Mini Mango Cheesecakes by Cynthia Lim

Recipe link: http://www.thebakingbiatch.com/2013/10/cynthias-mini-mango-cheesecake.html

Duck with Orange by Catherine Chionh

Ingredients
1 duck
4 oranges, scrubbed and cut into wedges
2 sprigs thyme
4 tbsp red wine
1 cup chicken broth
Salt and freshly ground pepper

Method
1. Heat oven to 220 C
2. Prick duck skin all over with sharp needle to allow fat to run out. Remove fats from the cavity of the duck and rub the cavity and skin with salt and pepper.
3. Put the wedges from one orange into the cavity with the thyme sprigs and put the duck into roasting pan.
4. Roast in the oven for 20min then drain over excess fat. Turn the oven down to 180C and roast for another 30min.
5. Drain off excess fat once again. But retain the meat juice. Baste the duck and tuck the remaining oranges around it. Return to oven for another 30-40min or until the juices from the thickest part of the duck legs run clear.
6. Remove the duck and orange wedges from the pan and keep warm.
7. To make the gravy, drain off the fat from the meat juice and heat the juices. Add the red wine to the meat juices, let bubble then add the broth. Simmer for 5min and season with salt and pepper.

p.s. My kids don't really fancy the sauce so I skipped the wine just drain the meat juice from the duck. Squeeze in a bit of orange juice and the juice is tangy and yummy.
You can omit the thyme but add in fresh sweet bad after roasting.
Basil and duck is yummy!

Steamed Yam Cake by Sharron Wee, Recipe shared by Vanessa Tay

 

STEAMED YAM CAKE -

(makes two 10inch diameter large trays)

 

Ingredients

600g rice flour

100g corn flour

100g potato starch

10 shallots, sliced and fried, for garnishing

2 stalks spring onions, chopped, for garnishing

8 garlic, chopped

600g yam

10 Chinese dried mushrooms ( soaked in hot water)

120g dried shrimps

4 Chinese sausages

 

Seasoning 1

1 tablespoon salt

2 tablespoon sugar

 

Seasoning 2

1 tablespoon pepper powder

1/2 teaspoon Five Spice powder

1 tablespoon sesame oil

 

 

METHOD

In a big pot, mix rice flour, corn flour and potato starch together. Add in 5 bowls of water ( 1 bowl =300ml). Add in seasoning 1 and put aside for later use.

 

Cut the yam, Chinese sausage and mushroom into small cubes

 

Heat wok with oil, fragrant the yam and shallots. sprinkle a bit of salt as well. Leave aside

 

Fragrant the dried shrimps and sausages together.

 

Heat wok with some oil. Fragrant the garlic and add in the mushrooms, yam, dried shrimps, sausage and fry together. Add in Seasoning 2 and 5 bowls of water till boil.

 

Pour in the flour mixture and stir till it is thickened

 

Pour thickened mixture into 2 greased big trays. Cover the top of trays with cling wrap. ( Please remember to use good quality/ safe for cooking cling wraps )

 

Steam using high heat/ big fire for an hour or until cake is well cooked.

 

Garnish with browned shallots, spring onions, sliced chillis and serve.

 

 

 

 

 

 

 

 

 



Choya Ume Chiffon by Vanessa Tay

Choya Ume Chiffon

Ingredients: 5 eggs
110g cake flour
120g caster sugar (separate into 60g and 60g)
1/4 tsp baking powder
60ml ume wine
2 ume plum fruits (use more if you prefer)
1/4 cup oil (60ml)
1/2 tsp vanilla essence


Method:

1. Remove the seeds from the plum fruits and cut them into small bits. Cover the bits with cake flour and shake off the excess flour. This is to prevent the fruit bits from sinking to the bottom of the chiffon when baking.

2. Separate the egg whites and yolks. Sift cake flour and baking powder together.

3. Add 1/2 of the sugar (60g) to the egg yolks and beat till creamy and fluffy.

4. Add 1/3 of the ume wine and mix well, followed by 1/3 of the flour mixture and fold well. Continue with another 1/3 of the ume wine and 1/3 of the flour mixture. Repeat until the ume wine and flour are all used up.

5. Add in vanilla essence and salad oil, and gently mix well.

6. Beat egg whites until foamy. Add in the remaining sugar, and continue to beat until firm peaks are formed.

7. Take 1/3 of the egg white and add to the batter. Gently fold in to mix well. Pour the batter into the remaining egg white and gently fold in to mix well.

8. Add in the floured ume bits and gently fold. Do not overfold the batter.

9. Pour the batter into chiffon cake mould. Gently knock the sides of the mould to release air bubbles trapped inside.

10. Bake in pre-heated oven at 150 deg cel for about 60 minutes. Remove from oven, invert the mould and set aside to cool for about 30 minutes. Once cooled, remove from mould.

Note:
I am using a 17cm mould and personally I prefer to let the chiffon cooled for an hour before unmoulding. I also prefer to unmould the cake using hands and not knife.

Lemon Lavender Chiffon by Vanessa Tay

Lemon Lavender Chiffon

Ingredients: 5 eggs
110g cake flour
120g caster sugar (separate into 60g and 60g)
1/4 tsp baking powder
60ml evaporated milk
2 tsp lemon zest
2 lavender tea bags or 2 tsps lavender tea leaves/flowers
1/4 cup oil (60ml)
1/2 tsp vanilla essence

Optional:
some lavender tea leaves/flowers (if you prefer your chiffon to have these tea bits. If the leaves/flowers are too large, you may process them to finer bits)

Method:

1. Heat up the milk with the lavender tea bags/tea leaves till you can smell the aroma. Remove from heat and leave to cool, while letting the lavender fragrance to be infused.

2. Grate the peel of a lemon to obtain 2 tsps of lemon zest. Separate the egg whites and yolks. Sift cake flour and baking powder together.

3. Add 1/2 of the sugar (60g) to the egg yolks and beat till creamy and fluffy.

4. Strain the lavender milk. Add 1/3 of the lavender milk and mix well, followed by 1/3 of the flour mixture and fold well. Continue with another 1/3 of the lavender milk and 1/3 of the flour mixture. Repeat until the juice mixture and flour are all used up.

5. Add in vanilla essence, lemon zest and salad oil, and gently mix well. You may like to add in some fresh lavender tea leaves (or lavender flowers) to the batter if you like your chiffon to be with the bits.

6. Beat egg whites until foamy. Add in the remaining sugar, and continue to beat until firm peaks are formed.

7. Take 1/3 of the egg white and add to the batter. Gently fold in to mix well. Pour the batter into the remaining egg white and gently fold in to mix well.

8. Pour the batter into chiffon cake mould. Gently knock the sides of the mould to release air bubbles trapped inside.

9. Bake in pre-heated oven at 150 deg cel for about 60 minutes. Remove from oven, invert the mould and set aside to cool for about 30 minutes. Once cooled, remove from mould.

Note:
I am using a 17cm mould and personally I prefer to let the chiffon cooled for an hour before unmoulding. I also prefer to unmould the cake using hands and not knife.

Cynthia's Rainbow Strawberry Cheesecake by Cynthia Lim

Recipe link: http://www.thebakingbiatch.com/2013/10/cynthias-rainbow-strawberry-cheesecake.html

Cynthia's Oreo Cheesecake by Cynthia Lim

Recipe link: http://www.thebakingbiatch.com/2013/10/cynthias-oreo-cheesecake.html

Cynthia's Strawberry Cheesecake by Cynthia Lim

Recipe link: http://www.thebakingbiatch.com/2013/09/cynthias-strawberry-cheesecake.html

Chocolate Chips Bananas Muffins with Little Surprise (CREAM CHEESE) by Grace Tan

Makes 10 muffins

- 190g Cake flour

- 1 tsp baking soda

- 1 tsp baking powder

- 1/4 tsp salt

- 3 Large bananas mashed (Try to use super ripen bananas)

- 100g white sugar

- 1 egg, lightly beaten

- 75g butter, melted

- A handful of chocolate chips (I used Dark chocolate chips from Phoon Huat).

- 5pcs of laughing cows cream cheese (Cut into ½ to place it in the middle of the each muffin)

1. Preheat oven to 190C. Line 10pcs muffin papers on the muffin pan.

2. In a large bowl, mix together flour, baking soda, baking powder, salt and the handful of chocolate chips. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Do not over mix!

3. Filled up 1/3 of the muffins cup with batter, placed in the ½ pcs cream cheese & continue to fill up the muffins cup.

4. Finally top some chocolate chips on top of each muffin. (This is optional)

5. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Note: I filled up the muffin cups almost full as I want a nice dome top.

Beary Cute Baked Cheesecake by Angela Chia

Beary Cute Baked Cheesecake

Ingredients:

 - 1 block (250g) of cream cheese - cubed and softened (Any brand is ok. I used Philadelphia)
- 65g of fine sugar
- 9 oreo cookies (separate 3 pieces of the cookies and remove the cream, 6 pieces in original form and retaining the cream)
- 1 egg
-1/2 tsp vanilla essence
- 9 Ritz Bits biscuits - separated and cheese removed (as décor)
- tiny handful of chocolate chips - 18 pieces (as décor)
Method:

1) Line cupcake cases with 1 (original form) + 1/2 (cream removed) Oreo cookies. Set aside.

2) Beat cream cheese and sugar until combined. Add the egg and vanilla essence and continue to beat until just combined. *Note: Do not over-whisk after beating in the egg. It will incorporate lots of air into the mixture causing the cake to crack easily during baking.

3) Scoop and distribute the mixture evenly into the 6 cases, decorate as shown in pics above and bake in pre-heated oven at 150deg for 20mins. **Do not worry if the cheesecakes still crack during baking. Any cracks will fuse after cooling in room temperature and a chance that it will disappear completely after chilling. Even if it did not disappear completely, it wouldn't look obvious after chilling.

4) Leave baked cheesecake to cool at room temperature prior to refrigerating. Refrigerate for at least 4 hours before consuming (best over-night).

Enjoy!

Recipe link: http://www.chiaangela.blogspot.sg/2013/10/beary-cute-baked-cheesecake.html

Recipe video: https://www.facebook.com/photo.php?v=10151774124234858
 

Mango Cheesecake by Yvonne Mah

Mango Cheesecake

Ingredients:

Crust
250g Digestive Biscuit, finely crushed
90g Butter, melted

 

1. Grease a 20cm springform cake pan.
2. Combine crushed biscuit crumb and melted butter. Press the biscuit crumb onto the base of the greased pan. Chill in the refrigerator for later use.

 

Filling
250g Cream Cheese (room temperature)
50g Sugar
2-3 Mangoes (depends on size)
14g Gelatin Powder
60ml Water, warm
1/2tsp Vanilla Extract
150ml Thickened Cream, whipped

 

Method:

 

1. Blend mangoes to obtain 220g puree (reserve 100g for the Mango Puree Topping) and dice the rest.
2. Dissolve gelatin powder in warm water and set aside for about 5 minutes.
3. Beat cream cheese and sugar together.
4. Add mango puree & gelatin to the cheese mixture and mix well. Next, add the whipped cream and vanilla extract and mix well. Lastly add the diced mango.
5. Pour into the cake pan and smooth the surface. Chill in the refrigerator for at least 4 hours or until set.

 

 

 

Mango Puree Topping
125g Water
100g Mango Puree
30g Sugar
9g Gelatin Powder

 

1. Bring all the ingredients to a boil and make sure gelatin and sugar is dissolved.
2. Strain mixture and leave it to cool down slightly.
3. Pour slowly over top of the cake. Refrigerate until set.

 

Cute Animal Liu Sha Bao by Phay Shing

Cute Animal Liu Sha Bao (Updated 31 Oct 2013)

Cute animal liu sha bao

This is a follow-up post from my previous panda liu sha bao post. I have used the same 

recipe for the filling as I prefer runny custards but adapted the bao skin recipe from http://honeybeesweets88.blogspot.sg/2011/05/fluffy-soft-steam-buns-chocolate-swirl.html. , which stays soft and fluffy even after cooling down.

Creamy salted egg and milk custard filling

(adapted from http://homeinenglish.pixnet.net/blog/post/41847676-270.%E6%B5%81%E6%B2%99%E5%8C%85. Makes filling for about 11-12 small buns)

Ingredients:

55g Salted egg yolks (4 salted egg yolks)

60g Condensed milk 

10g Cake flour 

200g Evaporated milk 

30g Butter

Steps:

1. Boil the salted eggs for 10 minutes. Peel the eggs and separate the yolk from the white. Mash the egg yolks with the back of a metal spoon.

2. Whisk the condensed milk and cake flour into a paste.

3. Cook the evaporated milk in a pot until it boils then pour it into the condensed milk/cake flour paste. Whisk until everything is incorporated.

4. Pour the mixture back into the pot, add butter and keep cooking until it boils. Turn the heat off. The mixture needs to be stirred constantly so the bottom of the pot won’t burn. 

5. Add the mashed salted egg yolks into the mixture and stir until everything is incorporated. Sieve the mixture to remove any big lumps of egg yolks. Pour the mixture into a bowl and let it cool. Refrigerate the mixture until it sets. I refrigerated it overnight.

6. Once the custard is set, divide into balls of 20 g each, cling wrap each ball tightly and freeze until ready to use. Note: The thickness of the salted egg custard can be changed by adjusting the amount of flour used in the filling.

Basic bao 

The resulting amount of dough is more than required for the bun filling.

Starter dough

Ingredients:

90g Hong Kong bao flour

1/2 tsp instant yeast

60ml lukewarm water

Pinch of salt

Steps:

1. Combine all the above ingredients in a bowl and mix until a soft smooth dough is formed.

2. Cover with cling wrap and chill in the fridge for up to 6-8 hours before use.

Main dough

Ingredients:

All of the starter dough

310g Hong Kong bao flour 

170g fresh milk

30g icing sugar

1/8 tsp salt

1 tsp instant yeast

1 tsp baking powder dissolved in 2tsp of water

40g unsalted butter at room temperature

Steps:

1. Knead everything together except the butter by hand or by using a breadmaker. Once a smooth ball of dough forms, add in butter and continue kneading for 10 min.

2. Leave the dough to rise in a warm place (in Singapore climate, it means just leave it in the kitchen) in a lightly oiled bowl and covered with cling wrap until it doubles in volume (about 1 hour). 

3. Punch the dough down to deflate it and give it a few rounds of kneading to expel all the trapped air.

4. Divide the dough accordingly for the different animals. The ball of dough for each bao weighs approximately 30g*. The dough may be refrigerated at this point until it is time to shape. Keep any portion of dough that is left idle wrapped and refrigerated while you are busy adding flavours to the rest.

5. Roll each portion of dough into a smooth round. 

6. Flatten each dough into a small disc with your palm or a small rolling pin, make the edges thinner and the centre portion thicker. Wrap each dough with the frozen balls of salted egg custard. Pinch and seal the seams. Place dough seam side down on a square piece of parchment paper**.

7. Decorate the buns for the respective animals. Cover loosely with cling wrap and leave buns to proof for 25-30 mins. 

8. Place buns in a steamer and space them apart so that they do not touch one another. Steam at medium high heat for 10mins (make sure the water is already boiling before steaming). When ready, remove the lid carefully to prevent water from dripping over the buns. Keep any leftovers in fridge (covered with cling wrap or store in airtight containers) and re-steam till hot before serving.

Coloured/ flavoured dough

I have chosen to make 3 baos for each type of animal, so I portioned out 90g of plain dough for 

panda, 93g each for the bear and koala (a bit more dough required for the ears), and 58g for the tiger (adding sweet potato puree later). Set aside 40g of plain dough for making the white features of the animals' faces and 40g of plain dough for making the black features of the animals' faces.

Black dough

Add 14g of black sesame powder*** with sugar added (can be bought from supermarkets like Cold Storage) to the 40g of plain dough. Knead together until well combined. If the dough gets too sticky, add a bit of Hong Kong bao flour.

Grey dough

Add 6g of black sesame powder (with sugar added) to 93g of plain dough. Knead together until well combined. There should not be a need to add bao flour as it is not as sticky as the black dough. Divide dough into 3 equal portions.

Brown dough

Add 1/2tsp of cocoa powder to 93g of plain dough. Knead until well combined. If you desire a darker brown colour for the bear, you may wish to add a bit more cocoa powder. Divide the dough into 3 equal portions.

Orange dough

Ingredients:

35g orange sweet potato puree (Peel and cut sweet potato into small cubes, steam for 25min, drain off excess water and mash)

10g Hong Kong bao flour

1/16 tsp instant yeast

1/16 tsp baking powder

58g plain bao dough

Steps:

1. Combine all of the above and knead until smooth. 

2. Add more bao flour a bit at a time if the dough is still too sticky.

3. Divide the dough into 3 equal portions.

Shaping animal buns

Panda bao

Steps:

1. Wrap the a ball of custard with 30g of plain white dough. 

2. Shape and attach the ears, nose and eye patches using bits of black dough in the order mentioned to facilitate the positioning of facial features.

Koala bao

Steps:

1. Pinch out a small portion of the grey dough from the 31g grey dough portion to form the ears of the koala. Put bits of white dough in the centers of the grey ears. 

2. Wrap a ball of custard with ~30g grey dough.

3. Stick the ears to the bun.

4. Shape the nose and eyes of the koala from the black dough and stick them to the bun, in the order mentioned to facilitate the positioning of facial features. 

Bear bao

Steps:

1. Pinch out a small portion of the brown dough from the 31g brown dough portion to form the ears of the bear. Put bits of white dough in the centers of the brown ears.

2. Wrap a ball of custard with ~30g brown dough.

3. Stick the ears to the bun.

4. Shape the nose patch from some white dough and position it in the middle of the bear's face. 

5. Shape small black balls of dough for the nose and eyes and attach them in the order mentioned.

Tiger bao

Steps:

1. Pinch out a small portion of the orange dough from the 33-35g orange dough portion to form the ears of the tiger.

2. Wrap a ball of custard with orange dough.

3. Stick the ears to the bun.

4. Shape the nose patch by sticking two small flattened balls of white dough next to each other. Stick a small ball of black dough between the two white balls of dough to form the nose. Shape the mouth of the tiger using black dough and stick it to the white nose patch. Stick this whole assembly to the bun with the nose at the center of the face.

5. Shape and attach the eyes and stripes using black dough. 3 stripes on the forehead and 2 stripes across each cheek.

Diagrams for shaping animals

*You may increase the amount of dough for each bao to 35g as baos with 30g of dough may be more prone to leaking after steaming if not sealed well.

**Baos may tend to be a bit flat after steaming as the filling is liquid. To get puffier buns, place bun in a metal foil tart casing lined with paper cupcake liners to proof and steam.

***Alternatively, you can prepare your own black sesame powder by grinding roasted black sesame seeds using a food processor or mortar and pestle, sifting the ground black sesame and then adding sugar to the powder if you prefer it to be less bitter.

Lemon Chia Seed Cupcakes by Alicia Gan

Lemon Chia Seed Cupcakes

 

Ingredients:

 

1 1/2 cups all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup butter, room temperature

3/4 cup brown sugar

2 eggs

1 tbsp lemon zest

3 tbsp lemon juice

1 cup greek-style yogurt

2 tbsp chia seed

Method:

 

1. Preheat oven to 180 degrees C. Line cupcakes mould with the case.

2. In a bowl, whisk together flour, baking powder, baking soda & salt.

3. In a mixer bowl, cream together butter & sugar until light & fluffy. Beat in eggs one at a time, followed by lemon zest and lemon juice.

 

4. Stir half of the flour into lemon mixture, followed by the yogurt & chia seeds. Stir in remaining flour mixture, beats until no dry  Ingredients remain & seeds are well-distributed.

5. Spoon batter into prepared cases.

 

6. Bake for around 15mins, until toothpicks inserted into center of cupcake comes out clean. Allow it to cool & served!

Korean Stir-fried Anchovies by Jane Goh

Korean Stir-Fried Anchovies

Recipe Link:

http://www.thelittleteochew.com/2010/09/myulchi-bokkeum-stirfried-anchovies.html?m=1

Blueberry Pound Cake by Rontree Chan (Ronnie)

Blueberry Pound Cake with optional Fig topping

Ingredients:
(8"x 4" rectangle mould)

125g Salted butter (if using unsalted can add pinch of salt)
~ softened and cut into cubes
125g Caster sugar
1 tsp Vanilla essence
2 nos Egg
195g Multi-purpose flour
1-2 Tbsp Multi-purpose flour (for coating of berry)
1 tsp Baking powder
1 whole Lemon zest + half Lemon Juice
80 ml Milk (I used low fat milk)
30 pcs Blueberry (can have mixture of blueberry and black berry) not blackberry phone.
Half (optional) Fresh fig - cut into 5 wedges.

Preparation
- preheat oven at 180DC, lay baking paper into cake tin.
- I have brushed on some butter at the baking suface of the baking sheet.
- toss berries in a bowl with 1-2 tbsp of flour, shake off the excess flour.
- Coating of flour to the berry may help preventing it from sinking.

1) combine butter cubes and sugar in a mixing bowl.
2) Beat with a electric mixer in slow speed till creamy.
3) add in vanilla, continue beating.
4) add in 2 eggs, one at a time, beat till light and creamy.
5) add in milk and lemon zest + lemon juice, slowly beat to combine.
6) seive in flour and baking powder, and using spatula to fold.
7) Pour in the berries and mix gently and combine evenly with spatula to prevent breaking of the berries.
8) Pour the mixture into the cake mould.
9) Optional: Lay and press in lightly the fig onto the top of the cake mixture, exposing half of it for aesthetics.
10) Bake in middle rack for 50-60mins till the cake is fully done.
     Test by inserting a satay skewer fully and take it out clean.

* I actually transferred to the bottom rack after 30mins as I felt it's top surface was browning fast. ( This will depend on individual oven)
* You can also reduce the temperature to 160DC and bake slightly longer.

Char Siew Wanton Noodles by Shar Kay

Char Siew Wanton Noodles

Recipe Link:

http://delishar.blogspot.sg/2013/10/char-siew-wanton-noodles.html

Cabbage Wraps with Sweet and Spicy Sauce by Shar Kay

Cabbage Wraps with Sweet and Spicy Sauce

 

 

 

Recipe Link:

http://delishar.blogspot.sg/2013/10/cabbage-wraps-with-sweet-and-spicy-sauce.html

Spicy Eggplant and Minced Pork by Shar Kay

Spicy Eggplant and Minced Pork

 

 

 

Recipe Link:

http://delishar.blogspot.sg/2013/10/spicy-eggplant-and-minced-pork.html

Phad Thai Cream Pasta by Shar Kay

Phad Thai Cream Pasta

 

 

 

Recipe Link:

http://delishar.blogspot.sg/2013/10/phad-thai-cream-pasta.html

Pulled Pork Sandwich by Jonathan Tan

Pulled Pork Sandwich

Ingredients:

500grams pork shoulder - (should be in 2 pieces instead of 1 whole piece, allows more surface area for the rub.)

1 yellow onion - sliced
4 cloves garlic - lightly crushed
2 sprigs of thyme
2 - 3 cups chicken stock

 

Rub
1 tablespoon paprika
2 teaspoons cayenne pepper
2 teaspoons ground white pepper
2 teaspoons ground black pepper
2 teaspoons dried oregano
1 teaspoon ground cumin

 

Steps:

1. Mix all rub ingredients together. Coat the pork fully and generously with the rub.

 

2. In a casserole dish or deep sided baking dish, line the bottom with half the onions. Then place the pork on the onions.

 

3. Place the thyme and garlic around the pork and then cover with the rest of the onions. Lastly pour in the chicken stock. Enough to at least submerge the pork halfway.

 

4. Cover with aluminum foil and cook in an oven at 160 degrees Celsius for 3 hours. Until the meat is fork tender.

 

5. Pull apart the meat with a fork and serve with toasted bead with some barbeque sauce and some of the braising liquid.

Sweet Potato Mochi by Elena

Sweet Potato Mochi

Credit : Angela's blog

Recipe Link:
http://chiaangela.blogspot.com.au/2013/08/qq-sweet-potato-mochi.html?m=1

Crockpot Chicken Farfalle by Joelle Lee - Teo

Crockpot Chicken Farfalle

 Ingredients:

500g Chicken Fillet
1 bottle Lawry's Garlic Herb Marinade with Lemon Juice

Place chicken in slow cooker.
Add marinade.
Add equal amount of water. (I "rinsed" the marinade bottle with water and used that.)
Cook for 2 hrs. Shred.

1 pack Farfalle (Bowtie pasta)
Sliced garlic
1 big Zucchini sliced
1 pack Cherry tomatoes
1 pack Swiss brown mushroom
100g shredded/grated Parmesan cheese
Method:

Cook and drain pasta.
Pan fry garlic till fragrant.
Add Zucchini. Fry till slightly soft.
Add shredded chicken with gravy & tomatoes.
Stir in cheese.
Pour in pasta and mushroom. Mix well.
Serve warm! Enjoy!

Recipe adapted from http://www.beckyhiggins.com/recipes/?p=21

Mocha Choc Chiffon by Gene Sim

Mocha Choc Chiffon

 

 

 

Ingredients:

5 eggs
110g cake flour

1/4 tsp baking powder
100g caster sugar (separate into 50g and 50g) those who loves sweet pls do 60 60
60ml choc or coffee milk

2 tbsps warm water mixed with mocha coffee powder from Phoon Huat  (1/2 pack) or your favourite coffee powder or 1 tbsp cocoa powder

1 tbsp chocolate / coffee emulco (depending on your preference)
1/4 cup oil (60ml) flavourless ones will do

Method:

1. Add 1/2 of the sugar (50 / 60g) to the egg yolks and whisk till creamy.

2. Add in the coffee emulco, choc/coffee milk and 2 tbsp of mocha coffee liquid and mix well

3. Add in oil and flour and gently mix well. Leave it aside to wait for egg white mixture.

4. Beat egg whites at high speed until foamy. Add in the remaining sugar, and continue to beat until firm peaks are formed.

5. Take 1/3 of the beaten egg white and add to the batter. Gently fold in to mix well. Pour the batter into the remaining egg white and gently fold in to mix well.

6. Pour the batter into chiffon cake mould. Gently knock the sides of the mould to release air bubbles trapped inside.

7. Bake in pre-heated oven at 150 deg C for about 60 minutes. Remove from oven, invert the mould and set aside to cool for about 60 minutes. Once cooled, remove from mould.

* pls use 20 cm chiffon tube mould to achieve a tall effect for this 5-egg recipe.

 

Taste combi (just my suggestion)

a) 60 ml choc milk, 2 tbsp warm water w mocha coffee , 1 tbsp choc emulco

b) 60 ml coffee milk, 2 tbsp warm water w coffee powder, 1 tbsp coffee emulco

c) 60 ml choc milk, 2 tbsp warm water w cocoa powder, 1 tbsp choc emulco

Clover Milk Buns & Hotdog Buns using Kopitiam Milk Buns Recipe by Evelyn Kuek

Clover Milk Buns & Hotdog Buns using Kopitiam Milk Buns Recipe

 

 

 

Recipe Link:

http://nasilemaklover.blogspot.sg/2013/07/kopitiam-milk-buns-plain-milk-buns.html?m=1

Baked Pumpkin Balls by Lily Chua

Baked Pumpkin Balls

Ingredients - makes 17 balls

180 gm pumpkin puree (Malaysia pumpkin excluding the skin)
1/2 onion finely diced
3 cloves garlic, minced
60 gm panko crumbs
1 teaspoon salt
black pepper, about 1/2 teaspoon
1 egg, beaten
2-3 tablespoon oil for frying
others - 1 frying pan and spatula, 1 medium mixing bowl, 1 small bowl to beat egg, 1 baking tray, cooking spray. chopping board and knife, steamer to steam pumpkin, bowl for pumpkin

Method

1. Cut the pumpkin to smaller chunks and place inside a bowl. Weight of pumpkin 180gm. Using a electric steamer I steamed the pumpkin 20 minutes. Maybe 15 minutes will be sufficient.

2. While pumpkin is cooking, dice the onion and garlic.

3. Heat up the frying pan with 2-3 tablespoon oil.

4. Fry the onion till brownish.
5. Add in the garlic and stir fry for 1-2 minutes. Do not use any charred onion or garlic which will give bitter taste.

6. Next, prepare a medium mixing bowl

7. Put the panko crumbs, salt, black pepper inside and mix.

8. Remove the pumpkin from the steamer and mash with a teaspoon.

9. Add pumpkin into the breadcrumb mixture.

10. Add in the cooked onion and garlic.

11. Beat the egg and pour inside the bowl.

12. Mix everything up well.

13. Turn oven to 190 degree celcius.

14. Spray a cooking tray with cooking spray.

15. Wash your hands and form 16-17 balls about the size of small fishballs.

16. Put them on the tray.

17. Bake for up to 12 minutes only. Remove from the tray when bottom of balls is browned.

18. Do not bake too long or the ball may stick to your tray. Remove immediately and put onto a plate.

19. Can eat on its own or serve it with tabasco sauce recommended in original recipe.

Source: Original recipe from Recipebridge – mini pumpkin sage balls

Hello Kitty Printed Yoghurt Buns by Vanessa Tay

Hello Kitty Printed Yoghurt Buns

Ingredients:

280g Bread Flour

20g sugar

3g salt

4g yeast

37g Egg

30g condensed milk

100g milk

50g yoghurt

28g unsalted butter

 

For Printing:

Any cookie cutter

1 egg yolk

1 teaspoon of cocoa powder

Method:

Normal bread-making method. Knead the dough, adding the wet ingredients first, followed by the dry ingredients, except the butter and salt. Make a well in the middle to pour the yeast in, so that it would not come in contact with the liquid. Start kneading and after a few minutes, add in the salt and butter.

 

Cover and first proof for 1 hour. Remove from pan/bowl. Punch the dough and cover it loosely with cling wrap and rest it for 15 min.

 

Divide into 9 equal smaller balls and place them neatly in a 8 by 8 inch square pan.

 

Let proof for another 45min to 1hour.

 

Prepare the printing "ink" by mixing the cocoa to the egg yolk preheat oven at 170 deg cel.

 

Once the 2nd proofing is completed, you can start printing on the buns. I like to scoop a little bit of the cocoa mixture and spread it thinly on a flat plate, the place the cookie cutter on it. This is to prevent too much mixture is being picked up and that might smudge your print. Gently place the cutter on top of the buns to stamp the print on it. Be careful when you remove the cutter.

 

After finish the stamping, you can bake the buns in preheated oven for around 15min.

 

Note:

 

There is no egg wash as it will smudge the prints.

Recipe Source:

http://siewhwei80.blogspot.sg/2013/03/blog-post_23.html?m=1