Peach Yogurt Chiffon Cake

Ingredients:
6 egg yolks
50g caster sugar
70g Canola Oil
100g Cake flour
1/2 tsp baking powder
1/4 tsp salt
150ml peach yogurt

Meringue
6 egg whites
1/4 tsp cream of tartar
70g caster sugar

Directions:

1. In a mixing bowl, beat egg yolk & sugar together till pale
2. Then add canola oil & continue to beat till the mixture turns light & fluffy.
3. Add peach yogurt & mix well, sift in the dry ingredients & fold into the mixture.  Set aside.
4. In another mixing bowl, whisk the egg whites until frothy; then add cream of tartar & continue to whisk till soft peaks form.
5. Add the sugar gradually whisking continuously until stiff peaks form.
6. Beat 1/3 of the meringue into the egg yolk mixture.  Then gently fold the remaining meringue into 2 batches.
7. Pour the batter into a 23cm (I used 25cm) chiffon pan & bake in a preheated oven at 160 deg C for 50-60 mins.  (Note: If the top gets too brown, cover with a piece of aluminum foil or alternatively lower the temperature of the oven)
8. Once chiffon is done, invert it immediately & cool on a wire rack.  Do not unmold the cake until it has cooled completely.

Chicken Katsu (Japanese)

Ingredients:

3 chicken breasts

1 tsp salt

1/4 tsp pepper

1 cup AP flour

2 large eggs ~ beaten

1-1/2 cup panko bread crumbs

Oil ~ frying

Tonkatsu Sauce

1/4 cup ketchup

1 tbsp Worchestershire sauce

1 tbsp soy sauce

1 tsp mirin

1/2 tsp dijon mustard

Direction/Instructions:

1. Cut the chicken breast parallel to the cutting board right down the middle.  Season each piece of chicken with salt and pepper.
2. Transfer each piece of chicken into the flour, egg, and then the panko bread crumbs.  Make sure the chicken is fully coated at each step, especially when cover with panko
3. In a small mixing bowl, combine all ingredients for the sauce and stir until well combined.  Set aside.
4. Fill a frying pan up with 1/2 inch of the oil of choice and bring it to 350 deg.  To make sure it is staying consistent temperature.  Use a food thermometer.
5. Once the oil is hot enough, place 2-3 pieces of chicken into it at a time and cook until one side is golden-brown before flipping it.  Once the other side is golden-brown, remove it and either place it on a plate lined with the paper towel or a cooling rack.  Repeat until all of the pieces of chicken are cooked.
6. Serve chicken over Japanese rice with a drizzle of sauce on top.

Bubble Rice Cookies

Ingredients:

130g unsalted butter

60g sugar

1 large egg

1 tsp vanilla extract

170g AP flour

1/2 tsp baking soda

1/8 tsp salt

80g rice bubbles (crispy rice)

70g chocolate chips

Directions/Instructions:

1. Cream butter and sugar till light and fluffy.
2. Then add egg and vanilla extract, and mix well.
3. Sift in flour, baking soda, and salt.  Continue to mix well.
4. Then pour in crispy rice and chocolate chips, fold well with a rubber spatula.
5. Scoop the mixture with a dessert spoon and drop it on a lined baking tray and bake a preheated oven at 150 deg C for about 25 mins or until golden crisp.
6. Cooldown completely and store in an airtight container.

Homemade Fish Ball Crackers

Ingredients:
140g Mackerel/Milkfish meat
255g (+/-)Tapioca flour
1 egg (whole)

1 egg yolk

1/2 tsp baking soda

1/2 tsp baking powder

1 tsp chicken powder
10g sugar

1/2 tsp salt

1/4 tsp MSG (optional)
5 cloves garlic ~ paste

Directions:

1. In a food processor, add the fish meat & blend it into a smooth paste.  Set aside
2. In another bowl, use the hand electric to beat the egg, sugar, baking powder, and baking soda till double in volume. Then add the salt, MSG, garlic paste & season powder.  Mix to combine together.
3. Pour the fish paste mixture into the egg mixture.  Mix to combine together.  Then add the tapioca flour, bit by bit.  Knead till smooth dough.
4. Divide the dough into a golf ball & roll into a long thin strip.  Then cut the strip about 1/2" in length.  Soak in oil to prevent it from stick together.
5. In a wok, add the cut strips into the oil (at this point, do not on the fire) make sure the oil covers the dough strips.
6. Then on the heat to medium-low fire & keep stirring till the dough strips turn into crackers.  This takes about 15-30 mins on medium-low fire and has to be patiently continuously stirred. Dish out the crackers & drain on kitchen paper.  Store in air-tight.

Note:

Can use any type of fish, I use a frozen white fish fillet as NTUC is out of stock.

Onigiri (Tuna Mayo & Salmon Teriyaki)

Ingredients:

3 cups sushi rice

3-1/2 cup water

1/2 Miza

Nori sheet

Tuna Mayo

1 can tuna flake

3 tbsp Mayonnaise

1/2 tsp salt

1/4 tsp black pepper

Salmon Teriyaki

2 pack Salmon sashimi

1/4 cup Teriyaki sauce

3 tbsp sugar

Directions/Instructions:

1. Rinse sushi rice 3-4 times until it runs clear.  Strain for 1 min then pour the rice into the rice cooker and add the water 3-1/2 cup.  Let it cook.  Once the rice is cooked, transfer the rice to the prepared parchment tray.  Pour the miza over the cooked rice and 
2. Add drained canned tuna and the ingredient to a bowl and mix well.  Set aside.
3. Add all the ingredients in the Teriyaki sauce in a saucepan and reduce it on low heat.  As soon as the teriyaki sauce thickens, remove it from heat and let it cool.
4. To assemble Onigiri, lightly wet onigiri mold with water.  Fill the mold about 1/4 of the way with a cooked sushi rice mixture.  Then add 1 tbsp Tuna/Salmon filling on top of the rice.  Then top another layer of rice to the line.  Place the lid on top of the mold and press firmly but gently down.
5. Set onigiri in the middle of the nori sheet and pinch both sides to secure.

Sushi Rice in Rice Cooker

Ingredients:

3 cup short/medium grain rice (Japanese rice)

3-1/2 cup water

Seasoning

250ml rice vinegar

10oz sugar

1oz salt

10oz kelp/seaweed sheet

Directions/Instructions:

1. In a plastic container, mix all the seasoning ingredients and store them in the fridge for 30 mins.  After the sugar dissolves, it will be ready to use.
2. To make rice, wash the rice 3-4 times, strain for 30 sec, and then add the same amount of water into the rice.  Cook in a rice cooker for 25 mins or when done.
3. When the rice is cooked, moisten a round, flat-bottom wooden tub or a baking sheet lined with parchment paper, or a large moisten glass bowl.  Transfer the cooked rice and spread it out evenly so the rice will cool faster.
4. While it's hot, pour 4oz of the seasoned rice vinegar and with a rice paddle, slice the rice at 45 deg to separate the chunks of rice instead of mixing.  Then gently flip the rice in between slices.  Repeat this process until the rice is cooled to the temperature of human skin.
5. Keep the rice covered with a damp towel or paper towel at room temperature until ready to use.

Storage:

Rice gets hard and dry in the refrigerator.  Put sushi rice in an airtight container and store them in the freezer for up to a month.  Defrost them overnight in the fridge or microwave, bring them to room temperature (not hot).  If refrigerating, cover the container with a thick kitchen towel, so the rice will stay cool and safe but not become cold.

Oreo Cake with Oreo Frosting

Ingredients:

397g AP flour

2-1/2 tsp baking powder

3/4 tsp salt

227g unsalted butter ~ room temperature

397g granulate sugar

6 large egg whites ~ room temperature

283ml milk ~ room temperature

57ml vegetable oil

2 tsp clear vanilla extract

113g Oreo cookies ~ chopped roughly

Oreo Frosting (recipe)

Directions/Instructions:

1. Preheat the oven to 168 deg C and prepare three (6"x2") cake pans or two (8"x2") cake pan and spray the non-stick cooking pan.
2. In a large bowl, combine flour, baking powder, and salt.  Set aside
3. Combine the milk, oil, and vanilla extract in a separate cup.  Set aside
4. Place the butter in a stand mixer with a paddle attachment and cream until smooth.  Sprinkle sugar and then let whip on medium-high until light and fluffy for about 5 mins.
5. While mixing on low, slowly add the egg whites to the mixture one at a time.  Let each fully combine before adding the next.
6. Add 1/3 dry ingredients to the mixture and mix on low until just combined.  Then add 1/2 of liquids, then 1/3 dry and 1/2 liquid, and the rest dry ingredients.  Let it mix until just combined.  Do not overmix.
7. Divide the batter evenly into prepared cake pans and sprinkle the chopped oreo on top of each pan.  Gently fold the oreo into the batter with a knife until just combined.
8. Bake cakes for 35-45 mins or until a toothpick comes out clean when poked in the center.  For an 8"x2" pan, bake for 45-50 mins.
9. Remove the cake from the oven and let the cake cool in the pan for 10 mins or until the pan feels barely warm then turn out cakes onto a cooling rack.
10. Once cool, trim off the brown edges and domes of cakes and frost as desired.  (Crumb coat 1st and freeze the cake for 15 mins then do a final coat).  Top the cake with some dollops and whole Oreo.

Oreo Frosting

Ingredients:

1-1/2 cup (340g) unsalted butter

6 cups powdered sugar

12 Oreo ~ crushed fine

1-2 tbsp heavy whipping cream

1 tsp vanilla extract

Directions/Instructions:

1. Cut the butter into pieces.  Using the paddle attachment whip the butter at medium-high speed for 3-4 mins, scraping down the bowl occasionally.  Beat the butter until it looks lighter in color.
2. Slowly add the powdered sugar, 2 cups at a time, adding the heavy whipping cream intermittently, mixing on low speed until it's incorporated into the butter.  Then increase the speed to high and beat for 30-60 seconds.  Repeat until all powdered sugar has been added.
3. In a food processor, grind the Oreo into a fine crumb.  Add the crushed Oreo to the frosting along with the vanilla extract.  Slowly beat the crumbs into the frosting then beat at a high speed for 60 seconds.

Black Pepper SPAM Fried Rice

Ingredients:

4 cup cooked rice

1 can (12oz) SPAM ~ cut into 1/2" cubes

3 cloves garlic ~ chopped

1 green onion ~ chopped

4 eggs ~ beaten 

4 tbsp Black pepper sauce

Directions/Instructions:

1. Heat a wok over high heat, add 2 tbsp oil, and pour beaten eggs.  Scramble the egg to cook evenly.  When the egg cooked 3/4 way, dish out from the wok and set aside.
2. Heat bow-empty wok over high heat then adds 3 tbsp oil and SPAM.  Cook the spam until all the edges are golden brown for about 3-5 mins.
3. Stir in chopped garlic, cook for 1 min then add rice and Black pepper sauce.  Mix everything together and stir fry until there's no moisture in the work for about 2-3 mins.
4. Then add the cooked scrambled egg and break it down into the rice.  When the egg is mixed well, turn off the heat and stir in green onion.

Rice Cake Beef Noodle

Ingredients:

1kg Oxtail/500g stewing beef ~ cut cubes

3 Litre water

2 beef knorr

2 green onion ~ sliced

Rice cake noodle (recipe)

Bok choy/Pak choi

Sprout

Charred

3 sliced ginger

1 large yellow onion ~ cut a quarter

Roasted

2 tbsp black pepper

1 tbsp coriander seeds

1 cinnamon

2-star anise

4 cardamon

7 cloves

Directions/Instructions:

1. Use tongs, char the onions and ginger on all sides over a high flame on a gas stove or on a baking sheet placed directly under the broiler (about 5 mins on each side) ~ until the onions and ginger pieces are charred in spots.  Set aside.
2. Place the cinnamon, star anise, cloves, and coriander seeds in a medium saucepan and toast over medium-low heat until toasted and very fragrant about 1-2 mins.  Stir frequently to prevent the spices from scorching.  Set aside.
3. Heat the oil in a large pot over high heat.  Add the oxtail and brown on all sides.  Then add the water, beef cubes, char onion, ginger, and all the roasted spices.  Bring to a boil.
4. Lower the heat and simmer for 1-2 hours until the meat is tender.  If the liquid level dissipates during cooking, add a little water to bring it back up to the original level.
5. Once the beef is tender, add fish sauce and salt.  Taste if the flavor is too intense, add more water.  
6. Bring a saucepan of water to the boil and cook the rice cake noodle for 6-10 mins or till it floats to the surface.
7. Strain the noodles and divide them between the serving bowls.  Divide the beef between the bowls and pour over the hot soup.  Sprinkle over the sliced green onions and serve.

Homemade Rice Cake Noodles

Ingredients (A)

30g rice flour

30g tapioca flour

2 egg yolk

Ingredients (B)

200g Tapioca flour

200g Rice flour

1 tsp salt

350ml boiling water

2 tbsp oil

Directions/Instructions:

1. In a bowl, mix all the ingredients (A) and set aside.
2. In a large mixing bowl, whisk together the rice flour, tapioca starch, and salt.  Gradually pour about half of the BOILING water into the flour mixture.  Stir the mixture with a large fork, chopsticks, or a wooden spoon as pouring the water into the bowl.  Once the water absorbs into the flour, then add in the mixture (A) and gradually mix in the remaining boiling water.  Continue stirring until the water is fully absorbed.
3. Let the dough cool for about 2-3 mins, stirring periodically to release some steam.  Then begin kneading the dough.  If the dough is still too hot to touch, stir the dough for another 1-2 mins to cool it off.
4. Knead the dough until incorporated nearly all the flour into the clump of dough.  Occasionally, wipe the dough along the sides of the bowl to catch any loose flour.
5. Once all the loose flour has been incorporated into the dough, turn everything over the counter/work surface and knead the dough for another 2-3 mins.  The dough will feel a little tacky and may stick to fingers a little.  If it is very sticking, add 1-2 tablespoon of rice flour and work it into the dough.  Shape the dough into a disc.  The dough should look relatively smooth
6. Divide the dough into 8 equal portions (between 90-100g).  Shape the dough into a short, thick log and lay it lengthwise on the surface.  Starting from the middle, roll out the dough and gradually work further apart, like a long dough rope.  It should be about 16-inches long and just over 1/2-inch in diameter.  Roll the dough rope off to the side.
7. Repeat the process till all the dough has been shaping into a rope.  Then grease the knife and cut the dough into 2-inches.
8. Transfer all the pieces of cut rice cake onto a large baking sheet and cover them with a kitchen towel until the rice cakes are ready to be a boil.
9. In a large pot, add water and let it boil.  Once the water has been boiled, slowly pour the cut rice cake and let it cook.  Once the rice cake float to the surface of the water, dish it out and rinse under cold water.

Croissant (Parisian Style Buttery Croissant)

Dough:

500g bread flour

250ml water (25 deg C)

11g instant yeast

3 tsp fine salt

50g granulated sugar

100g butter ~ soften

Butter Slap

250g unsalted butter ~ cold

Other

1 egg ~ glazing

Directions/Instructions:

1. Day 1: Place all dry ingredients into a bowl and mix them together.  Make a well and add the butter and liquid.  Bring together then place onto a floured surface.  Work the dough lightly for about 3 mins.  Do not overwork the dough as it will be harder to incorporate the butter on the next day.  Push the dough down to form a flat disk place a lightly floured tray, cover, and place in the fridge for at least 8 hours and up to 12 hours.
2. Day 2: 1 hour before taking the dough from the fridge.  Get butter and pound it with a rolling pin to make it nice and flat (6x8-inch) and place back into the fridge.  Take the dough out of the fridge and place it onto a lightly floured surface.  Roll out to form a square, then roll each side out to have an envelope with 4 thin corners with a slightly raised centerpiece.  Place the butter in the center of the dough.  Then pull in each corner to totally enclose the butter in the dough.  Roll the dough out into a long rectangle shape (24"x8").  Brush off any flour and fold into 3.  This is called a half fold.  Place back into the fridge and rest for 1 hour.
3. Again take the dough from the fridge onto a lightly floured surface, roll out to a long rectangle and give another half-fold, place in the fridge for another hour.  Repeat one more time so croissant dough would have had 3 half folds.
4. Place in the fridge on a lightly fold tray, cover, and leave for a good 12 hours.  This will help hold the layers that have created and make it easier for the final stage.
5. Day 3: Take the dough from the fridge, place it onto a lightly floured surface, and roll it out again to a good rectangle shape about 4mm in-depth.  With a sharp knife, cut the dough into 12 equal triangles.  At the top of each triangle and in the center cut a little about 1/4".
6. Fold the corners down, hold the "tail" and roll up the croissant making sure the "tail is on the bottom of the roll-up croissant.  Place onto a parchment paper tray.  Ensure it evenly space out.
7. Whisk egg and brush over each croissant.  Let the croissant rise for about 2 hours in double the size.
8. Pre-heat oven to 190 deg C.  Before bake the croissant, brush with egg wash again and bake for 15-18 mins.  It will be a nice golden and slightly crispy on the outside.

Homemade Gem Biscuits

Biscuits:

100g unsalted butter

100g powdered sugar

1 tsp vanilla essence

1 egg

250g AP flour

1/2 tsp salt

Icing:

250g icing powdered

1 egg whites

1 tsp lemon juice

Directions/Instructions:

1. Preheat oven to 180 deg C.  Line the baking tray with parchment paper
2. Place the butter, sugar, and vanilla essence in a mixing bowl and cream together.
3. Beat the egg along with half of the flour till incorporated.  Fold in the remaining flour to form a smooth dough.
4. Roll out the dough on a flat surface about a half-centimeter of thickness.  Use the cutter to stamp out the biscuits or roll them into a ball (4g) and flatten slightly and place them on the baking tray.  Bake the biscuit for 10 mins.  Allow cooling completely whilst making the icing.
5. In a bowl add the egg whites, icing sugar, lemon juice, and whisk on high speed till it forms stiff peaks.
6. At this juncture, prepare an individual bowl for color icing, piping different colors.  It is best to use Gel color.  The reason being it will not change the consistency of the icing compared to water-base color.
7. Scoop icing into piping bags with a star nozzle (Wilton #21).  Pipe the colored icing of your choice on top of the biscuits.  Leave to cool completely before serving.

Sesame Chicken

Marinade:

500g chicken thigh ~ cut into 1.5-inches cubes

2 cloves garlic

1/2 tsp black pepper

1-1/2 tsp soy sauce

1/2 tsp salt

3/8 tsp baking soda

1 egg white

1/2 tbsp cornstarch

1 cup Potato starch ~ coat the chicken

Sauce

2 tbsp honey

3 tbsp brown sugar

2-1/2 tbsp soy sauce

3 tbsp water

2-1/2 tbsp ketchup

1 tbsp vinegar

Potato starch mixture (2 tsp starch+2 tsp water)

1 tbsp sesame oil

Others

1-1/2 tbsp toasted sesame seeds

Dice scallion ~ garnished

Directions/Instructions:

1. Cut some boneless and skin on into 1-inch size.  Marinate the chicken and mix everything until well combined.  Cover and let it sit for 40 mins.
2. In another bowl, add all the sauce ingredients.  Mix well to combine and set aside for later use.
3. In a bowl, fluff the starch a little.  Get a spray bottle, gently spray a tiny bit of water into the starch a few times.  Some of the starch will clump up and create some mini "little balls".  Wait for 10 seconds to let it set and use the whisk to stir it.  Then spray more water, water for 10 seconds, and stir it again.  Do this process 4 times in total.  (Note:  The starch should feel little lumps which will give some extra crunch to the chicken)
4. Then dump half of the starch into a big container.  Spread it out and add in the chicken.  Try to separate the chicken piece by piece.  Coat the meat with the other half of the starch.  Put on the lid and shake for a few mins.  All the chicken pieces should be coated with flour evenly.  Pick out the coated meat and shake off all the excess flour.
5. Heat the oil, add in the coated chicken pieces by pieces so they do not stick together.  Do not crowd the pan as it easily overflows.  Do it in batches.  The temperature should be high and in less than 2 mins, the surface is getting crispy and the color is slightly golden.  Take out and do the next batch.
6. Once all are done, let the chicken rest for about 15 mins and double fry the chicken for about 2-3 mins.  It will reach that beautiful golden color.  Take them out and set them aside.
7. In a wok, pour all the sauce in and keep stirring the sauce on medium heat.  Bring it to a boil and pour in some potato starch mixture to thicken the sauce.  Keep stirring until it reaches a thin syrup texture.
8. Return the cooked chicken into the sauce, drizzle sesame oil, and toasted sesame seed.  Toss everything until the chicken is coated nicely.  Take them out and garnish them with some sliced scallion.

Mickey Beignets

Ingredients:

3/4 cup lukewarm water

1/4 cup granulated sugar

1/2 Envelope Active Dry Yeast

1 egg

1/2 tsp salt

1/2 cup evaporated milk

3-1/2 cup bread flour

2 tbsp shortening

4 cups oil for frying

1/2 cup powdered sugar

Optional Toppings:

• Ice-cream
• Whipped cream
• Berry Jams
• Hot Fudge
• Salted Caramel

Directions/Instructions:

1. In a bowl, add lukewarm water, sugar, and yeast.  Stir to combine and let sit for 10-15 mins.
2. In a separate bowl combine evaporated milk, salt, and egg.  Once the yeast mixture is foamy, add in the milk mixture. 
3. Then add shortening and flour to the mixture and combine.  Once the dough forms a ball, put on a floured surface, and knead well.  Grease a bowl and place the dough and cover with a towel.  Let sit for 2 hours.  It should be double in size.
4. Dust the counter and roll out the dough to 1/4-inch thick.  Use a Mickey cookie cutter to punch out the dough.
5. Heat oil to 350 deg C and get a wire rack ready.  Fry Beignets for 1-2 mins per side.
6. Dust with powdered sugar or place Beignets with powdered sugar in a paper bag and shake.  Add a side of your favorite jam and dig in! 

Other Flavor:

Double Chocolate:

Add 2 tbsp Cocoa powder into dough batter.  Dust with Cocoa powder and powdered sugar

Mint Chocolate:

Add 1 tbsp peppermint extract and 2 tbsp Cocoa powder into dough batter.

Pumpkin Spice:

Add 2 tbsp Pumpkin Pie spice (ground cinnamon, ginger, nutmeg, and allspice or cloves)

Hot Chocolate:

Dust with Cocoa powdered instead of powdered sugar.  Heat up fudge syrup to drizzle over.  top with marshmallow

Candy Cane:

Add 1 tbsp peppermint extract into dough batter.