Mini cornflake cluster

Makes 50 minis (2.5cm)

Ingredients (A):
Unsalted Butter 90g
Honey 30g
Light Brown Sugar 30g
Salt 1/4 tsp

Ingredients (B):
Corn flake 120g or more
Dried Nuts 50g or more
Dried Fruits 50g or more
White roasted sesame 2 tsp

Steps:
1. Melt butter, add honey, sugar and salt and mix well.
2. Add the rest of ingredients (B) and mix well.
3. Scoop into cupcake paper cup and bake at 160 degree for 5mins.

Notes:
1. Dried fruits suggestion: Apricot, Cranberries, Orange Peel, Blueberries, Goji
2. Dried nuts suggestion: Almond, Sunflower Seeds, Pumpkin Seeds.

Eggless Apricot Almond Madeleine

(makes 25 mini cupcakes)

Ingredients (A):

Corn starch 15g

Plain flour 130g

Baking powder 1 tsp

Ingredients (B):

Salt 0.5 tsp

Light brown sugar 65g

Corn Syrup 20g

Melted butter 136g

Milk 120g

Ingredients (C):

Filling = Handful of apricot cut into bits 

Topping = Almond Slivers/Slices/bits

Steps:

1. Mix n sift dry ingredients (A).

2. Mix (B) until sugar is dissolved and well mixed into wet mixture.

3. Add wet mixture from #2 into dry ingredients from #1 and mix well.

4. Keep mixed batter into fridge for at least 30mins to make sure batter is form in thick paste batter.

5. Pipe or scoop into mini cupcake cup.

6. Add Apricot in between batter and top up with Almond bits.

7. Bake at 170 degree for 20 to 30 mins until well cooked and Almond is light brown color.

Note:

1. If using Madeleine mould, sprinkle flour on mould before piping batter.

2. Madeleine taste better the next day of baking. 

Eggless Lemon Cranberry Pound Cake

Make 2 sets of mini pound cake tin (5 x 5 x 15 cm)

(A)
Oil        40g
Milk   190g
Sugar   65g
Vanilla essence   1/2tsp

(B)
Lemon Juice             20g

(C)
Cake Flour              150g
High Protien Flour   20g
Almond Flour           40g
Baking Powder          7g
Lemon Peel               1 tsp

Filling/Topping:
Cranberry          15g (soak in advance or overnight)
Almond Nuts    15g

Preheat oven to 180 to 190 degree for 20 mins.
Line or oiled baking mould 

1. Soak dried fruits amd squeeze out extra water. Before bake, add little cake flour to coat (optional).

2. Mix all Dry ingredients (B) together.

3. Mix all Wet ingredients(A) with balloon whisk till well mixed.

4. Mix Dry ingredients from #2 into Wet Ingredients #3  in 3 batches.

5. Add most of almond bits into batter (leave some for topping) and use cutting method to mix well.

6. Pour half of batter into mould and add cranberries (leave some for topping) then top up with rest of batter.

7. Sprinkle balance almond bits and cranberries on top of batter.

8. Drop tin on table top to release air pockets.

9.  Bake for 30 to 40 mins.

Notes:
1. Bake at higher temp (180 or 190 degree for first 15 to 20 mins).

Warm Fried Tofu Salad

Warm Fried Tofu Salad (serves 4 pax)

Ingredients:

Semi Firm Tofu(板豆腐) 2 boxes

Cherry Tomatoes 10 cut into halves

Cucumber 1 cut into chunks

Seasoning:

Japanese Chilli Powder

Ponzu Japanese Salad Dressing OR

Balsamic Vinegar + Olive Oil + Sugar + Lemom Juice + Lemon Rind

Instructions:

1. Cut tofu into 2cm cubes.

2. Marinate with salts and wrap tofu in kitchen towel and use plate to stack above to dry up excess water.

3. Marinate cucumber chunks with pinch of salt to remove excess water and make them crunchy.

4. Fried tofu till sides crispy.

5. Assemble everything and sprinkle chilli powder and serve with salad dressing.

Mixed Vegetables Miso Pumpkin Stew Soup

Ingredients:
Pumpkin 300g (without skin n seed cut into chunks)
Corn 1 (cut in 1.5 cm slices)
Carrot 1 Big or 2 Small (cut into chunks)
Baby Spinach 1 small bundle
White fungus 1 (soak and cut into big pieces)
Shimeiji mushroom 1 packets
Kombu Vegetables Stock 5 cups or 1.25L

Seasoning:
Fresh milk 1 cup (optional)
Miso 1.5 to 2 TBSP

Instructions:
1. Heat oil and fry pumpkin and 1 TBSP of miso.
2. Fry until fragrance is out. Remove half of pumpkin and put aside.
3. Blend the balance half of fried miso pumpkin into paste.
4. Add in Kombu soup and boil.
5. Add carrot and corn then boil till half cooked.
6. Pan fry mushroom without oil until fragrance and water release.
7. Before carrots and corns are too soft, add balance pumpkin, mushroom and white fungus into soup then bring to boil.
8. Add milk (optional), adjust flavour with additional miso then boil.
9. Add baby spinach just before turning off the fire.

Kombu Vegetables Stock

Ingredients (makes 6.5L stock)
Kombu 150g
Cabbage 1/4
White carrot 1
Corn 1
Water 7L

Instructions:
Boil in medium heat for 30 mins or use pressure cooker (15mins).

Gluten Free Blueberries Almond Cookies

Ingredients:
3 cups blanched almond flour
1/2 teaspoon salt
1 teaspoon baking soda
90g melted butter
2 tablespoons honey or maple syrup
2 teaspoons vanilla extract
3/4 cup blueberries

Steps:
1. Preheat oven to 160°C.

2. Combine almond flour, salt, baking soda.

3. Add in melted butter, honey and vanilla until dough forms.

4. Fold in blueberries.

5. Scoop 1/2 tsp of dough and form into ball and press it flat on lined baking tray.

6. Bake for 8-10 minutes until lightly brown.

7. Cool before storage.

Note:
These cookies turn brown easily because of the honey.

Multi Grain Crackers

Ingredients:
Sunflower seeds 1/2 cup
Pumpkin seeds 1/2 cup
Black sesame seeds 1/4 cup
Flaxseed 1/4 cup
Chia seeds 1/4 cup
Salt 1/2 tsp
Water 1 cup
Presoaked Raisins or Cranberries 1/2 cups
Optional: Presoaked Goji 1 tablespoon

Topping:
Salt Flakes to Sprinkle.

Steps:
1. Preheat oven to 170 degree.
2. Combine all ingredients except topping and let it rest fo 15mins to form paste.
3. Spread the multi grain paste on lined baking tray.
4. Sprinkle salt flake on top.
5. Bake for 30 mins and cut half baked cookie sheets into square bite sizes.
6. Continue to bake for another 30 mins until crispy.
7. Cool on rack before storage.

Pesto Sauce 素青酱

Ingredients:

(make approximately 500g)

Cashew Nuts 100g (roasted and blend but not too fine)

Thai Basil 160g

Baby Spinach 160g (those for salad type)

Olive Oil 130g to 140g (I substitute 10g with avocado oil)

Salt 1 to 1/2 tsp

Black Pepper 1.5 tsp
Lemon 1/3 extract juice (about 1 tbsp)
Lemon zest from 3/4 lemon

Steps:

1. Blend Thai Basil and Baby Spinach to paste form.

2. Mix rest of ingredients and adjust to individual preference.

3. Store in fridge or into ice cube tray to freeze. Keep in fridge for 3 weeks and longer in freezer.

Note:

This sauce is very versatile and can be used as spread for sourdough, salad, pasta and baked salmon.

Bibimbah

Carrot 红萝卜 x 3 small
Zuchinni 夏南瓜 x 1
Fresh Mushroom 鲜菇 x 1 packet
Spinach 菠菜 x 1 packet

Steps:
1. Fry shredded carrots with sesame oil (more) mix with normal oil till start to soften before seasoning with sugar (3/4 tsp) and salt (1/4 tsp). Off fire when sugar starts to cameralize.

2. Fry shredded zuchinni with sesame oil (lesser) mix with normal oil. When soft, add white pepper generously and salt.

3. Fry mushroom with sesame oil (more) mix with normal oil till soft then season with white pepper, black pepper and black bean sauce or vegetarian oyster sauce.

4. Blanch spinach in hot water then rise with tap water. Mix sesame oil with light soy sauce and add in chopped raw garlic (substitute with fried shredded ginger for vegetarian version). Mix the seasoning to blanched spinach.

5. Place rice in bowl top with fried egg (substitute with pan fried tofu) and decorate as preference.

Eggless Banana with Date and Walnut Cake

(A)
180g cake flour or 1 1/2 cup
(optional: Substitute 5g with cinnamon powder)
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt

(B)
3 ripe bananas mashed

(C)
20g brown sugar
30g to 40g sugar (depending on how ripe is the banana)
75g oil 1/3 cup
60g yoghurt 1/4 cup
1 tsp vanilla essence or rum

Others:
Filling: 65g walnuts and 60g dates
Extra walnuts to decorate the top

1. Whisk (C) until well mixed.
2. Mix in (B).
3. Gently fold in (A) - Do not overmix.
4. Add in the dates and walnuts just before well mixed.
5. Preheat 180 degree
6. Bake lined cake tin for 50 to 55 mins.
7. Leave it on rack to cool before slicing.

Vegetarian Kimchi

Ingredients:
Chinese Cabbage (大白菜) x 1/2
Carrot (红萝卜) x 1 to 2
Sugar (糖) x 22g
Glutinous Rice Flour (糯米粉) x 22g
Mushroom and Kombu Water (香菇昆布)x 200ml
Grated Ginger (姜) x 13g
Sesame Oil (麻油) x 22g
Korean Red Pepper Powder (韩国辣椒粉) x 45g to 60g
Korean Pear (韩国梨) x 1/2

Steps:
1. Prepare the cabbage and carrot.
1a. Cut cabbage in lengthwise and wash.
1b. Cut carrot into strips.
1c. Marinate both cabbage and carrot with salt to remove excess water for minimum 3 hours.
1d. After 3 hours, rinse and pat dry both cabbage and carrot.
1e. Sprinkle some sugar in carrot.

2. Prepare the kimchi sauce.
2a. Wash and blanch 10 small mushroom.
2b. Boil mushroom with 300ml water and add 1 small kombu (cut into strips).
2c. Off fire and let it simmer for 1 hour.
2d. When the mushroom and kombu water is cold, add glutinous rice flour and mix well.
2e. Grate ginger and Korea pear.
2f. Add grated ginger, sesame oil, sugar and chilli powder and the grated korea pear last before mixing them evenly.

3. Making the kimchi.
3a. Spread the kimchi paste on each leaves and carrot.
3b. Add in the shredded kombu.
3c. Roll marinated cabbage and put them in a sterilised glass container together with the carrot and kombu.
3d. Let it rest in room temperature before storing in fridge the next day.

Black Fungus Cucumber Salad

Ingredients:

Japanese Cucumber 日本黄瓜 x 1

Unripe Mango 生芒果 x 1 small

Small Black Fungus 干小黑木耳 x 1 bundle

Ginger Flower 姜花 x 1

Sauce: 

Vietnamese Lemongrass Sauce 越南香茅酱 1 to 2 tablespoons 

Alternate Flavour :

Plum Sauce (酸梅酱) or Yuzu Jam (柚子果酱) with lime (酸杆)

Steps:

1. Cut cucumber into cubes or chunks.

2. Shred unripe mango.

3. Soak dried black fungus and then blanch in hot water.

4. Cut blanched black fungus to about same size as cucumber. 

5. Cut ginger Flower into strips.

6. Mix all ingredients with the sauce. Adjust flavour and may add pinch of sugar or honey if find it too sour.

7. Chill in fridge for an hour before serving.

Chilli Oil 红油

Ingredients:
Dried Chillies 3 cut into small rings (辣椒干)
Dried Orange Peel 1 cut into strips (橙皮)
Bay Leaves 2 to 3 pcs (月桂叶)
Green Peppercorn 1/2 tbsp (青花椒)
Red Peppercon 1/2 tbsp (红花椒)
Caradom 1/2 tsp or 2 pods (小豆蔻)
Star Anise 2 (八角)
Ginger 2 slices (姜)
Oil 200ml (油)

Steps:
1. Heat 200ml of oil and fry ginger till brown.
2. Put all ingredients in heat resistant bowl.
3. Pour hot oil and ginger into bowl of spices.
4. Let it infuse overnight.
5. Sieve the spices and store in container.

Note:
Spicy level for this chilli oil is very low. Do increase the dried chilli and/or peppercorns if prefer more spicy flavour.

Vegetarian Dumplings 素红油抄手

Make 20 dumplings

Ingredients:
Dumpling Skin 1 packet (水饺皮)
Omnipork 1/2 packet can replace by taugua (新猪肉或以豆干取代)
Small Firm Beancurd 1/2 cut into rectangular bits (小豆干)
Chestnut 5pcs cut onto small cubes (马蹄)
Shanghai Cabbage 1 - use the stem only and cut into small pieces (上海青 )
Small Black Fungus 10pcs - cut into strips (小黑木耳)

Seasoning:
Mushroom powder 3/4 tsp (香菇粉)
Salt 1/4 tsp (盐)
Pepper dash (胡椒粉)
Sesame oil drizzle (麻油)

Vingegar Chilli Oil Sauce:
Black Vinegar (浙江醋)
Homemade Chilli Oil (自制红油)
Dark Soy Sauce (黑酱油)
Mushroom Powder (香菇粉)

Garnish:
Corainder leaves (芫茜叶)
Roasted Sesame (烤过的白芝麻)
Fresh Chilli cut into strips (辣椒)

Steps:
1. Prepare ingredients as described.

2. Prepare the sauce for cooked dumplings.

3. Mix seasoning to all ingredients except tofu and dumpling skin.

4. After well mixed, gently mix in the tofu.

5. Wrap each dumpling.

6. Boil dumpling and scoop out when it float as considered cook.

7. Scoop the cooked dumpling into the vinger chilli oil sauce.

8. Add corainder leaves and sesame oil before serving.

Refresh Natural Starter (Levain)

Ingredients (ratio 1:1:1)

Ready natural starter 100g

Bread flour 100g

Water 100g

Steps:

1. Weigh natural starter, bread flour and water (1:1:1) and mix well gently but with firm folding.

 2. Mix untill all ingredients are well mixed and do not over mix.

3. Cover and place it at room temperature to let it proof and rise till double. As beginner can make a mark for starting volume as reference. 

4. When it doubles its volume in room temperature, the starter is considered as refreshed successfully and ready to use for bread making. Otherwise put them in the fridge till next refresh.

Note:
1. Personally I ever refreshed the starter 3 weeks gap but depend on how hardy is the starter that one owns.

2. Otherwise the recommendation is once a week or alternate week.

Vegetarian Yam Ngoh Hiang

Make 12 minis

Ingredients:
Yam steam 200g
Yam cubed fried 100g
Mock meat 100g (optional but recommended as overall filling is a bit mushy thus can add some substance to the filling)
Carrot 60g
Dried Mushroom small 8
Water chestnut with skin 200g (about 6 pcs or 130g without skin)
Soaked black fungus strips 35g
Coriander leaves 2 small bunches
Soya bean skin 1/2 packets

Seasoning:
Potato starch 4 tsp
Plain flour 3 tablespoon
Water 2 to 3 tablespoon
Salt pinch
Mushroom powder 1 to 2 tsp
Mushroom oyster sauce 1 to 2 tsp
Pepper 1/2 to 1 tsp

Steps:
1. Steam yam and mashed
2. Cut balanced yam into cubes. Rub with salt and fried till brown.
3. Diced mushroom, carrot into tiny bite size (3mm size)
4. Dice water chestnut into slightly 1cm cube size.
5. Cut black fungus into strips.
6. Chop coriander leaves.
7. Mix all ingredients in a big bowl with seasoning.
8. Adjust the seasoning as per preference on taste and wetness (not too wet as long as they can come together)
9. Wrap with beancurd skin.
10. Steam for 15 mins over big fire.

Tumeric Kerisik Dried Curry Mane Mushroom (non spicy)

Tumeric Kerisik Dried Curry Mane Mushroom

Marinade:

Coriander powder 1/2 tsp

Fennel powder 1/4 tsp

Cumin powder 1/4 tsp

Tumeric powder 1/2 tsp7

Sugar 1/2 TB

Salt pinch

Topping:

• Fresh shredded coconut 100g fry till brown color to make kerisik (use half to fry with rempeh and balance half as topping)

Rempeh (blend all spices):

• ½ inch fresh tumeric

• 1 inch ginger

• 1 inch galangal

• 2 stalks of lemon grass

• 5 pcs candle nuts

• 1 pc fresh chilies (this recipe is non spicy. Increase to 5 if you like yours to be spicy or even use chilli padi)

Seasoning:

• 2 to 3 cups of coconut milk

• 1 cup water

• Salt to taste

• Sugar (optional)

Other Ingredients:

• 300g mane mushrooms

Steps:

1. Fry fresh shredded coconut without oil till brown colour. Put aside or can keep in fridge for 1 week or freezer for a month.

2. Marinate mane mushrooms with the marinade.

3. Heat wok with 3 tbsp. of cooking oil. Add blended rempeh ingredients and and stir fry until fragrant.

4. Add marinated mane mushrooms. Continue to stir fry until all the minced ingredients mixed well with the mushrooms.

5. Add coconut milk and water then bring to boil.

6. Continue to cook until the sauce reduce to half. Stir occasionally to prevent burning.

7. Add salt and sugar (optional) to taste. Stir until all combine and continue to cook until the sauces reduce further and thicken.

8. Then add balance kerisik as topping before serving.

Vegan Green Peas Black Sesame Cookies

Ingredients:
Cake flour 480g
Plain Flour 1320g
Green Pea Powder 1590g
Black sesame powder 210g
Oil 1250g
Icing Sugar 900g
Salt 1.5 tsp
Vanilla (tsp) 2

Temp (degree) 175
Time (mins) 20

Steps:
1. Blend oil, salt and icing sugar.
2. Add sifted flour and green peas and mix to form soft pliable dough.
3. Add more oil if too dry and knead with hands to make sure the oil is evenly distributed.
4. Preheat oven to 175C.
5. Roll and cut dough.
6. Bake for about 20 minutes.
7.

Remove from oven and cool completely before storing in airtight containers.

Vegan Walnut Almond Cookies

Make 400 pcs

Ingredients:
HK Flour 2420g
Baking Powder 4 tsp
Baking Soda 4 tsp
Ammonia 4 tsp
Walnut Powder 825g
Almond Powder 825g

Oil 550g
Soften Butter 1320g

Sugar 990g
Salt 6 tsp
Vanilla 4 tsp

Custard Powder 11 TBSP
Water 22 TBSP

Temp (degree) 160 or 175
Time (mins) 10 to 15

Steps:
1. Cut soften butter into cubes.
2. Toast walnut and blend into powder form.
3. Cream butter and sugar.
4. Add custard powder with water and vanilla essence n mix well.
5. Add oil and mix well.
6. Fold in all dry ingredients and both almond and walnut powder.
7. Knead well to form dough.
8. Roll each ball into 10 to 12g. Slowly flatten each dough.
9. Bake for 15 to 20 mins and allow cookies to cool before transferring to rack to cool completely.