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

5C liquid dough300g bread flour300g water1g (1/3tsp) yeastBread dough100g 5C liquid dough280g bread flour2tbsp sugar1tbsp milk powder 1tsp salt10g unsalted butter190g cold fresh milk1tsp yeast (put in dispenser)5C liquid doughPut 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....

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Chocolate and strawberry macarons by Jolene Koh-Lim

What you need1. 150g ground almond (really fine) 2. 150g icing sugar3. 55g egg whites + another 55g eggs whites (yes, actually measure them by weight.)4. 150g caster sugar5. 50g water (yes, again measured by weight)Method1. 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...

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Sweet potatoes Sesame seeds balls by Jeannie Lee

Ingredients300gm Japanese sweet potatoes (I choose jap sweet potatoes because they are sweeter)140gm Japanese glutinous flour (you can use any glutinous flour)3 tbsp sugar200gm red bean pasteRaw white sesame seedsMethodPeel 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...

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Creme Brûlée cheesecake by Arizza Kristha Tuazon

For the Sponge Cake Base1. Place the following in a mixing bowl:1/2 cupcake flour2 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...

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Baked Chicken and Mushrooms by Arizza Kristha Tuazon‎

Ingredients4 chicken leg quarters2 cups mixed mushrooms, sliced into half or quarters5 cloves garlic, minced1 small yellow onion, diced1 cup chicken stock4 tbsp evaporated milk or cooking cream1 tbsp whole grain mustard¼ cup grated parmesan cheese2 tbsp butterOlive oilDried thymeDried oreganoDried basilGarlic powderSalt and pepperMethod1. Marinate chicken with dry rub of salt, pepper, garlic powder and dried thyme.2. Preheat oven to 205degC.3. Melt...

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Peranakan Babi-Sioh by Eddy Khoo

Ingredients1.5kg pork belly (cut into two large pieces)250gm tamarind350gm water350 gm shallots or onions3 tbsp coriander powder, (dry roasted in pan)10 tbsp sugar1 tbsp salt2 tbsp dark soya sauce1 heaped tsp pepper2 red chillies or to tasteMethod1. 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...

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Ragu alla Bolognese by Eddy Khoo

Ingredients1L chicken stock2 cans diced tomatoes500gm diced chicken liversolive oil1kg minced beef500 gm minced pork4 tbsps butter200gm streaky bacon5 diced large onions3 diced large carrots5 diced stalks celery2 cups red wine1 cup whole milk2 bay leaves1 cup heavy cream100gm grated parmesan cheese2 tbsps thai fish sauceMethodHeat oil in pot and add ground beef and pork until browned. Remove from heat and add chicken liversIn another pan, heat butter...

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Mapo tofu by Tan Connie

IngredientsAbt 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 garlicsSome chopped spring onionsSeasoning2 heaped tspn spicy bean sauce1 tspn black bean sauce1/2 tspn sugarA dash of huatiow jiuSteps1. 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...

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Macarons by Joey Foo

A70g 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))B60g 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...

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Herbal fish soup with mee suah by Lilian Liong

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...

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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 cheeseDivide the rice equally into 6 pasta dish Put about 2 ladle of the heated condensed soupGently mix the soup into the rice using a spoon...

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Nescafe Sponge Cake by Lucinda Lau

(A) 2 egg yolks70 ml water+ corn oil50 gms Optima flour or Sponge Cake mix50 gms plain flour or cake flour1 pkt Nescafe Rich coffee or any brand instant coffee(B) 2 egg whites50 gms sugarMethod: 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.Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/846583098744...

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Sunny Nutella Puff Pastry by Rita Choo

Ingredients you need2 frozen Prata (do not thaw them)Nutella (warm it if it's too hard)1 beaten egg (for egg wash)Method1. 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...

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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)Preparation1. Bruised or sliced both old and young ginger, then set aside2. Blanch pig trotter,...

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Stewed duck by Jensie Tan

Ingredients2 ducks10 dried mushrooms100g chestnuts5 pieces of sea cucumber (medium)5 big slices of ginger 3 pieces of star anise1 stick of cinnamon 2 tbsp Chinese five spice 3tsp sea salt and pepper 1 tsp sugar 2 tbsp dark sauce . 1tbs tapioca flour MethodFirstly, 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...

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Double Boiled black chicken soup by Jean Chua

Ingredients=========4 cut pieces sea cucumber5 pieces fish maw (NOT the deep fried type)One small black chickenShanghainese Suikow skin 7 red dates 2 tsp WolfberriesSea 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...

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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 tspSeasonings for duck• Juice of grated old ginger - 2 tsps• Wincarnis ginger...

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Siew Mai by Jeannie Lee

Ingredients200gm square wanton skin - bought from supermarket Filling300gm minced pork 250gm Prawns - shelled, deveined and chopped12 pcs water chestnuts - peel and chopped 1 small carrot - chopped 2 stalks spring onion - choppedSeasoning2tbsp light soy sauce1/2 tsp salt 1 tsp sugar1tsp sesame oil2 tbsp corn flour1 egg1/2tsp pepper MethodMix filling with seasoning in a bowl.Cut off the four corners of each wanton skin.Place 1tbsp of the filling in...

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Chawanmushi by Joyce Lee‎

Ingredients3 eggs (depend egg size)2 cups (480ml Dashi or normal chicken stock1/2 tsp salt2 tsp soy sauce1 tsp Sake1 tsp Mirin2-4 shrimp, sliced into 2 pieces each 1-2 shiitake mushroom,green onion, chopped(U can put any ingredients u are comfortable with)InstructionsPreseason 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...

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Granola with almonds and cranberry by Rawlinson Woon‎

Ingredient1.5 cups oats 0.5 cup sliced almonds0.25 cup pine nuts 0.25 cup maple syrup 1 tbs honey 2 tbs brown sugar Dash of cinnamon or vanilla essence MethodMix all ingredients in a large bowl and spread them thinly on a baking sheetSet 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....

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Egg muffins by Shuyin Olenji

Ingredients10 eggs (small or medium size)1/2 broccoli (chopped into small pieces)8 pcs ham (sliced into small pieces)Salt and pepper to taste2 tsp olive oil Grated mixed cheese (optional)Method1) 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...

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Steamed Eggs by Wendy Ong

2 eggs 1pkt 250ml Swanson clear chicken broth Beat 2 eggsAdd in chicken broth n mixed wellSieve it into another bowl Cover with cling wrap & poke some holesSteam for 10minsServeDiscussion: https://www.facebook.com/groups/singaporehomecooks/permalink/8451150488909...

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Babi Pongteh by Barbara Chua Jalleh‎

Ingredients1kg pork belly or twee bak (cut into chunks)4 potatoes (cut into chunks)15 shallots8-10 cloves of garlics10 dried mushrooms, cleaned, soaked & remove stems½ cup of fermented soya beans (tau cheo)2 medium size rock sugar 1 ½ tablespoon dark soya sauceSalt to taste3 tablespoons of cooking oilMethod1. 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...

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Hearty Chicken Stew French Style by Eddy Khoo

Ingredients1 tbsp olive oil2 onions roughly chopped200 gm streaky bacon slicedhandful of peeled whole garlichandful of herbs ; thyme or to your liking1 kg chicken cut into parts2 tbsp plain flour1/2 tsp salt2 carrots cut into big chunks1 tbsp tomato paste1 tbsp red wine (Cabernet/Shiraz)150ml button mushrooms100ml chicken stockfresh parsley to garnishMethodCook onion, garlic & bacon for 2-3 mins in olive oil and remove; leave remaining oil.Combine...

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Chicken soup with herbal goodness by Tan Connie

IngredientsOne packet of herbal ready-pack for dun ji tang2pcs chicken thighs (deboned n skin removed)A handful of wolfberriesSalt to tasteA pot of waterSteps1. 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...

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Crispy Onion Rings by Jeannie Lee‎

2 big onions - (cut into rings )11/2 cup All purpose flour 1 canned soda water - 325ml1 eggPinch of saltMixed 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....

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Drinks for dengue or high fever by Domi Ngoo

Ingredients5 small bitter gourd3 tian ji (frog) must be fresh! Instructions1. 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...

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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 4pcs6. Cinnamon stick 2 pcs 7. Blue ginger or yellow ginger - 4 thick slice (1cm thickness) 8. Garlic - 10 cloves11. 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---------1. Clean duck thoroughly,...

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Wantan Mee by Magdalene Teo

Wantan ---------Wantan skin (from market or supermarket) Minced pork PrawnsChestnuts Spring onionsSeasoning------------1. Light soya sauce 2. Sugar3. Sesame oil4. Corn flour Method---------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 pcs3. Mixed all ingredients together n leave aside for 20mins4. Wrap to ingredients in the Wantan skin Wantan Mee ---------------1....

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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)Steps1) Blanch pork belly in boiling water for about...

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Hashima dessert by Tan Connie

Ingredients15g hashima (to soak n clean)Red dates (abt 25g)Dry longans (abt 80g)2 knotted pandan leavesSome rock sugarGingko nuts (optional)A pot of waterSteps1. 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...

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Pumpkins with sour plum and preserved tangerine by Tay Ai Whey

Ingredients500g pumpkin1 packet preserved mandarin peels slice thinly10 sour plum slice thinly2 tablespoon of sugar2 chilli padi slice thinly2 lemon for extracting of juicesMethodRemove 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...

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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....

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Lor bak with egg by Tay Ai Whey

Ingredients600 grams pork shoulder, cut into chunksA dash of pepper1 tablespoon light soy sauce4 tablespoon dark soy sauce1 tablespoon sesame oil1 tablespoon white sugar8 cloves garlic, flattened400 ml hot water4 whole eggs boiledMethodMarinate 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...

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Indian mutton soup by Veni Rengayah-Knight‎

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/845161788886232/?__mref=message_bub...

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Parcel chicken by Lena Lai

3 chicken whole leg cut into 2 cuts each1/2 small onion2 cloves garlic Blend both into paste3 tbsp sugar4 tbsp rice wine (I used shao xing)2 tbsp oyster sauce1 tbsp sesame oil2 tbsp ginger juice (I used bentong ginger)4 tbsp soy sauce1 tbsp dark soy sauce (optional)1 tbsp of corn flourSalt to tasteMix 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...

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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 flourB) 1 beaten eggC) 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...

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Lime & prune preserves by Jensie Tan

Ingredients2kg lime (green small)700g Rock sugar250g Brown sugar 10 pieces of licorice root ( 甘草片）200g prune (酸梅） Method1)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...

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Double boiled Sharkfin Melon soup by Jeannie Lee

Ingredients1 Med size Sharkfin melon Half kg Pork ribs (blanch with hot water)2 lites of water6 dried scallops (wash n soak in some hot water)10pcs of red dates (wash)handful of Wolfberries (wash)handful of Cordpyces (wash)Dash of saltStockTo 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...

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Lotus Seed and White Fungus Chicken Soup by Wan Jing

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 milk4 tbsp custard powder3 tbsp sugar1 tbsp corn flour280 g creamy sweet corn250 ml water2 pandan leaves1. 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...

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Stewed Beef Shank by Janet Liew

Ingredients1 kg beef shank(trimmed off fats)1 cinnamon stick2 star aniseed 4-5 cardamom 2-3 big yellow onion2 bay leaves2 carrots2 potatoesBeef/chicken stockSalt & pepper to tasteMethod1) Brown beef in stew pot2) add all ingredients into pot & enough stock to cover beef3) stew for 2-3 hrs till beef shank soft & tender4) add potatoes & carrots5) bring up heat to reduce stock till thick6) season to taste, garnish & serveDiscuss...

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