Cereal Prawns 麦片虾

Cereal instant mix

make a slit across the top of the prawn and pull out the veins

Fried till the prawn is cooked

Fry curry leaves and chilli padi first then add in cereal mix

TADA!! Delicious Cereal prawn!

Ingredients
1 Pkt cereal prawn mix
2 sprigs curry leaves
12 large prawns
2 to 3 chilli padi (bird’s eye chilli), sliced thinly
30g butter
vegetable oil for deep frying

Directions
1. Using a pair of kitchen scissors or small knife, make a slit across the top of the prawn and pull out the veins, leaving the entire shell for the prawn still intact (see photo).

2. In a wok, add enough oil to deep fried the prawns till the prawns are just cooked.

3. Drain most of the oil leaving just a bit left in the wok and also set aside the prawns.

3. Melt butter in the wok, then add Curry leave and chilli padi stir fry till fragrant, add in cereal prawn mix.

4. Add the prawns and stir till they are evenly coated in the cereal paste.

Salmon with Teriyaki Sauce

Ingredient:
Salmon

Teriyaki Sauce:
3 tablespoons of soy sauce
3 tablespoons of Mirin
2 tablespoons of Sake (Japanese rice wine)
1 tablespoon of sugar

Method

1. Pan fried Salmon.

2. Put all that into a saucepan and bring to boil over a low flame. Once it bubbles, stir to dissolve all the sugar. Make sure your flame is not too big or the sauce will burn. Within minutes, you'll see that the sauce will thicken slightly and turn glossy. Turn off the fire and leave it to cool.

3. Drizzle teriyaki sauce over the salmon and ready to serve.

Banana Muffins

Ingredients

All purpose flour, baking powder & ground cinnamon

Sieve the flour

2 eggs lightly beaten

Add milk into the egg mixture

Add vanilla essence

Add in mashed banana

Then add in the sieve flour

Batter do not over mix

Baking in processss

TADA!!! Delicious Banana Muffins

The inside! Yummy!!!!

Ingredients:
250 g plain flour
2 tsp baking powder
1/2 tsp ground cinnamon
60 g unsalted butter (melted, at room temperature)
60 g fresh milk
2 eggs (lightly beaten)
2 tsp vanilla essence
80 g castor sugar
Pinch of salt
5 medium over-ripe bananas (mashed)

Methods:

1. Preheat oven to 200°C (see note 1). Prepare muffin paper cups.

2. Sieve plain flour, baking powder and ground cinnamon. Add in desiccated coconuts. Set aside.

3. In a large bowl, combine melted butter, milk, lighted beaten eggs and vanilla essence. Stir until well mixed. Add in sugar and salt. Mix till well combined.
Add in the mashed bananas and mix well.

4. Use a spatula to gently fold in the dried ingredients in step 2 till well combined and no traces of flour. Do not over-mix the batter. The batter should be thick (“spoonable” not “pourable”).

5. Transfer batter into the muffin cups until each cup is 80% full.

6. Bake in the oven at 190°c for 10 minutes, then lower to 180°c for another 10 minutes, or until the muffins have risen and turned to slightly golden brown. Insert a toothpick/ skewer into the centre to test. If it comes out clean, it means that the muffins are cooked though. Cool on a wire rack.

Mini Chocolate Chips with Peanut Butter Muffin

Ingredients

Mix brown & white sugar peanut butter and egg

Mix in milk

Mix till incorporate

Sieve in flour and baking powder

Add in salt

Mix in chocolate chips

Ready to be bake

In processssss

Ready!!

TADA!!! Delicious Mini chocolate chips with peanut butter muffin


Ingredients
• 1 cup chunky peanut butter
• 1 egg
• 1/3 cup sugar
• 1/3 cup brown sugar
• 1 cup milk
• 1 1/2 cups flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup mini chocolate chips

Directions

1. Preheat oven to 375 degrees F. Line mini muffin tins with paper cups.

2. In a mixer with a whip attachment, mix together the peanut butter, egg, and
sugars until smooth. Add milk in 3 additions, mixing well each time.

3. Stir the flour, baking powder, and salt together and add to the peanut butter mixture. Mix on low just until the flour disappears. Stir in the chocolate chips.

4. Spoon into muffin cups filling 3/4 full (a small ice cream scoop works well for this) and bake until puffed up and firm on top, about 10 to 15 minutes. Cool in the pan.

5. Some people have allergies to peanuts, and if serving to guests, please make them aware of the inclusion of this peanut product

Mini Blueberry Muffin

Ingredients

Mix the wet ingredients together

Mix the dry ingredients

Then pour the wet ingredient into the dry ingredient and mix well
(do not over mix)

Ready to be bake

Baking in process....

TADA!!!! Delicious mini blueberry muffin ^_^

Dry Ingredients:
250 g plain flour
1/2 tsp of salt
1 tsp baking powder
180 g caster sugar
125 g blueberries

Wet ingredients:
2 eggs
180 ml sunflower oil
180 ml fresh plain yogurt
1 tsp vanilla extract
40ml lemon juice
grated zest of 1 small lemon


Method:
1. Pre-heat the oven to 200°C.

2. Sift together the flour, salt, baking powder and sugar. Stir in blueberries and mix well.

3. Whisk together the eggs, oil, fresh plain yogurt, vanilla extract, lemon juice and zest in a mixing bowl (it will look a bit curdled).

4. Stir the wet ingredients into the dry ingredients and mix well. Spoon into 8 muffin cups until about 95% full. Place some blueberries on the top to have the blueberries more appealing from the top.

5. Bake for 12 - 15 minutes or until golden brown on the top. Let it sits in the oven for 5 minutes before removing.

6. Test with a skewer, if the skewer comes out clean, the muffins are done! Removed and cool on the rack.

7. Best served warm, you may keep it for a day in an airtight container or freeze it.