Soya Sauce Prawns 豉油王虾 by Jenny Yennee

Ingredients:
Prawns
garlic cloves, minced
shallot, minced

Sauce
Light soy sauce
Dark soy sauce
molasses sugar to taste
Some water

Method:
1. Pan fry the prawns with a little oil til 70% done.
2. Pour oil in a pan and saute minced ingredients for a minute follow by the sauce and stir well. Return the prawns to the pan.
3. Turn the heat to high and continue to stir. Chuck in the spring onions when the sauce has almost dried up.

Soy Bean Jelly by Jenny Yennee

Ingredients:
1 packet Agar agar
Fructose
Water
Organic soy milk ( I used organic soymilk powder shake with water )

Method:
Combine agar-agar, fructose and water. Bring to a boil and stir until agar agar and fructose is dissolved. Add in soymilk and stir well. Strain the agar agar mixture to remove any undissolved agar agar and sugar. Pour in agar agar mixture to any shape of moulds. Let cool. Chill in refrigerator until set. Remove and serve.

P/s: I put a pc of strawberry as deco on top

Lunch / Dinner Ideas by Jenny Yennee

Recipe Link for Steam Drunken Chicken : http://homemademeals4children.blogspot.com/2014/03/steam-drunken-chicken-by-jenny-yennee.html

Note: Gobo is Burdock roots soup ( 牛蒡汤）

Steam Malay Cake 马来糕 by Wang Xing Hui

Ingredients:
250 g Hong Kong Flour
60 g Custard powder
2 tsp Baking powder
1/2 tsp Baking soda
220 g Sugar
6 Egg
150 ml Corn oil
1/4 tsp Essence vanila
Some yellow coloring (optional, I didn't add)

Method:
1. Sift the flour, custard powder, baking powder and baking soda, set aside.
2. Whisk egg and sugar till fluffy, add in the mix flour and mix well.
3. Rest for 30 minutes, add in oil, essence and coloring. Mix well.
4. Steam for 35 - 40 minutes over high heat.

Egg Tarts by Carol Chan Wai Yee

Egg tarts crust ingredients: 
125g softened unsalted butter
50g icing sugar
1 pc beaten egg
1 tsp vanilla
225g all purpose flour (sieved)


Egg Custard: 
1. Dissolve 90g sugar with 225g hot water.
2. Lightly beat 3 pcs large eggs & add in half tsp vanilla.
3. Add in 85g evaporated milk and pour in the sugar syrup. Mix well to combine and sieved into a teapot.

Bake at 180C for 20 mins. Lower to 170C if you see crust started to brown. Open the oven door 2 to 3 inches when you see the egg custard going to pop up. Act fast before popping up too much. Leave it baked until done.

Mixed Beans Soup by Esther Woo

Boil 2 white radishs + 3 carrots + 6 pcs mushroom + 100gm organic soup mix (bought from Justlife) for 2 hours.

Porky Prawn Nugget by Jaimy Chan

Season minced porky, roughly chopped prawn (peeled, remove dirt), chopped water chestnut, finely chopped carrot, finely chopped parsley (can replace with spring onion / chives / onions / spinach / etc), sesame oil, light soya sauce, pepper, hsiaohsing wine for at least an hour or so.

Then add in free range egg, scoop/shape using spoon, panfry til golden brown.

Coleslaw by Joanne Lum

Ingredients:
- 1/4 cabbage
- 1/2 medium size carrot
- 1/2 onion
- mayo, salt & pepper

Method:

Cut cabbage into very thin slices. Grate the carrot. Slice onion. Put all the veggies in a large bowl. Add mayo, pinches of salt & a dash of pepper to taste. Mix well.

(refrigerate for cold serving)

Egg Mayo Spread by Joanne Lum

Ingredients:
4 hard boiled eggs
1 1/2 medium size onions
mayo, salt & pepper

Method:

Cool hard boiled eggs before removing the shells. Finely chopped. Same goes for onions. Put them in a large bowl & add mayo, pinches of salt & a dash of pepper to taste. Mix well.

(refrigerate for cold serving)

Chinese Chives Dumplings by Mandy

Recipe Link : http://mandysbakingjourney.blogspot.co.uk/2014/02/chinese-chive-dumplings.html

Roti Jala by Fieza Nelson

Ingredients (20-30 crepes)
2 3/4 cups flour
1/2 tsp ground turmeric
2 cup water
1 tsp salt
2 eggs

Method: 

1. Mix (or using an electric mixer briefly at the end to get rid of lumps) to a consistency batter and put into a cup with few holes at the bottom, or a mustard bottle. If you have the "roti jala" mould, would be great.

2. Set a heavy-based frying pan on low-medium heat and grease with oil. Swirl around on a heated grill or non stick pan like a thin pancake. Wait for the batter to set about 20-30 seconds.

3. Cook only one side. Fold the crepe into quarters or roll and stack up.4. Repeat all of the above steps, adding oil to the pan each time until the batter is used up. 

Serve roti jala with hot chicken or beef curry or sambal tumis.

Recipe Link for Curry Chicken : http://homemademeals4children.blogspot.com/2014/02/chicken-curry-malay-style-by-fieza.html

Chicken Curry Malay style by Fieza Nelson

Ingredients:
5 medium chicken piece
2 potato
1 inch ginger
5 nos red shallot
2 garlic clove
1 cinnamon sticks
3 whole cloves
2 star anise
2 tablespoons curry powder
1 cup coconut milk
2 tablespoons vegetable oil
1 cup water
1 teaspoon salt
Use imperial measurements

Method:

1. Mince or blend garlic, and shallots. 

2. Peel and cut potatoes into 1.5 inch cubes. 

3. Mix curry powder with the 1 cup water. Set aside.

4. Heat the 2 tbsp oil in a pot on medium high heat. 

5. When the oil is hot, fry Ginger, Shallots, Garlic, Cinnamon stick Clove and Star Anise until fragrant (Careful not to burn). 

6. Add curry powder paste.

7. Put in chicken & potato and cook until chicken is half done. Stir every couple of minutes, so that the bottom won't burn and everything is cooked evenly. 

9. Add in the coconut milk and salt. If you like your curry watery, just add water a little at a time.

10. When potatoes are cooked, simmer for a little while more. Poke the chicken to make sure it's not red on the inside. The Potatoes should be tender but not soft until it turns to mush. 

Lepat Pisang by Fieza Nelson

Ingredients:
700 g bananas (pisang emas is best), peeled and mashed (make sure the banana is really ripe)
150 g rice flour or plain flour
100 g grated coconut (optional)
100 g sugar / gula melaka (palm sugar),
Banana Leaves

Method:
1. Run banana leaf under a direct low flame to make it soft and easier to roll. This also releases its aroma.
2. Cut banana leaf 20cm x 20cm squares.
3. Mix all the ingredients well.
4. Scoop about 2 tablespoons of the mixture and place it on top of a banana leaf square.
5. Roll the lepat firmly as if you are making popia roll.
6. Arrange everything in the steamer. Steam for about 20-30 minutes.

Chicken with Pumpkin Sauce by Antonia Tan

Ingredients:
2 Chicken thighs
6 -8 slices of pumpkin
A handful of curry leaves
2 chili padi (optional)
70gm butter
A small bowl of evaporated milk

Method:

1. Steam pumpkin til it is soft.

2. Blend pumpkin with a small bowl of evaporated milk

3. Cut chicken into bite sizes. Marinate with 1/2 beaten egg, salt, cornstarch

4. Pan fry the chicken til 70% done. Set aside.

5. Melt 3 tbsp / 70gm butter. Add a handful of curry leaves. Add 2 chopped chilli padi. Cook till curry leaves shrink. Pour out the oil and set aside the leaves.

6. Heat the oil with blended pumpkin mixture over small fire til thicken.

7. Add chicken to coat.

8. Garnish with the curry leaves 

Cabbage Fish Soup by Antonia Tan

Ingredients:
1 big fish head and bones
Long Cabbage
Carrot
Corn
Spring onion
Tofu
Slice fish
Egg

Method:

1. Pat dry the fish head. Season with salt.

2. Heat up wok with some oil. Pan fry the fish head with ginger. Add water to cover the fish head. Boil for 10 mins. 

3. Pour stock in a pot. Add carrot and corns to boil. Can also add some ikan bilis if cooking a big pot of stock. Use small fire to boil.

4. Drain the fish head. Re pan fry it again. Add water to cover it again and boil for 10 mins in wok. Transfer everything to the pot with 1st batch of soup. 

5. Add spring onions.

6. Let it simmer for an hour or til the soup turns to be in white. 

7. Marinate fish slices with light soya sauce, sesame oil and a bit of corn flour.

8. Scoop some stock to a small pot. Add cabbage to boil.

9. When cabbage is soft, add tofu, fish slices and a egg. Pour out to a bowl. Garnish with some fried shallots. 

Fish head and bones are pan fried twice to remove this fishy smell. I tried it with salmon and really no fishy smell.

Puree Ideas for Young Babies

Sweet Pea Puree

By 歪歪

Butternut squash, beetroot, pear and zucchini puree

By Yong Pei Fen

Pumpkin, broccoli, and apple puree (7 mth old)

By Yong Pei Fen

Apple, carrot and sweet potato puree (7 mth old)

By Yong Pei Fen

Red Sauce

Stir fry 2 big red onions (sliced), one carrot, and three big ripe tomatoes till onions caramelised and tomatoes soften or melt, add in chicken, fry chicken for a while, pour in water and after water is boiled, cook for about 1 hour on low fire. Blend the veges and soup to become thick sauce and pour into containers to freeze. Use this to cook porridge, pasta, mee suah, rice, soups with other ingredients. 

By Jenny Puah

Apple and Avocado Puree with Baby Pasta

By Vivian Tan

Potato, yellow sweet potato, purple sweet potato, beet root, carrot, sweet corn, pumpkin, black fungus, orange pepper and french beans
By Eileen Tan Yee Lee

Purple Cabbage + Meat Puree Combo Porridge (rice, quinoa & millet) with Cod Fish
By Yvonne Ng

Peach Puree
By 歪歪
Note: Boil the peach for about 10 minutes, then soak in ice water.this will make it easier to peel off the skin.

 L-R: Apple Orange Prune Puree, Apple Pear Apricot Puree, Baby Pasta Stars in Bolognese Sauce, Peach Apple Strawberry Puree and Plum Peach Prunes Puree
By Fazzilah Noordin

Broccoli & Garlic Puree
By Joanne Lum

Salmon Aglio Olio Spaghetti by Jaimy Chan

Stir fry 1 tablespoon of chopped garlic with 1-2 tablespoon of olive oil until fragrant, add in 6 sliced porto bello mushrooms, almost one box of honey cherry tomato cut into half, add in preboiled spaghetti, chopped basil (about 1/2 pack), black peppercorn, some salt. can serve as it is or with panfry salmon.

Vegetarian Chicken Rice by Alicia Gan

Serves 4 - 5 persons

A) 3 cups of rice - washed & drained
30g of matured ginger - smashed
3 stalked of lemongrass
4 tbsp of margarine

B) 3 pandan leaves
4 cups of water or based on the measurement on your rice cooker whereby the water level touches 4.

C) to be cooked with rice
2 tsp of salt (tested with 1tsp but received feedback not flavorful enough)

Method:
1) Heat (A) margarine & stir-fry ginger and lemongrass. Add in rice & (C). Mix well and remove from wok.
2) cook with (B) in a rice cooker.


Ingredients for ginger sauce (blend all)
100g young ginger
1 tbsp oil
1 tbsp sesame oil
1/2 tsp sugar
1/4 salt
A bit of coriander


Ingredients for chilli sauce
5 red chillies
6 chilli padi (can add more if u want a kick!)
Some gingers
2 small limes
1 tbsp tomato ketchup
1/2 tsp salt
2 tsp sugar
1/2 cup water


DIY black sauce for Vegetarian drumstick (avail at most vegetarian supplier)
1 tbsp Vegetarian Oyster Sauce
1 tbsp of light soya sauce
1/2 tbsp of dark soya sauce
1 tsp of sugar
A bit of white pepper
- Cook till boil.

Garnish with fresh coriander, tomato & cucumber.

Vegetarian Chicken : store bought soy bean curds

Red Bean Paste Bun by Carol Chan Wai Yee

Red bean paste ingredients: 

250g red bean (boiled in a 2 liter pot of water until soft and thick. Then blend it into a paste like smoothie). Cook the paste in a wok with 250g sugar, 3 tbsp oil, 2 tbsp cornstarch in medium heat. Keep stirring until very thick and dry. Make sure it does not stick to the bottom of the wok. Flip and stir when getting thicker. Please caution from the volcano bubbles, it may pop out to your direction. Wear gloves. 

Bun dough ingredients: 
300g pau flour
3g baking powder
3g instant yeast
160ml water
30g castor sugar
15g crisco veg shortening

Method:

Mix bun dough ingredients and knead into dough. After 1st proofing, knead the dough lightly to release the gas. Divide into approx 40g each. Then shape the dough into a ball size. Cover with a damp tea towel for 10mins. Flatten the ball using your palm. Pull the edges to thinner dough. Put about 25g of filling into each dough. Pleat and shape. Cover with towel again and proof for 30mins. Steam for 10mins on high heat .

Blood Orange Sponge Cupcakes by Mandy

Recipe Link : http://mandysbakingjourney.blogspot.co.uk/2014/02/blood-orange-sponge-cupcakes.html

You can make these with normal oranges.

Fried CNY Sticky Cake (Nian Gao) by Sng Alina

Ingredients:
Sticky Cake
Yam
Sweet potato
Popiah skin

Method:

1. Cut sticky cake, yam & sweet potato into 1/2 inches thick & 2 inches long or all in similar sizes. 

2. Heat up oil. Deep fry yam & sweet potato for 5-7min until slightly brown. (Optional: slightly steam sticky cake yet still easy to handle). 

3. Prepare sets of yam, sweet potato & sticky cake in middle (1 each). Wrap each set with a piece of popiah skin. Seal with egg white.

4. Deep fry until golden brown. Served.

Fried Nian Gao, Sweet Potato & Yam Balls by Phooi Teng

--> Recipe adapted from Tiffy Delicatessen

Ingredients:
250g Nian Gao, cut into cubes (I use ~125g only)
Oil for deep frying

Ingredients for sweet potato dough:
Sweet potato: 125g, steam & mash
All purpose flour: 25g (I put ~30g as i found that the dough is quite sticky)
Glutinous rice flour: 8g (I put 10g)
Sugar: 25g (I use fine raw cane sugar, 20g)
Pinch of salt
About 1tsp of water or adjust accordingly (I didn't put any water)

Ingredients for yam dough:
Yam: 125g, steam & mash
All purpose flour: 25g (I put ~30g as i found that the dough is quite sticky)
Glutinous rice flour: 8g (I put 10g)
Sugar: 25g (I use fine raw cane sugar, 20g)
Pinch of salt
About 1tsp of water or adjust accordingly (I didn't put any water)

Method:
1. Combine ingredients for sweet potato dough and knead till smooth dough.
2. Combine ingredients for yam dough and knead till smooth dough.
3. Pinch a small portion of each type of dough, join them together and roll into ball. Flatten the dough and wrap a piece of nian gao cube in centre and roll into ball.
4. Heat oil in a wok, deep fry nian gao ball over medium flame till golden brown. Dish out and drain.

Cod with Quinoa Pilaf by Janice Toh

Spiced cod (paprika, garlic powder, salt & pepper; cooked on medium high heat for 3-4 mins on each side) served on a bed of quinoa pilaf (sweat onions with some olive oil on medium high heat, then add 1 cup quinoa and 1 1/2 cup of stock, reduce heat to low then cook for 10-12 mins with lid on before adding 2 cups of broccoli florets, then cook for another 8-10 mins with lid on before adding raisins, roasted almond flakes and scallions)

Apple Pie by Phooi Teng

Recipe Link : http://www.thethaikitchen.org/recipes/grandmothers-apple-pie.html

* I did some modifications for pastry ingredients & use only half of the filling ingredients.

<Pastry>
All purpose flour: 180g
Butter: 100g
White sugar: 20g
Pinch of salt
About 2-3 tbsp cool ice water

Banana Chocolate Muffins by Sook Yee

Recipe Link : http://happyhomebaking.blogspot.com/2008/11/banana-chocolate-muffins.html

Spinach Pancake by Low Hooi Lee

Ingredients: 
50g spinach
2tbsp breast milk (bm) or fresh milk
1tbsp unsalted butter
1tsp honey
40g cake flour
1 kampong egg

Method: 
1. Blanch spinach in boiling water till cooked. Remove from water, squeeze out excess water and chop it finely.
2. Heat butter till it melts.
3. Sift flour.
4. Mix spinach, bm/fresh milk, butter, honey and kampong egg together. Add in flour, mix well and divide the mixture into 4 portions.
5. Heat a little oil in a pan and panfry the pancakes over medium heat till both sides are cooked. Remove from pan and best serve with yoghurt.

Molten Lava Chocolate Cake by InnPing Lim

Makes 4
Ingredients:
100g (1/2cup) semi sweet dark chocolate
100g butter.
4 eggs.
1/2cup sugar.
1/2tsp vanilla extract/essence.
1/2cup all purpose flour.

*butter & sugar to coat ramekins
*Icing sugar & strawberries for deco

Method:
1. Preheat oven at 230°C
2. Coat 4 ramekins with butter & then sugar.
3. Melt chocolate and butter in microwave or in a bowl over another pot of hot water. (Bowl 1)
4. In a separate bowl, beat eggs, sugar and vanilla. (Bowl 2)
5. Add bowl 1 mixture into bowl 2.
6. Sift flour in and mix well.
7. Pour final mixture into ramekins till 3/4 full.
8. Bake for 15-18 mins depending on your oven.
9. Let it cool down for 15mins.
10. Run a small knife around the cup and remove gently.
11. Deco with icing sugar and strawberries or ice-cream.

Mushroom Chicken Pie by Kelly Khoo

Recipe Link : http://en.christinesrecipes.com/2012/08/mushroom-chicken-pie.html?m=1

Note: Used ready made puff pastry and added in carrot, corn, leek and potato.

Chocolate Lava Cake by Kelly Khoo

Recipe Link : http://www.noobcook.com/chocolate-lava-cake/2/

Wat Tan Hor Porridge by Eva Wong

Meat and vegetables:
Sliced pork (marinated with salt, pepper, soy sauce, cornflour)
Sliced fish cake (optional)
Chinese cabbage (sliced in small pcs)
Wolfberries

Sauce ingredients:
1 cup water
1 tsp oyster sauce
1 tsp ikan bilis stock (optional)
1-2 tbsp salt, or to taste
1/4 tsp sugar

Thickening:
2 tbsp cornflour combined with 2 tbsp water
1 large egg, beaten

* The amount of stock to use depends on what type you are using and how concentrated it is. I usually taste the broth as I go along and add more liquid stock. The meat and fish will also add to the sweetness of the broth.

Chicken Curry Bun by Jamie Yeow

Bread dough:
200g bread flour
20g caster sugar
1/2 teaspoon salt
3g instant yeast
110ml milk
30g egg, light beaten
25g butter at room temp

Method:

I used a breadmaker with dough setting and dumped the ingredients in to knead and do first proofing. You can do this with a mixer and dough hook as well. 

Once first proofing is done, divide equally into 8 balls. Roll them flat with a roller (until it covers your palm size and more) and put in filling. Seal the bread edges and let it do second proofing for another hour. 

When about to bake, brush with egg wash, sprinkle some Parmesan cheese and parsley and poke to 2 tiny holes at the top of the bread. Bake til golden brown.

The curry chicken filling -- I don't have a recipe as I had a pack of curry mix I the freezer so I used it. Any curry chicken recipe is fine - cut up small pieces of chicken and potato.