Red Velvet Swiss Roll by Em Jay

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1169700319750933/

Yields : 10-12 servings

Ingredients :-

3/4 cup cake flour

1/4 cup cocoa powder

1 teaspoon baking powder

1/4 teaspoon salt

4 large eggs

3/4 cup granulated sugar

1 tablespoon canola oil

2 tablespoons buttermilk

1 oz red food coloring

1 teaspoon vanilla essence

For the cream cheese filling :-

8 oz. cream cheese, room temperature

1/4 cup / 4 tablespoons unsalted butter, room temperature

3/4 cups icing sugar

1 teaspoon vanilla essence

Directions :-

(1) Preheat oven to 350 degrees F. Line with baking paper and grease it with butter.

(2) On a flat surface, lay down a thin, clean kitchen towel and sprinkle with powdered sugar; set aside.

(3) In a medium sized bowl, sift together cake flour, cocoa powder, baking powder and salt. Set aside.

(4) In another bowl, using a mixer, beat eggs on medium speed for 2-3 minutes until frothy and pale yellow in color.

(5) Add sugar and oil beat until well- combined. Beat in buttermilk, red food colouring and vanilla.

(6) Reduce mixer speed to low and slowly beat in dry ingredients, until just combined.

(7) Pour batter into prepared pan and spread evenly to the edges. Bake for 12-15 minutes, or until cake springs back when lightly touched in the center.

(8) Upon removal from the oven, immediately run a knife around the edges of the pan to loosen the cake. Swiftly invert the cake onto the kitchen towel that has been sprinkled with powdered sugar. Gently peel off the baking paper and discard. Then, starting at the short end, slowly roll up the cake and the towel together. Set aside on a wire rack to cool.

(9) In the meantime, prepare the cream cheese filling. In a medium sized bowl, using an mixer, beat together cream cheese and butter until smooth and well-combined. Beat in powdered sugar until well incorporated.

(10) Once cake roll is completely cooled, carefully unroll. Evenly spread cream cheese filling over the surface of the roll. Then, roll the cake up again, cover with plastic wrap and refrigerate for at least one hour before serving.

Adapted from :- http://www.confessionsofaconfectionista.com/…/red-velvet-ca…

Popcorn using Le Creuset pot by Sage Low

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1177801235607508/

Put popcorn kernels over deep hot pan wt heated coconut oil. Cover tightly and cook over medium-high heat until kernels just begin to pop, 3 to 4 minutes. Give pot a firm up-and-down shake every 30 seconds or so. When popping has almost subsided, remove pot from heat, add in butter & castor sugar, coat well and transfer popcorn to a bowl.

Stew Hoi Sum by Eling Tong

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1172731732781125/

Stew Hoi Sum with Pork belly, dry scallops, dry squids, dry chillies & mushrooms.
Yum! Yum!! 👍👍

Recipe:

-1kg pork belly *(may replace with chicken)
-Some Dry mushroom (soaked & removed stems)up to individual to add more
-Sea cucumber (1kg)
-Some dry chillies (5-7pcs)
-Some scallops (5pcs)
-Dry cuttlefish(1 or 2 small) washed & chop small tiny strips
-Ginger
-Some shallots & garlic

Seasoning:-
-Light soya sauce
-Dark soya sauce
-Sugar
-Oyster sauce

Method:-
-blanch sea cucumber with some ginger in the hot water. Set aside.
-fried some garlic till brown, add pork belly, seasoning: light soya sauce, sugar, oyster sauce & dark soya sauce. Fried toll fragrant & set aside.
-fried ginger then shallots & garlic till brown, add in dry cuttlefish, dry scallops.
-add in seasoning & fried till fragrant then add mushroom.
-add in water & simmer till mushroom soft.
-lastly add sea cucumber n simmer till semi-soft then add pork belly. Simmer again till soft. Serve with rice👍👍

Curry Sauce by Cecilia Tan

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1173288422725456/

Ingredients for Curry Sauce
1/2 Onion minced
3 cloves Garlic minced 
2 tablespoons Fresh ginger minced 1 tablespoon Curry powder
1/3 teaspoon Ground coriander seed
1 teaspoon Flour
2 tablespoons Ketchup
3/4 cups Chicken stock

Steps:
Add 2 tablespoons of oil into a small saucepan and fry the onions over medium heat until they are soft.
Add the ginger and garlic and continue frying until they are very fragrant and browned all the way through.
Add the curry powder, ground coriander, and flour and fry until saturated with oil and fragrant.
Add the ketchup and stock then whisk, cooking until the sauce thickens up just a bit.

Sesame Chicken by Pam Hi

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1168812056506426/

Secret to soft and tender chicken - soak the chicken pieces in buttermilk for 1 to 2 hours before seasoning. (Note - if you follow this step, can omit the rice wine in the recipe encl).

Recipe credit - https://youtu.be/kjr3aIZRtEk

Shepherd Pie by Susan Quek

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1172704412783857/

Ingredients:

Chicken thighs diced
Minced garlic
onion diced
Carrot diced
Broccoli cut small
Brown mushroom diced
Corns
Potatoes boil and mashed ( add a bit of butter/milk/salt/pepper to taste)

Methods:
Put 2 tbsp of oil, fried minced garlic till brown and... add in all ingredients and stir fried... add chicken stocks ( I use water with knorr chicken powder without msg ) and milk ( cos I like creamy type, can omit if don't wan)... boil a while till carrots is soft... add in corn starchcorn flour with water) to thicken it... off fire and leave it to cool.

Put chicken mixture follow by mashed potato, topped with cheese and baked at 180c 15-20min ( till top is golden brown will do... cos all food is cooked, just to melt the cheese)

Mee Goreng by Rachel Ho

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1161158607271771/

1. Heat 2 1/2 tbsp oil in work. Saute 1 tbsp minced garlic in the pan.

2. Add in 8 pcs of deshelled prawns and stir fry till about 80 percent cook. Add in 1/2 red onion (sliced), 70g cabbage (cut into 1 inch squares) and 1 tomato (diced). Stir fry till cabbage 70 percent cook. Add in a big handful (70g or to yr preference) of beansprouts and continue to stir fry.

3. Add in yellow noodles (300g or bit more if u like) and add in 1/3 cup water to cook the noodles. U may use a tablespoon and try to gently loosen up the noodles as it cooks in the sauce. As the noodle starts to soften, add in 3/4 to 1 tbsp (depending on the level of spiciness you like) of sambal belachan chili, 3 tbsp of ketchup, 1/2 tbsp light soya sauce, 1/4 tbsp of dark soya sauce, 1/2 tbsp sugar, 1/4 tbsp of salt or to taste. Stir fry and mix evenly.

3. Push the noodles to one side of the pan and crack an egg on the other side. Scramble the egg and mix into the noodles.

4. Add in 60g (can be more or less based on yr preference) chye sim or xiao bai cai (cut into 5 cm length) into the pan and stir fry for 2 mins till the greens are just cook. When done, serve on plate with a small lime if you like.

Black Sauce Mini Sotong by Peggy Seow

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1160155430705422/

1 kg mini sotong
2 big red onions sliced thinly
2 chilli padi deseeded and sliced thinly
2 stalks of spring onions cut lengthly
1 tsp oyster sauce
1 tsp light soya sauce
1 tsp black soya sauce
1/4 thumb size ginger chopped
1/2 tsp black pepper
1 tsp sugar


Heat up pan, add oil, onions, chillies and ginger. Fry till fragrant add mini sotong, stir fry for 1 min, quickly add all seasonings. Continue to fry for another 3 mins, add in spring onions and dished up

Marble Chocolate Castella Cake by Helga Soo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1160593603994938/

I used the original Castella Cake recipe from P&P post to add the extra steps 😝

Recipe:

6 large eggs, room temperature
150g castor sugar
100g bread flour + 100g cake flour, sieve twice
(A) 5 tbsp honey + 2 1/2 tbsp warm water
(B) 2 tbsps semi sweet Chocolate Chips + 1/2 tbsp Honey Water from (A)
(C) 1 tbsp honey + 1/2 tbsp

Steps -
Preheat oven to 160 degree celsius
1. Cut the parchment paper to fit the loaf pans. Grease and ensure paper stick to a medium loaf pans.
2. Use double boiling method to cook (B) till melted. Set aside.
2. Mix the honey and water together (A) & (C) and set aside.
3. In a mixing bowl, whisk the eggs in high speed until well mixed.
4. Add the sugar in and whisk for 5 minutes in high speed.
5. Add the honey mixture (A) in and whisk on low speed until combined for about 30 seconds or less.
6. Add the flour in - in three additions and whisk to just combine. Do not overmix.
7. Scoop 1/2 of the batter out and use spatula to fold in the Melted Chocolate (B) till well combined.
8. Pour the 2 batter into loaf pan on top of one another, repeat the steps until at about 80% full. Use a skewer, draw zigzag line to remove air bubbles in the batter.
9. Tap the pans gently a few times to release air bubbles.
10. Bake for 35-40 minutes or until golden brown top and a skewer inserted center comes out clean.
11. Brush the honey mixture (B) on top of the cake.
12. Immediately while cake is still warm - Place cling wrap on the table, remove cake from pan and flip onto the cling wrap with top facing down. Then gently remove the parchment paper.
13. Wrap up the cake immediately (this is to retain the moisture) and then chill in fridge for 12 hours.

Dang Gui Chicken by Derek Woo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1172091802845118/

Dang Gui Chicken
- 400g chicken thigh
- 5 slices of dang gui
- 2 red dates
- 2 mushrooms sliced
- a sprinkling of wolfberries
- soya sauce, salt, shaoxing wine and sesame oil

Combine all except sesame oil and steam for approx 15mins
Drizzle with sesame oil and serve with steaming hot rice

Gula Melaka Cake by Jessica Lim

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1158505594203739/

Gula Melaka Cotton Cake
70g gula melaka 
100g coconut milk
3 egg yolks
1/4tsp salt
3tbsp canola oil
100g self raising flour
3 egg whites
1/4tsp lemon juice

Use double boil method to melt gula melaka n coconut milk. Cool the mixture
In a mixing bowl, add in egg yolks, oil, salt n gula melaka mixture using hand whisk until well combined
Add in self raising flour n whisk till the batter become smooth
Whisk eggs white n lemon juice till stiff peaks form
Pour half the eggs white mixture into the yolk mixture n mix well with a Spatula, follow n fold in the balance egg white to mix well
Pour in 7inches pan, lined with baking paper. Gently bang the pan on the table top to release air bubbles

Preheat oven at 150 °c
For 35 to 40mins

Korean Sweet Potato Cake (고구마 케이크) by Susan Kwek

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1154705137917118/

Sweet Potato Cake 
A
1 (7 inch sponge cake)
300ml topping cream

B
Custard:-
2 egg yolks
200ml milk
50g sugar
10g plain flour
8g corn flour
10g unsalted butter

C
450g sweet potato (steamed and skin removed)
50g whipped topping cream
1 tablespoon honey
Custard cream

Method:-
1. Pour 200ml of milk into a pot and warm it.

2. In a separate bowl, cream 2 egg yolks with 50g of sugar till sugar dissolves and whitish in colour. Add in the plain flour and corn flour. Beat till well combined. Now pour in the warm milk and continue to mix it till smooth. Return the mixture back to the pot and simmer it on low heat till slightly bubbled then add in the 10g butter. Continue to stir until well incorporated. After this transfer the custard into a bowl and cover the surface with cling wrap and let it cool.

3. Sieve the 450g of sweet potato, add on the honey and the cool custard cream and mix. Then add in the 50g whipped topping cream. Mix well and set aside. Divide it into 2 portion.

4. Sliced the sponge cake into 2 pieces.

5. Use a cake ring and place 1 piece of cake into it and spread 1 portion of the sweet potato puree on it. Then place another piece of cake and the last portion of the sweet potato puree. Place in the freezer for 1 hour.

6. Whipped 300ml of topping cream.

7. Remove the cake from the cake ring and spread the whipped cream on it.

8. Use the left over cake to grate into small bits and use it to decorate the cake.

Happy Baking!!!

Recipe adapted from blog.naver.com

Braised Pork by Lily Chua

Facebook link : https://www.facebook.com/groups/platepalate/permalink/1151436091577356/

Recipe:

Recipe
4 eggs hard boiled, pork belly about 500 gm, 1 star anise, 1 stick cinnamon, dark soy sauce 2-3 tbsp ( I used tai hua), 2 tbsp light soy sauce ( I used Kikkoman), 1 tbsp hua tiao jiu, ginger about 7 slices, 35 gm garlic with skin, rock sugar 25 gm. Chinese mushrooms about 9 pcs soaked till soft and cut into 2. Water min 500 ml and more

Method
Boil 4 eggs till hard boiled
Peel them and set aside
Use about 500gm of pork belly and brown on all sides

Prepare rock sugar 25gm, 7 slices of ginger, 25gm garlic smash with skin on, 1 star anise, 1 cinnamon stick

Fry in oil till fragrant (except rock sugar)

Fry pork with the spices n mix well

Then add rock sugar n soaked dried mushrooms

Add 2 -3 tbsp. dark soy sauce and 2 tbsp Kikkoman soy sauce and 1 tbsp hua tiao jiu and fry with pork mix well

Add hard boiled eggs and 250 ml water

Turn to high heat cover n let sauce boil

After 5 mins turn the eggs to colour them . Cover n cook 5 mins more

Transfer all into a claypot add 250 ml water n cover and continue cooking

Please remove the eggs after 20 mins Or else it will "explode" - it happen to one of my eggs

Continue cook about 20 mins more
Once a while stir n add more water

Off the fire

Before serving -

remove the pork and slice into desired thickness

Eggs can slice into halves

Eat with rice

Credits to the Straits Times recipe previously taken from SoShiok

Thai style fried tanghoon by Susan Quek

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1157978084256490/

Ingredients:
- 2 tbsp minced garlic
- 1 onion sliced
- prawns ( marinate with a bit of salt/pepper/ corn flour)
- 3 eggs
- 3 small pack tanghoon ( use warm water to soften and drain off water)
- coriander leaves chopped
- spring onion chopped
- 4 tbsp of tomato ketchup
- 1 tsp sugar
- 4-5 tbsp light soya sauce ( I use fenghe)
- chili padi chopped
- 4 limes juice
- 3-4tbsp oil

Method:
1) heat 3-4 tbsp oil, added in minced garlic till almost brown, add in slice onion and prawn... prawn half cook... add in cabbage and light soya and stir fried...
2) push those in the wok aside, crack eggs and stir fried till half cook ( still a bit soft) and mix with rest of stuffs in wok...
3) put in the Tanghoon ( glass noodle) and pour in ketchup/sugar/light soya sauce... use a tong to mix them them up in thr wok with all the ingredients...
4) off fire... pour in the lime juice/ chili padi/ coriander leave and spring onion and give a fast stir to mix them up!

Fried Tang Hoon by Flora Ng

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1158010764253222/

Recipe for 2 pax

Ingredients:
2 small bundles of Tang Hoon (soak in water)
75g of lean meat, slice into long strips and season with light soy sauce, pepper, sesame oil n corn flour
1pc of sai do fish cake, slice into long strips
1 carrot, slice into think long strips
A few leaves of cabbage, slice into think long strips
2 eggs (bitten n fried) and slice into small pcs
1 tsb of mince garlic
2 stalks of spring oinions, slice into long strips

Seasoning:
1 tbsp of Feng He dark soy sauce
200ml of chicken broth

Method:

Heat some oil in wok, add in garlic till fragrant then add in fish cake, lean meat and fry till meat is 3/4 cook.

Then add in cabbages n carrot. Mix well and fry till cabbage soften then add 200ml of chicken broth and leave it to boil.

Add in tang hoon and stir fry and mix well. Then add in 1 tbsp of dark soy sauce and mix well.

Finally add in spring onions, mix well and off fire.

Ready to serve...

Black Bean Sauce Stir Fry Seafood Thai Vermicelli by Helga Soo

Black Bean Sauce Stir Fry Seafood Thai Vermicelli (for 2 pax)
鼓汁炒泰国冬粉

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1158134387574193/

Ingredients

2 small pkts of Thai Vermicelli (soak for 5 mins before stir frying)
10 Prawns (remove shells and veins)
1 piece of Sea Bass Belly (cut)
1/2 Sliced Large Red Onions or you may add vegetables
1 tablespoons of Minced Garlics
3 slices of Young Ginger
Some Chinese Parsley Stems
Some Chinese Parsley Leaves
3 tablespoons of Oil
2 Eggs
Dashes of Sesame Oil

Marinate
Fish Slices - Salt & Pepper, 1/2 Egg White & 1 tbsp Corn Flour
Prawns - Salt & Pepper, 1/2 Egg White & 1 tbsp Corn Flour

Sauce
300ml Chicken/Pork Stock
1 tbsp of Feng He Garden Black Beans Sauce
1 tbsp of Feng He Garden Light Soy Sauce
1 tsp of Feng He Garden Black Soy Sauce
1 tsp of Fish Sauce
2 tbsps of Mirin

Method
Use 1 tbsp Oil to pan fry the Fish Slices & Prawns till cooked, set aside.

Heat the remaining Oil, add Ginger Slices, Red Onion Slices and sauté till Onions turn soft. Add Minced Garlics & Parsley Stems and stir fry till Garlics turned brownish.

Add Vermicelli and stir fry for a minute. Dig a hole in the center and add Eggs. When the eggs are about to cook, pour Sauce over, on high heat and simmer for 5 mins.

Add Fish, Prawns, Sesame Oil and cover with Sauce, simmer for 1 minute. Garnish with Parsley Leaves before serve.