FFTH Fried Noodles (2 servings)

Ingredients
2 precooked cintan noodles
1/4 cup fishcake, sliced
1/4 cup lean pork/chicken, sliced thinly
1 tomato, cut into wedges
1 egg
3 crabstick, cut into 3 sections
Fried anchovies (ikan bilis)
Cabbage
Bean sprouts
2 tbsp sunflower oil 

Pork/chicken marinate seasonings
1 tbsp light soya sauce
1 tsp sesame oil
1/2 tsp sugar
1/4 tsp cornstarch
Pepper

Paste (to be blended/grinded)
1 small size bombay onion
2 shallots
2 red chilli, seeds removed
4 cloves garlic

Seasonings
2 tbsp tomato sauce
1 tbsp fish sauce
1 tbsp light soya sauce
1 tbsp sweet sauce
1/2 tsp dark thick sauce (for colouring)
Pepper

Method
1. Marinate sliced lean pork/chicken with the seasonings for 1-2 hours.
2. Heat oil is a pan, stir fry sliced pork/chicken till almost cooked. Set aside.
3. In the same pan, cook the blended paste till fragrant. Add tomato, sliced meat, fish cakes and crabstick, quickly fry it for 2 minutes.
4. Add precooked cintan noodles, use a pair of chopsticks to help loosen the noodles. Pour all the seasonings, mix and combine until the noodles are evenly coated with the sauces.
5. Add cabbage and bean sprouts, stir and fry it, leave it at one side of the pan with the noodles. 
6. Crack an egg, leave it to cook at the bottom, slowly flip it and combine with noodles.
7. Lastly, add fried anchovies. Dish up. 
8. Garnish with some cucumber. Serve hot with sambal chilli (optional).

Taro Chiffon Cake with Taro Bits

Ingredients of batter (makes one 8" cake)
5 egg yolks 
30g caster sugar
100g top flour (to be sifted with baking powder)
1 tsp baking powder
80ml coconut oil 
110g taro paste with coconut mixture
2 tbsp tiny diced taro
A few drops of purple gel colouring (optional)

Taro paste ingredients
60g fresh taro paste
100ml coconut milk

Ingredients of meringue
5 egg whites
65g caster sugar
1/2 tsp cream of tartar

Method
1. Preheat oven at 150ºC.
2. In a small sauce pan, bring taro paste ingredients to simmer, leave it to cool. Measure 110g of taro paste mixture and set aside (we only need 110g of taro mixture).
3. Beat the egg yolks with a balloon whisk and mix in 30g of sugar. Add 110g taro paste mixture and a few drops of purple gel colouring, combine well.
4. Add sifted top flour and baking powder in three batches into the egg yolk mixture. Mix well. Lastly, fold in the coconut oil. Set aside.
5. Use a large clean bowl, make sure there’s no water or oil in it. Beat egg whites with an electric mixer until bubbles formed, add the cream of tartar, beat well. Add 65g of sugar in three batches and beat well in between additions. Continue to beat until stiff peaks form. 
6. Scoop out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a spatula until just combined.
7. Pour the 1/2 of the cake batter into the chiffon cake pan, randomly throw in some tiny diced taro and pour the rest of the cake batter. 
8. Bake in pre-heated oven for about 1 hour and 15 minutes. If after baking for 20 minutes, the top of the cake gets a little brown, you may use aluminum foil to cover the top of the cake and continue to bake until it's fully cooked. Use a needle or toothpick to insert the centre of the cake, it should come out clean and dry.

Dark Chocolate Cookies with White Chocolate Chips

Ingredients

250g self raising flour (sift with bicarbonated soda) 
160g unsalted butter (soft but still cold) 
100g brown sugar 
15g caster sugar 
2 tsp chocolate emulco 
2 tbsp charcoal powder
1 egg
100g white chocolate chips 
5g bicarbonated soda
1 tsp vanilla extract
Pinch of salt

Method
1. Preheat oven at 150ºC, put unsalted butter, brown sugar, caster sugar and salt in a mixing bowl and cream till blended.

2. Add in egg and mix till well blended, then mix in chocolate emulco, vanilla extract and charcoal powder.

3. Mix in sifted self raising flour till incorporated. Lastly add white chocolate chips and mix evenly.
4. Scoop a small amount (coin size) of cookies dough onto baking tray by separating them 2-3cm apart.
5. Bake at 150ºC for 15-20 minutes. Remove and cool the cookies on a rack before transferring it into an airtight containers.

*Recipe was adapted from a member in SHC and modified by Jessica Lie (LadyHomeChef)*

Iced Fruit Tea

Ingredients (makes about 2L)
300ml assorted fruit juice (orange, pineapple, mango, carrot, grapefruits, lemon, strawberry, calamansi, kiwi and grapes)
1L Lipton red tea (I used 8 tea bags to make 1L of red tea)

500ml water

Syrup to taste 
Plenty of ice cubes

Assorted fruits to be added in the tea (sliced)
Orange, pineapple, mango, carrot, grapefruits, lemon, calamansi, grapes, kiwi strawberry and mint leaves.

Method
Combine the fruit juice and cut fruits in a jar.
Add red tea, water and syrup to taste, let it sit for 5 mins. Lastly, add plenty of ice cubes before serving.

Note: You may substitute any juice or fruits that you want.

Garlic Chilli Oil with Preserved Turnips 蒜香菜脯辣椒油

Ingredients
1 cup minced garlic
1 cup minced shallot
1/2 cup chilli powder/flakes
1/2 cup preserved raddish/turnip (菜脯)
800ml or more cooking oil

Seasonings (to taste)
Salt
Sugar

Method
1. Heat up but not smoky 800ml of oil in a wok or pan over a medium-low heat. Cook (keep stirring) minced shallot until it turns transparent/fragrant. 
2. Add garlic, continue to cook and keep stirring till the garlic turn slightly brown. Add preserved turnip and cook for about 3 minutes.
3. Stir in the chilli powder, continue to cook and let it simmer (keep stirring) for 10 minutes. 
4. Taste and adjust the chilli oil with salt and sugar to your preferences.

Note: Do not be afraid of the amount of oil to be used in this recipe as the main point is to cook the hot oil out of the chilli powder. The chilli powder will also absorb a lot of oil, thus you may need to add more oil or reduce the amount of the chilli powder.

Sambal Chilli for Indonesian Smashed Chicken

Ingredients
6 red chilli, cut into sections
A handful bird eye chilli (red and green)
1 large tomato, sliced roughly
8 shallots, sliced roughly
12 clove garlic, sliced roughly
Thumbsize belacan (shrimp paste)
2 tbsp oil

Seasonings
1 tsp sugar
Salt

Method
1. Heat up 2 tbsp of oil in a pan. Put all the ingredients and cook till the chilli, shallots and garlic turn soft. 
2. Season the chilli mixture with salt and sugar, stir and combine.
3. Use mortar and pestle to grind/crush the chilli mixture roughly or turn into paste.
4. Serve with fried chicken.

Baked Gyoza with Cauliflower and Potato Puree

Ingredients
6 CP chicken gyoza
100g cauliflower, cut chunked
1 medium russet potato
1.5 cup milk
25g unsalted butter
1/4 cup shredded parmessan cheese
Ikura (salmon roe)
Dill for garnishing

Seasonings
1 tsp Salt 
Pinch of pepper

Method
1. Boil the cauliflower with 1 cup of milk till soft, drain and set aside. Cook russet potato in boiling water till soft, remove the skin and cut it roughly. 
2. To make the cauliflower and potato puree, combine cauliflower, potato, 1/2 cup of milk, butter, salt and pepper in a blender. Blend it till smooth.
3. Spread the puree on a baking tray/plate and place the CP chicken gyoza nicely on it. Sprinkle some shredded parmesan cheese on the puree.
4. Preheat oven at 200ºC. Bake the gyoza for 10-15 minutes or till the cheese is brown.
5. Remove from the oven and garnish it with some ikura and dill. Serve hot.

Note: You may torch the cheese and gyoza lightly to make it slightly charred.

Hot and Spicy Red Wine Vinaigrette Gyoza #CPCreativeGyoza @CP Singapore @CPFoodsSG

Ingredients
12 pcs CP chicken gyoza
2 clove garlic, chopped finely
10 dried chillies, cut into sections (2cm)
1 bird eye chilli, sliced

Crispy flour mixture for gyoza
Mix 1 tsp of corn flour with 1 tsp of plain flour and 1/3 cup of water

Seasonings (to be mixed in a bowl)
1 tbsp Korean chilli paste
1 tbsp red wine vinegar
1/4 cup light soya sauce 
1 tbsp mirin
1/2 tbsp sake/ryorishu
3/4 cup water
2 tbsp brown sugar (to taste)
Pepper

Garnishing
Handful of chopped spring onion
2 tbsp roasted white sesame

Method
1. Pan fry CP chicken gyoza with 2 tbsp of oil for 2 minutes. Add the flour mixture, cover the pan with lid. Use medium-low fire, cook the gyoza till browned and crispy (do not flip the gyoza). Set aside. 
2. Heat 1 tbsp oil in a pan, cook and keep stirring the dried chilli and bird eye chilli for 3-5 minutes. Add minced garlic and continue to cook till fragrant.
3. Add all the seasonings, bring it to simmer. Taste and adjust the seasonings to your preference.
4. Put the fried gyoza back into the pan and quickly coat it with the sauce evenly. 
5. Dish up and garnish it with some spring onion and roasted white sesame. Serve hot.