Chocolate & Pecan Muffin

Ingredients:
225g Self-raising flour
1 tsp baking powder
50g dark brown sugar
100g Pecan nuts ~ chopped
110g Chocolate ~ melted
30g Chocolate ~ chopped
2 eggs
4 tbsp canola/veg. oil
225ml milk
1 tsp vanilla extract

Directions:

1. Preheat the oven to 160 deg. C.  Line cup liners on the muffin tray & side aside.
2. Use a hand whisk, beat the egg & sugar light & fluffy.
3. Add the melted chocolate, canola oil & whisk to combine.
4. Then add milk-vanilla extract & fold in the flour till all combine together.
5. Add the chopped chocolate & pecan nuts.
6. Spoon mixture into muffin cases & bake for 15-20 mins or until well risen & springy to the touch.

Fried Sliced Fish Noodle Soup

Ingredients:
1 pkt Laksa Bee Hoon ~ Blanched
Chye Sim ~ Blanched
Ikan Bilis ~ fried
1 pkt silk Tofu ~ sliced
1 tomato ~ cut 8

Marinate / Fried:
White fish fillet ~ Sliced (I used White Snapper)
2 tbsp pepper
2 tsp salt
3 tbsp cornflour

Soup:
1 tbsp oil
7 sliced ginger
3 cloves garlic ~ minced
2 litres water
1 cube fish knor
2 tbsp chicken powder
3 tbsp Shao Xin Rice Wine
3 tbsp fish sauce
1/4 cup evaporated milk (your preference)
1 tsp sesame oil

Directions:

1. Blanched the Bee Hoon, Chye Sim & set aside.
2. Lightly coat the fish with salt/pepper & cornflour & fry over medium heat till golden.   Drain the oil & set aside.
3. Add 1 tbsp cooking oil & saute the sliced ginger & chopped garlic till fragrant.
4. Then add the water together with chicken powder, fish knor cube, Shao Xin Wine, fish sauce & bring to boils then to simmer.
5. In another small pot, ladle 3 scoop of the broth.  Add the couple of tomato wedges, cut tofu, chye sim & bring to boil for about 2 mins.  Then add 1/4 cup of evaporate milk & sesame oil & boil on high heat, then remove from heat.
6. Pour the soup over the noodles & garnished with fried fish, ikan bilis & side dipping sauce (light soy sauce & cut chilies).

Simple Stir Fry Broccoli with Seafood

Ingredients:
1 bunch Broccoli ~ cut bite size
1 carrot ~ sliced thin
1 cup fresh prawn
3 pcs hotdog ~ cut diagonal
3 cloves garlic ~ minced
1" ginger ~ sliced thinly
2 shallots ~ sliced thinly
1 fresh red chili ~ deseeded & cut thinly
2 tbsp oyster sauce
1/4 cup of water + 2 tsp chicken powder

Directions:

1. Heat oil in a wok, saute the mince garlic, shallot, ginger & chilies till fragrant.
2. Then add the carrots & stir for about 2 mins.   Add all seafood & stir fry till the prawn turn pinkish.
3. Add the chicken solution & broccoli, stir fry for about 2-3 mins.   Then add the oyster sauce & mix the ingredients well.   Remove from heat & serve with warm white rice.

Lemon Fried Chicken

Ingredients:
3 cloves garlic ~ minced
5 dried red chilies ~ cut
1/2" ginger ~ minced
1 lemon skin ~ julienne
Spring onion ~ chopped
1 tbsp cornstarch
Oil

Marinate:
Chicken wings/sliced meat
1 tbsp lemon zest
2 tbsp oyster sauce
1 egg ~ lightly beaten

Sauce:
3/4 cup water
2 tsp chicken powder
3 tbsp lemon juice
1 tbsp sugar or more
Salt to taste

Directions:

1. Marinate the chicken with oyster sauce, lemon zest & egg for about 30 mins or more.
2. Heat oil in a deep shallow pan, fried the chicken till golden or cooked & set aside.
3. Heat 3 tbsp of oil in a wok, saute the minced garlic & ginger till fragrant.  Then add dried chilies & stir fried for another 2 mins.
4. Add water & chicken powder, bring to boil.   Then add lemon juice, sugar & mix well.
5. Add in the cornstarch solution to thicken the sauce & then pour all the fried chicken into the sauce.   Coat the chicken evenly.  Remove from heat.
6. Garnish with spring onion & julienne lemon skin.

Angry Birds Cake

Ingredients:
2 chocolate cake recipe
Fondant recipe (1/3 ~ Brick colour / 1/3 ~ Grass colour / White)
Chocolate Ganache recipe

Birds (weight 25g ea)
Red Bird ~ Red Jojo / Christmas red
Yellow Bird ~ Lemon
Green Bird ~ Kelly green / Leaf green
Blue Bird ~ Sky blue
Black Bird ~ Black
Peak ~ Orange

Note:
Brick ~ Brown + Orange = Rusty
Grass ~ Leaf green
Sling ~ Brown

Chocolate Ganache
150g couverture chocolate chips
150g heavy cream

Directions:

1. Mix the chocolate chips & cream in a bowl.  Use the double boiler method to melt the chocolate.   Set aside to completely cool, then spread on the cake....

Salt & Pepper Fried Crab

Ingredients:
1-1/2 kg fresh crabs
1 egg ~ beaten lightly
2/3 cup tapioca flour or mixture of rice flour & cornstarch
Oil for deep-frying

Seasoning:
2 tbsp of Chinese Salt & Pepper mix recipe
1 tsp minced garlic
1 tsp chicken powder
2 Spring onion ~ chopped
3 red bird's eye ~ sliced

Directions:

1. Heat oil in a work or a deep frying pan.
2. Coat crab in egg wash then coat in the flour.   Shake off excess then drop gently into the oil.  (Note: Take care not to overcrowd the pan & reduce the temperature too much)
3. When golden brown, transfer from oil to a plate with plenty of paper towels to soak up the excess oil.
4. In another wok, heat up a small amount of oil & fry the garlic, spring onion & red chilies.   Toss in the seasoning ingredients & stir fry to mix.
5. When mixed through, add in the fried crabs & mix well to coat.   Garnish with fresh shallots & coriander & serve immediately.

Salt & Pepper Mix

Ingredients:
50g Sichuan peppercorns
1 tsp coriander seed
1 tsp whole cloves
2 star anise pods
1 stick cinnamon
5 dried red chilies
100g sea salt

Directions:

1. Combine the Sichuan peppercorns, coriander, cloves & star anise in a bowl & cover with water.  Drain.
2. Place the spices in a heavy-based pan & dry-roast over low heat until the spices have dried & became fragrant.   Add the dry chilies & continue to dry-roast, stirring constantly for about 2-3 mins.   Remove from the heat & cool completely.
3. Add the salt mix thoroughly & grind in a spice grinder to a fine powder.   Store in an air-tight container.

Beef Bak Kut Teh

Ingredients:
1kg beef
1 sachet Bak Kut Teh - Traditional
3 whole buds garlic
2 tbsp ground black pepper
1 tbsp salt to taste
1500ml water or more

Directions:

1. Bring water, garlic & Bak Kut Teh sachet to boil.
2. Add in the meat & continue to boil.
3. Lower the heat & simmer for approximately 1 hour or more till the meat tender.
4. Ready to serve with white steam rice & sambal belachan on the side.

Valentine Teddy

Ingredients:
Chocolate Butter Cake recipe
Buttercream recipe
Chocolate Ganache recipe
Chocolate Molding recipe
KitKats Chocolate

Cashew Cookies

Ingredients:
250g unsalted butter
100g cornflour
100g top flour
225g AP flour
1 egg yolk
1/4 tsp salt
10g ground cashew nuts (Optional)
Toasted cashew nuts ~ Baked @ 180 deg C for 15 mins

Directions:

1. Cream butter, sugar & salt until light.
2. Then add egg yolk & mix together.
3. Sift dry ingredients & add to mixture with ground cashew nuts (Optional)
4. Shape dough or use cutter
5. Decorate with cashew nuts
6. Bake at 150 deg C for 15-20 mins.

Mango Mousse

Sponge:
(A) 42g Self-raising flour
      12g Cornflour
      1/4 tsp baking powder (Double acting)
       (Note: Sift all ingredients A)

(B) 27g Corn oil
      2 egg yolks
      33g water
      1/2 tsp Fruit flavor/essence (Optional)
       (Note: Hand whisk all ingredient B)

(C) 2 egg whites
      1/4 tsp cream of tartar
      45g sugar
       (Note: Electric stand mixer, whisk all ingredients C)

Directions:

1. Mix ingredients (A) and (B) until smooth.
2. Mix the mixture of AB to C.
3. Pour into a 6x6" baking pan with parchment liner.
4. Bake at 180 deg C for 25-30 mins.

Mousse:

300g Mango puree

80g fine sugar

20g Gelatin

300g Whipping cream

70g Water

Directions:

1. In a bowl of water, sprinkle the gelatin & set aside for 5 mins.
2. In a saucepan, boil the mango puree & sugar on medium heat.
3. Then add the gelatin & stir till it melts.
4. In an electric stand mixer, beat the whipping cream on high speed till fluffy.
5. Fold in the mango gelatin 1/3 into whipped cream.   Mix the mixture slowly till all the mango gelatin well mixed.

Topping:

100g mango puree

2 tsp gelatin

Direction:

1. In a saucepan, heat the mango puree on slow heat.   Then add the gelatin till it dissolve.

Assemble:

1. Cut the sponge cake into halves.
2. Put 1 half of the sponge cake in the middle of a 7"/8" round ring cake.
3. Pour the mango mousse around the sponge cake.  Then add some cut mango fruits & cover mousse over the sponge cake & add 2nd half of sponge cake in the middle.  Repeat the process & leave about 1" below of the rim ring cake.
4. Smooth the top layer & put in the freezer for about an hour or 2 to firm up.
5. Prepare the topping when the mousse has been firmed.   Arrange cut mangoes (optional) and pour the topping mango gelatin.  Return to the freezer for about 30 mins.
6. Use a torch to loosen the side, lift up the ring carefully & decorate with whipped cream (Optional)

Durian Fire Balls

Ingredients:
Durian Filling Recipe

Dough:
3-1/2 cups glutinous rice flour
1/2 cup wheat starch (Tang Mien)
3 tbsp sugar
1-1/2 cup boiling water or more depending on dough
3 tbsp shortening.

Others:
1 cup water
1 cup breadcrumb
Cooking oil for frying

Directions:

1. Combine the glutinous rice flour, wheat starch & sugar.   Form a well in the center.   Gradually add the boiling water, stirring until a ball forms.   Add more hot water if needed.
2. Cool a little, while still warm, knead in the shortening, a little at a time.   Transfer to a lightly floured board & knead for a few mins until soft & smooth.
3. Divide the dough into 2 balls.   Roll each piece of dough into a 1-1/2" cylinder.  Cut each cylinder into 12 pcs & roll into a ball (making a total 24 balls).  Cover as you wok.
4. Take a pce of dough, flatten it.   Add 1 tsp of the during paste mixture.   Gently pack the filling down. Gather the edges of the dough over the filling & squeeze together the edges of the dough pressing to seal securely.  Roll between palms to form a ball.
5. Place water & breadcrumb in separate bowl.   Dip a ball into the water (this will help the breadcrumb stick to the ball) to moisten the ball.   Then roll the ball over the breadcrumb.   Place on a baking sheet.   Repeat the process with the remainder of the balls.
6. Put in the freezer for about 30 mins till the balls harden.
7. Heat oil over medium-high heat until 165 deg C.   Drop several durian balls into the oil & fry till golden brown about 7 mins.   As the balls float to the surface, begin to press them gently with the back of a metal spatula against the sides of the pot.   The balls will expand as they are gently rotated & pressed.   Fry until golden brown, or when they have expanded 3x their size.   Immediately drain on a wire rack over a baking sheet.   Serve.

Peanut Butter / Nutella Brownie

Ingredients:
150g unsalted butter
150g fine sugar
1/2 tsp salt
35g chunky peanut butter / nutella
90g AP flour
3 eggs
30g cocoa powder
1/2 tsp baking powder
2 tsp vanilla essence

Directions:

1. Melt butter on slow heat, stir well.   Then add peanut butter / nutella.   Mix well together.
2. In another bowl, whisk the eggs, sugar & salt.
3. Then add the sifted dry ingredients.   Fold gently till the mixture well corporate.
4. Divide the batter into the cupcake liner equally (ea 38g)
5. Baked at 170 deg C for 20 mins.

Frosting:

100g butter

200g Peanut butter / Nutella

1 cup icing sugar

(Note: Beat butter light & fluffy.   Then add the peanut butter / nutella & icing sugar.  Beat till the frosting well corporate)

Double Espresso Brownie

 

Ingredients:
160g AP Flour
20g Cocoa powder
180g Converter Chocolate (55%)
110g unsalted butter
280g fine sugar
3 eggs
2 tsp vanilla extract
2 tsp coffee powder
1/2 tsp salt

Directions:

1. Melt the chocolate & butter.  Set aside & let it cool completely
2. In another bowl, whisk the egg, sugar & salt together till thicken.
3. Then add the coffee, vanilla & mix together.
4. Pour the egg mixture slowly into the melted chocolate & mix together.
5. Then fold in the sifted flour into 3 parts till all the flour finish.
6. Line the pan with an aluminum foil & pour the batter.
7. Preheat the oven to 170 deg C & bake for 20-25 mins.

Heavenly Rich Brownie

Ingredients:
160g AP Flour ~ sifted
300g Converture Chocolate (55%)
180g unsalted butter
240g fine sugar
3 eggs
2 tsp vanilla extract
1/2 tsp salt

Directions:

1. Melted the chocolate & butter together.  Set aside to cool completely.
2. In another bowl, whisk the eggs, sugar & salt together till thicken.   Then add the vanilla & whisk lightly.
3. Pour the egg mixture into the melted chocolate.   Stir the mixture.
4. Then fold in the flour in 3 portions till all the flours are finish.
5. Divide the batter into the silicone flower molds.
6. Preheat the oven to 170 deg C. & bake for 20 mins.

3D Chanel Bag

Ingredients:
Butter Cake Recipe

Fondant:
5 tsp Gelatine (Beef)
60ml water
1/2 cup Glucose
1 tbsp Glycerine
1 tsp Lycee Flavouring (Optional or any flavoring)
1kg icing sugar
Colouring

Directions:

1. Prepare a pot of water for the double boiling method.
2. A plastic container, add water & sprinkle the gelatine.  Keep swivel the container so that the gelatine is evenly sprinkler.  Set aside till it foams a jelly.
3. Then put the container together with gelatine into the boiling water.   Add 1/2 cup of glucose.  Stir slowly till the glucose is dissolved.  Then remove from the heat.
4. Add the Glycerine & flavoring.
5. Add coloring to your preference.
6. In a stand mixer with a hook attached, pour 3/4 of icing sugar & make a well in the middle.
7. Pour the gelatine mixture into the icing sugar & beat on slow speed then to medium speed.
8. Keep adding the icing sugar till you get the texture of folding the fondant.

Use Ganache / Buttercream to "glue" together

Paint the chain gold

Paint the Logo with "Gold"

Butter Cake (Chocolate)

Source: Zan's Treats

Ingredients:
250g unsalted butter
250g fine sugar
200g Self-raising Flour
50g Cocoa powder
1 tsp Vanilla essence
1 tsp Ovalate
5 eggs
1/4 tsp salt

Directions:

1. Preheat oven at 180-190 deg.   Line wax paper on 9.5"x5.5" rectangle pan.
2. In a big bowl, sift flour, cocoa & salt together.  Set aside.
3. Cream butter & sugar till light & fluffy.
4. Then add eggs gradually on medium speed.  Beat till thicken.
5. Add ovalate, vanilla essence & beat for another 1-2 mins.
6. Then fold/mix in the flour mixture till well corporates.
7. Pour into the lined pan & bake for 45-50 mins.

Macaroni Chicken Soup

Source: Rozzan's Blogspot

Ingredients:
3-4 cups macaroni ~ see packing instruction
1-2 breast chicken ~ cut cube/bite size
2 potatoes ~ cut cube
1 carrot ~ cut cube
1 large onion ~ chopped/minced
2 cloves garlic ~ chopped
1 tbsp granulated chicken powder / 1 cube chicken knor
1-liter water
Salt & pepper to taste

Spices:
1 cinnamon stick
4 cloves
2-star anise
3 cardamons

(Note: Soak the spices in 1 cup of boiling water till the water cools down.  Remove the spices, set aside & keep the stock.)

Directions:

1. Heat oil in a big pot on medium heat.   Saute the minced onion & garlic till fragrant.  Then add the soaked spices & stir for about 30 sec.
2. Add in the cubed chicken & granulated chicken powder.  Stir to mix for about 10 mins.
3. Pour in the spices water & 1 liter of water.  Add more water if more soup.
4. Add in the potatoes & carrots.   Stir & let it boils till the potatoes & carrots are tender.
5. Add salt & pepper to taste.   Remove heat & add in the spring onion (optional)
6. Serve the chicken soup with cooked macaroni, side condiment with sliced chilies & light soy sauce.

Chicken Korma Soup

Ingredients:
1 whole chicken ~ cut 8-12 pcs
2 tbsp oil
3 tbsp soup/kurma powder
4 potatoes ~ cut quartered
1-2 carrots ~ cut medium
1 lemongrass ~ bruised
1.5 litres of water
Salt to taste

Blended:
5 shallots
1 large onion
3 cloves garlic
3cm ginger
1 tsp black pepper seeds

Spices:
1 cinnamon stick
2 star anise
5 cloves
3 cardamon seeds

Garnish:
1 handful parsley/coriander leaves ~ chopped

Directions:

1. Heat oil in a big pot, saute the blended paste with the spices & lemongrass till fragrant.
2. Add soup/kurma powder together with chicken pieces.  Mix together to coat all the chicken.  Keep stirring the coated chicken for about 3 mins or till the chicken is about to cook.
3. Add cut potatoes, carrots & water.   Stir the mixture & let it boils on medium/low heat till the potatoes & carrots are soft.
4. Then add salt to taste & off the heat.
5. To serve the chicken soup, sprinkle chopped parsley/coriander leaves together with steam with rice.

Calla Lilies Cupcake

 

Ingredients:
Chocolate Mud recipe
Buttercream recipe
Modeling Chocolate recipe

Direction:

1. Roll 1/16" thick of modeling chocolate.  Cut with Calla Lily Cutter.
2. Move to thin foam, use the ball tool to thin the edges.
3. Dust Calla Lily former with confectioners' sugar or cornstarch to avoid sticking.
4. Wrap the modeling chocolate one side of the petal around the former & the other overlaps the first petal & attach to make a cone-shaped flower.
5. To make a bud, roll out a small amount of modeling chocolate into a ball & elongate to about 1 1/4" & roll in colored sugar.  Set aside to partially dry.
6. Roll out a small amount of green modeling chocolate 1/16", use the medium round cut-out then cut in half.  Use the half-circle, wrap around the base of the calla lily & press gently to attach.

It's my very 1st making this Bridal Shower cake for a friend, Hani Brown.  It is an honor that she requested me to bake her this cake & cupcakes.

@ 27 Everton Road on February 2, 2013

Modeling Chocolate/Candy Clay

Ingredients:
1 pkt Candy Melts Candy (12oz)
1/4 cup light corn syrup

Directions:

1. Melt Candy Melts following package directions.
2. Add corn syrup & stir to blend.
3. Turn out mixture onto waxed paper & let set at room temperature to dry or best overnight.
4. Wrap well & store at room temperature until needed.

To Use:

Knead a small portion at a time until workable.   It gets too soft, set aside at room temperature or refrigerate briefly.   When rolling out modeling chocolate, sprinkle work surface with cornstarch or cocoa (for cocoa chocolate) to prevent sticky.   Roll to approximately 1/8" thick.

To Tint:

White chocolate/candy clay may be tinted using Candy Color.   Knead in color until well blended.

To Store:

Prepared modeling chocolate/candy clay will last for several months at room temperature in an airtight container.