Lotus Roots Patties

Ingredient

• 250gm minced chicken/pork
• 1 lotus root, peel and sliced thinly
  
• 1 small carrot, peel and grated
• 1 egg
• 2 cloves garlic, minced
  
• 1 tsp salt
• 1 tbsp light soya sauce
• 1 tsp sesame oil
• 1/2 tsp pepper

Method

1. In a mixing bowl, combine minced meat, grated carrot , egg and the rest of the seasoning and mix until mixtures form a sticky paste. (have to stir in one direction to achieve a bind mixture)
2. Sandwich some minced mixture between 2 pieces of lotus roots. Press lightly and lightly dust with plain flour.
3. Heat up some oil in a pan. Pan-fried each side for 5 mins until golden brown.
   

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Blueberry Egg Tarts

These few days really crazy in making tarts! addicted in moulding tart cases hahaha...

Tart Crust Recipe (click this link for the crust recipe)

Filling

• 125ml water
• 40gm sugar
• 2 eggs
• 50ml milk
• 125gm blueberry filling

Method

1. Bring water and sugar to boil, remove and leave to cool.
2. Whisk eggs, combine with cooled syrup and milk until blended. Sieve the mixture before adding in blueberry filling. Mix well.
3. Pour filling into prepared tart cases. Bake in preheated oven at 180 deg cel for 25 mins.

Black Sesame Egg Tarts

Ingredient (12 tarts)

• tart pastry
• 150ml water
• 60gm sugar
• 2 eggs, lightly beaten
• 25m milk
• 1 tbsp black sesame paste

Method

1. Bring water & sugar to boil and stir till sugar is well dissolved. Remove from heat and stir in sesame paste.
2. Combine eggs with cooled syrup & milk.
3. Press pastry into tart mould, pour filling over.
4. Bake in preheated oven at 180 deg cel for 20-25mins.

Chicken Pot Pie

Thinking of Coffee's Club Country Pie, therefore decide to replicate one myself! I must say the result almost as good as the restaurant one heeee....I marinate some diced chicken with grapeseed oil, italian herbs, salt and black peppercorn. Follow then i minced 3 cloves of garlic and fry until fragrance, add the marinated chicken, diced fresh button mushroom, mixed vege and a packet of creamy corn.

After the cream of chicken is cooked, I spoon them evenly into individual ramekins, top with mashed potatoe (4 pototoes cook and mash with butter, milk and salt) finally generously sprinkle layers of mozzeralla cheese on top. Pop into the oven bake at 200 deg cel for 20 minutes until cheese is golden brown.

Coconut Apple Tarts

Since after making watermelon egg tarts, hooked on tarts already! I used to have phobia trying to rub in butter into flour, but this time round manage without any problems. I manage to use up all the fillings and get 13 medium size tarts at the end. I am happy with the results of this tarts as the crust are nicely mould and is thin and crunchy after baking.

Tart Crust Ingredient (24 small tarts)

• 250gm plain flour
• 15gm milk powder
• 60gm sugar
• 170gm butter
• 40gm beaten egg
• 1/2 tsp vanilla essence

Method

1. Combine flour, milk powder and sugar. Rub in butter until mixture resemble bread crumbs. Add in beaten egg, knead to form dough.
2. Wrap the dough the plastic wrap and chill for 1/2 hour until ready for use.

Fillings

• 2 apples (peel n cube)
• 70gm butter
• 100gm sugar (i used 60gm only)
• 60gm desiccated coconut
• 2 egg beaten
• 1 tbsp flour
• 1/2 tsp vanilla essence
• 40ml water
• 100ml evaporated milk

Method

1. Melt butter with sugar. Add in apple cubes, stir-fry until apples are slightly tender. Remove and leave to cool.
2. Add in the remaining ingredients into the apple mixture, mix well.
3. Spoon filling into prepared tart cases. Baked in preheated oven at 180 deg cel for 30mins.

Watermelon Egg Tarts

When I first saw this cute watermelon egg tarts recipe, I told myself must definitely try making this!..the preparation of the ingredient is easy but could not get the eggs filling to cook properly. Though the recipe book suggested 18-22mins cooked time but when near the end I opened the oven door to check, and give a slight shake to check on the tarts. The fillings are still quite watery so i have to prolong the baking time.

Though a large amount of watermelon juice is used, the taste is not distinctive enough. If not of the pink colour and sesame seeds you won't know that is made of watermelon juice, is just taste like normal egg tarts to me..As per recipe the tart crust yields 12 tarts but there are leftovers of eggs filling...

Ingredient

Tart Crust

• 75gm butter
• 25gm sugar
• 1 egg yolk
• 1/4 tsp vanilla essence
• 115gm plain flour
• few drops green colouring

Filling

• 100ml water
• 100gm sugar (i find it to sweet so i reduce the sugar to 50gm)
  
• 4 eggs
• 360ml watermelon juice
• 1 tsp black sesame seeds

Method

1. To make tart crust, beat butter and sugar until creamy. Add in egg yolk and vanilla essence, mix well. Fold in flour and add in green colouring and mix to form dough. (i used a spatula).
2. Chill the dough for half an hour. Then press into tart moulds.
3. To make fillings, bring water and sugar to boil, remove and leave to cool.
4. Whisk eggs, combine sugar syrup and watermelon juice until blended.
5. Sieve the filling and pour into prepared tart cases. Bake in preheated oven at 180 deg cel for 25 mins or until cooked. Remove tarts, decorate with black sesame seeds.

Cinnamon Apple Cupcakes

I loves this batch of cupcakes! is soft and fluffy and smell fantastic when out of the oven..200gm apple flesh yields approximately about 2 apples, therefore I use a mixture of 1 green and 1 red apple. I find the cinnamon fragrance not strong enough..can be increased to 1 tsp instead of 1/2 tsp, but nevertheless they still taste great...

Ingredient

• 200gm unsalted butter
• 150gm sugar 
• 4 eggs
• 230gm self-rising flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon powder
• 200gm apple flesh
• 1 tbsp lemon juice
• 2 apples, sliced
• 1 tbsp granulated sugar 

Method

1. Combine butter, sugar, eggs, flour, baking soda, salt and cinnamon powder in mixing bowl. Beat for 2 to 3 mins until smooth and pale.
2. Puree apple flesh with lemon juice and fold into above mixture.
3. Spoon batter into muffin cups. Garnish with apple slices, sprinkle with sugar.
4. Baked in preheated oven at 180 deg cel for 25-28mins until golden brown.

Steamed Herbal Chicken

Ingredient

• 4 fresh chicken drumsticks
• 2 slices danggui, 当归
• 12 gm yuzhu，玉竹
• 1/2 tbsp wolfberries，枸杞子
• 1 bowl hot water
• 2 tbsp chinese wine
• 1/4 tsp salt
• 1 tbsp soya sauce

Method

1. Infuse danggui, yuzhu and wolfberries in the hot water for 1/2 hour.
2. Place all ingredient in a casserole. Cover with a foil and seal up tightly.
3. Steam on medium heat for 1.5 hours.

Sweet Potato Balls

Ingredients

• 200gm sweet potato, steamed and mashed
• 120gm glutinous rice flour
• 50gm sugar
• 100gm grated coconut
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Method

1. Mix all the ingredients together until it forms into a smooth dough.
2. Roll into small balls and then deep-fry in hot oil at medium heat until golden brown and crispy.

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Steamed Layer Corn Cake

Thanks AY for sharing her recipe! the texture of the cake is very soft and fluffy, i modified the recipe slightly by reducing the sugar and increasing the amount of sweet corn used.

Ingredients

• 5 eggs
• 150gm top flour
• 1/2 tsp baking powder
• 120gm castor sugar
• 2 tbsp condensed milk
• 380ml creamy sweet corn
• 1/8 tsp of salt
• 1 tsp vanilla essence
• 1/2 tbsp ovalette
• 1 tbsp fresh milk
• a little yellow colouring

Method

1. Whisk sugar , eggs, ovalette and fresh milk till thick and fluffy for about 5-8mins.
2. Add in condense milk and vanilla essence.
3. Fold in sifted flour and stir till well mixed. Stir in cream corn and salt.
4. Divide into 3 portions.
5. 1 portion - leave plain and the other 2 portions, add in yellow colouring.
6. Line and grease an 8" x 8" square tray.
7. Pour in 1 layer of yellow colour portion into the tray and steam for about 15 mins.
8. Then pour in the plain portion and then steam for another 15 mins.
9. Last layer (top layer), pour the yellow portion and steam for another 15 mins.
10. Leave to cool before slicing.

Smoked Oolong Tea Chicken

This chicken looks like grilled version but is not! It is being smoked under a layer of rice, sugar and oolong leaves mixture. The sugar gives it a caramelised colour and the oolong tea for its fragrance. Rice is added to prevent the mixture from burning...

lined wok with aluminium foil and add in tea leaves, rice & sugar

mixed well and place over rack

place steamed chicken over

Ingredient

• 1 whole chicken
• 1 stalk spring onion
• 5 cloves garlic
• 1 tbsp salt
• 2 tbsp soya sauce
• 2 tbsp chinese wine
• 1 large piece aluminium foil
• 3 tbsp uncooked rice
• 3 tbsp oolong tea leaves
• 3 tbsp sugar
• 1 tsp sesame oil

Method

1. Wash and pat chicken dry. Marinate with spring onion, garlic, salt and soya sauce overnight. Turn the chicken occasionally to let the marinate evenly coat the chicken.
2. Remove spring onion and garlic. Heat up steamer and steam on high heat for 45mins.
3. Prepare a dry wok. Place over a aluminium foil. Add in rice, sugar and tea leaves and mix evenly. Place the cooked chicken on a wire rack. Cover the lid tightly.
4. Turn on medium heat and heat up for 1-2mins until a faint white smoke is visible. Turn down to low heat and continue to smoke for 15-20 mins. Be careful not to oversmoke. If the smoke is black it means the temperature is too high and will cause the chicken to have a bitter and burnt taste.

Note: Do not open the lid immediately after smoking, all else u know....ur kitchen will fill with smoke! hahaha....let it settle down for 10mins before opening the lid..spread the 1 tsp of sesame oil over the chicken. The meat can be shredded thinely for use in salad and sandwich!

Steamed Golden Promfret in Garlic & Chilli

Ingredient

• 1 medium golden promfret
• 5 cloves chopped garlic
• 2 red chilli, chopped
• 2 tbsp soya sauce
• 1 tbsp chinese wine
• 1 tsp sesame oil

Method

1. Mix chopped garlic, chilli, soy sauce, wine & sesame oil evenly. 
2. Spread mixture evenly over fish.
3. Heat up steamer and steam on high heat for 8-10mins.
4. Serve hot.

Green Tea Mousse Cake

This recipe is adapted from Aunt Yochana. This is my first attempt making a mousse cake so the layering quite messy! looks ugly but taste great! hahaha...total there is 3 layers of sponge cake. The middle layer is a vanilla sponge cake layered with fresh cream and azuki bean paste. The rest of the layer are green tea sponge cake and green tea mousse...

Steamed Pumpkin Kueh

Ingredient

• 300gm rice flour
• 300ml water
• 4 tbsp oil
• 100gm shallots, finely diced
• 25gm minced dried shrimp, softened and chopped finely
• 100gm minced pork
• 8 chinese mushroom, soften & diced
• 500gm grated pumpkin

Mixed Together by boiling the following ingredients until stock cube dissolve...

• 450ml water
• 1 tbsp sugar
• 1 chicken stock cube
• 1 tbsp sesame oil
• 1/2 tsp pepper

Method

1. Mix rice flour and water together. Set aside.
2. Heat oil in wok, stir-fry shallots until soft and fragrance, add dried shrimps and stir-fry until fragrance. Add mushrooms and stir-fry for another 1 minute. Finally add minced pork and mix evenly.
3. Add pumpkin and the chicken stock mixture and bring to boil. Stir evenly.
4. Once boiling, add the rice flour mixture. Stir well for 10-20 seconds until mixture thickens.
5. Transfer to a 8" square pan and steam for 1.5 hours. Cool completely before cutting. Serve with chilli sauce and toasted sesame seeds (optional).

Chicken Kebabs

Kebabs are great for pinics and outdoor bbq, is very simple and fast to prepare. Marinate 300g chicken fillet cubes with 2 tbsp honey, 2 tbsp teriyaki sauce, 1 tbsp olive oil, 1 tsp crushed black peppercorn, 1/2 tsp of any herbs you preferred.

Cubed one yellow capsicum, one red capsicum, one medium zucchinni, tossed all vege in a bowl with 1/2 tsp salt, 1/2 tsp black pepper and 1/2 tbsp olive oil. Thread all the ingredients evenly on a wooden skewers and grill on medium heat until cooked.

Wintermelon n Crab Meat Soup

Ingredient

• 800g wintermelon
• 200g crab meat
• 800ml chicken stock
• 1pc cooked dried scallop
• 2 egg whites, lightly beaten
• 1 stalk spring onion
• 1 tbsp minced ginger
• 1 tbsp oil
• 2 tbsp chinese wine
• 1 tsp sesame oil
• salt to taste

Method

1. Peel and deseeded wintermelon. Sliced finely. Boil a pot of salt water and blanched wintermelon until transparent, drained dry. Set aside.
2. Heat up oil in a wok, fry ginger until frangrance. Add stock and wintermelon. Cooked until wintermelon is soft. Add crab meat and seasoning. Finally add some corn starch water to thicken the soup.
3. Drizzle egg white onto the soup and stir gently. Turn off fire. Before serving, garnish with spring onion and shredded scallops.