Sunny Sugar Buns with Butter Filling by Madeline Yeo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1016475975073369/

Sunny Sugar Buns w Butter filling :-
Dough recipe :
1 Large Egg
135g cold milk
3g salt
30g Sugar
250g Bread flour
3g instant dry yeast
30g Butter (add in after 20mins of kneading)

Butter Cream Filling :
60g of Salted Butter
Pinch of salt
30g Icing sugar
15g Egg
60g Milk powder
*mix abv all using a spoon or small whisk & put in piping bag to keep in fridge for 30mins b4 use.

- Wet ingredients follow by Dry ingredients into the bm except Butter.. knead for 20mins then stop put in butter to knead for another 20mins...
- Proof for 1hr then lightly dust the working table w flour, place the dough on it & Roll + Fold & Rest for 15mins... then roll flat & divide the dough into 25pcs - 20g each
- Shape each dough into ball, rest aside
- Spray some water on top of the dough while working on them to prevent moisture loss
- with the help of small rolling pin, roll the ball into round shape & squeeze some butter cream filling in the middle
- seal the seam well & tight. Roll into a ball lightly & place onto a lined tray
- spray some water on top & go for 2nd round proofing 1hr
- Egg wash & sprinkle w some sugar
- bake 160C for 20-25mins

Steamed Chicken by Eling Tong Yee Ling

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1015840548470245/

Ingredients:
2 pcs of drumstick or 3pcs
1pc of chicken breast (i like to eat, u may use all in drumsticks)
Some shredded ginger
3-4 pcs of 当归 (angelica) use scissors to cut tiny pcs
Some 枸杞子 (wolfberry)

Seasoning:
(Estimate only)
Light sauce
Salt
Sugar
Oyster sauce
Corn starch
1-2 tbsp water
1 tbsp 花雕酒 (rice wine)

Methods:
Cut chicken to bite size, mix all the ingredients & seasoning. Marinate half an hour. Steam about 20-25mins.

Nan Ru Pork Belly
Agak agak recipe
1 pcs pork belly estimate $5-$6
1 pc of nan ru & a bit of nan ru sauce
A bit five spice powder
A bit pepper
Light sauce
Sugar about 1 tbsp
Some raw sesame
1 egg
Water
Some corn starch, flour & rice flour
Mix all ingredients into meat

Hokkaido milk rolls by Helga Soo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1015828431804790/

I baked Sylvia Khor's Hokkaido milk rolls using autolyse method(水合法) but using hook mixer and oven instead.

Recipe:
(A)
- 235g bread flour
- 15g cake flour
- 2tbsp sugar
- 2tbsp milk powder
- 65g whipping cream
- 135g 1 egg white + fresh milk (i used Hokkaido milk )

(B)- 5g salt

(C)- 15g unsalted butter

(D)- 2.8g yeast

1. Put (A) in your bm according to your bm instructions, choose mode 11 to knead for 5 mins, press stop and let it rest for 30 mins.
2. Add (B), mode 11 again, knead for 5 mins, add (C),knead for another 5 mins, press stop while the machine stop kneading.
3. Add (D) in the yeast compartment, choose rapid, light crust and start! Youd beautiful loaf will be ready in 2 hrs time.😉

* Please note that I'm using Panasonic bm, mode 11 is dumpling skin (15 mins)
** If you think this is too troublesome you can also choose to put everything in altogether and choose mode 3 soft bread, light crust, let the machine do all the work for you! 

Korean seafood pancake with bacon (HAEMUL PAJEON) by Susan Kwek

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1014088748645425/

1/2 an onion (to be sliced thingly)
1/2 a carrot (to be sliced thingly
10 leaves of wongbok/cabbage (to be sliced)
5 stalks of small spring onions (to be sliced)
4 small squids (clean and sliced)
1/2 kg prawns (deshelled)
100g of silver fish (optional)
100g of bacon 

Batter
2 cups Korean pancake mix
2 tablespoons of rice floor
2 & 1/2 cup icy cold water
2 beaten eggs
Salt and pepper to taste

Method:-
1. Pan dry bacon till crispy. Cut it into small bits.
2. In a bowl, mixed korean pancake flour, rice flour, icy cold water and beaten eggs together. Sieve it and set aside for 20 minutes.
3. Add all the vegetables, squids, prawns, and bacon into the batter. Add salt and pepper to taste. 
4. Heat a non-stick pan and add a tablespoon of cooking oil (if you want it to be more crispy, add more oil), spoon the batter into the pan and pan fried till its crispy on both sides. 

Dipping Sauce
2 Tbsp sugar
4 Tbsp soy sauce
4 Tbsp water
2 Tbsp vinegar 
Some thinly sliced spring onion 
1 tsp roasted sesame seeds
1 tsp sesame oil
1/2 tsp garlic (optional)
1 tsp coarse Korean chili flakes (Gochugaru) (optional)

Lightly boil sugar, soya sauce, water and vinegar until sugar dissolves. Leave it to cool completely before adding the rest of the ingredients. Mix well.

Soon Kueh by Sherlyn Wei Kuen Low

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1014877968566503/

Soy Fried Peppery Chicken by Judy Tan

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1014799151907718/

Steamed Pork with Tung Chai (冬菜）by Helga Soo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1014626521924981/

Steamed Pork with Tung Chai (冬菜）

Ingredients
300g minced pork
2 tbsp Tung Chai, washed 3 times
1 tbsp sesame oil
1 tbsp corn starch
1/2 tsps Feng He Garden Dark Soy sauce plus 1 tsp Feng He Garden Light Soy Sauce
1 tbsp Oyster Sauce or Worcestershire Sauce if you have
1/2 tsp Ginger Sauce (optional)
A Few Dashes of Pepper

Garnish
spring onion
fried shallot

Cooking Directions
Mix all ingredients together, stir around until the texture of the meat turn sticky, let it marinate for at least 3 hours.
Steam on high for 20 minutes.
Garnish with fried shallot and spring onion.