Lamb Chop with Mushroom Sauce

Sauce in the making....

Ta Dah........

Ingredients:

1.  Lamb Shoulder 
2. White Button Mushroom (sliced thin) 
3. Brown Mushroom(sliced thin) 
4. Milk
5.  Garlic Butter 
6. Chicken Stock Power (dilute in water) 
7. Salt & ground white pepper to taste Lea & Pea sauce(to marinate the lamb)
8. Corn starch

 Method:
 Marinate the lamb with Lea & Pea sauce and white ground pepper. In a sauce pan melt the garlic butter in a lower heat, pour in the 2 type mushroom and stir it. Let it turn to brown color and add in the stock and let it simmer around 30mins. Add 1 scope of milk in the pan stir it and let it simmer another 3-5mins. Lastly add in the corn starch to thicken the sauce. Grill the lamb until desire doneness  and pour in the sauce and garnish desire vegetable.

Mini Thin Crust Pizza

Ingredients:

a. 1 envelope of dry yeast (around 11g per pack/envelope)
b. 1/4 tsp sugar
c. 3/4 cup lukewarm water
d. 1/2 tsp salt
e. 1 3/4 cups plain flour or multipurpose flour


Method:

1. Combine a,b & c mix a little and let it sit around 4-6 mins (do not let it sit more then 6mins or else the yeast will become sticky
2. Combine e and d in a bowl or food processor.
3. Pour the water combination into the bowl and mix it until ready to knead (around 30sec in a food processor). If using a bowl, mix with spoon until you have a neat ball.
4. Prepare a lightly spinkled surface with flour. Turn out the dough and knead for around 2-3mins. Lightly cover your finger tips with flour if the mixture turn sticky.
5. Roll out by hand for the size you desire.
6. Place in the pizza in olied oven pan. Press out dough to form a slight lip.
7. Prepare and apply the sauce and topping of your choice.
8. Cook in the preheated oven 260c for 8-12mins.
9. Remove from oven, slice it and share it with friends and family.

Honey Dew Sago Desert

Ingredients:

1. 1 small honey dew
2. 2 to 3 pandan leafs (depends how big is the leaf)
3. 5 tbs sugar (depends how sweet is the honeydew)
4. 1/2 can of evaporated milk.
5. 1 cup Sago (soak it for 30mins)

Method:

Puree the honeydew (blend it until become juice). Boil the sugar and pandan leafs together about 10min and set aside to let it cold. Boil the sago until the center is opaque and drain it under the running tap water to wash away the excessive starch. Drain well and pour it into the honeydew puree ad let it chill in fridge. After the syrup is cold mix it with the honeydew puree and add in evaporated milk. Cube the honeydew for extra bite...

Lamb Shoulder with Mint Sauce (Serving 2)

Ingredients:

For mint sauce:
a. 1/4 cup water
b. 1tbs water
c. 1/4 finely chopped fresh mint
d. 1/2 cup malt vinegar


Meat:
i. 1 tbsp salt
ii. 1 tbs black pepper
iii. 1tbs finely chopped rosemary or 2tbs dried crushed rosemary
iv. 2 cloves crushed garlic
v. 1 to 2 inch thick lamb shoulder

Method:

combine item i-iv to form a paste.
Make the mint sauce first. Combine water & sugar in a sauce pan. Bring to boil over high heat, stir until sugar dissolve completely. Remove the pan from the heat & stir the mint leafs and vinegar. Taste and add 1 more tbs sugar if desire. Set aside at room temperature for 2-3 hours. Marinate the lamb shoulder with the paste for few hours, best overnight. Grill it on a non-sticky pan without oil in small fire for few minutes or grill it with desired doneness.

Cheesy Mashed Potatoes

Ingredients:

1. 2-3 small potatoes, washed
2. 1tbs butter
3. 2.5 tbs sour cream
4. A few dash of dried basil (or as desired)
5. 2 dash garlic powder (or as desired)
6. salt & ground black or white pepper to taste
7. 1.5 tbs cream cheese
Method:

Boil the potatoes in salted water about 20mins or until tender and drained it. Let it cool and peel of the skin. Mince the potatoes with fork. Place the potatoes and all the above items in the mixing bowl. Mix well with electric mixer or mix with hand using fork. Season to taste with salt and pepper.

Mango Kerabu (serving 5-6 person)

Ingredients:

1. 1 Green mango
2. 1/2 cup of Lime juice
3. 2 tbs sesame oil
4. few cili padi (chopped)
5. 1 tsp chicken stock powder
6. 1 tsp sugar
7. 3 tbs fish sauce
8. lime leafs (daun limau pulut) slice thin
9. 1/2 tomato (slice it small)
10. 1 long bean (cut it around 2" long)
11. Dry shrimps (soak and finely chopped)

Method:

Peel of the mango skin and slice it thin or you can use the peeler to slice it. Add in the tomato slices and the long bean. Mix all the ingredients from #2 till #8 in a mixing bowl and add in the mango, tomato slices and long bean. Mix it again and lastly toss in the dry shrimps and serve. You can either mix the dry shrimp with all the ingredients or put it on top...

Tom Yam Fried Mee Hon (Serving 2 - 3 person)

Ingredients:

1. 2 pcs Meehon (soak it till soft & drain it)
NOTE: IF THE MEEHON IN BIG PIECE ONE WILL DO.
2. 2 Eggs (beat and fried it in round shape) cut it.
3. 3 tom yam cubes & 1 tbs tom yam paste(dilute it in a small bowl with hot water)
4. Vegetable (as you like)
5. Fish paste or fish ball
6. A pinch of sugar
7. 1 tbs chopped garlic

Method:

Add 3tbs cooking oil in a wok in medium fire and add in the fish paste. Let it fry till half cook and toss in the chopped garlic fry again. Add the diluted tomyam in the wok, let it simmer for a while. Toss in the vegetable and meehon and fry it until the meehon soak with the the tomyam gravy. Serve after the meehon done.