Maple honey mustard glazed ham

• 100g (1/2 cup, firmly packed) brown sugar
• 80ml (1/3 cup) maple syrup
• 80ml (1/3 cup) honey
• 1 tbs Dijon mustard
• 1 (about 8kg) whole leg ham, on the bone
• Whole cloves, to stud

Method

1. Stir the sugar, maple syrup, honey and mustard in a bowl until the sugar dissolves.

2. Preheat oven to 170ºC. Line a large baking dish with 2 layers of non-stick baking paper. Place an oven shelf in the lowest position. Remove all other shelves. Use a sharp knife to cut around the shank of the ham, about 10cm from the end. Run a knife under the rind around edge of ham. Gently lift the rind off in 1 piece by running your fingers between the rind and the fat. Score the fat in a diamond pattern, about 5mm deep. Stud the centres of the diamonds with cloves. Transfer to prepared dish.

3. Brush one-third of the glaze over the ham. Bake, brushing with glaze every 25 minutes, for 1 hour 30 minutes.

Iced Eggnog

1/2 cup castor sugar
2 cinnamon quils
2 eggs
3/4 cup pure thin cream
3/4 cup milk
100ml each brandy, rum and sherry
Ice cubes

Place sugar and cinnamon quills in a saucepan with 1/2 cup cold water. stir over low heat until sugar dissolves. Simmer for 1 minute, the remove and cool.
Combine 100ml of the syrup in a blender with eggs, cream, milk and alcohol. Pour into cocktail glassess over ice and serve dusted with nugmeg.

Ant's Nest Cake

Source: Two Asian Kitchens

220g caster sugar
85g unsalted butter, softened
1/2 tsp vanilla extract
4 eggs
125ml condensed milk
150g plain flour
1/2 tsp bicarbonate of soda

Put the sugar into a medium saucepan and heat gentlym, swirling the pan occasionally, until melted to a dark caramel. Reduce the heat to low and add 250 ml water. Stir over low heat until no lumps remain and you have a thin liquid caramel. set aside to cool to room temperature.

Preheat the oven to 170c. Grease an 18cm round cake tin and line the base with baking paper. cream the butter and vanilla extract in a large bowl until butter becomes slightly pale.

In a seperate bowl, whisk the eggs until well combined. Add the eggs, condensed milk and caramel to the creamed butter and whisk to combine. Sift together the flour and soda and use the whisk to gently stir into the butter mixture.

Pour the cake batter into the tin and leave for a minute or two. Bake for 50 inutes or until the cake is springy to a gentle touch in the centre.

Gong Bao Chicken

80g peanuts
2 chicken breast
12 large dried red chillies
2 tbsp oil
2 tsp sichuan peppercorns
2 garlic cloves, crushed
1 tsp ginger
1 bunch spring onion

sauce
1 tbsp caster sugar
1 tbsp black vinegar
1 tsp sesame oil
1 tsp dark soy sauce
1 tsp light soy sauce
60ml chicken stock
1 tsp cornflour

娘惹菜 Babi Pong Teh 豆酱焖猪肉

材料：

1. 小葱头25-30粒（剁幼）

2. 蒜头10粒（剁幼）

3. 辣豆瓣酱（适量）

4. 辣椒干5-8条（浸熱水，剪段）

5. 香菇10朵（切大片）

6. 三层肉2条（切小块烫熱水）

7.马铃薯3-4里（切块）

做法：

1. 爆香葱头茸，蒜头茸，辣椒干，辣豆瓣酱

2. 下三层肉炒片刻，倒适量的水

3. 焖25分钟。之后下马铃薯再焖20分钟

4. 最后下调味料（黑酱油，酱青，糖)即可

Source: Ohbin

Udang Masak Lemak Nenas (Pineapple Prawn Curry)

Udang Masak Lemak Nenas (Pineapple Prawn Curry) Recipe

Part I:
- 15 to 20 dried chillies (cut, discard seeds and soak in hot boiling water for 20 mins)
- 10 to 12 shallots
- 4 pips garlic
- 2 candlenuts
- 2 stalks lemongrass (use the pale part about 4 inches from the base)
- 1 inch-long turmeric
- 1/2 inch-long galangal
- 1 tbsp Asian shrimp paste (belacan)

Part II:
- About 1 litre water
- Half of a ripen pineapple (but not too over ripe), cut into 1.5 inch pieces

Part III:
- 250 ml thick coconut milk

Part IV:
- 10 to 12 large prawns with shell intact

Method:

Blend all ingredients in Part I to form a paste. Heat 3/4 cup oil in a wok/pan and saute the paste till it becomes a bit drier and fragrant. Transfer the sauteed paste to a cooking pot and add Part II. If you find the gravy a bit too thick, you can add a little bit more water. Allow it to simmer for about 15 mins till the sweetness from the pineapple is released into the gravy. After that, pour in Part III and allow it to simmer to a boil for 2-3 minutes. Then, add in the washed prawns and let it boil till they are cooked. Turn off the heat and serve hot with a plate of rice. Bon Appetit!

Source: Nyonya Food

Yorkshire Puddings