Homemade Prawn Crackers

Ingredients:
600g small/medium prawn ~ shelled & deveined
600g tapioca flour (I used 500g tapioca/100g cornstarch)
1 large egg
1 tbsp salt
1 tbsp sugar
1 tbsp ground white pepper
1/4 tsp msg (Optional)

Directions:

1. In a food processor, add all the ingredients except flour & grind the mixture to a fine paste thoroughly.
2. Sift in tapioca flour & knead well.  If the mixture doesn't come together, add 1/2 tbsp of water.  If too soft, add a little bit more tapioca flour.  (Taste the raw dough.  If it's bland, add more seasoning)
3. Form into 3 rolls & place in a steamer.   Cover rolls with a dry cloth/kitchen towel to prevent water from dripping onto the rolls.  Steam for 1 hour and a half.  
4. When rolls are cooked, cool & wrap with plastic cling & refrigerate overnight. 
5. Preheat oven to 50 deg C on fan mode or convention level.   Then cut rolls into thin slices, arrange on the baking tray & put in the oven, leave the oven door ajar, till the slices are thoroughly dry & curls.
6. Once thoroughly dried, store prawn crackers in an air-tight container & ready for deep frying.

Note:  Recipe called to dry in the sun.  Unfortunately, living in condo flats I have to use an oven to heat my prawn crackers to be dried.

Keep in air-tight container

White Chocolate Princess Tiara

Ingredients:
1 packet White Candy Melts Candy
Jumbo Heart Sprinkles
Sugar Pearl - Pink / White

Directions:

Make tiara at least 2 days ahead of time.  In microwave-safe bowl, melt Candy Melts candy following package instructions.  Tape tiara template to a curved cake pan. Tape a piece of wax paper over it & use tip #5 round.  Trace the template, make sure you don’t have too much empty space on the tiara or it will break apart.  Let it dry overnight.  Place the chocolate tiara in coolest / aircon to dry.   Next day peel the wax paper from the tiara very carefully, at this point you can decorate with edible sugar pearl & jumbo heart sprinkles to your desire.

Vanilla Cupcake

Source: Mrs Jone's Vanilla Cupcakes
(Yield 12)

Ingredients:
105g margarine / unsalted butter
110g castor sugar
3 medium egg
120g self raising flour (I don't hv self-raising, subsitute with AP+1-1/2 tsp b.powder+1/4 tsp salt)
2 tbsp cornflour
1 tsp baking powder
1 tsp vanilla extract

Directions:

1. Preheat oven to 170 deg C.  (I used 150 deg C, depend on ur oven)
2. Break egg into a jug & add vanilla extract, lightly beat together.
3. Cream margarine / butter & castor sugar till light & fluffy.  Add 1 tsp of flour mixture & beat on slow speed.
4. Pour eggs slowly into mixture & beat well combine.
5. Stop the machine, sift in the dry ingredients.   Use stapula & fold in the mixture gently.   Combine till just mixed in & no more.
6. Half fill the muffin cases & bake in the ove for 18-20 mins till pale golden in colour
7. Place the cupcakes on a wire tray to complete cool before frosting.

Vanilla Buttercream Frosting:
125g unsalted butter ~ softened
250g confection sugar (I sifted 3 times)
1/2 tsp vanilla extract
1-2 tbsp milk (I used whipping cream)

Directions:

1. In a electric mixer, beat the butter till fluffy.
2. Add icing in & beat slowly till the icing combine & add vanilla.  Beat the frosting for about 3 mins.
3. During the beating, add 1 tbsp of milk & beat for another 3 mins till fluffy.

For 24 Yield:
210g margarine / unsalted butter
220g castor sugar
5 medium egg
240g self raising flour
4 tbsp cornflour
2 tsp baking powder
2 tsp vanilla extract

Deep Fried Beef Lungs With Chilli aka Paru Goreng Belado

Ingredients:
1kg Beef Lungs
2 bay leaves
Water
Salt
1 tomato ~ cut small cubes

Marinate:
1 tbsp turmeric powder
2 tbsp chili powder
2-3 tbsp garlic & ginger paste
1 tsp salt

Pounded
10 fresh red chilies
5 red bird's eye (depend on how spicy u want)
3 cloves garlic
4 shallots
2" galangal
1 tsp salt
1 tbsp sugar (I use light brown sugar)

Directions:

1. Boil the beef lungs in salted water & bay leaves until tender & cut them into thin strips.  Set aside & let it cool.
2. Marinate the cooked beef lungs for about 30 mins or more.   Then deep fry the beef lung & set aside.
3. Heat 2 tbsp oil in a large skillet over medium heat.  Saute the pounded mixture till fragrant & add cut tomatoes.   Stir the mixture to combine.
4. Then add the deep-fried beef lungs into the mixture to coat.  Reduce the heat to medium-low; simmer until fragrant for about 5 mins.
5. Remove from heat & serve with steam white rice or eat by itself.

Note: I bought this from Giant Supermarket so I skip the No. 1 step.

Chocolate Mud Cupcake with Buttercream



Ingredients

100g dark chocolate couverture
80g water
130g butter (SCS brand)
20g cocoa powder
120g cake flour
1/4 tsp bicarbonate soda
1/2 tsp baking powder
200g castor sugar
2 eggs (60g ea)
50g buttermilk
1/2 tsp vanilla essence

Directions:

1. Preheat oven to 170/180 deg. C (I used 160 deg C, it's depend on your oven)
2. Line muffin tins with cupcake papers.
3. In a pot, on a slow heat add butter, chocolate & water.  Keep stirring till butter & chocolate melt.  Remove heat & let it cool.
4. In an electric mixer with the paddle, sift all the dry ingredients & add sugar.  Mix the ingredient on slow speed to combine together.
5. In another bowl, mix buttermilk, eggs & vanilla.  Lightly mix the mixture & add into the dry ingredients to combine.  Still on slow speed, add melted chocolate & beat the mixture into smooth batter.
6. Using rubber spatula, scrape down the batter in the bowl to make sure the ingredients blended.
7. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full.  (I weight 35g ea - small cupcake liner or 50g ea standard cupcake liner) Bake for 25 mins or until a cake tester inserted into the center of the cupcake comes out clena.
8. Cool the cupcakes in tins for 15 mins.  Remove from the tins & cool completely on a wire rack before icing.

Vanilla ButterCream
226g unsalted butter (SCS brand) ~ room temperature
460g icing sugar ~ sifted
1 tsp pure vanilla extract
1-2 tbsp milk (I used 1-1/2 tbsp heavy cream as I don't have milk)
Assorted food color ~ if desired

Directions:

1. In the bowl of your electric mixer, beat the butter & scrape down the sides.  Add the vanilla & 1 cup of sugar & beat well blended.
2. With the mixer on low speed, gradually beat in the sugar.  Scrape down the sides of the bowl as needed.  Add the milk/heavy cream & beat to combine.
3. Then on high speed, beat frosting until it is light & fluffy (abt 5 mins).

Red Curry Shrimp Cakes

Ingredients:
250g fresh prawn ~ peeled & deveined
2 tbsp red curry paste
1 large egg
2 tsp fish sauce
1 tbsp sugar
2 tbsp coconut milk
25g green beans ~ chopped
2 tbsp fresh chopped Thai basil leaves
2 tbsp oil

Directions:

1. In a food processor or blender, add all the ingredients except green beans & basil.  Process until smooth paste for about 30 sec.
2. Transfer the mixture to a mixing bowl, add in the green beans & basil.
3. Sample fish cake with saute 1 tbsp of the shrimp cake mixture in a skillet.  Taste if necessary, adjust seasoning with fish sauce & salt.
4. Heat a large skillet over medium heat & add 1 tbsp oil to coat the skillet & drop 1 tbsp of paste into the skillet.  With damp finger, flatten the paste slightly to abt 1/2" thick.  Cooke the cakes until they are golden brown on each side & cooked through.
5. Remove from the skillet & set aside.  Wipe out the skillet with a paper towel, make more patties from the remaining paste & cook the same way.
6. Serve with a side bowl of the sweet cilantro sauce.

Pineapple Fried Jasmine Rice

Ingredients:
3 cups cooked Jasmine Rice
2 tbsp oil
1 egg ~ lightly beaten
50g red onion ~ diced
1 tbsp minced ginger
1 tbsp minced garlic
1 tbsp curry powder
1 tbsp fish sauce
1/4 tsp ground white pepper
1/4 tsp salt
1 cup diced pineapple
20g coriander leaves ~ roughly chopped
75g toasted cashews ~ roughly chopped

Directions:

1. Heat 1 tbsp of the oil in a large wok over highest heat until it begins to smoke.  Pour the egg into the skillet & scramble the eggs, remove the eggs & set aside.
2. Coat the same skillet with the remaining tablespoon of oil & stir-fry the onion, ginger & garlic for about 30 sec till onions become translucent & garlic begins to brown.
3. Stir in the rice, curry powder, fish sauce, pepper & salt.  Mix to coat the rice with all the ingredients, then stop stirring & let it cook for 15-second to achieve some brown bits.  Continue to cook for about 3-5 mins until the rice is nicely browned.
4. Add the cooked egg & diced pineapple & cook for about 1 min to heat the pineapple.  Stir in the chopped coriander leaves.
5. Transfer to a platter, sprinkle the cashews on top & serve.

Fried Chicken Malay Cuisine

Hubby got HSBC voucher of S$450.  We decided to go to the mall & bought couple of items.  One of the items are Philip Deep Fryer cost S$129.  Since I've lots of chicken wings in my freezer, I decided to fry chicken marinated in Malay cuisine flavour.

Ingredients:
10 pcs chicken wings ~ cut in halves



Marinate Paste:
10 shallots
5 cloves garlic
2" turmeric
50g galangal
50g fresh ginger
4 lemongrass
1/2 tbsp black pepper
2 tsp salt or more for taste



Directions:

1. Put all the ingredients in the blender & blend to smooth paste.
2. Marinate the chicken with marinate paste for an hour or more.
3. fill a deep fryer with oil until half-full.   Heat it up, deep-fry chicken till golden brown.
4. Dredge up chicken & drain, remove crispy paste, sprinkle over chicken & serve hot.

Temp @ 180 Deg C for 18 mins.

Halloween Orange & Chocolate Fudge Cake

Cake:

1 Box Betty Crocker (SuperMoist White)
1 Box Betty Crocker (SuperMoist Chocolate Fudge)
Yellow Icing color
Red Icing color
1/2 tsp Orange Paste
Gummy Candy Corn (Optional)

Frosting:
60oz semi-sweet dark chocolate
250g unsalted butter
1 extra-large egg yolk (I use 60g)
1 tsp pure vanilla extract
1-1/4 cups sifted confectioner sugar
2 tbsp hot coffee (2 tbsp water + 1 tbsp coffe)
Black Icing color

Directions:

1. Preheat oven at 160 deg C.  Grease and lightly flour bottoms and sides of three 9-inch round pans of checkerboard cake set. Place divider ring in one of the pans, following manufacturer’s directions.
2. Prepare the mix cake following the box's instruction. Spoon batter into each pan & using divider ring & bake according to the instructions.  Cool completely.
3. Using a thin layer of frosting between layers, stack cake layers so outside colors of cake alternate. Place cake on serving plate; frost side and top of cake with frosting. Store loosely covered.
4. As for the frosting, please refer to Chocolate Cake.

Singapore Hokkien Noodle

Ingredients:
250g yellow noodle
250g thick rice vermicelli
400g prawn
350g squid
200g Pork belly (I used fish cake)
40g green chives
750ml chicken stock
3 eggs
5g chopped garlic

Seasoning:
1/2 tbsp fish sauce
Dash white pepper
Dash sesame oil

Directions:

1. Peel the prawn head, shelves & leave the tail intact.  In a hot wok, add a tbsp oil & fry the prawn head & shelves until fragrant.   Add fried prawn into the chicken stock & boil for 30 mins or 1 hour.
2. Add the pork belly into the stock & boil for 45 mins.  Remove the pork belly & cool.  Cut pork belly into strips (I omitted this step)
3. Blanch prawns, squids & fish cake in boiling water.  Drain & cut the squid into rings.
4. Into a wok, add 1 tbsp of oil, fry garlic until fragrant.   Add in egg & scramble.
5. Add in both noodles & fry for a few mins until noodles just begin to sear. (Use high heat)
6. Add 1/3 of prawn stock & seasoning.  Fry until stock is almost dry.
7. Add another 1/3 prawn stock.  Cover wok to braise the noodles on medium-low heat about 5-7 mins.
8. Lastly add in prawns, squids, fish cakes, chives & fry together.  Add remaining stock, fry for 1 min & plate.  Serve with sambal chili & lime!

BBQ Fish In Red Curry Spices

Ingredients:
750g Fish fillets ~ sliced into strips abt 1/2" thick
4-6 pcs banana leaves ~ cut into abt 16" squre
15g Thai basil leaves
10g Coriander / Cilantro leaves
1 fresh red chili ~ thinly sliced
2 limes ~ cut wedges

Marinate:
2 tbsp red curry paste
100ml coconut milk
1 tsp fish sauce
1 tbsp rice / cornstarch flour
1 tbsp brown sugar
1/4 tsp sea salt
4 kaffir lime leaves ~ thinly sliced

Directions:

1. In a large bowl, mix all the marinate mixture till smooth paste.  Toss the fish in this mixture until coated well to ensure even seasoning.
2. On a clean work-surface, arrange a banana leaf (shiny side down) & place about 4 Thai basi leaves in the center of the bottom 1/4 of the leaf.  Top the basil with 4-6 slices of fish per package, shingling them tightly.  Gently, yet tightly, roll the fish in the banana leaf, creating several layers around fish & securing it with toothpicks or skewers.
3. Cook the fish on a preheated grill, griddle, or skillet over medium heat for about 3-5 mins on each side, until the leaf is lightly-charred & fish is cooked through.  (If doubt about doneness, use an instant read thermometer for 135 F / 57 C)
4. To serve, carefully open the packets, drizzle with coconut milk & sprnkle with coriander leaves & chilies.  Serve with lime wedges.

Watermelon Chiffon Cake (2nd Version)

1st time I made Watermelon Chiffon Cake was not long ago, it's a trial & error because I'm curious.  You heard about Orange Chiffon, Banana Chiffon, Mango Chiffon but not Watermelon!  My daughter ate all the cakes within 2 days & she asked me to bake more.  Since I've more watermelon fruits, I bake them again late night but this time round, I twist some.

Ingredient A:
115ml watermelon ~ mashed
2 tbsp sugar
1/2 tsp cornstarch

Ingredient B:
5 egg yolks
85ml canola oil
60g caster sugar
180g cake flour / HK flour
1/8 tsp salt
1 tsp baking powder
Few drops of pink/red colour

Ingredient C:
6 egg whites
1/8 tsp cream of tartar
80g caster sugar

Directions:

1. In a pot, add mashed watermelon & sugar on medium heat.  Keep stirring the mixture till sugar dissolve then add cornstarch & continue stirring.  Once the watermelon thicken, remove from the heat & let it cool competely.
2. In a bowl, beat egg yolks & sugar together till creamy.   Then add the watermelon mixture & sift in all the dry ingredients & add few drops of pink food colouring.  Stir till smooth.
3. Whisk egg white with cream of tartar then gradually add sugar & whisk till medium-stiff peak.
4. Fold mixture (2) & (3) together & pour into a 23cm tube pan.
5. Bake @ 160 deg C. for about 45 mins or till cake is cooked through.
6. Overturn cake (still in the pan) onto a wire rack & have it to cool down completely.
7. Remove cake from tube pan, slice & serve!

Spicy Coconut Flower Crabs aka Ketam Masak Lemak Chili Padi

Ingredients:
4-5 medium flower crabs
400g coconut milk
1 pcs dried tamarind
1 lemongrass ~ bruised
1 tomato ~ quartered (Optional)
1 sliced pineapple ~ cut cubes (Optional)
Salt & sugar to taste

Paste
5 shallots
3 cloves garlic
1" fresh turmeric
1" ginger
10-15 bird eye chilies (more if prefer hotter)

Directions:

1. Heat a wok over a medium-high.  Add in the coconut milk, lemongrass & dried tamarind.  Let it boil then add the paste & stir to corporate.
2. When the gravy starts boiling, add in crabs.  Mix well & cook the crabs till all the crabs turn orangy.   Then add tomatoes & stir the mixture well.  (If using sliced pineapple, add in as well)
3. Add salt & sugar to taste.  Let it cook for a couple of mins.
4. Remove from heat & serve with steamed white rice.

Blackened Salmon

Ingredients:
Salmon ~ boneless
2 tbsp butter
2 tbsp grapeseed oil / olive oil

Seasoning:
1 tbsp Italian seasoning
1 tsp black pepper
2 tbsp paprika
2 tbsp salt
1-1/2 tbsp cayenne pepper

Directions:

1. Preheat oven on 200 deg C.
2. In a small bowl, combine all the seasoning & season the Salmon with the rub & set aside for about 15-30 mins.
3. Heat a skillet over medium-high & add the butter & oil.  Once butter has melted, add the Salmon & cook about 2 mins per side.
4. Transfer the whole pan to the oven & cook for another 4-6 mins.
5. Remove from the oven & let it set for about 15 mins & serve with white steam rice or any sauce.

Watermelon Chiffon Cake

Ingredient (A):
4 egg yolks
115ml watermelon juice
85ml canola / veg oil
50g sugar
150g cake flour / HK flour (I used cake flour)
1/8 tsp salt
1 tsp baking powder

Ingredient (B):
5 egg whites
1/8 tsp cream of tartar
100g sugar (I used 80g)

Directions:

1. Mix all the (A) together & stir till smooth.
2. Whisk egg white with cream of tartar then add sugar bit by bit.  Whisk till medium-stiff peak.
3. Fold mixture (1) & (2) together & pour into a 23cm tube pan.
4. Bake @ 160 deg preheat oven for about 45 mins or till cake is cooked through.
5. Overturn cake (still in the pan) onto a wire rack & leave it to cool down completely.
6. Remove cake from the tube pan, slice & serve!

The batter turn into bright orange!

Teriyaki Beef Short Ribs

Ingredients:
500g beef short ribs
1 tbsp cornstarch
1 tbsp water

Marinate:

1/3 cup soy sauce (Used Kikkoman)
1/3 cup brown sugar
1/4 cup cooking sake
1/4 cup Mirin
8 cloves garlic ~ minced/grated
2 tbsp fresh ginger juice

Directions:

1. Marinate the beef short ribs for 2 hours or overnight.
2. Pan fry the ribs for 3 mins on both side and set aside.
3. In small sauce pan, whisk together the marinate sauce & add the cornstarch solution.  Simmer the sauce till thickened.  Make sure to stir every few sec to keep from burning.
4. Once sauce thickened, drizzle over the beef short ribs.   Serve with steam white rice.

Broccoli Fried Rice

Ingredients:
Cooked rice
Broccoli ~ broken small florets
10 prawn ~ cut small
2 eggs ~ beat lightly
1 small carrot ~ cut cubes
3 clove garlic ~ minced
1 tsp chicken powder
1 tbsp light soy sauce
5 tbsp butter

Directions:

1. Heat butter on a wok, saute garlic till fragrance.
2. Add carrots and broccoli, stir fry till the carrots are soft.  Then add prawns and cook for about 2 mins or the prawn turns pink.
3. Make a well in the middle of the wok, add the beaten eggs and rice.   Stir the rice mixture together.
4. Then add the chicken powder, soy sauce & mix the rice mixture for about 2-3 mins.   Serve immediately.

Durian Chiffon Cake (w/o Durian Puree)

Ingredients (A)
6 egg yolks
150ml coconut milk
4 tbsp corn oil
1/4 tsp salt
1 tsp durian paste
1/4 tsp durian essence
80g caster sugar
140g cake flour

Ingredients (B)
6 egg whites
1/4 tsp cream of Tartar
100g caster sugar

Directions:

1. Mix all the ingredients (A).  Stir till smooth.
2. Whisk egg whites till slightly frosthy then gradually spoon in the sugar till finish.  Beat on high speed until stiff peak foam.
3. Gently fold beaten egg white into egg yolk batter.
4. Pour batter into a 22cm chiffon cake pan.  Bake at 160 deg C for about 45 mins or until cooled.
5. Remove cake from oven & invert the pan onto a wire rack & leave it to cool completely.
6. Remove cake from pan & serve.

Green Rendang Chicken aka Rendang Ayam Hijau

Ingredients:
1 whole chicken ~ cut into 8-12 pcs (I used skinless chicken breast)
250ml coconut cream
2 tbsp grated coconut ~ roasted & pound to paste
2 pcs tamarind peel
2 pcs turmeric leaves ~ sliced thinly
Salt to taste
1/4 cup cooking oil

Blended:
4 lemongrass
1" ginger
1" galangal
1" fresh turmeric
15-20 fresh green chilies
10 shallots
1 large red onion
5 cloves garlic

Directions:

1. Heat oil in a wok on medium, saute the blended ingredients till fragrant & oil surface.
2. Add the chicken pieces & coated the mixture.  Then add coconut cream, tamarind peel & coconut paste.  Stir well.
3. Cook the chicken on simmer & add the turmeric leaves, salt to taste.  Let it simmer till the gravy thicken.
4. Serve with steam rice.

Green Chicken with Carrot Rice

Watermelon Chocolate Chip Bread

Ingredients:
2-1/2 cups bread flour
1-1/2 tbsp granulated sugar
1 packet active dry yeast
1 egg ~ beaten
30g unsalted butter ~ softened
3/4 tsp salt
3/4 cup buttermilk
1/4 cup chocolate chips
Red/Green food coloring

Directions:

1. In a large bowl of stand mixer, stir together the flour, sugar & yeast.
2. Add in egg, butter, salt & buttermilk.  Mix on low speed until just combined.
3. Divide dough into 2 pcs, 1 pcs twice as large as the other, stir chocolate chips & enough red coloring to dye dough to a deep pink color.   Add upto 1/4 cup remaining flour as needed until dough is smooth & elastic & pulls away from sides of bowl (about 5 mins).  Remove red dough from bowl & place in another bowl.   Cover & let rise until doubled, about 1-1/2 - 2 hours.
4. In a clean bowl, stir enough green food coloring to completely dye-dough into smaller piece, adding upto 1/4 cup remaining flour as needed until dough is smooth & elastic & pulls aways from sides of bowl (about 5 mins).  Remove green dough from bowl & place in another bowl.  Cover & let rise until doubled, about 1-1.5 - 2 hours.
5. Remove risen red dough from bowl & place on a lightly floured surface.   Flatten, using fingers, into a rectangle about 6x8 inches.   Roll the dough from the short end like a jelly roll, pinching the seam closed as rolled to tighten the top of the loaf.
6. Remove risen green dough from bowl & flatten into a rectangle about 3x8 inches.   Carefully dome green dough over red dough, stretching as needed until long edges of green dough completely cover red dough.
7. Carefully place loaf in a lightly greased 8x4 inch loaf pan.   Cover & let rise until doubled, about 1-1.5 hours.
8. Preheat oven to 350 deg F.   Uncover risen loaf & bake 30-40 mins or until a golden brown.   The dough should also register about 190 deg F inside & make a holow thumping ound when thwasked on the bottom.
9. Remove from loaf pan & allow to cool completely on a cooling rack before slicing.

Roll like a swiss roll