Meat Floss (Breadmaker) by Laihoong Wong

Ingredients:
Lean meat from my soup.
Sugar
Soy sauce
Garlic powder

Method:
1) Shred the lean meat.
2) Add seasoning & mix well.
3) Put everything in breadmaker (Tesco) & select the 'Jam' function. For 1st round, stopped the machine at 20 mins and then run the 'Jam' function for second round in full.

Clay Pot Rice (Rice Cooker) by Mabel Tan

Ingredients:
5 cube drumsticks (remove bone)
4 sliced onions
3 minced garlic
Half shredded carrots
4 sliced chinese sausages
20 pcs shredded old ginger
3 small slice salted fish
10 mushrooms
3 cups rice

Sauce
4 tbsp soya sauce
3 tbsp dark sauce
1 tbsp sweet dark sauce
2 tbsp sesame oil
4 tbsp hua tiao jiu
4 tbsp oyster sauce
1 chicken knorr cube
2 & 1/2 cup water


Method:
1. Marinated the chicken cube with 3 tbsp soya sauce, 2 tbsp sesame oil and 2 tbsp hua tiao jiu for 2 hrs or overnight in fridge.
2. Stir fry the salted fish and set aside.
3. Stir fry the Chinese sausage and set aside.
4. Stir fry the ginger, shredded carrots, 2 sliced onion, garlic and mushroom
5. Stir fry the marinated chicken with 2 sliced onions and 2 tbsp oyster sauce and set aside
6. Pour in the 3 cups of washed rice, stir well. Add in 1 chicken knorr cube, 1 tbsp hua tiao jiu, 2 tbsp oyster sauce, 3 tbsp dark sauce, 1 tbsp sweet dark sauce.
7. Pour inside rice cooker, add 2 and 1/2 cup warm temperature water.
8. Almost 3/4 cooked, put the cooked chicken, Chinese sausage and salted fish on top and continue to cook.
9. For my rice-cooker, I pressed cook 2x.
10. Before eating, can add a few drops of sesame oil and dark sauce. More yummy

Homemade Crackers by Lim Soo Sean

Makes 2 trays (picture is 1 tray)

Ingredients:
Fresh Milk 80g
Oil 30g
Low Protein Flour 150g
Yeast 1/4tsp
Baking soda 1/8tsp
Salt 1/8-1/4tsp
Green onion 3-5tbsp (cut into very thin slices)

Instructions:
1. Put everything together, mix well.
2. Add in green onion and knead until smooth.
3. Set aside and let it rest for 15 minutes
4. Roll into 2mm thickness.
5. Cut into small pieces and use fork to make hole on it.
6. Bake at preheated oven 170’c until slightly golden color.
7. Best with a cup of coffee cos it is a Chinese version of biscotti.

Muffin Tin Pancake with Fruits by Anna Ng

Ingredients:
1 cup of flour
1/4 cup sugar
1/2 cup melted butter
1/2 cup milk
2 teaspoon baking powder
1 teaspoon vanilla
1 large egg

Fruits of your choice

Method:
Mix all ingredients well and bake in preheated oven at 160°c for 20 mins.

Steam Milky Eggs by Kennis Lim Yoke Har

Ingredients:
360ml fresh milk
2 small eggs
2tbsp sugar


Method:
1. Warm milk and dissolve sugar in it.
2. Beat the egg till foamy and slowly add into the warm milk while continuing to whisk.
3. Sieve 3 times.
4. Steam around 8 mins (depend on the size of your bowl).

Greek Lamb with Yogurt Mint Sauce by Diana Lim Li Yen

Recipe Link: http://www.foodnetwork.com/recipes/ina-garten/greek-lamb-with-yogurt-mint-sauce-recipe.html

Note: 

Slow cooked in the oven for 4hrs. Laid lamb on top of lots of crushed garlic and quartered onions then add a splash of water and cover tightly with foil. Slow cook for 3hrs then open, drain fats and add some more water so the meat is kept moist and cook till meat falls off the bone for abt another hour. I marinated my lamb overnite with lots of garlic, fresh rosemary, tiny bit of oil, rock salt, pepper and lemon juice. 

Vinegar mint sauce was chopped up mint leaves added to a mixture of 3tbsp red wine vinegar, 1tbsp hot water, 1tsp sugar and some salt. Yogurt mint sauce is a must try.

Steam Pumpkin Mantao by Ivy Cheang

(Yield ~12pcs)
Ingredients:
Plain flour 300g
Pumpkin (steam and mashed) 100g
Sugar 2½tbsp
Salt ½tsp
Sesame oil/ corn oil 3tbsp
Water 110-130ml *
Instant yeast 1½tsp
Black sesame ~ for topping

*I would recommend to put 110ml water first. If the dough too dry and can't form then only add on 1tsp each time until a soft and non sticky dough is formed. The amount of water needed is affected by the moist of pumpkin mash.

Steps: 
1) Put all ingredients into bread maker pan from wet ingredients to dry. Make a hole in the center of flour and put instant yeast inside.
2) Choose 'DOUGH' mode and knead for 20min or until a soft and non sticky dough form.
3) Cover the dough with wet towel and let it rest 20min. The dough will double in its size.
4) Divide the dough into 50g small ball and shape it to your prefer design.
5) Cover it with wet towel for 20min for second proofing. It will become 50% bigger in size.
6) Steam over high heat for 20min. Serve warm and enjoy

Orange Marmalade (Breadmaker) by Ivy Cheang

Ingredients :
Orange (peel, get rid seeds, cut into thin/small pieces ) 250g
Brown sugar / Fine sugar 180g (can reduce based on personal preference and orange sweetness)
Corn flour ½tbsp (optional, to give thicker texture )

Mode: Jam

p/s: The marmalade after first round of jam mode is still a bit watery. I run another round but for 20 minutes. You need to monitor closely for second round to get your prefer texture.

Chocolate Loaf (Breadmaker) by Ivy Cheang

Ingredients:
Egg (lightly beaten) 1 + water to 225ml
Fresh milk 100ml
Salt 1½tsp
Sugar 40g
Butter (soften) 25g
Bread flour 400g
Plain flour 50g (or can omit and use bread flour 450g)
Cocoa powder 1tbsp
Instant yeast 1¼tsp
Choco chip 100g (I omit)

Mode: Sweet
Size: 2lb (900gm)
Colour: Light

Mee Sua with Egg in Chicken Soup by Louis Ho

Recipe Link: http://www.noobcook.com/birthday-longevity-noodles/

Churros by Priscilla Ng

Ingredients:

1 tablespoon sugar (25g)
1/2 cup butter, unsalted (113g)
1 cup water (235ml)
1/4 teaspoon salt
1 cup flour (120g)
3 large eggs
Cinnamon and sugar to coat

Instructions:

1. Combine sugar, butter, water and salt in a sauce pan. Heat to a boil and then reduce heat to low. Add flour and stir well. Cook over low heat for 2 minutes.

2. Remove from heat and let cool 10-15 minutes.

3. Add eggs, one at a time, mixing well between each.

4. Place prepared dough into a pastry bag or large ziplock fitted with a large star tip. Pipe 3-4 inch sections into oil preheated to 350 degrees. Fry until light golden brown, remove from oil, and toss in cinnamon sugar. Serve immediately.

Halloween Pao by Fiona Low

Ingredients:
300g pao flour
3g instant yeast
3g baking powder
40g sugar
160ml water
15g corn oil


Method:
Mix flour, sugar, yeast and baking powder together, Then only pour in the water and oil. Mix it.
Then knead for 10 mins.
Cover and proof for an hour then only divide the dough and use the cookies cutter to cut into any desired shape.
Steam for 12 mins.

Melted some chocolate to draw the eyes and buttons.

Kai Chai Paeng @ Little Chicken Biscuit by Shareen Kim

Recipe Link : http://www.nofrillsrecipes.com/2012/03/kai-chai-paeng-aka-little-chicken.html?m=1

Baked Pandan Leave Chicken by Kennis Lim Yoke Har

 Ingredients for marinate: 
1) minced garlic & shallots
2) oyster sauce
3) soy sauce
4) sesame oil
5) black & white pepper
6) sugar
7) turmeric powder
8) fish sauce

I use chicken thighs & mixed all the marinate ingredients and marinate chicken for 1hr (overnight is the best)

Wrap with pandan leaves and bake at 200C for 10mins and flip then bake another 10 mins.

Hokkaido Chiffon Cupcakes by Fiona Low

Makes 15 pcs
Ingredients:
3 egg yolks
20g sugar
35g corn oil
60g milk
70g cake flour

3 egg whites
25g sugar


Fillings:
60g dairy whipping cream
10g sugar
1tsp instant custard powder

Icing sugar for dusting


Method:
1. Preheat oven at 170C.
2. Hand whisk egg yolk and corn oil till pale in color.
3. Add in milk and mix well.
4. Sift cake flour, stir to combine.
5. Beat egg whites till foamy and add sugar, beat till soft peak form.
6. Take 1/3 egg white and mix into the egg yolk batter.
7. Fold in the balance of egg white with spatula till well combined.
8. Scoop batter about 70% full.
9. Bake for 20-35 mins at middle rack.

Fillings: 
1. Beat the whipping cream ad sugar till stiff over a bowl of ice water then add in the custard powder mix.

Assemble:
After cake is fully cool, pipe in the fillings.

Mantou with Hoisin Minced Chicken and Vegetable by Sunny Wong

Method:

Mix plain flour, honey, baking powder and full cream milk to a thick batter consistency. Then scoop into silicone cupcakes trays (3/4 full). Microwave on high heat for 1.30sec.

Filling ingredients- Minced chicken, garlic, carrot, silverbeet and Sunny's bbq sauce (hoisin sauce, fresh ground pepper, tomato sauce, soy, oyster sauce and honey).
Once the work is hot add chicken and cook till light brown. Then add balance vegetables and Sunny's bbq sauce. Can add cornstarch + water to thicken.

Papaya Fish Soup with Red Dates by Anna Ng

Method:
Pan fried ma you fish.
Sautée garlic and ginger.
Put in fish, papaya and red dates followed by water.
Simmer for 1 hr.

Steam Condensed Milk Cake by Janet Teh

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

Method:
1) Lightly beat the eggs, add in sugar, milk, oil, and condensed milk one by one.
2) Fold in sifted flour and baking powder to egg mixture until just combined, don't over mix.
3) Steam over high heat for 10-15 mins.

Pan Fried Chicken Balls by Jenny Puah

Chop chicken meat and half red onion together, mix in 1 pc of mashed potato, chopped garlic, salt and pepper, mix all then keep in fridge for 30 min. Heat pan and oil, spoon the meat in any shape you like then coat with oat to fry till cooked.
Can add in carrot, spring onion, etc..

Steam Glutinous Rice Pudding by Shareen Kim

Recipe Link : http://chinadoll-bakingdairy.blogspot.com/2011/04/pulut-tai-tai-glutinous-rice-pudding.html?m=1

Granola by Karishma Tiwari

Recipe Link : http://chefmichaelsmith.com/recipe/country-inn-granola/#.U-2iamIaySM

Green Tea and Chocolate Chiffon Cake by Shareen Kim

Recipe Link : http://nasilemaklover.blogspot.com/2012/09/xiang-si-chiffon-cake.html?m=1

Cauliflower Tots by Joey Lim

Recipe Link : http://www.skinnytaste.com/2013/11/cauliflower-tots.html?m=1

Note: Replaced seasoned breadcrumbs with normal breadcrumbs and wheatgerm.

Tamagoyaki by Jenny Yennee

Ingredients:
4 eggs, beaten

Method:

Beat eggs in a bowl. Heat a tamagoyaki pan on medium heat. Oil the pan. Pour a scoop of egg mixture in the pan and spread over the surface. Cook it until half done and roll the egg toward the bottom side. Move the rolled egg to the top side. Oil the empty part of the pan and pour another scoop of egg mixture in the space and under the rolled egg. Cook it until half done and roll the egg again so that the omelet becomes thicker. Cook the omelet until done. 

Allow it to cool and cut it into 6 pieces.

Heart Shape Macarons by Jenny Yennee

Ingredients:
120g icing sugar
83g ground almonds
24g sugar
60g egg white
* pink food coloring

Method:

Sift icing sugar and ground almonds in a bowl- twice, set aside.

Beat egg whites in the bowl of a stand mixer at medium speed, add sugar gradually to the egg white until glossy, fluffy, and hold soft peaks. Add in 1-2 drops pink food coloring, and mix well. Add ground almond mixture into the egg whites, and fold briefly, until batter falls like lava.

Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe onto prepared baking sheet in heart shape, leaving space between the disks. Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1/2 - 1hour.

Preheat oven to 150c, bake for about 15mins. When they are done, take the sheets out of the oven and let them cool on a rack. Once cooled to room temperature, your macarons are ready to be assembled.

* 5mins into baking, the feet of macaron should appear.

* preheat your oven between 140-160C , every oven behaves differently. My oven 150c is generally good for me.

* You will have to test your own oven and I prefer to stay close to it to watch over your macarons as they cook, especially for light-colored macarons (you don’t want them to brown) 

"Watermelon" Raisin Bread by Jaclyn Khaw

Recipe Link : http://veronteokitchen.blogspot.com/2013/08/watermelon-look-alike-raisin-bread.html?m=1

'Melt In Mouth' Butter Cookies by Kennis Lim Yoke Harrrrr

Ingredients:
150gm plain / all-purpose flour
30gm corn flour / starch
20gm custard powder
160gm unsalted butter, softened @ room temp.
50gm icing sugar
1/4 tsp vanilla extract
1 tsp baking powder

Method:

1. Combine the flour, corn flour, custard powder & baking powder & sift. Set aside.

2. In a large mixing bowl, beat the butter & icing sugar until fluffy & pale. Mix in vanilla extract.

3. Sift in the flour mixture. Beat in low speed & combine. Lightly knead into a dough. Wrap with a plastic film and roll into a tube in 3.5cm thickness. Wrap it up & refrigerate for about 15-20mins or until it's workable. Refer to pic below.

4. Preheat oven to 180C. Line 2 baking trays with baking paper / grease the baking trays.

5. Remove dough from refrigerator. Slice 1 to 1.5cm thick portions. Place each portion in a single layer on trays. Use a lightly greased fork and gently press the small dough. Bake in preheated oven for 15min or until lightly brown. Remove from oven and let them sit for 5mins.

Ham & Egg Bread by Diana Tan

Ingredients
200g high protein flour or bread flour (I used organic high protein flour)
15g condensed milk
120g milk
20g caster sugar
3g instant yeast (1/2tsp +1/4tsp)
20g salted butter, room temp.
Filling/Topping
2 egg (hard boiled)
Mayonnaise for topping

Method:

1. Combine all ingredients, except butter, in bread maker bowl. Choose the mixing option and start. When the dough is formed, add in butter and start the machine to complete the whole dough cycle.

2. Turn dough on a slightly floured table top, punch down to release air, divide and shape dough into 8 equal size balls. Cover with plastic wrap and rest for 10-15 minutes.

3. Shape bread and transfer dough onto greased baking tray and cover with plastic wrap or wet cloth for 2nd proofing for 10-15 minutes.

4. Spoon topping onto center of each dough, drizzle extra mayonnaise over.

5. Bake in preheated oven, at 175C for 20 minutes. Let it cool on rack and it is done!

Bread shaping method from this link : http://home-baking.net/english/bread/corn-mayonnaise-bread.php

http://home-baking.net/english/bread/ham-egg-bread.php

Chocolate Butter Cake by Yap Lai Fan

Ingredients: 
230g unsalted butter
130g Sugar (Original recipe calls for 200g)
4 Eggs
200g All Purpose Flour / Plain flour
2tsp Baking Powder
4 tbsp Fresh Milk
1tsp Vanilla Essence
5g Cocoa Powder

Method:

1. Preheat oven to 180c for 15mins. 

2. Lightly grease a 22cm baking tin with melted butter & line it with grease proof paper.

3. Mix plain flour & baking powder together & sieve. Set aside.

4. Use low speed to mix butter and sugar until well combined. Change to medium speed & beat until light & fluffy. Pale in yellow.

5. Add in the 1st egg. Beat well after each addition of egg until creamy. Change to medium speed. Scrape down the side for even mixing.

6. Add in Vanilla Essence and mix well.

7. Divide flour into three portions, use lowest speed to mix in flour. Scrape down sides for even mixing.

8. Finally, add in milk bit by bit.

9. Scoop out 1/3 of the batter and add in 5g cocoa powder and mix well. 

10. Pour in the chocolate batter at bottom and flatten with spatula. Then, pour the plain batter into the pan.

11. Bake oven at 180C for 40mins or until golden brown & cooked. If a toothpick come out clean, it is done.

12. Remove it from the oven & leave the cake in the tin to cool on wire rack for another 5mins. Best to serve warm.

Blueberry Muffins by Junita Ee

Recipe Link : http://www.laurainthekitchen.com/recipes/blueberry-muffins/

Rainbow Tang Yuan by Linda Ling

Recipe Link : http://simmami.wordpress.com/2013/06/23/rainbow-tang-yuan/

Steam Milo Cake by Jaclyn Khaw

Ingredients: 
Self raising flour 120g
Butter 75g
Castor sugar 90g
Eggs 2
Milo 4tbsp

Method:
1) Use 3tbsp of warm water to dissolve milo. Set aside.
2) Beat butter and sugar (about 5 mins). Add eggs one at a time and continue to beat. (not under the fan)
3) Fold in sifted self raising flour. Add in (1) and fold.
4) Pour batter into cup / mould.
5) Steam for 25 to 30 mins.


Used 7 inch square pan

Homemade Lotus Paste with Pumpkin Seeds Mooncake by Jenny Yennee

Recipe Link : https://m.facebook.com/story.php?story_fbid=873155496045137&substory_index=0&id=746025335424821


Ingredients
＊Traditional skin dough
＊Filling - Lotus seeds paste + pumpkin seeds
＊Utensil needed - small size mooncake mould ( 63g )
*filling 35g, skin dough 28g*
- Medium size mooncake mould ( 125g )
*filling 75g, skin dough 50g*

Method
Scale skin dough at 50g for medium mould, 28g for small mould. Flatten skin dough, wrap in filling ( small mould 35g, medium mould 75g). Repeat process. Dust mooncake mould with some flour, tap out excess flour. Place in a piece of mooncakes, press lightly. Arrange on a baking tray lined with greaseproof paper. Rest for 15mins. Bake in preheated oven at 180c for 10mins. Remove, rest 10mins. Then glaze surfaces and rebake once more till surface appear golden looking. Remove and cool. Do not serve immediately. Mooncakes need between 2-3days to soften and allow the oil to penetrate through the skin.



*Traditional Mooncake Skin Recipe 
Ingredients
250g sugar syrup **
300g unbleached cake flour
70ml Sunflower Oil
1/2tsp alkaline water

Method
Use a large bowl, mix the sugar syrup, alkaline water and sunflower oil well. Sift in the flour. Use a spatula to combine all ingredients. Don’t over-stir. Knead into a dough. Cover with a film wrap and rest for 30mins.



**Homemade Sugar Syrup Recipe
Ingredients
1kg brown sugar
700ml water
4 slice fresh lemon

Method
Bring a water to boil, then Pour brown sugar and lemon sluces into a large saucepan. On low heat boil for 1hr - 1 1/2hr until thick. Cool and pour into sterilised jars or bottles, store in a cool place.



＊Homemade Lotus Seeds Paste * first attempt * Recipe
Ingredients
500g lotus seed
350g brown sugar
250g sunflower oil
2tbsp maltose

Method
Rinse lotus seeds, soak for at keast 4hrs. Rinse and put into a pot of water. Bring to boil for about 1hr or till lotus seeds have softened. Strain and blend into paste. Heat some oil in a wok, add in sugar at medium heat, continue to fry until turns to light brown, change to low heat. Add in lotus seed paste, fry for a while, pour in oil in several times and keep stirring until it turns almost dry. Lastly add in maltose, keep stirring until it turns brown and does not stick to wok.

No Bake Oreo Cheesecake by Ivy Cheang

Recipe Link : http://auntyyochana.blogspot.com/2008/06/chilled-cream-o-cheesecake.html?m=1

Replaced base with Oreo biscuits, gelatin dissolved in hot water.

Japanese Cotton Cheesecake by Michelle Tan

Recipe Link : http://en.christinesrecipes.com/2011/02/japanese-cheesecake-fluffy-creamy.html

Lemon Pepper Salmon and Carrot Rice by Debbie Chen

Lemon pepper salmon
(For 4 fillets)
2 tbsp melted butter
2 tbsp soy sauce
Dash of lemon pepper (Note 1)

Method:

1. Preheat oven @ 200 degree.

2. Mix melted butter & soy sauce together. 

3. Wash and pat dry salmon. Put salmon on foil, skin side down and brush soy sauce butter mixture on salmon. Keep the remaining mixture for use later.

4. Sprinkle lemon pepper on salmon. For kids, you might want to use less.

5. Seal the foil and bake for 20-25 mins depending on thickness of fillet. 

6. 5 mins before taking out of oven, I opened the foil and let it bake another 5 mins. This is so that the surface of fish is slightly crusty. If you don't like, just bake with foil close all the way. 

7. After taking out from oven, drizzle remaining mixture over fillet. 

Note 1:

Substituted with this mixed seasoning (bought in NTUC, Singapore) and black pepper

Carrot Rice 

1.5 cups chicken stock (can use other stock too)

1 cup rice

1 medium carrot (grated)

Method:

1. Wash rice and carrot together and add stock. Put in rice cooker and just press cook.

Claypot Chicken Rice by Stephanie Han

Ingredients
1/2 chicken (cut into small pieces)
salted fish (optional)
1 whole garlic (chopped)
6 shallots (chopped)
ginger (not too big or too small) chopped
cooking oil
sesame oil
light soy sauce (as desired)
thick soy sauce (as desired)
salt (as desired)

Method

1. cook rice using rice cooker (put aside).

2. fry salted fish til fragrant (put aside).

3. heat oil and sesame oil in the wok and add in chopped garlic, shallot and ginger, stir fry til fragrant.

4. add in the chicken, stir fry 2 mins then add light and thick soy sauce and water, cover with lid and cook chicken til tender.

5. transfer the cooked rice to another pot (to avoid having bone scratches on the rice cooker)

6. place the cooked chicken on top the rice and cover with lid, cook under low fire for 2 mins.

7. add salted fish and mix well and cook under low fire for another 2 mins.

8. Serve with spring onion and corriander leaves (optional).

Tips: add more oil and water to cook the chicken so that when you mix with the rice, it will be moist. Add a bit more salt because rice is tasteless.

Cream Crackers Tiramisu by Cathryn Shan-Chong

Ingredients:
250g cream cheese
30g icing sugar
30g condensed milk (or to taste)
250g whipping cream
Cream crackers (Note 1)
3-in-1 coffee (1 sachet)
cocoa powder for dusting

Method:

1. Mix cream cheese, condensed milk, icing sugar and 3-in-1 coffee till smooth.

2. On another clean bowl, whip the whipping cream till soft peak. 

3. Mix (1) with (2). 

4. Arrange a layer of cream crackers on a pan. (You can gently brush some milk/cream cheese mixture on to the bottom of the crackers before laying on the pan so that the crackers can stick onto the pan nicely)

5. Spread a layer of cheese mixture on top of the crackers and dust with cocoa powder.

6. Repeat step (5) till finish (I made 3 layers). Refrigerate overnight.The top most layer, I don't dust the cocoa powder yet. I only dust when it is ready to be served.

Note 1: