RECIPES, RECIPES & MORE RECIPES

• FRESH FRUITS YUSHENG
  
  Ingredients
  200g sliced salmon
  10g pomelo
  10g shredded strawberries
  10g shredded honey dew
  10g shredded papaya
  60g shredded red carrot
  60g shredded green carrot
  60g shredded white raddish
  30g cooked jelly fish
  1 box Yu sheng ingredients Comes with yu sheng sauce
  
  Seasoning
  20g peanut oil
  ½ tsp salt
  
  Method
  Place all shredded carrot and radish in a big [;ate, ide with fresh fruits ad other Yu Sheng ingredients, top with sliced salmon
  Squeeze lime juice, drizzle on Seasoning and Yu Sheng sauce before serving
  
  
  VANILLA PANCAKES WITH BERRIES
  1 Cup self-raising flour
  ¼ tsp baking powder
  1 cup berry yoghurt
  1 egg
  ½ tsp mixed spice
  1 tbsp cooking oil
  Fresh mixed berries and maple syrup to serve
  
• Method
  1.Sift flour and baking powder together in a large bowl. Make well in the centre
  2.Whisk together yoghurt, egg and spice in another bowl. Pour into the centre of the flour mixture and mix until well-combined. The batter should be slightly lumpy
  3.Heat a large, non-stick frying pan over medium fire. Lightly spray with oil or drizzle 1 tsp oil over. Spoon tbsp of batter in batches of 4 into the pan
  4.Cook for 1 to 2 mins or until bubbles appear on the surface of the pancakes. Turn and cook for a further 1 to 2 mins or until golden and cooked through. Transfer to a plate and keep warm. Repeat with oil and remaining batter.
  5.Serve pancake warm, topple with berries and drizzled with maple syrup
  
  =========================
• 
  DURIAN PANCAKES
  260G plain flour
  1 tsp salt
  40 g caster sugar
  2 medium eggs
  400ml thin coconut milk or UHT milk
  40g butter melted
  260g durian meat pureed
  Method
  Sift flour and salt in a large bowl. Add sugar and make a well.
  Beat eggs and coconut milk together.Add to the sifted flour and mix until lump free. Leave aside for 30 minutes
  Heat butter in a non-stick frying pan
  Pour in some of he pancake batter until the base is golden brown
  Turn the pancake over and cook the other side
  Place 1-2 tablespoons of the durian puree on the pancake, fold and serve
  
  ====================

• VEGETABLE AD CHICKEN MUFFINS
  
  50g cooked cicken meat shredded
  ½ tsp pepper
  ½ tsp chicken stock granules
  1 tsp salt
  160 ml UHT milk
  2 eggs
  90g Butter, melted
  25g chives, chop coarsely
  25 g carrots, grated
  Sift:
  100g plain flour
  150g self-raising flour
  1 tsp baking powder
  ¼ tsp bicarbonate of soda
  
  Method
  Preheat oven to 180 c. Lightly grease muffin pans or patty tins with corn oil. Combine the sifted ingredients with the pepper, chicken stock & salt
  Beat eggs lightly and mix in milk ad melted butter. Pour into the flour mixture. Mix lightly but thorough. Add chives, carrot and chicken meat.
  Spoon batter into prepared muffin pans until three-quarters full. Bake in preheated oven for 20 to 25 minutes or until well-risen.
  
  ================================
  
  MOCHA CUPCAKES
  2 eggs
  ¾ cup brown sugar
  1 tbsp powdered instant coffee
  1 tsp vanilla essence
  1 ¼ cup self-raising flour
  ¼ cup cocoa powder
  1 cup vanilla yoghurt
  Cocoa powder for dusting
  
  Method
  Preheat oven at 180 C line a 12 hole muffin pan with paper patty cases
  Using an electric mixer, beat eggs and sugar together for 3 to 4 mins or until fluffy. Add coffee powder and vanilla essence. Beat until well-combined
  Sift flour and cocoas powder together. Fold lightly through egg mixture alternating with yoghurt until just combined. Do not over-mix
  Spoon mixture into patty cases until almost full. Bake for 12 to 15 mins or until a skewer inserted into the centre comes out clean
  Cool in pan for 5 mins then transfer to a wire racket o cool completely. Dust with cocoa
  
  ===================
  
  CRISPY CORNFLAKE CHICKEN WINGS
  6 Cloves garlic, finely minced
  3 sprigs curry leaves, finely shredded
  2 tbsps finely chopped spring onion
  1 tbsp curry powder
  1 tsp salt
  150 ml mayonnaise
  125g Parmeson shredded cheese
  12 chicken wings
  200 crushed cornflakes
  Method
  Preheat oven to `80 c
  Combine the first 8 ingredients including the 125g parmesan Shredded cheese in a large bown
  Spread this mixure all over the chicken wings. Roll the chicken wings in the crushed cornflakes
  Arrange chicken on baking tray and bake for 25 minutes or until cooked through and lightly golden and tender
  
  =============================
• 
  GRILLED SALMON WITH YOGHURT & DILL SAUCE
  
  1 tbsp olive oil
  Sprinkling of salt
  1 tsp chilli flakes
  4 salmon fillets, about 120g each
  Green salad to serve
  
  Yoghurt Dill Sauce
  ¾ cup natural yoghurt
  ½ cup chopped fresh dill
  1 tbsp lemon juice
  1 clove garlic

Method
Heat oil in a large frying pan over high fire. Meanwhile sprinkle salt and chilli flakes over salmon fillets
Slide salmon fillets into pan. Cook for 3 to 4 mins watch side or until cooked to taste
Meanwhile combine all sauce ingredients in a small bowl. Season with more salt if necessary
Serve salmon drizzled with sauce and salad on the side

=================
BIRD’S NEST CRYSTAL MOONCAKE (JELLY MOONCAKE)
Ingredients A
1.4 litres water
400g sugar
6 pandan leaves

Ingredients B
600ml water
25g agar-agar powder
30g instant jelly

Ingredients C
1 bottle concentrated bird’s nest
Some wolfberries

Method:
1. Place Ingredients A into a pot. Bring syrup solution to a boil and stir well
2. Turn off the heat. Transfer a bowl syrup to another pot. Add bird’s nest and bring to a boil. Drain bird’s nest from the syrup and temporary places into a bowl. Pour bird’s nest-syrup mixture back into main pot of Ingredient A. Stir well and bring to a boil. Add ingredients B and stir well. Bring to a boil.
3. Allocate some bird’s nest and 2 wolfberries into mould. Pour agar-agar mixture into mould until half full. Set aside to slightly solidify for 5 minutes
4. Place 7 grams of white lotus paste into the mould, then top up with gar-agar mixture. Leave to cool and set. Transfer to refrigerator and chill


SWEET FERMENTED RICE WITH GLUTINOUS TICE BALS
Ingredients
6 cups water
12 glutinous rice balls
1 cup fermented wined rice
1 egg (beaten) some rock sugar and osmanthus

Method:
1. Bring water to boil. Place in glutinous rice balls. Bring to a second boil, switch to low heat. Close the lid and cook for 3-4 minutes until the glutinous rice balls float
2. Add fermented wined rice and rock sugar. When boil, add in egg mixture slowly in a circular motion. Turn off heat immediately
3. Add osmanthus, stir briefly and serve
==============

STUFFED GLUTINOUR RICE BALL
Ingredients
200g glutinous rice flour
½ cups warm water
1.5 litres water
4 padan leaves
some rock sugar
40 g black sesame
40g red bean
40g peanut filling (each divide into 8 portion)

Method:
1. Glutinous Rice Ball Skin: Add warm water to glutinous rice flour gradually and knead into dough. Divide into 24 portions. Shape into ball and flatten it.
2. Wrap the filling with glutinous rice ball skin
3. Bring water to a boil, add pandan leaves and cook for 5 minutes using medium heat
4. Add rock sugar, switch to high heat and bring to a boil, add glutinous rice balls. Cook for 5-7 miuntes until cooked. Serve
========

NYONYA FISH HEAD CURRY

Ingredients A
1 fish head (about 500g)
1 tsp salt
2 tbsp tamarind juice
250g grated coconut
1 stalk lemon grass (sectioned)
3 tbsp curry powder
100g lady’s finger (cut into slices)
1 tomato
1 onion
4 green chillies
1 tbsp sugar

Ingredients B
8 shallots
3 cloves garlic
1 small piece ginger

Method:
1. Rinse fish head and cut into halves. Rub salt all over, set aside for 15 minutes and rinse well. Marinate with tamarind juice briefly
2. Squeeze grated coconut for 1 cup of thick coconut milk. Then all 2 cups of water to the squeezed grated coconut and extract think cocont milk
3. Place Ingredient B into a blender and blend until a fine paste is formed. Remove and set aside. Mash lemon grass and set aside
4. Heat wok with some oil, add paste from Step 3, lemon grass and curry powder. Stir fry until fragrant. Pour in thin coconut milk and bring to a boil. Add fish, lady’s finger, tomato, onion, chilli and sugar. Brin to a boil again using medium heat
5. Lastly pour in thick coconut milk and cook briefly


==============

EASY CREPE
Ingredients
1 cup plain flour
1 cup milk
1 tbsp sugar
Fruit, jam, syrup or
Ice cream, as filling

Method

1) Mix flour, milk and sugar together in a blender or with a hand mixer
2) Heat a lightly oiled non-stick pan
3) Pour ½ cup of batter (for each crepe) into the pan and spread into a thin circle by rotating the pan
4) Turn crepe over with a spatula after the bottom turns golden brown and cook for a couple more minutes
5) Add filling, fold and serve

=============

Coffee Brownies
Ingredients
175g unsalted butter, softened
½ cup unsweetened baking
Chocolate buttons
3 large eggs
3 tbsp brewed coffee
1 cup all-purpose flour
½ tsp baking powder
¼ cup cocoa powder
1 ½ cup caster sugar
½ cup Nutella hazelnut spread

Directions
1) Preheat the oven to 180 deg C, brush a 9-inch square baking pan with butter over parchment paper with an extra 1cm on the sides
2) In a heated bowl over simmering water, put the butter and chocolate to melt and keep stirring until smooth. Add eggs and coffee and mix well
3) Combine the flour, baking powder, cocoa powder and caster sugar. Add this to the chocolate mixture
4) Pour batter into pan, smooth the top and bake for 30 min. Stick a toothpick into the centre of the brownie to check that it’s done.
5) Cut into 4X4 cm squares and spread Nutella on each piece before serving.
6) Heat a lightly oiled non-stick pan
7) 3) Pour ½ cup of batter (for each crepe) into the pan and spread into a thin circle by rotating the pan
8) Turn crepe over with a spatula after the bottom turns golden brown and cook for a couple more minutes
9) Add filling, fold and serve


Chicken drumsticks In Coffee Sauce
Ingredients
6 chicken drumsticks
1 tsp oyster sauce
Pinch of salt & pepper
2 tsp unsalted butter
2 tsp olive oil
2 cloves garlic, crushed
1 tsp barbeque sauce
3 tbsp brewed coffee
1 cup all-purpose flour
1 tsp brown sugar

Directions
1) Marinate the chicken with oyster sauce, salt & pepper.
2) Saute chicken over a heated grill pan with butter for min. Remove and set aside.
3) In the same pan add the oil and sauté garlic until fragrant then, add in the barbeque sauce, coffee and brown sugar. Let it cook for 2 min
4) Finally, add in the chicken, allowing the sauce to caramelize and ensuring the chicken pieces are evenly covered with sauce. Serve immediately

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