Epok-Epok Sardines (Petite Sardine Puffs)

* in collaboration with Ayam Brand Sardines (Extra Virgin Olive Oil)

Who loves Epok-Epok Sardines like me? Who likes Epok-Epok Sardines but does not know how to make? It's my childhood snack after school! However, I usually have problem finishing one whole Epok-Epok sold by those makciks as they're so filling due to the huge sizes! These Epok-Epok Sardines (Petite Sardine Puffs), to me, are a perfect size as each can be eaten in 2 to 3 bites. Just nice!

This Epok-Epok Sardines (Petite Sardine Puffs) recipe is pretty straight forward and easy to make. I super love the pastry crust after deep frying...firm but almost melt-in-the mouth. Importantly, the pastry crust does not absorb much oil in the process of deep frying. But of course, how can I forget the more healthy and mouthwatering fillings that come from Ayam Brand Sardines in EVOO (Extra Virgin Olive Oil)! Definitely bringing this traditional snack to another level!


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Ingredients for Sardine Fillings :

• 2 cans Ayam Brand EVOO Sardine (120 gm each)
• 1 large onion (diced)
• 5 cloves garlic (minced)
• 2 red chillies (deseeded and finely chopped)
• 5 pcs curry leaves (finely chopped)(optional)
• 2 to 3 tbsp curry powder (or to taste) 
• 1/2 tsp cumin powder
• 1 tsp chilli powder (optional)
• 1 tsp sugar
• 1 to 2 tbsp lime juice (or to taste) 
• salt & pepper (to taste)
• cooking oil (for deep frying)

Method :

1. In a skillet/pan, heat a little EVOO (Extra Virgin Olive Oil) from sardines can. Fry onions, garlic and chillies till aromatic. 
2. Add all seasonings and spices. Quick stir fry. 
3. Turn to low heat and add sardines. Mash them into the aromatic mixture. 
4. Taste test with sugar, lime juice, salt & pepper. Stir well.
5. Turn off heat and set sardines fillings aside to cool down.

Ingredients for Pastry (yield 18 pcs using 7.5 cm diameter round mould) :

• 1.5 cup plain flour
• 5 tbsp butter (slightly chilled)
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup water

Method :

1. In a large bowl, use hands to mix flour with butter, salt and baking powder evenly till crumbly. 
2. Add water bit by bit into dough till your desired texture (not too sticky for wrapping). Do not over knead.
3. Allow dough to rest for 15 minutes.
4. When ready, flatten dough with a rolling pin and use a 7.5 cm (diameter) round mould to cut out 18 pcs of equal sizes round pastry. 

Finishing Touch :

1. Drain excess oil from sardine fillings. 
2. Spoon the sardine fillings onto the centre of the round pastry. 
3. Seal by folding the pastry in half, press the edges and crimp/flute in even patterns.
4. When ready, heat cooking oil in saucepan/pot at medium heat.
5. Deep fry the sardine puffs till golden brown.
6. Drain on kitchen paper towels before serve. 

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Steamed Milo Sponge Cake 蒸美禄马来糕

We are a group of Singapore homecooks whom have volunteered to create some dishes to promote awareness for the School Goodie Bag Programme by showing what we can cook with the ingredients in the bag. Food from the Heart (FFTH) started School Goodie Bag Programme, a monthly food pack that helps to defray living expenses, with the belief that no child should ever have to go to school on an empty stomach.

I made use of the MILO powder and UHT packet milk that's included in the school goodie bag to create this simple steamed cake. It does not require the baker to use oven, mixer or any baking trays. I made the entire cake using only 2 bowls, a pair of chopsticks, a sieve and a pot for steaming over the stove top. Some simple indulgence for a simple family.

Help us fundraise to help a family receive this food pack at $55 a month or $660 for a year. Our target is to raise enough funds to support a school of 50 students for a year!

To support a family with a food pack @$55 today, go to: http://bit.ly/2IPLQgb

All monetary donations above $10 are eligible for 250% tax deduction in Singapore.

Please lend us your support.

Ingredients (enough for a 7-inch or 18 cm noodle bowl) :

• 2 eggs (room temperature)
• 70g sugar
• 200 ml UHT packet milk (room temperature)
• 50g vegetable oil
• 60g MILO powder (approx. 6 tbsp) 
• 200 gm cake flour 
• 1 tsp baking powder (optional)
• 1/8 tsp salt

(tsp = teaspoon; tbsp = tablespoon)    

Method :

1. Use paper towel or a brush to apply a thin layer of oil on a 7-inch or 18 cm noodle sized bowl. This way, the cake would not stick to the bowl when cooked. Set aside. 
2. In a separate bowl, use a whisk or a pair of chopsticks to beat eggs and sugar till light and fluffy. 
3. Add UHT milk, vegetable oil and mix till well blend.
4. Sieve in Milo powder, cake flour, salt and baking powder.
5. Use a whisk or a pair of chopsticks to stir and beat till mixture is even and has no more clumps.
6. Sieve mixture into bowl that was oiled earlier. Set aside to rest for 20 minutes.
7. Meanwhile, add enough water to a pot for steaming purpose. Bring to boil. 
8. When 20 minutes' up, put the entire bowl of batter into boiling pot (with the bowl). 
9. Cover lid and allow to steam for 45 minutes at medium heat (or high heat for 30 minutes). Top up water for steaming as and when necessary. 
10. When 45 minutes' up, insert a bamboo skewer into centre of cake of cake. Cake is fully cooked if skewer comes out clean. 
11. Turn off heat and remove bowl from pot. The cake should drop smoothly and easily onto a plate when overturned. 
12. Cut and serve whilst hot. 

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Mango Yoghurt Chiffon 芒果优格戚风蛋糕

Ingredients (for a 20 cm tube pan) :

Group A (Egg Yolk Batter) Ingredients

• 4 egg yolks (est. 65 gm egg each)
• 30 gm castor sugar
• 70 gm cake flour (sieved beforehand)
• 50 ml vegetable oil
• 1/4 tsp baking powder (sieved beforehand)
• 1/8 tsp salt
• 60 ml mango yoghurt drink

Group B (Egg White Batter) Ingredients

• 4 egg whites (est. 65 gm egg each)
• 50 gm sugar (subject to your preferred sweetness level)
• 1/8 tsp cream of tartar

(tsp = teaspoon; tbsp = tablespoon) 

Method :

1. Pre-heat oven to 150C (upper and lower heat, no fan). To prepare for steam bake, pour hot water into a tray and insert below baking rack.
2. In a large bowl, combine yolks and sugar and beat till mixture's light and fluffy.
3. Fold in oil, mango yogurt drink into same bowl and mix well. 
4. Slowly fold in flour, baking powder, salt and mix till a smooth batter is formed. Set aside.
5. In a separate clean mixing bowl, add egg whites and whisk till foamy. 
6. Start mixer and slowly fold in cream of tartar and sugar till stiff peak is formed 
7. Gently fold in meringue into Group A's egg yolk batter in 3 batches. Each time, use a spatula to fold gently and swiftly. 
8. Final cake batter (i.e. Group A + Group B) all ready when no streaks remain.
9. Transfer batter to a 20 cm tube pan.
10. Tap baking pan against kitchen top a few times to rid air bubbles.
11. Use a satay stick to quickly stir through the cake batter in the baking tin as a final attempt to remove air bubbles if necessary. 
12. Steam bake in oven at 150C for +/-70 minutes. 
13. Remove from oven once satisfied with the colour of cake at the end of baking time.
14. Immediately invert to cool. 
15. Wait till cake is completely cooled down before dislodging from tube pan.
16. Slice and serve.

Do note that temperature and baking time may vary in accordance to different oven makes, sizes and  performances. Make your own adjustments as you know your oven better. 

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CNY Herbal Mixed Berries Cookies 药膳果子饼

I hope my photos would make you feel that Chinese New Year's near! We only have these few weeks to fulfil all our CNY home bakes! This year, I'm foregoing my favourite homemade pineapple tarts and bak kwa because husband and I are on weight management mode. My parents, however, requested that I bake some CNY cookies. I'll prefer to make some less sinful ones for them. If you have problems getting your family members to consume Chinese herbal tonic or soup because of the rich pungent smell, you may want to consider this lower sugar, lower carb (as I used more than 50% coconut flour that's supposedly extremely low carb) homemade CNY Herbal Mixed Berries Cookies 药膳果子饼. The true benefits of herbal tonic's so easily and subtly infused that it's almost non-existent in smell. The texture's somehow similar to cereal or oatmeal cookies due to the coarse texture of coconut flour. 

Some may ask why not use 100% coconut flour? You can if you don't mind your cookies having the soft, cake crumble like texture. This is because coconut flour does not create the structure that's necessary for cookies. I chose to use very little sugar as the sweetness from the dried mixed fruits were already sufficient for our palate  It's really versatile. You may adjust the ratio of flour and sugar weightage according to your personal preference. Just remember that the higher ratio of top flour used, the harder texture cookies should yield. 

Bear in mind to consume the herbal cookies sparingly (i.e. do not consume too many pieces a day) to avoid excess heat induced to the body. 

Ingredients (yields about 60 to 70 cookies) :

• 250 gm butter (room temperature, sliced or diced)
• 30 gm castor sugar (or to taste)
• 1 egg
• 40ml Huiji Waist Tonic (use 30 ml to pre-soak mixed berries 1 day beforehand and 10ml to be used for making cookies dough.)
• 3 tbsp water (use together with Huiji Waist Tonic to pre-soak mixed berries)
• 340 gm coconut flour
• 240 gm multi-purpose or top flour (both ok)(sifted beforehand)
• 1 tsp salt
• 1 tsp baking powder
• 2 cups organic mixed raisins, dried cranberries, dried rasberries (you may add/reduce in accordance to your preference)

Method : 

1. Pre-soak mixed berries with 30ml Huiji Waist Tonic and 3 tbsp water in a jar one day beforehand.
2. Pre-heat oven to 170C.
3. Mix butter and sugar at high speed till light and fluffy.
4. Add egg and 10ml Huiji Waist Tonic. Mix at low speed till well combined.  
5. Let the mixer continue to run at low speed, spoon in coconut flour and top flour till well combined.
6. Add soaked mixed berries to dough till evenly spread in dough.
7. Remove bowl from mixer, lightly stir dough in bowl with a spoon to ensure ingredients are well combined. 
8. Use spoon or hands to roll and press cookie dough into flat round shapes (do not have to be perfect round shapes) of about a 4 to 5 cm diameter.  
9. Place round cookie dough onto a lined baking tray. Leave a little space in between each row.
10. Bake in pre-heated oven for 20 minutes. 
11. Once out of oven, allow the cookies to cool for 5 to 10 minutes  before transferring to cooling rack. 

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Shaker Pulse Pasta Crackers

*in collaboration with San Remo for Pulse Pasta & Sauces

Do you like the shaker fries from fast food chain? Aren't they more tasty than the normal salted ones? If so, have you thought of other options other than using French fries? I like my snacks "krak krak krak" crispy and I think this Shaker Pulse Pasta Crackers must be one of the simplest recipes I'd ever done! Literally just few simple steps! More importantly, I do not feel so guilty snacking on them as they're made from healthier ingredients such as chickpeas, lentils, peas and borlotti beans. They fill you quickly and yet contain lower carb than normal pasta. I use these Shaker Pulse Pasta Crackers with my salad as they provide texture and crunch. Convenience's key when I could just air fry or deep fry one whole lot and keep in air tight containers for future use. Try it! Be creative by using different types of pasta to create different shapes and flavours! For easy comfort, just dip it in San Remo's Bolognese & Mushroom sauce or cheese for the extra punch!

New San Remo Pulse Pasta Chickpeas is made using flour from chickpeas instead of wheat to boost the protein content and other nutritional benefits. It is gluten free and a good source of protein (50% more compared to regular San Remo past). Plus, an excellent source of fibre (2.5 times more compared to regular San Remo pasta). Looking after yourself has never tasted so good!

As we welcome 2018, San Remo is here to make your new year even better! Three lucky winners will get to win a San Remo hamper worth more than $100 each! Check out http://bit.ly/2ClIDSX

Main Ingredients :

• San Remo Pulse Pasta (Spirals, Penne or Spaghetti)
• 2 tbsp San Remo Bolognese & Mushroom Paste
• Seasonings - Cayenne Powder, Garlic Salt, Japanese Seaweed Seasonings, Parsley Flakes (to taste)
• Water & Salt (to cook pasta)
• San Remo Bolognese & Mushroom Paste (optional as dipping sauce)

Method : 

1. Cook San Remo Pulse Pasta (Spirals) in boiling water and salt as per box instructions.
2. Drain cooked pasta.
3. Air fry (I air fried at 200C for 8 to 10 mins) or deep fry drained pasta till crispy and golden colour. Set aside to cool.
4. Mix all seasonings in a paper or plastic bag.
5. Toss in fried pasta and shake till pasta's evenly coated with seasonings.
6. Serve and enjoy!

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