Saturday, June 6, 2015

Red chelory cupcake by Jensie Tan


Ingredients
80g butter
1/2 cup caster sugar
1egg
150g cake flour
60g milk
1/2 tsp baking powder
1/2 tsp vanilla extract

Method 
Mix butter, sugar, until fluffy white.
Add in egg and vanilla.
Mix in the flour and baking powder, and milk.
Bake 170 degrees for 20 mins.


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Chocolate lava cake by Naomi Anneliese‎


Ingredients
1/2 cup of chocolate chips
1/2 cup of butter
1/2 cup of all purpose flour *remember to sift*
1/2 tsp of vanilla extract
4 eggs
1 cup of confectioner sugar

Instructions
1) boil some water in a pot and place a bowl over it
2) place the chocolate chip & butter into the bowl & mix well!
3) in a separate bowl, beat the eggs, vanilla extract & confectioner sugar..beat well until it's pale colour
4) add the chocolate mix into the bowl (from instruction 3) then sift the flour into the mixture & whisk until smooth
5) spray /butter your cups & pour 3/4 in.
6) preheat your oven to 230 degree C then bake the lava cake for 14 mins


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Steamed Chendol Sweetcorn Kueh by Ginny Chan


Prepare a square 9 x 9 inch baking tray. Wipe the inside with a damp cloth and line with plastic with two overhanging sides. The plastic will stick easily to the tin due to the dampness.

Ingredients
2 x 300gm box Pandan Chendol
1 corn-on-the-cob
Drain the chendol thoroughly (drained wt appx 250gm)
Remove corn niblets and microwave about 3 mins

Bottom Layer A100g riceflour
160g tapioca flour
70g sago flour
300ml coconut milk
200ml water
Mix everything together and strain to remove lumps.

Bottom Layer B240g castor sugar
1 tsp salt
200ml coconut milk
300ml water
Mix everything in a pot and boil till sugar is melted. Pour in the strained Layer A ingredients and stir continuously. Add the chendol and corn niblets and stir for a couple of minutes. Switch off fire and pour in prepared tray and steam 6 to 8 minutes over medium heat.

Top Layer C60g riceflour
100g tapioca flour
150ml coconut milk
100ml water
Mix everything together and strain to remove lumps.

Top Layer D200g shaved Gula Melaka
½ tsp salt
350ml water
2 pandan leaves (knotted)
Boil mixture till Gula Melaka melts, remove pandan leaves and strain syrup. Return syrup to pot and add Layer C ingredients, cook a couple of minutes stirring all the time and pour over the Chendol layer and steam for 30minutes.
Cool thoroughly before cutting.


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Mango Konnyaku Jelly by Wan Jing



Ingredients
- 1 pack Jim Willie Konnyaku jelly powder (10g)
- 2 ripe mangoes (1/3 - diced and balance purée, adjust according to your preference)
- 600ml Orange juice
- 350ml water
- 4 tbsp fine sugar
- 1 tsp mango essence (for the aroma)

Steps
- Mix jelly powder and sugar in a bowl
- Boil water, orange juice, mango puree and essence. (You may use mango juice)
- Add the jelly mixture into the boiling liquid and mix till dissolved.
- Pour jelly liquid into jelly mould (half the mould), put in the diced mango then pour remaining liquid over.
- leave it to cool before popping into the refrigerator.

~ First attempt so please pardon me for any imperfections.


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Fish cake by Leo Mee Moi‎


Ingredients
Fish paste
Prawns
Kaffir leave
Long bean
Red carrot
Some lard
Rice flour
Corn flour
Fish sauce
Sugar
Pepper

Method
Place fish paste in a big bowl
Grate or slice carrot into thin thin short pieces
Roughly chopped e prawns
Cut kafir leaves into thin small pcs
Cut long bean into bout 1/2 cm thick
Cut n chop lard into tiny pieces
Add all the cut items into fish paste
Add sugar, pepper, fish sauce and stir well.
Add rice flour n corn flour. Stir till well combined.
Before frying get a bowl of salt water. Wet ur palms. Scoop a spoonful of e mixed paste into ur palm n shape it.
Fry in shallow oil. That's all! Happy trying!

**i use ready bought fish paste from yong taufu seller so it's already quite salty,so becareful of e fish sauce amount u adding,sugar is to neutralize this lor😅
**Can omit e lard la😅
**i sometimes omit kafir leave n substitute with Chinese parsley (stem more)



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Steam Chicken with lap cheong by Umera Chan-Ngow



Ingredients
2 Chicken thigh (boneless) - cut into small pieces
1 Lap cheong - cut slice (you can use 2 if you like)
Slices of ginger
2 tsp oyster sauce
2 tsp soy sauce
2 tsp corn flour
2 tsp sesame oil
1 tsp sugar

Method
Mix all together and then add in 3 tbs of water. Steam for half an hour.
I let the chicken sit in the fridge for about an hour before steaming it.
I have double the oyster sauce, soy sauce, corn flour and sesame oil because I am using 2 chicken thigh.

Please adjust according to your liking.


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Friday, June 5, 2015

Butter walnuts cake by Jensie Tan


Ingredients
Walnut butter cake (fruits)
250g butter
100g margarine
220g sugar (240g)
290g egg ( 8 egg)
250g plain flour
30 g carnation milk
8 g sponge gel
3 g baking powder
Vanilla essence
Walnut 40g
Banana (Otp) Plain flour with baking powder stiff


Method

1) Beat the butter , margarine , slowly add in sugar , sponge gel , till fluffy slowly add in egg one by one beat well add in vanilla Essenes

2) fold in the flour and add in the nut or fruits you like , mix well n last add in the milk

3) pour in the tin (9")greased with flour or oil)

Bake in a pre heated oven till cook n golden brown 180 degrees at 45 mins.


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Yee foo noodles by Pamela Gordon‎


Ingredients
Prawns
Pork slices (marinate with light soya sauce, pepper, sesame oil, Chinese cooking wine)
Green leafy veg
Chicken stock
Salted egg
Chopped Garlic
Sliced Ginger
Spring onion
Yee fu noodles (blanched in boiling water for 2 to 3 mins)


Method
1. Heat oil in pan. Fry garlic, ginger and white part of spring onion till fragrant.
2. Add prawns and pork slices and fry slightly. Add Chinese wine and fry till almost no more liquid.
3. Add chicken stock then leafy vegetables and let it boil.
4. Once boiling, add in 1 tbsp of oyster sauce, 1 tbsp sugar and a dash of pepper (optional)
5. Add in salted egg in a circle motion. Let it simmer for a while till egg is cooked.
6. Scoop onto noodles and serve hot.



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Thursday, June 4, 2015

Braised Pork by Irene Lee


Main Ingredients
1kg Pork belly
2-3 slices of ginger
5-6 cloves of garlic
1 cinnamon stick
1 star anise
2 cloves
1/3 tsp 5 spice powder
Dark soya sauce
Light soya sauce
Sugar

Optional ingredients
Tau pok
Beancurd
Dried mushrooms
Tau ki (豆腐皮)
Cabbage (add sweetness and can soak up oil)
Eggs

Steps
Boil pork in water for 3 mins and remove from water.
Heat up oil in wok. Add in spices, garlic and ginger and fry till fragrant.
Add in pork and stir fry for 2 mins.
Add in seasonings and stir fry for another min. Add water to cover ingredients.
Stew till meat soft.
*if the cinnamon taste gets too strong, can remove it or it will become bitter.

Eggs: can add in hard boiled egg. If prefer the runny kind, put eggs in room temperature water and boil for 4 mins (small-medium sized eggs). Timing starts when water boils. Pour away water and add room temperature water to cool down. Wait till cool down before peeling. At the same time, take some gravy from braise pork to cool down. When cooled, add in peeled eggs to soak.

P.S. sorry I can't give exact measurements for seasonings as cooked based on tasting.



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Hor Fun by Joanne Loy



300g Hor Fun ( Thick Flat Rice Noodles)
1/2 tablespoon Light Soy Sauce
Dark Soy Sauce - A few drops will do.

Other Ingredients:
1 teaspoon Light Soy Sauce
1 teaspoon Cooking Wine
1 teaspoon Corn Flour
1/2 tablespoon Minced Garlic
A few slices of Loin Pork ( Estimate 5 or 6) - depend on your liking
3 prawns ( de-shelled it) - depend on your liking
Squid cut into a few small pieces ( Estimate 1 squid) - depend on your liking
3-4 stalks of Cai Xin ( Choose young one preferred)

Sauce:
500ml Chicken Stock ( Depend if you want to cook your own chicken stock or use ayam brand cube)
Salt and Pepper ( depend on your taste)
1 Whole Egg, beaten
Cornflour - Mix with water ( I agar agar the thickness, forget the volume)
1 teaspoon Light Soy Sauce
1/2 teaspoon Fish Sauce
1 tablespoon Oyster Sauce

Method:

Hor Fun
Before heating, loosen up the hor fun as it sticks together.
Heat the wok
Add in 1 tablespoon oil.
Stir-fry Hor Fun with light and dark soy sauce. Tossed it so that it would not stick together.
Fry till the hor fun are well blended . Make sure the hor fun are brown and a little charred at the sides.
After its done, place in a serving plate .

Topping

Marinate the loin pork with light soy sauce, wine and corn flour. This is to make the pork soft.
To make the choy sum looks " shiny", blanch the cai xin in a pot of hot water with 1 teaspoon oil.
Drain it and place the cai xin with hor fun.

Heat up work,
Add in 1 teaspoon oil.
Stir-fry garlic till fragrant . Not Brown
Add in the pork and stir-fry till cooked.
Dish and place with cooked hor fun.

Sauce
Pour stock in the wok and boil it
Add in the prawn and squid.
Add in Light Soy Sauce, Fish Sauce and oyster Sauce except for egg and cornflour mixture.
Slowly stir in the cornflour mixture to thicken the sauce ( Put in more cornflour mixture if you want it thicker)
Turn off the heat once the sauce are boiled
Stir in the beaten egg slowly which the sauce ss still hot. Keep stirring the sauce to break up the beaten egg .
This will make the sauce looks cloudy.
Pour the sauce over the hor fun .

Tadah!!!

You can choose whatever ingredient you like to eat as topping e.g.: Fish cake etc.



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Vegetables Patties by Jeannie Lee


You can use any kind of veg you prefer but must include bean sprouts for the crunch.

Vegetables I used:
Half pkt beansprouts, 1 carrots and 4 stalks xiao paicai
I shredded the carrot n green veg.
2 tbsp rice flour
5tbsp plain or all purpose flour
1 egg
Salt n pepper 

Mix both the rice n plain flour together with salt and pepper.
Add water to form a batter but not too runny.
Add in all the prepared vegetables into the batter.
Heat up a pan with some oil,
use a spoon scoop the mixed veg into the oil and fry both side till golden brown.
Serve hot.


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Assorted cinnamon rolls by Tan Connie‎




Ingredients
40g egg ]
+3tspn condensed milk ]170g
+ abt 110g UHT milk ]
1/4 small tsp salt
20 fine sugar
20g salted butter
220g bread flour
30g cake flour
1 tsp ground cinnamon
4g yeast

Some bal egg +1tsp milk for egg wash

Fillings
35g brown sugar ]mixed
3-4g ground cinnamon]well

Some softened butter;
A small handful raisins;
A small handful choz chips;
Toasted almond flakes n pumpkin seeds

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 into a square dough.
6. Spread butter on the dough, then sprinkle cinnamon n brown sugar mixed earlier.
7. As i m using 3 different flavours, i spread the ingredients proportionately in sections.
8. After spreading, start to roll like a swissroll without compressing the soft dough too much.
9. Measure the number of pcs desired n cut with a pastry knife.
10. Lay the sugar-side pcs flat on a lined tray. Do spread out some space between each pc for further proofing.
11. I use a long rectangular tray n invert another pc on top. Place in the baking oven with a cup/bowl of hot water at bottom for abt one hr or till double in size.
12. Remove tray n cup of water n preheat oven to 190°c.
13. Egg wash the top of buns bef popping into oven. Bake for abt 18mins or till top golden brown.

Enjoy !!

Note: This recipe serves abt 11-12pcs.



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Bananas Almond muffins by Esther Tho


Ingredients
150g plain flour with 2 tsp baking powder / self raising flour
150g Brown sugar / castor sugat
75g Melted butter
4/5 Riped bananas
1 egg
2 tbsp (heap) grounded Almond nuts
Pinch of salt
Almond flakes to sprinkle

Method
1. Mash ripe bananas.
2. Add in sugar and mix till sugar partial dissolve.
3. Add in egg and melted butter mix well.
4. Add in sifted flour and salt, mix well. Lastly mix in ground almond nuts.
5. Pour in muffins cups/liners to 3/4 full.
6. Top with Almond flakes.
7. Bake in a preheated oven at 190deg for 30mins.
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White Fungus Orange Dessert by Aileen Lee



This dessert is nourishing and it helps to reduce cough, phlegm. On top of that it helps to clear heat in body and aid in sleep

这道甜品有助安眠建胃，去热止咳化痰

Ingredients
2 orange
50g soaked white fungus
10g fritillary bulb
50g honey rock sugar
1.5l boiling water

Method
1. peel off orange skin and cut into pieces
2. Wash n rinse white fungus, fritillary bulb
3. Put all ingredients into double boiler and double boil for 2 hour



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Raspberry Friands by Jade Oh


[ 6 servings]

Ingredients
3 ~~ Egg whites
90gm ~~ Butter (melted)
110 ~~ Icing sugar
50gm ~~ Cake flour
70gm ~~ Ground Almonds
Raspberries to decorate

Direction
1. Preheat the oven to 180℃.
2. Whisk egg whites until stiff.
3. Sift the flour n icing sugar together and mix in with the ground almonds.
4. Then pour this into the egg white mixture gently to combine together.
5. Pour the melted butter into the batter and mix to combine.
6. Pour the battle into muffin tin about 3/4 full and add raspberries to decorate.
4. Bake for 20~25minutes.
5. Once done and cooled, dust lightly with icing sugar n serve. Enjoy.



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Chocolate Banana Yogurt Cake by Fc Ng


(Make 6-8 muffins)

Ingredients
70g Salted Butter(cubed & stand in room temp bout 10min)
25g Castor sugar
25g Dark Muscovado
1 egg (room temp & lightly beaten)
100g Self raising flour
100g Ripen banana (fork mashed or slice thinly & mix w baking soda then put aside)
1/4tsp Baking soda
60g Greek/Plain yogurt(room temp)
1/2tsp Vanilla extract
50g Bittersweet chocolate chunks


Method
Preheat oven to 180ºc, line muffin pan with liners.
Cream butter & sugar till pale & light,add beaten egg in batches till incorporated.
Fold in flour & yogurt alternately till just incoporated.
Add in banana & chocolate chunks to mix well.
Transfer to piping bag n pipe into muffin liners.
Bake in preheated oven for about 18-20mins till golden brown
Cool on rack and enjoy!

Ps: pls adjust temp accordingly to yr oven characteristic.
Electric mixer is not necessary, u can just whip this up with a balloon whisk & spatula.



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Fried Tofu with peanut & cucumber by Christine Tan


(A)
1/3 teaspoon salt
3 tablespoon tapioca starch
Mix well set aside

Steps
Slice tofu into 6 pcs
Pat them dry with oil absorbent paper
Coat them with (a) and fry till u see it crispy
Flip over tofu cubes gently with a chopstick and spatula
Once done.. place them on a clean plate and garnish with cucumber strips.. crushed peanut..and sweet Thai chilli sauce.



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Taiwan tender pork chop by Rontree Chan


6 pcs of soft tender loin. Cover with plastic bag and pound/flatten it using a tenderizer mallet. Flatten and widen it to 3-5mm thickness.

Marinate it with 1.5 TBsp soy sauce, 2 TBsp white rice wine, some white pepper, 1/2 egg and 4 Tsp corn flour for 5mins.

Sear both side of pork over a flat pan with oil on medium heat. Use a tong to press on its surface to check it is still soft. When is half done, take it out set aside.

Using the same pan, cook 1/2 white onion slices till soft. Add 4 TBsp white rice wine, 3 TBsp soy sauce, 2 TBsp mirin, 5 TBsp water. 1 tsp 5 spices powder.

Place the pork chops in it to let it simmer , flip and soak up the sauce. For 2-3mins. And is done.
Be careful not to over cook. And to pork loin must be pounded to thin thickness.



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Woo Kok/ Yam Puffs by Lucinda Lau


Ingredients
600gms steam yam
80gms shortening/ lard
100gms wheat starch/ dim sum flour (mix with boiling water to a dough)
1/2 tsp salt
1 tbsp sugar
1/4 tsp 5 spice powder
1/2 tsp sesame oil

Filling
300 gms char siew ( diced)
1 small onion( chopped)
Sauce for filling: 1 tbsp oyster sauce
1 tbsp light soya sauce
1/2 tbsp sugar
1 tbsp water1/2 tbsp corn flour
Mix the sauce together and leave aside for use later.

Method for the filling
First fry the onion till translucent then add the char siew, fry for a while add in the sauce and stir till combined. Add in some chopped spring onion.

Method
Mash the yam while it's hot and add in the salt,sugar, five spice and sesame oil. Mix well and add in the wheat starch. Knead to a dough and add in shortening. Knead till everything is combine.
Divide the dough into 20 pcs and shape into a bowl. Spoon a spoon of filling and shape into a egg shape or round balls.
Heat up a pot of oil and fry the Woo Kok till golden brown. Remember the oil must be very hot or you won't get the honey comb effect.



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Cheese sticks by Shirley Tan‎


Ingredients
- 250g cold butter
- 250g Cheddar cheese (grated)
- 400g plain flour
- 100g corn flour
- A pinch of salt
- 1 egg

Instructions
1. Cut the cold butter into cubes
2. Add the butter into sifted flours and salt. Do a rubbing in method till it become like breadcrumbs.
3. Add in the grated cheese and mix well.
4. Add the beaten egg and mix till dough becomes a big ball.
5. Roll the dough and cut into 1 cm thick and cut into 6 x 1cm sticks.
6. Bake at 170 degree Celsius for 15-20 minutes.



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Crispy Chicken Wings by Esther Khoo Chai Hoon


Marinate chicken wings with fresh ginger juice, five spice powder, cooking wine, fermented bean curd and egg overnight ... Mix cornflour in 30 mins or b4 deep fry.



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Fried Basil Chicken Tails by Sharon Yong‎


Ingredients
Chicken Tails (aka Chicken backsides 鸡屁股)
Basil Leaves
Lightly Smashed Garlic Cloves
Corn Flour
Sea Salt
Powdered White Pepper
Chilli Powder (*Optional)

Directions
1) Prepare the chicken tails by trimming off excess fats, pluck out feather ends if any and cut off "the chicken backside". Wash thoroughly several times.
2) Boil the chicken tails in a pot of hot water. Drain the water and set aside.
3) Mix corn flour with some water. Coat the chicken tails.
4) Airfry the chicken tails at 160deg for 10mins, stir once at 5mins. Then, another 5mins at 180deg. Set aside when done.
5) Heat a bit of oil in a pan, stir fry the garlic cloves for a while then add in the chicken tails. Lastly, add in basil leaves. When fragrance, off the fire and season with salt and pepper, chilli powder optional if u like.


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Cheese stick by Anthony Leow‎


Ingredients

-White bread
-Kraft cheese stick
-1 Egg
-Japanese breadcrumb

-Toothpick

Direction
-Flatten the bread with rolling pin
-Place the cheese stick in the bottom end and fold up both end of the bread then roll the bread with the cheese stick inside. ( wrap tightly if not the cheese stick will flow out when you fried and will end up with empty cheese stick haha)
- Secure the both end of the roll with tooth pick.
-Dip into the egg, make sure cover the whole bread roll.
Dip into the Japanese breadcrumb., also make sure cover the whole bread roll.

Deep fried and serve hot.
May dust some Italian herbs on top.

Note: if the oil not hot enough, it will be very oily
If you hot, the breadcrumb will burnt and leave a bitter taste.
I can't tell how much temperature as I cook with old style haha based on visual and experience only.



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