Butter Cookies

 

Ingredients:

220g plain flour

200g salted butter (room temperature)

85g sugar

1 egg yolk

1 tsp vanilla extract

Method:

1. Using mixer (or mix manually), cream the butter, and sugar together.

2. Add the eggs yolks, and mix well.

3. Add the vanilla extract, and mix well.

4. Add the flour in batches, and mix well.

5. Chill the dough in the fridge (at least 30 mins)

6. Pipe the dough on a tray & bake at 165 degree for 10 to 12 mins. (Adjust this accordingly because every oven is different.)

Note: 

1. Preheat your oven before you start baking.

2. If using unsalted butter, add 3g of salt.

3. Can chill in fridge for 2 to 3 days if not baking immediately.

Salmon Stew

 

Ingredients:

200g salmon (cut into chunks)

1 tbsp oil & 1 to 2 tbsp butter

Some minced garlic

1 onion- chopped

1 carrot - chunks

1 potato - chunks

1 broccoli - chunks

150g white/brown mushrooms - halves

600ml chicken stock

200ml cooking cream (can be more if u like it creamier)

Method:

1. Heat the pan/pot, and add oil & butter.

2. Panfry the salmon till it is 80% cook, & remove it from the pot.

3. Add the garlic, & onion, and fry till fragrant.

4. Add the carrots, potatoes, & chicken stock, and boil for 8 - 10 mins.

5. Add the cooking cream, & let it boil, before adding the broccoli, mushrooms, & the salmon. Let it boil for another 1 to 2 mins, & it will be done!

Note:

1. You may add some salt & pepper for extra flavour.

2. I also added a spoonful of sour cream (optional).

This dish is good with bread, pasta, & rice!

Fish Maw Soup

 

Ingredients:

2 L Chicken stock (can be homemade or store bought)

2 pcs Fish Maw (soak till soften & cut into more pieces)

Cooked Crab Meat (can be fresh or frozen)

8 to 10 Fresh scallops

1 egg

1 tsp oyster sauce

1 tsp light soy sauce - you can add more if you prefer

1 tsp sesame oil

Dash of pepper

Corn Starch mixed with water (for thickening) - 

Method:

1. Boil the chicken stock.

2. Add the fish maw and boil for 10 mins.

3. Add the oyster sauce, and light soya sauce. Stir well.

4. Add the scallops,& crab meat.

5. Beat the egg well and slowly pour into the pot.

6. Add the corn starch if you want to thicken the soup. (Optional)

7. Off the fire and you can add sesame oil & a dash of pepper. (If you like black vinegar, why not!)

Note: You can also add prawns, and abalone if you like. Prawns can be added together with scallops. For abalone, I will prefer to add it when I serve the soup.

I will share the type of fish maw I bought here. (later when I get back home)

Marshmallow-filled Chocolate Cupcakes

 

Ingredients:

12 to 14 pcs from CorNichE Mega Marshmallows 

50g dark chocolate chips 

100g butter – melted in microwave or stove top

240ml buttermilk 

2 large eggs

150g self-raising flour

1/2 tsp baking soda

70g unsweetened cocoa powder

160g castor sugar

1 tsp vanilla extract

Instructions:

1. Preheat oven to 170°C.

2. Sift flour, cocoa powder, castor sugar and baking soda into a mixing bowl and add in the chocolate chips. Mix well.

3. Whisk the eggs, buttermilk and butter together until well combined.

4. Pour the wet mixture to the dry and gently fold until all are mixed well.

5. Fill 2/3 of the muffin cups with the batter and bake for 20 mins.

6. Take the muffins out and dig a small hole in the middle. Add 1 marshmallow in it. Bake them for another 2 mins.

7. You may decorate them like a reindeer if you wish. (Using M & M's, butter cookie, pretzels, and candy eyes. You can stick them using a chocolate pen.)

Makes about 12 to 14 muffins.

Recipe source: https://www.bearnakedfood.com/2015/03/13/dangerously-dark-chocolate-muffin/

Reindeer Rice Krispies

 

Ingredients:

1 CorNichE Mega Marshmallows (300g)

85g butter

130g Rice Krispies cereal

12 candy eyeballs

12 red/brown M&M's

1 Chocolate Pen

Method:

1. Melt butter in a large pot over medium low heat and add marshmallows. 

2. Keep stirring until marshmallows are completely melted. 

3. Off the fire and add the Rice Krispies. Mix them well.

4. Pour them into a 8 inch square pan.

5. Leave it at room temperature and let it harden before cutting them into rectangles for reindeer. (I cut into 12 pieces.)

6. Use the chocolate pen to draw the antlers.

7. Squeeze a small dot of chocolate under the candy eyes and the M&M red nose to attach them to the Rice Krispies.

Keep in airtight box if not consuming immediately.

Laksa Cookies

 

Ingredients:

95g plain flour

60g butter (soften at room temperature)

2 tsp laksa paste

20g icing sugar

Method:

1. Whip the butter & icing sugar until light & fluffy.

2. Add the laksa paste & mix well.

3. Add the plain four & mix well.

4. Chill in the fridge for at least 10 mins.

5. Preheat the oven at 150 degree.

6. Use a cookie cutter and place them on a baking tray.

7. Bake for 15 to 18mins (depends if you like them more brown).

Recipe adapted from https://cherienoms.com/2018/02/laksa-cookies.html

Wholemeal Bread

 

Recipe from Panasonic SD-P104 manual

Ingredients:
75g wholemeal flour 
175g bread flour 
10g butter
24g sugar
5g salt
6g milk powder
200ml cold fresh milk (or water)
1 tsp instant dry yeast

Method:
1. I used Panasonic breadmaker to produce the dough (using its dough function).
2. Knead by hand for a few more mins & I put in a breadtin & cover with a damp cloth. I kept it in a closed oven. Let the dough rest for at least 60 - 90 mins, or more (depends on the environment).
3. Bake them at 170C for 40mins.

Coffee Bean Lookalike Cookie 咖啡豆饼干

 

Ingredients:

30g butter

75g cake flour

10g cocoa powder

5g icing sugar

45g condensed milk

10g fresh milk

1 sachet Gold Kili KopiC Kosong (12g)

1/2 tsp coffee emulco

Method:

1. Mix all the above together.

2. Keep in fridge for at least 10mins (to harden it)

3. Roll it into balls of 1g each.

4. Place them on a baking tray.

5. Use a knife to press each ball down to create the slit to make it look like a coffee bean.

6. Bake them at 170 degree for about 11mins.

Recipe modified from: https://www.youtube.com/watch?v=rKkKmKHQHCs&t=6s

Char Siew

 

I used the Tefal Multicooker (CY601) to bake this char siew, and I love the results!

Cook it with Tefal multicooker (Join me at https://www.facebook.com/groups/616391872225193/)

Ingredients:

500g pork (五花肉)

1 tbsp dark soya sauce

1 tbsp sugar

1 tbsp shao xing wine

2 tbsp char siew sauce

2 tbsp honey

½ tsp five spice powder

1 knob ginger (minced)

2 cloves garlic (minced)

Method:

1. Mixed all the above together and marinate overnight (or at least for 4 hours).

2. Choose Bake mode on CY601 and increase to 150 degree, and bake it for 15 to 20 mins. Flip it midway.

Recently, I was introduced a premix Char Siew sauce, and I tried using it. Wow!! It is so yummy that it can pass off as store bought!

Method:

1. Mix 800g pork (I used 五花肉) with 1 packet of Cravins Char Siew sauce & leave it overnight (or at least for 4 hours).

2. Choose Bake mode on CY601 and increase to 150 degree, and bake it for 15 to 20mins. Flip it midway.

If you are using a wok/pan, the instructions are on the back of the premix.

Blueberry Muffins

One of my favourite blueberry muffins recipe is from: http://www.bearnakedfood.com/2015/09/11/best-blueberry-muffins/

I am following exactly from her recipe, with no modifications. I did a few rounds of it and it is always good :) Thanks Rachelle!

Ingredients:

2 cups (240 g) all-purpose flour

2 tsp baking powder

¾ tsp salt

2 large eggs (approx. 55 – 60 g each)

2 tsp vanilla extract

¾ cup (140 g) caster sugar – (original recipe calls for 200 g)

1 stick (115 g) unsalted butter – soften at room temperature

½ cup (120 ml) milk

2¼ cups (225 g) fresh blueberries

Topping:

2 tbsp raw sugar – sprinkle on top

Makes 12 muffins

Method: 

1. Preheat your oven to 190°C/375°F.

2. Lightly grease your muffin pan and line with 12 muffin liners. Grease the inside of your muffin liners as well.

3. Sift the flour, baking powder and salt together. Set aside.

4. In a large mixing bowl, cream the softened butter and sugar together with a stand mixer or electric hand mixer for 2 mins, until pale and fluffy.

5. Add in one egg at a time and beat until well incorporated. Scrap down the sides of the bowl if necessary. Add in the vanilla extract and mix until combined. The batter will look grainy at this point so don't be alarmed.

6. Add in ⅓ of the flour mixture and beat a low speed, follow by ⅓ of the milk. Alternate the flour and milk until both are well incorporate into the batter. Mix until just combined and do not over mix.

7. Add in the blueberries and use a spatula to fold into the batter gently.

8. Scoop a big dollop of the batter into each muffin liner, filling them to almost the top.

9. Sprinkle generous the raw sugar on top of each muffin and bake for 25 mins or until a skewer inserted comes out clean.

10. Let them cool in the pan for 10 mins before removing.

Mini Hasselback Potatoes

 

Ingredients:

Abt 10 pcs of small potatoes (can be more!)

2 tbsp melted butter

1 tsp olive oil

3 cloves garlic (minced)

Pinch of salt & black pepper

1 tbsp shredded mozzarella

Some finely chopped parsley

Method:

1. Preheat oven at 190 degree.

2. Make small slits in each potato.

3. Mix the butter, olive oil, and garlic. Brush them on the potatoes.

4. Sprinkle a pinch of salt & black pepper on each potato.

5. Bake for 20 mins, and brush more butter mixture and place the mozzarella on top.

6. Bake for another 20 mins, or more (if your potatoes are not so mini.)

7. Garnish with parsley. (which I hv forgotten to do it in this photo.)

Mrs SK Ng Butter Cake

I followed exactly from this link: https://wendyinkk.blogspot.com/2012/05/mrs-ngsks-butter-cake-butter-cake-3.html

But somehow I can't share the link on facebook, so I will copy her recipe here:

Ingredients:

230gm butter (salted), softened (cool at 18-20C, not glossy)

200gm eggs, no shell (4 grade B eggs)

50gm + 150gm sugar

200gm self raising flour, sifted.

60ml milk

1 vanilla bean, seeds scraped (or 1 tsp vanilla extract)

Method:

1. Preheat oven at 180C (conventional). (I only use 170C). Prepare a 8 inch square pan. Line the base and grease the sides (greasing helps the cake’s sides to rise well)

2. Separate the eggs, and place the whites into a medium sized bowl (6 cup capacity)Beat egg whites until soft peaks, gradually add 50gm sugar and beat until stiff. Set aside.

3. Cream butter and 150gm sugar until pale and fluffy (KA speed 2-4 ). Put in vanilla seeds and and beat for a while. Put in egg yolks one by one and beat well after each addition.

4. Put in half the flour and mix on low speed until incorporated. Put in milk in 2 additions and mix until well incorporated. Mix in balance of flour.

5. Put half the egg whites in and mix on low speed. Pour the balance of egg whites in and FOLD.

6. Pour batter into pan and level.

7. Bake for 45 minutes or until skewer comes out clean. (I reduced to 150C for the last 15 minutes because the top seems to be getting dark)

*Note: I did step 2 and 3 simultaneously. Butter in the stand mixer and egg whites with the hand mixer.

Banana Sponge Cake

I followed this recipe (http://wensdelight.blogspot.com/2009/03/my-favorite-banana-cake-recipe.html) because the usual one that I followed is made private now.

However, I had made some slight adjustments:

Ingredients:
2.5-3 Eggs (Room temp - Approx 150g)
120g Sugar or Brown Sugar
200g Banana (Ripe & cut into small pcs)
150g Cake Flour
1/2 tsp Baking powder
1/4 tsp Baking soda
100g oil (I used 20g melted butter with 80g rice bran oil)

Method:
1. Preheat oven to 160 degree C.
2. Grease & line a 8" round tin with paper.
3. Sieve flour, baking powder & soda together.
4. Whisk eggs, sugar & banana at max. speed. (I used KA mixer at speed 4 for abt 10 to 12 mins.)
5. Fold in flour & mix well. (I used a egg beater whisk to mix.) Add 1/3 of the flour each time.
6. Pour half the batter into another pot, and mix the oil with it gradually (pour the oil from the side)
7. Mix all the batter together.
8. Bake for 40 - 45 mins.

* I used a 8 inch pan.

Basque Burnt Cheesecake

Ingredients:
250g cream cheese (room temperature)
60g sugar
130g whipping/cooking/heavy cream - abt 30% to 35% of milk fat
2 eggs (I used abt 62g - but I dun think size of eggs matters for this cake)
10g cake flour (sift)

Method:
1. Preheat oven at 200 degree. (I used top & bottom heat.)
2. Using a mixer, mix cream cheese & sugar till creamy. (Also can be mixed by hand.)
3. While mixing, add in cream, then add in beaten eggs, and cake flour last. Make sure the batter is smooth.
4. Place a piece of baking paper over a 6 inch cake pan, and pour the batter in.
(Make sure the baking paper will not touch the heating element)
5. Bake it at 200 degree for 30mins. (I used the lowest rack).
(If u like it darker, u can increase to 220 degree for the last few mins.)

After baking, it will rise higher than the cake pan, and the middle is still jiggly. It will fall when it is cooled down. You can serve the cake at room temperature, or chill it in the fridge before you serve it.

When you eat it warm, the egg taste is quite prominent. If it is chilled, it is less prominent. So if you like, perhaps you can reduce it to 1.5 eggs.

Airfried Chicken Wings

Ingredients:

A dozen mid joint wings (cut into half)

Half a packet Kentucky flour (scroll down for picture)

Method:

1. Marinate the chicken wings with the Kentucky flour and leave it for 30 mins.

2. Heat up the Air-fryer at 180 degree (for 5 mins).

3. Spray the grill pan with oil.

4. Place the wings, and spray with oil.

5. Air-fry them for 10 mins at 180 degree.

6. Turn the wings.

7. Air-fry them for another 8 mins at 200 degree.

This flour can be bought from most supermarkets, and wet markets.

If u prefer, u can always deep fry it.

Thai Candid Tapioca dessert

Ingredients:
1 tapioca (mine abt 700g after remove skin)
700ml water
250g sugar (note to self: a bit too sweet, next round 200g)
Pandan leaves

Method (using Tefal Multicooker CY601):

1. Fill the pot with tapioca, water, sugar, & pandan leaves.
2. Select Soup mode and increase timer to 59mins.
3. After step 2 is done, choose Sauce Thickening until it becomes sticky. (Increase timer if necessary.)

Note:

If you are not using the Multicooker, you can simmer over the stove for abt 2 hours, until the tapioca is soft and the liquid become sticky. (& you may need to add water if it becomes too dry.) If you didn't boil it long enough, it will not be "chewy".

If you cut it smaller, you may be able to achieve it in under 1 hr.

Boil the coconut milk with a pinch of salt & drizzle over the tapioca (before serve).

I bought this Mung Bean from Bangkok and I sprinkle that over the tapioca.

Simple Luncheon Meat Fried Rice

Step 1: Fry some luncheon meat.

Step 2: Add some garlic (add more, tat really makes the fried nice taste nice!)

Step 3: Push them aside, & fry 2 eggs.

Step 4: Add some corn, or other vegetables.

Step 5: Add cooked rice & salt/light soya sauce.

Step 6: Add green onions.

Steak

 

A good piece of steak needs only salt & pepper.

Before cooking, leave the chilled (not frozen) steak in room temperature for 30 mins. Season it with salt & freshly grounded black pepper.

I used a cast iron pan.

Heat up the pan.

Rub the sides (fats) of the steak on the pan. (Or I will slice them & render them on the pan.)

Then.... 

For a one inch thick steak, 4 mins on each side.

For a 1.5 cm thick steak, 1 min 30 sec on each side.

I like them medium.

You can also add some butter, garlic, & rosemary in the midst of cooking.

Rest for 10 mins before serving.

Pulut Hitam

Cook it with Tefal multicooker (Join me: https://www.facebook.com/groups/616391872225193/)

Ingredients:

2 cups black glutinous rice (washed)
Water
100g gula melaka (can be more if u like it sweet)
Pandan Leaves
½ tbsp corn starch

Method:
1. Add the rice into the pot. Fill water up to 6 cup (marking on pot).
2. Choose Porridge mode & select Delay start (min 4 hrs so can soak the rice).
3. After the porridge mode is completed, open lid & choose Sauce thickening mode.
4. Add the gula melaka and pandan leaves.
5. Mix corn starch with some water & add the mixture in.
6. Add the coconut milk only if u want to eat it.
This recipe is good for about 6 to 7 rice bowl.

If u prefer it more sticky, the sauce thickening time to 15mins.

.
Cook it over the stove:
1. Soak 1 cup of pulut hitam for at least 4 hrs (overnight also ok)
2. Boil it with at least 5 cups of water. Add pandan leaves (optional)
3. Boil it over medium fire for about an hour, depends on how soft/chewy u like it to be. Stir often to make sure the rice dun stick to the pot.
4. Add sugar (up to ur own sweet tooth).
5. Add coconut milk only when u wanna eat the pulut hitam.

.
Cook it with rice cooker:
Basically, I washed 1 cup of pulut hitam & my rice cooker has an option for porridge. So I filled the water up to the marking for 1 cup porridge on my rice pot., which is  about the same level as 3 cups rice.
I set a timer last night for it to get cooked by 7am this morning.

Added sugar & coconut milk when I wanna eat it.

Fried Seafood Bee Hoon

Ingredients:
1 pack Bee Hoon (soak till soft)
1 kg Sotong (clean & slice)
10 pcs Prawn (clean)
2 - 3 Eggs
Some veg
Some fish cake (slice)
250 to 500 ml chicken stock (depends u want it more dry or wet)
Some minced garlic
Oil

Method:
1. Heat up pan & add 1 tbsp oil.
2. Fry the egg & scoop aside.
3. Stirfry the garlic till fragrant. Add prawn & sotong. Cook till 70% cook & scoop aside.
4. Add 1 tbsp oil & fry the bee hoon for a min. Add chicken stock, & cover with lid for a min.
5. Add fish cake, eggs, prawns, sotong, & veg back to the pan.
6. Stirfry for a min & it's done!

Best with sambal chilli (store bought) & some calamansi!