Youtiao with prawn stuffing by Jenni Chen

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1042796562441310/

Ingredients:
-2 pairs of youtiao
-350 gr prawn
-garlic
-a dash of white pepper
-1 tbsp of cornflour
-2 tbsp oyster sauce
-1 tbsp mix sesame seed

Method:
1. Split the youtiao and cut half .
2. Using the scissors, snip open to make room for the stuffing.
3. Wash and devein the prawns, used food processor to chop the prawns and garlic , until bite size.
4. Mix the minced prawns with oyster sauce ,pepper,and corn flour and mix well . U can also add minced spring onion .
5. Stuff the prawns mix into youtiao and fry till golden color .
6. For the sauce , mix 2 tbsp abalone sauce with 150 ml water and let's it boil .
7. Pour over the youtiao and sprinkle with mix sesame seed .

Lemon Blueberry Cupcakes by Janet Chia

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1042773659110267/

Ingredients:
2 Lemon
250g SCS butter/rm temp
200g castor sugar
280g SRF (self raising flour)
1/2 tsp salt
1/2 vanilla essence
4 tbsp plain yogurt
4 large eggs or 6 small
Zest of 2 lemon
8 tsp lemon juice( juice from 2 lemon)
1 box of Blueberries 

Grease and line a 8" round pan.
Or use mini brownies or cupcakes pan
Preheat oven160/5mins

Tips:
Wash blueberries with salt and set aside to dry
Pat dry with kitchen paper towel if not fully dry, sprinkle some flour on it

Steps:
1.)Sieve flour and salt set aside.
2.)Cream butter and sugar till creamy.
3.)Add eggs at one at a time, beating well after each addition until mixture is light and fluffy.
4.)Add in 1/2 tsp vanilla and follow by
the lemon zest, mix until well combined.
5.)Slow down the mixer.
6.Add in flour and mix until well combined.
7.)Add the 4 tbsp of yogurt then add in lemon juice 2 tbsp at a time till all is incorporate.
8.Scoop mixture with ice cream scoop into prepare tin.
9.)Level out mixture at the side but allow a shallow well in the centre.
This is to enable the cake to level up evenly during baking.
10.) Deco the blueberries on it .
11.) Bake at 160/ 35-45mins( my oven temp). or till desired brown or cake test done.
12.)Remove from oven and let cool on rack completely 
13.)Voila yummylicious lemon blueberries cake
14.) Best serve with a cup of English tea.

Deep Fried Chicken by Ong Hwei Peng

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1043173935736906/

Black Forest Cake without Cake by Em Jay

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1039846942736272/

Ingredients :

5 eggs
110g cake flour
2 tbsp cocoa powder sifted
1/4 tsp baking powder
100g caster sugar (separate into 50g and 50g) those who loves sweet pls do 60 60
60ml + 3 tbsp milk
1 tsp chocolate emulco
1 tsp Vanilla extract
1 drop coffee emulco (Optional)
1/4 cup oil (60ml) flavourless ones will do

Method :

1. Add 1/2 of the sugar (50 / 60g) to the egg yolks and whisk till creamy.

2. Add in the milk, extract and mix well,

3. Add in oil and mix well . Then flour + baking powder + cocoa powder and gently mix well. Leave it aside to wait for egg white mixture.

4. Beat egg whites at high speed until foamy. Add in the remaining sugar, and continue to beat until firm peaks are formed.

5. Take 1/3 of the beaten egg white and add to the batter. Gently fold in to mix well. Pour the batter into the remaining egg white and gently fold in to mix well.

6. Pour the batter into chiffon cake mould. Gently knock the sides of the mould to release air bubbles trapped inside.

7. Bake in pre-heated oven at 160 deg C for about 60 minutes. Remove from oven, invert the mould and set aside to cool for about 60 minutes. Once cooled, remove from mould.

* pls use 8 inch round mould for this 5-egg recipe.

Other ingredients for assembly :

1 can pitted dark sweet cherries in heavy syrup

Gene used the cherries without liquid. ie drain first

I used 1 can of blueberries, also drained first

250g red man topping whip (whipped to stiff peak w ½ tsp vanilla extract)

Optional :
Fresh cherries
Chocolate décor

Assembly :

1. Once the cake has cooled completely, cut them into 2 or 3 layers depending on your preference.

2. Place first layer on board with a little bit of cream to “glue” the base to the cake.

3. Have a layer of cream on the cake and start placing the cherries on the cream. (depending on whether you have 1 or 2 layers in between to spread , apply cherries according to preference. Have more if you love cherries a lot)

4. Once the layers are done, do a crumb coat over all and put into fridge to set. (about half an hour at least)

5. You can do a thin layer of cream overall and set for 15 mins before doing the final décor.

6. Final décor depends on your preference as can be seen in pc above. There is endless combi. So make the one that makes you happy.

Feng He Garden Gan Xiang Paste Fried Bee Hoon by Helga Soo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1035713469816286/

Ingredients
3 pcs of Bee Hoon (boiled for 2 mins, drained and set aside)
300g Prawns (deveined)
1 pkt Bean Sprouts
Some Curry Leaves
3 Eggs
1 + 1 tbsp Minced Garlics
1 tbsp Dried Shrimps (soaked & dried)
1 + 2 tbsps Oil
Some cut Chili

Sauce
1 pkt of Feng He Garden Gan Xiang Paste
300ml Chicken Stock
1 tsp Sugar

Method
Heat 1 tbsp Oil, add 1 tbsp Minced Garlics & Curry Leaves and saute till fragrant. Add Prawns and stir fry till just cooked. Set aside.

Same pan, heat 1 tbsp Oil, add Dried Shrimps and sauté till cooked then add Minced Garlics. Stir fry till fragrant and add Bean Sprouts. Stir fry till Bean Sprouts are half cooked, add Bee Hoon and continue to stir fry for a while. Dig a 'hole' in the centre, add eggs and wait for the eggs are almost cooked, add Sauce and stir fry till Sauce thickened. Off heat, add Prawns.

Garnish with sliced Chilli and serve.

Garlic Herbs Butter by Sara Pang

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1037639442957022/

1 Block of butter, 250g
1 pinch of salt
1tsp dried oregano
1 tsp dried parsley
1 tsp dried coriander
4 cloves of chopped garlic

Whip room temperature soften butter with salt until fluffy and pale. Fold in the rest of the ingredients. Chill and done! 😊😊

Garlic Bread by Elektra Guo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1033573816696918/