Tau Suan by Tan Connie‎

Ingredients

Yellow split beans rinsed n soaked abt 2hrs or till bloated
1 litre boiled water
1/4 cup castor sugar
2-3 tbsp orange sugar
Half bowl of potato flour mixed with water
A few knotted pandan leaves

Steps

1. Rinse the beans clean, soak & put aside.
2. Once beans are bloated, steam it in medium heat with 2 knotted pandan leaves till al-dente (cooked n grainy texture)
3. In a cooking pot, pour the castor sugar n let it slowly brown over low heat. This will take some time ...
4. Once it browns, pour some water slowly bit by bit n stir till the syrup is even. Becareful, as it may splatter n very hot. Once even, add in more water to cook with knotted pandan leaves. At this point, you may add in the orange sugar too.
5. Then add in the potato flour mixture n stir well with no lumps, to reach the desired consistency.
6. Pour in the steamed beans n mix well in the pot.
7. Scoop into bowls n top with dough fritters.
8. Serve hot. Enjoy!!

Discussion: https://www.facebook.com/photo.php?fbid=599572583519168&set=gm.862327847169626&type=1&theater

Read More

Oven Baked S'mores Cone by Cat Yo

Ingredients

Waffle cone
Marshmallows
Chocolate chip/ Bar
Sliced banana

Method

Crushed nuts, crushed oreo cookies, dried cranberries and raisins
Fill each cone with the above ingredients, bake at 180C for about 5-7 mins. Or until the marshmallows are toasted. Serve while piping hot, the hot melty goodness is what makes this s'mores sooooo good!

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/875658212503256/

Read More

Golden Jubilee Tofu by Jensie Tan

Ingredients

1. Tofu 120g
2. Egg yolks 145 g
3. Fine granulated sugar 80g
4. Soya bean milk 135g
4. Whipping cream 120g
5. Gelatin 6g
6. Rum 4g


Sauce for surface 

7. Water 250g
8. Apricot glaze 50g
9. Fruits 250g
10.gelatin 14g 

Steps

1. Grind bean curd using a sieve and add egg yolks to mix together. (Mixture A)
2. Boil fine granulated sugar, soya bean milk and whipping cream and add it the mixture A.
3. Dissolve gelatin in water and pour to the mixture A above.
4. Add whipping cream follow by rum slowly into the mixture A above.
5. Pour the mixture A into cups.
6. Boil water, fine granulated sugar and apricot glaze until it started to evaporate. (Mixture 😎
7. Dissolve gelatin in water and pour to mixture B.
8. Pour the mixture B onto Mixture A in cups and top with fruits decoration.

Discussion: https://www.facebook.com/photo.php?fbid=10203687635026277&set=gm.874662282602849&type=1&theater

Read More

Peach Cobbler by Esther Tho

Ingredients

1 US white peach
1 ½ tbsp Organic Peach Jam
1 tbsp brown sugar
1 tsp of Cinnamon powder
1 tsp Lemon zest
½ Lemon juice from ½ Lemon


Pastry

165g Top flour / all purpose flour
100g cold salted butter
¼ tsp of salt
1 tbsp of Nestum Cereal

Method

1. Salt add in flour. Cut butter into the flour using fork or a potato masher till crumble (avoid using hand which may melt the butter). Lastly add in cereal and mix well. Set aside.
Peach Filling
1. Cube or slice peach in chunks.
2. Add brown sugar, cinnamon and peach jam. Mix well.
To assemble and bake
1. Scoop the crumble into a bake tin 5’x8’ spread a layer of the crumble and slightly press. (optional)
2. Pour in all the cut Peach and well spread.
3. Top with crumble, cover to the top.
4. Bake at 190deg C for 30mins. On middle rack.
5. Serve with Vanilla ice-cream and Organic Peach Jam.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/874681782600899/

Read More

Figs & Cheese Puff Pastry by Darwin Gosal

Ingredients (serve 6)

1 roll of frozen puff pastry
1 egg yolk
1 tbsp water
75g blue-cheese (or cream cheese)
1/2 orange
4 tbsp sugar
1 tsp cinnamon
1 tbsp honey
2 sprigs thyme
salt and pepper


Cooking Directions

1. Preheat the oven to 180 ºC. Cut 6 rings out of the puff pastry and place onto lined baking tray. Gently prick the pastry surface with fork.
2. Whisk the egg yolk with water and baste the pastry with it. Set aside.
3. Juice and zest the orange, pour it in a bowl and mix with sugar, cinnamon, and honey.
4. Cut each figs into 4 quarters and lay them in a baking dish. Pour the prepared mixture (in step 3) over the figs and add the sprigs of thyme (and add a pinch of salt and pepper as desired).
5. Baked the figs and pastry for about 10-12 minutes at 180 ºC.
6. Separate each pastry into half and put blue-cheese and figs in the pastry, distribute the sauce and serve warm.

Credit: Adapted from Sabine's recipe @ Kitchen Stories.


Discussion: https://www.facebook.com/photo.php?fbid=10153627580916584&set=gm.875302182538859&type=1&theater

Read More

Cheng Teng 八宝清汤 by Anna Tan

Serve 4 to 5

Ingredients

20 dried Longan
12 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, sliced
5 pandan leaves

1.2 litre water
Adequate rock sugar to taste

Method

1) Rinse all ingredients above.
2) Boil the water in a pot with pandan leaves, dried longan, dates and barley for 30 mins.
Add in white fungus half way of 30 mins( know you white fungus texture, some cook easily and some take longer time to turn soft)
3) Add ready packed gingko and lotus seeds ( remove the core).
4) boil for 10 -15 mins, add rock sugar.
5) Add in the pang da hai 胖大海 and the sliced persimmon. Boil for 2 mins. Stir well and ready to serve.

Serve it hot or cold.
My family likes it cold so prepare early, cool it down and send into the fridge.

Above recipe is cooking with ready packed lotus seeds and gingko nuts. If you are cooking dried lotus seeds and gingko they need longer time to boil.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/857218347680576/?__mref=message_bubble

Read More

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/

Read More

Pulut Hitam (Black Glutinous Rice) by Jeannie Lee‎

Ingredients

1 cup black glutinous rice
5cups of water
4 stalks pandan leaves
1/2 cup sugar
coconut milk

Method
Soak glutinous rice for 30mins
Wash the pandan leaves n tie into knot.
Fill the pot with 5cups of water bring to boil with glutinous rice and pandan leaves.
Stir occasionally and reduce to low heat. Add sugar yo taste.
Continue to cook till your prefer texture.
Serve hot n drizzle with coconut milk.

Discussion: https://www.facebook.com/photo.php?fbid=1141183482565624&set=gm.854591201276624&type=1&theater

Read More

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.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/845716445497433/

Read More

Snow Fungus and Pear Dessert by Rachel Teo Ö‎

2tsp Nan Xing
2tsp Bei Xing
2 big Nam Shui Pears
A handful of wolfberries
6 red dates
1 head of snow fungus (soaked to soften and trimmed)
Rock sugar to taste
6 cups of water

Double boil for 2hours
Serve chilled or lukewarm.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/841552025913875/

Read More

White Fungus Orange Dessert by Aileen Lee

This dessert is nourishing and it helps to reduce cough, phlegm. On top of that it helps to clear heat in body and aid in sleep

这道甜品有助安眠建胃，去热止咳化痰

Ingredients
2 orange
50g soaked white fungus
10g fritillary bulb
50g honey rock sugar
1.5l boiling water

Method
1. peel off orange skin and cut into pieces
2. Wash n rinse white fungus, fritillary bulb
3. Put all ingredients into double boiler and double boil for 2 hour

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/834714119930999/?__mref=message_bubble

Read More

White Fungus Coconut Dessert by Cassandra Chee

Ingredients
3 large white fungus
3 fresh coconuts
200ml Coconut cream
Rock sugar to taste


Method

1. Rinse & soak white fungus until fully bloomed. Cut away stems. Chop the white fungus coarsely in food processor.
2. Scrap out the coconut flesh & slice to your desired thickness.
3. Simmer the white fungus with coconut water for 20 mins.
4. Add coconut flesh & simmer for another 10 mins.
5. Switch off fire. Add rock sugar and stir to dissolve.
6. Add coconut cream & stir well.
7. Serve warm or chilled.

Notes

• I purchased the crunchy type of white fungus from Hockhua stores.
• If coconut flesh is hard, it can be added earlier to cook until softened. If it's already very soft, it can be added later.
• Coconut cream and sweetness can be altered to your tastebuds.

Discussion: https://www.facebook.com/photo.php?fbid=362401253950444&set=gm.831250956943982&type=1&theater

Read More

Tartelette au Feijoa et Chocolat Noir by Alan Goh

Recipe: http://travelling-foodies.com/2015/05/18/feijoa-chocolate-tart/

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/826865154049229/

Read More

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/

Read More

Tau Suan by Jeannie Lee‎

Recipe: http://bakingtaitai.blogspot.sg/2015/04/homemade-tau-suan-caramelised-method.html?m=1

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/825639237505154/

Read More

Daifuku by Suri Aziz

 

Recipe for this makes 8.

8 strawberries
Red bean paste (home made or ready made to)

Skin: 100g mochiko aka rice flour. I use regular rice flour if u can find the jap ones great :)
2 tablespoon castor sugar/fine sugar
100 to 120 ml water
Potato starch for dusting.

Mix rice flour, sugar and water in a bowl than steam for 15min.
Meanwhile, wrap all the strawberry with red bean paste and set aside.
Once skin is cooked transfer to potato starch asap. U have to cut and mould it while its hot. Store it in covered container n keep in fridge.

Other filling I made mango cream cheese and green bean durian.

Mango Cream Cheese Filling:

2 blocks of philedephia cream cheese. 3 magoes cut to ur prefrence if u wan make big balls cut it bigger, u wan make small balls cut smaller.I usually cut into 1.5cmx 1.5cm. Same thing wrap the cheese around the mango to form a ball n keep in fridge awhile let it firm up b4 wrapping with the skin.
Since the skin will be warm when u wrap u have to do it quickly so not to melt the cheese. Then put in fridge to cool and serve.

Post link: https://www.facebook.com/#!/photo.php?fbid=1445317729061608&set=gm.667219850013761&type=1&theater

Read More

Red Ruby in Coconut Milk by Jen Lee

 

Recipe from: http://en.foodtravel.tv/recfoodShow_Detail.aspx?viewId=81

 

Post link: https://www.facebook.com/#!/photo.php?fbid=650300658394966&set=gm.666758563393223&type=1&theater

Read More

Salted Banana Peanut Butter Chocolate Treats by Shirley Soh

 

2 bananas
Peanut butter
100 grams of dark chocolate (1 bar)
1 tablespoon of vegetable oil or milk
Salt

1. Slice bananas into 1.5 cm thickness

2. Scoop and top 1 side of each banana slice with some peanut butter
3. Lay on a plate / container and put into freezer until peanut butter hardens

4. Melt chocolate with vegetable oil or milk

5. Place each piece of peanut buttered banana on a fork. Drizzle the melted chocolate over until chocolate covers the peanut buttered banana.

6. Lay the chocolate covered peanut butter onto waxed paper on a cookie sheet or plate.

7. Sprinkle some salt over each chocolate covered piece and put them all back into the freezer.

8. Take it out when it's nicely hardened and cold. Pop into mouth and enjoy the yummies!

 

Post link: https://www.facebook.com/groups/singaporehomecooks/#!/photo.php?fbid=10152281273516716&set=pcb.666877833381296&type=1&theater

Read More

Lime Juice Sorbet by Rita Choo

Photo Credit: Rita's Vibrant Kitchen

Recipe from: https://www.facebook.com/ritasvibrantkitchen/photos/a.634376419913490.1073741834.634058033278662/822917091059421/?type=1&theater

Post link: https://www.facebook.com/groups/singaporehomecooks/#!/photo.php?fbid=10201169583962035&set=gm.666893693379710&type=1&theater

Read More

Chocolate Gelato by Rita Choo

 

Photo Credit: Rita's Vibrant Kitchen

 

Recipe from: https://www.facebook.com/ritasvibrantkitchen/photos/a.634376419913490.1073741834.634058033278662/822902627727534/?type=1&theater

Post link: https://www.facebook.com/groups/singaporehomecooks/#!/photo.php?fbid=10201169486119589&set=gm.666885023380577&type=1&theater

Read More