Banana Walnut Cupcakes

Ingredients

• 150gm plain flour
• 1 tsp baking baking
• pinch of salt
• 100gm sugar
• 20gm brown sugar
• 1/2 cup oil
• 2 eggs
• 1 cup mashed banana
• 1/2 cup chopped toasted walnuts
• 1 tsp vanilla
• 
  

Method

1. Mix flour, baking soda and salt.
2. Whisk sugar, oil and eggs until smooth. Add banana and vanilla, beating well. 
3. Flour in flour mixture and walnut. Spoon batter into lined muffin cups.
4. Bake at 180 deg C for about 25 mins.

Pork Chops

Ingredient

• 500gm pork loin, sliced thinly
• 1 tsp salt
• 1 tbsp curry powder
• 12 pcs cream cracker, crushed finely
• 2 beaten eggs
• 50gm plain flour

Method

1. Marinate pork loin with salt and curry powder for at least 30mins.
2. Coat each pork slice with flour, shake off excess, egg wash follow by coating evenly with cream crackers.
3. Heat up oil in wok. Deep fry in batches till golden brown.

Non-Baked Mango Cheesecake

Ingredient

Base:

• 150g digestive biscuit crumbs
• 60g melted butter

Filling

• 2 x 250g Philadelphia Cream Cheese, softened
• 3/4 cup sugar
• 2 tbsp lemon juice
• 10g gelatine dissolved in 1/4 cup hot water, cooled
• 2 large mangoes, chopped
• 1 cup cream, lightly whipped
• 1 pkt crystal clear mango jelly (optional)

Method

1. Combine biscuits crumbs with butter and press into the base of a lined 22cm springform pan.
2. Beat cream cheese until smooth, add sugar, lemon juice and gelatine mixture, beat until well combined. Fold in chopped mangoes and cream. Pour over the prepared base.
3. Refridge for 1 hour. Pour melted and cooled jelly over the surface. Refridge until set.

Green Tea Pound Cake

Recipe adapted from Happy Home Baking
Ingredients

• 120gm cake flour
• 1 tsp baking powder
• 1 tbsp green tea powder
• 80gm sugar
• 100gm butter
• 2 eggs, lightly beaten
• 40gm red bean paste

Method

1. Preheat oven to 180 deg celsius. Grease and line a 7x17x6.5ccm loaf pan. Sieve together flour, baking powder and green tea powder, set aside.
2. Cream butter and sugar until the mixture turns pale and fluffy.
3. Add in the eggs gradually, mix well after each addition.
4. Sieve over the flour mixture in 3 separate additions. Each time, gently fold with a spatula until flour mixture is fully incorporated into the batter.
5. Spread 1/3 of the batter evenly into loaf pan, spread a layer of red bean paste on the batter. Cover with 1/3 of the batter and spread another layer of red bean paste. Spread the remaining 1/3 of the batter. Smooth the batter evenly.
6. Bake for 40 mins or until the cake turns golden brown and a skewer inserted into the centre comes out clean.

Chix Soup wif Dried Mushrooms (Cha Shu Gu 茶樹菇)

A nutritious soup...

Nutritional Value of Cha Shu Gu:

有助治療胃寒、腎虛、慢性腎炎、水腫等疾病，降膽固醇，且有防癌功效。 The benefits : kidney deficiency, chronic nephritis, edema and other diseases, cholesterol-lowering, and have anti-cancer effects.

Ingredient

• 1 Kampong Chicken
• 35gm dried Cha Shu Gu
• 1 thumb size ginger, sliced
• 2 honey dates
• salt to taste
• 1 tbsp wine

Method

1. Wash chicken thoroughly. Boil a pot of hot water and blanch the chicken.
2. Rinse the mushroom thoroughly a couple of times.
3. Place all ingredient except salt and wine in a pot with 2100 ml water.
4. Turn on high heat until boil then reduce flame to low and simmer for 2.5 hours.
5. Lastly add salt and wine to taste.

Grilled Spicy Lemongrass Chicken Wings

Ingredient

• 600gm drumlets or wings
• 3 stalk lemongrass
• 3 tbsp curry powder
• 1 tbsp chilli paste
• 1 tsp salt
• 2 tbsp soya sauce
• 1 tbsp sesame oil

Method

1. Wash and pat dry drumlets.
2. Mix all seasoning ingredient and rub into drumlets. Cover tightly and marinate overnight in fridge.
3. Place drumlets on grill then place the lemongrass on top of the drumlets. Grill for 25 minutes, turning once in between grilling time.