Friday 25 April 2014

Pumpkin Onde Onde by Cattleya Yin


Ingredients:
Pumpkin 560g
Tapioca Flour 320g
Sugar 300g (325g for sweeter taste)
Coconut milk 400g

Fresh coconut flesh finely shredded 300g-400g (put in salt and pandan leaf steam 10 minutes) then put aside to cool down

Method:
1) Cube the pumpkin and steam them until fully cooked. Then mash the pumpkin while hot and put in sugar. Mix them well or blend.

2) Pour out the mixture into bowl, put in tapioca flour and mix well. Filter the mixture through sieve, use only filtered. This makes the pumpkin smooth. 

3) Pour the smooth pumpkin paste into 9" or 10" mould. Grease the mould with vegetable oil or corn oil (for easy cutting and take out)

4) Steam the pumpkin in high heat for 40 minutes or till cook (put in chopstick, pumpkin is fully cook if chopstick come out clean)

5) Cut the pumpkin only after it is completely cool.

6) Mix with the steamed coconut shreds. 


Lollipop Pancakes by Fiona Low


Ingredients:
1 1/4 plain flour (135g)
1 1/2 tsp double acting baking powder
1 cup milk
2 tbsp castor sugar
1 tbsp oil
2 large eggs (separated)
pinch of salt

Method:
1. Sieve flour and baking powder.
2. Mix egg yolks, sugar and milk.
3. Stir in oil.
4. Beat all dry ingredients and wet ingredients to form batter.
5. Whisk egg whites with salt till soft peaks.
6. Fold batter and egg whites together.
7. Pour batter onto pan and put the stick in, when it become bubbly on the top, flip it together with the lollipop stick (can be bought from bakery shops).





Hokkaido Loaf (Breadmaker) by Dako Ng


Ingredients:
540g high protein flour
86g caster sugar
8g salt
9g milk powder
11g yeast
86g egg
59g wipping cream
54g fresh milk
184g tang zhong
49g butter

Method for tang zhong:
150cc milk
100cc cold water
50g high protein flour

Mix well, stir until become starch on low heat.

Note: I used half of the ingredients and suggest to reduce sugar.

Potatoes & Carrot Stew by Alicia Gan


Recipe Link : http://aliciavegehut.blogspot.sg/2014/04/potatoes-carrot-mushroom-egg-tofu-stew.html?m=1

Kimbap by Yvonne Shee


Ingredients:
Korean ham (used sausage in this kimbap)
Picked radish
Imitation crab meat
Seaweed (can buy from korean mart, it's all set for 10 roll)
Carrots cut into match sticks
Cucumber
Egg (about 5 eggs)
Spinach

Method: 
1) Prepare rice (can use jasmine rice) soak before use.
2) Whisk egg with a little salt and fry.
3) Blanch spinach, rinse with cold water for 3 times, squeeze dry and add soya sauce and sesame oil
4) Fry the ham and crab meat with little bit of oil.
5) Stir fry carrots with a little salt for 1/2 min.
6) Cut the egg and cucumber long.
7) Mix rice with salt, sesame oil and sesame seeds
8) Roll and cut


Recipe Link: http://www.koreanbapsang.com/2012/04/gimbapkimbap-korean-dried-seaweed-rolls.html#.U1qDlvmSxNN


Hokkaido Cupcakes by Esther Tan


Recipe Link : http://nasilemaklover.blogspot.sg/2012/04/hokkaido-chiffon-cupcakes.html?m=1

Cheese Pound Cake by Sharon Lim



Recipe Link : http://allrecipes.com/recipe/cream-cheese-pound-cake-iii/


Purple Sweet Potato Mantou by Denise Chye



Ingredients:
90g sweet potato puree or other puree
50g water
15g olive oil
250g pau flour
20g sugar
1 tsp yeast
A pinch of salt

Method:
1. Mix water, sugar and yeast aside for 10 mins until bubbles form.



2. Then add in all other ingredients and knead until a dough is formed.
3. Shape in desired design.








4. Let it proof for 30 mins or until double in size.


5. Steam on high heat for 20 mins.


Custard Jelly by Syafinaz Ali


Ingredients:
10 gm agar2 powder
3 1/2 cups of water
3 tbs cornstarch
2 tbs custard
1/2 cup condensed milk
1 tin evaporated milk
Sugar - optional
Vanilla essence - optional

Method:
Firstly, boil agar2 powder with water and add other ingredients.


For sauce:
Put sugar in pan and wait until it turn to brown then add some water. After that pour into mould.

Tuesday 22 April 2014

Muffin Frittatas by Ng Pei Pei


Recipe Link : http://www.incredibleegg.org/recipes/recipe/muffin-frittatas

Char Koay Kak (Fried Rice Cake) by Kavitha Soraya Kandasamy


Ingredients:
320g Rice Flour
3 tbsp tapioca Flour
salt to taste
3 cups water
2 medium sized of White Carrot grated and squeeze out the water
1 cup radish water (white carrot)
1 tbsp light soya sauce
3 cloves garlic chopped
1 tbsp sesame oil

Method:
1. Mix rice flour, tapioca flour, salt and soya sauce with the 3 cups of water and 1 cup of white carrot water.
2. Fry garlic till light brown and add the grated white carrot that was squeezed out. Fry for about 5 mins and then mix with the flour mixture. Mix til it is a bit thick and then pour it onto a plate.
3. Steam it for 20 - 30 mins.  PLEASE cool it well before cutting


Sauce Ingredients:
1 tbsp Fish Sauce
1/2 tbsp Dark Soya Sauce
1/2 tsp Sugar
1/2 tsp Light Soya Sauce
1 tsp shallot

Method:
Fry chopped garlic, then add dried salted radish (choy poh). Then add the cubed cakes and fry for a bit. Add chili paste (dried chilli,onion and garlic blanded) and sauce ingredients. Stir fry for a bit then break an egg in the middle and stir fry again. Add kucai and last bit add bean sprouts and serve hot.

Saturday 12 April 2014

Oven Baked Beef Stew by Jennifer Vaz


Ingredients:
Two of each: bay leaf, carrots, celery, tomatoes, onions. Cut into chunks
Beef for stewing. Cut into chunks
Optional, malt to replace water, tomato puree for a more tomato based stew.

Method:
1. Stir fry onions and bay leaves without browning it. Add vegetables and stir fry for ten minutes . 
2. Add beef then tomatoes followed by water. Add salt and pepper to taste.
3. Transfer to a baking pan, cover the pan and bake in oven. I baked for one hour at 170 degrees. 

Note: 
Jamie said to coat the meat with flour before the stir fry but I did not. I think adding in red wine would add more omph but expensive. Have added stout before. Was yummy but bitter. Goes very well with toasted bread. Think can add more carrots and celery if desired.

Pan Grilled Marinara Black Squid Ink Spaghetti by Anna Ng


Pan grilled the fish and prawn.
Spaghetti bought from BIG Publika.

Spaghetti sauce recipe:
1. Chopd garlic and onion. Sauteed till fragnant.
2. Add in diced fresh tomato.
3. Add in water. Add in a can tomato puree. Simmer till soft.
4. Add in sea salt and black pepper. Optio- add some ketchup.
5. Serve with broccoli and toasted bread.

Red Bean Dessert by Jaimy Chan


About 1-2 cups of kidney red bean,  1 cup of black glutinous rice, a few pieces of cane rock sugar, 2 pieces of dried orange peel, 3 pandan leaves, water up to half slow cooker (about 4 times of the beans and other stuff), cook overnight under auto mode.

Sarawak Kolo Mee by Quequek Yeo


Recipe Link : https://kwgls.wordpress.com/2013/10/09/a-noodle-dish-that-chinese-sarawakian-would-not-be-able-to-let-go-sarawak-kolo-mee/

Baked Chicken with Bacon by Jaimy Chan


Marinate sakura chicken with light soya sauce, pepper, hsiaoshing wine and sesame oil. Wrap with bacon. Bake at preheated oven 200C for 40 mins ( baste every 15 mins with remaining marinade + water, last 10 mins add honey + water )

Braised Fresh Abalone & Mushrooms by Florence Tay


Recipe Link : http://discoverytogether.blogspot.sg/2014/04/braised-fresh-abalone-mushrooms.html?m=1

Gluten Free Pao De Queijo (Brazilian Cheese Puff) by Yee SuJuen


Cooked dough method

Ingredients:
2 cups tapioca starch
1/3 cup oil
1 cup milk
1 tbsp salt
2 eggs
1.5 cup shredded cheddar cheese

Method:
1. Heat oil, salt and milk. Keep stirring until it is just boil and turn off fire. Do not over boil it.
2. Add in tapioca starch and stir until no more dry starch.
3. Take it out to mixer bowl and beat until it is not hot where you are able to hold it and do not feel hot. 
*I beat with hands.
4. Add in 1 egg, beat until it is mixed together; then add another egg and beat until it is mixed.
5. Add in cheese and beat until well combined.
6. Bake at 200°c for 25 mins.

Stir-fry Chicken Slices with Button Mushroom in Tomato Sauce by Wang Xing Hui


Recipe Link : http://xinghuimeiweiqingyuan.blogspot.com/2014/04/stir-fry-chicken-slices-with-button.html

Thermal Pot Chicken and Vege Rice by Jenny Puah



Butter Cake by Lai Hoong Wong


Recipe Link : http://wendyinkk.blogspot.com/2012/05/mrs-ngsks-butter-cake-butter-cake-3.html?m=1

Pumpkin Bread by Yvonne Shee


Recipe Link : http://www.beyondkimchee.com/pumpkin-dinner-rolls/

Note:
I've converted all to gram. I used instant yeast and bread flour. Makes 5 big buns and 6 small buns. 65g milk, 127g pumpkin puree, 25g brown sugar, 25g white sugar, 33g butter, 4g instant yeast, half egg, pinch of salt, 238g flour.

Lemongrass Chicken with Maggi Chili Sauce by Eva Wong


(Serves 6-8)

Ingredients:
1 chicken, cut to bite-sized pieces - I used 1kg boneless chicken thighs
1 teaspoon of turmeric powder
2 teaspoon of salt
Juice of one lemon
3 tablespoon of flour (for coating the chicken) - I used corn flour & breadcrumbs

Blended ingredients:
3 shallots
5 cloves of garlic
1" of ginger
2 stalks lemongrass - use the tender part

3 tablespoon of chilli sauce
2 tablespoon of dark soy sauce
3 green chilies, sliced - I omitted this
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sugar

Method:
1) Marinate the chicken with turmeric powder, salt and lemon juice for an hour.
2) Coat the chicken with flour and then fry till golden brown. Drain the oil.
3) Leave about 2 tbsp of oil in the pan and then saute the blended ingredients until lightly brown and fragrant.
4) Add in the chilly sauce (any brand), soy sauce and seasonings and cook for 1 min.
5) Add in the chicken, chilies and stir-fry till the sauce is well coated with the chicken.
6) Serve with warm rice.

40 minutes Bread Rolls by Alicia Gan


Recipe Link : http://www.thedomesticgoddesswannabe.com/2014/04/40-minute-bread-rolls.html?m=1


Yoghurt Wholemeal Bread (Breadmaker) by Suzanne Eng


Ingredients:
Water 80g
Fresh milk 100g
Egg 1
Plain yoghurt 70g
Unsalted butter 25g
Salt 6g
Sugar 45g
Bread flour 320g
Wholemeal flour 80g
Custard powder 5g
Yeast 4g

Notes:
1. I use all fresh milk 180g, without using water
2. Breadmaker - set 1.5lb light crust, basic mode.

Mashed Potato by Suzanne Eng


Ingredients for mashed potato:
Potato 150g
Fresh milk 40ml
Unsalted butter 10g

Sauce: 
Oyster sauce 2tbsp
Sugar 1tsp
Corn flour 1tsp
Water 100ml
pinch of salt (optional)
pinch of pepper little

some unsalted butter
1 tbsp fresh milk

Method:
1. Mash the potato, add the unsalted butter into the pan, add in the mashed potato and fresh milk, keep stirring till the thickness you prefer.

2. Mix all the ingredients for the sauce. Put some unsalted butter in a pan, add in the mixed sauce ingredients, cook till boiled and add in 1 tbsp of fresh milk.

Hokkaido Milk Toast by Yvonne Shee


Recipe Link : http://en.christinesrecipes.com/2010/10/hokkaido-milk-toast-japanese-style.html?m=1

I made half portion, hand knead for bout 20 mins. I just roll into small bun and bake at 160°C for about 18-20 mins.....

Chicken & Beef Stew by Sheryl Poh


Ingredients:
1/4 cup plus 1 tablespoon all-purpose flour
2 teaspoons salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
300g boneless Beef Shank
300g Chicken meat
3 tablespoons vegetable oil
1 medium yellow onion, large diced
3 to 4 Cloves of Garlic (chopped)
3 cups water /stock
2 tablespoon Oyster Sauce
4 fresh coriander(garnish )
2 medium carrots
2 medium Russet potatoes
Some Paprika powder
Some Dark Soya Sauce for colour


Method:
1. Place 1/4 cup of flour, salt and pepper in a large bowl and whisk to combine; set aside. Cut meat into 1- to 1-1/2-inch cubes. Place the meat in the flour mixture and toss to coat; set aside.
2. Heat oil in a large, heavy-bottomed pot or Dutch oven over medium heat until simmering. Shake off the excess flour from about one-third of the meat and add it to the pot. Cook, stirring rarely, until browned all over, about 4 to 5 minutes. Remove to a large bowl. Set aside.
3. Add onion and chopped garlic to the pot and season with salt and pepper. Cook, stirring occasionally, until softened and just starting to brown, about 5 minutes. Stir in the onion, and cook until the raw flavor has cooked off, about 1 to 2 minutes.
4. Sprinkle in the remaining tablespoon of flour and cook, stirring occasionally, cook about 1 minute until the mixture has thickened, about 3 minutes.
5. Return the meat and any accumulated juices in the bowl to the pot. Add the stock/water and stir to combine. Increase the heat to high and bring to a boil. Immediately reduce the heat to low and simmer uncovered for 1 hour.
6. Cut the carrots and potatoes into large dice and add them to the pot (peel the carrots and potatoes first, if desired). Stir to combine, cover with a tightfitting lid, and simmer, stirring occasionally, until the vegetables and meat are knife tender, about 1 hour more.
7. Simmer uncovered until warmed through, about 5 minutes. Taste and season with salt and pepper as needed.


Wednesday 9 April 2014

Mexican Buns by Jenny Yennee





Stir Fried Yam Bean (MangKuang Char) by Jenny Yennee


Ingredients:
Yam bean, carrot, black fungus, black mushroom, garlic, organic black thick soy sauce.

Method:
Saute garlic till fragrance, add in yam bean carrot, black fungus and mushroom ( shredded ), stir fry for few minutes, then add in some water and cover with lid , let it stew till yam bean soft, then pour in black thick soy sauce to taste.

Coconut Agar Agar Jelly with Raspberries by Mandy


Recipe Link : http://mandysbakingjourney.blogspot.co.uk/2014/04/coconut-agar-agar-with-raspberry.html

Char Siew (BBQ Pork) by Cynthia Chong


Ingredients:
Skinless Pork Belly (the whole strip)

Marinate sauce:
Soya sauce
Vegetarian oyster sauce
1/2 tbsp Rice wine
1/4 tsp Salt
3 tbsp Brown sugar

Garnishing:
Japanese cucumber

Method:
1. Marinate pork belly with the sauce and leave it in the fridge covered with cling wrap overnight.
2. Remove pork belly from the marinate sauce and place on baking tray. Bake at 200°C (my oven is a small oven, temperature varies depend on ur oven size) until one side is crispy dark brown then turn the pork belly to another side and continue to bake until the meat is cooked.
3. Slice the pork belly accordingly and place it on a plate served with japanese cucumber.

As for the marinate sauce, heat it up until boiled and serve with char siew as sweet sauce.

Saturday 5 April 2014

Steamed Cream Cracker Cake by Step Wong



Ingredients:
6 eggs
250g butter
200g caster sugar
300g cream cracker crumbs (I use pingpong brand)

20g cocoa powder / Milo (more fragrant)

Method:
1) Beat butter and sugar until fluffy.
2) Beat in eggs, then add in the remaining ingredients except for cocoa powder and mix well.
3) Pour batter into 3 parts, one of which was added cocoa powder. Stir.
4) Layer a 7" square mould / 8" round mould with greaseproof paper and pour one layer of batter. Steam on high heat for 10-15 minutes. Next, pour in the cocoa flavor batter and steam again for 10-15 minutes on high heat.
5) Finally pour in last batch of batter and steam for 25-30 minutes or until cake is completely cooked.
6) Remove, cool and cut.

For chinese version : http://stepwongkitchen.blogspot.com/2013/05/oo.html


Orange and Raisins Scones by Janice Toh


Recipe Link : http://www.marthastewart.com/353002/orange-poppy-scones

Note: Replaced poppy seeds with raisins.

Honey Baked Drumettes by Esther Tan


Makes 8 drumettes

Ingredients:
8 drumettes
1.5 tbsps oyster sauce
1 tbsp light soy sauce
2 tbsps honey
1 tbsp sesame oil
Pepper (optional)

Method:
1. Marinate drumettes with seasonings for at least few hrs or overnight.
2. Preheat oven @ 190°C & bake for 25 - 30 mins or when they turn golden brown. Coat with the remaining marinate & turn the drumettes to coat again when halfway through.

Homemade Peanut Butter by Celine Lim


Ingredients:
500gm peanuts (roast till fragrant)
To taste :- sea salt, manuka honey and virgin coconut oil (VCO)

Method:
1. Put in roasted peanuts into food processor with a pinch of sea salt.
2. Blend till powdery, stop and use a spoon to clean off the sides. Blend again.
3. As it blend after 1-2 minutes, add in vco through the funnel. Stop and scrap the sides, then add honey. Blend till creamy. Add more honey or sugar and blend if you find the peanut butter taste bland.
4. I put aside 50g of roasted nuts and put in at the last minute because we love crunchy peanut butter! 

Tip - it will get lumpy as it blend, like a ball. Just stop and press it down with spoon and blend again!!


Tuesday 1 April 2014

Cheddar Cheese Sticks by Janice Toh



Ingredients:
4 oz butter
1/2 tsp salt
2 tbsp sugar
4 oz grated cheese (I used cheddar this time but should be able to use any hard cheese)
1 egg
1 tbsp. baking powder
16 oz of all purpose flour

Method:
1. Pre heat oven to 360'F.
2. Sieve flour & baking powder then add sugar, salt and butter. Then mix it all to a crumble consistency, then mix in grated cheese then add beaten egg. It should then become a dough like consistency, if it is a little dry add cold water.
3. Then roll out dough and cut into strips & twist. Bake for 15-20 mins depending on your oven.


Lemon Spritz Cookies by Jane Su


Ingredients:
1/2 cup unsalted butter, softened
1/3 cup granulated sugar
1/2 cup confectioner sugar
1 large egg, plus one egg yolk
1 tablespoon lemon zest
1/2 teaspoon lemon oil (or 1 teaspoon of lemon extract)
1 1/2 cup all-purpose flour, plus 2 tablespoons
3 tablespoons cornstarch

Method:

Preheat oven to 350 degrees F. Line bake sheet with parchment paper.

1. Cream butter with granulated and confectioner sugar until light and fluffy. Add in egg and beat until combined. Add in egg yolk and beat until combined. Add in lemon oil (or extract) and lemon zest, beat until combined.

2. Whisk cornstarch and flour together. Add flour mixture into wet mixture and beat lightly until combined.

3. Transfer dough to cookie press or a pastry bag fitted with a open star tip. Pipe dough in a circular motion working from the outside towards the center. Bake at 350 degrees for about 10-12 minutes or until bottoms turn golden.