Taiyaki with Azuki Filling by Stevia Chai

Taiyaki with Azuki Filling

Ingredients:

1 3/4 c flour
2 tsp baking powder...
1/2 tsp salt
1 T sugar
3 eggs; separated
1 1/2 c milk
90g butter; melted

Filling
Sweet adzuki bean paste or desire fillings

Method:

Sift flour, baking powder and salt into a mixing bowl and set aside.

In another bowl, mix the egg yolk and melted butter together, then add in the milk.

Add the egg yolk mixture to the flour mixture and stir till not a trace of flour to be seen.

In a clean oil free bowl, whisk the egg whites till frothy and add in the sugar. Whisk till soft peak stage.

Blend the egg white mixture into the whisked egg whites with a hand whisk quite and gently.

Cook mixture in a taiyaki iron by filling the mould with half the batter and place 1 - 2 tsp of adzuki bean paste in the centre and spoon some batter to cover the bean paste. Cook by turning the mould every now and then to evenly brown both sides.

Beef Croquette by Ronnie Chan

Beef Croquette

Ingredients:

(Yield 15 pieces)

3 large russet potatoes (boiled in water for 45-50mins with skin on)

1 TBsp of salted butter

100ml milk

150g minced Beef

1/2 White Onion finely diced

50g fresh button mushroom finely diced

Salt, Pepper and sugar to taste

Some plain flour for coating.

1 egg beaten + some milk for coating.

Some bread crumb for coating.

Some olive oil + Butter

Oil for deep frying.

Method:

~Check if the potatoes have cooked thru by pricking a fork into it.

~After the potatoes cooked, put in tap water to cool and peel it's skin.

~ Mash the potatoes in a mixing bowl.

~When is almost done, add in 1 Tbsp butter, some salt and pepper continue to mash.

~ Add milk gradually and mash/mix till it is soft and creamy. (check taste, add salt and pepper if require). 

Set Aside.

~ In a frying pan, add some olive oil + butter. Add in onion and mushroom cook till fragrant. Add some 

salt, pepper and little sugar for seasoning. Add in minced beef, continue to stir fry till beef is cooked.

~ Mix in the beef/onion/mushroom mixture into mashed potato and combine well.

~ prepare 3 plates for flour / egg / bread crumb coating.

~ Using a Tbsp scoop a large portion of potato mixture put into flour.

~ shape/coat the croquette and pat off excess flour.

~ transfer and dip into egg wash.

~ coat with bread crumb, and shape the croquette. Make sure to pat tightly the crumb.

~ Send to deep fry to golden brown.

~ Serve while still warm with tonkatsu sauce and sesame mayo (3 Tbsp mayo 1 Tbsp kewpie sesame 

sauce)

Moffles by HuiPin Phua

Moffles (mochi + waffles = mof...fles) by HuiYin Phua

https://www.facebook.com/photo.php?fbid=846670132016844&set=a.674994755851050.1073741831.654040211279838&type=1
 
Method1. Place the mochi slices on your waffle maker
2. At first the upper iron does not meet the lower iron, after 30~45 seconds, press down the upper iron so that it meets the lower iron.
3. Cook on both sides until nicely puffed and cooked through
 

It's crispy on the outside and chewy on the inside. Serve it with green tea ice-cream, red bean paste, strawberries and peanut topping really make this dessert taste delicious.

 Refer to Little Miss Bento lovely blog to learn more about Japanese kiri-mochi (Cut-Mochi) and recipe: http://littlemissonigiri.blogspot.sg/2014/01/recipe-to-cook-japanese-mochi-kiri-mochi.html

Takoyaki by Candy Niew

Takoyaki

Ingredients:
1 cup plain flour 
1 1/2 Tbsp cornstarch  
2 eggs
2 cups water
1 tsp dashi powder or chicken stock
3 tsp soy sauce
Steps

1. Place flours in a medium-sized mixing bowl.

2. Add eggs, dashi powder and half of the water.  Whisk until smooth.

3. Add soy sauce and the rest of the water gradually, while whisking.

4. Cover and refrigerate for half an hour, while you prepare the other ingredients, can prepare crab stick , ham etc

For the top 

BULLDOG TONKATSU SAUCE 

Jap Mayo

Katsuobushi (can be bought at daiso)
Ao-nori (Dried sea weed ) can be bought at daiso

Step for making of takoyaki

1.  Brush hot takoyaki plate all over with oil.

2..  Half-fill the holes with batter.

3.  Place a piece of ham in each.
4.  Pour batter over until the plate is completely covered.

5. Allow to cook a few minutes.

6. Use picks to divide semi-cooked batter on the plate between the holes.  Push batter edges over the hole.

7.  Gently turn each takoyaki into a ball by getting the picks between plate and ball and using a lifting-flicking-rolling motion.

8. When all your takoyaki are ball-shaped, pour a drizzle of oil onto the hotplate in-between the takoyaki - enough that the oil goes into the holes under the takoyaki.  This makes the surface of the takoyaki crispy as they actually fry in the oil.  Keep turning balls until they are crispy and golden. 

9. Serve immediately topped with Bulldog sauce , Jap Mayo ,Katsuobushi and Ao-nori