Soft White Bread (5C starter dough) by Teresa Lim

5C liquid dough
300g bread flour
300g water
1g (1/3tsp) yeast

Bread dough
100g 5C liquid dough
280g bread flour
2tbsp sugar
1tbsp milk powder
1tsp salt
10g unsalted butter
190g cold fresh milk
1tsp yeast (put in dispenser)

5C liquid dough
Put all ingredients into a large tupperware. Mix well till incorporated using a spatula. Cover with lid. Leave in room temperature to proof for 1hr.

Place into fridge and let it proof for 18hrs. By then it should double in size.

Bread dough
Place ingredients into pan in the sequence in the recipe.
Select Rapid mode, menu 2, light crust

Note
5C liquid dough can be kept for about 1 week in the fridge.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/847594831976261/

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Chocolate and strawberry macarons by Jolene Koh-Lim

What you need1. 150g ground almond (really fine)
2. 150g icing sugar
3. 55g egg whites + another 55g eggs whites (yes, actually measure them by weight.)
4. 150g caster sugar
5. 50g water (yes, again measured by weight)

Method
1. In a food processor, pour in the ground almond and icing sugar, if using cocoa powder for chocolate macarons, you can use about 15g cocoa powder and put it in the food processor as well.

2. Pulse all the ingredients for about a min or 2. Then sift these ingredients, you really want very very fine grains. Even after pulsing, there were still some fairly big pieces of almonds. So you really want to sift them finely.. This takes some time...

3. Once you have your fine dry mixture, pour in 55g of egg whites to this dry mix, and mix thoroughly until it forms like a sandy paste.

Next...

4. In a saucepan, pour in water and caster sugar. Let it boil over medium low heat until it bubbles.. if you have a candy thermometer, you can wait till its about 125C then turn off the heat, I do not have one, so I just drip some of the sugar into a glass of room temp water, if the sugar forms a ball (called soft ball stage), its ready.

5. While the sugar and water boils, pour in the other 55g of egg whites into your stand mixer or using a hand mixer, whisk the egg whites with just a pinch of sugar, whisk till soft peaks form.

6. When the sugar syrup is ready, pour in the sugar syrup to the soft peaks egg whites and whisk. The bowl should be hot and you want to whisk until the sides of the bowl comes to room temperature.

7. By the time, the bowl comes to room temperature, it would have reached its stiff peak stage. If you want to add colouring, the colouring can be added here. Use gel colouring instead of liquid or paste.

**For the chocolate macarons, I did not add any colouring coz there was cocoa powder in the dry mix; but i added pink gel colouring at stage 7 when i was doing the strawberry macarons.

8. Once your meringue is done, add the meringue mix to the almond, icing, egg white paste.. mix and mix and mix... to test if the mixture is ready, drop some onto a place, if the peak falls within 20 secs, its ready, if the peak doesn't fall, keep mixing and check again.

9. Put the mixture into a pipping bag and pipe onto baking paper.. essential to use baking paper, no wax paper or greasing the pan...

10. Once all are piped, really bang the tray on the counter a few times to burst any air bubbles.

11. Important, let the cookies sit and rest for at least 30 to 40 mins.. While, they are resting, preheat oven to 160c.

12. Before baking these cookies, check them, there should be a skin formed on the top.. the top and sides should not be tacky or sticky..

13. Put them in the oven and bring down the temp to 150c, bake for 8 mins. After 8mins, open your oven door for about a second, close it and let them bake for another 8 mins.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/833994770002934/

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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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Creme Brûlée cheesecake by Arizza Kristha Tuazon

For the Sponge Cake Base
1. Place the following in a mixing bowl:
1/2 cupcake flour
2 tablespoons caster sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons vegetable oil or melted butter
3 large egg yolks, reserve egg whites

Beat until well combined (the mixture should be a stiff paste)

2. In a separate bowl, beat the reserved 3 egg whites and 1/4 teaspoon cream of tartar until frothy. Add 1/4 cup sugar gradually, beating until it forms a stiff and glossy meringue.

3. Fold the meringue into the batter until combined. Do not overmix!

4. Spoon the batter into a 9 in round cake pan. Bake for about 15 minutes, until the cake has risen and a cake tester inserted into the center comes out clean.

5. Remove the cake from the oven, and immediately loosen the edges. Allow it to cool in the pan.

For the Cheesecake Filling3 8-oz. packages cream cheese, at room temperature 8 oz. mascarpone
2 Tbs. all-purpose flour
Pinch of salt
1 and 1/4 cups caster sugar
1 Tbs. pure vanilla extract
4 large eggs, at room temperature

1. Preheat oven to 150°C.

2. In a stand mixer (use paddle attachment) beat the cream cheese, mascarpone, flour, plus a pinch of salt on medium speed until very smooth and fluffy.

3. Add the caster sugar and beat until well blended and smooth.

4. Add the vanilla and beat until just blended.

5. Add the eggs one at a time, beating just until blended. (Don’t overbeat)

6. In a 9-in spring-form pan, place the sponge cake base at the bottom. Pour the filling into the pan and smooth the top.

7. Wrap the spring-form pan in foil and bake in a water bath.

8. Bake at 150°C for 50-60 minutes until the center jiggles but sides are done.

9. Turn off the oven and leave the cheesecake inside for 1 hour with door slightly ajar.

10. After 1 hour, place on rack to cool completely. Cover tightly with cling wrap and aluminum foil and refrigerate until chilled, preferably overnight.

11. Once chilled, remove cheesecake from spring form pan.

12. Sprinkle around 2-3 Tbsp. Caster sugar over the top of the cheesecake and slowly heat the top with a kitchen torch until sugar is melted and caramelised.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/847168595352218/

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Baked Chicken and Mushrooms by Arizza Kristha Tuazon‎

Ingredients
4 chicken leg quarters
2 cups mixed mushrooms, sliced into half or quarters
5 cloves garlic, minced
1 small yellow onion, diced
1 cup chicken stock
4 tbsp evaporated milk or cooking cream
1 tbsp whole grain mustard
¼ cup grated parmesan cheese
2 tbsp butter
Olive oil
Dried thyme
Dried oregano
Dried basil
Garlic powder
Salt and pepper

Method
1. Marinate chicken with dry rub of salt, pepper, garlic powder and dried thyme.
2. Preheat oven to 205degC.
3. Melt butter in an oven-proof pan and add a splash of olive oil. Add chicken skin side down and sear until both sides are golden brown. Set aside.
4. In the same pan, saute onion and garlic until translucent. Add the mushrooms and season with pepper, thyme, oregano and basil. Cook mushrooms until tender.
5. Add the chicken stock and stir. Return the chicken to the pan (on top of the mushroom mixture) skin side up.
6. Place in the oven and bake at 205 degC for 15 minutes. After 15 minutes, lower the temperature to 180degC and bake for another 15 minutes or until chicken is cooked.
7. Once cooked, remove chicken from the pan and set aside.
8. Stir in the cream/milk, parmesan cheese and mustard in the mushroom mixture. Reduce the sauce to desired consistency. Season with salt and pepper to taste.
9. Return chicken in the mushroom sauce. Or serve chicken on a plate then top with sauce.

Discussion: https://www.facebook.com/photo.php?fbid=10153373903450330&set=gm.847073598695051&type=1&theater

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Peranakan Babi-Sioh by Eddy Khoo

Ingredients

1.5kg pork belly (cut into two large pieces)
250gm tamarind
350gm water
350 gm shallots or onions
3 tbsp coriander powder, (dry roasted in pan)
10 tbsp sugar
1 tbsp salt
2 tbsp dark soya sauce
1 heaped tsp pepper
2 red chillies or to taste

Method

1. soak tamarind in water for 15 mins or more; squeeze by hand and sieve.

2. add all ingredients in blender and blend till smooth. add more water if necessary.

3. pour marinade into container with the pork belly and marinate overnight.

3. simmer 2.5 to 3 hrs or until tender. remove and sear pork separately in hot pan to make it glazed and browned (optional). thicken gravy if needed. skim off excess oil.


Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/847328842002860/

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Ragu alla Bolognese by Eddy Khoo

Ingredients
1L chicken stock
2 cans diced tomatoes
500gm diced chicken livers
olive oil
1kg minced beef
500 gm minced pork
4 tbsps butter
200gm streaky bacon
5 diced large onions
3 diced large carrots
5 diced stalks celery
2 cups red wine
1 cup whole milk
2 bay leaves
1 cup heavy cream
100gm grated parmesan cheese
2 tbsps thai fish sauce

Method

Heat oil in pot and add ground beef and pork until browned. Remove from heat and add chicken livers

In another pan, heat butter and bacon until aromatic and add all the vegetables. Cook until softened and add to meat mixture.

Add wine and cook until the alcohol has evaporated (about 5 mins) and add stock, tomatoes, milk and bay leaves.

Stew and simmer for approx 3 hrs until the sauce is thick and there is a layer of fat and oil on top.

Stir in heavy cream, parmesan and fish sauce. Bring to boil stirring constantly for the sauce to emulsify. Season with salt & pepper. Garnish & enjoy !

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/847325128669898/

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Mapo tofu by Tan Connie

Ingredients
Abt 200g of minced pork
(Basic seasoning of sesame oil, pepper n cornflour)
One pc of square tofu(i bought frm wet market)
Some chopped minced garlics
Some chopped spring onions

Seasoning
2 heaped tspn spicy bean sauce
1 tspn black bean sauce
1/2 tspn sugar
A dash of huatiow jiu

Steps
1. Marinate the minced pork with basic seasoning one hr ahead.
2. Heat up a frying pan with some oil. Add the garlics n saute till fragrant.
3. Add the minced pork n fry even. When meat almost cooked, scoop 2 tspns of spicy bean sauce n 1 tspn of black bean sauce to fry evenly. Add some sugar too.
4. Cover n let the meat infuse with the sauces.
5. Then add cubed tofu pcs into the meat n fry gently without breaking or squashing the tofu.
6. Add a little water n cover lid again to let it slightly simmer well.
7. Then add a little cornflour to it to thicken the gravy.
8. Finally, add a dash of huatiowjiu n dish up on a plate.
9. Serve hot n sprinkle some chopped spring onions on top.

Note
Recipe n sauces are with kind compliments frm Vanessa. I hv slightly tweaked to suit my family's taste.

Discussion: https://www.facebook.com/photo.php?fbid=587000731443020&set=gm.847125935356484&type=1&theater

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Macarons by Joey Foo

A
70g Ground Almonds(if u don't have superfine from phoon huat need to blend till fine)
80g Icing sugar(sunflower brand no corn starch from Sheng Siong))

B
60g Egg white(room temp)
80g Icing sugar(sunflower brand)

1.Sieve (A) ground almond and icing sugar together and set aside.

2. In another bowl, beat (B) egg whites until foamy and sieve icing sugar in 3 batches with mixer on medium speed. Turn mixer to high speed and beat till stiff peaks. (Will be glossy and peaks will stay straight not droopy)

3. Then sieve again Mixture A(to ensure no lumps) into egg white mixture in two batches and fold mixture well with a rubber spatula. Add color desired. Batter is ready when it falls back ard 20 secs.

4. Add batter into piping bag with tip(0.5-1cm). Then pipe small circles on Glad Bake paper(NTUC). Even if your piping skill is not good, just bang the baking pan onto counter top u will get smooth surface and round circles. Dry macarons under a fan for 30mins. U can see the shells are matte and when u touch is not sticky.

5. Bake in preheated oven at 140 degrees for 16-18 mins(diff oven diff timing) To prevent browning, place an empty baking pan at top rack. You can see feet ard 3-4 mins. I am using Rowenta oven traditional top and bottom heat mode at BOTTOM RACK. You can take out one macaron to see if its done, if still sticks on the paper, leave in oven for another few mins. Leave to cool den peel off from baking paper. Store in airtight container den put in fridge if u r not intending to fill them with frosting first.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/845363615532716/?__mref=message_bubble

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