Table of Contents

Pg1 Ahmad & Som Pg2 Amanda & Mervyn Pg3 Anita & Eck Kheng Pg4 Daniel & Esther Pg5 Gina & Eric Pg6 Jamie & Jeremy Pg7 Joyce & Rodney Pg8 Simon & Bee Chin Pg9 Suman & Ajit Pg10 Yen & Jenny Pg11 About Marriage Central

Nenneks Fish Ball Soup by Ahmad and Som Ingredients: 8 Ikan Kembong (Mackerel), clean
thoroughly and scrape out flesh with knife. 4 potatoes, cut into 4 2 red carrots, cut into small cubes 2 large onion, sliced 4 cloves garlic, sliced 1 egg, white only 1 litre of water Dash of white pepper and salt Cooking oil

For chilli sauce: 10 fresh chillies, ground finely 3 cloves of garlic, ground finely 3 tbsp white vinegar Salt to taste

For garnishing: 2 stalks spring onion, cut finely Fried shallots

METHOD:
1. 2. 3. 4. 5. 6. 7. First mix the fish meat with egg white and shape the mixture into small balls. Set aside. To prepare the chilli sauce, combine the ground red chillies, garlic with vinegar and salt to taste. Next fry the sliced onions, garlic and white pepper. Stir-fry until it is fragrant. Add water and bring to a boil. Then throw in the chopped carrots, potatoes and simmer till cooked. Also add salt to taste. Next add in the balls of fish meat mixture, prepared earlier, one at a time. Cover the pot and simmer for 5 minutes. Lastly, garnish with fried shallots and spring onion and serve with chilli sauce.

Our Recipe
As a wife, it is my duty to cook for my loved ones. Simple dishes from my mothers recipes are their favourites such as Ikan Sambal, Kang Kong Goreng and her special Fish Ball Soup. My first cooking attempt was in 1974 and I made this dish Fish Ball Soup. My husband loved it and thought my cooking was great! Since then, this dish has been on our list of LOVE recipes.

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Simple Sashimi Salad by Amanda and Mervyn Ingredients: 100gm of fresh swordfish loin

100gm of fresh tuna loin 100gm of yellowtail kingfish loin red capsicum, thinly sliced yellow capsicum, thinly sliced red onion, thinly sliced 1 handful of assorted micro-greens 1 tbsp of toasted sesame seeds 1 tbsp of truffle oil Pepper, to taste For dressing: cup of Mirin 2 tbsp of Japanese Soyu Juice of 1 large lime 6 tbsp of extra virgin olive oil

METHOD:
1. 2. 3. 4. 5. 6. Slice the various fish into sashimi thick slices and arrange the assorted salad on the fish. Crack some pepper on the sashimi salad. In a saucepan, heat the Mirin until it reduces by half and turns syrupy. Remove from heat and add the soyu and lime juice. Whisk in the olive oil until it emulsifies and becomes thick, drizzle on the sashimi salad. Top with toasted sesame seeds, and a final drizzle of truffle oil.

Our Recipe

R e cipe t ip . U s e s a s s: f is h i n g re hi m i g ra d e fo r a ll f re s h . Micro -g die nt s re e n s m a s u b st it ut e y be . Miri n d wit h s p rout lea ve rice wi n is a Ja pa n e s e s s u pe rm a r e, a va il a ble at s we et k et s m o st

This recipe came about because I wanted to combine all my wifes favourite items into one single dish. I made a list of everything she likes to eat and got creative preparing a dish that contained all of her favourite ingredients. I prepared it for her birthday and invited her family to enjoy the meal together with us. She loved it! As we get progressively busier with work, we also eat out more and less in the home. Remember how our mums used to cook for our dads and us with the most important ingredient LOVE. So lets bring love back into the kitchen today!

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Kaya Pudding by Anita and Eck Kheng Ingredients: 4 slices of stale bread, each cut into
4 pieces Kaya 50gm sugar 3 eggs 1 tin (140ml) coconut milk 1 tin (140ml) coconut cream tsp grated nutmeg 2 tsp raisins

METHOD:
1. 2. 3. 4. 5. 6. Preheat the oven to 180C (300F). Smear the bread pieces with kaya and place 1 layer in a casserole dish. Sprinkle half the raisins over the bread pieces and then add another layer of the kaya smeared bread pieces. Combine the coconut milk, coconut cream, sugar and eggs in a bowl. Mix well with a whisk. Pour the coconut milk mixture over the bread pieces and let the mixture soak for at least 15 minutes. Sprinkle the mixture with some grated nutmeg and bake the mixture for about 25 30 minutes until the mixture is firm and light brown.

Our Recipe
The significance of this recipe is best expressed by a poem, which was specially written for us on our wedding day by our close friend, Simon Tay. A poem of Tastes and Love (by Simon Tay) Begin in the kitchen with fire. She loves to roast chicken or red meat With dried fruit stuffing and nuts, crushed or entire. He arranges salad as still life, so neat, Complete with nut oil and raisins, Sliced lime and some sesame seed. They invent menus, Western-Asian. Soursop vodka, kaya and bread cake, Then together, make table arrangements. Position flowers and his hand-made plates. Pour Margaret River wine or French bubbly, Greet their guests, old friends, usually late. Tell how earth smells after rain in Bali, How Burmese wear lunghis with such grace, Of saffron and carpets in Turkey. How from these newly-shared places From friends and souvenirs or mutual taste Come shared love and also faith.

s: R e cipe t ip s e b rioch e o r ra is i n ly u . Pre fe ra b b rea d. r t h e st a le i m e m a y b rea d fo ba ki n g t m et i m e s . So m i n ut e s. u p t o 35 va ry

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Apple Crumble Pie by Daniel and Esther Ingredients: Short-crust pastry for bottom crust:
1 cup plain flour cup salted butter, cubed and frozen 2-3 tbsp cold water Crumble topping: 1 cup plain flour cup salted butter, cubed and frozen 4 tbsp brown sugar cup oatmeal Filling: 4 apples cup raisins, soaked in cup rum cup brown sugar 2 tbsp plain flour 1 tsp ground cinnamon 1 tsp ground nutmeg

R e cipe t ip . U s e f irm s: a n d R oy a a pp le s; G ra n n y S . Avoid l Ga l a s a re g ood. m it h s wat e r co n Fuji s, which h a ve t e nt. hig h

METHOD:
1. For bottom crust - Place the flour and butter in a food processor and pulse until the pieces resemble little yellow
pellets. Or use your fingertips and rub the cubes of butter into the flour. Add the water a little at a time and mix by hand until it just forms a ball. Wrap in cling-film and place in the fridge for at least 20 minutes to let it firm up. For crumble topping, similarly pulse or rub in the flour and butter. Stir in the sugar and oatmeal and place in the fridge. Preheat oven to 190C. Roll out the pastry for the bottom crust and fit into the pie dish. Pierce at even intervals with a fork. Bake for 10-15 minutes until the pastry is dry and barely browned. Prepare the filling, while the pastry is baking. Avoid preparing the apples earlier as they will start to brown. Peel and core the apples, and cut into 1-inch cubes. Toss with all other filling ingredients. Pour the filling into the bottom crust, and cover with the crumble topping. Return to oven and bake for another 40 minutes until the pie is golden brown.

2. 3. 4. 5. 6.

Our Recipe
The apple crumble pie is a reflection of both of us the crusty old man and the sweet, young thing. Im 7 years older than her. Apart, were plain, normal individuals, but together, we become a really special dish. And yes, she fills my life.

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Lobster & Mango Salad by Gina and Eric

50gm plum sauce 150gm Thai chilli sauce 37.5ml fish sauce 37.5ml sesame oil 2.5gm crushed black pepper 800gm lobster 2pcs diced mango Arugula Salad: 8 sliced red onion 8 sliced cherry tomatoes 100gm sliced telegraph cucumber 50gm arugula leaves Salad Dressing: 30gm olive oil 20gm balsamic vinegar 2gm sea salt and crushed black pepper

Ingredients: Spicy Marinade Sauce

METHOD:
1. 2. 3. 4. 5. 6. 7. 8. To prepare the spicy marinate in a large bowl, mix the plum sauce, Thai chilli sauce, fish sauce, sesame oil and crushed black pepper together until dissolved. Set aside and keep chilled. Bring an 8 10 quart pot of water to boil. Plunge the lobsters headfirst into water. Cover and continue boiling for 6 minutes. Transfer cooked lobsters with tongs to a shallow baking pan to cool. To remove lobster meat from shell, twist off the tails, claws and knuckles. Then remove flesh, discarding the shells and bodies. Cut tail meat cross wise. Slice the cucumber, red onion and tomatoes, and set aside. Toss the arugula salad with olive oil, balsamic vinegar, sea salt and black pepper, and set aside. Place all sliced vegetables, fruits and lobster meat on plate, brush them with the spicy mixture with a brush. Then place tossed salad on top of dish and serve.

Our Recipe
This lobster and mango salad is my wifes favourite dish. As her most preferred and craved food is lobster and I love mangoes, this dish not only brings together both our favourite ingredients, it also creates a taste that is out of this world refreshing and scrumptious. This dish never fails to take us back to wonderful memories shared by both of us. Ultimately, I am happy when Gina is happy as she is the main ingredient in my life.

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Stir-Fried Broccoli with Carrots and Fish Cake by Jamie and Jeremy Ingredients: 1 tsp minced garlic

1 fish cake (sliced) 1 whole broccoli (cut into bite-size pieces) 1 carrot (sliced) 1 tbsp oyster sauce A dash of sesame oil 1-2 tbsp water tbsp vegetable oil

METHOD:
1. 2. 3. 4.
Lightly saut the minced garlic in the vegetable oil in a frying pan. Add the fish cake and carrots; let them cook for a minute. Throw in the broccoli with the oyster sauce, sesame oil and water. A quick simmer and the dish is ready!

R e cipe t ip . Avoid o v s: p re s e rve it e rcoo ki n g t h e b roc . Eat t h e s be n e f icia l n ut rie co li t o g oe s rea llydis h while it is h ot nt s. a n d it we ll wit h rice.
Our Recipe
This dish was the brainchild of my wife and it was one of the first dishes she made for me when I went over to her place before we got married. The dish symbolizes the start of our relationship. The simplicity of the ingredients not only makes it an excellent dish, but also reflects the simple lives we lead that brings my wife, kids and I towards a better and more loving family.

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Prawn Fettucine by Joyce and Rodney Ingredients: Spinach fettucine

Big prawns, deveined Olive oil 1 onion, diced 3 cloves garlic, diced 2 tsp tumeric 300ml cream can of tomatoes in tomato paste, diced 1 cup fresh basil, roughly chopped cup chicken stock cup dry white wine Grated parmesan

METHOD:
1. Cook pasta, drain when cooked and set aside. 2. Fry onions and garlic for about 2 minutes. Then add prawns and stir-fry till cooked. Remove prawns and set 3. 4. 5. 6.
aside. Add wine, chicken stock, cream and turmeric. Next throw in the tomatoes and cook for about 10 minutes. Stir in the cooked prawns and herbs. Toss the cooked pasta in the sauce and season with black pepper and grated parmesan.

Our Recipe
I love pasta and Joyce knows that it is my all time favourite. So she set out to find THE PERFECT pasta dish. When I first tasted this pasta dish it was love at first taste! I also love seafood and it is all in this dish.

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Simon Simple Carrot Cake Loaf by Simon and Bee Chin Ingredients: 7x 3 loaf tins, 6 pcs

3 tsp baking powder 2 tsp baking soda 600 gm all-purpose flour, sifted together with baking powder & soda 3 tsp cinnamon powder 2 tsp salt 9 eggs 3 tsp vanilla essence 360 gm brown sugar 1 cup vegetable oil 750 gm grated carrots 150 gm chopped walnuts 200 gm raisin, dried apricot and dried cherry tomatoes (diced)

METHOD:
1. Heat oven 175 180 degrees c. 2. Beat eggs with vanilla essence until frothy. 3. Add sugar, beat well and then add oil, beat
well again.

Our Recipe
A few years ago, I brought my wifes Carrot Cake Loaf for my colleagues to savour and received rave reviews. This led to many requests for orders. My wife challenged me to learn how to bake so it could be a shared experience. Money generated from the orders went towards raising additional funds for my second daughters two-year overseas education in Sydney, Australia. It was called, Simon Simple Carrot Cake Loaf, and LOAF stood for Lisas Overseas Adventure Fund. Sourcing for ingredients, measuring out quantities, cutting and dicing the fruits and nuts provided ample opportunity for husband-wife bonding. We had the occasional spats between us when procedures did not go quite as smoothly but the pluses outnumbered the minuses. It was indeed an enriching experience from baking, packaging to delivery as we made so many new friends along the way. My second daughter has since returned, grateful that mom and dad did something extra special for her to make her overseas education a memorable one.

4. Fold in flour, add carrots, walnuts and dried

fruits.

5. Pour mixture into prepared tins. 6. Bake in oven for 45 minutes. Test with skewer or
satay stick. If it comes out clean, the cake is done. If not, bake for an additional 5 minutes. Allow to cool before removing from tins.

7.

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Pineapple Romance by Suman and Ajit Ingredients: Crust:

15 pcs Marie biscuit cup butter, melted Pineapple filling: 1 can condensed milk cup lemon juice 1 can pineapple, crushed and drained 250ml thick cream, unsweetened

METHOD:
1. 2. 3. 4. 5.
Crush the biscuits into about 1cm size pieces and mix with the melted butter. Spread the crushed biscuit and butter mixture evenly into a 9-10 dish of any shape. Press down the mixture to form a firm base. Then chill for one hour before adding the filling. To prepare the filling, combine the condensed milk and lemon juice well. Fold in pineapple and cream. Spoon the filling into the chilled crust and chill again for several hours before serving.

R e cipe t ip . I n p l a c s: 250 m l co e o f t hick crea m m a y be u nt a i n e r o f Bu ll a , o n e crea m s ed.

Our Recipe
The crunch of the biscuits is balanced by the sweetness of the milk and pineapples kind of like life with its ups and downs. Gives us all the more reason to enjoy making this dessert together!

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Old Cucumber with Spare Ribs Soup by Yen and Jenny Ingredients:
1000ml chicken flavoured stock 500gm sliced old cucumber 300gm spare ribs 50gm wolfberries

METHOD:
1. Prepare basic chicken stock by using modern
ingredients like chicken cubes. 2. Add spare ribs to stock and bring to a simmer. 3. Simmer for 3 hours till spare ribs are soft and tender. 4. Add old cucumber and simmer for additional 30 minutes. 5. Add salt and pepper to taste and throw in a handful of wolfberries. 6. Cover with lid for 5 minutes. Serve hot.

Our Recipe
When I am at work, I cook what my customers ask for that is my profession. At home, I cook what my wife desires that is my enjoyment! I cannot recall when was the first time. I cooked this dish. This is a no frills recipe which anyone can cook at home. All I know is that every time I ask Jenny what she would like for her meals, she always requests for this dish. Sometimes, we joke that even if she is not tired of eating the dish, I am tired of cooking it! When the food you enjoy together is simple and creates loving moments, life may not be so complex after all!

R e cipe t ip . K e y e le ms: lo n g h ou rs e nt o f t his s ou p is t h e . T h e s lo o f coo ki n g. p ro v id e s s w s i m m e ri n g p i n g redie nt uf f icie nt t i m e fo r roce ss f l a vo rs i nt s t o re lea s e t h e ir n a ll t h e at u ra l o t h e sou p .

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About Us

Making real love work beyond romance

Real love goes beyond roses and rhymes. A successful marriage requires work from both parties and Marriage Central is here to lend a helping hand with a knowing nudge -wink. Marriage Central is a one-stop portal by the National Family Council to promote stronger, healthier and happier relationships. It gives you creative ideas and useful advice from preparing for your wedding to living and loving in a marriage to keeping love ever-green over the years. Blissfully in love and have plans to get married? Let us share some tips on starting a new life together. Married and overwhelmed with responsibilities? We show you how to live and love in a marriage. Feeling the fire dying off? Learn ways to keep love evergreen through the years. Through romantic days and challenging times, Marriage Central is here to make real love work for you. Visit marriagecentral.sg for more details.

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Notes

Notes