Ingredients:

• ½ kg beef ribs
• 300 gm sweet potato
• 3 liters water

(ingredients in red to boil together till potato turns mushy and soft)

• 200 gm cabbage (slice as desired)
• 300 gm prawns (remove head and tail)
• 300 gm beef meat - sliced
• 200 gm squid – sliced
• a few slices of fish cake 
• ½ kg field mustard leave (roughly sliced)
• 10 eggs
• 4 large purple onions
• 20 garlic

(ingredients in orange to blend separately)

• 1 ½ kg yellow mee
• 1 tin tomato puree (100g)
• 1 bottle of tomato ketchup
• 1 cup of blended chili 
• salt and sugar to taste
• oil
• Sweet Soy Sauce
• Fried Sliced Onion, Preserved Green Chili

Directions for a bowl of noodles:

1. Heat oil in pot. Sautee 1 tbsp of garlic till yellow. 
2. Add in 2 tbsp of onions, 2 tbsp chili, 1 tbsp tomato ketchup, 1 tsp of tomato puree, abit of beef meat, squid, prawns and fishcake. Mix well.
3. Add in 1tbsp sweet soy sauce, sugar and salt to taste. Add in 1 cup of broth from earlier beef ribs.
4. Cook till it boils. Add in 1 egg and allow it to be half cooked before adding in the yellow noodles, field mustard leave and cabbage. 
5. Cook till the noodles is slightly soft.
6. Serve while still hot with fried sliced onion and preserved green chili as a garnishing on top. 

This noodle is best cooked bowl per bowl to retain the freshness of the broth and ingredients.

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23:23

Ingredients:

•  3 (6.5 ounce) cans minced clams
•  1 cup minced onion
•  1 cup diced celery
•  2 cups cubed potatoes
•  1 cup diced carrots
•  3/4 cup butter
•  3/4 cup all-purpose flour
•  1 quart half-and-half cream
•  2 tablespoons Balsamic vinegar
•  1 1/2 teaspoons salt
•  ground black pepper to taste

Directions

1. Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
2. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
3. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

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22:06

Ingredients for Gravy:

• 300-400 gm mackerel fish (steam and deboned and mashed till pulp)
• 3 stalks lemon grass
• 2 cm galangal
• 4 garlic
• 2 large purple onions
• 3 tbsp fried desiccated coconut
• 400 ml coconut milk
• 2-3 cups of water (or as required)
• 3 tbsp fish curry powder
• A bit of Tamarind water
• 5 tbsp of cooking oil
• Salt to taste

Ingredients for Chili Sauce

• 20 stalks of dried chili – soak in hot water till it soften. Drain water and blend with a little water and salt.

Ingredients for Garnishing:

• Abit of Laksa Leaves (wash clean and slice thinly)
• 150 gm beansprouts (clean and remove the tail)
• 2 cucumber (peel skin and slice thinly)
• 1 –1 ½ kg Laksa Nooodles

Directions to prepare Gravy :

1. Clean fish and steam/boil it. Take the meat and pulp it.
2. Mix in fish curry powder with items in red that have been blended and sautee till fragrant.
3. Add in coconut oil and 2 cups of water. Stir once in a while and allow it to simmer till oil rises to the top of the gravy.
4. If the gravy is too thick, add in a little water or till reaches desired consistency.
5. Add in salt to taste and turn off the heat once cooked.
6. Garnish with garnishing items before serving.

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21:51

Ingredients:

• 5 tablespoons vegetable oil
• 2 large onions, chopped
• 1 chile pepper, chopped
• 5 cloves garlic, chopped
• 2 pounds lean ground beef
• 3 (14.5 ounce) cans w hole peeled
• tomatoes w ith liquid, chopped
• 1 1/2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 1/2 tablespoons ground cumin
• 1/2 tablespoon chili pow der
• 2 tablespoons paprika
• 2 tablespoons dried oregano
• 2 cinnamon sticks
• 6 w hole cloves
• 2 (15.25 ounce) cans red kidney beans,
• rinsed and drained

Directions:

1. In a medium sized stock pot, heat the oil over medium heat. Saute onion, chile pepper and garlic until soft. Add ground beef: cook and stir until meat is browned.
2. Pour in tomatoes w ith liquid, salt, pepper, cumin, chili pow der, paprika, oregano, cinnamon sticks, and cloves. 
3. Cover and simmer for 45 minutes.
4. Stir in kidney beans, and cook another 15 minutes. 
5. Remove cinnamon sticks before serving.

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23:04

Ingredients

• 900 grams · Red potatoes, boiled, cubed
• 120 ml · Safflower oil
• 30 ml · Lemon juice
• 5 ml · Oregano
• 5 grams · Soy sauce
• 338 grams · Fresh mushrooms, sliced
• 120 grams · Snow peas, fresh & trimmed
• 113 grams · Chicken Ham, cubed
• 1 · Bell pepper, cut in strips
• 1 stalk · celery w/leaves, Diced
• 3 · Scallions, sliced
• 5 grams · Parsley
• 1 head · iceberg lettuce

Directions

1. Stir together oil, wine, lemon, oregano, and soy sauce.
2. Pour over mushrooms; set aside.
3. Steam peas 3 minutes; set aside.
4. Place potatoes in serving bowl; add mushrooms and sauce, snow peas, ham, green pepper, celery, scallions, parsley; toss together with lettuce.
5. Chill.

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22:51

Cookie Dough:

• 1 cup (2 sticks) butter, softened
• 1 cup granulated sugar
• 3/4 cup light brown sugar
• 2 large eggs
• 1 Tablespoon pure vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups (12 ounces) milk chocolate chips
• Oreo
• 1 pkg Double Stuffed Oreos
• Brownie
• 1 Family Size (9×13) Brownie mix + eggs and oil as called for on the back of the box
• 1/4 cup hot fudge topping

Directions:

1. Preheat oven to 350 degrees F. Line a 9×13 baking dish with foil or parchment paper. Spray with cooking spray.
2. For the Cookie Dough: Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips.
3. Spread the cookie dough in the bottom of prepared pan. Top with a layer of Oreos. Mix together brownie mix according to directions, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Bake at 350 degrees F for 45-55 minutes. Let cool completely before cutting. Brownies may still be gooey in the middle when still warm, but will set up perfectly once cooled. Enjoy!!

*Place the pan in the fridge to speed up the cooling process, but plan on at least 2 hours for brownies to cool / set up completely.

*Feel free to use store-bought cookie dough to make this even easier!

Recipe adapted from Kevin and Amanda

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22:43

Ingredients:

• 1 kg beef / mutton meat or ribs - cut according to liking and boil till tender
• 200 gm lentils (boil till tender)
• 3-4 tbsp chili paste (add more if you like it spicy)
• 2 large purple onion
• 4 garlic
• 1½ inch ginger

(Items in red to mix with 6 tbsp of Beef Curry Powder)

• 1 stalk lemon grass (lightly bruised)
• 3 potatoes (peel skin and cut into 2)
• 3 tomatoes (cut into 2)
• 200 gm long beans (cut into 1- 1½ inch)
• 1 stick carrot (cut according to liking)
• 2 small purple eggplant (cut according to liking)
• 1 young mango (cut into 4)
• 3 stalks green chili
• 3 tbsp cooking oil
• 4-5 stalks of Curry leaves
• 5 Cloves,
• 5 Cardamom
• 2 inch Cinnamon Stick
• 1 large purple onion(slice thinly )
• 1 large purple onion (slice coarsely)
• A bit of tamarind water
• 200 ml coconut milk
• salt to taste

 Directions:

1. Heat oil in a large pot and fry the item in green.
2. Next put in the items in red and sautee it till fragrant. Add in a little water if it gets too dry. 
3. Add in the beef / mutton and 2 -3 bowls of water.
4. Stir it lightly and add in items in blue.
5. Allow the mixture to simmer till the potatoes is fully cooked. Add in the coconut milk and salt to taste.
6. Stir well and allow it to boil. 
7. Serve with rice or bread.

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22:09