Coffee Choco Chips Cake

Coffee Choco Chips Cake

Ingredients A:
5 egg yolk
10g castor sugar
70g 3 in 1 white coffee
50g vegetable oil
83g cake flour

Ingredients B:
5 egg white
70g castor sugar

Choco Chips (Optional)
7" cake tin

Steps:
1. Mix 1/2 or 1 packet of 3 in 1 white coffee into 70g of hot/warm water and put aside till it cool.
2. Mix egg yolk with castor sugar using balloon whisk until sugar dilutes.
3. Add in vege oil, coffee mixture and then follow by cake flour and mix until no lumps.
4. Preheat oven at 160c.
4. In another bowl, beat egg using mixer white until bubbling and add in castor sugar in 3 batches and beat until fluffy.
5. Fold in 1/3 of egg white into coffee batter and mix.
6. Pour in the batter into the remaining meringue mixture and keep mixing until balance.
7. Pour into cake tin and tap for few times to remove air bubbles.
8. Sprinkle choco chips and put into oven.
9. Bake at 130c (30mins), 140c (20mins), 150c (10mins).

Source : https://www.facebook.com/photo.php?fbid=2852647488083890&set=p.2852647488083890&type=3&theater

No-Bake Cheesecake

No-Bake Cheesecake

免烤芝士蛋糕

Ingredients:
250g digestive biscuits (crushed)
90g unsalted butter (melted)

220g heavy whipping cream
500g cream cheese (softened to room temperature)
85g icing sugar / confectioners' sugar
45g sour cream (room temperature)
1.5 tsp lemon juice
3/4 vanilla extract

8" spring form pan

Steps:
Base
1. Put digestive biscuits into Ziploc bag and crush them with rolling pin. Alternatively, you could throw them into a food processor.
2. Pour the biscuits into a bowl and add in melted butter. Mix well until it resembles wet sand.
3. Pour into spring form pan, distribute evenly and press firmly.
4. Put in the refrigerator and freeze for at least 30mins to set.

Filling
1. Using a mixer and whip cold heavy cream into stiff peaks on medium-high speed for about 4-5mins and set aside.
2. In another bowl, use mixer to mix cream cheese, for 1 min.
3. Add in icing sugar, sour cream, lemon juice and vanilla extract and beat for 2-3mins on medium-high speed until smooth and combined. Make sure no large lumps of cream cheese. If there is, keep beating until smooth.
4. Add whipped cream into cream cheese mixer and fold using spatula slowly. DO NOT OVERMIX as this will deflate all the air in the whipped cream.
5. Remove crust from the freezer and spread filling into crust.
6. Use offset spatula to smooth down the top.
7. Cover tightly with plastic wrap or aluminium foil and refrigerate for at least 6-8hours and up to 2days. For best result, 12 hours is the best.
8. Use knife to loose the chilled cheesecake from the rim of the spring form pan then remove the rim.
9. Use sharp knife to cut into slices for serving. Wipe knife clean between each slice.
10. Serve cheesecake with desired topping.

* Cover and store leftover cheesecake in refrigerator for up to 5 days.

* Lemon Juice:
   It brighten up the flavor and does not taste like lemon. For lemon flavored no-bake cheesecake, remove sour cream from recipe and add 1.5 tbsp lemon juice and 1 tbsp lemon zest.
* Room Temperature Ingredients:
   Bring cream cheese and sour cream to room temperature before beginning as it will guarantee a smooth cheesecake filing. Beating cold ingredients together will result in a chunky cheesecake filling. HOWEVER, heavy cream must be cold in order to whip into stiff peak.
* Toppings:
   Before serving, decorate with whipped cream / lemon curd / strawberry sauce / fresh berries / salted caramel, or any favourite cheesecake topping.

Source : https://sallysbakingaddiction.com/no-bake-cheesecake/ (for cream cheese filing)
Source : http://www.bearnakedfood.com/2015/08/14/no-bake-oreo-cheesecake/ (for base)

Castella Cheese Cake

Castella Cheese Cake

古早味棉花芝士蛋糕

Ingredients:
3 egg yolks
10g castor sugar
1/8tsp salt
33g fresh milk
33g corn oil
10g corn flour (sieved)
50g self raising flour (sieved)

3 cold egg whites
10ml lemon juice
60g castor sugar

4 pcs cheddar cheese
Parmesan cheese powder

6" cake tin

Steps:
1. Line 6 inch cake tin.
2. Whisk egg yolk, caster sugar and salt using balloon whisk.
3. Add in fresh milk, corn oil and mix well.
4. Add in corn flour and self raising flour and mix well until it becomes smooth batter.
5. Preheat oven at 150c with 2 cups of water inside oven.
6. In a clean bowl, add in egg whites and beat with hand mixer till bubbly,
7. Add in lemon juice and keep mixing.
8. Add in castor sugar in batches and beat until soft firm peak meringue formed.
9. Fold in 1/3 of meringue into egg yolk batter until combine well.
10. Pour all into the remaining meringue and keep folding.
11. Pour 2/3 batter into cake tin.
12. Lay cheddar cheese on top and pour in the remaining batter.
13. Sprinkle some parmesan cheese powder on top.
14. Tap few times on worktop to eliminate some air bubbles.
15. Bake at 150c for 80mins.
16. Remove and tap few times on worktop.
17. Lay on each side (standing) for 1min each side.
18. Let it stand until fully cool down.
19. Remove from cake tin, cut and serve.

Source :  https://www.facebook.com/littleduckkitchen/videos/625688747920888/

Pandan Coconut Ogura

Pandan Coconut Ogura

Ingredients:
5 egg yolks
1 whole egg
45g canola oil
60ml coconut milk
30ml fresh pandan extract
100g cake flour (sieved)
1/4 tsp salt

5 egg whites
1/8 tsp cream of tartar
80g castor sugar

7" square cake tin

Steps:
1. Whisk egg yolks, whole egg and oil together.
2. Add in pandan extract and coconut milk, mix  until well combined.
3. Fold in cake flour followed by salt, mix well and set aside.
4. In a clean bowl, beat egg whites until foamy.
5. Add in cream of tartar and continue beating.
6. Add in castor sugar in 3 batches and beat until soft firm peak meringue formed.
7. Fold in the meringue into the batter in 3 batches until well combined.
8. Pour into cake tin, tap few times from 8cm height worktop to eliminate some air bubbles.
9. Bake using water bath method : middle rack 150c, 30mins,
10. Lower rack 140c, 45mins
11. Remove cake from oven and tap on worktop for few times.
12. Unmould cake immediately and let it cool on wire rack.


Source : https://www.facebook.com/605627126253978/posts/1310473672435983?s=100023026372832&sfns=mo

Fried Okra

Fried Okra

Bunch of okra (lady finger)
4 tsp Cornflour
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 fish curry powder
1/2 sugar
1/2 salt

1. Clean okra and slit into 4 each.
2. Coat with all the powder.
3. Mix well and sprinkle some water till all well coated and dry.
4. Fry and serve.

Source :  FB - Daily Homecook Meal - Pari Malar Thoraisingam

Savory Swiss Roll with Chicken Floss

Savory Swiss Roll with Chicken Floss

Ingredients:
50g vegetable oil
70g plain flour (sieved)
80g fresh milk
1 whole egg
4 egg yolks
pinch of salt

4 egg whites
70g castor sugar
1/2 tsp lemon juice

Topping:
Spring onions (diced)
Chilli (diced)
Black sesame
White sesame

Filling:
4 tbsp mayonnaise mixed with 1 tbsp condensed milk
Chicken floss

28cm x 28cm pan

Steps:
1. Heat up oil to 80c, turn off heat.
2. Immediately add in flour and use whisk to mix well combined.
3. Pour in milk, stir till well incorporated.
4. Add in whole egg, stir well and then add in egg yolks one by one, mix well after each addition and set aside.
5. Beat egg whites with lemon juice until foamy, add sugar in 3 batches and beat till firm peak.
6. Fold 1/3 of meringue into the egg yolk batter and mix till evenly incorporated.
7. Use

Source : carolpassionibake
https://www.facebook.com/carolpassionibake/posts/1213302658819752/

5. Beat the egg whites with the lemon juice until foamy, add the sugar in 3 batches and beat till firm peak
6. Fold 1/3 of the meringue into the egg yolk batter and mix till evenly incorporated, use a spatula to gently fold in the balance of the meringue in 2 batches until evenly mixed
7. Pour the batter into prepared pan, spread evenly, tap the pan on counter top 2-3 times to remove air pockets
8. Sprinkle the toppings on top
9. Bake in preheated oven - 175C for 15 mins, 150C for 10 mins and 140C for 5mins
( each oven temperature varies, you will have to adjust to your own oven temp)
10. Remove from oven and drop pan on counter top 2 times
11. Cut along the sides and take out cake from pan, remove baking paper and cool on rack completely
12. Once cool, spread the mayonnaise mixture evenly and sprinkle with chicken floss, roll up snuggly and chilled in fridge for 1 - 2 hours before cutting and serving

Enjoy💕

Soy Sauce Pork Belly

Soy Sauce Pork Belly

Pork belly (cut into cubes)
Premium soy sauce
Dark soy sauce
Sugar
Oyster sauce
3 cloves garlic (slightly smashed)

1. Marinade pork belly with soy sauce, dark soy sauce for at least 30mins.
2. In a wok, heat up some oil and fry garlic till fragrance.
3. Add in pork and give it a good stir.
4. Add some water and let it boil.
5. Reduce heat and simmer.
6. Add in oyster sauce and sugar to taste and continue to braise for at least 45mins or until meat is soft and sauce is thicken.

Source :  FB - Daily Homecook Meal - Adrian Gan
https://www.facebook.com/photo.php?fbid=10157455964868659&set=pcb.935572013501735&type=3&theater

Egg Tart 奶香蛋挞

Egg Tart

奶香蛋挞
⭐⭐⭐⭐

Ingredients (make 12 regular egg tart):

Tart Shell:
80g salted butter (softened to room temperature)
40g icing sugar (sifted)
20g egg (beaten)
1/2 tsp vanilla extract
135g all purpose flour/plain flour

Custard Filling:
30g castor sugar
50ml water
1 pandan leaf
1.5 eggs (half egg remaining from tart shell)
75ml fresh milk

Steps:
Tart Shell
1. Use spatula to mix butter and icing sugar until smooth.
2. Mix in egg and vanilla extract.
3. Mix in all purpose flour to form a soft dough.
4. Cover the dough with cling wrap and keep in freezer for 20mins.
5. Divide dough into 25g each portions (or according to mould size)
6. Gently press to fit into the mould and trim excess dough with plastic scraper.
7. Prick the tart base using fork and repeat the remaining dough.
8. Cover the tart shell with cling wrap, keep chill in fridge while preparing the egg custard.

Custard Filling
1. Add castor sugar, pandan leaf and water into saucepan and simmer until sugar dissolved.
2. Turn off heat, set aside to cool and discard pandan leaf.
3. Gently beat egg and milk with hand whisk.
4. Stir in pandan syrup from no.1.
5. Sieve mixture twice.
6. Pour the mixture into tart shell.

Bake
1. Preheated oven.
2. Bake at 170c, 25mins.
3. Continue to bake at 160c, 5-10mins or until egg custard is cooked.

Remove
1. When tart is still little warm, use toothpick to pick from the side of the egg tart to remove from mould.

* If want to bake tart shell first:
1. Preheat oven, bake at middle rack at 150c, 15mins.
2. 180c, 3mins till slightly brown.
3. Remove from oven and leave it cool down completely.
4. Preheat oven.
5. Pour in custard filling, bake with baking tray on the bottom rack at 165c, 15mins.
6. Remove, top up custard filing, bake at middle rack at 150c till custard set.

Recipe adaprted from : https://dingoozatfood.blogspot.com/2019/04/fragrant-egg-tart.html?fbclid=IwAR1cHGwg4VLes4K21S8WvRq6Y0uir4HZUNSVca4sKvV98Z8OlaD6eC4fYLs

Potatoes with Minced Meat Stew

Potatoes with Minced Meat Stew

马铃薯焖肉粹

Source : https://youtu.be/s7fjwpxl7pg

Pillow Chocolate Cake

Pillow Chocolate Cake

Ingredients A:
95g cake flour/superfine flour
10g cornflour
20g cocoa powder (any brand)

90g milk (can replace with sugar free soya milk)
60g vegetable oil
20g button chocolates

7 egg yolks (kampung egg size)
10g castor sugar

Ingredients B:
7 egg whites
1/4 tsp cream of tartar
90g castor sugar

7" square cake tin and lined

Steps:
1. Sieve cake flour + corn flour + cocoa powder together and put aside.
2. Heat on stove : milk + vegetable oil + button chocolates with very low flame till button chocolates melted.
3. Off heat and add in flour mixture from no.1 and put aside.
4. Mix egg yolk + castor sugar until well and add into no.3, mix in until well combined.
5. Whisk egg white + cream of tartar + sugar (divided into 3 times) until form peak form.
6. Mix 1/3 of meringue into egg yolk mixture with balloon whisk until smooth.
7. Add in remaining meringue, switch to spatula and lift batter from bottom to fold, ensure mixture is well combined and smooth.
8. Pour into cake tin and tap on table for few times to release air bubbles.

Oven:
Preheat oven at 180c.

Steam-baked (put on top of a rack in water)
Put in mixture and normal water at the same time     : 180c, 15mins
                                                                                    : 150c, 60mins
Remove water and continue to bake                           : 150c, 15mins

Source : FB - Daily Homecook Meal - Candy Wong :
https://www.facebook.com/photo.php?fbid=10218795525378274&set=pcb.2144139479180309&type=3&size=640%2C960

Airfried Prawn Paste Pork Ribs

Airfried Prawn Paste Pork Ribs

虾酱排骨

Ingredients:
400g pork ribs

Seasoning:
1 tbsp prawn paste
1 tbsp oyster sauce
1/2 tbsp Chinese cooking wine
1 tsp sesame oil
Some white pepper

Cornflour

Steps:
1. Clean and dry pork ribs with kitchen towel.
2. Poke some holes on pork ribs for easier marinate absorption.
3. Marinate pork ribs with seasoning and set aside for at least 10mins or overnight.
4. Coat pork ribs with cornflour.
5. Lay pork ribs on basket net and brush/spray some oil.
6. Airfried at 160c, 20mins.

Source ; https://dingoozatfood.blogspot.com/2014/12/oven-baked-shrimp-paste-chicken.html?showComment=1562637029842#c8440059192322366635

Moist Butter Cake

Moist Butter Cake

Ingredients:
250g salted butter
180g castor sugar
4 eggs (size A)
250g self-raising flour
1/2 cup fresh/full cream milk

Method:
1. Preheat oven at 170c for 20-30mins.
2. Beat room temperature butter and sugar till fluffy and changed to white color (from low speed to medium and to high).
3. Add in egg one by one and flour alternatively and continue to beat.
4. Add in milk, beat till well combined (don't overbeat)
5. Pour onto greased and lined 9" cake tin.
6. Bake at 170c for 45mins.

*It taste better the next day.

Source : http://www.aziekitchen.com/2015/03/moist-butter-cake-kegemaran-azie.html

Egg Yolk Pasta with Bacon

Egg Yolk Pasta

蛋黄酱意面

Bowl of cheese

Bowl of bacon

3 egg yolks + 1 whole egg

Spaghetti

Black Pepper

1. Beat the egg and add in cheese.

2. Cut bacon into pieces.

3. Add in salt into pot of boiling water and cook spaghetti as usual.

4. In a wok/pan, heat up some oil and fry bacon till fragrance.

5. Add in cooked spaghetti into bacon with 5 tbsp of pasta water.

6. Add in egg and cheese mixture and mix well.

7. Sprinkle some black pepper, mix well and serve.

Source : FB

Airfried/Grilled Teriyaki Mackerel

Airfried Mackerel
日式烤鲭鱼

Ingredients:
1 pc Mackerel (usually frozen - thaw, clean, dry and make few slices on meat)

Sauce:
Teriyaki sauce
OR
1 tsp fish sauce
2 tsp first drawn soya sauce (or premium soya sauce)
1 tsp sesame oil
1 tbsp Chinese cooking wine

Steps:
1. Set airfyer to 200c, 12mins.
2. Place mackerel into pan.
3. After 2 mins, apply sauce with brush onto markerel.
4. Continue to airfry and carry on to apply the sauce until the fish gets dry on both sides.
5. Once done, serve warm.

Source : https://www.facebook.com/groups/dailyhomecookmeal/permalink/2314613685466220/

Army Kimchi Stew

Army Kimchi Stew

泡菜部队锅

Ingredients:
1 tbsp garlic (minced)
1 tbsp kimchi
4 packet kimchi soup base
1-2 sausages (cut into small bites)
1/2 tin luncheon meat (cut into pieces)
1/2 tofu (cut into pieces)
1-2 packets ramen
1-2 pcs cheese slices
1-2 pcs chili (red/green) - optional
700ml water


Steps:
1. Heat up some oil in pot and add in minced garlic, kimchi and 2 packets kimchi soup base and mix well.
2. Add in water and mix well.
3. Add in another 2 packets of kimchi soup base.
4. Arrange sausages, luncheon meat and tofu surrounding the pot.
5. Add in ramen at the middle of the pot.
6. Cook ramen till half cooked and top with cheese slices.
7. Sprinkle chili on top.
8. Keep boiling till ramen is cooked and ready to serve.

Source : https://www.facebook.com/watch/?v=2440607936174742

Orange Butter Cake

Orange Butter Cake

香橙牛油蛋糕

Ingredients:
250g pure creamy butter
250g caster sugar
4 eggs
100ml fresh orange juice
Some orange rind

Sieved together
250g self raising flour
30g ground almond
1/2 tsp baking powder

9" round cake tin

Steps:
1. Greased and lined cake tin.
2. Beat butter and sugar till light and fluffy.
3. Add in egg one at a time.
4. Beat until batter is light and creamy.
5. Fold in flour and orange juice alternately until well mixed.
6. Lastly, add in rind.
7. Pour into cake tin and bake in preheated oven at 160c for 55-60mins.
8. DO NOT OPEN oven door for the first 30mins or the cake may shrink.

*Preheat oven - at least 10mins OR until it reaches the desired temperature

Source :  FB - Tessa Low Teck Loo

Soy Glazed Garlic Shrimp

Soy Glazed Garlic Shrimp

Ingredients:
12 prawns (head removed and devein with shell on)
12 cloves garlic (peeled & pounded/minced)
1 tbsp cornflour
1 tsp red pepper flakes / powder
3 tbsp butter
1 tbsp cooking oil
1 tbsp white wine (optional)

Sauce:
1 tsp fish sauce
1 tbsp soy sauce
1 tbsp sugar

Chopped spring onion / coriander
Black pepper
Lemon

Instructions:
1. Mix corn flour with red pepper flakes. Toss with shrimp evenly and set aside.
2. In pan, add in butter and olive oil. Turn on heat to medium.
3. Once butter almost melted, add in garlic and cook over low medium heat until golden and crispy but not burnt. Remove and set aside.
4. Turn up high heat and add in prawns. Cook for 30seconds before adding white wine.
5. When shrimps start to turn pink, add in sauce and mix evenly.
6. Cook for another minute and add in fried garlic and black pepper.
7. Toss well and turn off heat.
8. Squeeze lemon juice and sprinkle chopped spring onion and coriander. Serve.

Source : http://www.bearnakedfood.com/2018/11/07/best-soy-glazed-garlic-shrimp/

Sundried Tomato & Mushroom Fettucine

Sundried Tomato & Mushroom Fettucine
(Serve 2-3)

Ingredients:
1/3 packet fettucine / linguine
Favourite mushroom (portobello)
4 pcs sundried tomatoes (diced)
3 cloves garlic (minced)
300ml (1 cup) chicken stock
100ml (1/3 cup) cooking cream / whipping cream
Bunch of fresh basil (about 10 leaves) (striped)
Salt
Black pepper
Olive oil
4 tbsp grated Parmesan Cheese

Steps:
1. Add 2tbsp of salt into pot of boiling water & throw in pasta.
2. In large pan heat up olive oil and saute garlic till fragrant.
3. Add in mushroom and sundried tomatoes and cook for 5mins.
4. Add in chicken stock and simmer for 5mins.
5. Bring up to high heat and add in cream.
6. Add in pepper.
7. Taste and add in salt (optional)
8. Add in cooked pasta, basil & parmesan cheese.
9. Toss gently to combine and serve.

* Leftovers can be kept in the fridge and reheated the next day with splash of water or milk.


Source : http://www.bearnakedfood.com/2014/12/12/sundried-tomato-and-mushroom-fettucine/

Baked Garlic Cheese Mussels

Baked Garlic Cheese Mussels

芝士焗青口

Ingredients:
Mussels
Garlic (minced)
Mozarella cheese
Butter
Oyster Sauce
Salt
Mixed herbs

Steps:
1. Marinate mussels with oyster sauce, salt and mix herbs. Put aside for 1 hour.
2. Fry garlic with butter and set aside.
3. Put fried garlic butter as topping of mussels and followed by mozarella cheese.
4. Airfried for 160c, 8mins.

Source : FB - Liu Tse Hui

Steamed Prawns with Egg

Steamed Prawns with Egg

鲜虾水蒸蛋

Ingredients:
Prawns
Egg
Chicken Essence Powder
Fried Garlic
Oyster Sauce
Sesame oil
Cooking Wine
Sugar

Steps:
1. Remove prawns head and body shells, keep the tail.
2. Slit the back of the prawn (middle part), and push the head into the opening to make a standing tail.
3. Breaks an egg, and add warm water (Egg and water ratio 1:1.5).
4. Add in some chicken essence powder.
5. Sift the egg into a steaming plate.
6. Cover the plate with food wrapper and makes few holes.
7. Add cold water into pot and put in the egg.
8. Once boiling, lower down the heat.
9. When the egg is half harden, remove the plastic food wrapper and top the egg with prawns and keep on steaming till the egg is done on lower heat.
10. Pour mixture of oyster sauce, sugar, sesame oil, cooking wine and little water on top of egg.
11. Top up with some fried garlic with oil.


Source: http://caipu.haochi123.com/Data/Detail_Caipu_3080999322.htm