Muffins

Blueberry Crumble Muffins

Chocolate Crumble Muffins

Pear Crumble Muffins

Crumble Topping

20g  Cold unsalted butter
20g  Castor Sugar
20g  Pastry flour or top flour
10g  Ground Almonds

Combine ingredients in a bowl and mix with fingers untik mixture resembles coarse breadcrumbs.
Refrigerate until needed.

Muffins

120g  Pastry flour or top flour
1 tsp  Baking Powder
100g  Fresh Blueberries
50g    Unsalted butter
40g    Brown Sugar
30g    Castor Sugar
1        Egg
60g    Cold Fresh Whole Milk

Methods

1.  Preheat oven to 180 degrees celcius.
2.  Sift flour and baking powder together twice.
3.  Beat butter until soft and creamy. Add both sugars and beat until mixture is light and fluffy.
     Add egg and beat until well-combined.
4.  Add one-third of flour and fold in with a spatula. Add half the milk and continue to fold batter
     gently. Add another one third of flour and fold in, followed by the remaining milk. Add remaining
     flour and fold through but do not over mix. Add remaining blueberries and fold in gently.
5.  Scoop batter into cases until about 3/4 full. Top each muffin with 3 or more blueberries, then
     sprinkle crumble topping over.
6.  Bake for 25 - 30 mins or until muffins spring back with gently touched.

* Recipe adapted from: Okashi by Keiko Ishida  Pg 146 Blueberry Crumble Muffins.*
* I have also done 2 other variants which I added the pears and the other chocolate.

Lemon Madeline

My first attempt baking this Lemon Madeline. I liked the taste very  much.



 Lemon Madeline

Ingredients

• 1 cup plus 2 Tbsp. flour
• 1/2 teaspoon baking powder
• Pinch salt
• 2/3 cup + 1 tablespoon butter
• 1/2 cup + 2 tablespoons sugar
• 1 tablespoon brown sugar
• 1 tablespoon honey
• 4 eggs
• Zest of 1 lemon, more to taste

 Directions

1.  Grease madeline tins and set in the freezer.
2.  Hear the oven 200 degrees celcius.
3.  Sift together the flour and baking powder.
4.  Melt the butter, and stir in the sugar and honey.
5.  Lightly beat the eggs, and temper them into the butter mixture.
6.  Whisk into the flour to make a smooth batter.
7.  Pour into the moulds and bake until the cake are puffed up, golden around the edges and cooked
    through , abt 10 to 12 mins,                 


* Recipe is adapted from Laura Calder French Food at Home. *

Tom Yum Goong

This is my family favourit soup of all time - Tom Yum.

Ingredients

1 cup       Evaporate Milk
4 cups     Chicken Stock
8 sliced    Galangal
4              Kaffir Lime Leaves ( Tear from centre)
2 stalks    Lemongrass, bruised
500g        Prawns
100g        Oyster Mushroom, Halved
10            Green and Red Chilli Padi, Bruised
3              Coriander roots, bruised
3 bunches Fresh Coriander Leaves
5 pieces    Garlic ( bruised with skin on)
5 pieces    Shallots (bruised with skin on)
3 tbsp       Tom Yum paste
3 tbsp       Lime juice
2 tbsp       Fish sauce

Method

1.  Bring the stock to the boil.
2.  Add galangal, kaffir lime leave, coriander roots, lemongrass, garlic, shallots.
3.  Quick boil over medium heat for abt 5 mins.
4.  Add tom yum paste, oyster mushroom and prawn.
5.  Boil for a few mins.
6.  Add the evaporate milk and simmer for 3 mins.
7.  Add fish sauce, lime juce, chillies and test.
8.  Garnish with coriander leave.( optional)

Pineapple Tarts

Open Pineapple Tarts

Close-Up Pineapple Tarts

Ingredients

500g   Butter

100g   Milk Powder

100g   Castor Sugar

700g   Plain Flour ( can use Hong Kong Flour or Cake Flour)

3         Egg Yolk

1         Egg White

Method

1.  Mix butter and sugar and beat till white.

2.  Add in milk powder, eggs and flour. Mix well.

3.  Take a small piece dough, flatten it.

4.  Put in pineapple paste and wrap it.

5.  Egg Wash.

6.  Bake at 160 degrees celcius till golden brown.

Egg Wash -  2 eggs + 1 white to egg wash.

    The process of making the pineapple fillings

Pineapple Filling

 6 nos  Pineapple

600g  Rock Sugar

1/4 tsp Cloves

1 Cinnamon Stick

1/2 lemon juice

1. Grate the pineapple and drain the juice.

2. Cook the pineapple till dry then add in sugar.

3. Cook over low fire till all the water evaporates and the pineapple does not stick to the side of the

    pot.

Kuih Lapis

Kuih Lapis

Ingredients (A)

500g Semi Hard Butter
280g Condensed Milk
3 tsp Rum
150g Plaing Flour
1 tsp Mixed Spice
20     Egg Yolks
200g Sugar
2 tsp SP

Ingredients (B)

10 Egg Whites
40g Sugar
1/4 tsp Cream of tar tar

Method

1.  Preheat Oven to 200 degrees celcius. Warm up a 9 inches baking tins before greasing and lining
     paper only at the bottom of the tin.
2.  Cream butter, condensed milk and rum at maximum heat till creamy.
3.  Add in the sifted flour and mixed spice. Mix well and set aside.
4.  Whisk egg yolks, sugar and SP at maximum speed until thick and add in the butter mixture.
5.  Whisk egg whites, sugar and cream of tartar at maxium speed until stiff.
6.  Fold the egg white into the egg yolk mixture until the the two mixtures are well mixed.
7.  Spread a small amount of batter abt 100g on the warmed baking tray and bake until golden brown.
8.  Increased the oven temp. to 240 degrees celcius at top heat only to bake the second layer of cake
     onwards. Continue baking the cake by the layers until the batter uses up.

Chocolate Chips Cookies

 Trays of chocolate chips cookies waiting to be baked.

Chocolate Chips Cookies

Ingredients

3/4 cup Butter
1 cup Brown Sugar
1/2 cup Sugar
1/4 cup water
1 tsp vanill
1 cup flour plus 4 tbsp. more flour
1 tsp salt
1/2 tsp baking soda
3 cups oatmeal regular
2 pkts (6 oz) chocolate chips
1 cup chopped walnuts

Methods

1. Cream butter and sugar
2.  Add egg, vanilla and water
3. Sift together flour, salt and baking soda.
4.  Add to cream mixture
5. Add oatmeal and chocolate chips.
6. Drop by tsp onto greased cookie sheet.
7. Bake at 350 degress celcius for 10 - 12 mins.

Stir-Fried Pork Belly with Onion (洋蔥五花肉)

Stir-Fried Pork Belly with Onion (洋蔥五花肉)



Ingredients 

 - 200g pork belly sliced diagonally (against the grain)
- 4 slices of ginger, sliced thinly
- 3 cloves garlic, minced

- 1 large onion, thickly sliced
- 1 tbsp cooking oil
- 2 stalks spring onions (scallions), cut to 5cm/2-inch lengths
- 1-2 chilli padi, sliced (omit or adjust to your liking)
- 1 tbsp Chinese cooking wine (Hua Diao or Shaoxing) (optional)

- 1/2 tsp sugar
 - 40ml water (optional)

Marinade (A)
- 1 tsp light soy sauce
- 1 tsp dark soy sauce
- 1/2 tsp fish sauce
- 1 tsp sesame oil
- 1 tsp corn starch

Directions

 1. Marinate the pork belly slices in the marinade ingredients (A) for at least 5 to 10 mins.
 2. Heat oil, fry ginger for a few seconds. Then add garlic and chilli and stir fry till fragrant.
 3. Add pork belly, stir fry till cooked.
 4. If you like some gravy, sprinkle some water. Drizzle some Chinese Cooking Wine.
 5. Add the Spring Onion.
 6. Off the flame.
 7. Garnish with some roasted sesame seeds.