Japanese Sweet Bun

Bread dough
140 bread flour
60g cake flour
20g butter
20g sugar
8g non-fat dry milk powder
3g salt
3g instant yeast
25g egg yolk
100ml water
Beaten egg for glazing

Instruction:

1. In the BM (Bread Maker), add milk & egg yolks.  Then sprinkle the flour on top, put sugar, salt, butter on every corner.  Make a well in the middle of the flour, add the instant yeast.  Select the program "DOUGH" or #10, press start & let the machine do the work.
2. After the machine stop, take the dough out & divide the dough into 8 equal (47g each) pieces.  Shape the dough into a small ball & cover with cling wrap; set for 15-20 mins in a warm area.
3. Coat a baking sheet/tray with oil; take a dough piece onto the kneading board, lightly dust the surface with flour.  Flatten the dough to remove any air inside.  Then using a rolling pin to roll into a flat oval shape.
4. Lift the oval shape dough onto the weight machine & measure 35-40g of cream filling on the dough & fold the dough in half & close the edges by pinch the dough all the edges so to prevent the cream from coming out.
5. Then make 3 incisions along the closed edges for aesthetic appeal.  Place the piece on the baking sheet, cover with plastic wrap; preventing the dough from drying.
6. Repeat the process & arrange 8 pieces in total. (Note: To keep the dough from sticking; place strips of parchment paper in between)
7. Mist the dough with water for 2nd fermentation.  Place the baking sheet into the oven @ 40 deg C for 50-60 mins for 2nd rise.
8. Remove the tray & preheat the oven to 220 deg C.  Coat the dough with a beaten egg for the glaze on top with a pastry brush.  Gently brush the surface.
9. Place the dough into the preheated oven & bake for 12 mins till golden brown.
10. Remove & place freshly baked cream buns onto a cooling rack.

Cream Filling

3 egg yolk

55g granulated sugar

8g cake flour

8g cornflour

250ml fresh milk

1 tsp vanilla essence

Instruction:

1. Whisk the yolks, sugar in a bowl until the mixture turns pale in color.
2. Sieve the flours over the mixture & combine the mixture thoroughly till smooth texture.
3. Bring the milk & vanilla to simmering point slowly over low heat.
4. Pour half hot milk onto the egg mixture, whisking all the time with a balloon whisk to fully combine.
5. Return to the pot, place a strainer over the pot & pour the egg mixture.  Turn the heat to medium-low heat & gently continue stir with a balloon whisk until thickened.  When it begins to thicken, reduce the heat to low.& whip the cream at full speed.  The pastry cream begins to turn glossy.
6. Pour the custard into a float bowl with ice water & cover the top with cling film to prevent skin forming.  Put in the fridge for 3 hours or so.

Japanese Cheese Cake aka Cotton Cheese Cake

Ingredients:
60g full cream milk
140g cream cheese (Philadelphia brand)
40g butter
50g plain/All purpose flour
15g corn flour
5 egg (58-60g w/shell) Note: Weight the egg as this is very important!
100g granulate sugar

Instruction:

1. In the oven, fill a tray with room temperature water until 1cm high & preheat the oven to 120 deg C (Note: Use top & bottom element without fan)
2. In a medium non-stick pot, add in the milk, cream cheese, butter.  Heat it on low fire and stir till the cream cheese and butter melted.
3. Once the ingredients are melted and combined, turned off the fire before it reaches to boiling point. Remove from the stove.
4. Add the plain flour and cornflour while the mixture still hot.  Keep stirring until mixture smooth, thick & well combined.
5. Then add 5 egg yolks, continue stirring until the mixture is smooth & well combined.
6. In another bowl, use the hand electric mixture; beat 5 egg whites till frosty then add 1/3 of sugar and beat till soft peak.
7. Take 1/3 of the meringue into the cheese batter, use the hand whisk & swirl/stir from top to bottom gently till the meringue dissolve into the batter.  Continue this method till the meringue finish.
8. Lined 18cm round pan with parchment paper.  Pour the batter into the pan.  Take a bamboo skewer/tooth pick to swirl the batter & bang on the counter couple times to release any air bubble.
9. Put the round pan in the tray filled with water & bake at 120 deg C for 20 mins.  After 20 mins, increase the temperature to 150 deg & continue to bake for 15 mins.  After 15 mins, open the oven door for 10 second (Note:  If the top turn darker brown, take an aluminum foil to cover the top to prevent over burnt) and close back and lower the temperature to 100 deg C. and continue to bake for 40mins.
10. After 40 mins, turn off the oven & open the oven door for 10 second and close back & let the cake cool down in the oven for 10 mins.

Important

Oven setting: Top and bottom heat without fan!

Preheated oven: 120 deg C

Baking Step 1:

Baking Temperature: 120 deg C

Baking Time: 20 minutes

After 20 minutes, keep the oven door closed.  Increase the temp to 150 deg C and continue baking for 15 minutes.

Baking Step 2:

Baking Temperature: 150 deg C

After 15 minutes, open the oven door for 10 seconds and then close back. Lower the temperature to 100 deg C

Baking Step 3:

Baking Temperature: 100 deg C

Baking Time: 40 minutes

After 40 minutes, turn off the oven.  Open the oven door and close back.  Let the cake cool down in the oven for 10 minutes.

Note: Baking time may vary depending on the type and accuracy of your oven.  If you want to succeed baking this recipe, I suggest you buy a thermometer to place in the oven.

Avocado Cupcake

Ingredients:
1-1/2 cups plain flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup granulated sugar
2 eggs
1 ripe avocado
3/4 cup vegetable oil
2/3 cup milk + 1 tbsp

Frosting
8oz cream cheese (Philadelphia) ~ room temp.
1/2 cup or 115g butter ~ room temp
1 cup powder sugar
1 tsp vanilla

Instruction

1. Preheat the oven at 180 deg & line the muffin pan with cupcake liners.
2. Sift all the dry ingredients together & set aside
3. Mash the avocado very well or use a food processor & set aside.
4. In the electric "K" mixer, beat the sugar & eggs together on hid speed until light & fluffy for about 5-7 mins.
5. Lower the mixer to medium while mixer still running, drizzle in the oil & beat until well combined.
6. Add the avocado smooth paste
7. Alternating in dry ingredients & milk on low speed.  Start and ending with dry ingredients.
8. Divide the batter (55-60g ea) into the cupcake liners & bake for 18-20 mins.  Do a toothpick test to make sure they are done.
9. Cool completely before frosting.
10. Combine the ingredients for the frosting in a mixer & beat until very well combined.  Frost the cupcakes & enjoy!

Beef Steak Malay Style

Ingredients:
500g sliced Tenderlion
2 medium potato ~ cut wedges & fries
1 medium carrot ~ cut bite size, boil to cook
1 large/yellow onion ~ cut round

Marinate
1 tbsp dark soy sauce
2 tbsp sweet soy sauce
1 tbsp oyster sauce
1 tbsp black pepper sauce (Optional)

Spices
1 cinnamon stick
2 star anise
4 cardamon
6-8 cloves

Paste
6 shallot
4 garlic
2" ginger
1 tbsp black pepper seeds

Sauce
1/4 cup tomato sauce
1/4 cup chili sauce
1/4 cup beef stock or water

Instructions:

1. Marinate the beef together with 1 tbsp of paste and mix well; set aside in the fridge for at least an hour or more.
2. In a big wok, heat some oil on medium heat.  Add the spices and paste; stir fry till aroma for about 3 mins.  Then add the onion rings, continue stir fry until half cook.
3. Add the sauces and continue to cook for about 5 mins.  Then add the marinated beef and beef stock.  Close the lid and let it boil for 10 mins.
4. Add the fried potato wedges and cooked carrot.  Season to taste.  Serve hot with steamed rice.

Sweet Sambal

Ingredients:
100g dried chili
100g fresh red chili
10g red bird's eye chili
250g shallot
1 large red onion
10g ginger
15g galangal
30g garlic
15g shrimp paste aka belacan
3/4 - 1 cup cooking oil
40g tamarind pulp (add 1/4 cup water for the juice)
50g sugar/palm
1 tsp salt

Method:

1. Discard dried chili head, seeds & cut 2-3 parts.  Boil in hot water for 5 mins.  Drain & discard the chili seeds.
2. Toast shrimp paste in a frying pan, break it up into powdery form & aromatic.
3. Blend all ingredients with 1/4 cup of water from the boiling chilies till a smooth paste.
4. Pour the paste into a big wok, stir fry for 5-10 mins over med-low heat until becomes a slightly dried paste.
5. Add cooking oil continue stirring over low heat over 30-50 mins. (Note: paste will turn darker & oil will be separated after stirring)
6. Add tamarind juice, salt & sugar.  Keep stirring for 5-10 mins.
7. Leave to cool before store in fridge/freeze in small container.

Note:  This is big badge.  You can half or quarter the ingredients to get small portion. 

Sweet Corn Ribs Soup

Ingredients:
2 sweet corn ~ cut into 3-4 pcs
500g spare ribs
5-6 dried shiitake mushroom ~ soak in hot water for 15mins. Don't discard the water
6 pcs red dates
1 carrot ~ peel cut into chunks
1 yellow onion ~ cut wedges
Water

Methods:

1. Boil the water in a pot, blanch the spare ribs then wash & drain.
2. In a large pot, bring water to boil.  Then add blanched spare ribs, mushroom & mushroom water.
3. Boil for half an hour, then add sweet corn, carrots & onions.
4. Continue to boil for 1-1/2 hours at medium heat.  Cover pot with the lid, leaving a small gap so the water not overflow.
5. Add in the red dates & wolf berries & boil for another 15 mins.
6. Add salts to taste & soup ready to be served.

Crispy Honey Orange Glazed Salmon

Ingredients:
2 tbsp olive oil/butter
4x 6oz Salmon fillets (170g)
1/4 cup fresh-squeezed orange juice
3 tbsp honey
2 tbsp soy sauce
4 cloves garlic ~ crushed
Salt & pepper
1/2 orange fruit ~ sliced to serve

Method:

1. Heat oil in a saucepan or skillet over med-high heat.  Add salmon, skin-side down & sear on one side for 3-4 mins.  Flip salmon & sear for 2 mins.
2. Pour in the orange juice & allow it to reduce to half of the quantity.  Add the crushed garlic & cook until fragrant.
3. Move salmons to the side of the pan & add in the honey & soy sauce & garlic.  Stir well to combine all the flavors together.  Bring to a simmer until reduce to a nice syrup & move the salmon around in the sauce to evenly coat.  Remove from heat once the salmon is cooked to your liking.
4. Season with salt & pepper to your tastes.  Drizzle with the sauce to serve.
5. Best to serve over cooked rice, noodles, steamed veg or with a salad.

Moist Cocholate Cake

Ingredients:
1 cup plain flour
1 tsp baking powder
1 tsp soda bicarbonate
1 cup koko powder
1 cup fine sugar
3/4 cup evaporated milk
1/2 cup condense milk
1 butter (Buttercup brand)
4 large eggs

Directions:

1. In a small pot, add sugar, evaporated milk, condense milk & butter on a low heat till butter & sugar dissolve.  Set aside to cool.
2. In another bowl, sift in all the dry ingredients.
3. In a large mixing bowl or stand electric mixer, beat eggs until light & fluffy for about 10 mins
4. Add flour mixture alternate with wet mixture & ends with flour mixture into the batter mixture.
5. Line 8" square cake pan with paper liners & pour the batter mixture.
6. Preheat the steamer on high heat then reduce to medium heat & steam for 1 hour.

Assam Prawn

Ingredients:
10-15 large fresh prawns
2 tbsp light soy sauce
1 tbsp dark soy sauce
1/2 cup tamarind juice (Assam)
1 tbsp lime juice
2 tbsp cooking oil
1/2 tbsp sugar
1/4 tsp salt

Method:

1. Mix all the above ingredients & refrigerate for 1-2 hours.
2. In a pan, add olive oil & pan-fry prawns over medium heat.
3. Fry till aromatic, caramelized & crispy.
4. Garnish with cut chilies & coriander leaves.

Beef Bulgogi (Korean)

Ingredients:
1/2 yellow onion ~ sliced
3-5 green onions/scallion ~ cut 2" length
500g thinly sliced beef (I used Sukuyaki or rib eye)
1 tbsp sesame oil
1/2 tbsp white sesame seeds ~ roasted/toasted (topping)

Marinade
1/2 cup Korean soy sauce
1/4 cup sesame oil
3 tbsp brown sugar
8 cloves garlic ~ chopped
1/2 Asian pear ~ grated
1 tsp freshly ground black pepper

Method:

1. In a large bowl/dish, mixed all the marinade sauces.
2. Add the sliced/cut onion & scallion in the marinade sauce together.
3. Then add the meat in the marinade, separating each slices.  Mix all together to coat well.  Set aside for atleast 30 mins or best overnight.
4. In a large skillet, heat 1 tbsp sesame oil over medium high heat.  Cook the marinated meat through, about 5 mins.  Transfer the meat to the hotplate & sprinkle with roasted sesame seeds.

(Note:  If have a single serving cast iron plate, can use it to keep the meat warm for a longer time.)

Homemade Dried Mandarin Peels

Ingredients:
Imperial Mandarins

Directions:

1. Clean mandarin thoroughly & pat dry.  Use a knife to run around from top almost to the bottom & then peel open.
2. Place the peels under the direct sun for about 3 days or more, until dried thoroughly & become shatteringly crisp.  Turn to another side once in a while during the sun-drying process or place the peels in a low oven to dehydrate them.
3. Store them in an air-tight jar or container.  Place in a cool place.  After 1 or 2 years, the peel will turn dark.  Can make any dish with these dried peels.  The longer the mandarin peel is kept, the more fragrant it will develop.

Note:

• The flesh of the Imperial mandarin is very sweet.  You might test try with any kind of mandarin that comes in handy from your local produce in order to find your own favorite.
• When it comes to using any citrus peels, try to go for organic as you don't like the pesticide or fungicide residues.  Or you can wash them thoroughly in warm water with a bit of detergent, or soak in salted water for a while.  That said brushing a bit of baking soda on the skin before cleansing will work.
• The white inner skin tastes slightly bitter.  Scrape off the white layer after soaking it to be softened, then cook it with other ingredients.

Taiwanese 3 Cup Chicken

Ingredients:
500g-750g chicken drumettes
20 cloves garlic ~ whole
4 shallots ~ sliced
1 thumb size ~ sliced
Fresh Thai/Sweet Basil

Sauces
1/3 cup soy sauce (low sodium)
1/3 cup rice wine
1/3 cup sesame oil
3 tbsp cane sugar
1/2 tbsp dried chili flakes or more
1/2 tsp salt

Method:

1. Rinse & pat dry; set aside.
2. Heat up a claypot/wok on high heat & add 2 tbsp sesame oil.  Add slice ginger, shallot & garlic; stir-fry until aromatic.
3. Add chicken & brown the chicken for a few minutes first before adding the sauce mixture.
4. Add the sauces & continue to stir-fry the chicken for about 15-20 min on low heat.
5. Then add basil leaves & stir; cover with a lid for 1 min.  Transfer to a serving bowl & serve with steamed white rice.

Durian Ogura Cake

Ingredients:
5 egg yolk
1 whole egg
45g canola oil
200g Durian meat
60g fresh milk
90g AP flour

5 egg white
100g castor sugar
1/4 tsp cream of tartar

Directions:

1. Use hand electrical mixer to whisk egg white till foamy, add in cream of tartar & gradually add sugar in 3 portions till firm peak.
2. In another bowl, beat egg yolk, milk & oil till light & fluffy.  Then add in the avocado puree & beat to combine.
3. Sieve the flour into the egg yolk mixture; beat to well combine.
4. Mix in 1/3 of the meringue into the egg yolk batter, fold gently till all the meringue finish.
5. Pour into 7" square pan lined with baking paper & put into a larger pan filled with hot water (water bath).
6. Bake into a preheated oven @ 160 deg. C for about 50-55 mins or cake is cook with a cake tester.
7. Remove from the pan immediately, inverted on a rack & let it cool.  (Note: if the bottom is still slightly wet, invert the cake on a Silpat & bake @ 120 deg C. for 10 mins to dry it out.)

Soy Sauce Chicken

Ingredients:
900g-1kg whole chicken

Stuffing
1 thumb size ginger ~ smashed
2 stalks of spring onion ~ tied
4-5 cloves garlic ~ smashed

Marinate
3-4 tbsp dark soy sauce (less sodium) ~ Chicken rice soy sauce brand

Gravy/Braise
2 cinnamon bark
20g rock sugar
1 dried honey date
6 cloves
1 star anise
1/2 cups dark soy sauce ~ Chicken rice soy sauce brand
4 tbsp Chinese rice wine
2 tbsp light soy sauce
8 cup water

Method:

1. Clean the chicken and pat dry.  Stuff all the ingredients in cavity of chicken.  Then marinate the chicken with dark soy sauce & set aside for 20 mins.
2. In a large deep pot, heat oil & saute cinnamon bark, cloves & star anise till fragrant.  Add the rock sugar & continue saute till rock sugar dissolve.
3. Add the dark soy sauce, Chinese rice wine, light soy sauce & water.  Bring to boil.
4. Add the marinated chicken into the pot & boil over high heat for about 15 mins or more.  Lower the heat to simmer for about 45 mins.
5. Turn off heat & let the chicken steeped in the soy sauce mixture for a few hours to soak in the flavor.
6. Dish out the chicken, chop into pieces & serve with chicken rice.

I used Chicken Rice Soya Sauce instead of normal dark soya sauce

After 15 mins on high heat, simmer for 45 mins; off the heat &
let the chicken steeped in the soy sauce mixture for a few hours to soak in the flavor

Mac & Cheese

Ingredients:
300g macaroni
Salt
300g evaporated milk
300g cheddar cheese

Directions:

1. Place macaroni in a medium saucepan or skillet & add just enough cold water to cover.  Add a pinch of salt & bring to a boil over high heat, stirring frequently.  Continue to cook until moisture has been almost wholly absorbed & macaroni is just al dente.
2. Immediately add evaporated milk & bring to a boil.  Add cheese.  Reduce heat to low & cook, stirring continuously until the cheese is melted & liquid has reduced to a creamy sauce.  Season to taste with more salt & serve immediately.

Chicken Rendang

Ingredients:
4 chicken drumsticks & thighs
4 kaffir lime leaves
1 cup toasted grated coconut ~ pounded (kerisik)
1 cup thick coconut
60g gula melaka ~ coarsely chopped
1/2 cup cooking oil
Salt to taste

Spices
5 red chilies
10 dried redchilies ~ soaked in hot water until soft
5 candlenuts (buah keras)
15 shallots
5 cloves garlic
1" ginger
1" tumeric
1" galangal
4 stalk lemongrass

Directions:

1. Blend all the spices ingredient into a coarse paste.
2. Add cooking oil to a heated wok over medium low heat & saute the blended spice ingredients until fragrant and when the spices darkens considerably, starts to glisten as the oil begins to separate from the paste.
3. Add chicken chunks & saute with the spices until the skin begins to brown slightly & well coated.
4. Add thick coconut milk, crushed kaffir lime leaves & gula melaka.  Bring the ingredients to a boil & lower heat & simmer uncovered for 30 mins.  Gently stir the chicken periodically to make sure that everything is cooked evenly & does not stick to the bottom of the wok.
5. Add pounded roasted coconut (kerisik) & stir well to incorporate into rendang gravy.  Taste & adjust with salt accordingly.
6. Continue to heat for another 10-20 mins until the chicken is nicely tender & the gravy is thicken & reduced.

Mini Durian Muffins

Ingredients:
100ml fresh milk
300g durian flesh + 1 tbsp castor sugar
80ml veg. oil
1 large egg
160g self-raising flour
70g castor sugar

Directions:

1. Preheat oven to 190 deg C.  Blend durian flesh with 1 tbsp castor sugar till smooth paste.  Line small cupcake liners in small muffin pan.
2. Combine milk & 100g durian puree together with a hand whisk.  Add in oil & egg, stir well.  Pour in self-raising flour & sugar.  Roughly mix the mixture to just combined.  Do not overmix
3. Spoon a scoop of batter into each pan hole, followed by a spoonful of durian puree.  Then cover the top with batter to almost full.
4. Place muffin pan in the preheated oven & bake for about 22-25 mins or until the top have puffed up.
5. Remove muffin pan from the oven & leave to cool.  Lastly dust some icing over muffins before serving.

Baked Fish with Lemon Creamy Sauce

Ingredients:
5 fish fillets
50g unsalted butter
1/4 cup heavy cream
1-2 cloves garlic ~ minced
1 tsp Dijon mustard ~ Optional
1-1/2 tbsp lemon juice
Salt & pepper
1-1/2 tbsp finely chopped shallots
Fresh parsley & lemon slices

Directions:

1. Preheat oven to 200 deg C.
2. Place fish in a baking dish ~ ensure the fish isn't crammed in too snugly.  Sprinkle both sides with salt & pepper.
3. Place butter, cream, minced garlic, mustard, lemon juice, salt & pepper in a microwave proof jug or bowl.  Microwave & stir in between until melted & smooth.
4. Sprinkle fish with chopped shallots, then pour over sauce.
5. Bake for 10-12 mins or until fish is just cooked.  Remove from oven & transfer fish to serving plates.  Spoon over sauce & garnish with parsley & lemon wedges if using.

Spaghetti Cheesy Meatballs

Ingredients:
500g minced beef
1 egg ~ lightly beaten
1 cup grated tasty cheese
1 yellow onion ~ chopped
1/4 cup chopped basil
1 tbsp olive oil
1 jar Prego Spaghetti Bolognese
400g spaghetti

Directions:

1. Combine mince, egg, cheese, chopped onion & basil.  Season & roll into balls
2. Heat oil in a large non-stick frying pan.  Cook half the meatballs for about 4-5 mins.  Remove & repeat.
3. Return the meatballs to the pan & pour over sauce.  Cover; cook over a medium heat for about 20 mins until cooked through
4. Cook spaghetti in a large pan of boiling water as per packet directions.  Drain & place in bowl.  Spoon over meatballs & sauce.  Serve with basil leaves.

Japanese Beef Fried Rice

Ingredients:
250g Sliced beef
250g minced beef
1/2 yellow onion ~ chopped
1/4 spring onion ~ chopped
1/2oz pickled ginger (minced) - Optional

Sauces
2 tbsp soy sauce
2 tbsp sugar
2 tbsp mirin
1 tbsp oyster sauce
1 tbsp sesame oil
2 tsp fish sauce

Directions:

1. Heat oil on wok, saute sliced and minced beef for 30 sec over medium heat.
2. Add onion & spring onion & cook for 2 mins
3. Add beaten egg, then rice & ginger.  Cook for another 2 mins
4. Add the sauces & stir to combine together then add salt & pepper.