Gougeres aka French Cheese Puff

Ingredients:

185ml water

70g butter

1/2 tsp salt

1/8 tsp freshly ground black pepper

140g plain flour

4 eggs

3/4 cup grated mozzarella cheese

1/4 tsp parsley ~ minced

1/2 cup grated parmesan cheese

Instruction

1. Preheat the oven to 200 deg C.  Line a baking sheet with parchment paper.
2. In a medium saucepan, bring the water, butter, salt & ground black pepper to a boil.  Add the flour & stir until it forms a dough.  Cook another 2 mins to dry out the dough.
3. Transfer the dough to a bowl & let it cool slightly.  Slowly add the eggs, one at a time & stir until well combined.
4. Add the mozzarella cheese & minced parsley, mix well.  Using 2 tablespoons to round each ball of dough & drop it onto the prepared parchment paper.  Set them 1.5"-2" apart.  Sprinkle some grated parmesan cheese on top.
5. Bake for 22 mins until golden brown.  Serve warm.

Durian Snowskin Mooncake

Snowskin

75g Kao Fen Flour

100g caster sugar

60g milk

60g warm water

20g Olive oil

Durian Filling:

200-300g durian puree

50g caster sugar

15g custard powder

15g Hoon Kueh powder

100g milk

20g butter

Direction/Instruction:

1. Mix all the above ingredients together & knead to form a smooth dough.  Cover & set aside to rest for about 10 mins.  Then divide the dough into 8 portions.
2. In the food processor, mix in the durian filling except for butter & blend to form a smooth puree.
3. Pour the durian puree & butter into a saucepan.  Stir the mixture on low-medium heat until the mixture has thickened.
4. Remove from the heat, let it cool completely before chill.   Then shape the chill durian paste into a ball (35g each)

Hotdog Croquttes

Ingredients:

5-6 hotdog ~ cut into 4-5 small pcs
700g potatoes ~ peeled
1 tbsp salt
Water
135g parmesan cheese
1 tbsp flour
1 tsp oregano

1 tsp salt

1 tsp black pepper
Oil for frying

Directions:

1. A large pot adds potatoes, salt & water until potatoes are just covered.  Then bring to boil & cook until potatoes are fork-tender.
2. Remove potatoes to a colander & run under cold water to cool.  Pour out onto a dish towel & dry potatoes thoroughly.
3. Use a cheese grater, shred the potatoes into a large bowl.  Add parmesan, flour & oregano & mix together.
4. Form the mixture around hotdog pcs to form tots.  Freeze formed tots for 30 mins before frying.
5. In a large saucepan, heat oil to 170 deg. C, fry the tots in batches until golden browned on all sides.  Remove to a paper towel & sprinkle with additional salt.

Homemade Salted Caramel

 

Ingredients:

200g granulated sugar

90g salted butter ~ room temp, cut 6 pcs

120ml heavy cream

1 tsp salt

Direction/Instruction

1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.  Sugar will form clumps & eventually melt into a thick brown, amber-colored liquid as continue to stir.  Be careful not to burn.
2. Once sugar is completely melted, immediately add the butter.  Be careful in this step because the caramel will bubble rapidly when the butter is added.
3. Stir the butter into the caramel until it is completely melted for about 2 mins.  If the butter separating or the sugar clumped up, remove from heat & vigorously whisk to combine it again.  (If nervous for splatter, wear kitchen gloves.  Keep whisking until it comes back together, even it takes 3-4 mins.  It will eventually; just keep whisking.  Return to heat when it's combined again.)
4. Very slowly drizzle in 1/2 cup of heavy cream while stirring.  Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added.  Allow the mixture to boil for 1 min.  It will rise in the pan as it boils.
5. Remove from heat & stir in 1 tsp of salt.  Allow to slightly cool down before using it.  Caramel thickens as it cools.
6. Cover tightly & store for up to 1 month in the refrigerator.  Caramel solidifies in the refrigerator.  Reheat in the microwave or on the stove to desired consistency.

Caramel Apple Pie Egg Rolls

 

Ingredients:

4-6 green apples ~ peeled, cored & chopped

1/4 cup granulated sugar

1/4 cup lightly packed brown sugar

Juice of 1/2 lemon

2 tsp ground cinnamon

1/4 tsp salt

Egg roll wrappers

Vegetable oil ~ frying

1/3 cup cinnamon sugar

1/2 cup caramel + more for dipping

Direction/Instruction

1. In a large skillet over medium heat, melt butter.  Stir in apples, sugars, lemon juice, cinnamon & salt.  Cook & stir often until apples have softened & mixture is jammy about 10 mins.  Let cool slightly about 10-15 mins.
2. Place an egg roll wrapper on a clean surface in a diamond shape & spread a layer of caramel in the center then spoon approximately 2 tablespoon apple mixture into a line on top of the caramel.  Fold up bottom half & tightly fold in sides.  Gently roll, then seal fold with a couple drops of water.
3. In a large skillet over medium heat, heat about 1" of oil until a drop of water bubbles when added to the oil.  Add egg rolls & fry until golden (1 min per side).  Transfer to a paper towel-lined plate & sprinkle immediately with cinnamon sugar.
4. Serve hot with caramel sauce for dipping.

Pasta/Pizza Sauce

 

Ingredients:

1 tbsp olive oil

1 clove garlic ~ minced

1 (6oz) can tomato paste

1-1/2 cups water

1 tsp Italian seasoning

Salt & pepper ~ to taste

Pinch of sugar

Direction/Instruction:

1. Heat the olive oil over medium heat in a medium saucepan.  Add the minced garlic & cook until just softened about 1-2 mins.
2. Add the tomato paste, water, Italian seasoning, salt, pepper & sugar to the pan.  Bring to a boil over medium heat, stirring occasionally.
3. Reduce heat, cover & simmer for 10 mins.  Taste & adjust seasoning as desired.

Creamy Chicken Soup with Macaroni

Ingredients:

1-2 chicken breast ~ sliced thinly

4 cups chicken or vegetable broth

2 tsp olive oil

1 large yellow onion ~ chopped

2 carrots ~ diced

2 stalk celery ~ diced

2 cloves garlic ~ minced

350g shredded milk cheddar cheese

250g cream cheese ~ softened

1/2 heavy cream

1/2 tsp salt

1/2 tsp ground black pepper

2 cup uncooked macaroni

Marinate

Sliced chicken breast

1 tbsp cornstarch

1/2 tbsp salt

Direction/Instruction

1. Cook macaroni in salted & oil boiling water.  Drain & set aside.  Marinate the sliced chicken breast for about 30 mins.  Then put the marinated chicken in the boiling water till the chicken turn white.  Drain & set aside.
2. In a large pot, heat the oil & add the carrots, celery, onion, garlic & saute until tender & fragrant for about 5 mins.  Add cooked chicken & continue cooking for 3 mins, stirring regularly.
3. Add the broth, heavy cream & cream cheese.  Cover & bring to a boil for 15 mins.
4. Lower the heat, then add cheddar.  Add the spinach to the chicken soup toward the end & stir until wilted.
5. Adjust seasoning to taste with salt & pepper.  Serve the creamy chicken soup into the bowls of macaroni & top with extra parmesan cheese if desired.

Crispy Cornflakes/Doritos Chicken

 

Ingredients:

500g boneless chicken thighs (you can cut into strips if you want)

2 cups Cornflakes/Doritos ~ crushed (or more)

1 cup buttermilk

100g flour

2 egg whites ~ whisked

Salt & pepper to taste

Oil for frying

Direction/Instruction:

1. Marinate the chicken with buttermilk and season with salt & pepper for 30 mins or more.
2. Prepare the ingredients fro the crispy coating ~ arrange the crushed Cornflakes/Doritos on a shallow plate, whisked eggs white in another & finally the flour in a separate plate.
3. Drain the buttermilk chicken; dusting the chicken thighs/strips in the flour first, then dip them in the egg whites & finally coat them in the crushed Cornflakes/Doritos.
4. Arrange the coated chicken on a tray.  Heat a pot with oil between 160-170 deg C & deep frying the chicken for about 3 mins on each side.  Don't overcrowd the pot & make sure the heat is not too high.
5. Place the cooked chicken on a plate with kitchen roll to soak the excess oil.  Serve warm with your favorite dip of your choice.

Disney Park Churro Bites

 

Ingredients:

1 cup of water

113g butter

1/4 tsp salt

1/4 tsp ground cinnamon

170g AP flour

3 eggs

375ml vegetable or canola oil

Cinnamon Sugar

2 tbsp cinnamon

100g sugar

Direction/Instruction

1. Combine water, butter, salt & cinnamon in 1-1/2 quart saucepan over medium heat.  Bring the pot to a rolling boil.
2. Reduce heat to low, add flour & stir vigorously until mixture forms a ball.  Remove from heat & let rest for 5-7 mins.
3. Add eggs, one at a time, & stir until combined.  Set aside.
4. Using caution, heat oil in a medium skillet for 1-quart saucepan over medium-high heat or until temperature reaches 350
5. Transfer dough into a piping bag fitted with large star tip.  Pipe 1-inch strip of dough over a saucepan, cut with the knife & drop into the hot oil.  Repeat until churro bites fill saucepan with room to fry.
6. Fry churro bites until golden brown.  Remove with a slotted spoon or mesh spider strainer.  Drain churro bites on paper towels.
7. Mix sugar & 1/2 tsp cinnamon in a medium bowl.  Toss in churro bites until coated.  Place on serving plate & serve with favorite dipping sauce.

Cinnamon Banana Bread Muffins

 

Ingredients:

135g granulated sugar

120g vegetable or canola oil

2 large eggs

2/3 cup mashed banana (2 small bananas)

1 tsp vanilla extract

210g AP flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

Topping

3 tbsp butter ~ melted

50g granulated sugar

1/2 tsp ground cinnamon

Direction/Instruction

1. Heat oven to 180 deg C.  Spray bottoms only of 12 regular-size muffin cups with cooking spray or use liners.
2. In a medium bowl combine the sugar, oil, eggs & stir with a wire whisk.  Add in mashed bananas & vanilla, whisk until combined.
3. Add in flour, baking soda, salt & cinnamon; stir together until just combined.
4. Divide batter evenly among muffin cups.  Each muffin cup will be almost to the top about 3/4 full.
5. Bake 17-21 mins or until a toothpick inserted in center comes out clean & muffins are high & rounded on top.  the tops of the muffins should not look wet (that means they're not fully cooked).
6. Remove muffins from pan to a cooling rack.
7. For the top, combine the sugar & cinnamon in a small bowl.  Put melted butter in a separate small bowl.  Dip muffin tops into melted butter & then coated with cinnamon-sugar.  Serve warm or let cool completely.

Chick-Fil-A Crispy Chicken Sandwich

 

Ingredients:

4 hamburger buns

4 chicken breast ~ cut diagonal halves

1/2 cup pickle juice

1/4 cup water

1/2 cup milk

1 large egg

Oil for frying

Breading:

1 cup AP Flour

3 tbsp sugar powdered

1/2 tsp paprika

1 tsp ground black pepper

1/2 tsp chili powder

1/2 tsp salt

1/2 tsp baking powder

Sauce

1/2 cup Mayonnaise

1 tsp Dijon Mustard

3 tsp Yellow Mustard

2 tsp BBQ Sauce

2 tbsp honey

1/2 tsp garlic powder

1/2 tsp paprika

1 tsp lemon juice

Others

Pickles

Lettuce

Tomato

Cheese slices

Direction/Instruction

1. Combine the pickle juice & water in a ziplock bag.  Add the chicken breast halves & marinate for 30 minutes
2. Make the sauce by combining all the sauce ingredients in a bowl.   Mix well & set aside
3. In a large bowl, mix the breading ingredients together & in another bowl mix the milk & egg together.  Set aside
4. Add 2-3 cups of oil to a large saucepan & heat oil to about 180 deg C or 350 deg F.
5. Dip the marinated chicken into the egg mixture & then coat in the flour breading mixture.  Double-dip by repeating this step & dipping that same chicken tender back into the egg mixture & then back into the flour mixture again.
6. Place the chicken in hot oil & fry for 3-4 mins each side.  Remove to a paper towel to dry.
7. Toast the sandwich buns, grab the Chick-fil-A sauce & smooth it on both sides of the bun.  top with lettuce, cheese & crispy chicken.  Enjoy!

Butter Rice

 

Ingredients:

3 cup basmati rice ~ wash, soaked for 30 min

125g butter

1 lemongrass ~ bruised

1 cup evaporated milk / fresh milk

3 cup water

Coriander leaves ~ chopped

Fried shallot

Spices

1 cinnamon stick

2 anise star

3 cardamon

5 cloves

Blended

1 large red onion

5 clove garlic

2-3" ginger

Direction/Instruction:

1. Heat the butter in the wok, saute the spices & bruised lemongrass till fragrance.
2. Then add the blended/grind ingredients; continue to saute till fragrance.
3. Add the rice & mix the mixture to well coated with the rice.  Then add the evaporated/fresh milk.  Keep stir for about 1-2 mins.
4. Transfer the rice mixture to the rice cooker.  Then add the water & salt; let it cook as per the rice cooker.
5. Once the rice is cooked, stir lightly & sprinkle the chopped coriander & fried shallot.  Serve with your favourite dish.

Portuguese Milk Tarts

 

Ingredients:

400g fine sugar

140g AP flour

4 eggs ~ beaten

113g butter ~ melted

3-1/2 cup milk

1 tbsp cinnamon powder

2 tbsp sugar

Direction/Instruction:

1. Preheat the oven to 180 deg C.  Spray non-stick onto the muffin tin & set aside.
2. In a large bowl combine sugar & flour.  Whisk in beaten eggs, then add melted butter; continuing to whisk & then add in milk.
3. Pour mixture into a greased muffin tin, fill each cup to a 3/4 full.  Bake on the center rack for 30 mins or until the sides & top are golden.
4. Remove the tarts from muffin tin while hot by running a knife around the sides & lifting them out.  Sprinkle it with cinnamon sugar. 

Egg White Swiss Roll Cake

Ingredients:

3 tbsp vegetable oil

60g fresh milk

20g caster sugar

1/2 tsp vanilla extract or 1/4 tsp vanilla powder

40g plain flour

10g rice flour or cornflour

Meringue

4 egg whites or 140g egg whites

35g caster sugar

Filling

150g whipping cream

2 tbsp icing powder

8 fresh whole strawberries

Direction/Instruction:

1. Preheat oven to 160 deg C.  Line & brushes an 11"x11" cake tray with a little oil.
2. Combine oil, milk, sugar & vanilla extract together in a bowl, blend well.  Sieve in plain flour & cornflour; mix well with a hand whisk.
3. Whisk egg whites to foamy & add sugar in batches & beat until peak form.
4. Add one-third of meringue to the batter & fold in lightly with a rubber spatula, then add remaining meringue & fold through until just incorporated.  Pour the batter into prepare cake pan & spread evenly with a palette knife.
5. Bake for about 12-15 mins until cake springy to touch.  When the cake is done, unmould from the pan, remove parchment paper & leave to cool.
6. Whip fresh cream to peak form & spread evenly onto white sponge cake & place whole strawberries on top.
7. Gently roll up sponge cake from the edge & refrigerate for few hours until firm.  Trim the sides of the cake roll & dust with some icing sugar on top.  Decorate it as desired before serving.

Japanese Souffle Pancake

Ingredients
2 egg yolk
10g sugar
2 tbsp milk
40g cake flour
1/4 tsp vanilla extract

Meringue
2 egg white
40g sugar

Direction/Instruction:

1. In a bowl, whisk the egg yolk, sugar, milk, vanilla extract & cake flour together till everything is incorporated.
2. Next whip the egg whites, adding in the sugar in a bit at a time until the whites are whipped into a glossy thick meringue that holds a peak.  Do not over whip.
3. Take 1/3 of the whipped egg whites & whisk it into the bowl with the yolks batter until completely incorporated.  Add half of the remaining whites batter & whisk into the yolk batter, careful not to deflate.  Transfer the egg yolk mixture to the remaining egg whites, whisk & then use a spatula to fold together.
4. Heat up large non-stick frying (with a lid) pan over low heat.  Very lightly brush with oil & use a paper towel to rub it around ~ want a very light film.
5. Place the parchment molds onto the pan & fill about 80% of the way.  Cover & cook for 6-8 mins. (If have a crepe maker or griddle with a lid that will cover the entire thing without touching the pancakes) use that on the lowest setting.
6. Lift the lid & use a spatula to gently peek under the pancake.  the pancake should release easily - don't force it.  Flip, cover & cook for 5-6 mins.  Once the pancakes are golden & cooked through, gently remove & peel off the parchment.  Serve on a plate with powdered sugar, butter, whipped cream & maple syrup.

Note:

Make the parchment paper molds.  Cut out strips of parchment about 2" high.  shape into a roundabout 4" & staple with a stapleless stapler.

Blueberry Cookies

Ingredients:
1-1/2 cups flour
1 tsp cornstarch
1/4 tsp salt
3/4 tsp baking powder
113g unsalted butter
150g sugar
1 egg
1 tsp vanilla
80g white chocolate chips
75g blueberries

Filling
70g cream cheese ~ softened
1 tbsp powdered sugar
1/2 tsp vanilla
3-4 tbsp blueberry jam

Direction/Instruction

1. In a small bowl whisk together dry ingredients: flour, cornstarch, salt & baking powder - set aside.
2. Cream butter & sugar on high speed for about 2 mins until light & creamy.  Add egg & vanilla & mix to combine.  Add in the mixed dry ingredients to mix.  Fold in white chocolate chips.
3. Finally, fold in blueberries with a rubber spatula; gently try not to break the berries.  The dough will be thick & sticky.  Cover & refrigerate for 2 hours.
4. To make the filling ~ mix cream cheese, vanilla & powdered sugar just to combine & place in the fridge.
5. Preheat the oven to 350 F & line baking sheets with parchment paper.
6. Scoop one heaping of dough & fill with 1 tsp of cream cheese mixture & 3/4 tsp of blueberry jam.  Top with 1/2 tbsp of cookie dough & seal any opening.  Roll gently to make a ball.  Press a few white chocolate chips on the top & sides of each cookie.
7. Before baking freeze cookie balls for 10 mins.  Arrange cookie balls onto the baking sheet leaving 3-inches apart & bake 16-18 mins.  Cool on baking sheet for 10 mins then transfer on a rack to cool completely.

Spaghetti Goreng aka Fried Spaghetti

 

Ingredients:

Spaghetti ~ boiled & tossed

Chye Sim

Chives

Spring Onion

Cooking oil

Marinate

Prawn

1 tsp turmeric

1/2 tsp salt

2 tbsp oil

Blended

10 shallots or 1 large onion

3-4 garlics

30-35 dried chilies

Others

1 tsp turmeric

1 tsp belacan or prawn paste

1 tbsp oyster sauce

1 tbsp tomato paste or ketchup

1 tsp sugar

Salt to taste

Direction/Instruction:

1. Heat water in a saucepan until boiling, boil the spaghetti for 8-12 mins.  Drained and set aside.
2. Heat a little oil, saute the blended ingredients for about 3-5 mins.  Then add the turmeric powder, belacan, oyster sauce, tomato paste, sugar & salt.  Saute for another 3 mins.
3. Then add the marinated prawn and cooked for 1 min or till the prawn half cooked.  Add-in the cooked spaghetti & stir well.
4. Add in all the vegetables & continue to stir all the mixture well.

Butter Cake (Version 2)

Ingredients:

250g unsalted butter

200g sugar

200g Plain/cake flour

1 tsp baking powder

1/2 tsp salt

4 eggs

1 tbsp vanilla extract

4 tbsp milk

Direction/Instruction:

1. Preheat the oven to 160 deg C.  Prepare 7" square tin by lining with parchment paper.
2. Sieve the flour, baking powder & salt at least 2-3 times; this will helps make the cake all the more fluffy.
3. In a large mixing bowl beat the butter & sugar until pale (about 3 mins).  Add one egg at a time and beat for a min between each egg & beat well.
4. Add in the vanilla extract & mix till incorporated.
5. Add the flour in 2-3 parts alternating between flour & milk (add one part flour to the butter egg mixture & mix well with a spatula).
6. Pour the batter into the prepared tin & bake for 40-45 mins or till the skewer inserted comes clean.
7. Remove the tin from the oven & place it to cool on a wire rack for 10 mins.  Carefully invert the cake onto the wire rack & tap the tin so that the cake slides out easily.  Allow cooling completely before cutting it.

Chiffon Rainbow Cake

Ingredients:
6 egg yolks
45g castor sugar
70g vegetable / corn oil
70g milk/water
1-1/2 tsp vanilla extract
85g cake flour ~ sifted
15g cornflour
A pinch of salt
Food coloring (Pink/Orange/Yellow/Green/Blue & Purple)

Meringue
7 eggs whites
1/4 tsp cream of tartar / 1 tsp lemon juice
85g caster sugar
1/4 tsp salt

Direction/Instruction:

1. Preheat oven 160 deg C.  Prepare an 18cm round chiffon tube pan.
2. Prepare egg yolk batter by beating egg yolks & sugar with an electric mixer at medium speed until pale yellow.  Add corn oil, water & vanilla extract.  Mix well & set aside.  Add salt & flour to the egg yolk mixture & mix until no trace of flour can be seen.  Spoon batter equally into 6 small bowls approx 10 tsp batter per bowl.  Add a different food coloring to each bowl & mix well.
3. Prepare meringue - In a clean grease-free mixing bowl, whisk egg white at high speed until soft peak form.  Add remaining sugar & continue to whisk at high speed until firm peak form.  Divide meringue into 6 equal portions & add a portion to each colored batter.  Gently fold the meringue into each egg yolk batter one-third at a time.
4. Spoon pink batter into chiffon pan.  Gently level batter.  Repeat with orange, yellow, green, blue & purple batter, taking care not to disturb the previous layer.  Gently tap the pan on the countertop to release any air bubbles.
5. Bake at 160 deg C for 15 mins, then reduce to 130 deg C for 50-60 mins or until a skewer inserted into the center of the cake comes out clean.
6. Invert pan on a wire rack to cool completely before unmoulding.

Banana Ogura Cake

Ingredients:

5 egg yolks + 1 whole egg

60g corn oil

150g mashed banana

1/4 tsp salt

80g cake flour

5 egg whites

1/2 tsp lemon juice or 1/4 tsp cream of tartar

60g sugar

Note: 7" square/round pan greased the sides & line the bottom.  Wrap the pan with aluminum foil so that the water does not get into the pan if the springform pan is used.

Method:

1. Use a hand whisk egg yolks, 1 whole egg & corn oil until frothy then add mashed banana & mix well.  Sieve in the flour & salt, mix again until well combined.  Set aside while prepared the meringue.
2. Using an electric mixer, whisk egg white, lemon juice or cream of tartar & sugar until firm peaks form (firm peaks between soft & stiff peaks)
3. Mix 1/3 of meringue with yolk batter with a hand whisk.  Add another 1/3 portion & fold gently with the whisk.  Then pour in balance of meringue & fold gently using a spatula until no more streaks of meringue can be seen.
4. Pour the batter into the prepared pan & tap lightly to remove air bubbles.  Bake in a water bath for 70 mins at the preheated oven 160 deg C.
5. Remove from the oven & drop the pan at a height of 10cm onto a tabletop.  This will prevent the cake from sinking.
6. Unmould as soon as you can.  To remove the cake from the pan, run a thin-bladed knife around the inside of the pan & invert the cake on non-stick baking paper.  Peel off baking paper from the base & re-invert onto a rack to cool.