Braised Chicken With Sea Cucumber

Braised Chicken With Sea Cucumber 1.jpg

Brasied Chicken.jpg

Ingredients
4 pieces chicken thigh – remove skin and bones
5 chicken wings
(season chicken meat with a bit of salt and corn flour)
600 g sea cucumber – rinsed, sliced and drained
1/2 carrot – cut into big chunks
4 cloves garlic
2 stalk spring onions – cut into 2 inch in  lengthwise
2 pieces fried tau kee (optional)
8 pieces small dried shitake mushroom – soaked in water till soft
8 slices young ginger
1 tbsp Hua Tio Jiu

1 tbsp corn flour  (mixed with 3 tbsp water)

Sauce Ingredients
500 – 600 ml chicken stock
11/2 tbsp light soy sauce
2 tbsp dark soy sauce
3 small rock sugar
1/2 tsp white pepper
1 tsp sesame oil
2 tbsp oyster sauce
1 tbsp kicap manis
1 tbsp Hua Tio Jiu

Method
1) Heat a small saucepan without oil and add in sea cucumber and 4 slices of ginger. Stir fry till most of the water has evaporated (about 3-5 minutes) . Add in 1 tbsp Hua tio jiu and toss briefly. Dish out the sea cucumber and discard the ginger. Set aside.
2) Heat a claypot with 3 tbsp sesame oil till hot, add in ginger, garlic and white part of spring onions, saute till aromatic , add in mushroom and stir fry for 2 minutes.
3) Add in chicken and stir fry for a further 2 minutes. Add in carrots, tau kee and sauce ingredients. Bring to a boil, cover, and simmer over low heat for about 15 minutes. Add in sea cucumber and braised for 10 minutes or until meat is tender.
4) Taste accordingly and adjust to your preference. Thicken with corn starch and stir to mix evenly. Add in spring onion and serve hot.

Poach Chicken (Pak Cham Kai)

Poach Chicken (Pak Cham Kai)

Pak Cham Kai.jpg

Ingredients
1 – 1.5 kg chicken
4 slices ginger
3 stalks spring onion (cut into 2 inch in lengthwise)
1 tbsp wolfberries
2 slices danggui
Water from 2 young coconut (optional)
1 tsp corn flour
1/2 tsp salt
2.5 litre water

Chopped coriander leaves
Sliced cucumber

Seasoning sauce
4-5 tbsp light soy sauce
3 tbsp shaoxing jiu
1 tbsp sesame oil
2 small rock sugar
(Mix all together and over low heat till sugar dissolved totally)

Method
1) Washed and clean chicken,  pat dry and set aside. Insert 1/2 of spring onions, ginger, wolfberries and danggui into the cavity of the chicken. Rub the chicken with cornflour.
2) Bring water, coconut water and remaining spring onions to a rapid boil in a deep pot. Reduce heat and submerge chicken into the pot , gently simmer it for about 20-25 minutes (depending on how big is the chicken) without covering the pot. (make sure the water cover the whole chicken). Off the heat after 15 minutes and cover the pot with a lid and with the chicken still immersed in the stock.  Allow it to cool down to room temperature. (dun worry the chicken is not cook as the heat will continue to cook the chicken and it will not be overcooked or too dry).
3)  Remove chicken from stock, allow it to drain and dry totally. Rub the chicken with some of the seasoning sauce and cut to bite size.
4) Drizzle the chicken with remaining sauce and top with coriander leaves and cut cucumber at the side. Serve with ginger chilli sauce.

Curry Chicken Biryani Dum

curry-chicken-biryani

Curry Chicken Biryani 1.jpg

Chicken Biryani Dum.jpg

Chicken Biryani Dum 1.jpg

Ingredients
1 chicken – washed and cut into 12 pieces
1 big red onion and 2 shallots – sliced thinly
3 cloves garlic – sliced thinly
1 tomato – cut into small cubes
1 tbsp pounder ginger paste
Fresh Biryani powder ($1.00 for 1 chicken) – bought from Indian Dry spices provision shop
alternatively can use Baba’s or Housebrand Biryani powder
1 tbsp red chilli powder

1 tbsp cashew nut – pounded
1 tbsp almond  – pounded
1/2 cup of pudina leaves – coarsely chopped
2 tbsp butter/ghee

Dry Spices
1 small cinnamon stick
4 cloves
3 pods cardamon
2 dried bay leaves

50 ml fresh yoghurt
100 ml evaporated  milk
100 ml water

Salt and sugar to taste

Method
1) Marinade chicken with 1/2 of the Biryani powder, 1/2 tsp of salt  and ginger paste for 1 hour.
2) Heat butter in a wok over low heat and saute sliced onionsm, garlic and dry spices till fragrant, add in the balance of the biryani powder, chilli powder. tomato  and stir to mix well for 3 minutes.
3) Add in marinated chicken and cook over high heat, tossing and mixing well for 8 minutes. Add in yoghurt, milk and water, mix well and simmer over low heat till chicken is tender.
4) Add in pudina leaves,  pounded almond and cashew powder, stir to mix well
and  Season with salt and sugar,  taste accordingly and adjust to your preference.

Nestum Walnut Chocolate Chip Cookie

nestum-walnut-chocolate-cookies-1
nestum-walnut-chocolate-cookies

Ingredients
150 g butter
90 g castor sugar
30 g brown sugar
1 big egg
3 tbsp Nestum cereals
220 g Self Raising Flour
1/2 ts baking powder
50 g corn flour
1 tsp Baking Soda
1/2 tsp salt
30 g coco powder
(sieve flour, corn flour, baking soda, salt, coco powder and baking powder together)
1 tsp vanilla essence

100 g walnut- chopped coarsely
80 g chocolate chips

Method
1) Cream butter with castor sugar and brown sugar till creamy, add in egg and mix till well combined. Add in vanilla, fold in flour mixture till it forms a dough.
2) Mixed in nestumm cereals, chopped walnuts and chocolate chips. Spoon 1 tsp and drop the dough onto the lined baking tray.
3) Baked in pre heat oven at 180 C for about 20 minutes. Cool completely on a wire rack before storing in cookie jar.

Lotus Seeds,White Fungus, Red Dates Jelly

Lotus Seed With Red Date Jelly 1.jpg
Lotus Seed With Red Dates Jelly.jpg

Ingredients A
20 g white fungus (soaked)
25 pitted red dates
25 lotus seeds
25 medler seeds (soaked)
10 g dried longan

Ingredient B
500 ml water
80 g rock sugar

Ingredient C
70 g rock sugar
1 packed jelly powder
650 ml water
3 pandan leaves (knotted)

Method
1) Boiled ingredient B and set aside.
2) Trim hard part of white fungus and cut into small pieces. Combine white fungus, red dates, lotus seeds into (1) and bring to a boil for 3 minutes. Remove the ingredients from the sugar solution.
3) Immerse medler seed in sugar solution and boil for 2 minutes.
4) Combine ingredient C into a pot. Stir as you cook and once it comes to a big boil, discard pandan leave and add in sugar solution.
5)  Arrange medler seeds, white fungus, red dates, lotus seeds and dried longan around the mould. Pour in no. (4) and cool jelly before keeping it chilled.

Milo Coco Moist Marble Butter Cake

Milo Coco Marble Butter Cake.jpg
marble-moist-butter-cake

Ingredients
Yolk Mixture
5 egg yolk (large)
230 g unsalted butter
1 tsp vanilla essence
70 ml fresh milk
70 g castor sugar
180 g Self Raising flour
1/2 tsp double action baking powder
1/4 tsp salt
(Sieve flour, salt & baking powder together 2 x)

Meringue
5 egg whites
80 g castor sugar

Milo Coco paste
3 tbsp milo powder
1 tsp dark coco emulco
2 tbsp warm water

Method
1) Line a grease bottom of 8″x 8″ square pan and pre heat oven to 170 C.
2) In a mixing bowl, cream butter and sugar till light and fluffy. Add egg yolk one at a time and mix well until fully combined. Add in vanilla essence and continue to beat till thick and fluffy.
3) Fold in flour mixture and milk in the following sequence : flour >milk>flour>milk >flour mixing until the flour has just been incorporated. Set aside.
4) In a clean mixing bowl, beat egg whites fill foamy and gradually add in sugar and whisk till stiff peak forms. Transfer 1/3 of the meringue to egg yolk mixture, gently fold in with a spatula till well combined. Pour the batter to remaining meringue and gently fold in till just incorporated and no white streaks remain.
5) Divide batter to 2 equal portions, add milo coco mixture into one portion and mix till well combined. Pour about 1 ladle full of batter into baking pan alternatively until complete. Tap gently on flat table top to release air bubble.
6) Bake in pre heated oven for 40-45 minutes. Once baked, cooled the cake in pan for about 8 minutes before transferring to cooling rack to cool completely.

Milo Coco Moist Butter Cake

Milo Coco Butter Cake.jpg
Milo Butter cake.jpg

Ingredients
Egg yolk mixtures
230 g unsalted butter
80 g castor sugar
1 tsp vanilla essence

5 egg yolks
90 ml fresh milk
1/2 tsp baking powder
200 g Self Raising Flour
1/4 tsp salt
21/2 tbsp milo powder
1 tbsp coco powder
(sieve flour, salt and baking powder 2-3 times)
80 g raisin – coated with 1 tbsp sifted flour mixtures

Meringue
5 egg whites
80 g castor sugar

Method
1) Sieve coco and milo powder into flour mixtures, stir to mix well. Set aside.
2) Cream butter and castor sugar in a mixing bowl till light and fluffy, add in vanilla essence and mix in evenly. Add the egg yolk one at a time and mix well before adding the next.
3) Add the flour, raisin, milk in sequence : flour-raisin-milk-flour-raisin-milk, mixing until well incorporated. Set aside.
4) In a clean mixing bowl, whisk egg whites till foamy, gradually add in sugar and whisk till stiff peak forms. Transfer 1/3 of the meringue to egg yolk mixtures and beat it in. Gently fold the remaining meringue to egg yolk batter  and mix till no white streaks remain.
5) Pour batter into a lined and grease 8″ 8″ square/round baking pan and smooth the top with a spatula. Bake in a pre heated oven 170 c for 40-45 minutes or until cake is cooked.
6) Once baked, cool the cake in pan for 10 minutes before transferring to a cooling rack to cool completely.

Super Moist Chocolate Butter Cake

Chocolate Butter Cake.jpg
Chocolate Butter Cake 1.jpg

Ingredients
Yolk Mixtures
230 g unsalted butter
100 g castor sugar
5 egg yolks
70 ml fresh milk
200 g Self Raising Flour
1/2 tsp salt
1/2 tsp baking flour
1 tbsp coco powder
(sieve SRF, baking powder, coco powder and salt 2-3 times
add in the raisin and mix well)
1 tsp vanilla essence

2 tbsp raisin (optional)

Meringue
5 egg whites
70 g castor sugar

Method
1) Preheat oven to 165 C. Grease and lined a 8 x 8 square pan with baking paper.
2) Cream butter and castor sugar till light and fluffy, add in egg yolk one at a time and mix until each its completely incorporate before adding the next.
3) Add in the flour mixture and milk in sequence : flour – milk-flour-milk, mixing until the flour has just been incorporated. Set aside.
4) In a clean mixing bowl, beat egg white until foamy, gradually add in sugar and whisk till stiff peak forms. Add 1/3 meringue to yolk mixtures and gently fold in with spatula. Then pour the egg yolk mixtures to remaining meringue and mix in gently till no white streaks remain.
5) Pour mixtures to a lined  and grease 8″ x 8″ square pan. Smooth the top with a spatula. Bake the cake at 165-170 C for 40-45 minutes or till cake is cooked through.
6) Once baked, cool cake in pan for 10 minutes before transferring it into a cooling rack to cool completely.

Orange Chocolate Chiffon Cake

Orange Chocolate Chiffon Cake.jpg

Orange Chocolate Chiffon Cake 1.jpg

Ingredients
Egg Yolks mixture
5 egg yolk
30 g castor sugar
Rind of 1 orange
80 ml fresh orange juice
1 tsp orange paste
40 ml corn oil
70 g cake flour
1/4 tsp salt
1/2 tsp baking powder
(sieve flour, salt and baking powder 2-3 times)

10 g coco powder

Meringue
5 egg whites
80 g castor sugar
10 g corn flour
1/2 tsp cream of tartar

Method
1) Whisk egg and castor sugar till creamy, add in corn oil, 50 ml of orange juice, orange paste and rind.Mix till well combined.
2) Sieve in flour mixture and mix well.  Set aside 3 tbsp of batter and add in sieve coco powder, stir to mix till well combined.
3) Slowly add in remaining orange juice into plain and coco batter to achieve desire consistency.
4) In a clean mixing bowl, beat egg whites till foamy, add in cream of tartar and beat till soft peaks. Gradually add in sugar and beat till stiff peak forms, add in corn flour and ,ix well.
5) Transfer 1/3 of the meringue to white batter and gently fold in. Add 5 tbsp of the meringue to coco batter and well well. Pour the white batter to remaining meringue and gently fold till no white streaks remains.
6) Pour 1/2 of the white mixtures to 21 cm tube pan, slowly pour in the coco mixture. Finally pour in the remaining white mixture over the coco mixtures. (use a chopstick to swirl around if you want marble effect). Bang the pan on flat table top 2 times to remove any big bubbles.
7) Bake in pre heated oven at 165 C for 35-40 minutes or until cake is done. Invert immediately and cool on wire rack.

Milo Chocolate Butter Cheese Cake

Milo Chocolate Butter Cheese Cake.jpg

Ingredients
Egg yolk mixture
5 egg yolk (large)
230 g unsalted butter
80 g castor sugar
1 tsp vanilla essence
1/2 tsp salt
200 g self raising flour
3 tbsp coco powder
1/4 tsp baking powder
(sieve SRF, coco powder, salt & baking powder together 2 times, set aside)

51/2 tbsp fresh milk

Milo Powder (to sprinkle on top of cake)

Meringue
5 egg whites
70 g castor sugar

Cheese Mixtures
250 g cream cheese
60 g castor sugar
1 egg (large)
1 tbsp Self raising flour

Method
1) Grease and lined a 8″ x 8 ” square pan/round, pre heat oven (165 C).
2) In a mixing bowl, cream butter and sugar till pale and fluffy, add in vanilla essence and beat it in. Add egg yolk one at a time, beat well before adding the next. Fold in flour mixtures alternate with milk until well mixed.
3) Cream cheese mixtures till light and fluffy, set aside.
4) In a clean mixing bowl, whisk egg white till foamy, gradually add in sugar and beat till stiff peak forms. Transfer 1/3 of the meringue to yolk mixtures and gently fold in. Pour the yolk mixtures to the remaining meringue and mix well till no white streaks remain.
5) Pour 1/2 the chocolate mixture into the baking pan, slowly spoon in the cheese mixture. Lastly cover the cheese mixture with the remaining chocolate mixture. (you can swirl the mixtures with a chopstick to create marble effect). Sprinkle enough milo powder to cover the cake.
6) Bake in pre heated oven (165 C) for 60 or until cake is cooked through (skewer inserted comes out clean). Leave cake in pan for 5-8 minutes to cool before transferring to cooling wire to cool completely.