Buttercake by Susan Cake

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1260365504017747/

https://www.facebook.com/photo.php?fbid=10205522232038960&set=gm.780418355345800&type=3&theater

Buttercake -

Ingredient
250g Butter
5 eggs
50g + 150gm sugar
200g self raising flour
50ml milk
1 tsp vanilla essence /extract
1/4 tsp of salt

Method
1. Preheat oven at 180C (temperature depends on individual oven)

2. Separate the eggs, and place the whites into a medium sized bowl.Beat egg whites until soft peaks, gradually add 50g sugar and beat until stiff. Set aside.

3. Cream butter and 150g sugar until pale and fluffy. Put in vanilla essence/extract and and beat for a while. Add in egg yolks one by one and beat well after each addition. Add in the salt.

4. Put in half the flour and mix on low speed until incorporated. Add in milk alternately with flour and mix until well combine.

5. Fold in the egg whites in 3 or 4 additions.

6. Pour batter into pan and level.

7. Bake for 60 minutes or until skewer comes out clean.

Braised Pork with tau kee by Josephine Toh

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1260602260660738/

1b. pork belly (cut into small pieces)
4 cups water
1 pulp garlic (lightly pounded with the back of a cleaver)
1 tablespoon white pepper corn (smashed and cracked)
5 hard-boiled eggs
8 oz. fried tofu/bean curd
4 tablespoons soy sauce
3 tablespoons sweet soy sauce (kecap manis)
1-2 tablespoons dark soy sauce, or until it reaches your desired color
Salt to taste

Method:

Heat up a pot or preferably a big clay pot with 4 cups of water. Bring it to boil and then add in the garlic, pork belly, and cracked pepper. Bring the pork belly to boil before adding the hard-boiled eggs, fried tofu, soy sauce, sweet soy sauce, and dark soy sauce. Lower the heat to medium and braise the pork for 30 minutes or so until the pork belly is is cooked through and become tender. Add salt to taste. Continue to simmer on the lowest heat for another 15-20 minutes.

recipe origin from internet.

Caramel Macademia Nuts by Sharon Foo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1259947840726180/

One cup sugar, 50g butter, let the sugar melt n pour in the macadamia n stir to mix well. Let it cool on wax paper and done. 

Estimation recipe only. You can skip the butter if you don't want.

Bubur ChaCha by Susan Quek

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1258368327550798/

Bubur cha cha recipe -

Ingredients:
Half a purple sweet Potato
Half a orange sweet Potato
Half a yam
Sago

Tapioca flour jelly -
80g tapioca flour jelly
50g boiling water
I done 3 portion with 3 colouring red/green/yellow

Coconut milk base -
800ml water
1 packet Kara coconut milk
Rock sugar to taste
2 Pandan leaves
Salt to taste

Method:
1. Cut the sweet potato/yam into cube size and put to steam till soft ( use a fork to poke)

2. Boil the sago till transparent, sieve out and put into cold water

3. Pour boiling water to the tapioca flour, drop colouring and start stirring/mixing ... find it a bit hard to handle... don't put too much flour cos it will taste too hard. Roll and put into boil water to boil till it float up... sieve and put into ice water to prevent sticking together!
(U can try to search in YouTube on how they do it to have a better pic ya!)

4. Boil water & panda no leaves and rock sugar. Add in the coconut milk and pinch of salt to taste. Add in the steam sweet potato/yam, sieve out the sago/tapioca jelly from cold water and add to the coconut milk base. Off fire and serve.