Red Velvet White Chocolate Chips

Ingredients:
2-1/2 cups AP Flour
2-1/2 tbsp Cocoa Powder
1-1/2 tsp Cornstarch
3/4 tsp Baking Soda
1/2 tsp Salt
113g Butter ~ room temperature
85g Vegetable Shortening ~ room temperature
1-1/2 cups Granulated Sugar
1 Large egg + 1 egg yolk
1-1/2 tsp White Vinegar
1-1/2 tsp Vanilla Extract
1 tbsp Red Food Coloring (Noel)
1-1/3 cups White Chocolate Chips

Directions:

1. Preheat oven to 375 deg. C
2. In a stand mixer fitted with a paddle attachment, mix butter, shortening & sugar on medium speed for 3-4 mins or until pale & fluffy.
3. Add vinegar & mix just until combined.  Add the egg just until combined.  Scrape down sides of mixing bowl.  Add vanilla & red food coloring & combine.
4. To the butter mixture, add half the dry ingredients.  Mix on low until just combined.  Scrape down the sides & the bottom of the mixing bowl.  Took the paddle off to really dig down to the bottom.  Add the rest of the flour & mix until everything is incorporate.  Mix in the white chocolate chips.
5. Line cookie sheets with parchment or Silpat mats.  Use ice-cream scoop to scoop & roll dough into a ball sized & place on prepared cookie sheets 2" apart.
6. Bake for 9-11 mins.  While the cookies are just out of the oven, gently push 6 white chocolate chips into hot tops of cookies in a random pattern to garnish.  Tip down is easiest.
7. Allow to cool several mins on baking sheet before transferring to a wire rack to cool.  Store cookies in an airtight container.

Rainbow Cake ~ Betty Crocker "SuperMoist Cake Mix" (White)

Ingredients:
2 boxes Betty Crocker ~ SuperMoist Cake Mix "White"
Rainbow food colors ~ Violet / Blue / Green / Orange / Yellow / Red

Directions:

1. Following the instruction on the box.
2. Preheat the oven at 170 - 180 deg C.  Lined the parchment paper on a square baking pan (8x8x1) & set aside.
3. Weight each batter between 290 - 300g & add the rainbow food colors individually, then pour on the baking pan.
4. Bake for about 12 - 15 mins.  Cool on the wire rack for about 10 mins & remove from the baking pan.

Steamed Sticky Rainbow Layer Cake aka Kuih Lapis Pelangi

Ingredients:
250g Rice flour
250g Tapioca flour
500ml Coconut cream
2-1/2 cup Castor sugar (500g)
6-1/2 cup water
1/2 tbsp salt
4-6 Screwpine leave ~ tied knot
Food coloring ~ Violet/Blue/Green/Yellow/Orange/Red

Directions:

1. In a pot boil coconut cream, water, sugar, salt & screwpine leaves together till sugar dissolved.  Turn off heat, discard pandan leaves & set aside to cool.
2. Mix tapioca & rice flour together & gradually blend well into the coconut liquid.  Then strain mixture through a sieve to ensure it is free from lumps.
3. Divide mixture in six equal portions (each weight 454g) & add desire color into one portion each.
4. Grease a 7" square or round cake pan & place in steaming pot for few mins over high heat.
5. Pour about 100-125ml of violet liquid into the heated pan & steam at high heat for about 7-10 mins or until batter is cooked.
6. Repeat the procedure, alternating until all the batter is used up.  Remember to stir the batter every time before pouring out the liquid of steam each time.
7. Leave the steamed sticky rice cake to cool completely after steamed and invert the cake pan to knock out the cake.
8. Grease knife with little oil before cutting.  You may also brush a little oil on the surface as gloss finishing.

Original Recipe

500g rice flour

500g tapioca flour

1000ml coconut cream

5 cup castor sugar

13 cup water

1 tbsp salt

Screwpin leave

Food colors

Classic Chocolate Chip Cookies

Source: Anna Olsen

Ingredients:
125g unsalted butter ~ room temperature
1/2 cup light brown sugar
1/2 cup granulated sugar
1 large egg ~ room temperature
1 tsp vanilla extract
1-1/4 cup AP flour
1 tbsp cornstarch
1/2 tsp baking soda
1/2 tsp salt
1-1/2 cup chocolate chips
1 cup lightly toasted, coarsely chopped pecans ~ I use peanuts

Directions:

1. In a large bowl, cream butter with brown & granulated sugar together well.  Beat in the egg & vanilla extract.
2. Sift the flour with cornstarch, baking soda & salt into the butter mixture.  Stir until blended.  Stir in the chocolate chips & chopped pecans/peanuts.
3. Use a small ice-cream scoop, scoop spoonfuls of dough & shape it into a ball.  Place onto a parchment-lined baking tray.  Chill the scooped cookies for at least an hour.  (Once chilled, the cookies can be frozen for baking later)
4. Preheat the oven to 180 deg C. Arranges the chilled scooped cookies on parchment-lined baking trays, leaving 3" between the cookies.   Bake for 15-18 mins, until browned around the edges.  Cool the cookies on the baking tray

Note: If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray & let them thaw for 20 mins at room temperature before baking as above.

Crispy Hotdog/Sausage Bread

Ingredients:
10 Slices of bread ~ rolled out thin
10 Hot-dog/Sausage
10 Slice of cheese
1-1/2 cup Panko Bread
2 eggs ~ light beaten
Butter/Margarine
Oil ~ deep frying

Directions:

1. Spread the butter / margarine on bread.
2. Lay the slice of cheese on the bread.
3. Place the hot-dog/sausage & roll the bread.
4. Dip the rolled bread into the beaten egg.
5. Coat with Panko bread crumbs & set aside.  Repeat the rest.
6. Deep fry the coated bread crumbs until golden crisp.
7. Remove from heat & serve with favorite sauce.

Doughnut Muffin

Ingredients:
1-3/4 cup AP flour
3/4 cup granulated sugar
1-1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp cinnamon
3/4 cup fresh milk
1/4 cup vegetable / Canola oil
1 egg

Topping:
1/4 cup granulated sugar
1/4 tsp cinnamon
(Note: Mix together)

Direction:

1. Preheat the oven to 180 deg. C.  Line cupcake liner in the muffin tin & set aside.
2. Sift / Combine the dry ingredients.  Mix liquid in separate bowl.
3. Add liquid mixture to dry ingredients & combine together, do not over beat/mix.
4. Spoon mixture in prepared muffin (ea 65g) & bake for 20-25 mins.
5. While muffins are baking, prepare the sugar topping & with another bowl, melt 4 tbsp butter & set aside.
6. While the muffins are still hot, dip the muffin into the melted butter & roll into the sugar/cinnamon mixture.  Set on the cooling rack to cool.

Seafood / Beef Hor Fun Noodle

Ingredients:
150g Hor fun noodle
1 tbsp Chinese wine
1 tbsp dark soy sauce
2 tbsp light soy sauce
3-4 cloves garlic ~ chopped
1" fresh ginger ~ chopped
3 cups chicken stock
30g Chye Sim ~ cut 5cm
1/2 carrot ~ sliced
2 tbsp cornflour ~ dissolve with 6 tbsp water

Seafood:
120g sliced beef
3 squid (medium) ~ ringlets
10 fresh prawn
1 fish cake ~ sliced

Seasoning:
1-1/2 tbsp light soy sauce
1-1/2 tbsp dark soy sauce
1 tbsp sesame oil
1 tbsp oyster sauce
1 tsp chicken powder
1 tsp pepper

Directions:

1. Noodle: Heat oil in wok, add Hor Fun noodle stir fry for 2 mins.  Then add light soy sauce & dark soy sauce to coat.  Coat well & set aside.
2. In the same hot wok, add 1 tbsp oil; saute chopped garlic & ginger till fragrant.  Add wine & stir-fry for 1 min.
3. Add all the seafood & stir-fry for abt 2 mins.  Then add all the vegetables, chicken stock & seasoning. Turn up the fire to high and bring to boil.
4. Slowly pour in cornflour mixture, simmer for about 5 mins until gravy thickens & turn shiny.  Remove from heat.
5. Divide 2 equal portion, scoop over the noodles & serve hot with green pickled chilies on the side.

Homemade English Muffin

Ingredients:
300g Bread flour
200ml milk ~ lukewarm
15g butter ~ softened
15g castor sugar
6g salt
6g instand yeast
Cornmeal flour/Semolina for dust

Direction:

1. Mix the yeast in the milk & set aside for 10 mins till frosty.
2. Combine all the ingredients in a mixing bowl except cornmeal flour/Semolina.  It is very soft dough. (Note: Do not pour all the milk at once instead pour slowly & mix it until it becomes a dough)
3. On the work surface, sprinkle some flour & knead the dough for about 10 mins.  Roll the dough into a ball & cover the bowl in a warm place.  Let the dough rise until it's nice & puffy for about 1-1.5 hours.
4. Gently deflate the dough & roll out into a disk abt 1 cm thick & use a round cookie cutter (3") cut out 8 disk & place on a tray dusted with cornmeal flour or Semoline & sprinkle on top of the dough generously.  Set aside in a warm place to raise again for about 20 mins.
5. Heat a heavy flat pan on medium-heat & cook the muffins for 8-10 mins each side or until their crust is golden brown.
6. Remove the muffins from the pan & let them cool thoroughly for atleast an hour.  Use a fork to split the muffins to give a wonderful nooks and crannies.

Homemade Chicken Sausage

Ingredients:
450g ground chicken (a lot of fats)
1 tsp salt
1/2 tsp dried parsley
1/4 tsp rubbed sage (or more)
1/4 tsp fresh coarse ground black pepper
1/4 tsp dried thyme (or more)
1/4 tsp crushed red pepper flakes (Optional) ~ I add more for spiciness
1/4 tsp coriander
1/4 tsp MSG

Directions:

1. Combine all ingredients for the flavor of your choice in a medium bowl.
2. Form the sausage into a long log & wrap with plastic wrapper.  Store in the fridge.
3. Sliced the sausage into patties & cook in a skillet over medium heat until brown.
4. Serve with English muffin & top with eggs or itself. 

Fragrant Fried PrawnSou

Source: Chef Wan (AFC)

Ingredients:
1kg fresh prawns
Cooking oil ~ deep-frying
2 stalks lemongrass ~ finely sliced
1 torch ginger bud ~ finely sliced
10 bird's eye chilies ~ sliced
2 tbsp Thai Chili Paste / Tom Yam Paste
1/4 cup water
1 tsp honey
1-1/2 tbsp mayonnaise
3 Kaffir lime leaves ~ finely sliced

Marinate:
1-1/2 tbsp oyster sauce
1 egg ~ beaten
3 tbsp cornstarch
Salt to taste

Directions:

1. Combine the prawns with the marinade ingredients & set aside for 15 mins.
2. Deep-fry the marinated prawns until golden brown & drain on kitchen paper.
3. In a wok, heat 1 tbsp of oil & saute the lemongrass, torch ginger bud, chilies & paste until fragrant.  Add water, honey & prawns.  Stir well
4. Remove from heat & stir in the Mayonnaise.  Stir in the Kaffir lime leaves.
5. Garnished with finely sliced Kaffir lime leaves & sliced torch ginger bud.

Dragon & Phoenix In A Basket

Source ~ Chef Martin Yan (AFC)

Ingredients:
1 packet asparagus ~ trimmed & cut into 1-1/2" lengths
1/2 tsp salt
1/4 tsp white pepper
3/4 pound boneless chicken thighs
1 tbsp cornstarch
1 tbsp vegetable oil
1 tsp minced garlic
1 red bell pepper ~ seeded & cut into 1/2"
10 straw mushrooms
2 spring onions ~ finely chopped
3/4 cup chicken broth
3 tbsp oyster sauce
1 tsp cornstarch ~ dissolved 2 tsp water
1/4 cup Thai basil leaves

Directions:

1. Bring a large pan of water to a boil, add the asparagus to cook for 2-3 mins until tender-crisp.  Drain the asparagus & set aside.
2. Cut chicken into 1/2" cubes & marinate with soy sauce, wine & pepper for 15 mins.
3. Place a wok over high heat until hot, add oil to the wok & swirl to coat the side of the work.  Saute the garlic for 10 sec until fragrant.  Then add chicken, red bell pepper, mushrooms & chopped spring onions.  Stir-fry for 2 mins.
4. Add chicken broth & oyster sauce to the work & bring to a boil.  Then add cornstarch solution & stir until sauce boils & thickens.
5. Add asparagus & basil & toss to mix.  Spoon chicken mixture into edible basket.

Edible basket:

4-5 medium potato or taro root ~ peeled & finely shredded (or fresh egg noodles, cooked & drained)
1 tbsp cornstarch
Vegetable oil ~ deep frying

Directions:

1. In a work, heat cooking oil for deep-frying to 180 deg C.
2. Rinse shredded potato under cold running water & squeeze well to remove as much moisture as possible.  Dry with paper towels, toss dried potato with 1 tbsp cornstarch.
3. Dip strainers into the hot oil to coat them.  Line 1 strainer with potato to a thickness of abt 2".  Press second strainer on top of potato shreds & immerse strainer in oil.
4. Deep-fry until golden brown.  Remove potato basket from strainers & drain on paper towels.
5. Fill basket with cooked food & serve immediately.

Spicy Honey Crispy Cornflakes

Ingredients:
500g of cornflakes
1 packet Roasted peanut
6 shallots ~ pounded
4 cloves garlic ~ pounded
1-2 tsp chili paste (more hot add more paste)
Enough honey
1/4 tsp salt
100g butter

Directions:

1. Melt butter in a large skillet.  Saute pounded ingredients until fragrant.  Add chili paste to taste.  Fry till crisp.
2. Add honey & salt, stir well to combine.  Then add roasted peanuts & stir again to coat.
3. Finally add cornflakes & stir until well coated.   If less sweet or oily, add the butter & honey.  Stir-fry until golden crisp.  Turn off the heat.
4. Preheat oven to 170 deg C.  Prepare a baking tray, sprinkle cornflakes on it, flatten & bake for 5-7 mins or until golden crisp.  Do not get burnt.
5. Remove from oven & cool for a while before storing in a jar.  (Note: Bake method will make it more crunchy cornflakes & enduring)

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.