Hwee Ju's cook book

About 1/3 cup Active Time: 10 minutes Total Time: 10 minutes Ingredients 1/2 teaspoon freshly grated orange zest 1/4 cup orange juice 4 teaspoons canola oil 1 tablespoon minced scallions 1 teaspoon minced peeled fresh ginger 1/4 teaspoon minced garlic Salt & freshly ground pepper, to taste Preparation Whisk orange zest, orange juice, oil, scallions, ginger, garlic, salt and pepper in a small bowl until well blended. (Alternatively, combine ingredients in a small jar, secure the lid and shake until blended.) Tips & Notes Add orange sections to your salad for a boost of vitamin C and folic acid. Nutrition Per tablespoon: 37 calories; 4 g fat ( 0 g sat , 2 g mono ); 0 mg cholesterol; 1 g carbohydrates; 0 g protein; 0 g fiber; 55 mg sodium; 27 mg potassium.

Pureeing vegetables into a salad dressing is a great way to give it body. Cucumber is the base of this herb-spiked dressing; it provides a mellow grassy flavor and a luxurious texture. About 1 1/4 cups Active Time: 10 minutes Total Time: 10 minutes Ingredients 1 small cucumber, peeled, seeded and chopped 1/4 cup extra-virgin olive oil 2 tablespoons red-wine vinegar 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh parsley 1 tablespoon nonfat or low-fat plain yogurt 1 teaspoon Dijon mustard 1 teaspoon prepared horseradish 1 teaspoon sugar 1/2 teaspoon salt Preparation Puree cucumber, oil, vinegar, chives, parsley, yogurt, mustard, horseradish, sugar and salt in a blender until smooth. Tips & Notes Make Ahead Tip: Cover and refrigerate for up to 3 days. Nutrition Per tablespoon: 28 calories; 3 g fat ( 0 g sat , 2 g mono ); 0 mg cholesterol; 1 g carbohydrates; 0 g protein; 0 g fiber; 63 mg sodium; 14 mg potassium.

All-Purpose Flour and Confectioners' Sugar 1/8 cup = 15 grams 1/4 cup = 30 grams 1/3 cup = 40 grams 3/8 cup = 45 grams 1/2 cup = 60 grams 5/8 cup = 70 grams 2/3 cup = 75 grams 3/4 cup = 85 grams 7/8 cup = 100 grams 1 cup = 110 grams Brown Sugar 1/8 cup = 25 grams 1/4 cup = 50 grams 1/3 cup = 65 grams 3/8 cup = 75 grams 1/2 cup = 100 grams 5/8 cup = 125 grams 2/3 cup = 135 grams 3/4 cup = 150 grams 7/8 cup = 175 grams 1 cup = 200 grams Butter or Margarine 1/8 cup = 30 grams 1/4 cup = 55 grams 1/3 cup = 75 grams 3/8 cup = 85 grams 1/2 cup = 115 grams 5/8 cup = 140 grams 2/3 cup = 150 grams 3/4 cup = 170 grams 7/8 cup = 200 grams 1 cup = 225 grams Cake Flour 1/8 cup = 10 grams 1/4 cup = 20 grams 1/3 cup = 25 grams 3/8 cup = 30 grams 1/2 cup = 50 grams 5/8 cup = 60 grams 2/3 cup = 65 grams 3/4 cup = 70 grams 7/8 cup = 85 grams 1 cup = 95 grams Cocoa 1/8 cup = 15 grams 1/4 cup = 30 grams 1/3 cup = 40 grams 3/8 cup = 45 grams 1/2 cup = 60 grams 5/8 cup = 70 grams 2/3 cup = 75 grams 3/4 c

Sometimes you may find it necessary to substitute one ingredient for another in a recipe. But using a different ingredient may change both the taste and texture of your baking, so it is a good idea before substituting to understand the role that ingredient plays in the recipe. Use this table as a guideline only. Click Here

250g caster sugar 1 orange 170g butter, room temperature 4 eggs 50mls milk 250g self raising flour  Preheat your oven to 170 degrees (mine needs 180 degrees because it's oh so slow). Grate the rind of your orange then juice it. Place sugar, rind, butter and eggs into your mixer/bowl and beat for a couple of minutes until pale and creamy. Add in your milk, juice and sifted flour and mix for another minute until well combined. Pour into lined square cake tin and bake 45-55 minutes.

3 Eggs (medium) 130g sugar (1cup) 200g Banana (Ripe & cut into small pcs) 150g cake flour (1.5 cup) 1/2 tsp Baking powder 1/4 tsp Baking soda 100g Corn oil (1/3 cup) 1/8 tsp vanilla Rum, optional (I use homemade vanilla Rum) Method: 1. Preheat oven to 160 degree C. 2. Grease & line a 8" round tin with paper (i made it into loaf pan). 3. Sieve flour, baking powder & soda together. Sieve twice & set aside. 4. Beat eggs, sugar , Rum & banana at max speed in a mixer till stiff/ribbon stage. 5. Fold in flour & mix well. (either use spatula or hand to mix) 6. Add in corn oil & mix well till batter is shiny & flowing. 7. Bake for 40 - 45mins.