Pandan Kuih Kosui by Ivy Chee

Ingredients:
80gm tapioca flour
100gm plain flour
100gm sugar
300ml water
2-3 pandan leaves
2 tbsp pandan juice (made from 6-8 pandan leaves and approx 125ml water)
1/2 grated coconut
a pinch of salt

Method:
1) mix water with sugar & pandan leaves, to make syrup. Bring to boil until sugar dissolved. Let it cool.
2) mix and sift the 2 flour.
3) add the syrup, pandan juice to the flour. Mix well until smooth.
4) pour some water in the steamer to boil.
5) pour the mixture into the teacups (about 12 teacups) and steam for 10 mins or cooked over high heat.
6) let the mixture to cool and remove from the teacups.
7) serve the pandan kuih kosui topped with grated coconut(mixed with salt).

Pandan Layer Cake by Lisa Tok

Pandan Butter Cake

Ingredients:

250g butter - softened at room temperature

200g castor sugar

5 large eggs

210g self raising flour - sifted

Few drops green pandan paste

Method:

1. Cream butter and castor sugar until light.

2. Add in eggs one at a time, beating well after each addition.

3. Fold in sifted flour lightly, add gren pandan paste and mix well. 

4. Pour into lined and greased 8" tin, bake in preheated oven at 170C until cooked. 

Ingredients:

1 pc 4" x 8" pandan butter cake - cut into 3 slices horizontally (from above)

15g agar agar powder

250g sugar

1000ml water

300ml thick coconut milk

3 egg yolks (mix well with coconut milk)

Few drops green pandan paste

Method:

1. Place one slice of pandan butter cake in a rectangular mould (You may use round cake for a round mould or cake tin).

2. Stir and boil agar-agar powder, sugar and water, mix egg yolks and coconut milk, pour into agar-agar mixture and stir over low heat, add green pandan paste, strain the mixture.

3. Pour 1/3 agar-agar mixture over cake, leave until half-set, place a slice of cake on top. Pour second 1/3 agar-agar over and leave until surface is almost set. 

4. Place last piece of cake on top and pour remaining agar-agar over cake. Leave to set, chill well before slicing.

Lemon Grass Rice by Jaymee Chan

Add lemon grass (bruised), pandan leaves, some ginger, some lime leaves and cook with rice as normal. After cooked, add 2 tablespoon of VCO, mix and serve.

Organic Pandan Froggie Buns by Jenny Yennee

Recipe Link : https://m.facebook.com/story.php?story_fbid=852717358088951&substory_index=0&id=746025335424821


Ingredients :
320g organic unbleached bread flour
30g organic cake flour
30 g organic fructose
10 g organic dried yeast
1/2tsp salt
1 egg
120 ml fresh pandan leaves water
10 g soya powder
40 gm grapeseed oil

Method: 

Combine all ingredients (except grapeseed oil ) in a mixer bowl mix well (abt 5min). Then add in grapeseed oil, Knead abt 15-20mins. Then, knead the dough into a ball shape and covered wt mixer bowl lid, proof till its doubled in size, about 45min or more depending on the weather. Transfer it to a clean floured surface. Deflate and divide the dough .

To make Froggie buns

Take the dough out, and divide into 60g each - 10g each (for the eyes) and divide the rest of the dough into 25g (for the faces). Let the dough rest for 10 minutes.

Roll out the dough for the faces, put two face pieces together, and pinch the sides firmly. Divide each piece of eye-dough into 2, roll into balls and put on top of the face part.

Put the frog buns on a baking sheet lined with parchment paper and let rise again (2nd rising) for about 30 to 40 minutes. As soon as they have risen, pre-heating the oven.

Brush the frog buns with a beaten egg. Make a dent in each eye ball with chopsticks, and push in the black bean.

Bake for 15 minutes in a preheated 160℃ oven.

Pandan Egg Tart by Jenny Yennee

Recipe Link : https://m.facebook.com/story.php?story_fbid=859538130740207&substory_index=0&id=746025335424821


Tart Shell
Ingredients:
125g butter
60g icing sugar
250g unbleached plain flour
1 egg
1/2 tsp vanilla essence

Method:
Sift flour and icing sugar into mixing bowl. Rub butter into flour mixture until resembles coarse crumbs. Add in egg, vanilla essence. Shape dough into ball and refrigerate before using.



Egg Filling recipe
Ingredients:
( A )boil and cool 50ml water + 50g sugar
( B ) 3 eggs mix together with 60g soymilk
( C ) 50ml Fresh Pandan Leaves Juice

Method:
1. Mix (A) & (B) & ( C ) and strain to remove coarse materials and bubbles.
2. Pour egg filling into tart shells.
3. Bake at preheat oven temp 150c for 25- 30min.

Pandan Chiffon Cake by Yap Lai Fan

Recipe Link : http://kitchentigress.blogspot.com/2011/03/pandan-chiffon-cake.html

Steam Pandan Cupcakes by Alicia Gan

Dry ingredients
(A) 200gm cake flour
¼ tsp salt
4 tsp baking powder
80gm sugar

Wet Ingredients
100ml pandan juice (blend 3 pandan leaves with 100ml water)
100ml coconut milk
2 eggs
20gm melted butter

Method:
1. Sift A.
2. Mix sugar with (A).
3. Beat eggs and combine all wet ingredients.
4. Combine wet and dry ingredients well.
5. Spoon into paper lined cups until 2/3 full.
6. Steam on high heat for 15 minutes.

Pandan Onde Onde by Joanne Leong

Ingredients:
150 g Glutinous Rice Flour
120 ml Pandan Juice ( I use 15 Pandan leaves +140 ml water)
70g Gula Melaka (Palm Sugar), finely chopped
80 g Grated Coconut
¼ tsp Fine Salt

Method:

1) Mix the grated coconut with a pinch of salt and steam for about 3 minutes and set aside.

2) In a large bowl with glutinous rice flour, add in pandan juice a little at a time, knead lightly until smooth.

3) Form dough into small balls (about 10 g), cover the dough with wet towel to avoid from drying.

4) Round a small ball, press to flatten, wrap in the gula Melaka and roll into ball again. (Ensure balls are tightly seal, no leaks).

5) In a pot of boiling water, carefully drop the balls in the boiling water, reduce heat to medium.

6) When the balls float to the surface, remove with a slotted spoon.

7) Immediately dip in a big bowl of ice water for 1 min to avoid balls from sticking to each other. Also for better mouthfeel.

8) Scoop out the balls and roll in a plate of grated coconut. Ready to serve!

Chicken Pie by Sandie Lee Yeoh

Recipe Link : http://www.bbcgoodfood.com/recipes/9433/chicken-pie

Steam Minced Pork with Salted Fish & Salted Egg by Mary Koh

Marinate in a steaming plate :minced pork (or chicken) with cubed salted fish, black and white pepper, sesame oil, shao xing wine, ginger juice, a tea spoon of the balanced minced ginger, corn starch, 2 tablespoon of water, 1 egg and 1 salted egg white. (the rest of the qty as desired)

Stir/slap the meat dough until a little gluey, use spoon to even out the surface. Use a teaspoon to scoop tiny bits off the salted egg yolk and spread on the surface evenly.

Put in fridge for an hour, remember to cover with a plate or foil.

Take out from fridge for 15min, steam with high heat for 7-10 min with a plate or foil.

Garnish with spring onion.

Mango Mousse Cups by Denise Chye

Recipe Link : http://www.thebakingbiatch.com/2012/07/mango-mousse-cups.html?m=1

Steam Butter Cupcake by Fiona Low

Ingredients:
150g butter
130g caster sugar
1tsp vanilla bean paste or vanilla essence
5 eggs
190g self raising flour
1/2 tsp baking powder
1/2 tsp baking sofa (all sifted)
60ml milk
Optional: Fresh orange zest and juice

Method:
1. Cream butter with sugar and mix well.
2. Add egg and mix well.
3. Add self raising flour, baking powder and baking soda, mixing evenly.
4. Pour mixture into a small paper cup at about 80% full.
5. Steam for 20 - 25 minutes.

Meatballs in Oyster Sauce by Wang Xing Hui

Recipe Link : http://xinghuimeiweiqingyuan.blogspot.com/2014/06/meat-ball-in-oyster-sauce.html

Pesto Pasta by Chin Pei Ng

Pesto Sauce
Ingredients: 
Sweet basil - 30g
Olive oil - 1/4 cup
Pine nuts - 40g
Garlic - 2 small cloves
Salt - 1/4 tsp
Parmesan cheese - 30g
Preferred pasta

Method:

1. Toast pine nuts for 1 mins.

2. Blend pine nuts, garlic and salt until fine.

3. Put in sweet basil then add olive oil as it blend. Stop adding olive oil when you get a smooth texture. Add Parmesan cheese and blend to combine.

4. Store in airtight container in fridge for up to 1-2 weeks.

Pesto pasta

1. Cook pasta according to instruction, set aside.

2. Stir some hot water from the pasta cooking water into the sauce. 

2. Pour the sauce over the pasta, sprinkle more Parmesan if desired and serve!

Banana Cake by Jaymee Chan

Recipe Link : http://bakericious.blogspot.com/2010/08/soft-and-moist-banana-cake.html

Chocolate Macarons by Jenny Yennee

Ingredients:
80g icing sugar
50g ground almonds
5g cocoa powder
16g sugar
40g egg white

Method:
Sift icing sugar, cocoa powder 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 ground almond mixture into the egg whites, and fold briefly, until batter falls like lava, about 30 strokes.
Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe onto prepared baking sheet in rounds, 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 160c, bake for about 15-18mins. 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.

P/S :
* 5mins into baking, the feet of macaron should appear.
* preheat your oven between 140-160C , every oven behaves differently. My oven 160c 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)

Green Tea Macarons by Jenny Yennee

Recipe Link : https://m.facebook.com/story.php?story_fbid=857176584309695&substory_index=0&id=746025335424821


Ingredients:
80g icing sugar
50g ground almonds
5g green tea powder
16g sugar
40g egg white

Method:

Sift icing sugar, green tea powder 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 ground almond mixture into the egg whites, and fold briefly, until batter falls like lava, about 30 strokes.

Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe onto prepared baking sheet in rounds, 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 160c, bake for about 15-18mins. 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 160c 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)

Chocolate Chip Muffins by Fiona Low

Ingredients:
1 3/4 cups or 218.75g all purpose flour
2 tsp baking powder
1/2 tsp baking soda
2 tbsp best quality cocoa powder
3/4 cup or 185g superfine sugar
3/4 cup of 100g semisweet chocolate chips, plus 1/4 cup for sprinkling
1 cup or 250ml milk
1/3 cup plus 2 tsp or 85ml vegetable oil
1 egg
1 tsp pure vanilla extract
1 tbsp yoghurt
1 tsp salt

Method:
1. Preheat oven to 400F or 200C.
2. Put flour, baking powder, baking soda, cocoa, sugar, salt and 3/4 cup of the chocolate chips into a large bowl. Pour all the liquid ingredients into a measuring jug. Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins. Spoon into the prepared muffin cases. Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 30 minutes or until the muffins are dark, risen and springy.

Sweet & Sour Chicken Veggie Roll by Jenny Yennee

Recipe Link: https://m.facebook.com/story.php?story_fbid=855944614432892&substory_index=0&id=746025335424821

Ingredients:
Chicken fillet strips, pea sprouts, enoki mushroom, yellow capsicum & carrot ( cut into strips )

Method:

Unfold chicken fillet strips on chopping board. Put some vegetable strips on it. Use chicken fillet strips to tighten vegetable strips and tighten to the end to use toothpick to firm. When the pan is heated, put the chicken veggie rolls into pan to grilled until the chicken veggie rolls cooked and get them out.

Sweet and sour sauce

In another bowl combine the Ketchup, mirin, light soy sauce, apple cider vinegar, brown sugar and cornstarch. Stir well.

Method:

Pour some cooking oil in the pan, add in the garlic and ginger, stir fry for awhile and add in prepared seasoning sauce, and stir-fry over high heat for another 20 seconds. Then, add in the grilled chicken veggie rolls and stew for 2-3 minutes over high heat until the seasoning sauce coats the outside skin of the chicken veggie rolls.

Switch off the fire, pick the sweet and sour chicken veggie rolls out of the pan and pour the remaining sauce on top of it. Serve. 

Note: the amount of the ingredients seasonings listed above can be appropriately used according to one's personal taste.

Egg Tarts by Jenny Yennee

Recipe Link : https://m.facebook.com/story.php?story_fbid=854810771212943&substory_index=0&id=746025335424821


Tart Shell
Ingredients:
125g butter
60g icing sugar
250g unbleached plain flour
1 egg
1/2 tsp vanilla essence

Method:
1. Sift flour and icing sugar into mixing bowl.
2. Rub butter into flour mixture until resembles coarse crumbs.
3. Add in egg, vanilla essence.
4. Shape dough into ball and refrigerate before using.


Egg Filling recipe
Ingredients:
( A )boil and cool 100ml water + 50g sugar
( B ) 3 eggs mix together with 60g whipping cream

Method:
1. Mix (A) & (B) and strain to remove coarse materials and bubbles.
2. Pour egg filling into tart shells.
3. Bake at preheat oven temp 150c for 25 - 30min.

Mini Chocolate Tarts by Jenny Yennee

Recipe Link : https://m.facebook.com/story.php?story_fbid=855941624433191&substory_index=0&id=746025335424821

Tart Shell
Ingredients:
125g butter
60g icing sugar
250g unbleached plain flour
1 egg
1/2 tsp vanilla essence

Method:

1. Sift flour and icing sugar into mixing bowl. Rub butter into flour mixture until resembles coarse crumbs. 

2. Add in egg, vanilla essence. Shape dough into ball and refrigerate before using.

3. Divide the dough, and shape it. Prick some holes with a fork onto the pastry shell. Bake at 160C for 20 minutes or until light golden brown. 

4. Cool for 5 minutes. Remove crust from pan or mold. Fill when completely cool.

Chocolate Ganache Filling
200g Chocolate
100ml whipping cream
2tbsp soft butter

Method:
1. Chop chocolate and place into a deep bowl.
2. Heat cream just until it starts to boil, then pour over chocolate and let sit for several minutes until chocolate has melted.
3. Use a whisk or spatula to begin stirring in lazy circles starting from the middle until mixture is uniform.
4. Add butter in small pieces and continue mixing gently until ganache is once again uniform.
5. Mixture should be thick enough to go straight into the crusts, but if runny, refrigerate for a few minutes until it thickens.

Assembly
Pour Chocolate Ganache filling into baked tart shells. Garnish with nuts or icing deco. Chill tarts until ready to serve. Remove 30 minutes before serving to allow filling to soften a bit.

Apple Muffins by Janet Teh

Recipe is adapted from: http://food-4tots.com/2012/04/09/apple-muffins/2/ and http://rasamalaysia.com/blueberry-muffins-recipe/2/


Ingredients:
1 large apple
180g cake flour (original uses all purpose flour but I wanted to clear my cake flour)
1 tsp baking powder
1/2 tsp salt (I used a pinch)
50g sugar
60g unsalted butter, melted
1 large egg, beaten
200ml milk


Method: 
1. Preheat oven to 180C. (I think should use 200C as mine wasn't golden enough)
2. Cut apple into small slices of 'triangle shape', thickness up to your liking. Cook with medium heat until apple is soft. (Original recipe calls for 2 tbsp of sugar and lemon juice but I omitted. You can add if you like it sweet).
3. Sift flour, baking powder into a large bowl. Add salt. Stir in sugar. Set aside.
4. Melt butter. Add egg and milk into butter, whisk together.
5. Pour wet ingredients over the dry ingredients and whisk until just blended. Mixture is slightly lumpy.
6. Scoop into muffin cups and bake muffins till golden for about 18-20 minutes. I followed the tip whereby I filled two empty cups in the muffin pan with water to keep the muffin moist while baking in the oven.

Ham & Cheese Bread (Breadmaker) by Ho Mei Li

Recipe Link : http://en.christinesrecipes.com/2010/03/japanese-style-bacon-and-cheese-bread.html?m=1

Made using Panasonic Breadmaker. After kneading, took it out and put in ham and cheese, put it back in to rise and bake.

Tip from Kathy Shiao Voon Tan : For Kenwood Breadmaker, use dough function. After the cycle is completed, let it proof in the machine. After first rise, knock back and take it out on a lightly floured board to roll, fill or shape. Remove the blade then put the bread back in BM for 2nd rise. After bread doubled in size, select bake function and set time to 30-40 mins depending on size.

Rice Cooker Chicken Rice by Sharon Lim

Ingredients:
2 chicken drumstic (for 2 person)
2 dried Shitake mushrooms ( soak,trim the stem and cut into chunk )
1 carrot ( cut into chunk )
4 ginger (sliced)
1 shallot, (sliced)
1 garlic (smashed)
water to cook rice
1 cup of rice grain

Marinate
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
2 tsp Shaoxing wine
1 tsp cornflour
1 tsp sugar
a pinch salt and pepper

Method:

1. Blanch chicken in boiling water to remove the blood. Drain well. Marinate for at least 25 minutes.

2. Place chicken in the rice cooker and one side shallot, ginger and garlic with 1 spoon of oil. Wait about few minute then turn the chicken. Toss in mushrooms and carrot and stir. Pour in rice and water together with the marinade over the chicken. 

3. Wait for the rice to be cooked. Then serve with steam green veges.

Egg Salad with Lemon Dressing by Jenny Yennee

Salad - Boiled eggs, coral lettuce, cherry tomatoes, zucchini, crunchy capsicum, purple cabbage, organic raisin & cranberries and pumpkin seeds.

Lemon dressing - combine well 1 piece lemon juice, apple cider vinegar, olive oil, molasses sugar, parsley flakes and Balsamic vinegar

Roasted Chicken Wings by Jenny Yennee

Marinate chicken wings with fresh lemon juice, light soya sauce, pepper and a pinch of salt for about 1-2 hrs. Bake at pre heated oven @ 180c for about 30-35 mins.

Soya Beancurd by Mary Koh

Recipe Link : http://budgetpantry.com/homemade-lao-ban-beancurd/

Udon Zha Jiang Mian (Udon Noodles) by Mary Koh

Method:

1. Coat udon with flour and mixed herbs, deep fry for 4-5 mins, set aside.

2. Sautee lotsa minced garlic & ginger, and sliced onion

3. Add in minced pork (or minced chicken, marinated with salt, black and white pepper, sesame oil, shao xing wine for at least an hour). Stir only after 30sec. You might want it to char a bit for better taste. When its 80% cooked, add in oyster sauce, mixed herbs and black and white pepper.

4. Add in mushroom of preferred choice and spinach (all small pcs).

5. Add two big bowls of water, allow to simmer for about 1-2 mins.

6. Add corn starch to thicken sauce. 

7. Pour sauce over udon.

8. Garnish with shredded cucumber and deep fry shallot for that extra crunchiness.

Homemade Dried Apple Chips by Yap Lai Fan

Ingredients:
2 apples, cored and peeled
Lemon juice (to coat)

Method:

1) Preheat the oven to 100°C.

2) Slice the apple into 2-3mm thick pieces (as thin as you can - I used a slicer) and place on a baking tray lined with baking paper.

3) Brush each slice with lemon and place in the oven for around 2 hours (turn them half way to speed up the process).

4) Once you have desired texture, remove the apples from the oven (they will continue to crisp on cooling).

Chicken Nuggets by Boon Siew

Ingredients:
500g chicken breasts (skinless)
1/2 tsp salt
10g garlic
2 slices white bread
60g cream cheese
60g milk
1 egg  + 50g water
300g breadcrumbs or chicken flour
400g oil for frying

Method (using thermomix but should be able to use food processor):
1. Chop garlic.
2. Add chicken meat and salt.
3. Tear bread in small pieces. Add in cheese and milk.
4. Shape into flattened nugget size. Dip into egg (beaten with water) and coat with breadcrumbs or flour to deep fry.

Steam Black Sesame Huat Kuey by Ivy Cheang

Recipe Link : http://bakingintotheether.wordpress.com/2014/06/17/very-moist-chocolatey-steamed-huat-kuey/

Replaced chocolate with black sesame.

Chocolate Chips Cookies by Yap Lai Fan

Ingredients:
125g unsalted butter ( room temperature )
55g Molasses sugar
1 egg ( room temperature )
1/2 tsp baking soda
170g all purpose flour
100g semi-sweet chocolate chip

Method:
1) Preheat oven to 180C. Line baking papers in baking tray.
2) In mixing bowl, mix molasses sugar, butter together until combined.
3) Add in egg & mix well. In another bowl, sift flour & baking soda together.
4) Add dry ingredients into wet ingredients in 3 batches. Stir until well combined.
5) Stir in chocolate chips until well combined.
6) Use 2 teaspoons to scope a grape or cherry size batter & release the batter on baking sheet.
7) Bake the cookies for 10-13 mins or until golden brown. ( they will continue to crisp on cooling )
8) Let the cookies cool completely before store into air-tight container.

Cranberries, Poppy Seed, White Rice & Bunga Telang Bread (Breadmaker) by Lisa Tok

Ingredients:
230g high protein flour
120g white rice
1 tbsp milk powder
2 tbsp sugar
1 tsp salt
2g yeast
150ml bunga telang juice
10g butter
100g cranberries
2 tsp poppy seed

Put all ingredients into breadmaker.

Boneless Chicken Thigh with Cashew Nuts by Mary Koh

Method:

1. Roast cashew nuts, set aside.

2. Cut 2 pcs of chicken into equal chunks, marinate with soya sauce, shao xing wine, white and black pepper, corn starch and sesame oil for 2 hrs.

3. Sautee garlic and onion, throw in chicken, spread out. Do not stir, cover for 20 sec, open lid, flip chicken. I slightly charred chicken for extra flavour.

4. Add cashew and oyster sauce. 

5. Add shao xing wine by the side, stir, add water, cover and simmer until sauce reduced.

6. Stir inches of spring onion just before serving.

Salmon Head in Miso Soup by Mary Koh

Method:

1. Marinate salmon head with sesame oil, minced ginger, shao xing wine for 1 hr.

2. Boil water and salt.

3. Throw in salmon heads, 2 garlic (cut 1 big clove into 2 like a bowl), 1 big onion and minced ginger.

4. Boil in thermal pot for 15 mins.

5. Just before putting back into the pot, add in enkoi mushroom & carrots.

6. Add in miso paste just before serving (scoop a bit of soup into a small bowl, dissolve 1 tablespoon of miso paste, pour back into the soup)

7. Sprinkle with spring onion just before u serve.

Chocolate Cake by Linda Ling

Recipe Link : http://simmami.wordpress.com/2014/06/16/chocolate-cake/

Note: Use Hershey Baking Chocolate

Cheese Pound Cake by Christina Kok

Ingredients:
A:
90g cream cheese
150g fine sugar
100g butter / margarine

B:
3 eggs
150g self raising flour

Method:
1. Beat Ingredients A till smooth and creamy.
2. Add in eggs, mix well.
3. Pour in flour and combine with cheese mixture.
4. Spoon the batter into moulds and bake at 160C for 20 minutes.

Braised Cantonese Style Rice by Yvonne Shee

Fry garlic till fragrant, add in marinated cubed pork, fry a while, add in prawn, fry and add water and oyster sauce/soya sauce, followed by mushroom, onions, vege. Thicken with potato/corn starch and add in 2 eggs.

Cream of Spinach by Mary Koh

Chocolate Chips with Almond Muffin & Blueberries Muffin by Esther Tan

Adapted from : http://happyflour.blogspot.sg/2009/01/oreo-cookies-cupcakes.html?m=0

Ingredients:
115g unsalted butter (room temperature)
70g sugar
2 eggs
115g self-rising flour
1/4tsp vanilla essence
75ml milk
Blueberries
Chocolate chips and almond bits

Steps:
1. Preheat oven to 170C.
2. Line muffin tin with paper casing and set aside.
3. Pour milk into a mixer bowl. Sift flour into the mixer bowl.
4. Add sugar, butter, eggs and vanilla essence into the flour.
5. Beat the mixture until smooth and pale, about 2-3mins.
6. Fold in the blueberries / chocolate chips and almond bits.
7. Spoon batter into the muffin tin until 80% full.
8. Bake in the preheated oven for 23 mins.
9. Remove cupcakes from tin and cool on a wire rack.

Portuguese Egg Tarts by Maria Tan

Recipe Link :  http://nasilemaklover.blogspot.com/2014/05/easy-portuguese-tarts.html?utm_source=BP_recent&m=1

Fish Paste Tau Kee (Beancurd) by Mary Koh

Method:
Fish Paste : Mix all in a bowl:
Dodo fish paste 1 pkt (appx 180g)
4-5 table spoon of plain flour
1-2 eggs
Black & white pepper
Shaoxing wine
Sesame oil
A bit of garlic, ginger, onion, spring onion
Minced prawns (optional)

The Tau kee (dried beancurd) is bought from the dry goods wholesales opposite guan yin temple. It comes in a transparent bag, no name or label, all nicely cut up. You do not need to "treat it"!

Put a teaspoon of fish paste mixture in the center of the tau kee skin, fold and gently use both hand to "flatten" the tau kee.

Deep fry or air fry. I use the former. 

Notes:

* I didnt put a lot of mix per pcs coz I like it more crispy. 

* You can get this tau kee skin from the supermarket, not tat I know of

* I didn't buy Bobo paste coz its too saltish, this Dodo brand is still saltish but its still acceptable.

* You can buy your own fish paste from wet market, its healthier. 

* You can replace fish paste with minced chicken, minced pork just like wanton filling. You can even dice up all sorts of mushroom, sautee with butter!

* I freezed the balance 28 pieces. It can last 3-4 weeks.

BBQ Pork Ribs by Wendy Wong

Recipe Link : http://wendyempire.blogspot.com/2014/06/my-best-ever-barbecued-pork-ribs.html