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.

Hakka yam abacus beads (算盘子) by Jess Chen

Yam beads recipe

Ingredients:
- 1 1/2 small Thai yam, cut into small cubes (About 550g-600g)
- 300g Tapioca flour (I think I will increase this amount to ard 450g - 500g as my abacus beads are too soft in my first try)
- 1 1/2 tsp oil
- 3/4 tsp salt
- Sesame oil

Method:
- Steam yam until soft.
- Add oil and salt.
- Mash with a potato masher/food processor (I didn't mash too much as I prefer to have some pieces of yam in it)
- Add tapioca flour a bit at a time until it becomes a kneadable dough (I used my hand towards the end when it is too difficult to mix)
- Roll into a long roll and cut into smaller pieces
- Roll each piece into a ball and use your finger to create an indent in the middle
- If you are keeping them for another day, freeze them in the freezer. I saw somewhere online that it can keep up to 2 months
- If you are cooking immediately, boil some water and add the beads to the boiling water. Remove from the water once they float up and add sesame oil to them to prevent them from sticking to each other.

Stir fry recipe

Ingredients:
- A handful of dried shrimps, soften in hot water and dried with kitchen towel
- A handful of shredded dried cuttlefish, soften in hot water and dried with kitchen towel
- 10 dried mushrooms, soften in hot water and cut into thin slices
- 300g minced pork, marinated in a bit of soy sauce, sesame oil and white pepper
- A handful of black fungus, soften in hot water and shred thinly
- 5 tsp fried shallot oil and shallots (I used those ready made shallot oil)
- 1 clove of garlic
- Fried shallots for garnishing
- Parsley for garnishing

( Mix all sauces together with 2 tbsp of the water used for soaking mushrooms first)
- 1/4 tbsp fish sauce
- 1/2 tbsp soy sauce
- 1/2 tbsp oyster sauce
- 1 tsp sugar
- 1 tbsp sesame oil
- A dash of pepper

Method
- In the wok, add fried shallot oil and garlic to stir fry.
- Add dried shrimps, shredded cuttlefish and shredded mushrooms and stir fry for 2 min.
- Add minced pork and shredded black fungus and stir fry for 2 min.
- Add abacus beads to stir fry for another 2 min and add the sauces.
- When pork is all cooked, serve with fried shallots and parsley.

Hakka Soon Pan by Gina Choong

Recipe: http://forum.kitchencapers.net/phpbb/viewtopic.php?t=7193

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/788601477875597/

Yam Cake by Mag Lye‎

Recipe: https://simmami.wordpress.com/2015/02/23/yam-cake/

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/788640321205046/

Hakka Abacus (算盘子) by Michelle Heng

Ingredients
300g yam (steamed & mashed)
140g tapioca flour
40ml water
20g tapioca flour+20ml hot water (starch)
1 tbsp oil
1 pot of water (for cooking)
1 pot of ice water

Accompaniment
150g minced meat
80g dried shrimp (soaked)
1 pc dried cuttle fish (soaked & julienned)
5 pcs mushrooms (soaked & julienned)
1 pc big woodear fungus (soaked & julienned)
5 tbsp oil

Seasoning
2 tbsp sugar
3 tbsp soy sauce

Garnish
1 shallot (sliced)
1 sprig spring onion (diced)
5 pcs shallots (sliced & deep fried)

Steps
1. In a big mixing bowl, add and mix with hand the mashed yam, tapioca flour, starch and water to form a dough.
2. Roll and make little yam beads from the dough, lightly press the beads to flatten them a little then use a chopstick end to indent a hole in the centre, do not poke through.
3. Bring a pot of water to a boil and add oil then follow by yam beads. Once the yam beads float, they are cooked but do cooked them a further 2-3mins. Drain and put them in ice water till ready to use.
4. In a skillet, add oil and fry all the accompaniment ingredients all at once. Add seasoning and fry till all are cooked, drain and add the yam beads, mix thoroughly till they are heated thorough.
5. Plate and garnish.
6. Bon appetit!

Note
1. The portion of accompaniment ingredients can be increased to your own liking.
2. For cuttlefish to curl after cooking, julienne it along the same grain of the cuttlefish i.e. lengthwise, cross-section wise will produce straight strips.

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/790850667650678/

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/

Sweet potato balls 地瓜球 by ZuMei Toh

Ingredients

450g steamed sweet potato
2 1/4 cup tapioca starch
1/3 cup all purpose flour
1 tsp baking powder
3 tbsp sugar (add more if you prefer it to be sweeter)
1/2 tsp salt

Steps

1) Steam sweet potato and remove the skin.
2) Mash it.
3) Add in all other ingredients and mix till well combined.
4) Roll them into balls.
5) Fry them in medium-low heat. Do not put on high heat as it tends to burn easily.
6) Enjoy!

Very easy to make but the above portion makes about 100 of them. So I suggest using half the amount will do!

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/790189961050082/

Yam Ring by Angela Seah Thulin

Recipe: https://www.facebook.com/sassyangelakitchen/photos/a.233714530168481.1073741830.233664896840111/291333891073211/?type=1

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/778727295529682/

Mini yam ring by Rontree Chan

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/778656302203448/

Mini yam ring with scallop by Rontree Chan

Yam Tofu Puffs 满袋黄金 by Lee Ah Ying

豆卜-12个（小）剪对半（豆卜有时会大小块不一）
Bean curb puff/ Tau Po - 12 pieces (small) cut it open ( the size of the Tau Po might be different)

芋泥-200g（蒸熟）
Yam - 200g (steamed - fully cooked)

肉碎-50g
Minced meat - 50g

面粉-80g
Flour - 80g

生粉-2茶匙
Corn starch - 2 teaspoon

五香粉-1/4茶匙
Five spice powder - 1/4 teaspoon

热水-120g
Hot water - 120g

白油（shortening）-60g
Shortening - 60g

糖-10g
Sugar - 10g

鸡精粉-1/2茶匙（可选）
Chicken powder - 1/2 teaspoon (optional)

盐-1/2茶匙
Salt - 1/2 teaspoon

做法：(Method)1）把面粉、生粉混合均匀，再加热水揉成熟面团。
1) Mix flour and cornstarch well, add in hot water and form into dough.

2）把芋泥、肉碎、白油、糖、鸡精粉、盐、五香粉加入面团，一起拌匀，揉均匀成芋蓉。
2) Into the dough, add yam, minced meat, shortening, sugar, chicken powder, salt and five spice powder. Mix well to form yam dough

3）把剪对半的豆卜翻反过来，抹上少许的生粉在豆卜里，再把芋蓉酿进去。
3) Flip the cut open Tau Po puff, apply some cornstarch inside the puff before putting some yam mixture.

4）以中火炸至金黄色，捞起沥干油即可。（在炸时要翻转豆卜，颜色会比较均匀）
4) Fry with medium high heat till golden, remove and drain. (While frying, turn the puff so that the colour is more even)

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/776198345782577/

White Carrot Cake (Chye Tow Kuay) by Jeffrey Yeo

Recipe: http://ovenbirdonwheels.tumblr.com/post/109831867733/singapore-fried-carrot-cake-chye-tow-kway-sg50

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/775694902499588/