Cocoa White Coffee Layer Jelly Eggs by Ivy Chee

Ingredients: 
A) 
18-20 empty egg shells

B)
Cocoa layer:
1 1/2 tbsp agar-agar powder
110gm sugar
580ml water
3 tbsp cocoa powder
125ml evaporated milk

C) 
white coffee layer:
1 1/2 tbsp agar-agar powder
110gm sugar
580ml water
1 packet (40gm) 3 in 1 white coffee powder
125ml evaporated milk

Method:
1) Boil ingredients B and C separately, set aside.
2) Pour about 10-15 ml of cocoa layer in each empty egg shells.
3) When the mixture is half-set, pour in 10-15 ml of white coffee layer.
4) Repeat step no.2 and no.3 until all the mixture is used up.
5) Chill in the fridge when it is set.

Chocolate Banana Cake by Chin Pei Ng

Ingredients:

Ripe bananas (mashed) - 2

Warm water - 110g

Plain flour - 120g

Sugar - 90g (original recipe was 190g!!)

Cocoa powder - 35g

Milk - 55g

Baking powder - 3/4 tsp

Baking soda - 3/4 tsp

Salt - 1/4 tsp

Egg - 1 

Corn oil - 55g

Method:

1. In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

2. In another large bowl, whisk together the eggs, mashed bananas, water, milk and oil. Add the wet ingredients to the dry ingredients and stir until combined.

3. Pour the batter into baking pan and bake in a pre-heat oven of 170°C for about 25-30 mins or until a toothpick inserted in the center of the cake comes out clean (avoid over-baked, cake will turn hard if is over baked)

4. Remove from oven and let cool on a wire rack.

Chocolate Ganache :

Ingredients:

Semisweet or bittersweet chocolate - 110g

Double cream - 85g

Unsalted butter - 8g

Method:

1. Double boil double cream until hot, remove from heat.

2. Pour in chocolate and butter, allow to stand for 5 mins. Stir until smooth. Set aside.

To Assemble

1. Cut the cake in the middle, spread a layer of chocolate ganache.

2. Top with banana slices.

3. Top with another layer of cake and spread the chocolate ganache frosting on top of the cake.

4. Chill in fridge to let the frosting set.

Hokkaido Chiffon Cupcakes by Mandy

Recipe Link : http://mandysbakingjourney.blogspot.co.uk/2013/11/hokkaido-chiffon-cupcakes-with-vanilla.html

Corn Kueh by Lily Tws

Ingredients:
100gm hoen kwe (green bean flour)
1 can corn kernel (drained)
425ml coconut milk
500ml water
100gm fine sugar
Pinch of salt

Method:
1. In a pan, mix water, hoen kwe, coconut milk, sugar, flour, pinch of salt & stir thoroughly.
2. Heat mixture over low flame & stir constantly until slightly thicken.
3. Add corn kernel into slightly thickened mixture & continue stirring until thicken.
4. Scoop mixture into mold & set aside to cool & chill in the fridge.
5. Serve cool.

Oatmeal Cereal Prawn (Vegetarian version) by Alicia Gan

Ingredients:
15 pcs small size vegetarian prawns

Tempura paste:
3 tbsp plain flour
3 tbsp corn flour
1 tsp of salt & pepper
1 egg, beaten
1 small cup of water

Method:

1. Mix the corn flour and plain flour together, add salt and pepper and slowly add in beaten egg. Start mixing and add water to the flour mixture. Watch out for lumps and mix it till it’s smooth and creamy.

2. Prepare the wok and wait for oil to heat up. Dip the thawed vegetarian prawns into the flour mixture and drip it well before putting it into the wok. Fry them to golden brown.

3. Next, we start preparing the oatmeal cereal mixture. You will need:

3-5 tablespoon of oatmeal cereal
1 small chilli padi sliced (optional)
2 stalks of curry leaves
1 - 2 tsp of sugar
1 - 2 tsp of margarine

4. Heat the wok and add margarine & curry leaves and fry it till it’s crispy and the kitchen is filled with a wonderful aroma. Add the sliced chilli padi and put fried tempura prawns into the wok. Pour oatmeal in batches and keep frying.

5. Fry and stir well and when the oatmeal turn slightly brown or crispy. Add sugar and continue frying all the mixture for the taste to come together. Served hot and crispy.

Steam Egg Cake by Suzi Wong

Ingredients:
2 egg
3 tbsp sugar
2 tbsp milk
2 tbsp oil
2 tbsp condensed milk
2/3 cup all purpose flour
2 tsp baking powder

Method:

1) Lightly beat the egg, add in sugar, milk, oil, condensed milk one by one. Make sure to stir well before adding the next ingredient.

2) Mix together flour and baking powder. Add to the egg mixture and gently stir until well combine. It's ok to have some lumps, don't over mix the batter or else it won't be spongy.

3) Steam over hot boiling water for 10-15 mins. Adjust according to the size of the cake. I steamed roughly 7 mins for my cake size.

Painted Swiss Roll with Chocolate Ganache by Chin Pei Ng

Ingredients:
A
Egg yolk - 3
Sugar - 25g
Water - 50g
Corn oil - 30g
Flour - 60g

B
Egg White - 3
Sugar - 30g

Method:

1. Whisk egg yolks with sugar till sugar dissolves, stir in water & corn oil.

2. Sift over flour & corn flour and stir till batter formed.

3. In a clean dry bowl, whisk egg whites till foamy, beat in sugar gradually till stiff peak formed. 

4. Fold the egg white foam into the cake batter and mix evenly.

5. Scoop some of the batter into a small bowl. Stir in red rice yeast powder to form red colour batter. Transfer batter into a piping bag.

6. Line a swiss roll pan with baking paper, pipe small strawberry shapes (triangle shapes) onto the baking paper randomly. Bake in preheated oven at 180°C for 1-2 mins. Remove from oven.

7. Pour the balance of batter over the baked strawberry patterns and spread evenly to cover. 

8. Bake in preheated oven at 180°C for 10-15 mins till golden brown. Remove the line paper and cool on wire rack. 

9. Transfer cake onto a clingwrap pattern facing down. Spread chocolate ganache over the empty side. 

10. Roll up the cake and chill in fridge for 30mins.

11. Mix the 1/4 tsp matcha powder with 1/2 tsp water each. With a toothpick, paint leaves using the matcha liquid & dot the seeds using the left over chocolate ganache. 

Chocolate ganache

Ingredients:
Double cream - 50g
Chocolate - 50g
Butter - 5g

Method:
1. Double boil double cream until hot, remove from heat
2. Pour in chocolate and butter, stir until chocolate and butter resolve. Set aside.


Original Recipe Link : http://blog.sina.cn/dpool/blog/s/blog_61bd37240100udqq.html

Egg Tofu by Wen Yie

Ingredients:
Homemade soya milk (sugarless)
Whole eggs

Method:
1. Measure equal parts of soya milk and egg.
2. Lightly beat the egg and sieve it.
3. Mix sieved egg with soya milk.
4. Line the ramekin/steam plate with heat proof clingfilm, pour the egg mixer in (can sieve once again).
5. Cover the plate with another layer of clingfilm on top and make a few hole for the steam to release.
6. Steam for 15 mins.
7. Once done, cool it 1st and cut into desire shape. Can store in fridge for few days (still testing can keep for how long).

Tips:
- this egg taufu is very versatile, can add into soup, eat on its own.. I like to fried it a little, more fragrant.
- you may add some seasoning into the egg mixture before steam it.
- use small flame when steaming like making normal steam egg for smooth texture.

Steam Moist Chocolate Cake and Oatmeal Chocolate Chip Cookies by Jessica Chan

Recipe Links:

Steam Moist Chocolate Cake: http://janechew.blogspot.com/2010/02/steam-moist-chocolate-cake.html


Oatmeal Chocolate Chip Cookies: http://eatapieceofcake.blogspot.sg/2013/11/chocolate-oatmeal-cookies.html

Mini Parmesan Cheese Bread by Jessica Chan

Recipe Link : http://sze-min.blogspot.com/2011/11/bite-size-parmesan-cheese-bread.html

Macarons by Yen Ping

Ingredients:
175g icing sugar
125g ground almonds
3 large free-range egg whites
75g caster sugar

For the filling
150g butter, softened
75g icing sugar

Method:

1. Preheat the oven to 160°C/fan140°C/gas 3. Whizz the icing sugar and ground almonds in a food processor to a very fine mixture, then sift into a bowl.

2. In a separate bowl, whisk the egg whites with a pinch of salt to soft peaks, then gradually whisk in the caster sugar until thick and glossy. (At this point you can stir in flavour extract, such as peppermint or lemon, and corresponding colouring such as blue or yellow, to your meringue mixture, depending on what kind of macaroons you want – see tip. Or divide the meringue among different bowls if you want to make more than one colour.)

3. Fold half the almond and icing sugar mixture into the meringue and mix well. Add the remaining half, making sure you use a spatula to cut and fold the mixture until it is shiny and has a thick, ribbon-like consistency as it falls from the spatula. Spoon into a piping bag fitted with a 1cm plain nozzle.

4. Line 2 baking sheets with baking paper. Pipe small rounds of the macaroon mixture, about 3cm across, onto the baking sheets. Give the baking sheets a sharp tap on the work surface to ensure a good ‘foot’. Leave to stand at room temperature for 10-15 minutes to form a slight skin. This is important – you should be able to touch them lightly without any mixture sticking to your finger. Bake for 15 minutes. Remove from the oven and cool.

Bake in middle level, top and bottom heater. If fan is on, need to reduce heat at least 10C.

5. Meanwhile, make the filling/s (unless making chocolate macaroons – see tip). In a bowl, beat the butter until light and fluffy, then beat in the icing sugar. (You can now add flavouring or nuts, and colour – see tip.) Use to sandwich pairs of macaroons together.

Nutritional info:

Per macaroon: 160kcals, 9.7g fat (4.2g saturated), 1.8g protein, 17.5g carbs, 16.4g sugar, 0.2g salt

Tips:

1. Macarons taste wonderful plain, but why not add flavouring and colouring? Flavour extracts – such as raspberry, lemon and peppermint – and colourings are available in supermarkets and cake shops. To flavour and colour your macaroons, in step 2, add around ½ tsp flavour extract, then add the appropriate colouring, a drop at a time, until you reach the desired intensity. Flavour and colour the buttercream in the same way. For chocolate macaroons, replace a quarter of the icing sugar with cocoa powder and use Nutella as the filling. For pistachio macaroons, replace half the ground almonds with ground pistachios (whizz in a blender or finely chop by hand), and use green food colouring to achieve a pastel green. Fold chopped pistachios through the filling, if you like.

2. Refer to this link for tutorial :  http://m.joyofbaking.com/frenchmacarons/ChocolateMacaronsRecipe.html

3. Oven temperature is very important, If you have an oven thermometer then will be better. The surface will crack easily if temperature is too high while if temperature is too low, you won't get nice "feets".

Five Spices Meat Roll 五香 (Lor Bak) by Steven Neo

Main Ingredients:
• 500g pork Tenderloin, cut into short and thin strips
• 3 Tbsp. Potato Starch
• 1 large Brown Onion, diced
• 1 large Egg
• 1 tsp. Salt
• 1 tsp. Sesame oil
• 1 Tbsp. Light Soy Sauce
• Dried Bean curd Sheet (tau peoy)
• Oil for deep frying
Marinade
• 2 Tbsp. sugar
• 1 tsp. white pepper
• 2 tsp. five spice powder

Method:

1. In mixing bowl, add all the marinade ingredients with thin strips of pork. Mix well and set aside for at least 2 hours in the fridge, preferably overnight.

2. Mix marinated pork with brown onion, egg, salt, light soy sauce and potato starch. Mix well and set aside.

3. Cut bean curd sheets into rectangular pieces, each appro. 15 x 20 cm long. This is easily done by following the creased “folding seams” of the folded tau peoy in the packets as they are being sold.

4. Wipe each piece rapidly with a slightly dampen kitchen towel or cloth to remove excess salt and oil.

Lay a piece of tau poey flat on a surface and place appro. 2 tbsp of filling in a tubular shape near one end of it, leaving a small recess around the perimeters.

Fold the two longer sides over the filling and quickly proceed to roll the shorter end facing you over the filling as well, in the direction away from you. A little tension needs to be exerted to make sure that the filling is tightly wrapped, without breaking the bean curd sheets.

The bean curd sheet should be rolled over the filling 2-3 times but no more than that. Excess skin not only affects the textures, it also makes the rolls too salty. Thus, trim any excess skin with a sharp knife.

Dab a bit of the starchy paste from the marinate on your finger and run it along the remaining exposed end of the bean curd sheets. Finally, roll over and seal tightly.

Set aside with the sealed edge facing down, using the weight of the filling to keep the meat rolls sealed and intact. Repeat with the remaining pieces of tau poey and filling until ingredients are used up.

5. To deep fry, add oil to a heated wok over medium flame. Test with a pair of wooden chopsticks or alternatively, place a small piece of excess tau poey into the oil. The oil is sufficiently hot when small bubbles begin to form along the edges of the tau poey rapidly and the tau poey floats up to the surface.

Slowly lower the meat rolls by sliding them into the oil with the sealed edge facing downwards. Divide and deep fry in two or more batches to prevent overcrowding. Turn periodically to ensure even coloration on both sides but be very careful not to break the skin.

When the skin develops a light tan hue, remove the meat rolls from the oil and drain over a wired sieve or colander.

Repeat the deep frying with other batches.

6. Finally, turn up the flame to medium-high and return the rolls into the oil the second time. This helps to purge out any oils within the rolls and crisp up the skin slightly.

Remove the meat rolls when they turn brown. It should take no more than 15-20 seconds. Do not overdo this the skin may char and burn, leaving a bitter aftertaste.

Drain over wire sieve or colander first and then over kitchen towel to absorb and remove excess oil.

After the rolls have cooled down slightly, Cut and serve with, sliced cucumbers

*A word of advice, prepare one meat roll first and deep fry it. Use it as a guinea pig and sample the roll after it had cooled down sufficiently. Adjust the seasoning of the filling if necessary for the subsequent rolls.

Traditional Short Bread Biscuits by Alicia Gan

Recipe Link : http://kwgls.wordpress.com/2013/08/30/one-two-three-lets-start-making-traditional-short-bread-biscuits/

Milo Chocolate Chips Muffin by Crystal Lee

Ingredients:
4 eggs
120g self raising flour
75g caster sugar
3 tbsp milo powder (dilute with 3tbsp hot water)
60gm butter (melted)
chocolate chips

Method:
1. Combine eggs and sugar and whisk till sugar is dissolved and fluffy.
2. Fold in sifted in flour using spatula. Make sure flour is combined before adding in gradually.
3. Add in melted butter followed by milo and whisk well.
4. Pour into lined cupcake and add in chocolate chips.
5. Steam for 25-30 minutes in high heat.

Note:
This sweetness is just right for me after adding chocolate chips. If you have sweet tooth, you may increase sugar. The chocolate chips will sink to the bottom so, no worries.

Honey Milk Loaf by Luyi Tey

Recipe Link : http://www.food.com/recipe/fabulous-honey-white-bread-bread-machine-93256

Note: Modified 50% less salt, 50% less yeast and overnight cold rising in fridge, next day take out, punch down, proof it to double size and bake it at 150 C for 30 minutes.

Honey Castella Cake by Crystal Lee

Ingredients:
4 egg whites (grade A)
4 egg yolks (grade A)
80gm caster sugar (reduce if do not want it too sweet)
80gm high protein flour (must use this flour)
26gm honey
26gm milk
1 tbsp cream of tartar

Method:
1. Mix honey & milk. Set aside.
2. Add cream of tartar to egg white & beat till bubbly. Add in sugar gradually & beat till stiff peak.
3. Using hand whisk, add in egg yolk one by one to the egg white batter & mix well.
4. Add in honey mixture & mix well.
5. Fold in sifted flour gently with spatula.
6. Pour batter into 7" mold lined with greaseproof paper.
7. Bake in preheated oven 160deg C for 35 mins.

Wholemeal Bread with Sun Flower Seeds by Janice Goh

Bread maker – Function Basic, Medium Crust, 1.5lb

Ingredients:-
125g Wholemeal
375g Unbleached High Protein Flour
250g Water / Milk
75g Melted Butter
3tbsp Sun Flower Seeds
10g Instant Dry Yeast
2tsp Sugar
2tbsp Water

Method:

Proofing / activating the yeast

1. Mix together Yeast, Sugar and water. Cover for about 5-8 minutes. Meanwhile, get all the ingredients ready into the bread tin.

(** You will see, active yeast will give you a nice foam just like a pint of good ol’ Guinness head)

2. Pour the milk into the bread tin.

3. Followed by the melted butter.

3. Add the remaining ingredients into the bread tin.

4. By now the yeast would be foaming away. Dig a small lil’ hole in the middle of the flour & pour the yeast mixture into it.

5. Cover lid and select basic loaf function.

Just wait patiently for 3hrs... 

6. Remove the bread from the tin once done & let it cool on a wire rack.

Note:

Since there’s NO PRESERVATIVE at all in this recipe, it is best to consume the bread within 2-3 days if kept covered in a container at room temperature, otherwise you may store it in the fridge for the couple of days or longer if frozen.

Loh Mai Kai by Jaimy Chan

Makes 4
Ingredients:
200g glutinous rice, rinsed and soaked 4-5 hours or overnight
2 chicken wings
8 shiitake mushrooms, soaked
1 lap cheong, boiled, skin removed, cut into 8 slices and the rest cut to bits

Ingredients A
½ cm ginger, minced
1-2 cloves garlic, minced
½ tsp. sugar
½ tsp. sesame oil
½ tsp. vinegar
½ tbsp. oyster sauce pinch of salt
½ tbsp. corn starch

Ingredients B
1 tbsp. cooking oil
2 bulbs shallot, chopped
2 cloves garlic, minced
½ tsp. dark soy sauce
½ tbsp. light soy sauce
½ tbsp. oyster sauce
½ tbsp. sesame oil pinch of ground white pepper
Pinch of 5-spices powder
100ml water

Method:

1. Marinate chicken and shiitake mushroom with ingredients A for at least 30 minutes.

2. Heat oil in wok, sauté garlic and shallot until fragrant. Stir in glutinous rice and remaining of ingredients B. Stir until rice is coated with the sauce evenly. 

3. Add in water and cook until all water is absorbed. Add lap cheong bits. Remove from heat.

4. In each steaming bowl, add 1/2 chicken wing, 2 mushrooms and 2 slices of lap cheong. Next, fill in glutinous rice until three quarter full.

5. Steam in electric steamer for 40 minutes or until the rice is cooked.

6. Turn the heat off, keep the cover on for about 10 minutes before taking them out from steamer to prevent surfaces from drying out.

7. Run a spatula or knife around the bowl then invert loh mai kai onto a plate and serve warm with some chopped spring onion.

Tips:

Soaked rice is very fragile, do not rub it to retain its nice grain shape.

Steamed loh mai kai can be kept warm in the steamer before serving.

Easy Choc Cream Cheese Pudding by Bhavaani Vanga

Ingredients:
1 big spoon cream cheese (I used NYCbagel)
2 spoons of Organic vanilla ice cream (I used Dairybell Organic Vanilla with chocolate chips)
1/2 spoon of organic chocolate hazelnut butter (I used Justin brand. Replacement would be Nutella)
1/8 spoon of vanilla extract
1/4 spoon of arrow root powder (thickening agent and safe. Optional if you do not wish to add)

Method:
I blended in small jar blender
Grated chocolate for decoration
Refrigerate overnight OR 1-2 hours in the freezer and then few hours in the fridge.

Bacon & Cheese Muffins by Siew Hoon Quek

Ingredients:
A. 225 bacon
B. 250g plain flour
120g chopped cheddar cheese
15g baking powder
A dash of ground black pepper
C. 1 egg
235ml milk
60ml oil (can be a mixture of bacon and veg)

Method:
1. Preheat oven at 200c or 180c (fan forced oven).
2. Cook A on stove or in oven till crispy. Drain and crumble or chop roughly.
3. Mix B.
4. Mix C and stir into B until well blended. Fold bacon into batter.
5. Bake for 15 to 20 mins till brown and skewer comes out clean.

Perfect Roast Chicken by Mummy Love Jayna

Recipe Link : http://www.jamieoliver.com/recipes/chicken-recipes/perfect-roast-chicken

Kuih Bahulu by Peggy Khoo

Recipe Link : http://pegscottage.blogspot.com/2013/11/home-made-kuih-bahulu.html?m=1

Steam Pumpkin Mantou by Stella Goh

Recipe Link : http://wendyinkk.blogspot.com/2010/04/steamed-pumpkin-buns.html


To make pig shape: before second proofing, form ball shape and add nose and ear. If does not stick just dab a little bit water and stick. Before steam just use toothpick and poke d eyes and nose.

Milo Cupcakes by Suzanne Eng

Makes 7 cupcakes
Ingredients:
4 eggs
80g sugar
50ml corn oil (I use butter)
130g self raising flour
1/2 tsp vanilla
2 tbsp milo powder

Method:
1. Combine eggs and sugar and whisk till sugar is dissolved and fluffy.
2. Add in corn oil, vanilla followed by self-raising flour and whisk well.
3. Steam for 20 minutes.

Tofu Puffs with Carrots and Baby Corns by Alicia Gan

Ingredients:
7 pcs square tofu puff (cut based on your preferred size)
Some ginger
Some carrots
Some baby corns
1 tbsp of crushed salted bean paste
1/2 tbsp vegetarian mushroom sauce

Method:
1) Stir-fry a bit of ginger then add in carrot & corns & followed by tofu puff.
2) On high heat, add water to cover the tofu puff.
3) Add in seasoning (Bean paste & mushroom sauce) & let it boil.
4) Turn to medium heat and braised for at least an hour.
5) Ready to served with rice or porridge.

Steam Porridge by Wendy Wong

Time: 1 hr

Ingredients: 

White rice, Brown Rice, Tomatoes (de-skinned & chopped finely), Red Potatoes (de-skinned) Chicken meat (small slices-for taste), Fish Mah Yau (small slices)

Method: 

Rinse the rice & wash and put all the ingredients in corning ware & cover. Add water & leave it to steam for 1 hour. 

Chocolate Banana Steam Cake by Lim Xiao Pei

Method:
1. whisk 60g sugar and 2 eggs.
2. add in 2 tablespoons veg oil, 2 tablespoons chocolate syrup, 60g flour, 1 teaspoon baking powder and 1 mashed banana.
3. preheat steamer, medium fire.
4. check consistency, have tiny air bubbles.
5. sprinkle chocolate chips.
6. steam 15 mins and pass toothpick test (toothpick comes out clean)
Should be light & fluffy

How to remove peanuts skins

Picture featuring Quinoa Millet's hand

Tips:

1. Bhavaani Vanga says: 

You can take handful roasted peanuts and smash within palm. Most of the skin will be off the peanuts. Then just like you toss paratha on pan, toss peanuts in a wide plate and slowly blowing when it tosses. All the skin will fly down from the plate. I do in one corner of kitchen (with closed window). Once finished, just sweep the floor.

2. Inggrid Agustina says:

Fried with a bit of oil till it's ready to eat. It's easy to take out the skin.

3. Jacqueline Foo says:

Boil a bit with hot water.

4. Ellen Chan says:

Roast and put inside a big container and shake hard. The skin should drop.

5. Wendy Chia says:

Rub the peanuts between tea towels. Might work even better if towels are slightly damp.

Raisin Cream Cheese & Tuna Mayo Soft Buns by Crystal Lee

This recipe calls for 12 buns. I made 6 cream cheese & 6 tuna fillings.

Gelatinised dough
100g bread flour
70g hot boiling water

Method:
1. Place flour in a mixing bowl.
2. Add hot boiling water and mix with wooden spoon to form a rough dough.
3. Cover bowl with cling film and leave dough to cool in the fridge for at least 12 hours, and up to 48 hours.

To prepare Basic sweet bread dough
1 quantity of above gelatinised dough
300g bread flour
100g plain flour
80g sugar
20g milk powder
1 tbsp instant yeast
½ tsp salt
175g cold water
1 cold grade A egg
60g cold butter, cubed

Method:
1. Combine flours, sugar, milk powder, yeast and salt together in a mixing bowl.
2. Tear the gelatinized dough into pieces and add to the bowl along with the eggs.
3. Using a stand electric mixer, mix on low speed, adding cold water gradually.
4. Mix until dough is well combined and leave the sides of bowl.
5. Add in the cold butter cubes and mix on medium speed until dough is smooth.
6. Shape dough into a ball, leave to proof for 40 mins or until doubled.

Filling
80g cream cheese
20g sugar
Raisins, 36pcs (6pcs per bun), soaked in water for 30 mins to soften
- Beat cream cheese and sugar till creamy and light, set aside. If not using immediately, keep it in the fridge.

1/2 can tuna, chopped onion, mayonnaise, salt & pepper to taste
- Mix well all ingredients

To make bun:
1. Divide bread dough into 12 portions (75g each) and shape to ball, rest for 10mins.
2. Spread the cream cheese filling (appx. 1 tbsp), sprinkle raisins on top, seal the dough, place on the paper cup, set aside to rest for 40 mins.
3. Same applied for tuna filling too.
4. Don't need to apply egg wash. Bake at pre-heated 160C for 25 mins at lower rack / 3rd lower rack.

Baked Anchovies by Kennis Lim Yoke Har

Method:

1. Wash and dry anchovies (spread on the tray and place under fan to dry it).

2. Set oven around 175C and bake. Just monitor and when it started to dry up, pull out the tray and mix it to ensure it won't stick then once golden remove from oven and let it cool. Must spread evenly on the tray and don't overlap the anchovies.

Chilli Flakes for Pan Mee by Kennis Lim Yoke Har

Ingredients:
2 handfuls of soaked Dried Chillies
4 Cili padi and some red chillies (Can use all red chillies or only chilli padi or combination of both)
1 handful of dried shrimp
4-5 medium shallots
1/2 garlic
5 tbsp oil

Method:
1. Blend everything in a blender, add more oil to make the paste blend better.
2. On a wide pan, cook chili on medium heat.
3. Keep stirring until it becomes dry and much darker in color. It would take around 20-30 mins.
4. Once done, place in a bowl and cool.

Mung Beans and Quinoa Soup by Ashley Cheang

Recipe Link : http://www.rachaelray.com/recipe.php?recipe_id=5474

Pig Parts in Chinese and English

Click for clearer photo : https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-prn1/994647_10151794321614227_927026303_n.jpg

Translations:
'po chai yuk' (soft) - inside leg ( stir fry / mince )
肉眼 - 'yuk ngan' - loin ( suitable for soup / pork chop )
棑骨 - 'pai kuat' - spare ribs ( stir fry / deep fry / bake )
'mou tau pai kuat' - prime ribs ( stir fry / deep fry / bake )
'kap sam' / 'zhong chui' - shoulder loin ( panfry / pork chop )
梅肉 - 'mui yuk' (softest) - tenderloin (mince)
'zhu zhang' - shoulder arm (stew)

Sichuan "Mala" Chicken Thighs by Mary Koh

Method:

1) chop chicken into small chunks.

2) marinate for 4 hrs with salt, black & white pepper, one tablespoon each of plain flour, corn starch and rice flour. You can make do with corn flour if you want. I added all 3 flours for that extra crispiness.

3) rinse dry chilli (approx 20-30 pieces) & cut into 5cm length. If you do not want it too spicy, cut into 1 inch. 

4) deep fry chicken, set aside.

5) drain oil, use paper towel to wipe away residue if any, scoop back 3 table spoon of oil.

6) throw in 1 handful of sichuan pepper, 6 chilli padi followed by 2 big sliced onion & 1 big clove of sliced garlic. Once brown, throw in dry chilli & stir fry until tears start coming out from your eyes, continue frying. Once you start sneezing; it should be done (Alternatively, once dry chilli looked brown and wrinkled)

7) throw in the fried chicken, pan fried until all chicken has been evenly coated, once you see 1-2 chicken a bit burned, its done!

8) Scoop rice & EAT! Lol! You can on the stove to warm up if u want.

Note : You need to use a lot of dry chilli coz you are supposed to dig the chicken buried in the dry chilli!

Strawberry Mille Crepe by Yvonne Shee

Recipe Link : http://greencilantro.blogspot.kr/2013/07/strawberry-gateau-de-crepes.html?m=1

Note:

I used only half of the ingredients because I think its too much for 1st timer to handle. I managed to make 2 small crepe cake of bout 16 layers. I failed the 1st time making the pastry cream cos too much cornstarch. 2nd time I put 2 tbsp cornstarch and it turned out nice. As for Kirsch, I substitute with cherry sparkling juice but you can just omit.

Italian Parmesan Bread by Angela Lee

Ingredients:
1 1/2 cups water (or more, as needed)
4 cups flour
1/4 cup parmesan cheese
1 1/2 teaspoons salt
1 teaspoon Italian seasoning (or pizza seasoning)
1 teaspoon garlic powder ( I used garlic salt so I skipped salt and garlic powder)
2 1/2 teaspoons yeast

Method:
Add ingredients in order suggested by manufacturer. Mine is water first, then flour, then seasonings and cheese, lastly yeast. Run on basic or delay cycle.

Apple Jam by Angela Lee

Ingredients:
2 cups sweet apples, peeled and shredded (I used Red Gala because it’s crunchy and it’s been sitting in my fridge for a month)
3/4 cup sugar (I cut it down to ½ cup)
1 teaspoon cinnamon powder
Juice of quarter a lemon

Method:
Throw everything into bread machine, set it to jam function. When it is done, remove the bucket immediately and allow cooling completely (about half an hour). Spoon into a mason jar and refrigerate until you’re ready to eat it with bread!

Mini Blueberry Cheesecake by Alicia Gan

Recipe Link : http://www.exclusivelyfood.com.au/2006/10/mini-baked-cheesecakes-recipe.html

Ingredients:
75g self raising flour
1 tsp natural baking powder
1 egg
2 tbsp strawberry puree (or any sweet fruits puree)
2 tbsp grated cheddar cheese
3 tsp cane sugar (or 1 tbsp honey)
3 tbsp full cream milk

Method:
1. Beat the egg till bubbly. Add in wet ingredients and cheese. Mix well.
2. Mix the wet ingredients with the dry ingredients by using spatula (sifted the flour and baking powder).
3. Fill in the cup and decorate with some chopped strawberry on top. Steam for about 8-10 mins or until toothpick comes out clean.

Stew Meat with Cabbage, Peanuts and Carrots by Jenny Puah

Ingredients:
600g free range shoulder arm (pork) (cut in pieces same size with chunked carrots)
2 whole garlic (washed, cloved, with skin)
2 carrots (cut in chunks)
1/2 medium cabbage (cut same size with meat)
6 star anise
1 cinnamon stick
1 tbsp soya sauce
1.5 tbsp caramel sauce
2 tbsp oyster sauce
Some grounded white pepper
5 hard boiled eggs
Handful of boiled peanuts
Hot water
1 tbsp vege oil

Method:
Pour oil in wok, put in cloves of garlic, carrots, star anise, meat, stir cook for a while, put in all sauces and pepper, stir, then cabbage, stir cook a while, pour in peanuts and eggs, lastly hot water (cover all ingredients in wok), bring to boil, then cook with small heat till cabbage and meat turn soft. Add in hot water if you find that meats need to cook longer time. Don't need to add salt or sugar.

Eggless Sandwich Roll by Chin Pei Ng

Ingredients:
High protein flour - 350g
Yeast - 3/4 tsp
Olive oil - 20g
Salt - 1/8 tsp
Sugar - 30g
Cold water - 220g

Method: 

1. Add all ingredients and knead until the dough is smooth and elastic.

2. Then let the dough proof for 1 hour or until double in size in warm place. Cover with wet cloth or cling wrap. Recently weather quite cold, place the dough in oven/microwave with a cup of hot water, change when water turn cold to help the dough rises better.

3. Deflate and divide into 2 equal portions. Cover with wet cloth, let rest for 15 mins.

4. Roll out each portion of the dough with a rolling pin into an oval shape and roll it up, cover with wet cloth, rest for another 15 mins. 

5. After 15 mins, roll flat, roll up (similar to #4) and place in the loaf tin to have the 2nd round of proofing until the tin full for 1 hour. 

6. Brush the surface with water or whisked egg. Bake in a pre-heated 180°C oven for 30 to 35 minutes, until turns brown. Cover with aluminium foil if the top turn dark too quickly.

7. Remove from the oven and transfer onto a wire rack. Let cool completely.

Yellow Watermelon Cookies by Jaimy Chan

Recipe Link for Dough : http://en.christinesrecipes.com/2012/09/butter-cookies.html

To shape:

1. Divide the dough into 2 parts. 1/3 mix with 20g green tea powder, another 2/3 dough leave it plain. 

2. Roll it up and put in fridge for 30 mins. 

3. Roll and wrap the green dough over the plain ones. Put back into the fridge again as its very soft / difficult to handle. 

4. After 30 mins, remove and cut the dough accordingly. Dot the watermelon with (egg yolk + charcoal powder) using toothpick, some I just add chia seed.

5. Put into preheated oven 180C bake for 15 mins and its done!

Fried Fish Paste Bean Curd Sheet by Jaimy Chan's MIL

Method:

1. Wash beancurd sheets.

2. Scrap all the meat from 'beh ka' fish.

3. Add pepper, salt, sugar to taste and sprinkle some corn flour.

4. Chop chop chop, fold, chop chop chop, fold, chop chop chop, fold, chop chop chop until it becomes like a sticky dough (If its too sticky you can dab some salt water ( bowl - water + some salt ) then continue.

5. Spread the sticky fish paste dough onto the beancurd sheet, sandwich it with another beancurd sheet and

pan fry until golden.

6. Cool down and cook immediately or freeze it.

Notes:

1.  I normally add these goodies into noodle soup 

2.  Variations :

a. you can also add some chopped carrots / parsley into the fish paste dough.

b. if you dont want to spread / sandwich it between bean curd sheets, you can roll the dough then cut / slice it. Dip into (egg + flour) batter then fry till golden like fish cake.