Baked Salsa Duo on Sauteed Zucchini by Shar Kay

Recipe link: http://delishar.blogspot.sg/2013/09/baked-salsa-duo-on-sauteed-zucchini.html

Grilled Breakfast Sandwich by Shar Kay

Recipe link:http://delishar.blogspot.sg/2013/09/grilled-breakfast-sandwich.html

Thai Sweet and Sour Fish by Kala Asokan

Ingredients 

1 Whole Pomfret Fish, cleaned and cuts created on both side of the body

1 Tablespoon tumeric powder

1 tomato, diced

1 yellow onion, sliced

1/2 a green or yellow peppers, sliced (can replace with 1 red/green chilli)

6 Tablespoon  Mae Pranom brand Thai Chilli Sauce http://www.paitalard.com/media/catalog/product/cache/1/image/9df78eab33525d08d6e5fb8d27136e95/s/2/s25.jpg

** if you cannot find this, you can substitute with 3 tablespoon of any brand thai chilli sauce ad 3 tablespoon of tomato ketchup

1 stalk coriander, roughly chopped

Method

Coat the Pomfret Fish with tumeric powder. This helps to remove the fishy smell.

Fry the fish until it is golden brown on both sides and leave it aside on the serving dish.

Use the same oil which was used to fry fish to sautee onions and peppers.

Add the thai chilli sauce and stir well.

Pour the sauce over the fish.

Garnish with coriander.

Bibimbap by Nina Resis

Ingredients

Vegetables (u can any type of veg u like)

1) Yellow Capsicum – ¼ medium : julienne

2) Zucchini – 1 medium: julienne

3) Carrots – 1 medium: julienne

4) Scallion – 5 stalks : cut into ard 3cm length

5) Chinese Spinach (puay leng) – ½ bag : cut into ard 3cm length

6) Bean Sprouts – ½ bag (sakura brand)

7) Shiitake Mushrooms – 3 big Fresh : slice

8) Onion – ½ Big : thin strips

9) Garlic : minced

10) Kimchi : bite size

Meat and others

1) Pork strips – pork fillet (or any another protein)

2) Firm Tofu – cut into slices

3) 4 eggs (I use only 3)

4) Cooked Rice – 4 bowls

Sauces

1) Gochujang – 1 tbsp

2) Sesame Oil

3) Soy Sauce : 1 tsp + 1 tsp

4) Sea Salt 

5) Pepper

6) Toasted Sesame Seeds

7) Raw Sugar : ½ tsp

8) Cooking wine

Method

a) Sauté with a little olive oil, and season with a pinch of salt and pepper - SEPARETLY

1) Yellow Capsicum 

2) Carrots (can use raw or par-boil)

3) Scallion 

4) Shiitake Mushrooms 

5) Onion 

b) Blanch in boiling water then shock in ice water, squeeze to remove liquid – SEPARETLY

1) Chinese Spinach : season with sesame oil, minced garlic, soy sauce and sesame seeds

2) Bean Sprouts : season with sea salt, sesame oil and pepper

c) Season meat with soy sauce, cooking wine, pepper, sesame oil – Quick Stir Fry

d) Stir-fry Tofu slices

e) Pan fry eggs with a little olive oil (I cheated, I used butter) : Sunny side or easy over or scrambled

f) Bibimbap drizzle : combine (i added a table spoon of hot water)

1) Gochujang – 1 tbsp

2) Sesame Oil – 1 tsp

3) Soy Sauce : 1 tsp

4) Pepper : a pinch

5) Raw Sugar : ½ tsp

6) Scallion : diced small

Assemble 

1) Arrange side by side all the vegetables (incl kimchi & raw zucchini) in array of colors, with the meat in the middle

2) Top with Egg

3) Drizzle Bibimbap sauce

4) Scatter Sesame seeds and diced scallion

Mix and Eat! (: 

Traditional Shortbread Recipe by Kenneth Goh

Recipe link: http://kwgls.wordpress.com/2013/08/30/one-two-three-lets-start-making-traditional-short-bread-biscuits/

Pandan Chiffon Cake by Joanne Cheong

Recipe taken from http://www.thelittleteochew.com/2012/08/pandan-chiffon-cake.html

Turtle Melonpan by Angel Wan

Turtle Melonpan

Ingredients (Makes about 11 Melonpan) 

Recipe adapted from Cooking With Dog with slight modification

(Bread dough) Ingredients

Bread flour  300g

Plain flour  120g

Milk powder  15g

Instant dry yeast 10g

sugar  80g

salt  1/2tsp

Egg  1

Warm water 200ml 

Butter 50g 

Place all ingredients in a mixing bowl except butter. Using a dough hook with mixer on low beat till dough form. Add in butter and beat till smooth dough form for about 6 -8 mins. (Can be done using breadmaker if you have.) Cover the dough and let it proof for an hour or till double in volume. 

(Cookie dough) Ingredients

Butter 50g (soften)

Sugar 70g

Egg 1 

Cake flour 150g

Baking powder 1/2 tsp

Matcha powder 10g

Beat soften butter with sugar using a hand whisk till light and creamy. Add in beaten egg little by liitle till well combine.  Sift in the rest of the flour ingredients and mix till dough form using a rubber scraper. Wrap with clingwrap and form into a cylinder shape. Refrigerate till needed.  

Method

1. Weigh proof dough at 50g each. (For turtle melonpan, weigh for abt 11 dough first as you need the left over dough for the body parts.) Cover and let it rest for another 15 mins.

2. While that happening, remove cookie dough from the fridge. On a flour working surface, roll them into a long cylinder shape. Cut and weigh them at about 30g each and roll them into a ball.

3. Using two clingwrap or plastic bag. Place the dough in between the plastic. Press and flatten it into a circle shape for about 3.5" diameter. Place them on a lightly flour baking dish or pan cover with cling and return back to the fridge till needed. (What i do is i stack them up using clingwrap in between each cookie dough)

4. Reshape the rest dough into a round ball. If you like you can wrap in your fav fillings.(I filled mine with butter) Place a piece of cookie dough on top of the bread dough wrap over it. (Refer to the video link for better understanding)

5. Coat with sugar and score them with criss-cross pattern using a scraper or knife. 

6. Weigh the turtle head, legs and tail at 6g, 3g, 2g respectively.

7. Shape and assemble them on greaseproof paper. Place the bread dough from steps 5 on top of the body parts, make sure they are attach to the heads, legs and tail so that they will stick togther during the last proof. (Refer to image for my sketch on how to shape the body parts)

 8. Let them rise for an hour or till double in size. 

9. Bake in preheated-oven at 180 degree for about 12 - 14mins. (Depends on individual oven temperature.)

**Note:

- For traditonal Japanese Melonpan, they doesn't has fillings in it.  But i like to fill my melonpan with butter. You can fill with your favourite fillings too but preferably sweet kinds, like azuki or salted custard(liu sha)if you have the recipe. i think it will taste good too. 

-Use melted chocolate to decorate details of turtle eyes or you can use mini choco chips before sending them into the oven.

Video link:

http://www.youtube.com/watch?v=5z0e-GKJA10

Rosemary Cauliflower Mash by Shar Kay

Recipe link: http://delishar.blogspot.sg/2013/08/rosemary-cauliflower-mash.html

Baked Polenta Crusted Salmon Potato Cake with Lemon Dill Horseradish Sauce by Shar Kay

Recipe link: http://delishar.blogspot.sg/2013/08/baked-polenta-crusted-salmon-potato.html

Cheese Buns with Floss Fillings by Vanessa Tay

Cheese Buns with Floss Fillings

Ingredients:

(For 4 buns)
Bread Flour 140g
Water 75g
Caster Sugar 20g
Butter 15g
Egg 10g
Milk Powder 1 tsp
Salt 1/4 tsp
Yeast 1 tsp

Topping and Filling:
Egg - for egg wash
Cheese - 4 pieces
Mayonnaise
Floss
Parsley flakes

Method:

1. Mix the ingredients for the bun and knead into pliable dough till thin membrane. (I use breadmaker for the kneading) After kneading, cover the dough and let proof for an hour.
2. Punch out the air and divide the dough into 4 smaller equal parts. Roll into balls and loosely cover to rest 15 minutes.
3. Roll the ball into oval shape, place some floss on the top end and start rolling inwards. Pinch the ends properly to seal the dough. Shape the 2 ends a bit pointed to make the buns into rugby ball shapes.
4. Further proof the buns for an hour.
5. Egg wash the buns and place a piece of cheese on the buns. The pointed sides of the cheese should be in line to the 2 pointed ends of the buns. You may like to pipe some mayonnaise criss-cross over the buns and sprinkle some parsley flakes on top.
6. Bake the buns in the preheated oven at 180 deg cel for around 15min.

Source: Phone App 烘培大师

Durian Butter Cake by Diana Ho

Durian Butter Cake

Ingredient A
100g hard butter
80g sugar
130g plain flour
1tsp baking powder
150g durian flesh, blended
5 egg yolks

Ingredient B
5 egg whites
80g castor sugar
¼ tsp cream of tartar

Method

 Preheat oven to 160°C
* Grease n line deep 9inch round cake tin
* Cream butter and sugar at medium speed for 15mins until fluffy.
* add in egg yolks n cream for additional 5mins at medium speed.
* add in durian flesh and mix well.
* switching beater to slow  speed, add in sifted flour n baking powder.
* leave aside.
* whisk ingredients b at max speed till stiff
* fold meringue into A n mix well. bake for 35-45mins.

Banana Walnut Muffin By Sally Toh

Banana Crumb Muffin
Recipes adapted from cook.bake.love

Ingredients: (yield 12 standard size muffins)
(A)
190g plain flour
1 tsp baking soda
1 tso baking powder
½ tsp salt
(B)
3 bananas, mashed (I used 5 medium size bananas)
150g white sugar (I used 100g)
1 egg, lightly beaten
75g vegetable oil 

Crumbles
20g cold butter (cut into small cubes)
60g brown sugar
60g plain flour
½ tsp cinnamon powder
Method:
1) Preheat oven to 190C. Line 12-hole muffin tray with paper liners.
2) In a large bowl, mix (A) together. In another bowl, combine (B) and mix well.
3) Stir (B) into (A) just until moistened. Spoon batter into prepared muffin cups.
4) For the crumb topping, mix sugar, flour and ground cinnamon in a small bowl, Cut in butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
5) Bake in preheated oven for about 18-20 mins until a toothpick inserted into center and comes out clean.

Note:
1) Suggest preparing the topping first and keep refrigerated before using.

Chicken Sausage and Egg Hearts by Bee Lay

Picture linked from
https://www.facebook.com/photo.php?fbid=639158122775898&set=a.151706648187717.26512.145138032177912&type=1&theatre


Ingredients:
Frankfurt chicken sausage, eggs, oil and some black pepper to season

Baked Spiced Chicken and Rice by Shar Kay

Baked Spiced Chicken and Rice

If you love spices like I do, you will love this EASY casserole dish!

Ingredients (Serves 2-3)

• 1.5 cups white long grain rice (Use Basmati if you can), washed
• 1 tbsp EVOO (I used a few spray of PAM)
• 1.5 chicken breast (Small), cut into quarters (You can use 3 chicken thighs with the skin on if you do not mind the extra calories)
• 2.5 cups of chicken stock, heated till hot
• 1/2 cup of peas (I used frozen)
• 2 cloves garlic, minced
• 2/3 med yellow onion, chopped
• 1 tsp turmeric
• 1 tsp curry powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp cinnamon powder
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper (optional) 

For method of cooking, pls click onto link

http://delishar.blogspot.sg/2013/08/baked-spiced-chicken-rice.html

Snowskin Mooncakes by Diana Ho

Snowskin Mooncakes

Ingredients
115 Hong Kong Flour (steam for 15 mintues, leave to cool)
115 fried glutinous rice flour
210g icing sugar
1 tbsp shortening
5-7 tbsp pink guava juice
2 tbsp Hong Kong Flour (mix with 2 tbsp hot water to form hot dough)

Optional: Food color gel of your choice

Fillings
700g red wine berry paste from KCT (divided into 35g and rolled into a ball)

Method
1. Sieve fried glutinous flour and Hong Kong flour, add in icing sugar. 

2. Make a well in the centre, add shortening, 2 tbsp guava juice and hot dough, and knead until it resembles crumbs

3. Add guava juice by the spoonfuls until it comes together to a dough and continue kneading until smooth. Dough is abit sticky and stretchy like mochi at this point. (if you want to add coloring, you can add it after the dough comes together)

4. Flour the mat with some glutinous flour, divide dough into 15g each and roll the dough out. Wrap with the red wine paste.

5. Press into the mooncake mould, knock out from mould. Remember to flour a little bit of the base of the snowskin mooncake to prevent it from sticking onto the tray while it's chilling in the fridge