Madeleines by Evelyn Lim

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Madeleines by Pam Hi

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My trick :
- put batter in fridge for at least 1 to 2 hrs.
- heat up mould before pour in the batter
- starts with recipe temperature 180 degree c first (I used 210 degree c 10mins). P.S. all ovens are different..so make 2 batches to test out your own oven heat.

http://www.shiokmanrecipes.com/madeleines-with-a-hint-of-o…/

Lemon Sugar poppyseed Cookies by Sage Low

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I added 2 tbsp of grated lemon zest instead of 1 & added poppyseed. 
http://www.marthastewart.com/.../old-fashioned-sugar-cookies

Fish Paste Egg Roll by Sally Chay

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Recipe - 

Fish paste in egg roll by Late Mdm Poon Sin Yeow

1. Buy fish paste from the yong tau foo stall
2. Add 4 spoons of plain flour into the fish paste as it is usually salty
3. Mix the plain flour with the fish paste & mix them well (to get this ready for spreading onto the egg roll once the egg rolls are ready)
4. Crack 7 eggs (depend on the size of your egg as mine is small), then beat them until the egg yolk & white are mixed
5. Add 2 table spoons of water & 1/2 spoon of light sauce (this is to make your egg taste tasty). Mix the egg with light sauce & water (this is to make the egg batter not so thick)
6. Use a non stick pan to make egg roll (note : to make the same size if possible for the egg roll as it will be easier later for steaming) for 7 eggs, you should be able to make about 8 pieces of egg rolls
7. Spread the fish paste onto the egg roll (try to spread them evenly across the whole egg roll)
8. After spreading them, roll up it up & remember to press the ends together
9. Put them into the plate for steaming later.
10. U may steam between 4-5 mins under high heat
11. Once it has cool, you may either put them aside to be fried.
12. After frying it, cut them into slices to be served with sour plum sauce. And eat with rice or porridge.
13. If you intent to keep it for next day or any day l, please put them into the freezer ( Note: do not keep for more than 1 week as there is no preservative)
14. Defrost it at room temperature. Once it has been defrost, you may fry them.

Enjoy cooking it

Ang Chao (red yeast) by Susan Sim

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Finally after 3wks, my ang chao (red yeast) is ready! The wine is very very sweet!

Ingredients:
1kg glutinous rice
2pcs wine biscuits (pound to pieces, keep a small amt for last to sprinkle on top)
1pkt red yeast rice (abt 100gsm)
1 btl rice wine any brand

Method:
1. Wash glutinous rice. Must be v clean otherwise wine will be sour.
2. Fill water to cover rice and soak overnight.
3. Cook rice in rice cooker (less water compared to normal rice). Note: steam is better.
4. Once rice is cooked, scoop out and place on tray to cool.
5. Rice must be completely cold b4 adding wine biscuits n red yeast. Add rice wine.
6. Mix well.
7. Place all in a clay pot or glass container.
8. Balance wine biscuits to sprinkle on top.
9. Use clean cloth to cover pot b4 covering w lid.
10. Open in exactly 3wks.
11. Use a cloth or filter bag to press out the wine from the rice.
12. Bottled the wine and let the sediment sink.
13. Bottled the dregs for cooking. Note: if too dry add some of the wine n the sediment fm wine to the dreg. Refrigerate.