Saturday, May 23, 2015

Royal Pudding by Wahyuni Tjendera




For 6 bottle of Royal Pudding and 6 bottle of chocolate royal puding

Make the Caramel (12 bottles ) ;

Put 75gr caster sugar in a non stick pan
With small heat, strir constantly until sugar melt and a bit burn (I love the burn taste) .
Add in 4tbs of boiling water (be careful of the bubbles) stir well and allow to boil for a minute.
Remove from the heat , stir in 1/2 tsp of vanila extract.
Divide the caramel to 12 bottles , set a side about 10 minutes or until the caramel became hard.

Royal Pudding (6 bottles )

Ingredients;
55ml fresh milk
5g of unflavoured gelatine
395ml of heavy cream
25 gram of sugar (you can cut of the sugar as you like )
1tsp (5ml) of vanilla extract

Directions;
Put milk in a small bowl with gelatine , let it absorb, set a side.
Heat the heavy cream with sugar in a pot until sugar melted, then pour the gelatine mixture, let it boil for 1 minute.
Off from fire and stir in the vanilla extract.
Strain the mixtures.
Slowly pour to the bottles with hardened Caramel.
After cooling then chill for at least 3 hours or overnight.

For Chocolate Royal Pudding;

Just change the vanilla extract with chopped of 60gr dark chocolate + 20 gr of milk chocolate

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Lemongrass Butter Shrimps 香茅奶油蝦 by Rachel Leong



300 gm shrimps
1 tsp fish sauce
1 tsp corn flour
1 tsp hua diao cooking wine

4 lemongrass bulb (sliced)
4 chilli padi (chopped, removed seeds)
1 sprig kaffir lime leaves (removed stems, sliced)
2 tbsp butter
½ cup carnation milk
½ cup canned pineapples (cut into small cubes)
1 tsp salt
1 tsp sugar

1. Remove shrimp shell, slit the back, devein and rinse clean. Marinate shrimps with fish sauce, corn flour and hua diao cooking wine.

2. Heat up a wok, add butter and when it melts, add lemongrass, chili padi and kaffir lemon leaves. Stir till aromatic.

3. Add shrimps and canned pineapple. Stir till shrimps turn red.

4. Add carnation milk, salt and sugar. Let it simmer for 2 mins.

5. Dish out and ready to serve.




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Chilli Prawns by Amy Jeane

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Tumeric Curry Prawns by Rachel Leong


Ingredients
250gm Prawns

Tumeric Paste1 thumb-sized tumeric
1 thumb-sized galangal
10 red chilies
10 shallots
5 garlics
1 tbsp coriander seeds
5 buah keras (candlenuts)
1 cup coconut milk
1 tsp salt
1 tsp sugar

Method
1) Put all ingredients into a mortar and pound with a pestle into paste. Alternatively, use a food processor

2) Heat a wok with some oil

3) Add the tumeric paste and stir fry for about 1-2 mins to get the aroma

4) Add the prawns (deveined & cleaned) and stir fry for about 1 min

5) Add coconut milk, salt & sugar

6) Let it simmer for 2-3 mins

7) Turn off the heat once prawns are cooked

8) Sprinkle some chopped laska leaves and ready to serve.

Tips
Besides prawns, you can cook with any seafood, fish balls, fish cakes (non-fried type), chicken, lady fingers, eggplants etc.

Don't forget the laksa leaves as it really enhances the flavour.

Happy cooking!
You can taste the tumeric paste first and adjust the portions of each item according to your preference.

Note
This curry is not meant to be spicy hot. Just like Thai green curry. So be gentle on the red chilies.



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Avocado Banana Smoothie by Rita Choo

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Ingredients (serves 2)
2 cups milk
1 ripe avocado
2 frozen ripe bananas, sliced
4 tbsp rolled oats
2 tbsp honey

Blend all the ingredients until smooth.

Inspired by onceuponacuttingboard.com


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Pulut Tekan and Pulut Panggang by EE P Ling

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Tempura prawn by Nelly Cash

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Doritos Crusted Wings by Song Young

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Wholemeal bread by Joyce Yong

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1 egg
250ml warm milk
400gm wholemeal flour (sieved)
50gm breadflour
20gm butter
2tsp sugar
1tsp salt
1tbs yeast



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Japanese Potato Salad by Lk Fft‎

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Sweet potato bread by Christine Choy Dal Molin


280g bread flour
50g olive oil
2 tbs milk powder
160ml cold water
1tsp yeast
Estimate cooked mashed sweet potato

Put all in and make into a dough. 
Leave to rise for at least 1 hr or double in size. 
Deflate n shape into desirable shape. 
Proof again for at least 45-50 mins. 
Baked 170 degrees for 20 mins.



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Walnut Wholemeal Muiltigrains bread by Joyce Yong

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500gm, medium crust setting

Fill the thin in the following sequence:
1 egg, top unto 150ml milk, 45ml hot water (this is to neutralise the cold milk to luke temp, can be warm water if raining)

250gm bread flour
100gm wholemeal flour
1tsp bread improver
1tsp salt
2tsp sugar
1tbsp melted butter
1tsp yeast (separte from sugar & salt, better to burry in the flour)
1 cup chopped walnut (add during 2 mixing when it beeps)
Egg wash & apply multi grains just before the bake cycle



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Thursday, May 21, 2015

Kuih Kosui by Jensie Tan


Ingredients
100 gm rice flour
50 gm tapioca flour
450 ml warm water
80 gm gula melaka
20 gm black sugar or white sugar
6 pcs pandan leaves, washed & cut into inches
1 tbsp alkaline or lye water


Method
  1. Cooked 450 ml water, sugar, gula melaka and pandan leaves. Please ensure that there is 450 ml water after cooking.
  2. Sift rice flour & tapioca flour.
  3. Add into warm water & stir well.
  4. Sieve.
  5. Mix with alkali water.
  6. Using a metal tin, heat up in steamer.
  7. Once the tin is heated, pour batter & stir well before covering with a lid.
  8. Steam until batter turns transparent for about 10 to 12 mins.
  9. Test with toothpick for doneness. The tooth pick should come out clean.
  10. Set aside to cool completely.
  11. Mix desiccated coconut with some salt and steamed for 8 mins.
  12. Coat kueh with desiccated coconut.

Discussion: https://www.facebook.com/photo.php?fbid=10203184495968115&set=pcb.828022240600187&type=1&theater

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Sakura Jelly 樱花果冻 by Ann Low‎

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Corndog by Michelle Heng


Adapted recipe from http://damndelicious.net/.../easy-homemade-mini-corn-dogs/

Ingredients
5 pcs hotdogs (halved)
1/2 tbsp baking powder
80g yellow cornmeal
80g plain flour
2 tbsp sugar
100ml milk
1 egg
Salt & pepper (to taste)
Oil (deep frying)

Steps
1. Mix baking powder, cornmeal, flour, sugar, salt & pepper in a big mixing bowl.
2. Whisk egg and milk in another bowl then add to the dry ingredient bowl gradually.
3. Stir the mixture till well combined. Pour the mixture into a tall glass or mug for easy dipping later.
4. Skewer the halved hotdogs with wooden skewers. Dip the hotdog portion into the mixture and ensure it is fully coated before pulling it out from the cup of mixture slowly.
5. Deep fry the corndogs in batches till golden brown over medium heat. Drain on kitchen towel before serving.
6. Bon appetit!

Note
If you do not like too thick a coating, drip (not scrap) more of the batter off from the hotdog before deep frying.


 Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/828018513933893/

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Asian coriander dressing by Anna Tan


2 tbsp of finely chopped coriander, 1 clove garlic minced, 1 medium fresh red chili deseed & finely chopped, 1 tsp of sesame oil, 1 tsp honey, 2 lime squeezed to juice, pinch of salt and pepper to taste.



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Raspberries with Blueberries Bundt Butter Cake by Jeannie Lee

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Indonesian Rendang by Maya Tekwani

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Tuesday, May 19, 2015

Japanese Cheesecake by Priscilla Toh

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Curry leaves minced pork with black beans garlics sauce by Tan Connie



Ingredients
Minced pork
A big handful of curry leaves
Minced garlics
Chillies (sliced)

Seasoning
2 heaped tspn of black beans garlic sauce
Dark soya sauce
1 tspn brown sugar
White pepper
Huatiow jiu

Steps
1. Heat up the frypan with oil.
2. Sautee the minced garlics, then a handful of curry leaves. 3. Once fragrant, pour in the minced pork to fry till partially cooked.
4. Scoop in 2 tspn of black beans garlics sauce n fry even.
5. Drizzle in some dark soya sauce for color and add some pepper n red chillies.
6. Cover lid n let it absorb the flavour.
7. Remove lid, add a dash of huatiow jiu and a quick stir.
8. Off heat, throw in some more curry leaves and dish up on a plate.




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Stir-Fried Fish maw with bean sprouts by Anna Tan‎



Ingredients
40 gram Fish Maw (Soak, blanch with hot water) cut into ring
1 cup of bean sprouts, wash and tail removed
1 egg
3 rehydrated Chinese mushroom, sliced
3 tbsp of preserved sweet radish (chai poh), Thai used sugar but I replaced with chai poh or 1 tsp sugar
30 gram of chicken breast meat, sliced (optional)
Coriander for fry and garnishing

Sauce
1 tbsp light soya sauce
1 tbsp mushroom sauce
2 tbsp Shao sin chew/ cooking wine ( I used Hwa Tiao Chew)
2 dashes of ground pepper (1/2 tsp)

Method
1. Heat up the wok or non-stick pan with medium high, 2 tbsp grape seed oil or cooking oil.
2. Saute the garlic till fragrant.
3. Add in chai poh/ preserved sweet radish.
4. Add in mushroom, stir well till fragrant.
5. Add chicken slices if you want for 2 mins. Ladder this aside, make way for the egg.
6. Crack the egg, and do scramble, not too cook stil abit raw.
7. Toss in the fish maw, stir fry for 1 min.
8. Toss in bean sprout, not too long depend whether you like it crunchy or soft. I did for 1 min.
9. Add in all sauce, pepper and mix well.
10. Turn off the heat, add in some coriander, stir abit.
11. Dish up, garnish with coriander and ready to serve.



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Steamed Prawns 金魚沐浴 by Leow Sharon



Ingredients
16 prawns
16 pcs soya bean skin (cut into small rectangular strip)
300g meat
6 water chestnut
4 shallot
4 garlic
6 prawns
Mince all ingredients separately and mix together.

Season the meat1 tbsp light soya sauce
1 tbsp oyster sauce
1 tsp sesame oil
1/2 tsp pepper
2 tsp cornflour

Method
Peel the prawn leave the tail.
Cut and open the base of the prawn wash and wipe dry.
Roll the meat mixture into small ball just enough to fit into prawn base.
Use soya bean skin to wrap the prawn.
Bend the tail upward to make it 'stand'.
Steam for 10-15 min done.



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Banana Nut Muesli Loaf using Apple Starter by Meng-Choo Tan

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Chicken sea cucumber stew by Quequek Yeo



Ingredients
1/2 fresh chicken-chopped into medium pieces- marinate with salt, pepper, sugar, oil and a bit corn starch
3 whole sea cucumber-clean
6 fresh mushrooms
Black fungus (optional)
1 whole sweet onion cut into big rings or wedges
1 small pack of chicken broth
Salt to taste
1 tsp soya sauce
Flavoured oil 1 tsp
Chinese wine 1 tbsp
1 tsp sugar
1 tbsp tapioca starch mixed with water

Method
1. Heat up some oil and sauté the onions till fragrant and soft
2. Add in chicken pieces skin side down
3. Pan fried the chicken till partly cooked but skin golden brown
3. Add in mushroom, sea cucumber and fungus.
4. Light fry for a while then add in the chicken broth.
5. Let the dish simmer till chicken is cook
6. Add in seasoning
7. Lastly add in the tapioca starch mixture to thicken the gravy
8. Serve with plain rice! 


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Panfried lemongrass chicken by Cassandra Chee


Ingredients
2 pcs boneless chicken legs, hammer to tenderise it

Seasoning (approximate)
2 tbsp Fish sauce
2 tbsp Soya sauce
2 tbsp Gula melaka
2 lemongrass, chopped
4 Small red onions, chopped
4 Garlic, chopped

Stir to dissolve gula melaka in seasoning before infusing aromatics for awhile before marination.


Method
1. Marinate the chicken legs for 2 hours in the fridge.
2. Bring to room temperature before cooking.
3. Heat up a non stick pan without oil.
4. Remove all aromatics from chicken meat.
5. Place chicken meat skin down & flip when oil seeps out.
6. Pan fry both sides until browned & be sure to use small fire throughout.
7. Let the meat rest before slicing. Drizzle its juice all over the meat before serving.



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Salted Egg Chicken Wings 咸蛋鸡翅膀 by Rachel Leong


Ingredients A30 chicken mid-wings
2 tbsp tumeric powder
1 tbsp corn flour
1 tbsp sesame oil
1 tsp white pepper
2 salted egg whites
½ tsp salt

Ingredients B2 salted egg yolks (keep the whites for Ingredient A)
2 chili padi
3 sprigs curry leaves
2 tbsp butter
2 tbsp evaporated milk
½ tbsp sugar

Method
1. Marinate chicken mid-wings with Ingredient A for minimum 2 hours.

2. Heat oil in a wok, deep fry the well-coated chicken wings until cooked. Dish out, drain oil with paper towel. Keep aside for later use.

3. Steam salted egg yolks for 3-4 minutes. Remove and mash egg yolks with a fork.

4. Melt butter in a wok, sauté curry leaves and chili padi until aromatic. Add salted egg yolks and keep stirring until mixture turns foamy.

5. Add in evaporated milk, sugar and chicken wings. Stir fry briskly to mix.

6. Serve hot immediately.

Tip: You can add more salted egg yolks if you prefer a stronger taste. You can also add more evaporated milk if you prefer more gravy. It's all up to individual preferences.



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Monday, May 18, 2015

Kidney in Sesame Sauce by Jensie Tan


Ingredients
Kidney, sliced
Garlic, minced
Ginger, sliced
Sesame oil
Chinese wine
Dark soya sauce
Salt
Pepper

Method
Using sesame oil, fry garlic and ginger until fragrant.
Add water, chinese wine, dark soya, salt & pepper.
Bring seasoning to boil before adding the sliced kidney.
Stir well & switch off fire.
Serve.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/827029300699481/

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Nescafe /vanilla Ogura by Jeannie Tay

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Assorted Bread Buns by Connie Tan


Ingredients
40g egg ]
+105g water. ]165g
+3tspn condensed milk ]
1/4 small tsp salt
20-25g sugar
20g salted butter
220g bread flour
30g all-purpose flour
3g yeast

Some bal egg +1tsp water for egg wash

Fillings
Mini cheese hotdogs, cheddar pcs, azuki (jap red beans) filling (i homemade earlier)

Method
1. Measure n pour the ingredients into the bread pan in the above sequence.
2. Set the breadmaker to function C09(as in mayer breadmaker) to ferment dough immediately.
3. The machine stops in one hr.
4. Remove the dough onto a floured surface (i use a silicone baking mat)
5. Punch down the dough a few rounds, stretch n handknead.
6. Measure n cut each dough abt 30g. U should be able to achieve 15-16pcs mini dough.
7. Shape in any pattern of your preferrence n insert filling. For filling of red beans, i measure 20g.
8. After shaping, tuck it round n pat a bit flour n lay on greased n lined long tray. Do spread out more space.
9. I use another long tray, invert n cover on top. Leave it in baking oven with a cup/bowl of hot water at bottom of oven. I proof this round for abt one hr or till double in size.
10. Remove tray n cup of water n preheat oven to 200°c.
11. Egg wash the top of buns bef popping into oven. Bake for abt 12mins or till top golden brown.

Enjoy your freshly made buns!!

Note:
I hv tweaked my own bread recipe (previously made dough with kenwood cake mixer) slightly to modify n fit into this mayer breadmaker capacity. Pls do adjust if your bread maker is a diff model.



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Chawamushi by Karin Kong


Make 6 cups

Ingredients

4 eggs
250ml stock
500ml water
Pinch of salt
Dash of pepper
1 tsp soy sauce
Mirin (optional)

3 Shrimps sliced into half
1 chicken thigh, cut into bite size 6 pieces
3 shiitake mushroom, sliced half
Japanese fish cake
2 Crab stick, sliced
Green onion, chopped


Instructions

Preseason chicken. In a small bowl, mix chicken pieces with 1/2 tsp soy sauce and dash of pepper. Let them sit for a couple of minutes.

Meanwhile, in a large bowl, mix eggs, soup stock, salt, 1/2 tsp soy sauce, and Mirin together. Strain the egg mixture through a sieve. Let as much egg as you can go through the sieve.

Place chicken and crab stick in small cups (such as ramekins), then pour egg mixture over them to fill 3/4 of a cup. Use spoon to remove any bubbles seen on top.

Note: I didn't cover the cups. Just put the cups into a steamer.

Steam at low heat for 5 to 8 mins to set the eggs. Add the shrimps, fish cake and mushroom on top. Continue to steam for another 10-15 minutes with medium heat. Check with a skewer to see if it's done. If clear broth comes out when poked, take the cups out from the steamer.

Sprinkle spring onions. Served with it's warm.


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Creamy Butter prawns with egg floss by Nora Leong


Using 1/2 kg prawns

- Wash prawns and pad dry with kitchen or papet towel
- mix with 1 beaten egg yolk
- sprinkle and mix with1/2 tbsp of plain flour
- heat up wok over med heat
- add in 2 tbsp oil
- pan fried prawns till they turned pinkish on both sides (u can deep fry with more oil)
- scooped and place over paper towel

- In a clean heated wok of med heat, add in 2 tbsp of butter
- after melt, add in curry leaves (that are pre washed and dried)
- fry until crispy
- add 3/4 rice bowl of full cream milk (or 1/2 rice bowl of evaporated milk with 1/2 rice bowl of water)
- add in salt and pepper
- simmer for about 3 mins
- add in prawns, stir and let simmer for about 5 mins
- sauce should reduced by now
- scoop onto serving plate

For the egg floss
- beat 3 egg yolks
- add 2 tbsp butter into a heated wok of med low heat (cannot use flat pan)
- once melted add in the beaten egg yolks
- keep stirring it in quick and circular motion with the back of a ladle
- after about 2 mins, you should see thin stripes forming
- keep stirring until they turned golden brown
- scoop and place on a strainer to drain the butter oil
- loosen them with a fork when drained
- sprinkle over prawns


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Chicken Curry Puff by Vanessa Tay

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Ingredients for Chicken Curry Pie filling2 whole fresh chicken breast meats
1 packet A1 curry paste
4 red onions
3 large potatoes
Plenty of Curry Leaves
1tbsp Sugar * I used brown sugar


Method
  1. Diced Onion
  2. Cut Chicken Breast Meat into small Cube
  3. Cut Potatoes into small cube
  4. Steam for 15 mins
  5. Heat up wok, add 3tbsp oil. Sautéed onion till fragrant
  6. Add in chicken breast meat and stir till almost cook
  7. Add in whole pack A1 curry paste and 1tbsp sugar. Mix well
  8. Add in curry leaves and mix well
  9. Last, add in steam potatoes. Stir and mix well w curry paste.
  10. Done. Set aside, let it cool. Once cool, can start wrapping

Notes
Can either make into Pie or Puff
I used PH Frozen Tart Shells top w Kawan Puff Pastry

Make into Puff
I used Frozen Puff Pastry.
Seal the side with a fork.


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Banana leaf grilled stingray by Angelin Goh

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Sweet potato doughnuts balls by Angelin Goh

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Tartelette au Feijoa et Chocolat Noir by Alan Goh

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Steamed Prawns with Tang Hoon by Zann Teo


1 kg prawns
Wolfberry a few
Chopped garlic
Tang hoon soaked
Cooking wine I use abt half cup
Optional vegetables

Lay the vegetables then the tang hoon then prawns . Put wolfberry and garlic on top .Add wine and light sauce Sesame oil with a bit of water . Steam till cooked.



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Fresh strawberry muffins by Angel Teo

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Mala Hotpot by Tan Min Chau

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Pumpkin Milk Buns by Charmaine Jane Yong

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Japanese Souffle Cheesecake by Deniece Wong

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Deep-fried Oreos by Rita Choo

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Cold Jelly Noodle by Sophie Li

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Double Chocolate Waffles by Rita Choo

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Chocolate Bread by Rita Choo

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Bacon Wrapped Rice Balls by Rita Choo

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Nutella Milkshake by Rita Choo

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