Shark Fin Melon Spaghetti With Shrimp Marinara
Recipe as below:
Monday, 24 February 2014
Pulut Hitam Chiffon by Carol Lam
Pulut Hitam Chiffon
For 23 cm Chiffon Tin
6 Egg Yolks (Large Eggs)
42gm Sugar
36gm Corn coil
110gm Coconut Cream
1/3 tsp Salt
80gm Black Glutinous Rice Flour
40gm Cake Flour
Ingredient B
6 Egg Whites
102gm Sugar
Method 1. Preheat oven to 180 Degree.
2. Mix egg yolks, sugar and oil together. Add in coconut milk and salt.
3. Combine Cake flour and Black glutinous rice flour. Sift directly into the yolk mixture. Mix until well combined. Set aside.
4. Egg whites into a clean bowl, beat on low speed for 2 mins and turn to high speed until soft peaks. Add sugar at 3 intervals and beat until stiff peaks.
5. Fold ¼ of egg whites into the batter. Repeat with another ¼ of egg whites.
6. Pour batter into remaining egg whites and fold until well combined.
7. Pour batter into a clean pan, lightly shake it left and right to level cake and bake for 60 mins.
8. Remove cake from oven immediately and invert to cool down completely before removing from pan and slicing.
Adapted from
Chicken Pie by Clarine Peh
Chicken
Pie (makes about 12 pies)
Filling:
Approx. 200g chicken meat, diced
1
potato, boiled and diced
1
bowl of green peas or mixed vegetables
6
mushrooms, diced
Salt
Pepper
Oil
1
tsp corn flour and 1tbsp water, mix together
1
small onion, chopped
Method
1.
Heat up oil in pan and fry the onion. Add chicken and fry.
2.
Then add in the potato, green peas and mushrooms.
3.
Add salt and pepper to taste. Add in the corn flour mixture to thicken.
4.
Allow to cool.
Note:
you can change the fillings to your own likings. These are the ingredients that
my kiddos like so they goes into my pies J
Pastry:
300g plain flour
2 tbsp milk powder
1 egg
200g butter
A
pinch of salt
Egg
for glazing
Rub-in Method (cold butter)
Rub-in Method (cold butter)
1. Cut cold butter into small cubes.
2.
Combine flour and milk powder and mix
well. Rub in the cold butter, add salt, mix well and add beaten egg.
3.
Mix to form a soft dough. Wrap with cling wrap and refrigerate before use.
Method
Method
1. Divide the pastry dough equally into 12 pieces about 30g each for the base and 12 pieces of 10g each for the top (depending on your mould size). Press the 30g dough into moulds evenly to form the base.
2. Poke the base a few times with the fork. Fill up with the chicken filling.
3.
Roll the 10g dough and form the top of the pie and cover. You can use a bit of
water to seal the edges. Poke the top with a fork or slit with knife to allow
hot air to escape.
4.
Glaze the top with egg and bake in preheated oven at 180 degree Celsius for 20
minutes or until they are golden brown.
Thursday, 20 February 2014
Tang Hoon with Prawns by Adeline
Tang Hoon with Prawns
Recipe as below:-
http://accidental-mom-blogger.blogspot.sg/2014/02/recipe-tang-hoon-with-prawns.html
Bacon wrapped chicken lollipops by Wendy Kwan
Bacon wrapped chicken lollipops
Ingredients12 pcs lollipops (drumlets)12 pcs streaky bacon
Garlic Salt (MasterFoods)
Methods
1. Use sharp knife cut around the thin end of the drumlet until the skin and sinewy bits are separated from the bone. Pull the meat down with the help of a knife and you will get a little chicken lollipop.
2. Sprinkle garlic & salt (MasterFoods), rub well each lollipop.
3. Wrap a piece of bacon round each lollipop.
4. Pre-heat the oven to 180C.
5. Drizzle some olive oil on the glass bakeware. Place the lollipops on the glass ware.
6. Bake for 30 minutes until through cooked .
7. Ready to serve with tomato sauce or lime.
Step by Step: How to cut the chicken lollipops
http://justbento.com/handbook/
Wholemeal Soymilk Buns with toppings : Sugar, multigrain & plain by Nina Resis
Wholemeal
Soymilk Buns with toppings : Sugar, multigrain & plain
(Recipe adapted from Grace Kitchen Corner)
Ingredients
:
Organic bread flour : 150g (original
recipe : 270g)
Organic wholemeal flour : 150g (30g)
Instant Yeast : 3g
Organic sugar : 6g
Kosher salt : 5g
Organic homemade unsweetened soymilk :
240g (milk)
Unsalted butter : 12g
Organic cranberries : ½ cup
Toppings : Organic sugar, multigrain
Method
: Straight Dough
1) I am using Zojirushi Mini bread machine
to mix and knead the dough.
2) 1st proof 60min or double in
size.
3) Deflate, divide into 9 parts and let the
dough rest for 10min.
4) Shape into round balls and place in
baking pan.
5) 2nd proof 50min or double in
size.
6) Egg wash gently and scatter toppings
onto buns, press gently so that the
toppings stick.
7) Bake @ 180 degC for 35min. Tent with
foil if buns are browning too quickly.
8) Remove from pan immediately after baked
and cool on rack.
Simple Version Of Ru Rou Fan by Jean Chua
Simple Version Of Ru Rou Fan
Depends on the number of paxs having lunch or dinner
Ingredients and method:
Wu hu rou around 350 grams
Slice into cubes, not too small cos it will shrink during cooking
Blanch the meat first
Slice a few cloves of garlic and one medium size onions
Saute with a little oil till fragrant
Add in the blanched pork bits and fry together (I fry a little longer cos I like the pork to be crisp)
Can add in sliced Japanese mushrooms (if you like)
Add in premium black sauce, pepper and fry till the pork is well mixed
Add in a pinch of 5 spice powder and Chinese cooking wine and continue stirring
You can add water, I choose to use chicken broth
Make sure the water level covers the pork and put in a small bit of rock sugar and let it simmers till the gravy thickens
Garnish with corrainder and it is ready to eat
You can make the sweet kiam chye as a side dish way in advance :
Buy the kiam chye from the market, wash a few times to make it less salty
Add a little vinegar, sugar and chilli slices
SIEW MAI 烧卖 by Joan Law
SIEW MAI 烧卖
Ingredients
- 250g minced pork
- 100g prawn paste (using fresh prawns)
- 4 piece chinese mushrooms (soaked and diced)
- wonton skin or round dumpling skin
Seasoning
- 2 tsp salt
- 2 tsp sugar
- dash of soya sauce
- dash of sesame oil
- some pepper
Garnish
- trout caviar
Method
1. Mix all ingredients together and add seasoning to the mixture.
2. The next step is to knead the mixture together using bare hands (I wear disposable gloves). Apparently, the secret as my elderly told me is to knead using squeezing action and also to using throwing motion ie throw mixture back to the bowl. These will help to improve the texture of the siew mai.
3. Spooned the mixture into the centre of the wonton skin and wrap.
4. Place siew mai on parchment paper (on plate) and into the steamer for approx. 8 mins.
5. Garnish with caviar and serve.
Osmanthus/Green tea “Rainbow Cloud” Chiffon Cake by Susanne Ng
Osmanthus/Green tea “Rainbow Cloud” Chiffon Cake
Ingredients (makes one 17cm chiffon tin)
3 egg yolks
20g sugar
35g vegetable oil
45ml boiled water
1 tbsp
osmanthus flowers
1.25 tsp
matcha powder
60g cake flour (+
1/3 tsp cake flour for the patterns x 4)
Red,
yellow, green, blue wilton colours (for the rainbow)
(Meringue
for patterns)
1 egg
white
1/6 cream
of tartar
(Meringue
for cake)
4 egg whites
45g sugar
1/4 tsp cream of tartar
45g sugar
1/4 tsp cream of tartar
Method:-
1. Preheat
oven to 160°C.
2. Use a
wilton food marker to draw rainbow patterns on the chiffon tin. The marker is
fully erasable during washing.
3. Infuse 1
tbsp osmanthus flowers in 50 ml boiling water and cover for 15 mins to make
osmanthus tea. Filter away the flowers to get the tea, but keep the flowers for
the main cake batter later.
4. Beat egg
yolks with sugar with whisk till pale yellow/white before stirring in oil and
osmanthus tea (filtered).
5. Add in 60
g sieved cake flour and whisk till no trace of flour found.
6. Meringue
for patterns: Beat 1 egg white with 1/6 tsp cream of tartar till stiff peak.
7. Rainbow pattern:
Scoop out 1 tsp of egg yolk batter into 4 separate bowls each. Add in a tiny
dip of red/yellow/green/blue colours to each bowl. Add 1/3 tsp of cake flour to
each bowl and mix well. Scoop over 2 tbsp of meringue. Quickly but gently fold
it in till well-combined.
8. Use a
wilton 230 tip to pipe the red rainbow line, follow by yellow, green and blue
lines. For lines with even thicknesses, it is best to drop the patterning
batter onto the tin instead of piping directly. Bake the patterns for 1.5 min.
*For good transfer of patterns, patterned batter onto tin must be thick.
9. To the
rest of the remaining egg yolk batter, add in 1.25 tsp matcha powder and the
remaining osmanthus flowers. Mix well.
10. Meringue
for cake: Beat 4 egg white with 1/4 tsp cream of tartar till stiff peaks form,
adding the sugar in 2 additions.
11. Fold the
meringue into the egg yolk batter in 3 additions using flexible spatula or
hand.
12. Pour in
the cake batter gently over the pattern, making sure that it is covered without
air pockets. Then the rest of the batter from a height.
13. Bake the
cake in preheated 160°C oven for 20 minutes, then 150°C for 30 mins (to reduce
browning for the patterns).
14. Invert
when cake is removed from oven and unmould when cake is cool.
Wednesday, 12 February 2014
Mushroom Soup by Felicia Heng
Mushroom
soup
Ingredients:
- 2 oz butter
- 1 onion,
chopped
- 225g
mushrooms, sliced ( can use all button and/or brown; I use a mixture of
whatever available even oyster and fresh shitake)
- 25g plain
flour
- 425ml hot
chicken stock
- 150ml milk
- salt and
pepper to taste
- 1 tbs fresh
parsley, chopped fine (extra to garnish)
- 4 tbs single
cream
Method:
1) Melt the butter in a large
pot and sautee the onions over a low heat for about 5 minutes till softened.
2)
Add mushrooms and cook for
about 5 minutes or till soft also.
3)
Sprinkle in the flour and cook
for about 1 minute stirring constantly.
4)
Remove the pot from the heat
and gradually stir in the hot chicken stock.
Return to the heat and bring to a boil stirring all the time. Simmer over a low fire a short while, about
10 minutes.
5)
Stir in the milk.
6) Cool slightly and then pour soup into a blender or food processor
and blend till desired fineness. Return
to the saucepan, heat through briefly and season with salt and pepper and stir
in the parsley and cream. Do not allow
the soup to boil. Serve.
Chinese Style Mee Goreng (Tze Char Malay Fried Noodles) by Shar Kay
Chinese Style Mee Goreng (Tze Char Malay Fried Noodles)
Red Velvet Bundt Cake with Cream Cheese Glazed by Shar Kay
Red Velvet Bundt Cake with Cream Cheese Glazed
Beef Rendang by Karen Yee
Beef Rendang
800g stewing beef (such as beef shin, beef
brisket, chuck tender) cut into 1.5” cubes
Spice paste:
5 cloves of garlic
2 large onions
5 red chilli
8 -10 dried chilli (add more if you prefer
really spicy). Soak them in hot water till plump.
1 inch of ginger (sliced)
3 slices of galangal
2 bulbs of the lemongrass - sliced (the
white potion only. The rest of the stalk do keep for later use)
1 inch of turmeric root (can be substituted
with 1 tsp of turmeric powder)
1 tsp of cumin seeds
2 tsp of coriander powder
1 tsp of white pepper
3 candlenuts
Other aromatics and ingredients:
5 to 6 pcs of kaffir leaves shredded
3 to 4 cardamon pods
1 cinnamon stick
1 star anise
3 cloves
4 stalks of lemongrass bruised (includes
the two stalks above)
2 – 3 slices of galangal bruised
1.5 cup of thick coconut milk
120 grams Kerisik (toasted grated coconut
which is pounded in a motar into a paste. Dry fry the grated coconut till it is
brown then pound it into a paste.)
1 pc of dried tamarind slice
2 tbsp of sugar (or to your preference)
2 tsp of salt (or to you preference)
Water (to be added as the gravy dries up as
you cook down)
-
Blend all the spices for the
paste finely. Add abit of water to dilute it as you blend so that it is easier
on the blender.
-
Heat up a few tablespoons of
oil in the wok and add the spice paste. Stir fry till fragrant.
-
Add kaffir leaves, sliced
galangal, lemongrass, cardamom pods, tamarind slices, cinnamon stick, star
anise, cloves, sugar and salt and continue to stir fry for about 3 to 5 mins.
-
Add the beef cubes and coat
them with the fried paste.
-
Once the beef are sealed, add
half the coconut milk.
-
Then add ½ cup of water. Mix
well and allow to simmer on low heat for about 30 mins to 45 mins till the oil
separates from the gravy (need to keep stirring to prevent burning). Then add
the remaining ½ cup of coconut milk. Add more water if needed to fully cover
the beef cubes. Allow to simmer on low heat for another 2.5 hours or till the
meat is tender. In between, if the gravy
is drying up to fast, add a little water at a time to prevent burning.
-
When the meat is tender, remove
the lid and allow the gravy to thicken to your preference. At this point add
the kerisik.
-
You may add more salt or sugar
to your taste.
**Rendang taste better the day after it is
made. So it is a dish you can make in advance.
Mandarin orange chiffon "oranges" by Phay Shing
Mandarin orange chiffon "oranges"
Recipe is
adapted from http://smallsmallbaker.blogspot.sg/2012/02/mandarin-orange-chiffon-cake.html.
This recipe makes only a small portion, enough batter for 4 "oranges"
and one small cake, so you may want to double or triple it.
Ingredients:
1 egg yolk (65g egg)
6g caster sugar10g vegetable oil (I used canola oil)
14ml freshly squeezed Mandarin orange juice
1 tbs orange zest
17g cake flour
1/8 tsp baking powder
Orange gel
food colouring
Meringue:
2 egg whites16g caster sugar
1/12 tsp cream of tartar
Decoration:
Compound white chocolate, finely
chopped
Green tea powder
Steps:
1.
Preheat oven to 160°C
2. Whisk egg yolk and caster sugar until well combined. Add in oil, followed by
orange juice and zest.
3. Whisk sifted flour and baking powder into the batter bit by bit until there
is no trace of flour.
4. In a clean bowl, beat egg whites and cream of tartar with an electric mixer.
When soft peaks are formed, gradually add in sugar and beat until stiff peaks
are formed and the bowl can be overturned without the meringue falling out.
5. Add 1/3 of the meringue into the egg yolk batter and mix well. Fold in
gently but quickly the rest of meringue in 2 additions until there is no trace
of egg whites. Tap the bowl a few times on the table to release any trapped air
bubbles in the batter.
6. Spoon batter into round-bottomed glass bowls (mine were about 8cm in
diameter and 6.5cm in height). Fill the glass bowls until they are about
slightly more than half full.
7. Bake for 15 minutes, then lower the temperature to 150°C for another 10-15
minutes.
8. Invert the bowls immediately onto a cooling rack. Let the cakes cool
completely before GENTLY unmolding by hand as the cakes are very soft and
fragile. Store the cakes in an airtight container to prevent them from drying
out.
9. In order to shape the cakes into orange shapes, begin by
using a citrus juicer to make an indent at the top of the hemisphere. Hold the
juicer in place for several second before releasing it. If you find that the
indent is not deep enough, repeat this step.
10. Next, gently gather/ pinch in the bottom of the
hemisphere if it flares outwards too much to look like an orange, and place the
cake on a paper cupcake liner.
11. Make the "wrinkles" at the top of the orange
by using the back of a butter knife to imprint 5 indents. Hold the cake by
cupping it with one hand and press the back of the knife firmly on the cake.
Rock the knife gently forwards and backwards, and side to side to make the
imprint. Repeat if necessary to ensure that the imprints do not disappear.
12. Divide the white chocolate into 2 portions and place
them in small bowls. Place the bowls in a small saucepan of hot water and keep
stirring until the chocolate melts and flows easily. Add some green tea powder
to one of the bowls and stir until the powder and chocolate are well combined
and smooth. You may pipe the "stem stubs" onto the oranges using
piping bags but I prefer to use a toothpick to apply the chocolate for such a
small volume. Draw a star in the middle of the orange using the green tea white
chocolate. When it has set, add a drop of plain white chocolate at the center
of the "star".Monday, 10 February 2014
Salted Egg Yolk Cookies by Carol Lam
Salted Egg Yolks Cookies by Carol Lam
Makes: 130 cookies
Ingredients:
- 250 g plain flour
- 20 g cornflour/ cornstarch
- 1/4 tsp baking powder
- 1/8 tsp bicarbonate of soda
- 1 tbs milk powder
- 6 salted egg yolks
- 170 g Salted Butter
- 80 g caster sugar
Egg Wash and Decor
- 1 egg yolk (for egg wash)
- 1 tbs white sesame
Directions:
- Sift together flour, cornflour, baking powder, bicarbonate of soda and milk powder, set aside.
- Steam salted egg yolks for about 5 minutes. Cool, mash with a fork and set aside. Try not to mash the yolks too finely.
- Place butter and sugar in the bowl of an electric mixer. Mix on medium speed until sugar is dissolved.
- Add mashed salted egg yolks and sifted flours. Mix to for a soft and pliable dough. If dough is too soft, wrap with cling film and rest in refrigerator for 30 minutes.
- Line baking paper on the baking pans. Pre-heat oven to 180°C.
- Prepare egg wash by lightly beating the egg yolk.
- Roll out dough to 5 mm thickness and cut into desired shapes using dough cutters.
- Place on baking pans and brush with egg wash. Sprinkle with sesame seeds to decorate.
- Bake for 15 minutes or until golden brown. Remove and cool completely before storing in airtight containers.
Recipe modified from Pig Pig's Corner : Salted Egg Yolk Cookies
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