Palak paneer by Joo Charng (serves 50 pax)

Coconut oil 3 tbsp
Spinach 1kg
Tomatoes 7
Butter
Salt 1/2 tsp

Paneer 350g
Coriander leaves chopped

Spices:
2 green chili or red dry chili
Cumin seed 1/2 tsp
Coriander powder 1 tsp
Garam masala 1 tsp


1. Blend spinach leaves only in hot salt (pinch) water.
2. Soak immediately in cold water.
3. Blend cooked spinach with water into smoothie.
4. Heat 3 tbsp of oil in pan.
5. Saute all spices then add tomatoes and cook till oil release.
6. Add in spinach smoothie (leave half as topping).
7. Reduce heat add butter, garam masala and salt to taste.
8. Add paneer and simmer until low heat for few minutes.
9. Garnish with coriander leaves before served .

Basmati rice by Joo Charng

1 cup rice : 3 persons 

Cooking oil 2 tbsp
Masala mixes spices half tsp

Cashew Nuts (toast beforehand)

Spices:
Bay leaf 2
Clove 1
Cardomon pod
Cinnamon stick 2 inches

1. Fry spices.
2. Wash and cook rice (every 2 cups of rice use 3 cups of water)
3. Top with baked cashew nuts and raisins before serving.

Cabbage and red cabbage fry with cumin seeds

Red lentils soup by Joo Charng
(serves 50 pax)

Red lentils 1000g
Tomatoes 7 medium diced
Coriander leaves chopped
Garam Masala 2 tsp

Spices:
Cumin seeds 5 tsp
Ginger paste 5 tsp
Dry red chili 2
Turmeric 2 tsp
Coriander powder 2 tsp

1. Washed lentils 3 times.
2. Boil in water.
3. Heat 5 tbsp of oil in pan.
4. Saute all spices then add tomatoes and cook till oil release.
5. Add in the boiled lentils.
6. Add water and and cook on medium heat till boiling.
7. Reduce heat add butter, garam masala and salt to taste.
8. Garnished with coriander leaves before serving.

Steam Osmanthus Mung Bean Cake 桂花绿豆糕

Osmanthus Mung Bean Mini Cakes

(Makes 100pcs)

桂花绿豆糕

Mung Bean 500g
Unsalted Butter 50g
Osmanthus Flower 10g
Water 375ml
Sugar 175g

Each mini cake is about 10 to 12g

Steps:
1. Wash and soak mung bean overnight.

2. Rub osmathmus flower with punch of salt and rinse.

3. Boil water and dissolve sugar then add washed osmanthus flower. Once boil, off fire and let the flower soak in the sugar syrup till cool or overnight.

4. Remove osmanthus flower from the syrup.

5. Steam the soaked mung bean over big fire for about 40 mins. Do not open cover in between. When the mung bean is cooked, it will disintegrate into powder form when trying to rub them in between fingers.

6. Blend the cooked mung bean with the filtered osmanthus sugar syrup into smooth paste form.

7. Heat non stick wok and melt the butter.

8. Pour the mung bean paste and 3/4 of the osmanthus flower and fry them. Keep stirring else will burn. Continue frying until the paste dries up and become a "dough".

Do not fry too dry else the the moulded cake will crack.

9. Spread the mung bean paste into a tray and cover with cling wrap on its surface layer and let it cool. Well cooked dough will not stick to the fingers during moulding phase.

10. Roll them into ball of 10 to 12g then mould it into flower shape.

11. Put the completed cake into a closed box to maintain its moisture. Best to consume in 3 days and keep unfinished cakes in fridge. The taste of cold and thaw cake taste differently and upto individual preference.

Earl Grey Cookies 伯爵红茶饼干

Earl Grey Cookies (about 60pcs)

250g plain flour
227g softened butter
4 Tbsp Earl Grey Tea Leaves (use base of soup ladle to crush it to fine leaves)
1/4 tsp salt
50g powdered sugar

Preheat oven to 160 degree.

Steps:
1) Beat softened butter with icing sugar.
2) Using base of soup ladle to "grind" tea leaves to smaller pieces and release the fragrance.
3) Mix the tea leaves into the sifted plain flour by hand or spatula.
4) Add in the salt and plain flour with tea leaves to beaten butter n mix well with spatula to form a very wet and sticky dough.
5) Leave dough to rest for at least 30 mins in fridge.
6) Roll each dough into small round piece and play them on lined baking tray.
7) Bake 160 deg (fan mode) for 10 to 20 mins until the base turn brown.

Notes: These cookies should be v light cream color thus place an aluminium foil above the cookies in between baking to prevent them from turning brown.

Cranberry Cookies 蔓越莓饼干

Cranberry Cookies (about 60pcs)

250g plain flour
227g softened butter
4 to 5 handful of dried cranberries (cut them into bit sizes)
1/4 tsp salt
50g powdered sugar

Preheat oven to 160 degree.

Steps:
1) Beat softened butter with icing sugar.
2) Mix cut cranberries into the sifted plain flour by hand or spatula.
3) Add in the salt and plain flour with cranberries to beaten butter n mix well with spatula to form a very wet and sticky dough.
4) Leave dough to rest for at least 30 mins in fridge.
5) Roll each dough into small round piece and play them on lined baking tray.
6) Bake 160 deg (fan mode) for 10 to 20 mins until the base turn brown.

Notes: These cookies should be v light cream color thus place an aluminium foil above the cookies in between baking to prevent them from turning brown.

Osmanthus Almond Cookies 桂花杏仁饼

Osmanthus Almond Cookies (about 100pcs)

125g plain flour
125g ground almond
227g softened butter
4 Tbsp osmanthus flower 桂花
1/4 tsp salt
50g powdered sugar

Preheat oven to 160 degree.

Steps:
1) Beat softened butter with icing sugar.
2) Mix salt + osmanthus flowers into plain flour and ground almond.
3) Add #2 to beaten butter #1 n mix well with spatula to form a very wet and sticky dough.
4) Leave dough to rest for at least 30 mins in fridge.
5) Roll each dough into small round piece and play them on lined baking tray.
6) Bake 160 deg (fan mode) for 10 to 20 mins until the base turn brown.

Notes: These cookies should be v light cream color thus place an aluminium foil above the cookies in between baking to prevent them from turning brown.