The Great Chef

I have a few cookies recipes which I've bookmarked using Ginger thinking to be baked during Christmas time but every year, I always miss out baking those bookmarked recipes.   When  Hui of Waltzing Butterflies posted her Gingernut cookies recently, and looking at the simple ingredients and steps to prepare, and in no time wasted, I made mine today. GINGERNUTS COOKIES makes 16 cookies Ingredients 105g flour 1 tsp baking powder 1 tsp baking soda 1 ½ tsp ground ginger 40g brown sugar 50g unsalted butter, cold, diced 1 tbsp + 2 tsp golden syrup Method Preheat oven to 180C. Sift the flour, baking powder, baking soda and ground ginger together in a mixing bowl. Add in the brown sugar till combined. Mix in the diced butter into the dry ingredients till crumbly. Add in the golden syrup into the mixture and mix till become stiff paste.   Divide into 16 pcs and roll into balls   Place them onto the baking sheet and flatten the balls slightly. Bake for 10 - 12 minutes or till cookies turn g

For the past few years I'm still in searching to look for the Chwee Kueh recipe that has the smooth and soft texture . In Singapore, everyone knew the Tiong Bahru's Chwee Kueh  has the best chwee kueh!   Usually there will be long long queue to get to buy the Chwee Kueh. Instead of going all the way there, I guess the better way is to make Chwee Kueh myself.  I have made  Chwee Kueh once back in 2012, and thinking I could use another recipe this time. CHWEE KUEH 水粿 Batter (Makes about 20pcs) 280g rice flour 4 tsp tapioca flour 2 tsp salt 300ml cold water 830ml hot boiling water * (weigh the water and boil the water under hot stove!!) 4 tbsp cooking oil Method In a heat proof medium bowl, mix the rice flour, tapioca flour and salt together.   Using your whisk, pour in the 300ml cold water and whisk in one direction till all combined. Pour in the hot water all at once into the flour water mixture and whisk in till no lumps and mixture is thicken.   Lastly, add in the oil and s

It has been quite awhile I have not bake a chiffon cake already.  If you search in the internet for chiffon cakes, there are tons of flavours to choose from.  We usually would chose those flavours we like to enjoy. I remember the very first time I baked a chiffon cake which is a flopped is the Matcha (Green Tea) flavour and didn't post it up.  And after I have mastered baking this chiffon cake, the flavours so far I have baked are the Orange Poppy Seeds , Passion Fruits , Hazelnut Coffee .  Today I try out this Palm Sugar instead. Palm Sugar Chiffon Cake   Ingredients (A) 6 egg yolks 150g palm sugar or gula Melaka 100ml coconut milk  (do not use the thick coconut cream) 4 tbsp vegetable cooking oil (corn oil/canola/sunflower) 140g plain flour ¼ tsp baking powder ¼ tsp salt (B) 6 egg whites 40g caster sugar ¼ tsp cream of tartar (I didnt add) Method In a small saucepan, melt the palm sugar together with coconut milk over low heat till the sugar dissolves.   Remove and pour into a

I love to eat Siew Pau / Shao Bao 烧包.  Whenever I'm at a shopping mall and if I happened to across stall selling piping hot Shao Bao, I will buy one or two to enjoy.  But nowadays the Shao Bao is getting smaller and smaller and the price is getting increasing.  Sometimes I feel it is really not worth it for paying $1.70 a piece for just a tiny bao!   I prefer to make my own Shao Bao as I can use my own healthy ingredients. Flaky Roast Buns With Chicken Filling / Chicken Shao Bao Recipe adapted and copy from Sonia's of Nasi Lemak Lover with slight changes   For the Chicken filling 300g chicken meat (I use skinless chicken thigh), cubed small 80g onion, chopped 40g frozen green peas, thawed  Seasonings   1 tsp salt   2 ½ tbsp sugar 1 tbsp oyster sauce ½ tbsp sesame oil 1tbsp light soy sauce 1 tsp dark soy sauce 1 tsp dark caramel soy sauce, optional (I used ABC Sweet dark sauce) A pinch of Chinese five-spices powder  ½ tbsp corn flour + 1 tbsp water, to thicken  Method Mix all

Have some left over of Yam (taro) and decided to make Steamed Yam Cake again but using another recipe.  I like to cut the yam into slightly big chunks as I like to bite into that yummy yam in my mouth! Just pictures here only as Im sure you will enjoyed viewing my pictures as I was not allowed to copy the recipe I have used for this Steamed Yam Cake. Nevertheless, you can used my previous   Steamed Yam Cake   recipe which is as good too!!                              Enjoying this for my lunch today with some sweet sauce "甜酱"

I happened to come across one Facebook member posting her beautiful Orange Peach jelly the other day and she used the "Ingots" mould to make this and it just captivated me how lovely those ingots jellies are.   The "Ingots" ( 元宝) as for the Chinese regarded as a very auspicious symbols of wealth and good fortune.  Usually the Feng Shui master will advise to place the ingots in the wealth area of your home to attract and to bring abundance and financial success to you. And as Mooncake Festival is just around the corner, why not make this Ingots jelly to welcome your guests. Orange Peach Jelly   Ingredients   1 pack (10g) agar agar powder 150ml water 200ml peach syrup 550ml fresh orange juice 100g sugar (adjust accordingly; based on the sweetness of your orange juice) 2-3 slices peach, cut small to fine   Method   Pour the water, sugar syrup, sugar, agar agar and sugar to a medium size saucepan and bring to boil till the sugar dissolves stirring it c

I hardly posted any cooked dishes to my blog; but just the thought of writing out the recipe and taking photos during the late evening for my cooked dishes just doesn't get me out to do so sometimes. I posted this Mapo Tofu picture in my facebook page and one member requested for the recipe..... well anyway, here goes my home cooked Mapo Tofu version. MAPO TOFU   Ingredients   1 block soft tofu, cut into small cubes 100g mince meat 1 tbsp chopped shallot 1 tsp chopped garlic 2 tbsp Chilli Bean sauce (“Dou Ban Jiang”) 1 tsp chilli powder 1 tbsp light soy sauce ½ cup water  (adjust to your preference) 2 tbsp cooking oil 2 stalk spring onions, chopped small (Some salt or soya sauce to your preference taste)   Method   Marinate the mince meat with 1 tbsp light soy sauce.  Set aside. Heat up frying pan/wok with cooking oil.  Add in the chopped shallots and garlic, stir fry a minute till fragrant.  Add in the marinate mince meat and stir fry till the meat half done. Then add in the chi