Pandan Sponge Cake

Makes a medium sponge cake

Ingredients
• 100 g plain flour
• 100 g caster sugar
• 2 tablespoon coconut milk
• 2 tablespoon vegetable oil
• 2 tablespoon pandan essence
• 1/2 teaspoon salt
• 1 teaspoon cream of tartar
• 4 eggs

Instructions
1. Cream egg yolks and sugar until the mixture is thick and pale in color.
2. Stir in coconut milk, vegetable oil, salt, pandan essence. Add in flour gradually, mix well and put aside.
3. Whisk egg white and Add in sugar slowly. Add in cream of tartar and whisk until the mixture holds its shape.
4. Gently mix the 2 mixture together and pour it into the sponge cake mould.
5. Bake it in the oven until golden brown (about 30 minutes).
6. Remove the cake from mould after it has cooled.

Enjoy!

Strawberry Cupcake

Makes 5~6 (in 7 cm muffin cup)

Ingredients

• 100 g plain flour
• 1 teaspoon baking powder
• 70 g unsalted butter, softened.
• 60 g caster sugar
• 1/2 teaspoon salt
• 50 ml milk
• 1 egg
• 2 fresh strawberry, diced.

Instructions

1. Beat the softened butter until creamy, mix in sugar, salt and egg.
2. Sift the flours. Add the flour gradually with milk until just combined.
3. Mixed in diced strawberry into mixture.
4. Preheat the oven to 180C.
5. Divide the mixture evenly between the 5 or 6 cake cases.
6. Bake for 30-35 minutes or until a toothpick inserted in center comes out clean.

Enjoy!

Maple Biscuits

Makes 40

Ingredients

• 6 tablespoons Maple Syrup
• 50 g caster sugar
• 1 teaspoon soda
• 1 egg yolk
• 100 g unsalted butter, melted
• 150 g plain flour
• 1/4 teaspoon ground cinnamon
• 75 g plain dark chocolate

Instructions

1. Stir the maple syrup, sugar, soda and egg yolk into melted butter.
2. Mix in the flour and cinnamon. Beat to a smooth creamy dough.
3. Drop the mixture, spaced slightly apart, on the baking sheets lined with nonstick baking paper.
4. Preheated oven at 190C, bake in 4-5 minutes then loosen and transfer to wire rack.
5. Melt the plain dark chocolate in heatproof bowl. Hold the biscuit over the bowl and spoon a little of chocolate over half of it, spreading it with the back of the spoon.
6. Return the biscuit to the wire rack and coat all the biscuits half are covered with chocolate.
7. Leave in cool place for 30 minutes until the chocolate has hardened.

Store in an airtight container for up to 3~4 days.
Enjoy!

Peas, Chicken & Conchiglie

Ingredients

• 2 boneless chicken breasts, about 300 grams, cut into strips
• 1 garlic clove, finely chopped
• 1/2 lemon, finely grated rind and juice
• 1 tablespoon olive oil
• 125 grams shelled peas, defrosted
• 250ml crème fraiche
• 400 grams dried conchiglie rigate
• a handful of chopped fresh parsley
• sea salt and freshly ground black pepper to taste

Directions

1. Marinade chicken strips with garlic and half of the lemon rind & juice in a bowl. Cover and leave it for 15 minutes.
2. Heat the oil in frying pan, Season the chicken strips with salt and pepper, add and cook in the pan. Cook for 2 minutes. Stir the peas in and curther cook until chicken strips become golden and cooked through.
3. Stir in crème fraiche and remaining lemon rind and juice. Season with salt and pepper. Remove from the heat immediately when the sauce reaches boiling point.
4. Meanwhile, cook the conchiglie in a large pot of salty water. Cook for 8-10 minutes or until al dente. Drain.
5. Tip the conchiglie into the sauce and toss over a low heat until well combined.
6. Lastly garnish with parsley.

Pumpkin Risotto

Ingredients

- 1 cup cubed fresh pumpkin
- 1/2 cup mini chopped carrot
- 3 tbsp olive oil
- 40g chopped onion
- 1 clove chopped garlic
- 160g risotto rice
- 40g oat for rice
- 1 1/2 cups pre-heated chicken stock
- 20-30g Parmesan cheese
- Rosemary, salt and black pepper to taste

Directions

1. Fry onion with olive oil until soft. Put in risotto and oat for rice to fry for 1-2 minutes and stirring.
2. Now add a generous ladleful or 1/2 cup of stock and stir gently, until the rice has absorbed the stock.
3. Add another ladleful or two of stock and stir, until this has been absorbed. Continue for about 20 minutes, until the rice has softened.
4. In the other hand, hot another pan and fry garlic until soft, stir in pumpkin and carrot. Cook for 5 minutes and stir in the pumpkin and carrot into rice.
5. Cook the rice until soft and add in Parmesan cheese, black pepper and salt before serve.

Vegetable Oat Rice

2 servings

Ingredients

- 1 1/2 cup rice

- 1/2 cup oat for rice

- 300 grams cubed chicken (prefer drumstick meat)

- 160 grams chopped bak choy
- 4 fresh chopped mushrooms

- 1/2 cup shredded carrots

- 2 cloves of garlic

- 1 cup chicken stock

- water, salt & pepper

Instructions

1. Marinate chicken with salt and pepper.

2. Clean the rice and oat for rice in rice cooker, add in chicken stock and some water to cook in rice cooker.

3. Fry garlic, bak choy, carrots and mushrooms. Put in some salt to taste.

4. Stir in chicken and turn the heat off when chicken in rare condition.

5. Add in the vegetable into rice cooker 5 minutes before the rice cooked.

6. Wait for 5 minutes after rice is done before serve on table.

Enjoy!

Sambal Petail and Prawn

This is a very easy dish to cook. But the most important thing is, I found petai in HK!! My cooking way is a bit different than the way I used to eat in my hometown.

This dish just using 3 ingredients to cook. Fry petai and prawn seperately in a hot pan for a short while. Heat up oil and saute chopped shallots,garlic and chilli paste until fragrant. Add prawns,petai and bring to a slow boil. Add in some sugar and salt to taste.

Creamy Pumpkin Soup

Ingredients:

- 1.5 pounds (1 kg) cubed fresh pumpkin
- 3 cups chicken stock
- 1/4 cup (3 tablespoon) chopped onions
- 1/2 clove garlic
- 1/2 teaspoon basil leave
- 3 tablespoon whipping cream
- black pepper and salt to taste

Directions:

1. Fry onion and garlic with olive oil until soft. Put in cubed pumpkin to fry for 1-2 minutes.
2. Cover with chicken stock and bring to a boil. Turn the heat to low and simmer for 30 minutes.
3. Process the soup in blender until smooth.
4. Return to pan and bring to a boil again. Reduce the heat and simmer for another 30 minutes un covered.
5. Stir in whipping cream and turn the heat off.
6. Pour into soup bowl and garnish with fresh parsley.