Steamed Cantonese Style Glutinous Rice by Judy Cho

IngredientsGlutinous Rice – 1 Cup soak for at least 2 hours in the fridge, drained off excess water before ready to cookBraised Peanuts ( I used canned type will do if you like soft)Or fried peanuts ( prepared and pan fried ahead) Hae Bee 10gm (Dried shrimps) soaked ahead for 30minsSeasoningsSugar ¾ tbspSalt 1 tspOyster sauce 1 tbspFish sauce or soya sauce 1 tsp ¾ cup of water to add slowly during frying process Sesame oil Mince garlic 1 tbsp of...

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Mee Hoon Kueh by Rita Choo‎

Meehoon Kueh Dough (serves 4-6)400g plain flour1/2 tsp saltsome water1 tbsp oilSoup ingredients200g minced pork stock cubes of preference (ikan bilis, chicken or vegetable) to taste (I used chicken) some ikan bilis (less than a fistful) (washed and rinsed) - optional 4 dried mushrooms (soaked in hot water, drained and sliced into strips)some Caixin (washed and cut into finger length) some fried ikan bilisfried shallots for garnishingMarinade (minced...

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Lemongrass & Black Pepper Chicken Midwings by Christine Tan

Ingredients2 stalks lemongrass & 1 purple onion (chopped into smaller sizes and crushed - accumulate the juices.. set aside for marinating)1 medium lime (squeeze the juice only)1/2 teaspoon black coarse pepper1 tablespoon sesame oil1 teaspoon oyster sauce1 teaspoon sugar2 tablespoon potato starch1 tablespoon AP.flourMethodMix all with about 12 midwings overnight (use a scissor to cut the midwing into half before u marinate them)Deep fry till...

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Roast Ribeye by Vanessa Tay

Ingredient1kg Rib-Eye Beef Slab* I got butcher to cut into 1/2kg each slab Marinate1 tsp salt2 tbsp Garlic Minced1 tbsp Mustard Seed* I used HengstenbergBlack Pepper - plenty➰ Marinate over niteMethodPre Heat oven to 220 deg bake for 10 mins Start off with baking at 220deg for 10 mins➰ This method is to cook the outer layer and lock in the juice within the meat, follow by slow roast to fragrant the meatAfter baking for 10mins at 220deg. Reduced temp...

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Curry Chicken by Esther Tho

Recipe for 3-5 paxCurry Rempah600g curry powder20-25 shallots (small onion)10-12 candle nuts Oil for frying( I use coconut oil)Method1. Curry powder mix with some water till paste like. (Not to watery) put aside.2. Blend peeled shallots and candle nuts with some water till puree like.3. Heat wok with a good amount of oil to stir fry the onion mixture till brown. Keep stirring to prevent from burnt.(medium low heat)4. Once onion is brown, add the...

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Airfried Pumpkin on a Bed of Crispy Spinach by Michelle Heng

Ingredients250g pumpkin150g spinach leaves1 tbsp self raising flour1 tbsp butter1/2 tsp salt50ml milkOlive oilSteps1. Pluck spinach leaves, wash and air dry overnight.2. Blend 50g of pumpkin in milk, set aside.3. Cut 200g of pumpkin into bite size and lightly coat with self raising flour.3. Spray some olive oil on pumpkin and airfry in basket at 180 deg C for 8-10mins (depending on size). Once the pumpkin can be pierced through with a toothpick,...

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Airfried Prawn Cracker Crusted Chicken Wings by Michelle Heng

Ingredients3 pcs chicken wings 1 tbsp shaoxing wine1 tsp garlic salt1 cup ground prawn crackers Olive oilSteps1. Marinade chicken wings with shaoxing wine and garlic salt for at least 1/2 hr.2. Dredge chicken wings with ground prawn crackers, press firmly.3. Spray some olive oil onto the chicken wings and airfry at 180 deg C for 15mins.4. Bon appetit!NoteGrind the fried koropok not the raw ones.Discussion: https://www.facebook.com/groups/si...

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Ban Chien Kueh by Ince Felice Danga Lila

Ingredients for the Batter150g plain flour1 egg30g sugar1/2 tsp yeast1/2 tsp baking soda190ml water Peanuts Filling100g roasted peanuts30g sugar (you can add more if you like to be sweeter)1tbs toasted sesame seedsMethodA. Pound the peanuts till fine and add mix in the sugar and sesame seeds.B. Mix all the batter ingredients in the bowl until smooth and cover with cling wrap and let it stand out for 45 minutes next heat up your non stick pan and...

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