Crunchy Milo Koko Krunch Sheep Cookies by Joey Foo

180g unsalted butter, soften at room temperature
80g Horlicks/Milo
30g Caster sugar
200g top flour
25g corn flour
25g milk powder(I use coffeemate creamer)
Koko Krunch

1. Pre-heat oven to 150 degrees.

2. Sieve top flour, corn flour and milk powder.

3. Cream butter, milo and sugar till combined and creamy.

4. Put in sifted flour mixture and mix till a dough forms.

5. Shape dough into tear drop pcs. Insert Koko Krunch at the sides for ears. Roll 2 small balls for eyes and poke 2 holes in the centre. Poke another 2 holes for nostrils. Roll six tiny balls of dough and put between top centre of ears.

6. Bake at 150 degrees for about 15 minutes. I used my Rowenta oven fan mode bottom heat at bottom rack.

7. Leave to cool on wire rack before storing in an airtight container.

Chinese Carrot Cake by Jane Tan

Ingredients:1.25kg white radish (net weight after peeled skin)
Wheat flour, 45 gm
Rice flour, 165 gm
Chinese sausage, steamed and diced
Dried shrimps, soaked and diced
Mushroom, soaked and diced
Dried scallop, soaked and shredded
Shallots, diced
Sugar

Seasoning:Scallop water or dried shrimps water, 1/3 cup
Chicken broth, 1/3 cup
Oil
Sesame oil
Salt
Pepper
Sugar

Method:1. In a pot, put in shredded radish and add sugar. Mix well over high heat for 2 mins.
2. When radish water starts to boil, turn to middle heat. Cover and simmer for another 5 mins. But make sure it don't dry up.
3. Heat wok, put oil, and sauté dried shrimps, followed by sausage, mushroom and lastly dried scallop till fragrant. Set aside.
4. In the same wok, add some oil, sauté shallots till fragrant. Then add step 3 ingredients, mix well and turn off heat. Leave the ingredients in wok.
5. Transfer the cooked radish into step 4 wok. Then pour radish water to a big bowl.
6. Add sugar, pepper, salt and sesame oil in the water. Mix well. Add dried scallop or dried shrimps water, chicken broth. Then stir in rice flour and wheat flour. Stir slowly and mix well.
7. Pour the mixture into wok through a strainer to avoid lumps. Mix well.
8. Stir over middle heat until mixture thicken, around 1 min.
9. Transfer to tray to steam for 40 mins or till cook.
10. Leave aside to cool down till set.

Bah Kwa & Cheddar Cheese Sourdough Loaf by Meng-Choo Tan

Unbleached Bread Flour - 250 gm
Stoneground Wholemeal Flour - 50 gm
Water - 75 gm
Milk - 100 gm
Honey - 30 gm
Salt - 6 gm
Butter - 30 gm
Instant yeast - small pinch (I measured this today and it was about 0.2 gm)
Sourdough starter - 150 gm
Cheddar Cheese cubes - 30 gm
Bah Kwa bits - 30 gm
Mix well with bm or mixer.
Rest 30 mins
Snf - rest 30 mins
Snf - rest 30 mins
Snf - rest 30 mins
Final shape
Proof about 45-60 mins in Basket

Preheat Dutch oven
Bake at 240C for total of 30 mins
(Remove cover after 15 mins)



For those without the Sourdough starter, this is the instant yeast version.

Unbleached Bread Flour - 325 gm

Stoneground Wholemeal Flour - 50 gm
Water - 150 gm
Milk - 100 gm
Honey - 30 gm
Salt - 6 gm
Butter - 30 gm
Instant Dry Yeast - 6 gm
Cheddar Cheese cubes - 30 gm
Bah Kwa bits - 30 gm
Mix well with bm or mixer.
Rest 30 mins
Snf - rest 30 mins
Snf - rest 30 mins
Snf - rest 30 mins
Final shape
Proof about 45-60 mins in Basket

Preheat Dutch oven
Bake at 240C for total of 30 mins
(Remove cover after 15 mins)

Thai red chicken curry by Chompoopan K. Tan

Ingredients
- 200 grams bite sized chicken
- 8 chicken feet (or more if you like)
- 50 grams red curry paste
- 3 tablespoons cooking oil
- 1 cup coconut milk (I used a small Ayam packet)
- 1 packet bamboo shoots, sliced
- 3 fresh red chilies, sliced diagonally (optional)
- 1/4 cup sweet basil leaves
- 5 kaffir lime leaves, torn
- fish sauce to taste (I used around 3-5 tablespoons, as this curry should be salty than sweet taste)
- 1 teaspoon palm sugar (or brown sugar)
- 2 to 4 cups water

Preparation
1. Cook chicken feet in a separate pot until soft, may be about 20 mins. Set aside.
2. Heat 3 tablespoons of oil in a wok over medium to lower heat. Add red curry paste, and keep stirring until fragrance.
3. Add 1/2 cup coconut milk and keep stirring until boil for 5-10 mins, you'll see bubbles of red oil on top.
3. Add the chicken and stir until cooked through. Then add in cooked chicken feet. Keep stirring for 5 mins. If the curry is too dry, add some coconut milk.
4. Pour 2 cups of water in to the wok, bring to boil. Add bamboo shoots in to curry, bring to boil and continue cooking for 7-10 mins.
5. Add the remaining coconut milk, bring to boil. Gravy should be covered all ingredients. Add more water if the gravy is too thick or add more coconut milk if the gravy is too watery.
6. Taste the gravy before adding fish sauce and sugar. Red curry should be salty than sweet taste.
7. Add kaffir lime leaves into low boiling curry, turn off the fire after a few minutes. Then add sweet basil leaves (and chilies if u have) into curry and mix in the curry to avoid leaves turning black. Serve hot with steamed jasmine rice or rice noodles!

PS. All the ingredients are roughly estimated as I cook often and don't need to measure anymore.