Steam Chicken with Essence of Chicken by Angeline Lim

Ingredients

4 Chicken Drumsticks - cut into 2 like my pic

1 Bottle of Essence of Chicken

12 to 14 red dates

1 tablespoon wolfberries

Some coriander for garnish

Can add other types of herbs like dang gui but my kids don't like it to be so herbal

Or add shiitake mushrooms - sliced thinly

Marinade

Salt

1 piece ginger about 1 inch finely grated

2 tablespoon chinese wine

Method

Rinse the chicken, trim off the fats & pat-dry. Season with marinade for 30 minutes.

Place the marinated chicken in a shallow dish for steaming.

Arrange the red dates, wolfberries together with the chicken. 

Cover with foil and steam for 15 minutes

Remove from heat and pour in the essence of chicken, cover back the foil and steam again for another 15 minutes or till cook

When cooked, remove foil and serve immediately. Garnish with coriander.

Chicken and Brocolli Risotto By Ivy Teo

NOTE
Ivy cooked the cheesy risotto based on Wolfgang Puck's recipe above except she used chicken and broccoli instead of mushroom and reduced the servings to 2.

Recipe Link http://www.freep.com/article/20140220/FEATURES02/302200014/rice-cooker-mushroom-risotto-wolfgang-puck

Serves: 4


Ingredient
½ pound assorted fresh mushrooms, such as shiitakes, chanterelles, Portobellos, cremini, or regular cultivated mushrooms
1½ cups Arborio rice, rinsed in a strainer and drained well
2 tablespoons olive oil
2½ to 3 cups chicken broth or vegetable broth
½ cup dry white wine
2 teaspoons kosher salt or to taste, divided
½ cup finely chopped yellow onion
1 large garlic clove, minced
Freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons chopped fresh Italian parsley
½ cup freshly grated Parmesan cheese, plus extra for serving


Method
With a damp towel, wipe the mushrooms clean. With a small, sharp knife, trim off tough or dirty stems. Then, cut the mushrooms into thick, uniform slices.

Put the rinsed and drained rice in a bowl. Drizzle with 1 tablespoon of the olive oil and stir well to coat the rice evenly. Put the rice in the rice cooker. Add 2 cups of the broth along with the wine, and 1½ teaspoons of salt. Stir well.

Close the lid of the rice cooker and press the “Cook” button. Cook for 20 minutes, and then switch the control to the “Keep Warm” setting.

While the rice is cooking, heat the remaining 1 tablespoon of olive oil in a large, heavy skillet over medium heat. Add the onion and cook, stirring frequently, until tender, about 5 minutes. Add the garlic and sauté, stirring continuously, for 1 minute. Add the mushrooms, ½ teaspoon salt, and pepper to taste. Raise the heat to medium-high and cook, stirring continuously, until the mushrooms are juicy and tender, 5 to 8 minutes. Remove the skillet from the heat. Taste and, if necessary, adjust the seasonings with more salt and pepper. Set aside.

Carefully open the lid of the rice cooker. Stir in the sautéed mushrooms, ½ cup of the broth, the butter, parsley, and Parmesan. The mixture should have a creamy consistency; but, if it does not, stir in up to another ½ cup of the broth. Continue stirring for about 1 minute longer; then, taste and adjust the seasonings again, if necessary.

Spoon the risotto into heated wide, shallow bowls or soup plates. Serve immediately, passing additional Parmesan at the table for anyone who would like more.

Vegetarian Wu Kok/ Yam Puff by Alicia Gan

Yam Dough Ingredients:
600g Yam
115 wheat starch
1 tsp baking powder
1/2 tsp five spices powder
1 tbsp sugar
1/2 tsp salt
115g Vegetable shortening
1/2 tsp Ammonium Bicarbonate
210 boiling water

Filling:
3 tbsp canned green peas
6 tbsp canned bake beans (may strain the sauce from the bean or leave it as it is but try to reduce it to avoid wet filling)
200g vegetarian layer meat or veg. roasted pork belly (chopped)
3 Chinese mushroom (soaked, chopped)
3 water chestnuts (chopped)

Seasoning:
1 tsp salt
1/2 tsp five spices powder
1 tbsp vegetarian oyster sauce
1/2 tsp pepper

Method:

1) To make yam dough, peel the yam & cut into stripes. Steam until cook and soft, about 40 mins.

2) While waiting for the yam to cook, prepare the filling.
Heat up 2 tbsp oil, stir-fry all filling ingredients until fragrant. Add in seasoning, stir well. Thicken the sauce with a little cornstarch solutions. Stir-fry until slightly dry. Dish up & keep aside.

3) Remove yam from steamer/wok, mash into paste when still hot. Combine wheat starch with boiling water, knead to form a cooked dough. Combine with yam paste. Knead well. Add in the rest of ingredients & knead until form into smooth dough.

4) Divide the dough into 50g each portion. Wrap each dough with enough filling & form into ball shapes. Make sure wok is hot with enough oil to deep-fried yam puff until crispy and golden brown. Dish up and drained. Ready to serve.

For Recipe link. http://aliciavegehut.blogspot.sg/2014/05/vegetarian-wu-kok-yam-puff.html?m=0

Spicy Sweet Sticky Korean Chicken by Angelin Goh

Ingredients
some minced garlic and minced ginger

1/2 teaspoon black pepper,salt to taste

3 tablespoon honey

1 tablespoon apple cider/white vinegar 

2 tablespoon soy sauce

1-2 tablespoon brown sugar(add more if u find sauce not sweet enough when u r cooking)

 sesame oil few dashes

korea chilli paste 3/4 tablespoon   

 

Method
Marinated chicken with some lime juice,fish sauce and olive oil ..coat with potato starch mix with rice flour for crispiness n airfried 25min 

fry the garlic n ginger first then add rest of sauce ingredients ,after the sauce has boil ,off heat n coat in the chicken,sprinkle with peanuts or sesame

Churros by Angeline Goh

Ingredients

a cup of water

2 1/2 tbsp sugar

1/2 tsp baking powder

pinch of salt,

 tbsp vegetable oil 

1 cup plain flour

coating is cocoa powder (can use cinnamon ) n sugar 

Method

 

cook water,oil,sugar and salt in a pot till they boil

off heat and stir in sifted flour n baking powder(it will form a hot dough)

using big star nozzle n piping bag(recommended non disposable. .its stronger,i burst few of the plastic ones)

pipe into length u like and fry in hot oil till golden brown

coat with cocoa powder n sugar,serve warm

Pandan Buns by Norazlina Shukor

 

 

 

Recipe: 

 Made 35 buns
(Using breadmaker Kenwood BM260 to knead and proof the dough)

Starter dough:
250g bread flour
2g (1/2 tsp) yeast
170ml water (room temp)

Main dough:
40ml pandan water (boil water with 5 pandan leaves for 5 mins & let it cool. Need to boil more so that u can get 40ml for the dough)
25g coconut milk (pkt one)
3 egg yolks
100g sugar
1 tsp salt
25g milk powder
170g bread flour
2 drops of green colouring (I subs with 1/2 tsp pandan paste)
75g unsalted butter
4g (1 tsp) yeast

Topping:
Evaporated milk
sesame seeds 

Method

 1. Starter dough : Mix bread flour, yeast and water until well combined. Leave it to rest for an hr (or until double in size).
2. In bread maker, put in pandan water, coconut milk, pandan paste, yolks, sugar, salt, bread flour, yeast. Let machine knead for 2 mins (until the ingredients are well combined) add the starter dough in small pieces. Let machine knead for another 2 mins then add butter. Let machine does the kneading and proofing job for 1.5hrs.
3. At the end of the program , divide the dough into 25g each. Flour your hands and shape them into a ball and place them 2-3cm apart on a baking pan. Make sure u grease the pan otherwise it will stick to your pan and u will tear the buns trying to pull it out.
4. Leave to rise in a warm place for an hour.
5. Apply milk-wash, sprinkle sesame seeds and bake for 18-20 min @ 170c until risen and golden.
6. Allow to cool for a few minutes before serving

Cold Cucumber Salad by Angelin Goh

 

Ingredients

 

3 ~4 japanese cucumber ,scrub clean the skin with some white vinegar ,cubed it with skin on ,seeds parts sliced off.set in strainer to dry 

Black vinegar 2 tablespoon

Light Soy sauce 1tablespoon

Sugar 2 tablespoon 

Peppercorn or chilli flakes optional 1/2 teaspoon... i added some chilli padis

Sesame oil 1tablespoon

garlic cloves 3-4 minced

Some sesame seeds

Method

 

Using sesame oil stirfry garlic til fragrance not browned 

add in rest of the sauce ingredients,cooked till sugar melted and bubbling appear

Off heat and toss cucumbers in to coat...cool off and sprinkle sesame seeds and store in lidded container in fridge to enjoy

Pig and Elephant Strawberry Ogura Cupcakes by Susanne Ng

 

Recipe link for Piggy and Elephant Strawberry Ogura Cupcakes

 

http://lovingcreations4u.blogspot.sg/2014/04/piggy-and-elephant-strawberry-ogura.html

Spicy Bean Paste by Angelin Goh

 

Ingredients :

3 large chilli (add some chilli padi if u want more fiery ones)

1 stalk of lemongrass ,sliced the white part

8~10 garlic cloves

1 large red onion or 8~10 shallots

3 tablespoon heap of fermented soya bean (2tablespoon to be blended another tablespoon to be fry with the chilli paste)

Blend above with a little oil

Method

Fry the blended paste with few tblespoon of oil till hue darken and fragrant,add salt and sugar to taste 

* Can be paste for steam fish ...anything u love with bean paste :)