Meat Floss (Breadmaker) by Laihoong Wong

Ingredients:
Lean meat from my soup.
Sugar
Soy sauce
Garlic powder

Method:
1) Shred the lean meat.
2) Add seasoning & mix well.
3) Put everything in breadmaker (Tesco) & select the 'Jam' function. For 1st round, stopped the machine at 20 mins and then run the 'Jam' function for second round in full.

Clay Pot Rice (Rice Cooker) by Mabel Tan

Ingredients:
5 cube drumsticks (remove bone)
4 sliced onions
3 minced garlic
Half shredded carrots
4 sliced chinese sausages
20 pcs shredded old ginger
3 small slice salted fish
10 mushrooms
3 cups rice

Sauce
4 tbsp soya sauce
3 tbsp dark sauce
1 tbsp sweet dark sauce
2 tbsp sesame oil
4 tbsp hua tiao jiu
4 tbsp oyster sauce
1 chicken knorr cube
2 & 1/2 cup water


Method:
1. Marinated the chicken cube with 3 tbsp soya sauce, 2 tbsp sesame oil and 2 tbsp hua tiao jiu for 2 hrs or overnight in fridge.
2. Stir fry the salted fish and set aside.
3. Stir fry the Chinese sausage and set aside.
4. Stir fry the ginger, shredded carrots, 2 sliced onion, garlic and mushroom
5. Stir fry the marinated chicken with 2 sliced onions and 2 tbsp oyster sauce and set aside
6. Pour in the 3 cups of washed rice, stir well. Add in 1 chicken knorr cube, 1 tbsp hua tiao jiu, 2 tbsp oyster sauce, 3 tbsp dark sauce, 1 tbsp sweet dark sauce.
7. Pour inside rice cooker, add 2 and 1/2 cup warm temperature water.
8. Almost 3/4 cooked, put the cooked chicken, Chinese sausage and salted fish on top and continue to cook.
9. For my rice-cooker, I pressed cook 2x.
10. Before eating, can add a few drops of sesame oil and dark sauce. More yummy

Homemade Crackers by Lim Soo Sean

Makes 2 trays (picture is 1 tray)

Ingredients:
Fresh Milk 80g
Oil 30g
Low Protein Flour 150g
Yeast 1/4tsp
Baking soda 1/8tsp
Salt 1/8-1/4tsp
Green onion 3-5tbsp (cut into very thin slices)

Instructions:
1. Put everything together, mix well.
2. Add in green onion and knead until smooth.
3. Set aside and let it rest for 15 minutes
4. Roll into 2mm thickness.
5. Cut into small pieces and use fork to make hole on it.
6. Bake at preheated oven 170’c until slightly golden color.
7. Best with a cup of coffee cos it is a Chinese version of biscotti.

Muffin Tin Pancake with Fruits by Anna Ng

Ingredients:
1 cup of flour
1/4 cup sugar
1/2 cup melted butter
1/2 cup milk
2 teaspoon baking powder
1 teaspoon vanilla
1 large egg

Fruits of your choice

Method:
Mix all ingredients well and bake in preheated oven at 160°c for 20 mins.

Steam Milky Eggs by Kennis Lim Yoke Har

Ingredients:
360ml fresh milk
2 small eggs
2tbsp sugar


Method:
1. Warm milk and dissolve sugar in it.
2. Beat the egg till foamy and slowly add into the warm milk while continuing to whisk.
3. Sieve 3 times.
4. Steam around 8 mins (depend on the size of your bowl).

Greek Lamb with Yogurt Mint Sauce by Diana Lim Li Yen

Recipe Link: http://www.foodnetwork.com/recipes/ina-garten/greek-lamb-with-yogurt-mint-sauce-recipe.html

Note: 

Slow cooked in the oven for 4hrs. Laid lamb on top of lots of crushed garlic and quartered onions then add a splash of water and cover tightly with foil. Slow cook for 3hrs then open, drain fats and add some more water so the meat is kept moist and cook till meat falls off the bone for abt another hour. I marinated my lamb overnite with lots of garlic, fresh rosemary, tiny bit of oil, rock salt, pepper and lemon juice. 

Vinegar mint sauce was chopped up mint leaves added to a mixture of 3tbsp red wine vinegar, 1tbsp hot water, 1tsp sugar and some salt. Yogurt mint sauce is a must try.

Steam Pumpkin Mantao by Ivy Cheang

(Yield ~12pcs)
Ingredients:
Plain flour 300g
Pumpkin (steam and mashed) 100g
Sugar 2½tbsp
Salt ½tsp
Sesame oil/ corn oil 3tbsp
Water 110-130ml *
Instant yeast 1½tsp
Black sesame ~ for topping

*I would recommend to put 110ml water first. If the dough too dry and can't form then only add on 1tsp each time until a soft and non sticky dough is formed. The amount of water needed is affected by the moist of pumpkin mash.

Steps: 
1) Put all ingredients into bread maker pan from wet ingredients to dry. Make a hole in the center of flour and put instant yeast inside.
2) Choose 'DOUGH' mode and knead for 20min or until a soft and non sticky dough form.
3) Cover the dough with wet towel and let it rest 20min. The dough will double in its size.
4) Divide the dough into 50g small ball and shape it to your prefer design.
5) Cover it with wet towel for 20min for second proofing. It will become 50% bigger in size.
6) Steam over high heat for 20min. Serve warm and enjoy

Orange Marmalade (Breadmaker) by Ivy Cheang

Ingredients :
Orange (peel, get rid seeds, cut into thin/small pieces ) 250g
Brown sugar / Fine sugar 180g (can reduce based on personal preference and orange sweetness)
Corn flour ½tbsp (optional, to give thicker texture )

Mode: Jam

p/s: The marmalade after first round of jam mode is still a bit watery. I run another round but for 20 minutes. You need to monitor closely for second round to get your prefer texture.

Chocolate Loaf (Breadmaker) by Ivy Cheang

Ingredients:
Egg (lightly beaten) 1 + water to 225ml
Fresh milk 100ml
Salt 1½tsp
Sugar 40g
Butter (soften) 25g
Bread flour 400g
Plain flour 50g (or can omit and use bread flour 450g)
Cocoa powder 1tbsp
Instant yeast 1¼tsp
Choco chip 100g (I omit)

Mode: Sweet
Size: 2lb (900gm)
Colour: Light

Mee Sua with Egg in Chicken Soup by Louis Ho

Recipe Link: http://www.noobcook.com/birthday-longevity-noodles/

Churros by Priscilla Ng

Ingredients:

1 tablespoon sugar (25g)
1/2 cup butter, unsalted (113g)
1 cup water (235ml)
1/4 teaspoon salt
1 cup flour (120g)
3 large eggs
Cinnamon and sugar to coat

Instructions:

1. Combine sugar, butter, water and salt in a sauce pan. Heat to a boil and then reduce heat to low. Add flour and stir well. Cook over low heat for 2 minutes.

2. Remove from heat and let cool 10-15 minutes.

3. Add eggs, one at a time, mixing well between each.

4. Place prepared dough into a pastry bag or large ziplock fitted with a large star tip. Pipe 3-4 inch sections into oil preheated to 350 degrees. Fry until light golden brown, remove from oil, and toss in cinnamon sugar. Serve immediately.

Halloween Pao by Fiona Low

Ingredients:
300g pao flour
3g instant yeast
3g baking powder
40g sugar
160ml water
15g corn oil


Method:
Mix flour, sugar, yeast and baking powder together, Then only pour in the water and oil. Mix it.
Then knead for 10 mins.
Cover and proof for an hour then only divide the dough and use the cookies cutter to cut into any desired shape.
Steam for 12 mins.

Melted some chocolate to draw the eyes and buttons.

Kai Chai Paeng @ Little Chicken Biscuit by Shareen Kim

Recipe Link : http://www.nofrillsrecipes.com/2012/03/kai-chai-paeng-aka-little-chicken.html?m=1

Baked Pandan Leave Chicken by Kennis Lim Yoke Har

 Ingredients for marinate: 
1) minced garlic & shallots
2) oyster sauce
3) soy sauce
4) sesame oil
5) black & white pepper
6) sugar
7) turmeric powder
8) fish sauce

I use chicken thighs & mixed all the marinate ingredients and marinate chicken for 1hr (overnight is the best)

Wrap with pandan leaves and bake at 200C for 10mins and flip then bake another 10 mins.

Hokkaido Chiffon Cupcakes by Fiona Low

Makes 15 pcs
Ingredients:
3 egg yolks
20g sugar
35g corn oil
60g milk
70g cake flour

3 egg whites
25g sugar


Fillings:
60g dairy whipping cream
10g sugar
1tsp instant custard powder

Icing sugar for dusting


Method:
1. Preheat oven at 170C.
2. Hand whisk egg yolk and corn oil till pale in color.
3. Add in milk and mix well.
4. Sift cake flour, stir to combine.
5. Beat egg whites till foamy and add sugar, beat till soft peak form.
6. Take 1/3 egg white and mix into the egg yolk batter.
7. Fold in the balance of egg white with spatula till well combined.
8. Scoop batter about 70% full.
9. Bake for 20-35 mins at middle rack.

Fillings: 
1. Beat the whipping cream ad sugar till stiff over a bowl of ice water then add in the custard powder mix.

Assemble:
After cake is fully cool, pipe in the fillings.

Mantou with Hoisin Minced Chicken and Vegetable by Sunny Wong

Method:

Mix plain flour, honey, baking powder and full cream milk to a thick batter consistency. Then scoop into silicone cupcakes trays (3/4 full). Microwave on high heat for 1.30sec.

Filling ingredients- Minced chicken, garlic, carrot, silverbeet and Sunny's bbq sauce (hoisin sauce, fresh ground pepper, tomato sauce, soy, oyster sauce and honey).
Once the work is hot add chicken and cook till light brown. Then add balance vegetables and Sunny's bbq sauce. Can add cornstarch + water to thicken.

Papaya Fish Soup with Red Dates by Anna Ng

Method:
Pan fried ma you fish.
Sautée garlic and ginger.
Put in fish, papaya and red dates followed by water.
Simmer for 1 hr.

Steam Condensed Milk Cake by Janet Teh

Ingredients:
2 eggs
3Tbsp sugar
2Tbsp milk
2Tbsp oil
3Tbsp condensed milk
2/3cup all purpose flour
2tsp baking powder

Method:
1) Lightly beat the eggs, add in sugar, milk, oil, and condensed milk one by one.
2) Fold in sifted flour and baking powder to egg mixture until just combined, don't over mix.
3) Steam over high heat for 10-15 mins.

Pan Fried Chicken Balls by Jenny Puah

Chop chicken meat and half red onion together, mix in 1 pc of mashed potato, chopped garlic, salt and pepper, mix all then keep in fridge for 30 min. Heat pan and oil, spoon the meat in any shape you like then coat with oat to fry till cooked.
Can add in carrot, spring onion, etc..

Steam Glutinous Rice Pudding by Shareen Kim

Recipe Link : http://chinadoll-bakingdairy.blogspot.com/2011/04/pulut-tai-tai-glutinous-rice-pudding.html?m=1