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

Ingredients:

• 6 fresh mud crabs (about 1 lb each)
• Oil for deep frying
• 6 tablespoons butter
• 2 shallots, thinly sliced
• 12 cloves garlic, very finely chopped
• 1 1/2 inch of grated ginger
• 1 tablespoon ground coriander
• 1 tablespoon salted soya beans, mashed
• 2 tablespoons dried prawns, roasted and ground
• 2 tablespoons black pepper, ground coarsely
• 1/2 cup curry leaves
• 10 red or green bird’s-eye chilies, chopped
• 6 tablespoons kicap manis
• 2 tablespoons black soy sauce
• 3 tablespoons sugar
• 2 tablespoons oyster sauce
• ½ tsp Ground White Pepper
• 3 Tbsp Worcestershire Sauce
• 3 Tbsp Chicken Stock or Water

Directions:

1. Clean the crabs and cut in half, discarding the spongy “dead man’s fingers.”
2. Smash the claws with a cleaver to allow the seasonings in.
3. Deep fry the crab until fully-cooked, drain and set aside.
4. Heat a wok, melt butter and put in shallots, garlic, ginger, ground coriander, salted soy beans, dried prawns, black pepper, white pepper, curry leaves and chilies. Saute till fragrant.
5. Add in oyster sauce, kicap manis, soy sauce, Worcestershire Sauce, sugar and chicken stock. Allow it to simmer.
6. Then add crab. Cook for 5-10 minutes until the crab is fully coated with sauce.

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21:30

Ingredients:

• 1 kg fresh mud crabs - 2-3 fresh large crabs (claws cracked, shells removed and cleaned. drain and dry with paper towels)
• 1 cup corn or tapioca flour
• 3 salted egg yolks (hard boiled or raw yolks only, chicken or duck)
• 2-3 cloves garlic, finely minced
• 5 chilli padi, chopped
• 2 stalks curry leaves
• 3 tbsp unsalted butter
• little salt or to taste or none
• 1/2 tsp pepper
• pinch of chicken powder
• 1 1/2-2 tsp sugar to taste
• 4 tbsp evaporated milk
• oil for deep-frying

Method:

1. Crack crab claws, pincers removed and trim the legs. Devide into 4 pieces. Clean and dry the crabs with paper towels.
2. To begin, remove the salted egg whites from the hard boiled eggs. Mash the yolk and set aside.  If you are using raw salted egg yolks, steam the yolks for at least 3-4 minutes and mash it. Set aside.
3. Next, coat the crab pieces in corn or tapioca flour. Deep-fry in hot oil till crabs turn red. Transfer to a colander to drain off excess oil. Strain the hot oil and place the wok back on the heat.
4. Melt butter in a wok, minced garlic, sauté curry leaves and chilli padi until aromatic. Add salted egg yolks, keep stirring until “bubbles” formed.
5. Add pepper, sugar, chicken powder and evaporated milk. Taste, add salt if necessary, then throw in pre-fried crabs. Reduce the heat and stir-fry briskly to mix. Dish up and serve hot.

Note:  

• You can skip the crab if you find it too much hassle to find and prepare one, just replace the crab with  large prawns.

Recipe adapted from Singapore Local Favourites

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21:07

Palak pakora is a delicious tea time snack. The taste of deep fried Indian spinach fritters becomes more yummy when eaten with green chutney. Palak ke pakode can easily be served as a party snack.

Ingredients:

• 20 - 25 spinach leaves (palak)
• 100 gms gram flour(besan)
• 2 tblsp Rice Flour
• 2 green chilies (minced)
• 1 tsp minced garlic (optional)
• 1 pinch Baking soda
• 1/2 tsp carom seed (ajwain)
• 1 tsp red chili powder
• 1 cup water
• Salt to tatse
• Oil for frying

Directions:

1. Wash the palak leaves. Drain the water and then cut the stems. Separate each leave and let them dry. Choose the spinach bunch which has broad and big leaves.
2. In a bowl, add besan, red chili powder, garlic, green chilies, rice flour, baking soda, carom seeds and salt. Adding little by little slowly make a batter of this mixture. The batter should be thick enough to coat the leaves evenly.
3. Keep the mixture aside for 2 - 3 mins and then again beat it for 30 secs. This will make the pakoras very crisp.
4. Heat oil in a frying pan. When hot enough take each leaf, coat it with the batter and then slowly drop it in the frying pan. You can fry 2 -3 pakodas at a time depending upon the size. Fry them on medium flame otherwise they will get burnt.

NOTE: 

• To check if the oil is hot, put a small drop of batter if it comes up immediately the oil is hot enough.
• Do not throw the pakoras in the hot oil or else you will burn your skin.
• Fry till the pakoras become crisp and golden brown on both sides. It will take 3-5 minutes if you fry on medium flame.
• Strain them and keep the fried palak pakoras on paper towels.
• Serve hot with green chutney or ketchup .
• Variation: If you want you can chop the spinach finely and mix it in the batter and then with the help of wet fingers drop small balls of it in the oil and fry them. This variation of palak ke pakode is also very popular.

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20:17

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 2 sticks (1 cup) butter, softened
• 1 cup sugar
• 1 Tablespoon vanilla extract
• 1 large egg

Directions:

1. Whisk together flour and baking powder in a small bowl.
2. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 with a handheld. Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined.
3. Form dough into a 12-inch roll (2 inches in diameter) on a sheet of plastic wrap and roll up dough in plastic wrap. Chill dough 4 hours or until firm.
4. Preheat oven to 375 degrees F.
5. Cut roll into 1/4-inch-thick slices and place on large baking sheets about 1-inch apart.
6. Bake for 10 to 12 minutes or until golden brown. Cool on sheets 3 minutes, then transfer to wire racks.

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21:12

INGREDIENTS:

• 1 (6 ounce) chocolate sandwich cookie
• crumb crust (such as an OREO® crust)
• 850 g coffee ice cream
• 340.2 g miniature chocolate chips
• 336 g hot fudge topping • 0.5 (18 ounce) package crushed
• chocolate sandwich cookies, divided
• 224 g frozen whipped topping, thawed
• 180 ml chocolate syrup

DIRECTIONS:

1. Freeze the crust until firm, about 30 minutes. Place half the coffee ice cream into a bowl, and let it stand about 10 minutes to soften. Return remaining ice cream to the freezer. Mix softened ice cream with the mini chocolate chips. Spread the ice cream and chips in an even layer over the frozen crust. Cover with plastic wrap, and freeze for 2 hours.
2. Heat the topping in the microwave on low until warm and easy to pour, 30 seconds to 1 minute (do not let the sauce get very hot). Pour into a bowl. Set aside 2 tablespoons cookie crumbs for garnish; stir remaining cookie crumbs into the fudge topping. Remove the pie from the freezer, and layer the cookie crumbs and fudge topping mixture over the ice cream with chips. Cover with plastic wrap, and return to freezer for 2 hours.
3. Take the remaining frozen coffee ice cream out of the freezer, and allow to stand for about 10 minutes to soften. Layer the ice cream over the layer of cookie crumbs and fudge topping. Cover with plastic wrap, and return to freezer for 2 more hours.
4. Remove pie, and frost the top of the pie with the whipped topping. Top with the reserved cookie crumbs. Cover with plastic wrap, and return to freezer for 2 more hours to freeze the whipped topping layer. Cut the pie into serving pieces, and drizzle each serving with about 1 tablespoon of the chocolate syrup.

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00:30