Steam fish with blended ingredients by Albert Ler

Facebook link: 
https://www.facebook.com/groups/platepalate/permalink/1473755882678707/

https://www.facebook.com/photo.php?fbid=10154811049072031&set=pcb.1473755882678707&type=3&theater&ifg=1

Recipe:
Blended Hakka ginger sauce; 
Old ginger- 50gm (slices)
Young ginger - 100gm (slices)
Blue ginger (Galangal)- 20gm
Sping onion (chop )- 20gm
Garlic - 5pc
Coriander leaf - about 50gm
Blend all ingredients together & add one tea spoon of sugar & one tea spoon of Olive oil

Steam your fish and then pour this mixture on top of the fish during the last 2-3 minutes, cover again and continue steaming.

Banana Cupcake by Susan Quek

Facebook Link - https://www.facebook.com/photo.php?fbid=10155595927904548&set=a.10152530612724548.1073741854.770224547&type=3&theater

Ingredients:
3 eggs
130g sugar
200g banana (very ripe, cut into small pieces)
150g cake flour
1/2 tsp baking powder
1/4 tsp baking soda
100g corn oil (or any vegetable oil)
1 tsp vanilla extract 

Method:
1. Preheat oven to 160 degree C.
2. Whisk eggs, sugar, vanilla extract and mashed bananas at max. speed till stiff/ribbon stage. 
3. Sieve flour, baking powder and baking soda together. 
4. Fold in sifted flour and mix well. 
5. Add in oil and mix well till batter is shiny and flowing.
6. Pour into muffins/cupcakes baking tin and bake for 20-25minutes.

心太软 by Fion Ong

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1420947741292855/

Super easy recipe
Buy nice red dates, soak them in water for an hour.
Slit and remove the seed fm the date without cutting it into half. 
Add less than 1/2 cup of hot water slowly to 1/2 cup of glutinous rice flour. Mix well and let it rest for 10 mins. 
Pipe and place the flour mixture into the dates, and steam it for 20 mins. 
Enjoy the soft and sweet little dessert. 
Have a happy Tuesday, beautiful members of P&P 

Red Bean Soup with purple sweet potato by Susan Kwek

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1402708519783444/

Recipe:

1 cup dried azuki beans
3 pandan leaves (washed and knotted)
Salt and sugar to taste

Wash the red beans and strain. Put them in a large pot with 10 cups of water together with the pandan leaves.

Boil over medium high heat for 30 minutes. Turn down the heat to low and cook for another 1½ hours until the beans are very tender and mashable. If the beans are still hard, add more water and cook longer. Let cool for 20-30 minutes

Scoop out about 1 bowl of cooked beans and set aside. (This is optional if you want all the beans to be mashed up). Put a coarse strainer over a large bowl. Pour the cooked beans and the water into the strainer. Mashed the beans with a spoon so that the beans go through the strainer and the skins stay in the strainer.

Squeeze the bean skins with your hands and discard. Put the bean mixture into the pot. Add more water if you think it's not enough.

Stir the bean mixture and bring it to a boil over medium high heat. Add in salt amd sugar to taste.

If you like, you can add in store bought glutinous rice balls or make some yourself.

After that you can mix ½ cup glutinous rice flour and 1 cup of water together in a bowl and pour it into the boiling bean porridge, stirring it with a spoon. The bean porridge will thicken a bit.

Butter Cream Cheese Ogura Cake by Madeline Yeo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1369710056416624/

Recipe: 

60g Fresh Milk
60g Unsalted Butter
80g - 100g Cream Cheese
5 Egg Yolk
1 Whole Egg
1/4 tsp Salt
70g Cake Flour

5 Egg Whites
1/4 tsp Cream of Tartar
80g Sugar

- Put the Fresh milk, Butter & Cream Cheese in a bowl & Double-Boil, set aside
- Add in Egg Yolk, Whole Egg & mix well
- Add in Salt & Sift in the Cake flour.. combine well...
- Beat Egg Whites till foamy, add in Cream of tartar & then the Sugar in 3 batches..beat till Stiff Peak
- Fold in the meringue into the egg yolk batter
- Pour into 7" cake tin lined with baking paper & bang on the tabletop a few times to release air bubbles
- Use Steam bath method - i use 150C @ 1hr 15mins or till done...

*

Recipe credit to Baker Jaclyn San

Soya Sauce Chicken Wings by Angel Teo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1368693433184953/?match=YW5nZWwgdGVvLGFuZ2VsLHRlbyw%3D

Recipe link - http://www.thehongkongcookery.com/2012/04/soy-sauce-chicken-wings.html?m=1

Vanilla Raspberry Velvet Cake by Clara Fu

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1361367177250912/

Recipe 

Vanilla Raspberry Velvet Cake
1. Raspberry Gelee
2. Cake base
3. Vanilla Mousse
4. Cocoa Butter Velvet Spray

Raspberry Layer (I made double portion of this to have thicker layer. Below is for 1 portion)
100g Raspberry Puree
10g Sugar
4g Gelatine Sheets

1. Soak gelatin sheets in ice water to soften.

2. Prepare a 6 inch ring mould on a tray. Use glad wrap to wrap bottom till sides up.

3. Double boil puree with sugar till melted. Remove from fire.

4. Add in softened gelatin sheets and stir well till melted. Cool before freezing. (i think chilling it might be enough instead)

Cake Base
2 eggs
60g sugar
cake flour 60g

1. Pre-heat oven @ 150c

2. Line side and bottom of 6″ pan with parchment paper.

3. Place eggs and sugar in a bowl and whisk over a water bath to melt the sugar. After that remove and whisk at high speed till pale and fluffy

4. Once egg mixture is done, fold in the sifted flour gently.

5. Once it’s done, pour into the pan and bake at 20-30mins.

6. Cool the cake and cut out 1 cm as the base of the cake. Set aside. ( I managed to cut 3 layers. Used 1 layer and froze the other 2 layers for future use).

Vanilla Mousse
100g Cream Cheese (room temperature)
200ml Full Cream Milk (I used Hokkaido Milk)
200ml Whipping Cream
90g Sugar
3 pcs Gelatine (soften in ice water)
Vanilla Extract

1. Put cream cheese, sugar and milk in pot.Double boil it on low heat. Stir to mix cream cheese well. Do not over heat.

2. Off fire. Add softened gelatin sheet to the warm cream cheese mixture. Keep stirring till dissolve.

3. Sieve this mixture into a bowl. Cool the mixture further for mixing with whipped cream later.

4. Whip up cream till mousse stage.

5. Mix 1/3 of whipped cream into the cooled cream cheese mixture. Mix thoroughly.

6. The pour in the remaining 2/3 whipped cream into the cream cheese mixture and mix thoroughly but gently. This is the Vanilla Cream Cheese Mousse.

Assemble
1. Put some vanilla mousse onto mould, followed by gelee (scratch gelee’s surface both sides), then more mousse till about 1 cm from top. Tap on surface to remove air bubbles. Finally place cake on top. Flatten/neaten the surface. Put more mousse around the mould to fill any empty gaps.

2. Freeze (i use silicone mould for easy remoney val of my frozen cake)

Cocoa Butter & Chocolate Velvet Decoration
Use ready made canister of Cocoa Butter Velvet Spray (I don't have this) or follow recipe below (recipe will need spray gun/airbrush tool)

50g White Chocolate
50g Cocoa Butter
Food Colouring (Oil Based)
Chocolate Spray/Gun

1. Double boil white chocolate and cocoa butter to melt and mix together.

2. Add colouring as wished. Wait till temperature is warm but not too hot to the touch before transferring it to the spray gun (ard 35 degrees. I just use my fingers to test the temperature).

3. Protect your work surface area.

4. Remove frozen cake and place cake on a rack/turntable for spraying.

5. Spray from a distance of about 20cm away (for my spray gun). Slice and serve, or if cake still very frozen, defrost in chiller before cutting. Always spray when chocolate still warm. Once cooled chocolate will harden and block the spray gun spray point.

6. I heard some people use salad oil (veg oil) instead of cocoa butter to mix with chocolate. I personally have not tried nor know the pros and cons of it. You can try if you want and let me know the effect!

Notes :
1. Cocoa Butter and Chocolate ratio 1 : 1. However the video below has different ratio.

2. I have attached some links below to show you the spray gun, canister spray (the one shown has different texture) and a video using airbrush for yr reference. Hope it helps! 

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.

Crispy baked cod fish with nori seaweed by Jessie Neo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1248916765162621/

Salted Yolk Rooster Pineapple Tarts by Joey Foo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1249650085089289/

Salted Yolk Rooster Pineapple Tarts

Unsalted butter 250g(still cold but not so hard)
100g icing sugar(i use pure icing sugar no flour inside)
1 egg
Plain Flour 400g
Custard powder 50g
30g salted yolk powder(Knorr brand)
Pineapple Paste
A bit of Orange food color for beak and feet(Americolor or u can use other brand)

1. Sift plain flour,custard powder and salted yolk powder and leave aside.
Using a mixer(I'm using Kitchenaid speed 3), cream unsalted butter and icing sugar till light and creamy.

2. Mix in egg till combined(as in my photo,not lumpy)

3. Add in the sifted ingredients and mix till dough forms.

4. Take out some dough and mix with orange food coloring. Make the 2 feet and place onto baking tray. U can make all the feet first.

5. I agar agar roll the pineapple paste into balls(i didnt weigh so dun ask me for the weight haha!) Depends on the size u like,the dough dun expand a lot but dun make until so big,not bite size liao... take so dough roll into a ball and flatten,put the pineapple paste ball in the centre and wrap and roll into a ball.

6. Put on top of the feet, add in wings, heart sprinkle as the crown, orange dough for the beak(shape verticle cone shape, place onto face den use knife cut a line in the centre), black sesame seeds for the eyes.

7. Bake in preheated oven at 140 degrees for 15-17 mins. Depending on ur oven temperature, try bake a few pcs to see the results. Im using Rowenta 7868 bottom heat fan mode. Cool before storing in airtight containers. 

Happy Baking!

Honey Cereal Cups Recipe by Soo Qinxi

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1241171609270470/

Honey Cereal Cups Recipe by a Chinese Article

Ingredients (approximately 20 cups)
300g Corn Flakes (lightly crush into smaller pieces)
100g Unsalted Butter
3 tbsps Honey
Some Rasp Chocolates for Toppings

Method
In a saucepan on low heat, add butter & honey and stir slowly till the butter is melted and combined with honey. Set aside to cool.

Add the crushed Corn Flakes into the Butter Honey mixture and slowly stir to coat the Corn Flakes with the mixture. If the Butter Honey mixture is too much, add more Corn Flakes.

Use a teaspoon to scoop the coated Corn Flakes and place them into small baking cups. Sprinkle some Rasp Chocolate Toppings.

Bake in a preheated oven at 150 deg cel for 13 mins. Sprinkle some icing sugar over once the Cereal Cups turn Cool (optional).

As I dislike the colorful ball Toppings, I substitute it with Rasp Chocolate 😝

Steamed scallops with vermicelli by Wan Feng

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1243087392412225/

Ingredients:

15 scallops (thaw and pat dry)
2 bunches of vermicelli (soak in water and drain, cut into shorter length)
Shredded scallions (standby in a bowl of cold water)
2 heap tbsp minced garlic
4 tbsp oil

Sauce:
1 tsp sugar
1 tsp fish sauce
2-3 tsp light soy sauce (I used 3, salty enough to go with rice)
3 tsp maggi seasoning

Steps:
1. Heat up the oil and fry the garlic on very low fire, till slightly brown, pour into a bowl and set aside. (When the content is no longer hot, add in the condiments (sauce), stir and mix well.
2. Spread most of the vermicelli onto a wide plate, then arrange the scallops on top.
3. Drizzle the sauce onto the scallops using a spoon. It will overflow onto the vermicelli.
4. Placed the remaining vermicelli loosely over the scallops.
5. Prepare a steamer, once water is boiled, put the plate to steam, for 8 minutes.
6. Sprinkle the scallion on top when done.
7. Enjoy when it is hot!

Cheesy Pineapple Tarts by Susan Kwek

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1241250895929208/

Cheesy Pineapple tarts 

80g corn flour
100g milk powder
550g plain flour
100g parmesan cheese (grind to powder)
3 egg yolks
454g butter (i use Golden Churn tin)
120g icing sugar
1/2 tsp salt
1.5 tsp vanilla extract/essence
Pineapple fillings

1 egg yolk +1tsp milk, for egg wash

Method
1. Combine the 3 flour, parmesan cheese and salt. Mix well and set aside.
2. Cream butter and sugar till light and fluffy.
3. Add in egg yolk one at a time, and beat until combine.
4. Add in the vanilla extract/essence and mix well.
5. Mix the flour in 3 batches.
6. Roll pineapple filling into ball (8g each) and roll dough into ball (15g each).
7. Flatten a piece of dough and place a piece of the roll pineapple filling in the middle. Bring the edges of the dough together and press lightly to seal. Roll it in between your palms to shape it into a roll.
8. Cut few lines on the pineapple balls to create pineapple pattern, apply egg wash with a brush.
9. Bake in preheated oven at 165C (fan forced) for 23mins or till golden brown.
10. Cool completely before storing.

Enjoy baking!

Cod fish in soy rock sugar sauce by Ou Yang ZhenZhen

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1229990793721885/

1. ) 5 cloves garlic chopped and fried in oil. Keep Oil, keep minced fried garlic one side.

2.) heat pan, wipe cod fillet dry first. Add a little bit of oil to coat pan only, pan sear the cod fillets till you see beautiful golden brown on both sides. ( requires oil to be hot, after that lower fire to cook the fillets).

3.) once done, transfer the cod fillets with the oil into a serving plate.

4.) the sauce: 3 tbs soya sauce, 4 tbs water, sugar about 4 tsp. Heat up in pan, once all sugar dissolves, add 1 tbs shao Xing wine, turn off fire.

5.) pour the sauce over fillets, garnish with fried minced garlic and tbs of garlic oil. Also put coriander and Chinese spring onions to garnish. serve

Ee-fu Noodles by Angel Teo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1232507113470253/

3 cakes of Ee Fu Mee 
1/2 can of button mushrooms
6-8 shitake mushrooms
1/2 bunch of bunashimeiji brown mushrooms (or any mushrooms of choice! If using chinese mushrooms, soak overnight and reserve water for cooking)
Chicken breast (marinated with light soy sauce, white pepper, corn flour
Any vegetable of preference
Spring onions
2 tbsps oyster sauce
2 tbsps hua diao jiu
1 tbsp light soy sauce
Water / chicken stock
Ginger 2 slices
Minced garlic

1) Boil a pot of water and cook ee fu mee for 1 min, drain and set aside.
1) Heat oil in a wok, fry ginger and minced garlic till fragrant.
2) Add chicken breast to brown on both sides.
3) Add mushrooms to fry till soften.
(Sometimes i add baby corn too)
4) Add seasonings (oyster sauce, light soya sauce, hua diao jiu). Mix well.
5) Add vegetables to fry till half cooked.
6) Add chicken stock or water and bring to boil.
7) Toss in pre-boiled noodles. Add abit of water/mushroom water if too dry. Try to submerge half the noodles with sauce.
8) Taste and adjust seasoning. Add spring onions.
8) Simmer and stew the noodles till the braising sauce thickens. Done!

Hokkien Mee by Pam Hi

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1229113937142904/

measurements all based on estimation, pls adjust according to your liking :-

800 gm yellow noodle
2 pcs Shallots (sliced)
3 pcs garlic (minced or sliced)

Pork Belly (thinly sliced)
Vegetables (any kind - I never put today)
Fish cakes

Mixed below in a bowl :-
2tbs light soya sauce
2-3tbs dark soya sauce
2 tbs oyster sauce
1 cup water (about 240 ml)
2 tsp sugar
2-3 tsp corn starch
Dash of peppers

1) sauté garlic & shallots until fragrance
2) add pork slices & fried till meat no more pink
3) add prawn & stir fry a while
4) add vegetables
5) pour in sauce mix & let it boil
6) add in noodles and mix well
Check the taste & adjust to your
liking. .add more pepper if you like.

Dada ! Done & serve with red cuts chillies & fried shallots.

Light butter cookies by Lily Chua

Facebook/recipe link - https://www.facebook.com/groups/platepalate/permalink/1235733069814324/