugar. Grease a spring form baking tin and line the bottom with baking paper
Press the crumbled pastry into the spring form evenly and onto the sides.
Take remainder of pastry and add 1-2 tablespoons of ice water and knead into a ball.
Roll out the pastry and cut even strips to line the top of the apple tart.

To make the custard:
Place all ingredients into a small saucepan and bring to a boil all the while stirring
The custard should be thicker than store bought custard
Leave to cool a little

To assemble:
Place a layer of the apple on the crumbled pastry spring form. Then a layer of the custard then finish of with the apple.
Decorate the top with strips of pastry. Brush pastry top with a little water and sprinkle white sugar over the top.

Before serving sift some icing sugar over the top.

Spices – grind
3 cloves of garlic
Salt & pepper to taste

Directions:
1. Mix the tahu, egg, ebi and spring onion
2. Add the ground spices
3. Add the cornflour and mix well
4. Take small amounts of the mixture and roll into small balls
5. Roll balls in the sesame seeds
6. Deep fry till golden

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For filling
150 g minced beef/chicken
2 medium or 3 small potatoes, cut into small cubes
2 carrots, cut into small cubes
1 onion, peeled and sliced
2 cloves of garlic, peeled and sliced
1 stalk of celery, chopped
1 stalk of spring onion, chopped – (optional)
1 tablespoon of flour, mixed with a little of water
1/2 teaspoon of pepper
salt to taste
sugar to adjust the taste
1 cup of water
For dipping
1 egg
Bread crumbs

Directions
1. Make the skin: take a bowl then combine the flour, salt and egg. Gradually add the milk whisk them to make a smooth texture. When it’s done, heat up non-stick pan. Take about 2 tablespoons of the mixture, pour to the pan and make it thin (just like how you make crepes). Cook it with low heat. When the edge of the skin is dry and you can peel off easily, it means it is cooked. Set aside.

2. Filling: heat up the wok, then sauté the onion and garlic until fragrant. Add the meat and mix them well for few minutes. Then add carrots, pepper, salt, celery and 1 cup of water. Cover. When the carrots are half-cook, add the potatoes. Continue cooking until they are tender and add 1 tablespoon of flour mixed with water to make the filling thicker. You can add a little of sugar to adjust the taste.

3. Make the rissole: take one rissole’s skin then add the filling in the bottom. Leave the bottom few centimetres clear. Lift the wrapper over the top and tuck it in under the filling. Fold over the left side, and then the right side and roll it up to form a tube. Repeat until all the skins are finished.

4. Prepare the dipping: dip the rissoles into beaten egg then coat them with bread crumbs. Deep fry them with low heat, set aside and use the tissue paper to absorb the oil.

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Ingredients:
Round wonton skins
100g pork mince
salt and pepper
Cabbage twice the volume of the Pork
1 onion
a clove of ginger
a clove of garlic
a little of oyster sauceor soy sauce
a little of sesame oil

Directions:
chop vegetables finely
dust the cabbage with salt and drain off
put all vegetables and seasoning into the pork mince, and knead
Heat a frying pan with a little vegetable oil
Place gyoza’s upright in the pan and fry until the bottom is crispy and brown
Add a glass of water and place a lid on top of pan. Cook for about 2 mins.
Turn of the heat and remove gyoza’s and place on a platter.

Serve with dipping sauce of -
Soya sauce
Sesame Oil
Rice wine vinegar

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Grind:
75 gr peanuts, fried
5 cabe rawit (birds eye chili)
2 cloves of garlic
1 teaspoon sugar
1/2 teaspoon salt

Garnish:
Roasted peanuts
Chopped celery
Bawang goreng (fried onions)
Directions:
1. Wash tahu, drain and pat dry
2. Fry the tahu in vegetable oil until golden
3. Cut the tahu in 3×2 cubes
4. Mix the bumbu-bumbu till fine add the kecap, water and lemon juice. Mix all together
5. Place the tahu on a serving platter, spread the cabbage and taoge over the top
6. Pour over the peanut sauce
7. Add the garnish.

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Directions:
1. Heat 100 g sugar until dissolved and caramelized. Add water, sweet condensed milk, coffee powder, gelatine powder, salt and remaining sugar. Let come to the boil over lower flame whilst stirring until sugar is dissolved. Take from flame.
2. Take a suitable pudding form, rinse with cold water and pour in mixture of step 1. chill in the refrigerator until set.
3. Mix sweet condensed milk, water and egg yolks. Let come to the boil over lower flame whilst stirring until thickened. Take from flame and serve with pudding.

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Mix II:
400 ml water
1/2 sachets agar-agar powder
25 gram sugar
100 ml passionfruit pulp
175 gram lychees cut in half
1 pkt basil seeds, soaked
Selasih

Directions:
Mix I:
1. Boil the milk, agar-agar and sugar, stir until boiling. Add the white chocolate. Stir until chocolate has melted.
2. Take a little of the mix and add the beaten egg yolks to it. Take off the heat. Pour this back into the mixture and stir until combined. Turn the heat on and stir until it boils again. Take off the heat
3. Pour into mould and leave to cool slightly.
4. Mix II: Boil water, agar-agar, passionfruit pulp and sugar and stir until it boils.
5. Pour a little over the cooled Mix 1, spread the lychee evenly with the selasih . Pour remaining mixture over the top and chill till set.

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Ingredients :
75 gram palm sugar
75 gram light corn syrup
25 gram butter
50 gram chocolate chips
125 gram rice crispy
100 gram peanut paste
75 gram cooking chocolate, melted

Directions:
1. Grease a brownies tray with butter
2. Heat the sugar and syrup until thick. Add the butter stir until all mixed. Add the chocolate chips stir till mixed than take off the heat
3. Add the peanut paste mix than add the rice bubbles.
4. Pour into the brownies tray and chill
5. Use a piping bag to decorate with the melted chocolate.
6. When set cut into squares and store in airtight container

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• 4 limes
• 1 tbs olive oil
• Salt & ground black pepper
• 700g chicken thigh fillets, trimmed, halved
• 1 medium ripe mango, peeled, flesh diced
• 1/2 tsp grated fresh ginger
• 2 tsp brown sugar
• Olive oil, for greasing
• 4 85g pkts Chicken 2-Minute Noodles (Maggi brand)

Directions

1. Juice 3 of the limes to make 80mls (1/3 cup) of juice and cut the remain- ing lime into thin slices. Combine 60mls (1/4 cup) of the lime juice with the olive oil. Season with salt and pepper, whisk to combine and then pour over the chicken thigh fillets in a large, shallow glass or ceramic dish. Cover and refrigerate for 15 minutes.
2. Meanwhile, combine the mango, ginger, brown sugar and the remaining 1 tbs lime juice in a small bowl. Set aside.
3. Preheat a char grill or barbecue on medium-high. Brush the pre- heated char grill or barbecue with olive oil to grease well and cook the chicken for 4-5 minutes on each side or until golden and cooked through. (See microwave tip.) Cut chicken into slices and keep warm.
4. Prepare the 2-Minute noodles following packet directions and then drain. Place the hot noodles into serving bowls, top with the chicken and mango mixture. Garnish with the lime slices and serve immediately

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