Curry Vegetables by Flora Ng

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1023336374387329/

Ingredients:
Cabbage
1/2 packet of long beans
2 carrots (slice into thin slices)
6 pcs of Tau Pok (cut into strips)
1/3 pkt of Tie Knot Tau Gee
A1 Curry Paste
250g of Coconut milk
4 tsp of Mince Dried Prawns (Hei Bee)
4 tsp of Mince Shallots
1tsp of Chilli paste (optional)
1/2 tsp of salt (adjust to your preference

Method:
Heat oil in wok. Add shallots stir fry till fragrant then add mince dried prawns, also fry till fragrant.

Add A1 curry paste and chilli paste fry till you get the fragrant.

Then add cabbage, long beans, carrots, fry toll 1/2 cooked. Add water until almost cover all the vegetables, let it boil at medium heat for about 10mins

Add coconut milk and let it simmer at low heat till vegetables are 3/4 cooked. Then add salt.

Then add tau gee and tau pok, mixed well, once cooked....ready to served.

Kueh Salat by Flora Ng

Ingredients A (Base Layer)

400g glutinous rice
250ml thick coconut milk
1 tsp salt
3 pieces pandan leaves

Ingredients B (Top Layer)

200ml pandan leaf juice
60g corn flour
40g plain flour
4 eggs
400ml thick coconut milk
300g sugar

Pan Size: 6" x 9" x 3"

Method:

BASE Layer: Rinse glutinous rice, then soak for about 2 hours. Drain and add in salt and mix well. Boil the water in the steamer. Place glutinous rice in, add pandan leaves, and steam over high heat for about 20 minutes. After 30 minutes of steaming, slowly add in coconut milk and mix well. Continue to steam till cooked (abt 10 minutes). Remove from steamer, and loosen the glutinous rice. Place glutinous rice in square steaming tray. Use a flat spoon to compress the glutinous rice. Continue to steam for about 5 minutes.

TOP Layer: Sift corn flour and plain flour together. Beat eggs and sugar together lightly. Add thick coconut milk, beaten eggs and pandan leaf juice to flour n mix well. Cook mixture over low hear till it turns thick. Strain the mixture.

Pour mixture over glutinous rice n cover ir with a piece of cloth. Steam over medium heat for about 20 minutes, till solidify. Set aside to cool and cut into pieces before serving.

Lego gummy sweets by Lynn Tan

Facebook link - https://www.facebook.com/groups/platepalate/search/?query=lynn%20lego

❤Ingredients:❤
----------------------------
1/2 cup ice cold water
1/4 cup corn syrup (bought fm Cold Storage)
14g gelatine powder (bought fm Sheng Siong)
1 box jello (85g) (bought fm Cold Storage)

🍄**Alternatively, you may use fruit juice🍹 to substitute jello🍨**🍄

🌻Method:🌻
------------------------
1. Add 1/4 cup corn syrup into 1/2 cup cold water n stir well.
2. Add in gelatine n jello powder. Stir slowly till powder dissolves
3. Heat mixture over medium low heat, stir every 1 min to prevent mixture become burnt. Once u see side of pots starts bubbling(no need to be boiling), switch off heat. Leave aside for abt 3 mins before spatula to remove the top whitish foam so when the gummy is set, its clear.
4. Pour mixture into yr mould, pour fully so its easier for removal. Leave in fridge to set for min 4 hrs.

Lego molds can be bought either fm Legoland M'sia, online orhttps://www.facebook.com/BricksWorld/

Bailey's Chiffon Cake by Cheryl Lam

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1015929558461344/?qsefr=1

I used my pandan cake recipe below except that instead of 100ml coconut milk/ cream, I used 100ml Bailey's Irish Cream. But I am not sure why it didn't rise as much as my PCC. Next time I shall reduce the Bailey's to 80ml...... The coconut cream and Bailey's cream have different densities, perhaps? I wonder if I should increase the oil too?

Still, the BCC is fluffy and oh so fragrant. It is an excellent way to imbibe alcohol without fear of getting drunk! 😁

Bailey's chiffon
- 21cm chiffon pan
- oven 160C for 60min

(A)
5 eggs whites
70g fine castor sugar
1/4 tsp cream of tartar

(B)
5 egg yolks
30g fine castor sugar
50g corn oil
100ml Bailey's Irish cream
1/2 tsp baking soda
100g Top Flour from Prima
1/8 tsp salt (just a pinch)

卤肉饭 by Ina Tay

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1017885718265728/

Sugar roll with butter cream by Pam Hi

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1016632898391010/

姜葱麻油鸡 by Lily Ooh

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1019338511453782/

Ingredients:
1 medium size chicken (chop into pieces)
3 inches knob of ginger (peeled and cut into thin strips)
10 gloves of crash garlic
2 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 tabespoon light soya sauce
2 tablespoon Shaoxing wine or Chinese rice wine
4 tablespoons sesame oil
1 rice bowl of stock/water
3 dashes white pepper powder
Salt to taste
Method:
Heat up a wok medium high heat and add the sesame oil, add the ginger strips and stir fry until light brown, scoop out half and set a side, add in garlic stir fry till golden brown, add chicken to the wok and stir fry for about 10-15 seconds before adding the soy sauce, oyster sauce, wine, and white pepper powder. Continue to stir-fry until the chicken is 70% cooked. Add stock/water and do a few quick stirs. Cover the wok with the lid and turn the heat to medium to low heat and let the chicken cook for a few minutes or until the sauce thickens. Add salt to taste, garnish with ginger and spring onion.
P.s. You may open the cover let the chicken boil, if too much water added.