Ondeh Ondeh by Tan Connie

Abt 45pcs

Ingredients
300g sweet potatoes after boiled n mashed
Abt 250g glutinous rice flour
One packet gula melaka (chopped in cubes or shaved coarsely)
One fresh coconut grated clean
Some knotted pandan leaves
A pinch of salt

Steps
1. Brush clean the sweet potatoes. Boil it in a pot of water with some knotted pandan leaves.
2. Test the potatoes if cooked by poking it with a fork. It should poke thru easily if cooked. Scoop up and leave to cool slightly.
3. Then peel the potatoes skin and mash it almost smooth.
4. Add the flour together with mashed potatoes and form a dough, with some water from the boiling pot.
5. Roll the balls and insert a cube/cubes of gula melaka into each ball by pinching together to seal it. Do it gently or it may burst.
6. Start to steam the grated coconut in a tray with a pinch of salt for 5-8mins.
7. Take out tray frm steamer n leave to cool.
8. Boil a new pot of water with some pandan leaves. When it starts to boil, slide in the balls gently n cover lid, lower the heat.
9. When cooked, the balls will float up. Sieve it up onto a plate to drain dry. Then coat it with that tray of grated steamed coconuts.
10. Dish up the balls n serve.

Enjoy!!

Note
I usually prefer to do my ondeh ondehs in batches, so that once rolled will have to be boiled n served warm.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/870191703049907/

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Baked salmon with mashed potato topped with cheese by Cat Yo

Ingredients

2 strips of Bacon – baked, chopped(for garnish)
350g - 400g Salmon (rainbow trout)fillet , season with alce nero olive oil, salt and pepper
DIY Mixed Sauce:
1 tbsp alce nero balsamic vinegar
2 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp honey
Some black pepper, dried rosemary, dried parsley, garlic powder and olive oil

Preheat oven 220C
Bake salmon for 5-8mins, pour sauce over it, back to oven bake for 5 mins, topped with cheese, bake for another 5-10 mins.
Whipped Potato

Ingredients

600g potatoes, peeled n cut small cube.
1 cup chicken stock( homemade)*OR Instant chicken broth
3 - 4 tbsp milk (warm)
2 tbsp butter
Salt and pepper

1. Place potatoes into a pot, add chicken stock n top up with cold water till covered the potatoes by at least 1 inch. Bring to boil.
2. When potatoes are done, transfer ONLY the potatoes into a large mixing bowl.
Add butter to the steaming hot potatoes n mix well. Mash the potatoes with a masher or fork. Add in milk, (salt n pepper to taste). Continue mixing until all ingredients are well incorporated.

Discussion: https://www.facebook.com/photo.php?fbid=1029191050446998&set=gm.875655075836903&type=1&theater

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Yam rice by Pamela Gordon

Ingredients

Pork belly (marinated with light soya sauce, cooking wine, sesame oil, a dash of white pepper)
Dried mushrooms (soaked and sliced)
Dried shrimps (washed and soaked)
1 dried scallop (soaked and shredded)
Chopped Garlic and shallots
Yam (cubed)
Rice (wash and drain water)

Method

1. Heat up 1 tbsp oil in wok and fry yam till brown. Dish and set aside.
2. Heat up 1 tbsp oil in wok and fry pork belly till slightly cooked. Dish and set aside.
3. Fry garlic, shallots, dried shrimps, dried scallop and mushrooms.
4. Add in pork belly, washed rice and yam. Fry slightly to mix all ingredients.
5. Add 2 tsp sugar, 1 tbsp light soya sauce and 1 tbsp dark soya sauce. Mix everything. Turn off heat.
6. Transfer all into rice cooker and add enough water to cook the rice. (I cooked 2 cups of rice so added 2 cups of water). Turn rice cooker on.
7. Serve hot with your favourite condiments. (Mine's fried shallots)

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/848284475240630/

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Steamed tapioca kueh by Tay Ai Whey

Ingredients

300g tapioca (weight after peeled), grated
80g sugar
140ml water
1/2 teaspoon vanilla essence
Yellow colouring (optional)
100g fresh grated coconut
A pinch of salt

Method

Combine 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 a pinch of salt in a plate and steam for 5 minutes. Coat the tapioca kueh with the grated coconut evenly and serve. Enjoy!

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/856873397715071/

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

Ingredients

Yam 1kg
Tapioca flour 250g
Minced pork 400g
Mushroom 10pcs
Dried prawns 100g
Black fungus 50g
BBQ pork/Sausage
Flat fish 1pc
Dried cuttle fish 2pcs
Swanson stock

To make Yam abacus

Peel & cut yam to steam
Add a pinch of salt
Can 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 point water, add in all the abacus seed with a little oil to prevent they stick with each other
When it floats, scoop it to another pot with water (tap)
Scoop it out ready for cooking...

To stir fry ingredients

Add oil to wok with minced garlic & shallops
Add ⬇
Sliced strips mushroom
Sliced strips black fungus
Sliced dried cuttle fish (deep fry earlier）
Minced pork seasoned with little sesame oil,
pepper, fish sauce & hua teow wine
Dried prawns
When it is almost cooked, add in the abacus seed, BBQ pork diced & Swanson chicken broth.
Add a little water & taste.

Garnish with flat fish (grilled & pound), chilli and spring onion.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/856897241046020/

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Steamed Yam Cake 芋头糕 by Tan Connie

Ingredients
450-500g of yam (dice into chunks and steamed till slightly soft or if preferred)
350g rice flour
20g tapioca flour
1000ml water
Dried shrimps (soaked n diced small)
Chinese mushrooms (sliced finely) some shallots
Seasoning: White pepper
Fish sauce/salt
Chicken cube

Steps
1. Heat up the wok with some oil. Stir fry the shallots till fragrant. Add dried shrimps then the chinese mushrooms.
2. Once fragrant, pour the steamed yam chunks into wok and fry till combined.
3. Add the both sifted flours mixed with water mixture into wok. Add seasoning to taste with chicken cube.
4. Stir fry carefully all the mixture, as it may appear heavy to stir.
5. Transfer to a lightly oil-greased 10" round tray(i usually used 2smaller 8" tray so as to keep one for another day consumption).
6. Steam at high heat for abt 30-35mins. Texture after steaming should look soft but firm.
7. Remove from steamer n cool before cutting.
8. Garnish with sesame seeds, spring onions, chinese parsley, etc.
Note: You may choose to mash up the steamed yam for a more even taste. But I usually prefer mine to hv chunked bits in the yam cake.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/856780004391077/

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Teochew Orh Nee by Tan Connie

Ingredients
Yam (after cutting abt 700g)
1 small section pumpkin
Gingko nuts
Fine sugar
Shallots
Cooking oil

Steps
1. Remove the skin of yam and cut into pcs (wear gloves when handling yam)
2. Wash n drained.
3. Same for pumpkin, remove skin n cut pcs.
4. For gingko nuts, crack the nuts open, remove each pc of nut's stem with a toothpick by gently piercing through so that it remains as a whole. I usually do this ahead, wash n freeze it as it takes time. When needed, coat with sugar n let it soak overnite bef use.
5. Steam the yam in a tray for abt 30-40mins or till soft with some liquid oozing out.
6. Remove from steamer and mash it while hot till smooth.
7. Next, steam the pumpkin till soft. Remove n mash same .
8. Steam the sugar-soaked gingko nuts till the nuts will look slightly puffed up means ready. Remove from steamer n drained away in a bowl.
9. Heat the wok with oil. Fry the sliced shallots till fragrant. U need to collect quite a fair bit of oil for later use. Scoop up the fried shallots for other use. We need the oil only.
10. Pour the mashed yam into the same wok and fry in medium heat. Add the shallots oil when it starts to dry. Do not let it get burnt.
11. I will move away my wok away frm burner each time i add spoonfuls of sugar n back to the fire. The heat will actually melt the sugar into the paste n at same time avoid being burnt. U need to do a few times till u get your desired texture n sweetness level.
12. Off the fire and scoop into indiviual bowls n serve with pumpkin puree n gingko nuts.
13. Cook in a small saucepan some coconut milk n add a pinch of salt. This can be used as a drizzle when serving.

Note
As my recipe is prepared all from scratch, pls factor in more time as it is quite time-consuming.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/856406327761778/

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Potatoe Gratin by Rachel Teo Ö

Ingredients
4 large potatoes (sliced thinly with equal thickness)
Half a yellow onion (diced)
2 pineapple sausages (sliced)
200ml double cream
100ml soup stock (mine's home made but canned ones would do)
1teaspoon of dried thyme and rosemary, coriander and cumin powder
Some cracked pepper and salt of you like
Shredded mozerella and cheddar cheese

Method
Preheat oven to 190deg C (fan forced) or 200deg C.
Butter/olive oil the sides of the casserole dish
Toss sliced potatoes with the herbs to coat evenly
Layer potatoes neatly in dish
Scatter diced onions on the potatoes
Lay sliced sausages on top of everything

Mix cream and stock and stir evenly, add salt and pepper to taste
Pour mixture into casserole dish
Cover dish with foil and bake for 35min
Let dish rest in oven for a few minutes

Take dish out of the oven
Remove the foil and scatter shredded cheese mix onto the dish evenly
Be careful not to scald your fingers

Return dish to oven and bake for another 12min or till cheese turns golden brown
Let dish rest in the oven till the liquids stop bubbling
Remove from the oven and serve it to hungry campers at home~!

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/853858264683251/

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Steamed sweet potato by Tay Ai Whey

Ingredients

300g sweet potato steamed
140g sugar
100ml water
150g tapioca starch, sifted
250ml coconut milk
A pinch if salt

120g grated coconut flesh, white part and a pinch of salt


Method

Cook sugar, water and 2 pandan leaves until sugar dissolves. Set aside for later use and discard the pandan leaves.

Clean 400g sweet potatoes thoroughly. Steam the sweet potatoes over high heat for about 40 minutes. Aftet steaming, peel off the skin.

Blend sweet potatoes with the sugar syrup in an electric blender. Blend until fine. Then mix pureed potato with the sifted flour, coconut milk and salt.

Pour batter into a greased pan and steam for about 35-40 minutes.

After steaming, remove from the steamer and leave it to cool before slicing into pieces.

Steam grated white coconut with a pinch of salt for about 4 minutes. Toss the sweet potato slices in the coconut.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/851743331561411/

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Sweet potatoes Sesame seeds balls by Jeannie Lee

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.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/847057095363368/

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Yam Ring by Jeannie Lee

Ingredients for fillings
200gm chicken breast - diced cute
10 fresh prawns - shelled
1/2 carrots - dice cube
1 yellow capsicum - dice cube
few stalks of broccoli
Cashew nuts for toppings
One handful bee hoon

Seasoning

1/4 tsp sugar
1tbsp light sauce
1/4 tsp sesame oil
1tsp chinese wine
1tsp corn flour

In a pan, add some oil. Once oil is very hot, throw in the bee hoon, quickly dish out once bee hoon turned crispy.
Marinate chicken n prawns with the above seasoning.
Blanch broccoli with boiling water till cook n set aside.
With 1tbsp oil in a pan, fry prawns till cook and set aside.
Add chicken cubes and fry till cook and set aside.
With the left over gravy, bring to boil, add in the chicken, prawns, veg & cashew, stir till well combine. Dish out once gravy starts to thicken.

To assembleSpread the crispy bee hoon on a plate. Place the crispy yam ring on top in the centre.
Scoop the above ingredients into the centre of the cooked yam ring
Serve hot.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/839094246159653/?__mref=message_bubble

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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.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/834500549952356/?__mref=message_bubble

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Whipped Potatoes by Lily Tan

Ingredients for Whipped Potato (serves 4)- 4 Potatoes
- Warm Low-fat milk (stand-by 1 cup)
- Salt & Pepper

Ingredients for Gravy- Plain flour (stand-by 4-6 tablespoon)
- Chicken Broth (stand-by 500ml)
{Actual amount of flour and broth used eventually depends on how thick/watery you like the gravy to be)

Steps for Whipped Potato1) Peel and cut potatoes into small chucks. Boil potatoes in a pot of lightly salted water. Remove potatoes when they turned tender.

{ I made use of the hot water left in the pot to warm up the milk - place the glass of milk into the hot water and cover with pot lid.}

2) In a large bowl, mash up the potatoes with a potato masher {Alternatively, use the base of a glass}. Stir-in some milk slowly to blend till you get a creamy and smooth mixture. Add salt and pepper to taste. Set aside.

Steps for Gravy: (reference pictures attached)1) Heat up a sauce pan with low heat, spread olive oil over it. Add in 2 tablespoons of flour, stir it constantly and you will see the oil & flour mixture starting to turn into a light beige liquid. Keep on stirring as this process darkens the mixture colour. {This stirring step is important as it determines the gravy colour later on, ie. stir more, more brownish -> nicer and darker gravy colour when cooked}.

2) When you are satisfied with the mixture colour, add in more flour slowly and keep stirring. Small lumps will begin to form as you stir and mix well.

3) When it is evenly lumpy, pour in half amount of chicken broth first, keep stirring and add more broth till the mixture turns into a nice smooth texture of your preference. {If prefer a thicker gravy, add less broth. If prefer watery gravy, add more broth or substitute with some warm water as it may get too salty}.

4) Lastly, to get a smoother texture, filter away the fine lumps in the gravy using a sieve. Add pepper and now the gravy is ready to pour over the mashed potatoes. Enjoy!

Discussion: https://www.facebook.com/photo.php?fbid=10153320165469643&set=gm.831831746885903&type=1&theater

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Japanese Potato Salad by Lk Fft‎

Recipe: http://goo.gl/qo0QIm

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/828479530554458/

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Orh Nee by Esther Tho

Ingredients
500g Thai Yam
100g Pumpkin
3-4 tbsp of fine sugar
1 tbsp onion oil
4 tbsp Coconut oil
65ml Kara coconut milk
Pinch of salt to mix in coconut milk

Method
1. Steam Yam & Pumpkin separately till soften.
2. Mash Yam with sugar, onion oil and coconut oil together while hot. (the less oil you add, the thicker paste you have. But it will be dryer)
3. Using plastic wrap, sandwich the mashed yam and roll them with a rolling pin to get a smoother paste. (a tbsp at a time)
4. To serve top with mashed Pumpkin, Ginko nuts and coconut milk.
(We don't eat ginko nuts)
Done and serve!

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/826008040801607/

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Japanese Potato Salad by Veronica Chia

Photo Credit: Peng's Kitchen

Recipe from: http://pengskitchen.blogspot.sg/2014/07/japanese-potato-salad.html

Post link: https://www.facebook.com/?sk=nf#!/photo.php?fbid=10152512177607390&set=gm.667749936627419&type=1&theater

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Potato Cutlet by Shasha Yazid

Potato cutlet

1 Kg Potatoes – peel skin, slice and fry
125 gm minced meat – lightly fry *
2 stalks of spring onions – slice thinly *
2 stalks of Chinese celery leaves – slice thinly *
½ cup of fried shallots *
Salt & white pepper – to taste *
2 egg yolk - lightly beaten with a pinch of salt

Method
In a bowl mashed potatoes well and add in all the * ingredients. Once mix take a small lump and form it in a ball shape, flatten till complete .
Once ready dipped in with a bowl of lightly beaten eggs and fry in medium heat till golden

Post link: https://www.facebook.com/photo.php?fbid=10152492295690982&set=gm.661626603906419&type=1&theater#!/photo.php?fbid=10152428497208190&set=gm.661623290573417&type=1&theater

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Baked Potatoes by Angela Seah Thulin

 

Recipe for Potato Jacket 

1. Get a nice big potato
2. Preheat your oven to 190 degree celsius
3. Use a fork to poke your washed potatoes, this will prevent them from bursting while in oven
4. Rub the whole potato with olive oil
5. Put on baking tray n into oven for 1 1/2 hrs.
6. Scoop the center part n use it later.

Creamy mushroom filling

Ingredients -
1. Abt half Onions (diced to small piece)
2. One glove garlic (grate it)
3. A handful of mushrooms (cut into smaller versions so as to b able to fit in the potato)
4. Double cream (I use 45ml, depend on your portion)
5. Fresh chives (cut in smaller pieces)
6. Empty Potato Jacket

Steps -
1. Fry the onions with olive oil for about 2 mins
2. Then add the garlic n fry for another min.
3. Add the mushroom n fry all till soft
4. Pour the double cream in, add the chives & some pepper then off the flames.
5. Add some mash potato (from earlier potato jacket) to point 5 n mix them well.
6. Scoop item. 5 into a potato jacket.
7. *Opt - Top with a small piece of butter n into hot oven for 15mins


Prawn & Spring Onions filling

Ingredients -
1. Cooked Prawns (boil n then diced it)
2. Spring onions (diced it)
3. Parsley (fresh or dried up to u)
4. Mayonnaise or cheese (your choice)
5. Dash of paprika (opt)
6. Butter
7. Empty Potato Jacket

Steps -
1. Dry the cooked prawns
2. If you use fresh parsley, remember to diced it
3. In a bowl, mix the prawns, mayo or cheese, spring onions, parsley and paprika. Season with salt n pepper.
4. Scoop some mash potato n mix with item three.
5. Fill it into potato jacket
6. Cheese user - You may top more cheese if you like n Into the hot oven for 15mins or till cheese melts.
6. Mayo user - top with few tiny knobs of butter then into hot oven for 10-15mins till golden brown.

Serve immediately these with salad.. Enjoy!


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