Facebook link - https://www.facebook.com/groups/platepalate/permalink/994091237311843/
Thursday, March 24, 2016
Homemade Mushroom Soup by Esther Chan
DRY INGREDIENTS::
450g mushrooms (stems removed)
1 potato
1 red onion
OTHER INGREDIENTS
1.5 tbsp Butter
500ml soup stock (veg, pork or chicken ok)
Salt
200ml fresh milk
Method:
1. Melt butter in pan. Add in all dry ingredients and stir to mix for a minute
2. Pour in soup stock and cover lid
3. Simmer for 20mins under low fire
4. Add in salt to taste
5. Transfer to blender to blend till smooth
6. Pour back to pot and add in milk and stir till well mixed and let it simmer for 2mins. Done!
Note:
If you plan to freeze, do not add milk. Only add milk when heating up.
450g mushrooms (stems removed)
1 potato
1 red onion
OTHER INGREDIENTS
1.5 tbsp Butter
500ml soup stock (veg, pork or chicken ok)
Salt
200ml fresh milk
Method:
1. Melt butter in pan. Add in all dry ingredients and stir to mix for a minute
2. Pour in soup stock and cover lid
3. Simmer for 20mins under low fire
4. Add in salt to taste
5. Transfer to blender to blend till smooth
6. Pour back to pot and add in milk and stir till well mixed and let it simmer for 2mins. Done!
Note:
If you plan to freeze, do not add milk. Only add milk when heating up.
Honey Chicken Mid Wings by Lily Ooh
Facebook link - https://www.facebook.com/groups/platepalate/permalink/994806270573673/
Season honey Chicken mid wing for stocks.
2 kgs chicken wings
2 tablespoon raw sugar
1 teaspoon 5 spice power
2 tablespoon oyster sauce
5-6 cloves garlic smash
1 tablespoon giner juice
2 tablespoon sesame oil ,dark sauce, light sauce
Mix all ingredients, keep refrigerator over night. And pan fried till cooked.
Tuesday, March 22, 2016
Honey pork ribs with garlic by Sharon Foo
Facebook link - https://www.facebook.com/photo.php?fbid=10207422957866660&set=gm.992733274114306&type=3&theater
Ingredients -
1kg ribs
2 tbsp dark soya sauce
3tbsp oyster sauce
2tbsp honey
6tbsp sugar (reduce sugar if you dun like it sweet). If you want to get my taste dun reduce.
1/1/2 tbsp Worcestershire sauce
1/1/2 tbsp hp sauce (see pic below)
1tbsp sesame oil
1/2tsp pepper
1tsp baking powder
5 cloves garlic (smash it up), add more garlic if you like
Marinate it overnight
I bake at 220 degree for 45mins. Bake it together with the sauce. Turn the ribs once awhile . If you like more charred then pls keep a lookout on yr ribs. Do adjust yr oven temperature . Hope you like it.
You can deep fry , cook on stove for this dish not a problem at all.
2 tbsp dark soya sauce
3tbsp oyster sauce
2tbsp honey
6tbsp sugar (reduce sugar if you dun like it sweet). If you want to get my taste dun reduce.
1/1/2 tbsp Worcestershire sauce
1/1/2 tbsp hp sauce (see pic below)
1tbsp sesame oil
1/2tsp pepper
1tsp baking powder
5 cloves garlic (smash it up), add more garlic if you like
Marinate it overnight
I bake at 220 degree for 45mins. Bake it together with the sauce. Turn the ribs once awhile . If you like more charred then pls keep a lookout on yr ribs. Do adjust yr oven temperature . Hope you like it.
You can deep fry , cook on stove for this dish not a problem at all.
Black Bean Sauce Stir Fry Pork Collar Shabu Shabu by Helga Soo
Helga's Black Bean Sauce Stir Fry Pork Collar Shabu Shabu
Helga's 鼓汁猪肉
Facebook link - https://www.facebook.com/photo.php?fbid=10209497240297891&set=gm.990354567685510&type=3&theater
Ingredients
500g Pork Collar Shabu Shabu
1 tbsp of Minced Garlics
1 tbsp of Shredded Gingers
1 Red Capsicum (cut into squares)
1 Green Capsicum (cut into squares)
2 tbsp of Oil
1 tsp Feng He Garden Dark Soy Sauce (optional unless you like darker gravy)
Some Black Pepper
Marinade Pork for 1hr
1 large Egg Yolk
1 tbsp Sesame Oil
1 tsp Sugar
Dashes of Salt & Pepper
1 tbsp Corn Flour
Sauce
200ml Water
1 tbsp of Feng He Garden Black Beans Sauce (see pic below)
1.5 tbsp of Yummy House Oyster Sauce
1 tsp of Feng He Garden Black Soy Sauce
2 tbsps of Hua Teow Wine
1-2 tsp Corn Flour
Method
Heat Oil, add Minced Garlics & Peppers, sauté till fragrant. Add Pork and stir fry till Pork is half cooked, pour Sauce over and stir fry till Pork is fully cooked. Add some Black Pepper & serve.
*I tried the dish after cooking and the taste reminds me of 家嫂牛肉河粉 at Amoy Street which I ate at least once a week many years ago. 🏻️
500g Pork Collar Shabu Shabu
1 tbsp of Minced Garlics
1 tbsp of Shredded Gingers
1 Red Capsicum (cut into squares)
1 Green Capsicum (cut into squares)
2 tbsp of Oil
1 tsp Feng He Garden Dark Soy Sauce (optional unless you like darker gravy)
Some Black Pepper
Marinade Pork for 1hr
1 large Egg Yolk
1 tbsp Sesame Oil
1 tsp Sugar
Dashes of Salt & Pepper
1 tbsp Corn Flour
Sauce
200ml Water
1 tbsp of Feng He Garden Black Beans Sauce (see pic below)
1.5 tbsp of Yummy House Oyster Sauce
1 tsp of Feng He Garden Black Soy Sauce
2 tbsps of Hua Teow Wine
1-2 tsp Corn Flour
Method
Heat Oil, add Minced Garlics & Peppers, sauté till fragrant. Add Pork and stir fry till Pork is half cooked, pour Sauce over and stir fry till Pork is fully cooked. Add some Black Pepper & serve.
*I tried the dish after cooking and the taste reminds me of 家嫂牛肉河粉 at Amoy Street which I ate at least once a week many years ago. 🏻️
Sunday, March 20, 2016
Sam Leong's Mushroom Rice with Golden & Silver Steamed Eggs by Helga Soo
Mushroom Rice Recipe
Ingredients
3 bowls of Cooked Jap White Rice
300g Diced Shiitake Mushrooms (soaked)
Some Plain Flour
Oil for deep frying the Mushrooms
3 bowls of Cooked Jap White Rice
300g Diced Shiitake Mushrooms (soaked)
Some Plain Flour
Oil for deep frying the Mushrooms
Method
Coat the Diced Mushrooms with Plain Flour.
Coat the Diced Mushrooms with Plain Flour.
Heat Oil using medium heat and deep fry the coated Mushrooms till little brownish.
Mix the deep fried Mushrooms with the White Rice well, serve.
Golden & Silver Steamed Eggs Recipe
Ingredients
A) 4 Large Eggs
2 tsps Hon Dashi / 2 tbsps Dashi Sauce
1 tbsp Jap Light Soy Sauce
1 tbsp Sake
2 tbsps Mirin
1/2 tsp of Salt
A) 4 Large Eggs
2 tsps Hon Dashi / 2 tbsps Dashi Sauce
1 tbsp Jap Light Soy Sauce
1 tbsp Sake
2 tbsps Mirin
1/2 tsp of Salt
B) 480ml Water
C) 2 Century Eggs, cut into pieces
4 tbsps Crab Meat
4 tbsps Crab Meat
D) 4 Salted Egg Yolks (steamed for 5 mins and mash)
Some chopped Spring Onions
59g Butter
Dashes of Sugar
Some chopped Spring Onions
59g Butter
Dashes of Sugar
Method
Whisk Ingredients (A) well then pour into (B). Whisk slowly to mix well but avoid bubbles.
Whisk Ingredients (A) well then pour into (B). Whisk slowly to mix well but avoid bubbles.
Place ingredients (C) into 5 ramekins carefully pour the Egg & Water mixture into the ramekins, 3/4 full. Cover the ramekins and steam over medium heat for 12 minutes, set aside.
In a pan, melt Butter using medium heat and add mashed Salted Egg Yolks, stir fry till foams are formed. Dash little Sugar and stir, off heat then dish out. Scoop the Salted Egg mixture & put onto the Steamed Egg. Garnish with chopped Spring Onions.
Easy Chocolate cake by Helga Soo
Full Recipe Here - http://nickoskitchen.com/blogs/everyday-chocolate-cake-nicko-s-kitchen
*I baked at 170 deg Celsius for 60 mins.
Forest Leong's Sweet & Sour Pork by Helga Soo
Forest Leong's Sweet & Sour Pork
Ingredients
500g Pork Shoulder (cut into small pieces)
Oil for deep frying
Little Oil for heating Sauce
500g Pork Shoulder (cut into small pieces)
Oil for deep frying
Little Oil for heating Sauce
Marinade Pork for 2 hrs
1 Large Egg Yolk
1/2 tsp Salt
1 tsp Sugar
1/2 tsp Pepper
1 tbsp Oil
1 tsp Sesame Oil
1/4 tsp Baking Soda
1 tsp Ginger Juice
1 tbsp Corn Flour
Mix All the above, add Pork and mix well.
1 Large Egg Yolk
1/2 tsp Salt
1 tsp Sugar
1/2 tsp Pepper
1 tbsp Oil
1 tsp Sesame Oil
1/4 tsp Baking Soda
1 tsp Ginger Juice
1 tbsp Corn Flour
Mix All the above, add Pork and mix well.
Sauce
1/2 Cup Black Vinegar (I used HP Sauce 70% + Water 30%)
3 tbsps Sugar
150g Ketchup
1 tsp Dark Soy Sauce
2.5 tbsps Oyster Sauce
Stir well and add 1 tbsp Corn Flour + 1 tbsp Water and mix well
1/2 Cup Black Vinegar (I used HP Sauce 70% + Water 30%)
3 tbsps Sugar
150g Ketchup
1 tsp Dark Soy Sauce
2.5 tbsps Oyster Sauce
Stir well and add 1 tbsp Corn Flour + 1 tbsp Water and mix well
Method
Coat Pork a layer of Corn Flour before deep frying. Heat Oil and deep fry the Pork till golden brown, set aside.
Coat Pork a layer of Corn Flour before deep frying. Heat Oil and deep fry the Pork till golden brown, set aside.
In a pan, heat a little Oil. Pour Sauce and once it is boiling, add Pork. Keep tossing the Pork until the Pork absorbs the Sauce. Dish out and sprinkle some deep fried cod fish strips and toasted sesame seeds before serve.😁
Mee Siam (Fried) by Zen Yip
Fried Mee Siam
Ingredients: Homemade Mee Siam Paste, 350g Bee Hoon, one egg, one firm beancurd, lettuce (cut into strips) red chilli, sugar and salt to taste, some fish sauce
Homemade Mee Siam Paste: 4 fresh chilli padies, 5 cloves garlic, 5 shallots, 2 tbsp bean paste, 1 tsp lime juice
Method: Soak Bee Hoon for at least 1 hour to soften. Cut the beancurd to cubes and deep-fried to set aside. Heat some oil. Beat an egg, add a little salt and fried it to set aside. When is cooled, cut into strips. Heat 2 tbsp of oil, add the mee siam paste to sautéed till fragrant. Add been hoon to fry till combined. Add 100ml of water. Fry bee hoon till soften, add lettuce and beancurd to combine. Add 1 tsp of sugar, some fish sauce to taste. Topped it with egg and sliced chilli.
Gula Melaka Muah Chee by Claudine Ang Elijah
Gula Melaka Muah Chee
A) 140g glutinous rice flour
6 tbsp melted gula melaka
150ml water
2 tbsp olive oil
B) 120g grated coconut
2 Pandan leaves cut into 1" length
Pinch of salt
C) 1 tbsp melted gula melaka
Method:
1. Mix A well and microwave on high for 5 mins.
2. Fry B
3. Cut the cooked gula melaka dough into bite size and coat with the grated coconut.
A) 140g glutinous rice flour
6 tbsp melted gula melaka
150ml water
2 tbsp olive oil
B) 120g grated coconut
2 Pandan leaves cut into 1" length
Pinch of salt
C) 1 tbsp melted gula melaka
Method:
1. Mix A well and microwave on high for 5 mins.
2. Fry B
3. Cut the cooked gula melaka dough into bite size and coat with the grated coconut.
Sicilian Orange Cake by Priscilla Sia
室温牛油 (Butter) - 250g
室温鸡蛋( Room temperature eggs) - 4pcs
特幼低筋面(LowProtein Superfine Flour) - 250g
幼糖(Castor sugar) - 170g(I use120g)
发粉(Baking Powder) - 1/2 tsp
鲜橙汁 ( Fresh squeezed Orange Juice)- 85~100ml
橙皮茸(Orange Zest)- 2tbsp
盐 (salt)- 1/2 tsp
杏仁片 (Almond flakes)- (optional)
Method:
1) Preheat the oven to 180C. Grease and line a 22-cm clip-sided round cake with non-stick baking paper.
2) Using an electric whisk, cream the butter (room temperature) and sugar together for 4-5 minutes until very pale.
Beat in the eggs, one at a time, beating very well between each one.
3) Sieze & add the flour, salt all at once and mix in well with low speed, then slowly mix in the orange juice & zest.
4) Spoon the mixture into the prepared tin & sprinkle some almond flakes as decoration (optional).
Bake on the middle shelf of the oven for 45-50 minutes or until a skewer, inserted into the centre of the cake, comes out clean. If it starts to brown too quickly, cover loosely with a sheet of lightly buttered foil.
5) Leave the cake, in its tin, to cool on a wire rack, then carefully remove the sides and base of the tin and peel off the paper. Put it onto a serving plate.
室温鸡蛋( Room temperature eggs) - 4pcs
特幼低筋面(LowProtein Superfine Flour) - 250g
幼糖(Castor sugar) - 170g(I use120g)
发粉(Baking Powder) - 1/2 tsp
鲜橙汁 ( Fresh squeezed Orange Juice)- 85~100ml
橙皮茸(Orange Zest)- 2tbsp
盐 (salt)- 1/2 tsp
杏仁片 (Almond flakes)- (optional)
Method:
1) Preheat the oven to 180C. Grease and line a 22-cm clip-sided round cake with non-stick baking paper.
2) Using an electric whisk, cream the butter (room temperature) and sugar together for 4-5 minutes until very pale.
Beat in the eggs, one at a time, beating very well between each one.
3) Sieze & add the flour, salt all at once and mix in well with low speed, then slowly mix in the orange juice & zest.
4) Spoon the mixture into the prepared tin & sprinkle some almond flakes as decoration (optional).
Bake on the middle shelf of the oven for 45-50 minutes or until a skewer, inserted into the centre of the cake, comes out clean. If it starts to brown too quickly, cover loosely with a sheet of lightly buttered foil.
5) Leave the cake, in its tin, to cool on a wire rack, then carefully remove the sides and base of the tin and peel off the paper. Put it onto a serving plate.
Beauty Soup by Jessica Lim
Here the Recipe..
500g chicken legs
200g fish Maw
100g flower mushrooms
3litr water
1tbsp salt(adjust according to preference)
1/2tsp pepper
1tbsp of Shaoxing hua tiao
500g chicken legs
200g fish Maw
100g flower mushrooms
3litr water
1tbsp salt(adjust according to preference)
1/2tsp pepper
1tbsp of Shaoxing hua tiao
1. Soak fish Maw in hot water till soft to get rid of the fishy smell n oil. Squeeze our excess water, cut into ring or stripes.
2. Soak fungus in water till soft. Discard base n cut into small pcs.
3. Mushrooms soak in hot water till soft n slice into small pcs.
4. Chicken legs blanch with boiling water, discard and bring the pot of water to boil
with chicken legs, mushroom and snow fungus. Cover and simmer for abt 3 hrs
with chicken legs, mushroom and snow fungus. Cover and simmer for abt 3 hrs
5. Add in fish Maw n continue to simmer for another hr. You may continue to cook the soup if you hv time for a richer taste.
Add seasoning n serve... Enjoy
Strawberry Yogurt Chiffon Cake by Claudine Ang Elijah
Strawberry yogurt chiffon cake For 18cm tube pan (from thedomesticgoddnesswannabe)
* 3 egg yolks
* 25g caster sugar
* 35g oil - I used canola oil
* 50g cake flour
* 1/4 teaspoon baking powder
* 1/8 teaspoon salt
* 55ml strawberry yogurt drink
*
* 3 egg whites
* 1/8 teaspoon cream of tartar
* 35g caster sugar
* Baking Time: 30 minutes
1. In a mixing bowl, beat together egg yolks and sugar until blended.
2. Add the oil and continue beating until the mixture turns light and fluffy.
3. Add the strawberry yogurt.
4. Once that has been combined, add the dry ingredients and fold into the mixture. Set this aside.
5. In a clean mixing bowl, whisk the egg whites until frothy.
6. Add the cream of tartar and continue whisking until soft peaks form. Add the sugar gradually, whisking continuously until stiff peaks form.
7. Beat 1/3 of the meringue into the egg yolk batter.
8. Gently fold the remaining meringue in 2 batches into the mixture until no white streaks remain.
9. Pour the batter into an UNGREASED tube pan.
10. Bake at 160°C for the required time. If the top gets too brown, cover with a piece of aluminium foil. Alternatively, you can lower the temperature of the oven.
11. Once the cake is done, invert it immediately and cool on a wire rack. Do not unmold the cake until it has cooled completely.
Note: divide the batter into 3 portions then add in strawberry paste to your desire color. Then fill your pan as usual.
* 3 egg yolks
* 25g caster sugar
* 35g oil - I used canola oil
* 50g cake flour
* 1/4 teaspoon baking powder
* 1/8 teaspoon salt
* 55ml strawberry yogurt drink
*
* 3 egg whites
* 1/8 teaspoon cream of tartar
* 35g caster sugar
* Baking Time: 30 minutes
1. In a mixing bowl, beat together egg yolks and sugar until blended.
2. Add the oil and continue beating until the mixture turns light and fluffy.
3. Add the strawberry yogurt.
4. Once that has been combined, add the dry ingredients and fold into the mixture. Set this aside.
5. In a clean mixing bowl, whisk the egg whites until frothy.
6. Add the cream of tartar and continue whisking until soft peaks form. Add the sugar gradually, whisking continuously until stiff peaks form.
7. Beat 1/3 of the meringue into the egg yolk batter.
8. Gently fold the remaining meringue in 2 batches into the mixture until no white streaks remain.
9. Pour the batter into an UNGREASED tube pan.
10. Bake at 160°C for the required time. If the top gets too brown, cover with a piece of aluminium foil. Alternatively, you can lower the temperature of the oven.
11. Once the cake is done, invert it immediately and cool on a wire rack. Do not unmold the cake until it has cooled completely.
Note: divide the batter into 3 portions then add in strawberry paste to your desire color. Then fill your pan as usual.
Chwee Kueh by Pecky Tan
Chwee Kueh recipe origin shared by Susan Kwek
Ingredients for the Kueh
180g rice flour
10g corn flour
2 tablespoons of oil
300ml of cold water
500 ml of hot boiling water
1/2 tsp salt
Method :
1. Lightly greased porcelain teacups or aluminium pie cups.
2. Have a steamer ready with adequate hot water for steaming 15-20 minutes and pre-steam the cups.
3. In a big mixing bowl, add the 300ml of cold water, rice flour and corn flour and stir well. Add in 2 tablespoons of cooking oil and salt, stir well. Add in the 500 ml of hot water and stir well.
4. Fill the pre-steamed cups with flour mixture about 3 quarter full. Steam in the steamer under medium to high heat for 15-20 minutes or when the cake is set. Once done, let it cool completely before using a toothpick or something sharp to take out the cake from the cups. Set aside.
Ingredients for the fillings
150g of salted preserved radish
150g of sweet preserved radish
1 tablespoon of dark soya sauce
Adequate cooking oil for stir frying
1 tablespoon of sugar
Some chopped finely garlic
Some chopped finely mushrooms
20g dried prawns ( washed and pounded finely)
1 tablespoon sesame oil
50g toasted sesame seeds
Method :
1. In a big claypot/frying pan, put some cooking oil and stir fry the minced garlics then add in the pounded dried prawns and stir fried until fragrant.
2. Add in the mushrooms and preserved radish together. Add additional oil if not adequate. Use medium to low heat to stir fry until the radish is brownish and fragrance of preserved radish start to permeates the house. Add in the dark soya sauce and sugar, stir fry for another 1 minute until well mixed and sugar dissolves. Add in the sesame oil and give it a stir and finally add in the sesame seeds.
Enjoy!
Yoghurt Luncheon Buns by Helga Soo
Yoghurt Buns
Ingredients
305 bread flour
130g-150g thick yogurt depending on brands
30g warm water
4g instant yeast
1 egg (ard 40g)
40g sugar
10g milk powder
4g salt
30g corn oil or melted butter
305 bread flour
130g-150g thick yogurt depending on brands
30g warm water
4g instant yeast
1 egg (ard 40g)
40g sugar
10g milk powder
4g salt
30g corn oil or melted butter
Method
1) Mix yeast with warm water and sit for 5 mins.
1) Mix yeast with warm water and sit for 5 mins.
2) Mix All Ingredients excluding corn oil or butter into yeast mixture in a mixer and knead till dough becomes smooth. Add corn oil or butter and continue to knead till it forms window pane.
3) Place dough in a clean bowl and cover with wet towel. Proof the dough in an oven (30 deg cel) at the Centre rack, place a plate of water at the bottom of the bowl. Ensure the oven is warm and humid enough and proof the dough for 60 mins or when it increases to 2.5 times.
4) Release air from dough after proofing. Use hand to knead for about 10-15 mins.
5) Cut dough into 8 portions, use a wet towel to cover the doughs and rest for 15 mins. After which, use roller to roll in each dough, fold to form into ball shape. Place the doughs along a round oiled baking pan like a flower. 2nd proof for 30 mins or till it turns 1.5 times bigger.
6) After the 2nd proof, use egg yolk to egg wash the surfaces of the doughs and bake them in a preheated oven (preheat at 200 deg cel for 5mins) for 25 mins at 180 deg cel.
7) You may apply a layer of honey and sprinkle some grated coconuts before consuming 😋😋😋
Honey Hoisin Sauce Chicken Wings by Tay Ai Whey
Ingredients -
10 pieces of chicken wings, tips removed and split at the joints
4 tablespoons of orange juice
2 tablespoons Hoisin Sauce
2 tablespoons honey
1 tablespoon sesame oil
Dashes of white pepper
3 cloves garlic minced
Few pieces of ginger sliced thinly
Method :
Wash chicken wings and path dry. Season with salt and pepper to taste.
Marinate the chicken wings with the above mentioned seasoning. Mix them well and marinate overnight in the fridge for best results.
Arrange the chicken wings onto a roasting pan and bake in a oven at 200°C for about 25 minutes or until golden brown in colour. Halfway through baking, brush the chicken wings with marinade and turn to continue baking.
Serve hot and enjoy!
4 tablespoons of orange juice
2 tablespoons Hoisin Sauce
2 tablespoons honey
1 tablespoon sesame oil
Dashes of white pepper
3 cloves garlic minced
Few pieces of ginger sliced thinly
Method :
Wash chicken wings and path dry. Season with salt and pepper to taste.
Marinate the chicken wings with the above mentioned seasoning. Mix them well and marinate overnight in the fridge for best results.
Arrange the chicken wings onto a roasting pan and bake in a oven at 200°C for about 25 minutes or until golden brown in colour. Halfway through baking, brush the chicken wings with marinade and turn to continue baking.
Serve hot and enjoy!
Friday, March 11, 2016
Cheese Egg Tarts & Cheese Chocolate Egg Tarts by Lynn Tan
Cheese 🐣Egg Tarts & Cheese Chocolate 🍫Egg Tarts using Airfryer.
Kids like e chocolate oozing out n gave a
Kids like e chocolate oozing out n gave a
Easy recipe for busy mums :
*Frozen Crust fm Phoon Huat/SG (S$7.50 for 30pcs)*
Cheese Egg 🐣Custard / Cheese Chocolate 🍫Egg Custard:
----------------------------------------------------------------------------------
2 Eggs🐣
150ml Water
40ml Freshmilk(Using Farmhouse)
50g Sugar.
abt 3/4 teaspoon vanilla extract
Sliced Cheddar Cheese ( add according to yr own preference)
* add some baking chocolate 🍫chips
Method:
------------
Boil sugar with water till sugar dissolve, let it cool.
Whisk eggs & add into cooled sugar syrup.
Add milk into the mixture.
Add 3/4 teaspoon vanilla extract into mixture.
Sieve mixture.
Pour egg mixture into shell & add chocolate (optional), add cheddar cheese.
Air fry at 180 for 10mins then 200 for 3mins for crispy top.
----------------------------------------------------------------------------------
2 Eggs🐣
150ml Water
40ml Freshmilk(Using Farmhouse)
50g Sugar.
abt 3/4 teaspoon vanilla extract
Sliced Cheddar Cheese ( add according to yr own preference)
* add some baking chocolate 🍫chips
Method:
------------
Boil sugar with water till sugar dissolve, let it cool.
Whisk eggs & add into cooled sugar syrup.
Add milk into the mixture.
Add 3/4 teaspoon vanilla extract into mixture.
Sieve mixture.
Pour egg mixture into shell & add chocolate (optional), add cheddar cheese.
Air fry at 180 for 10mins then 200 for 3mins for crispy top.
Sambal Chilli by Anna Chen
Facebook link - https://www.facebook.com/photo.php?fbid=221624791521191&set=gm.986021881452112&type=3&theater
Ingredients:
30gms dried chilli, cut and soak in hot water
30 gms dried prawns, soaked and washed
1 onion, about 100gms, sliced
3 cloves garlic
1/2 tsp toasted belachan
Method:
Put all the ingredients in a blender, add some water and blend till fine.
Heat 4 tbsps oil in a pan and fry chilli till ' naik minyak.'
Add 1/4 tsp salt and 1tsp sugar to taste.
Spoon into a sterilised bottle when cool.
Chilli in fridge when not in use
30gms dried chilli, cut and soak in hot water
30 gms dried prawns, soaked and washed
1 onion, about 100gms, sliced
3 cloves garlic
1/2 tsp toasted belachan
Method:
Put all the ingredients in a blender, add some water and blend till fine.
Heat 4 tbsps oil in a pan and fry chilli till ' naik minyak.'
Add 1/4 tsp salt and 1tsp sugar to taste.
Spoon into a sterilised bottle when cool.
Chilli in fridge when not in use
Monday, March 7, 2016
Condensed milk bread by Fion Ong
No sugar no eggs no butter only condensed milk bread with ham and cheese.
250g self raising flour
3g instant yeast
50g condensed milk
140g water
10g olive oil
Mix condensed milk with water. Make sure temp is lukewarm, and add yeast. Stir well and set aside
Sieve flour (3 times) and pour mixture in. Knead till window panel.
Proof 1 hour
Divide into 8 portions. Fold and roll into balls. Proof for another 30-45 mins
Place ham and cheese in the middle, place inside oven and leave it for 1 hour.
Preheat oven.
Place a tray of water below and aluminium foil on top
Sprinkle water on top of dough before baking
Bake 180 deg for 17 mins
3g instant yeast
50g condensed milk
140g water
10g olive oil
Mix condensed milk with water. Make sure temp is lukewarm, and add yeast. Stir well and set aside
Sieve flour (3 times) and pour mixture in. Knead till window panel.
Proof 1 hour
Divide into 8 portions. Fold and roll into balls. Proof for another 30-45 mins
Place ham and cheese in the middle, place inside oven and leave it for 1 hour.
Preheat oven.
Place a tray of water below and aluminium foil on top
Sprinkle water on top of dough before baking
Bake 180 deg for 17 mins
Aluminium foil on TOP and water tray below.
Please sprinkle water on the dough before baking.
Please sprinkle water on the dough before baking.
Vietnamese caramelized pork and eggs (THỊT KHO TÀU) by Susan Kwek
Facebook link - https://www.facebook.com/groups/platepalate/permalink/982613241792976/
Ingredients:-
A
1 kg pork belly cut into cubes
1 tbsp garlic minced
1 tsp chicken powder (I use HaoChi)
1/2 tsp salt
1/2 tsp pepper
B
4 - 5 pieces shallots (slice and fry till golden brown) after that reserved about 1-2 tbsp shallots oil together with the shallots
C
2 tbsp of cooking oil
3 tbsp sugar
1 tbsp dark soya sauce
80 ml of fish sauce
600 ml coconut juice (roughly abt 2 young coconut)
6 hard boiled eggs (1 use 10 kampong eggs)
Instructions:-
1. Season the pork with A until well combined and keep in the refrigerator for 30 minutes or longer.
2. In a large pot over medium heat, add 2 tbsp cooking oil and sprinkle 3 tbsp sugar over the base. When the sugar melts and turns into a caramel color liquid, add the pork and stir well until the pork is no longer pink on the outside.
3. Add coconut juice. Once boiling, add fish sauce and the shallot oil with the shallots. Skim off the scum and then add the hard boiled eggs and simmer over low-medium heat for 2 hours. The sauce will reduce by half and become saltier.
Non-Baked Mango Cheesecake by Tay Ai Whey
Ingredients :
For the base :
150g digestive biscuits (put in a ziploc bag)
60g unsalted butter, melted
For the filling :
250g Philadelphia Cream Cheese
150ml cream
1 tablespoon gelatin powder
65g caster sugar
2 ripe mangoes peeled and blend to make 1 cup of mango puree
Method :
Line the base for a 8 inch round pan with removable base with baking paper. Crush the biscuits by using a pin roller to go over it.
Press the biscuits firmly onto the base of the prepared round pan by using the back of a spoon. Chill it in the freezer for 40 minutes.
Using an electric beater, beat the cream cheese and sugar until smooth. Whip the cream until soft peak form separately.
Fold in the whipped cream with the cream cheese.
Soak the gelatine for 5 minutes and bring it to boil by stirring till it melts. Set aside to cool.
Mix a quarter of the cream mixture into the gelatine water. Mix thoroughly.
Now blend the cream mixture in with the rest of the filling. Swirl 3 tablespoons of Mango puree into the filling.
Pour the mixture into the chilled crust. Smooth the surface with the spatula and tap the pan lightly on the table top. Refrigerate for at least 8 hours or overnight.
Jello layer to top the cheesecake :
100ml mango juice
1/2 teaspoon lemon juice
2 grams powdered gelatine
2 teaspoons water
1 to 2 mangoes for decoration
Method :
Soften the gelatine in 2 teaspoons water.
Cut 1 mango into cubes for decoration. Bring to a boil both the mango and lemon juice. Turn off the heat, add the gelatine after softening into the boiled mango and lemon juice. Stir until completely dissolves.
Place the cubed mangoes on top of the completely set Cheesecake. Pour the cooled Jello mixture on top of the Cheesecake slowly. Chill till set again in the fridge for at least another 2 to 3 hours.
For the base :
150g digestive biscuits (put in a ziploc bag)
60g unsalted butter, melted
For the filling :
250g Philadelphia Cream Cheese
150ml cream
1 tablespoon gelatin powder
65g caster sugar
2 ripe mangoes peeled and blend to make 1 cup of mango puree
Method :
Line the base for a 8 inch round pan with removable base with baking paper. Crush the biscuits by using a pin roller to go over it.
Press the biscuits firmly onto the base of the prepared round pan by using the back of a spoon. Chill it in the freezer for 40 minutes.
Using an electric beater, beat the cream cheese and sugar until smooth. Whip the cream until soft peak form separately.
Fold in the whipped cream with the cream cheese.
Soak the gelatine for 5 minutes and bring it to boil by stirring till it melts. Set aside to cool.
Mix a quarter of the cream mixture into the gelatine water. Mix thoroughly.
Now blend the cream mixture in with the rest of the filling. Swirl 3 tablespoons of Mango puree into the filling.
Pour the mixture into the chilled crust. Smooth the surface with the spatula and tap the pan lightly on the table top. Refrigerate for at least 8 hours or overnight.
Jello layer to top the cheesecake :
100ml mango juice
1/2 teaspoon lemon juice
2 grams powdered gelatine
2 teaspoons water
1 to 2 mangoes for decoration
Method :
Soften the gelatine in 2 teaspoons water.
Cut 1 mango into cubes for decoration. Bring to a boil both the mango and lemon juice. Turn off the heat, add the gelatine after softening into the boiled mango and lemon juice. Stir until completely dissolves.
Place the cubed mangoes on top of the completely set Cheesecake. Pour the cooled Jello mixture on top of the Cheesecake slowly. Chill till set again in the fridge for at least another 2 to 3 hours.
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