Friday 30 August 2013

Cheese Buns with Floss Fillings by Vanessa Tay

Cheese Buns with Floss Fillings


(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
Parsley flakes


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

Thursday 29 August 2013

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


 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

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

20g cold butter (cut into small cubes)
60g brown sugar
60g plain flour
½ tsp cinnamon powder

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.

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

Chicken Sausage and Egg Hearts by Bee Lay

Picture linked from

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

Snowskin Mooncakes by Diana Ho

Snowskin Mooncakes

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

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

Strawberry Mochi Muffins by Stephanie Ng

Adapted from tinyurbankitchen's Matcha Mochi muffins. 

Strawberry Mochi Muffins
(9-10 regular sz muffins)
225g glutinous rice flour
2 Tbsp dried strawberry powder
45ml vegetable oil
250ml milk
150g - 180g sugar (depends on your preference)
1.5 eggs, beaten  

1. Heat up your oven to 175C.
2. Grease the muffin holes of your muffin tray(direct into holes will result in an overall crispier exterior). Or use waxed muffin liners(only the top would be crispy but easier to manage).
3. Combine all ingredients and mix until well combined. It will be a very liquid batter.
4. Use a ladle to scoop the batter to fill each hole/muffin liner up to 3/4 full. 
5. Bake for 35min or so but do start checking with a skewer at about 30min to see if it comes out clean as that means it's done. 
6. Cool the muffins in the tray before removing them if you didn't use liners. 

Best eaten when it's still warm as the top and sides would be crispy. However, it's still good the following day; just less crisp. 

Heart Swirl Chocolate Swiss Roll by Shar Kay

Heart Swirl Chocolate Swiss Roll. For recipe, pls click on to the link below

Ingredients (Makes a regular 8 inch roll)

  • 5 egg yolks
  • 5 egg whites
  • 2/3 cups cake flour
  • 2/3 cups sugar
  • 1/2 tsp vanilla extract
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp cocoa powder, sifted
  • 3 tbsp melted butter

Rainbow Tie-Dye Swiss Roll with Strawberry Buttercrea​m by Shar Kay

Rainbow Tie-Dye Swiss Roll with Strawberry Buttercrea​m

Ingredients (Makes a mini 8 inch roll)

5 egg yolks
5 egg whites
2/3 cups cake flour
2/3 cups sugar
1 tsp vanilla extract
1 tsp baking soda
1/4 tsp salt
6 food colouring
3 tbsp melted butter
6 ziplock bags
6 plastic cups
55g salted butter
3/4 - 1 cup icing sugar
1/3 cup strawberry puree/reduced sugar jam (I use jam)

For Method , please check out 
 << >>

Marcha Magic Custard Cake by Cheryl Lai

Matcha Magic Custard Cake 
Ingredients: (makes a 8" square pan)
113g unsalted butter (I used Echire Doux French butter)
485g fresh milk
1 tablespoon water
4 eggs, separated
100g plain flour
15g premium Matcha powder (for original flavour, omit this and replace with plain flour)
145g icing sugar
2 Tbsp caster sugar
1 tsp vanilla extract
Extra icing sugar for dusting (I use snow powder, which will not melt when put into the fridge)
1. Preheat the oven to 160ºC. Lightly grease and line a 8"x8" baking pan with baking paper.
2. Melt the butter and set aside to cool slightly. Warm the milk to lukewarm and set aside.
3. In a separate bowl, sift flour and matcha powder together.
4. Use an electric mixer and whisk the egg whites till foamy, add in the caster sugar and whisk till stiff peak. (make sure there is no oil or water in the bowl or the meringue will not be successful)
5. In another bowl. beat the egg yolks and icing sugar until light and fluffy.
6. Add in the melted butter and one tablespoon of water and beat for about 2 minutes or until evenly incorporated.
7. Mix in the sifted flour until evenly incorporated.
8. Use a hand whisk and gently beat in the milk and vanilla extract until everything is well mixed.
9. Fold in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in. (The batter will appear curdy, just fold till no big curds are seen)
10. Pour the batter into the prepared pan and bake for 50-55 minutes or until the top is golden.
11. Allow cake to completely cool before cutting and then dust with icing sugar.
 *** It's a magical cake that forms into 3 layers when baked.
Note: It is normal that the batter is runny and after adding in the meringue becomes curdy, just continue to fold until the curds are very small.

Molten Lava Cake by Alicia Lim

Molten Lava Cake
Recipe adapted from

(makes 6 ramekin cakes)
- 100g dark chocolate (I used Valrhona 66% dark Choc)
- 100g unsalted butter, cut to small cubes
- 2 eggs
- 50g caster sugar
- 20g self-raising flour
- Optional: 2 tsp Kahlua & 1 tsp Vanilla extract
To decorate (optional)
- icing sugar and small sieve
- berries
- vanilla ice cream
Additional tools needed- spatula
- electric whisk (hand-held)
- oven safe ramekins (6-8 oz)
1. Melt dark chocolate and butter using either the microwave (see cooking note 3), a hot water bath or a double boiler (note: do not use direct stove heat or the ingredients will burn).
2. In a large bowl, use an electric whisk (you can whisk by hand too but it’s more tedious) to beat the eggs and sugar till the mixture turns pale and frothy. This will take a few minutes.
3. Pour melted chocolate/butter you prepared in step 1, into the egg mixture prepared in step 2. Stir in the flour. Use a spatula to mix everything evenly.
4. Grease your ramekins with some melted butter (so that the cake will come off cleanly when it is baked). Fill the ramekin almost 3/4 full with the chocolate mixture and bake in a preheated oven of 180C (356F) for about 10mins, depending on your oven.The cake is deliberately slightly undercooked so as to achieve its ideal consistency which is runny in the middle (hence the name fondant/molten/chocolate lava) but if you over-bake it, you will get a super moist chocolate cake which is yummy too.
5. When it is baked, remove ramekin from oven and let cool for 1-2 minutes. Use a spoon to gently loosen the edges. Carefully invert the cake onto serving plate.
6. Serving suggestion: Use a sieve to dust icing sugar over the cake. Serve a scoop of vanilla ice cream and some berries at the side. Drizzle some salted caramel sauce over the ice-cream.

Toasted Traffic Lights by Wendy Kwan

Toasted Traffic Lights
4 Quail eggs
Seaweed flakes
4 tsp mayonnaise
2 cherry tomato, cut into slices
4 slices white bread, cut off the edges
½ Japanese cucumber, cut into slices and into circles using a round cutter
1.    Cut 1 slice of bread into half.
2.    Cut 3 circles (used a round cutter) on 1 half of the bread.
3.    Spread mayonnaise on the 2 half of the bread.
4.    Place the 2 half together.
5.    Place a cherry tomato on the top circle.
6.    Place 1 quail egg on the middle circle.
7.    Place a cucumber round on the last circle.
8.    Sprinkle with seaweed flakes on the side of the bread.
9.    Toast the bread until turn golden brown.
10.  Ready to serve.

Itek Tim/ Babi Chin by Jeanette Tay

Itek Tim/Babi Chin
(Duck/Pork cooked with Bamboo shoots and Mushroom)

recipe adapted from food for thought 

Serves 6
half duck and 200g lean pork - cut into appropriate size
1 tin winter bamboo shoots
1 litre water
2 handfuls chinese dried mushroom

Rempah - pound or blend
2tbs tau cheo
1 handful garlic
2 handfuls shallots
2 tsp ketumbar powder

3/4 dark soya sauce
1/2 salt
1/4 white pepper
1/2 sugar

1. Blanch duck and pork in hot water and strain.
2. Season meat with dark soya sauce.
3. Soak mushroom in water until soft.Discard stalks and water. Cut mushroom halve if large.
4. To prepare bamboo, drain and wash. Boiling in hot water for 2 min and strain. Reboil in fresh water for another 2 min and strain again. Cut into bite size.
5. Heat pot with oil and fry rempah till fragrant.
6. Add in meat and fry.
7. Add water and bring to boil for 10 - 15 mins.
8. Lower heat and simmer for another 15 min or till meat soft and gravy fairly thick.

  • can replace with chicken.when cooking with chicken,take care not to over-boil as meat will disintegrate .
  • can replace bamboo with potatoes. put in potatoes only when meat feel bit soft.
  • double the portion of rempah if you prefer more gravy.

Green Tea Steam Cake by Allison Teo

 Green Tea Steam Cake

Prep Time: 10minsYield: Makes 8 steamed cake
Cook Time: 12-15mins
200g Pancake Mix
2 Medium Size Eggs
50g Sugar
50g Plain Yoghurt
60g Milk
30g Melted Butter
1 tsp Green Tea Powder (From Phoon Huat)
1. Using a hand whisk, whisk egg and sugar in a mixing bowl, beat till sugar dissolve.
2. Add in yoghurt and milk and mix well.
3. Sift pancake mix together with the green tea powder and fold into the egg mixture.
4. Add in melted butter and mix well.
5. Line baking cups (I used the cups for Chwee Kueh) with baking paper cups and pour mixture in about 80% filled.
6. When the water is boiling, turn heat to medium and place the baking cups inside the pan.
7. Steam for about 12-15mins. (Careful not to overcook as the steamed cake might get hard)
8. To test if the steam cake is ready, insert a skewer into the cake and make sure it comes out clean without wet batter. If it’s clean, remove from the pan.
9. Serve warm or at room temperature.

Mickey Mouse Cupcake with Mickey inside by Sandy Ong

Mickey Mouse Cupcake with Mickey inside ( recipe adapted from Ann Reardon howtocookthat )
 ( video link included )

Dark Brownie mixture for mickey on inside

(you only need half of this recipe but I make the whole amount and let the kids have some).
1 cup or 220g (7.76 ounces) butter
2 1/4 cups or 280g (9.88 ounces) sugar
4 eggs
1 1/2 cups or 200g (7.05 ounces) plain flour
1 1/4 cups or 140g (4.94 ounces) unsweetened cocoa powder
1 tsp baking powder
1 tsp instant coffee powder (optional)
1 tablespoon vanilla (optional)

 Preheat oven to 180C (356 degrees Fahrenheit). Melt the butter, allow to cool then add the sugar and eggs and mix well. Add the remaining ingredients and mix until combined. Spoon into a 17.5cm (6.89 inches) x 27cm (10.63 inches) tin and spread to the edges. Bake for approx 20-30 minutes or until a knife inserted into the centre comes out clean, try not to over bake them.
To make the brownie ‘paste’ crumble the brownies into a bowl (remember that you only need half the brownies if you made the full recipe). Add 1/2 cup of vanilla cake batter and 1/4 cup of water and stir well. If it is still very dry and crumbly, this will be the case if the brownies were a little over baked, then you may need to add up to another 1/2 cup vanilla batter and 1/4 cup water. Once you have a moldable paste you can make your mickey shapes (see video below)
Vanilla Cake Cupcake Recipe
(updated may 2013 this recipe gives a softer yummier cupcake)
6 tablespoons or 97g (3.42 ounces) of butter at room temp or margarine
1 1/2 cups or 345g (12.17 ounces) sugar
2 cups or 320g (11.29 ounces) flour
3 tsp baking powder
pinch of salt
2 eggs
1 cup full cream milk
1 tsp vanilla essence

Place the butter and dry ingredients into the bowl of an electric mixer and whisk until it resembles fine bread crumbs.  Place the wet ingredients in another bowl and beat with a fork until well combined.

Add half of the wet mix into the crumb mix and beat for 30 seconds with the electric mixer on slow speed, add the wet remaining ingredients and mix for a further 30 seconds or until just combined (do not over mix).

Screen Shot 2013-02-15 at 7.37.03 PM

Put a spoon of cake mixture into the bottom of 12 cupcake cases. Add a 3D mickey brownie shape (watch the video below for a demonstration of how to make these) then top with more cupcake mixture. Bake in the oven for approximately 15 minutes at 180C (356 degrees Fahrenheit).

Mung Bean Sweet Soup / Tau Suan by Kenneth Goh

Mung Bean Sweet Soup/ Tau Suan
The dessert were prepared using splitted mung beans.  
The preparation is simple. Just put the mung beans in the rice cooker and used the porridge or soup function to cook until soft.
Thereafter, add in sugar to taste and starch to thicken the dessert.
It should be noted that it is the simplified method by using rice cooker and traditionally, the beans are soaked for 3-4 hours, steamed until soft and make the starchy solution.
As a rule of thumb, you can follow this simplified ratio and adjusted accordingly to suit your taste.
Mung bean (绿豆瓣): water = 100g : 1 liter of water
Thickening starch solution:
Starch : water = 40 g : 100 ml
Choice of starch:
Ideally, the starch should be water chestnut starch (马蹄粉). However, you can also use sweet potato starch (番薯粉),potato starch (土豆粉/马铃薯粉) and wheat starch (澄粉/汀粉) Other starch like corn flour (玉米粉)and tapioca flour (薯粉)can also be used but it may turned watery if you can't consume on time.
Coloring of tau suan
The coloring can be darkened if you caramelized the sugar used for sweetening.
Texture of tau suan
Some rice cooker porridge function can be rather strong. After 15 minutes of cooking, you may want to have a look at the tau suan and see how is the textures. As long as you get your desired texture, quickly add in the starch and sugar and off the heats
For more detail pictorial illustration and recipes, you can follow this link

Monday 26 August 2013

Slow roasted bbq ribs with garlic mash and homemade gravy by Shar Kay

Slow roasted bbq ribs with garlic mash and homemade gravy

Kindly go to the links below for the recipe. Thanks+

Blueberry Muffins by Rosalyn Tan

Blueberry Muffins


125g I salted butter, melted and cooled
2 large eggs
125ml milk
225g unbleached plain flour (I used normal one)
175g plus 1tsp granulated sugar
2 tsp baking powder
1/4 tsp fine salt
300g fresh blueberries


1) Preheat oven @190C. Line a 12-hole muffin tin with paper cases.

2) Whisk butter, eggs and milk together in a bowl. In another bowl, whisk together flour, sugar, baking powder and salt.

3) Stir the wet ingredients into the dry ingredients. Fold in the blueberries.

4) Divide equally between the paper cases and sprinkle with the 1 tsp of sugar.

5) Bake until stick comes out clean and the muffins are golden brown, about 25-30 mins.

These are best eaten warm. Make a dozen.

* Recipe adopted from Gwyneth Paltrow.

Coconut Macaroons by Rosalyn Tan

Coconut Macaroons Recipe adopted from Eugenie Kitchen:-

  • 1 egg
  • 1/3 cup granulated sugar (65g)
  • 1 1/4 cup unsweetened dried coconut flakes (85g)
1) First, crack an egg in a bowl and add in 1/3 cup of granulated sugar. Then cream together until white. And add in 1 ¼ cup of unsweetened coconut flakes. And stir until homogeneously combined.

2) Now drop tablespoonful of the batter on a cookie pan. And shape a pyramid. Or use mini cupcake silicon molds lined with mini cupcake liners. And fill the molds with batter making pointy tops.

3) Bake in the oven preheated to 355 degrees F (180C) for 13-15 minutes, or until brown on the surface.

4) And let cool on a wired rack. Completely cooled coconut macaroons should be removed cleanly off the pan.

* Can make 10 macaroons

Fried Rice Cake/ Cube Rice by Judie Leishman

Fried Rice Cake
2 cups rice porridge (sticky soft type)
4 Tbsp tapioca flour
a small bunch Chinese chives (ku chai)
2 cloves garlic, minced
2 Tbsp chopped pickled turnip (chai por)
1 Tbsp chili paste
1 or 2 pcs Chinese sausages (optional)
a big handful (50g) mung bean sprouts
1 tsp dark soy sauce
1 Tbsp light soy sauce
Methods :
  • Heat up steamer and mix rice porridge with tapioca flour thoroughly in a steam-proof pan
  • Steam until set (about 20 minutes)… leave to cool then leave in the refrigerator overnight to set well
  • Sliced set rice cake into 1″ cubes … heat up wok with oil until very hot then tip in the rice cubes and fry until lightly browned
  • Set rice cubes to the side of the wok, add in the garlic, turnip & sausages into the empty space in the wok and stir-fry for 1 – 2 minutes, add chilli then mix up with the rice cubes
  • Add in the light & dark soy sauce and mix well …tip in the chives and bean sprouts and stir to mix well for 2 minutes
  • Dish out and serve hot

Oat Crusted Chicken with Sage Recipe by Judie Leishman

Oat Crusted Chicken with Sage Recipe Pls click on the link below

No Bake Yoghurt Tart by Aggie Lee


No Bake Yoghurt Tart Recipe

For the crust:
150g Oreo(w/o cream)
50g butter(melted)

Crush Oreo finely, mix with butter.
Wrap removable bottom pan with cling wrap. Press Oreo into pan.Freeze.

For yogurt filling:
3cup yogurt(I use Meji) 500g
200ml milk Or (yogurt drink)
2tbsp Sugar
1.5tbsp Gelatin
2tbsp Water

Sprinkle Gelatin over 2Tbsp water, stir to dissolve. Boil milk & sugar. Pour bloom Gelatin, stir to dissolve. Leave to cool.
Pour yogurt into milk, mix well.
You may add in fruits.
Pour filling into chilled tart. Freeze it 20-30min to set.

Fruit topping :
Cube size fruits
200ml water
2tbsp sugar
1/2 tbsp Gelatin

Boil water & sugar, remove heat, add in Gelatin. Cool.
Arrange your fruits on top of yogurt filling. Pour Gelatin mixture over the fruits topping.
Chill till set.

Mushroom Cappuccino with Truffle Foam Recipe by Judi Leishman

Mushroom Cappuccino with Truffle Foam Recipe
Ingredients :
250 – 350g fresh mixed wild mushrooms or mushrooms of your choice
1 medium-sized onion, chopped
2 cloves garlic, chopped
¼ cup white wine, optional
800ml chicken stock (more if you prefer a lighter soup)
1 cup fresh cream
2 Tbsp Truffle Oil
1 Tbsp Olive Oil
salt & pepper, to taste

  • Clean and slice mushrooms 
  • Heat up a saucepan with 1 Tbsp Olive Oil and add in onion, fry until slightly turning brown/caramalised, then add in the chopped garlic
  • Add in the mushrooms, sweat for about 5 minutes then pour in the white wine, simmer on low heat until slightly reduced
  • Pour in the chicken stock and simmer over low heat, covered, for 10 minutes
  • Remove from stove top, set aside to cool a little then blitz with a hand-held blender or a food processor until smooth (& frothy if not using the Truffle Foam
  • Return blended soup to saucepan and pour in ½ cup fresh cream, stir over low heat and bring to very gentle boil and turn off heat, stir in 1 Tbsp of Truffle oil
  • Beat the balance ½ cup cream together with balance of the Truffle oil until thick and small peaks is formed
  • Serve up the blended soup in a soup mug, top with the whipped truffles cream and as it melts atop the hot soup, it’s like a layer of ‘cappucino foam’ making the mug of soup looks like a cuppa Cappucino!


    Stuffed Pork Tenderloin By Judie Leishman

     Stuffed Pork Tenderloin
    1 pork tenderloin (450g)
    3 – 4 rashers streaky bacon, rind removed
    10 – 15g butter
    for the stuffing:
    25g butter
    1 med onion, finely chopped
    ¼tsp  thyme
    ¼tsp sage
    75g mushrooms, finely chopped
    110g fresh breadcrumbs
    4 Tbsp chopped parsley
    grated rind of a lemon
    2 tsp lemon juice
    1 egg, beaten with 2 Tbsp cream or top of the milk
    for the gravy:
    1 Tsp brown flour
    about 275ml dry white wine or cider
    salt & freshly ground pepper, to taste
    • Preheat oven to 180ºC
    • With a sharp knife, split pork tenderloin into half lengthwise and using a rolling pin, batter the 2 halves to flatten and widen them slightly and season with salt & freshly ground pepper
    • To make the stuffing, melt the butter in a pan and fry the onion and herbs gently for about 10 mins then add the mushrooms and raise the heat slightly …cook for further 3 – 4 minutes or until juices from mushrooms have almost evaporated 
    • Spoon contents of pan into a bowl and add in the rest of the ingredients of the stuffing, mix well and season
    • Spoon stuffing onto one half of the tenderloin, pat down to firm it slightly then place the other half of the tenderloin on top
    • Spread some butter and season with freshly ground pepper then cover the top of the tenderloin with the rinded bacon
    • Tie with string at 5cm intervals to keep it neat and tidy then transfer it carefully to a buttered roasting tin
    • Bake near the top of the oven for 1 hour then place on the serving dish and keep warm
    • To make the gravy, stir the flour into the pan juices, add the wine and some seasoning and let it bubble until syrupy 
    • To serve, carve the meat into thick slices and pour over the gravy and serve with vegetable of your choice
    • A garnish of fried apple rings would go well with it

    Teochew Flaky Yam Mooncakes by Carol Lam

    Teochew Flaky Yam Mooncakes

    Makes about 12 pieces.

    Yam Paste 

    Ready made yam paste from KCT

    Water Dough Ingredients:
    200g  Plain Flour
    15g    Icing Sugar 
    70g    Clarified Butter (substitute with Ghee)
    105g  Cold Water

    1. Sieve the plain flour into a mixing bowl.
    2. Mix the icing sugar and clarified butter in another mixing bowl.
    3. Roughly mixed the shifted plain flour into Step (2).
    4. Pour in all the cold water to form a dough. 
    5. Use the folding method to fold the dough till it is no longer sticky to your hand (about 5-6 mins, do not fold too many times as gluten will form.)
    6. Cling wrap over the mixing bowl with the dough and rest for 40 mins.

    Oil Dough Ingredients:
    160g     Cake Flour / Top Flour
    80g       Clarified Butter (substitute with Ghee)
    2 drops Yam Essence

    1. Sieve the cake/top flour into a mixing bowl.
    2. Add in the clarified butter with the flour and mix well.
    3. Add in the yam essence into Step (2) and form a dough (do not knead too long as gluten will form).
    4. Pour in all the cold water to form a dough. 
    5. Use the folding method to fold the dough till it is no longer sticky to your hand (about 5-6 mins, do not fold too many times as gluten will form.)
    6. Cling wrap over the mixing bowl with the dough and fridge it. 

    1. Take out the oil dough from the fridge and divide into balls of 40g each.
    2. Divide the water dough into balls of 65g each.
    3. Flatten the water dough and wrap in the oil dough (smooth side of the water dough is at the outside).
    4. After wrapping the oil dough into the water dough, flatten the wrapped dough and roll into thin oval shape. 
    5. Flip the dough over and roll up into a swiss roll (from the shorter side). Cover with a cling wrap and rest for 10 mins.
    6. After resting, roll the dough into a long oval shape (roll from the shorter side).
    7. Flip the dough over and roll up into a swiss roll (from the shorter side). Cover with a cling wrap and rest for 20 mins.
    8. Divide the yam paste into 12 pieces (45g each). 
    9. After resting, cut the dough into half (from the long side). 
    10. Flatten the cut up side and roll into 10 cm wide thin round shape. 
    11. Flip the dough over and wrap in the yam paste (do not pull the dough as it will break). 
    12. Place the mooncakes on a baking tray lined with baking sheet. 

    1. Bake in a preheated oven at 200°C for 25 minutes or till the layers of flaky crust can be seen. 
    2. Remove from oven and put on a wire rack to cool.

    Recipe adapted from Carol's 芋頭酥

    Tau Sha Peah/Mung Bean Biscuit By Angel Wan

    Tau Sha Peah/Mung Bean Biscuit

    Ingredients: (Yields 50+ pieces )

    (Water dough)

    Plain flour 280g

    Icing  sugar 30g

    Shortening  100g

    Water 120 - 140ml


    (Oil dough)

    Cake flour 230g

    Shortening 110g



    Mung beans 500g (Soaked in water overnight or at least 3hrs, steam till cooked )

    Sugar 340g

    salt 2 tsp

    white pepper 1 tsp (I saw quite a number of recipes uses white pepper for extra seasoning, but i omit it.)


    12 - 15 shallots thinly sliced

    140ml oil


    *Egg yolks for egg wash


    Method for fillings:

    1. Heat oil in a wok, fried shallots till lightly brown and crisp. Remove and let cool.  chop/crush them into small pieces.

    2. Mash cooked mung beans,add in sugar,salt and white pepper(If you are using it.) till well mix.

    3. Stir-fried mung beans mixture in the shallot oil at low-heat till dry and form a dough and doesn't stick to the wok. Add in the crush shallots and mix till well.

    4. Let cool and divide them into 20g each.



    1. Mix all water dough ingredients in a mixer using a dough hook or hand knead till smooth dough form. Wrap with a clingwrap and rest dough for 30mins.       

    2. Mix all oil dough ingredients using a flat beater at low speed or by hand till dough form.

    3. Weigh 8g of water dough and 5g of oil dough.

    4. Wrap oil dough in water dough. Flaten it and roll it out into a long rectangular shape.

    5. Roll them up like a swissroll, turn by 90degree and repeat the steps of rolling out and rolling up again.

    6. Fold them into half and roll them out into a circle shape.

    7. Wrap in the bean fillings. Egg wash and bake in preheated oven at 180 degree.C for 20mins or till golden brown.


    - You will notice there will be a layer of oil after resting the water dough, thats normal just give it a few kneads to let the oil absorb back to the dough.

    - When handling/dividing the oil dough u might need to sprinkle alittle bit of flour on the working table to prevent it from sticking.