Char Siew Wanton Noodle (Chicken)

Ingredients:
1 packet of wanton noodles.
Char Siew ~ sliced (click here for recipe)
Wanton Soup (click here for recipe)
Baby Chye Sim/Kai Lan ~ blanched
Chicken stock

Sauce for noodles (make 1):
2 tsp sweet soy sauce
1 tsp light soy sauce
1 tsp oyster sauce
1/2 tsp sesame oil
1 tsp ketchup
1-2 tbsp chicken stock/broth

Directions:

1. Prepare the sauce on the serving dish & simply place the noodle on top.
2. Assemble the wanton noodles with sliced char siew, blanched vegetables, a couple of wantons & a bowl of wanton soup.  Serve immediately.

Wanton Soup

Ingredients:
250g minced chicken
250g prawn minced

2-1/2 tbsp chopped spring onions

1 tbsp grated ginger
1 tbsp light soy sauce
2 tbsp Shao xing wine or Chinese Cooking wine
2 tbsp sesame oil

1/4 tsp ground white pepper 
1/2 tsp salt

1 packet wanton wrapper

Directions:

1. Put all the ingredients for wanton into a mixing bowl except the wrapper.   Mix well.
2. Place 1 tsp of meat filling on wanton wrapper.  Dip finger into water & apply around the bottom edge.  Fold in half again lengthwise & pinch the ends together to shape like "Gold Ingots".  Continue until done.
3. Cook the wanton in a boiling pot of chicken broth/stock.
4. Laddle the wanton into the bowl & sprinkle with some chopped spring onion & serve.
5. To store it for later use, freeze it on tray for an 1 hour then transfer into ziplock bag for storage in freezer.

Homemade Chicken Char Siew

Ingredients:
Chicken thigh ~ boneless
5 cloves garlic ~ minced
5-6 tbsp Char Siew Sauce (I used Lee Kum Kee)
Few drops red food color (Optional)

Direction:

1. Remove the chicken skin.  Marinate the chicken for 2 hours or overnight.
2. Place the rack in the center of the oven with a tray lined with aluminum foil at the bottom so that the drips will collect on the tray.
3. Grill/Roast the chicken on a rack in the preheated oven @ 220 deg C for about 40 mins or until done.  Need to frequently glaze the chicken with the glazing mixture & keep turning over every 10-15 mins.
4. Once done, transfer the drips collected on the tray into a saucepan & heat it up on the stove.   Add some rice wine & stir until it boils through.

Note:

Glazing ~ mix some cooking oil with 1-2 tbsp honey or Molasses with rice wine.

Banoffee Cupcake with Caramel Frosting

Ingredients:
140g butter
200g brown sugar
3 eggs
350g bananas ~ mashed (3 small bananas)
4 tbsp natural yoghurt / 1/4 cup buttermilk
1 tbsp cinnamon
2-1/2 cup AP flour
1/2 tsp baking powder
1/2 tsp baking soda
Walnuts (Optional)

Directions:

1. Preheat oven to 170 deg.  Line 12-cup muffin tin with liners & set aside.
2. In stand mixer, cream together butter & sugar until light & fluffy.  Beat in the eggs, one at a time, until smooth on each occasions.  Scrape down the sides as needed.
3. Then stir in the mashed bananas & yoghurt till all combined.
4. Slowly add in sifted flour mixture until just combined.  Do not overmix.
5. Divide batter evenly between cupcake tins (weight 70g each).  Bake for 25 mins or until toothpick inserted in the middle of cupcake come out clean.   Allow cupcakes to cool completely before frosting.

Caramel Frosting:

400g confection sugar

200g brown sugar

100g butter

8 tbsp cream/milk

Directions:

1. Heat the butter & brown sugar in a pan until it is bubbling & the sugar is dissolved.
2. Remove from heat, add the cream & icing sugar, beat well.  Allow it to cool to make it into a piping consistency.
3. Place the icing into a piping bag & decorate the cupcake whist the icing is still just warm.  finish with dried banana chips, toffee pieces and/or chocolate strands.

Potato & Chicken/Beef Croquettes with Cheese Filling

Ingredients:
250g chicken/beef minced
3-4 potatoes ~ boil & mashed
1 large onion ~ finely chopped
2 stalk fresh coriander leaves ~ chopped
1/2 cup cornflour/tapioca flour ~ enough to cover the croquettes
2 cup dried panko breadcrumbs
Cooking oil ~ shallow frying

Directions:

1. In a large bowl, add mashed potatoes, chicken/beef minced, chopped onion & coriander, 2 tbsp cornflour, 1 egg (lightly beaten), salt & pepper.  Mix all to combine.
2. Cut cheese into four lengthwise & fold into halves.  Set aside.   Dust hand well with flour, 3-4 tbsp of potatoes mixture flatten in the palm to form a disc.  Place 1 halve folded cheese in center & roll to enclose forming a ball shape.  Repeat with remaining potatoes mixtures.
3. Place breadcrumbs in a shallow dish.  Lightly beat the remaining egg in a bowl.  Dip croquettes, one at a time, in egg then roll in breadcrumb mixture, pressing firmly to coat.   Place on a large baking tray, cover & refrigerator for 1 hour or until firm.
4. In a deep heavy-based frying pan, heat over medium & deep fry croquettes in batches.   Transfer to a lined with a paper towel.  Serve.

Rainbow Bread

Ingredients:
2 cup warm water
2/3 cup granulate sugar
1-1/2 tbsp instant yeast (1 packet=11g)
1-1/2 tsp salt
1/4 cup vegetable oil
6 cup bread flour
6 colors: Violet/Blue/Green/Yellow/Orange/Red

Direction:

1. In a large bowl of a stand mixer, dissolve the sugar in warm water & then stir in yeast.  Allow to proof until yeast resembles a creamy foam (abt 5mins).
2. Add the oil, salt & flour into the foamed yeast, stir to combine using the dough hook.  Knead dough until it comes together & is smooth & elastic (abt 5mins).
3. Divide dough into 6 equal parts, place each part in a small bowl & add several drops of food coloring.  Using gloves to prevent hands from getting dyed, begin to knead the food coloring into the dough until it is fully incorporated.  Repeat with remaining parts of dough, dying each a different color.  Cover bowls with a plastic wrap & let rise until double (abt 1-1/2 or 2 hours).
4. Punch down dough.  Remove red dough & roll out on a lightly floured surface into a long log.  Roll out yellow dough into a rectangle & place the red dough on top of the yellow dough.  Cover the yellow dough around the red dough into a long log.  Repeat with green, blue & purple dough until you have a thick long.
5. Place the rolled log loaf in a lightly greased 9"x5" loaf pan.  Cover with a tea towel or plastic wrap & let it rise until doubled (abt 1 hour).
6. Preheat oven to 175 deg C, uncover dough & bake for 30 mins or until browned on top.
7. Remove loaf from pan & cool completely on a cooling rack before slicing.

1. 

Ferrero Rocher & Nutella Cupcake

24 Cupcakes

Ingredients:
1-1/2 cup AP flour
1-1/2 cup granulated sugar
3/4 cup unsweetened cocoa powder
1-1/2 tsp baking powder
3/4 tsp salt
3 tbsp vegetable oil
3/4 cup buttermilk (fresh milk + 2 tsp lemon juice/vinegar)
3/4 cup warm water
1 tsp vanilla extract
24 Ferrero Rochers

Directions:

1. Preheat oven to 170 deg C.  Line muffin/cupcake pan with liners & set aside.
2. Using a stand mixer, combine all dry ingredients mix well.  Turn mixer to low & add the wet ingredients.  Mix until combined.
3. Use an ice-cream scoop & 1 scoop of the batter in the bottom of the well, place a Ferrero Rocher in the centre & top with another 1 scoop of batter over the Ferrero Rocher.
4. Repeat until all wells are filled & bake for 20 mins.   Allow to cool completely before frosting.

Nutella Buttercream:

125g butter ~ softened to room temp.

2 cup icing sugar

3/4 cup Nutella

2 tbsp heavy cream/milk

2 tbsp vanilla extract

Direction:

1. In bowl of a stand mixer, cream butter until light & fluffy.
2. Add icing sugar & combine then add vanilla, Nutella & cream & cream until desired consistency is reached.

Hainanese Chicken Rice (Premix)

Ingredients:
4 cup rice ~ wash & drain
2 cloves garlic ~ chopped
5 shallots ~ chopped
2 sliced ginger ~ bruised
1 stalk lemongrass ~ bruised
2 packets Asian Home Gourment or any brand
4 tbsp cooking oil

Direction:

1. On the rice cooker, add the oil & saute the chopped garlic, shallots, sliced ginger & bruised lemongrass till fragrant.
2. Add the 2 packets of Asian Home Gourmet paste & stir well.
3. Add the washed rice & coat well.
4. Then add pieces of chicken & water (same as you cook normal rice).  Close the lid & let it cook as we cook the rice.