Directions

1. Place 2 cups of milk, 1/4 cup of sugar and 1/2 vanilla bean (scraped) in a saucepan over medium heat.
   
2. Combine 6 egg yolks and another 1/4 cup of sugar in a bowl and whisk until light in color. Add in 4 tablespoons of flour and a pinch of salt, and mix to combine.
   
3. When the milk just begins to boil, remove from heat and remove the vanilla bean. Very slowly dribble the hot milk into the yolk mixture, stirring all the time. When about half of the milk has been added, place all of the yolk mixture into the saucepan over medium heat. using a spatula or a whisk, mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir. Bring the mixture to a boil and let it boil for 1 minute, stirring constantly. The mixture should be thick.
4. Remove from the heat and add 4 tablespoons unsalted butter. Strain if you wish for a smoother cream. Place into a bowl and cover instantly with a plastic wrap to stop a skin from forming on the cream. Chill and enjoy!
   

Directions

1. Wash both brown and fragrant rice thoroughly. Soak shiitakes mushrooms in hot water at least 20 minutes.
   
2. Put both pre-washed rice and washed mushrooms in the inner pot of the rice cooker.
3. Add 4 cups of chicken brith into the rice and stir mix throughly.
4. Put the inner pot in the rice cooker, and close the lid. Press the “brown rice” cooking mode button.
5. Once cooking is completed, open the cever, fluff up the cooked rice and add in the garnishing ingredients. Serve and Enjoy!
   

Chef tips:

For normal cooking method, bring the chicken broth and rice mixture to a boil and cover. Reduce heat to low and simmer until all liquid has evaporated and rice is tender (about 35 to 40 minutes). Turn off the heat and allow to rest for 10 minutes. Open the cover, fluff up the cooked rice and add in the garnishing ingredients.

Directions

1. Marinate the chicken pieces with the content of 1 jar Ayam Brand Nyonya Curry Pasteand Nyonya curry powder for a few minutes. Set aside.
2. Heat oil in the multi-cooker and fry half of the lemongrass pieces, pandan leaf and the chopped onions until fragrant. Add in the minced chillies and let it fry for a minute.
3. Add in the lemongrass, pandan leaf, stir fry briefly and add in the balance 1 jar Ayam Brand Nyonya Curry Paste and the marinated chicken pieces. Toss and mix briefly over high heat.
4. Add hot water and bring to boil. Bring to a gentle simmer until the chicken is just cooked.
5. Mix in the Okra and tomatoes, add in the coconut milk and heat through. Simmer for further 10 minutes before serving.

Chef tips:

Curry powder can help reduce inflammation of the joints, due to the presence of curcumin, which is a powerful antioxidant and anti-inflammatory agent.

Curry’s curcumin may help deactivate genes that can trigger the onset and spread of breast cancer. Other studies suggest that curcumin may be aeffective in slowing the progression of prostate and colorectal cancers. Curry can also help improve memory.

Directions

1. Combine yeast, salt, sugar, and warm water in a mixing bowl. Stir mix thoroughly and set aside in a warm place for 5 minutes or until bubbles form on surface. Add in the flour, butter and beaten egg. Mix well to form soft dough.
2. Turn dough onto a lightly floured surface. Knead for 8 minutes or until smooth and elastic. Place in a lightly greased bowl. Cover with plastic wrap. Set aside in a warm place for about 30 minutes or until almost doubled in size. Preheat oven to 220 degrees C. Brush a large baking tray with remaining butter oil.
3. Punch dough with your fist. Knead gently on a lightly floured surface. Cut dough into 4 equal pieces. Knead each piece into a ball. Roll each ball into a 24cm diameter round.
4. Arrange a quarter of the sardines fillings over half of each round, leaving a 2cm border around the edge. Brush edge with water and fold dough over to enclose filling. Press edges together to seal.
5. Place calzones on prepared tray.Brush tops with egg. Sprinkle with sea salt and black pepper. Baked for 15 to 18 minutes or until golden and crispy. Serve and Enjoy!

Stuffing Preparation:

Heat up oil and fry onions and chopped chillies until fragrant. Add the rest of the ingredients and cook for a minute until they are well incorporated. Set aside to cool before working.