Monday 24 February 2014

Shark Fin Melon Spaghetti with Shrimp Marinara by Kenneth Goh










Shark Fin Melon Spaghetti With Shrimp Marinara


Recipe as below:

Pulut Hitam Chiffon by Carol Lam











Pulut Hitam Chiffon

For 23 cm Chiffon Tin

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

Ingredient B

6 Egg Whites
102gm Sugar

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.

Adapted from

Hokkaido Soft Milk Buns by Kenneth Goh






Hokkaido Soft Milk Buns

Recipe as below:

Chicken Pie by Clarine Peh



















Chicken Pie (makes about 12 pies)


Approx. 200g chicken meat, diced

1 potato, boiled and diced

1 bowl of green peas or mixed vegetables

6 mushrooms, diced




1 tsp corn flour and 1tbsp water, mix together

1 small onion, chopped


1. Heat up oil in pan and fry the onion. Add chicken and fry.

2. Then add in the potato, green peas and mushrooms.

3. Add salt and pepper to taste. Add in the corn flour mixture to thicken.

4. Allow to cool.

Note: you can change the fillings to your own likings. These are the ingredients that my kiddos like so they goes into my pies J


300g plain flour
2 tbsp milk powder
1 egg
200g butter

A pinch of salt

Egg for glazing

Rub-in Method (cold butter)

1. Cut cold butter into small cubes.

2.  Combine flour and milk powder and mix well. Rub in the cold butter, add salt, mix well and add beaten egg.

3. 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.

3. 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.

4. Glaze the top with egg and bake in preheated oven at 180 degree Celsius for 20 minutes or until they are golden brown.


Thursday 20 February 2014

Teriyaki Pork Burger by Kenneth Goh













Teriyaki Pork Burger

Recipe as below:-

Tang Hoon with Prawns by Adeline












Tang Hoon with Prawns

Recipe as below:-

Bacon wrapped chicken lollipops by Wendy Kwan
















Bacon wrapped chicken lollipops

Ingredients12 pcs lollipops (drumlets)
12 pcs streaky bacon
Garlic Salt (MasterFoods)

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.

Step by Step: How to cut the chicken lollipops

Wholemeal Soymilk Buns with toppings : Sugar, multigrain & plain by Nina Resis
































Wholemeal Soymilk Buns with toppings : Sugar, multigrain & plain

(Recipe adapted from Grace Kitchen Corner)

Ingredients :

Organic bread flour : 150g  (original recipe : 270g)

Organic wholemeal flour : 150g  (30g)

Instant Yeast : 3g

Organic sugar : 6g

Kosher salt : 5g

Organic homemade unsweetened soymilk : 240g   (milk) 
Unsalted butter : 12g
Organic cranberries : ½ cup

 Egg Wash

Toppings : Organic sugar, multigrain

Method : Straight Dough

1) I am using Zojirushi Mini bread machine to mix and knead the dough.

2) 1st proof 60min or double in size.

3) Deflate, divide into 9 parts and let the dough rest for 10min.

4) Shape into round balls and place in baking pan.

5) 2nd proof 50min or double in size.

6) Egg wash gently and scatter toppings onto buns, press gently so that the toppings stick.

7) Bake @ 180 degC for 35min. Tent with foil if buns are browning too quickly.

8) Remove from pan immediately after baked and cool on rack.

Simple Version Of Ru Rou Fan by Jean Chua














Simple Version Of Ru Rou Fan

Depends on the number of paxs having lunch or dinner
Ingredients and method:
Wu hu rou around 350 grams
Slice into cubes, not too small cos it will shrink during cooking
Blanch the meat first
Slice a few cloves of garlic and one medium size onions
Saute with a little oil till fragrant
Add in the blanched pork bits and fry together (I fry a little longer cos I like the pork to be crisp)
Can add in sliced Japanese mushrooms (if you like)
Add in premium black sauce, pepper and fry till the pork is well mixed
Add in a pinch of 5 spice powder and Chinese cooking wine and continue stirring
You can add water, I choose to use chicken broth
Make sure the water level covers the pork and put in a small bit of rock sugar and let it simmers till the gravy thickens
Garnish with corrainder and it is ready to eat
You can make the sweet kiam chye as a side dish way in advance :
Buy the kiam chye from the market, wash a few times to make it less salty
Add a little vinegar, sugar and chilli slices

SIEW MAI 烧卖 by Joan Law



- 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

- trout caviar

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.

5. Garnish with caviar and serve.

Osmanthus/Green tea “Rainbow Cloud” Chiffon Cake by Susanne Ng































Osmanthus/Green tea “Rainbow Cloud” Chiffon Cake

Ingredients (makes one 17cm chiffon tin)
3 egg yolks
20g sugar
35g vegetable oil
45ml boiled water

1 tbsp osmanthus flowers

1.25 tsp matcha powder

60g cake flour (+ 1/3 tsp cake flour for the patterns x 4)

Red, yellow, green, blue wilton colours (for the rainbow)

(Meringue for patterns)

1 egg white

1/6 cream of tartar

(Meringue for cake)

4 egg whites
45g sugar
1/4 tsp cream of tartar

1. Preheat 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.
6. Meringue 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.
10. Meringue 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 hand.
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).
14. Invert 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 before serving.

Wednesday 12 February 2014

Ondeh Ondeh by Adeline











Ondeh Ondeh

Mushroom Soup by Felicia Heng

Inline image 1

Mushroom soup


-  2 oz butter

-  1 onion, chopped

-  225g mushrooms, sliced ( can use all button and/or brown; I use a mixture of whatever available even oyster and fresh shitake)

-  25g plain flour

-  425ml hot chicken stock

-  150ml milk

-  salt and pepper to taste

-  1 tbs fresh parsley, chopped fine (extra to garnish)

-  4 tbs single cream


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 10 minutes.

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.

Chinese Style Mee Goreng (Tze Char Malay Fried Noodles) by Shar Kay











Chinese Style Mee Goreng (Tze Char Malay Fried Noodles)

Shrimp Pad Thai (Thai Rice Noodle) by Shar Kay










Shrimp Pad Thai (Thai Rice Noodle)


Red Velvet Bundt Cake with Cream Cheese Glazed by Shar Kay


Red Velvet Bundt Cake with Cream Cheese Glazed


Beef Rendang by Karen Yee










Beef Rendang

800g stewing beef (such as beef shin, beef brisket, chuck tender) cut into 1.5” cubes

Spice paste:
5 cloves of garlic
2 large onions
5 red chilli
8 -10 dried chilli (add more if you prefer really spicy). Soak them in hot water till plump.

1 inch of ginger (sliced)
3 slices of galangal

2 bulbs of the lemongrass - sliced (the white potion only. The rest of the stalk do keep for later use)
1 inch of turmeric root (can be substituted with 1 tsp of turmeric powder)

1 tsp of cumin seeds
2 tsp of coriander powder

1 tsp of white pepper
3 candlenuts 

Other aromatics and ingredients:
5 to 6 pcs of kaffir leaves shredded

3 to 4 cardamon pods
1 cinnamon stick

1 star anise
3 cloves

4 stalks of lemongrass bruised (includes the two stalks above)
2 – 3  slices of galangal bruised

1.5 cup of thick coconut milk
120 grams Kerisik (toasted grated coconut which is pounded in a motar into a paste. Dry fry the grated coconut till it is brown then pound it into a paste.)

1 pc of dried tamarind slice
2 tbsp of sugar (or to your preference)

2 tsp of salt (or to you preference)
Water (to be added as the gravy dries up as you cook down)


-          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 the kerisik.

-          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.


Mandarin orange chiffon "oranges" by Phay Shing


Mandarin orange chiffon "oranges"
Recipe is adapted from 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
Orange gel food colouring
2 egg whites
16g caster sugar
1/12 tsp cream of tartar


Compound white chocolate, finely chopped
Green tea powder

1. Preheat oven to 160°C
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 minutes.
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 out.
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".

Monday 10 February 2014

Salted Egg Yolk Cookies by Carol Lam

Salted Egg Yolks Cookies by Carol Lam

Makes: 130 cookies 


  • 250 g plain flour
  • 20 g cornflour/ cornstarch
  • 1/4 tsp baking powder
  • 1/8 tsp bicarbonate of soda
  • 1 tbs milk powder
  • 6 salted egg yolks 
  • 170 g Salted Butter
  • 80 g caster sugar

Egg Wash and Decor
  • 1 egg yolk (for egg wash)
  • 1 tbs white sesame

  • Sift together flour, cornflour, baking powder, bicarbonate of soda and milk powder, set aside.
  • Steam salted egg yolks for about 5 minutes. Cool, mash with a fork and set aside. Try not to mash the yolks too finely.
  • Place butter and sugar in the bowl of an electric mixer. Mix on medium speed until sugar is dissolved.
  • Add mashed salted egg yolks and sifted flours. Mix to for a soft and pliable dough. If dough is too soft, wrap with cling film and rest in refrigerator for 30 minutes.
  • Line baking paper on the baking pans. Pre-heat oven to 180°C.
  • Prepare egg wash by lightly beating the egg yolk.
  • Roll out dough to 5 mm thickness and cut into desired shapes using dough cutters.
  • Place on baking pans and brush with egg wash. Sprinkle with sesame seeds to decorate.
  • Bake for 15 minutes or until golden brown. Remove and cool completely before storing in airtight containers.