Salmon Fish Head Papaya Soup by Sook Yee

Ingredients :-
2 salmon fish heads
1 unripe papaya
red dates
few slices of ginger

Method:
1. Pan-fry salmon fish head on both sides in a lightly oiled wok till light brown.
2. Bring a pot of water (2L) to boil. Add all ingredients, bring to boil and then simmer for at least 90 minutes.

Banana Cake by Mummy Love Jayna

Recipe Link : http://en.christinesrecipes.com/2009/11/banana-cake-recipe.html?m=1

Notes:
Reduced sugar to 1/2 cup brown sugar
Reduce baking soda to 1/2 tspn
Added baking powder 1/2 tspn

Chocolate Cake by Macy Khoo

Ingredients:
180g butter
200g caster sugar (I reduced to 150g)
200g whipping cream
2pc eggs
100gm plain flour
50gm cocoa powder
1/2 tsp baking powder
1/2baking soda

Method:

1. Combine caster sugar, whipping cream and butter in a saucepan. Stir over low heat until sugar is melted, turn off the fire and keep warm.

2. Add the beaten eggs into slightly cold mixture and stir well mix.

3. Sift the flour, cocoa powder, baking powder and baking soda into a large mixing bowl, then pour the eggs mixture over the flour and stir till well mixed (cake batter should be runny)

4. Pour the batter into lined pan and place the pan into steamer and cover the top of the pan loosely with a pc of aluminum foil.

5. Cover the steamer and steam over medium heat for 45 mins.

6. Cool the cake in pan before turning out for further decoration. 

Chocolate Sauce
100g whipping cream
Belgium chocolate 80g
10g butter

Method: 
1. Using double boil method to melt the chocolate.
2. Turn off fire, add in whip cream and mix well.
3. Pour the chocolate sauce on top of the cake and spread it and do your decoration with kitkat and M&M.

Cinnamon Rolls by Agnes Tan

Recipe Link : http://homemademeals4children.blogspot.com/2014/01/sesame-beancurd-crisps-by-cathryn-shan.html

Steps : http://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_/

Sesame Beancurd Crisps by Cathryn Shan-Chong

Recipe Link : http://wendyinkk.blogspot.com/2012/01/sesame-beancurd-crisps-cny-crispies-3.html?m=1

Bread Pudding by InnPing Lim

Ingredients:
7 slices of bread
4 eggs
1.5 cup milk (meiji)
1/2 cup sugar
1tbs vanilla extract
1tbs grounded cinnamon
2cm melted butter
Raisins

Method:
1. Rub some butter at base and sides of baking bowl. Break bread into small pieces into baking bowl drizzle melted butter on to bread. Add raisins.

2. In a bowl, beat eggs and combine the rest of the ingredients together and mix well. Pour mixture onto the bread (make sure all bread are soaked in the mixture).

3. Bake in oven, 180°c for about 40 mins or till top is slightly brown.

I tried doing this in Happycall Pan n it worked as well. However, need to keep controlling the heat and changing position if you are using HCP.

Sweet & Sour Fish by Anna Ng

Deep fried fish
Assorted bell pepper cut in cube size
Onion cut in cube size

Method:
1. Sautéed garlic and onion till fragant. Add in tomato sauce, water and sugar salt to taste.
2. Let simmer for 5 mins. Add in all the bell pepper. Simmer for another 5 mins. Pour on top of the deep fried fish and serve hot.

Chilled Tofu with Century Egg (for Adults) by Lilian Liong

Ingredients:
1 box of tofu, chilled
1 century egg
Sliced chillies
Spring onions
Fried shallots
Oyster sauce
Sesame oil

Method:
1) Cut the century egg and place on the chilled tofu
2) Drizzle oyster sauce and sesame oil according to your taste
3) Top the century egg with spring onions, chillies and fried shallots

Prawn Patties by Lilian Liong

Ingredients:
+/- 400g prawns
1 packet of King Oyster Mushroom
1/2 carrot
Spring onions
Salt
Pepper
Chinese cooking wine (optional)

Directions:
1) Blanch the King Oyster mushrooms & carrot
2) Paper towel dry them, sliced and minced them finely
3) Finely minced the prawns until it turn gluey
4) Add the minced mushrooms, carrot and spring onions to the minced prawns
5) Add salt, pepper and Chinese cooking wine according to your taste
6) Mix well
7) Roll mixture into patties of your desired shapes/size
8) Pan fry with little oil until both sides are cooked and serve

*Texture should be springy, juicy and moist
**No flour is needed as the minced prawns are able to bind every ingredient together
***I used a blender for all the mincing. You can use the traditional cleaver too

Broccoli and Smoked Salmon Frittata by Karen Yeng Lee Lim

Ingredients:- 
250g of broccoli, trimmed and cut into small florets
1tsp butter
8 large eggs (I used 6 eggs cos that was what I have left)
150g approx. or as you wish, smoked salmon (or salmon, different other than the smokiness is the salt in smoked salmon), about an old 50 sen coin size and 5mm thick
Ground black pepper
Some shaved parmesan and Coon tasty cheese (or any cheddar)

Method:

1. Preheat oven to 200°C. Lightly grease a 5cm-deep, 26cm x 16.5cm (base) ovenproof dish.

2. Bring a pan of water to the boil and drop in the broccoli for just 2 mins or until just tender. Drain in a colander and rinse immediately in cold water. Shake and drain well. 

3. Heat the butter and toss in parboiled broccoli for about 2 mins. Set aside.

4. Beat the eggs with pepper. 

5. Scatter the salmon and cooked broccoli on the dish evenly and pour eggs over, should just cover with some bits of salmon & broccoli showing. Sprinkle with parmesan and tasty cheese. Bake for 30 to 35 minutes or until egg mixture is set and top golden. Stand for 5 minutes. Serve. Eat with salad, if like. Cold leftovers great for lunchboxes or for breakfast. According to Jamie Oliver : Serving suggestions: This frittata is great for breakfast, lunch or dinner. If you’re serving it for lunch or dinner you might want to have a salad as well to make it more of a complete meal.

Tips from the dietitian: A frittata is a great way of adding vegetables to your diet and is a good way of increasing your intake of vitamins and minerals. Try to limit yourself to one egg a day; although they are low in saturated fat and calories, they are high in cholesterol.

Food safety: Certain groups of people, such as young children, the elderly and pregnant women, may have weaker immune systems, which put them at higher risk of contracting salmonella. To be on the safe side, they should avoid eating foods that contain raw egg. After broiling, the eggs in this frittata will be fully cooked, so it’s a good choice for everyone!

The possibility is endless what you want in your frittata but one of my faves is this smoked salmon with broccoli.

Note: As long as enough salmon and broccoli to cover the whole dish, you are good. 

Three Cup Chicken by Yvonne Yit

Recipe Link : http://allrecipes.com/recipe/taiwanese-style-three-cup-chicken/

Tau Yiu Bak (Soy Sauce Pork) with Beancurd by Catheryn Chuah

Ingredients:
1. Pork belly
2. Garlic bulbs
3. Peppercorns
4. Soy sauce
5. Rock sugar or plain white sugar
6. Panfried beancurd

Method:
1. Heat oil and add in garlic bulbs. Saute a short while.
2. Add in porkbelly. Let them caramelise. Shd take about 2-3 mins.
3. Add in soysauce, peppercorns, sugar and water. Simmer. Or transfer to slowcooker.
4. Half way through simmering, add in beancurd. Continue to cook for about another 10 mins till the beancurd absorbs the sauce.

London Almond by Lisan Leow

Ingredients:
125g unsalted butter, softened
75g icing sugar
1 egg yolk
200g plain flour
25g rice flour
300 toasted whole almonds
400g dark/milk chocolate
Chopped nuts or white chocolate for toppings/ decoration

Method:

1. Sift the plain flour and rice flour.

2. Beat butter and icing sugar until it turns pale and fluffy.

3. Add the egg yolk, and mix until combined.

4. Add the sifted flour mixture in two parts, mixing well after each addition.

5. Take a small piece of dough (approximately the size of a marble (~1.5cm diameter)) and flatten it slightly. Wrap the dough around the almond, then form it into a cylinder. Alternatively, you may prefer to form it into a round ball.

6. Place the wrapped almond on a baking tray lined with baking paper/a Silpat.

7. Bake in a 175′C preheated oven for 20 minutes, until slightly golden. Cool the baked cookies on a wire rack.

8. Once cooled, place each cookie in a small paper case.

9. Melt the chocolate in a double boiler.

10. Using a teaspoon, spoon the melted chocolate over each cookie.

11. Sprinkle the tops of each cookie with chopped nuts/sprinkles/melted white chocolate.

Orange Sponge Cupcake by Serene Khoo

Recipe Link : http://talesofamum.wordpress.com/2014/01/23/baking-7-orange-sponge-cupcake/

Wanton Noodles by Alicia Gan

For tossing the noodle:-
1 tbsp of fried shallot oil/ ginger oil/ vege oil
1 tsp of light soy sauce
1 tsp of vegetarian oyster sauce
1/2 tsp of dark soy sauce

Wanton filling:
Chopped chinese mushroom, water chestnut, carrot & some vegetarian roasted chicken. (Stirfry vegetarian roasted chicken and mushroom first)
Seasoning: a bit of everything: Vegetarian oyster sauce, pepper, five spice powder, light soya sauce, egg & corn flour. May omit egg for vegan.

Danish Butter Cookies by Anna Ng

Ingredients:
200g unsalted butter, softened
130g icing sugar
310g plain flour
1 large egg
1 tsp vanilla essence
1 or 2 tbsp fresh milk (liquid)

Method:

1. Beat butter & icing sugar till pale like a soft buttercream.

2. Add in egg and vanilla essence followed by flour and then lastly the milk. If the dough is too dry for you to handle, add 1 tbsp at a time.

3. Create the cookies shape either with cookies cutter or piping bag.

4. Bake in preheated oven 180°C for 10 to 15 minutes or till golden brown.

Light Cheddar Cheesecake by Mandy Tan

Recipe Link : http://nasilemaklover.blogspot.com/2012/10/light-cheddar-cheesecake.html?m=1

Fish Maw Soup by Wang Xing Hui

Recipe Link : http://xinghuimeiweiqingyuan.blogspot.com/2014/01/fish-maw-thick-soup.html

Pandan Almond Cookies by Anna Ng

Ingredients:
200 gm butter
120 gm sugar
350 gm flour
50 gm ground almond
50 gm cornflour
1.5 tsp of pandan paste

Method:
1. Sieve flour and cornflour.
2. Add in the ground almond, mix well and set it aside.2.
3. Cream butter, sugar and pandan paste until soft and well combined.
4. Add in the flour mixture and mix till well combined.
5. Mould the cookies with cookie cutter or simply roll into a ball size and use a flower fondant cutter to stamp on top of the cookie. Egg wash the cookie before you bake in a pre-heated oven over 180°C until lightly brown on the edges about 20 to 25 mins.

Angel Chiffon Cake by Agnes Tan

Recipe Link : http://www.atkokken.com/2012/04/08/angel-chiffon-cake/

Almond Balls by Cathryn Shan-Chong

Ingredients:
200 g low protein flour
80 g icing sugar
1/2 tsp baking powder
1/4 tsp baking soda
100 g almond flour/ground almond (toasted)
150 ml cooking oil
10 g bread crumbs

Method:

1. In a clean wok (oil free), fry the almond flour.

2. Combine flour, sugar, baking powder, baking soda and toasted almond flour in a mixing bowl. Pour in cooking oil. Using a wood spatula, mix until soft dough is formed.

3. Divide dough into small portion and roll into balls. Roll over bread crumbs and place in paper cups. 

***(I didn't place into paper cups at this stage, just put in lined baking tray. Also, I do not have any bread crumbs in hand, so, I crushed some almonds into small tiny pieces and roll the dough over the crushed almonds)

4. Bake in preheated oven at 170 C for 20 minutes (I baked at 150C for 25 minutes/golden brown).

Almond Square by Wang Xing Hui

Ingredients：
100 g Florenta powder (get from baking shop)
200 g almond slice

Method:
Just mix these two item together, and spread a thin layer on greased paper using a fork. Bake in oven at 150C for 8 - 10 min or until the florenta powder melt. Take out and use a knife to cut it into square pieces. Let it cool completely before storing.

Crispy Prawn by Anna Ng

Method:
1. Mix well 2 cups all purpose flour + 1 can beer. Add salt & pepper for seasoning.
2. Egg wash and extra flour for dusting. Dip the prawn in egg then in the extra flour then into the beer batter.
3. Deep fry with peanut oil.
4. Serve hot.

Lap Mei Fan (Waxed Meat Rice) by Anna Ng

Method:
1. Prepare 80% cooked rice in rice cooker. Then transfer into claypot.
2. Arrange all the lap mei, ie. Waxed duck drumstick or chinese sausages on top of the rice.
3. Cook in stove till the rice 100% cooked, this is about 10 mins.
4. Drizzle sauce on top (boiled soya sauce + water + some sugar + white pepper) and serve hot.

Sharkfin with Egg by Anna Ng

Ingredients:

4 Eggs
Imitation shark’s fin
Crab meat (freshly picked or frozen)
Sliced cabbage
Shredded carrot
Oyster sauce
Shaoxing wine
Dashes of white pepper powder
Fish sauce
Some chopped spring onion

Method:
1. Beat 4 eggs in a big bowl.
2. Stir well all the ingredients above with eggs (except crab meat and cooking oil).
3. Heat up oil and stir fry the crab meat for about 1 minute. Pour the beaten eggs mixture into the wok and continue to stir until the eggs start to cook. Break the eggs into small pieces. Toss in the chopped scallions, do a quick stir, dish out and serve hot with lettuce.

Braised Abalone and Mushroom by Anna Ng

Method:
1. Sautee garlic. Add in shredded dried scallop and some chicken meat.
2. Put in water and oyster sauce and some dark soya sauce.
3. Add in all the mushroom.
4. Braise for 1 hr.
5. 10mins before serving add in canned abalone. Buy good quality 1.
6. Simmer for 10 mins, serve with vege.

Flower Ghee Almond Cookies by Crystal Lee

Recipe Link : http://nasilemaklover.blogspot.com/2013/02/flower-ghee-cookies.html?m=0

Cough Remedy by Mary Koh

Cough remedy from an acupoint specialist. Tested on my 2 yrs 9 mth old boy 3 days ago. Works like magic, cured the next day.

Ingredients:
1) 川貝Chuan bei $2.50
2) 南杏 nan xin & 北杏 bei xin (mix)- one table spoon
3) 橘餅 ju bin (i think its dried mandarin orange) - half

Method:
Double boil all the above with 2 cups of water (the transparent glass cup we drink kopi in coffeeshop) for 1 hour. Let your child take half portion, the other portion keep in fridge (throw away the ingredient else the nan xin & bai xin will make the drink bitter) assess his situation then if no improvement, warm up & drink again next day.

To give once you HEAR him cough!

DISCLAIMER: THIS MIGHT NOT WORK FOR EVERYONE, MUMMY MARY KOH IS JUST SHARING WHAT WORKS FOR HER CHILD.

Vegetable Soup Stock by Florence Tay

Recipe Link : http://discoverytogether.blogspot.sg/2014/01/si-ens-weaning-diary-vegetable-soup.html

Garlic Roasted Peanuts by Wang Xing Hui

Recipe Link : http://xinghuimeiweiqingyuan.blogspot.com/2014/01/garlic-roasted-peanuts.html

Baked Zuchinni by Bhavaani Vanga

Zucchini baked in herbs, chickpea flour, corn flour, egg, salt, pepper powder & vco. Baked at 200C for 20mins and another round of 5mins. Serve warm.

Cinnamon Rolls by Mandy

Recipe Link : http://mandysbakingjourney.blogspot.co.uk/2014/01/cinnamon-rolls.html

Stirfry ABC Vegetables by Wendy Tlp

Firstly cook the potato (steam or fry) & set aside, fry garlic till fragrant, add-in potato+carrot+sweet corn, sprinkle salt then black soy sauce. Final step (esp if using chinese wok) pour in cornflour mixture (cornflour+water) to simmer awhile once everything well cooked. simmer (close lid in high fire for 1 min). Optional: Add minced meat.

Vege Fruit Patties by Jenny Puah

Ingredients: 
One medium russet potato (boiled)
grated carrot
grated broccoli core
finely cut one skinned large green apple
onion
garlic
one egg
oats (about 3-4tbsp)
a little salt n pepper
all purpose flour

Method: 
Mix all (except flour) together, add more oats if the mixture is too wet, use spoon to scoop some, place on flour to coat, use hand to shape round shape, press down a little, preheat wok with enough corn oil, then fry till golden brown.

Lunch / Dinner Ideas by Lily Tws

Black chicken rice with chestnut and potato, deep fried tau kwa, stir fry taoge and plate of cucumber, sweet corn and sweet pea.

Dessert hello kitty mango pudding with longan

- Steamed minced pork with egg tofu & wolfberries

- stir fry touge with silver ikan bills

- fried tau kwa with minced garlic

Siobak, Chilli prawn, tauge, fried taokwa, fried mashed potato

Fried chicken wings, brocolli with mushroom in oyster sauce, mango sambal

Chicken Floss Spring Roll by Anna Ng

Ingredients:
Frozen spring roll skin, cut into small pieces
Chicken floss bought from stall
Egg, lightly beaten

Method:
1. Egg wash the entire piece of spring roll skin.
2. Put some floss at the center of the skin and roll. It is quite tacky. You need to try few times before you will succeed in 1st nicely rolled spring roll.
3. Bake at preheat oven at 180C for 10 mins or until browned (Jane Liew). Note: can also airfry at 200C for 6 mins (Florence Tay)

Honey Cornflakes Cup by Liw EeGoh

Ingredients:
45 melted butter
1tbsp castor sugar
1tbsp honey
125g cornflakes, please use Kelloggs's brand

Method:
1. mix the melted butter, castor sugar and honey together until sugar and honey dissolves.
2. put in cornflakes and mix them well with spatula.
3. scoop one tsp of cornflakes to mini cuppies. sprinkle some pearl if you like. optional.
4. bake at pre-heated oven, 160C for 8-10 mins.

Milky Teething Sticks by Lim Soo Sean

Recipe Link : http://home-cooked-ecstasy.blogspot.com/2014/01/milky-teething-sticks-and-cranberry.html

Cranberry Butter Cookies by Lim Soo Sean

Recipe Link : http://home-cooked-ecstasy.blogspot.com/2014/01/milky-teething-sticks-and-cranberry.html

Almond Cookies by Doreen Chin

Ingredients:
Almond ground powder 150g (sifted)
Plain flour 450g (sifted)
Corn oil 200g (+- 20g)
Sugar 150g (I reduced to 80g)
Salt Half tsp
Baking powder 1tsp (sifted)
Soda powder 1tsp (I omitted! Out of stock @ home)

Method:
1. Mix all and make your preferred shape. Egg wash.
2. Preheat 160C and bake for 20 minutes.

Chinese Cabbage Rice by Lilian Liong

Ingredients:
1 packet of pork belly, sliced
Chinese dried mushrooms, soaked until soft, sliced and retain the liquid
Dried shrimps, soaked until soft and retain the liquid
Half a head of Chinese cabbage
2 cups of rice, washed and drained
Minced garlic
Dark & Light Soya Sauce
Pepper
Fried shallots (optional)

Directions:
1) Heat pan and brown the sliced pork belly.
2) Remove pork from heat.
3) Fry the garlic. Add some oil to the pan if it's too dry.
4) Add the dried shrimps and mushrooms to the pan.
5) Add the pork belly and Chinese cabbage to the pan and mix well until the Chinese cabbage is soft.
6) Season with some dark and light soya sauce and pepper according to your liking.
7) Add the washed and drained rice and mix well.
8) Transfer everything to the rice cooker.
9) Add about *1-2 cups of the liquid retained from the dried mushrooms/dried shrimps.
10) On the cooker and serve when your rice is done. Top with fried shallots (optional).

* Cups of liquid depend on the amount you're cooking and the texture of rice you like. I used 2 cups

Vanilla Butter Muffins by Su Lin

Ingredients: 
Pillsburry Moist Supreme Cake Mix (Butter Cake), 3 eggs, 230 ml water, 125g of SCS salted butter, a few drops of vanilla essence.(Bought all these ingredients from Tesco)
1. Mix together all the ingredients above for 30 seconds low power. Then 2 minutes medium power.
2. Put the dough into paper cups filling up 2/3 parts to allow the dough to rise.
3. Preheat the oven for 180degrees for at least 15 minutes.
4. Put in the baking tray. Bake for 30 minutes.
5. About 28 muffins ready to be served.
6. Cool down for 20 minutes before putting them into containers.

Oatmeal Cookies by Li-Li Lim

Ingredients:
6 tbsp butter
1/2 cup brown sugar
4 tbsp sugar
1 egg
1 1/2 tsp vanilla essence
1/2 cup flour
1/4 tsp baking soda
1 1/2 cup oatmeal
1/2 tsp cinnamon powder

Method:
1. Cream butter, sugar & cinnamon powder till fluffy.
2. Add egg & vanilla essence.
3. Fold in flour & baking soda. Add oatmeal. Mix well.
4. Drop spoonfuls on ungreased cookie sheet.
5. Bake at 176°C for 12-15 mins.

Fried Mee Siam by Jaimy Chan

Method:
Soak beehoon in hot water for about 15-30 mins. Fry egg omelette, let it cool, later fold into half and cut into strips. Heat the pan, put in garlic oil ( or oil + garlic ), add in sambal belacan paste, put in prawns and squid, do a quick stir fry. Drain the beehoon, add in. Then put in taugeh and chinese chives, stir fry until dry and even. Deco with spring onion and red chilli.

Inspiration from http://rasamalaysia.com/mee-siam-spicy-rice-vermicelli-recipe/

Teow Chew Style Prawn Porridge by Chin Pei Ng

Method:
Cook washed leftover rice in soup broth, bring to boil, add in prawn then simmer for 2-3 minutes, add in spring onions, white pepper powder and garlic oil. Stir well, off heat, and serve!