Watermelon Steamed Cake by Pimalati Sari‎

Ingredients
3 eggs
300 gm white sugar
225 gm all purpose flour
1/2 tbsp cake emulsifier / ovalet
Banana essence
110 ml soda water ( i use sprite)
1/2 tsp baking powder

Method
1. Mix all ingredients EXCEPT baking powder and essence, high speed, till the mixture white and really soft (ribbon test)
2. Add the banana essence and baking powder. Stir well
3. Divide the mixture, add the colour.
4. Put on the cup (with cupcase), and steam 10 min. High heat.
5. Let it cold to room temp, keep in airtight container. Will stay soft and fresh for 2 days.

Notes
* rice chocolate to make the seed effect. ( No perfect but the taste really nice. next wanna try using black sesame seed )
* put the mixture into piping bag to get the same effect ( white and green layer )
* pandan pasta for the skin texture.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/881524511916626/

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Fried Curry Chicken Rice Ball by Rontree Chan

Yield 6 balls

Mixed 1 1/2 bowl of plain rice with 2 ladle of curry sauce, 3 pieces of potatoes and with dash of salt.
Mash the potatoes and mix all ingredients to combine well.
Use a ice cream scoop to scoop a portion of rice. Press a dimple into the centre of the rice and insert in a small piece of boneless curry chicken.
Seal it back and compress it tight.
Eject out the curry rice ball into a plastic bag and shape it, pack it tight.
For the coating,
1st coat with potato starch, 2ndly egg wash, then breadcrumbs.
Keep in freezer for 20-30min and send for deep fry till golden brown.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/881113298624414/

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Braised Peanuts by Zen Yip‎

Ingredients

300g raw peanuts (deshelled, washed and soaked overnight), water

Seasoning

2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1/2 tsp 5-spice powder, dash of salt and sugar

Method

Heat water to boil the peanuts for 1 hour. Transfer to slow cooker and cooked till is almost soften. Add seasonings (adjust to your own desired taste).

You can add corn starch to have the smooth sauce. (Optional).

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/880236312045446/

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Airfried Nam Yee Mid-joint Chicken Wings by Michelle Heng

Ingredients
10 pcs chicken wings
2 pcs nam yee
1.5 tbsp nam yee sauce
1 tbsp shaoxing wine
1 tbsp garlic powder/minced garlic
2 tbsp self raising flour
Olive oil

Steps
1. Wash and pat dry chicken wings.
2. Marinate the meat for at least 4 hrs (preferably overnight) with all the seasoning (except for self raising flour & oil), covered in fridge.
3. 10 mins before airfrying, dredge the wings in self raising flour, tap off excess flour and set aside for 10-15mins.
4. Spray a spritz of oil on all wings before airfrying on the grill pan in preheated airfryer at 180 deg C for 15 mins, turn once during half time.
5. Bon appetit!

Note
1. Those without an air fryer, can either bake or deep dry the wings.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/878215295580881/

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Mayonnaise Prawns by Jeannie Lee

300gm large prawns
salt n pepper to marinate
1 egg white
Potato starch

4 tbsp mayonnaise
1tbsp Lemon juice
1/2 tbsp condensed milk
(Combine and mix well. Chill in the fridge)

Wash and shell prawns.
Cut along the back and devein. Remove the "vein". Try to pull out in one piece so you don't end up with a lot of vein pieces.
Lightly season salt n pepper on prawns.
Heat up a pan with oil.
Mix seasoned prawns with egg white and roll with potato starch flour.
Slowly put coated prawns into hot oil and fry till golden colour.
Drain the oil from the prawns on a kitchen towel/tissue.
Drizzle the mayonnaise sauce on top and serve immediately.
Enjoy!

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/879190392150038/

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Homemade Fishballs by Lena Lai

Separate the flesh from the skin and bones. Put into a ziplock bag.

Use a roller to roll the flesh till it become paste.

Push the paste and add 1 tbsp cold salted water (1tbsp salt and got water, dissolve n freeze for 1/2 hr), 1 tbsp of corn flour and some dashes of pepper. Now use your hand to knead. (Hand outside of plastic bag.) Knead about 5 mins will do. This way your hands r totally clean.

Flatten the paste again and send it to the chiller to chill for at least 30mins. This is for setting. Must flatten, do not chill in round dough form.

Now fill a bowl with water and salt. Wet your hands, scoop the fish paste. It is easier to handle and the surface will be smooth. Pinch a small ball and make it round by squeezing it to firm it. Put into the boiling soup.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/879097408826003/?__mref=message_bubble

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Chocolate Savarin Cake by Kelly Ko

100g egg whites
45g caster sugar
15g golden syrup
25g cake flour
110g almond flour/ extra fine blanched almond
60g browned butter
50g mini choc chips or rice
50g chocolate ganache

Note: Like most French cakes, batter must rest for 1-2 days in fridge and return to room temperature before baking. Recipe makes only 5 for my mould of 7cm x 3 cm holes. Can also use muffin pans,

1) Heat butter in a thick bottom pot on medium, when sizzle turn to low fire and heat until brown specks appear on side of bottom of pot, off fire and cool down to get browned butter. Heat about 70g as part will evaporate and part will become foamy. We only use the clear browned butter.
2) Beat whites and caster sugar to soft peaks, add in golden syrup just before reaching the peak and beat for a few seconds more to incorporate fully.
3) Sift cake flour and almond flour. Fold in the meringue in one thirds until just mixed. Scoop some of the mixture to mix well with cool browned butter, before pouring back to bowl and fold everything together. Add in chocolate chips.
4) After rested in fridge, bake in 180 °C preheated oven for 20min. If using silicone mould, bake 10 degrees higher.

https://youtu.be/EYnlq3bOTsw

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/877549718980772/?__mref=message_bubble

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Slow roast pork ribs by Cassandra Chee

Ingredients

1.2kg pork ribs, cut into 3 bones per section
Honey

Seasoning
1 cup of water
3 tbsp Tomato sauce
3 tbsp Hoisin sauce
3 tbsp Soya sauce
2 tbsp Garlic powder
Freshly grounded black pepper

Method
1. Preheat oven to 150 degrees.
2. Place your pork ribs in a baking tray.
3. Mix your seasoning & pour all over pork ribs.
4. Place all the meat side down onto the seasoning.
5. Roast for 5 hours.
6. Turn the meat side up, drizzle generous amount of honey all over & switch to fan assisted mode at 180 degrees.
7. Grill until charred.
8. Remove baking tray from oven.
9. Turn meat side down & let it soak in the seasoning. Let it rest for awhile before serving.


Discussion: https://www.facebook.com/photo.php?fbid=391134551077114&set=gm.877394775662933&type=1&theater

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Strawberry chocolate tart by Ong Poon Yin‎

Ingredients

180 g of oreo cookies crumb
80g of melt butter.
Combine and compress into the tart base.
Freeze it for 1/2 an hour.

Filling
350g of semi sweet chocolate
1 1/4 cup of heavy cream
1 tsp of instant coffee powder.

Method
Heat up heavy cream and melt the coffee powder in there. Remove from heat. Add in the semi sweet chocolate chips and let it stand for couple of min to melt the chip. Stir till smooth and just pour it into the set tart base. Add in strawberries to decorate and chill it. An hour later when the tart is firm add strawberries to decorate on the top. Or up to your imagination, u can creat whatever design u want.
Hope this help. Btw, I m using a 9" tart pan.

Discussion: https://www.facebook.com/photo.php?fbid=10207815960947154&set=gm.877708985631512&type=1&theater

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