ABC Muffins (Apple, Banana and Carrot)

1 large egg
1/4 cup melted butter (I used salted - if not using salted, add a pinch of salt)
1/3 cup mashed ripe bananas
1/2 cup unsweetened applesauce
1.5 teaspoon baking soda
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup milk
1 teaspoon vanilla extract
1 cup grated carrot
2/3 cup rolled oats
1/2 cup ground almonds
1 cup + 2 tablespoons wholemeal flour

Optional:
Cream cheese frosting (recipe below)
Chopped walnuts

1. Melt the butter in the microwave and preheat the oven to 190 Degrees Celsius.

2. Whisk the egg, bananas, applesauce, baking soda, sugar, ground cinnamon, nutmeg, cloves, milk and vanilla extract. Add in the cooled melted butter.

3. Mix in the grated carrot, oats and almonds.

4. Sift in the flour and mix. Do not over mix.

5. Divide into a greased muffin tray (6 jumbo or 12 normal sized).

For the frosting:
1/2 cup unsalted butter room temperature
3/4 cup cream cheese at room temperature
2 cups icing sugar, sifted
1 teaspoon vanilla extract

1. Cream the butter and cheese with an electric mixer until smooth.

2. Add half of the sifted icing sugar, mix, then add the other half.

3. Add the vanilla extract and mix again.

4. I stuffed my muffins with the frosting using a piping nozzle but you can omit, or cut a bit out from the middle and spoon in the frosting.

5. Spread it on top of the muffin and garnish with chopped walnuts.

Spicy cheesy pork scone balls

Makes about 25-30 balls

320g minced pork

1/2 teaspoon Lawry's salt free 17 seasoning

1/4 teaspoon Chili powder (or more depending on how spicy you like it)

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

A few pinches of salt

Dash of finely ground white pepper

1/4 cup finely sliced spring onions

1.5 cups grated cheddar cheese

1 cup self rising flour

2 tablespoons milk (plus more if your mixture is too dry)

1. Mix the Lawry's seasoning, chili powder, garlic and onion powder, salt and pepper with the mince pork. 

2. Add the spring onions, cheese, flour and milk. If your mixture is too dry and there's still flour left, add a bit more milk till it comes together. 

3. Chill in the fridge for about an hour. 

4. Preheat oven to 230 degrees Celsius.

5. Roll the pork mixture into 1.5 - 2 inch balls. Bake for 15-20 minutes or until it turns brown. 

6. Serve with garlic mayonnaise. 

This recipe was adapted from foodwishes.com

Yam cake (Wu tao gou)

Main Ingredients:

About 320g Thai yam/taro
1 medium red shallots, sliced
2 chinese sausages
4 small dried chinese mushrooms, soaked in hot water, and marinade with a dash of soy sauce and a punch of sugar
2 dried scallops, soaked in hot water
20g dried shrimp, washed
1 clove garlic, finely chopped

* Do not discard the soaking liquid!

Seasoning:
150 ml  of water that the scallops and mushrooms was soaked in
1/2 teaspoon oyster sauce
1 teaspoon chicken powder
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon five-spice powder
Dash of finely ground white pepper

Batter:
85g rice flour, sifted
1.5 teaspoon wheat starch, sifted
150ml water

Other ingredients
150 ml water
1/2 teaspoon sesame oil

Garnish:
Spring onions
Toasted sesame seeds
Sliced red chillies

1. Soak the mushrooms and scallops in hot water for at least 20 minutes. Do not discard the soaking liquid.

2. Cut away the skin of the yam and into 2cm cubes. It should weigh about 320g without the skin.

3. Slice the shallots and fry in oil till golden brown. Remove and drain and keep the oil that is in the wok.

4. Immerse the Chinese sausages in boiling water, then take out the skin and cut into small cubes.

5. Squeeze the water out of the mushrooms and cut into small cubes, same size as the sausages. Marinate in a bit of soy sauce and sugar.

6. Squeeze the water out of the dried scallops and shred. Save both soaking water.

7. Rinse the dried prawns and give them a rough chop.

8. In the same wok which you fried the shallots, fry the cubed sausages till it's fragrant. Then add the mushrooms, scallops, prawns and garlic. Fry for about 3-5 minutes, or until the mixture smells really good. Remove from the wok.

9. In a bowl or measuring cup, measure out 150ml of the soaking liquid and add the oyster sauce, chicken powder, sugar, salt, five spice powder and pepper to it. Whisk and mix well.

10. Fry the yam cubes in the same wok until it changes colour. Remove 1/3 of the cubes and set aside.

11. Pour the seasoning mixture into the wok. When it comes to a boil, turn off the fire, cover, and let it sit for 15 minutes.

12. While waiting, sift the rice flour and wheat starch and pour in 150ml of water. Whisk well.

13. Prepare the tin. Line a 8.5 inch round steel shallow plate with baking paper and brush with sesame oil.

14. After 15 minutes, start the fire again and pour in the sausage/mushroom/scallops/prawns/garlic mixture. Add in the saved 1/3 cubes of yam and another 150ml of water. Bring to a boil.

15. Once it's boiling, turn the fire down to low and pour in the flour mixture. Remember to give it a whisk first as the flours might have settled to the bottom.

16. Stir the mixture until it becomes quite thick, so that when you lift it up with a spatula it won't fall down easily.

17. Pour the mixture into the lined tin and smooth the top with a spatula. Steam for 1 hour and then allow to cool.

18. Garnish with toasted sesame seeds, spring onions, sliced chilies and the fried onions.

19. Optional, you can slice and fry in a pan after steaming and cooling.

*Note: This feeds about 4-6. If you want you can double the recipe and put it in a 9 inch round cake tin.

This recipe was adapted from a recipe from the YouTube Channel wantanmien.