Ingredient A 6 Egg Yolks (Large Eggs) 42gm Sugar 36gm Corn coil 110gm Coconut Cream 1/3 tsp Salt 80gm Black Glutinous Rice Flour 40gm Cake Flour
6 Egg Whites
Method 1. Preheat oven to 180 Degree.
2. Mix egg yolks, sugar and oil together. Add in coconut milk and salt.
3. Combine Cake flour and Black glutinous rice flour. Sift directly into the yolk mixture. Mix until well combined. Set aside.
4. Egg whites into a clean bowl, beat on low speed for 2 mins and turn to high speed until soft peaks. Add sugar at 3 intervals and beat until stiff peaks.
5. Fold ¼ of egg whites into the batter. Repeat with another ¼ of egg whites.
6. Pour batter into remaining egg whites and fold until well combined.
7. Pour batter into a clean pan, lightly shake it left and right to level cake and bake for 60 mins.
8. Remove cake from oven immediately and invert to cool down completely before removing from pan and slicing.
Combine flour and milk powder and mix
well. Rub in the cold butter, add salt, mix well and add beaten egg.
Mix to form a soft dough. Wrap with cling wrap and refrigerate before use.
1. Divide the pastry dough equally into 12 pieces about 30g each for the base
and 12 pieces of 10g each for the top (depending on your mould size). Press the
30g dough into moulds evenly to form the base.
2. Poke the base a few times with the fork. Fill up with the chicken filling.
Roll the 10g dough and form the top of the pie and cover. You can use a bit of
water to seal the edges. Poke the top with a fork or slit with knife to allow
hot air to escape.
Glaze the top with egg and bake in preheated oven at 180 degree Celsius for 20
minutes or until they are golden brown.
1. Use sharp knife cut around the thin end of the drumlet until the skin and sinewy bits are separated from the bone. Pull the meat down with the help of a knife and you will get a little chicken lollipop.
2. Sprinkle garlic & salt (MasterFoods), rub well each lollipop.
3. Wrap a piece of bacon round each lollipop.
4. Pre-heat the oven to 180C.
5. Drizzle some olive oil on the glass bakeware. Place the lollipops on the glass ware.
6. Bake for 30 minutes until through cooked .
7. Ready to serve with tomato sauce or lime.
- 250g minced pork - 100g prawn paste (using fresh prawns) - 4 piece chinese mushrooms (soaked and diced) - wonton skin or round dumpling skin
- 2 tsp salt - 2 tsp sugar - dash of soya sauce - dash of sesame oil - some pepper
Garnish - trout caviar
Method 1. Mix all ingredients together and add seasoning to the mixture.
2. The next step is to knead the mixture together using bare hands (I wear disposable gloves). Apparently, the secret as my elderly told me is to knead using squeezing action and also to using throwing motion ie throw mixture back to the bowl. These will help to improve the texture of the siew mai.
3. Spooned the mixture into the centre of the wonton skin and wrap.
4. Place siew mai on parchment paper (on plate) and into the steamer for approx. 8 mins.
Ingredients(makes one 17cm chiffon tin) 3 egg yolks 20g sugar 35g vegetable oil 45ml boiled water
60g cake flour (+
1/3 tsp cake flour for the patterns x 4)
yellow, green, blue wilton colours (for the rainbow)
4 egg whites 45g sugar 1/4 tsp cream of tartar
oven to 160°C.
2. Use a
wilton food marker to draw rainbow patterns on the chiffon tin. The marker is
fully erasable during washing.
3. Infuse 1
tbsp osmanthus flowers in 50 ml boiling water and cover for 15 mins to make
osmanthus tea. Filter away the flowers to get the tea, but keep the flowers for
the main cake batter later.
4. Beat egg
yolks with sugar with whisk till pale yellow/white before stirring in oil and
osmanthus tea (filtered).
5. Add in 60
g sieved cake flour and whisk till no trace of flour found.
for patterns: Beat 1 egg white with 1/6 tsp cream of tartar till stiff peak.
7. Rainbow pattern:
Scoop out 1 tsp of egg yolk batter into 4 separate bowls each. Add in a tiny
dip of red/yellow/green/blue colours to each bowl. Add 1/3 tsp of cake flour to
each bowl and mix well. Scoop over 2 tbsp of meringue. Quickly but gently fold
it in till well-combined.
8. Use a
wilton 230 tip to pipe the red rainbow line, follow by yellow, green and blue
lines. For lines with even thicknesses, it is best to drop the patterning
batter onto the tin instead of piping directly. Bake the patterns for 1.5 min.
*For good transfer of patterns, patterned batter onto tin must be thick.
9. To the
rest of the remaining egg yolk batter, add in 1.25 tsp matcha powder and the
remaining osmanthus flowers. Mix well.
for cake: Beat 4 egg white with 1/4 tsp cream of tartar till stiff peaks form,
adding the sugar in 2 additions.
11. Fold the
meringue into the egg yolk batter in 3 additions using flexible spatula or
12. Pour in
the cake batter gently over the pattern, making sure that it is covered without
air pockets. Then the rest of the batter from a height.
13. Bake the
cake in preheated 160°C oven for 20 minutes, then 150°C for 30 mins (to reduce
browning for the patterns).
when cake is removed from oven and unmould when cake is cool.
15. For the
clouds, sieve icing sugar over a cloud template. Gently press on the icing
sugar to make fluffy imprints. *This step to be done right
mushrooms, sliced ( can use all button and/or brown; I use a mixture of
whatever available even oyster and fresh shitake)
- salt and
pepper to taste
-1 tbs fresh
parsley, chopped fine (extra to garnish)
-4 tbs single
1)Melt the butter in a large
pot and sautee the onions over a low heat for about 5 minutes till softened.
2)Add mushrooms and cook for
about 5 minutes or till soft also.
3)Sprinkle in the flour and cook
for about 1 minute stirring constantly.
4)Remove the pot from the heat
and gradually stir in the hot chicken stock.Return to the heat and bring to a boil stirring all the time.Simmer over a low fire a short while, about
5)Stir in the milk.
6)Cool slightly and then pour soup into a blender or food processor
and blend till desired fineness.Return
to the saucepan, heat through briefly and season with salt and pepper and stir
in the parsley and cream.Do not allow
the soup to boil.Serve.
-Blend all the spices for the
paste finely. Add abit of water to dilute it as you blend so that it is easier
on the blender.
-Heat up a few tablespoons of
oil in the wok and add the spice paste. Stir fry till fragrant.
-Add kaffir leaves, sliced
galangal, lemongrass, cardamom pods, tamarind slices, cinnamon stick, star
anise, cloves, sugar and salt and continue to stir fry for about 3 to 5 mins.
-Add the beef cubes and coat
them with the fried paste.
-Once the beef are sealed, add
half the coconut milk.
-Then add ½ cup of water. Mix
well and allow to simmer on low heat for about 30 mins to 45 mins till the oil
separates from the gravy (need to keep stirring to prevent burning). Then add
the remaining ½ cup of coconut milk. Add more water if needed to fully cover
the beef cubes. Allow to simmer on low heat for another 2.5 hours or till the
meat is tender.In between, if the gravy
is drying up to fast, add a little water at a time to prevent burning.
-When the meat is tender, remove
the lid and allow the gravy to thicken to your preference. At this point add
-You may add more salt or sugar
to your taste.
**Rendang taste better the day after it is
made. So it is a dish you can make in advance.
adapted from http://smallsmallbaker.blogspot.sg/2012/02/mandarin-orange-chiffon-cake.html.
This recipe makes only a small portion, enough batter for 4 "oranges"
and one small cake, so you may want to double or triple it.
1 egg yolk (65g egg)
6g caster sugar 10g vegetable oil (I used canola
oil) 14ml freshly squeezed Mandarin
orange juice 1 tbs orange zest 17g cake flour 1/8 tsp baking powder
2. Whisk egg yolk and caster sugar until well combined. Add in oil, followed by
orange juice and zest.
3. Whisk sifted flour and baking powder into the batter bit by bit until there
is no trace of flour.
4. In a clean bowl, beat egg whites and cream of tartar with an electric mixer.
When soft peaks are formed, gradually add in sugar and beat until stiff peaks
are formed and the bowl can be overturned without the meringue falling out.
5. Add 1/3 of the meringue into the egg yolk batter and mix well. Fold in
gently but quickly the rest of meringue in 2 additions until there is no trace
of egg whites. Tap the bowl a few times on the table to release any trapped air
bubbles in the batter.
6. Spoon batter into round-bottomed glass bowls (mine were about 8cm in
diameter and 6.5cm in height). Fill the glass bowls until they are about
slightly more than half full.
7. Bake for 15 minutes, then lower the temperature to 150°C for another 10-15
8. Invert the bowls immediately onto a cooling rack. Let the cakes cool
completely before GENTLY unmolding by hand as the cakes are very soft and
fragile. Store the cakes in an airtight container to prevent them from drying
9. In order to shape the cakes into orange shapes, begin by
using a citrus juicer to make an indent at the top of the hemisphere. Hold the
juicer in place for several second before releasing it. If you find that the
indent is not deep enough, repeat this step.
10. Next, gently gather/ pinch in the bottom of the
hemisphere if it flares outwards too much to look like an orange, and place the
cake on a paper cupcake liner.
11. Make the "wrinkles" at the top of the orange
by using the back of a butter knife to imprint 5 indents. Hold the cake by
cupping it with one hand and press the back of the knife firmly on the cake.
Rock the knife gently forwards and backwards, and side to side to make the
imprint. Repeat if necessary to ensure that the imprints do not disappear.
12. Divide the white chocolate into 2 portions and place
them in small bowls. Place the bowls in a small saucepan of hot water and keep
stirring until the chocolate melts and flows easily. Add some green tea powder
to one of the bowls and stir until the powder and chocolate are well combined
and smooth. You may pipe the "stem stubs" onto the oranges using
piping bags but I prefer to use a toothpick to apply the chocolate for such a
small volume. Draw a star in the middle of the orange using the green tea white
chocolate. When it has set, add a drop of plain white chocolate at the center
of the "star".