Saturday, June 27, 2015

Soft White Bread (5C starter dough) by Teresa Lim

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5C liquid dough
300g bread flour
300g water
1g (1/3tsp) yeast

Bread dough
100g 5C liquid dough
280g bread flour
2tbsp sugar
1tbsp milk powder
1tsp salt
10g unsalted butter
190g cold fresh milk
1tsp yeast (put in dispenser)

5C liquid dough
Put all ingredients into a large tupperware. Mix well till incorporated using a spatula. Cover with lid. Leave in room temperature to proof for 1hr.

Place into fridge and let it proof for 18hrs. By then it should double in size.

Bread dough
Place ingredients into pan in the sequence in the recipe.
Select Rapid mode, menu 2, light crust

Note
5C liquid dough can be kept for about 1 week in the fridge.



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Chocolate and strawberry macarons by Jolene Koh-Lim



What you need1. 150g ground almond (really fine)
2. 150g icing sugar
3. 55g egg whites + another 55g eggs whites (yes, actually measure them by weight.)
4. 150g caster sugar
5. 50g water (yes, again measured by weight)

Method
1. In a food processor, pour in the ground almond and icing sugar, if using cocoa powder for chocolate macarons, you can use about 15g cocoa powder and put it in the food processor as well.

2. Pulse all the ingredients for about a min or 2. Then sift these ingredients, you really want very very fine grains. Even after pulsing, there were still some fairly big pieces of almonds. So you really want to sift them finely.. This takes some time...

3. Once you have your fine dry mixture, pour in 55g of egg whites to this dry mix, and mix thoroughly until it forms like a sandy paste.

Next...

4. In a saucepan, pour in water and caster sugar. Let it boil over medium low heat until it bubbles.. if you have a candy thermometer, you can wait till its about 125C then turn off the heat, I do not have one, so I just drip some of the sugar into a glass of room temp water, if the sugar forms a ball (called soft ball stage), its ready.

5. While the sugar and water boils, pour in the other 55g of egg whites into your stand mixer or using a hand mixer, whisk the egg whites with just a pinch of sugar, whisk till soft peaks form.

6. When the sugar syrup is ready, pour in the sugar syrup to the soft peaks egg whites and whisk. The bowl should be hot and you want to whisk until the sides of the bowl comes to room temperature.

7. By the time, the bowl comes to room temperature, it would have reached its stiff peak stage. If you want to add colouring, the colouring can be added here. Use gel colouring instead of liquid or paste.

**For the chocolate macarons, I did not add any colouring coz there was cocoa powder in the dry mix; but i added pink gel colouring at stage 7 when i was doing the strawberry macarons.

8. Once your meringue is done, add the meringue mix to the almond, icing, egg white paste.. mix and mix and mix... to test if the mixture is ready, drop some onto a place, if the peak falls within 20 secs, its ready, if the peak doesn't fall, keep mixing and check again.

9. Put the mixture into a pipping bag and pipe onto baking paper.. essential to use baking paper, no wax paper or greasing the pan...

10. Once all are piped, really bang the tray on the counter a few times to burst any air bubbles.

11. Important, let the cookies sit and rest for at least 30 to 40 mins.. While, they are resting, preheat oven to 160c.

12. Before baking these cookies, check them, there should be a skin formed on the top.. the top and sides should not be tacky or sticky..

13. Put them in the oven and bring down the temp to 150c, bake for 8 mins. After 8mins, open your oven door for about a second, close it and let them bake for another 8 mins.



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Sweet potatoes Sesame seeds balls by Jeannie Lee

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Ingredients
300gm Japanese sweet potatoes (I choose jap sweet potatoes because they are sweeter)
140gm Japanese glutinous flour (you can use any glutinous flour)
3 tbsp sugar
200gm red bean paste
Raw white sesame seeds

Method
Peel and wash sweet potatoes.
Cut into thick slices and put to steam for 20 to 25mins till cooked.
Mash sweet potatoes immediately with a fork when is cooked.
Add in glutinous flour and sugar to form a dough.
Divide dough into equal portion of your preferred size.
Flattened dough on your palm, fill with half tbsp of red bean paste and wrap into a ball.
Sprinkle each ball with some water and coat with raw sesame seeds evenly.
Heat up some oil in a pan, deep fry the balls until golden brown.
Dish out and put on paper towel to drain the excess oil.
Serve warm and enjoy

Note
Oil must not be too hot and stir the balls constantly to achieve an even colour.


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Creme Brûlée cheesecake by Arizza Kristha Tuazon



For the Sponge Cake Base
1. Place the following in a mixing bowl:
1/2 cupcake flour
2 tablespoons caster sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons vegetable oil or melted butter
3 large egg yolks, reserve egg whites

Beat until well combined (the mixture should be a stiff paste)

2. In a separate bowl, beat the reserved 3 egg whites and 1/4 teaspoon cream of tartar until frothy. Add 1/4 cup sugar gradually, beating until it forms a stiff and glossy meringue.

3. Fold the meringue into the batter until combined. Do not overmix!

4. Spoon the batter into a 9 in round cake pan. Bake for about 15 minutes, until the cake has risen and a cake tester inserted into the center comes out clean.

5. Remove the cake from the oven, and immediately loosen the edges. Allow it to cool in the pan.

For the Cheesecake Filling3 8-oz. packages cream cheese, at room temperature 8 oz. mascarpone
2 Tbs. all-purpose flour
Pinch of salt
1 and 1/4 cups caster sugar
1 Tbs. pure vanilla extract
4 large eggs, at room temperature

1. Preheat oven to 150°C.

2. In a stand mixer (use paddle attachment) beat the cream cheese, mascarpone, flour, plus a pinch of salt on medium speed until very smooth and fluffy.

3. Add the caster sugar and beat until well blended and smooth.

4. Add the vanilla and beat until just blended.

5. Add the eggs one at a time, beating just until blended. (Don’t overbeat)

6. In a 9-in spring-form pan, place the sponge cake base at the bottom. Pour the filling into the pan and smooth the top.

7. Wrap the spring-form pan in foil and bake in a water bath.

8. Bake at 150°C for 50-60 minutes until the center jiggles but sides are done.

9. Turn off the oven and leave the cheesecake inside for 1 hour with door slightly ajar.

10. After 1 hour, place on rack to cool completely. Cover tightly with cling wrap and aluminum foil and refrigerate until chilled, preferably overnight.

11. Once chilled, remove cheesecake from spring form pan.

12. Sprinkle around 2-3 Tbsp. Caster sugar over the top of the cheesecake and slowly heat the top with a kitchen torch until sugar is melted and caramelised.



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Baked Chicken and Mushrooms by Arizza Kristha Tuazon‎



Ingredients
4 chicken leg quarters
2 cups mixed mushrooms, sliced into half or quarters
5 cloves garlic, minced
1 small yellow onion, diced
1 cup chicken stock
4 tbsp evaporated milk or cooking cream
1 tbsp whole grain mustard
¼ cup grated parmesan cheese
2 tbsp butter
Olive oil
Dried thyme
Dried oregano
Dried basil
Garlic powder
Salt and pepper

Method
1. Marinate chicken with dry rub of salt, pepper, garlic powder and dried thyme.
2. Preheat oven to 205degC.
3. Melt butter in an oven-proof pan and add a splash of olive oil. Add chicken skin side down and sear until both sides are golden brown. Set aside.
4. In the same pan, saute onion and garlic until translucent. Add the mushrooms and season with pepper, thyme, oregano and basil. Cook mushrooms until tender.
5. Add the chicken stock and stir. Return the chicken to the pan (on top of the mushroom mixture) skin side up.
6. Place in the oven and bake at 205 degC for 15 minutes. After 15 minutes, lower the temperature to 180degC and bake for another 15 minutes or until chicken is cooked.
7. Once cooked, remove chicken from the pan and set aside.
8. Stir in the cream/milk, parmesan cheese and mustard in the mushroom mixture. Reduce the sauce to desired consistency. Season with salt and pepper to taste.
9. Return chicken in the mushroom sauce. Or serve chicken on a plate then top with sauce.



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Peranakan Babi-Sioh by Eddy Khoo


Ingredients

1.5kg pork belly (cut into two large pieces)
250gm tamarind
350gm water
350 gm shallots or onions
3 tbsp coriander powder, (dry roasted in pan)
10 tbsp sugar
1 tbsp salt
2 tbsp dark soya sauce
1 heaped tsp pepper
2 red chillies or to taste

Method

1. soak tamarind in water for 15 mins or more; squeeze by hand and sieve.

2. add all ingredients in blender and blend till smooth. add more water if necessary.

3. pour marinade into container with the pork belly and marinate overnight.

3. simmer 2.5 to 3 hrs or until tender. remove and sear pork separately in hot pan to make it glazed and browned (optional). thicken gravy if needed. skim off excess oil.


Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/847328842002860/
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Ragu alla Bolognese by Eddy Khoo

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Ingredients
1L chicken stock
2 cans diced tomatoes
500gm diced chicken livers
olive oil
1kg minced beef
500 gm minced pork
4 tbsps butter
200gm streaky bacon
5 diced large onions
3 diced large carrots
5 diced stalks celery
2 cups red wine
1 cup whole milk
2 bay leaves
1 cup heavy cream
100gm grated parmesan cheese
2 tbsps thai fish sauce

Method

Heat oil in pot and add ground beef and pork until browned. Remove from heat and add chicken livers

In another pan, heat butter and bacon until aromatic and add all the vegetables. Cook until softened and add to meat mixture.

Add wine and cook until the alcohol has evaporated (about 5 mins) and add stock, tomatoes, milk and bay leaves.

Stew and simmer for approx 3 hrs until the sauce is thick and there is a layer of fat and oil on top.

Stir in heavy cream, parmesan and fish sauce. Bring to boil stirring constantly for the sauce to emulsify. Season with salt & pepper. Garnish & enjoy !



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Friday, June 26, 2015

Mapo tofu by Tan Connie

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Ingredients
Abt 200g of minced pork
(Basic seasoning of sesame oil, pepper n cornflour)
One pc of square tofu(i bought frm wet market)
Some chopped minced garlics
Some chopped spring onions

Seasoning
2 heaped tspn spicy bean sauce
1 tspn black bean sauce
1/2 tspn sugar
A dash of huatiow jiu

Steps
1. Marinate the minced pork with basic seasoning one hr ahead.
2. Heat up a frying pan with some oil. Add the garlics n saute till fragrant.
3. Add the minced pork n fry even. When meat almost cooked, scoop 2 tspns of spicy bean sauce n 1 tspn of black bean sauce to fry evenly. Add some sugar too.
4. Cover n let the meat infuse with the sauces.
5. Then add cubed tofu pcs into the meat n fry gently without breaking or squashing the tofu.
6. Add a little water n cover lid again to let it slightly simmer well.
7. Then add a little cornflour to it to thicken the gravy.
8. Finally, add a dash of huatiowjiu n dish up on a plate.
9. Serve hot n sprinkle some chopped spring onions on top.

Note
Recipe n sauces are with kind compliments frm Vanessa. I hv slightly tweaked to suit my family's taste.



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Macarons by Joey Foo


A
70g Ground Almonds(if u don't have superfine from phoon huat need to blend till fine)
80g Icing sugar(sunflower brand no corn starch from Sheng Siong))

B
60g Egg white(room temp)
80g Icing sugar(sunflower brand)

1.Sieve (A) ground almond and icing sugar together and set aside.

2. In another bowl, beat (B) egg whites until foamy and sieve icing sugar in 3 batches with mixer on medium speed. Turn mixer to high speed and beat till stiff peaks. (Will be glossy and peaks will stay straight not droopy)

3. Then sieve again Mixture A(to ensure no lumps) into egg white mixture in two batches and fold mixture well with a rubber spatula. Add color desired. Batter is ready when it falls back ard 20 secs.

4. Add batter into piping bag with tip(0.5-1cm). Then pipe small circles on Glad Bake paper(NTUC). Even if your piping skill is not good, just bang the baking pan onto counter top u will get smooth surface and round circles. Dry macarons under a fan for 30mins. U can see the shells are matte and when u touch is not sticky.

5. Bake in preheated oven at 140 degrees for 16-18 mins(diff oven diff timing) To prevent browning, place an empty baking pan at top rack. You can see feet ard 3-4 mins. I am using Rowenta oven traditional top and bottom heat mode at BOTTOM RACK. You can take out one macaron to see if its done, if still sticks on the paper, leave in oven for another few mins. Leave to cool den peel off from baking paper. Store in airtight container den put in fridge if u r not intending to fill them with frosting first.



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Herbal fish soup with mee suah by Lilian Liong

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1) In the inner pot, add sesame oil and ginger. Cook till fragrant.
2) Add water and bring it to a boil.
3) Add the rest of the ingredients except the fish (pls see note below).
4) Add Chinese cooking wine and oyster sauce.
5) Let it cook for about 15 minutes over medium heat.
6) Cover the lid and put the inner pot into the Thermos.

Note
- The fish I used was grouper but it turned a tad too dry when I ate it, so I would recommend to either try cod fish due to its high oily content or add the fish in the morning.



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Baked smoked salmon rice by Geraldine Tan


This recipe is good for 6 serving

2 1/2 cup of cooked rice (personally I prefer japonica rice)
2 can of condensed cream of chicken and corn boiled with 2 cans of water
(I prefer this over cream of mushroom, I find chicken and corn goes better with smoked salmon)

Some Smoked salmon
Grated mozzarella and cheddar cheese

Divide the rice equally into 6 pasta dish
Put about 2 ladle of the heated condensed soup
Gently mix the soup into the rice using a spoon (this is to ensure the soup will be incorporated well into all the grains of rice) add more soup if needed. The rice you use will depend on how much soup you need to add, some rice can soak up liquid better than the other.

Lay the smoked salmon on top of the rice and soup mixture
Lastly sprinkle generous amount of cheddar and mozzarella on top

Baked in a preheated oven of 180 degree celsius
Then grill for 8 minutes to achieve a bit more toasted cheese on the top



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Nescafe Sponge Cake by Lucinda Lau


(A) 2 egg yolks
70 ml water+ corn oil
50 gms Optima flour or Sponge Cake mix
50 gms plain flour or cake flour
1 pkt Nescafe Rich coffee or any brand instant coffee

(B) 2 egg whites
50 gms sugar

Method: Mix ingredients (A) together till smooth.
Beat ingredients (B) till stiff.
Mix (A) to (B) and mix together till combine.
Preheat oven and bake at 180° for 25 -30 mins.



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Sunny Nutella Puff Pastry by Rita Choo


Ingredients you need

2 frozen Prata (do not thaw them)
Nutella (warm it if it's too hard)
1 beaten egg (for egg wash)


Method

1. Pre-heat oven at 200C. Place a Prata on a baking tray laid with a baking sheet.
2. Spread Nutella evenly on the Prata. Place another Prata on top of the Prata.
3. Brush Prata with beaten egg. Place a disposable chilli container/bottle cap in the middle of the Prata.
4. Cut Prata into 16 equal parts starting from the container in the middle.
5. Take each part and turn gently twice. Remove chilli container/bottle cap before baking.
6. Bake for 15-20 minutes or until golden brown.


Note: You need to be FHFL (to work fast) as thawed Pratas will be too tricky to work on.

Recipe adapted from restaurantroberto.com



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Pig Trotter in Vinegar with Ginger by Vincent Lee Wee Ping


Ingredient
• 1.8kg - 2kg Pig Trotters (I mix front and back leg but it’s really up to you)
• 280g Old Ginger
• 280g Young Ginger
• 400ml Normal Vinegar
• 400ml Sweet Vinegar
• 120g Normal Brown Sugar
• 4 tbsp Dark Brown Sugar (if don’t have just use normal brown sugar)
• 10 tbsp Sesame Oil
• 800ml - 1000ml Water
• 1½ tbsp Salt
• Hard Boiled Eggs (Optional)

Preparation
1. Bruised or sliced both old and young ginger, then set aside
2. Blanch pig trotter, and then, rinse with water, then set aside.

Method
1. Heat wok with 10 tbsp sesame oil. Fry both ginger together till fragrant.
2. Add in blanched pig trotter, fry till fragrant.
3. Add in brown sugar, stir well.
4. Transfer the pig trotter to a pot and add 1L water into the pot. Bring to boil.
5. Once it is boiling, reduce to medium low fire, let it boil for 30 mins.
6. Add salt, vinegar, dark brown sugar. Adjust taste accordingly. If you want to add hard boiled eggs in, add them in at this time.
7. Once the taste is right, let it continue to boil under low fire for another 30mins.
8. After 30mins, heat off, leave it there for at least 3 hours (or more), to allow the flavour to infused into the pig trotter thoroughly. Reheat it before serving.

My small little personal tips if your wife needs to eat it for a few days or even one whole month, just increase the proportion accordingly so you don’t need to cook it from scratch every day.

What I did is to cook enough to last for more than 1 week in a super big pot, then keep it in the fridge. Every day I just take out what I need from the big pot and reheat it. This way you will not overcook and make all the meat melt into the stew. When the pot is almost finish, I just add more ingredient in and make a brand new giant pot.



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Stewed duck by Jensie Tan


Ingredients
2 ducks
10 dried mushrooms
100g chestnuts
5 pieces of sea cucumber (medium)
5 big slices of ginger
3 pieces of star anise
1 stick of cinnamon
2 tbsp Chinese five spice
3tsp sea salt and pepper
1 tsp sugar
2 tbsp dark sauce .
1tbs tapioca flour 

Method
Firstly, cut the duck into 4 portions and season the duck with 2 tsp sea salt, Chinese five spice, pepper and dark soya sauce to marinade for 4 hours.
Then, use big fire to fry the duck for around 10 minutes.
Take out and let I oil dry , put into a pot.
Add mushrooms, sea cucumber, chestnuts and ginger.
Pour dark sauce and sugar into the pot.
Then, add around 3 cup of water, star anise and cinnamon.
Cook for around 20minutes.
Following that, double boil the entire pot for 40 mins, 20 min time just use chopstick to more here n there . After everything cook add in tapioca starch n ready to serve ..
The reason why I fried the duck, was to remove the fatty bits, and make the dish more fragrant.
Stewing then double boiling the duck is to maintain the texture of he duck, and to make sure the sea cucumber n chestnut isn't over cooked.



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Thursday, June 25, 2015

Double Boiled black chicken soup by Jean Chua

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Ingredients
=========
4 cut pieces sea cucumber
5 pieces fish maw (NOT the deep fried type)
One small black chicken
Shanghainese Suikow skin
7 red dates
2 tsp Wolfberries

Sea cucumber processed from dry and kept whole piece in freezer for use anytime.

For this dish, both fish maw and sea cucumber are given a quick boil with spring onions, a few slices of old ginger and 2 tsp of Hua Tiao Chew. After 5 mins throw away water and rinse.

Black chicken dumplings
===================
Use one side of breast meat for dumplings.

1. Mince the meat till fine. Add 1 finely chopped water chestnuts and 2 tsps of ground deep fried sole fish
2. Season with salt and pepper, 2 tsps of Wincarnis ginger wine and half tsp of cornflour mixed with 1 tsp of water and some chopped white part of spring onions.
3. Mix above together and make 4 dumplings.
4. Steam the dumplings for 5 minutes and set aside.

For the Soup
==========
Total double-boiling time - one hour

1. Boil chicken and bones in hot water for 5 mins. Discard water and rinse off scum
2. Boil another pot of water - 500 ml - and add in chicken, bones and sea cucumber and Himalayan salt to taste.
3. After 10 minutes, transfer all to a porcelain pot, putting the bones at the bottom. Add sea cucumber & 7 red dates. Cover porcelain pot.
4. Place the porcelain pot into another stainless steel pot of boiling water for double boiling and cover the pot.
5. After 30 minutes of double boiling, add the fish maw.
6. At the 55th minute, add the Wolfberries and the cooked dumplings and continue to complete the cooking for another 5 minutes.
7. Scoop out everything except chicken bones and serve in a bowl . Garnish with coriander leaves.
8. Julienne finely fresh ginger and add black vinegar as a dip for the dumplings.


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Triple Happiness Stew by Jean Chua



Ingredients
• Half a fresh duck
• Half a sea cucumber ( abt 300 gms)
Cut into pcs & boiled in ginger/spring onion/ Hua Tiao Chew for 5 mins
• Half a small Yam (200 gms) - cut into 2.5x1.5 cm and deep fry till light brown
• 200 gms Chinese spinach, cut into 5 cm length & blanch in pinch of veg stock granules, salt and a tsp oil
• Chopped garlic 1 tbsp
• Chopped ginger 1 tsp

Seasonings for duck• Juice of grated old ginger - 2 tsps
• Wincarnis ginger wine 2 tsps (optional)
• Hua Tiao chew 2 tsps
• Dark soya sauce 2 tsps
• Oyster sauce 1 tsp
• Pepper

Method
1. Blanch half the duck in hot water
2. Debone duck and remove excess fats
3. Cut breast meat into 6 pcs. Separate thigh and drumstick and debone.
(Did not use the wing but cooked it with the bones & 2 sour plum with tomatoes to make a soup 👍)
4. Add above seasonings to the duck and marinade for at least one hour. (I marinated it overnite)
5. Take out duck and using a paper towel, pat dry.
6. Deep fry duck till light brown to seal in the juices. Place in a bowl and wash off excess oil with tsp water. Pat dry again.
6. In a hot wok, fry garlic and ginger with 1 tbsp oil till light brown .
7. Add in duck and sea cucumber. Fry for 5 mins. Add new seasonings of 1 tbsp each of dark soy sauce, oyster sauce, half tsp salt and pepper to taste. Stir fry for another 5 mins.
Add again 1 tbsp each of Wincarnis ginger wine and Hua Tiao chew. Fry for 5 mins and add 2 cups water. Bring to a boil and transfer to a claypot (Tanyu pot is best for stewing). Stew in the clay pot over a small fire and, after one hour, take out the sea cucumber first as we do not want it to be over mushy. It shud be QQ and yet soft.
8. Continue to stew over a low fire until duck is tender - about another 30 mins.
9. Add back the sea cucumber and the deep fried yam and continue to stew for another 10 mins over a big fire to absorb the gravy.
10. Finally, mix a tsp of corn flour with a tbsp of water and pour over the stew. Stir till it is boiled.
11. Place the blanched spinach in a deep serving plate and scoop the duck, sea cucumber and yam on top, together with all the gravy. Eat with rice and blachan.


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Siew Mai by Jeannie Lee


Ingredients
200gm square wanton skin - bought from supermarket

Filling
300gm minced pork
250gm Prawns - shelled, deveined and chopped
12 pcs water chestnuts - peel and chopped
1 small carrot - chopped
2 stalks spring onion - chopped

Seasoning
2tbsp light soy sauce
1/2 tsp salt
1 tsp sugar
1tsp sesame oil
2 tbsp corn flour
1 egg
1/2tsp pepper

Method
Mix filling with seasoning in a bowl.
Cut off the four corners of each wanton skin.
Place 1tbsp of the filling in the centre of each wanton skin.
Wrap the skin round the filling so that only the top of the filling is seen above the edge of the skin.
Apply a thin layer of cooking oil on a plate and place the wrapped Siew Mai.
Put to steam over rapidly boiling water for 8 to 10mins or until cooked.
Serve hot and enjoy!

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Chawanmushi by Joyce Lee‎



Ingredients
3 eggs (depend egg size)
2 cups (480ml Dashi or normal chicken stock
1/2 tsp salt
2 tsp soy sauce
1 tsp Sake
1 tsp Mirin
2-4 shrimp, sliced into 2 pieces each
1-2 shiitake mushroom,
green onion, chopped
(U can put any ingredients u are comfortable with)

Instructions
Preseason chicken and shrimps. In a small bowl, mix chicken pieces with 1/2 tsp soy sauce and 1/2 tsp Sake. In another bowl, mix shrimp and 1/2 tsp soy sauce and 1/2 tsp Sake. Let them sit for a couple of minutes.

Meanwhile, in a large bowl, mix eggs, Dashi, salt, 1 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 1/4 amount of chicken, shrimp, and shiitake mushrooms in each of 4 small cups (such as ramekins), then pour egg mixture over them to fill 3/4 of a cup. 

Cover with aluminum foil and put the covered cups into a steamer.Steam at medium heat for 10-15 minutes. Check with a wooden skewer to see if it's done. If clear broth comes out when poked, take the cups out from the steamer.Sprinkle Mitsuba leaves and cover again for 2-3 minutes.


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Wednesday, June 24, 2015

Granola with almonds and cranberry by Rawlinson Woon‎

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Ingredient

1.5 cups oats
0.5 cup sliced almonds
0.25 cup pine nuts
0.25 cup maple syrup
1 tbs honey
2 tbs brown sugar
Dash of cinnamon or vanilla essence


Method

Mix all ingredients in a large bowl and spread them thinly on a baking sheet

Set oven to 140-150 Celsius and bake them to light golden brown. Took me around 30 mins depending on oven. But make sure you stir the mixture every 10 mins to prevent burning.

Take up from oven and allow it to cool down. Add in raisins, dried cranberries or any dry fruits you fancy!



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Egg muffins by Shuyin Olenji

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Ingredients
10 eggs (small or medium size)
1/2 broccoli (chopped into small pieces)
8 pcs ham (sliced into small pieces)
Salt and pepper to taste
2 tsp olive oil
Grated mixed cheese (optional)


Method
1) Heat oil in a pan. Fry broccoli until soft. Mix in ham. Stir awhile then off the flame. Set aside.
2) Preheat oven at 180°c.
3) Beat the eggs. Add in salt and pepper.
4) Assemble the cooked broccoli and ham into the aluminum cup/muffin tray. Pour in the egg mixture.
6) Sprinkle cheese on top. (This is optional)
5) Baked for 20 min.

Note: Can keep in the fridge for up to 3 days. If in freezer, keep up to a week. Just warm up with oven (if you have warm up function), microwave or steam.



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Steamed Eggs by Wendy Ong



2 eggs
1pkt 250ml Swanson clear chicken broth
Beat 2 eggs
Add in chicken broth n mixed well
Sieve it into another bowl
Cover with cling wrap & poke some holes
Steam for 10mins
Serve

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Babi Pongteh by Barbara Chua Jalleh‎


Ingredients
1kg pork belly or twee bak (cut into chunks)
4 potatoes (cut into chunks)
15 shallots
8-10 cloves of garlics
10 dried mushrooms, cleaned, soaked & remove stems
½ cup of fermented soya beans (tau cheo)
2 medium size rock sugar
1 ½ tablespoon dark soya sauce
Salt to taste
3 tablespoons of cooking oil

Method
1. Pound or blend shallots, garlic and tau cheo till fine.
2. Heat oil in a wok and sauté the pounded ingredients until fragrant.
3. Add in the pork pieces and coat well with the paste till well blended.
4. Add dark soya sauce, rock sugar and salt.
5. Add about 1-2 cups of water and continue to stir fry till the mixture thickens.
6. Bring it to a boil and add in the mushrooms and potatoes.
7. Turn the heat down to simmer until the pork is tender.
8. Served with piping hot rice and sambal belachan. Enjoy!!


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Hearty Chicken Stew French Style by Eddy Khoo


Ingredients
1 tbsp olive oil
2 onions roughly chopped
200 gm streaky bacon sliced
handful of peeled whole garlic
handful of herbs ; thyme or to your liking
1 kg chicken cut into parts
2 tbsp plain flour
1/2 tsp salt
2 carrots cut into big chunks
1 tbsp tomato paste
1 tbsp red wine (Cabernet/Shiraz)
150ml button mushrooms
100ml chicken stock
fresh parsley to garnish

Method

Cook onion, garlic & bacon for 2-3 mins in olive oil and remove; leave remaining oil.

Combine flour, herbs of choice and salt in a plastic bag and add the chicken. Coat chicken evenly and then brown chicken parts well in heated pan. Remove chicken from pan.

Heat a pot and add carrots till browned. Add tomato paste and wine & let it bubble vigorously for 5 mins until the alcohol has evaporated. Return chicken to the pot with hot stock & rest of vegetables and let it stew for 10-15 mins until chicken & vegetables are tender.

Sprinkle the garnishings and serve with pasta, rice or potatoes.



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Chicken soup with herbal goodness by Tan Connie

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Ingredients
One packet of herbal ready-pack for dun ji tang
2pcs chicken thighs (deboned n skin removed)
A handful of wolfberries
Salt to taste
A pot of water

Steps
1. Rinse n slightly blanch the chicken thighs.
2. Heat up the double boiler. When water boils, lay the rinsed herbs at bottom of pot. Put the chicken pcs on top.
3. Double boil for at least 1-1/2hrs at medium heat.
4. When chicken soup is almost ready, add a handful of wolfberries.
5. Add some salt to taste.
6. Serve hot.



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Tuesday, June 23, 2015

Crispy Onion Rings by Jeannie Lee‎


2 big onions - (cut into rings )
11/2 cup All purpose flour
1 canned soda water - 325ml
1 egg
Pinch of salt

Mixed flour with egg, salt n soda water to form batter, making sure no lumps.
Deep individual cutted onions into batter and deep fry till golden colour.
Sprinkle a little salt n pepper and serve hot.

You can either use purple or yellow onions.
I choose yellow because it is sweeter.
You can use any brand of soda water. Mine is attach for reference.
This is a super easy recipe and yet crispy.
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Drinks for dengue or high fever by Domi Ngoo

Ingredients
5 small bitter gourd
3 tian ji (frog) must be fresh!

Instructions
1. Remove seeds from bitter gourd.
2. Place bitter gourd and frog in container.
3. Do not add water in container.
4. Steam for 3 hours. Be sure to constantly add water to avoid drying up.
5. Pour out the liquid from the container (about quarter cup) and drink.

This drink will help to increase your platelets in the blood and fight normal fever too! Please share and pass it around as instructed by my aunt! Help others fight dengue too! My cousins recovered from dengue after having this drink.



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Braised Duck by Magdalene Teo


1. Duck 1.5-2kg
2. Dark soya sauce (thick version)
3. Light soya sauce
4. Brown sugar
5. Star anise 4pcs
6. Cinnamon stick 2 pcs
7. Blue ginger or yellow ginger - 4 thick slice (1cm thickness)
8. Garlic - 10 cloves
11. Five spice powder (medical hall ones are better)
12. Brown sugar or rock sugar
13. Corn starch (corn flour & water mix)

Can add the following if U want

1. Hard boiled eggs
2. Beancurd 豆干
3. Tao Po

Method
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1. Clean duck thoroughly, scald it with hot water to take out the wax.
Throw away water after use

2. Prepare a wok of boiling water, add in dark soya sauce, light soya sauce, star anise, cinnamon stick, ginger, garlic, sugar & five spice powder

3. Add in the duck, start braising

4. Whole duck for just nice texture, braised for abt 2 hours.. If U prefer softer, another 15-30mins will do.. If not too soft

5. Dark soya sauce n light soya sauce I usually adds base on gut feel.. If U like salter, can add more

6. Turn the duck for even cooking n colour, abt 10mins turn one time. Take Note of the fire too, don't on too high.. If not burn

7. Water will get lesser slowly braised till it get good taste

8. Once duck done, take out n cool it before chop (usually I eat after 1-2 hours of cooking)

9. The braised sauce usually will be thick n salty, add in some water n corn starch mixture (corn starch make the braised taste better)

10. Add in 豆干，dao po & hard boiled eggs braised n leave inside for a while than eat.. （I usually put 1-2 hours before consume)

11. Braised sauce taste better if U keep longer hours. Overnight braised taste the best

Note:
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1. to achieve my duck color, I put more dark soya sauce.

2. For good taste, do not sting on the sauce & sugar .. Put bit by bit until U get the right taste you like.



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Wantan Mee by Magdalene Teo


Wantan
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Wantan skin (from market or supermarket)
Minced pork
Prawns
Chestnuts
Spring onions

Seasoning
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1. Light soya sauce
2. Sugar
3. Sesame oil
4. Corn flour

Method
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1. Cut prawns to chuck (depends how big U want) some pple do cut it into half n put inside the Wantan

2. Cut spring onions, chestnuts to small pcs

3. Mixed all ingredients together n leave aside for 20mins

4. Wrap to ingredients in the Wantan skin

Wantan Mee
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1. Wantan Mee (market ones nicer compare to supermarket)

2. Caixin

3. Char Siew

Sauce for the Mee
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1. Fish sauce

2. Sweet black sauce (those people use it to cook char kuay teow type)

3. Shallot oils

4. Black vinegar

5. Sambal chilli

Methods
-----------
1. Prepare a pot of tap water for washing away the flour when cooking the Mee

2. A pot of boiling water, add in the Mee cook for a abt 2mins, drain it and wash over with the pot of tap water. Then cook again in the hot water for another 2mins.
Try the texture it is ok as different brand of Mee cooking varies

3. Mixed all the seasoning sauce in bowl, depends what taste U like. Lastly put in the cook Mee and toss
Add in all Ingredients, Wantan, caixin & Char Siew

P/S: cook the Wantan first, use the soup base as for the Wantan

I usually will serve with soup
---------------------------------
Pork bone
Chicken bone
Ikan bilis
Chicken cube
Sugar (a bit for taste)

1. Broiled soup and use it as Wantan Mee soup



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Stewed Pork with Red Fermented Beancurd by Lily Tan


Ingredients / Seasonings- 500g Pork Belly 五花肉 (about 7cm wide)
- Quarter cube Red Fermented Beancurd 红腐乳 (mashed)
- 100ml Red Fermented Beancurd Sauce 腐乳汁
- 4 Stalks Spring Onions (cut half)
- 3 Ginger Slices (about 4mm thickness)
- 2 Garlic (peeled)
- 2 Star Anise 八角
- 1 and Half tbsp small Crystal Sugar 小冰糖块 (about 30 cubes)
- Half tbsp Dark Soy Sauce
- 2 tbsp Chinese Cooking Wine
- Water (room temperature)

Steps
1) Blanch pork belly in boiling water for about 5 mins or till 80% cooked, remove and cut into half horizontally. Make a couple of small slits on the skin {preferably on the sides to keep surface nice and intact after stewing}.

2) Prepare a small pot and place spring onions, ginger, garlic, star anise and crystal sugar at the bottom. Follow by pork belly (skin facing up), remaining ingredients and seasonings. Then add water to cover the pork.

3) Bring to a boil, then simmer with low heat for about 3-4 hrs or till pork is soft. The sauce will be reduced to about one-quarter by now. {Tip: Put in a china/ceremic soup spoon to speed up softening of pork during stewing.}

4) Remove pork. Discard ingredient remains in the pot, cook sauce over high heat until it becomes a thick gravy. Pour gravy over pork belly and serve with some blanched greens on the side. Enjoy!



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Hashima dessert by Tan Connie


Ingredients
15g hashima (to soak n clean)
Red dates (abt 25g)
Dry longans (abt 80g)
2 knotted pandan leaves
Some rock sugar
Gingko nuts (optional)
A pot of water

Steps
1. Soak the hashima for a few hrs or overnite. After it bloated next day, clean n pick the dirt with a tweezer (see pic)
2. Rinse with a clean layer of water after picking.
3. Heat up the double boiler with hot water with pandan leaves. When water boils, put in hashima n red dates. Then a while later, add the rinsed n slightly soaked softened longans.
4. Double boil at medium heat for abt 1 hr. Intermittently check the pot level of water. Top up if necessary.
5. When almost ready, add some rock sugar.
6. Serve hot with some ginko nuts.



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Monday, June 22, 2015

Pumpkins with sour plum and preserved tangerine by Tay Ai Whey


Ingredients
500g pumpkin
1 packet preserved mandarin peels slice thinly
10 sour plum slice thinly
2 tablespoon of sugar
2 chilli padi slice thinly
2 lemon for extracting of juices

Method

Remove skin and seeded the pumpkin and slice thinly.

Soak the sliced pumpkin in salt water for 30 minutes and rinse the pumpkin. Squeeze out excess water.

Slice the madarin peels and sour plum thinly.

Remove the seeds of the chilli padi and slice thinly into stripes.

Squeeze the 2 lemon for the juices.

Mix pumpkin, mandarin peels, sour plum, chilli padi and lemon juices together. Toss to mix well.

Transfer into a plastic container and let it chilled for overnight in the fridge. Served chilled and enjoy!


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Homemade Tomato Sauce by Michelle Yeow



So easy it only takes 30 mins from chopping up the veggies to blending them in a blender.

– 6 large tomatoes (the riper the better)
– 1 box of cherry tomatoes
– 2 red pepper
– 3 carrot
– 3 celery stalk
– 2 tablespoon of EVOO
– 2 handful of dried mixed herbs
– salt (to taste)
– pepper (to taste)
– Onion powder (Optional)

Start by chopping the veg into bite size chunks – pepper need to be de-seeded.

Add EVOO and herbs to pot and add in all chopped vegetables. Gently stir so all vegetables are well-coated.
*You will be tempted to add water. Don't! It will turn into a pot of soupy goodies in a while.
Put the lid on the pot and allow everything to simmer for about 20 to 30 minutes – until all the veg are soft. Once done, blend for a minute or so ** until a smooth sauce forms.

**I used hand-blender which takes about 3-4 mins.



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Lor bak with egg by Tay Ai Whey



Ingredients
600 grams pork shoulder, cut into chunks
A dash of pepper
1 tablespoon light soy sauce
4 tablespoon dark soy sauce
1 tablespoon sesame oil
1 tablespoon white sugar
8 cloves garlic, flattened
400 ml hot water
4 whole eggs boiled

Method

Marinate pork with pepper, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce and 1 teaspoon sesame oil for 3 hours.

Under low heat, fry sugar until it melts and turns brown.

Turn the stove to high heat. Add garlic, 3 tablespoon of dark soy sauce and pork. Cover the pot for 5 minutes. Stir to make sure that the meat is covered with the soy sauce mixture. Keep covered for another 5 minutes.

Next pour in the hot water. Once the water boil. Lower the heat and let it simmer for 15 minutes.

Lastly put in the egg and let it boil for another 45 minutes. Then it's ready to be served. Enjoy!
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Indian mutton soup by Veni Rengayah-Knight‎

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Parcel chicken by Lena Lai


3 chicken whole leg cut into 2 cuts each
1/2 small onion
2 cloves garlic
Blend both into paste

3 tbsp sugar
4 tbsp rice wine (I used shao xing)
2 tbsp oyster sauce
1 tbsp sesame oil
2 tbsp ginger juice (I used bentong ginger)
4 tbsp soy sauce
1 tbsp dark soy sauce (optional)
1 tbsp of corn flour
Salt to taste

Mix all ingredients n marinate chicken for at least 6 hrs.

Mix 3 tbsp boiling water and 1 tsp tapioca flour to make into glue.

Use tracing paper, grease the inside with oil, place 2 slices of ginger, followed by chicken n topped with another 2 slices of ginger with 1 tbsp of gravy (up to ur needs on how much gravy but normally zhi pao kar has little gravy) wrap n seal with homemade edible glue.

Oil both side of the tracing paper n AF for 30mins at 180 degrees. Turn 2-3 times during AF.

I tried with parchment paper n it is too thick n u can't oil the paper too much due to the existence of wax, therefore, not advisable to use.



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Soy Garlic Glazed Chicken Wings by Rontree Chan



12 mid wings marinated with 1 TBsp of light soy sauce + 1 tsp of sugar + 1TBsp of Chinese wine + some pepper powder for 1 hr.

Coating for wings ~
A) 4TBsp of rice flour + 2TBsp corn flour + 2TBsp plain flour
B) 1 beaten egg
C) 4TBsp rice flour + 4 TBsp corn flour.
Coat wings with (A) rest for 10 mins, dip in (B) and then (C). Shake off excess flour send for deep fry for 4-5mins, cool on rack. Send for 2nd high temp frying for 1-2 mins. Cool on rack.

Soy garlic glazing sauce.
1 tsp minced onion
6 TBsp low salted light soy sauce
2 TBsp mirin
4 gloves minced garlic
2 TBsp brown sugar
1 Tsp garlic powder.
1 Tsp corn starch
2 TBsp water
Cook all in a pan to flavour the soy sauce with garlic. When is thicken, blend the sauce in a processor.

Use a brush to lightly glaze the surface of the fried wings and serve.

* for the ABC extra pedas version, I added 1 TBsp of ABC hot sauce to 2 TBsp of soy garlic sauce for the glazing.



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Lime & prune preserves by Jensie Tan


Ingredients
2kg lime (green small)
700g Rock sugar
250g Brown sugar
10 pieces of licorice root ( 甘草片）
200g prune (酸梅）

Method
1)Soak the lime in the pot water with corn flour for 5 min take out n let it dry
2) cut the lime into half but no need broken
3) layer the lime , Rock sugar , root n prune
4) repeat finished all the thing
5) the last (top)pour all the brown sugar n cover with cloth
6) keep in a dry place for 30day
7) after 30 day u can choose to cool or warm to drink 2 scoop n one lime n one prune.



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Double boiled Sharkfin Melon soup by Jeannie Lee

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Ingredients
1 Med size Sharkfin melon
Half kg Pork ribs (blanch with hot water)
2 lites of water

6 dried scallops (wash n soak in some hot water)
10pcs of red dates (wash)
handful of Wolfberries (wash)
handful of Cordpyces (wash)
Dash of salt

Stock
To make stock, bring 2 litres of water to boil and add in pork ribs. Simmer over low heat to the stock.

Preparation of Melon:

Stand melon on a flat surface.
Cut the top of the melon about slightly 1/4 in height.
Scoop out seeds and pulp till wall about one inch thick.
Discard the seeds and pulp.
In a big pot, put in some boiling water and a steam rack.
Place a heat proof dish on top of the steam rack.
Place melon on the heat proof dish.
Add in all the ingredients and follow by the prepared pork ribs stock.
Close the melon with the cutted melon top.
Steam for about 1hour on low heat.
To serve, add a dash of salt into the cooked melon.
Place cooked melon on a serving plate before serve.



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Lotus Seed and White Fungus Chicken Soup by Wan Jing

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Ingredients
- 400g Chicken (I'm using 2 drumstick)
- 40 to 50g Dried Lotus Seed
- 1 Dried White Fungus
- 4 to 5 red dates
- Handful of Goji Berry
- about 1.2 to 1.5L water (if you do not like thicken soup add more water, cos fungus will release collagen)
- Salt to taste

Steps
- Soak White Fungus and lotus seed for 1hr.
- Put chicken and all ingredients (except salt) into double boiler and boil for at least 2 hours.
- Add salt to taste before serving.



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Kuih Jagung by Linda Lim


(makes 12)

250 ml cocunut milk
4 tbsp custard powder
3 tbsp sugar
1 tbsp corn flour
280 g creamy sweet corn
250 ml water
2 pandan leaves


1. Combine corn flour, custard powder, sugar, coconut milk and water and mix well.

2. Add in creamy sweet corn and pandan leaves, mix well.

3. bring the mixture to a boil under medium heat, keep stirring to avoid burning,

4. when the mixture boils, change to low heat, keep stirring until the mixture thickens, approximately 10 mins.

5. pour the mixture into a mould and leave it to cool completely before refrigerating it for at least 3 hours. Serve chilled.



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Sunday, June 21, 2015

Stewed Beef Shank by Janet Liew


Ingredients
1 kg beef shank(trimmed off fats)
1 cinnamon stick
2 star aniseed
4-5 cardamom
2-3 big yellow onion
2 bay leaves
2 carrots
2 potatoes
Beef/chicken stock
Salt & pepper to taste

Method
1) Brown beef in stew pot
2) add all ingredients into pot & enough stock to cover beef
3) stew for 2-3 hrs till beef shank soft & tender
4) add potatoes & carrots
5) bring up heat to reduce stock till thick
6) season to taste, garnish & serve



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