Wednesday 4 December 2013

Panda Cookies by TH Ng

Followed recipe from

Another online recipe for reference

Refer to this useful video by bonobos25 on how to use the cookie cutter

Cheesy Meat Patties by Linda Liu

Cheesy Meat Patties
180g minced meat of ur choice – marinated with salt, pepper, sesame oil, light soya sauce
2 slice of cheese
Egg wash
Corn flour

Divide the meat into the small portion. Wrapped with cheese in the middle. Shape it to any shapes you like.
Thinly coat with some corn flour. Egg wash it. Spread breadcrumbs over it.
You can chose to pan fried it with some oil or deep fried it.
REMEMBER to absorb off the oil or else it gets very oily on the breadcrumbs.

Caramel Drumsticks with Onion, Carrot & Pineapple by Wendy Kwan

Caramel Drumsticks with Onion, Carrot & Pineapple

4 drumsticks
1 carrot, sliced
1 medium onion, sliced
10 pineapple cubes into half
1/2 bunch finely chopped coriander

1 tbsp Honey
1 tbsp soy sauce
2 tbsp olive oil
5 tbsp pineapple juice
11/2 tbsp dark brown sugar

1. Mixed drumsticks with marinade. Season for at least 4 hours or overnight in the fridge.
2. Preheat oven to 200 C.
3. Place onion slice on the ceramic plate then marinade drumsticks and follow cover with onion slice, carrot slice, pineapple cubes and some coriander leaves and brush with the excess marinade sauce.
4. Wrap the ceramic plate with foil paper and bake for 30 mins. Unwrap the foil paper, lower the temperature to 180 C, bake for another 15-20 mins until drumsticks are golden brown.
5. Garnish with coriander leaves.
6. Ready to serve. Enjoy!

Chicken Masala by Diana Gale

Honey Castella by Angel Wan

Honey Castella  

Ingredients  (Castella wooden frame 24 x 14 x 8cm or 7" squares baking pan)
5 Medium size Eggs (Separated) - room temperature
Sugar 100g
Bread flour 100g (Sift twice)
Honey 50g
Milk 2 tbsp (Water is fine)

1.  Weigh honey directly into a saucepan, add in milk and cook on low till honey melt and set a side.
2.  Beat egg whites till foamy, add in sugar by third and continue to beat till stiff peak.  
3.  Add in egg yolks one at a time and mix well.
4.  Add in sifted flour bit by bit with the mixer running on medium-low speed and mix for a minute.
5.  Add in the honey mixture and mix for another minute.
6.  Stop mixer , give a few fold by hand using a rubber scraper to prevent any pockets of flour sinking at the bottom. U will notice abit of lumps at this point, its normal.
7. Sift the batter through a sieve with the help of the rubber scraper into another large bowl.
8. Pour batter slowly into lined castella wooden frame so as to burst the bubbles.  Slightly smooth surface.  Give a few bang on the countertop to remove any air bubbles.
9. Bake at 160degree for 50mins to an hour or till skewer comes out clean. (I bake for 50mins)
10. Once baked, drop your baking pan with a height on the countertop for 2 -3 times to prevent them from shrinking excessively.  Let cool for 5 mins.
11. Place a big piece of baking paper on top of the cake, Flip them upside down and remove the wooden frame or baking tin. Let it cool for another 5 mins.
12. Tear off baking paper from cake and wrap them up with baking paper followed by a layer of clingwrap then to a big and clean plastic bag and tie tight.  Send the wrap cake into the refrigerator immediately to preserve moisture.
13. Leave them in fridge overnight.
14. Trim the side of the cake with a sharp or serrated knife, slice and serve.
15. Any leftover cakes are advisable to wrap in clingwrap followed by a air-tight container and store in the fridge.

***Notes and tips
1. Do not overbeat the egg whites, just till stiff peak (abit glossy) but not chunky if not u have when too far.
2. Test the cake doneness when baking reach 45 - 50mins depends on individual  oven. Do not overbake if not cake will turn out to be dry.
3. Don't leave the cake till completely cool before u wrap and place them in the fridge if not it will result in dry cake.  Wrapping them and straight to the fridge when they are still warm is to lock the moisture of the cake.
4. For Matcha castella, mix 2 tbsp of matcha powder with flour and sift together.
5. For marble effect, dilute 1.5 tsp of matcha powder with 3 tsp hot water  to form a paste. Weigh 80g of sifted batter,  mix with the matcha paste. Pour white and green batter alternately base on your own creation and give a few  swirl with a chopstick.
6. You can create your own version of castella with diff flavours too. But advisable to bake the original for once before trying with other flavours.
7. If you don't have a castella wooden frame you can still bake this cake by wrapping a 7" square baking tin completely from inside-out with aluminum foil follow by baking paper. Refer to picture on how to lined the baking tin.
8. Picture 4 shows how i wrapped my cake.

Brown butter cinnamon baked sweet potato doughnuts by Angel Wan

Brown butter cinnamon baked sweet potato doughnuts

Bread flour  200g
Cake flour  100g
Light brown sugar  60g
Salt  1/4tsp
egg  1
Ground nutmeg  1/2tsp
Cooked and mashed sweet potato  1/2cup
Instant yeast  1.5tsp
Milk  120ml
Butter  30g
Butter  60-80g
Ground cinnamon


1. Lightly mix all ingredients in a mixer except flours and butter. Add in both sifted flours and knead till dough form, then add in butter and knead for 8-10mins till smooth dough form.
2. Proof for an hour or till double in size.
3. Roll out dough on a floured working space and cut using a dough cutter or u can roll into round balls depends on how big u want your doughnuts to be and shape it.
4. Let it proof for 45mins to an hour.
5. Bake at 190 - 200 degree for 10-12mins. If the dough gets too brown very quickly, lower down the temperature to 170-180degree and continue to bake till cook. But do not overbake if not it will turn out hard and dry. (Do watch out when baking, as we are using a very high temp but shorter timing to bake in order to achieve soft texture as overbaking or baking too long may cause doughnuts to be hard and dry.)
6. Coat your baked doughnuts with brown butter followed by Cinnamon sugar and you are done

-Brown butter
 Melt about 60g of butter in a saucepan over  medium-low heat continue to cook till it turns brown, with occasional stirring. You will smell a nutty fragance when its ready.  

- Cinnamon sugar
Mix some sugar with cinnamon ground (Amount of cinnamon ground depends on individual preferences)

Hassleback Potatoes by Shar Kay

Baked Sambal Chicken Wing by Shar Kay

Spiced Pork Cube Fried Rice by Shar Kay

Thursday 28 November 2013

Bacon Cheese Cookie By Rontree ( Ronnie) Chan

Bacon Cheese Cookie
70g softened salted butter

50g icing sugar
4 Tbsp Bacon bits (pan fry with some olive oil to crispy)
5-6 Tbsp of shredded mozzarella cheese (chop to fine bits)
200g multi purpose flour or cake flour
Preheat oven at 170C

1)whisk butter and icing sugar to pale yellow creamy form.
2)add in bacon bits + bacon oil fold to combine well.
3)add in cheese bits fold to combine well.
4)sieve in flour to mixture to form dough. divide dough to around 30 balls and flatten to cookie shape. Or divide dough to two sets of 5cm diameter rolls, wrap in cling film, set in fridge for 3 hrs. Take out and slice it to around 6mm thickness.
5) place cookies on to baking sheet and lay on tray.
6) bake in oven at middle rack for around 15 minutes.
7) place on rack to cool completely before storing in a air tight jar.

Bacon Wrapped Pork Tenderloin by Jonathan Tan

Bacon Wrapped Pork Tenderloin

This is one of those dishes that you'll get "oohs" and "ahhs" when you bring it out at a dinner gathering. And the fragrance that fills your kitchen when the bacon is cooking in the oven is just awesome.

Wrapping the tenderloin can be a little bit tricky the first time, but you'll get the hang of it. Especially if you are one of those who do Swiss-rolls a lot.

Ingredients: (serves 2-4)
1 whole uncut pork tenderloin, about 300 - 350 grams  - cleaned and trimmed
About 300 grams streaky bacon (should get about 12 slices or so)
3 sprigs of fresh thyme - leaves only
4-5 sage leaves - finely chopped
4 cloves of garlic - minced
Salt and back pepper
Cooking oil for frying
Maple Syrup (optional)

1. Preheat oven to 180 degrees C. Cover the prep surface with plastic wrap before starting this recipe to make it easier to wrap the pork in bacon and for an easier cleanup. I recommend at least 2 layers of cling wrap as this makes the cling wrap easier to handle.

2. Rub the thyme, sage and garlic all over the tenderloin. A little salt and generous amount of pepper. Place the tenderloin horizontally on the end plastic wrap that is closer to you.

3. Then in front of the tenderloin, on the plastic wrap, place the bacon vertically. Slightly overlap each slice until you cover the length of the tenderloin. Forming like a bacon blanket in front of the tenderloin.

4. Roll the tenderloin over the bacon, using the plastic wrap guide the tenderloin over the bacon first. Once you get a tight firm roll, discard the plastic wrap.

5. Heat a large sauté pan over high heat and add a drizzle of olive oil. When the oil gets really hot, place the bacon-wrapped tenderloin, seam-side down, in the pan and sear until the bacon is browned, about 2 minutes per side. You should probably have to brown 4 sides.

6. Transfer the bacon-wrapped tenderloin to a roasting tray. Brush generously with maple syrup (if using) and cook the tenderloin in the oven until the internal temp reads about 62 degrees C. Probably about 10 minutes or so. Then let is rest outside the oven for about 5-10 mins before cutting.

Serve with mash and side salad. Enjoy!!

Peanut Butter and Chocolate Chips Cookie by Sharron Wee

Peanut Butter and Chocolate Chips Cookies

( recipe from family feedbag blog)

230g unsalted butter, softened

200g brown sugar

1 egg

1 tsp vanilla extract

375g all-purpose flour ( I use 50% plain flour + 50% Pillsbury wholewheat flour)

1 tsp baking soda

1/2 tsp salt

150g peanut butter chips
100g chocolate chips


Preheat Oven to 180 deg 
Creamed butter and brown sugar till light and fluffy
Add the egg and vanilla and beat until smooth.
In a separate mixing bowl, combined the flour, baking soda, and salt, mixing well.
The dry ingredients were added gradually to the wet ingredients, blending until mixed well.
Add the chips to the dough and fold to evenly distribute.
Scoop the cookie dough onto a parchment-lined cookie sheet,and bake for 10 -12 mins

Sunday 24 November 2013

Cynthia's Strawberry Delight Cheesecake by Cynthia Lim

Cynthia's Red Velvet Roses by Cynthia Lim

Zebra Milo Cheesecake by Shar Kay

Beef Stuffed Zucchini Boats by Shar Kay

S'mores Sandwiched Milo Brownie by Shar Kay

Black sesame panda bread by Phay Shing Tan

Recipe is adapted from The bread remains very soft even after storing at room temperature for 2 days.
Sponge Dough
Yeast - 1 Tsp
Water - 1 Tbsp
Bread Flour - 210g
Sugar - 1/4 Tbsp
Cold Water - 118g

1. Mix yeast with water and let it rest for 10 mins.
2. Mix the above with the rest of the ingredients in a large bowl to form a dough.
3. Cover with cling wrap and let it rest at room temperature (in Singapore it's anywhere from 25-30 degrees Celsius) for 2 and 1/2 hours.

Main Dough (to be added to the sponge dough above)
Plain Flour - 90g
Yeast - 1/2 Tsp
Sugar - 35g
Salt - 3 g
Fresh milk - 20g
Egg - 1/2 (about 30g) (balance of egg can be used to brush on bread before baking)
Butter - 30g

1. Add sugar, salt and eggs to the sponge dough.
2. Mix in the flour, yeast and milk and knead until well combined. You may use the bread maker or hand knead. If you are hand kneading, you may need to throw the dough on your work surface and use a bench scraper as the dough is very sticky. I hand kneaded this and it took me about 5 min.
3. Add in the butter and knead to form an elastic dough. I hand kneaded the dough for about 20 min after the butter was added, in order for the dough to pass the windowpane test. If you are using a bread maker, use the dough function, follow the above sequence of adding  ingredients and let the machine knead to form an elastic dough.
4. Weigh out 85g of dough and knead 15g of black sesame powder* into it while keeping the rest of the dough covered with cling wrap. Add plain flour to the dough while incorporating the black sesame powder bit by bit if it gets too sticky to handle and shape.
5. Portion the black dough for the features of the panda face accordingly:
Eyes: 12g each
Nose: 6g
Ears: 9g each
Outline of face: the rest of the black sesame dough (about 52g)
6. Assemble the panda bread according to the Playdoh example below:
The photogrid should be read from top left to bottom right.
7. Line a loaf pan with baking sheet and place the assembled dough in it. Cover loosely with cling wrap and let it proof for 45 mins.
8. Brush with egg wash and scatter some black sesame seeds on top.
9.  Bake at 170 degrees Celsius for 30-35 mins.
10. Cool completely on a wire rack before slicing the loaf.

* I bought the black sesame powder from Cold Storage which already has sugar added. Alternatively, you can make your own black sesame powder by toasting black sesame seeds in a toaster oven or frying pan, grinding it in a food processor or by using mortar and pestle, and then sifting the ground sesame.