Not Quite Anzacs

11/2 cups wholemeal spelt flour
1 1/2 cups of rolled oats
1/4 cup of brown sugar (or coconut sugar)
2/3 cup of shredded coconut
3 tbs of honey (or agave syrup) 
80g unsalted butter (or coconut butter)
1 tsp bicarb soda 
2 tbs boiling water
1/2 cup of peeled (discard the skin) and grated zucchini 

Vit Quay (Roast Duck)

Duck , about 2.25 kg in weight

90g Fresh root ginger, peeled, roughly chopped and lightly crushed

4 cloves Garlic, peeled and crushed

1 stalk Lemon grass, halved and crushed

4 Spring onions (scallions), halved and crushed

80 ml Nuoc mam

30 ml Soy sauce

30 ml Honey

15 ml Five-spice powder

5 ml Ground ginger

Ginger dipping sauce, nuoc mam gung

Pickled vegetables and salad leaves, to serve

Impossible Pumpkin Pie

2 cups of puree pumpkin
1/2 cup brown sugar
4 egg yolks, lightly beaten
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon salt
4 egg whites
2 tablespoons of gluten free flour

Bánh mì

1/4 cup Asian fish sauce

1 tablespoon honey

2 tablespoons sugar

1 teaspoon freshly ground pepper

6 scallions, white and tender green parts only, thinly sliced

2 garlic cloves, thinly sliced

1 1/2 pounds pork tenderloin, thinly sliced

Vegetable oil, for grilling

Six 8-inch-long rolls or 2 baguettes, cut into 8-inch lengths and split

Hoisin sauce and Sriracha chile sauce

1/2 seedless cucumber, cut into 2-by-1/2-inch matchsticks

1 1/2 loosely packed cups cilantro sprigs

Pickled carrot

80 ml(⅓ cup) white vinegar

75 g(⅓ cup) white sugar

1 large carrot, peeled, coarsely shredded 

Halo Halo

10g	green rice flakes
4	young coconuts, (optional)
1 bottle	saba bananas in syrup
1 bottle	jackfruit in syrup
1 bottle	coconut gel
6 cups	shaved ice, plus extra to serve
500ml	evaporated milk
250g	condensed milk
	mango ice cream, to serve

Lumpia

Peanut oil

4garlic cloves, finely chopped

1cooked chicken breast, diced

250 g(2 cups) diced cooked pork

250 g(2 cups) diced cooked prawn meat

125 g(1 cup) sliced green beans

115 g(1 cup) fresh bean sprouts, trimmed

250 g(3 ⅓ cups) shredded cabbage

140 g(1 cup) finely diced celery

60 g(½ cup) thinly sliced spring onions

2 tspsalt

1 tspfreshly ground black pepper

2 tbsplight soy sauce

cos(romaine) lettuce leaves, to serve

1quantity egg roll wrappers or 20 spring roll wrappers

oil, for deep-frying

Dipping sauce

75 g(⅓ cup) sugar

60 ml(¼ cup) light soy sauce

250 ml(1 cup) clear chicken stock or water

2 tbspcornflour 

1garlic clove, crushed

¼ tspsalt

Rhubarb and Frangipane Tart

Rhubarb Compote

2 cups fresh chopped rhubarb, washed

Juice and zest of one orange

1/4 cup maple sugar or brown sugar

Combine all ingredients in a medium heavy-bottomed saucepan. Bring to a boil over medium heat, stirring occasionally. Cover and simmer gently for about five minutes. Rhubarb will begin to soften.

Uncover and continue to cook another five minutes. Remove from heat, cool.

Vegan Chocolate Mousse

400 ml coconut cream

2 tblspn cocoa powder

1 cup (tightly packed) soft dried dates, pitted

300g good-quality dairy free dark chocolate, roughly chopped

4 small ramekins, glasses or cups to serve

Leche Flan

110 g( ½ cup) caster sugar

6 eggs

395g can condensed milk

375ml can evaporated milk

Honey Joys

90g butter or margarine 1 tablespoon honey 4 cups Kellogg's® Corn Flakes

Spiced Pear and Almond Tart

Poached Pears 

500ml (2 cups) dry red wine

70g (1/3 cup) caster sugar

2 whole star anise

2 x 7cm cinnamon sticks

1 vanilla bean, split

4 just-ripe pears, peeled

Chicken and coconut milk adobo (adobong manok sa gata)

170 ml(5½ fl oz/⅔ cup) coconut or rice vinegar
400 ml(13½ fl oz) coconut milk
60 ml(2 fl oz/¼ cup) soy sauce
6 cloves garlic, smashed
3 cm(1¼ inch) piece turmeric or ginger, peeled and thinly sliced
3 bay leaves
3 red bird’s-eye chillies, plus extra to serve (optional)
1 tsp freshly cracked black pepper
1whole chicken, jointed into 8 pieces with bone in
steamed rice, to serve

Bibimbap

Ingredients

2 cups short-grain rice

400 g beef scotch fillet, finely sliced into strips 5 cm long

1½ tbsp soy sauce

140 ml sesame oil

3 tbsp crushed garlic

pinch of sugar

salt and pepper

1 cup dried shiitake mushrooms, soaked until soft, finely sliced

2 small carrots, cut into matchsticks

1 small daikon, cut into matchsticks

2 small zucchini, cut into matchsticks

1 bunchspinach, leaves picked

1 generous cup bean sprouts

4 egg yolks

4 dolsot stone bowls

Nom Ngo Sen (Lotus Root Salad)

1 cooked chicken breast fillet shredded

250g pickled lotus root, roughly chopped

100g bean sprouts

1 carrot cut into thin strips

3 red Asian shallots cut into thin strips

3 tablespoons of Vietnamese mint sprigs, roughly shredded

1 tablespoon mint springs

4 teaspoons of roasted sesame seeds

2 tablespoons fried shallots

1 long red chilli, seeded and cut into long strips

Chocolate Crackles

4 cups cocoa pops 
(230g) icing sugar, sifted
1 cup (85g) desiccated coconut
3 tbsp cocoa 
250g Copha

Hainanese Chicken Rice

Two Excellent guides with step-by-step pictures can be found at Rasa Malaysia and Steamy Kitchen. 

Hot Cross Bun Pudding

6 hot cross buns

30g unsalted butter, softened

1 vanilla bean, split, seeds scraped

600ml thin cream

600ml thickened cream, plus extra to serve (optional)

Zest of 1 orange

4 eggs

170g caster sugar

Icing sugar, to dust

Nem Thinh

100g firm tofu

oil, for frying

60g cellophane noodles

140g carrot, cut into thin strips

140g kohlrabi, cut into thin strips

1 pinch of sugar

1 tsp salt

¼ tsp freshly ground black pepper

2½ tbsp roasted rice flour

1 small iceberg lettuce, shredded

½ handful holy basil leaves

½ handful coriander leaves

24 rice paper wrappers

Boston Cream Pie

Custard Filling

Place milk in a pan over medium heat. Scrape in vanilla seeds and add bean too. Warm gently, then set aside for 10 minutes. Place cornflour, custard powder and caster sugar in a pan. Strain milk, discarding bean, into pan with cornflour and whisk until smooth. Add cream, then return to heat, stirring constantly, over low heat until the mixture thickens and boils. Add butter, stirring well to combine, then remove from heat and whisk in egg yolks, one at a time, until smooth. Refrigerate overnight.

Rhubarb Quick Bread

Compote 
6 cups fresh chopped rhubarb, washed
1/2 cup fresh orange juice
1/2 cup maple sugar or brown sugar
Combine all ingredients in a medium heavy-bottomed saucepan. Bring to a boil over medium heat, stirring occasionally. Cover and simmer gently for about five minutes. Rhubarb will begin to soften. Uncover and continue to cook another five minutes. Remove from heat, cool.