BANANA CHIFFON CAKE

Ingredients: Makes one 8" round tube A: 4 egg yolks 60g castor sugar 135g cake/superfne/high ratio flour ½tsp baking powder 110g banana (pisang emas), mashed 1 ½tsp lemon juice ½tsp vanilla essence 1 tsp lemon rind 75g vegetable oil (e.g. soy, corn, sunflower) 80g water B: 4 egg whites ¼ tsp cream of tartar 60g castor sugar Method: Sift flour and baking powder into a mixing bowl. Set aside. Combine egg yolks and castor sugar in a mixing bowl. Use a hand whisk to mix until light and creamy. Add all the remaining ingredients in A and sifted flour mixture. Mix until a consistent and smooth mixture is obtained. In another mixing bowl, whip egg whites and cream of tartar in B until foamy. Add sugar in B and whip at high speed until stiff peaks form. Fold 1/3 of whipped egg whites into mixture of Step 3 . Then, pour this mixture to the remaining egg whites in the other mixing bowl. Fold lightly to combine both mixtures. Pour batter into a 8 inch round tube pan. Bake at a preheated over at 170 deg C for 45-50 minutes or until skewer inserted into center of cake comes out clean. As soon as the cake is removed from oven, quickly invert the pan and let it cool. When the cake is completely cool, run a knife around the sides of the tube pan to remove the cake. Take the cake out of the pan together with the tube portion. Run knife at the bottom of cake to remove cake from the tube portion of the pan. Notes: When making cookies or cakes, minimum mixing is required to ensure minimum formation of gluten. Formation of gluten result in dense cakes. Please adjust weight of castor sugar according to the sweetness of bananas. Reference: 'Banana Chiffon Cake' by Amy Beh. http://www.kuali.com/recipes/viewrecipe.asp?r=1128

Written on 28-05-0

Kung Pao Chicken

Ingredients:500 gram boneless chicken thigh – removes skin and fats and cut into cubes
1 cup diced celery
1 cup diced red pepper
1/2 cup diced carrot
6 Dried red chili peppers (less if you want it less spicy), cut and rinsed
1 tsp Szechuan peppercorns, rinsed
2 cloves Garlic, minced
4 slices ginger
3 Spring onions – cut into 1” length
1/2 cup unroasted peanuts

For the marinade for the chicken:
1 tbsp Chinese cooking wine
1 tbsp Light soy sauce
3/4 tsp Salt
1 tsp Cornstarch
1/4 tsp Sesame oil
For the sauce:
1 tbsp Light soy sauce
2 tsp oyster sauce
1 tsp Dark soy sauce
1 tbsp Sugar
2 tsp Black vinegar (can be replace with balsamic vinegar)
5 tbsp Water or chicken stock A dash of Sesame oil
1. Firstly, mix together the ingredients for the marinade and add in the chicken. Mix well and set it aside for at least 30 minutes. Mix the all the sauce ingredients and set it aside. 2. Heat about 2 tbsp of cooking oil in a wok. Once it is hot, add in the dried chili, Szechuan peppercorn, garlic and ginger. Stir fry it until lightly brown and fragrant. Add in the chicken; spread it on the wok. Do not stir it until it turns lightly brown. Flip them over and let it lightly brown on the other side. This will take about 3 minutes. 3. Add in the celery, pepper and carrot. Continue to stir fry for two minute and then add in the sauce. Continue to stir fry until the sauce coated the chicken and thickens. 4. Check seasonings and see if it needs a bit more salt. Lastly add in the spring onions and peanuts. Toss it lightly and dish out. 5. Serve with warm rice.

Chicken broth

4-5lb Chicken
12-15 cups water
3 Spring onion
2" Ginger sliced
2 Tbsp wine
salt and pepper

simmer for 3 hours

Lemon Rosemary Salmon

Ingredient

1 lemon, thinly sliced
4 sprigs fresh rosemary
2 salmon fillets, bones and skin removed
salt to taste
1 T olive oil, or as needed

Directions

Preheat oven to 400 F.
Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 springs rosemary, and top with salmon fillets. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil.
Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.

Tofu Black Bean Enchiladas

Ingredients

15 oz can Black Beans (Progresso), drained
11 oz can whole Kernel (Green Giant) corn, red and green peppers, drained
1 cup (Old El Paso Thick'n) Chunky Salsa
51/3 oz (3/4 cup) firm tofu, drained (cut into 1/4 inch cubes)
1/8 t hot pepper sauce
12 (6") corn tortillas, heated
10 oz can (Old El Paso) Red Enchilada Sauce
8 oz (2 cups) shredded Cheddar cheese

Directions

Heat oven to 350 F. Oiled glass baking dish. In medium bowl, combine beans, corn, salsa, tofu and hot pepper sauce, toss to mix.

Spoon 1/3 cup tofu mixture down center of each warm tortilla, roll up. Place, seam side down, in baking dish. Pour enchilada sauce over enchiladas. Sprinkle cheese, over top.

Laksa

Stir-fry Okra with jalapeno

Stir-fry Bitter Melon with Egg

Bubur Cha Cha

Recipe

Teochew Mooncake with lotus paste

Lotus paste recipe
Crust recipe

Stir fry cauliflower

Ingredient

1 whole cauliflower
2 carrots (sliced)
2 king oyster mushroom (sliced)
2 stalk spring onion (chopped)
1/2 cup chicken (sliced)
Cornstarch solution

Sauce
2 T soy sauce
2 T oyster flavored sauce
1 t sugar
salt to taste
1/4 cup water

Method

Bring a pot of water to boil and poach the cauliflower and carrots for 3 minutes. Drain and set aside.
Heat a wok, add oil and then spring onion. Stir fry for about 20 seconds to flavour the oil.
Add chicken, stir fry until done. Dish up set a side.
Stir fry cauliflower, carrots and mushrooms. Stir fry for 1 minute.
Pour in sauce, cooked chicken and cook until vegetables are soft. Thicken with cornstarch solution and garnish with sesame oil.

Long Bean fry Egg

Ingredient

1 bunch of Long Beans (cut to 1cm long)
2 eggs
salt to taste

Stir fry long beans until soft. Then add 2 eggs. Stir well. Add salt to taste.

Stir Fried Tofu with Bell Pepper

Ingredient

Half onion (cut into cube)
1 box Tofu (cut into cube)
1/2 red bell pepper (cut into cube)
1/2 green bell pepper (cut into cube)
1 T oyster sauce
Fish sauce to taste
oil

Saute onion with oil until translucent, add red and green pepper.
When pepper are half cooked, add tofu.
Lastly add oyster sauce and fish sauce to taste.

Cantanese Stir Fried Noodle

Ingredients

300g yellow noodles or flat rice noodles
70g chicken meat, sliced
A few thin slices of fish cakes
A few thin slices of imitation crab meat
1 T oil
A few drops of sesame oil
1 t chopped garlic
1 egg
3 stalks mustard greens, cut into 5 cm lengths
1 king oyster mushroom

Chicken Marinade

pinch of salt
1/2 t corn flour
Dash of pepper
1 t egg white
1 t oil

Seasoning

1 T oyster sauce
1 T light soy sauce
2 cups fresh chicken stock
1 t sugar
1/4 t salt
1 t Shao Hsing Hua Tiao wine

Thickening

1 T corn flour
2 T water

Directions

Put the noodles in a wok and add a little oil. Fry briskly over high heat until heated through. Dish out and leave aside. ( If using kueh teow add a bit of light soy sauce)

Lightly season chicken pieces with chicken marinade.

Heat oil in a wok and saute garlic until lightly golden.

Add in mushroom. Fry well, then add in marinated meat. Then add in seasoning and bring to a boil. Put in mustard greens. When mustard green is soften add in thickening.

Pour the gravy over the noodles. Serve immediately.

Chili Sauce

Ingredient

5 red chilies
4 cloves garlic
1 inch ginger root
3 T lime juice
1 t sesame oil
salt and sugar to taste

Direction
Blend all the chili sauce ingredients together until fine.

Seaweed rolls

Ingredient

100 g fish fillet (minced)
140 g chicken (minced)
1 stalk spring onions (chopped)
1 cooked salted egg yolk (mashed)
2-3 pcs of seaweed

Seasoning
1/4 t salt
1 T cornstarch
1/2 t sesame oil
1/2 t sugar
1/4 T light soy sauce
Dash of pepper
1 t rice wine
1 t chicken granules

egg white for sealing

Directions
Combine fish, meat, spring onion, egg yolk and all seasoning into a bowl. Stir mixture and chill for 1 hour.
Place some filling at one end of piece of seaweed sheet. Roll up like swiss roll. Seal edge with egg white.
Cut roll into small seaweed rolls.
Steam seaweed rolls at rapid boiling water for 10 minutes or until cooked.
Serve while still hot.

Drunken Chicken

Ingredient

1 kg chicken, cut into halves and cleaned
6 thinly slices ginger
3 stalks spring onion
2 cups chicken stock
2 cups Shao Hsing Hua Tiao wine
2 T salt

Garnishing
2 stalks cilantro (use leaves only)

Method
Put chicken, ginger and spring onion in a deep pot. Add hot water to cover the whole chicken.
Bring it to a boil for 20-25 minutes.

Fill a basin with cold water and add 1 T of salt. Transfer the chicken straight from the boiling stock to the basin of cold water. Leave the chicken in the basin until it turns cold.

Remove ginger and spring onion from the chicken stock. Add remaining salt and wine, stir, leave aside to cool.

Put the chicken into the wine stock. Leave chicken to soak for at least 7-8 hours.

Drain chicken until completely dry in a colander then cut it into bite-sized pieces.

Serve with garnishing.

Cha Jiang Mien

Ingredient:

1 T peanut oil
sesame oil
1 lb ground meat
2 T rice wine
1/4 cup brown-bean sauce
2 scallions finely chopped
1 t sugar
1/2 cup chicken stock
1 lb fresh egg noodles

Garnished:
1 medium cucumber (peel and slices in 1/8 inch)
1 T finely chopped garlic
3 scallions (cut in 2 inch lengths and finely shredded)

Directions
Cook the fresh noodle in boiling water. Drain the noodles through a colander. Place them in a deep serving bowl and toss them with some sesame oil. Set a side.

Heat peanut oil in a wok, stir-fry for 2-3 minutes or until it browns lightly.
Add wine, brown-bean sauce, chopped scallions and sugar, mix well, and pour in the chicken stock.
Bring to a boil and cook rapidly over moderate heat for 8-10 minutes, stirring constantly, until all the stock has evaporated.

Pour the meat sauce on top of the noodle. Serve.

Banana Strawberry Walnut Cake

• 4 eggs, lightly beaten
• 1 cup white sugar
• 1 1/2 cups strawberries, mashed (1 lb)
  
• 1 cup mashed bananas
• 1/2 teaspoon orange zest
• 1 cup butter
  
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/8 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/16 teaspoon ground nutmeg
• 1 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch pans.
2. In a medium bowl, mix together flour, baking soda, cinnamon, salt, and nutmeg.
3. In a large bowl, combine eggs, sugar, strawberries, bananas, orange peel, and oil. Beat with an electric mixer at medium speed for 2 minutes. Add flour mixture, and stir just until moistened. Stir in walnuts.
4. Bake for 1 hour, or until loaves test done. Remove to wire rack to cool.

Round Rock fried rice

Ingredients:
peas, shallots, salmon, green pepper, tomato, cooked rice, salt, seaweed seasoning, sesame oil, french fried onions

1. stir fry the shallots until fragrant
2. add frozen peas
3. add cooked rice
4. add pepper, tomato and cooked salmon
5. add salt and sesame oil
6. add seaweed seasoning and french fried onions