Hell Steamed Fish Head using Cast Iron Pot by Helga Soo

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Hell Steamed Fish Head using Cast Iron Pot

Ingredients
1 Large Fish Head (soaked in salt water for 15 mins, washed)
10 slices Young Ginger (to be inserted to the head)
5 slices Young Ginger (to place on the Wongbok
2 Large Tomatoes, remove seeds & Cut into quarters
Some cut Spring Onions, around 5cm length
1/4 of Wongbok (cut, to place as the 1st layer in the pot)
Some Chopped Chinese Parsleys
Some sliced Chilies
3 tbsps Shredded Gingers
2 tbsps Minced Garlics
2 tbsps Vegetable Oil

Sauce
200ml Water
2 tbsps Dashi Sauce (or Oyster Sauce)
1 tbsp Light Soy Sauce
2 pcs Rock Sugar
1 tbsp Sesame Oil
1 tbsp Mirin
Dashes of Pepper

Method
In a frying pan, heat Oil and add shredded gingers. Stir fry till brownish, add minced Garlics and stir fry till dark brown. Scoop out the deep fried gingers & Garlics and set aside.

In the same pan using same oil, pour sauce over and when sauce is boiling, off heat.

In a cast iron pot, lay the Wongbok follows by ginger slices & half amount of spring onions. Place the Fish Head (stuffed with sliced gingers), fill with tomato slices and the remaining spring onions. Pour cooked Sauce over the fish head, on high heat. Once it is boiling, adjust to medium heat and cover lid. Steam for 15-20mins (depending how big is the fish head). Once cooked, let it rest for another 10 mins.

Add deep fried gingers, minced garlics, chopped parsleys & sliced chilies before serve.

Japanese Cream Buns by Helga Soo

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Recipes:
Ingredients A
120gm bread flour
85gm boiling water

Ingredients B
380gm bread flour
75gm sugar
6gm salt
8gm instant yeast

Ingredients C
120gm cold milk
100gm whipping cream
1 cold egg
Little Wilton Kelly Green paste (Use a toothpick to dip the paste)

Ingredients D
40gm butter

Ingredient E
Wilton Edible Black Marker

Method:
1. Add the boiling water from A into flour, mix until well blended to form dough. Cover and set aside to cool.Keep it refrigerated for at least 12 hours
2.Mix B until well blended. Add in C and knead to form rough dough. Add in A and knead until well blended.
3.Add in D and knead to form elastic dough.
4.Let it proof for 40minutes. Divide dough into 60gm each , mould it round and let rest for 10minutes.
5. Place onto greased pan ( i used a 8 inch round tin) and let proof for another 50minutes. Bake at 160 Deg Celsius for 25 mins. Monitor the top surfaces of buns, if the tops are going to turn color cover them with aluminum foil.
6. Once the buns are cooled, use Ingredient E to draw the features of green pigs of angry bird.

Pesto sauce by Tasha Lee

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2 cups fresh basil
2 large garlic 
1/2 cup Parmesan cheese
1 cup extra virgin olive oil

Blend all the above together. 

Tao Suan by Sharon Foo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1044084382312528/

Soak 600gm mung bean for 45mins. 

Drain n steam it with 5 pandan leaves for 25mins. 

Cook 300gm sugar till it turn golden brown n pour in 2.5litre of water with 5 pandan leaves to boil till fragrance. 

As the water boils prepare 120gm potato flour with 100ml water. 

Slowly pour it into the water till it thickens to your liking on how thick u roughly wants it. 

Some like it abit more watery sticky. 

Lastly add in yr ready steam mung bean n give it a gd stir. 

Cook like 5 mins n you are ready to eat with your youtiao😉*sugar adjust to yr liking of sweetness* (i like it sweet)

Cheesy Boat by Suri Aziz

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2 gardenia baguette ( cut top off to make boat)
Filling
4 garlic minced
1 med onion diced
2green chilli diced (optional)
150g beef
100g mushroom
1/2 cup diced canned tomato
3tbsp tomato sauce
Salt pepper to taste
Set aside to cool
Add 2 eggs (if using L eggs 1 is enough)

Fill the boat
Fill boat, topped generously with cheddar and mozzarella cheese mix brought from Cold storage I use 1 1/2 pack (1 pack is 150g)
Bake 200C for 20min middle rack.
Than move to top rack up temp to 220C for 10min or till top is brown.

Black Bean Sauce Fish and Broccoli by Helga Soo

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Ingredients
300g Fish (Sliced and marinate with Salt, Pepper, Hua Teow Wine & 2 tbsps Corn Flour)
Some Broccoli, cut into small pieces (Blanch with little oil & sugar)
1 tbsp Shredded Young Ginger
1 tbsp Minced Garlics
2 tbsps Pork Lard Oil (Or Veg Oil)
1 tbsp Pork Lard (Optional)
1 tbsp Mirin
Some chopped Chili Padi

Sauce
2 tbsps Feng He Garden Black Bean Sauce
1 tbsp Mushroom Oyster Sauce
1 tsp Vegetarian Mushroom Granules
1 tsp Corn Flour + 1/2 tsp Water, mix
100ml Water

Method
Heat Oil in Pan and add Fish (ensure Fish are dry) to fry till Fish are almost cooked, dish out and set aside.

Same Pan & Oil, add Ginger and saute till turn brownish, add Garlics & Lard and saute till fragrant. Add Broccoli and stir fry for 1 min, add Fish and pour Sauce over. Simmer for about 1 minute, adjust to high heat, add Mirin & Chili Padi and quickly stir fry for 10 secs, off heat and ready to serve.

Blueberry Pancakes by Linda Ling

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