Dorayaki

Dorayaki
(recipe adapted from justonecookbook)

Ingredients:
80g Blue Jacket Plain Flour
1/2 tsp baking powder
2 eggs
60g sugar
1 Tbsp maple syrup
red bean paste

Method:
1. Combine eggs, sugar & maple syrup in a medium bowl. Whisk till light & fluffy.
2. Sift in flour & baking powder. Stir till combined. Set aside in fridge for 15mins.
3. Stir in 1/2 Tbsp water into the batter & stir till combined.
4. Preheat Bruno hotplate. Coat the hotplate with oil using a kitchen towel. Using a small cookie scoop, pour 2 laddle of batter onto the hotplate. Once the surface of the batter starts to bubble, flip over & cook the other side. Repeat till all batter are used up.
5. Make sandwich with red bean paste & decorate with melted chocolate.

Peanut Butter Taiyaki

Taiyaki  
(makes 8 Taiyaki) 

Ingredients:
1 packet Pancake mix 
2 tsp matcha powder  
1 large egg
100ml water

Fillings: 
peanut butter

Method:  
1. Combine all ingredients in a mixing bowl. Mix well & transfer batter into a measuring cup. 
2. Preheat Taiyaki pan over medium low heat. Brush both side of the pan with little oil. Pour some batter & add fillings at the centre then cover the red bean paste with more batter.
3. Cover the pan & flip pan immediately. Cook over medium low heat for about 4-5mins, flipping every min till both sides become golden brown.

Taiyaki

Taiyaki

Ingredients:
1 packet Pancake mix
1 tsp matcha powder
1 egg
120ml full cream milk

Fillings:
Red bean paste

*Refer here if you are not using pancake mix

Method:
1. Combine all ingredients in a mixing bowl. Mix well & transfer batter into a measuring cup.
2. Preheat Taiyaki pan over medium low heat. Brush both side of the pan with little oil. Pour some batter & add fillings at the centre then cover the red bean paste with more batter. 
3. Cover the pan & flip pan immediately. Cook over medium low heat for about 5mins, flipping every min till both sides become golden brown.

Hotteok

Hotteok (Korean Sweet Pancakes)
(recipe adapted from mykoreankitchen)

Ingredients:
157g Blue Jacket Plain Flour
1 tsp fine sugar
1/2 tsp salt
1 tsp instant yeast
125ml warm water

Fillings:
1/4 cup brown sugar
1/2 tsp cinnamon powder
30g chopped cashew nuts

Method:

1. Sift flour into a mixing bowl & add the rest of the ingredients. Mix till a dough is formed & proof for 1hr.

2. De-gas the dough after 1hr & let it rest again for 20mins.

3. Put some oil onto hands & divide the dough into 6 portions. Flatten each dough & placed 1 Tbsp fillings & sealed up. 

4. Pre heat a frying pan on medium heat & once it’s heated add a thin layer of cooking oil. 

5. Place a dough into the pan & cook it until the bottom side is lightly golden brown (30s). Flip it over & press the dough down with a spatula. Cook until the bottom part is golden brown (1 min). Flip the pancake over one last time then reduce the heat to low. Cover the pan with a lid & cook until the sugar filing fully melts (1 min). Repeat for remaining dough.

我很喜欢这个韩式煎饼。记得一定要趁热吃哦！

外层脆又有咬劲，里面的红糖溶化后变的有点粘稠，加上腰果的香，简直是太好吃了！我一下就嗑了三个煎饼呐 *^_^*

No Bake Energy Bites

No bake Energy Bites
(recipe adapted & modify from here) 

Ingredients:
140g nutella
80g honey
1 tsp rum
1 cup oats
1/2 cup golden flaxseed meal
2/3 cup dried cranberries
2/3 cup raisins
1/3 cup chocolate chips 

Method:
1. In a mixing bowl, mix together nutella, honey & rum. Add remaining ingredients & stir until evenly coated.

2. Using an ice cream scoop, scoop the mixture & placed onto a tray. Chill until set before store into air tight container & store in fridge again.

 

Muah Chee 麻糍

Muah Chee 麻糍 

(Recipe adapted from Anncoo)

Ingredients: 
250g Glutinous rice flour

3 tbsp sugar
375g Water 
30g Sugar 
80g ground/crushed roasted peanuts - mix together 

Method: 

1. Grease some oil onto a tin.

2. Mix glutinous rice flour, sugar & water in a large bowl. Stir batter till smooth & pour batter into the greased tin.

3. Bring water to boil in a wok & steam for over medium low heat.

4. Leave cooked sticky dough to cool.

5. Grease teaspoon with little oil,  scoop sticky dough & drop it on the mixed sugar & peanuts, coat well & serve.

Cream Cheese Rangoons

We ate these cream cheese rangoons in a Thai restaurant when we were in US 2 months ago. The rangoons were very crispy on first bite followed by a burst of creamy, smooth cheese that melted almost instantly in your mouth. Even my hubby who does not love cream cheese commented that the rangoons were addictive. Being a cheese lover myself, I knew that I had to replicate them. However, instead of deep frying them in oil, I am using my trusty airfryer!

 

Baked Cream Cheese Rangoons

Ingredients

272g Cowhead cream cheese

1.5 Tbsp green onions, thinly sliced

Garlic Parmesan cheese powder

Wanton wrappers

Method:

1. In a mixing bowl, mix cream cheese, green onions & cheese powder till well combined.

2. Place 1 tsp of cream cheese mixture into the center of a wanton wrapper.

3. Slightly wet the outer edges of the wonton wrapper with water. 

Bring all the corners of the wonton together up to the center & pinch. 

Pinch all the sides together to to form an "X".

 4. Repeat for remaining wantons.

5. Airfry wantons at 200C for 10mins.

Enjoy!

Tau Sar Piah

Tar Sar Piah 

(Recipe adapted from Asian Bakes)  

Ingredients:  
Fillings:
100g split green beans (soaked in water for 2 hrs & steam 20mins till soft. Grind in food processor till fine)
80g sugar
1.5 Tbsp brown sugar
1/2 tsp salt
1/4 tsp ground white pepper
4 Tbsp finely chopped shallots
40ml cooking oil  
* Fry shallots in cooking oil till golden brown. Add beans & stir fry till well mixed. Add sugar, salt & pepper for 2mins. Set aside & cool.

Pastry:
Oil dough
60g plain flour
25g oil 
*mix together to form a dough & divide into 8 small doughs

Water dough
60g plain flour
pinch of salt
25g oil
15ml water  
*mix together to form a dough & divide into 8 small doughs

*Wrap oil dough in water dough. Roll the dough flat then roll one end towards the other like a swiss roll. Roll the dough flat & wrap fillings. Bake in a preheated oven @ 200 degrees for 10mins. Remove fro oven & glaze Tau Sar Piah wih egg wash. baked for another 10mins. 

Crispy Baked Cod Fish with Seaweed

Ingredients:

1 packet  Dried Fish Fillet

Seaweed 

1 egg white

Method:

1. Place the cod fish slices on a lined baking tray.

2. Brush some egg white on cod fish slices & stick the seaweed on it.

3. Bake at preheated oven @ 150C for 10mins on one side & bake for another 5mins on the other side. 

上海生煎包

上海生煎包

(Recipe adapted & modify from Carol)  

Ingredients: 

Bao skin 

300g plain flour

1/2 tsp yeast

10g sugar

1/8 tsp salt

170g water

20g oil 

Fillings 

300g  minced meat

1 packet spring onions
1 Tbsp soy sauce
2 Tbsp sesame oil
white & black pepper

黑胡椒葱肉酥饼

黑胡椒葱肉酥饼

(Recipe adapted & modify from Carol)  

Ingredients: 

Filling

300g pork 

150g spring onions

seasonings- 1.5 Tsp soya sauce, 1/2 tsp salt, 1 Tbsp sugar, 1 Tbsp sesame oil, black & white pepper 

Pastry skin

Water dough

200g plain flour

1/3tsp yeast

1 tsp sugar

10g oil

120g water  

*In a large mixing bowl, add all ingredients together to form a soft dough. Let dough rest for 1hr & cover with plastic wrap. Divide the dough into 40g each.

Oily dough

60g plain flour

20g oil 

*Mix oil into flour. Continue to knead to form a dough that is pliable. Divide the dough into 10g each.

1. Roll the water dough flat & place oil dough inside, cover & seal the edges. Roll out again into long flat oval & start rolling in from one end like a swiss roll. Cover let rest for 15mins. Repeat again after 15mins.

2. Using rolling pin, roll out the dough into rounds. Place 1 heaping Tbsp of the filling in middle of the dough followed by spring onions. Seal up the dough.

3. Bake in a preheated oven @ 180degrees for 25mins.

 

 

冰花煎饺

冰花煎饺

(Recipe adapted & modify from Carol)
 

Ingredients:

Dumpling skin

200g plain flour

100g water

1/4 tsp salt

Fillings

300g  minced meat

6 big prawns (chopped into small chunks)

1 packet chives

2 Tbsp soy sauce
2 Tbsp sesame oil
1 Tbsp corn flour
pepper

煎饺子粉浆

1 Tbsp plain flour

300g water

Baked Okara Croquette

Okara Croquette  
Ingredients
200g Minced meat
1 Large Potato (peel, boil & mashed) 
50g Okara
1 Tbsp Cornflour
salt & pepper to taste

1 egg

Bread crumbs

See my Croquette Tower ;P

Crispy on the outside, soft & juicy inside =)

洋芋咸酥脆饼

洋芋咸酥脆饼
(Recipe adapted & modified from The First Book of Baking for Beginners by Carol)

Ingredients
200f Mashed Potato
60g Cornstarch
30g Vegetable Oil
Black Pepper
Salt

Method
1. Mix all the ingredients together till it becomes a soft dough.

2. Place a piece of cling wrap onto table & roll out the dough out into 0.3cm thickness

3. Use cookie cutters to cut out into desired shapes.

4. Bake at preheated oven @ 180 degrees for 25mins.

Ta-daa! You got your own potato chips now!