Dang Gui Chicken by Derek Woo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1172091802845118/

Dang Gui Chicken
- 400g chicken thigh
- 5 slices of dang gui
- 2 red dates
- 2 mushrooms sliced
- a sprinkling of wolfberries
- soya sauce, salt, shaoxing wine and sesame oil

Combine all except sesame oil and steam for approx 15mins
Drizzle with sesame oil and serve with steaming hot rice

Gula Melaka Cake by Jessica Lim

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1158505594203739/

Gula Melaka Cotton Cake
70g gula melaka 
100g coconut milk
3 egg yolks
1/4tsp salt
3tbsp canola oil
100g self raising flour
3 egg whites
1/4tsp lemon juice

Use double boil method to melt gula melaka n coconut milk. Cool the mixture
In a mixing bowl, add in egg yolks, oil, salt n gula melaka mixture using hand whisk until well combined
Add in self raising flour n whisk till the batter become smooth
Whisk eggs white n lemon juice till stiff peaks form
Pour half the eggs white mixture into the yolk mixture n mix well with a Spatula, follow n fold in the balance egg white to mix well
Pour in 7inches pan, lined with baking paper. Gently bang the pan on the table top to release air bubbles

Preheat oven at 150 °c
For 35 to 40mins

Korean Sweet Potato Cake (고구마 케이크) by Susan Kwek

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1154705137917118/

Sweet Potato Cake 
A
1 (7 inch sponge cake)
300ml topping cream

B
Custard:-
2 egg yolks
200ml milk
50g sugar
10g plain flour
8g corn flour
10g unsalted butter

C
450g sweet potato (steamed and skin removed)
50g whipped topping cream
1 tablespoon honey
Custard cream

Method:-
1. Pour 200ml of milk into a pot and warm it.

2. In a separate bowl, cream 2 egg yolks with 50g of sugar till sugar dissolves and whitish in colour. Add in the plain flour and corn flour. Beat till well combined. Now pour in the warm milk and continue to mix it till smooth. Return the mixture back to the pot and simmer it on low heat till slightly bubbled then add in the 10g butter. Continue to stir until well incorporated. After this transfer the custard into a bowl and cover the surface with cling wrap and let it cool.

3. Sieve the 450g of sweet potato, add on the honey and the cool custard cream and mix. Then add in the 50g whipped topping cream. Mix well and set aside. Divide it into 2 portion.

4. Sliced the sponge cake into 2 pieces.

5. Use a cake ring and place 1 piece of cake into it and spread 1 portion of the sweet potato puree on it. Then place another piece of cake and the last portion of the sweet potato puree. Place in the freezer for 1 hour.

6. Whipped 300ml of topping cream.

7. Remove the cake from the cake ring and spread the whipped cream on it.

8. Use the left over cake to grate into small bits and use it to decorate the cake.

Happy Baking!!!

Recipe adapted from blog.naver.com

Braised Pork by Lily Chua

Facebook link : https://www.facebook.com/groups/platepalate/permalink/1151436091577356/

Recipe:

Recipe
4 eggs hard boiled, pork belly about 500 gm, 1 star anise, 1 stick cinnamon, dark soy sauce 2-3 tbsp ( I used tai hua), 2 tbsp light soy sauce ( I used Kikkoman), 1 tbsp hua tiao jiu, ginger about 7 slices, 35 gm garlic with skin, rock sugar 25 gm. Chinese mushrooms about 9 pcs soaked till soft and cut into 2. Water min 500 ml and more

Method
Boil 4 eggs till hard boiled
Peel them and set aside
Use about 500gm of pork belly and brown on all sides

Prepare rock sugar 25gm, 7 slices of ginger, 25gm garlic smash with skin on, 1 star anise, 1 cinnamon stick

Fry in oil till fragrant (except rock sugar)

Fry pork with the spices n mix well

Then add rock sugar n soaked dried mushrooms

Add 2 -3 tbsp. dark soy sauce and 2 tbsp Kikkoman soy sauce and 1 tbsp hua tiao jiu and fry with pork mix well

Add hard boiled eggs and 250 ml water

Turn to high heat cover n let sauce boil

After 5 mins turn the eggs to colour them . Cover n cook 5 mins more

Transfer all into a claypot add 250 ml water n cover and continue cooking

Please remove the eggs after 20 mins Or else it will "explode" - it happen to one of my eggs

Continue cook about 20 mins more
Once a while stir n add more water

Off the fire

Before serving -

remove the pork and slice into desired thickness

Eggs can slice into halves

Eat with rice

Credits to the Straits Times recipe previously taken from SoShiok

Thai style fried tanghoon by Susan Quek

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1157978084256490/

Ingredients:
- 2 tbsp minced garlic
- 1 onion sliced
- prawns ( marinate with a bit of salt/pepper/ corn flour)
- 3 eggs
- 3 small pack tanghoon ( use warm water to soften and drain off water)
- coriander leaves chopped
- spring onion chopped
- 4 tbsp of tomato ketchup
- 1 tsp sugar
- 4-5 tbsp light soya sauce ( I use fenghe)
- chili padi chopped
- 4 limes juice
- 3-4tbsp oil

Method:
1) heat 3-4 tbsp oil, added in minced garlic till almost brown, add in slice onion and prawn... prawn half cook... add in cabbage and light soya and stir fried...
2) push those in the wok aside, crack eggs and stir fried till half cook ( still a bit soft) and mix with rest of stuffs in wok...
3) put in the Tanghoon ( glass noodle) and pour in ketchup/sugar/light soya sauce... use a tong to mix them them up in thr wok with all the ingredients...
4) off fire... pour in the lime juice/ chili padi/ coriander leave and spring onion and give a fast stir to mix them up!

Fried Tang Hoon by Flora Ng

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1158010764253222/

Recipe for 2 pax

Ingredients:
2 small bundles of Tang Hoon (soak in water)
75g of lean meat, slice into long strips and season with light soy sauce, pepper, sesame oil n corn flour
1pc of sai do fish cake, slice into long strips
1 carrot, slice into think long strips
A few leaves of cabbage, slice into think long strips
2 eggs (bitten n fried) and slice into small pcs
1 tsb of mince garlic
2 stalks of spring oinions, slice into long strips

Seasoning:
1 tbsp of Feng He dark soy sauce
200ml of chicken broth

Method:

Heat some oil in wok, add in garlic till fragrant then add in fish cake, lean meat and fry till meat is 3/4 cook.

Then add in cabbages n carrot. Mix well and fry till cabbage soften then add 200ml of chicken broth and leave it to boil.

Add in tang hoon and stir fry and mix well. Then add in 1 tbsp of dark soy sauce and mix well.

Finally add in spring onions, mix well and off fire.

Ready to serve...

Black Bean Sauce Stir Fry Seafood Thai Vermicelli by Helga Soo

Black Bean Sauce Stir Fry Seafood Thai Vermicelli (for 2 pax)
鼓汁炒泰国冬粉

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1158134387574193/

Ingredients

2 small pkts of Thai Vermicelli (soak for 5 mins before stir frying)
10 Prawns (remove shells and veins)
1 piece of Sea Bass Belly (cut)
1/2 Sliced Large Red Onions or you may add vegetables
1 tablespoons of Minced Garlics
3 slices of Young Ginger
Some Chinese Parsley Stems
Some Chinese Parsley Leaves
3 tablespoons of Oil
2 Eggs
Dashes of Sesame Oil

Marinate
Fish Slices - Salt & Pepper, 1/2 Egg White & 1 tbsp Corn Flour
Prawns - Salt & Pepper, 1/2 Egg White & 1 tbsp Corn Flour

Sauce
300ml Chicken/Pork Stock
1 tbsp of Feng He Garden Black Beans Sauce
1 tbsp of Feng He Garden Light Soy Sauce
1 tsp of Feng He Garden Black Soy Sauce
1 tsp of Fish Sauce
2 tbsps of Mirin

Method
Use 1 tbsp Oil to pan fry the Fish Slices & Prawns till cooked, set aside.

Heat the remaining Oil, add Ginger Slices, Red Onion Slices and sauté till Onions turn soft. Add Minced Garlics & Parsley Stems and stir fry till Garlics turned brownish.

Add Vermicelli and stir fry for a minute. Dig a hole in the center and add Eggs. When the eggs are about to cook, pour Sauce over, on high heat and simmer for 5 mins.

Add Fish, Prawns, Sesame Oil and cover with Sauce, simmer for 1 minute. Garnish with Parsley Leaves before serve.