Red Velvet Swiss Roll by Em Jay

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1169700319750933/

Yields : 10-12 servings

Ingredients :-

3/4 cup cake flour

1/4 cup cocoa powder

1 teaspoon baking powder

1/4 teaspoon salt

4 large eggs

3/4 cup granulated sugar

1 tablespoon canola oil

2 tablespoons buttermilk

1 oz red food coloring

1 teaspoon vanilla essence

For the cream cheese filling :-

8 oz. cream cheese, room temperature

1/4 cup / 4 tablespoons unsalted butter, room temperature

3/4 cups icing sugar

1 teaspoon vanilla essence

Directions :-

(1) Preheat oven to 350 degrees F. Line with baking paper and grease it with butter.

(2) On a flat surface, lay down a thin, clean kitchen towel and sprinkle with powdered sugar; set aside.

(3) In a medium sized bowl, sift together cake flour, cocoa powder, baking powder and salt. Set aside.

(4) In another bowl, using a mixer, beat eggs on medium speed for 2-3 minutes until frothy and pale yellow in color.

(5) Add sugar and oil beat until well- combined. Beat in buttermilk, red food colouring and vanilla.

(6) Reduce mixer speed to low and slowly beat in dry ingredients, until just combined.

(7) Pour batter into prepared pan and spread evenly to the edges. Bake for 12-15 minutes, or until cake springs back when lightly touched in the center.

(8) Upon removal from the oven, immediately run a knife around the edges of the pan to loosen the cake. Swiftly invert the cake onto the kitchen towel that has been sprinkled with powdered sugar. Gently peel off the baking paper and discard. Then, starting at the short end, slowly roll up the cake and the towel together. Set aside on a wire rack to cool.

(9) In the meantime, prepare the cream cheese filling. In a medium sized bowl, using an mixer, beat together cream cheese and butter until smooth and well-combined. Beat in powdered sugar until well incorporated.

(10) Once cake roll is completely cooled, carefully unroll. Evenly spread cream cheese filling over the surface of the roll. Then, roll the cake up again, cover with plastic wrap and refrigerate for at least one hour before serving.

Adapted from :- http://www.confessionsofaconfectionista.com/…/red-velvet-ca…

Popcorn using Le Creuset pot by Sage Low

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1177801235607508/

Put popcorn kernels over deep hot pan wt heated coconut oil. Cover tightly and cook over medium-high heat until kernels just begin to pop, 3 to 4 minutes. Give pot a firm up-and-down shake every 30 seconds or so. When popping has almost subsided, remove pot from heat, add in butter & castor sugar, coat well and transfer popcorn to a bowl.

Stew Hoi Sum by Eling Tong

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1172731732781125/

Stew Hoi Sum with Pork belly, dry scallops, dry squids, dry chillies & mushrooms.
Yum! Yum!! 👍👍

Recipe:

-1kg pork belly *(may replace with chicken)
-Some Dry mushroom (soaked & removed stems)up to individual to add more
-Sea cucumber (1kg)
-Some dry chillies (5-7pcs)
-Some scallops (5pcs)
-Dry cuttlefish(1 or 2 small) washed & chop small tiny strips
-Ginger
-Some shallots & garlic

Seasoning:-
-Light soya sauce
-Dark soya sauce
-Sugar
-Oyster sauce

Method:-
-blanch sea cucumber with some ginger in the hot water. Set aside.
-fried some garlic till brown, add pork belly, seasoning: light soya sauce, sugar, oyster sauce & dark soya sauce. Fried toll fragrant & set aside.
-fried ginger then shallots & garlic till brown, add in dry cuttlefish, dry scallops.
-add in seasoning & fried till fragrant then add mushroom.
-add in water & simmer till mushroom soft.
-lastly add sea cucumber n simmer till semi-soft then add pork belly. Simmer again till soft. Serve with rice👍👍

Curry Sauce by Cecilia Tan

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1173288422725456/

Ingredients for Curry Sauce
1/2 Onion minced
3 cloves Garlic minced 
2 tablespoons Fresh ginger minced 1 tablespoon Curry powder
1/3 teaspoon Ground coriander seed
1 teaspoon Flour
2 tablespoons Ketchup
3/4 cups Chicken stock

Steps:
Add 2 tablespoons of oil into a small saucepan and fry the onions over medium heat until they are soft.
Add the ginger and garlic and continue frying until they are very fragrant and browned all the way through.
Add the curry powder, ground coriander, and flour and fry until saturated with oil and fragrant.
Add the ketchup and stock then whisk, cooking until the sauce thickens up just a bit.

Sesame Chicken by Pam Hi

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1168812056506426/

Secret to soft and tender chicken - soak the chicken pieces in buttermilk for 1 to 2 hours before seasoning. (Note - if you follow this step, can omit the rice wine in the recipe encl).

Recipe credit - https://youtu.be/kjr3aIZRtEk

Shepherd Pie by Susan Quek

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1172704412783857/

Ingredients:

Chicken thighs diced
Minced garlic
onion diced
Carrot diced
Broccoli cut small
Brown mushroom diced
Corns
Potatoes boil and mashed ( add a bit of butter/milk/salt/pepper to taste)

Methods:
Put 2 tbsp of oil, fried minced garlic till brown and... add in all ingredients and stir fried... add chicken stocks ( I use water with knorr chicken powder without msg ) and milk ( cos I like creamy type, can omit if don't wan)... boil a while till carrots is soft... add in corn starchcorn flour with water) to thicken it... off fire and leave it to cool.

Put chicken mixture follow by mashed potato, topped with cheese and baked at 180c 15-20min ( till top is golden brown will do... cos all food is cooked, just to melt the cheese)

Mee Goreng by Rachel Ho

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1161158607271771/

1. Heat 2 1/2 tbsp oil in work. Saute 1 tbsp minced garlic in the pan.

2. Add in 8 pcs of deshelled prawns and stir fry till about 80 percent cook. Add in 1/2 red onion (sliced), 70g cabbage (cut into 1 inch squares) and 1 tomato (diced). Stir fry till cabbage 70 percent cook. Add in a big handful (70g or to yr preference) of beansprouts and continue to stir fry.

3. Add in yellow noodles (300g or bit more if u like) and add in 1/3 cup water to cook the noodles. U may use a tablespoon and try to gently loosen up the noodles as it cooks in the sauce. As the noodle starts to soften, add in 3/4 to 1 tbsp (depending on the level of spiciness you like) of sambal belachan chili, 3 tbsp of ketchup, 1/2 tbsp light soya sauce, 1/4 tbsp of dark soya sauce, 1/2 tbsp sugar, 1/4 tbsp of salt or to taste. Stir fry and mix evenly.

3. Push the noodles to one side of the pan and crack an egg on the other side. Scramble the egg and mix into the noodles.

4. Add in 60g (can be more or less based on yr preference) chye sim or xiao bai cai (cut into 5 cm length) into the pan and stir fry for 2 mins till the greens are just cook. When done, serve on plate with a small lime if you like.