Buttercake by Susan Cake

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https://www.facebook.com/photo.php?fbid=10205522232038960&set=gm.780418355345800&type=3&theater

Buttercake -

Ingredient
250g Butter
5 eggs
50g + 150gm sugar
200g self raising flour
50ml milk
1 tsp vanilla essence /extract
1/4 tsp of salt

Method
1. Preheat oven at 180C (temperature depends on individual oven)

2. Separate the eggs, and place the whites into a medium sized bowl.Beat egg whites until soft peaks, gradually add 50g sugar and beat until stiff. Set aside.

3. Cream butter and 150g sugar until pale and fluffy. Put in vanilla essence/extract and and beat for a while. Add in egg yolks one by one and beat well after each addition. Add in the salt.

4. Put in half the flour and mix on low speed until incorporated. Add in milk alternately with flour and mix until well combine.

5. Fold in the egg whites in 3 or 4 additions.

6. Pour batter into pan and level.

7. Bake for 60 minutes or until skewer comes out clean.

Braised Pork with tau kee by Josephine Toh

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1b. pork belly (cut into small pieces)
4 cups water
1 pulp garlic (lightly pounded with the back of a cleaver)
1 tablespoon white pepper corn (smashed and cracked)
5 hard-boiled eggs
8 oz. fried tofu/bean curd
4 tablespoons soy sauce
3 tablespoons sweet soy sauce (kecap manis)
1-2 tablespoons dark soy sauce, or until it reaches your desired color
Salt to taste

Method:

Heat up a pot or preferably a big clay pot with 4 cups of water. Bring it to boil and then add in the garlic, pork belly, and cracked pepper. Bring the pork belly to boil before adding the hard-boiled eggs, fried tofu, soy sauce, sweet soy sauce, and dark soy sauce. Lower the heat to medium and braise the pork for 30 minutes or so until the pork belly is is cooked through and become tender. Add salt to taste. Continue to simmer on the lowest heat for another 15-20 minutes.

recipe origin from internet.

Caramel Macademia Nuts by Sharon Foo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1259947840726180/

One cup sugar, 50g butter, let the sugar melt n pour in the macadamia n stir to mix well. Let it cool on wax paper and done. 

Estimation recipe only. You can skip the butter if you don't want.

Bubur ChaCha by Susan Quek

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1258368327550798/

Bubur cha cha recipe -

Ingredients:
Half a purple sweet Potato
Half a orange sweet Potato
Half a yam
Sago

Tapioca flour jelly -
80g tapioca flour jelly
50g boiling water
I done 3 portion with 3 colouring red/green/yellow

Coconut milk base -
800ml water
1 packet Kara coconut milk
Rock sugar to taste
2 Pandan leaves
Salt to taste

Method:
1. Cut the sweet potato/yam into cube size and put to steam till soft ( use a fork to poke)

2. Boil the sago till transparent, sieve out and put into cold water

3. Pour boiling water to the tapioca flour, drop colouring and start stirring/mixing ... find it a bit hard to handle... don't put too much flour cos it will taste too hard. Roll and put into boil water to boil till it float up... sieve and put into ice water to prevent sticking together!
(U can try to search in YouTube on how they do it to have a better pic ya!)

4. Boil water & panda no leaves and rock sugar. Add in the coconut milk and pinch of salt to taste. Add in the steam sweet potato/yam, sieve out the sago/tapioca jelly from cold water and add to the coconut milk base. Off fire and serve.

Crispy baked cod fish with nori seaweed by Jessie Neo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1248916765162621/

Salted Yolk Rooster Pineapple Tarts by Joey Foo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1249650085089289/

Salted Yolk Rooster Pineapple Tarts

Unsalted butter 250g(still cold but not so hard)
100g icing sugar(i use pure icing sugar no flour inside)
1 egg
Plain Flour 400g
Custard powder 50g
30g salted yolk powder(Knorr brand)
Pineapple Paste
A bit of Orange food color for beak and feet(Americolor or u can use other brand)

1. Sift plain flour,custard powder and salted yolk powder and leave aside.
Using a mixer(I'm using Kitchenaid speed 3), cream unsalted butter and icing sugar till light and creamy.

2. Mix in egg till combined(as in my photo,not lumpy)

3. Add in the sifted ingredients and mix till dough forms.

4. Take out some dough and mix with orange food coloring. Make the 2 feet and place onto baking tray. U can make all the feet first.

5. I agar agar roll the pineapple paste into balls(i didnt weigh so dun ask me for the weight haha!) Depends on the size u like,the dough dun expand a lot but dun make until so big,not bite size liao... take so dough roll into a ball and flatten,put the pineapple paste ball in the centre and wrap and roll into a ball.

6. Put on top of the feet, add in wings, heart sprinkle as the crown, orange dough for the beak(shape verticle cone shape, place onto face den use knife cut a line in the centre), black sesame seeds for the eyes.

7. Bake in preheated oven at 140 degrees for 15-17 mins. Depending on ur oven temperature, try bake a few pcs to see the results. Im using Rowenta 7868 bottom heat fan mode. Cool before storing in airtight containers. 

Happy Baking!

Honey Cereal Cups Recipe by Soo Qinxi

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Honey Cereal Cups Recipe by a Chinese Article

Ingredients (approximately 20 cups)
300g Corn Flakes (lightly crush into smaller pieces)
100g Unsalted Butter
3 tbsps Honey
Some Rasp Chocolates for Toppings

Method
In a saucepan on low heat, add butter & honey and stir slowly till the butter is melted and combined with honey. Set aside to cool.

Add the crushed Corn Flakes into the Butter Honey mixture and slowly stir to coat the Corn Flakes with the mixture. If the Butter Honey mixture is too much, add more Corn Flakes.

Use a teaspoon to scoop the coated Corn Flakes and place them into small baking cups. Sprinkle some Rasp Chocolate Toppings.

Bake in a preheated oven at 150 deg cel for 13 mins. Sprinkle some icing sugar over once the Cereal Cups turn Cool (optional).

As I dislike the colorful ball Toppings, I substitute it with Rasp Chocolate 😝