This is where I am taking my family this winter holiday.

My recommendation....don't miss this!

My kids always enjoy outdoor ice rink like this. Great way to entertain my family this Winter holiday. Suggest you book early...they are very popular and tickets always go fast!

Simply Delicious Roast Leg of Lamb

This is Eve's recipe, it is so easy to prepare and simply delicious.

Ingredients: -
Leg of Lamb approx. 2kg
Garlic (peeled)
Rosemary
Thyme
Lemon 1 whole
Olive Oil

Methods: -
Clean and dry lamb. Put a few slits in the lamb with a knife, just enough to stuff a clove of peeled garlic, rosemary and thyme into each slit.
Rub lemon juice and olive oil all over the lamb and let it marinate for 20 minutes.
Preheat oven on fan mode, roast lamb for 2 hours at 180 degree Celsius for 2 hours or until the meat is light pink. Turn the leg of lamb half way through.

Note: - Temperature may vary for different oven, and the size of your leg of lamb can affect the roasting time, adjust accordingly.
Half way through (1 hour roasting time left), you may add vegetables like potato, sweet potato, onion petals and fennel as compliments. Just cut vegetables into big chunks and toss with olive oil, salt & pepper before adding to the roast.

Delicious & Healthy Vegetable Soup

This is an excellent soup base for toddler’s porridge, Chinese steamboat and noodle soup for your family!

Increase the amount of vegetable for bigger serving

Ingredients: -

Carrot 2 whole (cut into big chunks)

Sweet Corn 2 whole (cut into big chunks)

Bak Choy / Chinese Cabbag half (cut into big chunks)

Leek 1 stick (cut into big chunks)

Large Onion 2 whole

Salt

Chinese Cooking Wine 2 tblspn
Water approx. 5 liters

Methods: -

Cut onion into half with the skin on and place the white on a non-stick pan, gently toast until slightly brown.

Put all ingredients in to a pot, including the toasted onion fill water to ¾ full and boil for 2 hours. Add salt to flavor.

Note: - Serving Portion for 2 to 3 persons. If you are using this soup for steamboat, add 2 slices of ginger into the soup when cooking steamboat.

Fried Onion and Potato

Ingredience: -

Onion 1 large

Potato 4 large

Sherry / Chinese Cooking Wine half tblspn

Light Soya Sauce 2 tspn

Pepper

Sugar 2 tspn

Caramel Source 2 tblspn

Methods: -
Skin potato and slices (circle) to 3 mm in thickness.
Deep fried the potato till it turns golden, drip dry and set aside.
Use about 2 table spoon of oil, fry the Large Onion till soft and light brown.
Add potato, Chinese cooking wine, flavor with Light Soya Source, Pepper, Sugar and Caramel Source.
Stir Fry evenly and serve with Rice.

Note: - Serving Portion for 2 to 3 persons

Singapore Chilli Crab

This is my mum's authentic Singapore Chilli Crab recipe.

Ingredients (A): -
Garlic 1 whole
Onion
Ginger 15 to 20g

Ingredients (B): -
Mud Crab / Sri Lanka Crab 2kg to 3kg

Chilli Paste 2 to 3 tspn (see basic chilly paste)

Thai / Sweet Chilli Sauce 5 tblspn

Tomato Sauce 5tblspn

Sugar half tblspn

Chinese Cooking Wine 2 tblspn

Light Soy Sauce 2 tblspn

Water half cup

Egg 1 (lightly beaten in a bowl)

Method: -
Place all ingredients (A) in a food processor and blend until an onion paste.
Clean and cut crab into smaller pieces; slightly crack pincer shells with a mortar / hammer.
Heat 3 to 4 tablespoon of cooking oil in a wok, add onion paste and stir fry unit light brown or until you get a nice aroma.
Add chilli paste, gently stir fry and mix well with browned onion paste.
Add mud crab, mix lightly and add sweet chilli sauce, tomato sauce, sugar, Chinese cooking wine, light soy sauce and half cup of water, gently stir fry to mix crab and sauce. Cover with a lid and let the crab braise in the suace until cooked. You know the crab is cooked when the shells turn red.
Taste and adjust to preferred taste with chilli paste, sweet sauce and light soy sauce.
Once you are satisfied with the taste, thicken the sauce by adding a beaten egg and stir fry quickly to break up the egg.
Serve on to a plate once egg is cooked and mixed well.

Basic Chilli Paste

This is a multi-purpose chilli seasoning which I'll usually use for stir frying vegetable, serve with Nasi Lemak (coconut rice) and it is delicious when used to cook Singapore Chilli Crab.

Ingredients (A) : -
Onions 7 large pcs
Garlic 3 whole
Young Ginger 50g
If you cannot find young ginger, you can use normal ginger, just reduce the quantity to 20g

Ingredients (B) : -
Fresh Large Chilli 2kg
Extra Hot Small Chilli (chilli paddy) 10 pcs
Dried Chilli 30 pcs

Ingredient (C) : -
Oil 1/3 cup
Sesame Oil 2 tblspn
Sugar 80g
Salt
Fish Sauce
Lemon Grass 1 stalk

Methods: -
Peel and wash all of ingredients (A) and cut them into chunks.
Place all of ingredients (A) into a food processor and blend it till it became a fine paste. Set aside.

Wash the chillies, cut them into big chunks. Combining all the 3 type of chillies, place them in food processor and blend until it become fine chilli paste. Set aside.
Heat oil in a deep non stick pan. Add lemon grass and paste (A) and gently stir fry till slightly brown and when you get a nice aroma, add paste (B).
Using low heat, continue to cook the chilli for 1 hour, season with salt, sugar and fish sauce to taste. Continue to cook for another hour or until the chilli become deep red and there's a layer of oil on the surface. Stir regularly to prevent it from burning at the base.
When cooked, turn off the heat and let it cool completely before transferring into bottles. The chilli oil help preserve the chilli paste, so do bottle it with the oil. Keep it refrigerated and you can store it for a few month.

Chicken Rice

This can be use as the compliment to the Hakka Chicken. It is very similar to Singapore Chicken Rice.

Ingredients: -
Chicken Fat (if any) Simply use the excess fats cut out from the chicken
Butter or Margarine 1 tblspn
Finely Chopped Onion 1 tblspn
Ginger Paste 1 tblspn
Pandan Leaf 3 knotted
Rock Sugar 2 small pieces
Salt 1/4 tspn
Sesame Oil 1 tblspn
Rice 3 cups

Chicken stock 2 cups
Water 1 cup


Methods: -
Clean rice and drain access water, set aside.
Using a non-stick pan, gently pan fried chicken fats on low heat to draws out the oil.
Combine the chicken oil with butter, caramelise the chopped onion. Once onion is nicely brown, add ginger paste, pandan leaf, rock sugar, salt, sesame oil and rice. Gently stir-fry for a minute on medium low heat, allowing the rice to absorb the flavours.
Transfer the rice in to a rice cooker, add chicken stock and water. You can use the chicken stock from the steamed Hakka Chicken.
Stir occasionally so that the ingredients are mixed well in the process of cooking.
Serve with sliced tomato and cucumber.