Sambal by Eva Wong

Ingredients: 
1/4 bowl of Dried Prawns
3 pcs of big fresh chillies
1 big garlic
2 chilly padi
1 big onion (sliced)
salt & sugar to taste

Method:
1. 1st chop fresh chillies + garlic finely
2. Cut the dried chillies into small pieces, soak dried chillies in a small bowl with hot water, blend dried chillies + fresh chilies + garlic ( not too watery).
3. Heat the wok, stir fry the blended ingredients till fragrant (around 10 mins), wait till the oil come out from the chillies, use the oil to fry the dried prawns till golden brown + crispy. After 10 mins, stir fry everything together.
4. Add salt + sugar + chicken powder (optional) to taste. Add 1 big onion (sliced) & mix in the paste. Ready to serve.

Hakka Suan Pan Zi by Linda Ling

Recipe Link : http://simmami.wordpress.com/2013/10/28/the-making-of-hakka-suan-pan-zi/

Cornflakes Cookies by Rachel Wai Mei Chung

Recipe Link : http://chiaangela.blogspot.sg/2013/12/golden-cornflake-cookies.html

Baby Angel Hair Spaghetti Bolognese by Diana Lim Li Yen

Ingredients:
- 3 tbsp minced chicken marinated with tiny bit of pepper
- Leftover English roast ham cut up
- 1 medium sized yellow onion, diced
- 1 clove of garlic, grated
- 2 roma tomatoes, chopped up roughly
- 1/4 tsp each of dried basil, oregano, rosemary & thyme
- A tiny sprinkle of sugar or rock salt (if your LO is old enough - to adjust sweetness/sourness from tomatoes)
- Tiny squeeze of lemon
- 1/2 small red apple, cubed same size as onions
- Sprinkle of grated cheese
- A crack or two of black pepper
- Tiny splashes of water
- 1.5 tsp oil (I used vco) & 1/4 tsp unsalted butter

Method:

1. Heat oil & butter in pan over medium-small fire. Once butter melts, throw in diced onions & saute till soft then add in grated garlic & saute till fragrant. 

2. Add in minced chicken & stir-fry till no longer pink. Break it up with your ladle. Next, add in ham & the oregano, rosemary & thyme then add apples & a splash of water & saute till softer. Mix well. 

3. Add the tomatoes & basil & cook till tomatoes are soft and release their juices. Add 3-4 splashes of water (about 1/4 cup) & let tomatoes & the other ingredients simmer. Stir every now & then. 

4. Once a thicker gravy is formed, taste & see if your sauce requires sugar/rock salt (it will need very little, if at all!). 

5. Lastly, squeeze a tiny bit of lemon juice into gravy & stir. Turn off the heat & serve on top of cooked angel hair spaghetti with a sprinkle of cheese on top.

Rainbow Strawberry Cheesecake by Ivy Chee

Recipe Link: https://www.facebook.com/l.php?u=http%3A%2F%2Fwww.thebakingbiatch.com%2F2013%2F10%2Fcynthias-rainbow-strawberry-cheesecake.html&h=JAQHrjduH

Apple Pancake & Beetroot Pancake by Lim Soo Sean

Recipe Link : http://home-cooked-ecstasy.blogspot.com/2013/12/apple-pancake-and-beet-root-pancake.html

Porridge Ideas by Yap Lai Fan

5 grain rice+ pumpkin+ medium size tomato+ lettuce+EVCO (extra virgin coconut oil) +meat

5 grain rice # eggplant -skin removed # 1 PC medium potato # broccoli # 1/2 tsp EVCO

*old cucumber soup as soup base
*own mix five grain rice
*carrot
*siew pak choy
*dried scallop
*white potato

*millet, quinoa, buckwheat, oat groat & brown rice
*green zucchini with skin
*goji berry
*eggplant without skin
*chicken fillet
*pumpkin

*lean pork
*carrot
*white potato
*siew pak choy
*1/2 tsp of EVCO

*salmon
*quinoa, millet, buckwheat, brown rice and oat groat
*green zucchini
*pak choy
*goji berries

Tips: Add fish only towards the end when the rest of the ingredients are cooked.

*onion
*yun choy
*lean pork
*1/2 tsp VCO

Use fish bone to boil for at least 3 hours with ginger, use the fish stock as soup base, then add wolfberries, carrot and broccoli

#oysters #scallops #zucchini #spinach #carrots #white cabbage #5 grains

Steam red snapper with ginger & a dash of black sesame oil. Vege: carrots, celery & garlic.

Marbled Cotton Cheesecake by Amanda Tan

Recipe Link : http://loft48.blogspot.sg/2013/03/fluffy-cotton-cheesecake.html

Note: 
I only had to bake mine for 40-45 mins at 160 degrees so you have to judge for your own as every oven is different. To double check, put a skewer in after 40 mins but do it fast because if you open your oven door for too long, your cake will deflate a lot. That's my biggest tips. After it's done, I turn my oven off and just let it cool inside for at least 30 mins before I open the door ajar to cool further 45 mins.

Link to see for the marble cake: http://www.youtube.com/watch?v=q8c_0JTe5r8

Layered Chocolate by Bhavaani Vanga

Chocolate Layer: 
1/4 cup cacao powder
1/4 cup powdered sugar
1/2 cup or 1/3 cup butter

Use double boiler method to melt butter & powdered sugar. (Butter makes it soft. If you want it hard even in room temp, use cacao butter or palm shortening)

White layer (coconut butter):
Coconut butter with coconut oil & powdered sugar. Mix well (will be runny)
You can make coconut butter at home. Take shredded dry coconut & grind beyond powder and it starts to form buttery texture. Add coconut oil if required to get that texture.

Brown layer (mixed nut butter -almonds, cashews & pecans)
These are soaked, sprouted & dried & converted to butter (for maximum absorption of nutrition)
Roast nuts till crunchy and dry grind it in a grinder until it turns into soft paste texture. Add some oil (coconut oil or hazelnut oil) to get the soft paste texture.
Nut butter, little butter with powdered sugar. (melt it if required & it will be runny too)

Layer it as you desire. I am using Ice cube mould.
Freeze each layer completely before you add new layer otherwise layers get mixed up.

Note: These must be stored in freezer. At room temp. shape will be intact but very very soft. If you want hard like store bought chocolate use cacao butter or palm shortening. Use milk powder for milk chocolate flavour. Use coconut oil in place of butter for dairy allergic.

Pineapple Tarts by Michelle Ong

Pineapple jam:
3 pineapples (grated finely and sieve out some juice)
250g sugar (adjust to own taste)
1 cinnamon stick
1 star anise
(Makes around 60 tarts)

Method:
Combine all ingredients in wok and cook on slow fire until the juices dries up and becomes thick.
It took me about 45 minutes.

This can be made in advance and freezed. For this recipe, I only used half the jam and freezed the rest.

Short crust pastry:
4oz cold margerine/butter
8oz flour
Pinch of salt (mix in flour)
4-5 tbsp ice-cold water
(Makes around 32 tarts)

Method:
1. In a bowl, rub in the margerine/butter into the flour with fingertips till it becomes like fine breadcrumbs.
2. Add water slowly till it forms a dough.
3. Wrap in clingwrap and let it rest for half an hour in the fridge before use.

Tarts:
1. Roll out the dough to roughly half cm thick.
2. Use the mould to cut out the shape.
3. Put on the jam in the middle of the dough. Cut thin strips of dough to decorate on top.
4. Egg-wash (2 egg yolks beaten) the tarts with a fine brush.
5. Bake in 180'C oven for half an hour or till golden brown.

Chocolate Cranberry Cupcakes by Catherine Chong

Recipe Link : http://www.anncoojournal.com/2012/02/chocolate-cranberry-cupcakes.html?m=1

Choc Chip & Almond Cookies by Diana Lim Li Yen

Ingredients:
- 250g butter at room temp
- 40g brown sugar
- 60g muscovado sugar (get from organic shop) (Original 40g brown sugar)
- 80g castor sugar (Original 120g)
- 2 eggs at room temp
- 1 teaspoon baking soda
- 340g all-purpose/plain flour
- Pinch of rock salt
- 300g semi-sweet dark choc chips/milk choc chips/dark n milk choc bars/any mix u like
- 200g almonds, chopped

Method:
1. Preheat oven to 180 degree C.
2. Line baking sheets with parchment paper.
3. In a mixing bowl, whisk all sugars and butter together until combined then add the eggs and mix well.
4. In another bowl, sift dry ingredients - flour & baking soda together then add in rock salt.
5. Add dry ingredients into wet ingredients in 4 batches. Stir until well combined then add in almonds & choc chips etc until combined.
6. Use 2 teaspoons to scoop a cherry tomato-sized batter & form a ball then release batter on baking sheet. Leave about 1-inch space between cookies. Bake for 13-15 minutes until golden brown. Let the cookies cool completely before storing into air-tight containers.

Chicken Teriyaki & Fish with Mixed Veggies by Angela Ng

*Recipe for Chicken Teriyaki*
-300g chicken thighs, sliced & marinated with teriyaki sauce
-1 carrot, cut as pictured
-1 portobello mushroom, thinly sliced
-1 clove garlic, thinly sliced.
-1/2 spanish (red) onion, thinly sliced.
-1 tbsp teriyaki sauce
-1 tsp kecap manis, omit if you want to.
-pinch of brown sugar
-pinch of sesame seed

Method:

1. Heat 2tbsp olive oil, put in onion & garlic and stir fry till golden brown.

2. Put in chicken thighs & fry till skin is seared and brown. Add more oil if necessary.

3. Add carrot and fry till soften.

4. Keep stirring for 5 mins. 

5. Add teriyaki sauce, kecap manis and a bit of water if you like to have some gravy. Cook till meat is cooked.

6. Add mushroom and brown sugar and stir for 5 mins. Put on high flame if you want to reduce or thicken the liquid. If using nonstick pan/wok, pls put on medium.

7. Sprinkle sesame seed on top just before you serve. Add red capsicum if you like. They go well with teriyaki dish.

*Recipe for Fish*

-boil broccoli till soft but crunchy. 

-1 clove garlic sliced.

-1 fish fillet, im using ling fish.

-1 carrot

-1/2 stick celery. Can add whatever vegies you like.

-1tsp soy sauce.

Method:

1. Heat oil. Fry garlic till fragrant.
2. Add fish and fry till brown on both sides.
3. Add vegies and stir for 5 mins or so.
4. Add soy sauce. Stir for 2 mins. Serve.

Ling fish is quite tough. Hence why I add fish in the very beginning cos no matter how I stir, it will not fall apart. If you are using fish like snapper or bream, please pan fry your fish first then add into your wok to just stir for a few mins before serving.

3 Layer Popsicle (Ice Cream) by Jessica Lai-Ong

Method:
First layer
Fresh strawberries purée & mix with organic plain yogurt
Freeze it first

Second layer
Organic wheat grass & barley green
Mix them together
Once the first layer is frozen
Pour the second layer & back to the freezer

Third layer
Fresh orange juice

Pour in and close the cap and freeze overnight.

Macarons by Anna Ng

Ingredients: 
115gm icing sugar
65gm almond powder
55gm egg white
30gm castor sugar

Method:
1. Sift icing sugar and almond powder.
2. Beat egg white and castor sugar till stiff.
3. Fold the egg white mixture into almond powder in 3 batches. Add coloring.
4. Pipe with a plain tip into small circle on a non stick parchment paper or silicon mat.
5. Let it rest a while till the surface is not sticky and won't stick to your fingers.
6. Bake in preheated oven at 130 C for about 20 minutes.

Philadelphia Cream Cheese Chiffon Cake by Amanda Tan

Recipe Link : http://kimmy-cookingpleasure.blogspot.com.au/2012/10/cream-cheese-chiffon-cake.html?m=0

Charcoal Buns by Jaimy Chan

Recipe Link : http://nasilemaklover.blogspot.com/2013/08/charcoal-burger-with-spicy-chicken-and.html

Peanut Butter Cookies by Cathryn Shan-Chong

Ingredients:
150 gm Peanut Butter (Lady's Choice)
50 gm vegetable oil
85 gm icing sugar
250 gm all-purpose flour

Method:
1. Sieve flour.
2. Using a mixer, mix the peanut butter, oil and icing sugar till well combined.
3. Gradually add in flour until well combined.
4. If the dough is too dry, gradually add 20 gm of oil.
5. Shape into small balls (I used a teaspoon to help me in making almost equal size dough). Use a toothpaste to press at the center of the dough to achieve the 'mushroom' look.
6. Brush dough with egg wash (one egg yolk beaten together with 1 tsp of water).
7. Bake in a preheated oven (120 C) for 30 minutes or till done ( Mine was at 125 C no fan)
8. Cool completely before storing in air tight container.

Sesame Tang Yuan by Doreen Chin

Ingredients:
Organic Sesame powder 100g
Icing sugar 60g
Vege oil/ unsalted butter 30-40g

Method:
Mix well and make the round shape then keep in the fridge. Cover with flour and boil till cooked.

Chocolate Chip Cookies by Yvonne Shee

Step 1: 230g butter, 110g brown sugar, 110g fine granulated sugar, 1 tsp vanilla essence 

Beat till creamy, add in 2 eggs and mix till well combined. 

Step 2: 280g all purpose flour, 1tsp baking soda, half tsp salt, 50g cocoa powder (omit cocoa powder if you want pure chocolate chip cookies only)

Mix and sift, slowly add into the batter in step 1. Mix well then add 150 g choc chips and 1 cup of nuts (optional). I add m&m on top for xmas feel cos look too dark. 

Step 3: Bake at 190 degree Celsius for 10 mins. 

No-Bake Nutella Cheese Cake by Samantha Kew

Ingredients:
(A) Crust:
220g of Digestive biscuits (finely crushed)
90g of Unsalted Butter, at room temperature
50g of Chopped Hazelnuts

(B) For the Filling:
455g Cream Cheese, softened at room temperature
120g of Icing Sugar
1 ½ cups of Nutella (I put 5 tbsp, depends on your liking)
½ tsp of Vanilla Extract
60g of Heavy Cream

For the Topping:
1/2 cup of Heavy Cream
1 bar of Semisweet Chocolate
1 tsp of Butter, softened at room temperature

Method:
Crust

1) Add all the ingredients for the crust (A) and whiz it up until everything is finely crushed and when you pinch the mixture together, it holds well.

2) Press the mixture onto springform pan, set it in the fridge.

Filling

1) Add the cream cheese and nutella and mix it on medium speed for about 2 minutes.

2) Add the remaining ingredients and keep mixing it until you have a smooth batter.

3) Pour the batter into the prepared crust, cover the top of the pan with a aluminium foil and set it in the fridge overnight.

Topping

1) At least an hour before you are ready to serve it, make the ganache. (I did it in the next morning)

2) In a small saucepan, add the cream and bring it to a simmer.

3) Pour the cream in a bowl with the chocolate chips and let it sit for about 2-3 minutes.

4) Whisk it all together until the chocolate chips have melted, and whisk in the butter as well.

5) Pour the chocolate ganache onto the cake, then place it back in the fridge for about an hour to set.

Cheese Tarts (No Bake) by Janice Yong

Ingredients:
500g philadelphia cream cheese
3/4 cup caster sugar
3 tsp gelatin dissolved in 1/4 water
2 tbsp lemon juice
1 cup cream lightly whipped
Some blueberry jam

Method:
1. Beat cream cheese with an electric mixer until smooth.
2. Add sugar and beat until sugar dissolved.
3. Fold in gelatin, lemon juice and cream cheese.
4. Pour filling onto tart pastry.
5. Decorate with blueberry jam.

Vegetable Meatballs by Samantha Kew

Ingredients:
Meat
Garlic
Onion
Vege (kale)
Egg
some pepper
roasted sesame oil

Method:
1. Finely chop garlic and onion.
2. Slice the meat, marinate with a bit of pepper and sesame oil.
3. Cut the vege into small pieces.
4. Put the vege and marinated meat into Avent steamer cum blender to steam for 5 mins.
5. Pour the steamed juice from the food jar into a bowl (so that the meat and vege are dry to be blended), Blend it into the texture that you like, (you may add the steamed juice bit by bit if you think is too dry) but don't over do as too watery is hard to form a ball.
6. Beat an egg in a bowl.
7. Start to form the meat into ball shape, coat it lightly with the egg, it helps to shape it.
8. Add the ball into porridge to continue cook till its cooked!

NOTE: These meatballs are soft and easily mashed into pieces.

Cheesy Waffles Bites by Agnes Tan

Recipe Link : http://honeybeesweets88.blogspot.sg/2012/06/cheesy-waffle-bites.html?m=1

Chicken Porridge with Zucchini by Yap Lai Fan

Method:

Soak the 5 grain rice overnight. Add in hot water into the slow cooker, put the rice, chicken fillet and yellow zucchini to cook together for 3 hrs. Then add in broccoli and pumpkin cook for another 20 mins. Finally, add 1/2 tsp VCO and stir well.

Griddled Steak by Mummy Love Jayna

Recipe Link : http://www.jamieoliver.com/recipes/beef-recipes/griddled-steak-with-horseradish-sauce

Lunch/Dinner Ideas by Yap Lai Fan

-Soup

-Steam salmon with ginger + organic sesame oil

-steam egg + nai bak vege + cheese + organic sesame oil

-white rice + millet

White rice + 5 grain rice

Steam egg with spinach and shitake mushroom

Old cucumber soup

Steam salmon with ginger, shitake mushroom and sesame oil

white radish soup-radish + red dates + dong gui ( Angelica ) + wolfberries

steam fish, egg and broccoli

*steam chicken fillet with Goji berries+ginger+sesame oil

*steam egg
*steam broccoli
*soup of the day ( black bean soup ) - black bean, carrot, red dates & pork ribs

*soup of tonight - shark fin melon, red dates, gojiberry, carrot and pork ribs
*steam egg and broccoli

*mee suah
*goji berries
*broccoli
*anchovies as soup base
* few drops of sesame oil

*soup - lotus root, red dates, goji berry, pearl beans & pork ribs
*steam broccoli
*steam chicken with ginger and sesame oil (marinate with sesame oil, put ginger and steam for 10 mins)
*steam egg

*soup - white radish, wolfberries, red dates and pork ribs
*steam pak choy
*stew chicken - 1 1/2 pcs of chicken fillet marinated with sesame oil for 1/2 hrs, cut carrot and white potato into dice shapes, some ginger

Coca Cola Chicken by Dianna Khor

Ingredients:
8mid joint chicken wing
1tsp light soy sauce
1-2tsp dark soy sauce
1tsp sesame oil
1tbsp cooking oil
200ml regular Coca Cola (not diet Coke)
200ml water
3 cloves garlic, peeled & bruised

Method:
1. Marinade chicken wing with light soy sauce, dark soy sauce & sesame oil for 15 minutes.
2. Heat oil in wok & brown chicken on both sides.
3. Add Coca Cola, water, garlic & leftover marinate sauce. Simmer for 20 minutes or until the sauce is reduced to a thick & sticky syrup.

Dried Scallops and Eggs Soup by Chiu Bee Kuan

Method:
- Rinse some small dried scallops, soak in water (just enough to cover) and set aside.
- Boil some ikan bilis in about 800ml of water for 10 mins and filter away the ikan bilis to get clear stock
- Pour the dried scallops with water into the above stock, boil for another 10 mins.
- Beat 2 eggs, pour in a spiral manner, do not need to stir after that, cover the lid and turn off the fire.
- Before serving, add a few drops of sesame oil, sprinkle some white ground pepper and top with corianders/ fresh parsley.

Braised Kampung Chicken with Button Mushroom by Mummy Love Jayna

Method:

Sauté garlic and ginger till fragrant and brown a bit, then add mushroom and chicken. Cook for 2-3 min. Add water, I add quite a lot so that the chicken will be soft as kampung chicken's meat is harder than normal chicken. 

Pre-marinate chicken with a bit of pepper, organic sesame oil, corn flour and organic soy sauce. Let it simmer for about 20 min or until the sauce thicken. You may add corn flour to thicken sauce and dark soya sauce for darker color. Optional to add shiao heng wine before you turn off fire.

Recipe Link for Shark Melon Soup: http://homemademeals4children.blogspot.com/2013/12/shark-fin-melon-soup-by-mummy-love-jayna.html

Shark Fin Melon Soup by Mummy Love Jayna

Recipe Link : http://homediningfoodblog.com/shark-fin-melon-soup-recipe/

Recipe Link for Braised Kampung Chicken : http://homemademeals4children.blogspot.com/2013/12/braised-kampung-chicken-with-button.html

Chicken Balls by Wendy Tlp

Method:

Handchop chicken fillet, sprinkle salt while chop (mince), then add corn flour & soy sauce, add chopped french bean/carrot/shallots/garlic, roll into balls. Add fresh turmeric for health benefits.

Tip:

Take a ball and throw it into a big bowl many times so the meat will be bonded together for easy frying. 

Steam Butter Cakes by Suzanne Eng

Ingredients:
Egg 2
All purpose flour 160g
Baking powder 1tsp
Sugar 80g
Butter 150g

Method:
1. Beat butter and sugar.
2. Add in egg 1 by 1 till batter become thick.
3. Add in sifted flour and baking powder, stir well.
4. Steam for 25 minutes.