Sunday, 17 August 2014

Hakka Fried Pork Belly with Fermented Red Beancurd by Kathleen

Recipe adapted from Feast of the World (

500g pork belly (I chose leaner cut)
2 small cube of fermented red beancurd
1/2 tsp light soy sauce
2 tsp yellow glutinous wine or hua tiao wine or shaoxing wine
1 tsp sugar
1/2 tsp five spice powder (i omitted this as i  don't like the taste of this spice)
dash of pepper
1 tsp sesame oil

1 egg beaten
3 tbsp plain flour
1 tbsp corn flour

1. Marinade pork belly with all the ingredients above for at least 4 hrs or overnight.
2. Heat oil in the wok.
3. Add pork belly  into beaten eggs then place onto flour.
4. Dust off excess flour before frying.
5. Fry until golden brown or meat is cooked.
6. Dish & drain on oil absorbent paper.

Pandan Chicken by Eileen Kou

Chicken thigh meat, cut into cubes
Pandan leaves, washed and dry

A (Blended):
8 shallots, peeled
4 cloves garlic, peeled
1 stalk lemon grass (serai), sliced
2 coriander roots, chopped
3 slices of ginger

1 tbsp fish sauce
1 tbsp oyster sauce
1 tsp turmeric
1 tbsp sugar
1 tsp dark soya sauce
1 tbsp sesame oil
1/2 tsp white pepper powder

1) Marinate chicken meat with A and B for at least 3 hours.
2) Use a piece of big pandan leaf, form into cone and wrap up 1 or 2 cubes of chicken meat. You may refer to YouTube for guide. Just search under pandan chicken.
3) Arrange pandan chicken on wire rack. Drizzle with some oil and cover with more pandan leaves.
4) Bake in pre-heated air fryer/oven using 190°c for about 25-30 mins, till the pandan leaves covering on top are dry and golden brown.
5) You may also deep fry the chicken. Chicken is done when the pandan leaves turned brown and crispy looking. Drain on paper towels before serving.

Sunday, 3 August 2014

Avacado Milkshake by Stef Patt

Makes 1 tall glass of milkshake
1) 1 ripe avocado
2) 100ml of fresh milk (can be more or less depending on the consistency u like)
3) 4 cubes of ice (more if you want a not so thick shake)
4)1 teaspoon of condensed milk
5) 1 teaspoon of Milo powder
6) 1 teaspoon of black instant coffee
Blend 1)-6) then pour into glass. Drizzle Gula Melaka syrup to the level of desired sweetness (melt some Gula Melaka with a little water over a small fire to make syrup)

Dry Laksa by Cheryl Lam

Recipe I used today can serve a big group of 7 – 10. For smaller portion, you may half the ingredients or even use a third. Apologies for the “agaration” but I had done research on the net and experimented a few times using an amalgamation of several recipes found. Below is the best, I feel, for my recipe below. Simple and easy.
500g x 3 packets of thick vermicelli
17 medium sized tiger prawns, de-shelled *Use more or less, to your liking
2 packets of tau kwa (I got the regular ones, not the mini ones. Mini ones may ‘disappear’ after cooking / frying *LOL*).
2 packets of big fish cake sliced to your liking
2 packets of Dancing Chef Laksa Paste
1 packet of Kara coconut cream
Some laksa leaves (this is important for the taste)
Some bean sprouts *Optional
Some cockles *Optional
Some onion, diced
A handful of dried shrimps (hey bee), soaked in water, and then pounded slightly (or use food processor to pulse a bit). You may also use the whole shrimps. Remember to keep the shrimp water.
**It depends on you how much you wish to use but I suggest a generous rice bowl or two of the dried shrimps! It really gives the laksa the crunchy taste

1.    Bring a pot of water to boil and dump the vermicelli into the pot. Just blanch for 2-3 minutes and drain. Set aside.
2.    Heat wok until hot with oil. Stir fry the diced onions for a couple of minutes or so.
3.    Add the dried shrimps and cook until fragrant.
4.    Add the prawns and cook until just turn pink.
5.    Set aside
6.    If you use cockles, you may stir fry them now until cooked to your liking and set aside. Or you may just dump the whole lot at the end (after all the cooking) – if you prefer more raw taste. Same goes for the bean sprouts.
7.    Without adding more oil, using the same wok, stir fry the sliced fish cakes until not so wet anymore. Set aside.
8.    Stir fry the tau kwa until reduced in size. The tau kwa is cooked anyways, so it is up to you how long you wish to stir fry. Suggest 2 -3 mins. Set aside
9.    Without adding any more oil, pour the Laksa Paste onto the wok. Stir fry a bit. Then, add the packet of Kara coconut cream and stir fry until just turn hot.
10.    Add the vermicelli to the wok. Mix until coated.
11.    Add the rest of the cooked ingredients (dried shrimps, prawns, tau kwa, fish cake, cockles and bean sprouts, laksa leaves). Add the laksa leaves last and leave some to garnish on the dish. Mix evenly.  I recommend using a large spatula together with chop sticks to do the mixing.
12.    Now do the taste test - you may add the shrimp paste water and/ or any other seasoning you wish (fish sauce or light soya sauce) if you find it  not salty enough or too spicy.

Japanese Curry Beef Cake by Rontree Chan

Japanese curry beef - Cake (9"x 4" rectangle mould)        
(A)Ingredients for cake batter  
90g    Salted butter (if using unsalted can add pinch of salt)           
    ~ softened and cut into cubes           
80g    Caster sugar           
2 nos    Egg           
195g    Multi-purpose flour           
1 tsp    Baking powder           
60 ml    Milk (I used low fat milk)           

(B)Ingredients for curry beef
100g    lean shank beef cut into strips (or can use any prefer beef)           
1 no    medium size potato cut into cubes           
3 spears    asparagus cut into 1cm thick           
1/2 no    white onion cut into strips           
1/3 no    red bell pepper cut into strips           
40g    Japanese curry cube (I used medium mild)           
100ml    milk           
Preparation - preheat oven at 180DC, lay baking paper into cake tin
(for ingredient B)               
1) heat the milk to simmer and add in curry cubes and stir to combine ~ set aside.               
2) heat up a pan with ard 1 tbsp of olive oil, add in onion, potatoes, bell pepper                
and asparagus. Cook for ard five mins and take out set aside. (no need seasoning)               
3) heat up a pan with a little olive oil, add in shredded beef and season with               
salt and pepper. Stir fry for ard 1 mins. Take out the beef and add into curry+               
milk paste, fold to mix.               
(for ingredient A)               
1) combine butter cubes and sugar in a mixing bowl.               
2) Beat with a electric mixer in slow speed till creamy.               
3) add in 2 eggs, one at a time, beat till light and creamy.               
4) add in milk slowly beat to combine.               
5) seive in flour and baking powder, and using spatula to fold.               
(to combine A + B)               
1) fold in the veggies of ingredient B to cake batter A.               
2) pour in curry paste and beef, fold to combine well.                
3) pour in the entire mixture into the cake mould.               
4) Bake in middle rack for 35mins till the cake is fully done.               
5) I increased the temperature to 200dc and bake for another 10mins to crisp                
 to further brown the surface.               
6) take out and let it rest for 10mins and serve while it is warm.               
(note) : some of the japanese curry cube has higher oil content in it, drain off the                
oil carefully during middle of baking process and continue to bake.               

Cantonese Beef Stew by Irene Chan-Whitlam

Cantonese Beef Stew Recipe.


1 onion, cut into small pieces
2 cloves garlic
500g stewing beef, cut into small cubes
1L water
3 carrots
2 sticks dry beancurd sticks, soak in warm water for 30 minutes, cut into pieces
soy sauce
oyster sauce
sesame oil
Shaoxing wine
white pepper

1. Heat oil and add the onion and garlic, stir-fry until aromatic.
2. Add the beef, followed by the carrot and beancurd sticks.
3. Add the water and all the seasonings, stir to combine well.
4. Cover and turn the heat to low, simmer and cook until the beef becomes tender.

English Muffins by Neo

Pls make sure you get the right corn flour :)

English muffin (makes 6)
300g Bread flour
160ml milk
1 egg
5g salt
5g sugar
5g yeast
10g butter
1 Tbsp water (to mix with yeast but I omit it)
15g corn flour ( not the usual corn flour. I use fine corn meal bought from cold storage)

1) Mix all ingredient except butter.
2) after dough form add butter.
3) proof for an hour or double it's size
4) release the air and cut into 6 equal dough.
5) 2nd proof for an hour
6) dust and coat with corn meal
7) heat skillet and use low flame and pan fry till both side golden brown

1) fry egg and pan fry the meat patty (I used farmland brand.)
2) slice bun and lightly pan fry it
3) assemble with cheddar cheese, patty, eggs and serve hot

Recipe adapted from 點cook guide.

Espresso Chiffon by Valerie Ong

5 large egg yolks (95g)
50 gm sugar
a pinch of salt
2 tbsp instant espresso powder
20g boiling water
80g evaporated milk
60g corn oil
2 tsp coffee oil
112g cake flour
3/4 tsp baking powder

6 egg whites (250g)
1/2 tsp cream of tartar
80g sugar

Prep and Cooking Instructions

1. Preheat oven to 170C.
2. Mix espresso powder with boiling water, leave to cool.
3. Sift flour and baking powder together, set aside.
4. Whisk egg yolks, salt and sugar together until pale yellow and about 3 times the batter volume.
5. Add oil, espresso, evaporated milk and coffee oil into the egg yolk batter and mix till well blended.
6. Add flour mixture into the egg yolk batter. Whisk until well combined.
7. Use a mixer, start beating the egg whites. Add cream of tartar once the whites are foamy.
8. Once reached the soft peak stage, gradually add in sugar and beat till moist stiff shiny pointed peaks form.
9. Fold in 1/4 of the meringue into the egg yolk mixture until combined.
10. Then fold in the rest of the meringue in two portions lightly until well combined.
11. Pour batter into a 23cm tube pan, smooth the surface.
12. Place pan into a preheated oven and bake for 45-50mins.
13. Remove from oven, invert cake onto table top and leave it cool.
14. Remove cake from pan and serve.

Nasi Lemak by Sandra Kwan

Nasi Lemak
Coconut Rice in Rice Cooker
Serves 4

2 cup rice
380ml water
150ml fresh natural coconut milk (Heng Guan Brand)
1 stick lemongrass, bruised
4 pandan leaves, knotted
salt to taste
sugar to taste
1) Nasi Lemak
-Rinse the rice and drain well. Put the rice into the cooking rice pot. Add water, coconut milk,
salt, sugar and stir well. Add pandan leaves and lemongrass and ready to cook.
-Rice is cooked, loosen the rice and mix well before serving.
2) Chicken Drumstick
Ingredients A
8 pieces chicken drumsticks
Some salt to marinate drumsticks
Soy Bean oil (Excellent choice for deep frying)
Ingredients B
3 eggs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon turmeric powder
3 tablespoon corn flour
7 tablespoon rice flour

Chicken Drumstick
-Wash drumsticks, pat dry with kitchen towels. Apply salt on the drumstick evenly and marinate for 1/2 hours.
-Mix ingredients B well together to form marinate and batter, set aside for 15 minutes.
-Heat oil in the pan (amount of oil enough for deep frying of drumstick).
-Dip the drumsticks into the mixture and coat them evenly to fry until golden brown.
 3) Sambal Prawn
15 prawns
1 red onion, halved and sliced
1/2 cup water
Salt to taste
Sugar to taste
Soy Bean Oil
1 tablespoon tamarind pulp (soaked with 60ml warm water and extract the juice)
Spice Paste
2 fresh red chilies
8 dried chilies
3 cloves garlic
10 cloves shallots
1 piece belacan (Shrimp paste)
Directions Sambal Prawn
-Remove prawn shells, leaving the tails intact, cut a slit at the back and remove
the veins. Rinse and drain well. Marinate the prawns with salt and set aside.
-Remove skin from shallots and garlic. Remove seeds from chilies and soak dried chilies till soft.  Combine all ingredients for spices together and blend well to form a paste.
-Heat oil in a pan and stir fry red onion till soft.
-Add spice paste and stir fry till fragrant.
-Add prawns, stir fry until the prawns are well mixed with spice paste.
-Add in the water, tamarind juice and continue simmer.
-Add salt and sugar to taste, stir well and turn off heat.

4) Anchovies and Peanuts
2 cup raw peanuts
2 cup dried anchovies
Soy Bean Oil
Directions Anchovies and Peanuts
-Rinse raw peanuts and anchovies, drain well completely.
-Heat oil in a pan. Add raw peanuts, stir fry till golden brown.
-Scoop the fried peanuts and place them on kitchen towel and drain well.
-Fry the dried anchovies till golden brown and crispy.
5) Garnish
4 banana leaves

4 hard boiled eggs (Cut into half)
1 cucumber (peeled and sliced)

Sunday, 13 July 2014

Pork knuckles & ginger in black vinegar by Veronica Ng

Recipe link :

Puff Pastry Tart with Asparagus, bacon and egg by Ronnie Chan

Puff Pastry Tart with Asparagus, bacon and egg

Ingredients A
Cut 1/2 of the square sheet puff pastry (rectangle shape)
2 strips of bacon
3 asparagus spears
1 tsp olive oil
100ml milk
1 tsp fresh thyme, finely chopped
2 tbsp gruyere cheese, grated
2 eggs
salt and pepper to taste
egg wash

Preheat an oven to 200°C.

1) Cut the pastry into approximately 13 cm by 24 cm rectangle and place on a baking paper. With a knife score a border around the rectangle approximately 1.5 cm from the edge. Using a fork, prick the center area of the dough and brush only the border with the egg wash.
Refrigerate for at least 15 minutes.
2) On a baking tray place a baking paper and strips of bacon on one half and the asparagus on the other. Sprinkle asparagus with olive oil, salt and pepper. Put in oven and bake for about 10 minutes. Or it can be pan fried.

3) When you remove the asparagus and bacon from the oven, place the dough on a baking paper instead and bake for about 8 minutes. If the dough fills up with air and starts to bulge, pierce it with a fork.

4) In a heated small pot, mix the milk with the thyme. Add salt and pepper to taste. leave to cool.
5)When you remove the dough from the oven, press down the center with back of spoon and spread the milk mixture evenly on the center of the pastry dough, keeping the border clean. Sprinkle with cheese and then place the bacon on it. Crack the eggs onto the pastry and then place the roasted asparagus spears. Egg wash the rim again if needed. Bake until the egg whites are set and the yolks are still soft, about 8-10 minutes.

Saturday, 5 July 2014

Mascarpone Oreo Cheesecake by Karen Yee

Mascarpone Oreo Cheesecake

The Crust
200g Oreo cookies (without the cream)
55g melted butter

The Cheesecake
500g mascarpone cheese
500g cream cheese
1.25 cup of sugar
1 tsp vanilla extract
4 eggs
80g of oreo cookies broken into pieces(without cream)

For the crust
Line an 8" springform pan.
Process the cookies till fine.
Mix well with the melted butter.
Press evenly onto the 8" springform pan.Wrap the springform pan with aluminium foil.
Chill in the fridge while preparing cheesecake batter.

For the cheesecake
Preheat oven to 160C. Prepare a roasting pan and some hot water.
Cream the cream cheese with the sugar well.
Add the mascarpone cheese and mix well.
Add vanilla extract and mix well.
Add eggs one at a time and beat well.
Fold in the Oreo pieces.
Pour the batter into the springform pan.
Place it onto the roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan.
Steam bake for about 1hr. 10 mins. The middle of the cheesecake should still jiggle. Turn off the oven and leave the cake in the oven for 35 mins.
Remove the cake from the oven and let it cool on the wire rack for about an hour .Sprinkle more Oreo  crumbs over the top of the cake and then refrigerate for at least 8 hours before serving.

Gula Melaka Huat Kueh by Samantha Ng

Thai Style Steam Fish Soup by Roxana

(Chicken) Shepherd Pie recipe by Ronnie Chan

 'Chicken' Shepherd Pie (For 3 mini cocotte pot size)        
Ingredients A           
4 nos    Russet Potatoes       
1 Tbsp    Salted Butter       
3 Tbsp    Heavy Cream or whipping cream       
3 Tbsp    Parmesan grated cheese       
Some    Salt and grounded black Pepper       
1. Peel potatoes, cut into quarter. Place in a salted boiling water           
    for around 25mins or till it turn soft.           
2. Let the potatoes dry out for 10 mins and mash in a bowl with           
     butter, heavy cream and lots of salt and pepper.           
3. Add in parmesan cheese and continue mixing it. Test the            
    taste and add salt and pepper to own preference.           
Ingredients B           
3 Tbsp    Vegetable or peanut oil       
1 whole    White Onion (diced)       
10 pcs    Brown button mushroom (diced)       
1/2 pcs    Carrot (diced)       
1 no    Russet Potato (diced)       
2 pcs    Chicken breast (tenderise with hammer and diced)       
    Or can use chicken leg with skin and fat removed.       
Some    salt and pepper       
2 tsp    curry powder       
1 tbsp    light soy sauce       
2 tbsp    chinese wine (hua diao jiu)       
1 1/2 tbsp    Oyster sauce       
16 pcs    basil leaves (finely chopped)       
2 tsp     corn flour       
8 tbsp    water       
1 tsp    dry mixed italian herb (optional)           
1. Heat the pan with oil. (medium heat)           
2. saute the onion and carrot till fragrant.           
3. Add in the mushroom and season with salt and pepper.           
4. add in the chicken and potato, stir fry for a minute.           
5. add the curry powder and continue stir fry. Need not cook           
    thru the chicken.           
6. add in soy sauce, chinese wine and oyster sauce.           
7. add in basil leaves and stir fry till fragrant.           
8. add in the corn flour and stir fry to cook the flour.           
9. add in the water and dry herb.           
10. lower the heat. Cover with lid and let it simmer for 20mins or           
    till the potato is soft.           
Assemble and bake. (Preheat Oven 190DC)  
1. distribute the filling (B) into the cocotte or any baking dish.           
2. use the back of the spoon to press and compact the filling so           
   that there is no empty gap.           
3. top up the surface with the mashed potato (A)            
4. run a fork thru the top surface of the potato to achieve            
    scoring lines.           
5. bake in oven for 20mins on top rack. If the potato is not           
   brown enough, increase to highest heat (only top heating , off            
    the bottom heat) for another 5 mins.           
6. serve it after cooling for 5 - 10mins, cos the filling inside very