Caramel Pistachios & Cranberries Nougats by Joey Foo

Recipe for Shortcut Caramel Pistachios & Cranberries Nougats

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150g white marshmallows
35g unsalted butter
100g coffeemate creamer powder
Peanuts or other nuts 90g(pls toast in oven if not those ready to eat type)
50g cranberries
Cocoa Powder/Green Tea powder(replace 20g coffeemate with either one flavor)

1. Using a non stick pan, melt butter over low heat.

2. Add in marshmallows, stir together with butter till melted,if u want caramel flavor, cook marshmallows mixture till brownish tone.

3. Stir in coffeemate creamer, if you are using cocoa/green tea,pls sift together with creamer first. Switch off heat once the creamer combines with melted mixture. Dont over stir.

4. Sprinkle in nuts and cranberries onto mixture evenly before mixing.

5. Pour into lined mould/pan, spread evenly. If u want a smooth top,use another silicone mat/baking paper and use a small rolling pin to smoothen the top. Refrigerate in fridge for a while to easily remove nougat from mould/paper. Wont stick when set in fridge. Cut into sizes u want, wrap with rice paper or candy wax paper.

Baked XO Thread Fin Bee Hoon by Helga Soo

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Baked XO Thread Fin Bee Hoon

Ingredients 
1 piece of dried Bee Hoon (soaked for 3 mins)
1 piece of Thread Fin (approx 250g, seasoned with Salt & Pepper)
1 tablespoon of Veg Mushroom Seasoning Granules + 250ml Water & mix well
100ml Martell XO
2 tablespoons of Deep Fried Shredded Gingers with Sesame Oil
Some chopped Chinese Parsleys 
Some Wolf Berries (soaked)
2 pieces of Angelica (soaked)
2 Dried Mushrooms (sliced & soaked till soften)

Method
Place all ingredients except Sesame Oil Shredded Gingers & Parsleys into a stoneware dish. Bake at 220 deg cel for 25 mins. Garnish with Sesame Oil Shredded Gingers and Parsleys before serve.

Lobster Ee-Mee by Lin Mingli

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500g live Boston lobster (about 1 piece) 
2 packs ee-mee (dunk into hot water 
Just to loosen the noodles not cook it)
About 2 table spoons oyster sauce 
About 10 slices ginger
10 stalks spring onion (separate into white and green sections, cut about 4-5cm length)
2 cloves garlic largely chopped
(Just some)
Fresh ground black pepper
Corn flour
Cooking oil (maybe 5 table spoons) 
Hot water
Green veggie if you like. Blanche first in boiling water (like cooking 油菜）

1. Cut up the lobster and drain water off. Sprinkle some corn flour (just enough to dust it, not coat it)

2. Heat oil in large wok or pan. High heat then turn to medium. Add in the lobster, meat side down. Don't touch it, let the meat sear. Maybe 4-5 min it will form a light golden crust, then flip to cook another 5 min until shell is red and fragrant. Dish up or if wok big enough, shift up to the side. (Half cooked lobster, not too tough) 

3. Add ginger , fry until fragrant. Then add white onion part. Fry short while until fragrant. Add garlic, fry until light fragrance be careful not to burn it. Lastly add the green part of spring onion. Fry until lightly fragrant. 

4. Add the lobster back and stir up with the fragrant oil. Then add oyster sauce and black pepper. Stir fry short moment. 

5. Add in the noodles. Stir up to mix well. You will need to add some hot water to loosen it and further cook it. Add enough water as required. If you want gravy noodles, add more water. Add blanched veggies in and mix well. Cover lid and turn to low heat. Simmer for 5 min. 
Test the taste and texture of noodles to your liking. If not salty enough, add more oyster sauce. 
Serve hot!

Hope you like it!!

Roasted Pork by Alice Pang

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I marinate left it outside for a few hours then put in the fridge without cover. The skin should be facing top no water no oil just leave it to dry overnight and grill. At 220c for 30 min and poke the meat. And grill again 250c for 30mins or till the colour turn brown and cooked.

Lapis Sagu by Meg Tan

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9 layer Lapis sago adapted from 

http://mykitchen101en.com/natural-3-colour-9-layer-kuih.../

Adjusted the recipe to reduce sugar and make a 7 inch square portion

White layer
-------------
140 g Water
1 pandan leaf
70 gSugar

96 g Thick coconut milk
84 gTapioca flour
27 g Rice flour
13 g Sago flour
1/4 tsp salt

Boil water , sugar and pandan leaf till sugar has melted . Remove leaf
Leave to cool then add in the coconut milk n dry ingredients. Mix and Sieve and distribute into 3 portions

Green layer
--------------
140 g pandan juice
70 g Sugar

96 g Thick coconut milk
84 g Tapioca flour
27 g Rice flour
14 g Sago flour
1/4 tsp salt

Boil pandan juice and sugar sugar has melted.
Leave to cool then add in the coconut milk and the dry ingredients. Mix and Sieve and distribute into 3 portions

Blue layer
----------
140 g bunga telang juice
1 pandan leaf
70g Sugar
96 g Thick coconut milk
84 g Tapioca flour
27 g Rice flour
14 g Sago flour
1/4 tsp salt

Boil bunga telang juice and sugar until sugar has melted. Remove leaf
Leave to cool then add in the coconut milk and the dry ingredients. Mix and Sieve and distribute into 3 portions

1. Oil a 7 inch square tin and place in steamer
2. Pour first layer of white mixture n steam for 3 mins followed by the green or blue (your preference) Always stir the mixture well before pouring to steam
3. Final layer to be steamed for 4 mins followed by another 10 mins on low heat.
4. Cool thoroughly before cutting and oil your knife for easier handling as it can be quite challenging cutting the Kuih due to its texture

White Bee Hoon by Jessie Neo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1129672317087067/

Recipe: http://simplymommie.com/2015/04/white-bee-hoon-recipe-%E7%99%BD%E7%B1%B3%E7%B2%89.html

古早味焖面 by Eling Tong Yee Ling

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2 bundles of Hong Kong Noodles (FORTUNE BRAND)
5 stalks of chye sim or choy sum (may add more if you like, some carrots also can)
Some crab meat sticks
Some fish ball/cake, seafood, meat (eg: chicken or pork); marinate meat 1 day before use
Minced garlic

SEASONING FOR MEAT (agak agak only)
Light soya sauce
Sugar
Oyster sauce
Dark soya sauce
Sesame oil
Pepper
Shaoxing wine
Some corn starch

SEASONING WHEN FRYING (agak agak only)
Some light sauce
Some salt
Fish sauce
Dark soya sauce (if you like oh lu lu)

Water or chicken stock

STEPS

1) Pan fried slow fire the Hong Kong noodles (no need to wash) with some oil for both side till crispy a bit. Set aside.
2) Heat up oil, add in minced garlic fried till brownish, put in crab meat, seafood & meat stir fried till fragrance. You may add in “seasoning when frying”.
3) Put in noodles fried awhile then pour in chicken stock/water in the noodles (cover all the noodles). It will absorb water fast so if not soft the noodles you hv to add more water in, cook till noodles soft as your own preference. Serve while hot.

HAPPY TRYING!! HOPE YOU ALL LIKE THIS NOODLES!!!