Madeleines by Evelyn Lim

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Madeleines by Pam Hi

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My trick :
- put batter in fridge for at least 1 to 2 hrs.
- heat up mould before pour in the batter
- starts with recipe temperature 180 degree c first (I used 210 degree c 10mins). P.S. all ovens are different..so make 2 batches to test out your own oven heat.

http://www.shiokmanrecipes.com/madeleines-with-a-hint-of-o…/

Lemon Sugar poppyseed Cookies by Sage Low

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I added 2 tbsp of grated lemon zest instead of 1 & added poppyseed. 
http://www.marthastewart.com/.../old-fashioned-sugar-cookies

Fish Paste Egg Roll by Sally Chay

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Recipe - 

Fish paste in egg roll by Late Mdm Poon Sin Yeow

1. Buy fish paste from the yong tau foo stall
2. Add 4 spoons of plain flour into the fish paste as it is usually salty
3. Mix the plain flour with the fish paste & mix them well (to get this ready for spreading onto the egg roll once the egg rolls are ready)
4. Crack 7 eggs (depend on the size of your egg as mine is small), then beat them until the egg yolk & white are mixed
5. Add 2 table spoons of water & 1/2 spoon of light sauce (this is to make your egg taste tasty). Mix the egg with light sauce & water (this is to make the egg batter not so thick)
6. Use a non stick pan to make egg roll (note : to make the same size if possible for the egg roll as it will be easier later for steaming) for 7 eggs, you should be able to make about 8 pieces of egg rolls
7. Spread the fish paste onto the egg roll (try to spread them evenly across the whole egg roll)
8. After spreading them, roll up it up & remember to press the ends together
9. Put them into the plate for steaming later.
10. U may steam between 4-5 mins under high heat
11. Once it has cool, you may either put them aside to be fried.
12. After frying it, cut them into slices to be served with sour plum sauce. And eat with rice or porridge.
13. If you intent to keep it for next day or any day l, please put them into the freezer ( Note: do not keep for more than 1 week as there is no preservative)
14. Defrost it at room temperature. Once it has been defrost, you may fry them.

Enjoy cooking it

Ang Chao (red yeast) by Susan Sim

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Finally after 3wks, my ang chao (red yeast) is ready! The wine is very very sweet!

Ingredients:
1kg glutinous rice
2pcs wine biscuits (pound to pieces, keep a small amt for last to sprinkle on top)
1pkt red yeast rice (abt 100gsm)
1 btl rice wine any brand

Method:
1. Wash glutinous rice. Must be v clean otherwise wine will be sour.
2. Fill water to cover rice and soak overnight.
3. Cook rice in rice cooker (less water compared to normal rice). Note: steam is better.
4. Once rice is cooked, scoop out and place on tray to cool.
5. Rice must be completely cold b4 adding wine biscuits n red yeast. Add rice wine.
6. Mix well.
7. Place all in a clay pot or glass container.
8. Balance wine biscuits to sprinkle on top.
9. Use clean cloth to cover pot b4 covering w lid.
10. Open in exactly 3wks.
11. Use a cloth or filter bag to press out the wine from the rice.
12. Bottled the wine and let the sediment sink.
13. Bottled the dregs for cooking. Note: if too dry add some of the wine n the sediment fm wine to the dreg. Refrigerate.

Red Velvet Swiss Roll by Em Jay

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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

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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.