Fanny's Baked Chicken Wings

Ingredients:
600g chicken wings
1lt water
2 cloves garlic, bruised
1,5 cm ginger, bruised
Salt and pepper to taste (only a little bit)

Marinade:
2 tsp paprika powder
1 tsp garlic powder
1 tsp chicken stock powder
2 sprigs of fresh thyme, leaves stripped from stem
2 tbs olive oil
Salt and pepper (i used about 1 tsp of salt and 1/2 tsp of black pepper)

•  In a pot, add the chicken, garlic, ginger, salt, pepper and 1 litre water. Bring it to boil and reduce heat to low, cook for about 15 minutes. Remove chicken wings from the pot and set aside to cool down for about 10 minutes or so. 
• In a resealable plastic bag, combine all the marinade ingredients. Add the chicken, seal and carefully mix until the wings are evenly coated. Marinate for about an hour in room temperature. 
• Preheat oven to 210 ˚C (oberhitze/ api atas), line your baking sheet with parchment paper. Lay the wings not too close to each other so they brown evenly. Save the remaining marinade to pour over the wings before flipping. Cook for about 13 to 15 minutes on one side, remove from the oven, spoon a little bit of marinade sauce over each wings, flip them and bake for another 8 to 10 minutes or until golden brown.   

Note: If you think the remaining marinade is not enough to spoon over each wings, add 1 tablespoon of olive oil and mix it well.

Vanille Kipferl - Crescent Moon Cookies (Kue Putri Salju)

Ingredients:
2 cups all purpose flour (250g)
1 pinch of salt
200g butter, chilled and cut into small pieces
1/2 cup powdered  sugar (100g)
2 egg yolks
1 tsp pure vanilla extract
1 cup of ground almonds (100g)
Powdered sugar for rolling

• In a large mixing bowl, combine the flour and the salt. Add in the butter, mix it well with a spatula or with your hands.
• Add in the sugar, egg yolks, vanilla extract, vanilla sugar, ground almonds and mix just until well combined. Cover and refrigerate the dough for at least 30 minutes.
• Preheat oven to 200 ˚C, prepare baking sheets by lining them with parchment papers.
• Divide the dough into several parts, take one part and refrigerate the rest. Take a teaspoon of dough and shape into ball, roll into small short log form, bend the dough and shape into crescent moon form with pointed end. Repeat to the rest of the dough. 
• Lay the crescent form cookies over prepared baking sheet, leaving about 2 cm between cookies. Bake for about 9 to 12 minutes or until the cookies are slightly brown. 
• Remove cookies from the oven, let it cool for about 3 to 5 minutes and then roll carefully the warm cookies in the powdered sugar.

Singaporean Pork Jerky (Dendeng Babi Singapore)

Ingredients:
500g ground pork
2 tbs fish sauce
1 cup brown sugar
3/4 tsp 5 spice powder
1 tbs paprika powder
2 tbs Chinese cooking wine
1 tbs cooking oil
1 tsp black pepper

• In a large bowl combine all the ingredients and mix until well combined.
• Preheat oven to 175 ˚C, line a baking sheet with parchment paper. 
• Spread the meat onto the baking sheet, lay a sheet of plastic wrap over the meat and press the meat either with a wooden rolling pin or a spoon to form a thickness of 3 mm. 
• Bake for about 30 minutes, flip the meat and bake for another 15 to 20 minutes or until the sides are charred.
• Let it cool completely before cutting the jerky.

Note: Have some left over of these? Try this fried rice with jerky recipe.

The Perfect Cupcake Recipes

Chocolate cupcake recipe and frosting adapted from cupcakeproject.com

Vanilla cupcake recipe and frosting adapted from cupcakeproject.com

Chocolate Zucchini Cake

Recipe adapted from cookingwithalia.com

Ingredients:
1 Zucchini (about 250g), grated
2 large eggs
150g granulated sugar
1 tsp vanilla extract
1/2 cup vegetable oil
160g all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
30g unsweetened cocoa powder
2/3 cup of dark chocolate (min 50% cacao), cut or break into small chunks
Powdered sugar for garnish (optional)

• Prepare a 23 x 13 cm or 9 inches loaf pan, lightly butter it and line the pan with a parchment paper. Preheat oven to 180 ˚C.
• In a mixing bowl combine eggs and sugar, beat them until pale and fluffy. Add in the vanilla extract and vegetable oil, mix for about a minute or so just until well combined. Set aside.
• In a large bowl combine the flour, baking soda, baking powder, salt, cocoa powder and sift them over the egg mixture. With your spatula mix them until well combined. And then add the zucchini and chocolate chunks, stir to combine.
• Pour the batter into the prepared loaf pan, bake it for about 50 to 55 minutes or until a toothpick inserted in the center of the cake comes out clean.
• Let it cool before serving. Sift an even layer of powdered sugar over the cake (optional).

Note: If you use dark chocolate with more than 50% cacao content, i suggest to add the amount of sugar between 20 to 30 grams.

Bulgogi (Korean Beef BBQ)

Ingredients:

500g beef loin, thinly cut and don't forget to pound each slice of beef lightly to tenderise it

Cooking oil

1 stalks spring onion for garnish, sliced

1/2 tsp toasted sesame seeds for garnish

For marinade:

1 pear, peeled and cut into pieces

1/4 cup soy sauce

1 1/2 tbs sesame oil

1 tbs brown sugar

1 tbs toasted sesame seeds 

1/4 tsp chilli powder

3 cloves garlic

1 small onion

2 stalks spring onion

2 tbs honey

1. In a food processor combine all the marinade ingredients and puree until smooth. 
2. In a large resealable plastic bag, combine the marinade and the beef. Place in refrigerator and marinate for about 8 hours or overnight. 
3. In a large skillet, preheat 2 tablespoon cooking oil over medium high heat. Add in half of the beef and cook for about 6 minutes or until golden brown, stir constantly in the last few minutes to prevent burning. Repeat with the rest of the beef. To keep the first batch of bulgogi warm, wrap it with aluminium foil. 
4. Garnish with spring onions and toasted sesame seeds, serve it with steamed rice.

Perkedel (Indonesian Potato Patties)

Ingredients:

500g potatoes, cleaned, boiled with skin on and then peeled

2 eggs, seasoned with a little bit of salt and pepper, beaten

2 1/2 tbs fried shallots

1/2 tsp ground coriander

1 tsp chicken stock powder

Salt and pepper

Cooking oil 

• Quartered the potatoes and then mash the potatoes using a mortar and pestle or a potato masher.
• Season the potatoes with ground coriander, chicken stock powder, salt (about 3/4 tsp), pepper and then add in the fried shallots, mix until well combined. 
• In a medium frying pan, preheat oil over medium heat.
• Take about one heaped tablespoon of potato mixture, shape into flat round patty, dip it into the egg mixture, make about 4 to 5 patties and then fry them for about 5 minutes on each side or until they are golden brown. Repeat with remaining mixture. 

Note: Best to fry the patties in batches, because they are better to serve immediately after frying.

Tiramisu (without raw eggs)

Ingredients:

500g mascarpone, at room temperature

400g heavy whipping cream, cooled

1/3 cup of granulated sugar

2 tsp vanilla extract

24 to 30 pieces Savoiardi (löffel biscuits)

2 1/2 cups of strong coffee or espresso, let it cool completely

5 coffee liquor (such as Baileys)

Cocoa powder

• Combine coffee and amaretto in a shallow bowl. Set aside.
• In a large bowl mix the mascarpone, sugar, and vanilla extract (or vanille zucker) until soft and well combined.
• Whip the cold cream to stiff peak and then fold the cream into mascarpone mixture, do not overfold just until the cream and mascarpone are incorporated.
• In a 33 x 23 x 5 cm glass baking dish (13 x 9 x 2 inches) or individual glass dessert cups, dip each ladyfinger into coffee mixture (about 2 seconds) and arrange the soaked ladyfingers to the bottom of baking dish, you can break  some of them in half if necessary in order to fit the bottom of the baking dish. Spread evenly half of the mascarpone mixture over soaked ladyfingers, dust with cocoa powder and repeat layers one more time, after you dust the last layer with cocoa powder, cover with plastic wrap and refrigerate for 6 to 12 hours before serving.

Cah Sawi Pedas (Spicy Chinese Cabbage Stir Fry)

Ingredients:
1 Chinese cabbage (Napa cabbage), cleaned, cut the bottom off and cut the leaves diagonally into about 2 cm pieces
2 cloves of garlic, thinly sliced
1 large shallot, thinly sliced
1 red chilli, sliced
1 bird's eye chilli (optional)
1 tomato, cut into 6 pieces
50 ml water
1 tsp chicken stock powder
Salt and pepper to taste
A dash of sugar
2 tbs cooking oil

• Preheat oil over medium high heat, add the garlic and shallot slices, cook until fragrant. 
• Add the chillies, stir for about 1 minute or so and then add the Chinese cabbage, water and chicken stock, cook until the water is boiling, add tomato pieces, cook until the cabbage and tomatoes are tender. Season it with salt, pepper, a dash of sugar, stir to combine. Remove from heat immediately.
• Serve it with steamed rice.

Jacques Torres Chocolate Chip Cookies

These are the best chocolate chip cookies i've ever made, i found the recipe in youtube recipe wars. A chocolate chip cookies recipe to die for, once you've tried them you'll definitely fall for them. Well happy baking and enjoy!

Ingredients: 
2 cups minus 2 tbs cake flour* ( about 260g minus 2 tbs)
1 2/3 cups bread flour (185g)
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp coarse salt
1 1/4 cups unsalted butter (299,5g)
1 1/4 cups light brown sugar (250g)
1 cup granulated sugar (225g)
2 large eggs
2 tsp vanilla extract
11/4 pounds bittersweet chocolate (566g), i use 50% cacao content
Sea salt for garnish

• For the cake flour*, if you don't own cake flour at home just make it by yourself. For every 1 cup of all purpose flour, you have to take out 2 tablespoon of all purpose flour and replace them with 2 tablespoon of maizena (corn starch). Sift the flour 2 times. 
• Sift the flours, baking soda, baking powder and salt into a bowl, set aside.
• Using a mixer, cream the butter with sugar until light for about 5 minutes. 
• Add in eggs, one at a time. Make sure to mix it well after each addition. Pour in vanilla extract. Reduce speed to low and then add the flour mixture, mix to combine for about 10 seconds.
• Add in the chocolate pieces and stir to combine.
• Cover the dough, press plastic wrap against dough or put the dough into a zipper bag (don't forget to press air out of the bag). Refrigerate it overnight to 24 hours before baking. The dough might be used in batches and can be refrigerated for up to 3 days.
• Preheat oven to 180 ˚C, sprinkle lightly sea salt on every cookie dough and bake for about 15 minutes or until golden brown, remove from oven let the cookies cool on the baking sheets for few minutes before transfer them to cool in a wire rack. 

Note:

• I always make my own cake flour, for this recipe i make 2 cups of cake flour, sift it for 2 times and then take out 2 tablespoon.
• When adding flour mixture you can use your rubber spatula instead of a mixer. 
• I reduced the amount of granulated sugar to 175g and light brown sugar to 200g.
• If you buy chocolate bars then break them into bite size pieces before adding them to the dough.