Bubur Terigu 大麦

Ingredients:

150g white wheat (Bought from Fairprice)

60g gula melaka (can be more)

200ml Ayam brand coconut milk

1.5 litre water

3 to 4 pandan leaves (washed & knotted)

Pinch of salt

Method:

1. Soak the wheat overnight (or at least 3 to 4 hours).

2. Boil the water and add the wheat. Cover with a lid but leave it ajar. Stir it once a while. (This should take at least 30mins until the wheat become soft.)

3. Add the gula melaka and stir to mix well.

4. Lower the fire, add the coconut milk, pandan leaves, and cover with a lid. (For 10 to 15mins)

5. Lastly, add a pinch of salt and it is ready to serve.

Salted Egg Fried Sardine

Ingredients:
20g plain flour
5g butter
1 tsp fresh milk
1/2 tsp sugar
Pinch of salt
1 tbsp Knorr Salted Egg Powder
1 egg
20g Breadcrumbs (add 1 tbsp salted egg powder)
2 cans Ayam Brand Extra Virgin Olive Oil Sardine

Method:
1. Melt butter over low heat. Add milk, sugar, salt and salted egg powder to the melted butter and mix well.
2. Cool the above mixture and add to the egg. Beat well.
3. Coat the sardines with plain flour, followed by egg mixture, then breadcrumbs.
4. Heat up oil and deep-fry the sardines.

Airfried Laksa Chicken Wings 鸡翅膀

Ingredients: 

1/2 kg midjoint wings 
50g laksa paste
30g coconut milk
1 tbsp light soya sauce
1/2 stalk lemongrass

Method:
1. Cut the lemongrass into small pieces and use a pestle to pound it finer, then mix it with the laksa paste, coconut milk, and light soya sauce.
2. Marinate the above with the chicken for at least 2 hours (overnight is fine too). 
2. Spray a thin layer of oil on the wings.
3. Preheat airfryer to 200C. Airfry the wings for 4 to 5 mins, turn & continue for another 3 to 4 mins.

Note: I am using Philips airfryer, and I used a grill pan.

Chilli Tuna Toast

Ingredients: 

1 can Ayam brand Chilli Tuna
1 onion (sliced thinly)
1 cup shredded cheese
1/2 cup pasta sauce
6 slices of bread

Method:
1. Preheat oven to 200C.
2. Drain the oil from the tuna.
3. Spread pasta sauce over the bread, followed by sliced onion, tuna, and shredded cheese.
4. Bake them for 5 minutes.

Baked Potato with Baked Beans

For 4 to 8 or even more ramekins (depends on size of ramekins)

Ingredients:
1 can baked beans
3 potato (remove skin & slice thinly)
1 cup shredded cheese

Method:
1. Preheat oven at 180C.
2. Grease the ramekins with butter/oil.
3. Place the sliced potato to 3/4 of the ramekin.
4. Scoop the baked beans and fill up the ramekin.
5. Top them with shredded cheese.
6. Cover with a lid or aluminum foil and baked them for 30 mins.
7. Remove the lid/foil and bake for a further 10 mins.

Luncheon Meat & Potato & Baked Beans

Ingredients: 

1 can Ayam Brand Baked Beans
1 can Luncheon Meat (Dice it)
2 Potatoes (Remove skin & dice it)
1 onion (Remove skin & dice it)
A few cloves of garlic (smashed)
Some ketchup
1/2 cup of water

Method:
1. Heat up pan with 2 tbsp of oil over medium fire, and fry the garlic.
2. Add diced potatoes and stir fry for a few minutes until it is lightly browned.
3. Add diced luncheon meat and stir fry for a few minutes until it is lightly browned too.
4. Add the onion and stir fry for a minute, then add 2 tbsp of ketchup and mix well.
5. Add the baked beans & 1/2 cup of water. Cover the pan with lid and simmer for 2 minutes.
Ready to Serve!

Black Beans Sardine Fried Rice

Ingredients:
1 can Ayam brand Black Beans Sardines (cut the sardine into small pieces)
1 cup chopped French bean
1 onion (diced)
Some garlic (smashed)
Cooked rice (I cooked 1 cup of rice)

Method:
1. Heat up wok with 2 tbsp of oil.
2. Stir fry garlic, and onion till fragrant.
3. Add french bean and sardine (including the black beans).
4. Add the rice, then add 1/4 tsp of salt, a pinch of pepper, and a dash of sesame oil.
5. Fry until all are well mixed.

Deepfried Sardine Sticks

Ingredients:
1 can Ayam Brand Sardines (mashed it)
1 onion (diced it very finely)
1 tbsp black sesame seeds
4 pcs spring roll pastry (cut into half)
1 egg (beaten)
Salt & pepper

Method:
1. Mix the sardine, onion, and black sesame seeds together, and add 1/2 tsp of salt & pepper.
2. Take 1/2 a pc of spring roll pastry and brush egg on the entire piece.
3. Scoop the sardine mixture and place it at the edge of the spring roll pastry.
4. Roll it tightly to the end.
(Repeat Step 2 to 4 - I did 8 pcs in total.)
5. Heat up oil for deep frying. I deep fried them until they turn golden brown.

Kimchi Tofu Soup 泡菜豆腐汤

Ingredients: 
1 can Ayambrand Kimchi Tuna
1 cup kimchi
2 tbsp Korean Chilli Paste 
1 box Pressed Tofu (cut into cubes)
Few slices of meat (can be pork, chicken or beef)
Few pcs of fresh Shitake Mushroom (slice it)
A handful of Korean Sweet Potato Noodle (soak till soft)
1/2 litre chicken stock

Method:
1. Heat 1 tbsp of oil and stirfry the meat quickly. Add the tuna, kimchi, and chilli paste, and mix well.
2. Add the chicken stock to the pot and bring to a boil for 20 mins.
3. Add the tofu, mushroom, and noodle and boil for another 10 mins.
4. Off the fire, and add green onions as garnish. Ready to serve.

Tuna Puff 金枪鱼点心

Ingredients (made 18 pcs):
1 can Ayambrand tuna flakes in olive oil
1 handful of corn nibblets
1 handful shredded cheese
1 medium onion (minced)
2 sheets puff pastry (I used Pampas)
1 egg (beaten)

Method:
1. Mix the tuna, corn, cheese, and onion together. Add a dash of black pepper & parsley flakes.
2. Preheat Oven to 180C.
3. Cut 1 sheet of puff pastry into 9 pieces.
4. Scoop a spoonful of the tuna mixture and fold the puff pastry into a triangle. Use a fork to press the sides together.
5. Brush the pastry with egg and bake for 12 mins.

Chilli Tuna Diamond-shaped Puff 辛辣金枪鱼点心

Ingredients (for 15 pcs):
1 can Ayambrand Chilli Tuna
1 medium size onion (minced)
1.5 sheets puff pastry (I used Pampas)
1 egg (beaten)

Method:
1. Preheat oven to 180C.
2. Cut 1 sheet puff pastry into 9 pieces. Fold them into diamond shaped.
3. Mix the tuna and onion well. Scoop a big spoon of it and place it on the puff pastry.
4. Brush some egg on the pastry, and bake it for 12 mins.

Note: To learn how to shape it, you may want to refer to this: https://propastry.wordpress.com/2010/02/27/puff-paste-diamonds/

Cheng Tng 清汤

Ingredients:
30g pearl barley (I used Ayam brand)
50g dried longan
10 red dates (remove seeds)
30g lotus seed (if dried, pls soak)
20g white fungus (if dried, pls soak. & cut into smaller pieces)
5 Pang Da Hai (soak, remove skin & seed)
30g rock honey sugar (pls adjust to your preference)
1 knot pandan leaves 

Method:
1. Wash all the ingredients and boil 3 litres of water in a pot.
2. Add barley and boil for 10 mins.
3. Add longan, red dates, lotus seed and boil for another 20 mins.
4. Add white fungus, rock honey sugar, and pandan leaves and boil for another 10 mins.
5. Remove the pandan leaves, and add the pang da hai.
6. Off the fire and it can be served.

Note: You can also add gingko nuts if you like.

Sardines in Ketchup 番茄酱沙丁鱼

Ingredients:
1 can Ayam brand sardines
1 tomato - cut into 8 pieces
2 onions - slice it

Method:
1. Heat pan with a tbsp of oil, and stir fry the onions & tomato.
2. When the onion is softened, add the sardines and half cup of water.
3. Cover the pan with a lid for 3 mins.
Done!

Tuna Onigiri 金枪鱼饭团

Ingredients:
2 cups short grain (even better if u hv jap rice)
1 can tuna flakes in Organic Olive Oil
2 tbsp black sesame seeds
2 tbsp light soya sauce

Method:
1. Cook 2 cups short grain rice. Water level until 2 in rice cooker. Cook as per normal.
2. When rice is cooked, add 2 big tbsp black sesame seed. Mix well.
3. I used a Daiso mould & shaped them into Onigiri. Made 8. Scoop 1 spoon rice, then add the tuna flakes, then top up with more rice.
4. Pour light soya sauce on a plate & dip both sides of the Onigiri with soya sauce.
5. Heat up a nonstick and brush a bit of oil. Low heat. Panfry both sides of Onigiri. Each side ard 10-15s until char.

Macadamia Chocolates using Organic Virgin Coconut oil 巧克力

Ingredients:
100g coconut oil
40g valrhona cocoa powder
30g honey
Handful of Macadamia nuts

Method:
1. Heat up coconut oil in a small pot over low heat.
2. Stir in cocoa powder, and honey into the coconut oil until well mixed.
3. Pour the mixture into a mold, and drop a macadamia nut in each mold.
4. Keep in the fridge for at least 1 hour.

I made about 25 to 28 pieces.