VANILLA SWISS ROLL

Ingredients:

3 eggs yolk

33gm Fresh Milk 

53gm Cake Flour

28gm corn oil

4 Eggs White

50gm Sugar

10 to 12pcs pickled Sakura flowers

Method:

Line a 10x10" square tin with parchment/baking paper.

Soak sakura flowers in a bowl for 15mins.

Drain and pat dry with kitchen towel. Arrange flowers on the lined baking tray.

Preheat oven temp 180deg.

1. In a clean bowl, add eggs yolk, milk, corn oil together to combine.

2. Sieve in flour and mix well. Set aside.

3. In a clean mixing bowl, whisk egg white till foamy. Add in sugar in 3 addition.

Continue to whisk till stiff peak.

5. Fold egg white mixture into yolk mixture in 3 addition using a spatula.

6. Pour mixture onto the lined baking tray and spread evenly.

7. Knock tray on table 2 to 3 times to get rid of air bubbles.

8. Bake in a preheated oven for 15mins.

Remove tray once baked from oven.

9. Flip over and gently peel off parchment paper.

Place a new piece of parchment paper on cake and flip cake back.

Roll up immediately to cool.

10. Once cake is cool, turn cake over and spread with the filling.

Roll cake neatly and slice to serve.

Whipping Cream filling:

250ml whipping cream

1tsp Fine Sugar 

1tbsp Yuzu Peel 

Whisk whipping cream and sugar till soft peak add and yuzu peels, continue to whisk till stiff peaks, do not over whisk. 

Chill in the fridge.

JAPCHAE ( KOREAN GLASS NOODLES)

Ingredients:
- 200gm Korean Sweet Potato Starch Noodles
- 4 Slices of Pork Loin - cut strips
- 2tbsp Knorr Mala Liquid Seasoning
- 1 Medium Carrot - slice thin strips
- 100gm Baby Spinach - Rinsed
- 1 small Yellow Capsicum  - sliced thin strips
- 8 Pieces Fresh Shitake Mushrooms  - cleaned, removed stems and sliced thin strips.
1 Piece Big Onion - chopped small pieces
2 pcs Garlics  - chopped

Pork Loin Marinade:
- 1tsp Knorr Mala Liquid Seasoning
- 1tsp Light Soy Sauce
- 1tsp dark soy sauce
- Dash of black pepper
- 1 clove chopped garlic
- 1 tsp sesame oil

Noodles Sauce:
* 2 tbsp Knorr Mala Liquid Seasoning
* 1 tbsp Raw Sugar
* 1 tbsp Sesame Oil

Method:
1. Marinade the pork loin in a small bowl and chill in the fridge for 2hours or more.
2. In a small pot, bring baby spinach and blanch quickly and drain. Squeeze out excess water and set aside.
3. In a bigger pot, bring glass noodles to cook for 5 to 6mins till soft, drain and set aside.
4. In a medium pan, add 1tbsp  Olive Oil, add in the marinated sliced pork loin, fry till cooked and set aside.
5. In a clean pan, heated up 2tbsp Olive Oil, add chopped garlics, fry till fragrant. Add in cut onions, carrots, shiitake mushrooms and capsicum. Stir fry the vegetables until they are soften, add in the spinach and glass noodles. Slowly stir in the sauce and coat well.
6. Lastly add in the pork loin. Stir fry all together to coat well.
7. Dish up on a serving plate and top with roasted sesame seeds.
8. It can be serve hot or cold as side dish.

KUEH LOPES

Ingredients:

300gm of Glutinous Rice
1 tbsp of Lye water/Alkaline Water
A small portion of Kee
2 cups of water
8pcs  banana leaves with the dimension of 10cm x 40 cm


Gula Melaka Syrup:

150 grams of Gula Melaka
3-4 pandan leaves
20 grams of water

Boil the gula melaka ingredients and set aside.

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1. Wash the glutinous rice, add water above the glutinous rice. Add in the lye and kee. Let it soaks for at least 2 hours.
2. After 2 hours, drained and transfer the rice to a tray.
3. Add water just enough to cover the rice and put to steam for 30mins.
4. After 30mins, remove the rice from the steamer.
5. Take out a piece of the rectangular banana leaves, fold into a corn shape, put 1-2 tablespoons of the cooked glutinous rice . Press down to let the rice conform to the shape of the triangular banana leaves. Fold the end towards the middle and seal it.
6. Steam the folded glutinous  rice in the steamer for additional 15 minutes under high heat.
7. Allow the cooked  glutinous rice completely cooled before open the banana leaves and placed it on top of the grated coconut.
8. Served with gula melaka syrup and grated coconut.


Steamed shredded coconut

100 to 200 grams of grated coconut

Pinches of salt

3-4 pandan leaves

Steam the coconut for 10 to 15mins.

CUSTARD BUN

Adapted from Oladybakes blog 

https://oladybakes.com/2017/07/18/custard-buns-one-proof-buns/

• 200 ml milk
• 40g sugar
• 1/2 tsp salt
• 15g plain flour
• 15g corn flour
• 2 eggs
• 1/2 tsp vanilla extract
• 50g butter

Method

1. Mix plain flour, corn flour and egg till evenly combined, add vanilla extract and set aside.

2. In a pan, add milk, sugar, salt. Under Low heat, stir till sugar has dissolved.

3. Add in egg mixture slowly and stir vigorously using a hand whisk. Mixture will thicken in a few minutes. It will turn a little grainy, them smoothen as you whisk. Cook till swirls do not disappear.

4. Take off heat, add butter and stir till combine.

5. Clingwrap with the wrap touching the custard to prevent a skin forming. Chill to set further.

Buns

1. Use recipe from Easy One Proof Buns (Burger and Luncheon Meat). After kneading and resting for 15 min. Divide into 10 portions of about 50g. Roll into round doughs and rest 10 min.

2. Using your palms, flatten the round dough and press down the edges.

3. Place custard in the centre, about 30-35g.

4. Pinch to seal.

5. Roll gently to form a round shape. Then proof for 50 min.

6. Take about 30g of custard and mix with a teaspoon of milk. Put into a piping bag. Egg wash the buns and pipe any patterns on  the buns

7. Bake at 170 degC for about 15-20 min.

PANDAN KAYA CUSTARD CAKE

Recipe adapted from KitchenTigress
https://kitchentigress.blogspot.com/2014/06/pandan-kaya-cake-video-recipe.html?m=1

TSUKUNE CHICKEN BURGER PATTIES IN LOTUS LEAF BUNS

4pcs of Farmpride Tsukune Chicken Burger
8pcs Lotus Leaf Buns
1pc Carrot
4tbsp Whole Kernel Corn
2 cloves Chopped Garlics
3tbsp Tomatoes Ketchup
1tsp Salt
1tsp Raw Sugar
Dash of Pepper
8pcs of Lettuce


Method:
1. Chopped Farmpride Tsukune Chicken Burger into big chunks.
2. Chopped carrots into small pieces.
3. Heat up a pan, add 2tbsp of oil. Add in chopped garlics, fry until fragrant.
4. Add in cut carrots and follow by the chopped
Tsukune Chicken Burger pieces. Stir-fry until incorporated. Add a dash of water and simmer for few minutes.
5. Add in the kernels corns  Add tomatoes ketchup to mix well with all the ingredients.
6. Add salt, sugar and pepper to taste.
7. Allow all to simmer for another 2 minutes. Turn off the fire and transfer to a plate.
8. Put the lotus leaf buns to steam for 10mins.
9. To assemble, place a piece of lettuce on the steamed lotus leaf bun and scoop the burger filling onto the lettuce. Continue with the rest of the steamed buns.
10. Serve hot/warm and enjoy.

APPLE WITH CINNAMON PORK CHOP

6 pcs Pork Loin
2 pcs Red Apples - diced
1 pc Big Onion - diced
2tbsp Butter
1tbsp Cinnamon Powder
2tbsp Light Brown Sugar
50ml Apple Cider
Pinch of Salt

Method:
1. Marinate pork loin with salt on both sides. Set aside for an hour.
2. Heat up a non stick pan, add in butter immediately. Add in pork loin, cook on medium high heat for few minutes on both sides. Dish up and set aside.
3. In the same pan, add 1tbsp butter, add in cut onions and diced apples. Cook until onion translucent. Add light brown sugar and cinnamon powder and apple cider. Let it simmer for awhile.
4. Add the pork loin. Simmer the pork loin in the apple and onion mixture for about 5 to 10 minutes or until the liquid has reduced and the pork loin are cooked through. Stirring the apples and onions around so that all are simmer and soften.
5. Serve hot.

STEAMED CHWEE KUEH

INGREDIENTS:

150gm Rice Flour
12gm Wheat Starch
5gm Corn Flour
1tsp Salt
2tbsp Cooking Oil
410ml Water
400ml Hot Boiling water
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Chai Poh Topping
Preserved Chopped Turnips:

150gm Chopped Chai Poh (菜脯) Preserved chopped Turnips
2 cloves chopped Garlics
1tbsp Sugar
1tbsp Dark Soy Sauce
2tbsp Corn Oil or any cooking oil

** if you prefer lighter chai poh colour, can reduce dark soy sauce

Method for Chai Poh:
1. Wash and drain the chai poh.
2. In a saucepan, heat up 2tbsp oil, add in chopped garlics, fry until aromatic.
3. Add in chai poh, continue to fry, add sugar and dark soy sauce and mix well.
4. Fry until aromatic, turn off fire.
5. Serve as topping for chwee kueh.

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Method for Chwee Kueh:

1. In a mixing bowl, add rice flour, wheat starch, cornflour, salt and oil together. Add 410ml of water until smooth and no crumbs.
2. At this point, slowly pour in 400ml hot boiling water and stir constantly.
3. Cook the batter over medium-low fire (using double boiling method) until slightly thickened.
Pour the batter into a 8x8" tray. (apply a layer of thin oil on the tray)
5. Prepare a wok with water and a steaming rack for steaming.
6. Once the wok water is boiling, place the tray of batter to stream.
7. Cover and steam over medium fire for 15 to 20 minutes until set.
8. Remove the cooked chwee kueh from the wok and leave it to cool.

9. Cut, topped  with fried chai poh and serve.
10. Enjoy 😊

HAKKA STUFFED TOFU

Ingredients:

3 pcs Fortune Pasar Tau Kwa
200gm Minced Pork
1small pc of Salted Fish
1tsp Fresh Minced Ginger
1tbsp Chinese Cooking Wine
1/4tsp Salt
Dash of Pepper
1tsp Corn Flour
1tbsp Light Soy Sauce
1tbsp Oyster Sauce
1/4tp Dark Soy Sauce


Method:

1. Mix minced pork ginger together.
2. Wash the salted to remove any salt. Cut into very small pieces and mix together with minced pork until combined.
3. Add in the cooking wine, salt and pepper until well combined.
4. Cut the fortune pasar tau kwa into half, use a small knife, cut a round hole in the centre  of the tau kwa from each piece.
5. Fill the hole with the minced pork mixture.
6. Heat up a wok, add in 2tbsp oil. Place the tau kwa with the pork filling facing down. With small fire, pan- fry the sides and pork until almost cook.
7. In the meantime, add the corn flour to mix with 4tbsp of water. Add light soy sauce, oyster sauce and dark sauce into the corn mixture. Pour over the tau kwa, cover with  the lid. Let the corn starch mixture simmer with the tau kwa.
8. Remove from the heat.
9. Dish onto a serving plate, pour the sauce over.
10. Garnish with cut scallion and chilli and serve hot.

BROWN SUGAR GINGER SOFT CANDY

Ingredients:

- 4pkts of Gingen Ginger with Brown Sugar
- 2pkts of Gingen Ginger Strong Formula
- 1tbsp Fresh Ginger Juice (optional)
- 100ml Hot Water
- 140gm Glutinous Rice Flour
- 100gm Brown Sugar
- 45ml Water
- Powder Sugar


Method:
1. Dissolve the packets of Gingen Ginger with ginger juice and 100ml hot water. Set aside.
2. In a saucepan, add brown sugar with 45ml water to boil until brown sugar dissolved.
3. Once brown sugar dissolved, add into the glutinous rice flour, mix to form a paste.
4. Pour the ginger liquid in (no.1) into the flour mixture, mix well into a smooth batter.
5. Pour batter into a heatproof plate/pan. Steam for 30 minutes until the batter is set and firmed.
6. Remove from heat, allow the cool and set in the fridge for 4 hours or more.
7. Remove from fridge, use a plastic knife and cut the candy into bite size or your preferred size, coat well with powder sugar completely to avoid stick together.
8. Store in airtight containers

9. Enjoy

STUFFED CHICKEN WITH CURRY CHICKEN POTATOES

Ingredients:
8 pieces of Mid Joint Wings
300gm Chicken Breast
2 pcs of Potatoes
3tbsp Dancing Chef Red Curry Paste
3 to 4tbsp Coconut Milk
Salt to taste
Cooking Oil for frying


Method:
1. Wash and clean chicken wings.
2. Cut chicken breast meat into smaller cubes and set aside.
3. Peel and wash potatoes, cut into small cubes
4. In a pan, heat up oil, add in the curry paste, fry until aromatic. Add in the cut potatoes, stir fry for few minutes, add in the chicken breast meat to combine well with the curry paste.
5. Add in coconut milk and mix well, add about 100ml water. Simmer for chicken potatoes for 10mins under small fire until soften and almost cooked.
6. Dish up the chicken potatoes and allow to cool.
7. To debone the chicken mid wings, use a sharp paring knife or scissors to trim off the joint at the top and slowly  trim of the tendons as you move down the chicken. Once you trimmed off the tendons,  twist the bone a little, it will comes out easily.
8. Stuff the deboned chicken wings with the cooked curry chicken potatoes filling and seal it up with a toothpick.
9. Heat up sufficient oil, once oil is hot, slowly add in the stuffed chicken wings and fry until golden brown and cooked.
10. Dish up and serve hot.