Red lentils soup by Joo Charng
(serves 50 pax)

Red lentils 1000g
Tomatoes 7 medium diced
Coriander leaves chopped
Garam Masala 2 tsp

Spices:
Cumin seeds 5 tsp
Ginger paste 5 tsp
Dry red chili 2
Turmeric 2 tsp
Coriander powder 2 tsp

1. Washed lentils 3 times.
2. Boil in water.
3. Heat 5 tbsp of oil in pan.
4. Saute all spices then add tomatoes and cook till oil release.
5. Add in the boiled lentils.
6. Add water and and cook on medium heat till boiling.
7. Reduce heat add butter, garam masala and salt to taste.
8. Garnished with coriander leaves before serving.

Steam Osmanthus Mung Bean Cake 桂花绿豆糕

Osmanthus Mung Bean Mini Cakes

(Makes 100pcs)

桂花绿豆糕

Mung Bean 500g
Unsalted Butter 50g
Osmanthus Flower 10g
Water 375ml
Sugar 175g

Each mini cake is about 10 to 12g

Steps:
1. Wash and soak mung bean overnight.

2. Rub osmathmus flower with punch of salt and rinse.

3. Boil water and dissolve sugar then add washed osmanthus flower. Once boil, off fire and let the flower soak in the sugar syrup till cool or overnight.

4. Remove osmanthus flower from the syrup.

5. Steam the soaked mung bean over big fire for about 40 mins. Do not open cover in between. When the mung bean is cooked, it will disintegrate into powder form when trying to rub them in between fingers.

6. Blend the cooked mung bean with the filtered osmanthus sugar syrup into smooth paste form.

7. Heat non stick wok and melt the butter.

8. Pour the mung bean paste and 3/4 of the osmanthus flower and fry them. Keep stirring else will burn. Continue frying until the paste dries up and become a "dough".

Do not fry too dry else the the moulded cake will crack.

9. Spread the mung bean paste into a tray and cover with cling wrap on its surface layer and let it cool. Well cooked dough will not stick to the fingers during moulding phase.

10. Roll them into ball of 10 to 12g then mould it into flower shape.

11. Put the completed cake into a closed box to maintain its moisture. Best to consume in 3 days and keep unfinished cakes in fridge. The taste of cold and thaw cake taste differently and upto individual preference.

Earl Grey Cookies 伯爵红茶饼干

Earl Grey Cookies (about 60pcs)

250g plain flour
227g softened butter
4 Tbsp Earl Grey Tea Leaves (use base of soup ladle to crush it to fine leaves)
1/4 tsp salt
50g powdered sugar

Preheat oven to 160 degree.

Steps:
1) Beat softened butter with icing sugar.
2) Using base of soup ladle to "grind" tea leaves to smaller pieces and release the fragrance.
3) Mix the tea leaves into the sifted plain flour by hand or spatula.
4) Add in the salt and plain flour with tea leaves to beaten butter n mix well with spatula to form a very wet and sticky dough.
5) Leave dough to rest for at least 30 mins in fridge.
6) Roll each dough into small round piece and play them on lined baking tray.
7) Bake 160 deg (fan mode) for 10 to 20 mins until the base turn brown.

Notes: These cookies should be v light cream color thus place an aluminium foil above the cookies in between baking to prevent them from turning brown.

Cranberry Cookies 蔓越莓饼干

Cranberry Cookies (about 60pcs)

250g plain flour
227g softened butter
4 to 5 handful of dried cranberries (cut them into bit sizes)
1/4 tsp salt
50g powdered sugar

Preheat oven to 160 degree.

Steps:
1) Beat softened butter with icing sugar.
2) Mix cut cranberries into the sifted plain flour by hand or spatula.
3) Add in the salt and plain flour with cranberries to beaten butter n mix well with spatula to form a very wet and sticky dough.
4) Leave dough to rest for at least 30 mins in fridge.
5) Roll each dough into small round piece and play them on lined baking tray.
6) Bake 160 deg (fan mode) for 10 to 20 mins until the base turn brown.

Notes: These cookies should be v light cream color thus place an aluminium foil above the cookies in between baking to prevent them from turning brown.

Osmanthus Almond Cookies 桂花杏仁饼

Osmanthus Almond Cookies (about 100pcs)

125g plain flour
125g ground almond
227g softened butter
4 Tbsp osmanthus flower 桂花
1/4 tsp salt
50g powdered sugar

Preheat oven to 160 degree.

Steps:
1) Beat softened butter with icing sugar.
2) Mix salt + osmanthus flowers into plain flour and ground almond.
3) Add #2 to beaten butter #1 n mix well with spatula to form a very wet and sticky dough.
4) Leave dough to rest for at least 30 mins in fridge.
5) Roll each dough into small round piece and play them on lined baking tray.
6) Bake 160 deg (fan mode) for 10 to 20 mins until the base turn brown.

Notes: These cookies should be v light cream color thus place an aluminium foil above the cookies in between baking to prevent them from turning brown.

Eggless Waffles (make 10 pcs)

Ingredients
Plain flour 350g
Baking powder 20 teaspoon 20g
Salt 0.25 teaspoon

Melted butter 150g
Sugar 62.5g

Milk 590g
Apple Cider Vinegar 38g
2 vanilla pods

Toppings:
Banana coated with lemon juice
Blueberries
Toasted almond flakes
Green tea almond spread dilute with milk

Steps:
1. Melt butter and add in sugar.
2. Mix vinegar with milk and add in vanilla pods. Let it sit for 30 mins.
3. Mix melted butter and vinegar mixture.
4. Fold in plain flour, baking powder and salt.
5. Pre heat waffle machine and grease the plates.
6. Pour batter and cook for about 4 mins depending on the temperature of the plate.

Eggless Red Velvet Cupcakes

Cupcake Ingredients:
96 x 5cm cupcakes

Plain flour 1 kg
Baking soda 4 teaspoons
Baking poweder 4 teaspoons
Salt 4 teaspoons
Cocoa Powder 8 Tablespoons

Sugar 900 g
Oil 960 ml

Buttermilk and Egg Replacement 1460ml (1350 ml milk + 110ml vinegar)

Vanilla 8 pod (or 8 teaspoon essence)

Beet root powder 8 Tablespoon

Coffee powder 4 Tablespoons
Hot water 400 ml

Pre- steps:

P1.
To make buttermilk and egg replacement: Mix 90 ml vinegar to 1350 ml milk and let it sit for at least 15 to 30 mins.

P2.
Mix 4 Tablespoon coffee with 400 ml hot water.

P3.
Slice 8 vanilla pods and extract the paste within it.

P4
Sieve dry ingredients (Plain flour, Baking soda, Baking Powder, Cocoa Powder and Beet Root Powder) and ADD Salt into the dry ingredients.

P5.
Preheat overn at 180 to 190 degree.

Steps:

1. Mix oil with sugar, then add in pre-prepared buttermilk and egg replacement (from P1).

2. Add vanilla paste into the liquid mixture from #1.

3. Add coffee drink into overall liquid mixture.

4. Fold in dry ingredients into final liquid mixture GENTLY.

5. Scoop or pour into cupcakes cup (3/4 full)

6. Bake at 180 or 190 degree for 18 to 20 mins.


Icing Ingredients:
120 cupcakes

Cream cheese 8 x 80z (room temperature)
Milk 240ml (start with 1/2)
Butter 454g (I use around 1/2 of this)
Vanilla 8 teaspoons
Sieved icing Sugar 8 cups (start with 3 cups and adjust according to taste preference)
Lemon Juice 1 to 2
Zest 2

Steps:
1. Beat soften cream cheese into paste.
2. Add milk, sieved icing sugar, butter (starting with half of each ingredients).
3. Mix into even icing cream and adjust each ingredients to desired texture n taste.
4. Add lemon juice in between to preferred taste.
5. Add lemon zest last before using.