German Chicken Rice by Roxana Ng

Ingredient:

 2 chicken whole leg, skin on
2 slices cheddar cheese

Marinade:
1 tbsp olive oil
1 tsp salt
1 tsp chili powder
1/2 tsp pepper

Stuffing(mix well):
1 bowl cooked rice
2 tbsp chopped parsley
Dash of pepper and salt

Oven Method:
Rub chicken whole legs with marinade and marinade for few hours.
Place the rice mixture under chicken skin and roast in a preheated oven at 180C for 25 minutes
Cover with Cheddar cheese and roast until golden brown. Remove and serve.

Air fryer method:
180C for 30-40 mins (depending on the size of your chicken) until cooked and golden brown
Cover with cheddar cheese and cook for another 5 mins. Remove and serve.

Homemade Healthy Chicken Nuggets by Grace Heng

 

 

 

Recipe Link http://vegsmoothiebunny.blogspot.sg/2013/05/homemade-chicken-nuggets.html

 

 

Ingredients: 

For the coating:

1/4 cup Raw Wheatgerm

1/4 cup Brown Flaxseed meal

1/4 cup Oat Bran

1/4 cup almond meal ( I took a couple of almonds and pulsed it through the food processor)

Spices to taste e.g a dash of garlic powder, salt, black pepper, crushed red pepper flakes etc

 

 Nugget Fillings:

Ingredients:

1/2 onion roughly chopped

250gm chicken thigh/ breast

1 cup low sodium chicken broth or water mixed with an egg

1 tablespoon oil ( I used Coconut oil)

Method:

*preheat oven to 200 deg

1. Either slice the chicken thigh into chunks or pulse it through the food processor to make mince

2. Marinate the chicken with a black pepper (optional)

3. Add a tablespoon of oil in to a pan. (optional)

4. Saute onions till translucent

5. Pulse onions through the food processor till fine

6. Mix the onions and chicken meat together

7. Gather the chicken chunk or mince into a ball/ nugget shape

8. Dip it into the broth/egg solution and coat it with the dry mixture

Bake in oven for 10-15min or till golden brown. 



 



Earl Grey Pound Cake by Shar Kay

Recipe Link
http://delishar.blogspot.sg/2014/04/earl-grey-pound-cake.html

Chucky's Chewy Chocolate Cookies by Regina Soejanto Moo

Recipe Link
http://www.mummymoo.com/2013/06/chuckys-chewy-chocolate-chip-cookies.html

CHUCKY'S CHEWY CHOCOLATE CHIP COOKIES

Adapted from Sally's Baking Addiction
Prep: 15 minutes

Bake: 10 - 12 minutes
Yields: 2 doz average sized cookies

Ingredients

• 170 gr unsalted butter, melted 
• ½ cup soft dark brown sugar, loosely packed.
• ½ cup white granulated sugar 
• 2¼ cup all-purpose flour
• 1 tsp baking soda 
• 1½ tsp cornstarch 
• ½ tsp salt 
• 1 egg
• 1 egg yolk 
• 2 tsp vanilla extract 
• 1 cup chocolate chips
• ¾ cup chocolate chips, set aside

Directions

1. Mix flour, baking soda, cornstarch and salt in a bowl. Do not sift the flour. 

2. In another bowl, whisk melted butter, brown and white sugar until sugar dissolves. Please ensure that the butter is in liquid form at room temperature - and not simply softened. The darker brown your sugar is, the darker your cookies will be.

3. Add the egg and egg yolk into the butter mix, and whisk lightly until creamy. Whisk the vanilla extract in.

4. Pour the wet ingredients into the dry ingredients and mix together with a wooden spoon or spatula. The dough will be very soft, but eventually will come away clean off the edges.

 

5. Add in the 1 cup of chocolate chips, and fold in. They may not stick well to the dough, but give a good stir until they are just about dispersed throughout.

 

6. Preheat your oven to 170 deg C. Meanwhile, just leave the dough in the fridge to cool slightly.

7. Shape the dough into small balls (I used a cookie scoop) and space out evenly on the baking tray. Make sure to leave space between each ball and from the edge of the tray. Put a few chocolate chips atop each mound. 

 

These 'spread' out quite a bit, so it's best to make them rounded rather than flat prior to baking

 

They will be underbaked, but do not bake longer than 12 minutes. Doing so will result in non-chewy cookies! Allow to 'rest' out of the oven for 15 minutes (do not transfer to a cooling rack as yet) where they will continue to cook on the baking tray.

Once they are sufficiently cooled, transfer to a wire rack to cool completely.

 

Watermelon Look a Like Raisin Bread by Roxana Ng

 

 

 

Recipe Link  for Sweet Dough Method

http://roxanang.wordpress.com/2014/04/25/basic-sweet-dough-bun-recipe%F0%9F%8D%9E%F0%9F%8D%9E%F0%9F%8D/

 

Recipe to how to make the Watermelon look a like Bread

http://roxanang.wordpress.com/2014/04/25/watermelon-look-a-like-raisins-bread/

 

 

You will need:
400g of basic sweet dough (weight is after the first proving):
160g for the red dough
120g for the white dough
120g for the green dough
40g raisins / currants / chocolate chips

Method:
Take 160g of the dough and add in the red food coloring and knead well, add in the raisins and mix well, roll into a rectangle that fit the rectangle tin
Use a rolling pin and roll out the white dough, brush some fresh milk on the white dough and the pink dough
put the pink dough on it and roll it up, pinch the ends and seal the dough
Repeat the above steps for the green dough.
Lightly spray the baking tin with oil
Put the dough into the baking tin, spray oil over the dough
cover it with cling wrap and let it prove till double in size in a warm place
Preheat oven at 180 degree C
Bake for 20-25 mins till golden brown
Let cool slightly in the pan then transfer to cool on the wire rack
Wait till it is completely cool before slicing it.

Ham and Gruyere Cheese Muffins by Diana Gale

 

 

 

 

 Recipe Link

http://www.thedomesticgoddesswannabe.com/2014/04/ham-and-gruyere-cheese-muffins.html

RECIPE
Ham and Gruyere Cheese Muffins (Makes 18)
Adapted from Clockwork Lemon

Ingredients:
2 cups flour
1 tablespoon sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp dried thyme
1 1/4 cup milk
1 egg
1/2 cup melted butter
1 1/2 cups grated Gruyere cheese, or Cheddar, or any eating cheese (not Parmesan)
1 1/2 cups of ham cut into 2cm cubes

Method:

Preheat the oven to 180C and line muffin tins with papers

1. Stir together the flour, sugar, baking powder, baking soda, salt, and thyme in a medium bowl.

2. In a separate bowl combine the milk, egg, and melted butter.

3. Stir milk mixture into the flour mixture until barely combined. Fold in the ham and cheese. Divide the batter among muffin cups.

4. Bake for 15-20 minutes. 

5. Allow to cool on a wire rack and enjoy warm! If you plan on freezing some, allow to cool completely and then freeze in a ziplock freezer bag as soon as possible. 

Stew Bittergourd and Meatballs by Angelin Goh

 

Ingredients

250 grm of minced pork

Marinated with some fish sauce ,pepper,potato starch and sesame oil

Half of bitter gourd sliced

Fermented black beans 

5~6 cloves of garlic minced 

Oyster sauce 1tablespoon and half cup of water 

Method

Fry the marinated meatballs till brown and set aside..

Fry garlic with fermented beans till fragrant and add in bittergourd

Add oyster sauce n water and meatball .

Stew till bittergourd is soften

Waffles Prima Deli Style by Angelin Goh

 

Ingredients/ Method

2 cups /256 g all-purpose flour  (i use top flour)
2 tsp baking powder
1/2 tsp salt


4 eggs yolks
200ml coconut milk
4tbsp melted butter/oil
100ml milk
100ml pandan juice
optional green colouring

Mixed and whisk eggs n ingredients, add in sifted flour n remaining dry ingredients

4 egg white
70 grm sugar
beat egg white and sugar to stiff peak n leave and fold in egg batter

Preheat machine and enjoy waffles making...the whole house smell so nice :)

Note. If you prefer plain waffles with no fillings n ice cream, you may increase the sugar by 20~30g or more

Cereal Tofu by Angelin Goh

 

One box of firmed pressed tofu cubed

Batter for shallow frying tofu:

2 tablespn of rice flour

1 egg

A little of ice cold water

Coat n Shallow fried tofu till browned n crispy n set aside

I'm using cereal premix ..if u do have nestum cereal at Home u can use it as in:

A cup of cereal

2 teaspoon of sugar

2 teaspoon of milk powder

1/2 teaspoon salt n some pepper

A handful of curry leaves

A knob  bout a tablespn of butter

Some minced garlic

Optional chilli padi

fry butter on medium flame,add in garlic n curry leaves ,chilli..fry til fragrant add in cereal mixture n continue to stirfry till crispy .

add in tofu gently ,coat well with cereal.

Homemade Salmon Patty by Angelin Goh

 

 

Ingredient

 

Piece of salmon steak ,deboned n deskinned

Chopped roughly to pieces and marinate with half cup of breadcrumbs panko

Pepper

Salt 

Italian mixed spices

Parsley

Optional some chopped onions

A teaspoon of potato starch

A teaspoon of olive oil

 

Method

Mold the patties to ur desire size and coat with egg mixture and a layer of panko and shallow fried till golden ...

Pizza Crust Recipe by Norazlina Shukor

Dough is kneaded and proof in Kenwood BM260.

Ingredients :
180ml water
15g caster sugar
20g butter
10g milk powder
1 tsp salt
350g bread flour
1 tsp yeast

Method:
1. Put all ingredients according to above sequence into the bread pan and select dough cycle (Cycle 7 in Kenwood BM 260)

2. This cycle takes 1.5 hours but only 1 hour is needed for pizza dough

3. When the timer shows 0:30 minutes left, remove the dough from the bread pan

4. Prepare 12" non-stick pizza pan

5. Roll dough into a bowl and flatten it on the pizza pan

6. Prick the prepared dough with a fork so that the dough does not puff during baking

7. Add on the toppings of your choice

8. Preheat oven to 200C and bake for about 15-20 mins

You may freeze the dough after u have flatten it on the pizza pan.

Personally I feel it tastes nicer if you bake it immediately. :)

Hot Cross Buns using Breadmaker by Vanessa Heng

 

 

Hot cross buns - Bread machine

Recipe adapted from hamlyn. All color cookbook. 200 bread recipes by Joanna Farrow

 

Dough
1egg
275 ml milk
40g unsalted butter, softened (add at start of 2nd kneading cycle)
1/2 tsp salt
2 tsp ground mixed spice
500 g bread flour
3 tbsp light muscovado sugar
1 &1/2 tsp yeast
100 g raisins

To finish.
50g plain flour
4tbsp milk
2 tbsp caster sugar

 

Method

1)In bread plan, add dough ingredients except butter & raisins.

2) select dough program, add butter at the start of second kneading cycle, add raisins when dough is formed ( or when machine beeps)

3) at the end of program, divide dough into 12 - 16 pcs.shape each into a ball n place them 5cm apart in baking tray ( I used 13 x 9 inch for 16 rolls). Leave to rise in a warm place for 45 mins.

4) make the crosses - beat 4-5 tbsp water into 50g flour to make a paste. Pipe crosses on buns.

5) bake in preheated oven 220 deg cel for 13- 15 min till risen n golden.

6) Heat milk n sugar in a pan until sugar dissolves. Bring to boil n brush over buns once they are out of the oven.

Voila. It's done. Enjoy

 

 

Mango Strudel by Tiffany Koong

Custard Recipe previously shared by Angelin Goh

Ingredients:
220ml milk
1tbsp all purpose flour, sifted together with corn flour
1tbsp corn flour
35g sugar
2.5 egg yolk
Few drop of vanilla essence
1tbsp condense milk

Method:
Warm the milk over double boiler till hot,gradually add flour n sugar and whisk well continuosly
Add in egg yolk gradually,keep whisking
Add essence n condense milk
Remove from heat when mixture thickens and put bowl over a bowl of ice water to maintain the custard in smooth texture.
Little of butter may be added if u like glossy sheen on custard.

Prepare ur brand of instant puff pastry as indicated on package.
Spread custard n cut fruits up to three layers ,sprinkle with icing sugar on top
Note: i use pampas puff pastry sheet

Japanese Cheesecake ( Fluffy & Creamy) by Sharron Wee

Recipe link << http://en.christinesrecipes.com/2011/02/japanese-cheesecake-fluffy-creamy.html >>


The velvety smooth, creamy, as well as the fluffy texture makes this kind of cheesecake stand out the crowd. The cheesecake is not too sweet, yet just enough to entertain your sweet tooth if you have one. Best served after chilling.

Prepare two baking pans, lined with baking paper (each size 11.5cmx22cmx6cm)

Ingredients:

• 250ml milk
• 250 gm cream cheese, cubed and softened at room temperature
• 60 gm butter, softened at room temperature
• 6 egg yolks
• 55 gm cake flour
• 20 gm corn flour
• 1 lemon zest
• 6 egg whites
• 1/4 tsp cream of tartar
• 130 gm caster sugar

Method:
Preheat oven to 150C (302F).

Use a large bowl, pour in milk. Place the bowl over simmering water. Don’t let the bottom of the bowl touch the water. Add cream cheese, stir occasionally, until completely dissolved and the mixture turns smooth. Stir in butter, till dissolved. Remove from heat. Let cool down a bit, then add the egg yolks and combine well. (Note: Make sure the mixture is not too hot, as you don’t want to cook the egg yolks at this stage.)

Combine cake flour and corn flour. Sift in the flours into the cream cheese mixture, a small amount at a time. Mix well between every addition, and make sure there aren’t any flour lumps. Stir in freshly grated zest. Set aside.

Place egg whites in a large clean bowl. (Note: Make sure there’s no oil or water in the bowl at all.) Use an electric mixer to beat the egg whites for 3 minutes, then add cream of tartar and blend again. Pour sugar in the egg whites and blend until very stiff peaks form. (Please refer to this video: How To Beat Egg Whites.)

Fold-in the egg whites into the cream cheese mixture gently with a rubber spatula just until all ingredients are incorporated. Do not stir or beat. For a better result, fold in egg whites with a small amount at a time, at least for 3 times. (Please refer to this post with video: How To Fold-in Egg Whites).

Pour the mixture into the two baking pans. Place the pans into another larger baking tray. Add hot water in the tray up to half way. Bake for about 50 to 60 minutes. Test with a needle or skewer that comes out clean.

Turn off the oven. Leave the oven door ajar for 10 minutes. Remove from the oven and remove from the pans. Let cool completely on a wire rack. Chill in a fridge for about 3 hours. Enjoy!

The beaten egg whites generate very small air pockets in the inner structure of the cake. So, when it comes to making this cake, it’s very important to know how to beat egg whites and how to fold-in egg whites properly.

To prevent the surface of the cheesecake from cracking: use low temperature and water-bath method during baking. The surface of the cake has a tendency to rise high to a point that breaks the structure. So, the basic principle is to keep the oven as low as the recipe suggests as 150C (302F). Mind you, every oven is so different, know your oven. And you have to keep an eye on it when baking. When the cake surface rises too high, that means the temperature of your oven is too high. Reduce the temperature accordingly.

To prevent the cheesecake from shrinking: open the oven door ajar for 10 minutes or so, and let your cheesecakes cool down gradually. But don’t keep them there too long because moist would develop at the bottom of the baking pans.

Mixed Fruits Refrigerator Oatmeal by Cheryl Lai

Recipe Link to Cheryl's Blog
http://bakingtaitai.blogspot.sg/2014/04/no-cook-overnight-refrigerator-oatmeal.html


Adapted and modified recipe from The Yummy Life
http://www.theyummylife.com/Refrigerator_Oatmeal


Ingredients: (makes one 300ml bottle)  

40g Rolled Oats

100g Fresh Milk 

100g Greek Yogurt (can replaced with plain or flavoured yogurt) 

18g Honey (about 1 big tablespoon)

1.5 tsp Basil or Chia seeds 

Diced Fruits (of your choice)

1. Add rolled oats, fresh milk, yogurt, basil or chia seeds and honey to bottle.

2. Put the lid on the bottle and shake to combine. 

3. Add the diced fruits in and stir gently until combined.

4. Place in the refrigerator overnight and up to 2 days. During the overnight soak, the oats and basil seeds absord the liquid and soften, giving a great texture when you eat it the next morning.

Froggy Pandan Ogura Cakes by Susanne Ng

Froggy Pandan Ogura Cakes




















Recipe Link:
http://lovingcreations4u.blogspot.sg/2014/04/froggy-pandan-ogura-cakes.html

Garlic Bread by Vanessa Tay

Garlic Bread

Ingredients:

For bread:
Bread flour 150g
Cake flour 30g
Milk 90g
Whole egg 20g
Caster sugar 10g
Salt 1/4 tsp
Yeast 1/2 tsp
Butter 15g (room temperature)

Egg  (for egg wash)

For garlic spread:
Minced garlic 15g
Butter 40g (softened under room temperature)
Caster sugar 1/2 tsp
Fine salt 1/4 tsp
Chicken stock powder 1/4 tsp
Italian herbs 1/2 tsp

Method:
Knead the ingredients for the bread dough together will window pane stage (You may use mixer, bread maker or hand knead). Cover and let it proof for 1 hour.

Punch the dough after the first proof and divide into 5 equal pieces. Shape each piece into a ball and cover them. Let them rest for 15 min.

Flatten each dough ball into oval shape and gently use a scraper to lift one (the more pointed ends) end of the oval shape. Roll the end to the middle of the oval. Do the same for the other end. Pinch the dough together where both the ends meet and turn it upside down. Gently roll the 2 elongated ends to make them thinner. The dough should look like oval olive shape.

Place the shaped dough neatly on a baking sheet. Be sure to leave ample space in between as the buns will expand after second proof and when baking. Proof for another 45 minutes.

To prepare the garlic spread, mix all the ingredients together. Leave aside.

Preheat oven at 180 degree.

After the second proofing of the buns, brush the top with the egg wash. Using a shape knife, make a narrow slit in the middle of the buns lengthwise. Pipe in the garlic spread onto the slits. *Note: Do not pipe in too much as the spread might overflow when baking.

Bake for 18 min. Remove the buns from the oven and pipe the spread again. Put back in the oven and bake for another 3 min.

Enjoy!

* Recipe source: 巧厨娘妙手烘焙

Perfectly Peachy Pound Cake by Regina Soejanto Moo

Perfectly Peachy Pound Cake

Recipe Link http://www.mummymoo.com/2013/09/perfectly-peachy-pound-cake.html

Adapted from The Pioneer Woman

Prep time: 15 min

Bake time: 65 min

Yields: 9" loaf pan / 10 servings

Ingredients

• 170 gr salted butter, softened
• 1 1/2 cups all purpose flour
• 1 1/3 cup caster sugar
• 1/4 tsp salt
• 2 eggs + 1 egg yolk
• 1/2 cup 7-Up / Sprite
• 4 halves peaches, either fresh or tinned

Directions

1. Preheat oven to 350 deg F / 160 deg C. Line a loaf pan with parchment paper. Wash peaches in cold running water until all the syrup has been cleaned off. Pat completely dry, and slice. Set aside.

2. Cream butter and sugar till it turns very light and fluffy.

 

3. Add in eggs, one at a time, scraping the sides of the bowl and ensuring that the batter is mixed thoroughly. Don't be tempted to cut short the mixing time! As this cake doesn't use baking powder or soda, it needs the extra 'air' from the whipping in order for it to rise sufficiently. Slowly mix in the flour and 7-Up alternately, starting and ending with flour.

4. Spoon 1/3 of the batter into the prepared pan. Arrange sliced peaches sparingly in a single layer on top of the batter. Too many slices will result in a soggy cake, so you've been warned!

Cover with a layer of batter, more sliced peaches, and smooth the remaining batter on top.

5. Bake for about 65 min, or until a skewer inserted in the centre of cake comes off clean. Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Cool completely on a wire rack

6. Sprinkle icing sugar, and be prepared to have more than one slice.

 

Grilled Stuff Squid by Diana Gale

 

 

Recipe Link http://www.thedomesticgoddesswannabe.com/2013/12/grilled-stuffed-squid.html

 

RECIPE

Grilled Stuffed Squid (Makes 4)

Ingredients:
4 medium squids, cleaned and skin removed
200g minced pork
5 water chestnuts, peeled and chopped finely
5 prawns, shells removed and chopped finely
1 sprig spring onion, chopped
1 teaspoon light soy sauce
1/8 teaspoon ground white pepper
1 teaspoon corn starch

Method:
1. Combine minced meat, prawns, water chestnut and spring onion. Add light soy, pepper and corn starch. Mix well.
2. Carefully, stuff the mixture into the squid, taking care not to overfill. Secure the openings with toothpicks.
3. If using the barbeque to grill the squids, coat the squids with some olive oil before grilling. Make sure to roll the squids regularly to ensure even cooking. Otherwise, you can also do the same on a skillet. If you have quite a lot of stuffing in the squid, you may want to finish the cooking process in the oven to be sure that the stuffing had been cooked through.
4. Serve immediately.

 

 

Banana Bread Cake by Diana Gale

Banana Bread-Cake (Serves 8)

Blog/ Recipe Link http://www.thedomesticgoddesswannabe.com/2013/07/banana-bread-cake-they-call-it-bread-i.html


Ingredients:
1 egg
3 cups mashed banana
120g butter, melted
¼ cup whole milk, room temperature
1½ cups plain flour
¾ cup caster sugar
1 tsp baking powder
1 tsp bicarbonate of soda
½ ground nutmeg
½ tsp salt
1 cup chocolate chips (optional)
½ cup chopped walnuts or almond flakes (optional)
½ cup raisins or sultanas (optional)

Method:
1. Preheat oven to 175C. Prepare an 9-by5 inch loaf pan by greasing it or lining it with baking paper.
2. Whisk egg, milk, mashed banana and melted butter in a large bowl until thoroughly blended.
3. Sift flour, baking powder, baking soda and salt. Add sugar to flour mixture.
4. Add the flour mixture to the banana mixture in 3 parts and mix.
5. Gently stir in raisins/ sultanas/chocolate chips, if using. Sprinkle nuts on top, if using.
6. Bake for 55-65 minutes, until toothpick inserted into the center emerges clean.
7. Cool in baking tin for 15 minutes before transferring to a cooling rack to cool completely.

Sugarless Chocolate Bun with Dark Chocolate filling by Yvonne Mah

Ingredients:
Bread flour 220g
Cake flour 80g
Cocoa Powder 10g
*Egg 1 (50g)
*Milk 150g
Honey 50g
Instant yeast 1 tsp
Butter 30g (Room temp)
Salt 1/8 tsp
*Weight of Egg & Milk adds up to 200g

Filling:
Converture Dark Chocolate 8-10g for each portion

Topping:
Whole beaten egg
Sesame seed (Optional)

Method:
1) Place the ingredients in the BM or mixer to knead till window pane. If using BM, place the wet ingredients first, follow by the dry ingredients and lastly the yeast in the centre of the flour pile. Add salt and butter after approximately 5 minutes into kneading. Let the dough proof in the BM.
If using mixer, add all ingredients except butter in a mixing bowl, knead till smooth dough. Add in the butter and knead until dough is smooth and elastic. Cover with cling wrap and set aside to proof.

2) After first proofing of an hour, punch out the air and cover it loosely with cling wrap. Let it rest for 15 min.

3) Divide the dough into smaller portions & wrap the filling. Shape into round balls and place them neatly in a pan. Spray some water on the surface of dough and second proof the dough in the oven for about 60 min. (Oven NOT switched on.)

4) Remove the pan from the oven at the last 10 min of second proofing to preheat the oven at 170C.

5) Apply egg-wash, sprinkle sesame seed and bake for 18-20 min.

6) Once baked, remove the bread and unmould immediately. Let cool on a rack completely.

Hay Bee Hiam with French Beans by HuiChin Sim

What you need

- French beans (cut into about 5cm-strips ‘sharply’)

- Fishcake (sliced)

- Onion (grinded into paste)

- Garlic (grinded into paste)

- Dried shrimps – Hay-bee (grinded)

- Dried chilli paste

For the Seasoning

- Salt

- Sugar

Method

- Heat some oil in the frying pan and sauté the garlic for 3mins

- Add in the onion and cook for another 3mins

- Add in the grinded dried shrimps and cook for 10mins

- Add in the chilli paste and add a pinch of salt & sugar for taste and continue to stir-fry till the chilli paste darkens and becomes drier

- Add in the French beans & fish cake and mix evenly

 

Serve with hot steamed rice :)

Fried Beancurd Skin Egg Tofu by Grace Chang

Ingredients
300ml plain soy bean milk ( without sugar)
3 eggs
Dried Beancurd sheet

Seasoning
1tsp salt
1/2 tbsp cornstarch
1tsp chicken granule

Method
- beat the egg lightly, add into soy bean milk slowly and mix with seasoning carefully, then strain well..

-place the Beancurd skin into a deep bowl with lined cling wrap.
Pour in the soy milk mixture slowly, then wrap with the cling wrap.
Steam in a preheated steamer over a low heat for about 20 mins until cooked . Remove fr heat , leave to cool , ready to use.

-remove the steamed egg Beancurd , deep-fry into hot oil carefully until golden brown . 
Remove n drain ..
Arrange on plate n garnish to your preference .

Note: dried Beancurd skin to wipe before lining the bowl on the cling wrap.
Mine was steam for 1/2 hr over low- med heat
Do not remove fr bowl immediately after its steam..
Let it cool down , place the bowl in fridge till it harden then remove and
deep

Rock Buns by Stevia Chai Yuen Loh

Rock buns

Ingredients

100g flour
½ tsp baking powder
40g cold butter, cut into cubes...
40g sugar
25g raisin
10g sultana
1 tsp candied peel
1 egg, lightly beaten
 

Method

Preheat oven to 180º C
Sift flour and baking powder together into a mixing bowl
Add sugar and stir till well blended.
Rub in the butter with your fingers, until mixture resemble bread crumbs
Add the raisin, sultanas and candied peel, mix till evenly distributed
Drizzle the egg into the mixture and mix till mixture comes together.
Shape mixture into the size of a tennis ball and place onto a greased or lined with baking parchment.
Bake for 20 - 25 minutes or till golden brown.
Remove and cool on the wire rack.
*Note: I use diced mixed fruit that I have in my pantry or you can use mixed fruits too.

Green Tea Marble Chiffon Cake by Uginia Eugenia Uniflora

Green Tea Marble Chiffon Cake

Ingredients:
80g Cake flour
5 Egg yolks
15g Caster sugar
70g Milk
60g Butter
5g Matcha powder mix with 1 tbsp hot water

Meringue:
80g Caster sugar
5 Egg whites

Method:

1. Preheat oven to 170C

2. In a saucepan, cook milk, butter and sugar till butter melted, while is warmed add in sifted cake flour and mix well using a whisk. Combine egg yolks one by one to continue whisk it well and set aside.

3. In a mixing bowl, Whisk egg whites till foamy and add in sugar gradually whisk till stiff peaks.

4. Add one third of meringue to the cooked dough while the dough is still warmed and fold in lightly, then add remaining meringue and fold to incorporate completely.

5. Take 1/4 of the plain batter and mix with the matcha paste together.

6. Spoon plain and matcha batter alternately into an ungreased 17cm chiffon cake pan, till all the batters are used up. Gently shake and bang the pan on the table top to release air bubbles and use a chopstick to stir the batter gently to create swirl. Smooth the surface with a rubber spatula.

7. Bake at 170 deg C for the 1st 10mins, then 150 deg C for 35mins.

8. When cake is done, remove from oven and turn the pan over. Leave cake to cool in pan completely before removing it from the pan and cut it.

Pineapple Upside down Cake by Grace Ong

Recipe Link http://www.facebook.com/l.php?u=http%3A%2F%2Fwww.bbcgoodfood.com%2Frecipes%2F5562%2Fpineapple-upsidedown-cake&h=fAQGAY6EB

Ingredients

For the topping

• 50g softened butter
• 35g light soft brown sugar
• 7 pineapples rings in syrup, drained and syrup
• glacé cherry

For the cake

• 100g softened butter
• 100g golden caster sugar
• 100g self-raising flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• 2 eggs

Method

Heat oven to 180C/160C fan. For the topping, beat the butter and sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20-21cm round cake tin. Arrange pineapple rings on top, then place cherries in the centres of the rings.

 

Place the cake ingredients in a bowl along with 2 tbsp of the pineapple syrup and, using an electric whisk, beat to a soft consistency. Spoon into the tin on top of the pineapple and smooth it out so it’s level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.

Hainanese Coconut Kueh by Victoria Moon Kua

Recipe Link http://bakingintotheether.wordpress.com/2014/04/11/hainanese-coconut-kueh-琼海人气小吃-海南薏粿-椰子粿


Fillings
Ingredients AGula Melaka : 125g
Water ： 25g
Pandan leaf ：4 pcs
Ginger ：1 pc (smashed ）

Ingredients BGrated white coconut : 200g

Ingredients CFried Grounded peanuts ：50g
Fried white sesame seeds : 25g

Ingredients DPlain flour ：1 tbsp

Skin
Ingredients AGlutinous rice flour ：300g (sifted)

Ingredients B (mixed)Coconut milk / water ：280g
Sugar : 80g
Salt  1/4 tsp

Ingredients CCorn oil  : 45g
* Corn oil : 30g (For glazing )

Directions
First, prepare filling by cooking Ingredients A over low flame till Gula Melaka melted. Stir constantly
- Add Ingredients B, fry till fragrant and dry
- Mix Ingredients C and stir fry till well combined
- Add plain flour and mix well, dish up, and set aside for later use
– proceed to prepare skin - Place glutinous rice flour into a mixing bowl
- Slowly add in Ingredients B and mix well
- Add in corn oil and mix to form a soft and smooth dough
- Cover with cloth and rest for 20 min
- Divide dough into 30g each
- Wrap in fillings, shape round and put into pre-prepared pandan leaf box or banana leaf. Flatten slightly
- Arrange on a steamer and steam over medium flame for 10 min
- Remove from steamer and brush with corn oil while it’s still hot

Personal Notes:
I used coconut oil throughout the recipe and used 45g sugar for the skin
- do flour hands and bench top when attempting to wrap filling and shape into balls. it makes the dough easier to manage
- each of my dough weighs 30g and i steamed them for 7 mins, and kept it inside the steamer for 3 mins before removing them. do cover the steamer lid with a cloth before steaming. i first boiled the water over high heat, and then turned to medium-low during steaming
- if you want to use a chop, allow the kueh to cool and “dry” slightly before applying chop. brush chop with some red liquid (red food colouring mixed with water) then chop lightly. i felt that brushing vs dipping into liquid yielded a nicer stamp effect (and it took me many kuehs before i got a nice stamp (⊙﹏⊙✿))
- i used my newly acquired mould for some of the kueh – if you intend to do this, please ensure you have a “drier” dough for otherwise, everything will stick to the mould

Crispy Parmesan-Cauliflower Poppers by Grace Chang

 

Recipe Link :

http://www.facebook.com/l.php?u=http%3A%2F%2Fthecozyapron.com%2Fa-cozy-after-school-special-crispy-parmesan-cauliflower-poppers-the-perfect-veggie-to-pop%2F&h=XAQEw4azv

Crispy Parmesan-Cauliflower “Poppers” with Creamy Buttermilk Ranch Dipping Sauce
(Serves about 4)

Ingredients:
12 oz bag cauliflower florets, cut into small, bite-size “popper” pieces
• Salt
½ cup flour
2 eggs
1 cup panko breadcrumbs
½ cup grated parmesan cheese
• Pinch paprika
• Pinch black pepper
• Canola oil, for frying
• Creamy Buttermilk Ranch Dipping Sauce (recipe below)
• Green onion, chopped, for optional garnish

Preparation:
-Blanch the cauliflower pieces by adding them to a pot of well-salted, boiling water for about 30-45 seconds just until crisp-tender; drain, then shock for about 30 seconds in ice-water to cool; drain from ice water and pat dry with paper towel; set aside for a moment.
-Set up your breading station by adding the flour into a large ziplock bag, along with a pinch of salt; next, beat the eggs in a large bowl; finally, add the panko, the parmesan, the paprika, pepper and a pinch of salt into another large ziplock bag.
-To bread, add the blanched cauliflower pieces to the bag with the flour, and very gently shake to coat the pieces well; next, add the floured pieces to the bowl with the beaten eggs, and toss the pieces to coat with the egg; next, add the pieces to the bag with the panko/parmesan mixture, and again, gently shake to coat the pieces well; take the coated pieces out and place onto a plate to hold.
-To fry, heat enough oil to shallow fry (about ½ cup) in a large skillet or pan; once the oil is hot, add about a third or half (depending on size of pan) of the breaded cauliflower pieces in, and allow them to fry for about 5-7 minutes, moving them around occasionally, until crispy and golden-brown on all sides; remove and drain on paper towel, sprinkle with a little salt and pepper if desired, and repeat until all pieces are fried.
-To serve, allow the “Poppers” to cool slightly, as they will be quite hot when fresh out of the oil; serve alongside the Creamy Buttermilk Ranch Dipping sauce, and garnish with some chopped green onion, if desired.

Creamy Buttermilk Ranch Dipping Sauce

Ingredients:
½ cup sour cream (light or regular)
1 medium garlic clove
1 tablespoon buttermilk
1 teaspoon mayonnaise
½ teaspoon lemon juice
¼ teaspoon plus a pinch salt
¼ teaspoon plus a pinch black pepper
¼ teaspoon sugar
• Pinch Italian seasoning

Preparation:
-To a small bowl, add all of the ingredients and whisk/blend until well combined; cover with plastic and refrigerate until ready to serve.