Devil's Curry by Christina Skadiang

Ingredients A (blend)
A handful of dried chillies (depends how spicy you prefer)
3 pcs of fresh chillies
2 tbsp mustard seeds
3 onions
1 clove garlic
1 1/2 inch of fresh turmeric
6 candlenuts
4 lemongrass
1 inch of galangal
Little water to blend the paste well

Ingredients B (stir fry before adding paste)
Lots of sliced ginger
Lots of sliced onions
2 pcs of knocked lemongrass

Salt for taste and just before it's done add 3 tbsp of vinegar.

You can cook it with any preferred meat or seafood or even vegetables. Don't forget to add some potatoes too.

Steam Cheese Cake and Sausage Snail by Fiona Low

Link for Sausage Snail : https://en.cookpad.com/recipe/823515

Ingredients for Cheese Cake: 
(A)
4 slices Cheddar cheese
80g butter
125g milk

(B)
3 eggs
100g caster sugar

(C)
210g self raising flour

Method:
1. Melt (A).
2. Mix (B) until there's bubbles.
3. Mix (A) and (B) together and slowly add in (C).
4. Scoop 1/3 of the mixture out and add in cocoa powder. (Skip this step if you want original flavour only).
5. Pour (4) into mould first then add the original mixture on top.
6. Steam for 15 mins on high heat.

No Bake Cheese Cake by Fiona Low

I used digestive biscuits as base. Mix cream cheese (250g) with condensed milk (adjust according to your own taste) and some milk. Melt kristal jelly and pour on top the cheese cake. Decorate with your favourite fruit and chill in refrigerator.

Calamansi Chicken Wings by Fiona Low

❆Marinate (over night) the chicken and just bake or grill (170C for 15 mins)~
❆Garlic powder
❆Ginger juice
❆Cooking wine (can skip)
❆Light soya sauce
❆Dark soya sauce
❆Sugar and salt
❆Calamansi juice (can put more)

American Baked Cheesecake by Yap Lai Fan

Digestive Biscuit Base 
Ingredients:
160g Digestive biscuits (finely crushed)
80g Melted Butter

Method:
Mix all the ingredients until well-blended. Press it onto bottom of 20cm loose bottom pan. Refrigerate for 15 minutes or until firm.


Ingredients:
Ingredients A: 625g cream cheese, 170g sugar
Ingredients B: 40g plain flour
Ingredients C: 4 Egg yolk, 2-1/2 egg white, 1 tbsp lemon juice, 1 lemon zest
Ingredients D: 200g UHT whipping cream
Ingredients E: 1-1/2 egg white, 20g sugar

Method:
1. Wrap the outside of the digestive biscuit base tin with aluminium foil.
2. Cream ingredients A until light, add in ingredients B, mix until well-blended.
3. Add in ingredients C, cream until smooth and light.
4. Add in ingredients D, mix until well-combined.
5. Whip ingredients E until the soft peak stage, add it into the above cheese mixture and mix until well incorporated.
6. Pour the cheese mixture over the prepared biscuit base.
7. Bake in water bath at 160 deg. for 90 minutes or until golden brown.
8. Allow to cool, keep refrigerated overnight.

Chocolate Pop Cake by Chermaine Yong

You can make this by using a ready made sponge cake or you can bake it by yourself.

Step 1 -

Break it up in a large bowl. 

Add in cream cheese and mix it through the crumbed cake until evenly incorporated.

(Add more cream cheese if necessary to achieve a mixture that holds together easily. The consistency should be almost like a thick, crumbly dough).

Step 2 -

Using your hands, grab a little bit of the dough and roll into 1-2 inch balls. As you are rolling, press the dough together to make sure its compacted tightly - you don’t want them falling apart later on.

Place balls on a baking sheet lined with parchment paper.

Step 3 -

Refrigerate for about 30 minutes to 1 hour, or until the balls are cool and hard. 

MELT THE CHOCOLATE BAR OR CANDY MELT - use a microwave (30 seconds at time) or a double broiler for best results.

Once the chocolate is melted and cooled to room temperature, stick the cookie or pop stick into each cake pop, and dip the balls until completely coated and smooth.

Coat the tops with a few sprinkles right after you dip the cake pops.

(Use any decorations you want.)

- DONE -

I wrapped each cake pops in a clear bag with ribbon for a better presentation.

Tom Yam Goong Soup by Anna Ng

Ingredients:
4 pcs fresh water prawns
20g sliced lemon grass
2 lime leaves, torn
3 coriander roots, crushed
3 straw mushrooms cut into 1/2
6 small hot chillies
10g sugar
20g fish sauce
25g lime juice
250g chicken stock

Method:
1. Boil a pot of chicken stock. Add lemon grass, lime leaves, coriander roots, small hot chillies and cook for a few minutes until fragrant.
2. Add prawns followed by straw mushrooms and boil until cooked.
3. Season with sugar, fish sauce and lime juice and turn off the heat.
4. Transfer to serving bowl, garnish with coriander leaves and dried chillies.