Teochew Braised Duck by Alvin Jessica Ling

1 duck, about 2kg
1 tbs salt (to rub the duck for cleaning stage)

Ingredients for marinates:
1 ½ tsp five spice powder
½ tsb salt
½ tbs tiger brand dark soy sauce

Ingredients for braising liquid:
1 tbs cooking oil
2 star anise
20 cloves of peeled garlic
150g blue ginger, peeled and sliced thick
120g old ginger, peeled and sliced thinly
100g gula Melaka
1.2 litres of water
1 tsp ground white pepper
1 tsp sesame oil
1 ¼ tbs honey
2½ tbs hua tiao Chinese cooking wine
3 ¼ tbs pearl river bridge mushroom flavoured superior dark soy sauce
2¼ tbs tiger brand dark soy sauce
3 tbs oyster sauce
½ tsp salt

Method:

1. Wash & clean & rub entire duck with salt and rinse thoroughly, repeat the step if the duck still smelly gamey. Drain and pat it dry

2. Rub the whole duck with five spice powder, salt & tiger brand dark soy sauce and set aside for at least ½ hrs

3. Add cooking oil to a large, hot wok on high heat, add star anise, garlic, blue & old ginger to fry, then add gula Melaka and continue to fry for about 2 mins, add water and stir. Finally add in the rest of ingredients for the braising liquid and stir well. Let it boil for a few more mins

4. Carefully lower the duck into the liquid, lower the heat to medium, constantly showering the liquid to whole duck and slightly stirring the duck to prevent it stick to the work

5. After 20 mins flip the duck and repeat the step no. 4 again. Flipping the duck every 15-20 mins to get both side cooks evenly and to prevent the burn on duck skin. The braising liquid should be bubbling briskly over a medium fire.

6. Add water if the liquid getting lesser and lesser (as it will get thicker) & a bit of salt to taste.

7. The duck is almost done when the wing meat and the feet start cracking. Use a chopstick to test on the breast and the leg part, if the chopstick can easily get through meaning the duck is almost ready.

8. Take out the duck when cooked, add in boiled egg and tao gua. After that all the gingers etc can take out left the sauce to serve.

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Vietnamese Caramelized Pork Belly by Josephine Toh

Ingredients:

1kg pork belly,
3tbsp fish sauce,
3tbsp chopped garlic,
1.5tbsp black pepper n white pepper,
3tbsp sugar,
1tbsp oil,
50ml water
Method:

Heat oil with sugar on low heat to melt n caramelised sugar.
Add garlic, stir till fragrant,
Add pork, turn to high heat. Keep stirring to prevent burned pork.
Fry till pork belly fat shrink with nice brown colour due to caramelised sugar.
Add fish sauce, keep stirring.
Add pepper, yes keep stirring.
Add water once pork turns to beautiful brown colour.
Turn down heat to medium high, do not cover pot/wok/pan.
Sieved oil, it is very oily. Add more fish sauce, pepper or sugar to your preference.
Cook for 1 hour or when pork literally melts in your mouth effect.
Serve with steamed rice.
Enjoy!!!

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Kacang Puteh by Kitty Katherine Goh

Method:

Soak chickpeas overnight in water with a tbsp baking soda, covered.

Change water after 12 hours. The chickpeas will double in size.

Drain off the water and wash the chickpeas. Fill pot with water above chickpeas and boil. Thereafter simmer for aprox 15mins. Drain off the water.

Using kitchen towel, dry them.

Tip: The baking soda helps to soften the peas.

(A) Roasted Chickpeas

(i) Add desired spices* and olive oil to half the quantity of chickpeas. Stir well and combine.

     * I used 2.5 tsp curry powder, 0.25 tsp dried thyme, 0.25 tsp dried rosemary, 0.5 tsp salt.

     Note: You may want to increase the quantity of the curry powder and herbs as mine is only mildly flavoured to cater to my children.

(ii) Place in baking tray lined with baking paper into a preheated oven at 200 degree. Bake for 30  mins. Add in a handful of chopped curry leaves and stir. Bake at 180 min for another 30 mins or  until well roasted. Baking time may be shorter or longer thus do check the roasting after 15 mins.


(B) Boiled Chickpeas:

(i)   Soaking of chickpeas with baking soda as above.
(ii)  Bring it to boil in water and simmer for 1 hour. If you prefer softer chickpeas, may simmer for slightly longer duration.
(iii) Drain the chickpeas and season with salt.

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Egg Tarts by Zann Teo

For the pastry
125 gram icing sugar
375 gram plain flour + 1.5 tablespoon of milk powder
225 gram butter
1 egg

This is for the base of the pastry. If too dry add more egg if too wet add flour until it all ingredients mix well together.

Sift the flour with icing sugar .
Cut butter into cubes and rub into the flour mixture until it look like breadcrumbs . Then add egg into it until a dough .


For the egg mixture 
135 gram sugar
355 ml water
9 eggs
Dash of vanilla essence
235 ml of milk

Boil water n sugar until sugar melt . Leave it too cool until room temp

Strain the 9 eggs first . One time .
Then once the water and sugar mixture is cool add egg , milk n vanilla essence mix well . And sift it again .

Bake in pre heated oven at 230 degrees . Depending on oven . I bake at 180 degree . For 15 to 20 mins … enjoy !!!


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Pork Ribs Prawn Noodles by Catherine Ong Hi

1) boil water, add in prawns (keep the water for prawns stock).
2) remove shell fm prawns
3) fired prawn shell and add in the boiled water
4) add in pork rib, pork belly and fish cake
5) remove all ingredients when cooked and cut into slices
6) continue boiling the prawns shell for another hour
7) add salt, light and dark sauce and bit of rock sugar


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Light Chedder Cheesecake by Michelle Choo

Recipe from: http://honeybeesweets88.blogspot.sg/2012/07/light-chedder-cheesecake.html?m=1

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Steamed Scallops in Shells by Michelle Heng

Recipe from: http://www.noobcook.com/steamed-scallops-in-shells/2/

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Baked Buttered Crayfish by Karen Lee

Just cut small pieces of cold salted butter and place it on the flesh of the crayfish.
Bake at 180 degrees until cooked (I can't remember how long I've baked it). I sprinkled dried parsley when done.

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Crayfish in Garlic Butter Sauce by Michelle Heng

Ingredients
500g crayfish (de-shelled & cleaned)
30g butter
4 clove garlic (minced)
A handful of curry leaves
Salt & pepper to taste
Cooking cream (optional)

Steps
1. Melt butter in a skillet, sautee garlic till fragrant.
2. Add curry leaves and crayfish, stir fry till crayfish turn opaque.
3. Season with salt and pepper. If desired, can add cooking cream before dishing out.
4. Serve hot and bon appetit!

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Ginger & Scallion Crayfish by Michelle Heng

Ingredients
350g crayfish (de-shelled)
4 stalks of scallions (cut into 2-inch length, separate white & green portion)
5 slices ginger
1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp oyster sauce
3 tbsp water
3/4 tsp garlic sea salt
2 tbsp oil
Corn flour solution

Steps
1. Marinate crayfish with sesame oil and soy sauce for at least 1/2 hr.
2. Heat up oil in wok and fry ginger till fragrant, then add the white part of the scallion and stir a few times.
3. Add crayfish and continue to stir fry till the meat starts to cook through, add water, oyster sauce and toss a couple of times.
4. Thicken sauce with corn flour solution to desired consistency.
5. Add salt and the green part of the scallion, stir quickly and remove from heat and serve hot with rice.
6. Bon appetit!

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Sweet & Spicy Crayfish by Cassandra Chee

Photo credit: Loft48

Recipe from: http://loft48.blogspot.sg/2014/05/sweet-spicy-crayfish.html

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Peppery Crayfish by Florence Neo

Note: You do not require too much seasoning for this dish. Over zealous seasoning can ruin a dish and overpower the palate.

Ingredients:

8 medium crayfish
Unsalted butter
5 – 6 tablespoons of Black Pepper Sauce
Water

Method:

Scrubbed clean and chopped crayfish into halves.
Coat crayfish with some corn flour.
Heat 2 tablespoons of butter in a large wok.
Add crayfish into the wok and cook until it has turned orangey and set aside.
Add another two tablespoons of butter into the wok.
Mix the black pepper paste and three tablespoons of water and bring to a boil.
Cook until the sauce has reduced slightly.
Returned fried crayfish into the wok and mixed thoroughly with the sauce.
Take the well coated crayfish out and arrange on serving plate.
Drizzle the balance of the black pepper sauce over the crayfish and serve immediately.
Garnished with chopped scallions.

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Buttery soya milk egg tarts by Angelin Goh

Recipe adapted from: http://en.christinesrecipes.com/2009/03/cantonese-egg-tarts-recipe.html?m=1

Replace water and evaporated milk to pure no sugar soy milk, heat the soy milk (amount equivalent to total amt of liquid in recipe) with sugar.

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Milo and Oreo Agar Agar by Eileen Tan

Recipe from http://www.bisousatoi.com/2012/07/heavenly-milo-and-oreo-jelly.html?m=1

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Char Siew Sou by Kristine Yu

Char Siew- some honey
- 600g pork shoulder (chicken for Halal)
- Marinade: 2T rice wine, 1T Dark soy sauce, 1T light soy sauce, 2T sugar, 1t oyster sauce, 1T onion, ½ t five spice powder
Slice the meat to thinner slices. Marinate meat overnight in all the sauce. Pan fry. Brush with honey while frying. (Good to cook more and serve for dinner.) For the filling, cut to small pieces. You will need ~300g meat for 24 cha siew sou.


Sauce
160mL water, 14g sugar, 5g light soy sauce, 5g dark soy sauce, 5g oyster sauce, 10g cornstarch, salt & pepper
Mix all the sauce ingredients and cook on stove until thick. Pour over meat and mix.


Pastry
1. Water dough: 280g all purpose flour, 50g sugar, 100g shortening, 150g water

Mix and knead until smooth. Divide into 23g balls. (24pcs)

2. Oil dough: 200g cake flour, 100g butter/shortening

Mix until all combined. Divide into 11g balls (24pcs)

3. Combine the water dough and oil dough as demonstrated. Assemble with meat filling.


Baking
Brush with egg and sprinkle sesame seeds. Bake at 20 minutes at 200 degrees.

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Steamed Tofu with Century & Salted Eggs by Wendy Ang

Ingredients:
1 box of tofu
1 cooked salted egg
1 century egg
Method:
Slice tofu into 9 segments
Slice eggs along its length into 4 slices each
Arrange on a dish for steaming
Tofu –salted egg-tofu-century egg-tofu-salted egg-tofu ... and so on.
Mix following together and pour over tofu
1 tbsp oyster sauce
1 tbsp dark soya sauce
1 tbsp light soya sauce
Pepper, some sugar
Dash of sesame oil
Steam for 5 mins
Garnish & Serve

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Steamed Minced Meat by Hou Lifen

Method:
(1) Marinate the mince meat with fish sauce, pepper, sugar, Oyster sauce, sesame oil n corn flour.
(2) Place a pc of soft beancurd in the bowl, decorate with tomato by the sides.
(3) Put mince meat patty on top of the beancurd. Sprinkle with wolf berries on it.
(4) Add in some water, how much depend on yourself. (My kids love more sauce)
(5) Can add in mushroom if u want.. to enhance the taste.
(6) Lastly. steam for about 25-30min.

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Fried Garlic Pork Belly by Hou Lifen

Method:
(1) Cut the pork belly into slices, marinate with shanghai fermented beancurd (red color one), pepper, ginger, garlic & sugar.
(2) Mixed the marinated meat with potato starch flour into batter.
(3) Deep Fried the garlics with skin attach, then add in the pork belly to fried together till golden brown.
(4) Lastly add in the curry leaves before serving onto the plate

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Chicken Karaage by Asao Janet

Chicken Marinade:
Ginger juice (very important)
Japanese soya sauce
1egg
Sesame oil
Salt n pepper
3tbsp normal flour
Softly mix (just to make sure the marinate is even) 
Leave in the fridge for at least 30mins.

Another bowl: corn flour 5tbspn n 3 normal flour mix together ..

Before deep frying, coat one chicken piece by piece n fry it.
I fried twice.. 1st( medium fire) both side are little hard (not brown) n I take it out.. Finish all Chicken then 2nd fry is slight high fire n fry it till your desired colour...the most important point is ginger juice for marinade n fry twice...that's it!
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Rice Cooker Claypot Chicken Rice by Margaret Goh

Ingredients:

3 cups rice + 3 cups water

2 Chinese sausages (remove casing & sliced)

1 big chicken breast or 2-3 deboned whole thigh meat (diced)

Dried Chinese mushrooms (soaked till soft & sliced)

Method:

(1) Cook rice in rice cooker

(2) Meanwhile put chicken, mushrooms & Chinese sausages together in a bowl and season with 2 tbsp. oyster sauce, 2-3 tbsp. light soya sauce, 4-5 tbsp. of hua tiao jiu (Chinese cooking wine), 2 tsp sugar, some white pepper & black soys sauce for colouring (adjust amount according to preference for colour)

(3) when rice is half cooked, place (2) above on top of the rice to cook

(4) when rice is cooked, stir & mix rice and ingredients together. Cover the rice cooker and let the heat cook it further till the rice is dryer.





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Lor Mai Kai by Tan Bock Hiang

Ingredients:
2 chinese sausages(cut into small pcs)
500g chicken breast(cut into med size)
10 mushroom(soak water and sliced)
Seasoning
2tbsp sesame oil
2 tbsp light soy sauce
1tbsp dark soy sauce
3tbsp oyster sauce
2tbsp chinese wine
3 tbsp sugar
1tsp Pepper
Glutinous rice 450 g
Seasoning
1cup water
1tsp sesame oil
1/2 tsp pepper
3tsp oyster sauce
1spoon chicken powder
2tsp light soy sauce
2tsp sugar
1tsp dark soy sauce

Method:
(1) Mix seasoning into chicken mushroom mix well and leave to marinade in fridge overnite
(2) Wash glutinous rice add enough water to cover all the rice and soak overnite
(3) Drain glutinous rice and mix 1cup water with seasoning
(4) Put aside for 1/2hrs then put rice in micowave cook 5-10min then trf to steaming bowl and steam over rice cooker for 30min. Off heat and let rice cool
(5) Heat up pan and stir fry sausages mushroom chicken til cooked. Put aside for use
(6) Place sausage chicken mushroom on the bottom of rice bowl then cover with glutinous rice steam 30 min ready to serve

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Fan Choy by Tan Bock Hiang

Ingredients:
Rice 2cup(wash and drain)
3hard boil eggs (cut into 4pcs)
Char siew (cut and slice it)

Rice seasoning
2tbsp sesame oil
2tbsp dark soy sauce
1tbsp oyster sauce
1/2tsp pepper

Method:
1)Add seasoning mixture to rice mix well and add water to cook in rice cooker. When cooked let it cool
2)prepare rice bowl and place char siew eggs on the bottom of it pour 3-4tbsp of char siew sauce on the rice(I opt out cos I dun like)topped with cooled rice and put to rice cooker steam 15min. Ready and serve

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Resep Membuat Pisang Molen

Resep Membuat Pisang Molen

Resep Membuat Pisang Molen

Bahan membuat pisang molen 

• 300 gram tepung protein tinggi
• 30 gram tepung maizena
• 50 gram margarin
• 50 gram gula halus
• telor 1 biji
• garam secukupnya
• pisang 7 biji ( pisang kawak

Cara membuat pisang molen

• semua bahan kecuali pisang
• uleni sampei kalis 
• Pisang belah jadi 4
• Balut pisang dngan tepung siao di goreng

Selamat mencoba resep membuat pisang molen dan jangan lupa coba juga resep yang ini bunda  Resep Cara Membuat Pizza Magicom.

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Chocolate Chip Muffins by Doreen Quek-Tan

Ingredients:

125g butter, melted
2 large eggs
125ml milk
220g self raising flour
170g sugar
3 Tbsp cocoa powder
1 cup dark choc chip

Method:

 Preheat oven 180 degree.
Whisk butter, eggs & milk in a bowl by hand.
Combine flour, sugar & cocoa powder in another bowl.
Stir wet ingredients into dry ingredients.
Fold in choc chip.
Scoop into muffin cups and bake for 25-30min

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Happy Rainbow Rolls infused with Cream Cheese and Chantilly Cream by Valerie Yeo

Ingredients
Sponge Roll
1) 5 egg whites
2) 105g Caster sugar
3) 6 egg yolks
4) 70g cake flour
5) 15g corn flour
6) ¼ tsp salt
7) 60g vegetable oil

Method:
1) Preheat oven to 200C
2) Grease and line 28cm*28cm square tray.
3) Sift cake flour, corn flour and salt together.
4) Use mixer and whisk egg whites till foamy, then add sugar gradually . Whisk till stiff peaks.
5) Add in egg yolks,mix till well combined.
6) Fold in flour into the meringue lightly.
7) Fold in oil into the batter till well combined.
8) Split the batter into 7 smaller bowls. Add colour of your choice.
9) Pipe strips of different colour batter onto the greased cake tray.
10) Bake for about 10 mins
11) Remove cake from tray and cool

Cream Cheese &Chantilly Cream Filling
Ingredients
50g cream cheese
½ cup whipping cream
2 tbsp sugar
Method:
1) Combine cream cheese and sugar in a bowl. Whip till smooth
2) In another bowl, beat whipping cream till soft peaks
3) Fold whipped cream into the cream cheese mixture.
Assemble Roll
Spread cream cheese & Chantilly cream filling in generous amounts on the the roll. (skin facing down).
Roll and press gently.
Refrigerate the rolls.
Best to be cut after at least 4-6 hours of chilling in the fridge

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