INGREDIENTS

• 5 cups milk(1 ¼ L)
• 1 lb elbow macaroni(455g), dry
• 2 cups shredded cheddar cheese(200g)

DIRECTIONS:

1. In a large pot, bring the milk to a boil.
2. Add the pasta and stir constantly until the pasta is cooked, about 10 minutes.
3. Turn off the heat, then add the cheddar. Stir until the cheese is melted and the pasta is evenly coated.
4. Preheat the waffle iron
5. Spray with cooking spay
6. Scoop ½ cup of max & cheese into the center of the grate
7. Close the iron and cook until golden and crispy, about 5 minutes
8. Use forks to carefully remove the waffles from the iron
9. Serve warm and enjoy!

INGREDIENTS

• 60g Unsalted Butter (Room Temperature)
• 8 tablespoons unsalted butter
• 1/2 cup milk
• 1/2 cup water
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup all-purpose flour
• 4 eggs (room temperature)
• 6 ounces Gruyere cheese (grated)
• 2-3 pcs Bak Kwa (BBQ Pork Jerky)

DIRECTIONS:

1. Preheat oven to 220°C. Line two baking sheets with silicone baking mats or parchment paper.
2. Place the butter, milk, water, salt, and pepper in a medium saucepan and bring to a boil over medium-high heat. Add all of the flour at once, reduce heat to medium-low and stir with a wooden spoon until the mixture forms a ball and appears to dry out (a film or “crust” will develop on the sides and bottom of the pan), another 2 to 3 minutes.
3. Immediately place the dough into a mixing bowl and beat on low until it stops steaming and is just warm to the touch, approximately 1 minute.
4. Increase mixer speed to medium and add the eggs, one at a time, beating well after each until fully incorporated and scraping the sides and bottom of the bowl as needed. Add the cheese and bak kwa and mix until thoroughly combined, about 1 minute. The final dough will appear smooth, creamy, and shiny.
5. Transfer the dough to a pastry bag fitted with a large round piping, and pipe 1-2 tablespoons of dough onto the prepared sheets. Alternately, use a medium cookie scoop, drop the dough onto the prepared baking sheets, leaving 2 inches between them. You can wet your hands and gently smooth out the scoops, if you’d like.
6. Bake for 10 minutes, reduce oven temperature to 200°C, and continue to bake until puffed and golden brown, an additional 5 to 10 minutes. Allow to cool for at least 5 minutes, then serve warm or at room temperature.

INGREDIENTS

• 6 slices white bread
• 250g shrimp (peeled)
• 1-2 tbsp lemon juice
• 1/2 tsp chicken powder
• 2-3 tbsp potato starch
• 1 tbps butter (room temp)
• 1/2 tsp pepper
• 1 egg white
• Parsley for garnishing
• Thai sweet chilli sauce for dipping

DIRECTIONS:

1. Cut the edge of white breads, divide them into 4 small pieces.
2. Pulse shrimp in food processor until smooth.
3. In a mixing bowl, mix shrimp with lemon, egg white, pepper, butter, chicken bouillon powder, potato starch, ½ egg white.
4. Scoop the shrimp mixture onto the bread with a spoon. Place another bread on top.
5. Heat up frying oil to 140C/280F then add in the shrimp toast. Cook until both side are golden brown.
6. Serve with sweet Thai chili sauce for dipping.