Saturday, June 28, 2014

Polka Dot Noodle Omelette by Wendy Kwan

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Ingredients
3 Eggs
1pkt Egg noodles
1/2 Tsp salt
11/2 Tbsp oil
1/2 Tsp Chicken powder
11/2 Hot dog, cut sliced
1/2 Japan cucumber, cut sliced
4 Cherry tomatoes, cut sliced

Method
1. Drop noodles into boiling water. Cook for 4 mins.
2. Drain the water and toss with chicken powder, noodles mix well with a fork.
3. Whisk the egg, salt with fork and set aside.
4. Heat the oil in a pan, arrange the Japan cucumber, hot dog, cherry tomatoes and pour in half the egg mixture.
5. When the egg mixture is about 3/4 done, spread cooked noodles on the omelette evenly.
6. Lower the heat and pour the remaining egg mixture to cover the noodles.
7. Slide a flat spatula under the omelette and quickly flip over and cook till both sides are browned.
8. Cook for another 2-3 mins and turn off the stove.
9. Ready to serve hot.

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One pot meal - Chicken, Chick Pea and Corn Tomato Stew by Joanne Chan


In a stock pot, add olive oil and brown chicken fillet pieces (no need to cook through; just for colour and to lock in flavour).

Remove chicken. In the same pot, add a can of drained chick peas, 1 carrot cut into bite-sized pieces (can add any root veggie you like, like celery, potato). Cook for 1 to 2 min.

Add 1 can of diced tomatoes. Cook till chick peas are softened.

Add back the chicken, a can of drained fresh corn.

Add chicken stock to until all ingredients are covered.

Bring to a boil until chicken is cooked through.

At the last minute, add a quick cooking leafy veggie (I used pea shoots. You can add spinach).

Ladle into bowl and garnish with spring onion. It fed 2 hungry adults. No need for any carbo as the chick peas are filling.

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Pancakes by FuRry FeRicia


Ingredients:

150g self raising flour
200g milk
30g caster sugar
1 egg
20g melted butter (I use salted)
A: Mix flour n sugar.
B: Mix milk egg and butter.
C: Mix a and b tgt.

Method:

I jus mix everything tgt with a big tablespoon. Once mixture turns runny, means ready to b cook.. I flip once I see bubbles. I tried this a few times, all comes out evenly

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Lychee Cheesecake by Ella Lim

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Oreo Cheese Cake by Debbie Ho

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Roast Pork by Emily Sng



Ingredients
2kg pork belly, skin on with no bones.
2 Tbsp salt

Bottom marinade
1/2 Tbsp seasoned pepper
1/2 Tbsp salt
1/2 Tbsp 5 spice powder
1.5 cubes of Chinese Red Fermented Beancurd (Nam Yue), come to about 1/2 Tbsp
1 Tbsp Chinese cooking wine or Shao Xing wine

To brush on pork (later during roasting)
2 Tbsp Rice Vinegar

Method:

1. Mix bottom marinade together. Rub the underbelly with marinate, massage into every part.
2. . Prick holes all over pork skin as much as you can and put on salt. Rub and rub, only on the skin.
3. Place pork into the fridge, skin side up, uncovered over night.
4. The next day, preheat oven at 200C/220C. (Top and bottom heat or with convection on)
5. Prepare an elevated roasting rack, with a pan underneath. Or just use whatever grilling pan that comes with your oven.
6. . Roast pork for 40 minutes (if doing 4kg, you may need longer)
7. Remove pork from oven, prick holes all over pork skin again and turn up the temperature to 250C (grill or top heat only).
8. Brush vinegar over pork skin. Change the tray underneath or clean the tray.
9. Return pork(on elevated rack) to oven and bake for another 40 minutes or until the skin is slightly charred
10. Scrape off the charred bits and leave it to cool down totally before chopping.

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/666163210119425/
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Thai Appertizer Stuffed Chicken Wings by Florence Neo

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Curry Potato Bun by Catherine Teo


Hokkaido Milk Bread Recipe for bun from: http://everybodyeatswell.blogspot.sg/2013/10/hokkaido-milk-loaf-tangzhong-method.html?m=1

Curry Potatoes:
3 big Potato
50g minced meat
2 cloves Garlic -chopped
1 small Onion 'chopped
Curry sauce - 1 tbsp curry powder mix with 3 tbsp water

Seasoning
1 tsp chicken powder
1tsp ikan billies powder
1tbsp light soya sauce
1.5 tsp sea salt
1 tsp sugar or to taste

Cut potatoes into 1x1cm. Put water cover potatoes n cook potatoes until just cooked (do not over cooked). Pour the water out. Keep the water.Saute garlic and onion until fragrant, add curry sauce, saute over low heat till aromatic.Add meat briefly fry for a while, return potatoes and add a little water if too dry, mix well.Add seasoning to taste and cook for a while. Dish up. Leave to cool completely before using. And divide into 12 portions.

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Fish & Broccoli Quiche by Vivien Wee


Short crust pastry:
250g plain flr
100g butter
1/2 tsp salt
1 egg yolk
5tbsp ice water (+-)
Rubbing in method. Chill for 30mins.
Bake using 10" pie tin at 150°C for 10mins. Take out, brush some egg white on base n side to prevent egg white from soaking. Bake for another 5 mins.

Filling A:
1 tbsp olive oil
50g onion, chopped
300g sole fish
Some chopped parsley
100g broccoli (small florets)
100g grated cheddar cheese
Cherry tomatoes (halves)

Filling B:
200g whipping cream
150g mik
2 eggs, beaten

Saute onion in oil until fragrant. Add fish cubes, parsley n stir fry until colour changes. Add salt n pepper to season.
Dish up n put in d baked pie. Top e cheese.
Then pour filling B (season w salt) slowly to full.
Bake at 180°C for 25 -30 mins or until set.
Leave to warm before cutting.

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Green Tea Cake by Zann Teo


Ingredients:
100 gram butter
100 gram icing sugar (can reduced to 80 gram )
2 eggs
90 gram cake flour
1/2 teaspoon baking powder
1 tablespoon green tea powder
Method:
Beat butter and sugar till fluffy n pale yellow .
Add egg one by one . Till well combined .
Sift flour baking powder n green tea tgt .
Add into the mixture . Fold in till well combined .
Pour into baking tin line with baking powder .
Bake for 160 degrees (my oven tend to be v hot therefore I used 160 ) please adjust accordingly . Bake for 40 mins or use a toothpick insert come out to be clean it cook . 😊

Enjoy with a cup of coffee!!

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Airfried Rice Ball Fritters by Michelle Heng

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Ingredients (make 9)
1 (rice) cup of overnight rice
1 crab stick (cut to 1cm thickness)
1 hotdog (cut to 1cm thickness)
1 cheddar cheese (cut into small pcs)
A handful mozzarella cheese
2 eggs (beaten)
1 cup of bread crumbs
1 tbsp Worcestershire steak sauce
1 tbsp Japanese mayo

Steps
1. Fill 1/3 of an ice cream scoop with rice, add some cheese and 1small piece of hotdog or crab stick then cover with rice.
2. Use a spoon to press hard before scooping the riceball out from the ice cream scoop.
3. Ensure hands are wet before moulding the riceball further into a ball.
4. Repeat process till all rice are done.
5. Coat riceball with egg then with bread crumbs thoroughly.
6. Freeze the riceballs for 30 mins
7. Preheat airfryer at 200 deg C for 5 mins
8. Spray a spritz of oil onto each riceball.
9. Airfry the riceballs at 200 deg C for 15 mins, turning every 5mins to ensure even cooking.
10. Serve hot with your favorite sauce. I mixed Worcestershire steak sauce and Japanese mayo as my dipping sauce.
11. Bon appetit!

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Friday, June 27, 2014

Steam Carrot Cake by Kay Hui Ng


Ingredients:
2 medium size radish
One pc carrot
500g rice flour
6 cups water
Minced dried scallop or dried prawn
10pcs Small onion cut into Small pieces
One table spoon salt
3 teaspoon sugar

Method:
Cut small onion
Cut thin slice radish and carrot, steam and mash
Stir the flour into the water add the salt and sugar and a little pepper if you want.
Fry small onion, add the dried scallop fry till fragrance, add the mashed radish and carrot and the flour mixture.
Keep stirring until thicken.
Then pour in the steamer steam at least 45 minutes.

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/665433833525696/
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Ayam Masak Merah (Malay Spicy Tomato Chicken) by Jun Wawa

 Ingredients:

1 whole chicken cut into 8 pieces
1 teaspoon of tumeric powder
1 1/2 teaspoon of salt
Half cup of cooking oil
125ml of tomato sauce
70g peas
1 big onion to be finely sliced
Sugar for taste
Mint leaf for garnish
Things to be blended for paste are:
15 soaked in hot water dried chillies
6 shallots
3 garlics

The steps are:
Blend the things to become smooth paste
Marinate the chicken with tumeric powder and salt.
Heat the cooking oil and fry the chicken til golden brown then lift them up put aside.
In another pan, add 5 tablespoon of cooking oil and heat up. Then add the blended paste and saute til can smell the aroma.
Add the chicken that has been fried earlier together with tomato sauce.
Cook for 5minutes
Add the peas and the finely sliced onion. Add abit of salt and sugar.

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Red Bean Paste by Lena Lai



Red beans (I used the big type. Don't buy organic as they are hard like rock.)
With Thermomix, I boil the water and put the beans into the basket, cook for 30 mins. Will be quite soft.
Then take off the basket, pour out the water.
Put the beans directly into Thermomix jar, pour the water back till cover beans, cook at speed 3, varoma for another 30 mins.
Then when all soften, pulse using turbo button, add sugar n oil.
Cook for another 5 mins. Done!

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Lobster Bisque (Version 2) by Florence Neo

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Push Pop Cakes by Serene Tan

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HappyCall Pancake with Peanut Filling by Goh NgaiLeng

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Good Old Fashioned Pancakes by Rita Choo

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Three Wise Monkeys Swiss Roll by Victoria Moon Kua

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Mini Rice Cooker ~ Orange Butter Cake by Katherine Lee

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Ingredients:
Self raising flour 100g
Butter 80g
Sugar 40g
Eggs 2 nos
Orange juice 4 tablespoons

Method:
1) Cream butter n sugar till pale n fluffy
2) Add in egg one at a time n mix well
3) Add in sifted flour n mix well
4) Add in orange juice n mix well
5) Coat some butter on the rice cooker. Cover n cook for 45 mins or when insert a toothpick it comes out clean.

It took me 1 hour to cook this cake. Just leave it inside to cook after it turn to keep warm.

*You can bake in the multifunction rice cooker that have the function to bake. Just double up the recipe will do 😊

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