#SGunited Cookathon (24hours!) 20.06.20

Create joy with food and bring hope to families impacted by COVID-19!
In celebration of the new YoRipe app launch, we're bringing you the best locally curated cooking community! Join 12 local chefs and fellow home cooks for a 24hour live stream of cooking classes, baking workshop and kitchen party on Saturday, 20.06.2020.

All events are free.

We're partnering with Mentor for Hope to raise funds for Willing Hearts Soup Kitchen (Non-profit organisation).

Sign up to cook along, and get the ingredients ready!
Ingredients needed to cook along (click to open full list)

Ingredients for Fluffiest Pancakes:
Egg Yolk Batter:
2 Egg Yolks
2 tbsp of Milk
2 tsp. Vanilla Extract
15 grams of Plain Four
15 grams of Corn Starch
Meringue Batter:
4 Egg Whites (about 115 grams)
1 tsp. White Vinegar
30 gr. Fine Sugar

Ingredients for Protein Pancakes:
1 Raw Egg
1 Scoop of Protein Powder

Medium-sized curved pan

Ingredients for Pineapple Fried Rice:
4 tablespoons coconut oil
1/4 cup raw cashew nuts or peanuts
​2 shallots, sliced
4 cloves garlic, minced
1 red or green chili, finely sliced, optional
2 teaspoon shrimp paste, optional
250g boneless, skinless chicken, sliced OR shrimp, shelled and deveined
2 eggs
300g jasmine rice
3 tablespoons fish sauce
1-2 teaspoon curry powder
250g fresh pineapple, cut into small pieces
​1/4 cup raisins
1/4 cup chopped chives
Cilantro, for garnish
Ingredients for Thai Style Prawns with Asparagus:
20 tiger prawns, peeled and deveined 
1 tablespoon soy sauce 
3 tablespoons coconut oil ​
5 large cloves garlic, chopped 
2 stalks lemongrass, lightly bashed with a pestle or rolling pin 
1-2 fresh red chili padi (bird's eye chilies), chopped 
1 small onion, cubed 
​12 stalks baby asparagus, cut into 2 inch pieces 
1 thai lime, squeezed 
2 tablespoon fish sauce 
1 tablespoon palm sugar (gala melaka) or honey 
2 tablespoons chopped roasted peanuts, for garnish 
2 tablespoon chopped chives, for garnish
2 heaps tablespoons curry powder (I use Earthen Pot or Babas curry powder)
4 tablespoons water
4 tablespoons coconut oil
8 pieces bone-in chicken thighs or drums (or a whole chicken cut into pieces)
2 cups coconut cream (or coconut milk)
Tamari or salt to taste
4 cloves garlic, peeled
1 medium sweet yellow onion, chopped
10 raw almonds
2” length thumb size fresh ginger pieces, skinned
5 candle nuts (optional)
1 cup soy chunks (soaked in hot water for 1 hour)
1/2 cup black beans (canned or soaked and cooked)
1 TBSP cooking oil
1/2 cup onion chopped
8 - 10 garlic cloves minced
2 inch ginger minced
3 green chillis (less for less heat)
1/2 cup oyster mushrooms finely chopped
salt to taste
1/2 cup chopped cilantro
1/2 cup bread crumbs
1/2 cup oat flour (more if needed)
Oil for frying
Whole Spice Blend:
2 tsp fennel seeds
2 inch cinnamon stick
Seeds from 3 cardamom pods 2 cloves 1 small bay leaf 2 dry red chillies 1 tsp coriander seeds 1 tsp cumin seeds

Ingredients for Cotton Soft Two-tone Chiffon Cake:
2 egg yolks
2 tbsp sugar
1 tsp Vanilla extract
2 tbsp milk
2 tbsp oil
50 gr plain flour
1/2 tsp baking powder
2 eggs white (around 80grams)
3 tbsp sugar
1/4 tsp vinegar
Chocolate variation:
2 tsp cocoa powder
1/2 tsp of charcoal powder (optical for extra color)
A little water
Strawberry Variation:
1 tbsp strawberry concentrate
Ingredients for Cheese Foam Tea:
100g cream cheese, softened
50ml of milk
100ml of whipping cream
15g of sugar
Salt to taste
300g fatty pork mince
1 egg
½ tsp salt
2 tsp corn starch
1 packet wonton wrappers (white)
2 slices ginger
1 tsp Sichuan peppercorns
½ tsp salt
Chilli Oil:
4 tbsp Sichuan chilli flakes
1 star anise
3 tbsp toasted sesame seeds
2 small bay leaves
1 tsp crushed Sichuan peppercorn
2 tsp five-spice powder
1 cup vegetable oil
For Spicy Vinegar Dressing:
4 tbsp home-made chilli oil
2 tbsp dark soy sauce
1 tbsp light soy sauce
2 tbsp black vinegar (Chinkiang)
½ tsp sugar
1 clove garlic, grated
2 large Onions, sliced evenly
1/2 cup Vegetable Oil
Chicken Marinade:
700 grams Chicken Thighs and Drumsticks, bone-in and skinless
3/4 cup Yogurt (or hung curd)
1/4 cup Tomato Puree
1/4 cup Vegetable Oil
1 tablespoon Ginger Garlic Paste (minced ginger and garlic)
1 tablespoon Red Chilli Powder (sub with 1 teaspoon Paprika + 1 teaspoon Cayenne)
1 teaspoon Turmeric Powder
1 teaspoon Garam Masala Powder
2 tablespoon Brown Onions
1 1/4 teaspoon Salt
2 tablespoon Hot Milk
10–15 Saffron strands
Parboiled Rice (70% cooked):
2 cups Basmati Rice
6 cups Water
2 tablespoon Salt
1 Bayleaf
5–6 Cloves
2–3 Cardamom Pods
Other Biryani Ingredients:
1 cup fresh Mint Leaves
1 cup fresh Coriander Leaves (Cilantro) 1 1/2 tablespoons Ghee (or Butter)
Vanilla cupcakes:
170g cake flour*
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
43g unsalted butter, at room temperature
150g sugar
1 tsp vanilla extract
1 medium egg (50g)
1/2 cup buttermilk*
1/4 cup plain fat-free Greek yogurt
* If no cake flour, make your own by combining 150g all-purpose flour + 20g cornflour, sieved together twice
* To make your own buttermilk, combine ½ cup (120ml) milk with ½ tbsp white vinegar/lemon juice and set aside for 10-15 mins
Milk Soak:
100g milk
10g sugar
Dash of vanilla
Condensed Milk Buttercream:
300g butter
300g condensed milk, chilled
Vanilla extract
Vanilla powder (optional)
Edible Crystals:
15g Agar-agar
400ml water
680g sugar
Flavouring (clear)

Theme: My Favourite Local Dish

1. Think of your favourite dish that the party is going to guess
2. Prepare two clues:
– Where can we find it
– When do I crave for it

Recipes we have cooked over the 24hours Cookathon