Source: http://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookies/77c14e03-d8b0-4844-846d-f19304f61c57

Prep Time
45Minutes

Total Time
45Minutes

Makes

4dozen

Ingredients: 

3/4

cup (170grams) granulated sugar 

3/4

cup (170 grams) packed brown sugar

1

cup (226.8grams)  butter or margarine, softened

1

teaspoon vanilla

1

egg

2 1/4

cups (270 grams) Gold Medal® all-purpose flour

(1 cup = 120grams)

1

teaspoon baking soda

1/2

teaspoon salt

1

cup (125 grams) coarsely chopped nuts

1

package (12 ounces) (350 grams)  semisweet chocolate chips (2 cups)

1. Heat oven to 375ºF / 190ºC. 
2. Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips.
3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
4. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Purchasing

To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.

Time Saver

You can form these cookies more quickly if you use a #16 cookie/ice-cream scoop. Level off the dough on the edge of the bowl for perfectly round cookies.

Variation

If you didn’t think these cookies could get any better, try them with 1/2 cup each of semisweet chocolate chips, peanut butter chips, milk chocolate chips and butterscotch chips instead of the 2 cups semisweet chocolate chips. Incredibly, even more incredible!

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Another source: http://munchministry.com/recipe/chocolate-chip-cookies-2/#

Ingredients:
125g unsalted butter (softened)
250g brown sugar
1 tsp vanilla extract
1 egg
225g plain flour
1/2 tsp baking powder
200g good quality dark chocolate (i mixed 100g buttons and droplets)

Method: 

1. Preheat oven to 180 degrees. Line tray with baking paper.

2. Beat (with electric beater) butter and sugar till thick and pale.

3. Add vanilla extract and egg, continue to beat till combined.

4. Sift in flour, baking powder, pinch of salt. Gently fold to combine.

5. Stir through the chocolate. Set aside 50g for exterior coating.

6. Take tablespoonfuls of mixture, coat on extra chocolate on exterior, place on tray, keep space apart.

7. Bake for 15 – 20mins until golden.

8. Cool for 5 mins on tray, transfer to rack to cool further.

9. Store in air-tight container for 3 days.

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Another source: http://www.bestrecipes.com.au/recipe/chocolate-chip-cookies-L2.html

Ingredients:
125g butter
1/2 cup sugar
11/2 cup self-raising flour
1 egg
Chocolate chips
Coconut

Method:
1. Melt butter and add sugar and sifted flour.
2. Beat egg and add to the mixture.
3. Add chocolate chips.
4. Mixture into small balls, roll coconut and press with fork slightly onto greased tray.
5. Bake for 180C untill golden brown, approximately 15 minutes.

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Source: http://munchministry.com/recipe/open-face-pineapple-tart/

340g plain flour
½ tsp salt
1 tbsp icing sugar
250g butter, cubed
1 egg yolk
25ml cold water
½ tsp vanilla essence
1 beaten egg, glazing

Method:

1. Sift flour, salt and mix sugar into a mixing bowl.

2. Rub in butter till mixture resembles breadcrumbs.

3. Beat in the egg yolk and add cold water and essence. Mix well to form a dough.

4. Place in plastic bag and chill for 30 mins.

5. Roll pastry out on a lightly floured table top and cut out with tart cutters.

6. Fill each piece with the pineapple jam.

7. Glaze with beaten egg.

8. Bake at 180 ºC for 15 mins.
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Another source: Auntie Anna

Pineapple Jam : 
12 very green pineapples and 3 ripe pineapples, 1kg rock sugar, 3 star and 2 cinamon stick. 

Method: manually grate the pineapple. drain the pineapple and keep the juice. Cook the pineapple over low fire., adding the juice bit by bit till all the juice has been used up. Not to forget to add in the spices and rock sugar. It took me at least 8 hours to cook the jam (15 pineapple) stirring non stop.



PASTRY: 
Butter salted 220g, caster sugar 20 g , vanilla 1 tsp, 1 large egg yolk, 20g full cream milk powder, 20g custard powder, 130g plain flour, 130g top flour.

Method : cream butter, sugar and vanilla until soft and light. Add egg yolk, followed by other ingredients, Use hand to knead lightly into dough. Rest at least half hour before used.

If no top flour, use plain flour. Makes ~ 200 tarts 
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Another Source: http://foodismylife.wordpress.com/2012/01/15/chinese-new-year-2012-pineapple-tarts/

Pineapple Tarts (makes about 160 – 165 tarts)

1 kilogram pineapple filling / jam
800 grams all-purpose flour (plain flour)
1/2 teaspoon salt
4 tablespoons corn flour (corn starch)
125 grams icing sugar
500 grams best quality unsalted butter, at room temperature
4 large egg yolks (75 – 80 grams) + 2 egg yolks (for egg wash)

Divide the pineapple filling – a teaspoon or approximately 6 grams each. Roll into a ball then roll into a small log shape. If the jam becomes too sticky and hard to handle, dip your fingertips in water and continue – it’ll be easier to handle after that. Chill the rolled pineapple balls.

Sift the plain flour, salt, corn flour and icing sugar in a clean bowl.

Place the unsalted butter in another bowl. Using an electric mixer, cream the mixture for 30 seconds on low speed and turn the speed up to medium-high and cream for 5 minutes, scraping the sides occasionally until the butter is light, creamy, fluffy and pale in colour.

Beat the 4 egg yolks in a small bowl. While the electric mixer is running on low, drizzle in the beaten egg yolks. Turn up the speed to medium and cream until the egg yolks has been fully incorporated into the butter.

Using a huge rubber spatula or metal spoon, fold in the flour mixture in two batches gently until just incorporated. Do not over-mix or over work the dough – otherwise you will lose the melt-in-the-mouth texture.

Lay a large piece of clingfilm / plastic wrap on the table. Turn the dough out onto the plastic wrap and wrap it up. Chill in the refrigerator for 30 minutes.

Preheat the oven to 180 degrees Celsius. Combine the two egg yolks (reserved for egg wash) with 1 – 2 teaspoon of water / milk until it’s a smooth consistency. Set aside.

Line a baking sheet (or several baking sheets if you have a small oven like me) with baking paper. Set aside. Prepare a small dish with water.

Divide the chilled dough – 1 heaping teaspoon or approximately 10 – 12 grams each. Roll them into rounds and flatten them. Dip the chilled pineapple ball into a little bit of water (enough to moisten the outside of the pineapple ball but not drench them). This will keep the pineapple filling moist and not dry out while baking. Place the pineapple ball in the middle of the flattened dough and enclose it. Shape it into a log / desired shape and place it on the lined baking sheet.

Brush the top of the pineapple tarts with a layer of egg wash and bake for 15 minutes. Brush with a second layer of egg wash (if needed) and bake for another 5 minutes, until the top is golden brown in colour.

Cool the tarts completely and store them in an airtight container.

Notes:

• If you don’t like sweet pineapple filling or want them to have a tangy taste, mix in several teaspoons of lemon juice into the pineapple filling before rolling them into balls.
• You may wind up with extra pineapple jam, just snack on them!
• Use the best quality butter for a rich, sinful, buttery taste.
• This is not a low-fat snack… so watch your waist line while you indulge in them!

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Source: http://munchministry.com/recipe/grilled-bak-kwa-%E8%82%89%E5%B9%B2/

Ingredients

1 kg ground pork

Marinate:

1 1/2 tbsp fish sauce
1 1/2 tbsp soya sauce
175 – 200 gm sugar
1/8 tsp 5 spiced powder
1/2 tsp cinnamon powder
1/2 tsp kam cho(licorice) powder *
1/2 tsp white pepper
1 tsp msg (optional)
1 tbsp oil
2 tbsp rose wine *
a big drop of red food coloring *

Method:

1. Season ground pork with the marinate and leave in the fridge overnight or at least 4 hours
2. Sandwich the meat mixture with 2 pieces of baking paper
3. Roll to the thickness you like, remove top piece of the baking paper
4. Place the rolled meat mixture (do not remove the bottom piece of baking paper) into HCP, cover pan
and cook it for 1 to 2 mins
5. When you see the meat mixture is almost cooked (meat are not separated), slide the meat from the
baking paper and continue to cook in the HCP.
6. Flip and grill (low-mid fire) the meat consistently till you get a nice glossy, juicy looking bak kwa

Additional Comments About this Recipe:

* Iomitted kam cho (licorice) powder
*Replaced rose wine with hua tiao wine
*Red wine dreg 红糟instead of red coloring

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Another source: http://www.mykitchensnippets.com/2011/01/bak-kuachinese-pork-jerky.html

Ingredients
2 pounds ground pork –with a bit of fat on it
2 tbsp fish sauce
3 tbsp soy sauce
1 tsp dark soy sauce
2 tbsp Chinese cooking wine
3/4 cup sugar
3 tbsp dark brown sugar
Juice of half orange (about 4 tbsp)
Zest of one orange


Method: 
1. Line 2 baking pan with heavy aluminum foil and set it aside.
2. Put all the ingredients in a large mixing bowl. Using a big spoon mix it really well. Cover with plastic wrap and let it marinate in the fridge for an hour.
3. Pre-heat the oven to 220 degree F. Spread the marinate meat thinly onto the baking sheets. Use a spatula or the back of the spoon to do this and dipping it in water occasionally. This way it will prevent the meat from sticking to the spoon or spatula. 
4. Place the baking pan in the oven and let it bake slowly for 15-20 minutes. At this stage you can see juices appear, the meat will shrink and the edges dry out. 
5. Remove from oven and cool it down a bit and cut it into square with pizza cutter or scissors. Turn the oven to broil.
6. Line the cut meat back on the tray. Broil the meat on both side until brown and sizzle . This will only take 5-6 minutes (you have to watch this as it turn dark pretty fast)
7. Let it cool and keep it in an air-tight container. 

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Another source: http://www.noobcook.com/bak-kwa/

Ingredients: 

• 200 grams minced pork
• 1/2 tbsp fish sauce
• 1/2 tsp sesame oil
• 1/2 tbsp 5-spice powder
• 1/2 tsp light soy sauce
• 1/2 tsp dark soy sauce
• 1 tsp Chinese wine Hua Tiao/Shao Hsing
• dashes of white pepper powder
• 2 tbsp caster (castor) or super fine sugar
• 1/2 tsp knorr ikan bilis seasoning powder double light soy sauce if not using
• 1/8 tsp red food colouring I use Bake King Cochineal Red/Cherry Red
• vegetable oil

Method: 

1. Combine minced pork and seasonings in a deep plate. Mix the ingredients (except vegetable oil) with the back of a spoon in a circular motion, until the red hue is even; this will take several minutes. The resultant mixture will have a gluey consistency. Wrap plate with cling wrap and refrigerate for a few hours.
2. Place parchment paper on a flat surface and spread the meat mixture one layer as thin as possible (about 5mm) with the back of a spoon.
3. Brush the wire mesh with some vegetable oil. Align the wire mesh directly over the meat mixture, invert it, then carefully peel away the parchment paper.
4. Place the wire mesh with the meat mixture on top of an oven wire-rack with a tray beneath it. Bake the bak kwa at preheated oven of 100°C for 20 minutes to dry the meat.
5. Increase the oven heat to 180°C and bake for 12 minutes.
6. When cool enough to handle, remove wire rack and transfer bak kwa to chopping board. Use a pizza cutter or pair of kitchen scissors to cut bak kwa to desired shapes and sizes.
7. Return bak kwa pieces to wire rack, the other side up (the side with the wire grill lines), and continue baking at 180°C for 10-15 minutes, until the edges start to char slightly. Cool on wire rack and store in air-tight container.

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Another source: http://www.justasdelish.com/homemade-bak-kwa-dried-meat/

Author: Adapted from Citrus and Candy & MyKitchenSnippets

Recipe type: Snack

Serves: about 900g Bak Kwa

Prep time

20 mins

Cook time

1 hour 30 mins

Total time

1 hour 50 mins

• 1kg fatty Meat Mince – either Chicken, Beef or Pork (Fattier mince makes more tender, juicy bak kwa)
• 120g Caster Sugar
• 2 teaspoon Chinese Five Spice Powder
• 3 tablespoon Fish Sauce
• 4 tablespoon Light Soy Sauce
• 3 tablespoon Rice Wine (Shao Tsing / Chinese rice wine)
• 3 tablespoon Honey
• 15ml Vegetable Oil
• ½ tablespoon Dark Soy Sauce
• A few drops of Sesame Oil
• Red food colouring – optional (I did not use)

1. Thorughly combine all the ingredients in a large mixing bowl or container. Add red food colouring, if you prefer dark red shade. Cover and marinate overnight in the fridge.
2. Preheat oven to 100°C. Wash and dry flat baking trays. If you don’t have any, simply turn over your baking trays to use the flat bottom. I use wooden cake boards and wrap with aluminium foil.
3. Place mince onto the tray then spread and press down to form a thin sheet over the surface of the tray to a thickness of 3-5mm. You can either use wet fingers/spoon to manually press it or you could lay a sheet of plastic or baking paper over it and roll it thin with a rolling pin. Try to keep the edges as straight as you can so you can cut into neat squares. 
4. Place the trays in the oven for about 20 minutes or until the meat has dried out – the surface is dry to the touch, most of the liquid has evaporated and is holding together without breaking (It’s fine to be a little moist underneath the sheet). Continue pressing and drying out the remainder of pork with the rest of your trays.
5. Cut the dried meat sheet into squares with a kitchen scissors.
6. Heat up your charcoal bbq, grill or broiler and grill each square until darkened and caramelised. It’s totally ok to have the tiniest hint of charring but keep your eyes on them because they burn quickly and easily.
7. These Bak Kwa does not have preservatives, so it’s better to keep them in an airtight container in the fridge with sheets of greaseproof baking paper between each slice of Bak Kwa. When needed, reheat Bak Kwa in grill or microwave.

Notes

* Oven toaster can be used in place of the grill. * You can also store and freeze the bak kwa after you have dried it out in the oven. Once cooled, place sheets of greaseproof baking paper between each slice of pork. Wrap very well with clingwrap and place in a container to freeze. When ready to use, defrost in refrigerator and grill as normal.   

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Source: http://munchministry.com/recipe/sardine-pocket-pies/

Ingredients

2 small cans (100gms) of sardines with tomato sauce
2 cloves of garlic finely chopped
2 small onions finely chopped
1 chilli (optional) deseeded and finely chopped
Juice of 1 lime
1 tsp sugar
salt & pepper to taste
Oil for frying
4 sheets of ready made puff pastry
some flour for dusting

Method:
1 egg (lightly whisked) with 1 tsp of milk (for egg wash)
1) Preheat oven at 180C
2) Lift out the sardines onto a plate without the tomato sauce (leave the tomato sauce for later use)
3) Remove the bones from the sardines; mash up the sardines
4) Heat up a pan with oil and saute the onions and garlic
5) Add the mash sardines and salt & pepper, fry for about 2 mins
6) Add the tomato sauce, lime juice and sugar; give it a light stir to combine the mixture
7) Off the heat and leave it to cool
8) Dust the work surface with a little flour and roll out the puff pastry.
9) Cut the puff pastry with a heart shaped cookie cutter (cut 2 heart shape puff pastry) and place a dollop of the sardine mixture in the middle of the one of the cut pastry, layer another of the heart shape pastry on top of it.
10) With a fork press the throughout the sides of the pastry to seal the puff pastry.
11) On a lined baking sheet place the pastry on top and brush some egg wash on the surface of the pastry before popping the baking sheet into the oven
12) Bake the pastries for 20 – 25mins (or till the surface turns golden brown).
13) Leave the pastries to cool on a cooling rack.

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Source: http://unclephilipsg.blogspot.com.au/2010/07/how-to-chase-away-homesick-blues-with.html#comment-form

Hokkien Prawns Noodles Recipe

500 gm Hokkien Noodles
500 gm thick nee hoon (rice vermicelli), soaked in warm water for 10-12 minutes and drained.
5 eggs
1/4 cup minced garlic
500 gm prawns (parboiled)
250 gm belly pork (parboiled)
250 gm squid(parboiled)
250 gm bean sprouts
100 gm Chinese chive (ku chai)
1/2 cup light soya sauce
2 1/2 cup prawn stock.
6 calamansi (sng kam) 

The trade secret for this dish is to have a good prawn stock. 
Start by shelling the prawns but keep the tails intact. 
Collect the prawn shells and heads for the stock. 
To make prawn stock, pour about 4 Lt of water in a stockpot. 

Prawn Stock!
When the water come to a boil, put the belly pork to cook for 5 minute and drain parboiled belly pork, put aside to cool for slicing into strips. 
Next put in the cleaned squid and take it out once it turns white in colour. cool and sliced into rings. 
Do the same with the prawns, it shouldn't take more than a minute in the boiling water. 
Put in 1 kg of pork bones boiling water and keep boiling at medium heat. 

In the meantime, heat a tbsp of oil in a wok to fry the prawn shells and heads until fragrant about 8 minutes. 
Add the fried prawn shells and head to pot. 
Simmer stock for an hour.

Noodles:
To fry the noodles, heat wok and add oil and saute the garlic until fragrant about 1 minute. 
Break egg and spread the egg around to cook about 1 minute. 
Add soaked bee hoon and 2 ladle of stock into the wok and fry until bee hoon absorb the stock. 
Add hokkien noodles and fry for a minute and add 4 ladles of stock, cover with a lid and let simmer for 3 minutes. Remove the lid and add remaining ingredients except the sng kam and season to taste. 
Fry for a minute and add another ladle of stock. 

Dish up your Hokkien Prawn Noodles, served with the sng kam and sambal blachan or cut chillies

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