HPB Voices Reloaded

By Dr Veronica Tay

1-hour baked chicken wings

Ingredients:
1 kg chicken wings
Seasonings:
½ tsp salt         
½ tsp sugar
½ tsp pepper
1 ½ tsp light Soya Sauce
1 ½ tsp dark Soya Sauce
1 ½ tsp mustard
1 ½ tsp cornflour
2 tbsp oyster sauce
1 tsp ginger juice
1 clove garlic
1 tbsp canola oil

Method:

1. Marinate chicken wings with seasonings for 2 hrs in an ovenproof dish.
2. Cover with aluminium foil
3. Bake for 1 hr.

Cream puffs

Ingredients:
250 ml water (446 mls)
140 g butter (250 g) [omit salt if salted butter]
5 g salt
5g sugar (10 g)
160 g plain flour (sifted) (286 g)
4 eggs (6 eggs)
Snow sugar (optional)
Disposable piping bag
Nozzle

Cream custard for cream puffs
Red man instant custard powder 200g
500ml milk (UHT)

Method:

1. Place water in a saucepan. As the water heats up, add the butter and stir until the butter has melted. Add salt and sugar.
2. Using a wooden spatula, stir in the flour and cook over low heat until mixture becomes solid and not sticking to the sides of the pan.
3. Put the above mixture into a mixing bowl and using the beater at slow speed (5 mins first, waiting for mixture to cool), add in the eggs, one by one until the mixture starts to dry up to the desired consistency. (takes about 20 minutes of mixing)
4. Use a nylon/disposable piping bag with a nozzle for piping out the paste on a greased and slightly floured baking tray in the desired shape e.g. cream puff, éclairs.
5. Care must be taken during the first 10 minutes of baking, not to open the oven door or the pastry will collapse.
6. Baking time: Approx: 25 minutes at (170 deg).

*Add custard powder to warm milk. Continuously stir as lumps then to form. When ready, fill the puffs with the custard cream.

***Sprinkle snow sugar on the cream puff (optional)
(Materials including custard powder can be bought from Phoon Huat. 18” nylon or disposable piping bag with plain nozzle if don’t want rosette nozzle).
The measurements in ‘italics’ are for more puffs to made.

Konnyaku Fruit Jelly

Recipe is for 2 packets of red man konnyaku jelly (10g).
8 trays needed, each with 8 moulds (total of 64 pieces)

Ingredients:
Red Man konnyaku jelly powder (10g) x 2
10 tbsp of sugar
Hosen tropical fruits (big can)
Longan (any brand, 1 can)
Syrup from both cans of fruits
Boiled water to make up to 2000 mls (200 ml if you want a softer consistency)

Method:

1. Diced the fruits into small pieces.
2. Put small portion of diced fruits in all the trays of moulds.
3. Mix the jelly powder with 10 tbsp of sugar in a pot.
4. Slowly add the water.
5. Stir to dissolve the lumps.
6. Put over the stove to warm up.
7. Add the syrup from the fruits.
8. Heat till the lumps are dissolved. (Not necessary to boil)
9. Cool for 5 mins stirring it.
10. Scoop the liquid jelly into the mould.
11. Refrigerate.