Cumin lamb (Version 1 ) with soft white noodles, accompanied by peanut sauce

Lamb with Cumin
Serves 2 as a main course

3/4 to 1 pound boneless lamb shoulder 
salt and freshly ground black pepper
canola oil
1 tablespoon whole cumin seeds
2 large cloves garlic chopped
1 large yellow onion, sliced
1 medium red bell pepper, seeded and sliced
1 tbs pepper flakes
cayenne pepper 
1 stalk spring onion , sliced

(I used lamb shoulder chops)

Directions:

1. Season lamb with salt and pepper and set aside. Heat a tablespoon or so of oil in a a large nonstick sauté pan or skillet over medium flame. 

2. Remove lamb from pan and leave oil bits left in pan.Trim lamb away from bone. Cut meat into bite size pieces. Leave some meat on bone.

3. Add the cumin seeds to oil and cook for 3 to 4 minutes, stirring occasionally, until seeds become fragrant and a few of them start to pop. Stir in garlic and sauté until fragrant, about 45 seconds.

4. Add lamb in a single layer (and drizzle in more oil, if needed) and let it cook for 2 to 3 minutes, or until browned. Turn lamb and cook for another 2 minutes. Transfer lamb to a bowl with a slotted spoon. Some of the garlic and seeds will transfer with the lamb, which is fine.

5. Add onion and chilli flakes, spring onion and red bell pepper to the pan, again drizzling in a little more oil, if needed—you don’t want to scorch anything, just sweat it and only slightly brown it). Season with salt, black pepper and cayenne pepper , if using. Toss to coat with oil and cook for about 5 minutes, stirring occasionally to avoid burning. Return lamb and any accumulated juices to the pan, toss to combine and cook for another minute or so.  Serve immediately over rice.

Peanut Sauce

1 cup peanut butter
1/4 cup soy sauce

1/4 cup sesame oil
3 tbs rice vinegar
2 tbs chopped garlic
2 tbs ground ginger
1 tsp dried hot chilli flakes
1 tbs hoisi sauce
2 ts lime juice
3/4 water

Blend together, salt to taste

Cumin lamb (Version 2) with soft noodles, accompanied with hot chili oil

Cumin Lamb

2/3 - 3/4 lb lamb sliced into strips

Marinade:1 Tb Shaoxing Wine
2 Tb Premium Light Soy Sauce
1 Tb Dark Soy Sauce
3 Tb Cumin toasted in a dry pan until fragrant
1/2 tsp Sea or Kosher Salt
1 clove garlic minced fine
red pepper flakes to taste

3-4 Tb Canola Oil
3-4 dried red chilies minus seeds
1/2 medium onion sliced
3 cloves garlic thinly sliced
Cilantro

- Combine lamb and marinade ingredients. Mix and set aside for 15 - 30 minutes
- Before heating wok, add onion slices to marinade and meat.
- Heat a wok over very high heat.
- Add oil and swirl. Add red chilies and briefly scald.
- Add garlic, stir quickly, than add meat. Stir fry over high heat.
- When lamb is cooked, remove from heat and stir in cilantro. Taste and adjust salt.

 Lao Gan Ma(老干妈) Chili Flavoured Oil(油辣椒) which you could purchased from either Sheng Siong(昇菘超市) or any provision shop in the wet market to create this Spicy Sauce for my dumplings.(Price:- range from S$1.95 - S$2.50)

Spicy Chili Oil Ingredients:-

2 Tablespoon of Lao Gan Man Chili Flavoured Oil
80ml Hot Water
1/2 Teaspoon Sugar
1/2 Teaspoon of Vinegar, optional

Method:-

1. Using a microwave safe bowl, reheat the chili flavoured oil on medium heat for about 1 minute or until warm through.

2. Dissolve 1/2 teaspoon of sugar in 80ml of hot water then add it into the prepared chili oil (add vinegar if using) and stir till well combine. Set aside.

Lobster Mornay Sauce

 

 

 

 

 

 

 

 

 

Ingredients

• 1/4 cup butter
• 1 cup sliced fresh mushrooms
• 1 pound lobster meat, diced
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 teaspoon pepper
• 1/2 cup freshly grated Parmesan cheese

Directions

1. Melt the butter in a medium saucepan over medium heat. Slowly cook and stir mushrooms in the butter until tender. Mix in lobster meat. Cook until opaque. Remove mushrooms and lobster from saucepan and set aside.
2. Reduce heat to low. Place flour in pan. Cook and stir approximately 2 minutes, then stir in chicken broth, heavy cream and pepper. Simmer 5 to 10 minutes, or until thickened.
3. Stir mushrooms, lobster and Parmesan cheese into the sauce mixture. Continue cooking 5 minutes.

Smoked Salmon Alfredo Sauce

 

 

 

 

 

 

 

 

 

Ingredients

• 1/4 onion, chopped
• 1/4 cup butter
• 1/2 pound smoked salmon, chopped
• 1 pint heavy whipping cream
• 1 tomato, diced
• 2 tablespoons chopped fresh parsley
• ground black pepper to taste

Directions

1. Saute onion in the butter in a pan until clear. Add the salmon and saute at medium to low heat for approximately 2 more minutes. Very gradually, start to add the cream. Stir constantly until thickened. Sauce should be very thick once you have added all the cream. Top with tomato and parsley; season with pepper.

Ancho Honey Mustard Sauce

 

 

 

 

 

 

 

 

 

Ingredients

• 1/2 cup Dijon mustard
• 1/2 cup honey
• 2 teaspoons ancho chile powder
• 2 teaspoons garlic powder
• 1 teaspoon rice wine vinegar

Directions

1. Whisk together the mustard, honey, ancho powder, garlic powder, and rice wine vinegar in a small bowl until evenly combined.

Cilantro Serrano Cream Sauce

 

 

 

 

 

 

 

 

 

Ingredients

• 1/2 bunch cilantro, coarsely chopped
• 3 serrano chile peppers, seeded and chopped
• 3 cloves garlic
• 1 cup mayonnaise
• 1 cup heavy cream
• salt and pepper to taste

Directions

1. Place cilantro, serrano peppers, garlic, mayonnaise, and cream into a blender; season with salt and pepper. Puree until smooth, about 15 seconds.

Merlot-Peppercorn Steak Sauce

 

 

 

 

 

 

Ingredients

• 1 tablespoon butter
• 4 mushrooms, sliced
• 1 clove garlic, minced
• 2 tablespoons whole black peppercorns
• 1/4 cup Merlot wine
• 1 tablespoon balsamic vinegar
• 3 tablespoons Worcestershire sauce
• 1/2 teaspoon minced fresh rosemary

Directions

1. Melt butter in a saucepan over medium heat. Stir in the mushrooms, garlic, and peppercorns, and saute until the mushrooms are tender. Pour in the wine, balsamic, and Worcestershire sauce, increase the heat to medium-high, and reduce by 1/3. Stir in the rosemary and cook for 1 to 2 minutes until fragrant.

Apple Jam

2 lbs granny smith apples

5 star anise

3 cinnamon sticks

2 cups water

1 3/4 cup jam sugar

Directions:

1. Cook jam sugar, water and spices slowly for 10 min

2. Add in the peeled and chopped apples and cook slowly for 10 min

3. Pour jam into clean jars and cool them

Basic Pizza Dough

Serves 4

Prep: 10 min and overnight
Total: 35 min

Ingredients:

5 cups all purpose flour

1/2 cup cornmeal

2 envelopes rapid rise yeast

4 tsp salt

1/4 cup olive oil

1 1/2 cup shredded mozzarella cheese

Directions:

1. In food processor, flour, cornmeal, yeast, salt. Process then add oil, then 2 cups cold water in steady stream. Till forms a ball

2. Knead on floured workspace till smooth and elastic 3 - 4 min. Place in resealable bag till increase x2 size. 2 hrs at room temp. Overnight in fridge (take out 40 min in room temp before using)

3. Divide into 4 equal portions. Roll into balls. Cover in plastic wrap till puffed, 20 min

4. Preheat oven 500 F. Place dough on baking sheet, use hands to flatten. Add topping

5. Bake 10 - 12 min. Rotate sheets halfway through

Chunky Tomato Sauce

1 tbs olive oil

1 onion, diced

1 pinch salt

1 garlic, minced

1 can tomatoes whole

1 can crushed tomatoes

1/4 tsp oregano

Directions:

1. Heat oil and medium heat. Fry onion and garlic for 3 min

2. Add tomatoes, oregano, sugar, salt and pepper. This can be served with basic dough or kept frozen for 3 mths

Grilled Herbed Chicken Breast with ONION GRAVY

 Festive Serves 4

Ingredients:

o 1 tsp salt

o 1 tsp oregano leaves

o 1/2 tsp garlic powder

o 1/2 tsp pepper

o 1/2 tsp paprika

o 1/4 tsp ground pepper

o 4 chicken breast

o 2 tbs olive oil

Instructions:

1. Heat grill at high heat. (200 degrees c). Mix salt, garlic powder, pepper, paprika, ground pepper in a mixing bowl

2. Marinate the breast with olive oil. And spread generously mixed herbs onto breast.

3. Grill for 15 mins.

Accompany with Onion Gravy:

Serves 4 - 6
30 min

5 min prep
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
Ingredients:


· 2 tablespoons vegetable oil

· 1 large onion, halved then sliced

· 1 tablespoon plain flour

· 12 fluid ounces chicken stock

· 1 teaspoon dried mixed herbs

· 1 teaspoon Worcestershire sauce

Directions:

1. :Heat the oil in a medium sized saucepan.

2. Add the onions and sauté until brown, about 10 minutes.

3. Sprinkle the flour over the onions and continue to cook, stirring, for 2-3 minutes.

4. Gradually add the stock, herbs and Worcestershire sauce and continue to cook until thickened.

5. Partially cover and cook for a further