C-C (cabbage, celery) Flat Cake

Ingredients

1. 5g brown rice flour (get this from major supermarkets like Sheng Shiong)


2. 200g plain flour


3. 5 teaspoons of chilli flakes


4. 5 teaspoons of oregano flakes


5. 100g unsalted butter


6. 100g cabbage, finely chopped


7. 50g celery, finely chopped


8. 2 eggs (60g each), beaten


9. 200ml water

Get started

1. Mix the dry ingredients 1-4 in a steel bowl. Cut butter (5) into small cubes and rub in till you get even crumbs.

2. Add the vegetables, beaten egg and water (ingredients 6-9) and mix.

3. Pour the batter into a square flat tray and back at 180 degree celsius for 40mins.

[Makes 1 tray 20cm (l) x 20cm (wd)]

Corn Oat Muffin

Dry ingredients /A:

250g  (2cups) plain self-raising flour

1/4 teaspoon salt

20-40g (1/8 to 1/4 cup) sugar

Wet ingredients /B:

2 eggs

60ml (1/4 cup) oil

188ml (3/4 cup) fresh milk

100g (1-1.5 cups) fresh corn kernels

125ml (0.5cups) of cooked oats


1. Sift (A) flour, salt and sugar in mixing bowl.

2. Beat all the wet ingredients (C) together.

3. Make a well in the centre of the flour mixture, and slowly pour the wet mixture in, alternating with the corn and cooked oats. Stir to combine at the same time.

4. Preheat oven at 200°C. Grease the tin or pour the batter into paper muffin cups. Bake for around 30mins.

Makes 15 muffins.

Alternatives: Substitute 0.5 cup of flour for 0.5 cup of cornmeal.

Seafood Light Rice Noodles (Bee Hoon)

Ingredients

Rice noodles (Bee Hoon)

Garlic, chopped

Prawn, shelled

Squid

Chye Sim

(Measurements not shown as you can decide how much you like to use.)



1. Soak the rice noodles in water to soften it. Oil the wok and fry the drained noodles quickly. Add light soy sauce and toss.

2. Fry garlic till fragrant. Add in prawns and squid. Remove from the wok and set aside.

3. Next fry chye sim, and add a little water to cook it and prevent it from drying up. Add in the fried garlic, prawns and squid.

4. Add in the bee hoon and mix well.

Note: Step 1, the noodles need to be tossed quickly to prevent them from getting burnt. If you are not able to handle the fire, turn it down. This method is used by zhi char chefs as well, only that they may add more soy sauce, and use dark soy sauce.