Laksa Fried Rice Recipe

A different kind of fried rice, cooked with laksa paste. 

Add zest with the sliced pickled green chillies.

Serves 5

INGREDIENTS:

3 tbsp Olive Oil

5 cups day-old Rice

5 cloves Garlic, pressed

3 Shallots, finely sliced

1 Chicken Thigh, cut into small chunks

1 cup Vegetable Fish Cake, cut into small chunks

1 cup Bean Sprouts

1/2 cup Spring Onion, finely chopped

1/2 cup Laksa Leaves, finely chopped

1/4 cup Carrot, cut into cubes

1/4 cup Green Peas

1/4 cup Corn Kernels

2 to 3 tbsp laksa paste

2 large Eggs, slightly beaten

Salt & Pepper

GARNISHING:

1/4 cup Pickled Green Chillies, thinly sliced

Cilantro 

Heat wok on high heat.

Splash olive oil in the wok.

Brown the garlic.

Caramelise the shallots.

Saute the chicken and vegetable fish cake chunks for 7 minutes.

Add the carrot, green peas, corn, bean sprouts. 
Cook for another 3 minutes.

Add the laksa paste and mix well.

Throw in the rice. Mix thoroughly. Cook for 5 minutes.

Toss in the spring onion and laksa leaves.

Season with salt and pepper.

Slowly pour the slightly beaten egg a little at a time. Stir well.

Cook for another 3 minutes.

Transfer fried rice in a platter.

Garnish with pickled green chillies and cilantro.

Serve immediately.

Homemade Pickled Jalapeno Recipe

Hot Stuff!

INGREDIENTS:

15 Fresh, Crunchy Jalapeno

10 Baby Carrots

A handful Cauliflower Florets

6 Quail Eggs

1 tbsp Kosher Salt

1/2 tbsp Sugar

Peppercorns, coarsely ground

1 cup Apple Cider Vinegar or White Vinegar

1 cup Water

Wash the jalapeno chillies well. 

Cut a cross at the tip end of each jalapeno chilli for the liquid to penetrate.

Boil the water and vinegar together in a sauce pan. 

Add the salt, pepper and sugar.

Once the salt and sugar are dissolved, add in the cauliflower florets

and baby carrots. 
Boil for 2 minutes. Then turn off the fire. 

Take out the cauliflower florets and baby carrots from the liquid.

Set aside the vinegar mixture and let it cool at room temperature.

Hard boil the quail eggs and peel off the shells.

Arrange the jalapeno chillies, cauliflower florets, quail eggs and baby carrots in a

clean, dry and sterilised bottle. 

Slowly pour the vinegar mixture into the bottle.

Make sure all the ingredients are well covered by the vinegar mixture.

Cover and seal tightly. 

Give it a 10 minutes hot water bath.

Once opened, the pickles can be kept in the refrigerator for a couple of months. 

TIP: you can add peeled cloves of garlic, fresh sprigs of thyme, marjoram and oregano into the bottle after you have arranged the jalapeno for an added kick.

Black Pepper Crab Recipe

Serves 6

INGREDIENTS:

3 large Live Crabs

A handful Curry Leaves

10 cloves Garlic, peeled

5 Shallots, peeled

3 thumb-sized Young Ginger, peeled

6 stalks Scallions, cut into 1"

3 stalks Lemongrass

2 to 3 tbsp Black Peppercorns, coarsely ground

1 tbsp Oyster Sauce

1 tbsp Miso Paste

1 tsp Chili Paste

2 tsp Sugar

2 tbsp Dark Sweet Soya Sauce

Salt to taste

Coriander leaves to garnish

FOR DEEP FRYING:

280 g Unsalted Butter

1/2 cup Canola Oil

Clean the crabs. Remove the shell. Cut into 4 chunks. Crack the claws. Drain.

Heat half a cup of oil in a wok. Melt 280g butter in oil. Drizzle a dash of salt.

Deep fry the crabs and claws till its shells turn red and the crab meat 

a bit golden brown. Set aside.

Pound the fresh peppercorns using mortar and pestle until coarsely ground.

Set aside.

Put together the garlic, shallots, young ginger, lemongrass, oyster sauce, 

miso paste, chili paste, sugar, dark sweet soya sauce and a quarter cup of 

water in a blender. Puree until smooth. Set aside.

Take about 3 tbsp canola oil and butter used for deep-frying the crabs.

Pour it in a large wok. 

Throw in a handful of curry leaves in the hot oil.

Fry the curry leaves till fragrant.

Pour the puree in the wok.

Stir fry for 3 to 5 minutes.

Add the coarsely ground black pepper.

Stir fry for about 10 seconds.

Add in the deep-fried crabs and scallions.

Mix thoroughly and continue to stir fry for a minute.

Arrange in a large platter. garnish with coriander leaves.

Serve right away.

Fruity Smoothies Recipe

Papski's New Year Countdown 2009 fruit bowl:

two-headed pineapple, guava, makopa (wax apple), 

lemon, orange, nectarine, mango, persimmon, pear, 

gold kiwi, dragonfruit, avocado, cherry apple, 

grapefruit and snakefruit

Serves 5

INGREDIENTS:

1 Orange, peeled 

1 Grapefruit, peeled

1 Pomegranate, scrape all the seeds

3 Nectarine, deseeded

4 Gold kiwi, peeled & chopped

1/2 cup French heavy cream

3 tbsp Honey

Ice Cubes

Set aside a bit of pomegranate seeds to use as garnish.

Put the chopped kiwi, nectarine, pomegranate, grapefruit 

and orange in a blender.

Pour the heavy cream and honey into the fruits.

Throw in some ice cubes.

Blend to make smoothies.

Pour equally in glasses.

Top with pomegranate seeds to garnish.

Serve immediately.

Tadpole Pearl Sago Recipe

Serves 8

INGREDIENTS:

1 pack cooked Tadpole (Pearl Sago)

Sugar Cane Rock Sugar, to taste

8 cups Water

Ice Cubes

Boil water in a saucepan.

Add the Sugar Cane Rocks. 
Simmer till it melts.

Adjust sweetness to taste.

Let cool.

Add the tadpole sago.

Serve with ice.

Buzzing in @ the Bohol Bee Farm

Cottage with curtains of Millionaire's vines

Bamboo restaurant overlooking the picturesque sea

From left: Lemongrass Iced Tea. Freshly-baked Bread w/ Mango,

Honey and Pesto Spread. Cassava Crackers with Green Tomato Salsa

Organic Garden Salad:
Freshly-picked Romaine Lettuce, 

Indigenous flowers: 

Bougainvillea and Cosmos, 

servedwith Mustard Salad Dressing

A sanctuary is hidden deep inside the

Panglao Island. 

Feast on an extraordinary 

organic smorgasbord. 

Bohol Bee Farm

Dao, Dauis, Panglao Island, Bohol, Philippines

www.boholbeefarm.com

Jalapeno Poppers Recipe

Big bite with a kick

Serves 3

INGREDIENTS:

6 fresh Jalapeno Chillis, cut lengthwise into halves, deseeded

6 whole Streaky Bacon Strips

1 Sun-dried Tomato, finely chopped

A handful of Breadcrumbs

75 g Philadelphia Original Cream Cheese, softened at room temp

50 g Cheddar Cheese, grated

25 g Parmesan Cheese, grated

6 Mozzarella Mini Balls, pulled in halves

6 Fresh Basil Leaves, torn into pieces

Canola Oil, for deep frying

No salt needed as the bacon strips provide enough sodium.

Wear gloves. Cut the jalapeno into halves, lengthwise.

In a clean dry bowl, mix the softened cream, cheddar and parmesan cheeses, sun-dried tomato and basil. 

Put a half of mini mozzarella into the halved jalapeno bulb.

Stuff the cheese mixture into the jalapeno.

Drizzle with breadcrumbs.

Wrap the jalapeno the streaky bacon.

Secure the bacon with a toothpick. 

Deep fry in canola oil until the bacon is brown and crispy.

Serve immediately.

Wheat Grass Juice Recipe

Serves 5

INGREDIENTS:

2 handful of Organic Fresh Wheat Grass

Honey, to taste

5 cups Water

Ice Cubes

Wash the wheat grass well.

Process the wheat grass in a blender with 5 cups of water and 5 tsps honey.

Drain the wheat grass juice.

Add ice cubes and serve really cold.

1st Life-sized Chocolate Race Car in Asia

Oohhh-lala chocolah!

Asia's 1st race car chocolate

4.7m long x 2m wide

Its whole structure is made of 

31kg white, 45kg milk and 14 kg dark chocolates 

polishing it with 10 litres of food varnish

Tyres are made of dark chocolate with edible black powder

while the hubs are edible silver powder and white chocolate

Fabrication cost is a sweet SG$25,000.00

Comes the unbeatable trio...

Nelson Piquet Junior

Helene Garcia

Fernando Alonso

Curry Lasagna Recipe

INGREDIENTS:

12 pcs Lasagna Noodles

1 tbsp Olive Oil

1/4 kg Ground Chicken Breast

1 pouch McCormick Curry Powder, 
dissolved in 1/2 cup water

1 liter President Whipping Cream

1 Carrot, julienned

2 stalks Celery, chopped

1/2 tsp Paprika

A handful Curry Leaves

Salt & Pepper

1 Green Chili

Puree in a blender with a little water:

3 Shallots

2 cloves Garlic

Half a thumb Ginger

Splash olive oil in a pan. Fry the curry leaves till fragrant.

Add the celery, carrots and green chilli. Fry for a minute.

Pour the garlic, onion, ginger puree. Simmer for 3 minutes.

Mix the ground chicken breast and season with paprika, salt & pepper. 

Pour in the McCormick curry mix. Simmer for 5 minutes.

Add the whipping cream and let simmer again for 2 minutes.

TO SERVE:

If you're using wavy lasagna, trim off the wavy part on one side 
so you can get it to stand on a plate once rolled. 

Pour curry sauce on a cooked lasagna. Roll it. 
Do the same with the remaining lasagna noodles. 
Arrange rolled lasagna upright on a plate. 
Pour some sauce over the rolled lasagna and around the plate. 
Garnish. 

Serves 4