I guess just print it all out and arrange it with your own index, Lemonman.

One dish that I tried recently and it was so so so good,we polished it off in seconds.
Naughty but really nice!

Spiced Butter Chicken

4 large boneless chicken thighs, cut into bite size pieces,marinated with the below:
2 tbsp soy sauce
1/2 tsp ground white pepper
2 tsp oyster sauce
1 tsp sesame oil

1 cup self-rising flour
1 cup rice flour

Oil for deep-frying

10 stalks curry leaves
150g really good quality butter
200ml hot water
2 tbsp sugar
1 tsp dark soy sauce
1 tsp light soy sauce
1/2 tsp ground white pepper


Method:
Marinate chicken for 15 minutes Mix both flours into marinated chicken, making sure meat is well coated.
Deep-fry chicken in hot oil until golden brown and drain in a single layer on paper towels.
In a clean wok, melt butter and before all the butter is melted, add hot water and curry leaves. Stir to mix then add in sugar, dark soy sauce, light soy sauce and pepper.
Bring it to a vigorous boil, put in fried pieces of chicken to coat it generously with the butter sauce. Serve immediately.

Hi Stef .. nice to see you dear one..

Glad to see the cookbook is finished.... hope the launch went really well.

That recipe looks very naughty but nice..


If we dont cross paths again before Im want to wish you & your family a very Merry Christmas.

Hi everyone!

We're celebrating Chinese New Year here and man,we've all been stuffing ourselves silly!
This is one of the new cookie recipes I tried out this year,and it's amazing!
The 'burnt' butter gives it a very deep nutty flavour which is very very more-ish,hope you all love it as much as we did!

115ml burnt butter (see method)
85g caster sugar
1 egg
1 tsp vanilla extract
180g self-raising flour, sifted
Blanched almonds for decorating

METHOD:
Make burnt butter: melt butter slowly in a heavy-based pot, swirling contents now and then until a deep golden brown butter is achieved, be careful not to overcook it as it will be bitter. The burnt butter should have a rich fragrance of caramel. Let it cool and measure out 115ml.
Beat in sugar and egg. Preheat oven to 160C.
Fold in flour and vanilla to form a dough. You may need a little more flour,I always find I need to add one or two tablespoons more.   
Roll 1 teaspoon worth of dough and flatten slightly, place on a lightly buttered baking tray.
Repeat until dough is used up, leaving space for the dough to spread whilst baking.
Bake for 10 to 12 minutes till light golden, cool completely and store in an airtight container.

Ashen, you never cease to amaze me.