Nian gao rolls by Angelin Goh

Recipe: https://www.facebook.com/video.php?v=889704414405442&set=vb.759826694059882&type=2&theater

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/786217798113965/

Nian Gao by Fion Ong

Glutinous rice flour 260g
Raw cane sugar 220g
Water 230g
Soaked banana leaves, clean and dry them.
Line the leaves on the aluminium bowl or ceramic bowl.
You can use any container with a base deep enough to place the mixture. Pour only 80% and not overflow

Put raw cane sugar into water and boil. Pour the mixture into glutinous rice flour and combine together. (Gotta beat the mixture together for a while).
Sieve the mixture and pour into the bowls lined with banana leaves, and steam for 1 hour.
Keep in the freezer overnight.
(Fyi I made 2 versions, 1 with banana leaves and 1 with pandan leaves.
So depends you like the traditional or new version
Nx day leave the niangao in room temp and prepare your spring roll wrappers.
Cut the niangao into small pieces and wrapped like wonton.
You may use egg wash or starch glue (corn starch + hot water) to stick the edges together.
Deep fry when the oil is hot.

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/788191247916620/

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.

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/716498721752540/

Rempeyak Kacang by Serena Lim

Recipe: http://www.soshiok.com/recipe/rempeyek

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/718519671550445/

Pulut tai tai by Lena Lai

Recipe: http://nasilemaklover.blogspot.sg/2012/12/pulut-tai-tai-nyonya-steamed-blue.html?m=1

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/781073541961724/

Nian Gao by Kitty Katherine Goh

Ingredients
Sugar 300g (can be brown sugar or gula melaka or mixture) - I used both gula melaka n sugar
Glutinous rice flour 300g
Water 400ml
Banana leaf or cellophane plastic sheet/glass paper meant for cooking or baking paper.

Method
1. Heat sugar on low heat on a sauce pan until it melts and caramelised to a golden brown colour.
2. Add water in slowly and mix it well.
3. Let the sugar syrup cool to room temperature.
4. Add in the glutinous flour and combined well.
5. Sift the mixture and pour into lined mould. Make sure to cover the top part of the mould to prevent water droplets from dripping into the nian gao.
6. Steaming time approximately 3-5 hours as a gauge as I could not monitor it as closely as I wanted to. I switched from steaming it while I am awake at night to transferring it to electric lunchbox and went to sleep. So please monitor this step at maybe after every hour interval. It is ready when colour has turned a darker shade of brown as it has caramelised and the end product has set.

Notes
Steaming time can be 1 hour to 5 hours or more depending on the type of mould or steaming basket, the size of the mould, the quantity of the mixture and the intensity of the fire.

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/777479342321144/

Air-Fried Lobstie Sticks by Jennifer Lu

Recipe: https://www.facebook.com/wokwithjenn88/posts/776528869092976

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/776195375782874/

Kueh Bahulu by Jensie Tan

Ingredients A
350g eggs
300g castor sugar

Ingredients B
280g cake flour
40g rice flour
5g double action baking powder

Ingredients C
Half teaspoon Vanilla essence
100g melted butter

Method
Beat egg until bubbles appear, add castor sugar gradually and beat until meringue is formed (about 20 mins).
Add ingredients B and mix with hand until incorporated.
Add ingredients C and mix well.
Heat up the mould & grease with oil.
Pour batter into hot greased moulds.
Bake for 10 to 15 mins for 200 degrees.
Remove from oven and unmould immediately.

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/776127482456330/

Nian Gao by Ng Sook Lin

Ingredients

200g fine sugar
200g glutinous flour
320g boiling water
Some banana leaves


Method

1. Melt sugar in pot.
2. Slowly add boiling water, cook till sugar melt, let cool.
3. Add flour in slowly to cool sugar water, use hand to blend till no lump of flour. Sieve and pour into mould. 
4. Boil banana leave in hot water to soften it. So as to place them nicely in mould.
5. Steam for 60mins. Let it cool and unmould.

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/775329715869440/

Cod Fish Crisp (Oil-free) by Esther Tho

This time coated with grated ginger, icing sugar and egg white!!!
Taste super yummy and crispy!!!

Method
1 tbsp Grated fresh ginger
2 tbsp Icing sugar
1 egg white (I used balance egg white from pineapple tarts so is estimated.)

Whisk the above ingredients till well combine.
Brush it on one side of the Cod Fish slice then cut them to your desire size.
Lay them on a tray (do not overlay them, cos they will stick)
Bake at preheated oven at 150deg for 12-15mins.
Store them in an airtight containers when cool.
Done and enjoy!

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/774994615902950/

Spicy and Non-spicy Crispy Crabstick by Sabrina Wong‎

Recipe: http://sabrinakitchen.blogspot.sg/2015/01/blog-post.html?m=1

Post link: https://www.facebook.com/photo.php?fbid=10152697820280488&set=gm.773732486029163&type=1&theater

Golden carp nian gao by Cathryn Vincent Khoo

Recipe
160 ml glutinous rice flour [sieved]
1 tablespoon plain four
160ml water
160 castor sugar
Add 1 tablespoon oil to mixture - prevent cracking
Egg Yellow Colour
Orange Colour


Carp Mould [greased in generously]

Method :
1] Pour all the sugar into the water
2] Switch on medium low fire to dissolve sugar - cooled down syrup
3] Sieved GR flour and plain flour
4] Slowly pour in the sugar syrup into the flour and alternate with the oil and stir till well mixed.
5] Sieve the flour mixture into another bowl

Colouring
Take a small portion white flour mixture [amount need to estimate] - drop the required amount of orange colour and mixed well
- Balanced of white flour mixture - add the egg yellow colour
[Colouring preference on more orange or more yellow depends on individual creativity]

Steaming
Stick 2 black beans into the eye sockets for eys
Place the mould in the boiling steamer
Pour some orange colour flour mixture on the fish [depends on personal creativity]
Steam it till the top is set.
Pour in the next colour [yellow] till the body - I did not fill up the fins.
Steam it till the surface is set.
Lastly top with the orange colour to the brim of the mould.
Cover the mould losely with the mould cover or a piece of aluminium foil [losely covered to ensure steam escape and water not going into the nain gao.

Steam on medium fire for another 2-3 hours till set.

Post link: https://www.facebook.com/photo.php?fbid=10205800095340414&set=gm.773811016021310&type=1&theater