Recipe: http://taiwanduck.com/how-to-make-taiwanese-style-3-cup-chicken/
Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/776633599072385/
Sunday, February 15, 2015
3 cups chicken by Lena Lai
Recipe: http://taiwanduck.com/how-to-make-taiwanese-style-3-cup-chicken/
Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/776633599072385/
Meat rolls by Lena Lai
Add finely chopped carrot, spring onion, water chestnut, mushroom n a little parsley. Then add in 1tbsp sesame oil, 1 tsp of salt n sugar, 1/2 tsp of pepper. Add in 2 salted egg yolk (cut into tiny pcs) n 1 tbsp of the salted egg white.
Mix everything n taste the saltiness. Add salt to get the taste u wanted. Lay a fu chuk (soft type, wet ur hands with salt water, scoop some mixture n make it into long shape. Put on the fu chuk n roll. Then steam it at low to medium heat till cooked.
Then coat with flour (plain or cake flour), egg mixture n crushed cream crackers n pan fry till light golden brown. The crunchiness can last longer than 30 mins. U can AF it to get the crunchiness back.
Nestum cereal and almond butter cake by Esther Tho
Note : I used 8" cake pan
Ingredients
180g butter
30g Nestum cereal (keep abt 5g for sprinkle on top)
20-30g ground fine almond (optional)
140g castor sugar
3 eggs
180g self raising flour
1 tsp of vanilla
3 tbsp (45ml) of milk
Pinch of salt
Some almond flakes for sprinkle on top
Method
1. Cream butter and sugar till fluffy
2. Add vanilla & add egg one at a time till creamy
3. Add in sifted flour & salt by 2 or 3 portion mix well
4. Finally add in the milk
5. Mix till well combine.
6. Pour into a cake pan, smooth out the batter and sprinkle the cereal and almond flakes.
(I have placed a parchment paper on the bottom of the pan, coat it with butter and dust some flour for easy remove later.)
7. Bake at 180degC for 18-20min for cupcakes and 45mins for an whole cake.
8. Serve after cooled.
Kuih Bahulu by Andrew Lim
Ingredients
115g plain flour
100g castor sugar ---> adjust accordingly if you prefer it less sweet
4 eggs (separated)
Oil for greasing mould
Method
1. Bake flour in a preheated oven at 150 Deg Celc for 1 hr. Leave to cool.
2. Beat egg whites & sugar at high speed untill it turns lights and stiff. Add egg yolks, one at a time. Beat well till batter thickens.
3. Heat up oven to 200 Deg Celc.
4. Heat up kuih bahulu tray in the oven.
5. Divide the egg mixture into 3 portions. Divide the plain flour into 3 portions.
6. Mix in 1 portion of the flour into 1 portion of the egg mixture. Fold till well mixed.
7. Grease the mould with oil. Pour in the batter till 3/4 full.
8. Bake for about 8 - 10 mins till golden brown. Remove the kuih from the mould with a bamboo skewer or toothpick.
9. Repeat egg mixture + flour process once the batter is used up.
Note: preparing the batter in batches will give you a soft and fluffy kuih. This recipe make a slightly crusty outside, with a soft and fluffy texture inside.
Chicken Stew by Lena Lai
Rempeyek recipe by Serena Ng
Ingredients
500g rice flour 125g corn flour
450ml coconut milk
750ml water (This is an estimate. You may need to add more to achieve a fairly runny but not too diluted texture for the batter.)
2 tbsp fennel
2 tbsp cumin
3 tbsp coriander seeds
1 tsp turmeric
2 big eggs
2 tsp salt
500g peanuts
Some curry leaves cut small
Vegetable oil for frying
**Blend the following:
9 garlic cloves
5 candlenuts
Method
1.Coarsely pound the fennel, cumin and coriander seeds.
2.Set aside.
3.In a large bowl, place the flour, egg, salt, fennel, cumin, coriander seeds, turmeric and the blended ingredients.
4.Add in the coconut cream and water.
5.Stir until well-mixed. Aim for a texture that is runny yet not overly thin.
6.Heat a wok over medium-low heat with oil to the depth of at least 7.5cm.
7.Fill a ladle with the batter and add in some peanuts.
8.You can vary the quantity of peanuts according to your preference.
9. Fry each piece of rempeyak until crisp throughout.
10.Remove from oil and place the rempeyek on kitchen paper to remove excess oil. Store in air-tight containers.
Salted egg yolk cookies by Susan Sim
Adjusted butter 50-50 salted and unsalted and reduce sugar.
Recipe: https://kwgls.wordpress.com/2015/02/01/salted-egg-yolk-cookies-蛋黄酥饼
Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/781987115203700/
Buddha Jumps Over The Wall 佛跳牆 by JJ Lily Ooh
2 pcs of chicken drumstick (May use 1 whole chicken)
2 pig tails (cut to small pcs)
80g Chinese Jinhua ham
10 pcs of mushroom, 12 pcs dried scallop
1 pc Sea cucumber
20g Fish Maw and pork tendon
Method
I do add in some Chinese herb like Solomon Seal Rgizome (Yu Zhu), Codonopsis root (Dang shen), Chinese yam (Huai shan) and red dates.
1st layer place drumstick and pig tail, follow by ham, dried scallops, mushroom, i used bone stock to cover all the ingredients.
Double boiled for 2 hours, place the sea cucumber, fish maw and pork tendon to boil for 1 hour.
Lastly the abalone (optional), boil for 15 mins.
I use double-boiled to cook for 3 hours++ (Prevent the soup get dried off), after that i removed pot from the big wok and boil for another 30 mins. Soup will turn out to be milky and golden colour...
Note
Raw meat need to blanch in hot water, dried scallops, fish maw, dried mushroom and pork tendon need to soak 1 day before cooking. Sea cucumber, i purchased from wet market which ready soak.
Sweet and savoury crepe breakfast by Rontree Chan
Ingredients
1 cup plain flour1 cup milk or low fat milk
2 tsp sugar
1/2 tsp salt
1/2 tsp vanilla
2 eggs
2 Tbsp melted butter.
Method1) whisk flour and milk till smooth.
2) beat eggs with sugar till pale yellow. Add in salt and vanilla.
3) pour egg mixture into milk flour mixture. Mix well and sieve thru a drainer.
4) add in melted butter, stir to combine well.
5) low medium heat up a flat pan with a little butter, wipe off excess with kitchen roll paper.
6) scoop a ladle of batter in it. Lift pan off the heat and swivel to let batter flow and cover the pan surface.
7) when the edges turn brown, use a spatula to loosen the edges then use hand to flip over and cook for another 1 min.
Sweet Fillings. ~ I mixed whipped cream with Philadelphia lemon cream cheese. Added in some half cut seedless grape. And fold, eh...., think I need drawing to explain on tat. Btw I using a 29" flat pan. And topped with some home made lemon curd.
Savoury: add some mozzarella cheese and ham in crepe then fold. Bake in oven for till cheese melted. Served with creamy mushroom and poached egg.
Coffee Beans biscuit by Fc Ng
A: 45g soften butter, 40g icing sugar.
B: 20g eggs, 10g milk (I used cream),1/4tsp vanilla extract.
C: 15g cocoa powder, 3g Instant coffee, 15g 3in1 coffee(bout 1 pck)
D: 100g cake flour(sifted)
Method
Cream (A) till pale (not need fluffy stage), add in (B) slowly & mix well.
Add in (C) & mix well, fold in (D) to form dough.rest the dough for 20min.
Make into 3g ball and make a slit in the middle to resemble coffee bean shape.
Bake in preheated oven 170ºC for bout 20min. Cool on sheet for few min then transfer to cooling rack to cool completely. . Enjoy !
Notes
(Recipe shared by MeiLing)
Pls adjust temp according to yr oven characteristic.
Above mentioned recipe yield small portion, I doubled the recipe & made bout 1 full medium size container.
*I added 1/4tsp coffee emulco ( optional ).
Crispy Roast Pork by Yvonne Mah
1 kg Pork Belly
1 tbsp Rose Wine
1 tsp Salt
Marinade
2 pieces Red Fermented Beancurd
1 tbsp Abalone Sauce
1 tsp Sugar
1 tsp 5-spice Powder
1/2 - 1 tsp Pepper
Method
1. Rinse pork belly and pat-dry. Make a few slits on the pork belly & season with the marinade except on the skin. Drizzle the skin with Rose Wine and rub well with salt.
2. Place the seasoned pork with the skin side up and chill in the fridge uncovered overnight.
3. Place some water in the baking tray and arrange the pork belly on a grill rack with the skin side up. Bake in a turbo convection oven at 200 deg for 15 mins.
4. Remove the pork belly and poke as much holes on the skin. Continue to bake for another 10-15 mins. Repeat this process until you can't poke anymore holes. By now the skin would be cooked and crispy.
5. Leave the pork belly to rest before slicing.
Saturday, February 14, 2015
Peanut cookies by Esther Tho
400g grind peanut
250-250g fine sugar
300g plain flour (sieved)
160g veg / peanut oil
1/2 - 3/4 tsp salt
1 beaten egg for egg wash
Some peanuts for deco
Mix the 1st 4 ingredients in a big mixing bowl. Slowly mix in the oil till can form a soft dough.
Form into small balls.
Egg wash them and deco with half peanut.
Bake in preheated oven at 180deg for about 25-30mins or till golden brown.
Remove, leave to cool before storing.
Post link: https://www.facebook.com/photo.php?fbid=10153087458163259&set=gm.781456505256761&type=1&theater
Claypot Chicken Rice by Derek Woo
Marinate about 500g of chicken meat with 1 tbsp dark sauce, 2 tbsp oyster sauce, pepper and 2 tsp ginger juice for 2 hours.
Rehydrate 4 mushrooms and soak lup cheong to remover the skin. Leave the skin of the duck liver lup cheong on. Fry some diced salted fish with a tbsp of oil in the clay pot then remove.
Add a cup uncooked rice which has been rinsed and stir to make sure it's coated. Then add a cup of water and 2 tbsps of water from the mushrooms when you rehydrated them. Cover n simmer for 10mins until rice is almost cooked. Add in marinated chicken, lup cheong, mushrooms and salted fish.
Drizzle the sides of the clay pot with oil to get the charred bits and simmer for a further 20 mins with lid on. Switch off fire and add in 3 stalks of bak choy and leave the cover on for a further 15mins. Uncover and enjoy!
Braised Chicken With Chestnut & Carrot by Wendy Kwan
8 slices of ginger
1 carrot, cut cubes
2 stalks of scallions, sectioned
15 chestnuts, frozen shelled, thawed.
500g boneless chicken, cut into bize-size piece
Marinade Chicken for 30 mins
2 tsp cooking wine
2 tsp oyster sauce
1 tsp soy sauce
1 tsp sesame oil
1 tsp corn starch
Sauce
3/4 cup of water
1/2 tsp dark soy sauce
1 tsp oyster sauce
Thickening (water + corn Starch)
Method
1. Par boiled chestnuts and carrot, set aside.
2. Heat oil in a saucepan, stir fry chicken until golden brown, set aside.
3. Saute ginger and scallions for 2mins, add chestnuts & carrot.
4. Add in the sauce and braised chestnuts and carrot in low heat about 10-15mins.
5. Add chicken, stir well and simmer uncovered for 10mins with high heat.
6. Add corn starch and cook to your preferred consistency.
7. Dish up and ready to serve with hot rice.
Meatballs by Ina Tay
1 clove garlic (peeled n chopped into small pieces)
3 tablespoon full of diced carrot
1 tablespoon sesame oil
1 tablespoon hua tiao wine
1 1/2tablespoon castor sugar
2 tablespoon rice flour
1 teaspoon ground pepper
Method
Mix well and let it set for 3hrs in the fridge.
Mould into small balls
Heat wok and deep fry till golden brown
Recipe for mee pok:
Mix 2 tablespoon of light soy sauce with 1 tablespoon of sweet soy sauce ( i prefer more of the taste of sweet soy sauce. Adjust accordingly if u want) and 1 teaspoon of sesame oil. Mix well with some hot water.
Simply cook mee pok for 5 secs in boiling water and transfer to cold water for 5 secs. Repeat this process again and lastly cook in boiling water for another 8 to 10 secs will do. You will notice the mee pok looks shiny.
Serve and enjoy!
Friday, February 13, 2015
What’s Your Foodie IQ?
However, much to my chagrin, I only scored a 15. Apparently, the quiz is not too easy. Do you think you could beat Chef John’s score? Find out here!
Butter Chicken with Naan by Rita Choo
Recipe of Butter Chicken: http://www.salkkaaram.com/2009/06/easy-butter-chicken.html?m=1
Recipe of Garlic Naan: http://www.tastyappetite.net/2012/06/how-to-make-garlic-naan-yeast-free-step.html?m=1#.UZtunD8ayc0
Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/780679242001154/
Thursday, February 12, 2015
Baked Alaska with a Lighter? You Betcha!
As you’ll see in the video, I made two of these, so I could show you a couple different ways to decorate. After browning the first one with a blowtorch, my preferred method, I started on the second, and for whatever reason the torch stopped working.
There are obviously unlimited combinations of cake and ice cream flavors you can use for this, so I suggest consulting with your Valentine, and giving this easy Baked Alaska technique a try very soon. Enjoy!
For 2 Baked Alaska:
Note: You can make these ahead, including the piping, freeze, and then brown the meringue before serving.
1 1/2 cups raspberry ice cream
1/2 cup vanilla ice cream
2 round thick slices chocolate cake
For the Italian meringue:
2 large egg whites
1 tsp lemon juice
- beat to soft peak, and slowly add 240 F. sugar syrup (see below)
- continue beating until you have stiff peaks that will hold a sharp line
For the sugar syrup:
1/2 cup white sugar
1/4 cup water
FLAMBE NOTE: First of all, be careful. Pour an ounce or so of any liqueur (I used brandy but cherry liqueur or Framboise would be even better) into a pan and place on low heat. When it’s warm enough you can it ignite with a lighter, and spoon the flaming liquid over your baked Alaska. Just be sure to turn down the lights!
Wednesday, February 11, 2015
Airfried Horlicks Crab Croquettes by Michelle Heng
Ingredients (makes 4 croquettes)
120g crab meat
1 potato (20g, boiled and mashed)
1 tbsp horlicks
1 tsp dried basil leaves
15g butter
Salt & pepper (to taste)
Outer crust1/2 egg (beaten)
Panko bread crumbs
1/2 tsp chicken powder
Oil
Steps
1. Mix all the ingredients (except the ingredients for outer crust) thoroughly.
2. Shape the mixture into 4 round croquettes.
3. Mix the chicken powder into the panko bread crumbs.
4. Dip each croquette with egg then dredge with the panko bread crumbs.
5. Spray a spritz of oil onto each croquette before airfrying them in the preheated airfryer at 200 deg C for 25 mins.
6. Flip during half time and spray another spritz of oil on the flipped size.
7. Bon appétit!
Salad You Tiao by Rita Choo
Recipe adapted from Seawaves Cuttlefish Paste (Rita's Vibrant Kitchen sprinkle sesame seeds on top & airfried the You Tiao)
Ingredients:- You Tiao (store-bought or homemade) (RVK used homemade mini You Tiao)
- Seawaves cuttlefish paste
- roasted sesame seeds
How to prepare: 1. Separate the You Tiao pairs. Snip open the You Tiao lengthwise, but do not completely cut open.
2. Stuff the You Tiao with cuttlefish paste and sprinkle with a lot of sesame seeds.
3. Spray some oil and airfry at 180C for 8-10 minutes (deep fry until golden brown if not airfrying).
Model of AF used: Philips HD9220 Viva Collection Air Fryer
Accessory used: Grill pan
Recipe of homemade mini You Tiao can be found here: https://www.facebook.com/ritasvibrantkitchen/photos/a.785606068123857.1073741854.634058033278662/641865469164585/?type=3&theater
Almond Biscuit by Genevieve Ngui
2 ounce ground almonds
3 ounce caster sugar
5 ounce butter
Rub-in method
Almond bits for decor
180 degree C @ 20 minutes
Tuesday, February 10, 2015
Easy Kuih Bahulu by Joey Foo
2 teaspoons rice flour
Pinch of salt
120g fine sugar
4 cold eggs from fridge
1 teaspoon vanilla extract
Unsalted butter for greasing mould
1. Place sugar in a oven proof bowl and bake for 5 mins at 100 degrees.(I use my Rowenta oven 100 degrees fan mode bottom heat centre rack). Leave to cool before using.
2. Preheat oven to 200 degrees. Grease the kuih bahulu mold with unsalted butter and leave inside oven for at least 2 mins.
3. Using mixer or hand mixer, beat cold eggs with cooled sugar till pale yellow and double in volume.
4. Sift both flours and salt and slowly fold in 3 batches into the egg mixture.
5. Pour batter into measuring cup for easier pouring into the heated mold.
6. Bake for 10 mins. I use my Rowenta oven bottom heat fan mode centre rack. Remember to re-grease the mold and reheat before pouring batter. Leave to cool before storing in airtight container.
Florentine Nuts Crisp by Florentine Nuts Crisp
- Almond Slices 150g
- Pumpkin Nuts 50g
(Black n White sesame seeds to sprinkle on top - optional)
(U can use Any of ur fav nuts)
Method:Preheat oven 140C
- in a big bowl, mix Florentine flour n nuts well .
- line Baking paper on tray (Mine is 15x11)
- spread mixture evenly using the back of a spoon.
- bake 140C / 10 mins - non fan mode (every oven is various, pls adjust ur temp accordingly )
Useful tips:To cut " uniform square ". Once the crisp is taken out from oven, immediately place the crisp (with Baking paper) on a flat surface. Using the back of the tray, press on the crisp. When is still hot, use a knife/scissor cut into the size u want.
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