Cream cheese chiffon cake by Madeline Yeo

Cream cheese chiffon cake by Madeline Yeo

https://www.facebook.com/groups/platepalate/permalink/923012657753035/

Cream Cheese Chiffon cake
Recipe : 17cm tin

(A)
60g Fresh Milk
40g Cream Cheese
25g Salted Butter

(B)
65g Cake Flour

(C)
4 Egg Yolks

(D)
4 Egg Whites
75g Sugar

- Cook (A) over double-boiler until well blended & thicken.
- Remove fr double-boiler. Add (B) & mix until smooth.
- Add (C) one at a ttiimee & mix until well combined.
- Beat Egg Whites until frothy & add in Sugar gradually until stiff peak.
- Fold in the Egg whites into the earlier cream batter.
- Pour into pan & tap on table top a few times to release air bubbles.
- Bake in preheated oven at 175C for 35-40mins.. (I use 150C for 45mins).

*Original recipe use 21cm tin but i use 17cm.

Baked mini doughnuts by Isabelle Lin

Baked mini doughnuts by Isabelle Lin

https://www.facebook.com/groups/platepalate/permalink/922649637789337/

Pork belly vegetables rice by Xyun Xyun

Pork belly vegetables rice by Xyun Xyun
https://www.facebook.com/groups/platepalate/permalink/922712661116368/

Serve 4pax
Recipe: 3cup rice / 3cup water*
wash/soaked: Mushroom, handful shrimp and sml dried scallop

Ingredients:
1.
2xstrip frozen pork belly cut to yr desired size: 3tsp soy sauces, 1-2tsp sesame oil,pepper and some corn flour mixed well.

2.
cabbage, french bean, 4pcs mushroom,
5psc garlics and shallots

Preparation:
1.Heat 3tblsp oil (I mixed wi some shallot oil) and put in shallots cook awhile follow by garlic,shrimp and scallop.

2. Add mushroom and meat stir fry awhile

# Add in :
1 tbsp oyster sauce
2-3 tbsp Feng He dark sauces( is not salty for this brand).
1 tbsp soy sauce
1tsp chicken powder.
3/4tsp salt
pepper
continue to stir fry till the meat slightly cooked add in cabbage/french bean stir fry awhile more add in rice.

At this point, continue to stir fry the rice till you see the water almost dry up. Off flame.

Transfer to rice cooker bowl, pour in 3cup of water.
(I used the water from soaked shrimp & scallop/mushroom)
I added in 1tbsp of chicken stock and mixed well, press cook.

Please adjust the seasonings to your own preference.
Done, enjoy kiki emoticon

Ngoh Hiang by Julia Foo

Ngoh Hiang by Julia Foo
https://www.facebook.com/groups/platepalate/permalink/922410524479915/

Ingredients:
1 pcs Beancurd skin
600gm minced meat
250gm Turnip/Bang kuang
1/4 carrot
1 big onion (small bits)
Some minced garlic
2 tsp 5 spice powder (wu siang fen)
1 tsp salt
2 tsp sesame oil
1 1/2 sugar
1 tsp light soya sauce
1 tsp oyster sauce
3 tsp of chestnut powder (ma ti fen)
Dash of pepper

Method:
Marinate & mix well the minced meat with all the above ingredients except beancurd skin.
Start wrapping/rolling the Ngor Hiang.
Once done, steam the raw Ngor Hiang for about 15 mins. Deep fried the Ngor Hiang till golden brown.

Mocha Tart by Jane Lee

Mocha Tart by Jane Lee

https://www.facebook.com/groups/platepalate/permalink/922016641185970/

Recipe
Mocha Tart

Part 1
125g plain Cocoa biscuits crumbs (un-iced)
(I used digestive biscuits)
80g butter

Part 2
3/4 cup thick cream
200g dark chocolate
(I used Varlhona 66% dark chocolate)
1/3 cup instant coffee granules
(I used 3 tablespoon coffee paste)
1 pinch of salt

Part 3
2 eggs lightly beaten

Part 4
Cocoa powder to dust on the tart
==========================••=======

Step 1
Preheat oven 180deg / fan mode
Crush the biscuits and mixed into the melted butter. Lay on a 8" tart. Bake for 10min or till firm and cool off.

Step 2
Mixed all Part 2 Ingredients in a non stick pan till all combined In a moderate heat and remove from heat.
(not high heat and not boiling)

Step 3
Gradually pour in d beaten eggs into part 2 and stir. Well combined.

Step 4
Preheat 160deg / fan mode
Poke some holes on the tart before u pour the Cocoa mixture onto the baked tart till almost full. Bake for another 15min to 18min. Once done and leave it to cool off. Once cool off, dust with cocoa powder on the whole tart.

You can use strawberries or any ready chocolate coffee beans.

The above temperature is based on my 32L oven, please adjust according to your oven.

Happy caffeine! ❤❤

Homemade Spicy Shrimp Paste Glutinous Rice Roll aka Pulut Panggang by Zen Yip

Homemade Spicy Shrimp Paste Glutinous Rice Roll aka Pulut Panggang by Zen Yip

https://www.facebook.com/groups/platepalate/permalink/921582431229391/

Ingredients for Spicy shrimp paste: 

100g dried shrimps, 

10 dried chillies (soaked and removed seeds), 

2 fresh chilli padies, 

2 cloves garlic, 

6 cloves shallots, 

1 thumb-sized fresh tumeric, 

1 thumb-sized roasted balacan

Method: Pound them altogether and blend them. Heat oil and pan-fried them. Add dash of salt and sugar to taste. Let it cool for later use.

Ingredients for glutinous rice: 

1 cup of glutinous rice, 

1 cup of fresh coconut milk (I bought grated coconut to extract the juice to 1 cup), 

6 pieces of pandas leaves, 

1/2 tsp salt.

Method: Wash the rice and cook the rice in a rice cooker. Add the coconut milk and pandan leaves together with the rice to cook for 15mins. Once the rice is cooked, let it cool for later use to wrap.

Method for rolling: Prepare banana leaves and cut to a size of 15cm by 12cm. Soaked banana leaves in hot water for 10mins till soft. Let it dried and cooled. Scoop 1 tbsp of rice, flattened it and some spicy shrimps paste to place it at the centre of the rice. Roll it and sealed with toothpicks or staple it on both sides. Bring to grill it in the pan over stove.

Cookies with added Choco Chips using 'Copycat Jenny' by Helga Soo

Cookies with added Choco Chips using 'Copycat Jenny' by Helga Soo

https://www.facebook.com/groups/platepalate/permalink/921991081188526/

Ingredients
200 g butter
50 g caster sugar
75 g all-purpose flour
75 g strong flour
50 g corn starch

(The following do not require exact measuring as they can be adjusted to match your personal taste, but do remember that the coffee and cocoa powder might bitter the cookies, so…. be careful not to add too much!)

Chocolate flavour
Unsweetened cocoa powder
Melted chocolate for garnishing
Coffee flavour
3 tsp Instant coffee granules melted in 1 tbsp lukewarm water
Green tea flavour
Japanese green tea powder

Steps

(The following steps are for making the original dough base, which the above flavourings can be added to make chocolate, green tea and coffee cookies.)

Cream butter and caster sugar until pale and fluffy.
Sift the dry ingredients into the butter-sugar mix.
Fold the ingredients together until no dry ingredients are left unincorporated. DO NOT beat or over-mix as it would harden the cookies and the airy texture will not be achieved.
Divide the dough for different flavours if needed.
Put the dough into a piping bag with star tip nozzle.
Preheat oven to 180 C / 360 F.
Pipe the cookies onto the baking tray, making circles of about 3.5cm wide. Leave about 1cm in between cookies as they tend to expand a little through baking.
Bake for 9-12 minutes or until light golden brown.
Leave to cool on a cooling rack before storing them in air-tight container.
Serves ~50 cookies

Note:

The original recipe calls for all-purpose flour only instead of a mix of AP and strong flour. Strong flour is added because it allows the cookies to hold the star tip pattern during baking and minimizes spread. *Trick learnt!*
I garnished the chocolate ones with some melted chocolate because they look just the same as the coffee ones without. Well, it’s probably another excuse to add more chocolate…… But you can never have too much chocolate anyways, so just go for it! wink emoticon
Dust the green tea ones with some more green tea powder to boost the flavour.

Pan fry Pizza by Lily Ooh

Pan fry pizza by Lily Ooh 

https://www.facebook.com/groups/platepalate/permalink/921822867872014/

Deep fried chicken wings by Vera Koh

Deep fried chicken wings by Vera Koh
https://www.facebook.com/groups/platepalate/permalink/921640221223612/


2kg chicken wing
1/2 cup light soya sauce
2tbsp shaoxing wine
1tbsp oyster sauce
1/2tbsp mixed spice (五香粉)
1/2tbsp garlic salt
1tsp cajun powder (cos i wanted a hint of spice. u may omit)
5cloves garlic, crushed

flour for coating..
1part corn flour
3part plain flour

marinate overnite.

before frying, coat the chicken wings in flour mixture
deep fry till golden brown. 
serve immediately.

happy cooking!! wink emoticon

Steam Chocolate Cake by Ivy Lam

Steam Chocolate Cake by Ivy Lam

https://www.facebook.com/groups/platepalate/permalink/921900857864215/

Ingredient A (sift together)
1 cup of cocoa powder
1 ¼ cup of plain wheat flour
1 tsp baking powder
1 tsp bicarbonate soda

Ingredient B (melt using hot bath- very chocolatey)
1 cup of sugar (if no ganache)*sweetness to you liking
1 cup of milk
1/3 cup of condensed milk (if no ganache)*
¾ cup of oil / butter
Ingredient C
4 egg Whisk till foamy

Ganache *
(optional- I avoided as this add on more fats haha)

When ingredient B cool off, stir in eggs, then the dry ingredients bit by bit, combine well

Once done, pour into a grease pan (I used the parchment paper to line the pan for easier dislodge later)

Steam in a prepared boiling water wok/pot for about 45 min- 1hr depending on the height of your cake in the pan. (pls remember the cake will rise, not to fill to the brink, ¾ full is ok)

I covered it lightly with parchment paper to avoid steam dripping onto the cake, you may use Aluminium foil if you don’t have the paper.

Take out the pan and leave to cool. 
Top with Ganache if you like –more attractive and appealing and fattening not to mention haha

Enjoy the moist yummy chocolate cake, here I am using cocoa powder & not chocolate Cheers

Rainbow agar agar by Susan Quek

Rainbow agar agar by Susan Quek

https://www.facebook.com/groups/platepalate/permalink/922322637822037/

Ferrero rocher layered cheesecake by Valerie Zhou

Ferrero rocher layered cheesecake by Valerie Zhou

https://www.facebook.com/groups/platepalate/permalink/921612277893073/

Banana cake by Sara Pang

Banana cake by Sara Pang

https://www.facebook.com/groups/platepalate/permalink/921531267901174/

Fluffy Banana cake (whisk egg method)

Ingredients:
4 Eggs
180g caster sugar
300g Banana (sliced)
1 tsp vanilla essence
150g Cake flour 
1tsp Baking powder
1tsp Baking soda
145g Canola oil

Steps
Preheat oven to 160C.
Grease & line a 10" round springform tin with paper.
1. Sieve flour, baking powder & soda together then set aside. 
2. Whisk eggs, vanilla, sugar & banana until ribbon stage. 
3. Fold in flour & mix well. 
4. Mix oil in until shiny. 
5. Bake for 1 hr with no fan forced. 
6. Cool down for 10mins then gentle remove from tin to cool down.

Pork with ginger and spring onion by Angel Teo

Pork with ginger and spring onion by Angel Teo

https://www.facebook.com/groups/platepalate/permalink/921626301225004/

Rainbow chiffon cake by Susan Quek

Rainbow chiffon cake by Susan Quek

https://www.facebook.com/groups/platepalate/permalink/919734141414220/

CHIFFON CAKE recipe:
( tin size 18cm)

5 egg yolks
40 g castor sugar
60 g corn oil
75 g coconut milk( u can use water/milk & vanilla essence also)
1/8 tsp salt
100g cake flour
Wilton colours

5 egg whites
1/4 tsp cream of tartar
80 g castor sugar

1)Whisk egg yolks and 40 g castor sugar till thick and pale. Add corn oil. Whisk till well combined. Add 75g coconut milk and salt. Whisk till evenly mixed.

2) Re-sift sifted cake flour into mixture. Whisk till just evenly mixed. Evenly divide into 7 bowls ( mine is around 45g per portion) and mix in the colors

3)Whisk egg whites till thick. Gradually add 80 g castor sugar whilst continuing to whisk. Keep whisking till egg whites just reach firm peak stage.

4) Add egg whites to yolk mixture in each of the 7 bowls.

5) pour layer by layer, bang the tin to remove air bubbles.

6) bake in oven at 150c 15-25min

Chocolate Ogura Cake by Ai Lee

Chocolate Ogura Cake by Ai Lee

https://www.facebook.com/groups/platepalate/permalink/921218884599079/

Ayam Pongteh (Nyonya Braised Chicken) by Flora Ng

Ayam Pongteh (Nyonya Braised Chicken) by Flora Ng

https://www.facebook.com/groups/platepalate/permalink/920047224716245/

Ingredients:
1.2kg Chicken or Chicken Wings
5 or 6 big dried mushrooms (soaked n tip removed)
2 potatoes (peeled n cut into 4s)
2 pcs star anise
1tsp mince shallots
1pkt of Pongteh Sauce

Method:
Season chicken with 1 tsp light soya sauce, abit of pepper n 1 tsp of corn flour for 2 hrs.

Heat 2 tsp oil in pot n stir fry mince shallots till fragrant, then add 1 pkt of Pongteh Sauce n fry till fragant too.

Add chicken, potatoes n mushrooms n star anise n mixed well.

Then add in 600ml of water. Once boiled, lower fire n let it cook for 30 to 45 mins till gravy is thicken.

Served hot n enjoy....

Halloween Oreo Baked Cheesecake by Eileen Chua

Photo credit: Eileen Chua

Halloween Oreo Baked Cheesecake by Eileen Chua

https://www.facebook.com/groups/platepalate/permalink/921246001263034/

Photo credit: Snowy Pek

3 ingredients Swiss roll by Vera Koh

3 ingredients Swiss roll by Vera Koh
https://www.facebook.com/groups/platepalate/permalink/921118614609106/

Grilled Honey Soy Chicken by Doreen Quek Tan

Grilled Honey Soy Chicken by Doreen Quek Tan
https://www.facebook.com/groups/platepalate/permalink/921221404598827/

Marinate the chicken legs with the below and put in fridge for at least 3hrs
(I use ziplock bag)
2 tbsp dark soya sauce
1 tbsp light soya sauce
1 tbsp oyster sauce
1 tbsp honey

Grill at 180c for 25-30min
(I brush with the remaining marinates every 5min)

Chocolate Swiss roll by Fc Ng

Chocolate Swiss roll by Fc Ng
https://www.facebook.com/groups/platepalate/permalink/919282111459423/


《Chocolate Swissroll》
(15x10")

(A)
Egg yolks 5nos
Castor Sugar 25g
Vanilla extract 1tsp
Oil 35g
Fresh milk 3Tbs
Cake flour 60g(sieved with coco powder)
Coco powder 30g (I used Valrhona)

Mix Egg yolks n sugar well with a hand whisk then add vanilla extract follow by oil ,
Add in milk & sieved flour alternately and mix till just incorporated.

(B)
Egg whites 5nos
Castor Sugar 60g
Lemon juice 1tsp

Beat the egg whites till foamy and add in the lemon juice,add in sugar gradually and beat till firm peak.
Fold the meringue into the yolk batter in 3 batches,
pour the batter into lined Swissroll pan, smooth out the top, bang the pan on counter top few times to get rid of big air bubbles and bake at preheated oven 170C for 12-15mins. Remove the pan fr oven & drop it fr bout 20cm height twice to prevent shrinkage, 
transfer the cake to cooling rack and remove all baking paper, cover back the cake loosely with the same baking paper and let the cake cool completely.

(C)
Whipping cream 150-200ml
Castor sugar 15g
Vanilla extract 1tsp

Whip all till firm and chill it till it is ready to be used.

(Blueberry cream)
2-3Tbs of sugarfree blueberry jam mix into half of the whipped cream, spread on the cake, sprinkle some fresh blueberries then roll up the cake, wrap with baking paper and chill till firm.

For banana roll, just place peeled banana on top of cake with whipped cream then roll it up, wrap with baking paper and chill the cake till firm.

(D)
(Chocolate Ganache)
Bittersweet chocolate 100g
Whipping cream 100g
Coco Powder 1Tbs(sieved)
Fresh milk 30g
Golden syrup 3tsp
Vanilla extract 1tsp

Melt all in a double boiler and mix till smooth, cool slightly and pour over swissroll, deco with toasted nuts or fruits.

Black noodles by Lily Ooh

Black noodles by Lily Ooh

https://www.facebook.com/groups/platepalate/permalink/920124058041895/

Ingredients : 

1 pkt of yellow noodles (flat), 

S$3.00 roasted pork (cut to pieces), 

1/2 kgs big prawns, 

Xiao Bai Cai (S$1.00), 

chopped garlic (2-3 gloves).

Sauce : 1 tbs of dark soya sauce, 1 tbs of light soya sauce, 1 tbs of oyster sauce, few dash of pepper and 1 or 2 rice bowl chicken stock (depend on your taste bud)

Method : Heat pan with oil, add garlic fried till golden brown, add all ingredients and sauces stir fry for 1-2 mins (except chicken stock and pepper). Heat clay pot with chicken stock in medium heat, transfer noodles to pot, cover and slimmer for 3-5 mins or all ingredients cooked, add 1 egg and pepper cover for 1-2 second, really to serve.

P.s I do pan fry roasted pork till golden brown, than add in when noodles are cooked.