Recipe: Yam Khai Khem @ Thai Salted Egg Salad

Shell the salted eggs and cut them into bite pieces.

Slice bird's eye chillies, shallots, big onion, cilantro and tomatoes.

Mix equal amount of fish sauce and lime juice and add a dash of sugar(optional) to taste.

Throw in all the ingredients above in a bowl and mix well.

It's now ready to be enjoyed with all the other dishes you've planned to cook.

You can even replace the eggs with salted fish, as you like;)

p.s. No tomatoes were added in the one prepared in photo as I didn't have any in my fridge. I've also replaced cilantro with lettuce for the same reason;)

Recipe: Halal Tiramisu (non-alcoholic Tiramisu)

Beat 2 eggs with 1/2 cup of sugar until light and fluffy.

Add 500g of Caroline Halal Mascarpone cheese.

Beat well.

In a separate bowl, beat 250ml Halal fresh whipped cream till fluffy.

Fold the beaten whipped cream into the cheese mixture and continue beating for a few seconds.

Mix 1 cup of hot water with 4 tsp Nescafe & 2 tsp. sugar

Using a rectangular dish or square dish, dip each sponge finger biscuit quickly (don't soak) and arrange to form a base filling the dish. Dip the side without sugar on it.

Place the side with sugar on it facing the base of the dish.

Fill up the base of the dish.

Pour the creamy mixture onto the dipped biscuits.

Spread the mixture well. Do not flatten...just spread well covering the base.

Chill for at least 4 hours

Sprinkle bitter coffee or cocoa powder on top of the tiramisu just prior to serving. You can also decorate it with strawberries or fruit of your choice.

All set to be enjoyed with a steaming cup of fresh coffee.

Recipe: Shepherd's pie

Ingredients:

400g potatoes

1 pc Ramly burger or 1 cup minced beef

1 bulb yellow onion

1 clove garlic

1 cup mushroom

1 cup fresh milk

1 tbs butter

cheese

salt, pepper and chili flakes to taste

Before

After

Sautee garlic and yellow onion in melted butter till fragrant.

Add in the mashed burger.

Throw in the chopped mushroom.

Add in a dash of each: salt, pepper and chili flakes and continue to stir.

Add half cup of fresh milk and keep on stirring.

Add chopped green apples or any vege of your choice.

Stir for another 2 minutes and remove from heat.

Creamy beef filling.

Boil potatoes for about an hour.

Peel off the skin.

Mash it with a potato masher. Since I don't have any I use a kneader instead.

Add half cup of fresh milk, a dash of pepper and salt and continue to mash it till smooth.

The ready-to-be-used creamy mashed potatoes.

Spread a thin layer of creamy mashed potatoes on the base of tin foil container.

Fill the second layer with the filling.

Layer it with cheese.

Top it up with the creamy mashed potatoes.

Individually packed for easy storage in the fridge.

When you want to have it, just grill it in the oven for about 15-20 minutes.

Bon appetit!

Creamy Panna Cotta

This 'must try' dessert is very easy to prepare and yet very delicious indeed!
Ingredients:

2 cups fresh milk

1 tbs halal gelatine

3 tbs hot water

3 tbs sugar (adjust according to your preference)

1 ripe mango (cut 1 slice into small squares and puree the rest)

1. Dissolve gelatine in hot water and set aside.

2.In a saucepan stir sugar and milk on medium heat.

3.Keep on stirring till bubbles are formed at the edges.

4.Remove from heat and add gelatine mixture.

5.Stir well and pour the cream into glasses or ramekins of your choice.

6.Add in the cut mangoes. Refrigerate for at least 4 hours.

7. At the end of the 4th hour, complete it by topping with the puree and continue to refrigerate.

Serves 2

# You can replace the mango with any fruit toppings of your choice.

Recipe: Phad Thai

Serves 1-2
Ingredients:
100 gms rice noodle, pre-soaked in warm water until soft and drained
5 medium sized prawns, peeled and deveined
2 tbsp vegetable oil
1/4 cup chive or green onion, cut into 3 cm pieces
1 tbsp palm sugar or brown sugar
2 tsp fish sauce
1 egg
1/2 cup bean sprout or cabbage
1 tbsp garlic (minced)
1 tbsp shallot (minced)
1/3 cup tofu extra firm cut in 1 cm strips
1 tbsp tamarind paste or white vinegar
1 tbsp pickled white radish, finely chopped
1 tbsp ground roasted peanut or ground roasted cashew nut
1 pinch dried red chili powder
1/2 lime

Method:
1. Heat the oil over low heat, add garlic and shallot and fry until fragrant
2. Add prawns, tofu, bean-sprout, chives and stir until prawns are cooked
3. Crack the egg straight into the wok, stir rapidly until it becomes scrambled and cooked.
4. Add noodles and season with fish sauce, palm sugar, ground roasted peanut, ground dried red chili powder, tamarind paste and pickled white radish. Mix everything together, and keep stirring.
5. When the noodles are softened and translucent, switch off the heat.
6. Sprinkle ground peanut and ground dried chili powder. Season to taste.

7. Squeeze the lime over the noodles and serve with fresh bean-sprout, chives or spring onion

Recipe: Cantonese fried kueyteow

Ingredients:

300 g flat rice noodle (kueyteow)
70 g thinly sliced chicken or beef-optional
prawns / squid
2 cloves of garlic
1 egg - beaten
5 stalks of baby kailan or any vegetable of your choice
1 tbsp of oyster sauce
1 tbsp of light soy sauce
2 cups of water or chicken stock

Seasoning (A)
1 tsp of corn flour
2 tsp of soy sauce
dash of white pepper

Thickening mixture
1 tbsp of corn starch
2 tbsp of water

1) Pan fry noodles in a hot pan with a little bit of oil. Add a dash of soy sauce.
2) Dish out and set aside.
3) Marinate meat with seasoning (A).

4) Heat up 1 tbsp of oil and saute garlic until lightly brown.
5) Add in meat and prawns. Stir fry for 1 min.

6) Add in water/chicken stock, oyster sauce and light soy sauce, .
7) Bring to a boil. Throw in vege and add in thickening mixture.

8) Turn off heat and add in the beaten egg.
9) Give a quick stir and pour gravy on top of the noodles.

Serve immediately.

Recipe: Tom Yam Kung

In the red cups are: fish sauce, Thai chili paste & lime juice
Place the first part of the ingredients in water or chicken stock and bring to a boil.

Use Thai chili paste instead of tom yam paste. It does make a difference in your soup!

Ingredients:

1/2 cup medium sized prawns, peeled and deviened
2 straw mushroom or any type of mushrooms, cut in halves
1 lemongrass, cut into 3-4 pieces
3 kaffir lime leaves, cut into pieces
10 sliced galangal ginger
1/2 tbsp fish sauce
1/4 tbsp lime juice
1/2 cup water or chicken stock
1/2 cup coconut milk
1 tomato cut in four or sliced thin
1 tbsp fresh coriander leaves, chopped
1 tbsp spring onions, chopped
1 bird's eye chili
1/2 tbsp Thai chili paste(namphrik pao)

Method:
1. Place lemongrass, galangal, kaffir leaves, mushrooms, bird's eye chili, tomato into water and bring to a boil.
2. Add the prawns and cook until tender.
3. Add lime juice, fish sauce and Thai chili paste.
4. Let it boil and add coconut milk.

5. Leave on high heat for about 3 minutes and scoop into serving dish.

Garnish with fresh coriander and spring onions and serve with hot Jasmine rice.

Serves 1-2

Note: If you prefer the clear soup style, then omit the chili paste and coconut milk.

It's not advisable to eat tom yam (even seafood) at non-halal restaurants as chicken or pork stock may be used. The same goes to steamed fish.