Fluffy Muffin

Ingredients:
2 1⁄2 cups flour
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
3⁄4 cup sugar
1⁄4 teaspoon salt
2 eggs, beaten lightly
1 cup buttermilk
95 gms butter or 1⁄2 cup canola oil
1 1⁄2 cups Chocolate chips / Blueberries / etc
1 teaspoon vanilla essence (optional)
1 lemon zest

Method:
Sift dry ingredients together in a large bowl.
In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly.
Make a well in dry ingredients and pour in liquid ingredients, mixing quickly until even. It won't be in a smooth batter, it's sticky texture.
Fold in your fruits or choc chip and lemon zest
Spoon batter into greased muffin cups and bake till golden brown.
Bake at 190deg for 20 -30 minutes depending on the cupcake size.

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Meat Floss Yogurt Swiss Roll

Meat Floss:
Ingredients:
770g pork tenderloin (can use chicken breast too)
1-2 tbsp Amino liquid
2 rice size sea salt
2 tbsp muscovado sugar
1/4 tsp five spices powder
dash of pepper
2 tsp white sesame 

Steps:
1) cook the meat for 2 hours ( i used it to boil soup for my lo then transform the meat into meat floss, haha..)
2) tear and mash the meat into loose
3) put into the bread maker and add in all the seasonings.
4) on "JAM" function x1 time then add in white sesame
5) on the "jam" function again and monitor till the meat dried then can off the machine.

Note: (wikipedia) Muscovado is very dark brown and slightly coarser and stickier than most brown sugars. Muscovado takes its flavor and color from its source, sugarcane juice. It offers good resistance to high temperatures and has a reasonably long shelf life. It is commonly used in baking recipes and making rum. Muscovado sugar can be used in most recipes where brown sugar is called for, by slightly reducing the liquid content of the recipe. Bought at cosway organic...

Peach yogurt chiffon cake

Peach Yogurt Chiffon Cake
Recipe Source : Phong Hong as inspired by Cooking Pleasure

Ingredients:
Mixture A :
1. 5 egg yolks
2. 270 ml peach flavoured yogurt
3. 85ml vegetable oil
4. 50g sugar
5. 150g flour (I used superfine flour)

Mixture B :
1. 5 egg whites
2. 1/2 tsp cream of tartar
3. 50g sugar

Instructions :
1. Preheat oven to 160C

For Mixture A :
1. Whisk egg yolks with sugar to mix well.
2. Add yogurt and vegetable oil. Mix well.
3. Sift flour into the mixture and mix until a smooth batter forms.

For Mixture B :
1. Add cream of tartar into the egg whites and beat until foamy.
2. Add sugar gradually and beat until stiff peaks.

Pour Mixture A into Mixture B and fold the two batters to ensure that they are evenly mixed.

Pour into chiffon pan and bake for 45 minutes. When done, remove from oven and invert pan. Cool completely before removing from pan.
(i pour into a 25cmx25cm baking tray lined with parchment paper and bake for 14mins only.)

Upside down the cake on another parchment paper then tear off the base parchment paper and let it cool down.

Note:
i used 2/5 of the recipe and baked at a 25cmx25cm baking tray, to transform it into swiss roll.

Swiss roll filling:
whip the thick cream (100ml) + 1 tsp icing sugar till peak form, set aside in the fridge.
some homemade meat floss

Below is a useful website about how to roll a swiss roll for your references:
 kitchentigress.blogspot 

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Cheese Pancake

Ingredients:
1 egg
1/4 cup flour
1 tbsp yogurt
Hot water (2-3 tbsp): To be adjusted to achieve fluid consistency of pancake mixture

Instructions:
For e cheesy pancakes, I just grated a cube and mixed it in. Dry pan fry & voila! Yummy cheesy pancakes!

Jazz it up with blueberries, raisins, applesauce, honey, seeds etc..

Note: If u add things like applesauce, then put less of the hot water.. so mixture isnt too watery..

Source: Facebook 

Potato Carrot Egg Pancake

Ingredients:
1 potato (grated)
Abt 2 inch carrot (grated)
1tbsp plain flour
2eggs
1tbsp grated cheese
some spring onion
some black pepper to season

Instructions:
1. Mix all ingredients well
2. Pan fried with low fire

Source:  Facebook 

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Home-made Japanese Curry Rice

Home-made Japanese Curry
Ingredients
3 Tbsp. unsalted butter
4 Tbsp. all purpose flour
1 Tbsp. curry powder
1 Tbsp. garam masala

Instructions
1. Melt the butter over medium low heat.

2  When the butter is completely melted, add the flour.

3. Stir to combine the butter and flour. Soon the butter and flour will mix. Do not stop stirring because the roux will easily burn.

4. After 20-30 minutes, the roux will turn to light brown color. Add the curry powder and garam masala.

5. Cook and stir for 30 seconds and remove from the heat.

Note:
If you don't use it immediately, let it cool in an airtight container with lid and store in refrigerator for a month or freezer for 3-4 months.

Electric Lunch Box Curry Rice

Ingredients:
1/2 packet of boneless chicken thigh. (Skin removed and sliced into chunks. Marinate overnight with a teaspoon of sesame oil, tiny pinch of salt and pepper)
1/4 carrot, peeled and chopped into small chunks
1 potato (Potatoes oxidize very quickly when peeled/cut. So do this only when you are about to cook. If your office pantry doesn’t have knives/peelers then you may substitute this with other vegetables. I reckon broccoli will do fine too!)
2 cubes of Japanese Curry or homemade curry sauce

Instructions:
1. . When you are ready to cook, peel potato and slice into small chunks. The smaller it is, the faster it cooks.
2. Place the potato & carrot chunks into the electric lunch box’s larger metal tin. Pour in some hot water, just enough to cover the vegetables.
3. Fill the electric lunch box heater compartment 1/2 full with hot water. Place the larger metal tin in, cover and let it cook for 15mins.
4. After 15 mins, the vegetables should be almost cooked. Add the marinated chicken chunks and let it cook for another 15 mins. If you are having the curry with rice, you may start cooking the rice in the electric lunch box at this point.
5. After the next 15 mins, stir in the Japanese curry cubes. If the consistency is too thick, add a little hot water and stir. Eat this hot! (=


Source:  justonecookbook.com;  Facebook; electriclunchboxmeals 

Steamed Banana Muffin

Ingredients: (6 big muffins)
2 Eggs
100g sugar
2 ripe bananas, mashed (200g)
150g Self-raising Flour
1/8 tsp Baking Soda
75g oil (any flavorless oil)

instructions:
1. Sift together self-raising flour and baking soda, set aside.
2. In a mixing bowl, whisk together Eggs and sugar till ribbon stage.
3. Mix in mashed bananas, beat till combine.
4. Gently fold in flour mixture and Oil, taking care not to deflate the eggs and sugar mixture.
5. Pour Batter into muffin pan, lined with muffin cups.
6. Steam over high heat for 15mins or till an inserted skewer comes out clean.

Source:  amandalwh.wordpress;  Facebook 

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Home-made Pizza

Ingredients:
Pizza dough
400g bread flour
325ml water
7g instant yeast
2 tablespoons oil
1/2 teaspoon salt
1 teaspoon sugar

Pizza Filling
Marinate bite size pork with: Cumin seed, Thyme, Pepper, Onion powder
Cheese
Homemade tomato sauce

Instructions:
Pizza
1. Mix all ingredient and let it rise

2. Make sure you coat with flour when rolling the dough into pizza shape

3. Place all ingredients on the pizza dough.
(For adult version sruffed crust, I just lay otah paste at edge of the pizza and start to wrap it in)

4. Bake in 210° preheated oven until the bread is crispy and brown

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Orange Sponge Cupcakes 香橙海棉小蛋糕

Ingredients:
25g corn oil
35g fresh squeeze orange juices
oc1 copy 3 eggs (large), cold from fridge
95g caster sugar
100g Top flour or cake flour
1/4tp fine salt
1 orange rind

Instructions:
1. Mix corn oil and orange juices together, set aside
2. Mix flour and salt together, sift them twice, set aside
3. Remove eggs from the fridge, add into the mixing bowl, add in caster sugar, immediately beat it till pale, thick and fluffy (I use KA mixer with balloon whisk, 3mins at speed 8-9, 10mins at speed 4-5, 2mins at Speed 1-2, total time 15mins ).
4. With mixer running at speed 1-2, add in orange rind, add flour spoon by spoon, then add in corn oil + orange juices, do not over mix. Remove mixing bowl, use a spatula to fold the batter till well combined.
5. Pour batter in a lined 12 holes muffin pan until 90% full. Lightly tap on countertop twice to remove air bubbles.
6. Bake at pre-heated oven at 170C for 25mins at middle rack.

Source:  nasilemaklover.blogspot 

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Apple Banana Muffin

ALLERGY-FRIENDLY APPLE CINNAMON MUFFINS
Makes 12 muffins; Good for 6 months and up

Ingredients

1.5 cups (340 g) gluten-free flour (regular flour is fine!)
pinch of salt
2 tsp (9.5 g) gluten-free baking powder (if GF necessary)
2 tsp (9.5 g) ground cinnamon
1 cup (237 mL) unsweetened applesauce (or 1 banana)
1/3 cup (79 mL) coconut oil (melted not necessary)
1 banana
1/2 cup (118 mL) unsweetened coconut milk (or almond milk)
1 large (or 2 small) apple, peeled and grated

Instructions
Preheat the oven to 400 F (204 C).
Mix the first 3 ingredients (the dry stuff) in a bowl.
Mix in each wet ingredient (except the grated apple) one by one, careful to not overmix. Just until it’s all incorporated!
Stir in the grated apple.
Spray a muffin tin with nonstick spray.
Pour the mixture into the muffin tin. (I used a mini tin, and it worked beautifully. Use what you’ve got!)
Bake for 25 minutes, until a toothpick or fork comes out cleanly

Source:  blwideas.com,  Facebook 

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Yogurt Milky Egg Cupcake

Ingredients for 7 medium size cup :
Plain flour - 30g
Corn flour - 10g
Egg - 2 pcs
Natural Farm yogurt - 2 tablespoons
Fresh milk - 50ml
sugar - 25g

Method :
A. Beat the egg white with the sugar until stiff peak stage
b. Mixing well - Egg york, yogurt and milk
c. Sifted the flour and mixed into batter

B.. Mixed well
d. Take 1/3 of the egg white batter and mixed with batter C.. Lightly fold the batter
e. Pour the batter D into the balance of egg white batter.. remember, must lightly fold the batter until both batter are mixed well.. Fill in the cup until 3/4 full
f. Preheat the breadmaker for 10mins.. Bake for 15mins

★★ for oven, preheat the oven at 180°c and bake for 15mins.. Different oven different temperature.. mommies hv to adjust urself, based on ur baking color requirement

★★ this is for medium size cupcakes time and temperature.. if mommies wanna bake it on tray, must adjust the baking time

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Rice Cooker Cakes: Baked Sweet Corn Cake

Ingredients:
1 cup self-raising flour
3/4 cup sugar
50 g butter
1 egg (lightly beaten)
60ml fresh milk
1 cup sweet corn - basically a whole cob of corn, removed from the cob

Instructions:
1. Blend the corn and milk together but not until too fine though just enough to break the kernel.
2. In a bowl, mix butter and sugar together.
3. Add flour and egg. Add half a teaspoon of vanilla essence too.
4. Add corn milk and mix thoroughly.
5. Grease the rice cooker pot and pour in the cake mixture. Select CAKE and start baking. The rice cooker will stop at 45 minutes if I am not mistaken. If you are using a manual rice cooker, bake for 40 minutes.

Source: submerryn.com 



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Hong Kong Egg Tarts

HONG KONG EGG TARTS (港式蛋挞)
Source: adapted from Aunty Yochana
(Recipe for 20 tarts)
Custard Filling
240 g eggs
160 g sugar  
480 ml milk
1¼ tsp vanilla extract

Tart Shells
125 g salted butter, softened
60 g icing sugar, sifted
15 g egg white
15 g egg yolk
1 tsp vanilla extract
210 g plain flour

To make tart filling, whisk sugar with eggs till melted. Add milk and vanilla extract. Whisk till evenly mixed. Sieve to remove big bubbles, into something that can pour without dripping. Set aside till small bubbles subside, about 1¼ hours.

To make tart dough, mix butter and icing sugar till smooth. Add egg white, yolk and vanilla extract. Mix till well combined. If dough is sticky, sprinkle with flour 1 tsp at a time and mix through. If dough is dry and crumbly, sprinkle with water instead 1 tsp at a time. Place dough in freezer till just firm, spread out to cool down faster. This should take 10 minutes or so. When lining tart moulds, remove dough from freezer ¼ portion at a time.

To line tart moulds, smooth 2 plastic sheets so that there are no folds. Roll 30 g dough into a ball. Place ball between plastic sheets. Press evenly with flat-bottomed plate to form a circle 2 mm thick and 10 cm wide, checking thickness and evenness by touching dough with palm. Remove top plastic sheet. Place 8 x 2.5 cm tart mould on dough, rim side down. Flip mould, along with dough and remaining plastic sheet, to face upward. Press dough into mould, from centre to rim. Remove plastic sheet. Trim excess dough around edges. Run fingers round tart mould, gently pressing to even out thickness and remove air pockets if necessary. Trim again if there's excess dough.

To bake tart shells, preheat oven to 150°C. Place shells on baking tray. Bake 15 minutes in middle of oven. Increase temperature to 180°C. Continue baking till slightly brown, another 5 minutes or so. Remove from oven. Leave on wire rack to cool down completely.

To bake tarts, preheat oven to 165°C. If you want to line your baking tray with foil, it should be shiny side down. Pour custard into shells, to 2 mm from rim. Bake 15 minutes in bottom of oven. Reduce temperature to 150°C. Move tray to middle of oven. Top up filling to make up for evaporation. Bake till custard is just slightly wobbly in the middle when shaken, another 15 minutes or so. If custard puffs up during last few minutes but is still too watery in the middle, remove tarts from oven to cool down till custard subsides, then continue baking. Watch custard closely towards the end to make sure it doesn't overcook.

Serve hot, or at least warm. Leftovers should be refrigerated. Tarts may be reheated at 120°C using bottom heat only for 10 minutes or so. Pastry isn't soggy at all if reheated without moulds.

Source:  kitchentigress.blogspot.com 



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