German cookie - Teo Choong Eng Cindy

Recipe :
227g unsalted butter
250g potato starch
100g plain flour ( I use Top flour )
100g icing sugar

Sift potato starch & flour into a bowl.
Cream butter & icing sugar till light & fluffy.
Fold in sifted flour, knead until combine.
I separate the dough into 3 portion , add in coloring and mix well.
Wrap dough in cling wrap and chill in fridge for 1/2 hr.
Roll dough into ball and bake for 20 mins at 150C.

Rice Cooker Banana Cake - by Maureen Ng

Here's the recipe :
Ingredients
A)
180g butter
80g sugar
B)
5 egg yolk
C)
4 banana mashed
D)
200g plain flour
1 tsp baking powder
E)
5 egg white
1 tsp cream of tartar
70g sugar

Steps
1) Whisk A till creamy.
2) Add egg yolk one at a time to A.
3) Add banana to A.
4) Fold in D to A.
5) Whisk E till firm peak.
6) Slowly mix E to A.
7) grease pot and pour batter.
8) Set rice cooker to cake menu and by default takes 45 mins.

Cotton Soft Japanese Cheesecake - by Yi Zhen Yao

Cotton Soft Japanese Cheesecake Recipe

Ingredients:

140g/5 oz. fine granulated sugar
6 egg whites
6 egg yolks
50g/2 oz. unsalted butter
250g/9 oz. cream cheese
100 ml/3 fluid oz. fresh milk
1 tablespoon lemon juice (optional)
60g/2 oz. cake flour /superfine flour
20g/1 oz. cornflour (cornstarch)

Method:

1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, salt, egg yolks, lemon juice and mix well.

2. Make the meringue by whisking egg whites until foamy. You can beat with a stand mixer or handheld mixer. Add in the sugar and whisk until soft peaks form.

3. Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and fold. FOLD GENTLY. Pour the mixture into a 8-inch round cake pan (lightly grease and line the bottom and sides of the pan with grease-proof baking paper or parchment paper).

4. Bake cheesecake in a water bath until set and golden brown at 160 degrees C (325 degrees F).

8/2/14 ChefElla's Fennel Pork Kabobs

What is fennel you ask?  I will tell you.  It is that great flavor you love in your sausage.  For this recipe I took it out of the sausage put it in on my pork kabobs.  The fun thing about this recipe is that you can use whatever kind vegetables and meat you want to make your kabobs.  Kabobs are a fun hand held food great for picnics our outdoor events because you do not need a plate or utensils to eat them.  But be careful not to stick yourself with the skewer.  If you want to take your food off your kabob the best way is to slide it off with a fork.

For this recipe you will need to use a knife, and the grill.  If you are not allowed to use a knife, or grill by yourself you can have a grown up help.

1. Wash your hands.

2. For this recipe you will need measuring spoons and cups, a knife, the blender, a cutting board,
    tongs, a loaf pan, and the grill.

ChefElla's Fennel Pork Kabobs(This recipe will make 6 kabobs)

Ingredients:
1 lb.            Pork Roast or Thick Cut Pork Chops, cut into 1 inch cubes
                   *If you do not like pork you can substitute chicken or turkey.

1 ea             White Onion, Large
                    -Cut onion in half.  Place onion flat side down.  Cut each half in half again lengthwise.
                     Cut each half into three parts leaving you with large onion squares.
                    -If you do not want your quesadillas spicy substitute Monterey Jack Cheese
1 ea.             Gala or Fuji Apple, Large
                    -Cut apple in half.  Remove core and place apple flat side down.  Cut each half into again
                    lengthwise.  Cut each half into three parts leaving you with 12 large apple pieces.
                    *If you do not like fruit with your entree you can substitute button mushrooms.
                      Cut the stem flush with the bottom of the mushroom cap.
6 ea             Skewers, soak skewers in water

Fennel Marinade
2 ea              Shallots, Large (If you cannot find large shallots just use 3 smaller ones)
2 ea              Garlic Cloves, (If you only have minced garlic use two teaspoons)
1/2 Cup       Italian Parsley, also called Flat Leaf Parsley
1 Cup           Olive Oil
1/2 tsp         Kosher Salt      
1/2 tsp         Black Pepper
1 Tbl            Fennel Seeds, Whole

3.  In your blender add all of the marinade ingredients and mix until they are smooth and the fennel
     seeds are ground up.
4.  Drain your skewers and begin to assemble your kabobs in this order.  For the onions use 3 or 4
     layers of the onion cubes for each layer.
     One piece of meat.  one piece of apple, one layer of onion, one piece of meat, one layer of onion,
     one piece of meat, one apple, one onion, one piece of meat.
5.  After assembling the kabobs rub each kabob with marinade.  If you can let the kabobs marinate
     overnight in a loaf pan.  If not let them sit in the marinade for at least 1 hour.
6.  Pre-heat grill to medium high heat.
7.  Place kabobs on the grill but not over a direct flame.  If you do the oil on the kabobs will hit the
     flame and flare up on your kabobs, burning or causing a bad taste to occur.
8.  Cook on one side for 2 minutes.  Turn kabob 1/4 turn. and cook for 2 minutes.  Turn two more
     times until you have cooked kabob on all sides.

Serve kabobs over rice or with a nice salad.

*If you do not want to make kabobs just marinate the meat or vegetables of your choice and grill or
  roast whole.

Enjoy,
ChefElla

TRADITIONAL STEAMED EGG KUEH NENG KOR - by By cathryn Khoo

Laughing traditional steamed egg kueh.
TRADITIONAL STEAMED EGG KUEH NENG KOR

300g plain flour
1tspn soda bicarbonate /sodium bicarbonate]
1tspn baking powder
2tspn ENO
170ml water-milk mixture [1/2 water and 1/2 milk]
3 eggs [large] / 4 eggs if small
180g sugar

Prepare a steamer – water to be at rapid boiling
1] Line a 6inch round bamboo basket with greaseproof paper
2] Sift the plain flour, sodium bicarbonate, baking power together
3] Place eggs and sugar in mixer and beat for 2-3 minutes at high
speed till mixture is white the stiff
4] Turn mixer to low speed, add in sifted flour in 3 batches.
5] Add in water-milk mixture into the flour mixture
6] Beat for another 1-2 mins till well mixed [still at low speed]
7] Pour mixture into lined basket and place bamboo basket
into steamer. Steam at rapid bubbling boiling water
for 30-35 mINUTES
Insert a skewer and when it comes out clean, it is ready

— feeling happy with Fiona Lau.

Mini Cheese Bread Recipe - by Neo Sook Bee

Mini Cheese Bread Recipe 
(adapted from  & credit Carol Hu)
Bread flour 200g
Instant yeast 1/3tsp
Castor sugar 30g
Egg 1
Salt 1/8tsp
Parmesan Cheese powder 1Tbsp
Milk 80g
Unsalted butter 30g （cut into cube and cool down to room temperature)
Mix all the dry ingredients except butter till well-blended.
Add in the liquids (egg and milk) and knead to form a rough dough.
Add in butter cubes and knead to form elastic dough.
Let it proof for 60 minutes or till double its size.
Punch down the dough to release air and let it rest for another 15 minutes.
Flatten the dough and roll it into 1cm thick rectangular shape.
Using a sharp knife, cut the dough into 2cm x 2cm square pieces.
Arrange them into baking tray and let them proof for another 30 minutes.
Bake in preheated oven at 180'C for 12-14 minutes.
Fiona Lau

Oat meals cookies - by Yuwadee Nswd

Here is its recipe:
Set oven at 350 F or 180 C
2 cups of all purposed flour ( 200 gms)
1/2 tsp. of baking soda
1 tsp. of cinnamon powder
1/2 tsp. of salt
- All are sifted together, place aside. ( dried ingredients)
1 whole egg
1 cup of sugar
1/2 of premium grade of margarine or shortening. ( 90 gms)
1/2 cup of salted butter ( 100 gms)
1 tbs of brown sugar
1/4 liquid cup measurement of milk ( evaporated milk)
2 cups of oat meals
1 cup of raisin
Preparation:
-Beaten 2 types of butter+ (margarine or shortening) together till smooth, put 2 types of sugar and beaten till its fluffy ( not be smooth as cake beaten).
- Put egg, mixed well.
- Put dried ingredients twisted w/ milk and ended w/ flour, mixed together well.
- Put raisin, mixed well.
**Used 1 scoop of ice cream and press w/ fork to flatten. baked 12 mins, Bake 11-12 minutes until golden, but still moist.
***Do not remove the cookie from the tray straight away since they may break. The cookie will hardens a little as they cool down for about 5 minutes,
Transfer to wire rack to cool completely before storing in air-tight containers.