Wednesday, October 12, 2011

Pumpkin-Spiced Whoopie Pies with Ginger Cream

total time
54 min
20 min
16 servings
What You Need
1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2 tsp. pumpkin pie spice
1 cup canned pumpkin
1/3 cup oil
1/3 cup water
3 eggs
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1/3 cup finely chopped crystallized ginger
1/4 tsp. ground cinnamon
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/2 cup Halloween sprinkles

Make It

HEAT oven to 350ºF.

BEAT first 7 ingredients with mixer until well blended. Scoop into 32 mounds, 3 inches apart, on baking sheet sprayed with cooking spray, using about 2 Tbsp. for each.

BAKE 12 to 14 min. or until toothpick inserted in centers comes out clean. Cool on baking sheet 2 min. Remove to wire racks; cool completely.

BEAT cream cheese, marshmallow cream, ginger and cinnamon in large bowl with mixer until well blended. Whisk in COOL WHIP. Spread 3 Tbsp. onto flat side of 1 cake; top with second cake, flat-side down. Roll edge in sprinkles. Repeat with remaining cakes. Keep refrigerated.

Desserts Dirt & Worm Cakes

total time
3 hr 20 min
20 min
24 servings, 1 cupcake each
What You Need
24 white cupcakes
1 cup boiling water
1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
2 cups thawed COOL WHIP Whipped Topping
48 worm-shaped chewy fruit snacks
2 OREO Cookies, finely crushed (about 3 Tbsp.)

Make It

PLACE cupcakes in muffin pan cups. Use large fork to pierce holes at 1/4-inch intervals in tops of cupcakes.

ADD boiling water to gelatin mix; stir 2 min. until completely dissolved. Drizzle over cupcakes with small spoon.

REFRIGERATE 3 hours or until gelatin is firm. When ready to serve, dip bottom of muffin pan in warm water 10 sec.; unmold onto serving plate. Frost with COOL WHIP. Garnish with remaining ingredients.

Raspberry Angel Cake>......

total time
3 hr 20 min
20 min
16 servings

What You Need
3 cups boiling water
2 pkg. (3 oz. each) JELL-O Raspberry Flavor Gelatin
1 pkg. (12 oz.) frozen red raspberries (Do not thaw.)
1 pkg. (7.5 oz.) round prepared angel food cake, cut into 21 thin slices
1 cup thawed COOL WHIP Whipped Topping

Make It

ADD boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Add berries; stir until thawed. Pour into 9-inch round pan sprayed with cooking spray.

ARRANGE cake slices in concentric circles over gelatin, with slices overlapping as necessary to completely cover gelatin.

REFRIGERATE 3 hours or until gelatin is firm. Unmold onto plate; top with COOL WHIP.

Thai BBQ Chicken


1×1.5 kg chicken, cut in half, bones removed and trimmed of fat Iceberg lettuce (halved and leaves separated into cups)
1 cup of picked mint leaves 1 cup of picked coriander leaves
1 cup Thai basil leaves Sweet chilli sauce


5 coriander roots, washed and chopped
6 garlic cloves, peeled
5 Thai pink shallots, peeled
1 birdseye chilli
1 tablespoon minced turmeric or turmeric powder
2 tablespoons freshly ground white pepper
3-4 tablespoons fish sauce to taste
2-3 tablespoons palm sugar to taste


For the marinade, use a heavy mortar and pestle or food processor, and pure?e the coriander roots, garlic, shallots, chilli and turmeric. Add the pepper, fish sauce and sugar to taste, and mix well. Rub the marinade into and under the skin of the chicken and leave to marinate in the refrigerator for 2–3 hours.

Remove the chicken from the refrigerator and allow it to come to room temperature. Prepare your barbecue for direct grilling over a medium heat. Add the chicken. Seal the chicken, skin side down, until crisp and golden brown. Then lift off the heat and separate the coals to cre- ate an indirect method of cooking. If using gas just turn the inside burners off and close the lid. Cook the chicken for 20 minutes or until cooked through. Just before serving the chicken glaze with lashings of sweet chilli sauce.

While the chicken is cooking prepare your herbs and lettuce and arrange on a platter along with some extra chilli sauce. When the chicken is cooked and rested carve into strips and serve in a bowl alongside the garnishes and allow your guests to build their own lettuce cups filled with treats.

Monday, October 3, 2011

Poule Au Pot


1 3-pound/1.5 kg chicken
About 8 cups/2 litres chicken stock
1 bay leaf
1 thyme sprig
1 tarragon sprig
Salt and pepper
6 garlic cloves, peeled
2 large leeks or 4 small, cleaned, trimmed and thickly sliced
12 pearl onions, peeled
4 carrots, scraped and cut into chunks
3 celery stalks, cut into finger lengths
1/2 small turnip, sliced
3 parsnips, scraped and sliced


Lay a large piece of cheesecloth onto a work surface and put the chicken breast-side down onto it.

Gather up the edges and tie them with the kitchen string.

Put the chicken into the pot, breast-side up and pour over chicken stock. Bring to a boil.

Skim off the foam that rises until no more forms, about half an hour.

Add the bay leaf, thyme, salt, garlic and leeks.

Turn the chicken, breast side down. Cover, and simmer very gently about 20 minutes more.

Add the remaining vegetables, turn the chicken breast side up, and continue cooking until the juices in the chicken run clear and the vegetables are tender, about 20 minutes longer.

The chicken will be so tender if pulls apart easily.

Serve pieces of chicken and vegetables with some broth pooled around.

Biryani Rice


400 g / 14 oz / 1 3/4 cups Basmati Rice, washed and drained
55 g / 2 oz / 1/4 cup Ghee (Minyak Sapi) or Margarine
6 Onions, peeled and sliced
10 Shallots (Red Onion), peeled and sliced
2 Lemongrass (Serai), bruised
1 Bulb Fresh Ginger, finely sliced into small strips
1 Screw Pine Leaf (Daun Pandan), shredded and knotted
4 Tomatoes, finely chopped
2 Tbsp / 1 fl oz Tomato puree - optional
435 ml / 14 fl oz / 1 3/4 cups Chicken or Beef Stock
125 ml / fl oz 1/2 cup Evaporated Milk
2 tsp Saffron Strands
60 ml / fl oz 1/4 cup Rose Water
1 cup Raisins
1 cup toasted Cashew Nuts
Crisp-fried Shallots (Bawang Goreng) for garnish
1 bunch Mint Leaves (Daun Pudina), chopped and rinsed
Banana Leaves (enough to cover pot)
Salt to taste

Whole Spices Ingredients:

5 Cloves
6 Cardamom Pods
4 Star Anise
2 Cinnamon Sticks


Melt Ghee and sauté the whole spices ingredients for a few minutes.

Add in Onions, Shallots, Fresh Ginger, Lemongrass and Screw Pine Leaf (Daun Pandan), and fry till golden.

Add in Raisins and fresh tomatoes; cook till tomatoes begin to soften.

Add in Basmati Rice and stir gently.

Then, add Beef or Chicken Stock (ratio to rice is 1.2:1), Cashew nuts, Saffron Strands, a little salt (optional, depends on the
saltiness of stock), half of the fresh Mint leaves, and Evaporated Milk. *Optional* Tomato puree can be added at this stage.

Cook on moderate heat and stir occasionally till rice softens.

Add in Rose Water, crisp-fried Shallots and the remaining Mint leaves.

Cover the rice with Banana Leaves, then cover the pot and cook till rice is tender (5 -10 minutes).

Serve steaming hot and garnish with left over Raisins, Cashew Nuts, crisp-fried Shallots and Mint Leaves to taste.

Freshwater Prawn Rendang


60ml / 2 fl oz / 1/4 cup vegetable oil
500ml / 16 fl oz / 2 cups coconut milk (santan cair)
500ml / 16 fl oz / 2 cups water
2.5cm / 1 inch cinnamon bark (kulit kayu manis)
3 star anise
5 cloves
3 Kaffir lime leaves(makrut, daun limau purut)
55g / 2 oz / 1/2 cup roasted, pounded desiccated coconut paste (kerisik paste)
1kg / 2 pounds, 3 oz freshwater prawns (udang galah), legs and feelers removed, deep-fried for 3 minutes and drained
1 turmeric Leaf (daun kunyit)
Calamansi lime (limau kasturi) - to taste

For Paste(to be finely grounded)
4 tbsp / 2 fl oz chili paste or red chilies or bird's eye chilies (cili padi)
3 candlenuts (buah keras, kemiri) or macadamia nuts
15 shallots (red onions), peeled
4 garlic cloves, peeled
3 lemongrass (serai), finely sliced
1cm / 1/2 inch fresh turmeric (kunyit), peeled
1cm / 1/2 inch galangal (lengkuas or blue ginger), peeled
1 m / 1/2 inch ginger, peeled
3 Kaffir lime leaves(makrut, daun limau purut)
White sugar or palm sugar (gula Melaka) to taste


Heat oil and sauté the paste until fragrant. Lower the heat in order not to burn the spices. Cook slowly till oil surface.

Add in cinnamon bark, star anise and cloves. Once the fragrance of the spices arises, add in coconut milk.

As the gravy starts to boil, immediately bring down the heat to prevent the coconut from curdling.

Add in turmeric leave, white sugar (or palm sugar) and salt. Simmer until the gravy thickens.

Add in the prawns and continue to simmer until the oil separates and the gravy is slightly dry.

Turn off the fire and add in Kaffir lime leaves and roasted, pounded desiccated coconut paste (kerisik paste). Stir them well.

Add in calamansi lime juice to taste, and serve.

This rendang can be served with rice, bread or traditional malay rice cake (ketupat).

nikmati hidangan anda,enjoy your meal,profiter de votre repas,享受您的膳食

Saturday, October 1, 2011

Peach Frozen Yogurt


4 cups peeled and diced fresh peaches
1/2 cup superfine sugar (fruit sugar)
2 tbsp lemon juice
1 tsp vanilla extract
2 cups yoghurt
3/4 cup whipping cream, whipped to soft peaks


Purée peaches in a blender until smooth.

Blend in sugar, lemon juice and vanilla until sugar has dissolved.

In a separate bowl, stir yogurt to smooth and whisk in peach purée.

Fold in whippewd cream and process in an ice cream maker following manufacturer's instructions.

Scrape frozen yogurt into a non-reactive container and freeze until firm, at least 3 hours..