Bliny (Russian crepes)

Ingredients:
3 eggs
2.5 cups of milk
1.5 cups of flour
3 tbsp. of sugar
1/2 tsp. of salt
1 tbsp. of baking soda
Olive oil

Preparation:
Mix the ingredients and stir them in a blender. Sift the flour before adding it in. Oil the frying pan with a pastry brush. Heat the pan until very hot. Pour the liquid batter onto the pan, and each crêpe on both sides, until golden. Adjust the heat and frying time to create more tender or crustier crêpes. Serve with sour cream, jam, or anything else you like.
Makes 20 crêpes.

Chinese Roast Pork (Char Siew)

500 grams of pork shoulder
Marinde
1 teaspoon of ground white pepper
1 teaspoon of light soy sauce
1 tablespoon of oyster sauce
1 tablespoon of dark soy sauce
1 tablespoon of honey
5 tablespoon of sugar (add more, if desired)
1 teaspoon of sesame oil
1 teaspoon of Chinese Five Spice powder

Method

1. Preheat oven to 350F
2. Cut pork into 1 inch thick strips
3. Combine pork and marinade and let it marinade for 2 hours, overnight if possible.
4. Place pork in baking dish in center of preheated oven. Bake one side for 20 mins turn over and bake for another 20 mins until pork turns brown and honey bits begin to burn slightly. 
5. Remove and slice pork when cooled. 
6. Enjoy pork with garlic chilli sauce or simply with steamed jasmine rice.

Malaysian Pandan Chiffon Cake

Ingredients
8 medium egg yolks; 9 medium egg whites
1 1/4 cups of fine sugar
2oz Pandan /Screwpine Leaves Juice ( Made from blending 6 Screwpine leaves with 2 – 3 oz water) or 1/4 tsp of pandan extract
1 cup of corn oil or olive oil
I cup of self raising flour or 1 cup of all purpose flour + 1/4 tsp of salt and 1 tsp of baking powder
I cup of coconut milk
1 tsp of creme of tartar

Method:

1. Preheat oven to 350F
2. Beat egg yolk, sugar until well mixed
3. Stir in pandan juice/pandan extract, corn oil and coconut milk
4. Fold in flour into egg mixture
5. Set aside 
6. Beat egg whites until stiff then add creme of tartar, continue to beat egg whites until they form peaks
7. Use a spatula and gently fold egg yolk mixture into the egg white mixture 
8. Pour mixture into 25 cm tube pan
9. Bake for 40-45 minutes
10. Once cake is cooked, remove cake from oven immediately and invert  pan onto wire rack. Let it cool before removing cake from pan

Caldo Verde

Caldo Verde. It is a great Portuguese green vegetable soup which is easy to make

Ingredients

2 tablespoons extra-virgin olive oil, plus more for drizzling
2 garlic cloves, minced
1 large Spanish onion, chopped
6 ounces chorizo, sliced 1/4 inch thick
2 quarts water
1 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks
Salt and freshly ground pepper
1 pound kale, stems discarded and leaves finely shredded 

Heat the 2 tablespoons of olive oil in a large enameled cast-iron casserole. Add the garlic, onion and half of the chorizo and cook over low heat, stirring occasionally, until the onion softens, about 8 minutes. Add the water, potatoes and a large pinch each of salt and pepper and bring to a boil. Simmer over low heat until the potatoes are tender, about 15 minutes. 2. Using an immersion blender, process the soup to a coarse puree. Bring the soup to a boil. Add the kale and simmer until it is wilted, about 3 minutes. Stir in the remaining half of the chorizo and simmer for 5 minutes. Season with salt and pepper and serve in bowls, drizzled with olive oil.

Nasi Lemak

Nasi lemak
Is a traditional and exotic Malaysian breakfast dish. The rice is made with pandan (screwpine leaves) and coconut milk and served with fried anchovies, cucumbers and cuttlefish or chicken curry.

Recipe for rice
Wash 1 cup of jasmine rice, place in rice cooker or pot
Add 2 cups of coconut milk and 1 cup of water
A dash of salt
2-3 screwpine leaves

Recipe for cuttlefish
Wash and remove ink from one cuttlefish
Finely chop 6 red shallots
Finely chop about one inch of belacan (shrimp paste, available at asian stores)
Finely chop one dried red chilly
salt to taste
pinch of sugar
1 tbs fish sauce

Method:
Heat oil in a pan, brown shallots until fragrant, add dried chilly, prawn paste and fry until fragrant
Add fish sauce, salt and sugar
Add cuttlefish and simmer until cuttlefish is cooked

Serve rice and cuttlefish with fried anchovies and sliced cucumbers
May also be served with a fried or boiled egg