Facebook link - https://www.facebook.com/groups/platepalate/permalink/1057400517647581/
Per pax serving -
15g oyster sauce
4g shaoxing
5g dark soya sauce
1g fish sauce
7g ketchup
a dash of sesame oil
some pepper
Wednesday, July 13, 2016
Wonton Noodles Seasoning by Vera Koh
Facebook link - https://www.facebook.com/groups/platepalate/permalink/1057400517647581/
Per pax serving -
15g oyster sauce
4g shaoxing
5g dark soya sauce
1g fish sauce
7g ketchup
a dash of sesame oil
some pepper
Black Bean Sauce French Beans with Minced Pork by Helga Soo
Facebook link - https://www.facebook.com/groups/platepalate/permalink/1060250377362595/
Black Bean Sauce French Beans with Minced Pork
Ingredients
1 pkt of French Beans (wash, peel off the linings from top & bottom, cut, wash & pat dry)
250g Minced Pork (marinade with Salt & Pepper, Hua Teow Wine, Egg Yolk & 2 tbsps Corn Flour)
1 tsp Shredded Young Ginger
1 tsp Minced Garlics
2 tbsps Oil
1 pkt of French Beans (wash, peel off the linings from top & bottom, cut, wash & pat dry)
250g Minced Pork (marinade with Salt & Pepper, Hua Teow Wine, Egg Yolk & 2 tbsps Corn Flour)
1 tsp Shredded Young Ginger
1 tsp Minced Garlics
2 tbsps Oil
Sauce
1 tbsp Feng He Garden Black Bean Sauce
1 tbsp Oyster Sauce
1/2 tbsp Feng He Garden Light Soy Sauce
1 tbsp Mirin (I always use Mirin to substitute sugar)
100ml Water
1 tbsp Feng He Garden Black Bean Sauce
1 tbsp Oyster Sauce
1/2 tbsp Feng He Garden Light Soy Sauce
1 tbsp Mirin (I always use Mirin to substitute sugar)
100ml Water
Method
Spray oil onto the French Beans and air fry for 10 mins at 200 deg cel. Thereafter shake and air fry for another 10 mins. Set aside.
Spray oil onto the French Beans and air fry for 10 mins at 200 deg cel. Thereafter shake and air fry for another 10 mins. Set aside.
Heat Oil in a pan, add gingers, and sauté till gingers turn soft. Add garlics and saute till fragrant.
Add Minced Pork and continue to stir fry till almost cooked, add Sauce & French Beans. Simmer for about 10 mins, adjust to high heat and stir fry till sauce thickened. Dish up and serve.
Spicy Batang by Peggy Siow
Facebook link - https://www.facebook.com/groups/platepalate/permalink/1059958867391746/
3 slices of batang (pretty big slice)
10 pcs small red onions sliced thinly
1/2 size thumbsize ginger diced coarsely
7-8 pcs of garlic diced coarsely
2 stalks of coriander leaves cut
2 stalks of spring onions
2 big chillies chopped coarsely
2 chilies padi chopping coarsely (deseeded)
1 1/2 tbsp osyter sauce
1 1/2 tbsp light soya sauce
1 tsp dark soya sauce
1 tbsp white sugar
dash of pepper
3/4 cup of water
1) Pan fried batang and set aside.
2) Stir fry onions still fragrant, add ginger and garlic and continue to fry till the garlic turn almost light brown, add in chillies. Fry for another 1/2 min, add all the sauces, water, sugar and pepper.
3) Let it come to a boil, put in the batang and let it simmer to enable the till the gravy lessen by half.. add spring onions and coriander leaves. And quickly dish it out and ready to serve..
Herbs and Oats Scones with Olive Oil by Kelly Ko
Facebook link - https://www.facebook.com/groups/platepalate/permalink/1059878620733104/
Dry Ingredients:
1 ½ cups Plain Flour
1 tsp Fine Salt
1 tsp Baking Powder
½ cups Rolled Baby Oats
1 tbsp Light Brown Sugar
2 tbsps Mixed Dried Italian herbs
1 ½ cups Plain Flour
1 tsp Fine Salt
1 tsp Baking Powder
½ cups Rolled Baby Oats
1 tbsp Light Brown Sugar
2 tbsps Mixed Dried Italian herbs
Wet Ingredients:
1 Egg
½ cup olive oil
½ cup heavy cream ( you can use plain yogurt or sour cream)
1 Egg
½ cup olive oil
½ cup heavy cream ( you can use plain yogurt or sour cream)
Method:
Preheat Oven to 190 deg
Preheat Oven to 190 deg
1) Sift flour, salt & baking powder into mixing bowl.
2) Mix in the other dry ingredients & create a well in centre.
3) Crack egg into well and whisk lightly using folk
4) Add in remaining wet ingredients, whisk all briskly until combined, mixture is wet n sticky
5) Using spoon or ice cream scoop, scoop dough onto baking tray and bake for 15 min or until golden brown
2) Mix in the other dry ingredients & create a well in centre.
3) Crack egg into well and whisk lightly using folk
4) Add in remaining wet ingredients, whisk all briskly until combined, mixture is wet n sticky
5) Using spoon or ice cream scoop, scoop dough onto baking tray and bake for 15 min or until golden brown
Kueh Salat by Angela Low
Facebook link - https://www.facebook.com/groups/platepalate/permalink/1059345974119702/
Recipe by Radio FM97.2 shared in the above link
Blueberry Jam by Ooi U Jen
Facebook link - https://www.facebook.com/groups/platepalate/permalink/1059245710796395/
A strawberry jam recipe but you can use it for blueberry too.
Strawberry Jam
Ingredients:
700g Strawberries
400g castor sugar
1/3 cup water
Method:
1. Cut the strawberries into small pieces and place in a saucepan.
2. Add sugar and water to the saucepan and boil over low heat. Stir until the sugar is dissolved.
3. When the sugar has dissolved, turn up the heat to high. Cook until the strawberry mixture is clear and thick. This will take about 15-20mins.
4. Let it cool and store in a clean jar.
Ferrero Rocher Cake by Patricia Bakersiao
Facebook link - https://www.facebook.com/groups/platepalate/permalink/1058483414205958/
This cake was so rich. A bit too sweet for me but birthday gal like can liao.
My Ferrero Rocher Cake:
- 3 layer of hazelnut sponge cake
- 1st layer, nutella swiss buttercream, nutella chocolate ganache, crushed ferrero rocher
- 2nd layer, nutella chocolate ganache
- finally cover with nutella chocolate ganache and top with whole ferrero rocher.
Hazelnut cake
Ingredients
Cake Flour (180g)
Hazelnut Flour (140g)
Salt ½ teaspoon
Baking Powder 2 teaspoons
Light Brown Sugar (132g)
Large Egg Yolks 6
Cream of Tar tar 1 tsp
Large Egg white 6
Granulated Sugar (100g)
Unsalted Butter (112g)
Vanilla Extract 2 teaspoons
Instructions
1. Sift the flour, baking powder, salt together, then add to the hazelnut flour and reserve.
2. Meanwhile melt the butter in a double boiler. Add the vanilla extract when butter has cooled.
3. In a the mixer bowl with the whisk attachment whip the egg yolks and brown sugar on high speed until thick, light and fluffy about 5 minutes.
4. In another mixer , place the egg whites and cream of tar tar with the whip attachment and whip on high speed until frothy and gaining volume. Slowly add the granulated sugar in a slow speed and you have achieved a firm peaked meringue.
5. Fold ½ of the meringue into the egg yolk mixture to lighten, and then gently fold the remaining meringue.
6. Gently fold in the dry ingredients in several additions.
7. Make a liaison with the melted butter and 1½ cups of the batter
Next pour this liaison back into the main batter and fold together
8. Pour the batter into 3-7" prepared greased pans
9. Bake in preheated 180° C oven for approximately 25-30 minutes or until the center springs back. then turn out onto a wire rack to cool.
Chocolate Nutella Ganache
Bitter sweet chocolate 300g
Heavy cream 150g
Nutella 100g
1. Use double boiler melt the chocolate and heavy cream.
2. once the chocolate melted, add in the nutella and mix well.
3. put in fridge for at least 3hrs to set
simple syrup:
melt sugar with water (3 tbsp sugar w/ 1 tbsp water)
Assemble the cake:
1. lay one cake on the cake board, brush the cake with the syrup. fill in the ganache.
2. do the same for the 2nd layer.
3. 3rd layer also brush with the syrup. then cover the entire cake with the ganache.
4. decor as u like
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