Tuesday, February 23, 2016
Raspberry swirl peach muffins by Jo Lim
100g salted butter, melted, cooled
1 cup (250ml) milk
2 eggs, lightly beaten
Finely grated zest 1 medium orange
2 ¼ cups (335g) self-raising flour
4 medium peaches, washed, 2 diced, 2 sliced thinly
1 cup (220g) caster sugar
2/3 cup (220g) raspberry jam, warmed
1 tablespoon sugar
Preheat oven to moderate, 180°C (160°C fan-forced). Prepare 2 x 12 hole muffin pans (1/3 cup/80ml capacity) with 18 paper cases.
Combine the butter and milk and then whisk in the eggs. Stir through the orange zest. Combine flour and sugar in a large bowl. Stir in the diced peaches. Add the butter and milk mixture all at once to the flour. Stir gently until just combined.
Drizzle half of the warm jam over the top of mixture. Using an ice cream scoop or two spoons, scoop or spoon some jam and mixture into half of the paper cases. Drizzle remaining jam over the muffin mix and then continue filling paper cases. Add a slice or two of peach to the top of each and then sprinkle tops with the sugar.
Bake for 20 minutes or until golden and cooked through. Leave to cool in pan for 3-4 minutes, and then carefully remove them to finish cooling on a wire rack. Serve the muffins warm or at room temperature.
Lyndey’s note: Store the muffins in an airtight container for up to 3 days. These little muffins also freeze well in a rigid container. A large ice cream scoop holds about 3 tablespoons of cake or muffin batter and I find it to be the perfect way to fill muffin and cupcake liners.
1 cup (250ml) milk
2 eggs, lightly beaten
Finely grated zest 1 medium orange
2 ¼ cups (335g) self-raising flour
4 medium peaches, washed, 2 diced, 2 sliced thinly
1 cup (220g) caster sugar
2/3 cup (220g) raspberry jam, warmed
1 tablespoon sugar
Preheat oven to moderate, 180°C (160°C fan-forced). Prepare 2 x 12 hole muffin pans (1/3 cup/80ml capacity) with 18 paper cases.
Combine the butter and milk and then whisk in the eggs. Stir through the orange zest. Combine flour and sugar in a large bowl. Stir in the diced peaches. Add the butter and milk mixture all at once to the flour. Stir gently until just combined.
Drizzle half of the warm jam over the top of mixture. Using an ice cream scoop or two spoons, scoop or spoon some jam and mixture into half of the paper cases. Drizzle remaining jam over the muffin mix and then continue filling paper cases. Add a slice or two of peach to the top of each and then sprinkle tops with the sugar.
Bake for 20 minutes or until golden and cooked through. Leave to cool in pan for 3-4 minutes, and then carefully remove them to finish cooling on a wire rack. Serve the muffins warm or at room temperature.
Lyndey’s note: Store the muffins in an airtight container for up to 3 days. These little muffins also freeze well in a rigid container. A large ice cream scoop holds about 3 tablespoons of cake or muffin batter and I find it to be the perfect way to fill muffin and cupcake liners.
Hell Steamed Flower Grouper by Helga Soo
Facebook link - https://www.facebook.com/photo.php?fbid=10209267165786172&set=pcb.976414455746188&type=3&theater
Hell Steamed Flower Grouper in a Cast Iron Pot
Ingredients
700g Flower Grouper (remove internal organs & scales, slash 3 cuts on each side of the body)
Some Spring Onions, cut into 10cm length
8 Slices of Young Ginger
1 tablespoon of Shredded Young Ginger
I tablespoon of deep fried Minced Garlics with oil
1 XL Tomato (cut into 4 pieces)
Some Lettuce
Marinade Whole a Fish for at least 30 mins
1 tablespoon of Salt
1 tablespoon of Sesame Oil
1 tablespoon of Hua Teow Wine
Sauce
3 tablespoons light soy sauce, 1 tablespoon Hua Teow Wine, 1/2 tsp chicken granules, 1/2 sugar, 1/2 sesame oil & 5 tbsps Swansen chicken stock
Method
Place all Spring Onions in the pot, add all Slices of Ginger on top of the Spring Onion.
Place whole marinaded Fish on top of the Ginger slices, add Tomato pieces and Lettuce at the sides of the Fish. Add shredded Gingers and Minced Garlic Oil on top of the Fish.
Pour Sauce over the Fish, turn on high heat. Once the sauce starts boiling, reduce the heat to low and cover lid, hell steam for 25 mins. Off Heat and let it rest for 10 mins. Sprinkle some Chinese Parsleys before serve 😋😋😋
No Bake Oreo Cheesecake by Susan Kwek
No Bake Cheesecake
A
200g digestive/oreo biscuits(cream removed)
60g melted butter
B
250g soften cream cheese
1 tablespoon lemon/lime juice
300g whipping cream
80g caster sugar
1 tsp vanilla essence
C
Chocolate sauce
250g of chocolate compound
60g milk
170g Nestlé cream, room temperature
Method
1. Crush biscuits until fine. Add in melted butter and mix it well. Scoop the crushed biscuits into cup and level it.
2. Cream cheese with sugar till creamy and fluffy.
3. Add in lemon/lime juice and vanilla essence and mixed until combine.
4. Add in the whipping cream and mix into the cream cheese until thoroughly combine and smooth.
5. Finally pour cream cheese mixture into cup and alternate with biscuits. Chill for 2 hours.
6. Double boil chocolate compound with milk till smooth. Remove from heat and quickly stir in the can of Nestlé cream until all well combined.
7. Pour gently into cheesecakes and chill again for another 2 to 3 hours.
A
200g digestive/oreo biscuits(cream removed)
60g melted butter
B
250g soften cream cheese
1 tablespoon lemon/lime juice
300g whipping cream
80g caster sugar
1 tsp vanilla essence
C
Chocolate sauce
250g of chocolate compound
60g milk
170g Nestlé cream, room temperature
Method
1. Crush biscuits until fine. Add in melted butter and mix it well. Scoop the crushed biscuits into cup and level it.
2. Cream cheese with sugar till creamy and fluffy.
3. Add in lemon/lime juice and vanilla essence and mixed until combine.
4. Add in the whipping cream and mix into the cream cheese until thoroughly combine and smooth.
5. Finally pour cream cheese mixture into cup and alternate with biscuits. Chill for 2 hours.
6. Double boil chocolate compound with milk till smooth. Remove from heat and quickly stir in the can of Nestlé cream until all well combined.
7. Pour gently into cheesecakes and chill again for another 2 to 3 hours.
Non bake blueberries yogurt cheesecake by Janet Chia
Non-Bake Blueberry Yogurt Cheesecake
Ingredients:
Biscuit Base
80g digestive biscuit crumbs (crush biscuits by hand)
40g melted butter
Grease the sides of a 6 inch removable cake pan and line the bottom with parchment
paper. Combine biscuit crumbs with melted butter. Pressing the biscuit crumbs with your
hand at the bottom of the lined cake pan. Place the cake pan in the refrigerator for later.
Cream cheese filling
250g cream cheese, softened at room temperature
85g icing sugar, sifted
200g greek yogurt or natural yogurt
1 tsp vanilla extract
1 tbsp lemon juice
3 tbsp bluberry puree
12g gelatin powder + 2 tbsp water, soaked for 2 mins
Melt soaked gelatin under double boiler.
Place all the cream cheese filling ingredients together with melted gelatin in the food
processor and blend until smooth. Pour cream cheese filling into the prepared cake pan
and place it in the refrigerator to set for at least 3 hours or overnight.
I cook some black current jelly n let it cool down. Then gently
pour over cold cheesecake. Chill the cake for another hour before serving.
Ingredients:
Biscuit Base
80g digestive biscuit crumbs (crush biscuits by hand)
40g melted butter
Grease the sides of a 6 inch removable cake pan and line the bottom with parchment
paper. Combine biscuit crumbs with melted butter. Pressing the biscuit crumbs with your
hand at the bottom of the lined cake pan. Place the cake pan in the refrigerator for later.
Cream cheese filling
250g cream cheese, softened at room temperature
85g icing sugar, sifted
200g greek yogurt or natural yogurt
1 tsp vanilla extract
1 tbsp lemon juice
3 tbsp bluberry puree
12g gelatin powder + 2 tbsp water, soaked for 2 mins
Melt soaked gelatin under double boiler.
Place all the cream cheese filling ingredients together with melted gelatin in the food
processor and blend until smooth. Pour cream cheese filling into the prepared cake pan
and place it in the refrigerator to set for at least 3 hours or overnight.
I cook some black current jelly n let it cool down. Then gently
pour over cold cheesecake. Chill the cake for another hour before serving.
Thursday, February 18, 2016
Curry vegetables by Irene Chan-Whitlam
Ingredients
1 cube vegetable stock
200ml coconut milk
2 cups water
sugar & salt to taste
Spices - blend into paste
2 tbsp dried shrimps, softened
6 red chilli, deseeded
1 medium red onion
3 cloves garlic
1" ginger
2 stalk lemongrass, removed outer skin and sliced
4 candlenuts, softened
1 tbsp turmeric powder
Method
Heat 2 tbsp oil in wok. Saute blended spices until fragrant. Add water and stock cube, bring to boil.
Add in your choice of vegetables. Cover and simmer until vegetables are soft.
Add in coconut milk. Add in salt & sugar to taste. Continue stirring until mixture comes to a boil
1 cube vegetable stock
200ml coconut milk
2 cups water
sugar & salt to taste
Spices - blend into paste
2 tbsp dried shrimps, softened
6 red chilli, deseeded
1 medium red onion
3 cloves garlic
1" ginger
2 stalk lemongrass, removed outer skin and sliced
4 candlenuts, softened
1 tbsp turmeric powder
Method
Heat 2 tbsp oil in wok. Saute blended spices until fragrant. Add water and stock cube, bring to boil.
Add in your choice of vegetables. Cover and simmer until vegetables are soft.
Add in coconut milk. Add in salt & sugar to taste. Continue stirring until mixture comes to a boil
Steamed pandan cake with coconut by Vera Koh
Facebook link - https://www.facebook.com/groups/platepalate/permalink/973865832667717/
For cake
2 eggs
70g caster sugar
40ml pandan juice
80ml kara coconut cream
150g self-raising flour
For coconut
35g gula melaka, shaved
5g water
120g grated coconut
prep coconut
boil gula melaka n water till gula has melted
add 120g grated coconut
cook till dry
set aside
grease the little metal moulds for the cakes
mix pandan juice n coconut cream
set aside
beat eggs n caster sugar till pale n thick
add the pandan coconut cream. beat
sift in self-raising flour
pour batter in mould n topped w the gula melaka coconut..
steam for abt 10-15mins
cool then remove from mold
Pandan pound cake by Helga Soo
Ingredients -
200g self raising flour
1 tsp baking powder
200g self raising flour
1 tsp baking powder
120g Golden Churn unsalted butter + 50g Golden Churn Tinned salted butter, room temperature
130g caster sugar
3 large eggs
1 teaspoon pandan paste + 1/2 teaspoon vanilla essence
60ml fresh coconut milk
130g caster sugar
3 large eggs
1 teaspoon pandan paste + 1/2 teaspoon vanilla essence
60ml fresh coconut milk
Steps -
Preheat oven to 180 degree celsius
Preheat oven to 180 degree celsius
1. Grease your loaf pan and line with parchment paper.
2. In a bowl, mix the flour & baking powder and set aside.
3. In the mixing bowl, beat the butter till soft and creamy then add sugar in and beat till light and fluffy. Then add the eggs in one by one and beat till just combined. Scrape down the sides of the bowl as needed. Then add pandan paste & vanilla essence in. Mix well.
4. Add the flour in by 3 additions and the coconut milk in by 2 additions. Beat till its just combined. Do not overbeat.
5. Pour batter onto the loaf pan, bake at 160 deg cel for 50-55 minutes. Insert a toothpick in the center and make sure it comes out clean.
Topshell by Jessie Neo
Facebook link - https://www.facebook.com/groups/platepalate/permalink/971826822871618/
Cut the topshell into smaller pcs. I used 2 cans of topshell. Season it with plum sauce (2 thsp) , lime juice (3 thsp) n sesame oil ( 2 thsp) . If don't like too sweet reduce plum sauce n add more lime juice. Cut the shallot thinly, red chilli n chilli padi. Can add more chilli padi if like it v spicy. I used 2 pcs of chilli padi. Lastly mix it with chop coriander. Leave it in fridge b4 serving.
Thursday, February 11, 2016
Almond cookies by Claudine Ang Elijah
Almond cookie
(A) 180g APF
1.5 tsp baking powder
0.5 tsp baking soda
(A) 180g APF
1.5 tsp baking powder
0.5 tsp baking soda
(B) 125g almond powder
95g icing sugar
1/4 tsp salt
95g icing sugar
1/4 tsp salt
(C) 130ml corn/ sunflower oil
(D) 1 egg yolk and 1 tbsp milk (sieve) for egg wash
1) Sieve (A), add in (B). Mix well then add (C) and work into a dough. It's slightly crumbly.
2) Roll the dough to about 5mm thk. Cut with cookie cutter.
3) Egg wash and baked in preheated oven of 150C for 15 - 20 mins or till brown.
Salted egg yolk cookies with bak kwa by Lily Chua
Facebook link - https://www.facebook.com/groups/platepalate/permalink/968951436492490/
Ingredients
4 salted egg yolks cooked and mashed
Unsalted butter 190 gm softened
Caster sugar 80 gm
Salt 1/4 tsp
Plain flour 250 gm
Corn flour 20 gm
1 tablespoon milk powder
Baking powder 1/4 tsp
Bak kwa bits
Roasted sesame seeds ( white or black)
1 egg for egg wash
Cookie mold for making cookies.
4 salted egg yolks cooked and mashed
Unsalted butter 190 gm softened
Caster sugar 80 gm
Salt 1/4 tsp
Plain flour 250 gm
Corn flour 20 gm
1 tablespoon milk powder
Baking powder 1/4 tsp
Bak kwa bits
Roasted sesame seeds ( white or black)
1 egg for egg wash
Cookie mold for making cookies.
Firstly steam the 4 salted egg yolks for about 5-7 minutes. I didn't reserve the egg white but threw away.
Then mash them. I removed some hard bits. Set aside.
Then mash them. I removed some hard bits. Set aside.
Cream the butter and sugar with electric beater till sugar is dissolved.
Then add in the salted egg yolks.
Sift the flours and milk powder and salt and add into the butter mixture.
Then mix together with electric beater for a very short while. Then I knead with hands till it forms a dough.
Sift the flours and milk powder and salt and add into the butter mixture.
Then mix together with electric beater for a very short while. Then I knead with hands till it forms a dough.
I find the dough just nice and there is no need to refrigerate.
Line your trays with baking paper.
Take a large piece of baking paper and fold into 2.
Put some dough between n roll out dough to about 5mm.
Use your cookie dough to cut out eg stars or flower shape.
Place on the lined tray. I placed about 12 pcs before I egg washed.
Then I sprinkled sesame seeds on the cookies and place a bak kwa bit in the centre.
Then I sprinkled sesame seeds on the cookies and place a bak kwa bit in the centre.
Preheat oven to 150 Celsius. Bake for 15 minutes.
Do watch the cookies properly. You want to achieve a golden colour.
Thursday, February 4, 2016
Wholemeal Black Sesame Cookies by Angel Teo
Notes from Angel -
I used black sesame powder and used 70g plain flour+50g Wholemeal flour!
Sesame based florentine with raisins, cranberry & almond by Esther Chan
1 cup florentine powder
1 cup blanched almond flakes
2/3 cup cranberry
2/3 cup raisin
1/2 cup roasted sesame
Method
1. Mix all in a bowl & spread thinly on tray lined with parchment paper
2. Bake @ 190c in pre-heated oven for 5-7mins or till almond flakes turn slightly brown
3. Swiftly cut when out of oven before it hardens. (If you like odd shapes, just break to size when cool)
Note
1. If it seems slightly wet when timer goes off it's ok cos it's melted sugar. Once it cools, it'll harden like crisps. If it's dark brown it means it's burnt.
2. Monitor first batch to determine time and adjust temp if necessary due different oven.
3. Cool thoroughly before storing in air tight container
4. Get creative and mix different kind of your favorite nuts, pumpkin & sunflower seeds, dried berries, etc
Warning: it is very addictive. 1 packet of 500g powder might not be enough
1 cup blanched almond flakes
2/3 cup cranberry
2/3 cup raisin
1/2 cup roasted sesame
Method
1. Mix all in a bowl & spread thinly on tray lined with parchment paper
2. Bake @ 190c in pre-heated oven for 5-7mins or till almond flakes turn slightly brown
3. Swiftly cut when out of oven before it hardens. (If you like odd shapes, just break to size when cool)
Note
1. If it seems slightly wet when timer goes off it's ok cos it's melted sugar. Once it cools, it'll harden like crisps. If it's dark brown it means it's burnt.
2. Monitor first batch to determine time and adjust temp if necessary due different oven.
3. Cool thoroughly before storing in air tight container
4. Get creative and mix different kind of your favorite nuts, pumpkin & sunflower seeds, dried berries, etc
Warning: it is very addictive. 1 packet of 500g powder might not be enough
Soy glaze fried chicken by Suri Aziz
Just coat the chicken with plain flour n deep fry. Set aside
In a bowl mix
3 tbsp brown sugar
2 tbsp honey
6tbsp light soy
4 tbsp soy sauce
1tsp sesame seed oil
1/4 cup water.
3 tbsp brown sugar
2 tbsp honey
6tbsp light soy
4 tbsp soy sauce
1tsp sesame seed oil
1/4 cup water.
Bring to boil taste and adjust if wan saltier or sweet than add in fried chicken and on high heat keep stirring till sauce becomes sticky.
I added some crushed black pepper. Sprinkle sesame seed if have b4 serving.
I added some crushed black pepper. Sprinkle sesame seed if have b4 serving.
Wednesday, February 3, 2016
Salted egg cookies by Jane Lee
Shared By: Michelle Marie Mower
250g plain flour
20g cornflour
1/4 teaspoon baking powder
1/8 teaspoon bicarbonate of soda
1 tablespoon milk powder
4 salted egg yolks
150g butter, at room temperature
20g transfat-free shortening (or replace with butter)
1/2 teaspoon salt
80g caster sugar
1 egg mixed with 1 egg yolk, beaten lightly, for egg wash
5g each of black and white sesame seeds for topping
Method:
1. Sift together flour, cornflour, baking powder, bicarbonate of soda and milk powder, set aside.
2. Steam salted egg yolks for about 5 minutes. Cool, mash with a fork and set aside.
3. Place butter, shortening, salt and sugar in the bowl of an electric mixer. Mix on medium speed until sugar is dissolved.
4. 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. (I didn’t need to chill the dough, it was just nice to roll out after mixing)
5. Line baking paper on the baking pans. Preheat oven to 170 degrees
6. Roll out dough to 5mm thickness and cut into desired shapes using dough cutters. Place on baking pans and brush with egg wash. Sprinkle with sesame seeds to decorate.
7. Bake for 20 minutes at 170 degrees or until golden brown. Remove and cool completely before storing in airtight containers.
Note:
This recipe yield about 80 cookies
I baked 150deg fan mode for 12-13min
I added extra one salted egg yolk.
Sugar 70g
Kindly adjust the temp as per your own oven behavior.
Enjoy!
250g plain flour
20g cornflour
1/4 teaspoon baking powder
1/8 teaspoon bicarbonate of soda
1 tablespoon milk powder
4 salted egg yolks
150g butter, at room temperature
20g transfat-free shortening (or replace with butter)
1/2 teaspoon salt
80g caster sugar
1 egg mixed with 1 egg yolk, beaten lightly, for egg wash
5g each of black and white sesame seeds for topping
Method:
1. Sift together flour, cornflour, baking powder, bicarbonate of soda and milk powder, set aside.
2. Steam salted egg yolks for about 5 minutes. Cool, mash with a fork and set aside.
3. Place butter, shortening, salt and sugar in the bowl of an electric mixer. Mix on medium speed until sugar is dissolved.
4. 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. (I didn’t need to chill the dough, it was just nice to roll out after mixing)
5. Line baking paper on the baking pans. Preheat oven to 170 degrees
6. Roll out dough to 5mm thickness and cut into desired shapes using dough cutters. Place on baking pans and brush with egg wash. Sprinkle with sesame seeds to decorate.
7. Bake for 20 minutes at 170 degrees or until golden brown. Remove and cool completely before storing in airtight containers.
Note:
This recipe yield about 80 cookies
I baked 150deg fan mode for 12-13min
I added extra one salted egg yolk.
Sugar 70g
Kindly adjust the temp as per your own oven behavior.
Enjoy!
Tuesday, February 2, 2016
Egg Toufu by Mabel Tan
I stir fry the pea n carrot with garlic 1st then add 1 tbsp oyster sauce, 1 dash pepper and half chicken cube n 1 tsp cornflour (mix in 2 tbsp water - stir well) add another 60ml water. Add in egg last. Stir gently to make sure the flower egg appear then add in egg Toufu last.
Ngoh Hiang by Patricia Bakersiao
A) Meat filling:
- Mince meat 500g
- Prawn meat 300g (coarsely chopped after removing shells & veins)
- Water Chestnut 10 nos (peeled n coarsely chopped)
- Shallot 3 nos (chopped finely )
- Cream Crackers ( Hupseng / Khong Guan) 10 pcs (crushed finely)
- Carrot 1/2 (finely chopped)
- Parsley 2-3 tbsp (chopped)
B) Seasoning)
1 tsp Dark sauce
2 tsp Five spice powder
1/4 tsp White pepper
1 tsp Sugar
1 1/2 tsp Salt
1 Egg ( lightly beaten)
3 tsp Corn flour
1) Add (A) to large bowl and season with (B). Mix thoroughly and marinade overnight or at least 4 hours in the fridge.
2) To fold the Ngor Hiang, lay a piece of cut Bean curd skin on work surface. Place 2 1/2 tbsp of meat filling in the Bean curd skin. Fold 2 times.
3) Prepare a steamer, arrange the ngor hiang such that they do not touch each another, and Steam for 15 mins on each batch. Let the steamed ngor hiang cool n air dry completely on a wire rack.
4) Heat wok with enough oil to pan/deep fry in batches for about 2-3 mins or until ngor hiang are golden brown. Drain access oil with kitchen tower.
5) Serve
- Mince meat 500g
- Prawn meat 300g (coarsely chopped after removing shells & veins)
- Water Chestnut 10 nos (peeled n coarsely chopped)
- Shallot 3 nos (chopped finely )
- Cream Crackers ( Hupseng / Khong Guan) 10 pcs (crushed finely)
- Carrot 1/2 (finely chopped)
- Parsley 2-3 tbsp (chopped)
B) Seasoning)
1 tsp Dark sauce
2 tsp Five spice powder
1/4 tsp White pepper
1 tsp Sugar
1 1/2 tsp Salt
1 Egg ( lightly beaten)
3 tsp Corn flour
1) Add (A) to large bowl and season with (B). Mix thoroughly and marinade overnight or at least 4 hours in the fridge.
2) To fold the Ngor Hiang, lay a piece of cut Bean curd skin on work surface. Place 2 1/2 tbsp of meat filling in the Bean curd skin. Fold 2 times.
3) Prepare a steamer, arrange the ngor hiang such that they do not touch each another, and Steam for 15 mins on each batch. Let the steamed ngor hiang cool n air dry completely on a wire rack.
4) Heat wok with enough oil to pan/deep fry in batches for about 2-3 mins or until ngor hiang are golden brown. Drain access oil with kitchen tower.
5) Serve
Kueh Balu by Sara Pang
Facebook link - https://www.facebook.com/groups/platepalate/permalink/965177266869907/
Kueh Balu
Make about 50 pcs
4 eggs, separated
200g sugar
180g cake flour
1 tsp rice flour
1/2 tsp baking powder
Preheat oven at 180C, fan-forced. Oil the molds and heat up in oven while preparing the cake batter. Whisk egg white until frothy. Add in sugar slowly. Continue to whip till just reaching to stiff peak. Add in 4 yolks, one at a time, and allowing mixing in between. Using a hand whisk, manually whisk in the flour mixture in three batches. Then finally mix with a rubber spatula. Fill the hot mold with the cake batter and bake for 13mins. Immediately remove the cakes onto another tray and continue bake for another 5 mins to achieve the crisp on the outside (which only can last for 1-2hrs because I reduce sugar)! Cool for 5-10mins and store them in air tight containers.
Fruit Juice Rainbow Jelly by Kelly Ko
I have did Math for you here.
1 pkt swallow brand 10g agar powder makes 1000g jelly.
Prepare 6 colour fruit juice each 100ml & decide your order.
Mix 410ml with agar powder n bring to boil n powder dissolved.
After evaporation you will get abt 400ml agar mixture.
Pour out 66g agar mixture n mix with purple fruit juice.
Spoon into your jars n let mixture flow down the sides to prevent bubbles.
Put into fridge to set 1-2 min.
Repeat the process, each time can reduce 1-2 g agar mixture as it will get lesser due to evaporation. Remove bubbles n visible colour agar remnants on the sides before pouring next colour.
Your jelly will be 2/3 sweetness of the normal juice, if you are fine with it, can follow my math.
Otherwise please work out your own math.
Lemon Angel Cake by Kelly Ko
Lemon Angel Cake (using only whites).
Batter A: 56g oil, 110g lemon water ( juice of 1 lemon + water), 40g caster sugar, 100g cake flour, a pinch of salt, zest of 1 lemon.
Meringue : 250g egg whites+ 40g caster sugar.
Chiffon method, bake 160 deg 45min , recipe for 17cm chiffon tin
Salted Egg Yolk Potato Chips by Helga Soo
Facebook link - https://www.facebook.com/groups/platepalate/permalink/966886566698977/
Salted Egg Yolk Potato Chips
Ingredients
1 pkt of Original taste Potato Chips
85g Unsalted Butter
3 Salted Egg Yolks (steamed for 5 mins and mashed)
2 tbsps Curry Leaves
1 tsp Curry Powder (optional)
Ingredients
1 pkt of Original taste Potato Chips
85g Unsalted Butter
3 Salted Egg Yolks (steamed for 5 mins and mashed)
2 tbsps Curry Leaves
1 tsp Curry Powder (optional)
Method
Use medium heat all the way. Heat up Pan, add Butter. Add Curry Leaves and sauté till fragrant.
Use medium heat all the way. Heat up Pan, add Butter. Add Curry Leaves and sauté till fragrant.
Add mashed Salted Egg Yolks and sauté till Curry Leaves slightly curl up.
Add Potato Chips and sprinkle Curry Powder, stir fry till all ingredients are mixed well.
Dish out and wait till completely cool then store in an airtight container.
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