Billy's Vanilla Cupcake

Yield: 30 Cupcakes

Ingredients:
165g cake flour
156g All-Purpose flour
450g sugar
1 tbsp baking powder
3/4 tsp salt
227g unsalted butter ~ cut into 1" cubes
4 large eggs
1 cup fresh milk
1 tsp vanilla extract

Directions:

1. Preheat oven to 150-160 deg C.  Line cupcake pans with paper liners & set aside.
2. In an electric mixer fitted with a paddle attachment, combine flours, sugar, baking powder & salt.  Mix on low speed until combined.   Add cubed butter & mixing until just coated with flour.
3. In a large measuring cup, whisk together eggs, milk & vanilla.   With the mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
4. Divide batter evenly among liners (standard liner = 48g).   Bake for 17-20 mins, rotating pan halfway through until a cake tester inserted in the center comes out clean.  Transfer to a wire rack to cool completely. 

Vanilla Sponge Cake

Ingredients:
150g Cake flour (I used AP flour)
1 tsp Baking powder
1 tbsp Ovallet
150g Caster sugar
5 Eggs
80ml Fresh milk
1 tsp Vanilla Essence/Extract
80g Butter ~ melted

Fresh Cream ~ Non-Dairy Whipped Cream

Directions:

1. In an electric stand mixer with the paddle attachment, sift in the flour, baking powder & combine in all the ingredients except melted butter.
2. Whisk on high speed for about 7 mins till light batter.
3. Add melted butter into the batter & fold in with a spatula to combine.
4. Pour the batter into the lined baking tray & bake for 40 mins on preheated oven at 170 deg. C
5. Once baked, remove from the oven & overturned on a cooling wire rack (To prevent the cake from shrinking).

Epi Udon Noodle

Ingredients:
2 packet Udon Noodle
568ml / 2-1/2 cups Instant Dashi (I used 2 packets of Dashi powder + 5 cup of water)
60ml Light soy sauce
65ml Mirin
6 Tiger Prawn ~ removed shell except for the tail
150g Tempura flour
250ml Iced water
Flour for dusting
1 spring onion ~ chopped
Oil for deep frying

Directions:

1. Clean & butterfly prawn & score the underside (inside curve) lightly to prevent prawns from curling while cooking.
2. Make dashi & simmer together with light soy sauce & mirin for 5 mins over a gentle heat.
3. Tempura Batter:  Mix tempura flour with iced water.  The batter should lumpy so do not attempt to beat out all the lumps.   Lightly flour prawns & dip into the tempura batter.   Fry until golden brown & drain on kitchen paper.
4. Cook udon noodle in boiling water & drain.   Place in deep bowls & ladle broth over the noodles.   Top each bowl with 3 Tempura battered pawn & garnish with finely chopped spring onion.   Serve immediately.

Melonpan aka Melon Bread / Melon Bun

Cookie Dough:
25g unsalted butter ~ room temperature
35g sugar
25g beaten egg
80g cake flour
1/4 tsp baking powder
1 tsp melon flavor (optional)
(Bread flour for dusting)

Directions:

1. In a bowl, whisk the butter until creamy.  Gradually add the sugar & mix.  Once the batter turn white, add beaten egg slowly.
2. Add the sifted flour & baking powder, mix with a spatula till it becomes a soft dough.  Then wrap the dough in a cylinder shaped with plastic wrap & placed in the fridge for an hour.
3. Divide the cookie dough into 5 equal pieces, roll the cookie dough into a ball & flatten the dough into 3-1/2 diameter.  Place the round cookie dough on a baking sheet & cover with plastic wrap, placed in the fridge.

Bread Dough:

140g Bread flour

25g sugar

1/3 tsp salt

5g Non-fat dry milk powder

3g instant yeast

1 tbsp beaten egg

70ml warm water

15g butter

(Bread flour for dusting)

Directions:

1. In another bowl, add bread flour, sugar, salt, dry milk powder & instant yeast, whisk to combine.
2. Add the beaten egg into warm water, gradually add into the dry ingredients & mix into a soft dough.
3. Knead the dough on the counter surface using hand, repeat the kneading till dough is less sticky.   Flatten the dough & spread the butter on it.   Gather the dough to the center & knead again till all the butter well corporate into the smooth & glossy dough.
4. Form a ball & place it in the bowl & cover with a plastic wrap, let it sit in a warm place for 40 mins.   The dough must have risen by 50% in volume.
5. After 40 mins, dip your finger in bread flour & poke a hole in the dough, if the hole disappears quickly, it needs more fermentation.
6. Divide & weight the dough into equal pieces.  Roll into ball shape & line up on a cooking tray dusted with flour.  Cover the tray with a plastic wrap & let it sit for 20 mins.

Assemble:

1. Take the round cookie dough, wrap around the bread dough, leave a gap underneath so that the bread may expand.
2. Then dip the shaped dough into the sugar & hold the melonpan in your palm & make a diamond pattern on top with a scraper.
3. Line the melonpan in a baking sheet with parchment paper & set aside for 40 mins for another fermentation.
4. Preheat the oven at 170 deg C & bake for about 12 mins.   Cool melonpan on the cooling rack & serve.

Danish Butter Cookies

Ingredients:
1 egg ~ lightly beaten
200g Butter (Lurpak Brand) ~ room temperature
320g AP Flour ~ sifted
120g Icing sugar ~ sifted
1 tsp Vanilla extract

Directions:

1. Sift flour & icing sugar together into mixing bowl.   Using an electric mixer, whisk at the lowest speed for 1 min (allow flour & icing to mix well)
2. Add the rest of ingredients & beat at low speed (speed 2 or 3) for 30 seconds.   Scrape the bowl with a rubber spatula.
3. Continue to beat for another 30 sec.   Scrape the bowl & if there is still a trace of flour, fold in with rubber spatula.
4. Pipe wreaths onto a greased cookie sheet or baking tray using an open star tip #195
5. Bake in a preheated over @ 200 deg C for 7-8 mins (I baked 8 mins then turn the tray & bake another 4 mins) or till golden crispy.

Fried Bee Hoon

Ingredients:
1 packet  Rice Vermicelli
1 packet Sawi
1 carrot ~ cut matchstick
1 fresh red & green chilies ~ sliced
250g stir-fry beef
3-4 squid ~ cut ringlets
2-3 fishcake ~ sliced
1 cup beef stock
Salt to taste
Oil for frying

Paste: (Blended/Pounded)
1 large onion
4 clove garlic
3 shallots
2" ginger
1 tsp ground white pepper

Directions:

1. Add oil in a wok on medium heat, saute the paste & cut chilies till fragrant.
2. Add the carrot stick & Sawi "stem", stir-fry till it softens.
3. Add all the seafood & stir-fry for about 3 mins or the beef half cooked.
4. Add salt and beef stock & let it boils, then add the vegetables & rice vermicelli.
5. Mix well & serve with fried shallots & vinegar green chilies.

Thai Spicy Seafood Salad

Ingredients:
Squid ~ clean/cut crisscross
Muscle ~ clean
Prawn ~ shelled/devine
Fish fillet ~ sliced

Sauce/Herbs
2 tbsp lime juice
1 tbsp fish sauce
1 tsp Thai chili paste (Tom Yam)
1 tsp palm sugar
3 bird's eye chili ~ sliced
1 clove garlic ~ sliced
1 shallot ~ sliced
1 stalk lemongrass ~ sliced
4 Kafir lime leaves ~ sliced
1/4 large onion ~ sliced
1 tomato ~ sliced into strips
1 stalk spring onion ~ cut 5cm
1 coriander ~ chopped

Herbs for blenching seafood
3 stalk lemongrass ~ bruised
5" galangal ~ bruised
5 Kafir lime leaves
3 shallots ~ bruised

Directions:

1. A pot of water, add the herbs & boil on medium heat for about 3 mins.  Add the salt & used strainer scoop out the herbs.  Blench the seafood for about 30 sec & put seafood into ice-cold water to stop from overcooking.
2. Prepare the sauce/herbs ingredients in a bowl & add the blenched seafood.   Mix all together & serve.  It's can serve with steam white rice or eat by itself.

Homemade Lotion "Get rid off the belly fat naturally"

Ingredients:
250g fresh ginger ~ ground
2 cup water

Cream (any kind ~ I used Vaseline)
3 tbsp ground ginger
2 tbsp ginger oil
2 tbsp olive oil
1 tbsp cardamon oil
1/2 tsp cloves oil

Directions:

1. In a pot, add the water & ground fresh ginger.  Let it boil until water remain a quarter of the 2 cups or until we have a ginger extract.
2. Once the ginger extract cools, mix it with cream & all oils.  Mix well till it develops a cream.  Store in a dark bottle to save it. (It may be a liquid mixture, can increase/decrease the cream)

How to use:

1. Spread some of the creams on the belly & cover with plastic wrap for an hour.  Then wash with warm water.
2. Before start to apply the cream, measure the belly area.