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15-minute chicken & halloumi burgers Recipe
[American Way]

Ingredients:
‣Chicken Breasts: 2
‣Oil: 1 tbsp
‣Hotsauce: 4 tbsp
‣Lemon Juice: ½
‣Buns: 2
‣Cheese: 250g
‣Cabbage: ¼
‣Mayonnaise: 2 tbsp
‣Sour Cream: 4 tbsp
‣Lettuce: 4 leaves
‣Red Pepper: 2

Instructions:
STEP 1 Put the chicken breasts between two pieces of baking parchment and use a rolling pin to gently bash them until they are approximately 1cm thick. Cut each chicken breast into two even pieces. STEP 2 If you're using a frying pan, heat two frying pans over medium-high heat, with one of them containing oil. Fry the chicken in the oiled pan for 3-4 mins on each side until they are cooked through. Season the chicken, reduce the heat, drizzle in the chilli sauce and half of the lemon juice, and cook for an additional 1-2 mins until the sauce is reduced. Remove the chicken from the heat. STEP 3 If you're using an air-fryer, preheat it to 180C for 4 mins. Add the chicken to the air-fryer and cook for 12 mins. Drizzle over the chilli sauce and half the lemon juice and cook for an additional 1-2 mins until the chicken is cooked through and the sauce is reduced. Remove the chicken and keep it warm. STEP 4 While the chicken is cooking, toast the buns in the dry frying pan for 30 seconds. Transfer them to a plate. If you're using an air fryer, put the buns in the air fryer for 1-2 mins until they are warm. Increase the air fryer temperature to 200C. Add the halloumi to the air fryer basket and cook for 10 mins, turning halfway through, until it's golden. Toss the cabbage with the mayo and the remaining lemon juice. STEP 5 Spoon the hummus (or dip of your choice) into the toasted buns, then top with the rocket, chilli chicken, halloumi, and peppers. Drizzle with a little more chilli sauce, spoon over the cabbage, season with black pepper, and top with the bun lids. Serve with any extra cabbage on the side or a green salad. #15-minute #&

Lamb Pilaf (Plov) Recipe
[Russian Way]

Ingredients:
⁃Lamb: 50g
⁃Prunes: 120g
⁃Lemon Juice: 1 tbs
⁃Butter: 2 tbs
⁃Onion: 1 chopped
⁃Lamb: 450g
⁃Garlic: 2 cloves
⁃Vegetable Stock: 600ml
⁃Rice: 2 cups
⁃Saffron: Pinch
⁃Parsley: Garnish

Instructions:
Place the raisins and prunes into a small bowl and pour over enough water to cover. Add lemon juice and let soak for at least 1 hour. Drain. Roughly chop the prunes. Meanwhile, heat the butter in a large pan, add the onion, and cook for 5 minutes. Add cubed lamb, ground lamb, and crushed garlic cloves. Fry for 5 minutes, stirring constantly until browned. Pour 2/3 cup (150 milliliters) of stock into the pan. Bring to a boil, then lower the heat, cover, and simmer for 1 hour, or until the lamb is tender. Add the remaining stock and bring to a boil. Add rinsed long-grain white rice and a large pinch of saffron. Stir, then cover, and simmer for 15 minutes, or until the rice is tender. Add the drained raisins, drained chopped prunes, and salt and pepper to taste. Heat through for a few minutes, then turn out onto a warmed serving dish and garnish with sprigs of flat-leaf parsley. #(Plov)

Blini Pancakes Recipe
[Russian Food]

Ingredients:
‣Buckwheat: 1/2 cup
‣Flour: 2/3 Cup
‣Salt: 1/2 tsp
‣Yeast: 1 tsp
‣Milk: 1 cup
‣Butter: 2 tbs
‣Egg: 1 Seperated

Instructions:
In a large bowl, whisk together 1/2 cup buckwheat flour, 2/3 cup all-purpose flour, 1/2 teaspoon salt, and 1 teaspoon yeast. Make a well in the center and pour in 1 cup warm milk, whisking until the batter is smooth. Cover the bowl and let the batter rise until doubled, about 1 hour. Enrich and Rest the Batter Stir 2 tablespoons melted butter and 1 egg yolk into the batter. In a separate bowl, whisk 1 egg white until stiff, but not dry. Fold the whisked egg white into the batter. Cover the bowl and let the batter stand 20 minutes. Pan-Fry the Blini Heat butter in a large nonstick skillet over medium heat. Drop quarter-sized dollops of batter into the pan, being careful not to overcrowd the pan. Cook for about 1 minute or until bubbles form. Turn and cook for about 30 additional seconds. Remove the finished blini onto a plate and cover them with a clean kitchen towel to keep warm. Add more butter to the pan and repeat the frying process with the remaining batter.

Fish Soup (Ukha) Recipe
[Russian Dish]

Ingredients:
‣Olive Oil: 2 tbs
‣Onion: 1 sliced
‣Carrots: 2 medium
‣Fish Stock: 3 cups
‣Water: 3 cups
‣Potatoes: 4 large
‣Bay Leaf: 3
‣Cod: 1
‣Salmon: 1

Instructions:
In a medium pot, heat the olive oil over medium-high heat. Add the onions and cook, stirring occasionally until the onions start to caramelize. Add the carrots and cook until the carrots start to soften, about 4 more minutes. Add the stock, water, potatoes, bay leaves, and black peppercorns. Season with salt and bring to a boil. Reduce heat, cover and cook for 10 minutes. Add the millet and cook for 15 more minutes until millet and potatoes are cooked. Gently add the fish cubes. Stir and bring the soup to a simmer. The fish will cook through very fast, so make sure to not overcook them. They are done when the flesh is opaque and flakes easily. Garnish the soup with chopped fresh dill or parsley before serving. #(Ukha)

Beetroot Soup (Borscht) Recipe
[Ukrainian Dish]

Ingredients:
‣Beetroot: 3
‣Olive Oil: 4 tbs
‣Chicken Stock Cube: 1
‣Water: 6 cups
‣Potatoes: 3
‣Cannellini Beans: 1 can
‣Dill: Garnish

Instructions:
Chop the beetroot, add water and stock cube and cook for 15mins. Add the other ingredients and boil until soft. Finally add the beans and cook for 5mins. Serve in the soup pot. #(Borscht)

Cabbage Soup (Shchi) Recipe
[Russian Special]

Ingredients:
◦Unsalted Butter: 3 tbs
◦Onion: 1 large
◦Cabbage: 1 medium
◦Carrots: 1
◦Celery: 1
◦Bay Leaf: 1
◦Vegetable Stock: 8 cups
◦Potatoes: 2 large
◦Tomatoes: 2 large
◦Sour Cream: Garnish
◦Dill: Garnish

Instructions:
Add the butter to a large Dutch oven or other heavy-duty pot over medium heat. When the butter has melted, add the onion and sauté until translucent. Add the cabbage, carrot, and celery. Sauté until the vegetables begin to soften, stirring frequently, about 3 minutes. Add the bay leaf and vegetable stock and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the vegetables are crisp-tender, about 15 minutes. Add the potatoes and bring it back to a boil over high heat. Reduce the heat to low and simmer, covered, until the potatoes are tender, about 10 minutes. Add the tomatoes (or undrained canned tomatoes) and bring the soup back to a boil over high heat. Reduce the heat to low and simmer, uncovered, for 5 minutes. Season to taste with salt and pepper. emove and discard the bay leaf from the pot. Serve topped with fresh sour cream and fresh dill. #(Shchi)

Bread omelette Recipe
[Indian Special]

Ingredients:
•Bread: 2
•Egg: 2
•Salt: 0.5

Instructions:
Make and enjoy

Tortang Talong Recipe
[Filipino Way]

Ingredients:
◦Egg Plants: 4
◦Eggs: 2
◦Salt: 1 tsp
◦Olive Oil: 4 tsp

Instructions:
0. Grill the eggplant until the color of skin turns almost black 1. Let the eggplant cool for a while then peel off the skin. Set aside. 2. Crack the eggs and place in a bowl 3. Add salt and beat 4. Place the eggplant on a flat surface and flatten using a fork. 5. Dip the flattened eggplant in the beaten egg mixture 6. Heat the pan and pour the cooking oil 7. Fry the eggplant (that was dipped in the beaten mixture). Make sure that both sides are cooked. Frying time will take you about 3 to 4 minutes per side on medium heat.

Grilled eggplant with coconut milk Recipe
[Filipino Food]

Ingredients:
-Egg Plants: 6
-Coconut Milk: 1 can
-Lemon Juice: 1 tbs
-Salt: 1 tsp
-Red Pepper Flakes: To taste
-Onions: 4 Sticks

Instructions: Prepare the eggplants for grilling by pricking them all over with a fork. This is so it won’t burst during the grilling process as the natural water in it heats up. 2. Grill the eggplants, turning them over frequently to ensure even cooking. Grill until the skins are dark brown, even black and the eggplant is soft when you touch it. 3. Soak the grilled eggplant in a bowl of water to cool it down. Peel the skin off the eggplant. Place the whole eggplants in a shallow dish (my mom actually cuts the eggplant into small, bite-sized pieces). 4. In a small mixing bowl, mix together the coconut milk or cream, lemon powder, salt and hot pepper. Mix until the lemon powder and salt dissolve. Taste, then adjust the amount of lemon powder, salt and hot pepper to your liking. Pour the mixture over the eggplant. Sprinkle the green onions over the eggplant and coconut milk. Stir gently to combine.

Crispy Eggplant Recipe
[Filipino Food]

Ingredients:
⁃Egg Plants: 1 large
⁃Breadcrumbs: 1 cup
⁃Sesame Seed: 50g
⁃Eggs: 2
⁃Salt: To taste
⁃Pepper: To taste
⁃Vegetable Oil: For frying

Instructions:
Slice eggplant into 1 cm (0.4-inch) slices. Place them in a bowl and sprinkle them with salt. allow them to sit for 30 minutes to render some of their liquid and bitterness. 2. After 30 minutes wash eggplant slices from salt and pat dry with a kitchen towel. 3. In a large bowl/plate place breadcrumbs and sesame seeds. In another bowl beat 2 eggs with pinch salt and pepper. 4. Heal oil in a large skillet over high heat. 5. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on a paper towel.

Beef Caldereta Recipe
[Filipino Special]

Ingredients:
⁃Beef: 2kg cut cubes
⁃Beef Stock: 1
⁃Soy Sauce: 1 tbs
⁃Water: 2 cups
⁃Green Pepper: 1 sliced
⁃Red Pepper: 1 sliced
⁃Potatoes: 1 sliced
⁃Carrots: 1 sliced
⁃Tomato Puree: 8 ounces
⁃Peanut Butter: 3 tablespoons
⁃Chilli Powder: 5
⁃Onion: 1 chopped
⁃Garlic: 5 cloves
⁃Olive Oil: 3 tbs

Instructions:
0. Heat oil in a cooking pot. Saute onion and garlic until onion softens 1. Add beef. Saute until the outer part turns light brown. 2. Add soy sauce. Pour tomato sauce and water. Let boil. 3. Add Knorr Beef Cube. Cover the pressure cooker. Cook for 30 minutes. 4. Pan-fry carrot and potato until it browns. Set aside. 5. Add chili pepper, liver spread and peanut butter. Stir. 6. Add bell peppers, fried potato and carrot. Cover the pot. Continue cooking for 5 to 7 minutes. 7. Season with salt and ground black pepper. Serve.

Bistek Recipe
[Filipino Special]

Ingredients:
-Beef: 1 lb
-Soy Sauce: 5 tablespoons
-Lemon: 1
-Garlic: 3 cloves
-Onion: 3 parts
-Olive Oil: 4 tbs
-Water: 1 cup
-Salt: 1 pinch

Instructions:
0. Marinate beef in soy sauce, lemon (or calamansi), and ground black pepper for at least 1 hour. Note: marinate overnight for best result 1. Heat the cooking oil in a pan then pan-fry half of the onions until the texture becomes soft. Set aside 2. Drain the marinade from the beef. Set it aside. Pan-fry the beef on the same pan where the onions were fried for 1 minute per side. Remove from the pan. Set aside 3. Add more oil if needed. Saute garlic and remaining raw onions until onion softens. 4. Pour the remaining marinade and water. Bring to a boil. 5. Add beef. Cover the pan and simmer until the meat is tender. Note: Add water as needed. 6. Season with ground black pepper and salt as needed. Top with pan-fried onions. 7. Transfer to a serving plate. Serve hot. Share and Enjoy!

Beef Mechado Recipe
[Filipino Food]

Ingredients:
•Garlic: 3 cloves
•Onion: 1 sliced
•Beef: 2 Lbs
•Tomato Puree: 8 ounces
•Water: 1 cup
•Olive Oil: 3 tbs
•Lemon: 1 Slice
•Potatoes: 1 large
•Soy Sauce: 1/4 cup
•Black Pepper: 1/2 tsp
•Bay Leaves: 2
•Salt: To taste

Instructions:
0. Make the beef tenderloin marinade by combining soy sauce, vinegar, ginger, garlic, sesame oil, olive oil, sugar, salt, and ground black pepper in a large bowl. Mix well. 1. Add the cubed beef tenderloin to the bowl with the beef tenderloin marinade. Gently toss to coat the beef. Let it stay for 1 hour. 2. Using a metal or bamboo skewer, assemble the beef kebob by skewering the vegetables and marinated beef tenderloin. 3. Heat-up the grill and start grilling the beef kebobs for 3 minutes per side. This will give you a medium beef that is juicy and tender on the inside. Add more time if you want your beef well done, but it will be less tender. 4. Transfer to a serving plate. Serve with Saffron rice. 5. Share and enjoy!

Stuffed Bell Peppers with Quinoa and Black Beans Recipe
[Mexican Food]

Ingredients:
⁍Green Pepper: 4 whole
⁍Olive Oil: 1 tablespoon
⁍Onion: 1 small finely diced
⁍Garlic: 2 cloves minced
⁍Quinoa: 1 cups
⁍Black Beans: 1 can
⁍Sweetcorn: 1 cup
⁍Diced Tomatoes: 1 can
⁍Cumin: 1 teaspoon
⁍Chili Powder: ½ tsp
⁍Smoked Paprika: ½ tsp
⁍Salt: To taste
⁍Pepper: To taste
⁍Shredded Mexican Cheese: 1 1/2 cup
⁍Cilantro: Chopped

Instructions:
1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or a similar-sized casserole dish. 2. Place the bell pepper halves in the prepared baking dish, cut side up. Bake for 15-20 minutes, or until slightly softened. 3. While the bell peppers are baking, prepare the filling. In a large skillet, heat the olive oil over medium heat. Add the chopped onion, and cook for 3-4 minutes, until softened. Add the garlic, and cook for another 1 minute, until fragrant. 4. Stir in the cooked quinoa, black beans, corn, diced tomatoes, ground cumin, chili powder, smoked paprika, salt, and pepper. Cook for 5-7 minutes, until heated through. Remove the skillet from heat, and stir in 1 cup of the shredded cheese, if using. 5. Remove the bell peppers from the oven, and carefully stuff each pepper half with the quinoa and black bean mixture. Top the stuffed peppers with the remaining 1/2 cup of shredded cheese, if using. 6. Return the stuffed peppers to the oven, and bake for another 15-20 minutes, until the cheese is melted and the peppers are tender. 7. Remove from the oven, and allow the stuffed peppers to cool for 5 minutes before serving. Garnish with fresh chopped cilantro.

Fettuccine Alfredo Recipe
[Italian Dish]

Ingredients:
-Fettuccine: 1 lb
-Heavy Cream: 1/2 cup
-Butter: 1/2 cup
-Parmesan: 1/2 cup
-Parsley: 2 tbsp
-Black Pepper:

Instructions:
Cook pasta according to package instructions in a large pot of boiling water and salt. Add heavy cream and butter to a large skillet over medium heat until the cream bubbles and the butter melts. Whisk in parmesan and add seasoning (salt and black pepper). Let the sauce thicken slightly and then add the pasta and toss until coated in sauce. Garnish with parsley, and it's ready.

Walnut Roll Gužvara Recipe
[Croatian Way]

Ingredients:
‣Flour: 450g
‣Caster Sugar: 55g
‣Yeast: 2 parts
‣Salt: 1/2 tsp
‣Milk: 6 oz
‣Eggs: 2 Beaten
‣Butter: 30g
‣Walnuts: 140g
‣Butter: 85g
‣Brown Sugar: 85g
‣Cinnamon: 1 tsp
‣Milk: To Glaze
‣Icing Sugar: To Glaze

Instructions:
Mix all the ingredients for the dough together and knead well. Cover the dough and put to rise until doubled in size which should take about 2 hours. Knock back the dough and knead lightly. Divide the dough into two equal pieces; roll each piece into an oblong about 12 inches by 8 inches. Mix the filling ingredients together and divide between the dough, spreading over each piece. Roll up the oblongs as tightly as possible to give two 12 inch sausages. Place these side by side, touching each other, on a greased baking sheet. Cover and leave to rise for about 40 minutes. Heat oven to 200ºC (425ºF). Bake for 30-35 minutes until well risen and golden brown. Bread should sound hollow when the base is tapped. Remove from oven and brush the hot bread top with milk. Sift with a generous covering of icing sugar.

Fresh sardines Recipe
[Croatian Way]

Ingredients:
⁃Sardines: 500g
⁃Vegetable Oil: Dash
⁃Flour: To Glaze
⁃Salt: Dash

Instructions:
Wash the fish under the cold tap. Roll in the flour and deep fry in oil until crispy. Lay on kitchen towel to get rid of the excess oil and serve hot or cold with a slice of lemon.

Burek Recipe
[Croatian Way]

Ingredients:
⁃Filo Pastry: 1 Packet
⁃Minced Beef: 150g
⁃Onion: 150g
⁃Oil: 40g
⁃Salt: Dash
⁃Pepper: Dash

Instructions:
Fry the finely chopped onions and minced meat in oil. Add the salt and pepper. Grease a round baking tray and put a layer of pastry in it. Cover with a thin layer of filling and cover this with another layer of filo pastry which must be well coated in oil. Put another layer of filling and cover with pastry. When you have five or six layers, cover with filo pastry, bake at 200ºC/392ºF for half an hour and cut in quarters and serve.

Seri muka kuih Recipe
[Malaysian Special]

Ingredients:
⁍Rice: 400g
⁍Coconut Milk: 150ml
⁍Water: 100ml
⁍Salt: 1 tsp
⁍Corn Flour: 5 tbs
⁍Flour: 3 tbs
⁍Eggs: 3
⁍Coconut Cream: 200ml
⁍Sugar: 140g

Instructions:
Soak glutinous rice with water for at least 1 ½ hours prior to using. Drain. Prepare a 9-inch round or square cake pan and spray with cooking spray or line with plastic wrap. Mix coconut milk, water, salt and the rice. Pour it into cake pan, topped with the pandan knots. Steam for 30 minutes. After 30 minutes, fluff up the rice and remove pandan knots. Then, using a greased spatula, flatten the steamed rice. Make sure there are no holes/air bubbles and gaps in the rice, especially the sides. Steam for another 10 minutes. Combine pandan juice, coconut milk, all purpose flour, cornflour, and sugar. Mix well. Add eggs and whisk well then strain into a medium sized metal bowl or pot. Place pandan mixture over simmering water (double boiler or bain-marie) Stir continuously and cook till custard starts to thicken. (15 minutes) Pour pandan custard into glutinous rice layer, give it a little tap (for air bubbles) and continue to steam for 30 minutes. Remove kuih seri muka from the steamer and allow to cool completely before cutting into rectangles or diamond shapes.

Beef Rendang Recipe
[Malaysian Dish]

Ingredients:
◦Beef: 1lb
◦Vegetable Oil: 5 tbs
◦Cinnamon Stick: 1
◦Cloves: 3
◦Star Anise: 3
◦Cardamom: 3
◦Coconut Cream: 1 cup
◦Water: 1 cup
◦Tamarind Paste: 2 tbs
◦Lime: 6
◦Sugar: 1 tbs
◦Challots: 5

Instructions:
Chop the spice paste ingredients and then blend it in a food processor until fine. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. Add the beef and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat. Lower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is really tender and the gravy has dried up. Add more salt and sugar to taste. Serve immediately with steamed rice and save some for overnight.

Roti john Recipe
[Malaysian Dish]

Ingredients:
-Minced Beef: 1/4 lb
-Onion: 1
-Eggs: 3
-Chilli: 1 tbs
-Baguette: 1/2
-Salt: To taste
-Pepper: To taste
-Mayonnaise: Top

Instructions:
Mix all the ingredients in a bowl. Heat a pan or griddle with a little vegetable oil. Pour the mixture onto the pan and place a piece of open-faced baguette on top. Press on the bread with a spatula and grill for 2 minutes. Turn the bread over to make it a little crispy. Remove from pan and cut the bread into small portions. Add mayonnaise and/or Sambal before cutting the sandwich (optional).

Nasi lemak Recipe
[Malaysian Food]

Ingredients:
•Coconut Milk: 2 cups
•Water: 2 cups
•Ginger Paste: 1/4 tsp
•Ginger: 1
•Bay Leaf: 1
•Rice: 2 cups
•Eggs: 4
•Cucumber: 1
•Peanuts: 1 cup
•Anchovy Fillet: 4 oz
•Vegetable Oil: 2 tbs
•Onion: 1
•Garlic: 3 cloves
•Shallots: 3
•Chilli Powder: 2 tsp
•Anchovy Fillet: 4 oz
•Sugar: 3 tbs
•Tamarind Paste: 1/3 cup

Instructions:
In a medium saucepan over medium heat, stir together coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice. Cover, and bring to a boil. Reduce heat, and simmer for 20 to 30 minutes, or until done. Step 2 Place eggs in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool, peel and slice in half. Slice cucumber. Step 3 Meanwhile, in a large skillet or wok, heat 1 cup vegetable oil over medium-high heat. Stir in peanuts and cook briefly, until lightly browned. Remove peanuts with a slotted spoon and place on paper towels to soak up excess grease. Return skillet to stove. Stir in the contents of one package anchovies; cook briefly, turning, until crisp. Remove with a slotted spoon and place on paper towels. Discard oil. Wipe out skillet. Step 4 Heat 2 tablespoons oil in the skillet. Stir in the onion, garlic, and shallots; cook until fragrant, about 1 or 2 minutes. Mix in the chile paste, and cook for 10 minutes, stirring occasionally. If the chile paste is too dry, add a small amount of water. Stir in remaining anchovies; cook for 5 minutes. Stir in salt, sugar, and tamarind juice; simmer until sauce is thick, about 5 minutes. Step 5 Serve the onion and garlic sauce over the warm rice, and top with peanuts, fried anchovies, cucumbers, and eggs.

Ayam Percik Recipe
[Malaysian Special]

Ingredients:
•Chicken Thighs: 6
•Challots: 16
•Ginger: 1 1/2
•Garlic Clove: 6
•Cayenne Pepper: 8
•Turmeric: 2 tbs
•Cumin: 1 1/2
•Coriander: 1 1/2
•Fennel: 1 1/2
•Tamarind Paste: 2 tbs
•Coconut Milk: 1 can
•Sugar: 1 tsp
•Water: 1 cup

Instructions:
In a blender, add the ingredients for the spice paste and blend until smooth. Over medium heat, pour the spice paste in a skillet or pan and fry for 10 minutes until fragrant. Add water or oil 1 tablespoon at a time if the paste becomes too dry. Don't burn the paste. Lower the fire slightly if needed. Add the cloves, cardamom, tamarind pulp, coconut milk, water, sugar and salt. Turn the heat up and bring the mixture to boil. Turn the heat to medium low and simmer for 10 minutes. Stir occasionally. It will reduce slightly. This is the marinade/sauce, so taste and adjust seasoning if necessary. Don't worry if it's slightly bitter. It will go away when roasting. When the marinade/sauce has cooled, pour everything over the chicken and marinate overnight to two days. Preheat the oven to 425 F. Remove the chicken from the marinade. Spoon the marinade onto a greased (or aluminum lined) baking sheet. Lay the chicken on top of the sauce (make sure the chicken covers the sauce and the sauce isn't exposed or it'll burn) and spread the remaining marinade on the chicken. Roast for 35-45 minutes or until internal temp of the thickest part of chicken is at least 175 F. Let chicken rest for 5 minutes. Brush the chicken with some of the oil. Serve chicken with the sauce over steamed rice (or coconut rice).

Apam balik Recipe
[Malaysian Special]

Ingredients:
‣Milk: 200ml
‣Oil: 60ml
‣Eggs: 2
‣Flour: 1600g
‣Baking Powder: 3 tsp
‣Salt: 1/2 tsp
‣Unsalted Butter: 25g
‣Sugar: 45g
‣Peanut Butter: 3 tbs

Instructions:
Mix milk, oil and egg together. Sift flour, baking powder and salt into the mixture. Stir well until all ingredients are combined evenly. Spread some batter onto the pan. Spread a thin layer of batter to the side of the pan. Cover the pan for 30-60 seconds until small air bubbles appear. Add butter, cream corn, crushed peanuts and sugar onto the pancake. Fold the pancake into half once the bottom surface is browned. Cut into wedges and best eaten when it is warm.

Mee goreng mamak Recipe
[Malaysian Special]

Ingredients:
⁃Peanuts: 50g
⁃Chilli: 15g
⁃Prawns: 10g
⁃Oil: 5 tbs
⁃Water: 750 ml
⁃Tamarind Paste: 1/2 tbs
⁃Potatoes: 250g
⁃Red Onions: 2
⁃Garlic Clove: 4
⁃Cabbage: 30g
⁃Chinese Broccoli: 30g
⁃Tofu: 1
⁃Soy Sauce: 1 tbs
⁃Noodles: 4
⁃Egg: 1

Instructions:
Heat oil in a pan at medium heat. Then, add peanuts, dried chilies, dried shrimps and dhal. Fry the aromatics until fragrant. Remove from pan and leave aside. Blend fried ingredients with tamarind paste and water until fine. Then, sauté the blended ingredients in oil heated over low heat. Continue cooking until the oil separates from the paste and turns a darker shade. Skin and cut potatoes into small chunks and boil them in a pot of water until knife-tender. Once ready, remove them from the pot and leave aside. Discard water. Slice onion and fried tofu, mince garlic, cut some cabbage and Chinese flowering cabbage (choi sam). Prepare prawn fritters and cut them. Boil noodles to soften them if bought dried. Also mix black soy sauce with water. To fry one portion of mee goreng mamak, heat oil and add 1/4 of the following ingredients in this order: garlic, onion, paste. Sauté until fragrant. Optionally, add prawns. Add in 1/4 amount of tofu, boiled potatoes, cabbage, Chinese flowering cabbage and prawn fritters. Sauté for another 30 seconds. Add noodles to the wok. Add 3 tablespoons of dark soy sauce mixture. Mix evenly for the next 1 minute. Then, move the noodles to the side of the wok. Stir in an egg. Garnish with a slice of lime and slices of green chilies. To cook another plate of noodles, repeat from step 5 onwards.

Moroccan Carrot Soup Recipe
[Moroccan Food]

Ingredients:
⁃Carrots: 6 chopped
⁃Onion: 1 sliced
⁃Garlic Clove: 4
⁃Cumin: 1 tsp
⁃Coriander: 1/2 tsp
⁃Olive Oil: 1 tbs
⁃Garam Masala: 1/4 tsp
⁃Lemon Juice: 1 tsp

Instructions:
Step 1 Preheat oven to 180° C. Step 2 Combine carrots, onion, garlic, cumin seeds, coriander seeds, salt and olive oil in a bowl and mix well. Transfer on a baking tray. Step 3 Put the baking tray in preheated oven and roast for 10-12 minutes or till carrots soften. Remove from heat and cool. Step 4 Grind the baked carrot mixture along with some water to make a smooth paste and strain in a bowl. Step 5 Heat the carrot mixture in a non-stick pan. Add two cups of water and bring to a boil. Add garam masala powder and mix. Add salt and mix well. Step 6 Remove from heat, add lemon juice and mix well. Step 7 Serve hot.

Portuguese custard tarts Recipe
[Portuguese Way]

Ingredients:
◦Plain Flour: 2 tbs
◦Icing Sugar: 2 tbs
◦Puff Pastry: 375g
◦Caster Sugar: 250g
◦Lemon Zest: 2 strips
◦Cinnamon: 1 Stick
◦Eggs: 2
◦Egg Yolks: 4
◦Corn Flour: 50g
◦Whole Milk: 500ml
◦Vanilla: Pod of
◦Cinnamon: To serve

Instructions:
STEP 1 Roll the pastry Mix the flour and icing sugar, and use this to dust the work surface. Roll the pastry out to make a 45 x 30cm rectangle. Roll up lengthways to create a long sausage shape. STEP 2 Cutting pastry into rounds Cut the pastry into 24 wheels, about 1-2cm thick. STEP 3 Roll out each pastry portion Roll each wheel lightly with the rolling pin to fit 2 x 12-hole non-stick fairy cake tins. STEP 4 Press pastry into the tin Press the pastry circles into the tins and mould into the tins to make thin cases. Chill until needed. STEP 5 Make the infused syrup Heat the oven to 220C/fan 200C/gas 7. Make a sugar syrup by bringing the sugar, 200ml water, lemon zest and cinnamon stick to the boil. Reduce until syrupy, allow to cool, then remove the cinnamon and lemon. Whisk the eggs, egg yolks and cornflour until smooth in another large pan. STEP 6 Making custard Heat the milk and vanilla pod seeds in a separate pan until just below the boil. Gradually pour the hot milk over the eggs and cornflour, then cook on a low heat, continually whisking. STEP 7 Add syrup to custard Add the cooled sugar syrup to the custard and whisk until thickened slightly. STEP 8 Pour custard into the tins Pour the custard through a sieve. Pour into the pastry cases and bake for 15 minutes until the pastry is golden and the custard has darkened. STEP 9 cool and dust with icing sugar Cool completely in the tins then sift over icing sugar and ground cinnamon to serve.

Fish fofos Recipe
[Portuguese Special]

Ingredients:
-Haddock: 600g
-Potatoes: 300g
-Green Chilli: 1 chopped
-Coriander: 3 tbs
-Cumin Seeds: 1 tsp
-Pepper: 1/2 tsp
-Garlic: 3 cloves
-Ginger: 2 pieces
-Flour: 2 tbs
-Eggs: 3
-Breadcrumbs: 75g
-Vegetable Oil: For frying

Instructions:
STEP 1 Put the fish into a lidded pan and pour over enough water to cover. Bring to a simmer and gently poach for 10 minutes over a low heat with the lid on. Drain and flake the fish. STEP 2 Put the fish, potato, green chilli, coriander, cumin, black pepper, garlic and ginger in a large bowl. Season, add the rice flour, mix well and break in 1 egg. Stir the mixture and divide into 15, then form into small logs. Break the remaining eggs into a bowl and whisk lightly. Put the breadcrumbs into another bowl. Dip each fofo in the beaten egg followed by the breadcrumb mixture. Chill for 20 minutes. STEP 3 Heat 1cm of oil in a large frying pan over a medium heat. Fry the fofos in batches for 2 minutes on each side, turning gently to get an even golden brown colour all over. Drain on kitchen paper and repeat with the remaining fofos. STEP 4 For the onion salad, mix together the onion, coriander and lemon juice with a pinch of salt. Serve with the fofos and mango chutney.