Traditional Mooncakes

Ingredients:
150g Top flour
500g Lotus Paste
100g Melon Seeds (Optional)
95g golden syrup
28g Olive oil
1 tsp alkaline water

Directions:

1. In a bowl, mix golden syrup, olive oil & alkaline water well.
2. Then sieve in the flour, using the spatula to combine all together.  Knead into a dough & cover with film wrap, set aside for 40 mins.
3. In another bowl, mix the lotus paste & melon seeds.  Roll the paste (100g each) into a shape of a ball & set aside.
4. Preheat oven to 180 deg C.  Prepare the egg wash, whisk the egg yolk with 1 tbsp of milk & sift through a fine sieve.
5. Divide the dough into 40g equal portions.  Roll each portion into a thin disc  Place the lotus paste ball in the middle of the dough & wrap.  Flour a little on the dough, place the mooncake into the mould.  Lightly press the mould handle, then remove the mooncake from the mould.
6. Transfer the mooncake onto a lined baking tray.  Repeat this step to finish the remaining dough & lotus paste.
7. Spray some water onto the mooncake & bake in the preheated oven for about 10 mins.
8. Remove the mooncake & set to cool for about 10 mins then brush the mooncakes with egg wash & continue to bake another 3-5 mins or until the pastry turns golden brown.
9. Remove from the oven & let cool on a wire rack.  Store in an air-tight container.  The pastry will become soft & shiny in one or two days.

Deng Deng Fried Rice

Ingredients:
Cooked rice
4 cloves garlic ~ minced
4 shallots ~ finely chopped
50g frozen prawns
80g deng deng ~ cut w/scissors to small bite-sized
2 eggs ~ beaten & season with 1/4 tsp light soy sauce
2 tbsp cooking oil
1/4 cup chopped spring onions
1/4 tsp salt ~ to taste
Pepper ~ to taste

Directions:

1. Heat oil in wok, scramble eggs & set aside.  With same wok, add a tbsp of oil & cook the prawns till turn pink & set aside.
2. Heat oil, stir fry shallots & garlic until shallots turn translucent.  Then add rice & stir fry for a min until well mixed.
3. Then add scramble eggs, cooked prawns & deng deng; stir fry briefly until well combined.
4. Add spring onions & stir though to mix evenly.  Season the fried rice with salt & pepper to taste.  Serve.

Ermine Butterceam Buns

(A) 100g fresh milk
      15g condensed milk
      20g unsalted butter
      2 tsp vanilla extract

(B) 30g raw sugar
      30g beaten egg
      1/4 tsp salt

(C) 180g bread flour
      20g top flour

(D) 1/2 tsp instant dry yeast

Directions:

1. Warm up (A) in a rice cooker using "warm" function for about 10-15 mins to melt the butter. (Note: Let the mixture rest in room temp for 5 mins before adding to bread maker to avoid affecting the yeast)
2. Pour the warm (A) & (B) into the bread maker.
3. Mix (C) before adding on top of the (A) & (B).
4. Make a well in the centre of the flour & pour in (D).
5. Select "dough" or #10 function & press start.  The process will take about 1:30 hour to complete.
6. Invert the dough out of the bread maker & onto a floured work top.  Press down the dough to release the trapped air.
7. Divide the dough into 49-50g each & roll the dough up, pull down the sides & seal at the bottom into a small dough ball.  Cover & let the dough balls rest for 15 mins.
8. Take a dough ball & roll into a round disk, fold the top & bottom end towards the middle.  Then fold half & pinch to seal the joining edges.
9. Coat the bottom of the dough with some flour & arrange on the baking tray.
10. Give the dough a pumps of water & transfer to a closed & warm oven to undergo second proofing for about 30-40 mins or till the dough almost double in size.
11. Remove the tray of dough from the oven & start preheating the oven to 170 deg C.  Apply beaten egg over the top of the dough
12. Bake the dough for about 15 mins.  Then reduce the temp to 150 deg C. & bake for another 3 mins or till the top becomes golden.
13. Transfer the buns to a wire rack to cool down. After the buns have cool down, slit the bun in the centre & pipe ermine frosting (recipe here) along the slit.

Daging Deng Deng (Beef Jerky) - Malay Version

Ingredients:
500g ground beef
3 tbsp light soy sauce
2 tbsp fish sauce
1 tbsp sesame oil
3 tbsp Thai sweet chili sauce
1/2 tbsp ground black pepper
3 tbsp piri-piri spices mix (see below)
2 tbsp honey
2 tbsp fine granulated sugar

Directions:

1. Combine all the ingredients well.
2. Place a scoopful in a plastic bag & using the rolling pin to flatten the meat to the thickness of desire.   The thinner the better
3. Put them in the freezer for overnight.
4. Set the oven to 160 deg C (grilled mode).  Grill each side for 10 mins.
5. Spreading a mixture of oil & sugar water to get the glossy.
6. Leave to rest for 10 mins once out of the oven.

Note: If can't find piri-piri spices mix, below is the recipe DIY

Piri-piri spices mix

1-1/2 tsp paprika

1 tsp dried oregano ~ crushed

1 tsp ground ginger

1 tsp ground cardamom

1 tsp garlic powder

1 tsp onion powder

1/2 tsp salt

1/2 tsp cayenne/chili flakes

Ermine Buttercream Frosting

Ingredients:
10g honey
40g milk
5g all purpose flour

40g salted butter ~ room temp
5g icing sugar

Directions:

1. Add all purpose flour to honey & milk, mix well
2. Heat over low heat till the mixture thickens, stirring constantly.
3. After the milk roux has cooled down to room temp., seal with food wrap & store it in the fridge till needed.
4. After whipping the softened butter till creamy; add in the sugar & whip till it is light & pate.
5. Add the cold milk roux, spoon by spoon.  Mix well before add the next spoon.
6. Transfer the honey ermine cream to a piping bag fix with a Wilton 1M or 6B nozzle.

(Note: The cream can stay in room temp without the need to refrigerate.  However, avoid holding the cream in warm hand for too long, as body temp can melt the cream)

Nescafe Chiffon Cake

(A) 5 egg yolks
      1/2 tsp salt
      80g Nescafe Smoothie (NTUC)
      60g vegetable oil
      45g sugar

(B) 1 pack of instant Nescafe powder ~ (add 2 tbsp water to dissolve)

(C) 120g cake flour
      1/2 tsp baking powder

(D) 5 egg whites
      45g sugar
      1/8 tsp cream of tartar or 1/2 tsp lemon juice

Directions:

1. Mix (A) until well combined.
2. Add in (B) & mix well again, then add (C) till well combined.
3. Whisk (D) till bubbles start to form before adding in cream of tartar.  Slowly add in sugar & whisk till meringue reaches stiff peak.
4. Fold 1/3 meringue into the batter until well combined.
5. Transfer batter into pan; bang few times & tapping to release any bubbles traped within.
6. Bake on preheated oven at 150 deg C for about 50-55 mins.  Bake till desired brown & do a cake test to ensure cake to be fully baked.
7. Immediately remove from oven; bang the pan on the counter a few times & invert to cool down completely before remove from pan.
8. Gently press & remove with hands.  Can sprinkle some cocoa or fine coffee powder on to for better taste or decoration.

Milo Chiffon Cake

(A) 150ml warm chocolate milk
      50g Milo powder

(B) 5 egg yolks
     40g sugar

(C) 100ml canola oil
      160g cake flour
      1/2 tbsp cocoa powder
      1/4 tsp salt

(D) 5 egg whites
      60g sugar
      1/8 tsp cream of tartar

Directions:

1. Preheat the oven to 180 deg C.
2. Combine (A) & stir till powder is well dissolved.  Set aside.
3. Beat (B) until pale & fluffy.  Add in oil & Milo mixture.  Stir well to combine.
4. Sieve in flour & salt; mix till smooth batter formed.
5. In a clean, dry bowl beat egg whites on high speed till bubbly.  Beat in sugar gradually until stiffed peak formed.
6. Scoop 1/3 of the beaten whites into the Milo batter.  Mix well.
7. Pour the batter into the balanced whites & gently fold till well combine.
8. Pour the mixture into an ungreased 9" or 22cm tube pan & bake for 45-50 mins.
9. Remove pan from oven & invert onto wire rack to cool completely before unmoulding.

Deep Fried Black Eyed Peas

Ingredients:
1 packet (250g) dried black eyed peas
1 litre vegetable stock
1 onion ~ cut quarters
3 cloves garlic ~ sliced
2 Jalapenos ~ cut halves (I used 3-4 Thai green chilies)
Oil for frying

Seasoning
Old Bay Seasoning

Directions:

1. In a large pot, add the peas with tap water + 1 tbsp salt.  Soak for 12 hours or overnight.
2. Drain the peas & in a large pot, add in the stock, onion, garlic & chilies.  Bring to boil & cook for about 20 mins or until fork tender.  Drain the peas & discard the onions.
3. On a baking tray, lay out the peas & allow to cool & dry completely in the fridge covered with aluminum foil.
4. Deep fry the peas in small batches for about 5-8 mins or until golden brown & drain on paper towels.
5. Toss Old Bay seasoning while still hot & serve.  Keep in airtight container.  (Note: Taste & adjust seasoning accordingly)

Homemade Murtabak Using Frozen Prata

Ingredients:
500g minced meat ~ beef/chicken
1 yellow onion ~ chopped
3 cloves garlic ~ chopped
1" fresh ginger ~ chopped
2 red/green chilies ~ chopped
1.5 tbsp curry powder
Cilantro ~ chopped
2 tbsp ghee/oil
Salt to taste

Frozen Roti prata

Directions:

1. In a wok, heat ghee/oil & saute the chopped onions, garlic, ginger & red/green chilies till fragrant
2. Then add the curry powder & stir for 1-2 mins; add the minced meat & break up the meat so that there's no clump.  Cook till browned.
3. Add the salt & cook for another 2 mins.  Off the heat, add the cilantro & mix well.  Set aside for later use.
4. Roll out the frozen roti prata to a thin layer or double the size.
5. Break an egg in the middle of the dough, carefully spread the egg over the middle section.
6. Sprinkle some chopped onions & top with the meat filling, fold in all the four sides into a nice square.
7. Carefully lift the murtabak onto preheated & well-greased griddle.  Cook for about 3-4 mins or till brown.  If dry, add 1 tbsp ghee/oil on griddle & brown the other side.
8. Cut & serve immediately either with curry or eat by itself.

Golden Gate Chili Ribs

Ingredients
1 rack spare ribs ~ cut into single ribs

Marinade Sauce
4 tbsp dark soy sauce
4 tbsp hoisin sauce
4 tbsp honey
4 tbsp Shaoxing rice wine
2 tbsp light soy sauce
2 tbsp Chinese five-spice powder

Garnish
Red chilies ~ seeded & finely chopped
Scallion ~ finely chopped

Directions:

1. In a large bowl, mix the above sauce & ribs; marinate for 2 hours or best overnight.
2. Preheat the oven at 350 deg F/175 deg C.
3. Remove the marinaded ribs to a baking sheet & reserve the sauce.  Bake the ribs for 30-45 mins.
4. In a small saucepan, pour the remaining sauce & bring to a simmer & reduce slightly.
5. Glaze/Baste the sauce on the baked ribs & bake again for another 10 mins.
6. Remove the ribs from the oven & glaze with the rest of the simmered sauce.  Sprinkle with the chopped chilies & scallion.  Serve immediately.

Baumkuchen Layer Cake aka Tree Cake

Ingredients:
200g butter
6 eggs ~ separate
120g sugar
50g ground almond
100g AP flour
50g fresh milk
1 tsp vanilla extract

Directions:

1. Preheat the oven to 230 deg on "grill" mode.  Grease & line 5x8 pan.  Set aside
2. Beat the butter with half sugar till light & fluffy.
3. Add in egg yolks slowly till incorporated.
4. Then add milk & vanilla, beat till absorb.
5. Mixed in flour & ground almond & set aside.
6. In another bowl, whisk the white with the balance sugar till stiff peak meringue.
7. Fold in the meringue like chiffon method.
8. Scoop 100g & "grill" for abt 3 mins per layer or top golden brown.

Baby Sausage In Blanket Rolls

Ingredients:
200g bread flour
130g milk
35g sugar
3g instant yeast
1/8 tsp salt
25g butter ~ room temp

Mini cocktail sausages
Black sesame seeds ~ eyes
1 egg yolk + 1 tbsp milk

Directions:

1. In the BM (Bread Maker), add milk, sprinkle the bread flour on top, put sugar, salt & butter on every corner.  Make a well in the middle of the flour, add the instant yeast.  Select programmed "DOUGH" or #10, press start & let the machine do the work.
2. After the machine stop, dish out the dough & divide it into 15g each into small balls, rest for 10 mins.
3. Take a small dough, use a rolling pin to flatten rectangle shape then roll & set aside to rest for another 10 mins.  
4. Use hand to flatten each dough like a square shape, place mini sausage in the center & fold each towards the center like fold the baby in the blanket.  Place sausage rolls on a lined baking sheet.  Repeat the rest till finished.  Let it to proof for another 30-45 mins.
5. Apply egg wash then add 2 black sesame seeds on the mini sausage.
6. Bake @ a preheated oven 170 deg C (Fan mode) for 15-20 mins or 180 deg C (without fan mode) for 15-20 mins.

Soy Milk Almond Chiffon

(A) 5 eggs yolk
      1/2 tsp salt
      120g soy milk w/Almond
       60g vegetable oil
       45g sugar

(B) 120g cake flour
      2 tbsp almond ground
      1/2 tsp baking powder

(C) 5 egg whites
      45g sugar

Directions:

1. Mix (A) until well combined
2. Add in (B) & mix well again to smooth batter
3. Whisk (C) till bubbles start then gradually add in sugar & whisk till meringues reaches stiff peak
4. Fold 1/3 of the meringue into egg yolk mixture.  Transfer all the folded batter into the remaining meringue & slowly fold in until well combined.
5. Transfer batter into pan; bang the pan a few times & tapping to release any bubbles trapped within
6. Bake at preheated oven 150 deg C for 55-60 mins.
7. Immediately remove from oven; bang the pan on the counter a few times & invert to cool down completely before removing from pan.
8. Gently press & remove with hands.

Coconut Chiffon Cake

(A) 5 eggs yolk
      1/2 tsp salt
      80g coconut drink
      80g fresh coconut ~ blend
      60g vegetable oil
      45g sugar

(B) 120g cake flour
      1/2 tsp baking powder

(C) 5 egg whites
      45g sugar
      1/8 tsp cream of tartar or 1/2 tsp lemon juice

Directions:

1. Mix (A) until well combined
2. Add in (B) & mix well again to smooth batter.
3. Whisk (C) till bubbles start to form before adding in cream of tartar or lemon juice.
4. Gradually add in sugar & whisk till meringues reaches stiff peak.
5. Fold 1/3 of the meringue into egg yolk mixture.  Transfer all the folded batter into the remaining meringue & slowly fold in until well combined.
6. Transfer batter into pan; bang the pan a few times & tapping to release any bubbles trapped within.
7. Bake at preheated oven 150 deg C. for 50-55 mins.
8. Immediately remove from oven; bang the pan on the counter a few times & invert to cool down completely before removing from pan.
9. Gently press & remove with hands.

Eggs Soup with Soo Hoon (Easy)

Ingredients:
4-5 eggs
2 potato ~ cut quarter
1 medium carrot ~ cut chunk
1 packet fish balls
2 shallots ~ sliced
1 garlic ~ sliced
1" ginger ~ sliced
1 tied soo hoon (grass noodle) ~ soak
1 chicken knorr cube
Salt & pepper ~ taste

Directions:

1. In a pot, heat oil on medium; saute the sliced onion, garlic, ginger & chicken knorr cube till fragrance.
2. Then pour 1 litre of water together with cut potatoes & carrots.  Bring to boil till the potatoes & carrots soften.
3. Add fish balls & soo hoon till the fish ball cook then break the eggs one at the time into the soup. (Do not stir the eggs)  Let it cook for a min then off the heat, cover the soup & let it sit for 10 mins for the eggs to cook.
4. Serve with steamed white rice.

Pad Thai Noodle (Chef Jet Tila)

Source: Chef Jet Tila

Ingredients:
3-4 cup rice stick noodle
2 tbsp vegetable oil
4 cloves garlic ~ chopped
1 tsp dried shrimp
1/2 cup tofu ~ diced & fried
1/2 cup chicken breast ~ cut into thin strips
2 eggs
8 fresh shrimp ~ peeled & cleaned
1 tbsp paprika
4 green onions ~ cut into 2" strips
1 cup bean sprouts
1/4 cup dry-roasted peanuts ~ chopped

Sauce:
4 tbsp fish sauce (Tiparos)
4 tbsp tamarind paste
1 tbsp lime juice
1 tbsp rice vinegar
1 tbsp Sriracha sauce / paprika
4 tbsp sugar

Directions:

1. In a small bowl, combine all the sauce together & set aside.
2. In a large saute pan over high heat, add oil when starts to smoke, add garlic & stir for 5 sec.  Then add the dried shrimp & tofu; stir-frying until they begin to soften about 3-4 mins.
3. Add chicken & prawns; continue to stir-fry until no longer pink for about 1-2 mins.
4. Push ingredients to the side of the pan & allow remaining oil to settle in the center of the pan; crack eggs making sure to break the yolk lightly scramble until half cooked (abt 30 sec).
5. Add noodles & cook for 2-3 mins or the noodles are soft, then add sauce mixture & paprika.  Fold together until all the liquid is absorbed.
6. Place the green onions & about half of the bean sprouts in the center of the noodles & spoon some noodles to cover, allowing the vegetables to steam for about 30 sec.
7. Stir in chopped peanuts & then garnish with remaining green onions, bean sprouts & chopped peanuts on the side of the plate.