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:

Sweet Novelties by Jenny Yennee

Recipe Link : https://m.facebook.com/story.php?story_fbid=865312180162802&substory_index=0&id=746025335424821


Ingredients
100g butter
50g Brown sugar
1/2 tsp vanilla essence
130g unbleached plain flour
1 1/2tbsp Hoen Kwee Flour (Note 1)
1/4 baking soda
For icing decoration
2 eggs white
1 tsp fresh lemon juices
450g icing sugar
* dash of red, yellow and green food colouring

Method

1. Cream the butter and sugar in a mixing bowl until fluffy. 

2. Add in vanilla essence, flour, hoen kwee flour and baking soda, mix well and fold all ingredients to form a dough. 

3. Roll the dough into thickness of 5mm. Stamp out circles with cutter. Arrange on lined baking trays. 

4. Bake in a preheated oven at 160c for 13-15 mins or until baked through. Cool well.

For icing decoration

1. Place egg white into a bowl, beat until firm with medium high speed. Add in icing sugar and fresh lemon juice. Whisk well and divide into four even parts. Leave one portion uncoloured. Color the other portion separately with food colouring. 

2. Fit a nozzle into piping bag. Pipe the icing on top of biscuits. Leave cookies to set before storage.

Note 1:

Homemade Chinese Chicken Dumplings with Balsamic Vinegar by Jenny Yennee

Dumplings skin
Ingredients
300g unbleached plain flour
150ml warm water
1/4 tsp salt

Method: 

1. Mix all ingredients into mixing bowl, knead until smooth dough. Set aside, rest for about 1hour. 

2. Roll the dough to form a long strip, divide the dough into 25- 30g each. 

3. Flatten the dough, wrap in the fllings and mould it into plum blossom shape / dumpling shape. 

4. Steam for 8-10mins.

5. Served the hot dumplings with dipping sauce~ balsamic vinegar.

Dumpling filling
300g mince chicken drumstick + chicken breast
Chinese cabbage
Corianders
Scallions
1pc Red onion
2-3 slices Ginger

Seasonings
Sesame oil
Pepper
Light soy sauce
Salt
Huadiao wine

Method :
1.Combine minced chicken filling with all the seasonings and mix well. Marinate for at least 30 mins.

Light Chocolate Cupcakes by Yap Lai Fan

Ingredients:

1/4 cup (25 grams) dark unsweetened cocoa powder

1/4 cup (60 ml) hot boiled water

1/4 cup (60 ml) milk

1/2 cup (113 grams) unsalted butter, room temperature

Note: I never use salted butter whenever I bake but you can of course use salted butter if you prefer. 

3/4 cup (130 grams) granulated white sugar (for me still sweet, can try reduce to 120g)

3 large eggs

2 tsp vanilla extract

2 tsp baking powder

1 1/2 cup (200 grams) all purpose flour

12 cupcake paper cases

Method:

1. Preheat oven to 375 F (180 C) Do not use the fan.

2. Place the dark unsweetened cocoa powder in a small heat prof bowl. Add the milk and then the hot boiling water. Mix well and set aside until it has reached room temperature.

3. In a bowl mix together flour and baking powder with a whisk and set aside.

4. In another bowl cream butter, sugar and vanilla extract well, using your hand or kitchen mixer. Add the eggs, one at a time and mix well in between.

5. Scrape down the sides of the bowl and sift in the flour mixture. While mixing in the flour, pour in the cocoa mixture. Mix until its all smooth.

6. Fill the cupcake paper cases 3/4 full with the chocolate batter and bake the cupcakes in the middle of the oven for about 20 minutes. Remember to check with a cake tester/toothpick to see if the cupcakes are done.

Transfer the cupcakes from the pan to a cooling rack and let them cool completely. Frost the cooled cupcakes with frosting of your choice. The cupcakes can be stored in a airtight container for up to two days, but are best fresh from the oven.

Steam Brown Sugar Huat Kueh by Ivy Cheang

Ingredients: 
Cake flour / all purpose flour 200g
Brown sugar 130g (I prefer less sweet )
Water 150ml
Coconut milk 50ml
Eno plain 1 sachet
Pandan leaf 3

Method:

1. Mix brown sugar, water, coconut milk and pandan leaves in a saucepan. Heat on low flame till brown sugar melts. Let it cool. 

2. Sieve flour and mix with eno.

3. Mix 1 & 2.

4. Put into cupcake liners 80% full. 

5. Steam on high heat for 25 mins.

Peach Cheesecake (No Bake) by Mandy Chew

Recipe Link : http://mandysbakingjourney.blogspot.co.uk/2014/03/peach-cheesecake-non-bake.html

Mandarin Orange Madeleine by Fiona Low

Ingredients: 
3 eggs
120g sugar
150g self raising flour
80g corn oil
Vanilla essence
orange zest

Method :
1. Preheat oven at 175C for 10 mins.
2. Beat egg till foamy (high speed).
3. Sift in 1/3 flour, use spatula then 2/3 flour till well combined.
4. Add in oil 2-3 times slowly till well combined.
5. Add in vanilla essence and orange zest.
6. Bake at 175C for 20-25 mins.

Coffee Buns by SC Lau

Recipe Link : https://www.facebook.com/l.php?u=http%3A%2F%2Fwww.houseofannie.com%2Frotiboy-mexican-coffee-bun-recipe%2F&h=qAQGJ2roU

Note: Omitted cinnamon, milk powder and bread improver. I also let the dough proof for an hour. If you like it much sweeter, you can increase the sugar powder.

Roast Maple Syrup Drumsticks by Jesstilyne Leow

Marinate drumsticks overnight with 2 tbsp of maple syrup, 1 tbsp of light soya sauce, 1/2 tbsp of sesame oil & salt pepper to taste.

Roast in the oven at 170C for 45 minutes or you may fry it.


Maple Syrup used:

Banana & Strawberry Ice Lollies by Mandy Chew

Recipe Link : https://m.facebook.com/story.php?story_fbid=265018457035344&substory_index=0&id=175656895971501


Best to use over ripe fruits for fruitier flavours & sweetness.

For banana flavour I used:
200g mashed banana
30ml of whole milk
20ml lemon juice
1 tbsp sugar

Blend to combine and pour into ice lolly mould half way and freeze for at least 30 minutes before you add the strawberry layer.

For strawberry flavour:
200g strawberries puréed
50ml of strawberry yoghurt
15ml lemon juice
1-2 tbsp of sugar depending on the sweetness of the strawberries.

Blend everything together and pour into the ice lolly mould with the banana flavour already frozen.

Okonomiyaki by Ong Lee Sum

Method:

1. Heat leeks and cabbage with some oil, salt and pepper till soft. Keep aside to cool.

2. Add in an egg when cooked cabbage and leeks is somewhat cool.

3. Oil the pan a bit and place the mixture in, shape and flip to cook both sides and slide it onto the plate when done

4. top with Kewpie mayonnaise, Okonomiyaki sauce and fish flakes.

Okonomiyaki Sauce, if you don't have this, substitute with a sauce made of 1:1 tomato ketchup and Wocerstershire Sauce. However I couldn't get Worcestershire Sauce so I used BBQ Sauce instead.