Water Chestnut Chicken Patties Recipe

Ingredients:

200 g chicken meat (minced)
50 g water chestnuts (chopped)
Some corianders (chopped)
10 g Chinese mushrooms (cut into small dices)
1 stalk spring onions (chopped)
Cooking oil for deep fry

Seasonings A:

1 tsp salt
Some pepper (to taste)
1 tsp potato starch

Seasonings B:

100 ml water
1 tsp sugar
1 tbsp oyster sauce
Some pepper (to taste)


Cooking instructions:

Beat minced chicken, water chestnuts, corianders and 8g of Chinese Mushrooms with Seasonings A vigorously. Mould into balls then flatten them into patties.

Heat up a pan and pan-fry the patties till both sides turn golden brown.

Bring Seasonings B to a boil before thickening it with ½ teaspoon of potato starch. Put in 2g of Chinese mushrooms and the chopped spring onions and stir into sauce.

Serve the meat patties with the sauce.

Christmas tree Cupcakes Recipe

Preparation 10 mins
Cooking 20 mins
Serves 10

Ingredients:

Vanilla Cupcake:

125g plain flour
8g baking powder
125g butter
100g sugar
2 eggs
¼ tsp vanilla essence
2 tbsps milk

Butter Icing:
90g butter
210g icing sugar
Few drops of green food coloring

Decoration:
10 standalone cupcake cups
10 small ice cream cones
Some hundreds and thousands

Cooking Methods:

Preheat microwave oven to 180°C.

In a bowl, sieve together flour and baking powder.

Cream butter and sugar till fluffy.

Beat in eggs and fold in flour carefully. Stir in vanilla essence and milk. Be careful not to overmix.

Fill cupcake cups till about ½ full and place onto metal tray.

Bake on Convection 1 level at 180°C for about 20 mins.


Butter Icing:

In a mixing bowl, cream butter and icing sugar together until smooth and a spreadable consistency is achieved.

Set aside some plain color icing to spread on the surface of cupcake.

Add a few drops of green food coloring to the remaining butter icing and stir until color is well mixed.


To Decorate:

Place the green butter icing into a piping bag with a small star tip/nozzle. If necessary, use a serrated knife to trim top of each cupcake to create a flat surface. Spread the surface of each cupcake with plain butter icing and position an ice-cream cone (upside down) on top.

With the piping bag in one hand, pipe around the cone from bottom to top. Sprinkle with colorful sugar decoration.