Recipe source The New Paper Ingredient: 1kg spare ribs (leave the rack whole) 2 garlic cloves, chopped 4 tbsp honey 3 tbsp sesame oil 1 tbsp fermented bean paste 1 tbsp dark soya sauce 1 tbsp light soya sauce 2 tbsp Chinese rice wine 2 tbsp sugar 1 tbsp salt 1. Rinse the rack of [...]
Recipe source The New Paper 100g lengkuas (blue ginger) 50g ginger (cut into four thick slices) 2 stalks of lemon grass, bruised 1 fresh bay leaf (substitute with dried bay leaf if unavailable) 5 star anise 5 cloves 1 cinnamon stick 10 whole peppercorns (either black or white) 2 to 3 tbsp raw sugar 3 [...]
By Hedy Khoo recipe source The New Paper The New Paper The New Paper 1 large sheet of beancurd skin 500g fish paste 15 prawns, shelled and cut into small pieces 200g frozen mixed vegetables, defrosted 3 stalks of flat leaf parsley, sliced finely 1 stalk of leek, sliced Pepper Oil for deep-frying 1. Use [...]
XO Sauce recipe source The New Paper Ingredients 200g dried scallops 200g dried prawns 100g jinhua ham, coarsely chopped 40g dried chillies 8 to 10 shallots, chopped 3 garlics cloves, chopped 3-5 tbsp cognac(optional) 1 tbsp sugar Few drops of dark soya sauce(optional) 50ml cooking oil 1. Place the dried scallops in a bowl and [...]
(recipe source: adapted from Forbidden Garden with minor changes)*makes 9 cupcakesChiffon cake3 egg yolks20g sugar35g corn oil60g milk70g cake flour3 egg whites25g sugarFilling60g dairy whipping cream10g sugar1tsp instant custard powderIcing sugar, for dustingMethod1. Pre-heat oven to 170C.2. Arrange paper liners on baking tray.3. Hand whisk egg yolk and sugar till pale in colour.4. Add in [...]
http://m.youtube.com/watch?v=TxTKF8UQ6SA Organic Black Sesame Golden Sponge (Recipe source from Nasi Lemak Lover) Ingredient 100g butter, melted (use cooking oil) 100g cake flour (use 80g all purpose baking flour + 30g organic black sesame powder) 6 egg yolks (A size) 110g milk 6 egg whites (A size) 100g caster sugar (use 80g) 12g corn starch (omitted) Method [...]
pandan with grated coconut filling kueh 斑兰椰丝粿 (๑॔˃̶ॢ◟◞˂̶ॢ๑॓)♡ tks to Victoria Moon Kua for contribute to BC recipe/食谱:http://bakingintotheether.wordpress.com/2014/06/25/pandan-with-grated-coconut-kueh/ FB post link: https://www.facebook.com/groups/bakingscorner/permalink/470437983092095/?comment_id=470489923086901&offset=0&total_comments=10
Dough: 150 Rice Flour 63g Tapioca Starch Flour Hot Boiling Water Method: Mix all the flour. Pour boiling water into the mixture and stir simultaneously with a pair of chopstick. Dough will turn slightly translucent and lumpy as you add hot water during mixing process Once 95% of the flour is mixed into a dough, [...]
Pandan Egg Tart Tart Shell Ingredients: 125g butter 60g icing sugar 250g unbleached plain flour 1 egg 1/2 tsp vanilla essence Method: Sift flour and icing sugar into mixing bowl. Rub butter into flour mixture until resembles coarse crumbs. Add in egg, vanilla essence. Shape dough into ball and refrigerate before using. Egg Filling recipe [...]
Ingredients For Chai Po Topping 300g chai po (preserved radish) 100g garlic cloves, finely minced 100g shallots, finely minced 100g dried shrimp 230ml shallot oil 3 tbsp sugar 1 tbsp dark soya sauce For shallot oil 200g of sliced shallots 250ml oil ¼ tsp sugar Pinch of salt Method To make the shallot oil: 1. [...]
