地瓜球 Deep fried sweet potato balls by Lim HuiHui

Facebook link - 
https://www.facebook.com/groups/platepalate/permalink/933842553336712/

Receipe;
400g sweet potato
Peel and steam for 25-30mins until soft.

Mash it

Add 120g tapioca flour.

Stir and make them even.

Roll into small balls (don't roll so big, small more crunchy)

And deep fried until golden brown

Ta dah!!

Very easy receipe i found online :)

Chocolate Swiss roll with strawberry cream by Sara Pang

Facebook recipe link - https://www.facebook.com/groups/platepalate/permalink/933835740004060/

Credit: Recipe largely adapted from Angela Seah Thulin's chocolate Swiss Roll

Link: https://www.facebook.com/sassyangelakitchen/photos/a.233719563501311.1073741831.233664896840111/319926344880632/?type=3&hc_location=ufi

Part (A)
2 cups Chocolate rice- estimated

Part (B) - filling
200ml whipping top
1 tbsp of icing sugar
3 strawberries -purée
*Whisk till creamy and chill in fridge.

Part (C)
3 egg yolks
2 tbsp sugar (30g)
60ml water
45ml vegetable oil
1/2 tsp vanilla essence
1 tbsp cocoa powder, sieve
60g cake flour, sieve

Part (D)
3 egg whites
2 tbsp sugar (30g)
1/4 tsp cream of tartar
*In a clean metal bowl, whisk the egg white till soft peak then add sugar n continue whisking. Add cream of tartar and whisk till stiff peak formed. Set aside.

Steps -
1. Do Part B first. Whisk whipping too and icing sugar until spreadable consistency. Fold in straw berry purée.
2. Part (C) - Whisk the egg yolks n sugar till fluffy. Then add water, vegetable oil, vanilla essence n whisk till mixed. Add the sifted cake flour and cocoa powder to it and whisk till well-mix (will look runny). Set aside.
3. Then do Part (D)
*Preheat your oven now at 170degree celsius.
4. In 3 additions - take the part (D) and FOLD in to Part (C) till well-combined.
5. Pour onto a 10x10 baking tray lined with baking paper. Into the oven and bake for 14mins.
6. Cool in pan for 5mins. And remove from pan to cool down thoroughly.
7. Spread Strawberry cream and roll it. Wrap the baking sheet back and Chill for 10mins.
8. Top the remaining cream on top and cover the cream chocolate rice. Keep in the fridge to chill before you cut.

(‪宫保鸡丁‬) Kung Pao Chicken by Ethan Tan

Facebook recipe link - https://www.facebook.com/groups/platepalate/permalink/932168366837464/

Ingredients: (Serve around 4 persons)

- 4 boneless chicken thighs or breasts depending on your preference, cubed (about half an inch in length and width)
- 25 to 30 dried chilli peppers (remove seeds, soaked in hot water and drained)
- 3 green onions, sliced - use the white parts for cooking and save the green portions for garnish
- 5 slices of ginger & 1 red onion, cut into wedges
- 100g of cashew nuts

For the marinade:

- 2 tablespoons Shaoxing wine
- 2 tablespoons light soy sauce
- 1 teaspoon sesame seed oil
- 1 teaspoon raw sugar
- 1 teaspoon cornstarch

For the sauce:

- 3 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- 3 teaspoon cornstarch
- dash of sesame seed oil
- approx. 200ml of water

Method:

1) Mix the ingredients 'for the marinade' and marinade the chicken for at least 2 hours, or overnight.

2) Mix the ingredients 'for the sauce' together in a separate bowl. Firstly, add water into a bowl with corn starch to dissolve it. Add in the rest of the ingredients 'for the sauce', after the corn starch is dissolved in the water, mix well and set aside.

3) Heat frying pan and toast cashew nuts for approx.1 min, remove and set aside.

4) Heat about 2 tbsps of cooking oil in your frying pan again. Once hot, turn heat to medium and sauté the dried chill peppers, ginger, white part of the green onion and red onion wedges. (Stir fry until fragrance or lightly brown for the red onion)

5) Add the marinated chicken cubes into the frying pan and turn heat to medium-high, stir-frying briskly to coat the chicken cubes in the aromatic oil. Do this for about 3-5 minutes or when the chicken turned slightly brown. Add in the previously fried cashew nut. Turn heat to high. Stir to mix well. Finally, add in the prepared sauce and stir-fry to coat the chicken cubes well. Serve hot! Bon appétit!

KFC alike Chicken by Helga Soo

Facebook recipe link - https://www.facebook.com/groups/platepalate/permalink/932897950097839/

Originally shared by Nicko

Ingredients: serves 6

FLOUR MIX
2 cups plain flour
1 tsp salt & pepper
1 tsp dried basil
1 tsp ground chilli
1 tsp ground paprika
1 tsp garlic powder
1 tsp dried sage leaves
1 tsp dried oregano
1 tsp onion powder

EGG WASH
1 cup buttermilk
1 egg

4 large chicken breasts
Vegetable oil for frying

My Version

I used the below condiments as I couldn't find some of the condiments as indicated in the original recipe.

Ingredients: 6 pieces Chicken Fillet and 2 Medium Drumsticks

I marinade Chicken with Knorr Seasoning for about 30 mins

FLOUR MIX
1.5 cups plain flour
3 tbsps Lawry's Salt Free 17 Seasonings
2 tsps salt & pepper
1 tsp ground paprika

EGG WASH
1/2 cup buttermilk
1 egg

Dip Chicken into Flour Mixture, rest for 5 mins then Egg Wash and dip into the Flour Mixture again. Deep fry in Vegetable oil for around 4 mins, overturn and deep fry for another 4 mins.

*The taste is good but the drumsticks are not as crispy as KFC!

Christmas Surprise Cake 圣诞惊喜蛋糕 by Christine Yong

Facebook recipe link - https://www.facebook.com/groups/platepalate/permalink/932984300089204/

Bittergourd soup by Dai Jianwen

Facebook link - https://www.facebook.com/groups/platepalate/permalink/931785886875712/

1kg bones at least 2-3 litres water. 

1 onion big dice, 

2 carrot big dice, 

3 stalks big dice. 

1t peppercorns. 

1 bay leaf. 

1 tsp of dried herbs  (1 tsp mix of dried thyme and dried rosemary)

1T dried dates. 

1T goji berries. 

Boil and simmer for 20mins and leave in thermal pot overnight. If use normal pot boil and simmer for at least 2 hours. Skim the oil on top. Then add sliced bitter gourd boil for 10 mins. I think you can use pork ribs instead of bones. But mine has some meat on the bones.

Gula Melaka Agar Agar by Augustina Liow

Facebook recipe link - https://www.facebook.com/groups/platepalate/permalink/931729296881371/

Agar Agar Gula Melaka @ August's Bakery

2 pkts clear jelly powder (Swallow or Rose Brand)
2 x250gm Gula Melaka
2 x2 pcs pandan leaves
400ml coconut milk

Heat 250gm Gula Melaka and pandan leaves in 1 litre of water.
Add one pckt jelly power,stirring frequently. Once boiling, take out pandan leaves, remove jelly mixture from flame and pour into mould.

Heat another 250gm Gula Melaka and pandan leaves in 600ml water. Add 1 pkt jelly powder, stirring frequently. Pour in coconut cream and stir till boil. Take out pandan leaves and remove jelly mixture from flame.

By this time, the first batch of jelly should be setting. Scratch the surface or make very light pricks with a fork before pouring the coconut cream jelly over it. This will help the 2 layers adhere to each other. Make sure the jelly has set properly and is hard before cutting it.

Pandan pancake by Lucy Ong

Facebook recipe link - https://www.facebook.com/groups/platepalate/permalink/931690040218630/

Method -

Use 200gms sifted plain flour.
50gms castor sugar.
100 ml pandan juice.
120 ml milk.
2 eggs.
1 teaspoon dried yeast.

Blend all ingredients together to a smooth consistency.

REST IN THE FRIDGE. FOR HALF AN HOUR.

Before frying in a non stick pan,add 2 teaspoons cooking oil in the batter before going into frying pan.

Dark chocolate and cranberries cookies by Helen Kwek

Facebook recipe link - https://www.facebook.com/groups/platepalate/permalink/931742540213380/

Ingredients
* 200g butter, softened
* 120g brown sugar
* 180g sugar
* 2 eggs
* 1 teaspoon vanilla essence
* 400g plain flour
* 1 teaspoon salt
* 1 teaspoon baking soda
* 3/4 cup (100g) dried cranberries
* 1/2 cup (70g) dark chocolate chips
(I use BAKEWAY CHOCOLATE - Baking Dark Cocoa Chips)

Directions
1. In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to butter mixture and mix well. Stir in cranberries and cocoa chips.

2. Put baking sheet onto the baking tray. Take 1 tablespoon drop apart onto it. Switch to both upper and lower roasting mode & bake for 5 minutes. Later switch to lower roasting mode & bake for 5 minutes to 7 minutes or until lightly browned. Cool for 1 minute before removing to wire racks.

Enjoy baking. 

Lychee Chiffon cake by Judy Tan

Facebook recipe link - https://www.facebook.com/groups/platepalate/permalink/931806793540288/

Pineapple buns by Lynn's Wonderland

Facebook link - https://www.facebook.com/groups/platepalate/permalink/930732733647694/

Soy Sauce Fried Noodles by Helga Soo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/930493650338269/

Ingredients -

Cintan Noodles 4 pieces (use water and boil till the noodles are just cooked, drain water & set aside)
1 Capsicum (cut in small pieces)
1 tbsp Minced Garlics
2 stalks of Chives (cut into 10cm long)
4 tbsps Light Soy Sauce
2 tbsps Dark Soy Sauce
2 tbsps Sugar
1 tbsp Vegetarian Mushroom Seasoning
Some Peppers
1 tbsp Oil + 1 tbsp Sesame Oil

Method -

Heat 2 tbsps (Oil + Sesame Oil) add Minced Garlics and Capsicums and fry till fragrant.
Add All Seasonings follows by Noodles and On low flame, fry for 3 minutes.
On high flame and add Chives, fry for 30 secs, off flame.

You may add other ingredients like Prawns, Pork Fillets & Eggs but season Prawns & Pork Fillets with salt, pepper & corn flour first before you fry them till cooked. As for the Eggs, I used 4 Eggs with 1 tbsp Knorr Seasoning. Add all the cooked ingredients into the Noodles before serve.

Steamed Pandan Cake by Isabelle Lin

Facebook link - https://www.facebook.com/groups/platepalate/permalink/929436053777362/

Dark Chocolate Boule with Dried Figs & Orange Zest by FC Ng

Facebook link - https://www.facebook.com/groups/platepalate/permalink/930602630327371/

Chocolate Sourdough
◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆
(Make 2 loaves)

A:
400g Bread flour
100g Malted grain flour
50g Dutch processed cocoa powder
350g Cold water(keep some to add in together with salt)
150g Active Sourdough starter(100% hydration) 30g Sugar
1Tbs Orange zest
1 Vanilla pod(scrapped)

B:
8g SeaSalt

C:
100g Dried Figs(chopped)
100g Bitter sweet chocolate chips

Mix (A)and autolyse for 30mins.
Add in (B) , mix till strong consistency.
Transfer to greased container for bulk fermentation.
Stretch & fold every intervals of 45mins for 2-3times.
Add in (C) during S&F.
Divide, preshape & rest the dough for 20min.
Shape & final proof in banneton till the dough bounces bck slowly when pressed.
Score & bake in preheated oven at 240°C for 15mins.
Add steam for the 1st 10mins.
Lower temp to 220°C and continue to bake for another 15-20mins.
Cool on rack & Enjoy!

(Proofing time varies depending on surrounding temp & yeast)

Lychee Ogura Cake by Ai Lee

Facebook link - https://www.facebook.com/groups/platepalate/permalink/930280647026236/

Blueberry and oatmeal muffins by Vera Koh

Facebook link - https://www.facebook.com/groups/platepalate/permalink/930916140296020/

Ingredients -

1 cup rolled oats
80g butter
2tbsp brown sugar (round heap spoonful)
2tbsp plain flour
mix all together till u no longer see the butter and u get a granola looking mixture. set aside.

150g butter
100g sugar
150g self raising flour
2 eggs
1tsp vanilla
80ml milk
125g blueberry (1 punnet)

Steps -

1. cream butter n sugar w handheld mixer till light n fluffy.
2. add vanilla n eggs in 3 batches, mix well after each addition
3. then add flour n milk in 3 batches too (alternating between flour n milk)
4. stir in blueberries.
5. fill 12 muffin cups.
6. top with the "granola looking mixture" we've prepared earlier.
7. bake in 180℃ oven for abt 15mins or till desired texture.

note: the granola topping, i estimate cos i nvr measured bef. i always add the ingredients till i reached the desired consistency. so, u may wanna play around w the quantity.

3 Ingredients Soufflé Cheese Cake by Helga Soo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/931019173619050/

3 Ingredients Soufflé Cheese Cake by Helga Soo

Ingredients:
3 eggs
120g (4.3oz.) white chocolate
120g (4.3oz.) cream cheese *softened

Directions:

1. Preheat the oven to 170C (338F). Separate the eggs and place the whites in a large bowl. Let your egg whites sit in the refrigerator to keep them cold until you are ready to use them (which makes the meringue more stable).
2. Place the chocolate (broken into pieces) in a large bowl. Melt the chocolate in a double boiler over hot water (60C/140F). Then add the cream cheese and melt them together. Remove the bowl from the double boiler, add the egg yolks, and mix well.
3. In a large bowl, whip egg whites with an electric mixer until firm peaks form. *If it's thick enough, you can turn the bowl upside down without it sliding out.
4. Add 1/3 Meringue into the cream cheese batter and blend well with a spatula. Then add the rest of the Meringue 1/2 at a time and mix well.
5. Rub some oil/butter on parchment paper (in this way, the cake can slide down when it shrinks, so you can prevent the cake from cracking). Line the round cake pan with the parchment paper. Pour the batter into the pan and drop the pan lightly on the counter to raise the air bubbles out of the batter.
6. Place the cake pan on a baking sheet. Pour some hot water into the baking sheet. Bake at 170C (338F) for 15 minutes, 160C (320F) for 15 minutes, then stop the heat and bake with the remaining heat for 15 minutes.
7. When it is done, place the cake pan on a wire rack to cool completely.

You can either serve immediately or chill in the fridge before serving! It will slightly get hard in the fridge, so leave at room temperature for a few minutes before you serve.

You can brush the cake with some apricot jam syrup and/or dust with powdered sugar (confectioner's sugar) to finish. You can serve it with whipped cream if desired.

Baked muffin hash browns by Jane Lee

Facebook recipe link
https://www.facebook.com/groups/platepalate/permalink/930264000361234/

Teriyaki chicken wing lollipop by Sherwin Poon

Facebook recipe link

https://www.facebook.com/groups/platepalate/permalink/930330780354556/

Method -

-shoyu around 4 tablespoon
-brown sugar around 3 table spoon
-Mirin around 2tablespoon
-ginger
-garlic
-sesame seed
-spring onion.
-3 chicken wings( u will get six in the end)

Separate wings from drumlet. Cut away tips. Cut the Knuckle of the drumlet a and scrape the bone. Push it down all the way.

Once u done with prepping the chicken combine it with the liquid mix. Leave in fridge for 24 hours.

Preheat oven at 240/50
Place chicken on tray or whatever u using. Best to use a rack so it doesn't stick to the surface of the tray. If not then it's fine I did mine without it. Cook for 20 mins.

Now don't throw the marinade away. Cook it down to a sticky liquid. And set aside.

On another side toast some sea same seed and set aside again.

After 20 mins. Turn the chicken over. Take a brush and glaze the wings with the sticky sauce and brush it w sesame oil too. Put back in oven 15 mins or so.

In a bowl. Place all the chickens in there. Sprinkle sesame seed in the bowl and toss.

Plate and garnish!

Dark Chocolate Hokkaido Cupcakes by Angel Teo

Facebook recipe link 

https://www.facebook.com/groups/platepalate/permalink/928715523849415/

So tall, so light, so fluffy and super soft!!!! Managed to get smooth top!

It was super nice that i ate 3 at a go with my 2 girls! ✌🏻

This recipe is a keeper! 

-------------------------------------------
Hokkaido Chocolate Cake (chiffon method)

(1)
Salad oil 100g (non fragrance oil like canola/corn oil)
Cocoa powder 30g, a pinch of baking soda
Mix well, heated till about 30 to 40 degrees, add in (2)

(2)
Water 88g
Mix well and add in (3)

(3)
Low protein flour (cake flour) 75g, a pinch of baking powder
Mix well and add in (4)

(4)
Egg yolks 125g, add and mix well, set aside

(5)
Egg whites 250g
Castor sugar 120g
Pinch of salt and cream of tar tar
Beat till 90% stiff, fold the meringue to the other mixture (standard chiffon method, fold 1/3 at a time)

I baked at 130deg for 10mins, 140deg for 25mins. smile emoticon Yielded 20 cupcakes.

I used Hershey's Special Dark Cocoa powder, hence its darker.

Steam Chocolate Cake by Shirley Yeo

Facebook recipe link
https://www.facebook.com/groups/platepalate/permalink/928786870508947/

材料A ：
糖 - 220G
牛奶 - 250G
1小湯匙咖啡精
牛油 - 250G
雞蛋 - 3個

材料B ：
麵粉 - 135G
可可粉 - 50G
發粉 - 3/4 TSP
梳打粉 - 1/2 TSP

材料A小火融化，離火加入牛油代冷加入雞蛋，雞蛋攪拌均勻
B材料筛勻加入已冷的材料A然後加入蒸盆蒸40分鐘就可..

秘訣 ：用小火融化糖和牛奶，糖全融化就離火，再從冰箱拿出牛油加進去攪拌直到牛油融化才加蛋.. 最好加入所有材料B攪拌均勻要更好又細滑的口感就將攪拌均勻的漿液用過濾網再過濾一次避免有粉沒攪拌均勻..才倒入烤盤蒸40分鐘

Ingredient A
Sugar - 220g
Milk - 250g
Instant Coffee Powder - 1 Tsp
( But I use Coffee Emulco I bought in Phoon Huat - 1 Tsp )
Butter - 250g
Eggs - 3

Ingredient B
Cake Flour - 135g
Coco Powder - 50g
Baking Powder - 3/4 Tsp
Baking Soda - 1/2 Tsp

Melt sugar & milk , remove from stove add butter into the milk until dissolve add in the eggs ..

Add in all ingredient B into ingredient A mix well & steam for 40mins

I use 8" baking tin to steam this ..

Churros with chocolate dip by Siti Wilden

Facebook recipe link
https://www.facebook.com/groups/platepalate/permalink/927265177327783/

Churros with choc sauce

For the churros:
Cinnamon sugar mixture: mix and set aside
1/2 cup sugar
1 1/2 teaspoons ground cinnamon
For the Churros :
1 cup water
1/2 teaspoon salt
1 tbsp sugar
90g butter
1 cup all-purpose flour
1 egg
For the chocolate sauce:
3 1/2 ounces dark chocolate, chopped
1/2 cup heavy cream
Equipment: a cloth pastry bag or heavy-duty plastic pastry bag; a large star pastry tip (such as Wilton #2110)
Directions:

Make the churros:
Choux pastry mix:
In a small saucepan over medium heat, whisk together the water, sugar, salt n butter. Bring the mixture to a boil then remove it from the heat. Stir in the flour, mixing until it forms a ball.
Cool it for a minute.
Now this is a hard part if you do manually.
Break an egg into the mixture n stir hard n fast until the egg is well combined into the choux pastry.
Alternatively you can transfer all the choux pastry to an electric mixer with a pedal attachment and beat the egg in there. This is extremely useful if you multiply the original recipe to get more Churros

Once pastry has cooled a bit, then u can pipe it.

Heat 3 to 4 inches of vegetable oil in a large, heavy-bottomed pot set over medium-high heat until it reaches 375ºF. (There should be a minimum of 3 inches above the oil to prevent it from bubbling over.)
Transfer the dough to a cloth pastry bag or heavy-duty plastic bag fitted with a large star tip.
Pipe the dough over the pot of oil to a length of about 4 inches, or any desired length, then using scissors or a sharp knife, cut it so it releases into the oil. (Stand back to avoid any splatters.) Pipe two to three churros into the oil at a time, frying them until they're golden brown and cooked through. Transfer the churros to the paper towel-lined plate to drain for 2 minutes, then roll them in the cinnamon-sugar mixture. Repeat the frying and coating process with the remaining dough.
Serve the churros with the warm chocolate sauce
Make the chocolate sauce:
Place the chopped chocolate in a small bowl.
Warm the heavy cream in small saucepan. (Do not let it boil.) Pour the heavy cream over the chopped chocolate. Let it sit for 1 minute then stir to combine. Leave it to cool

Minced pork with Asian spices and quail eggs by Cheryl Lam

Facebook recipe link
https://www.facebook.com/groups/platepalate/permalink/929899163731051/

Ingredients - 
400-500g minced pork, marinated
1 pack of quails egg (around 15 eggs), hard-boiled and peeled
1 cinnamon stick
3-5 star anise
Chopped garlic and shallots (or onions)
Ground black pepper to taste
150ml water, mixed with 1 tbsp corn starch

Marinade
3 tbsp dark soya sauce
1 1/2 tbsp light soya sauce
1 tbsp oyster sauce
1 tbsp of sugar
1/2 tsp salt
1 tsp ground white pepper

Method
1. Marinate the pork with the marinade sauces for at least an hour. If you have no time, you may put a pot of the water to boil (to make the hard-boiled quail eggs) and while waiting for it to boil, mix the marinade into the minced pork.
2. Once the eggs are boiled, remove and peel. Set aside.
3. In a wok or skillet, put some oil and stir fry on high heat, the cinnamon stick and star anise. Around 1-2 minutes. Then add the chopped onions/ shallot until transparent. Finally, add the garlic.
4. Add the marinated minced pork and use the spatula to break into pieces.
5. Once the meat is around 3/4 cooked (don't overcook else will become tough), pour in the water and corn starch mixture. Bring to a boil. At this point, you may taste the mixture and adjust the sauces accordingly (e.g. More soya sauce, salt or sugar). Add your preferred quantity of ground black pepper.
6. Add the eggs and simmer on low heat for 5 mins. 

Hainanese Nyonya Kaya by Fiona Foo

Facebook recipe link 
https://www.facebook.com/groups/platepalate/permalink/929081877146113/

Here's my recipe-
20 whole eggs
15 pandas leaves
1.2kg sugar
900ml coconut milk

Method:
1. Mix 700g sugar with eggs, stir thoroughly.
2. Add coconut milk. Put aside.
3. Melt 500g sugar till golden brown. (Slow fire)
4. Slowly add golden brown sugar to egg mixture.
5. Add pandan leaves and Double boil for about 1hr under low heat. Must keep stirring to have smooth texture.
6. When mixture becomes slightly thickens, remove from heat and keep stirring till slightly cool down.

This portion makes 5 full Daiso 450ml bottles.

Cinnamon buns by Cheryl Lam

Cinnamon buns by Cheryl Lam
https://www.facebook.com/groups/platepalate/permalink/926562307398070/

Here's the recipe (using breadmaker but you may use hand or mixer to need):
Dough Ingredients
1 cup (240 ml) of milk
3.5 cups (437.5 grams) of bread flour
50ml coconut oil (or any oil or melted butter)
1/4 cup (50 grams) of granulated sugar
1/2 teaspoon of salt
2.5 tsp of instant dry yeast (I used 1 pkt of SAF)
1 egg
1/2 cup or 1 cup of mashed potatoes (I used 1 medium russet potato, boiled and mashed. This comes to 1 cup. Due to time constraint, I used the microwave to zap the potato on high for 3 min and then mashed it)

Fillings
1/4 cup (50 grams) of castor sugar
1/4 cup (50 grams) of brown sugar
1.5 tablespoon of cinnamon powder
50 grams of butter, softened 

Others (optional)
2 tbsp of cream or milk for egg washing

Instructions
1. Put all the dough ingredients into your BM as per your BM method. For my Kenwood, I mix the liquids in a big bowl first (milk, oil, egg, as well as mashed potatoes), then pour into the BM. 
2. Pour your flour. 
3. Put salt in a corner and sugar in another corner. 
4. Make a well with your finger in the center of the flour and pour in yeast. 
5. Select Dough function (#10). 
6. One and half hour later, take out the dough, punch it down, and using a rolling Pin, roll into a large flat rectangle. 
7. Spread melted butter onto the flattened dough. 
8. Spread the melted butter on the dough. 
9. Sprinkle the cinnamon sugar on.
10. Roll up the dough. Cut into rolls (approx 3-fingers width). 
11. Place the rolls in a greased tray, cover with damp cloth and let it proof in a warm place for at least 30mins. (I proofed mine in my preheated 50C) oven with door open. 
12. Turn the oven to 170C. Remove the tray and brush on the glaze (optional). Bake the buns for 25-30 minutes. If the top is getting brown, put aluminum foil to prevent burnt top. 

Note :
So far, any bread I made with mashed potatoes always produce fluffy bread, without needing overnight proofing. But if you put too much mashed potatoes, the bread may turn out too spongy. Hence for me, with 3.5 cups flour, I ensure my mashed potatoes quantity do not exceed one full cup.

Wild Rockets Black Bean Sauce Prawns by Helga Soo

Wild Rockets Black Bean Sauce Prawns by Helga Soo
https://www.facebook.com/groups/platepalate/permalink/926493590738275/

Ingredients
1 kg Large Prawns (remove shells & veins)
Some Wild Rockets
1 Big Red Onion
1 tablespoon Minced Garlics
3 tbsps Oil + 1 tbsp Oil
2 tbsps Sherry Cooking Wine

Sauce
75ml Water
2 tbsps tbsp Black Bean Sauce
2 tbsps Liquid Gula Melaka
1 tsp Samsui Ginger Sauce

Marinade Prawns for 30 mins
Dashes of Salt & Pepper
1 Egg
2 tbsps Corn Starch before frying

Method
1. Heat up 3 tbsps Oil in a pan, stir fry prawns till 80% cooked, set aside

2. Use kitchen towel to clean the pan and heat up 1 tbsp Oil, add Onions and sauté till soften. 

3. Add Garlics and sauté till fragrant, add Sauce. When the Sauce is boiling, add Prawns and sauté till cooked, add Wine and stir fry for 3 seconds, off flame.

4. Place some Wild Rockets on the serving plate. Dish out the Prawns and place on top of the Wild Rockets. Finally add some Wild Rockets on top of the Prawns and serve.

Stir-fry chicken (dakgalbi) by Susan Kwek

Stir-fry chicken (dakgalbi) by Susan Kwek
https://www.facebook.com/groups/platepalate/permalink/925699870817647/

Here's the recipe :- 

4 pcs boneless chicken thigh meat
3 tablespoons soy sauce
3 cloves of peel garlic, minced
3 tablespoons hot pepper paste (gochujang)
1 tablespoon hot pepper flakes 
3 tablespoons mirin
3 tablespoons sugar
2 tablespoons sesame oil 
½ teaspoon ground pepper
½ a cabbage, rinsed, cut into bite sized pieces
1 medium onion, sliced
1 small carrot, sliced

Method
1. Cut the chicken into bite size pieces and put them into a bowl. Mix with 1 tablespoon soy sauce and ground pepper and set aside.

2. In another bowl, combine garlic, hot pepper paste, hot pepper flakes, 2 tablespoons of soy sauce, sugar, mirin and sesame oil. Mix it well.

3. Add the mixed sauce together with the chicken. Mixed it real well.

4. Prepare a large, shallow, and wide pan. Spread the cabbage on the bottom of the pan. Add in the sliced onion and carrots.

5. Put the marinated chicken on top of the vegetables, in the center of the pan.

6. Cover and cook over medium high heat for about 5 minutes. Stir occasionally so that the ingredients and sauce are mixed evenly.

7. Lower the heat to medium and cover. Cook for another 20 minutes. Keep stirring occasionally to prevent it from being burnt.