Lemon tart

6 portions

Base (Can use ready tart-base from poon huat)
150g Digestive biscuit
50g Melted butter

Lemon curd
60g Butter
200g Caster sugar
120ml Lemon juice
2 Egg
2 Egg yolk
Zest of 1 lemon

• Crush digestive biscuits and mix with melted butter. Place and pack the bottom of the spring form pan. Make sure it is flat
• Put in freezer
• Set up bain marie
• Mix everything except butter, and cook over bain marie. 
• Keep stirring with a whisk
• When it starts to smoothen, and can leave a path at the back of the spoon, remove from heat
• Mix butter
• Cool the lemon curd to about 40-50 degree celcius.
• Pour gently onto biscuit base.
• Place in chiller for 2 hours to set. 
• Remove from springform pan and serve.

Prawn Risotto

4 Portion

1 litre Chicken stock (use instant cubes)
10 Prawns with shells

3 Shallots
1 tbsp minced garlic

1 cup Carnaroli rice
White wine (Riesling, Chardonnay)

2-3 tbsp Parmesan cheese
Whipped cream (if you have time)

• De-shell and de-vein prawns. Cut each prawn into 3. Marinate in salt, pepper, sugar and sesame oil.
• Add prawn heads to chicken stock, and heat up
• Chop shallots into small bits
• Medium heat. Saute shallots and garlic in olive oil until soft
• Add in rice and coat every rice grain with oil. Blast rice until semi-transparent
• Add in enough white wine to cover all the rice
• Add in 1 ladle of stock when 1/2 of wine has evaporated
• Cook until 1/2 of stock has evaporated, then add in another ladle.
• Repeat until rice is al dente
• Stir fry prawns and set aside.
• Remove from heat and add parmesan cheese
• Fold in whipped cream for richer taste.
• Season with salt and pepper

Carbonara

1 portion

60g Pasta (Spaghetti)
2 slice bacon
1/4 Garlic
1 Shallot
1 Egg
1 tbsp Parmesan cheese

Course black pepper

• Boil salted water (~1 tsp salt to 700ml). Cook pasta until al dente, drain, toss with olive oil, then set aside.
• While cooking pasta, cut bacon into smaller slices and fry in non-stick pan. Set aside. Do not clean the pan.
• Chop garlic and shallots into small bits (~0.3cm)
• Add garlic and shallots to the same pan used to cook bacon. There should be fats from the bacon in the pan. Saute until fragrant.
• Mix egg with parmesan cheese and mix/beat slightly
• Add pasta to pan with garlic and shallots
• Remove pan from heat. Add in egg mixture and toss quickly in pan.
• When sauce is thicken, serve with crispy bacon

Variation: Replace bacon with crackling pork belly chunks

Guacamole

4 portions

2 ripe Avocado (make sure skin is black)

1/2 Onion

1 Tomato

1 Chili (up to preference)

1 tsp Minced garlic

1 tbs Coriander leaves

1 tsp Fish sauce

1/2 Thai lime juice

Dice 1.5 avocado

Chop 0.5 avocado to small bits

Remove tomato seeds and dice

Chop onion, and chili

Mix all the ingredients above with a fork. Smash some of the smaller avocado bits to help stick all the ingredients together

Season with salt and pepper

Serve with nacho chips or a sandwich.

Pork chill with beans

4 portions

250 g Ground Pork/Beef

1 Onion
1/2 clove garlic
1 Chili (up to your madness)

1 14 oz can of tomato diced/puree
1 8 oz can of beans

1/2 tsp ground cumin
1 tsp ground thyme
1 tsp ground paprika

Pinch cornflour + water

• Season meat with salt and pepper. Mix lightly with fork
• Chop onion and chilli to similar size (~L0.5cm)
• Mince Garlic
• Heat a pan, drizzle oil
• Medium heart. Saute onion, chilli and garlic until onions are semi-transparent.
• Add in meat, and keep stir-frying and seperate the meat to prevent big chunks of meat from forming.
• When brown texture on meat can be seen, add entire can of tomato.
• Drain the can of beans and add them.
• Add ground cumin, thyme, paprika
• Reduce
• Add in cornflour mixture to thicken.
• Season with salt and pepper.

Done