SLICED FISH NOODLE SOUP

Ingredients:

200 g laksa bee hoon
250 g grouper fish fillet (or any fish that you like)
50 g sliced fish cake (optional)
3 tablespoon corn flour
½ teaspoon baking powder
80 g seow bai cai
500 ml fish stock
150 ml evaporated milk
1 (2 inch) ginger, sliced
3 cloves garlic, chopped
1 tablespoon vegetable oil
2 teaspoon sesame oil
1 tablespoon fried shallot
Salt and pepper
Vegetable oil for frying fish fillet

Preparation:

1. Blanch the Laksa Bee Hoon in hot boiling water, remove and wash in cold running water and set aside in a bowl.
2. Mix the corn flour with salt ,pepper and baking powder.
3. Lightly coat the fish fillet with the seasoned corn flour.
4. In a deep fryer on medium heat (180 C), fry the coated fillet until golden, remove and set aside.
5. In pot on medium heat, add vegetable oil and ginger, garlic until fragrantly.
6. Add fish stock and bring it into boil and add evaporate milk.
7. Turn down heat to low, add sesame oil, salt and pepper.
8. Simmer for 5 minutes, add seow bai cai and fish cake cook.
9. Pour the soup over the bee hoon, add fried fish fillet and fried shallots.
10. Serve immediately

Note:

Serve with light soy sauce with chopped red chili

CORN BEEF SPAGHETTI

Ingredients:


4 tablespoon olive oil
4 cloves garlic - chopped
4 bird's eye chilli - chopped
160 gm corn beef
480 gm spaghetti - cooked till al dente and drained
2 sprig thai sweet basil
Salt and black pepper to taste

Preparation:

1. Heat oil in a wok over medium heat.
2. Stir fry garlic, bird's eye, thai basil leaves and corn beef till fragrant.
3. Add spaghetti, tossed well and remove from heat.
4. Serve hot with garlic bread.

BAKED MACARONI & CHEESE

This is a simple comfort food for someone who is feeling a little down (and you know who you are)

Ingredients:

300 g elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard (Coleman's the best)
3 cups milk
½ cup yellow onion, finely diced
1 bay leaf
½ teaspoon paprika
1 large egg
300 g sharp cheddar, shredded
1 teaspoon sea salt
Fresh black pepper

Toppings:

3 tablespoons butter
1 cup panko bread crumbs

Preparation:

1. Preheat oven to 350 degrees F.
2. In a large pot of boiling, salted water cook the pasta to al dente.
3. While the pasta is cooking, in a separate pot, melt the butter.
4. Whisk in the flour and mustard and whisk for five minutes. Make sure it's free of lumps.
5. Add in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
6. Gradually add in the egg. Stir in ¾ of the cheese. Season with salt and pepper.
7. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
8. Melt the butter in a pan and toss the bread crumbs to coat.
9. Top the macaroni with the bread crumbs. Bake for 30 minutes.
10. Remove from oven and rest for five minutes before serving.

Note:

Remember to save leftovers for Fried Macaroni and Cheese.