Super soft Pandan chiffon cake

This is my favourite as there is no coconut milk use in this recipe and only fresh pandan juice is used. No cream of tartar used here as well.

 

 

Super moist cake

 

 

 

 

 

 

 

 

Ingredients:

 

 

5 egg yolks

30g caster sugar

70g pandan juice * fresh

50g vegetable oil

83g cake flour

 

 

Egg white batter

 

5 egg white

70g caster sugar

 

 

Method:

 

Add egg yolk to caster sugar , cream with a spatula or mixer till sugar melts

Add fresh pandan juice , oil and blend well till smooth and shiny

Add cake flour and mix well

Whip egg white till foamy add sugar in 3 batches and whip till stiff peaks formed.

Add 1/3 whipped whites to egg yolk batter swirl in with spatula and mix well

Add in remaining egg whites till all mixed well

Pour batter in chiffon mold ( mine is 21cm )

Bake in preheat oven for 45 mintues at 170 degrees

Invert immediately when out of oven

Cool completely before remove from mold.

 

 

Recipe originated from my friend Amy .

Pig stomach mee sau

Red wine chicken Mee sau

Cheesy and rosemary focaccia

Wanton

 Ingredients:

500g of wanton skin ( round / square)
300g of minced pork / chicken meat
200g of prawns ( minced)
6 -7water chestnuts ( chopped finely)
spring onions ( chopped finely)
1 egg
corn flour
1 TB of sesame oil
1 TB of soya sauce
1 TB of oyster sauce
a dash of pepper


Methods:

Mixed all the ingredients together.
Store in the fridge for about 1/2 hour
Wrap the meat with the wanton skin
Can deep fry as snacks or steam for soup

 

Mixed sweet potatoes soup

Ingredients:

3 purple sweet potatoes
3 yellow sweet potatoes
10 red dates
some wolfberries
A few slices of ginger
Honey
3 litres of water


Methods:

Wash and peel the sweet potatoes
Cut into cubes
Bowl a big pot of water
Add all the ingredients in except the wolfberries and honey
Boil for about 30mins till the sweet potatoes had soften.
Serve with honey and wolfberries

Baked Portobello with garlic

Ingredients:

1 pack of potobello
1 big garlic ( chopped finely)
2 tablespoon of olive oil ( good ones)
Some Sea salt


Methods:

Wash the Portobello and pat dry
Heat up the wok
Place 1 tablespoon of olive oil  and the garlic
Stir fry a while and be careful not to burn the garlic
Add in Portobello and stir fry a while
Place the Portobello on a baking tray and sprinkle some sea salt on top
Bake in oven for 15 minutes on grill mode
Serve hot

Peanuts roots soup

 

 

 

 

 

This is an interesting and yummy soup. I never heard of it before until I read it from a blog that  many parents believe that the roots of peanut help children to  grow taller. I honestly don't know if this is true, but my research on the web makes me want to this soup for my family.

Peanut root, according to research, is full of the anti-oxidant, Resveratrol, usually associated with red wine, which helps protects the heart and lower cholesterol, and helps prevent cancer. The finished soup is full of peanut fragrance and my 3 kids love the soup.


Ingredients:

Peanut Root, 500g
Pork Muscle / lean pork, 500gm
Water, 3L
5 red dates
5 dry scallops
some wolfberries


Method:

1. Place all ingredients in a soup pot, filled with 4l of water
2. Bring to the boil for 30 mins, then boil over medium-low heat for 2 hrs.
3. salt to taste


Note:

- To wash Peanut Roots, stripe off the top leaves, only leaving those near the bottom. The leaves would give the soup a biter taste. I usually wash it several times, shaking the roots in the water like whisking, to loosen the soil and dirt.



Original recipe from :http://whatscookingdaddy.blogspot.sg/2007/09/peanut-root-soup.html

Macadamia n chocolate chips cookies

Ingredients

• 115gm unsalted butter
• 50gm white sugar
• 100gm brown sugar
• 1 egg
• 1 tsp vanilla paste
• 1/2 tsp baking soda
• 1/4 tsp salt
• 190gm plain flour
• 100  of Hershey semi sweet chocolate chips
• Some macadamia nuts
• 10gm of almond flakes

Method

1. Cream butter and all sugar together until light & fluffy.
2. Beat in egg until well blended. Stir in vanilla. Add Baking soda into batter along with the salt. Beat briefly.
3. Sift in flour and fold till batter formed. Stir in chocolate chips and almond flakes until well mixed.
4. Drop large spoonfuls of batter onto lined baking sheets. (I use an ice-cream scoop) and place one macadamia nuts on each cookie.
5. Bake in preheated oven at 180 degree for 12-15mins until the edges are lightly brown.
6. Cool on baking sheets for 5 mins before transferring on wire rack to cool completely  before storing.

Original recipe taken below :
http://munchministry.com/recipe/chocolate-chip-nut-cookies/

French fingerling potatoes

Ingredients:

1 pack of fingerling potatoes
2 tablespoons of olive oil
1 tablespoons of Italian herbs



Methods:

Blanch the potatoes in water until soft
Rinse off the water and put on a serving plate
Add in Olive oil and Italian herbs to garnish and serve

Avocado Smoothie

Avocado Health Benefits

 Although avocados have a higher fat content than other fruits and veggies, they are full of healthy poly and monounsaturated fats which improve heart health, reduce cholesterol levels, lower the risk of breast cancer and help to slow down the release of sugar into the bloodstream. Avocados also boost the body’s ability to absorb essential fat-soluble nutrients like alpha and beta-carotene. Their creamy texture makes a great addition to smoothies and can be paired with many fruits, vegetables or other ingredients. My fav combo will be with sushi.


Ingredients:

1 ripe avocado
1 cup milk
1 tablespoons sweetened condensed milk
1/2 cup of water


Directions:

1. Place all ingredients in blender and puree until smooth.
2. Garnish with a sprig of mint or coco powder.

 For more variety of recipes, you may refer to the below link for more.

http://dailydelights.sheknows.com/articles/824049/how-to-make-an-avocado-smoothie

Tofu patties

Ingredients:

 370 g tofu
 200g fish paste
 1 whole corn ( kennels)
 some spring onions ( chopped finely)
100g of minced chicken meat
5-6 pieces of water chestnuts ( minced finely)


Methods:

Make sure the tofu is pat dry before smashing it. Mixed all together.
Add some oyster sauce, sesame oil, light soya sauce, some pepper, some rice flour to keep the mixture sticky. use a spoon to make a round shape and put the paste on the frying pan, fry till both side brown. Served hot. 

You can add in seafood like prawns if prefer.

Baked Teriyaki Salmon

Ingredients:

1 piece of salmon
1 small Japanese cucumber
2 small cherry tomatoes
A dash of salt
Teriyaki sauce


Methods:

1) Wash salmon and remove any bones
2) Place on a baking tray and sprinkle a dash of salt
3) Place in oven and bake at 200 degrees for 15 to 20 mins
4) Serve with teriyaki sauce on top

Claypot sake tofu

Ingredients:

1 Silken tofu
4 pieces of snow crab leg
few pieces of carrots
few pieces of fish cake
few sprigs of spring onions

Sauce:

120ml of dashi
50ml of sake
5 ml of shoyu


Methods:

Cut the ingredients into small pieces
Please the tofu into a claypot and arrange the ingredients nicely on top
Add in the sauce
Cover and steam on high heat for 8-10 minutes. Ready to serve.

Chawanmushi- Crab meat egg custard

 

 

 

 

 

 

 

Ingredients:

 

4 pieces of fresh crab leg

4 pieces of fish cakes

20g of bonito flakes

4 eggs

1 package of dashi about 4g

300ml water

 

Seasonings:

 

1 Tbs mirin

1 Tbs light shoyu

 

Methods:

 

1) Bring water to boil, add in bonito flakes and boil for 1 minutes

2) Filter the water and add in dashi to mix well

3) Once the stock cool, add in eggs and seasonings

4) Divide the mixture into 4 bowls and put in crab leg and fish cakes

5) Steam on high for 5 minutes and serve.

 

 

 

 



Baked cheesy ham and pumpkin and potatoes cakes

 

 

 

 

Ingredients:

 

5 potatoes

1/2 small pumpkin

shredded cheese

3-4 slices of honey baked ham( cut into small pieces)

2 tablespoons of butter milk

Japanese mayo

Japanese seaweeds

A dash of black pepper

 

 

Methods:

 

Peel off the skins of potatoes and pumpkin

Cut into big pieces and boil till soften

Smash the potatoes and pumpkin together

Add in butter milk , mayo and black pepper

Mix till all creamy

Take a baking cup, add in a few ham

Add in the creamy mixture till 3/4 full

Top with shredded cheese and dash of seaweeds

Bake in oven for 15-20 minutes on grill mode

 

Canberry Mixed tea chiffon cake

Ingredients:

Set A
6 egg yolk
30g caster sugar
2/4tsp salt
80g veg. oil
6 bags Lipton Cranberry Raspberry & Strawberry Tea Bag
120g hot water


Set B
 150g cake flour
3/4tsp  baking powder

 
Set C
6 egg white
130g caster sugar
1/2tsp cream of tartar


Set D

 80g dried cranberry (mix with some flour and sift away excess flour)

 

Methods:

1. Preheat oven to 175C.
2. Sift Set B :flour and baking powder, set aside.
3. Cut the tea bags, pour tea leaf into a cup.
4. Pour hot water into it and leave it aside to cool.
5. With a hand whisk, whisk Set A: egg yolk, salt and sugar together.
6. Add oil, tea together with the tea leaf residue and flour into the egg yolk batter.
7. Whisk until well combined.
8. Use a mixer, whisk Set C: the egg whites and cream of tartar till frothy.
9. Gradually add in sugar and whisk till stiff peaks form.
10.Fold in 1/4 of the meringue into the egg yolk mixture until combined.
11.Then fold in the rest of the meringue  lightly until well combined.
12. Lastly fold in the Set D: floured dried cranberry.
13.Pour batter into a tube pan, smooth the surface.
14.Place pan into a preheated oven and bake for 55mins.
15.Remove from oven, invert cake onto table top and leave it cool.
16.Remove cake from pan and serve.

Thanks to Fion Lim for sharing this receipe

Rosemary and onions Focaccia

Ingredients

WET
100g Tangzhong (water roux method)
64g water
20g extra virgin olive oil

DRY
200g bread flour
20g milk powder (can be substituted by creamer) 
10g castor sugar 
4g instant dry yeast
3g salt

10g fresh rosemary ( from NTUC finest / Cold Storage), 
 Pluck the leaves and chop into small pieces.
1/2 red onion (chop finely)
Toppings
1 tbsp extra virgin olive oil infused with rosemary leaves
Cherry tomato ( slice into half )
Methods

1. Place wet ingredients first followed by the dry ingredients. Sugar place along the sides and at the center use finger to gently dig a shallow hole (don't go all the way touching the wet ingredients) and pour yeast into the hole.

2. Choose DOUGH function on bread machine.

3. Dough function requires 1hr30min. Start the BM and it will mix for few mins and stop.

4. Leave the BM alone to let it finish it's job, this includes the 1st proof. When the BM is proofing, do not open the lid.

5. After 1hr30mins, the BM will beep that job is done. On a lightly floured top and flour your hands, remove dough from BM and gently punch the dough to release air and knead a bit. Dough is very sticky but this is normal. Roll into round ball and cove with cling wrap for 2nd proof for about 15mins. Brush your square baking tray with olive oil. Shape the dough into square shape and place it into the baking tray and gently spread to fit the tray shape .

6. Cover dough with cling wrap and proof for the 3rd time, requires 50mins or double the dough size.

7. Dip your index finger into the olive oil infused with rosemary and start to poke holes on the dough. The depth is about 1/2 inch deep. Brush the dough surface with olive oil infused with rosemary and sprinkle the rosemary as topping. I added cherry tomatoes into the holes.

8. Bake at pre-heated oven at 200 degrees for 20 mins.
 Special Thanks to Jenia and Yukie for sharing this wonderful recipes. 

Double boiled black chicken herbal soup

 

 

 

Ingredients:

 

15 Red dates

20g Cordyceps Militaris

Some wolfberries

4 pieces of Dang Shen

3 pieces of Huai Shan

3 pieces of Qi Pian

4 pieces of Tian Qi

1/4 black chicken

 

Methods:

 

Wash the herbs and chicken

Put all the herbs and chicken into the double boiler

Boil on high for 15 minutes and simmer on low flame for 4 hours