Crispy baked cod fish with nori seaweed by Jessie Neo

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Salted Yolk Rooster Pineapple Tarts by Joey Foo

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Salted Yolk Rooster Pineapple Tarts

Unsalted butter 250g(still cold but not so hard)
100g icing sugar(i use pure icing sugar no flour inside)
1 egg
Plain Flour 400g
Custard powder 50g
30g salted yolk powder(Knorr brand)
Pineapple Paste
A bit of Orange food color for beak and feet(Americolor or u can use other brand)

1. Sift plain flour,custard powder and salted yolk powder and leave aside.
Using a mixer(I'm using Kitchenaid speed 3), cream unsalted butter and icing sugar till light and creamy.

2. Mix in egg till combined(as in my photo,not lumpy)

3. Add in the sifted ingredients and mix till dough forms.

4. Take out some dough and mix with orange food coloring. Make the 2 feet and place onto baking tray. U can make all the feet first.

5. I agar agar roll the pineapple paste into balls(i didnt weigh so dun ask me for the weight haha!) Depends on the size u like,the dough dun expand a lot but dun make until so big,not bite size liao... take so dough roll into a ball and flatten,put the pineapple paste ball in the centre and wrap and roll into a ball.

6. Put on top of the feet, add in wings, heart sprinkle as the crown, orange dough for the beak(shape verticle cone shape, place onto face den use knife cut a line in the centre), black sesame seeds for the eyes.

7. Bake in preheated oven at 140 degrees for 15-17 mins. Depending on ur oven temperature, try bake a few pcs to see the results. Im using Rowenta 7868 bottom heat fan mode. Cool before storing in airtight containers. 

Happy Baking!

Honey Cereal Cups Recipe by Soo Qinxi

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Honey Cereal Cups Recipe by a Chinese Article

Ingredients (approximately 20 cups)
300g Corn Flakes (lightly crush into smaller pieces)
100g Unsalted Butter
3 tbsps Honey
Some Rasp Chocolates for Toppings

Method
In a saucepan on low heat, add butter & honey and stir slowly till the butter is melted and combined with honey. Set aside to cool.

Add the crushed Corn Flakes into the Butter Honey mixture and slowly stir to coat the Corn Flakes with the mixture. If the Butter Honey mixture is too much, add more Corn Flakes.

Use a teaspoon to scoop the coated Corn Flakes and place them into small baking cups. Sprinkle some Rasp Chocolate Toppings.

Bake in a preheated oven at 150 deg cel for 13 mins. Sprinkle some icing sugar over once the Cereal Cups turn Cool (optional).

As I dislike the colorful ball Toppings, I substitute it with Rasp Chocolate 😝

Steamed scallops with vermicelli by Wan Feng

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Ingredients:

15 scallops (thaw and pat dry)
2 bunches of vermicelli (soak in water and drain, cut into shorter length)
Shredded scallions (standby in a bowl of cold water)
2 heap tbsp minced garlic
4 tbsp oil

Sauce:
1 tsp sugar
1 tsp fish sauce
2-3 tsp light soy sauce (I used 3, salty enough to go with rice)
3 tsp maggi seasoning

Steps:
1. Heat up the oil and fry the garlic on very low fire, till slightly brown, pour into a bowl and set aside. (When the content is no longer hot, add in the condiments (sauce), stir and mix well.
2. Spread most of the vermicelli onto a wide plate, then arrange the scallops on top.
3. Drizzle the sauce onto the scallops using a spoon. It will overflow onto the vermicelli.
4. Placed the remaining vermicelli loosely over the scallops.
5. Prepare a steamer, once water is boiled, put the plate to steam, for 8 minutes.
6. Sprinkle the scallion on top when done.
7. Enjoy when it is hot!

Cheesy Pineapple Tarts by Susan Kwek

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Cheesy Pineapple tarts 

80g corn flour
100g milk powder
550g plain flour
100g parmesan cheese (grind to powder)
3 egg yolks
454g butter (i use Golden Churn tin)
120g icing sugar
1/2 tsp salt
1.5 tsp vanilla extract/essence
Pineapple fillings

1 egg yolk +1tsp milk, for egg wash

Method
1. Combine the 3 flour, parmesan cheese and salt. Mix well and set aside.
2. Cream butter and sugar till light and fluffy.
3. Add in egg yolk one at a time, and beat until combine.
4. Add in the vanilla extract/essence and mix well.
5. Mix the flour in 3 batches.
6. Roll pineapple filling into ball (8g each) and roll dough into ball (15g each).
7. Flatten a piece of dough and place a piece of the roll pineapple filling in the middle. Bring the edges of the dough together and press lightly to seal. Roll it in between your palms to shape it into a roll.
8. Cut few lines on the pineapple balls to create pineapple pattern, apply egg wash with a brush.
9. Bake in preheated oven at 165C (fan forced) for 23mins or till golden brown.
10. Cool completely before storing.

Enjoy baking!

Cod fish in soy rock sugar sauce by Ou Yang ZhenZhen

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1. ) 5 cloves garlic chopped and fried in oil. Keep Oil, keep minced fried garlic one side.

2.) heat pan, wipe cod fillet dry first. Add a little bit of oil to coat pan only, pan sear the cod fillets till you see beautiful golden brown on both sides. ( requires oil to be hot, after that lower fire to cook the fillets).

3.) once done, transfer the cod fillets with the oil into a serving plate.

4.) the sauce: 3 tbs soya sauce, 4 tbs water, sugar about 4 tsp. Heat up in pan, once all sugar dissolves, add 1 tbs shao Xing wine, turn off fire.

5.) pour the sauce over fillets, garnish with fried minced garlic and tbs of garlic oil. Also put coriander and Chinese spring onions to garnish. serve

Ee-fu Noodles by Angel Teo

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3 cakes of Ee Fu Mee 
1/2 can of button mushrooms
6-8 shitake mushrooms
1/2 bunch of bunashimeiji brown mushrooms (or any mushrooms of choice! If using chinese mushrooms, soak overnight and reserve water for cooking)
Chicken breast (marinated with light soy sauce, white pepper, corn flour
Any vegetable of preference
Spring onions
2 tbsps oyster sauce
2 tbsps hua diao jiu
1 tbsp light soy sauce
Water / chicken stock
Ginger 2 slices
Minced garlic

1) Boil a pot of water and cook ee fu mee for 1 min, drain and set aside.
1) Heat oil in a wok, fry ginger and minced garlic till fragrant.
2) Add chicken breast to brown on both sides.
3) Add mushrooms to fry till soften.
(Sometimes i add baby corn too)
4) Add seasonings (oyster sauce, light soya sauce, hua diao jiu). Mix well.
5) Add vegetables to fry till half cooked.
6) Add chicken stock or water and bring to boil.
7) Toss in pre-boiled noodles. Add abit of water/mushroom water if too dry. Try to submerge half the noodles with sauce.
8) Taste and adjust seasoning. Add spring onions.
8) Simmer and stew the noodles till the braising sauce thickens. Done!

Hokkien Mee by Pam Hi

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measurements all based on estimation, pls adjust according to your liking :-

800 gm yellow noodle
2 pcs Shallots (sliced)
3 pcs garlic (minced or sliced)

Pork Belly (thinly sliced)
Vegetables (any kind - I never put today)
Fish cakes

Mixed below in a bowl :-
2tbs light soya sauce
2-3tbs dark soya sauce
2 tbs oyster sauce
1 cup water (about 240 ml)
2 tsp sugar
2-3 tsp corn starch
Dash of peppers

1) sauté garlic & shallots until fragrance
2) add pork slices & fried till meat no more pink
3) add prawn & stir fry a while
4) add vegetables
5) pour in sauce mix & let it boil
6) add in noodles and mix well
Check the taste & adjust to your
liking. .add more pepper if you like.

Dada ! Done & serve with red cuts chillies & fried shallots.

Light butter cookies by Lily Chua

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