Diet & Nutrition by Peg's Cottage

Ingredients: 48 gram of all-purpose flour 21 gram of unsweetened natural cocoa powder 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 large eggs, at room temperature* 100 gram granulated sugar 40 ml vegetable or canola oil 1 teaspoons pure vanilla extract 60 ml of milk Method: Preheated oven at 175 C. In a large bowl, mixed flour, cocoa powder, baking powder, baking soda, salt and mixed well. Then, in another large bowl, whisk egg, sugar, oil, vanilla and milk until well combine. Add (2) into (1) until all well incorporated. Line your muffin liners. Fill half of your muffin liners. Bake for 20 minutes. Muffins can be keep in room temperature for 3 days.  Kids love this muffins. Note: By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Ingredients: Spaghetti Some fish balls Sausages Spring Onions Mushroom powder Oyster Sauce Dark Soy Sauce Salt Pepper Water (Until it can cover your spaghetti) 2 gloves of mince garlic Method: Saute garlic until fragrance. Add fish balls, sausages. Put spaghetti in. In a bowl, mix mushroom powder, oyster sauce, dark soy sauce, salt and pepper.  Select steamed mode for 7-8 minutes. Note: By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Ingredients: 5 finger red chili 2 chili padi 8 gloves of garlic 3 slices of ginger 1-2 tsp of mushroom powder Pinch of salt Some pepper 1 tsp of lemon juice Method: Blend the above into paste and add some steamed soup from the steamed chicken when you made your chicken rice. This is optional, as the steamed chicken soup and enhanced the fragrance of the chili paste. Note: By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Ingredients: For Rice 1 Cup of Rice 1 Cup of Water (Mushroom powder, sesame oil, salt, pepper) 4 slices of ginger 2 gloves of garlic 2 pandan leaves 1 stalk of spring onions Marinated Sauce for Chicken Drumstick 1 tbsp of Shao Xing Wine 1 tsp of Ginger Juice 1 tsp of Sesame Oil 1 tsp of Salt 4 Slices of Ginger Some Spring Onions Method: Select any bake mode, heat oil and saute ginger, garlic, pandan leaves, spring onions, rice until fragrance. Add water. Place marinated chicken drumstick as showed above. Select steam mode for 7-8 minutes. (Valve Seal) Please refer to the chili sauce recipe here . Note: By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Yield: 12 Steamed Cakes Ingredients: Flour Mixture • 45 gram of Rice Flour • 12 gram of Potato Starch • 12 gram of Wheat Starch • 65 gram of Water Sugar Water • 145 gram of Water • 20 gram of Brown Sugar • 40 gram of Gula Melaka ** I still think is sweet. If anyone want to try this, can reduce sugar further. ** Some Sesame Seeds for flavouring, or if you have red bean, you may add in as well. Method: 1) In a bowl,  rice flour, potato starch, wheat starch and water, stir until combined. 2) To make the sugar water, pour the water in a saucepan. add the brown sugar, and gula melaka, stir in the pan to dissolve the sugar completely. 3) Pour the hot sugar water to flour mixture and strain the batter until smooth and free of lumps. 4) Transfer the rice mixture into the prepared mini moulds. 5) Steam for 20 minutes @ high heat. Recipe Credits To:  http://www.josephinerecipes.co.uk/ Note: By sharing our experiences in baking, we could improve f

I prepared this fried rice for my kids as their breakfast. Ingredients: 1 cup of rice 1 cup of water 2 eggs 1 packet of fish balls 3 gloves of garlic Some olive oil Method: Cook rice (1 cup of rice + 1 cup of water) at PPC, select steam mode and cook for 12 minutes. Scoop rice out and place in a plate. Select bake mode, place olive oil and saute garlic until frangrance. Set garlic aside. Fried eggs. Pour rice and fish balls in. I use sesame oil, mushroom powder and dark soy sauce for seasoning. Note: By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Wet Ingredients: 67.5 gram of sugar 56 gram of butter 1 teaspoon of orange peel 1 teaspoon vanilla 1 egg Dry Ingredients: 192 gram of flour 25 gram dried cranberries 20 gram of raisins ½ teaspoon of baking powder ¼ teaspoon baking soda ¼ teaspoon salt Method: Preheat oven @ 180C. Prepare 2 big bowl, one bowl to mix all the dry ingredients, another bowl to mix with all the wet ingredients.  Then pour the wet ingredients into dry ingredients, use spatula to fold. Place dough on lightly floured surface. Knead until smooth. Place dough on baking pan. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes. Cut the Biscotti and paired with a cup of Espresso. Note: By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Ingredients: Pumpkin Puree (I didn't measure), please refer to the below picture. Steam mode in PPC for 15 minutes. 3 Pandan Leaves 10 gram of Brown Sugar 50 gram of Gula Melaka. * Sweetness can adjust according to you preference. Method: Put in all the ingredients - any bake mode and stir for about 10-13 minutes, if you think your pot is too hot, select warm button for a while, then select bake mode again continue to stir until your desire thickness. Note: By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Ingredients • 3 large egg yolks • 2 Tablespoon of Sugar • 4 Tablespoon of  Corn Oil • 4 Tablespoon of Milk • 1 Teaspoon of  Vanilla Extract • 6 Tablespoon of Sieved Cake Flour Meringue • 3 Egg Whites • Some Lemon Juice • 4 Tablespoon of Sugar • 1 Tablespoon of Sieved Cocoa Powder Method: Preheat oven @ 150C. In a bowl, mix egg yolks, sugar, corn oil, vanilla and milk, Sift in the cake flour and whisk until smooth. In a separate bowl, beat egg whites until foamy then add lemon juice and sugar, until meringue reach stiff peaks, the peak stands straight up when the beaters are lifted from the mixture about 3-5 minutes. Fold cake batter into a whites, and mix until incorporated. Pour half of the batter into a separate bowl, and add the cocoa powder, mix until well combined. Spoon 3 tablespoons of the plain batter into the centre of the 6-inch cake pan. then add two tablespoons of the cocoa batter on top and repeat until all batter has been used. Use a large baking pan for a co

Cake Tin: 8' Inch Square Tin (Loose Base) Ingredients: 680 g pandan juice (blend a bunch of pandan leaves with 700g of water, squeeze out the juice and measure the required amount) 2 tsp white agar-agar powder 90 g sugar 50 g unsalted butter 1/4 tsp salt 240 g fresh coconut milk 70 g white hoen kwe flour Method: 1. Bake cake using recipe from here . Slice cake into 3 layers after the cake has completely cool down. 2. In large bowl, mix coconut milk and hoen kwe flour (green pea flour), then stir to mix into a thick smooth batter. Keep in fridge while you prepare the next step. 3. Pour pandan juice in a large stainless steel pot and sprinkle agar-agar powder over it. Then add sugar, butter and salt. Use spatula to stir until sugar has dissolved. Set aside for at least 30 minutes. 4. Once Step 2 is done, heat agar-agar mixture on low heat, stirring constantly until agar-agar powder has dissolved. Do not allow the mixture to boil. Once dissolved, remo

Ingredients:- 6 eggs yolks 70g corn oil 100g plain flour Pinch of salt 50g pandan juice 50g coconut milk 6 eggs whites 90g sugar Cake Tin: 8" Inch Square Pan Method: 1. Put oil in a saucepan and heat on low fire until just simmering. Remove and immediately add the flour and stir with a whisk until smooth. 2. Add in the coconut milk and pandan juice and stir to combine. 3. Add in egg yolks and whisk with hand whisk until batter is smooth and runny again. Set aside. 4. Beat meringue until firm peak. (Eagle Beak) 5. Fold meringue into cake batter. Until fully mixed. Please do not over fold. As over folding will deflate the air bubbles. 6. Pour the batter into cake tin. Tap on your counter few times to release the air bubbles. Bake at 180 C for 15 minutes , then followed by 140 C for another hour or until the cake bounces back when you lightly press the top. 7. Remove from oven and leave it for a couple of minutes before unmoulding. Recipe Adapted from:  M

Kindly refer to the below link for recipe: https://pegscottage.blogspot.com/2017/09/hong-kong-style-polo-bun-pineapple-bun.html Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Kindly refer to this link  for air fried curry puffs recipe. Egg wash was not applied for this baked.  My kids love this curry puffs so much. Note: By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Ingredients: Yield: 2 Bread Bread Dough: Bread Flour 300 gram Castor Sugar 30 gram Salt 1/4 teaspoon Yeast 1/2 teaspoon Water 185 gram Olive Oil 30 gram Garlic Spread: 5-6 gloves of Garlics Unsalted Butter 20 gram (Room Temperature) A pinch of Salt A pinch of Sugar 1/4 teaspoon of Basil Leaves/ Mint Leaves/ Any other dry Herbs Method for Bread:  Place all the ingredients in bread pan by following the below sequence Water Bread Flour Sugar Salt Yeast Select Dough mode for 20 minutes. After the above ingredients have became a dough, add Butter and select dough mode again for another 20 minutes. Take out the dough, hand knead until reach window pane status. Proof for 1 hour. Divide dough into 2 portion and rest for 15 minutes. Shape dough after 15 minutes, then 2nd proof for another 60 minutes. Use a shape knife to slit in the middle of the bread dough, then spread Garlic Spread. Baked @ 175 C preheated oven for 20 minutes. Method for Garlic Sprea