Yoghurt Red Bean Buns by Susanne Ng

Yoghurt Red Bean Buns in  Breadmaker

 

 

Ingredients (For 6 buns)

60g yogurt
36g fresh milk
15g egg

150g bread flour
9g sugar
1.8g yeast

1.8g salt
18g butter

Filling – 150g red bean paste

 

 

Method:
1. Put the ingredients into the breadmaker pan according to the above sequence (wet, dry and then salt, butter).
2. Select normal bread function (program 1)
3. While waiting for dough to be ready, prepare the red bean fillings. Divide into 6 portions of 25g each and roll into balls.
4. Two hours before end of the program, take the dough out onto a lightly floured table and punch it down. (I removed at time 2:10). * Don't forget to remove the paddle.
5. Divide the dough into 6 pieces (about 50g each)
6. Use a roller to roll each piece into a round disc, wrap the red bean paste and seal the edges tight by pinching.
7. Place each wrapped dough into the breadmaker pan (sealed edges facing down), and let the breadmaker do the rest of the job.
8. 30 mins before the end of program (0:30), quickly open the breadmaker and give each of the buns an egg wash.

Important note: From step 4-7, please complete within 20 minutes, so that there will be sufficient time for the buns to proof.

Milo Pound Cake by Shar Kay

Milo Pound Cake

Recipe Link:
http://delishar.blogspot.sg/2013/09/milo-pound-cake.html

Airfried Riceball Fritters by Michelle Heng

Airfried Riceball Fritters

 Ingredients (make 9)

 1 (rice) cup of overnight rice
1 crab stick (cut to 1cm thickness)
1 hotdog (cut to 1cm thickness)
1 cheddar cheese (cut into small pcs)
A handful mozzarella cheese
2 eggs (beaten)
1 cup of bread crumbs
1 tbsp Worcestershire steak sauce
1 tbsp Japanese mayo

Steps

 1. Fill 1/3 of an ice cream scoop with rice, add some cheese and 1 small  piece of hotdog or crab stick then cover with rice.
2. Use a spoon to press hard before scooping the riceball out from the ice cream scoop.
3. Ensure hands are wet before moulding the riceball further into a ball.
4. Repeat process till all rice are done.
5. Coat riceball with egg then with bread crumbs thoroughly.
6. Freeze the riceballs for 30 mins
7. Preheat airfryer at 200 deg C for 5 mins
8. Spray a spritz of oil onto each riceball.
9. Airfry the riceballs at 200 deg C for 15 mins, turning every 5mins to ensure even cooking.
10. Alternatively, the riceball fritters may be baked at 200 deg C for 10-15 mins or deep fried.
11. Serve hot with your favorite sauce. I mixed Worcestershire steak sauce and Japanese mayo for my dipping sauce.
12. Bon appetit!

Pear Cake by Sally Toh

 

Pear Cake

 

 

 

Ingredients

 

4 pears (2-6 pears depending on preference)

250g unsalted butter (room temperature but not melted)

70g brown sugar

85g caster sugar

4 eggs

1 tsp rum

1 tsp vanilla bean paste

250g plain flour

60g cake flour

1 1/2 tsp baking powder

1/2 tsp baking soda

4 1/2 tbsp milk

Method: 

1. Grease and line baking sheet in a 9 in spring foam pan. Grease the sides

2. Peel and core the pears. Slice it and place them in a bowl of salt water to prevent browning.

3. Drain the pear slices, pat dry and cover with cling wrap.

4. In a mixer, beat butter and sugar (from speed 1 and gradually to speed 4) until light and fluffy. Scrap down 1-2 times to ensure even mixing.

5. Turn to speed 2 and mix in the eggs one at a time. Scrap down as needed.

6. Add in rum and vanilla bean paste and mix well.

7. Sift flour, baking powder and soda together. Mix some of it into the batter at speed 1 follow by some milk, then add in some flour etc. Mix as little as possible. 

8. Smear 1/3 of the batter in the pan. (Easier to start from the sides as the batter is quite thick)

9. Lay half the pear slices and spread another 1/3 of the batter over it.

 

 

 

10. Lay the rest of the pear slices and cover with the remaining batter.

11. Bake in a preheated oven of 180C for 30-45 minutes, depending on the amount of pears. Skewer should come out clean. (Mine takes about 35 minutes)

12. Cool cake in pan for about 5 mins and turn out onto the rack. Remove baking sheet.

 

Adapted from http://www.nigella.com/recipes/view/pear-cake-242

 

Crispy Curried Chicken Wings by Sally Toh

Crispy Curried Chicken Wings

 

 

 

Ingredients

Dash of pepper

2 tsp of sesame oil

2 tbsp of light soy sauce

1 tbsp of worchestershire sauce

4 tbsp of honey

1 tsp of minced garlic

 

1+ 1/2 tbsp of plain flour

2 tsp of cornflour

1/2 tsp of baking powder

1/2 tsp of baking soda

 

1/2 tsp salt

1 tbsp of curry powder (mix spice blend)

 

Olive oil for brushing

Method:

1. Sprinkle the pepper on 20 mid-joint wings and rub in. 

2. Pour sesame oil through garlic in a ziplock bag.

3. Put the wings in and give a good shake.

4. Put in the fridge for at least 4 hours.

5. Mix 1 tbsp of plain flour, 2 tsp of cornflour, 1/2 tsp of baking powder and 1/2 tsp of baking soda in a plate.

6. Mix 1/2 tbsp of plain flour, 1/2 tsp of salt and 1 tbsp of curry powder in another plate.

7. Coat 10 wings in each plate and lay them on a rack to air dry for about 45 minutes. (I place the side with thicker skin on the rack.)

8. Brush some olive oil on the wings.

9. Bake in a preheated oven of 200C for 8 minutes with a tray placed one rack below. (I place the rack with wings at the top rack of my tabletop oven)

10. Flip the wings over and bake for another 8 minutes.

Time might vary with oven.

 

Assam Fish by Phay Shing

Assam Fish (less spicy, kid-friendly version)

Ingredients:
450g batang (mackerel) filets (about 3-4 filets)
12-15 small lady's finger
4 medium red onions halved
3 tomatoes, quartered
200g brinjal (I omitted because kids don't like)
6 shallots, finely chopped
3 sprigs curry leaves
Approximately 1.5cm ginger, sliced
2 tsp minced garlic
2 stalks lemongrass, white part slant-cut into 2cm-long sections
1 tbsp instant fish curry spice, chilli oil removed (I used A1 fish curry sauce)
2 tbsp tamarind
1 large lime juice
2 tsp sugar
500 ml water
3 dashes of fish sauce

Steps:
1. Dissolve tamarind in water. Filter through sieve. Add sugar, lime juice and fish sauce to the sieved tamarind juice
2. Stir fry chopped shallots, ginger and garlic until aromatic.
3. Add fish curry paste, curry leaves and lemongrass and stir fry for about a minute.
4. Add assam (tamarind) solution and bring to boil.
5. Add onion halves and simmer for 5 min. Add fish and simmer for 2 min. Flip fish filets and add lady's finger (and brinjal). Simmer for 5-7 min or until vegetables are cooked. Add tomatoes 1 min before turning off fire.
6. Do a taste test before turning off fire to see if there is a need to add more fish sauce or salt.

Note:
Feel free to add or reduce the vegetables in this recipe, and season according to taste.

Bayou Chicken Pasta by Shar Kay

Bayou Chicken Pasta

Recipe Link:

http://delishar.blogspot.sg/2013/09/bayou-chicken-pasta.html

Filipino Chicken Adobo by Shar Kay

Filipino Chicken Adobo

Recipe Link:

http://delishar.blogspot.sg/2013/09/filipino-chicken-adobo.html

Trio on Lemongrass Sticks with Lime Sweet Chilli Dip by Shar Kay

Trio on Lemongrass Sticks with Lime Sweet Chilli Dip

 

 

 

Recipe Link:

http://delishar.blogspot.sg/2013/09/trio-on-lemongrass-sticks-with-lime.html

Eggless Milo-misu by Shar Kay

Eggless Milo-misu

 

 

 

Recipe Link:

http://delishar.blogspot.sg/2013/09/eggless-milo-misu.html

Salted Caramel Cheesecake Crumble by Karen Yee

Salted Caramel Cheesecake Crumble
(makes about 12 to 14 cupcakes)

Ingredients:

The crust:
160 grams of Oreo cookies (remove the cream in between if you prefer if you prefer less sweetness)
60 g melted butter (unsalted)

The cheesecake:
400 g cream cheese (room temperature)
80g castor sugar
2 eggs
150 ml of heavy cream (or fresh milk if you can’t get cream)
20g corn flour
4 to 5 tbsp of salted caramel sauce (or to your desired sweetness, depending on the sweetness of your caramel)
1 tsp of vanilla essence
For the salted caramel, I use the recipe from: http://www.browneyedbaker.com/2012/05/22/ homemade-salted-caramel-sauce-recipe/

The Crumble:
35g plain flour
20g instant oats
20 gram sugar
25 gram butter

Directions:
- Preheat oven to 180C, prepare cupcake liners on the cupcake pan.
- Blend the cookies till fine and mix well with the melted butter till the mixture resembles wet sand.
- Spoon the mixture evenly onto the cupcake liners and press down firmly with the back of a teaspoon.
- Pop the tray into the oven and bake for about 8 to 10 mins. Remove from the oven and set aside to cool.
- Continue to preheat oven at 180C.
- Meantime cream the cheese and the sugar till smooth and fluffy.
- Beat in the eggs, one at a time.
- Add vanilla extract, heavy cream and corn flour. Mix well.
- Divide the batter evenly into 2 bowls.
- In one bowl, add the salted caramel sauce. Add to your desired sweetness as it depends on how sweet your sauce is. Mix well.
- Spoon about 1.5 tbsp of the salted caramel batter into each cupcake liner or till 2/3 of the cupcake liner.
- Bake for about 18 to 20 mins.
- Remove from the oven and let it cool.
- Spoon the vanilla batter evenly onto the liners, filling them to the brim if possible.
- Sprinkle the crumble onto each cup and bake for about 18 to 20 mins.
- Let the cheesecakes cool down, remove from the pan and drizzle some salted caramel sauce on each cup. Garnish with chocolate ball. Refrigerate for at least 4 hrs before consuming.

NOTES:
** If you have 2 trays, do bake one tray at a time.
**Make sure each layer is fairly cooled before adding the next.

Homemade Egg Tofu with Shiitake Mushroom & Prawns by Eleanor Lim

Homemade Egg Tofu with Shiitake Mushroom & Prawns

 

Ingredients:

1 Homemade Egg Tofu *

8  Prawns

2 Shiitake Mushroom

1 Broccoli (small)
1 tsp minced Garlic

Homemade Egg Tofu

Ingredients: 

1 regular size about 450ml Unsweetened Soya Bean
    (I bought from Mr Bean which is just nice)
4 eggs (I use 55-60gm size) (if smaller ones please use 6 eggs)

Method:

1. Beat eggs and add in soya bean and mix till incorporated.
2. Strain the mixture and pour into a heat proof dish. 
3. Using a toothpick to prick burst the bubbles. 
4. Cover with aluminum foil 
5. Steam over boiling water on medium low flame for about 15-20 min or until cooked. Check by inserting the toothpick to make sure it comes out clean. 

You can also line a 6" square tray with plastic sheet. Once cool, can cut into cubes for deep frying coated with cornflour. 

Homemade Sauce

1 tbsp Light Sauce

1.5 tbsp Oyster Sauce

1 tsp Hua Tiao Jiu (Chinese Rice Wine)

1 tsp sugar

80ml water

Potato Starch Mixture (to thicken the sauce) 

Method

1. Remove all the shells, heads and tails of the prawns, slit and devein. Set aside.

2. Wash and slice the shiitake mushrooms. Set aside

3. Cut the broccoli and cook them in a pot of boiling water. Strain and set aside. 

4. Mix all wet ingredients in a bowl except the potato starch mixture

5. Steam the tofu and serve on a plate. 

6. Sauteed the garlic, add in the mushroom and prawns. Stir fry to almost cook.

7. Add in the mixed seasonings and bring to a boil.

8. Add in the potato starch mixture to thicken the sauce. Switch off the fire. Can also use corn flour to make the starch mixture.

9. Plating the broccoli, prawns onto the plate of tofu. Spoon the mushroom and sauce over them. Serve while hot.

PS: This yields very soft tofu. If you want, can add in some seasoning into the mixture before steaming. Add in your own preferred toppings and serve while hot.

Paong (Terrenganu Sweet Bread Rolls) by Lily Chua

Paong (Terrenganu Sweet Bread Rolls)

 

Ingredients

260g plain flour ( original says 200gm but I find the dough still sticky)

60gm caster sugar
1 egg room temperature
100 ml water
1/4 tsp instant yeast (original says 1/8 tsp)

Method

 

1.      Dissolve sugar in water. Add in the yeast and the egg. Then use a spoon to stir the egg. Leave it to rest for 30 mins. You will see bubbles forming.
2.      Slowly add the flour and knead till dough is soft and doesn't stick to your fingers.  You can try with 100gm and add another 100 gm and then slowly add 20 gm by 20gm till it no longer feels sticky.
3.      Cover with cling wrap across the bowl and leave it to proof for 3 hours.
4.      Remove and divide into 18 pcs weighing 24 gm each. Knead each piece with some margarine on your fingers.
5.      Grease your enamel plate with margarine/butter and the arrange the dough in circles. I made a flower using 7 pcs of dough in the centre and 11 pcs on the outside of the flower. Place them slightly spaced apart.
6.      Wrap loosely with the same clingwrap and let it proof in your cupboard for 3 hours.
7.      Preheat the oven to 200 degree celcius.
8.      Bake at lower level for up to 15 minutes or till the bun is golden brown.
9.      I baked for only about 12 minutes.
10.  Remove and cool on a wire rack.
11.  You can put it back into the plate after cooling.

Optional :

 

You can wrap a small pc of cold butter inside the dough before baking but must ensure it is well wrapped or butter will leak. 
I attempted today with a very tiny pc of hard cheese inside.

 

Source: Recipe from someone’s facebook “Grandma’s/modified by my mum”

Crispy Oven-baked Prawn Paste Chicken Wing by Yvonne Mah

Crispy Oven-baked Prawn Paste Chicken Wing

Method:
1. Marinate 18-20 wingettes with 1.5-2 tbsp shrimp sauce (own preference), 0.5-1 tbsp sugar (own preference) & 1 tbsp shaoxing wine. Leave it to marinate overnight (preferably) or at least 4 hours.

2. An hour before baking, coat the marinated chicken wings with 0.5 cup flour, 1 tsp baking powder & 1/4 tsp baking soda. Place wings in a single layer on a prepared rack to air-dry.

3. Brush some olive oil on the wings just before baking. Bake the wings on the rack over a baking sheet at 200 deg for about 20-25 mins (depends on your oven) until the wings are crispy, turning once halfway.

Braised Lionhead Meatballs by Joelle Lee - Teo

Braised Lionhead Meatballs

Recipe Link:
http://traditionalchineserecipes.blogspot.sg/2012/01/hong-shao-shi-zi-tou-lions-head.html?m=1

Tips:
-Try using Sugar Loaf Cabbage (available at NTUC)! It's yummy! Remember to put in loads cos they shrink upon braising!
-Use Swanson Chicken Stock to save time.
-Cook in thermal cooker in the morning and reheat at night. Save on 1.5 hr simmering time