Ally's Trio Velvet Cupcakes

Ingredients:
320g AP flour
200g sugar
1 tbsp cocoa powder
1 tsp salt
1 tsp baking soda
2 eggs
220g canola oil
240g buttermilk
1 tbsp white vinegar
1 tsp vanilla

Food coloring
1 tsp Noel Red
1 tsp Sky Blue
1 tsp Green leaf

Directions:

1. In a large bowl, sift all the dry ingredients together & set aside.
2. In a measuring jug, mix all the wet liquid together.  Whisk to incorporate.
3. Pour the dry mixture into the wet mixture.  Whisk together till all the dry mixture well incorporate.
4. Divide the batter into 3 equal portion batter (ea 350-370g).  Then add the food coloring into the individual batter.
5. Preheat the oven to 180 deg. C.  Line a cupcake liner in a cupcake pan.
6. Scoop 1 tbsp (Blue) into each cupcake liner & bake for 4 mins.  Then the next top with 1 tbsp (Green) batter evenly & bake for 4 mins.  Last layer, scoop 1 tbsp (Red) batter evenly & bake for 15 mins or until insert toothpicks in the middle comes clean.

Cream Cheese Frosting

250g Philadelphia cream cheese

125g butter

125g icing sugar

1 tsp vanilla

Direction:

Beat the cream cheese and butter till creamy.  Then add the icing sugar & vanilla & beat again till well incorporated.

Korean Beef Short Ribs with Ginger

Ingredients:

1 lb beef short ribs ~ rinse & pat dry

Marinade

1/3 cup canola oil

3 tbsp granulated sugar / brown sugar

3 tbsp light soy sauce

1 tsp sesame oil

1 tbsp grated ginger

1 tbsp grated garlic

Directions:

1. Put the ribs in a ziplock bag, pour the marinade sauce & carefully toss to coat ribs.  Allow marinating for about 30 mins.
2. Preheat the oven on grill/broil for 550 Fahrenheit or 280 deg C.  Line aluminum sheet on the tray & place the wire rack on aluminum sheet.  Then lay the ribs in a single layer.
3. Broil/grill for 2 mins per side. 

PS:  I add 1/4 cup of coke in the marinade to tenderize the beef.

Kangkong Belacan

Ingredients:
1 lb kangkong aka water spinach
3 tbsp vegetable oil
1-1/2 tsp sugar
Salt

Blended Paste
2 tbsp dried shrimp ~ soak in hot water
3 tbsp chili paste ~ I used sambal belacan
6 shallots
4 cloves garlic
2 tsp belacan

Directions:

1. Heat wok on high, add the vegetable oil & stir-fry the blended paste for about 2 mins.  Reduce the heat; cook until quite toasted & turn a shade darker (careful not to burn)
2. Add the kangkong, sugar & salt (if necessary).  Stir-fry on high heat for about 2-3 mins.
3. Dish onto a serving dish while it is still quite crisp & serve hot immediately.

Sweet Sukiyaki Beef

Ingredients:
1 packet Frozen Sukiyaki beef
5 tbsp sweet soy sauce aka Kecap Manis
2 tbsp sesame oil
1 tbsp honey
3 cloves garlic ~ mince
2" fresh ginger ~ mince
1 yellow onion ~ sliced
2 green onion ~ chopped
2 tbsp toasted sesame seed
1/4 tsp red pepper flakes
Salt & pepper ~ taste

Directions:

1. Whisk all the ingredients together in a medium bowl except beef & sliced onions.
2. Add beef & massage the marinade into each sliced.  Cover & refrigerate for an hour.
3. Heat oil on pan-fries, add the marinade beef & let it cook halfway through; add sliced onions & continue to cook until the meat cooked.
4. Dish out the cooked beef, sprinkle toasted sesame seed & chopped green onion.  Serve with steamed jasmine rice & egg.

Devil's Food Cupcake/Cake

Ingredients:
260g plain flour
1 tsp baking powder
2 tsp baking soda
60g cocoa powder
1 tsp salt
340g fine sugar

200ml hot coffee (1 tsp Nescafe + hot water)
200ml vegetable oil
200ml buttermilk (1 tbsp white vinegar + full cream milk)
2 eggs
1 tsp vanilla extract

Direction:

1. Preheat oven to 165 deg C for cake or 175 deg C for cupcakes.  Grease & line 9" baking pan two 9" baking pan or three 8" pan.
2. In a large bowl whisk together dry ingredients.
3. In a measuring jug, mix all wet ingredients except coffee.  Pour the wet mixture into dry ingredients & mix thoroughly.  Add hot coffee & mix until fully combined.  (Note: Batter should be very runny)
4. Pour batter into prepared pans  & bake for 30 mins or cupcake liner (eg 50-55g) bake for 20 mins.
5. Remove from oven, let cake/cupcake cool completely.

Marshamallow Cream Cheese Frosting

250g cream cheese

125g butter ~ room temp

1 cup icing sugar ~ shifted

1 tsp vanilla extract

100g marshamallow ~ melted

A drop of rose essence

Directions:

Beat cream cheese & butter until creamy, add the icing sugar, vanilla & lemon juice.  Beat again till well incorporated.  Add the melted marshmallow at the end of the cream cheese

Hubby request Vanilla Buttercream Frosting on his cupcakes

Chicken Enchiladas

Ingredients:
6 boneless skinless chicken thighs
3 cups enchilada sauce
1/2 medium yellow onion ~ diced
1 (4oz) can green chilies
8 (10") tortillas
12oz Monterrey Jack cheese ~ grated
2 green onions ~ chopped

Directions:

1. In a slow cooker, add the chicken & 2 cups of enchilada sauce over the chicken.  Cook on high setting for 4 hours or low setting for 8 hours.
2. Dish the chicken out of the slow cooker & shred with a fork.  Drain green chilies & add to the chicken along with the diced onion.  Mix well to combine.
3. Preheat oven to 170 deg C.  Spray a baking dish with non-stick cooking spray.
4. Spoon chicken mixture into the center of each flour tortilla.  Top with about 1/2 cup grated cheese & fold two ends of tortilla over the filled center.  Place the tortilla seam side down into the baking dish.  Repeat until all tortillas have been filled.
5. Pour remaining enchilada sauce over the assembled tortillas.  Top with grated cheese.  Place in oven & bake for about 20 mins or until cheese has melted thoroughly & has become bubbly.
6. Garnish with green onions or cilantro.

Homemade Enchilada Sauce

Source: Emeril Lagasse

Ingredients:
3 tbsp vegetable oil
1 tbsp flour
1/4 cup chili powder
2 cup chicken stock
10oz tomato paste
1 tsp dried oregano
1 tsp ground cumin
1 tsp garlic powder
1/2 tsp salt ~ for taste

Directions:

1. In medium saucepan heat oil, add flour, smoothing & stirring with a wooden spoon.  Cook for 1 min.
2. Add chili powder & cook for 30 sec.  Then add chicken stock, tomato paste & all the ingredients except salt.
3. Bring to a boil, reduce heat to low & cook for 15 mins.  The sauce will thicken & smooth out.  Adjust the seasoning (salt).
4. Serve atop your favorite enchiladas

Prawn Noodles Soup (Slower Cooker)

Ingredients:
1kg yellow noodle
500g beef ribs
1kgs large prawns ~ peel & shells set aside
A bunch of Kangkong aka morning glory ~ washed & cut 5 cm
100g bean sprouts
4 tbsp oil
4 cloves garlic ~ sliced/minced
2 star anise
5 cloves
50-80g ikan bilis aka anchovies
3 tbsp brown sugar
2-2.5 litres boiling water
2 tbsp white peppercorns
30g rock sugar
1 tbsp fish sauce
1/4 tsp white pepper powder
1 tbsp dark soy sauce
1 tbsp salt ~ adjust to taste

Garnish
chili powder
fried shallots

Directions:

1. Scald the beef ribs with hot water & set aside.
2. In a pot add 4 tbsp oil, saute the sliced/minced garlic till fragrant.  Add prawn shells & stir fry till it turns pink.
3. Add star anise, cloves, Ikan Bilis & brown sugar to mix evenly.  Then add boiling water, blanched beef ribs, white peppercorns, rock sugar, fish sauce, white pepper powder & dark soy sauce.  Bring to boil.
4. Transfer all the ingredients to slow cooker & let it cook on low for about 4 hours.
5. Remove & drain stock, pick out the beef ribs & set aside.  Skim & top layer of stock.  Blanch prawns in the stock for 2-3 mins.  Adjust seasoning of stock add 1 tbsp salt (according to taste)
6. Blanch yellow noodles, bean sprouts & a handful of kangkong.  Put in a bowl, add beef ribs, prawns to noodle & fill a bowl with hot stock.  Sprinkle of chili powder & 1 tbsp of fried shallots as a garnish.

Fried Salmon Fish Head Soup

Ingredients:
Salmon fish head + fish bones
2 thumb sized ginger ~ sliced
2 cloves garlic ~ smashed
1 silken tofu ~ cut cubes
1 tbsp black peppercorn ~ crushed
1 bird's eye chili (Optional)
Hot boiling water ~ Very Important
Thumb sized rock sugar ~ Very Important
1 tbsp fish sauce
2 tbsp Shao Xing wine / Chinese cooking wine
3 tbsp green lime juice (Optional)
Dash of pepper
Salt to taste

Garnish
Spring Onions
Coriander

Directions:

1. Boil a pot of water, we need hot BOILING water!
2. In a wok, heat oil & fry the ginger & garlic till fragrant.  Then add in fish head & bones; fry for 5-7 mins or until the fish well fried.
3. Add in the "HOT BOILING" water until the water covers the fish head & bones for milky looking fish soup.
4. Add black peppercorn; turn fire to high heat & let it boil for 10 mins.  Then add tofu & low to medium heat & boil for another 10 mins.  Remove any scums & oil floated on top of the soup during boiling process.
5. Add shao xing wine, rock sugar, fish sauce, bird's eye chili, lime juice & salt.  Cover lid & continue to boil for another 10 mins.  Taste the soup & add more salt if needed.  Once it is okay, heat off & serve with rice vermicelli noodle, garnish with spring onions & coriander.

PS: I added some condense/fresh milk for the soup to be milky.

Claypot Chicken with Shiitake Mushrooms & Chinese Sausage

Ingredients:
6 dried shiitake mushrooms
4 boneless chicken thighs ~ cut into 1/2"
1 Chinese sausage ~ sliced diagonally into 1/4"
1 cup white jasmine rice
1-1/2 cups chicken stock
2 scallions ~ finely chopped
2 cloves garlic ~ minced
2 tbsp vegetable oil

Sauce/Marinade
2 tsp brown sugar
1 tsp cornstarch
2 tbsp oyster sauce
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp Chinese rice wine
1 tsp sesame oil
1/8 tsp salt
1/4 tsp white/black pepper

Directions:

1. In a small bowl, soak the mushrooms in warm water until soft (abt 30 mins).  Rinse the mushroom & pat dry.  Remove the stems, thinly slice the caps & set aside.
2. Mix the cut chicken with the sauces in a medium bowl.  Cover & place in the refrigerator to marinate for at least 20 mins.
3. In a wok/large nonstick pan over high heat, add the oil & swirling to coat.  Add the minced garlic & stir-fry until fragrant; add the marinated chicken & stir-fry for about 1 min.  Add the sausage & shiitake mushrooms; stir-fry for 30 seconds more.  Transfer to a platter & set aside.
4. Place the rice & chicken stock in a clay pot or heavy metal pot & bring to a boil, covered over medium-high heat.  Reduce the heat & simmer allowing the rice to steam for 15 mins.
5. Spread the stir-fried chicken over the rice & continue to steam, covered low heat until the chicken is cooked through (abt 15 mins).  Stir thoroughly, garnish with scallions & serve immediately.

Rainbow Cupcakes

Recipe called for 12 cupcakes

Ingredients:
113g unsalted butter
180g sugar
4 egg whites
1 tsp vanilla extract
213g cake flour
2 tsp baking powder
175ml fresh milk

Directions:

1. Preheat oven at 180 deg. C.  Line white cupcake liner in cupcake pan
2. In a large mixing bowl or stand electric mixer, beat butter & sugar till light & fluffy.
3. Then beat in egg white a little at a time & mix well.
4. Turn the speed to low, add 3 parts of flour alternating with 2 parts milk plus vanilla extract.  Begin & end with flour.
5. Divide into 6 equal portions & add Wilton/Ameri gel coloring to 6 divided batter (red, orange, yellow, green, blue & violet)
6. First scoop 1 tsp of violet batter into cupcake liner; spread it evenly with the back of the teaspoon.
7. Bake for 2-3 mins (depend on your oven temperature) & taking it out & spreading 1 tsp of the blue batter on the slightly baked purple batter.  Repeat this steps for green, yellow, orange & red batter.
8. Once all the 6 rainbow batter are filled, continue to bake in the oven for 15-18 mins or until a cake tester comes out clean.

Steamed Brownie Potato Cake

Ingredients
100 margarine
50g dark chocolate ~ melted
100g steamed potatoes ~ puree
7 egg yolks
4 egg whites
200g granulated sugar
1 tsp Emulsifier / SP Stabilizer or substitue 1 tbsp condense milk
75g cake flour
25g cocoa powder
1/2 tsp baking powder
1/2 tsp chocolate paste

Directions

1. Heat margarine & chocolate using double boiled.  Stir well then add potato puree & stir well & set aside.
2. In a large mixing bowl or stand electric mixer, beat together eggs, sugar & Emulsifier / SP stabilizer until light & fluffy (about 10 mins).  Then low the speed to add sifted dry flour.  Mix evenly.
3. Then add margarine chocolate potato puree mixture & stir gently.
4. Divide 2 even portion of batters, pour 1st batter into 24x10x7cm pan & steamed for 15 mins on medium heat.
5. Spread with chocolate paste & steam for another 5 mins.
6. Then pour the remaining batter, steamed another 20 mins until cooked.