Thursday 28 February 2013

Begedil with Almond Flakes by Kymn Lee

Begedil with Almond Flakes


- 500g peeled potatoes (use slightly firmer ones). Cut into small pieces.
- 100g shallots
- 3 to 4 stalks spring onions, chopped
- Pinches of white pepper to taste
- Pinches of salt ( omit this if using luncheon meat)
- 1 beaten egg
- Almond flakes for coating ( optional)
Optional : Luncheon meat ( boiled and mashed )


Fry shallots in oil till crisp and golden. Drain and spread them out to cool.

Using the same shallot oil, fry the potatoes. You can cut them into slices as they are going to be mashed up .

Drain the potatoes .Mix in the shallots, spring onions, luncheon meat and pepper and then mash

Shape the potatoes into palm sized patties. Dip in beaten egg and coat with almond flakes and fry. You need to
shallow fry them and be careful of high heat which will burn the almond flakes. The patties should be semi-submerged in oil.

Drain the begedils of excess oil before serving. Enjoy!

Har Lok (Caramelised Prawns) by Sharron Wee

Har Lok (Caramelised Prawns)


500g fresh large prawns, shells kept on
1 tsp salt
vegetable oil for deep frying
4 cloves garlic, chopped
1 thumb-length ginger, chopped
4 stalks spring onion, chopped


1 tsp cornflour
2 tbs light soya sauce
2 tsp sugar
1 tbs rice wine or dry sherry
1 tbs tomato ketchup


Wash prawns well and trim whiskers and legs. Pat dry with paper towels. Put into a large bowl, sprinkle with salt and mix well. Let stand for about 20 minutes.

Prepare the sauce in the meantime by mixing together cornflour, light soya sauce, sugar, sherry or wine and ketchup in a bowl. Leave aside.

Half fill a wok with oil. Heat till smoking hot or till a small piece of bread sizzles when tossed into the oil. The right temperature is important because you want to sear the prawns. Tip all the prawns into the oil, moving them gently with long chopsticks for about 1 minute.

Turn off the heat, remove prawns immediately using a slotted spoon and drain on paper towels.

Empty all but 2 or 3 tablespoons of oil in the wok. Reheat oil until smoking hot. Saute chopped garlic and ginger till fragrant, then return prawns to the wok. Pour sauce over, tossing prawns until most of the sauce has been absorbed. Add spring onion and serve immediately.

Peanut Butter Swirl Bun by Vanessa Tay

Peanut Butter Swirl Bun

Ingredients for bread dough:

400g bread flour
100g Hong Kong flour
10g instant yeast
90g sugar
5g salt
30g milk powder
300g water
60g butter (room temperature)

Ingredients for filling:

200g peanut butter (I use the creamy type)
50g roasted almond nibs
 - Mix the above altogether and set aside

Other ingredients:

1 beaten egg for glazing
Some extra almond nibs (non roasted) for topping


1. Mix all the bread dough ingredients into the mixer (or bread maker pan) except for the butter and salt (I always start the sequence of adding the ingredients with wet ones first, followed by the dry ones. Lastly the yeast which I would make sure it does not touch the liquid. I like to add in the butter and salt only 5-10minutes after the kneading started.) Beat the ingredients for around 10 minutes (or when the dough is formed and add in the salt and butter. Knead till the dough is smooth and elastic.(I use the dough function on my breadmaker and the kneading is 30minutes)

2. Cover the dough (I use cling wrap) and let it proof for one hour.

3. When the dough is ready, weigh into 50g balls each and let rest for 10 minutes. (I manage to yield 19 buns.)

4. Wrap up the balls with the peanut butter fillings (around 1 slightly heaped teaspoon). Roll the ball into tongue shape (around 15cm). The filling might leak a little but it is alright. Cut the dough into 3 strips and start braiding the strips. Twist and twirl the braided dough into muffin cases (You may want to use only the muffin pan without the cases, then please grease the pan). Let the dough proof in the cases for another 45 minutes or till double in size. (You may want to cover the dough for this second proofing. However for me, I like to do my second proofing in the oven. Taking out the dough only 10 minutes prior to the baking to pre-heat the oven and to do any necessary glazing and topping.)

5. Glaze with beaten egg and sprinkle almond nibs on top.

6. Bake in preheated oven (190 deg cel) for 10 minutes.

7. When the bread is cooled,store and keep the buns in airtight container.

* The recipe is adapted from Auntie Yochana's blog but with slight modifications.

Mudslide Cupcakes by Karen Yee

Mudslide Cupcakes

Ingredients for the chocolate coffee cupcake
100 g butter at room temperature
350 sugar
3 eggs
1 tsp vanilla extract
1 cup buttermilk
½ cup strong coffee
250 g of flour
75 g of cocoa powder
1.5 tsp of bicarbonate soda
½ tsp salt
2 cups of digestive biscuits crushed (or you may use food processor)
75 g of melted butter

Ingredients for the frosting
1 cup whipping cream
2 -3 tbsp of Kahlua
1 tsp vanilla extract
3 tbsp of caster sugar (or more if you prefer a sweeter frosting)

Directions for the cupcake
Preheat oven at 180C and line muffin tray.
Mix the butter with the disgestive biscuits till it resembles wet sand.
Scoop about 1 tbsp into each cupcake liner and press them firmly.
Bake for about 8 mins. Set aside to cool.

Mix the buttermilk, coffee and vanilla together in a bowl. Set aside.

Mix the flour, cocoa, bicarbonate soda and salt together then sift them and set aside.

Meantime, cream the sugar and the butter till pale.
Add the eggs in one at a time and mix well on medium speed.
Alternate the addition of buttermilk mixture and flour mixture into the batter. DO NOT OVER MIX.
For the dry ingredients, it is best to use in spatula to fold in first and briefly mix with the mixer for a
couple of seconds.

The consistency should be quite thick.
Scoop into the cupcake liners with the crust till about 2/3 full.
Bake for about 22 mins or till toothpick comes out clean. Let it cool for about 10 mins then remove
from the muffin tray and continue to cool on a rack.

Directions for the frosting
Add sugar, vanilla, Kahlua into cold whipping cream.
Set your bowl in another bowl of ice water and whisk the mixture at high speed till you get still

Pipe them as you prefer on the cupcakes. Dust with some cocoa powder or drizzles some chocolate
garnache over the frosting. Or if you like drizzle more Kahlua

***Best to refrigerate so that the crust of your cupcake stays firm. But do put the cupcakes in
covered containers to retain the moisture when you refrigerate.

Braised Frog Legs with Ginger and Scallions by Karen Yee

Braised Frog Legs with Ginger and Scallions


- 4 frogs skinned, washed and chopped into parts

- 1 tbsp corn starch
- 1 tsp sesame oil
- 1 tbsp dark soy sauce

- 2 tbsp of oil
- 1 inch ginger sliced very thinly (long thin sticks)
- 2 cloves of garlic bruised

- 1/2 tsp of black rice vinegar
- 1 tsp of dark soy sauce (add more if you prefer a darker colour to your
- 1 tbsp of oyster sauce
- 1 tbsp of Chinese rice wine

- Salt and pepper to taste
- water

- scallions sliced to 1" length


- Marinade the frog parts with A for about half hour.
- Heat oil in a wok and saute the ginger and garlic till fragrant
- Add the frog parts and stir fry for 1 min at medium heat.

- Add C to the wok and continue to fry for another min
- Add D. Water should partially cover the frog parts and allow to simmer on low heat for about 5 mins.
- Transfer to claypot, add scallions towards the last 2 mins of simmering. If simmer for too long, scallions will turn very soggy and brown. If you are serving later, add the scallions when heating up before serving.

*** Becareful not to overcook the frog legs else they will be rubbery and tough.
*** Serve with plain porridge or steam rice.

Wednesday 27 February 2013

Sweet Corn & Durian Layered Dessert by Vanessa Tay

 Sweet Corn & Durian Layered Dessert


Sweet corn batter:
100g rice flour
60g wheat starch
40g custard powder
1/2 tsp salt
660ml thick coconut milk (I use Kara brand)
120g caster sugar (I reduced to 100g)
1 can (about 220g) sweet corn creamy style

Durian batter:
200g durian flesh (mashed)
100g tapioca flour
2 tbsp rice flour
70g caster sugar
1/4 tsp salt
100ml thick coconut milk

1. In a pot, combine the ingredients for the sweet corn batter and mix till smooth. Stir it over a low heat till slightly thickened.
2. Pour sweet corn batter in a 9-inch square tin, level the surface. Steam in a pre-heated steamer over high heat for 30 minutes till done.
3. Mix together the ingredients for the durian batter till smooth. Spoon it over the cooked sweet corn batter and level the surface. Steam it further for 25 minutes until cooked. Remove from heat, leave it to cool and serve.

P.S.: The above recipe is adapted from a book which I do not have the name on hand.

"Stay Fresh" Banana Chocolate Chip Muffin by Conney Romundt

Makes : 10-12

2 cups of all purpose flour
1/2 cup packed brown sugar
1 tbsp baking powder
1 tsp of baking soda
1/2 tsp salt
3/4 cup chocolate chips
2 cups mashed bananas (4 very ripe delmonte sized ones)
1/2 cup (1 stick) butter or margarine (melted)
1/4 cup milk
2 eggs
1 tsp vanilla extract

1)    Preheat oven to 375 Farenheit (Approx. 190.56 deg cel), line the muffin tins with muffin cups.
2)    In a large bowl, mix all dry ingredients including the chocolate chips. Set aside.
3)    In another bowl, blend bananas, + all wet ingredients. Add to the dry mixture, stirring until just blended. DO not over mix. Fill the muffin cups and bake for 18-22 mins, depending on size of cups .
4) Test if muffins are cooked using a toothpick. If it comes out clean, it’s done! :)

Let it stand for a few minutes before transferring to a wire rack to cool. Enjoy with your family!

NOTE:  DO NOT even bother if you do not have very ripe bananas on hand.  They won't turn out right.

Japanese Sake Huat Kueh by Sharron Wee

1kg rice flour
500ml white rice sake
500ml brown rice sake
250g raw sugar
2 tsp yeast

1) Combine all ingredients in a bowl to to form batter. 
2) Set aside for a few hours to rise. 
3) Pour into into cups and steam. (Takes around 20 minutes for mini cups)

* Make sure water boiling when cups are placed in, else the cups wont 'smile'.

Otak Otak by Conney Romundt

Horse mackerel (I used the tail about 2 palm sizes in length, small to medium sized fish for your measurement purposes. A larger piece is fine as well)
buah keras (candlenut 5 pcs)
2 Sambal rempah pkg (which I have made previously and packaged into smaller packs and stored in freezer) about 100 gram /pkt each
shrimp paste
2-3 tablespoon sugar
salt to taste
coriander powder 1 teaspoon or less if you don't like it to be too strong
coconut milk approx 100- 200gram
1 egg
lime leaves


1) Fillet the tail off the bone. cut some slices and set aside . The remaining fish-  scrape the meat off the mackerel tail , holding the skin taut as you scrape . Set aside fish meat and discard the skin.
2) Blend rempah again and add in the shrimp paste and candlenuts, set aside.
3) Blend fish meat in blender, add in some water and coconut milk a little at a time , continue to blend until it becomes sticky paste.
4) Mix in sambal , according to taste of how spicy you like it. You can never over add.. cos the rempah is what gives all the yummy flavour.  Add, the rest of seasoning including line leaves and oil.
5) Before I steam the whole tray, I always fry a small spoonful to taste for salt level .  If satisfied, scoop all out into a pyrex dish and spread a layer about 1-1.5” thick and steam for 5 min. Garnish with additional lime leave and serve with toasted bread.

* Depending on your mood, you can also scoop them into banana leaves pkgs and bake in oven.  I have also frozen them with great success.

Seafood Fish Maw Thick Soup by Eleanor Lim

海鲜鱼飘豆腐羹 aka Seafood Fish Maw Thick Soup

A thick soup is quite similar in texture to shark fin's soup. Help save the populations, don't eat sharks fins! Soup is just as tasty with the flavours from fresh crab meat, fish maw and mushrooms.

[serves 2-3]
40 gm fish maw  [used fried type]
2 dried mushrooms - soaked
1/2 cup fresh crab meat (if unavailable, may use imitation crabsticks)
3-4 Cooked prawns
4 Scallops
1 egg tofu or half a white tofu
1000 ml chicken broth/stock
Colander leaves as garnishes
1/2 tsp dark sauce
1 1/2 tbsp oyster sauce
1/2 tbsp Shaoxing wine
1/2 tsp Sesame Oil
salt & pepper to taste
2 tbsp potato starch + 3 tbsp water - thickening
black vinegar for added flavour when serving

1) Soak fish maw in hot water until soft and cut into thin strips.  Squeeze out excess water [blanched in some hot water to remove as much oil as possible].
2) Cut all ingredients (except fresh crab meat ) mushroom, prawn, scallops and tofu into small cube sizes. (If using imitation crabsticks, tear into thin strips)
3) Pour the chicken stock in a pot and bring to a quick boil. Add in the fish maw and dried mushrooms.  Simmer until ingredients are soft. 
4) Add in crab meat, prawn, scallop and tofu, then add in oyster sauce, dark sauce, wine. Taste to adjust seasoning accordingly.
5) Bring soup to a boil again before stirring in thickening starch. Stir as you pour in the starch else it will become very lumpy in the soup.
6) Serve soup hot with black vinegar and colander leaves.

Tuesday 26 February 2013

Mandarin Orange Chiffon Cake by Esthew Leow

5 egg yolk
Sugar 30g
Mandarin Orange juice 60-70g
Orange Jest 1tsp (more if u like)
Corn oil 50g
Low protein flour 80g (Can be Cake flour/Top Flour)

5 egg white
sugar 70g

1. Mix ingredients in (A) together. Sift in the Low Protein Flour.
2. Beat the egg white and sugar till stiff peak.
3. Fold (A) n (B) well.
4. Pour into 21" Tube Pan. Knock the pan to release air bubble.
5. Bake at preheated oven 170 deg 30min (differ oven differ temp)

Shrimp Paste Chicken (Har Jheong Gai) by Conney Romundt

Balacan chicken powder
900g Chicken wings 
Baking powder
Plain flour
Ice cold water
Pinch of salt

This is the powder used found in Penang

1) Marinate chicken wings with balacan chicken powder for at least 1 hour.  set aside. Instead of frying it as per the package's instructions, I want it to have a even crispier exterior I coat it with a batter.
2) Prepare the  batter, essentially, it’s similar to a tempura batter or if you want, you can use the same fish and chips batter.. add plain flour, eggs and baking powder (I like more of this for extra pouff) and some of the balacan powder in this mixture and lastly, add ice cold water.
3) Whisk till all blended and you see bubbles form from the baking powder. Coat every marinated wing with batter and deep fry in very hot oil but low- medium fire (especially if using drumstick)
Wings should turn out very crispy and light. Enjoy!

*those with air fryer, I am not sure if you can do it with wet batter..

Wednesday 20 February 2013

Macadamia Chocolate Chip Cookies by Vanessa Tay

 Macadamia Choc Chips Cookies by Vanessa Tay

75g butter, softened
75g caster sugar
75g soft light brown sugar (I use molasses sugar, so the cookies will be darker colour)
1 medium egg
1 tsp vanilla essence
175g plain flour
1/2 tsp baking powder
50g macadamia nuts (I use more)
100g milk or plain chocolate chips

1. Heat oven to 180 deg Celsius. Line the baking trays.
2. Cream butter and the sugar till creamy and smooth.
3. In another small bowl, beat the egg well. Add in the vanilla essence and mix well.
4. Add the egg mixture to the batter, a little at a time. Mix well with each addition.
5. Sift flour and baking powder into the batter. Fold in the flour well.
6. Add in the macadamia nuts and the choc chips. Leave some choc chips for later.  Mix well.
7. Using teaspoon, scoop the heaped batter onto the baking tray. Flatten the cookie batter with the back of a fork and sprinkle the remaining choc chips on top.
8. Bake the cookies for about 10min or till golden brown.
9. Leave the baked cookies on the trays for a few minutes before placing them in the rack to cool.

Other cookie baking tips:
1. If your cookie batter is using whole eggs, the cookies will be crunchier. If use only egg yolks, the cookies will be softer.
2. If you prefer crunchy cookies like Famous Amos type, you can get ready the shaped batter on the baking trays and leave the trays in the fridge first for a while (I would leave them for around 15-30min) before putting them in the oven to bake.
3. If you are baking multi-layers of trays at one go, you might want to use the turbo fan function for better air circulation.

Tuesday 19 February 2013

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