Ingredients:
3 1/2 cups plain flour
1 tsp baking powder
1 tsp cinnamon powder
1/2 tsp nutmeg powder
1/2 tsp clove powder
1/2 tsp fine salt
1 1/2 cups fine sugar
1 cup softened margarine or butter (250g)
2 large eggs
2 tsp vanilla essence
red, white and green Royal Icing
Home Made Royal icing:
2 egg whites
12 tbsp icing sugar, sifted
Method:
1. Mix dry ingredients together except for the sugar.
2. Cream the softened butter or margarine with the sugar in a large bowl for about 1 to 2 minutes. Add the eggs and vanilla essence and beat well. Mix in the dry ingredients, knead well and put into a bowl. Cover the bowl with a kitchen towel and leave in the fridge for up to 4 hours.
3. Preheat the oven to 200 deg C. Line 2 baking trays with greaseproof paper and lightly grease the paper.
4. On a floured surface, roll out the dough to 1/4cm thickness. With a cookie cutter, cut into star and snowman shapes. If you do not have a cookie cutter, just cut into round shapes.
5. Bake for 15 minutes till lightly coloured and cooked. Remove to wire rack and cool before decorating with Royal Icing.
Royal icing:
1. Put the egg whites in a bowl and pour the icing sugar over, stirring well to form a homogenous mixture, not too runny and not too dry. It should be like a soft and slightly runny dough. Add more egg whites or sugar, according to the texture of the mixture.
2. Divide into 3 and colour 1 portion red, 1 portion green and leave 1 portion white. Use a thin piping nozzle and pipe patterns on to the cookies.
Recipe source: Today newspaper
Organic lotus leaf brown rice
A vegetarian recipe.
Ingredients (serves 4):
4 tbsp organic black eye peas
4 tbsp organic dark red kidney beans
4 tbsp lotus seeds
4 tbsp Chinese chestnuts
500g organic brown rice
1 medium organic carrot (diced into cubes)
10 pieces dry shiitake mushrooms (sliced)
1 tsp sea salt
2 tbsp organic olive oil
1 small root ginger (smashed)
1 tbsp organic soy sauce
1 tsp Chinese five-spice powder
1 tsp organic pepper
1 piece lotus leaf
Method:
1. Soak the black-eye peas, kidney beans, lotus seeds and chestnuts for 5 hours.
2. Put rice, salt, olive oil and ginger in an electric rice cooker and cook the rice.
3. On a medium fire, stir-fry the remaining ingredients (including the soaked beans and seeds) with the seasonings for 10 minutes.
4. Mix the cooked rice with the contents of the frying pan and stir-fry for 10 minutes.
5. Place the contents onto the clean lotus leaf which has been soaked in warm water, wrap it up and steam for 20 minutes.
6. Add garnish (optional). Serve.
Recipe source: Today newspaper
Ingredients (serves 4):
4 tbsp organic black eye peas
4 tbsp organic dark red kidney beans
4 tbsp lotus seeds
4 tbsp Chinese chestnuts
500g organic brown rice
1 medium organic carrot (diced into cubes)
10 pieces dry shiitake mushrooms (sliced)
1 tsp sea salt
2 tbsp organic olive oil
1 small root ginger (smashed)
1 tbsp organic soy sauce
1 tsp Chinese five-spice powder
1 tsp organic pepper
1 piece lotus leaf
Method:
1. Soak the black-eye peas, kidney beans, lotus seeds and chestnuts for 5 hours.
2. Put rice, salt, olive oil and ginger in an electric rice cooker and cook the rice.
3. On a medium fire, stir-fry the remaining ingredients (including the soaked beans and seeds) with the seasonings for 10 minutes.
4. Mix the cooked rice with the contents of the frying pan and stir-fry for 10 minutes.
5. Place the contents onto the clean lotus leaf which has been soaked in warm water, wrap it up and steam for 20 minutes.
6. Add garnish (optional). Serve.
Recipe source: Today newspaper
Mushroom spaghetti
A vegetarian recipe.
Ingredients:
500g spaghetti
30g dried shiitake mushrooms, soaked and sliced
30g button mushrooms, sliced
30g straw mushrooms, sliced
200g carrots, sliced
150g vegetarian mutton, chopped
1 tbsp vegetarian oyster sauce
2 tbsp black soy sauce
A pinch of salt, sugar to taste
5ml oil
5g tapioca flour
500ml water
20g mozzarella cheese
Oregano and lettuce to garnish
Method:
1. Cook the spaghetti in boiling water with a pinch of salt and a little oil till it is done.
2. Place the mushrooms, carrot, vegetarian mutton and water in a pot. Bring to boil and cook for 20 minutes.
3. Add vegetarian oyster sauce, black soy sauce, salt and sugar.
4. In a separate container, mix the tapioca flour with 20ml of water. Pour the mixture into the pot and stir.
5. Spread some grated mozzarella cheese on top, ladle on the mushroom sauce and sprinkle the garnish. Serve.
Recipe source: Today newspaper
Ingredients:
500g spaghetti
30g dried shiitake mushrooms, soaked and sliced
30g button mushrooms, sliced
30g straw mushrooms, sliced
200g carrots, sliced
150g vegetarian mutton, chopped
1 tbsp vegetarian oyster sauce
2 tbsp black soy sauce
A pinch of salt, sugar to taste
5ml oil
5g tapioca flour
500ml water
20g mozzarella cheese
Oregano and lettuce to garnish
Method:
1. Cook the spaghetti in boiling water with a pinch of salt and a little oil till it is done.
2. Place the mushrooms, carrot, vegetarian mutton and water in a pot. Bring to boil and cook for 20 minutes.
3. Add vegetarian oyster sauce, black soy sauce, salt and sugar.
4. In a separate container, mix the tapioca flour with 20ml of water. Pour the mixture into the pot and stir.
5. Spread some grated mozzarella cheese on top, ladle on the mushroom sauce and sprinkle the garnish. Serve.
Recipe source: Today newspaper
Sticky rice with mango
A Thai-style glutinous rice dessert.
Ingredients (serves 4):
1 1/2 cup glutinous rice, washed and soaked overnight in water
1 cup coconut cream
1/4 cup water (optional - add water if the coconut cream is too thick)
1/2 cup gula melaka, chopped (or palm sugar)
1/2 tsp salt
1 mango, peeled and diced
2 strawberries, diced for garnishing
Method:
1. Drain the glutinous rice and place into a bamboo or metal steamer over boiling water. Cover and steam the rice over medium-low heat for 30 to 40 minutes or until it is cooked.
2. Heat the coconut cream and water over medium-low heat until hot. Make sure it doesn't boil. Add gula melaka and salt, and stir until sugar dissolves.
3. When glutinous rice is ready, pour half of the coconut milk over the rice. Use a fork to fluff up the rice. Set aside, covered with a tea towel, for 30 minutes to allow the flavours to absorb.
4. To serve, spoon the rice into individual serving plates. Drizzle the remaining sweetened coconut milk over the rice and garnish with mango and strawberries.
Tips:
1. After steaming the glutinous rice, it must be immediately tossed with the sweetened cream so that so that the flavour can be absorbed by the rice.
2. To add more fragrance to the rice, add pandan leaves when steaming it.
3. Steamed sticky rice must be kept covered with a cloth to prevent it from hardening and drying out.
Recipe source: Today newspaper
Ingredients (serves 4):
1 1/2 cup glutinous rice, washed and soaked overnight in water
1 cup coconut cream
1/4 cup water (optional - add water if the coconut cream is too thick)
1/2 cup gula melaka, chopped (or palm sugar)
1/2 tsp salt
1 mango, peeled and diced
2 strawberries, diced for garnishing
Method:
1. Drain the glutinous rice and place into a bamboo or metal steamer over boiling water. Cover and steam the rice over medium-low heat for 30 to 40 minutes or until it is cooked.
2. Heat the coconut cream and water over medium-low heat until hot. Make sure it doesn't boil. Add gula melaka and salt, and stir until sugar dissolves.
3. When glutinous rice is ready, pour half of the coconut milk over the rice. Use a fork to fluff up the rice. Set aside, covered with a tea towel, for 30 minutes to allow the flavours to absorb.
4. To serve, spoon the rice into individual serving plates. Drizzle the remaining sweetened coconut milk over the rice and garnish with mango and strawberries.
Tips:
1. After steaming the glutinous rice, it must be immediately tossed with the sweetened cream so that so that the flavour can be absorbed by the rice.
2. To add more fragrance to the rice, add pandan leaves when steaming it.
3. Steamed sticky rice must be kept covered with a cloth to prevent it from hardening and drying out.
Recipe source: Today newspaper
Spicy orange prawns
Ingredients:
500g fresh prawns
1 tbsp rice wine
Sauce:
2 tbsp Lee Kum Kee Chili Bean Sauce (辣豆瓣酱)
125ml freshly-squeezed orange juice
2 tsp sugar, or to taste
1/2 tsp light soy sauce
1/4 tsp sesame oil
2 tbsp oil
1 clove garlic, peeled and very finely chopped
2 shallots, peeled and very finely chopped
1/2 red chilli, finely shredded
1 tbsp grated orange zest
fresh coriander leaves
Method:
1. With scissors, cut along the back of each prawn shell and remove the vein. Leave shells and heads on. Rinse prawns and pat dry, then mix with wine and let stand 10 minutes, covered and refrigerated.
2. Mix all sauce ingredients together and set aside.
3. Heat oil in a wok over high heat. When very hot, add garlic and shallots and stir-fry for 30 seconds. Add prawns and fry for 30 seconds more, then add sauce mixture. Cook, stirring vigorously. When prawns are cooked and sauce is thick and glossy, let them cook for 1 to 2 minutes more.
4. Dish up and sprinkle with chilli, orange zest and coriander. Serve immediately.
Recipe source: Today newspaper
500g fresh prawns
1 tbsp rice wine
Sauce:
2 tbsp Lee Kum Kee Chili Bean Sauce (辣豆瓣酱)
125ml freshly-squeezed orange juice
2 tsp sugar, or to taste
1/2 tsp light soy sauce
1/4 tsp sesame oil
2 tbsp oil
1 clove garlic, peeled and very finely chopped
2 shallots, peeled and very finely chopped
1/2 red chilli, finely shredded
1 tbsp grated orange zest
fresh coriander leaves
Method:
1. With scissors, cut along the back of each prawn shell and remove the vein. Leave shells and heads on. Rinse prawns and pat dry, then mix with wine and let stand 10 minutes, covered and refrigerated.
2. Mix all sauce ingredients together and set aside.
3. Heat oil in a wok over high heat. When very hot, add garlic and shallots and stir-fry for 30 seconds. Add prawns and fry for 30 seconds more, then add sauce mixture. Cook, stirring vigorously. When prawns are cooked and sauce is thick and glossy, let them cook for 1 to 2 minutes more.
4. Dish up and sprinkle with chilli, orange zest and coriander. Serve immediately.
Recipe source: Today newspaper
Oat and cranberry cookies
Ingredients (makes 24):
125g plain flour
1 tsp baking powder
100g brown sugar
4 tbsp instant oats
100g cold butter, cut into small pieces
50g cranberry, soaked in hot water
Method:
1. Sift flour and baking powder into a mixing bowl. Add sugar and oats, and mix well.
2. Add butter and rub in the mixture with your fingertips until the mixture resembles rough bread crumbs. Add cranberries, then form a dough with the mixture. The dough should not be too sticky or soft. If it is too dry, add a few drops of cold water.
3. To make the cookies, roll the dough into small balls and place them about 3cm apart on a greased baking tray. The cookies will spread and become flat when baked.
4. Place tray in pre-heated oven at 200 deg C for about 25 minutes until they turn golden brown.
5. Remove from oven and place the cookies on a wire rack to cool before serving.
Tips:
1. These cookies are the crispy version. If you want them to be even crispier, try substituting brown sugar with white sugar.
2. If you prefer your cookies to hold their shape instead of spreading out, refrigerate the dough for 1-2 hours before baking.
3. Store the cookies in air-tight container. They can be kept for about 3 to 4 weeks.
Recipe source: Today newspaper
125g plain flour
1 tsp baking powder
100g brown sugar
4 tbsp instant oats
100g cold butter, cut into small pieces
50g cranberry, soaked in hot water
Method:
1. Sift flour and baking powder into a mixing bowl. Add sugar and oats, and mix well.
2. Add butter and rub in the mixture with your fingertips until the mixture resembles rough bread crumbs. Add cranberries, then form a dough with the mixture. The dough should not be too sticky or soft. If it is too dry, add a few drops of cold water.
3. To make the cookies, roll the dough into small balls and place them about 3cm apart on a greased baking tray. The cookies will spread and become flat when baked.
4. Place tray in pre-heated oven at 200 deg C for about 25 minutes until they turn golden brown.
5. Remove from oven and place the cookies on a wire rack to cool before serving.
Tips:
1. These cookies are the crispy version. If you want them to be even crispier, try substituting brown sugar with white sugar.
2. If you prefer your cookies to hold their shape instead of spreading out, refrigerate the dough for 1-2 hours before baking.
3. Store the cookies in air-tight container. They can be kept for about 3 to 4 weeks.
Recipe source: Today newspaper
Vegetarian bee hoon
Ingredients (serves 4):
Half a packet of bee hoon (rice vermicelli)
3 cloves garlic, chopped
3 tbsp vegetable oil
4 tbsp dark soy sauce
4 tbsp light soy sauce
2 tbsp fish sauce
A handful of coriander, torn
4 sprigs spring onions, chopped
2 red chillies, sliced
1 can FairPrice Chai Charng (斋肠)
1 packet bok choy (or any leafy vegetable), washed
A handful of bean sprouts, tailed and washed
Salt and pepper to taste
Method:
1. Soak the bee hoon in cold water for 30 minutes. Drain and set aside.
2. Heat the oil in a frying pan and then add the garlic and fry till fragrant.
3. Add the bee hoon and fry for 3 minutes; add some water if it starts to get too dry.
4. When the bee hoon starts to get soft, add the dark and light soy sauce and fish sauce. Stir well to combine.
5. Add another cupful of water and fry till the noodles are soft.
6. Taste and add salt and pepper, or more soy sauce if you like.
7. Add the bok choy and fry for 1 minute or until it just wilts.
8. Turn off the flame.
9. Open the can of Chai Charng and pour some of its braising liquid into the noodles. Taste and add more if desired.
10. When ready to eat, transfer the noodles to a plate and arrange the Chai Charng on top. Garnish with coriander, spring onions, bean sprouts and chillies.
Recipe source: Today newspaper
Half a packet of bee hoon (rice vermicelli)
3 cloves garlic, chopped
3 tbsp vegetable oil
4 tbsp dark soy sauce
4 tbsp light soy sauce
2 tbsp fish sauce
A handful of coriander, torn
4 sprigs spring onions, chopped
2 red chillies, sliced
1 can FairPrice Chai Charng (斋肠)
1 packet bok choy (or any leafy vegetable), washed
A handful of bean sprouts, tailed and washed
Salt and pepper to taste
Method:
1. Soak the bee hoon in cold water for 30 minutes. Drain and set aside.
2. Heat the oil in a frying pan and then add the garlic and fry till fragrant.
3. Add the bee hoon and fry for 3 minutes; add some water if it starts to get too dry.
4. When the bee hoon starts to get soft, add the dark and light soy sauce and fish sauce. Stir well to combine.
5. Add another cupful of water and fry till the noodles are soft.
6. Taste and add salt and pepper, or more soy sauce if you like.
7. Add the bok choy and fry for 1 minute or until it just wilts.
8. Turn off the flame.
9. Open the can of Chai Charng and pour some of its braising liquid into the noodles. Taste and add more if desired.
10. When ready to eat, transfer the noodles to a plate and arrange the Chai Charng on top. Garnish with coriander, spring onions, bean sprouts and chillies.
Recipe source: Today newspaper
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