Har Gow aka Crystal Dumpling

Ingredients:

150g shrimp ~ chopped finely

24 shrimp ~ cut halves

1-1/2 tsp salt

2 tsp sugar

1-1/2 tsp sesame oil

1/8 tsp white pepper

1 tsp cornstarch

Dough (24 wrappers)

120g wheat starch

40g potato starch

160ml boiling hot water (plus 10ml for adjusting)

20ml vegetable oil/shortening

Directions/Instructions:

1. In a bowl, add all the ingredients and let it rest for 30 mins.
2. Mix the two flours and add around 160ml-170ml (in dryer climate) boiling hot water.  Use a chopstick/spatula to stir in the water.  Mix well and cover with a lid and set aside for 5-10 mins.
3. Add 20ml vegetable oil/shortening.  Deal with the dough when it is still warm.  Knead everything together to form a ball.  The dough should be not too soft.  It should be quite firm, similar to common dumpling dough.  If the dough is too soft, it is hard to keep the shape after steaming and the skin lots its tenacity.
4. Re-knead on cutting board until smooth on the surface.  Cover with a wet cloth and set aside for another 10 mins.
5. Divide 24 Har Gow out of the wrapper dough.  Brush a thin layer of oil on a wide slicing knife.  Shape the dough to a round disc about 10cm in diameter.  If you do not want to use a knife, try a rolling pin after flat it with a knife.  Be gent and do not break the wrapper.  Gently separate it from the board with the knife.  Take around 1 tablespoon of filling + 1 pcs cut shrimp in the center and assemble the Har Gow and pleat one side to seal.
6. Bring water to a boil on the stove.  Brush some oil on the lined paper (so the dumpling will not stick to the paper) and place them in a steamer and steam the dumplings for 8-10 mins with high fire.  Serve hot!

Spicy Korean Chicken Stew (Dak Dori Tang)

Ingredients:

1kg Chicken drumsticks

2 potatoes ~ cut med pcs

1 carrot ~ cut med pcs

1 yellow onion ~ cut med pcs

3 green chilies ~ sliced

1 stalk green onion ~ sliced

Sauce

3 cloves garlic ~ mashed

2 tbsp sugar

2 tsp salt

4 tbsp soy sauce

2 tbsp rice wine

2 tbsp sesame oil

2 tbsp honey

2 tbsp Korean chili paste

600ml water

Directions/Instructions:

1. On medium-high heat, boil some water in a medium-sized pot.  Once boiling, parboil the chicken for 1 min.  Drain the water.
2. In a saucepan, charred the chicken till light brown.  Then put the charred chicken in a clay pot, add the sauce mixture and water.  Bring to boil over medium-high heat for about 10 mins, covered.
3. Then add the potatoes and carrots.  Bring to boil for a further 7 mins, covered.  Reduced the heat to medium and stir gently to change the position of the chicken and the vegetables.  Simmer for a further 15 mins.
4. Add the onion and chili and cook for another 2 mins.  Then sprinkle the chopped spring onion on the top.  Serve immediately with cooked rice.

Basic Steamed Bun

Ingredients:

225g AP Flour/Plain Flour

75g Wheat starch

4g yeast

30g fine sugar

10g vegetable oil

160g cold full milk

1/2 tbsp milk to rub onto the bun

Directions/Instructions

1. In the bowl of an electric stand mixer, add all the ingredients.  Fit the mixer with the dough hook and on low speed for 2 mins.  After 2 mins, increase to high speed and continue to beat for 6 mins.  The dough should be smooth.
2. Cover the bowl with cling wrap and let it sit at room temperature for half an hour.  Divide the dough (50g ea).  Using palms knead each part of the dough making sure all the cracks remain at the bottom and have a smooth top.
3. Place each of the buns on a piece of parchment paper.  With your finger lightly rub some milk onto the top of each bun and let it sit for another half an hour.  Cover the buns to avoid it from drying.
4. Steam for 3 mins on high flame and reduce to medium for the next 15 mins.  Once done, do not open the lid for 10 mins.  Once 10 mins completely remove the buns and enjoy them.

Garlic Crispy Lemon Chicken Wings

Ingredients:

10 Chicken Wings/Drumlett

1 tbsp butter

2 tbsp mashed garlic

1 sprig Dried Rosemary

Marinade

1/4 tsp salt

1 tsp garlic powder

1 tsp garlic salt

1/4 tsp black pepper

1/4 tsp white pepper

1 tbsp White wine

1 large egg

2 tbsp custard powder

1/4 cup cornstarch

1/2 cup cooking oil

Sauce

1 lemon ~ juice

1/2 tsp salt

2 tbsp sugar

1 tbsp white vinegar

1/2 tbsp custard powder

2 tbsp honey

1/4 cup soda water

Directions/Instructions:

1. In a large bowl, add all the marinade ingredients and marinate the chicken wings/drumette.  Mix well and marinate for 15-20 mins.
2. In another bowl, prepare the sauce and set aside.
3. Heat wok over medium heat at 150 deg C and deep fry the chicken wings for 2-3 mins until light golden brown.  Dish out.
4. On the heat on high at 170-180 deg C and re-fry for 1 min when the temperature rises again so that the wings are crisp on the outside and tender on the inside.  Drain on kitchen paper towel.
5. In a saucepan, heat butter and add half mashed garlic.  When garlic is cooked add the rest of the mashed garlic and pour the prepared sauce.  Stir well and bring to boil the sauce over medium-low heat until it thickens.
6. Pour the fried chicken wing into the thickened sauce.  Mix and coated well.  Sprinkle a little rosemary to finished.  Enjoy!

Xiao Long Bao (Chinese Soup Dumpling)

Chicken stock Jelly

500g chicken bone/feets

2" ginger ~ sliced

3 stalk scallion ~ cut halves

2 tbsp chicken powder

2 tbsp Shaoxing wine

1.5 Litre water

5g gelatin powder

60ml cold water

Filling

250g minced chicken/pork

250g prawn ~ minced

20g ginger ~ minced

1/2 tbsp light soy sauce

1/2 tbsp dark soy sauce

2 tbsp sesame oil

1/2 tsp salt

1/2 tsp pepper

1/2 tsp sugar

2 tbsp cornstarch

Chicken jelly

Wrapper

180g AP Flour

100ml hot water

Dipping Sauce

Red rice vinegar or black rice vinegar

Ginger ~ julienned

Directions/Instructions:

1. Jelly: Blanch chicken bones/feet in boiling water to remove impurities.  Discard water, then add spring onion, ginger, chicken stock concentrate, Shaoxing wine, and water.  Bring the stock to a boil and then simmer for at least 30 mins for the flavor of the chicken bones/feet to infuse into the stock.  Used only 500ml stock.
2. Add gelatin to ice-cold water and mix well.  Allow gelatin to bloom and add the bloomed gelatin into the hot stock (40 deg C) and whisk until gelatin fully dissolves.
3. Pour the stock into a container and chill for at least 6 hours or until fully set or in a rush, can put the container in the freezer which takes around 2-3 hours instead.
4. Filling: In a mixing bowl, add all the filling ingredients & mix well.  Remove the chicken stock jelly from the chiller and cut it into small pieces.  Add the chicken stock jelly to the meat mixture and mix well (Jelly can melt at room temperature, keep the filling in the chiller when not in use)
5. Wrapper: In a mixing bowl, combine plain flour and hot water (just boiled) together and knead to form a dough.  Knead for at least 5 mins, then cling wrap the dough and let it rest for at least 30 mins so that the gluten can relax.
6. After resting, cut the dough into half and roll both halves into a long log.  Cut the log into small pieces (5g ea).  Use a rolling pin to roll out the ball into a flat, thin wrapper.  Should be around 6.5cm in dia.  Fill each wrapper with 16g of the filling.  Fold the xiao long bao by pleating & lightly pulling the edges repeatedly.  Pleated should have 18-20 folds.
7. Steamed: Line a bamboo steamer with parchment paper or a steaming cloth and place the xiao long bao into the steamer.  Bring a pot of water to a boil, then steam the xiao long bao for about 4-5 mins.
8. Remove bamboo steamer from the pot and make a small bite in the xiao long bao to release the soup onto a spoon.  Dip the xiao long bao in a saucer of black vinegar & julienned ginger.  Enjoy!

Thai Style Stuffed Chicken Wings

Ingredients:

9 pcs chicken wing

Filling

250g minced chicken/pork

150g prawns ~ roughly chopped

3-4 water chestnut ~ chopped finely

2 cloves garlic ~ minced

1 cilantro root ~ minced

1 tbsp egg

1 tsp sugar

1 tsp salt

1 tsp cooking/sesame oil

1 tsp cornstarch

1/4 tsp pepper

Marinate

2 tbsp oyster sauce

2 tbsp honey

1 tsp cooking wine

1/4 tsp sesame oil

Directions/Instructions:

1. Debone the chicken wings and set aside.
2. Add all the filling ingredients for the stuffing in a bowl and mix well.
3. Stuff the mixture into the deboned chicken wing.
4. Combine the marinade ingredients and pour it over the stuffed chicken wings.  Marinate for about 4 hours or overnight.
5. Before cooking, bring the wings back to room temperature.  Drain the marinade into a saucepot, bring to boil, and set aside to use as a glaze.  Alternatively, make a new batch of glaze.
6. Steam the stuffed wings for 10-12 mins.  Drain and pat dry, deep fry in very hot oil till golden brown and crispy.
7. Serve warm on its own or with Thai Sweet Chilli Sauce.

Air-Fry:

Place the wings inside the air-fryer, glaze on one side, air-fry for 6-8 mins at 160 deg C.  turn over, glaze again, air-fry for 2-3mins then turn up the heat to 180 deg C for another 3-5 mins, glazing and turning as necessary till wings are golden brown.

Crispy Shrimp Tempura

Ingredients:

250g Tiger prawns

4 cup Bread crumbs

Oil for frying

Batter:

4 egg whites

1 tbsp Plain flour

1 tbsp Cornstarch/Cornflour

Marinade

1 tbsp Chinese cooking wine

1 tsp white pepper

1 tsp salt 

Directions/Instructions:

1. Beat egg whites until fluffy.  Then add the plain flour and cornstarch.  Mix well and set aside.
2. Cut the shrimp along the edge of the back with a knife.  Score both sides with 1 cut lengthwise and a couple of cuts crosswise.  The goal is to break the tendons to prevent the shrimp from rolling up when they are fried.
3. Seasoning the shrimp and mix well, set aside for 15 mins.
4. Coat each seasoned shrimp with the egg white batter completely.  Then coat a layer of bread crumbs.  Set aside.
5. In a cooking pan, bring enough cooking oil to 40-50 deg C or 100-130 deg F (the oil temperature should not be higher than this).  Add the shrimp and gently stir.  Slowly bring the oil temperature to 100-130 deg C in about 5-6 mins until the shrimps appear golden.  Remove from the oil and drain.

Note:

Oil temperature cannot be too high 100-130 deg F or 40-50 deg C when adding the shrimps in.  Slowly bring up the temperature to 100-130 deg C while frying in about 5-6 mins.

Rice Paper Crackers

Ingredients:

1 packet of Rice Paper ~ cut into bite-size

Oil for frying

Dipping 

Thai Sweet Chilli Sauce

Chocolate Sauce

Directions/Instructions:

1. Heat oil in a saucepan at 160 deg C.  Fry the cut bite-size rice paper for a sec.  Drain on kitchen paper towel.
2. Serve immediately with the dipping sauce of your choice.

Banana Pancake Mix Donut

Ingredients:

130g Ripe Banana (with skin) ~ mashed

1 egg ~ light beaten

180g Pancake Mix

1 tsp baking powder

Directions/Instructions:

1. In a bowl, add the egg & mix with a whisk, then add the dry ingredients & mix until a smooth batter.
2. Then add mashed banana & mix well.
3. Heat the oil (160 deg C) & use an ice-cream scoop the dough into the hot oil.  Fry the donut till golden color.  Then sprinkle with granulated sugar while still hot.

Apple Bread

Dough:

500g AP Flour

8g sugar

5g yeast

10g butter ~ melted

220ml water

Filling

2 apples ~ diced

50ml water

50g brown sugar

Directions/Instructions:

1. Add the dough ingredients to the bread machine & set it to the dough cycle/mode.  Let it do the work from there.
2. Once complete, spray a bowl with cooking spray & drop the dough inside.  Cover the bowl & let it rise for an hour in a warm place.
3. In a large skillet over medium heat, melt butter.  Stir in apple diced, sugar & water.  Cook & stir often until apples have softened & mixture is jammy about 10 mins.  Let it cool completely.
4. Divide the dough into 8 portions.  Roll into a disc shape.  Add 1 tbsp cooked apple diced in the middle of the dough.  Pinch the edges into a ball shape & press lightly into a flat disc, let it rise 20 mins.
5. Oil the pan & pan-fried the dough & cover for 2 mins on both sides till golden brown.  Pan-fried the side of the dough too.

Calzones Pizza Skull

Dough

250ml water

1 tbsp Olive oil

250g AP flour

1-1/2 tsp salt

1 tsp sugar

1 tsp instant yeast

Filling

Pizza sauce

Pepperoni

Mozzarella cheese

Directions/Instructions:

1. Spray a skull baking tin with cooking spray.
2. Roll out the pizza dough until it is about 1/2 cm thick, then cut into rectangles.
3. Working with one rectangle of dough at a time, drape it into the baking tin and fill with your desired fillings.
4. Fold the edges of the dough together and pinch to seal closed
5. In a small bowl, beat the egg and water, then brush onto the surface of the dough.
6. Place the baking tin in the fridge for 30 mins, then bake at 190 deg C (375F) for about 18-20 mins until the crust is golden brown.
7. Remove from the pan and enjoy!

Harry Porter Butterbeer

Ingredients:

4 cans of cream soda

100g butterscotch syrup

250ml double/whipped cream

2 tbsp powdered sugar

2 tsp vanilla extract

50g butter ~ melted

Directions/Instructions:

1. In a large bowl, combine cream soda and butterscotch syrup, stir well.
2. In a stand mixer fitted with a whisk attachment, beat cream until stiff peaks form.  Fold in powdered sugar and vanilla extract.  Then melted butter until no longer streaky (add more butter if desired).
3. Ladle "Butterbeer" into glasses and top with whipped cream mixture.

Fried Shrimp Balls

Ingredients:

250g shrimp ~ peeled & deveined, minced

150g fish paste (any white fish fillet, minced)

1 tsp sugar

2 tsp potato starch

1/2 tsp salt

Bread ~ cut small cubes

Vegetable oil for frying

Directions/Instructions:

1. Combine minced shrimp & fish together in a bowl & mix well.
2. Add all the ingredients except the bread, mix well.  A better texture can be achieved using a pestle.
3. Shape shrimp (1 tsp) mixture into ball & coat with bread cubes
4. Deep fry at 160 deg C until crispy & golden brown.  Serve with sea salt if desired.

Creepy Eye Pies

Ingredients:

Shortcrust Recipe here

Filling

6-8 Smith Apples ~ cut small cubes

1/2 cup brown sugar

1/2 cup white sugar

4 tbsp AP flour

1 tsp cinnamon powder

2 tbsp melted butter

Other

Cherry/Blueberries (Frozen/Fresh)

Disposable Foil Pie Tin

White Food Gel

Directions/Instructions:

1. In a large bowl, add all the filling ingredients & mix well.  Set aside.
2. Cut out round (4cm) of shortcrust pastry for the bases of pie tins.  Use a fork to dock holes at the bottom.
3. Fill the pastry bases with the apple mixtures.  Then cut out fluted rounds in the shortcrust pastry for the top.  Secure to the base brushing with the egg wash mixture.
4. Making the eyelids, cut out small rounds that are big enough to wrap around the cherry/blueberry & cut these in half to form a half-moon or  "eyelids" and gently with a knife, cut a little line for a double eyelid.
5. Brush the tops of the pies with egg wash and then place the cherry/blueberry, gently press the "eyelid" into place.  Brush egg wash on the eyelid and sprinkle some fine sugar and bake for 25-30 mins.
6. Once completely cool, draw a white line under the cherry/blueberry eye and a tiny dot.

Potato Curry Pau

Ingredients:

3-5 small potatoes

1 large onion ~ chopped

3 tbsp vegetable oil

3 tbsp curry powder

1/4 cup water

Salt to taste

1/2 cup cilantro

Pau recipe here

Directions/Instructions:

1. Boil potatoes in a medium saucepan.  After 15 mins, remove potatoes & allow it to cool.  Cut into small cubes.
2. Heat vegetable oil in a frypan over medium heat.  Saute onion for 1 minute.  Add curry powder and continue to stir for 2 mins until the curry powder is fragrant.
3. Add cubed potatoes & stir to coat with spices.  Pour in water & season with salt.  Add chopped cilantro & continue to stir to get everything well mixed.
4. Turn off the stove.  Transfer to a bowl & allow to cool completely. Turn off the stove. Transfer to a bowl and allow the filling to cool.
5. Divide the dough (35-37g ea) & roll out the dough in a round shape, fill 1 tbsp of potato curry & form the bun shape; place these onto a small sheet of baking paper or white cupcake wrapper.
6. Place all the shaped buns onto a large tray, cover with a tea towel & place in a warm place for about 30 mins for the buns to rise again.
7. Meanwhile, prepare the steamer on the stove.  Steam the buns in batches for 10-12 mins or until they are puffy & soft, cooked all the way through.  Serve the buns immediately.

Ghost Bread with Blueberry Cream Cheese

Dough 

160g Bread flour

40g Cake flour

20g sugar

3g salt

2g yeast

15g Butter 

8g skim milk powder

25g Cream Cheese

130ml milk

Filling

100g Cream Cheese

40g Blueberry Jam

1/2 tsp lemon juice

Directions/Instructions:

1. Mix the filling ingredients & cool in the refrigerator.
2. Put all the dough ingredients in the bread machine.  Press "dough" mode.
3. Divide the dough into 6 or 8 portions & re-roll.  Rest another 15 mins & cover to prevent from drying out.
4. Roll the dough flat & place the filling.  Firmly bind/shape the dough of a "ghost".  Roll in a small ball shape of 1g/2g for a hand.  Use a little water to paste a "hand".  Cover & rest 15 mins.
5. Preheat oven @ 180 deg C.  After fermentation, sprinkle the flour & lower the heat to 150 deg and bake for 8 mins.

Fudgy Brownie

Ingredients:

310g butter

228g semi-sweet chocolate ~ roughly chopped

3/4 cup cocoa powder ~ divided

1 tbsp espresso powder

2 cup granulated sugar

1/4 cup dark brown sugar

2 tsp vanilla extract

2 tsp kosher salt

6 eggs

1 cup All-purpose flour

Flaky sea salt for sprinkling

Direction/Instruction:

1. Grease a 9x13-inch (23x33cm) pan with non-stick spray/softened butter, then line with parchment paper; leaving an overhang on all sides.  Grease the parchment with softened butter/non-stick spray.
2. Position a rack in the middle of the oven & preheat to 180 deg C.
3. Combine the chopped chocolate, 30g of cocoa powder & espresso powder in a heatproof liquid measuring cup or medium bowl & set aside.
4. Add the butter to a small saucepan over medium heat & cook until the butter just comes to a vigorous simmer about 5 mins, swirling the pan occasionally.  Immediately pour the hot butter over the chocolate mixture & let sit for 2 mins.  Whisk until the chocolate is completely smooth & melted then set aside.
5. Combine the granulated sugar, brown sugar, vanilla extract, salt & eggs in a large bowl.  Beat with an electric hand mixer on high speed until light & fluffy for about 10 mins.  It will be similar to the texture of a very thick pancake batter.
6. With the mixer on, pour in the slightly cooled chocolate mixture & blend until smooth.  Sieve in the flour & remaining cocoa powder; use a rubber spatula to gently fold until just combined.
7. Pour the batter into the prepared baking pan & smooth the top with a spatula.  Bake until lightly puffed on top; about 20 mins.
8. Remove the baking pan from the oven then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly.  Sprinkle with flaky sea salt.
9. Return the pan to the oven & bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through about 20 mins more.  The center of the brownies will seem under-baked but the brownies will continue to set as they cool.  Set the brownies on a cooling rack & cool completely in the pan.
10. Use the parchment paper to lift the cooled brownies out of the pan.  cut into 24 bars & serve immediately.

Thai Spiced Deviled Eggs

Ingredients:

6 hardboiled eggs ~ cut in halves lengthwise

3 tbsp mayonnaise

3 tbsp Thai curry paste

2 tsp Ketchup

1 tsp Parika + Sprinkle

1 tsp spicy mustard

1/2 tsp Sriracha/Red Chilli Sauce/Tabasco

Salt to taste

Directions/Instructions:

1. In a small bowl, add all the ingredients except egg white, mash until a smooth paste
2. Transfer yolk mixture into ziplock bag & pipe into the egg whites.
3. Wet finger & pat the surface of the filling smooth, using toothpick draw lines to make the "pumpkin" indentations
4. Sprinkle with paprika & cut up the green part of spring onion to make tiny stems. 

Korean Hot Dog aka Corn Dog

Ingredients:

30-40 Mini hotdog (chicken sausage)

180g AP flour

4g baking powder

25g sugar

2g salt

1 egg

150ml milk

Direction/Instruction:

1. Boil the mini hotdog/sausage in boiling water for about 30 sec.  Drain & start by skewering hotdog/sausage.
2. Next, whisk all the ingredients together until smooth.  The batter should be very thick & sticky.
3. Coated the hotdog/sausage in the sticky batter.  Once coated, the hotdog/sausage is ready to be fried.  Cook a few minutes, flipping at least once until all sides are golden brown & batter is fully cooked.

Note: If using pancake flour, it should be 200g and fresh milk 140ml

Nutella Stuffed Mini Pancakes

Ingredients:

1 cup all-purpose flour

2 tsp sugar

1/2 tsp baking powder

1/4 tsp salt

2 eggs ~ separated

1 cup milk

2 tbsp butter ~ melted

Cooking spray

Nutella

Directions/Instructions:

1. Combine the flour, sugar, baking powder & salt in a bowl.  In a separate bowl, whisk the egg yolks, then add the milk & butter.   Add into the flour mixture & whisk until well combined but still lumpy.
2. In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form.  Add 1/3 of the egg whites to the batter & gently fold to combine.  Add the remaining egg whites & gently fold until just combined.
3. Spray a takoyaki pan with cooking spray on a stove set to medium heat.  Once the pan is warm, spoon the batter into each well.  Dollop about 1 tsp of Nutella into the center of each well.  Spoon enough batter on top to seal the pancakes closed.
4. Once the surface begins to bubbles, flip over the pancakes using two skewers, so that the cooked side is facing up.  Cook until the bottom turns golden brown.
5. Transfer the pancakes to a plate & enjoy!