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    10 Recipes

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    A kind of baked baseless cheesecake, Quark Kuchen is the German name. This is from an tiny old German baking book. (Quark is of European origin and is something like ricotta cheese or mascarpone cheese, but lighter.)

    Recipe #458332

    'Inche Kabin' is the inspiration for this oven roasted chicken. Inche Kabin, a favourite pre-marinated chicken dish among the Babas and Nonyas of Straits Settlements in old Malaya (now Malaysia), is traditionally double fried. This version would suit those who prefer not to deep-fry in their kitchens. (You may use pieces of a whole chicken if you wish.)

    Recipe #398037

    A fresh-tasting, good-looking and satisfying salad that's reminiscent of a good prawn cocktail. You can purchase the pre-packed shelled, lightly salted and cooked crayfish at a supermarket for convenience. Lamb's Lettuce (Nuesslisalat in German) is a wonderful vegetable that even children will like. Cherry tomatoes are added for a touch of tangy-sweetness and colour. (Optional: Sprinkle with powdered paprika or cumin before serving.)

    Recipe #367594

    Mildly spiced and herbed with the meat flavour enhanced with sesame oil and soy sauce for an Asian touch, these go down well with both children and adults. Serve with potato wedges, gravy and/or ketchup. Note: The German Frikadeller typically contains white bread cubes briefly presoaked in milk and chopped onions. This recipe omits them. Add them in if you so wish.

    Recipe #364023

    This is basically a South-East Asian curry paste which you can adjust to your taste and according to if you're cooking veggies, fish (lighter and tangier), chicken or red meat (heavier flavours and spices). With or without coconut milk is up to your taste, too. Cooking time is only for the curry paste. Dhal and veggies and fish will take only 10 to 20 minutes to cook (put in soft veggies last). Chicken will take 40-50 minutes while beef slices might take longer to become tender (add water if it gets too dry), depending on cuts of meat. Try with veal, lamb and ostrich, too. Curry making is an on-going, developing romance in one's aromatic kitchen.

    Recipe #353111

    A tasty low-calorie, almost guilt-free snack. I concocted this based on an inspiration from Murukku (a fried Indian snack done in coils) and Lavash bread.

    Recipe #347554

    The aroma of coconut, almond extract, sugar and egg baking in the oven is enough to make my salivary glands happy. The added tanginess of the dried cranberries and slight crunchiness of the almond nibs are a bonus on top of all that yummy goodness. This recipe is my own concoction. If you have a very sweet tooth, increase the sugar content by 2 tablespoons for the base.

    Recipe #345575

    It's a popular Malaysian snack that's traditionally deep-fried, but here I am pan-frying it in a smidgen of butter or cooking oil. That works too and it's way healthier. ^_^ Children love it, too, as it's mildly sweet. Great as an afternoon snack with a mug of coffee or tea.

    Recipe #337687

    A traditional Malay dish, Rendang is a specialized dry-ish curry that is made distinctive by adding dry-fried grated coconut towards the end of cooking time. It is made with chicken or beef (this takes an hour and a half at least to get tender) traditionally. You may experiment with ostrich, lamb, veal or duck, and make it as spicy as you like by varying the amount of chilli. Dried chillies can be purchased at Asian stores.

    Recipe #336962

    This lovely textured scone is from a chef at Hastings House, Canada. The key to its tenderness is not overhandling the dough. Best served with clotted cream, whipped cream with a touch of powdered sugar or marmalade. It's the easiest, best tasting scones I've ever come across.

    Recipe #336946


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