Deep Fried Breaded Mushrooms by Gwen Chow

Ingredients:

1 pack fresh shitake mushrooms (from ntuc)
1 cup flour
1/2 cup corn flour
3/4 tsp baking powder
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp black pepper
1 1/2 cups water
2 cups Panko bread crumbs

Method:

1) Wipe mushrooms with clean dish towel, cut off stems and discard.
2) In a bowl, mix together flour, corn flour, baking powder, salt, garlic powder and black pepper.
3) Add water to create a batter.
4) Dip mushrooms into batter, drip off excess and coat in bread crumbs.
5) Deep fry in hot oil till golden brown.
6) Serve with mayo or ranch dressing.

Sweet & Crusty Milk Buns by Grace Chang

Ingredients:

Milky cream
250g milk powder
200g icing sugar
A little salt
170g butter
Dough
800g high protein flour
30g   Milk powder
  6g    Instant dry yeast
20g    Sugar
15g     Salt
500ml  water
25g      Butter
1 egg, beaten


Method:


1) Milky cream:
    Combine milk powder, icing sugar , salt n mix well.
    Add in butter n rub until mixture forms fine crumbs.
    Transfer the mixture into a piping bag n set aside.

2) Dough:
    Put all ingredients ( except butter) into mixing bowl n mix into a dough.
    Add in butter n beat into a pliable n smooth dough . Cover with a piece of damp
     towel n rest for 25 mins.

3) Transfer the dough onto a work surface n punch out the air. Divide the dough into
     small portions, about 80g each. Round up, cover with wet towel n rest for 10
     mins.
4) Roll out the dough n roll up into a log n place onto baking tray.
    Cut a slit on top n leave to proof until increased 60% it's original size.
    Brush with beaten egg n pipe topping mixture over it.
    Leave to proof until increase 20%.
5) Bake in a preheated oven at 180 deg C for 12-15 mins .
Note : The above is the exact recipe I copied out from a book..
I halved the recipe.. For those using kitchen aid machine, I recommend to divide it to a smaller amount cos I'm using a home commercial mixer at home .
My dough rested for 1 hr instead of 25mins.. N my dough was divided into 84-85 g each n I had 8 buns in total.. I did not place damp towel for proofing ..
The milky cream doesn't  form into a paste so it cannot be piped out so no need to place in piping bag.. I jus place it on to bread after it's brush with egg wash, lots of it !..

Strawberry Swissroll by Janice Kang

Ingredients: 
4 eggs
80g sugar
80g cake flour
20g custard powder
50g butter, melted
1/4 tsp salt
few drops of strawberry paste /essence
few drops of pink colouring
some diced strawberries (optional)

Fillings : Any fillings of own desire, I used Redman Whip Topping :)

Method:

1)  Line & grease a 10x14cm baking pan.
2)  Preheat oven to 190degrees .

3)  Stift Cake flour, custard powder & salt, set aside.

4)  Whish egg & sugar till fluffy & light.

5)  Add strawberry paste/essence ,pink colouring, gently fold in flour mixture.

6)  Add melted butter & mix well till combined. Bake 15-17mins till light brown & springy.

7)  Remove cake & let it cool on wire rack.

8)  If you're using whipped cream/buttercream, refrigerate before using.

9)  When cake is cooled, place cake on a piece of parchment paper, trim edges, spread your fillings onto the cake. (If using whipped cream, can also put some diced strawberry around the cake )

10) Roll the cake up. Refrigerate the cake for 30mins to set before serving.

Airfried half chicken by Eileen Kou

Air-fry half chicken using Europace air fryer. 

Ingredients:
(A)
2 tbsp salt
2 tsp five-spice  powder

(B)
1 tbsp soy sauce
1/2 tbsp dark soy sauce
1 tbsp sesame oil

Method:
1)  Marinade chicken with (A) overnight.
2)  Brush the sauce (B) on the skin before air-fry the chicken.
3)  Roast it in air fryer for 15mins, 180 degrees. 
4)  Then brush the remaining sauce on the skin. Air-fry for another 15mins.

Note: You can also bake using normal oven, fan mode.
If using Philips air-fryer, cut down the time to 25mins. Philips air-fryer is smaller, so cooking time should be shorter.

Siew Mai by Gwen Chow

Makes 14 big pieces
 
Ingredients:
250g minced pork
6 mushrooms (soaked and cut into small pieces)
300g prawns (shelled and cut into small pieces)
5 slices ginger (cut into small pieces)
100g round wanton wrappers
1/4 small carrot (cut into small pieces for deco)

Seasoning for pork:
1/2 tsp sugar
1 1/4 tsp chicken powder
1 1/4tsp corn flour
5 tsp chinese cooking wine
3 3/4 tsp soy sauce
7 1/2 tsp water
Pinch of pepper 

1 1/4tsp salt - to marinate the prawns.

Method:

1. In a bowl, place minced pork and add seasoning.
2. Add mushrooms and ginger into the minced pork.
3. Marinate prawns with salt.
4. Add marinated prawns into pork and stir to mix well.
5. Keep in fridge for at least 1hr.
6. Place a huge spoonful of meat in the centre of the round wanton skin.
7. Shape into siew mai and place some chopped carrots on top for deco.
8. Oil your plate before placing siew mai on it.
9. Place plate in steamer and steam for 10 mins.

Thai Single bone mid wings by Rontree Chan

Ingredients :
15 mid wings (cut into half between the two bones) becomes 30 pieces.
(A)
2 cloves of garlic
1 thumb knob ginger
2 shallots
1 coriander root
2 tsp sugar
1 tsp soy sauce
1 tsp fish sauce
1 tsp lime juice
Pound all ingredient (A) in a mortar to form paste and marinate to the wings.
Add in 1 tsp thick dark soy sauce.
(depending on the richness of the dark soy sauce ~ mine was super thick type).
Massage the wings and leave for 1/2 to 1 hour then sent for deep frying.
For the dipping sauce (watery type ~ good for vietnamese spring roll too)
1 1/2 tsp fish sauce
3 tsp sugar
6 - 8 tbsp water
1 tsp lime juice
1 finely chopped shallot
some finely chopped chilli and zest of lime.
Stir and mix till sugar dissolved.
~ this is based on agaration, add more sugar or water to suit own preference