Gingerbread Cookie

Posted by Vivian in Pastry

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 Ingredients:

• 500 gm plain flour
• 1 tbsp of ground cinnamon
• 1 tbsp of ground ginger
• 3/4 tsp of baking soda
• 3/4 tsp of ground cloves
• 1/2 tsp of ground nutmeg
• 1/2 tsp of salt
• 3/4 cup of unsalted butter, softened at room temperature
• 100 gm of brown sugar
• 1 egg
• 1/2 cup of molasses
• 1 1/2 tsp of vanilla extract 
• 2 tbsp of olive oil

Simple icing:

• 1/2 cup of icing sugar
• 2 tbsp of milk
• 1/4 tsp of vanilla extract

Preparation:

• Whisk together flour, cinnamon, ginger, baking soda, cloves, salt and nutmeg in a bowl.
• Cream butter and sugar using paddle attachment of stand mixer, for 2 minutes using medium high speed until light and fluffy.
• Add in egg, molasses and vanilla extract and beat on medium speed until well combined.
• Add in flour mixture in 2 to 3 batches and mix on a reduced speed.
• Divide dough into 4 equal portions and form into a ball.
• Gently flatten each ball into a 1-inch thick disk.
• Wrap each disk with cling wrap and refrigerate overnight.
• Allow dough to soften slightly on countertop for around 10 minutes before rolling out.
• Unwrap dough and place on lightly floured parchment paper.
• Dust the top of dough with some flour and cover with another piece of parchment paper.
• Roll using rolling pin until approximately round 0.5 cm in thickness.
• Prepare a plate of flour for "dipping" of cookie cutters, to dust the side of cookie cutters.
• Remove top parchment paper, and cut into desired using cookie cutters.  Underside of cutters should be dusted first before each use for easier handling of dough.
• Gently move the shaped dough onto lined baking tray.
• Bake at 160 degree Celcius for 8 to 10 minutes or until the cookies are crisp around the edges.
• Cookies can be decorated after completely cooled.
• For the simple icing, put half of icing sugar in a bowl and add in vanilla extract.  Stir till well combined. Gradually add in milk, half tablespoon at a time and mix well before addition as necessary.  Depending on the consistency, add sugar or milk to adjust.  

Tau Suan (Mung Bean Sweet Soup)

Posted by Vivian in Dessert

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Ingredients:

• 250 gm dry split mung beans
• 4 pandan leaves (cut into 3 inches long)
• 16 pandan leaves (tied into a knot)
• 200 gm of sugar
• 6 cups of water
• 2/3 cup of sweet potato flour mixed with 1/3 cup of water
• 2 tbsp of olive oil

Preparation:

• Soak mung beans in water for 2 hours.  Drain. 
• Spread half of mung beans onto a plate.  Top with the loose pandan leaves.  Add on remaining beans.
• Steam mung beans over boiling water for 10 minutes.  Remove pandan leave from beans once done. 
• Put sugar into a pot.  Drizzle with 2 tablespoons of water.  Cook over medium-high heat. swirling to ensure even browning.
• Once sugar is lightly coloured, lower heat and continue to brown sugar.
• Turn off heat, add 6 cups of water and knotted pandan leaves.
• Turn on heat and bring to boil for 10 minutes.
• Adjust sweetness as necessary.  
• Lower heat. Drizzle in sweet potato starch and keep stirring.
• Once the desired consistency is reached, stir in mung beans, taking care not to over cook the beans.
• Serve wth youtiao. 

Oven Barbeque Ribs

Posted by Vivian in Pork

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Ingredients:

• 2 kg of baby back pork ribs
• 2 tsp of garlic powder
• 1 tsp of onion powder
• 2 tsp of paprika
• 2 tsp of salt
• 1 teaspoon of grounded black pepper
• 1 tsp of five spice powder
• 2 tbsp of olive oil

Sauce:

• 350 ml of barbeque sauce
• 2 tbsp of minced garlic
• 2 tbsp of olive oil
• 2 to 3 tbsp of honey

Preparation:

• Preheat oven to 180 degree Celcius.
• Place ribs (bone side down) on baking tray lined with aluminium foil.
• Mix together remaining ingredients, except for olive oil in a bowl.
• Sprinkle the seasoning mixture on pork ribs and drizzle with olive oil.  Rub seasoning and olive oil all over pork ribs on both sides.
• Cover tray with foil and bake for 2 hours.
• Mix together sauce ingredients.
• Take ribs out from oven after 2 hours of baking, remove top foil and spread sauce mixture on the top of the ribs.
• Up the oven temperature to 220 degree Celcius and return ribs to oven uncovered.
• Bake for 10 mins.
• Allow ribs to sit for at least 10 minutes after baking before slicing to allow juices to recirculate back into the meat.

Butter Cookie

Posted by Vivian in Pastry

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Ingredients:

• 150 gm Golden Churn brand salted butter (soften at room temperature)
• 30 gm icing sugar
• 95gm plain flour
• 75 gm corn flour

Preparation:

• Cream butter and icing sugar. 
• Fold in sifted plain flour and corn flour and mix well with spatula.
• Pipe on to baking sheet. 
• Bake at 160 degree Celcius for 25 min or until slightly golden