Ham and egg toast cup

 

1. Preheat oven to 170°C. Lightly grease six holes in a 1/2 cup capacity muffin pan. Remove the crusts from the bread and, using a rolling pin, roll over each slice of bread to flatten slightly.

                                  

1. Place the bread in the prepared pan and press against the sides of 6 holes to form a cup. Place two slices of ham in each cup, pressing against the bread to form a second layer of the cup.

                                  

1. Carefully crack an egg into each hole over the ham and bread. Top with a small spoonful of pesto, if desired.

                                  

1. Bake the ham and egg cups for 15 minutes or until the egg is set to your liking and the bread is crisp. Sprinkle with parsley, if desired. Serve warm or refrigerate until required.

 http://www.taste.com.au/recipes/22564/ham+and+egg+cups

Fried beehoon

Ingredients :

1 pack of beehoon
3 pieces of tau kwa
1 packet of ham
2 eggs
1 stalk of spring onions
Some bean sprouts
3 cloves of garlic
5 spice powder
Self raising flour

Beehoon sauce

~ 2 tbsp of oyster sauce
~ 2 cup of chicken stock
~ a dash of pepper
~ 2 tsp of dark soya sauce
~ a dash of garlic powder

Mix all the sauce together for frying the beehoon



Method :

~ Pan fried the eggs and cut into small strips
~ Pan fried the tau kwa till crispy ( cut into cubes , pat dry, add some 5 spice powder to coat them and self raising flour )
~ Pan fried the ham and cut into small strips

 ~ Heat up the work
 ~ Add some oil
 ~ Fried the garlic until fragrant
 ~ Add in the beehoon
 ~ Add in the premixed sauce
 ~ Stir and ensure all beehoon coated with the sauce
 ~ Add in bean sprouts last.
 ~ Fry till cook and sauce dry up

Serving :

Add in the Eggs , ham and tau kwa on to the beehoon
Sprinkle with spring onions
Eat with your favourite sambal chilli

Fried Wanton

Ingredients:

300g of minced pork
6 water chestnuts
Some spring onions
1 egg yolk
1 tsp 5 spice powder
100g prawns ( minced )
1 tsp of  corn flour
1 tbsp oyster sauce
1 tsp light soya sauce
1 dash of pepper
1 tsp sesame oil
500g of wanton skin


Methods

~ Chop up the water chestnuts, prawns and spring onions
~ Add all the ingredients together, mix well
~ Cling wrap and put in fridge for at least 1 hr
~ Wrap with your wanton skin
~ Deep fry the wanton
~ Serve with mayo

Pan fried Batang with ginger sauce

Ingredients:

4 pieces of Batang fillets
Some cherry tomatoes
1 Stalk of spring onions
1 small ginger ( mash)
Soba or teriyaki sauce
1 Chilli
Self raising flour
5 spice powder
Sea salt


Methods
~ Wash dry the fish fillets
~ Pat dry with towel
~ Put some 5 spice powder, sea salt to marinate
~ Finally coat with some self raising flour
~ Heat up the wok
~ Pan fried both side of the fish till crispy

Sauce:
~ Mash up some ginger using a grinder
~ Cut up chilli
~ Cut up spring onions
~ Mix all together with soba or teriyaki sauce

Pumpkin and Purple sweet potato donuts

Original source :http://gpf5666.blogspot.sg/2010/12/blog-post_06.html?m=1

Ingredients:

140g of bread flour
10g milk powder
1/2 tsp yeast
40g sweet potatoes  puree
20g castor sugar
15g butter
30g egg
40g water.

Methods :

 Mix all ingredients except butter.
Then add in butter to knead till smooth.
Proof for 30 mins .
Shape into donuts or ball shapes .
 Final proof for 10 mins.
Fried till golden brown.
Coat with caster sugar while still warm.
Enjoy!!

Pumpkin donuts

 

 

 

Thanks to Yen Li from my baking group in Face book for introducing this recipe to me. It is very popular and I never get tired of this recipe.

Ingredients :

140g of bread flour
10g milk powder
1/2 tsp yeast
40g pumpkin puree
20g castor sugar
15g butter
 30g egg
30g water


Methods :

Pumpkin puree
~ You can either boil or steam the pumpkin till soft and mash with a fork or spoon.


~ Mix all ingredients except butter.
~ Then add in butter to knead till smooth. As I am using a bread maker to knead the dough, my dough was kneaded for about 25 mins. Thus it will be similar to bread dough.
~ Proof for 30 mins .
~ Shape into donuts or ball shapes .
~ Final proof for 10 - 30 mins.
~ Fried till golden brown.
~  Coat with caster sugar while still warm.
 ~ Enjoy!!

Original source :http://gpf5666.blogspot.sg/2010/12/blog-post_06.html?m=1

Additional notes :

~ You can use 130g bread flour and 10g of wholemeal flour.
~ You can use whole egg but need to reduce on the water portion.
~  Different types of pumpkin had different wet content. If you find that your dough is still sticky, please add in more flour.
~ Final proof can be 30 mins.
~ Use small fire to fry as these donuts get brown easily.
~ Best to consume within the same day for best results.

Filled Foccacia with Honey ham and Red leicester n mozzarella Cheese

 

 

 

For the dough:

•  9 oz (250 g) strong white bread flour, plus a little extra for dusting
•  1 level teaspoon easy-blend dried yeast
•  1 dessertspoon (10ml) olive oil, plus a little extra for greasing
•  1 level teaspoon salt

For the filling: 

6 oz (200g) sliced honey baked  ham

Thin slices of Red Leicester cheese

A handful of Mozzarella Cheese

 

 

For the top:

•  15 small sprigs fresh rosemary
•  2 tablespoons olive oil
•  1 level teaspoon sea salt

Method

• Pop the ingredients for the dough, including 5 fl oz (150 ml) water into the breadmaker in the order your manual instructs. Set it to the dough only setting (as the focaccia is going to be baked in the oven) and press the start button. The dough setting mixes for 30 mins and proofs for 1 hour. If you are using a stand mixer, follow the kneading and proofing time.
• Meanwhile, towards the end of the time, prepare the filling ingredients, separating the slices of ham and cutting the cheese into thin slices. When the dough is ready, remove it from the machine, turn it out on to a flat, lightly floured surface, divide it into two and then roll out one half to form a rough, rounded rectangle about 11 x 8 inches (28 x 20 cm). Note: I only managed to make a 8 x 8 inch.
• Then place it on a baking tray (or pizza stone) and arrange the slices of ham on top, making sure they go right up to the edge. Follow this with the cheese, right up to the edge again.Now give it a good seasoning of freshly milled black pepper. Then roll out the remaining dough, lay it on top of the first, pinching the edges together all the way round to completely enclose the filling. Now cover it with a clean tea cloth and leave it to puff up again for about 30 minutes. Meanwhile, pre-heat the oven to gas mark 6, 400°F (200°C).
• When the dough is ready, make 15 little dimples in it with your finger and press in the sprigs of rosemary. Finally, drizzle over the olive oil and sprinkle with the salt. Bake for 20-25 minutes, or until the dough is crisp and golden. Serve the focaccia, cut into squares or wedges, straight from the oven.

 Original recipe adapted from :http://eatapieceofcake.blogspot.sg/2013/03/filled-foccacia.html?m=1

Pandan Chiffon Cake

This is really soft n fluffy.
I omitted the colouring and baking powder.

Original Recipe adapted from :http://culinarykitchenette.blogspot.sg/2013/04/pandan-chiffon-by-amanda-tay-sharron-wee.html

Ingredients: 5 eggs
110g cake flour
120g caster sugar (separate into 60g and 60g)
1/4 tsp baking powder ( I omitted)
60ml thick coconut milk
5 stalks pandan leaves
2 drops green food colouring ( I omitted)
3 tbsps water
1/4 cup oil (60ml)
1/2 tsp vanilla essence

Method:

1. Rinse pandan leaves and blend together with the water. Squeeze out 2 tbsps of pandan leave juice and mix together with the think coconut milk and green food colouring. Separate egg yolks and egg whites. Sift cake flour and baking powder together.

2. Add 1/2 of the sugar (60g) to the egg yolks and beat till creamy and fluffy.

3. Add 1/3 of the pandan leave juice mixture and mix well, followed by 1/3 of the flour mixture and fold well. Continue with another 1/3 of the pandan leave juice mixture and 1/3 of the flour mixture. Repeat until the juice mixture and flour are all used up.

4. Add in vanilla essence and salad oil, and gently mix well.

5. Beat egg whites until foamy. Add in the remaining sugar, and continue to beat until firm peaks are formed.

6. Take 1/3 of the egg white and add to the batter. Gently fold in to mix well. Pour the batter into the remaining egg white and gently fold in to mix well.

7. Pour the batter into chiffon cake mould. Gently knock the sides of the mould to release air bubbles trapped inside.

8. Bake in pre-heated oven at 150 deg cel for about 60 minutes. Remove from oven, invert the mould and set aside to cool for about 30 minutes. Once cooled, remove from mould.

* Source: All About Cakes and Desserts
* We highly recommend a 17cm~18cm chiffon tube mould to achieve a tall effect for this 5-egg recipe.

Souffle Cheesecake

This is really soft and yummy. I had made a 9 inches cake . Recipe is adapted from :
http://justonecookbook.com/blog/recipes/japanese-cheesecake/

Pumpkin kaya Jam

Ingredients:

 

Pumpkin 170g

Coconut milk 90g

Gula Melaka 40g

4-5 pieces of Pandan leaves

 

Method :

 

Steam the pumpkin 170g n mesh them. Cook with coconut milk(90g), gula Melaka (40g) and pandan leaves ( 4-5 pieces) on low fire . It is done once the sugar melts n become smooth about 15 mins. Store in sterlised glass container and keep in fridge.

 

Recipe courtesy by Angelin Goh

Bacon and shrimp Pasta

Ingredients:

Shrimps ( 10 pieces )
4 Big portabello mushrooms
10 cherry tomatoes
4 slices of back bacon
1 medium onion
3 cloves of garlic
10ml of lemon juice
100ml of heavy cream
A dash of black pepper
A dash of salt
Linguine pasta ( u can use any pasta of your choice)
A bowl of pasta water after cooking the pasta
Fresh herb like basil or parsley


Methods :

~ Cook pasta accordingly to the packing instructions. Keep a bowl of the pasta water
~ Chop up the mushrooms, back bacon, onion and garlic
~ Heat up the wok
~ Add olive oil and put onion and garlic, fry till fragrant
~ Add in back bacon, mushrooms and shrimps
~ Slowly add in heavy cream and lemon juice
~ Add in pasta water and tomatoes
~ Simmer till boil
~ Add in pasta and mix well with the sauce
~ Lastly add in black pepper and salt
~ Served hot with Parsley or other fresh herbs

As bacon will be salty, please taste the sauce when adding salt.

Sweet Vanilla loaf

Recipe from :http://cruiseoflife.wordpress.com/2013/03/06/sweet-vanilla-bread-recipe-with-bread-machine/

Hotdogs buns and Matcha red bean buns

Original recipe from : http://siewhwei80.blogspot.sg/2013/03/blog-post_23.html?m=1





Basis bread dough recipe:


280g bread flour
20g light brown sugar
3g salt
4g yeast
37g egg
30g condensed milk
100g milk
50g strawberry yogurt ( I use plain ones )
28g unsalted butter
90g cranberries ( I omit )
I added extra 1/4 tsp of green tea powder


Red bean paste
Japanese Cheese hotdogs from TAYS ( wash and dry )


Mix all in to a bread maker. Proof for 1 hr.
Separate into 50g-55g dough and rest for 15mins
Shape into round dough and put in your fillings
Final proof for 40-45 mins
Egg wash and put into oven


Bake @ 170 degrees for 15 mins

Lor Mai Kai

 

 

Original recipe from :http://culinarykitchenette.blogspot.sg/2013/04/lor-mai-kai-steamed-glutinous-chicken.html
Thanks to Gwen for sharing this easy recipe!

Ingredients
1 chicken leg (thigh + drum, deboned)
4 chinese mushrooms
1 chinese sausage
3 cups glutinous rice

Seasoning for chicken
minced garlic
1 tsp sesame oil
2 tsp oyster sauce
some cornstarch

Seasoning for rice
1 TBsp oyster sauce
1 TBsp light soya sauce
1/2 TBsp sesame oil1 tsp dark soya sauce
1/2 tsp pepper
1/2 tsp salt
1/2 tsp five spice powder
1 cup water (I used water that I soaked mushrooms with and top up to 1 cup)
Mince garlic

Method (for chicken)
1.  Debone chicken leg and cut into pieces.
2.  Soak chinese mushrooms with some water and cut up (do not throw away the water)
3.  Slice chinese sausage.
4.  Marinate chicken with seasoning above for at least an hour,

Method (for rice)
1.  Soak glutinous rice for 6hrs or overnight.
2.  Mix seasoning for rice together with water. Stir well.
3.  Heat some oil in wok and fry garlic till fragrant.
4.  Add rice into wok and stir fry with garlic.
5.  Add water with seasoning into wok and mix well with rice.
6.  Keep frying till water dries up. Remove from heat.

Assembling
1.  Place some chicken, mushrooms and chinese sausage at the bottom of a bowl.
2.  Top with rice till 3/4 full.
3.  Place in wok and steam for 30 mins or until cooked.
4.  Run a butter knife around the bowl and invert onto plate. Serve while hot.

Polo buns

Polo Buns recipe

Original adapted from :http://www.wretch.cc/blog/mabelchong/4155189

Picture tutorial can refer to : http://www.pigpigscorner.com/2011/01/pineapple-bun-bo-luo-bao-by-christines.html

Bread Ingredients :

·         Bread  flour 270g

·         Cake flour 30g

·         Yeast 4g

·         Sugar 39g

·         Salt 5g

·         Milk powder 30g

·         unsalted butter 30g

·         egg 30g

·         water 165g

Crusty top ingredients:

·         Cake flour 120g

·         Butter 60g

·         Sugar 60g

·         Baking soda 1g

·         Baking powder 3g

·         Ammonia powder (edible) 1g

·         Egg 30g ( mixed)

·         Cheese powder 10g

 

Methods for bread :

1. For the bread, I put all ingredients into a bread maker except the butter. When the ingredients come together , i will then add butter and let it mix for 20min. If knead by hand, the dough should be smooth and shiny and can pass the window test.

2. Let is proof for 1hr or until double.

3.Divide the dough into 64 g each and roll into round  nice shape. Rest the dough for another 40 to 1 hr till it doubles in sizes.

4.Egg wash the dough ( i skip this step) ,  Take out the crusty top from fridge. Divide equally among the dough.  ( must be fast before the crusty top turns soft). Flatten the crusty dough and add on top of the bread. Use a knife to make the lines ( i omit this step ) Then  egg wash the crusty dough  .

5. Bake at 200degrees for 18-20 mins ( depend on individual oven )

 

 

Methods for the crusty top:

1. First, sift mix the flour, baking soda, baking powder, ammonia powder, cheese powder together.

2. When the butter has soften, add in sugar and whisk till fluffy and white. Then add in beaten egg in 2-3 additional till well mix

3. Add in the sifted flour mixture and mix slowly. Do not overmix.

4. When a dough is formed, put into the fridge for 1-2 hrs or next day

 

Claypot Chicken Rice

Ingredients

5 pieces of chicken tights ( chicken wings also can)
2 lup cheong chinese sausages
1 piece salted fish, about index finger length and preferably from ikan kurau (threadfin) 午鱼
6-8 dried chinese mushrooms ( soak in water)
4  cups of rice, Jasmine or any long-grain variety
2 cups of chicken stock

Marinade for rice

1 tbsp dark soya sauce

1 tsp sesame oil

1 tbsp light soya sauce

1 bowl of Mushroom water ( from the soaking of mushroom)

 

Marinade for chicken

2 tbsp oyster sauce
1 tbsp dark soy sauce
Dash of  pepper

2 cloves of garlic, minced
1 tsp minced ginger
2 tbsp of chinese cooking wine, I use shaoxing wine
A dash of sesame oil
1 tsp of  cornstarch

Slice the chicken tights into same pieces. Remove any excess fats or skins. Place the chicken into a mixing bowl and add all the marinade as above. Rest for a few hours in the fridge.

Soak chinese mushroom with water at room temperature. When the mushrooms have softened , remove stalk and squeeze to remove as much soaking water as possible. Slice the mushroom into small pieces. The soaking water can be retained for cooking the rice.

 Make a lengthwise slit just on the surface just to slice open the membrane casing and not to cut the sausages right through. . Pull the membrane along the length of the sausage to remove and discard. Slice the sausages diagonally. Set aside.


Rinse salted fish to remove excess salt crystals on it. Dice into small pieces.

Rinse rice and add the marinate for the rice in the rice cooker.

Heat up the work and fry the chicken tights till half cooked.

Add the chicken tights , mushroom, sausages into the rice cooker. Set the rice to cook.

Once ready , give the rice a stir and top with garnish like green spring onions and cut chilli.

 

Impt note : The water to cook the rice must be more than usual to cook the meats .