Marmite Soup

I remember this when I was young :)

Ingredient

1 pint of fresh milk
1/2 oz of margarine or butter (I prefer butter)
l tp flour
salt and pepper to taste
1 tp of Marmite
Cheese (option)
Preparation
In a saucepan, melt the butter in slow heat. After that, add in flour and cook together for a few minutes. Next add milk and (cheese) bring it to boil. Add in Marmite, cook slowly for 5 minutes, season and serve. Best eat with garlic bread or toast bread.

Ingredient:
Chicken marinade
1/2 tbsp marmite
1 tsp light soy
black pepper to taste
Some sesame oil

Chicken coating
3 tbsp corn flour
1 egg, lightly beaten
1 tsp chicken stock powder

Marmite sauce
2 tbsp marmite
2 tbsp hot water
1 tbsp honey
black pepper to taste

Preparation:
Marinade the chicken for at least an hour. You can use chicken breast or thigh.

Take out the chicken and mix the flour and stock powder. Coat the chicken pieces in the beaten egg before rolling lightly with flour mixture.Shake off any access flour. Lay in a single layer on a greased baking sheet. Bake in pre-heated oven 200 degree celcius for about 30 minutes (depending on how large your chicken pieces are) flipping them over halfway through to ensure crispy chicken all round. Check to see chicken is cooked by piercing a thick part and the juices run clear.

In a pan, heat through the marmite sauce ingredients. Adjust taste of the sauce to your liking. You may add more marmite or honey. Once it’s well mixed, heated through and bubbling, removed from heat and add in the cooked chicken pieces to coat. You are ready to eat.

Malaysian Banana Cake (Bengkang)

Ingredients
20 small bananas
400g flour
1/2 cup coconut milk (if unavailable, fresh milk can be used)
1 teaspoon vanilla essence
1 teaspoon of baking powder
a pinch of salt
half a cup of sugar


Preparation
1. Mash all the bananas in a large bowl.
2. Add flour, milk and the rest of the ingredients slowly while stirring the mixture in one circular direction.
3. Mix until smooth.
4. Pour into a square cake tin and bake in a moderate oven for 45 minutes.


This cake is best serve with tea and great for afternoon snack.

Steam Fish

Ingredients
1 fish (normally I use Siakap)
1 thick stalk spring onions, cut to 2 inch lengths
5 slices ginger, cut to strips
1 chilli padi, cut (adjust or use normal chilli if you like)
1/2 to 1 tomato, cut to small wedges
2 shiitake mushrooms, cut to stripes
2-3 sour plum (aka salted plum)
1/2 tbsp light soy sauce
2-3 tbsp water (or more if you like more watery)

Directions
Clean the fish and place it in a plate with a bit of depth. Drizzle light soy sauce and water over the fish. Make sure the fish in room temperature for better cooking result.

Scatter the rest of the ingredients evenly over the fish.

Steam on high heat for 10-15 minutes (for medium size fish, no more than 15 minutes)

Buttery Cooked Carrots

Ingredients

1 pound baby carrots

1/4 cup margarine

1/3 cup brown sugar

Directions

Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.

Stir margarine and brown sugar into the water. Simmer and stir until the margarine melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle.

Peanut Butter and Jelly Sushi Rolls

Ingredients

2 tablespoons Creamy Peanut Butter

2 tablespoons Strawberry Jelly, Jam

2 slices bread

Directions

Remove crusts from bread. With a rolling pin or large soup can, completely flatten bread.

Spread 1 tablespoon of peanut butter and 1 tablespoon of  fruit spread on each slice of bread.

Roll each slice into a tight spiral. Cut each spiral into 4 pieces.

Gingerbread Men Cookies

Ingredients

3 cups flour

2 teaspoons McCormick® Ginger, Ground

1 teaspoon McCormick® Cinnamon, Ground

1 teaspoon baking soda

1/4 teaspoon McCormick® Nutmeg, Ground

1/4 teaspoon salt 3/4 cup butter, softened

3/4 cup firmly packed brown sugar

1/2 cup molasses

1 egg

Directions

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses and egg; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.

Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.

Chocolate Chip Banana Muffins

Ingredients

1 3/4 cups all-purpose flour

3/4 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 egg

1/2 cup vegetable oil

1/2 cup plain yogurt

1 teaspoon vanilla extract

1 cup mashed ripe bananas

3/4 cup semisweet chocolate chips

Directions

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Cream of Mushroom Soup

Ingredients

3-1/3 cups sliced fresh mushrooms

1 cup chicken broth

1/3 cup chopped onion

1/8 teaspoon dried thyme

2 tablespoons butter

2 tablespoons all-purpose flour

1/8 teaspoon salt

1/8 teaspoon ground black pepper

Directions

In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.


In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.

In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.

Mashed Potato Soup

Ingredients

6 ounces ground beef
1/4 large onion, diced
1-1/2 medium potatoes, peeled and cubed
3/4 cup water
1/4 cup diced celery
1 cup milk
1/2 cup cold mashed potatoes (prepared with milk and butter)
1/4 (12 ounce) can evaporated milk
salt and pepper to taste

Direction
In a soup kettle or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the cubed potatoes, water and celery; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Add milk, mashed potatoes, evaporated milk, salt and pepper. Heat through but do not boil.

Garlic Potato Soup

Ingredients

8 medium potatoes, peeled and cut into 1/2-inch cubes

1 large carrot, peeled and chopped

2 garlic cloves, peeled

1/2 pound bulk Italian sausage

1 small onion, chopped

1/4 cup butter or margarine

1/4 cup all-purpose flour

8 cups milk

2 teaspoons minced fresh parsley

1 1/2 teaspoons salt

1 teaspoon chicken bouillon granules

1/2 teaspoon seasoned salt

1/4 teaspoon pepper

Directions

Place potatoes, carrot and garlic in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Place 3 cups potato mixture in a bowl and mash. Set aside mashed potatoes and remaining potato mixture.

In a skillet, cook sausage and onion over medium heat until meat is no longer pink; drain and set aside. In a soup kettle, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until soup is thickened.

Add the parsley, salt, bouillon, seasoned salt and pepper; mix well. add the mashed potato mixture; cook and stir until heated through. Add the reserved potato and sausage mixtures. Heat through.

Miso Soup

Ingredients

2 teaspoons dashi granules
4 cups water
3 tablespoons miso paste
1 (8 ounce) package silken tofu, diced
2 green onions, sliced diagonally into 1/2 inch pieces

Directions
In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.

Ham and Potato Soup

Ingredients

3 1/2 cups peeled and diced potatoes

1/3 cup diced celery

1/3 cup finely chopped onion

3/4 cup diced cooked ham

3 1/4 cups water

2 tablespoons chicken bouillon granules

1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Directions
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Basic Chicken Stock

Ingredients
1 pound chicken parts
1 large onion
3 stalks celery, including some leaves
1 large carrot
1 1/2 teaspoons salt
3 whole cloves
6 cups water
1/4 cup cold water (optional)
1 egg

Directions
Quarter onion. Chop scrubbed celery and carrot into 1 inch chunks. Place chicken pieces, onion, celery, carrot, salt, and cloves in large soup pot or Dutch oven. Add 6 cups water. Bring to a boil. Reduce heat, cover, and simmer for 1 hour.

Remove chicken and vegetables. Strain stock. Skim fat off the surface.

To clarify stock for clear soup, removing solid flecks that are too small to be strained out with cheesecloth, follow this method. Separate the egg white from the egg yolk, and reserve the shell. In a small bowl, combine 1/4 cup cold water, egg white, and crushed eggshell. Add to strained stock, and bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.

Baked French Toast

Ingredients

1 (1 pound) loaf French bread, cut diagonally in 1 inch slices

8 eggs

2 cups milk

1 1/2 cups half-and-half cream
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
3/4 cup butter
1 1/3 cups brown sugar
3 tablespoons light corn syrup

Directions
Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.

The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.

Bake in preheated oven, uncovered, for 40 minutes.

Quick and Easy Alfredo Sauce

Ingredients

1/2 cup butter

1 (8 ounce) package cream cheese

2 teaspoons garlic powder

2 cups milk

6 ounces grated Parmesan cheese

1/8 teaspoon ground black pepper

Directions

Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

Rich and Simple French Onion Soup

Ingredients

1/2 cup unsalted butter

2 tablespoons olive oil

4 cups sliced onions

4 (10.5 ounce) cans beef broth

2 tablespoons dry sherry (optional)

1 teaspoon dried thyme salt and pepper to taste

4 slices French bread

4 slices provolone cheese

2 slices Swiss cheese, diced

1/4 cup grated Parmesan cheese

Directions

Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.

Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.

Heat the oven broiler.

Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

Italian Grilled Cheese Sandwiches

Ingredients
1/4 cup unsalted butter
1/8 teaspoon garlic powder (optional)
12 slices white bread
1 teaspoon dried oregano
1 (8 ounce) package shredded mozzarella cheese
1 (24 ounce) jar vodka marinara sauce

Directions
Preheat your oven's broiler.

Place 6 slices of bread onto a baking sheet. Spread a small handful of the mozzarella cheese over each slice. Top with the remaining 6 slices of bread. Mix together the butter and garlic powder, brush some over the tops of the sandwiches, or spread with the back of a tablespoon. Sprinkle with dried oregano.

Place baking sheet under the broiler for 2 to 3 minutes, until golden brown. Remove pan from oven, flip sandwiches, and brush the other sides with butter, and sprinkle with oregano. Return to the broiler, and cook until golden, about 2 minutes.

Cut sandwiches in half diagonally, and serve immediately with vodka sauce on the side for dipping.

Chicken Fried Rice

Ingredients
1 egg 1 tablespoon water
1 tablespoon butter
1 tablespoon vegetable oil
1 onion, chopped
2 cups cooked white rice, cold
2 tablespoons soy sauce
1 teaspoon ground black pepper
1 cup cooked, chopped chicken meat

Directions
In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.

Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.

Broiled Tilapia Parmesan

Ingredients
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets

Directions
Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.

Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.