Thai milk tea chiffon cake by Elle Lian

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1052822448105388/

Thai milk tea milk : 
2 cups fresh milk 
1/4 cup condensed milk 
3/4 cup Thai milk tea mix ( unsweetened )

Whisk and bring to boil the milk n condensed milk together in a medium pot then mix in the tea mix . Cover and let it sit to cool. Stain out the tea n set aside for later use. (use only 110ml)
Note: the balance U can mix with water n turn to Thai ice milk tea. 😃😃

Ingredients: 
5 yolks 
20gm castor sugar
110ml Thai milk tea (milk)
100gm cake flour
1 tsp baking powder
80ml oil

Meringue: 
5 whites 
1/2 tsp C.O.T 
60gm castor sugar.

Chiffon method 
Preheated oven 160° for 45 min.
(That my oven temp )

Hokkien Prawn Noodles by Peggy Siow

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1049851101735856/

INGREDIENTS
1500ml water for prawn stock
600 gm squid (sotong) cleaned
1 kg prawns
600gm pork belly
1 tsp fish sauce to taste
Lard oil
Black Pepper 
20 gm rock sugar
2 slices of ginger
1 tsp of peppercorns slightly crushed
6 eggs lightly beaten
300g yellow noodles
500g thick bee hoon
200g bean sprouts
2tbsp minced garlic
2 tbsp fried lard pieces optional
3 stalks Chinese chives (koo chye) cut to abt 5cm
12 limes halved
sambal chilli


DIRECTIONS
Home-made Prawn Stock Recipe
Boil 1500ml water in a pot, when water comes to a boil, put pork belly and cook for 30 mins, add 1 tsp salt into it.. when pork belly is ready, bring it out and let it cool down before cutting. Add in peppercorns, garlic, few slices of ginger into the pot then put in squid and prawns; cook for 2 minutes and remove from pot.
When cooled, peel the prawn and put back the prawn heads and shells back to the soup pot. Slice the squid to thin rings.
Simmer the stock for 30 minutes and strain the broth. Add 1 pc rock sugar (approx 20 gm) into the stock with some dark soy sauce and is ready.
Heat 2 tbsp lard oil in wok and add beaten egg. Scramble the egg quickly with a spatula until it is semi set. Push the wok contents to one side, add another 1 tbsp oil to the wok. Stir fry garlic and lard pieces for 15 seconds.
Add yellow noodles, rice vermicelli and 1 tbsp of oil and 2 ladles of prawn stock. Stir fry on high heat for 1 1/2 minute. Add few dash of black pepper, 1 thsp of fish sauce.
Add chives (this time I forgot to buy chives, added coriander) and bean sprouts mix everything together, add 2 more ladles of stock and cover with lid to for 2 mins. Add the remaining stock over the cooked noodles, add prawns and squid into the hot wok and mix in evenly with the noodles.
Serve each plate with a cut lime and some sambal at the side. 

Happy eating.

Nangka Tako by Meg Tan

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1051600258227607/

Aglio Olio Prawn and Mushroom Angel Hair Pasta by Zen Yip

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1050262318361401/

Ingredients: Prawns (washed and cleaned), white mushrooms (sliced), 4 cloves garlic (sliced), organic parsley (finely chopped), chilli flakes.

Marinate prawns with salt and pepper. Pan-seared them and set aside.

Method: Heat a pot of water, add 1 tbsp salt and 1 tsp olive oil. Placed angel hair pasta to cook. Set aside. Heat olive oil in the pan. Sauteed garlic till golden brown, sauteed mushrooms, add the pasta to the pan and dashed with 1/4 tsp salt, pasley and chilli flakes to toss. Topped with prawns.

Chocolate Cupcakes for 2 by Tasha Lee

Facebook/recipe link - https://www.facebook.com/groups/platepalate/permalink/1049445038443129/

Roti Jala by Em Jay

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1039369249450708/

Made savoury rice for dinner tonight plus cakes. 😂 Different kinda cakes - net pancakes or roti jala (in Malay).

DD2 ate a very nice set when we went to JB recently. She requested for me to whip up net pancakes at home, when I next made curry. So, made some for the family today.

They loved it. I am all sold out! ☺️

Edited to add :-

Here's the recipe if any of you would like to try. It's a fail-proof recipe! 😉

Net pancakes / Roti Jala

Ingredients :

(1) 400g / 4 cups flour

(2) 500ml / 2 cups water

(3) 400ml / 2 cups coconut cream

(4) 1.5 teaspoons salt

(5) 1.5 teaspoons yellow colouring or turmeric powder

(6) 4 large eggs

Here were the exact ingredients I used :-

I used Top Flour, Kara Coconut Cream (200ml per box), Chew's 600g per box of low-cholesterol eggs and Borges olive oil; which I used very little of, because I don't fancy oily pancakes. This recipe yields between 25-30 rolls of net pancakes / roti jala depending on how skilful your twirling-kungfu is.

Method :

(1) You will need a big bowl for mixing. Just put all ingredients into the mixing bowl and mix until you get smooth batter. Super easy peasy. 😘

(2) You may use a whisk to mix your ingredients but, if you don't have one, don't sweat it. 👌🏻 I used my spatula to mix them all up.

(3) I used a sieve to run my batter to remove clumps (if any) or just for purpose of getting a smoother batter. So I kiasu, I sieved twice. ☺️

(4) I filled the pancake batter into a small jug first and later poured into a plastic bottle with 3 pointy cones. I have a big one from a hardware shop, but you can get your from Daiso.

Alternatively, I believe a funnel would've been faster. Especially if I was doing a bigger batch of pancakes.

(5) Heat a very lightly greased non-stick skillet/pan over medium heat.

(6) Invert the water bottle and drizzle the batter in quick circular motions forming a netlike pattern.

Read my comment above on how I did my twirls / pattern. Or you could always Google some videos or even create your own! 😊

(7) Allow the pancake to cook for one to two minutes. No flipping required and watch closely to ensure your pancake doesn't burn.

(8) This batter is so good that I didn't need to use a spatula to remove my pancakes. I merely had to turn over my pan and voila, the pancake sat right on my folding board.

(9) After I twirled another pancake on my pan, I proceeded to roll the one I fried earlier. Just fold in both sides of the net pancake and roll it up neatly. Best served with delicious, spiceh curry.

Happy trying! 🌹

Fried Fish with Homemade Special Sauce by Zen Yip

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1046868182034148/

Ingredients: 1 fish fillet, 1 thumb ginger (julienne)

Sauce: 1 tsp of hoisin sauce, 1 tsp of soy sauce, 1 tsp of oyster, 1 tsp of sugar, 50 ml of water.

Method: Marinate the fish with salt and pepper. Crispy fried the ginger and set aside for later use. Fried the fish till golden brown and set aside. Prepared the sauce by combining them and wait till it boiled. Drizzled onto the fish. Topped with crispy ginger, dash of sesame oil and spring onions.

Seafood platter by Jenni Chen

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1046319758755657/

Ingredients:
-Broccoli ,carrots,potatoes,corn,prawn,flower crab. 
Seasoning the vegetables with garlic salt , chilli ground , butter, mix sesame seed with flakes seaweed for 10 minutes . 
- Sauce mix :
4 tbsp brown sugar 
4 tbsp soy sauce 
2 tbsp abalone sauce 
Mix well all .
- Put the vegetables in baking tray and add the prawns, flowers crab . Pour over the sauce mix . 
- Bake at 250 Celsius for 35 minutes in my oven

Non Bake Mango Cheese Cake by Xu Meijuan

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1043232505731049/

Pan fried prawns with chives dumplings by Tenney Tiki

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1045111548876478/

Recipe link - https://www.youtube.com/watch?v=2KyR3rtrh9Y&feature=youtu.be

Braised Pork with Mushroom by Lily Ooh

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1042584819129151/

Ingredients:
One pork leg + pork fillet about 2 kgs – wash and cook in boiling water for 10 mins.
*After boiling the pork leg, wash and drain. Mix with the seasoning for least 4 hours or overnight.

2 pkts of Tao Pok (dried bean curd), 1 pkt of Tao Kee , 10 mushrooms (Wash)
10 eggs - boil for 5 mins, off heat and cover for 7 mins.

Seasoning for pork:
1 tsp Five spice powder
1/2 tsp Pepper
6 tbsp Light soy sauce
6 tbsp Dark soy sauce
2 tbsp Sesame oil
2 tbsb of Chinese wine

Other ingredients:
10 Garlic, 5 shallots, 4 stalks of spring onion,
I pkt mixed of Star anise, Cloves and Cinnamon stick
7 Slices ginger
4 Dried chillies (remove seed and wash)
4 tbsp of black Sugar
800-1200ml bone stock
Salt to taste

Method:
Heat wok with oil and add black sugar, cook till sugar dissolved.
Add shallot, garlic, spring onion, star anise, cloves, cinnamon stick, ginger and dried chillies, fry till aromatic.
Add in marinated pork legs, fry well and pour in 800ml stock and bring to boil.
Add in other ingredients boil for 5 mins, add salt to taste, switch to low fire and simmer till pork soften. (about 1 hour).

Note: add more stock if dries up and some salt if more stock added.

Blueberry Muffins by Jessica Lim

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1044907325563567/

Blueberry Muffin
1 3/4 cup all-purpose flour 
3/4 cup Raw sugar
1/2 tsp salt
2 tsp baking powder
6 tbsp veg oil
1 large egg beaten
1/2 cup milk
1 1/2 tsp white vinegar
1 tsp vanilla extract
1 cup fresh blueberries
Coarse sugar for topping

In a small bowl combine milk n vinegar and set aside (alternatively, use 1/2 cup commercial buttermilk)

In a large bowl combine flour, sugar, salt and baking powder.

Mix well and add in the blueberries and toss to coat.

Add in milk n vinegar mixture, oil, egg and vanilla extract and mix just until incorporated. DO NOT OVERMIX!

Mix only until no more dry ingredients remain. Let rest for 15mins.

Prepare muffin pan or cupcake liners

Pour batter evenly into the muffin pan and top with Coarse sugar.

Bake in preheated oven for 160°c for 20mins. Let cool slightly n serve!

Hell Steamed Fish Head using Cast Iron Pot by Helga Soo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1045064245547875/

Hell Steamed Fish Head using Cast Iron Pot

Ingredients
1 Large Fish Head (soaked in salt water for 15 mins, washed)
10 slices Young Ginger (to be inserted to the head)
5 slices Young Ginger (to place on the Wongbok
2 Large Tomatoes, remove seeds & Cut into quarters
Some cut Spring Onions, around 5cm length
1/4 of Wongbok (cut, to place as the 1st layer in the pot)
Some Chopped Chinese Parsleys
Some sliced Chilies
3 tbsps Shredded Gingers
2 tbsps Minced Garlics
2 tbsps Vegetable Oil

Sauce
200ml Water
2 tbsps Dashi Sauce (or Oyster Sauce)
1 tbsp Light Soy Sauce
2 pcs Rock Sugar
1 tbsp Sesame Oil
1 tbsp Mirin
Dashes of Pepper

Method
In a frying pan, heat Oil and add shredded gingers. Stir fry till brownish, add minced Garlics and stir fry till dark brown. Scoop out the deep fried gingers & Garlics and set aside.

In the same pan using same oil, pour sauce over and when sauce is boiling, off heat.

In a cast iron pot, lay the Wongbok follows by ginger slices & half amount of spring onions. Place the Fish Head (stuffed with sliced gingers), fill with tomato slices and the remaining spring onions. Pour cooked Sauce over the fish head, on high heat. Once it is boiling, adjust to medium heat and cover lid. Steam for 15-20mins (depending how big is the fish head). Once cooked, let it rest for another 10 mins.

Add deep fried gingers, minced garlics, chopped parsleys & sliced chilies before serve.

Japanese Cream Buns by Helga Soo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1043324369055196/

Recipes:
Ingredients A
120gm bread flour
85gm boiling water

Ingredients B
380gm bread flour
75gm sugar
6gm salt
8gm instant yeast

Ingredients C
120gm cold milk
100gm whipping cream
1 cold egg
Little Wilton Kelly Green paste (Use a toothpick to dip the paste)

Ingredients D
40gm butter

Ingredient E
Wilton Edible Black Marker

Method:
1. Add the boiling water from A into flour, mix until well blended to form dough. Cover and set aside to cool.Keep it refrigerated for at least 12 hours
2.Mix B until well blended. Add in C and knead to form rough dough. Add in A and knead until well blended.
3.Add in D and knead to form elastic dough.
4.Let it proof for 40minutes. Divide dough into 60gm each , mould it round and let rest for 10minutes.
5. Place onto greased pan ( i used a 8 inch round tin) and let proof for another 50minutes. Bake at 160 Deg Celsius for 25 mins. Monitor the top surfaces of buns, if the tops are going to turn color cover them with aluminum foil.
6. Once the buns are cooled, use Ingredient E to draw the features of green pigs of angry bird.

Pesto sauce by Tasha Lee

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1048194411901525/


2 cups fresh basil
2 large garlic 
1/2 cup Parmesan cheese
1 cup extra virgin olive oil

Blend all the above together. 

Tao Suan by Sharon Foo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1044084382312528/

Soak 600gm mung bean for 45mins. 

Drain n steam it with 5 pandan leaves for 25mins. 

Cook 300gm sugar till it turn golden brown n pour in 2.5litre of water with 5 pandan leaves to boil till fragrance. 

As the water boils prepare 120gm potato flour with 100ml water. 

Slowly pour it into the water till it thickens to your liking on how thick u roughly wants it. 

Some like it abit more watery sticky. 

Lastly add in yr ready steam mung bean n give it a gd stir. 

Cook like 5 mins n you are ready to eat with your youtiao😉*sugar adjust to yr liking of sweetness* (i like it sweet)

Cheesy Boat by Suri Aziz

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1044550798932553/

2 gardenia baguette ( cut top off to make boat)
Filling
4 garlic minced
1 med onion diced
2green chilli diced (optional)
150g beef
100g mushroom
1/2 cup diced canned tomato
3tbsp tomato sauce
Salt pepper to taste
Set aside to cool
Add 2 eggs (if using L eggs 1 is enough)

Fill the boat
Fill boat, topped generously with cheddar and mozzarella cheese mix brought from Cold storage I use 1 1/2 pack (1 pack is 150g)
Bake 200C for 20min middle rack.
Than move to top rack up temp to 220C for 10min or till top is brown.

Black Bean Sauce Fish and Broccoli by Helga Soo

Facebook link - https://www.facebook.com/photo.php?fbid=10210310440147379&set=pcb.1044551938932439&type=3&theater

Ingredients
300g Fish (Sliced and marinate with Salt, Pepper, Hua Teow Wine & 2 tbsps Corn Flour)
Some Broccoli, cut into small pieces (Blanch with little oil & sugar)
1 tbsp Shredded Young Ginger
1 tbsp Minced Garlics
2 tbsps Pork Lard Oil (Or Veg Oil)
1 tbsp Pork Lard (Optional)
1 tbsp Mirin
Some chopped Chili Padi

Sauce
2 tbsps Feng He Garden Black Bean Sauce
1 tbsp Mushroom Oyster Sauce
1 tsp Vegetarian Mushroom Granules
1 tsp Corn Flour + 1/2 tsp Water, mix
100ml Water

Method
Heat Oil in Pan and add Fish (ensure Fish are dry) to fry till Fish are almost cooked, dish out and set aside.

Same Pan & Oil, add Ginger and saute till turn brownish, add Garlics & Lard and saute till fragrant. Add Broccoli and stir fry for 1 min, add Fish and pour Sauce over. Simmer for about 1 minute, adjust to high heat, add Mirin & Chili Padi and quickly stir fry for 10 secs, off heat and ready to serve.

Blueberry Pancakes by Linda Ling

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1038512476203052/

Youtiao with prawn stuffing by Jenni Chen

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1042796562441310/

Ingredients:
-2 pairs of youtiao
-350 gr prawn
-garlic
-a dash of white pepper
-1 tbsp of cornflour
-2 tbsp oyster sauce
-1 tbsp mix sesame seed

Method:
1. Split the youtiao and cut half .
2. Using the scissors, snip open to make room for the stuffing.
3. Wash and devein the prawns, used food processor to chop the prawns and garlic , until bite size.
4. Mix the minced prawns with oyster sauce ,pepper,and corn flour and mix well . U can also add minced spring onion .
5. Stuff the prawns mix into youtiao and fry till golden color .
6. For the sauce , mix 2 tbsp abalone sauce with 150 ml water and let's it boil .
7. Pour over the youtiao and sprinkle with mix sesame seed .

Lemon Blueberry Cupcakes by Janet Chia

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1042773659110267/

Ingredients:
2 Lemon
250g SCS butter/rm temp
200g castor sugar
280g SRF (self raising flour)
1/2 tsp salt
1/2 vanilla essence
4 tbsp plain yogurt
4 large eggs or 6 small
Zest of 2 lemon
8 tsp lemon juice( juice from 2 lemon)
1 box of Blueberries 

Grease and line a 8" round pan.
Or use mini brownies or cupcakes pan
Preheat oven160/5mins

Tips:
Wash blueberries with salt and set aside to dry
Pat dry with kitchen paper towel if not fully dry, sprinkle some flour on it

Steps:
1.)Sieve flour and salt set aside.
2.)Cream butter and sugar till creamy.
3.)Add eggs at one at a time, beating well after each addition until mixture is light and fluffy.
4.)Add in 1/2 tsp vanilla and follow by
the lemon zest, mix until well combined.
5.)Slow down the mixer.
6.Add in flour and mix until well combined.
7.)Add the 4 tbsp of yogurt then add in lemon juice 2 tbsp at a time till all is incorporate.
8.Scoop mixture with ice cream scoop into prepare tin.
9.)Level out mixture at the side but allow a shallow well in the centre.
This is to enable the cake to level up evenly during baking.
10.) Deco the blueberries on it .
11.) Bake at 160/ 35-45mins( my oven temp). or till desired brown or cake test done.
12.)Remove from oven and let cool on rack completely 
13.)Voila yummylicious lemon blueberries cake
14.) Best serve with a cup of English tea.

Deep Fried Chicken by Ong Hwei Peng

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1043173935736906/

Black Forest Cake without Cake by Em Jay

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1039846942736272/

Ingredients :

5 eggs
110g cake flour
2 tbsp cocoa powder sifted
1/4 tsp baking powder
100g caster sugar (separate into 50g and 50g) those who loves sweet pls do 60 60
60ml + 3 tbsp milk
1 tsp chocolate emulco
1 tsp Vanilla extract
1 drop coffee emulco (Optional)
1/4 cup oil (60ml) flavourless ones will do

Method :

1. Add 1/2 of the sugar (50 / 60g) to the egg yolks and whisk till creamy.

2. Add in the milk, extract and mix well,

3. Add in oil and mix well . Then flour + baking powder + cocoa powder and gently mix well. Leave it aside to wait for egg white mixture.

4. Beat egg whites at high speed until foamy. Add in the remaining sugar, and continue to beat until firm peaks are formed.

5. Take 1/3 of the beaten egg white and add to the batter. Gently fold in to mix well. Pour the batter into the remaining egg white and gently fold in to mix well.

6. Pour the batter into chiffon cake mould. Gently knock the sides of the mould to release air bubbles trapped inside.

7. Bake in pre-heated oven at 160 deg C for about 60 minutes. Remove from oven, invert the mould and set aside to cool for about 60 minutes. Once cooled, remove from mould.

* pls use 8 inch round mould for this 5-egg recipe.

Other ingredients for assembly :

1 can pitted dark sweet cherries in heavy syrup

Gene used the cherries without liquid. ie drain first

I used 1 can of blueberries, also drained first

250g red man topping whip (whipped to stiff peak w ½ tsp vanilla extract)

Optional :
Fresh cherries
Chocolate décor

Assembly :

1. Once the cake has cooled completely, cut them into 2 or 3 layers depending on your preference.

2. Place first layer on board with a little bit of cream to “glue” the base to the cake.

3. Have a layer of cream on the cake and start placing the cherries on the cream. (depending on whether you have 1 or 2 layers in between to spread , apply cherries according to preference. Have more if you love cherries a lot)

4. Once the layers are done, do a crumb coat over all and put into fridge to set. (about half an hour at least)

5. You can do a thin layer of cream overall and set for 15 mins before doing the final décor.

6. Final décor depends on your preference as can be seen in pc above. There is endless combi. So make the one that makes you happy.

Feng He Garden Gan Xiang Paste Fried Bee Hoon by Helga Soo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1035713469816286/

Ingredients
3 pcs of Bee Hoon (boiled for 2 mins, drained and set aside)
300g Prawns (deveined)
1 pkt Bean Sprouts
Some Curry Leaves
3 Eggs
1 + 1 tbsp Minced Garlics
1 tbsp Dried Shrimps (soaked & dried)
1 + 2 tbsps Oil
Some cut Chili

Sauce
1 pkt of Feng He Garden Gan Xiang Paste
300ml Chicken Stock
1 tsp Sugar

Method
Heat 1 tbsp Oil, add 1 tbsp Minced Garlics & Curry Leaves and saute till fragrant. Add Prawns and stir fry till just cooked. Set aside.

Same pan, heat 1 tbsp Oil, add Dried Shrimps and sauté till cooked then add Minced Garlics. Stir fry till fragrant and add Bean Sprouts. Stir fry till Bean Sprouts are half cooked, add Bee Hoon and continue to stir fry for a while. Dig a 'hole' in the centre, add eggs and wait for the eggs are almost cooked, add Sauce and stir fry till Sauce thickened. Off heat, add Prawns.

Garnish with sliced Chilli and serve.

Garlic Herbs Butter by Sara Pang

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1037639442957022/

1 Block of butter, 250g
1 pinch of salt
1tsp dried oregano
1 tsp dried parsley
1 tsp dried coriander
4 cloves of chopped garlic

Whip room temperature soften butter with salt until fluffy and pale. Fold in the rest of the ingredients. Chill and done! 😊😊

Garlic Bread by Elektra Guo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1033573816696918/