Peppered Rib-Eye

Ingredients:
1 rib-eye, about 5-6 pounds
½ cup coarsely cracked black pepper
½ tsp ground cardamom
1 cup soya sauce
¾ cup white vinegar
1 clove garlic
1 Tbsp tomato paste
1 tsp paprika
2 cups beef stock, seasoned
1 Tbsp cornstarch

Method:

1. Combine the pepper and the cardamom and sprinkle over the meat. Combine the soy sauce, vinegar, garlic, tomato paste and paprika to make a marinade. Place the meat in a plastic bag and cover with the marinade. Chill in the refrigerator for 24 hours, turning occasionally.
2. Remove from the fridge, drain and reserve the marinade. Let stand at room temperature for 1 hour.
3. Preheat oven to 325°F.
4. Wrap meat securely in foil, place it in a roasting pan, and roast for 1 hour. Remove from the oven, open the foil and drain and reserve the juices. Raise the oven temperature to 400°F and brown the rib-eye, uncovered, for ten minutes. Remove from oven and keep warm.
5. Skim the fat from the reserved pan juices, combine the juices with ¼ cup of the marinade and add the beef stock. Mix the cornstarch with some water and add to the simmering stock. Simmer for two minutes or until clear. Serve with the roast.

Itek Golek

Ingredients:
1 duck, about 1.5kg
1 coconut to obtain 500ml thick santan and 1.5l thin santan

To grind fine:
1 Tbsp jintan manis (fennel)
2 Tbsp jintan putih cumin)
1 Tbsp ketumbar (coriander)
1 Tbsp black peppercorns
1" ginger
15 cloves garlic
7 shallots

Cinnamon, cloves, star anise, and assam keping

Method:

1. Duck must be cleaned and the oil glands at it's back removed. Be careful not to perforate the gland as the smell will seep into the duck.
2. Fry all the spices, add in the liver, neck pieces and the thick santan. When the santan starts  exuding it's oil, cool it and stuff into the duck. Put the duck in a big pot, add in the thin santan  and cook over a low flame. Add assam gelugor, about 2 pieces, and salt. Cook until tender and  the gravy is thick.

Chilli Crabs

Ingredients:
1.3kg crabs, cut into quarters (keep roe)

Pounded fine:
1/2 Tsp tao chio
1 garlic
4 fresh chillies

Mix:
1 heaped tsp chopped ginger
1 Tsp chinese wine- Hua Teow

2-3 tsp chilli oil
1 egg, beaten and mixed with the roe
2 big onions, cut into wedges
3 spring onions

Sauce, mix together:
10oz water
2 Tsp tomato sauce
3 Tsp chilli sauce
1 Tsp worcestershire sauce
1 Tsp oyster sauce
1 Tsp sugar
1 Tsp cornflour

Method:

1. Fry onions. Remove.
2. Fry the garlic mixture and add the ginger mixture. 
3. Add the crabs and fry till they change colour. Add the sauce and simmer till thick. Add the  egg/roe mix and allow to set before stirring. Add spring onion and chilli oil.

Kueh Talam

Bottom layer:
Ingredients:
14oz granulated sugar 
5oz rice flour mixed with 10oz water
2oz lek tao hoon (green pea flour) mixed with 10oz water
6oz (about 20) pandan leaves, liquidised with 20 0z water and add 1 Tsp lye (alkaline) water

Method:
Sieve the rice flour, the green pea flour and the Strained pandan juice into the sugar. Mix well and cook over medium low heat until thick and creamy. Pour into a 12 inch pan and steam for 30 minutes. Remove cover every ten minutes and wipe off the water on the inside lid

Topping:
Ingredients:
12oz grated white coconut and 10oz water for 15oz santan
11/2 tsp salt
13/4oz rice flour added to 6oz water

Method:
Stir the santan, rice flour and salt together. When the bottom layer is cooked, gently pour on the topping and steam for another 10 minutes or until firm. Remove and wipe cover every 3 minutes.

Miami Mustard Sauce

Ingredients:
2oz dry mustard
1/4 cup white wine
2 cups mayo
1/2 cup whipping cream
½ tsp tabasco

Method:
Mix dry mustard aith the white wine and let stand for 30 minutes. Add the mayo, cream and tabasco and beat well. Chill until required.

Anglo-Italian Trifle

Ingredients:
8 triflesponges
200g blackcurrant jam
1 x 200g packet amaretti biscuits
250ml limoncello (or other lemon liqueur)
juice of half a lemon
750g blackberries
2 eggs, separated
100g caster sugar
750g mascarpone cheese
50g flaked almonds

Method:

1. Split the trifle sponges and make little sandwiches of them using 150g of the jam, then wodge them into the base of your glass bowl. Reduce the amaretti biscuits to rubble in the processor and, reserving some crumbs for sprinkling over the top at the end, scatter most of them evenly over the sponges and then pour over them 150ml of the limoncello.
2. Put the remaining 50g of jam into a wide saucepan with the lemon juice and melt over a low heat, then tumble in the blackberries and turn in the heat for a minute or so just until the juices start running. Tip these over the biscuit-sprinkled, liqueur-soused sponge sandwiches to cover and leave this while you get on with the next bit.
3. Whisk the egg yolks with the caster sugar until you have a thick smooth yellow paste. I use my Kitchen Aid for this, but any old hand-held electric mixer or whisk would be fine. Still whisking, drip in another 50ml limoncello and continue whisking away until you have a light moussey mixture. Whisk in the mascarpone until everything is smoothly combined, and when this is done add the remaining 50ml of limoncello.
4. Finally, in another bowl, whisk the egg whites until firm, but not dry, and fold these into the lemony, eggy mascarpone mixture. Now spread this gently over the blackberries in the glass bowl.
5. Cover the thus-far assembled trifle with clingfilm and leave in the fridge for the flavours and textures to steep and meld for at least 4 hours and up to 24. Take the trifle out of the fridge for about 40 minutes to an hour before it’s needed (depending on how cold your fridge runs) to get to coolish room temperature. Not long before you want to eat, toast the flaked almonds by tossing them in a dry, oil-less pan over medium heat until they are turning gold and flashed bronze in parts, then tip them on to a plate. When they’re cool, mix them with the reserved amaretti crumbs. Remove the clingfilm from the bowl and scatter the nuts and crumbs over the pale, set surface. Dig in and serve, making sure to heap the full triple-banded layer on each plate: the lemony, almondy, cream-swathed berrieness makes this the perfect ending to a large, lazy summer lunch.

Serving Size : Serves 12–14

Persimmon Nut Bread

INGREDIENTS
Persimmons (enough to produce ½ pint/1 cup of pulp after fruit is put through a colander to remove pips and collect pulp)
2 cups/280g flour
1 tsp baking soda
1 cup/200g sugar
1.5 sticks/6 oz (approx. 170g) butter, softened
2 eggs
½ cup (approx 150g) walnut halves
2 9 x 5inch (23 x 12cm) loaf pans, lined with wax paper

1. Preheat oven to 325F/160C/Gas Mark 3. Line the loaf pans with the waxed paper.
2. Sift the flour with the soda.
3. In a separate mixing bowl, cream the butter with the sugar.
4. Beat the eggs and then add them to the butter/sugar mixture. Once incorporated, add the flour.
5. Finally, add the persimmon pulp and the walnuts and stir.
6. Divide the batter between the two prepared pans and bake for one hour. Bread is done when tester comes out clean. Leave to cool in pans and then remove and peel off wax paper.

Serving Size : Makes 2 loaves

Sticky toffee pudding

INGREDIENTS
FOR THE CAKE:
100g dark muscovado sugar
175g self-raising flour
125ml full-fat milk
1 egg
1 teaspoon vanilla extract
50g unsalted butter, melted
200g chopped, rolled dates

FOR THE SAUCE:
200g dark muscovado sugar
approx. 25g unsalted butter in little blobs
500ml boiling water

METHOD

1. Preheat the oven to 190°C/gas mark 5 and butter a 11/2-litre capacity pudding dish.
2. Combine the 100g dark muscovado sugar with the flour in a large bowl. Pour the milk into a measuring jug, beat in the egg, vanilla and melted butter and then pour this mixture over the sugar and flour, stirring – just with a wooden spoon – to combine. Fold in the dates then scrape into the prepared pudding dish. Don’t worry if it doesn’t look very full: it will do by the time it cooks.
3. Sprinkle over the 200g dark muscovado sugar and dot with the butter. Pour over the boiling water (yes really!) and transfer to the oven. Set the timer for 45 minutes, though you might find the pudding needs 5 or 10 minutes more. The top of the pudding should be springy and spongy when it’s cooked; underneath, the butter, dark muscovado sugar and boiling water will have turned into a rich, sticky sauce. Serve with vanilla ice cream, crème fraîche, double or single cream as you wish.

Serving Size : Serves 6–8

Rendang Tok

Ingredients:
Dry fry and grind (A):
50g cumin
50g coriander seeds
40g fennel

Blend spice paste (B):
150g shallots
100g galangal, sliced
30g ginger, sliced
30g fresh turmuric root, sliced
40g dried red chilli, seeded and soaked
40g garlic

100ml oil

C.
5 cm cinnamon stick
4 star anise
10 cloves
30g black peppercorns, crushed

1kg beef, cut into cubes

1 litre thick coconut milk
3 stalks lemongrass, crushed
sugar to taste
salt to taste
250 freshly grated coconut, dry roasted and pounded to make kerisik
200g coconut shavings, dry roasted until lightly browned
turmeric leaf

Method:

1. Heat oil. Fry the cinnamon, anise and cloves until fragrant. Add the spice paste, peppercorns and A. Cook stirring until fragrant, about 5 to 10 minutes.
2. Add the beef, coconut milk and lemongrass. Cook over medium heat. stirring occasionally until gravy is thick and beef is tender. Season. Add the kerisik, toasted coconut and turmeric leaf. Lower heat and cook, stirring occasionally until rendang is dry and oil appears.

Caramel Croissant Pudding

INGREDIENTS
2 stale croissants
100g caster sugar
2 x 15ml tablespoons water
125ml double cream
125ml full-fat milk
2 x 15ml tablespoons bourbon
2 eggs, beaten

METHOD

1. Preheat the oven to 180°C/gas mark 4.
2. Tear the croissants into pieces and put in a small gratin dish; I use a cast iron oval one with a capacity of about 500ml for this.
3. Put the caster sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over a medium to high heat.
4. Caramelize the sugar and water mixture by letting it bubble away, without stirring, until it all turns a deep amber colour; this will take 3–5 minutes. Keep looking but don’t be too timid.
5. Turn heat down to low and add the cream – ignoring all spluttering – and, whisking away, the milk and bourbon. Any solid toffee that forms in the pan will dissolve easily if you keep whisking over low heat. Take off the heat and, still whisking, add the beaten eggs.
6. Pour the caramel bourbon custard over the croissants and leave to steep for 10 minutes if the croissants are very stale.
7. Place in the oven for 20 minutes and prepare to swoon.

Serving Size : Serves 2 greedy people