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Rugelach

Posted on Jun 10, 2012 in Desserts

I had my first taste of rugelach when I was 20 while visiting New York City and had fallen in love with this Jewish pastry. It turned out to be very easy to make and a great biscuit to make with kids. Makes 32 rugelach biscuits. Ingredients 250g salted butter 250g block of cream cheese pinch of salt 2 and 1/2 cups plain flour (plus more to dust) 2 large egg yolks 1 teaspoon vanilla extract 1/2 cup caster sugar 1 cup fruit preserves (raspberry, apricot, orange, etc) 1/2 cup chopped walnuts Glaze 50g butter (melted) 1/4 cup caster sugar 1 teaspoon ground cinnamon Method Leave butter and cream cheese in a warm place for a couple of hours to soften. They have to be soft and cannot be used straight out of the fridge. Pre-heat oven to 180...

Pandan Chiffon Cake

Posted on Mar 25, 2012 in Desserts, Most Popular

This is a lovely Singaporean delight. It’s very light and fluffy and delicate in taste. If you’re Singaporean and have been living overseas for a while, this cake will literally take you home. Serves 8. Ingredients 5 extra large eggs (63 to 70g each) 5 stalks of pandan leaves 2 tablespoons water 1/2 cup coconut milk 1/4 cup vegetable oil (I used canola) 1 teaspoon pandan paste 1 cup cake flour 1 teaspoon baking powder 2/3 cup very fine or caster sugar pinch of sea salt (about 1/8 teaspoon) 1/4 teaspoon cream of tartar * Please don’t ask if any of the ingredients can be substituted. At the time of posting, I have only made it once (with success) and have never made it with any ingredients being substituted. Thanks! Method Clean and cut the pandan leaves into small...

Mango Salsa

Posted on Feb 29, 2012 in Most Popular, Veggies

My friend, Suvarna made this dish for her party. I liked it so much that I asked for her recipe immediately. Better yet, I made her come to my house and cook lunch with me and make a tutorial with me. This is so good on its own. Or with a meat dish, like steak or stew or even a curry. And is fresh and summery. I’m going to make this forever. Please note that all ingredients are to taste and it is not necessary to be exact in measurements. Big thanks to Suvarna for doing this tutorial with me! Serves 4. Ingredients 1.5 to 2 cups of sweet ripe mangoes (peeled and seed removed) Zest from 1 lime Juice from 1/2 to 1 lime 2 tablespoons of coriander leaves or mint leaves 2 tablespoons shallots/red onion (very thinly...

Banana Cake

Posted on Feb 06, 2012 in Desserts

This is one of the most amazing banana cakes I’ve ever had in my life. The technique is completely different from anything what I’ve ever done with cakes. It’s light like a chiffon cake and not dense like banana bread. Unlike most banana cakes that are heavy and oily, this one is practically healthy! I brought it to a party and everyone loved it. This recipe makes a large cake. but I highly recommend to make this size. It’s so good that there will not be enough to go round. Leftovers can be kept chilled and because there’s no butter in it, it’ll still be light and soft out of the fridge. Serves 10. Ingredients 5 large eggs 1 cup sugar 400g very ripe bananas (or about 5 medium bananas) 2/3 cup + 1/4 cup vegetable oil 2 &...

Mango Chicken with Dill in Coconut Cream Sauce

Posted on Jan 09, 2012 in Chicken

Mangoes are in season again and I wanted to do this dish that I had accidentally created a while ago for a friend who was on the Paleo Diet. It had turned out to be delicious even without much seasoning ingredients. It’s very natural with chicken thigh meat, lots of fresh mangoes, chicken stock, fresh herbs and coconut cream. I’ve tweaked the recipe for this step by step tutorial so it may not be 100% Paleo-friendly anymore, but it’s still yummilicious. Serves 4. Ingredients 8 large pieces of chicken thigh – with bone and skin on 300g fresh mango cubes Handful of fresh dill (stems removed) or fresh mint (thinly sliced) 2 tablespoon butter 1 tablespoon minced garlic 1 tablespoon of chicken stock granules or 2 chicken stock cubes (according to taste) 400ml coconut cream or milk (use coconut...

No Churn Mango Ice Cream

Posted on Nov 26, 2011 in Desserts

I’m cheap and have never invested in an ice cream maker, so when I decided I wanted to make my own ice cream, I relied on my trusty Nigella Lawson’s No Churn Pomegranate Ice Cream recipe. It was amazing. So I was inspired and got creative one day and improvised the recipe to make Mango Ice Cream. It was so easy and I used canned mangoes and they worked perfectly. Serves 6. Ingredients 500ml heavy or double cream (48% fat) 1 & 1/3 cups icing sugar 3/4 cup thick mango juice/nectar 1 tablespoon lime juice 1 can mango slices in syrup (410g) Method Drain a can of mango slices. Cut the mango slices into small bite size bits. In a large bowl, add 500ml of 48% fat double cream. The fat content of the cream is really important. If...

Pineapple Upside Down Cupcakes

Posted on Oct 25, 2011 in Desserts

My friend, Eka from Auckland makes the most delicious pineapple upside down cake. When she handed me her recipe, I decided to modify it to make cupcakes instead. Every pineapple upside down cupcake is like a burst of sunshine on the plate. Your guests will love it! Makes 10 large cupcakes Ingredients For the base – 50g salted butter – softened at room temperature 1/2 cup brown sugar 10 canned pineapple rings, drained 10 glaced cherries For the cake – 125g salted butter 2/3 cup caster sugar 2 large eggs 1 teaspoon vanilla extract 1 & 1/2 cups plain flour 2 teaspoons baking powder 1/2 cup whole milk Method Begin by preheating oven to 180°C. Place 50g of softened salted butter in a bowl. Make sure the butter is not cold from the fridge. Keep it in a warm...

Sweet & Sour Chicken with Lychees

Posted on Oct 17, 2011 in Chicken, Most Popular

This dish came about when I had a sudden craving for sweet and sour pork. I didn’t have the necessary ingredients at home. But I did have chicken and lychees. So I whipped up this dish instead. It was delicious and is now a hot favourite at home. Serves 4 as a main course with rice. Ingredients 500g chicken thigh meat (bones and skin removed) 1 egg white 1 tablespoon corn flour 1/4 teaspoon salt 1/4 teaspoon black or white pepper 4 tablespoons cooking oil For the sauce – 1 small cucumber (about 200g) 1 large onion 1 tablespoon of minced garlic 1 can of lychees (I used 565g can) 2 to 4 tablespoons liquid from the can of lychees above 1 tablespoon oyster sauce 1 tablespoon ketchup 1 teaspoon sugar 1 tablespoon Shaoxing Huatiao cooking wine salt and...

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