Saturday, January 30, 2016
Friday, January 29, 2016
Chocolate Pound Cake with Caramel Chips by Helga Soo
Chocolate Pound Cake with Caramel Chips (Original Recipe by Angela Seah's Lemon Pound Cake)
Ingredients -
190g self raising flour
10g dark chocolate powder
1 tsp baking powder
1/4 tsp salt
3 tbsps Caramel Chips
190g self raising flour
10g dark chocolate powder
1 tsp baking powder
1/4 tsp salt
3 tbsps Caramel Chips
170g unsalted butter, room temperature
140g granulated white sugar
3 large eggs
1 teaspoon vanilla essence
60ml milk
140g granulated white sugar
3 large eggs
1 teaspoon vanilla essence
60ml 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, Choco powder and salt together. 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 vanilla essence in. Mix well.
4. Add the flour in by 3 additions and the milk in by 2 additions. Beat till its just combined. Do not overbeat.
5. Pour half batter onto the loaf pan, add 2 tbsps Caramel Chips, add the rest of the batter and sprinkle 1 tbsp Caramel Chip on it. Bake at 160 deg cel for 50-55 minutes. Insert a toothpick in the center and make sure it comes out clean.
Melt-in-the-mouth Kueh Bangkit by Susan Kwek
Facebook link - https://www.facebook.com/groups/platepalate/permalink/964970023557298/
400g sago flour
5 pcs pandan leaves, cut into small pieces
2 large egg yolks
120g icing sugar
150ml thick coconut milk
10g coconut cream powder (I use Kara brand)
1/ 2 tsp salt
1. Fry the sago flour together with the pandan leaves till light. Set aside to cool completely then sift. Preferably fry 1 day beforehand.
2. Beat the egg yolks and sugar till sugar dissolves. Add coconut milk and mix well.
3. Add the Kara powder and salt into the sago flour and mix well and then add into egg yolks mixture. Compress the dough together by using your hands and working in small batches, cut into shapes using a cookie cutter.
4. Bake in a pre-heated oven at 160 degrees C for 20 minutes. Remove and allow the cookies to cool completely before storing.
Salted Egg Yolk Cookies by Helga Soo
Salted Egg Yolk Cookies using Top Flour
- Google and found the same recipe but posted by different bloggers.
Salted egg yolk cookies
Ingredients: (I used only 1/2 portion that yield 1 small CNY cookies red cover container)
125 g plain flour (i used Top Flour)
10 g cornflour/ cornstarch
1/8 tsp baking powder
1/2 of 1/8 tsp bicarbonate of soda
1 tbsp milk powder
2 salted egg yolks (I 3)
75 g unsalted butter - softened at room temperature
10 g shortening
1/4 tsp salt
40 g caster sugar
1 egg yolk (for glaze)
1 tbsp black sesame (for topping)
1 tbsp white sesame (for topping)
Method :
1. Steam the salted egg for about 5 mins or until cooked. Cool, spoon out the egg yolks and use a fork to mash the yolks and set aside. (I didn't mash until fine)
2. Sift together flour, cornflour, baking powder, bicarbonate of soda and milk powder. Set aside.
3. Using a stand mixer cream butter and sugar until light and fluffy.
4. With the mixer on low speed, fold in sifted flours in three additions and add in mashed egg yolks. Beat until just combined to form a dough. Flatten the dough into a disk, wrap in cling wrap and place in the fridge for about 30 minutes.
5. With the palm of your hand, gently pat the dough to flatten slightly. Place the dough in between 2 sheets of non-stick baking paper and roll into 5mm thickness. Use cookie cutters to cut the shape out of the dough.
6. Place cookies onto a tray lined with baking paper. Brush cookies with egg wash and sprinkle with sesame seeds.
7. Bake in a preheated oven at 170C for about 10 minutes or until golden brown.
8. Cool cookies completely before storing in air tight containers
Salted egg yolk cookies
Ingredients: (I used only 1/2 portion that yield 1 small CNY cookies red cover container)
125 g plain flour (i used Top Flour)
10 g cornflour/ cornstarch
1/8 tsp baking powder
1/2 of 1/8 tsp bicarbonate of soda
1 tbsp milk powder
2 salted egg yolks (I 3)
75 g unsalted butter - softened at room temperature
10 g shortening
1/4 tsp salt
40 g caster sugar
1 egg yolk (for glaze)
1 tbsp black sesame (for topping)
1 tbsp white sesame (for topping)
Method :
1. Steam the salted egg for about 5 mins or until cooked. Cool, spoon out the egg yolks and use a fork to mash the yolks and set aside. (I didn't mash until fine)
2. Sift together flour, cornflour, baking powder, bicarbonate of soda and milk powder. Set aside.
3. Using a stand mixer cream butter and sugar until light and fluffy.
4. With the mixer on low speed, fold in sifted flours in three additions and add in mashed egg yolks. Beat until just combined to form a dough. Flatten the dough into a disk, wrap in cling wrap and place in the fridge for about 30 minutes.
5. With the palm of your hand, gently pat the dough to flatten slightly. Place the dough in between 2 sheets of non-stick baking paper and roll into 5mm thickness. Use cookie cutters to cut the shape out of the dough.
6. Place cookies onto a tray lined with baking paper. Brush cookies with egg wash and sprinkle with sesame seeds.
7. Bake in a preheated oven at 170C for about 10 minutes or until golden brown.
8. Cool cookies completely before storing in air tight containers
Monkeys Crunchy Melt in Mouth Pineapple Tarts by Joey Foo
450g plain flour
250g unsalted butter room temperature
120g caster sugar
15g custard powder
20g coffeemate or milk powder
1 egg
1 teaspoon vanilla extract
1/2 teaspoon salt
Pineapple paste
1. Preheat oven to 150 degrees. Sift flour,salt,custard powder and coffeemate together.Leave one side.
2. Cream unsalted butter and sugar till light and creamy, add in egg and vanilla extract and mix till combined,
3. Add in flour mixture and mix till a dough forms. Shape into desired shape.
4. Bake for 15 mins. I use my Rowenta oven fan mode centre rack. Cool before storing in airtight containers.
250g unsalted butter room temperature
120g caster sugar
15g custard powder
20g coffeemate or milk powder
1 egg
1 teaspoon vanilla extract
1/2 teaspoon salt
Pineapple paste
1. Preheat oven to 150 degrees. Sift flour,salt,custard powder and coffeemate together.Leave one side.
2. Cream unsalted butter and sugar till light and creamy, add in egg and vanilla extract and mix till combined,
3. Add in flour mixture and mix till a dough forms. Shape into desired shape.
4. Bake for 15 mins. I use my Rowenta oven fan mode centre rack. Cool before storing in airtight containers.
Monday, January 25, 2016
Sweet and sour pork by Sharon Foo
It's base by estimation so pls adjust to your taste according -
I use δΊθ±θ shoulder collar, pork collar (up to you ) roughly about 500g,
Marinate with 1tbsp soya sauce, 1 tsp sesame oil, 1/4 tsp pepper , hua diao jiu , five spice powder,1tsp baking soda plus an egg.
Slightly pound the porky and marinate for few hours. Coat with rice flour n tapioca flour. Ratio is like 1cup rice flour is to1/2cup tapioca flour. Coat it really well and dun be stingy with the flour. Deep fry and set aside.
For sauces - I use roughly about 5-6 tbsp of tomato sauce, 2tbsp of chilli sauce, 1tbsp of plum sauce,1tsp spoon of sesame oil, 1/1/2 rice vinegar mix well with corn flour with 1tbsp of water. If you like sour add more plum sauce n vinegar. You can add lemon juice if you wants to.My sauce is those thick thick kind. Set aside 1tbsp of sugar DO NOT MIX SUGAR IN THE SAUCE.
Heat sauce in the wok, pour porky into in and give it a gd toss. Then sprinkle sugar onto the porky and toss if a few times by then the sugar would have melted. Then dish up. Done.
You can add in your favorite veg n fruits but I didnt.
Pork ribs curry with thai flavour by Jo Lim
From Jo -
The recipes for pork ribs is truly simple, which you can add or minus the spice level:-
Part (A)
I used roughly 1.6kg to 1.8kg of spare ribs & pork ribs (guess more flavour & texture)
Washed the ribs and put in the stock pot filled with water just enough to cover the whole ribs pcs.
Add in whole garlic pips , skin unpeeled and cut into half, add onion (a few), chopped very roughly, and lastly unpeeled old ginger.
Let the ribs cooked and boiled until it is just cooked, if you wish to have the meat fallen off from the bone, I reckon 60-70% cooked as in curry, you may simmer around 45 mins to make it soft.
Once done, take out the ribs, and discarded the water, you can see all the impurities been cleared on cooked ribs. Put aside and let it drained.
Part (B)
Heat up some Ghee to the hot non stick wok, I put in the sliced white onions, finely chopped of 2 (white part) lemongrass, few chopped Thai chillies or chilli padi depending on your spiciness level, thinly sliced kaffir lime leaves, curry leaves and chopped ginger. Stir fry until you get the fragrance. Quickly stir in the wet curry paste (I used the whole pkt of A1 meat curry) and cook until a layer of oil can be seen floating on top, and thrown in the lemongrass that had been bruised, this adding more flavour to the paste, then add in the dry meat curry powder (again, depends on the spiciness level). Make sure the dry curry powder emulsified with the wet ingredients otherwise curry will taste powdery.
Part (C)
Put in the cooked pork ribs, stir until it coated with all the sauce, then put in the water until it covers the ribs totally.
Let it cook and stir and ensure the sauce not sticking to the bottom of the wok. At this stage, you can add more curry leaves into it .
Once you find the ribs nearly to the "soft stage" then you can add chicken powder or salt, I add in fish sauce and soya sauce as coconut milk lends a bit of sweetness to the curry.
Lastly I thrown in another few curry leaves and coconut milk which I used 200ml of coconut cream and fill up to 400ml, once boil, then served.
If you wish to have some potatoes with the curry, you can do so, but would be good if it has pre cooked or you can roasted it as what Indonesian does with their curry.
This is my version as the spices used is based on my idea of marrying the traditional curry with Thai flavour.
Part (A)
I used roughly 1.6kg to 1.8kg of spare ribs & pork ribs (guess more flavour & texture)
Washed the ribs and put in the stock pot filled with water just enough to cover the whole ribs pcs.
Add in whole garlic pips , skin unpeeled and cut into half, add onion (a few), chopped very roughly, and lastly unpeeled old ginger.
Let the ribs cooked and boiled until it is just cooked, if you wish to have the meat fallen off from the bone, I reckon 60-70% cooked as in curry, you may simmer around 45 mins to make it soft.
Once done, take out the ribs, and discarded the water, you can see all the impurities been cleared on cooked ribs. Put aside and let it drained.
Part (B)
Heat up some Ghee to the hot non stick wok, I put in the sliced white onions, finely chopped of 2 (white part) lemongrass, few chopped Thai chillies or chilli padi depending on your spiciness level, thinly sliced kaffir lime leaves, curry leaves and chopped ginger. Stir fry until you get the fragrance. Quickly stir in the wet curry paste (I used the whole pkt of A1 meat curry) and cook until a layer of oil can be seen floating on top, and thrown in the lemongrass that had been bruised, this adding more flavour to the paste, then add in the dry meat curry powder (again, depends on the spiciness level). Make sure the dry curry powder emulsified with the wet ingredients otherwise curry will taste powdery.
Part (C)
Put in the cooked pork ribs, stir until it coated with all the sauce, then put in the water until it covers the ribs totally.
Let it cook and stir and ensure the sauce not sticking to the bottom of the wok. At this stage, you can add more curry leaves into it .
Once you find the ribs nearly to the "soft stage" then you can add chicken powder or salt, I add in fish sauce and soya sauce as coconut milk lends a bit of sweetness to the curry.
Lastly I thrown in another few curry leaves and coconut milk which I used 200ml of coconut cream and fill up to 400ml, once boil, then served.
If you wish to have some potatoes with the curry, you can do so, but would be good if it has pre cooked or you can roasted it as what Indonesian does with their curry.
This is my version as the spices used is based on my idea of marrying the traditional curry with Thai flavour.
Babi Ponteh by Ina Tay
80g of chopped shallots
2 tbsp of chopped garlic
500g of pork muscle meat
4 large potatoes (cut into quarters)
6 chinese mushroom (cut)
12 chicken wings (optional)
3 tbsp of Fermented Soybean paste
2 tbsp of Sugar
Approx 3-4 tbsp of dark soya sauce
Water
Stir fry shallots and garlic in oil until fragrant. Add soybean paste and mix it in. Then add in mushroom and potato to stir fry.
Add enough water to cover all ingredients then add in dark soy sauce. Add in meat when it starts boiling and sugar to taste. Let it simmer for at least half an hr in low fire.
Note: u can adjust the taste accordingly to ur liking. I added some sweet soy sauce to taste also. And it taste better if u eat it the next day!
2 tbsp of chopped garlic
500g of pork muscle meat
4 large potatoes (cut into quarters)
6 chinese mushroom (cut)
12 chicken wings (optional)
3 tbsp of Fermented Soybean paste
2 tbsp of Sugar
Approx 3-4 tbsp of dark soya sauce
Water
Stir fry shallots and garlic in oil until fragrant. Add soybean paste and mix it in. Then add in mushroom and potato to stir fry.
Add enough water to cover all ingredients then add in dark soy sauce. Add in meat when it starts boiling and sugar to taste. Let it simmer for at least half an hr in low fire.
Note: u can adjust the taste accordingly to ur liking. I added some sweet soy sauce to taste also. And it taste better if u eat it the next day!
Black forest cake by Sara Pang
90g cake flour
45g Cocoa powder
150g sugar
6 large eggs
60g veg oil
1 1/2 tsp vanilla extract
A pinch of salt
2 cups of whipping top
2 cans of cherries (drain, and cut into four each)
2 cups of cherry juice
1 tbsp sugar
Directions
1. Cake:
Oil three 8" cake tins and place parchment paper at the bottom in each tin. Preheat oven at 170C, no forced-fan mode. Sieve flour, cocoa powder and salt in a bowl. Hand Whisk eggs and sugar over simmering pot of water until sugar all dissolved, about 3mins. Beat the lukewarm eggs at high speed for 7-10mins until ribbon stage. Add vanilla extract and mix will. Add sieved dry mixture into the beaten egg in three batches, each time mixing and folding in big fast strokes. Lastly, add in oil and fold in well. Measure out equally the cake batter in all cake tins (approximately 210g each). Drop the cake tin to break big bubbles. Bake at 2nd bottom rack for 22mins or the sponge bounced up when pressed and sides of the cake shrink away from tin. Cool in tin then invert to remove paper.
2. Cherries
Drain the syrup away from the pitted cherries. Cut into four. Set aside
3. Sauce:
Boil two cups of cherry juice syrup with sugar until just boil. Set aside to cool down.
4. Frosting
Whip whipping top at high speed until stiff peak. If you are using heavy cream, transfer the cream in mixing bowl. Chill the cream in mixing bowl and the whisk for at least 60mins. Whisk till stiff peak. Keep in fridge and use during assemble of cake.
5. Assemble cake
On a wire rack, spoon 8 tbsp of cherry syrup on all three sponge cake. Place the sponge cake, cream, cherry, sponge cake, cream, cherry and finally the sponge cake. Crumb coat the cake. Chill for 30mins. Final frost the cake and design as you wish.
Adapted from joyofbaking. Modified by Sara Pang
45g Cocoa powder
150g sugar
6 large eggs
60g veg oil
1 1/2 tsp vanilla extract
A pinch of salt
2 cups of whipping top
2 cans of cherries (drain, and cut into four each)
2 cups of cherry juice
1 tbsp sugar
Directions
1. Cake:
Oil three 8" cake tins and place parchment paper at the bottom in each tin. Preheat oven at 170C, no forced-fan mode. Sieve flour, cocoa powder and salt in a bowl. Hand Whisk eggs and sugar over simmering pot of water until sugar all dissolved, about 3mins. Beat the lukewarm eggs at high speed for 7-10mins until ribbon stage. Add vanilla extract and mix will. Add sieved dry mixture into the beaten egg in three batches, each time mixing and folding in big fast strokes. Lastly, add in oil and fold in well. Measure out equally the cake batter in all cake tins (approximately 210g each). Drop the cake tin to break big bubbles. Bake at 2nd bottom rack for 22mins or the sponge bounced up when pressed and sides of the cake shrink away from tin. Cool in tin then invert to remove paper.
2. Cherries
Drain the syrup away from the pitted cherries. Cut into four. Set aside
3. Sauce:
Boil two cups of cherry juice syrup with sugar until just boil. Set aside to cool down.
4. Frosting
Whip whipping top at high speed until stiff peak. If you are using heavy cream, transfer the cream in mixing bowl. Chill the cream in mixing bowl and the whisk for at least 60mins. Whisk till stiff peak. Keep in fridge and use during assemble of cake.
5. Assemble cake
On a wire rack, spoon 8 tbsp of cherry syrup on all three sponge cake. Place the sponge cake, cream, cherry, sponge cake, cream, cherry and finally the sponge cake. Crumb coat the cake. Chill for 30mins. Final frost the cake and design as you wish.
Adapted from joyofbaking. Modified by Sara Pang
ζ²Ήζ΅ΈηΊ’ι²· by Lily Ooh
Facebook link - https://www.facebook.com/photo.php?fbid=1110411922322373&set=pcb.962545203799780&type=3&theater
Deep fry the fish till crispy, rice bowl add 2 tbs light soya sauce, 1 tsp of sugar , 1 tsp of sesame oil and add water (about 6 tbs ), the same pan after frying the fish, scoop out the oil and left about 1 tbs oil, add garlic fry till golden brown, add in the sauce and bring it till boil, pour over the fish and garnish with Ginger and spring onions.
Tuesday, January 19, 2016
Butter Garlic Salmon Fried Rice by Uginia Eugenia Uniflora
Facebook link - https://www.facebook.com/groups/platepalate/permalink/960164254037875/
Butter Garlic Salmon Fried Rice
My agaration recipe -
Ingredients
* 1/2 fillet fresh salmon (wash n pat dry it, season with abit of sea salt for half an hour)
* 1 egg (beaten)
* 3 pieces garlic (chopped fine)
* Sea salt
* Unsalted butter (agar judge how much u need to fried the salmon n fried rice)
* 1 cup old cold cooked rice
Instructions
Heat up the wok over medium fire. When the wok is hot add butter. When butter oil is hot add garlic. Keep stir until it turned light brown n quickly remove the garlic from the wok and put aside.
2. Leave the remainder butter oil inside the wok and add salted salmon (cooking time may vary depends on thickness but don't over cook until too dry). Once cooked, put aside the salmon. As the time same, leave the remainder butter oil inside the wok. Off the fire.
3. Break the salmon into small pieces. Size like what I did from the pic I posted.
4. Heat the wok over medium high heat again. When it’s getting hot, add more butter to the heated butter oil. If you think it is not enough. Once butter oil heated. Add the rice and stir fried it for awhile then add about 1 teaspoon of sea salt. Stir awhile n pour the beaten egg on top of the rice n wait for awhile to let the egg cook then turn the fried rice, add shredded salmon and toss the wok again.
5. At this time, taste your rice, if you think not salty enough, you can add more salt or abit of light sauce. (I prefer sea salt on this without light sauce)
6. Add half of cooked garlic and mixed well, then serve on a bowl and pour the remainder garlic on top of the rice and serve immediately.
Enjoy ya!
Stew potatoes with minced meat and white onions by Helga Soo
Facebook link - https://www.facebook.com/groups/platepalate/permalink/959811804073120/
Ingredients
3 large Aussie Potatoes (washed & cut)
250g Minced Pork
1 big White Onion from Australia (sliced)
1 heap tsp of minced Garlics
2 tbsps Olive Oil
Some chopped Spring Onions or Chinese Parsleys
Marinade Minced Pork for 30 mins
Salt & Pepper
1 tbsp Mirin
1 tbsp Oyster Sauce
1 Egg
1.5 tbsp Potato Starch
Sauce
500ml Water
3 tbsps thick Teriyaki Sauce
1 tbsp Veg Mushroom Seasoning
2 tbsps Mirin
1 tsp Samsui Ginger Paste
Dashes of black pepper
Method
Rub sliced Potatoes with olive oil and air fry for 20 mins at 190 deg cel. Set aside.
Heat Oil and stir fry Onions till soft, add Garlics and sautΓ© till fragrant.
Add Minced Pork and stir fry till 80% cooked, add Potatoes and Sauce, sautΓ© till the sauce is boiling then cover lid and adjust to medium heat. Simmer for 20 mins or till the potatoes are soft. Garnish with chopped spring onions or Chinese Parsleys before serve.
Sunday, January 17, 2016
Chocolate Almond Cookies by FC Ng
B: 1 egg,1 tsp vanila essense,1/2tsp coffee emulco
C: 400g all purpose flour,35g corn flour, 25g cocoa powder, 1tsp baking powder, 1/2 tsp salt (sifted)
D: 180g almond flakes, 100g dark chocolate chips
Beat (A) till pale & light, add in (B) & beat well. Fold in (C)&(D) then make into dough.
Roll into long dough & wrap with cellophane , chill till firm or overnight.
Remove fr fridge & slice into thin slice then arrange on baking sheet,bake at 165 degrees Celsius for 18min or till golden brown.
Tom Yum Soup by Montessori Juices
Facebook link - https://www.facebook.com/groups/platepalate/permalink/957754977612136/
Large onions (sliced)
Lemongrass (halved)
2 ladle-scoops of blended onions (small purple onions and garlic)
5 ladle-scoops of chilli paste
Sugar to taste
Lime (smaller ones are juicier)
Tom yum stock to taste
Chilli padi (green and red)
Lime leaves (folded)
Ginger torch (halved)
Tomato (wedged)
Your preferred ingredients for the soup like (meat) chicken/prawns, egg tofu, fish slices, corn spears, mushrooms etc)
Heat a little oil in pot. SautΓ© sliced onions till fragrant, add lemongrass, followed by blended onions, chillies and sugar. Work these until you get a paste. Add a jug of hot water and tom yum paste/stock. Squeeze the juice from your lime or you can also opt for prepared juice. Once u achieve the sweet-sourness level you like add the liaow. : )
Add the ingredients you like for your soup (meat and veg). If considering to use prawns & snow peas, put those last for the right texture and crunch.
When it reaches a bubbling stage, add the final ingredients you have left (crunchy veg or prawns), tomatoes, ginger torch and lime /kaffir leaves. Turn off fire. Serve hot.
Steam grouper by Jenni Chen
Simple recipe -
Put 1 tbsp on fish , 1 tomato , steam for 10 minutes. Fry sliced ginger and garlic . Pour over the steamed fish garnis with spring onion using this sauce.
Sunday, January 10, 2016
Banana cake by Helga Soo
https://www.facebook.com/groups/platepalate/permalink/955087651212202/
Ingredients -
250g Banana (I used 2 medium Bananas)
1 tsp Baking Soda
130 Self Raising Flour
1/4 tsp Salt
70g Brown Sugar
8g Liquid Glucose (optional)
3eggs
40ml Melted Butter
1 tsp Baking Soda
130 Self Raising Flour
1/4 tsp Salt
70g Brown Sugar
8g Liquid Glucose (optional)
3eggs
40ml Melted Butter
1. Mash banana n add baking soda, stir well n set aside.
2. Beat eggs, liquid glucose n sugar till dissolved. Add in self raising flour n salt and mix well.
3. Add banana, mix well. Lastly add in melted butter n mix well. Pour it into the baking pan.
4. Preheat oven at 180°c, bake for 35mins. Insert with skewer into cake until it comes out clean.
2. Beat eggs, liquid glucose n sugar till dissolved. Add in self raising flour n salt and mix well.
3. Add banana, mix well. Lastly add in melted butter n mix well. Pour it into the baking pan.
4. Preheat oven at 180°c, bake for 35mins. Insert with skewer into cake until it comes out clean.
Wednesday, January 6, 2016
Fried Bee Hoon by Evelyn Lim
Facebook recipe - https://www.facebook.com/groups/platepalate/permalink/953061828081451/
Easy simple way to fried yummy Mee Hoon
π1. Heat wok, add some oil deep fried dried shrimp till fragrance, add in bean sprout stir a while , dish out and set aside.
Note : whatever ingredients u wanna add in Bee Hoon just cook as usual n dish out set aside.
π 2. 6pcs of AA bee Hoon soaked in Tap water for at least 15 min till soft ,drained set aside.
π
3. Two rice bowl water, add in 1tbsp LKK oyster sauce，1 tbsp light soya sauce, 1tbsp good quality dark soya sauce, pinch of salt , 1tbsp sugar bring to boil. Put in bee Hoon on lower heat n keep stirring by using chopstick n spatula !
Tasted n done , off fire ! Add back all the ingredients and mixed well.
Tofu and Mushrooms in oyster sauce by Serene Ng
Facebook recipe - https://www.facebook.com/groups/platepalate/permalink/953637301357237/
Here's the recipe :
Ingredients:
100 gms minced pork/chicken/beef
1 300 gm-block tofu, cubed ( I used 2 tubes of tofu instead)
1-can button mushrooms (drained weight 200 gms)*
1 red chilli, deseeded and finely chopped (optional) *I din add*
1 shallot, finely chopped
1 garlic clove, finely chopped
chopped spring onions, to garnish
Marinade:
1 tbsp light soy sauce
0.5 tbsp sugar
0.5 tsp cornstarch
For the gravy:
2 tbsp oyster sauce**
1 tbsp light soy sauce
1 cup water
cornstarch solution to thicken
1. Mix the minced meat with the marinade ingredients.
2. Heat a wok till hot, add 2 tbsp oil. Fry the chopped chilli, shallot, and garlic till fragrant.
3. Add the marinated meat, breaking it up into fine bits with the frying spatula.
4. Add the mushrooms, oyster sauce, and light soy sauce, stir-frying till everything is well mixed. Add the water.
5. When the mixture starts to simmer, do a taste test and adjust if necessary. Add the tofu, and let the gravy come to a boil again.
6. Gently mix the tofu with the mushrooms and meat, taking care not to break the delicate tofu cubes. Thicken the gravy slightly with cornstarch solution.
7. Transfer to a dish and garnish with spring onions. Serve hot with plain rice.
Ingredients:
100 gms minced pork/chicken/beef
1 300 gm-block tofu, cubed ( I used 2 tubes of tofu instead)
1-can button mushrooms (drained weight 200 gms)*
1 red chilli, deseeded and finely chopped (optional) *I din add*
1 shallot, finely chopped
1 garlic clove, finely chopped
chopped spring onions, to garnish
Marinade:
1 tbsp light soy sauce
0.5 tbsp sugar
0.5 tsp cornstarch
For the gravy:
2 tbsp oyster sauce**
1 tbsp light soy sauce
1 cup water
cornstarch solution to thicken
1. Mix the minced meat with the marinade ingredients.
2. Heat a wok till hot, add 2 tbsp oil. Fry the chopped chilli, shallot, and garlic till fragrant.
3. Add the marinated meat, breaking it up into fine bits with the frying spatula.
4. Add the mushrooms, oyster sauce, and light soy sauce, stir-frying till everything is well mixed. Add the water.
5. When the mixture starts to simmer, do a taste test and adjust if necessary. Add the tofu, and let the gravy come to a boil again.
6. Gently mix the tofu with the mushrooms and meat, taking care not to break the delicate tofu cubes. Thicken the gravy slightly with cornstarch solution.
7. Transfer to a dish and garnish with spring onions. Serve hot with plain rice.
Spring Onion pork fillet by Helga Soo
Facebook recipe - https://www.facebook.com/photo.php?fbid=10208936363876331&set=pcb.953729221348045&type=3&theater
Ingredients
300g Pork Fillet
2 stalks Spring Onion (cut)
1 tablespoon minced Garlics
2 tablespoons Shredded Ginger
1 tablespoon Sesame Oil plus 1 tablespoon Vegetable Oil
Marinade (1 hour) Pork Fillet with Salt & Pepper, crack an egg follow by 1 tablespoon of Corn Starch and mix well.
Sauce
300ml Water
2 tablespoons Light Soy Sauce
2 tablespoons Oyster Sauce
1 tablespoon Dark Soy Sauce
1 tablespoon Sugar
Dashes of Pepper
Method
Heat Oil and fry Shredded Gingers till brownish, add minced Garlics & Spring Onion and sautΓ© for a while.
Add Pork Fillet and fry till almost cooked, pour Sauce and let it boil for 20 mins till cooked.
300g Pork Fillet
2 stalks Spring Onion (cut)
1 tablespoon minced Garlics
2 tablespoons Shredded Ginger
1 tablespoon Sesame Oil plus 1 tablespoon Vegetable Oil
Marinade (1 hour) Pork Fillet with Salt & Pepper, crack an egg follow by 1 tablespoon of Corn Starch and mix well.
Sauce
300ml Water
2 tablespoons Light Soy Sauce
2 tablespoons Oyster Sauce
1 tablespoon Dark Soy Sauce
1 tablespoon Sugar
Dashes of Pepper
Method
Heat Oil and fry Shredded Gingers till brownish, add minced Garlics & Spring Onion and sautΓ© for a while.
Add Pork Fillet and fry till almost cooked, pour Sauce and let it boil for 20 mins till cooked.
Melt-in-your-mouth pineapple tarts by Esther Chan
Facebook recipe - https://www.facebook.com/groups/platepalate/permalink/953351364719164/
Ingredients:
100g salted butter, room temperature (original is unsalted with pinch of salt)
170g Hong Kong Flour)
10g (1 tbsp) cornstarch
22g icing sugar
1 egg yolk
Egg wash: 1 egg yolk + 2 tbsp milk
Method:
1.Sieve all purpose flour, corn flour, salt and icing sugar into a medium bowl. Beat butter in a mixer until it turns light in color and fluffy. Add in egg yolk until well combined. Slowly beat in the flour mixture until just combined.
2. To assemble, roll pineapple filling into small individual rounds. Rolled the dough into 5mm thick and cut into your desired shapes. Place the pineapple filling in the center of each pastry and decorate as desired.
3. Brush the unbaked rolls with egg wash.
4.Bake in a preheated oven at 180ΒΊC for 10 to 15 mins or till lightly brown. (If use oven toaster - 160C bake for 10mins with top n bottom heat on)
Recipe adapted from here but made minor changes :http://mimibakeryhouse.blogspot.sg/.../this-is-one-melts...
Japanese Coffee Muffins by Helga Soo
Facebook recipe - https://www.facebook.com/groups/platepalate/permalink/952770634777237/
Japanese Coffee Muffins (Original Vanilla Muffins Recipe by Masahito Motohashi)
Ingredients
1 large Egg
8g Liquid Glucose
60g Caster Sugar
55g Unsalted Butter (Melted)
60ml 3 in 1 Coffee (I added hot water and mixed with additional creamer)
150g Cake Flour
6g Baking Soda
Some White Mashmallows for Toppings
1 large Egg
8g Liquid Glucose
60g Caster Sugar
55g Unsalted Butter (Melted)
60ml 3 in 1 Coffee (I added hot water and mixed with additional creamer)
150g Cake Flour
6g Baking Soda
Some White Mashmallows for Toppings
Method
1. Sift Cake Flour & Baking Soda, set aside.
1. Sift Cake Flour & Baking Soda, set aside.
2. Melt the Butter and let it cool, set aside.
3. Place 6 soft baking cups into the muffin mounds. Preheat oven at 180 deg cels for 10 mins.
4. In a large bowl, add Egg, Sugar & Liquid Glucose then stir with a whisker till the color turn pale.
5. Add Melted Butter and mix well. Add Coffee Mixture, mix well.
6. Add the sieved Cake Flour and Baking Soda and whisk till a smooth batter is formed.
7. Pour batter (3/4 cup full) into the baking cups and bake at 180 deg cels for 10 mins, add White Mashmallows on the muffins and bake for another 10 mins or fully cooked.
Angelica Honey Rock Sugar Egg Dessert by Helga Soo
Facebook recipe - https://www.facebook.com/groups/platepalate/permalink/952511728136461/
Ingredients (for 4 pax)
4 Hard Boiled Eggs
2 slices of Sweet Angelica
2 Honey Rock Sugar (depending on how sweet you want)
8 pcs of Red Dates
1 pc of Dried Orange Skin
Some Wolf Berries
1 litre of Water
4 Hard Boiled Eggs
2 slices of Sweet Angelica
2 Honey Rock Sugar (depending on how sweet you want)
8 pcs of Red Dates
1 pc of Dried Orange Skin
Some Wolf Berries
1 litre of Water
Method
In a pot of 1 litre of Water, add all Ingredients (washed) and boil on medium heat for 1hr. Enjoy!
In a pot of 1 litre of Water, add all Ingredients (washed) and boil on medium heat for 1hr. Enjoy!
Durian Kaya by Jemmy Yeo
Facebook recipe - https://www.facebook.com/jemmy.yeo/posts/10153773100636698
My durian kaya .... smooth and firmer texture (old school nyonya style).
Recipe :
14 nos of fresh chicken eggs
250 gm of sugar ( castor sugar, brown sugar or gula melaka - personal preference)
250 ml Kara coconut milk / fresh coconut milk
100 gm DURIAN flesh / pulp (optional)
250 gm of sugar ( castor sugar, brown sugar or gula melaka - personal preference)
250 ml Kara coconut milk / fresh coconut milk
100 gm DURIAN flesh / pulp (optional)
pandan leaves
add all the ingredients together, whisk until the sugar dissolved. ( do not over whisk)
put in pandan leave.
use double boil method.
stir occasionally.
cook for about 2 hours or desired texture.
Pu tian ru mian by Evelyn Lim
Facebook link - https://www.facebook.com/groups/platepalate/permalink/947979118589722/
Ingredients -
300g handmade plain noodle (I use Philips Noodles Machine)
Note – you may use the white jade noodle to replace handmade noodle
20g dried shrimp (*chop into small pcs)
20g dried oyster
100g lala/flower lala/clam *whichever available (optional)
100g pork belly
*blanch in boiling water to get rid of dirt and porky smell, 5 – 8 min, rinse with running tap water and cut into shreds.
50g baby bak choy (cut into sections)
80g Chinese cabbage (cut into shreds)
3 pcs dried Chinese mushroom, soaked and cut into shreds.
300g fresh prawn (de-shell and de-vein)
2-3 pcs shallot – slice
1tbp oil (I use olive oil)
Note – you may use the white jade noodle to replace handmade noodle
20g dried shrimp (*chop into small pcs)
20g dried oyster
100g lala/flower lala/clam *whichever available (optional)
100g pork belly
*blanch in boiling water to get rid of dirt and porky smell, 5 – 8 min, rinse with running tap water and cut into shreds.
50g baby bak choy (cut into sections)
80g Chinese cabbage (cut into shreds)
3 pcs dried Chinese mushroom, soaked and cut into shreds.
300g fresh prawn (de-shell and de-vein)
2-3 pcs shallot – slice
1tbp oil (I use olive oil)
Chicken stock 1000 – 1300 ml
Pinch of salt
Light soya sauce (optional * depends on your taste) – may add few drops
Fried some shallots and keep the shallots oil for later to garnish in the soup
3-4 tbsp cornstarch mixed with 3-4 tbsp room temp water mixed well
Hua Tio Jiu 1tbsp
Pinch of salt
Light soya sauce (optional * depends on your taste) – may add few drops
Fried some shallots and keep the shallots oil for later to garnish in the soup
3-4 tbsp cornstarch mixed with 3-4 tbsp room temp water mixed well
Hua Tio Jiu 1tbsp
~ COOK ~
1) Heat wok, add oil, stir fry pork belly and shallots till fragrance.
2) add dried oyster, dried shrimp, Chinese cabbage.
3) pour in soup, bring to a boil, cover with lid in low heat.
4) add in noodles, turn heat higher and stir to mixed well.
5) add in clam/lala/flower lala and prawn
6) add in baby bak choy
7) if the chicken stock is tasty enuf no need add salt and light soya sauce, but if you are heavy taste bud, u may adjust to suit your taste. I don add salt and L/soya sauce
8) add in cornstarch water, stir and mixed well. Add one tbsp shallot oil and some hua tio jiu. *cornstarch water not enuf and the soup is watery, you may add another 1tbsp cornstarch water to get the runny soup.
1) Heat wok, add oil, stir fry pork belly and shallots till fragrance.
2) add dried oyster, dried shrimp, Chinese cabbage.
3) pour in soup, bring to a boil, cover with lid in low heat.
4) add in noodles, turn heat higher and stir to mixed well.
5) add in clam/lala/flower lala and prawn
6) add in baby bak choy
7) if the chicken stock is tasty enuf no need add salt and light soya sauce, but if you are heavy taste bud, u may adjust to suit your taste. I don add salt and L/soya sauce
8) add in cornstarch water, stir and mixed well. Add one tbsp shallot oil and some hua tio jiu. *cornstarch water not enuf and the soup is watery, you may add another 1tbsp cornstarch water to get the runny soup.
~~ Bon Appetite ~~
~Note~
Noodle – Noodles need to scald in boiling water till cook and submerge in cold water for few min, drain and set aside for later add in the soup.
Noodle – Noodles need to scald in boiling water till cook and submerge in cold water for few min, drain and set aside for later add in the soup.
Saturday, January 2, 2016
Bread pudding by Janet Chia
1) 6 slices bread
2) 2 tbsp butter, melted
3) 1/2 cup raisins (optional)
4) 4 eggs, beaten
5) 2 cups milk
6) 3/4 cup white sugar(I reduce to 1/2 cup
7) 1 tsp ground cinnamon (optional)
8) 1 tsp vanilla extract
Method:
1) Preheat oven to 350 degrees F (175 degrees C).
2) Break bread into small pieces into an 8 inch square baking pan.
3) Drizzle melted butter or
margarine over bread. If desired, sprinkle with raisins.
4) In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well
mixed.
5) Pour over bread, and lightly push down with a fork until bread is covered and
soaking up the egg mixture.
6) Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
2) 2 tbsp butter, melted
3) 1/2 cup raisins (optional)
4) 4 eggs, beaten
5) 2 cups milk
6) 3/4 cup white sugar(I reduce to 1/2 cup
7) 1 tsp ground cinnamon (optional)
8) 1 tsp vanilla extract
Method:
1) Preheat oven to 350 degrees F (175 degrees C).
2) Break bread into small pieces into an 8 inch square baking pan.
3) Drizzle melted butter or
margarine over bread. If desired, sprinkle with raisins.
4) In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well
mixed.
5) Pour over bread, and lightly push down with a fork until bread is covered and
soaking up the egg mixture.
6) Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
Blue Lovers' Cookies by Helga Soo
Recipe:
White Lover's Cookies (Shiroi Koibito)
Recipe referenced and modified from: Ochikeron
Recipe referenced and modified from: Ochikeron
Ingredients Required
100 grams butter*
60 grams granulated sugar
1 large egg
100 grams cake flour
1/4 teaspoon salt*
240 grams white chocolate
60 grams granulated sugar
1 large egg
100 grams cake flour
1/4 teaspoon salt*
240 grams white chocolate
*If using salted butter, omit the salt
Bakeware Used
Large baking sheet lined with parchment paper (for baking the cookies) and
Large baking sheet lined with plastic cling wrap (for moulding the white chocolate)
Large baking sheet lined with plastic cling wrap (for moulding the white chocolate)
Preparation Steps
Cookies
Draw 1-1/2 inch squares on a piece of paper that fits the size of your baking sheet. Place template on the baking sheet, beneath the parchment paper and set aside.
In a large microwavable bowl, soften cold butter in a microwave (on high speed for approximately 30 seconds or less) and cream it with a wire whisk. (Note: Skip the step of softening the butter in the microwave if using butter which is already softened thoroughly at room temperature).
Add granulated sugar and mix well.
Beat in egg and mix until evenly combined.
Sift in flour and salt (if not using salted butter) and mix until well combined.
Transfer batter to piping bag and pipe out batter on parchment paper within the squares according to the paper template.
Remove paper template and bake the cookies in a preheated oven at 355 degrees F (or 180 degrees C) for 8 to 10 minutes, or until edges are slightly brown.
Once baked, remove from oven and let cookies cool completely on the baking sheet.
Draw 1-1/2 inch squares on a piece of paper that fits the size of your baking sheet. Place template on the baking sheet, beneath the parchment paper and set aside.
In a large microwavable bowl, soften cold butter in a microwave (on high speed for approximately 30 seconds or less) and cream it with a wire whisk. (Note: Skip the step of softening the butter in the microwave if using butter which is already softened thoroughly at room temperature).
Add granulated sugar and mix well.
Beat in egg and mix until evenly combined.
Sift in flour and salt (if not using salted butter) and mix until well combined.
Transfer batter to piping bag and pipe out batter on parchment paper within the squares according to the paper template.
Remove paper template and bake the cookies in a preheated oven at 355 degrees F (or 180 degrees C) for 8 to 10 minutes, or until edges are slightly brown.
Once baked, remove from oven and let cookies cool completely on the baking sheet.
The original source recipe which comes with a video of the making process provides a good demonstration on piping the batter to form these squares. And importantly, remember to remove the paper template underneath before sending them into the oven! kiki emoticon
Melt chocolate over a double boiler.
Pour the melted chocolate into the baking sheet lined with plastic cling wrap and spread to an even layer.
Place the baking sheet in the freezer to harden up the chocolate slightly.
Cut the chocolate into squares according to the size of the cookies. (Note: Make sure the chocolate is not completely hardened, otherwise they will crack when you cut).
Assembling the cookies
While the white chocolate is still soft, place a square of chocolate between two completely cooled cookies. Gently press the two cookies together.
Place the cookies in the fridge to harden up the chocolate completely before serving.
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