Nutella and nuts biscotti by Kyra Selina Tan

Ingredients113g unsalted butter, at room temperature120g granulated sugar172g Nutella, at room temperature3 large eggs, at room temperature2 tsp vanilla extract390g all purpose flour1/2 tsp baking powder1/4 tsp salt75g hazelnuts/almonds, skinned, toasted & roughly choppedDirectionsPreheat oven to 350˚F and position rack in the centre of the ovenIn the bowl of a stand mixer fitted with a paddle attachment (or in a medium bowl with a handheld mixer),...

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Panfry Tofu Meat Patties by Christine Tan

1 pkt soft tofu4 tablespoon sotong paste1 teaspoon pepper1 big onion (diced)1 tablespoon minced garlic1 tablespoon sesame oil4 tablespoon potato starch350gm minced porkMash all the ingredients with a big spatula and set it in fridge for 1hr.Add some oil into the wok and panfry both side till golden brown.Serve with mayo or chilli .Enjoy!Discussion: https://www.facebook.com/photo.php?fbid=10153537398821934&set=gm.858860970849647&type...

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Egg Tarts by Yee Wai Lay/ Judy Wong

Pastry1) sugar 100g2) egg 13) Butter 175g4) Plain flour 350gCustard1) Whole eggs 62) Egg yolks 43) Golden syrup 200ml4) Fresh Milk 200ml5) water 200ml6) Honey 2 tspMethod1) preheat oven to 180c2) pastry;place sugar, eggs & butter in mixer & beat til sugar is just dissolved. Add sifted flour & mix till dough hold together. Divide dough into small portions & press dough evenly onto moulds. Bake at 180c for about 8mins, then remove &...

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Stir Fry Scallion Pork Liver by Michelle Heng

Recipe adapted from 阿基师Ingredients250g pork liver1 thumb ginger3 sprigs scallion1 + 1 tbsp shaoxing/rice wine1 tbsp oyster sauce1 tbsp black vinegar1 tbsp sweet potato flourOil (deep fry)Steps1. Wash and drain pork liver thoroughly then cut into pieces of 0.5cm thickness.2. Marinade liver with 1 tbsp wine then sprinkle sweet potato flour before mixing them well.3. Cut scallion into 3cm length for the white portion and 4cm for the green portion; slice...

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Garoupa with ChuHou paste by Christine Tan‎

Ingredients6-7 thick slices of garoupa slices (skin on)2 big onions (chopped into 8 chunks)1 big garlic (chopped set aside)1/2 thumb size of garlic (slice thin)2 tablespoon Hua Tiao wineSesame oil 2 tablespoon1 tablespoon dark soy sauce2 tablespoon sugar1 big tablespoon of chu hou paste2-3 cups of water (depending how thick u want the gravy to be)MethodHeat wokAdd oil..Big fireAdd garlic .. ginger & onions ..fry till fragrance Add sugar..cook...

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Lor bak by Wendy Ong

Ingredients1 pkt pork belly (2 strips) fm NTUC1 pkt Tau pok (cut into half/triangle shape)6pcs mushrooms (soak n cut away the stem)Few pcs tau kee (soak till it turn soft/become white)MethodCut & Wash the pork bellyMarinade with 2 tbsp shao xin wine2 tbsp dark sauce1 tbsp light soy sauce1 tbsp five spice powderSome pepperMix well & keep in fridge over night Heat wok with 1 tbsp sesame oil Throw in 5 clove garlic (make it flat) stirAdd in...

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Steamed Pork Ribs with Fermented Black Beans by Sandra Kwan

Ingredients450g pork ribs1 tbsp fermented black bean1 tsp minced garlic2 red chili padi2 stalk spring onionSeasoning1 tbsp light soy sauce1 tbsp oyster sauce1 tsp sugar1 tsp sesame oil1 tsp oil2 tsps wine2 tsps cornstarch1 tbsp waterMethod-Rinse pork ribs and cut into bite sizes pieces. -Chop the garlic, red chili padi and spring onion.-Soak fermented black beans, drain and chop or mash with a spoon.-Add garlic, some chili padi, spring onion and...

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Lemon Muffin Cake by Felicien Cueff

Ingredients140 g flour 140 g sugar140 g butter 3 eggs Lemon zest 3 each Salt 1 pinchMethodCombine the soft better and the sugar with “kitchen aid” mixer for about 5 to 8 minute till pale color on medium/high speed Then add the flour with pinch of salt slowly and mix well Next the egg slowly one by one and mix well Last add lemon zest for small cup cakes size 12 to 15 minutes, check with a knife if cookBon appétit lah !NoteOrange zest can be use to...

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Kam Heong Chicken/ Fragrant Chicken by Jessie Koey‎

Ingredients8 chicken wings and 4 thighs (remove skin and fats)Marinate sauce1 tsp white pepper1 tsp sesame oil, 1 tsp chicken powder1 tsp light soya sauce1/2 egg white2 tbsp cornflour2 big chillies - sliced thinly2 chillies - sliced thinly (can add more if wan more spicy)2 big onion - minced4 garlics - minced2 tbsp curry chicken powder2 tbsp chilli sauce, 2 tbsp tomato ketchup1 tbsp abalone sauce, 1 tbsp oyster sauce50ml chicken stock1 tbsp light...

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Lobster Porridge by Michelle Heng

Ingredients (serves 3 pax)1 cup rice2 pcs boston lobsters (chopped & cleaned)6-8 pcs dried scallops (soaked & drained)9 pcs fresh scallops3-4 ltrs chicken stock1 thumb ginger (julienned)Sesame oilPepper (to taste)Spring onion (garnish)6 pcs wonton skin (garnish, optional)Steps1. Wash and freeze rice grains with a little water for a couple of hours.2. Cut the wonton wrappers into strips, deep fry till crispy, set aside.3. Boil the dried scallops...

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Thai vermicelli by Zann Teo‎

One packet of tang hoon or dong fenI get it from wet marketOr u can get it from thai supermarketBoiled and cookedPrawns 10 to 15 pcs - boiled till cookSotong cut and boiled till cook Minced pork - optionalI use pop corn chicken - fry Cut red chilli padi - depend on how spicy u wantBig onion slicedCorriander - cut into small pcs Thai lime juiceFish sauceSugar - melted in hot waterCherry tomatoes cut half Mix the glass noodles with all the all above...

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Butter cookies by Yvonne Lim

Ingredients350g salted butter225g granulated sugar1 tsp vanilla extract435g all purpose flourMethod1. Preheat oven 170*c2. In a bowl of electric mixer, place together butter n sugar until they are just combined n add the vanilla. 2. In a medium bowl; sift the flour n add to the mixture. 3. Mix on low speed until the dough starts to come together.4. Dump onto surface dusted with flour n roll into flat disk. 5. Wrap in plastic n chill for 30 mins.6....

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Cheng Teng 八宝清汤 by Anna Tan

Serve 4 to 5Ingredients20 dried Longan12 dried dates 12 lotus seeds (1 pkt ready to cook)16 gingko nuts (1pkt ready to cook)1 handful Barely 15 -20 grams white fungus (soaked and trimmed into smaller pieces)Pang da Hai- 胖大海2 pieces (optional) ( soaked, removed skin and seed)1 Dried persimmons, sliced5 pandan leaves1.2 litre waterAdequate rock sugar to taste Method1) Rinse all ingredients above.2) Boil the water in a pot with pandan leaves, dried...

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BBQ Stingray by Angie Charlie Lim

Sambal tumis - specially for BBQ stingrayCooking time: 30minsIngredients50g dried chili225g peeled shallots10 gloves garlic40g belacan40g assam, dissolved in some water75g gula Melaka1-1.5 tsp salt1 star anise1 small stick of cinnamon1 stick of lemongrass (peeled to core, cut into 2-3 pieces, smashed slightly)Oil for blendingOil for fryingMethodFirst, soak dried chili in hot water for 30 mins, then de-seed the chili.Use a processor to pound chili,...

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Thai Green Curry by Veronica Chia‎

Green Curry Paste Ingredient (blended into a fine paste)*can be chilled in airtight container for 1 week after cooking...15 green chillies, deseeded2 green capsicums6 shallots8 cloves garlic1 tbsp sliced galangal2 stalk lemongrass, white section only1 thai lime, rind only1/2 cup fresh coriander (leaves & stem)1 tsp ground coriander, toasted1 tsp ground cumin, toasted1 tsp saltMethodHeat up 2 tbsp of oil in a a wok over medium-low fire. When...

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Beef Stew by Cassandra Chee

Recipe credit to Janet LiewIngredients1 kg beef shin, cut into 2 inches12 large tomatoes, quarters3 large red onions, quarters2 carrots, chopped6 celery, chopped6 cloves garlic, removed skin3 pcs of bay leavesSalt & pepper to tasteYour preference e.g. 1 tbsp soup rempah powder or 1 tsp italian herbs Method1. Season beef with salt & 2 tbsp plain flour.2. Fry onions & garlic with a tablespoon of butter & some oil until fragrant.3. Sear...

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Double Decker Oreo Cheesecake by Rita Choo‎

Ingredients45 Oreo cookies (divided) 1/3 cup butter, melted3/4 cup sugar3 pkg. (8 oz./225g each) PHILADELPHIA Cream Cheese, softened1 cup Bulla Sour Cream1 tsp. vanilla4 eggs1 pkg. (4 oz.) Hershey's Semi-Sweet Chocolate, meltedMethod1. Heat oven to 170C.2. Crush 26 cookies with the rolling pin to form fine crumbs. Mix crushed cookies with butter; press onto bottom and 2 inches up side of 9-inch springform pan.3. Coarsely chop 5 cookies and split...

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Bitter gourd pork belly by Lena Lai

RecipeSauté 1 tbsp of chopped ginger, followed by shallots n garlic till brown. Add in 1 tbsp of tauchu, tao xi n oyster sauce n stir at low fire.Add in pork belly n stir fried till the pinkish colour turned brown.Add water, a bit of dark soy sauce n stew for abt 45-60 mins. Depends how big cut ur pork belly is n how soft u wanted it to be.Mine, after 45 mins. Add salt n sugar to taste.Add in bitter gourd.Stew for another 8-10mins depending on the...

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Coconut durian ice-cream with coconut caramel by Lena Lai

Ingredients1 cup Kara coconut1 1/2 cup milk (I took 1/4 cup of milk, warm it n mix with 2 tbsp of sugar or according to how sweet ur durian is)Few drops of vanilla essence. 300gm of purée.Mix and sieve again. Freeze for 30 mins. Churn in ice-cream mc for 30mins.For coconut caramel, take 4 tbsp of sugar, cook in a thick bottom pot under low fire till the sugar caramelized (turned brown) take off heat n pour half packet of coconut cream n stir. Put...

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Slipper Lobster porridge by Shirli Ling‎

Recommended serving for 2Ingredients- 300g fish bone- 300g chicken bone- a handful dried scallop- 2 to 3 crayfish- 10 grey prawns- 300g pumpkin (dice 2cm by 2cm)- 0.5 teaspoon salt- 1 thumb old ginger- 1 cup cooked riceMethod- cut cray fish into half, remove prawn shells. slice ginger thinly.- boil diced pumkin in 2 litre water for 20mins, set pumpkin aside to cool then mash it. - throw in crayfish and peeled prawns for 5 mins and remove. Set aside.-...

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Steamed tapioca kueh by Tay Ai Whey

Ingredients300g tapioca (weight after peeled), grated80g sugar140ml water1/2 teaspoon vanilla essenceYellow colouring (optional)100g fresh grated coconutA pinch of saltMethodCombine the grated tapioca, sugar, water, vanilla essence and yellow colouring in a mixing bowl and mix well. Grease a steaming plate with oil and pour in the mixture. Steam for 20 minutes and leaves it to cool. After a while, cut the tapioca kueh.Mix the grated coconut with...

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Minced Pork & Preserved Caixin by Cassandra Chee

This is a very appetising dish with salty flavour from the black fermented beans and crunchy caixin. Goes really well with porridge.Recipe250 gm pork fillet, finely chopped and marinate with 1 tsp cornflour and 1 tsp fish sauce.You can also use pork shoulder butt too.1 jar of preserved caixin, reserve 2 tbsp of its waterAmount of caixin is up to your preference1 tbsp black fermented beans2 stalks spring onions, chopped3 cloves of garlic, minced1...

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Sweet Potatoes Kueh by Chai Mei Hong

The kueh making part350g Sweet potato flour437g waterPinch of salt Method1. Divide water into 2 portions.a) 291g (2/3 of 437g) ~ To mix with flourb) 146g (1/3 of 437g) ~ To mix with salt n heat over stove top2. In a mixing bowl, mix (1a-291g water) with the sweet potato flour. Keep stirring to prevent the flour from becoming gluey and stick to the bottom.3. In a saucepan add (1b-146g water) with salt together. Keeping the fire on low, gently heat...

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Beef Rendang by TeacherAnna Acets‎

Ingredients1kg beef, cut into pieces150g shallots3 cloves garlic20g galangal20g ginger50g chilli paste2 stks lemongrass, smashed250ml thick coconut milk2 pcs turmeric leaves75g toasted grated coconut3 tbsp oilSeasoning1 tbsp salt1 tbsp sugarInstructionsBlend shallots, garlic, galangal, ginger and chilli paste intopaste.Heat up oil in pressure cooker. Fragrant spices paste andlemongrass, add beef, thick coconut milk, turmeric leaves andsalt.Cover...

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Pandan Chiffon by Esther Tho

Ingredients5 Egg Yolks 65g Coconut milk30g Castor sugar45g Pandan juice (I added some pandan paste)60g Coconut oil90g Cake flour + ½ tsp baking powder + ¼ salt6 Egg white ½ tsp Cream of tar tar60g Castor Sugar Method1. Preheat oven at 170 deg C2. Whisk egg yolks and sugar till pale yellow.3. Mix in coconut milk, coconut oil pandan juice. Follow by adding in sifted flour and mix well, set aside.4. Whisk egg whites till foamy, add in Cream of tar tar...

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Lotus Root Soup by Joyce Lim Pc

IngredientsLotus Roots x 1 (sliced thinly)Tail Bone x 1 (approx $4.50)One handful of peanutsBig Red Dates x 2 (removed seed)MethodSoak the peanuts in a bowl of hot water and remove the skinRub some salt to tail bone and wash with running waterPut the tail bone into a pot of boiling waterRemove when is partially cookPour half a pot of boiling water into the slow cookerCook the lotus roots till it is boilingPlace the skinless peanuts, red dates and...

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Hakka dish Yam Abacus Seed 客家算盘子 by Giauw Molly

IngredientsYam 1kgTapioca flour 250gMinced pork 400gMushroom 10pcsDried prawns 100gBlack fungus 50gBBQ pork/SausageFlat fish 1pcDried cuttle fish 2pcsSwanson stock To make Yam abacusPeel & cut yam to steamAdd a pinch of saltCan use pressure cooker (but I don't have)Mashed it whilst hot & add Tapioca flour (sieved)Mix & knead it evenly, cut & hand made into round cubes & indent it in the middle of the yam abacus seed At boiling...

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Traditional Hokkien Popiah 传统福建薄饼 by Lily Tan

Ingredients for Cooked Fillings(Quantity requirement is flexible, but as a guide, all 5 vegetables should be of about same amount after shredding. Turnip is recommended to have more due to its natural sweetness.)- Turnip {Bang Kuang} - shredded- Cabbage - shredded - Carrot - shredded - Green Beans - shredded - Chinese Leek - shredded - Tau Kwa {Firm Beancurd} - shredded- Pork Belly - shredded - Flat Fish - shredded - Pork Fats (optional but recommended...

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