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.

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!!

Pumpkin Jam by Mummy Love Jayna

Ingredients:
Japan pumpkin 1/2 of medium size
Pandan leaves 6-7
Molasses 1tspn (you can add more if you like it sweeter)
Virgin coconut oil (vco) 1-2 tbspn

Method:
1. I steam pumpkin for 15 min using Avent steamer. Discard excess water. Blend till smooth.
2. Cook in slow fire together with pandan leaves and molasses. Cook till the paste thicken (about 15-20 min).
3. Discard pandan leaves. Remove from fire.
4. Stir in vco until well combined.

This can make one small tub. You can double the recipe if you would like to make more.

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)

Mandarin Orange Jam by Adrine Ong

Recipe Link : http://jothetartqueen.wordpress.com/2012/01/28/mandarin-orange-marmalade-lets-jam-away/

Gula Melaka Kaya by Anna Ng

Ingredients:
180gm gula melaka
250gm fresh coconut milk
3 duck eggs
Pandan leaves (optional)

Method:

1. Melt the gula melaka with double boiled method. Add a tablespoon of coconut milk to start to melt the gula melaka.

2. You may need to add slowly up to half potion of the coconut milk to gula melaka for it to melt thoroughly. 

In another bowl, whisk the duck egg and remaining half coconut milk.

3. Add slowly the gula melaka mixture into the egg mixture.

4. Don't add too fast, you may cook the egg.

5. Strain the mixture.

6. Double boiled again the strain mixture. Caution it may crumb. So you need to stir it frequently. 

7. Cook till the mixture thickened.

Apple Jam by Angela Lee

Ingredients:
2 cups sweet apples, peeled and shredded (I used Red Gala because it’s crunchy and it’s been sitting in my fridge for a month)
3/4 cup sugar (I cut it down to ½ cup)
1 teaspoon cinnamon powder
Juice of quarter a lemon

Method:
Throw everything into bread machine, set it to jam function. When it is done, remove the bucket immediately and allow cooling completely (about half an hour). Spoon into a mason jar and refrigerate until you’re ready to eat it with bread!

Steamed Pao (Bun) with Duck Egg Kaya by Sng Alina

Duck Egg Kaya:-
Ingredients:
3 large eggs
200g or lesser brown sugar (I used molasses)
250 fresh coconut milk (I used trimmed coconut milk)
5 pandan leaves (cut)

Method:
1. Mix all ingredient except pandan leaves with a mixer (I hand beat them).
2. Boil in non stick wok with pandan leaves - keep stirring fast for 15-20 minutes with low heat.


Pao (Bun) Recipe Link : http://homemademeals4children.blogspot.com/2013/11/macha-red-bean-steam-bun-by-wang-xing.html

Eggless Pumpkin Kaya by Janice Goh

Ingredients:
500g Pumpkin, steamed and mashed
200ml Milk (Full cream milk or Fresh milk)
100ml VCO
120g Brown sugar (I substitute with 100g apple sauce) *Original 180g (Note 1)
3tbsp Custard powder
6pcs Pandan leaves

Method:
1. In a big bowl, add in mashed pumpkin, milk, VCO, brown sugar and custard powder. Stir and mix well.
2. Strain the mixture using a sieve into the pot.
3. Cook the mixture and pandan leaves with low heat. Cook and stir constantly until the mixture has thickened and set. (about 15-20 minutes)
4. Remove the pandan leaves and allow the mixture to cool. Keep in sterilized glass jars and store in fridge.

Notes:
1. Apple sauce - Steam apples and blend.
2. Kaya can keep refrigerated for up to a month.