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Christmas is coming! Take the stress out of Christmass with this easy yet scrumptious recipes.
1.Roast Chicken with Basil Leaves and Lemongrass Stuffing | 九层塔香茅烤鸡
材料A：
全鸡 1只（约1.5公斤）| 九层塔叶 一把 | 香茅（切片）2支 | 紫洋葱（切片）100克 | 盐 1/2茶匙 | 五香粉 1/2茶匙 | 糖 1/2汤匙
Ingredient A:
1 (about 1.5 kg) whole chicken | 2 stalks lemongrass, sliced | 100g Bombay onion sliced |1/2 tsp salt | 1/2 tsp five spice powder | 1/2 tbsp sugar
材料 B：
鱼露 2汤匙 | 浓椰浆 200毫升 | 酸柑汁 2汤匙 | 糖 3汤匙 | 盐 1/2茶匙 | 咖喱粉 2汤匙
Ingredients B:
2 tbsp fish sauce | 200ml thick coconut milk | 2 tbsp lime juice | 3 tbsp sugar | 1/2 tsp salt | 2 tbsp curry powder
做法：
- 将全鸡清理干净，去颈，洗净后抹干。
- 将九层塔叶、香茅、紫洋葱、盐、五香粉和糖倒入碗拌匀，然后塞入鸡腔内。
- 烤箱预热至180°C。
- 材料B拌匀成混合物。
- 全鸡均匀抹上材料B混合物，放入烤箱烤45分钟。
- 期间每10分钟取出，再抹上材料B混合物后放回烤箱，继续烘烤，重复至烤熟
Method:
- Clean chicken and cut the neck off, rinse and pat dry.
- In a bowl, combine stalks lemongrass, Bombay onion sliced, salt, five spice powder and sugar, mix well and stuff into the chicken cavity.
- Preheat oven at 180°C.
- Combine and mix ingredient B.
- Brush chicken with Ingredients B mixture and put into the oven to roast for 45 minutes.
- Remove and brush evenly with Ingredients B mixture every minutes halfway through roasting, then return to the oven and continue roasting. Repeat till cooked.
2.Grilled Chicken Breast Stuffed with Mushroom | 香煎蘑菇鸡胸肉
材料:
鸡胸肉 1副|田园沙拉 （适量）
Ingredients:
1 set chicken breast | some salad greens
馅料：
洋葱 30克 |芹菜 30克 | 蘑菇30克（全部切丁）| 盐、糖及胡椒粉 （少许）
Filling:
30g each of onion | 30g celery (diced) | 30g button mushroom (sliced) | salt, sugar and pepper to taste
百里香酱料:
月桂叶 2片 | 百里香 少许 | 牛骨粉（家乐牌）20克 | 水 200毫升
Sauce Ingredients:
2 sprigs bay leaves | thyme to taste | 20g beef powder (Knorr Brand) | 200ml water
马铃薯泥材料:
煮熟马铃薯 100克（压成泥）| 鲜奶油 2汤匙 | 牛油 10克 | 盐和胡椒粉 适量
Mash Potato Ingredients:
100g cooked potato (mashed) | 2tbsp fresh cream | 10g butter | salt & pepper to taste
做法：
- 在锅里放入少许牛油爆香馅料，炒至软身，盛出备用。
- 在鸡胸上端开洞把炒好的馅料塞入鸡胸里面，用牙签固定。
- 鸡胸外面抹上少许甜椒粉、黑胡椒及盐腌制约10分钟。
- 烤箱预热至180度把鸡胸放入烤大约15分钟至熟。
- 马铃薯泥做法：马铃薯加入其余材料搅拌至顺滑，与鸡胸肉及少律一起摆盘。
- 百里香酱做法：煮滚全部酱汁材料，不停搅拌至汁稠，淋上鸡胸肉上桌
Method:
- Heat some oil in wok, sauté filling ingredients until fragrant and soften, dish out.
- Cut a hole in chicken breast and stuff in the fried fillings ingredients, secure with tooth pith.
- Marinate stuffed chicken breast with some paprika powder, black pepper & salt for 10 minutes.
- Pre-heat oven at 180℃ and bake the chicken breast for 15 minutes or until cooked.
- To prepare mash potato: Mix all the mashed potato ingredients until smooth, arrange on serving plate with grilled chicken breast and green salad.
- To make sauce: Boil all sauce ingredients, keep stiring till gravy thicken, pour on dish to serve.
3.Pan Grilled Fish Fillet and Scallop| 香煎带子鱼柳
材料：
鱼柳 1份 | 带子 3粒 | 萝卜（切丝）30克 | 红椒（切丝）10克 | 蘑菇（切片）30克 | 豆苗 30克
Ingredients:
1 fish fillet | 3 pcs fresh scallops | 30g each of carrot | 10g red capsicum (all juliennes) | 30g mushroom（sliced) | 30g peas sprout
马铃薯泥材料：
马铃薯泥 100克 | 鲜奶油 2汤匙 | 牛油 10克 | 盐及胡椒粉 适量
Mashed Potato Ingredients:
100g potato (cooked) | 2 tbsp fresh cream | 10g butter | salt and pepper to taste |
酱汁材料：
细葱茸(Chive) 少许 | 鲜奶油 1/2 杯 | 盐、糖、粗磨黑胡椒粉 适量
Sauce ingredients:
Some chive (chopped) | 1⁄2 cup fresh cream | salt, sugar & black pepper to taste
蔬菜调味料：
糖、盐、黑胡椒粉、牛油及甜椒粉 适量
Seasonings for veggie:
Sugar, salt, black pepper, butter and sweet paprika powder
做法：
- 用甜椒粉、盐及胡椒粉把鱼柳和带子捞匀腌好。
- 准备平底锅，加入少许牛油把鱼柳和带子煎约5分钟至熟。
- 再用少许牛油把萝卜，红椒，蘑菇，豆苗加调味料炒熟备用。
- 把煮熟的马铃薯泥加入少许牛油，鲜奶油，盐和胡椒粉搅拌均匀，即可摆盘。
- 酱汁做法：把鲜奶油煮开，加入盐和糖调味，最后加入细葱茸。
Method:
- Marinate fish fillet and scallops with dash of paprika powder, salt and pepper.
- Sear fish fillet and scallops with some butter in pan for 5 minutes.
- Sauté carrot, red capsicum, mushroom, pea sprouts with dash of butter and seasoning until cooked.
- To make mash potato: Mix all ingredients till smooth and arrange on serving plate.
- To prepare sauce: Boil fresh cream, add in seasoning, lastly add in chive and pour over dish.
4.Baked Spring Chicken with Cranberries Sauce Recipe | 香烤童子鸡
材料：
童子鸡 1只 |意大利青瓜（黄色）50克 |小包菜 50克 |洋葱 (切丁) 20克 |小萝卜 50克 |马铃薯（煮熟切丁）100克 |
Ingredients:
1 spring chicken | 50g each of yellow zucchini | 50g baby cabbage | 50g carrot | 20g onion (diced) | 100g potato（cooked)
鸡腌料：
甜椒粉 适量 | 盐 适量 | 黑胡椒粉 适量 | 牛油 适量 | 柠檬 1⁄2粒
Chicken Marinate:
Sweet paprika to taste | salt to taste | black pepper to taste | butter to taste | 1⁄2 lemon
蔓越莓酱材料：
蔓越莓酱 100克 | 水 200毫升 | 白糖 适量
Cranberry Sauce:
100g cranberry sauce | 200ml water | sugar to taste
调味料：
盐（适量）| 黑胡椒粉（适量）
Seasoning:
salt and black pepper to taste
做法：
- 用盐、黑胡椒粉、甜椒粉及牛油涂抹鸡身，塞半颗柠檬在鸡肚子里面。
- 把童子鸡放入预热至180度的烤箱烤大约35-45分钟至熟。
- 将小包菜及小红萝卜川烫好备用。
- 准备平底锅，加入少许牛油把意大利黄瓜、小包菜、小萝卜、洋葱及马铃薯炒匀，加盐和胡椒粉调味备用。
- 蔓越莓酱做法：把蔓越莓酱材料全部煮开即可。
- 准备大盘子，把童子鸡摆中间，配菜摆旁边，配蔓越莓酱上桌。
Method:
- Rub spring chicken with salt, black pepper, sweet paprika and butter; stuff lemon into the cavity.
- Pre-heat oven at 180℃ and bake the spring chicken for 35-45 minutes until cooked.
- Blanch baby cabbage and baby carrot in boiling water, drain.
- Heat butter in pan, stir-fry carrot, zucchini, cabbage, onion and potato, season to taste.
- To prepare cranberry sauce: Bring all ingredients to boil, set aside.
- Place spring chicken on the center of plate, surround with fried vegetables and serve with cranberry sauce.
5.BBQ Sweet and Spicy Sticky Ribs Recipe | 烧烤香辣排骨
材料：
排骨 500克 | 烧烤酱 2茶匙 | 番茄酱 1 茶匙 | 老抽 1 茶匙 | 蜜糖 2 茶匙 | 大蒜 2 瓣 |辣椒 1个 |芝麻 |香菜为装饰
Ingredients:
500g individual pork ribs | 2 tbsp Heinz BBQ Sauce/ Heinz | 1 tbsp Heinz Ketchup/ Heinz | 1 tbsp Dark Soy Sauce | 2 tbsp Honey | 2 Cloves of Garlic | 1 Chili Padi | Roasted Sesame Seeds | Coriander to garnish
做法：
- 将所有的调味料混合在一起再加入排骨。
- 接着，添加水直到差不多盖上排骨再加热。
- 切碎大蒜和辣椒并加入锅内。盖上锅盖，用小火慢慢焖大约1-1.5小时至排骨变嫩。
- 然后，加大火候，把锅盖打开煮大约15-20分钟指导减少酱料的粘度。记得需要不时搅拌，以防止烧焦
- 当酱料几乎准备好时，味道和得调整调味料。
- 确保有许多酱汁包围排骨，把排骨盛上盘后再撒上芝麻、香菜和辣椒，立即享用。
Method:
- Combine all sauces in a pot and add pork ribs in a single layer.
- Add water to cover the ribs and turn on the heat.
- Pound the garlic, chop the chili and add to pot. Cover and simmer gently for one hour to one hour and half until meat is tender.
- Then increase heat to medium, leave the pot uncovered to reduce the sauce until thicken, around 15-20 minutes. Remember to stir from time to time to prevent burning.
- When the sauce is almost ready, taste and adjusts the seasoning.
- Make sure to coat the ribs with plenty of sauce, plate up and garnish with sesame seeds, coriander and more chili if you wish. Serve immediately.
