IF Recipe

Grilled Miso Chicken

Ingredients:-

500g chicken thigh fillets (about 3 - 4 pieces)

3 tbsp miso paste
1 tsp sesame oil
150ml hot water


Method:-

1) Dissolve miso paste in hot water then add sesame oil.
2) Pour miso mix over chicken and marinate in the fridge for at least 2 hours.
3) Preheat oven to 200 C and bake for about 20 minutes or till cooked.
4) With skin upwards, switch to grill function and grill for another 5 - 10 mins or till skin appear brown.


Note:-

1) For better browning effect, spray / apply a little butter over the skin.

Perfect Roast Beef

Ingredients (Serves 6):-

1 - 1.5 kg beef striploin or ribeye roast
1 tbsp coarse sea salt
1 tbsp ground black pepper
2 tbsp olive oil


Method:-

1) Remove beef from fridge at least 30 minutes beforehand.
2) Preheat oven to 180 C.
3) Mix salt, pepper and olive oil in a bowl. Rub seasoning into the beef and place it in a roasting tin with an oven-proof meat thermometer inserted into its thickest part.
4) Slip the tray into the oven and start cooking. Cooking time varies from 1 - 1.5 hours depending on how you want your beef.
5) When done, remove from oven and let meat rest for 10 minutes before carving.


Note:-

1) Very Rare - 49 C - blood red in the centre and barely warm.
2) Rare - 52 C - red in the centre and warm throughout
3) Medium Rare - 55 C to 57 C - pinkish red in the centre and fairly hot
4) Medium - 60 C to 63 C - pink in the centre, greyish brown surrounding, hot throughout.
5) Medium Well - 66 C to 68 C - greyish brown centre, only a trace of pink.
6) Well Done - 71 C - grey in the centre.
7) Because you are roasting a whole piece of beef, you will get different doneness depending on which part of the beef you cut. The outer pieces will be more cooked compared to those in the middle.

Chill Tofu with Century Egg & Pork Floss

Ingredients:-

1 packet silken tofu

1 century egg, boiled and diced

Pork floss

1 tbsp light soya sauce

1 1/2 tsp sesame oil

3/4 tsp chilli oil (optional)

Method:-

1) Mix all sauces together and set aside.
2) Slice tofu thinly onto a serving plate.
3) Pour sauce mixture onto and around the sliced tofu.
4) Top it off with century egg and pork floss. Serve immediately.

Mini Pizza

Ingredients:-

Pizza base:

English muffins

Tomato paste

Pizza toppings (choose any):

Canned pineapple rings, cut into bite size

Capsicum (Red, Yellow), cut into short strips

Cherry tomatoes, sliced

Chicken or pork franks, sliced

Fresh button mushrooms, sliced

Frozen mixed vegetables / Corn kernels

Ham, cut into short strips

Shredded mozzarella cheese (or any cheese of your choice)

Method:-

1) Prepare all desired toppings and set aside.

2) Split muffins into two and spread tomato paste onto each halved muffin.

3) Add desired toppings and sprinkle shredded cheese generously over the topping ingredients.

4) Place the pizzas on a baking tray and bake for 10 mins at 220 C until the cheese melts and turns light brown.

5) Remove and serve pipping hot.

Steamed Minced Pork with Tung Choy on Tofu

Ingredients:-

1 tbsp preserved cabbage (tung choy)
200g minced pork
1 packet silken tofu
Frozen mix vegetables (optional)
1/2 tbsp cornflour, mixed with 1 tbsp water


Seasoning for minced pork:

1 tbsp light soy sauce
A pinch of salt and sugar
A dash of pepper
A few drops of sesame oil
1 tbsp cornflour


Sauce:

1 tbsp oyster sauce
1 tsp light soy sauce
1 tbsp oil
1 cup water
Salt and sugar to taste


Method:-

1) Rinse preserved cabbage well to rid of excess salt and dirt. Drain well and chop finely.
2) Combine minced pork, preserved cabbage and all seasoning ingredients. Mix well and divide into eight portions.
3) Half tofu length-wise then quarter it. Lay tofu pieces on a heat proof tray then place a portion of meat on top. Steam over high heat for 15 minutes.
4) Meanwhile, prepare combine all the sauce ingredients in a small pot. Bring to boil for 3 minutes, add mix vegetables. Add salt and sugar to taste, followed by the cornflour mixture and stir well.
5) When tofu is ready, remove from steamer and pour away any water accumulated. Pour sauce over tofu and serve immediately.


Note:-

1) Can reduce the mince pork if prefer to eat lesser meat.

Stir-Fried Asparagus n Mushrooms

Ingredients:-

200g asparagus, cut into 5-cm lengths

100g oyster mushrooms

100g portobello mushrooms

2 tbsp oyster sauce

1 tbsp Hua Tiao wine

Oil

A dash of pepper

Method:-

1) Heat some oil and fry asparagus over high heat for 1 - 2 minutes and set aside.

2) Add more oil if necessary, ass mushrooms and stir-fry over high heat for 1 minute.

3) Add asparagus and fry for another minute. Add oyster sauce, wine and pepper. Toss well and serve.

Note:-

1) For variation, you can add in some prawns or scallops.

Sweet n Sour Hawthorn Berry Pork

Ingredients:-

300g hawthorn berry snack
50g water
50g lemon juice

250g pork neck meat
2.5g five spice powder
A pinch of salt
A pinch of sugar
1 egg
150g corn flour

100g Sarawak pineapple
50g green capsicum
50g zucchini


Method:-

1) Chop hawthorn snack into small pieces. Mix with water and lemon juice and melt it in a bowl over boiling water. Stir constantly and add more water if necessary during the melting process.

2) Cut pork into bite size pieces and marinate with the spices, salt, sugar.

3) Coat marinated pork with egg and corn flour until the pork is not sticky to the fingers and deep-fry in hot oil till crispy and golden brown.

4) Cut pineapple, capsicum and zucchini into small cubes.

5) Pour sauce in the wok and bring it to a boil. Add in deep-fried pork and garnishes. Give it a quick stir and serve immediately.

Fresh Blueberry Mousse

Ingredients:-

2 - 3 sugar roll

250g fresh blueberries

1 lemon (extract juice only)

2 tbsp icing sugar

3 egg whites

110g icing sugar

a pinch of cream of tartar

3 tsp gelatin powder

2 tbsp cold water

125ml thicken cream

125ml light sour cream

100g fresh blueberries (optional)

Method:-

1) Cut sugar rolls to desired thicknest and lay them onto the base of serving bowls or cups.

2) Place blueberries with lemon juice and 2 tbsp of icing sugar into the blender. Blend until the berries become a puree.

3) Beat egg whites with cream of tartar till large bubbles form then gradually add in the additional sugar. Whip till stiff peaks form.

4) Whip thicken cream till double in volume then gradually add in the light sour cream and mix well.

5) Fold in the blueberry pureed, followed by egg whites and the additional blueberries.

6) In a bowl, sprinkle gelatine over the cold water and simmer bowl in a small pot till gelatine dissolves. Allow to cool for 3 minutes before adding to blueberry mixture.

7) Pour mixture over prepared bowls or cups and chilled till set.

8) Decorate mousse with any remaining blueberries and pomagranate seeds. Dust with icing sugar before serving.

Note:-

1) The taste of lemon is quite strong though it compliments with the blueberry very well. Reduce the juice used ff you don't like the strong taste of lemon.

Red Wine & Orange Marinated Lamb Cutlets

Ingredients (Serves 4):-

12 lamb cutlets

1/4 cup extra virgin olive oil
1/4 cup red wine
3 tbsp raspberry jam
1 tbsp orange juice

1 tbsp Dijon mastard

2 cloves garlic, peeled and sliced

6 springs thyme

1/4 tsp ground black pepper

1/4 tsp salt

Method:-

1) Place all ingredients except the lamb cutlets in a bowl and mix well.

2) Arrange lamb cutlets in a single layer on a baking dish.

3) Remove garlic from marinate, pour marinade over lamb cutlets. Cover and refrigerate for at least 2 hours.

4) Allow the lamb cutlets to come to room temperature before cooking them.

5) Cook the cutlets on a non-stick pan on both sides, basting with the marinade, until just pink in the centre.

6) Allow meat to rest for at least 5 minutes before serving.

7) Pour remaining marinade onto the pan. Gentle heat it till it bubbles and thickens. Stir or gently scrape the pan so that any charred bits are loosened to flavour the sauce. Serve sauce in a bowl together with the cutlets.

Notes:-

1) Keep the garlic in marinade if you prefer a stronger garlic taste.

2) Use low or medium heat to cook cutlets. Allow the cutlets to cook for 3 - 4 minutes on one side or till you see blood oozing out on surface before flipping over. Meanwhile, control the fire if necessary.

Egg Tofu & Prawn with Luffa Egg Gravy

Ingredients:-

1/4 cup chicken stock

250g prawns, shelled and de-veined
2 tube of egg tofu, sliced into 2 cm pieces
1 luffa, halved and sliced thinly

1 egg, beaten

Olive oil / Corn oil

A dash of pepper
Corn flour

Method:-

1) Mix corn flour and pepper. Coat tofu with flour mixture.
2) Pan or deep fry tofu until all sides are golden brown. Set aside.
3) Heat up some oil, give the prawns a quick stir and remove.
4) Add luffa and chicken stock, simmer for 10 mins. Add in the prawns then the egg and cook for further 5 mins (it should look like soft omelette in gravy).

5) Arrange tofu plate and then pour luffa and egg mixture over. Serve immediately.

Stir-Fried Shiitake with Prawn, Snow Peas and XO Sauce

Ingredients:-

12 snow peas

1 small carrot, peeled and thinly sliced

8 shiitake mushrooms, rinsed

8 prawns, peeled with tails intact

2 tbsp XO sauce

1 tbsp light soy sauce

2 tbsp Hua Tiao wine

2 tbsp oil

A dash of sesame oil

Method:-

1) Heat oil in a frying pan. Add snow peas and carrots and toss for 1 minute.

2) Add shiitake mushrooms and prawns and fry for another 2 - 3 minutes or until prawns are cooked.

3) Add XO sauce, soy sauce and wine. Toss well.

4) Add sesame oil and remove from heat.

Pork Ribs with Pickled Plums

Ingredients:-

300g pork spare ribs

1 tbsp mashed salted soya beans

1 tbsp finely sliced ginger

2 pickled plums

1 tbsp corn starch

Pinch of sugar

1 red chilli, sliced

Method:-

1) Mash pickled plums and mix with mashed salted soya beans into a rough paste. Add pinch of sugar in.

2) Marinate spare ribs with mixture, ginger slice and corn starch. Mix well and set aside.

3) Sprinkle sliced chilli on top of the ribs and steam over high heat for 15 mintues.

Minced Pork on Tofu

Ingredients:-

100g minced pork

1 packet silken tofu

1 tbsp oil

1 tbsp salted soya bean

1 tsp sugar

1 tsp Hua Tiao wine

Method:-

1) Marinate pork with salted soya beans, sugar and Hua Tiao wine.

2) Blanch silken tofu in hot wated for 30 seconds and drains.

3) Heat up oil then add minced pork and fry quickly over high heat for 1 minute.

4) Remove from fire and place minced pork on the tofu.

Note:-

1) Alternatively, you can use minced chicken instead of minced pork for this dish.

Fried Beans with XO Sauce Pork

Ingredients:-

400g french beans
200g minced pork
1 tbsp light soy sauce
4 tbsp oil
1 tbsp chopped tung chai (preserved salted cabbage)
2 tbsp Hua Tiao wine

Dash of sesame oil
Pepper to taste
XO sauce


Method:-

1) Wash beans and cut into 5 cm lengths.
2) Mix pork with say sauce and pepper and set aside.
3) Heat 3 tbsp of oil over medium high heat. Add beans and stir fry until beans are lightly browned and wrinkled. Drain on paper towels.
4) Add remaining oil into pan. Add tung chai and fry for 30 seconds. Add pork and fry for 2 - 3 mins or until port is cooked. Add beans and toss well. Add wine, sesame oil and XO sauce. Remove from heat and serve.

Lemon Baked Chicken

Ingredients:-

8 chicken mid wings
1 lemon

salt and black pepper to season


Method:-

1) Season mid-wings with salt and plenty of black pepper. Marinate for at least 1 hour.
2) Cut lemon into wedges, remove though core.
3) Mix lemon wedges and chicken together. Place chicken in a shallow baking tray spreading out in a single layer.
4) Baked in 220C for 15 mintues and grill for another 5 minutes to crisp the chicken.


Note:-

1) If you prefer a stronger lemon flavour, give the wedges a little squeeze before mixing.

Spinach with White Bait

Ingredients:-

Spinach, roots trimmed
Dried white bait fish

Salt and Pepper to taste

Method:-

1) Give the dried white bait fish a rinse and dry it.

2) Heat up a wok, add a little oil and fry the fish until crisp. Alternatively, you can use a non-stick pan and dry roast the fish. Set fish aside.

3) Cut spinach into segments. Seperate out the stems and leaves.

4) Heat up oil in a wok, throw in the stems and give it a quick stir until the stems turn color. Add in the leaves and fry till leaves wilt.

5) Add a little water and seasoning. Give a quick stir and allow water to reduce.

6) Place spinach and sprinkle fried white bait on top. Serve.

Note:-

1) You may want to go easy on the dried white bait because it can be quite salty if too much is added. However if you have excess, store the remaining in an air tight container. It is nice to eat it on its own or can be used as toppings to fried rice or other stir fried vegetables.

Grilled Miso Chicken

Ingredients (Serves 3):-

3 chicken thighs fillet with skin (about 450g)

2 tbsp miso paste
1 tsp sesame oil
100ml hot water

PAM cooking spray


Method:-

1) Stir miso paste with hot water to dissolve it. Add sesame oil.
2) Put chicken pieces in a deep dish or plastic container and add marinade to it.
3) Cover and leave in the fridge to marinate for at least 2 hours.
4) Preheat oven to 200C and bake for 10 mintues.
5) Spray a laying of oil on chicken skin and using grill function to grill for another 5 minutes or less. Stop grilling once skin is browned.


Note:-

1) I've served my grilled chicken with rice, egg and baked beans ... abit like those western food sold in coffee shop.
2) Alternatively, you can serve this as a dish together with your other meal dishes.

Chicken Mushroom Potato Bake

Ingredients (serves 4):-

6 - 8 chicken thigh fillets, cut into 2 cm chunks
4 - 5 portabella mushrooms, sliced thickly (can use fresh button/brown mushrooms)
1 carrot, peeled and diced
2 hard-boiled eggs, sliced thickly
1 tbsp olive oil
4 large or 8 medium waxy potatoes
1 can cream of mushroom soup
Black pepper to taste
Dried thyme leaves
Mozerella Cheese
Cooking spray


Method:-

1) Boil potatoes until cooked, peel the skin and roughly slice.
2) Heat up olive oil in pan and sear mushrooms over high heat. Add carrots and then chicken, stir-frying over high heat. Sprinkle black pepper and continue to fry till chicken is almost cooked.
3) Add the can of soup and turn down to medium heat. Mix until soup is melted down. Turn off heat.
4) Pour 1/2 the chicken mixture in a deep dish or pie tin. Arrange egg slices of 1 egg on top of chicken mixture. Sprinkle desired amount of moozerella cheese then spread a layer of potatoes on top of the mixture.
5) Pour the remaining 1/2 of the chicken mixture, arrange egg layer with the other egg then top with the remaining potatoes.
6) Sprinkle some dried thyme leaves over the potato surface. Evenly coat the potato surface with cooking spray.
7) Bake in a hot 220 deg C oven for 15 minutes until potatoes get a nice golden crust. Serve with crusty bread.

Prawn, Mango, Pineapple Salad

Ingredients:-

3 - 4 prawns
1 mango, peeled & cubed
1 small canned pineapples, diced
1 small japanese cucumber, diced

Lettuce leaves for garnish
Mango Puree


Method:-

1) Blanch prawns in a pot of boiling water. Remove from heat. Cool prawns before removing shell and slice prawn into 1/2 length-wise.
2) In a bowl, add mango, pineapple and cucumber. Toss them to mix them well.
3) Place lettuce leaves on serving plate. Scope a few spoonful of salad onto the leaves. Place prawns on top of the salad.
4) Drizzle some mango puree sauce over salad.


Note:-
1) For mango puree, I've used ready made ones bought from Phoon Huat.

Baked Chicken Fillet w Cream Herb Sauce

Ingredient:-

(serve 2)

250g chicken breast fillet
1 tbsp oyster sauce
1/2 tsp salt
1/2 tsp pepper
200ml of thicken cream
1 tsp dried coriander


Method:-

1) Marinate chicken fillet with oyster sauce, salt, pepper for at least 15 minutes.
2) Heat up a non-stick pan and spray some cooking oil (or butter) in it. Place chicken fillet in pan and sear each side till browned.
3) Remove from pan and placed on a baking dish.
4) Heat cream and coriander for 2 minutes, stirring occasionally. Pour over chicken fillet and bake for 20 minutes at 180C.
5) Serve with desired sides or see below for Prawn, Mango, Pineapple Salad.

Chilled Mango Cheesecake

Ingredients:-

Sponge
250 Optima Flour
2 tsp ovalette
4 eggs (cold)
2 tbsp cold water
1/2 tsp vanilla
45ml corn oil

Mango Filling
200g cream cheese
1 tbsp vanilla essences
55g sugar
200g mango puree
1 tbsp gelatin
3 tbsp boiling water
200ml whipping cream
2 tbsp icing sugar

1 mango (cubed)

Mango Puree Topping
100g mango puree
2 tsp gelatin
3 tbsp boiling water


Method:-
1) Preheat oven to 180C. Grease and flour a 9-inch square cake tray.
2) Beat all ingredients except oil till thick and creamy.
3) Add in oil and mix well.
4) Bake for about 15 mins.
5) Remove cake from tray immediately onto a baking paper.
6) Allow to cool for awhile before turning it over and remove the baking paper. Cool completely before slicing the sponge into 1/2 horizontally.
7) Whip whipping cream with 2 tbsp icing sugar till about 70% stiff or mousse state, keep chilled.
8) Dissolve gelatine powder in 3 tbsp boiling water. Keep warm but not hot for use later. Heat it up in the microwave for about 8 - 10 sec if it cools off.
9) Cream cheese, sugar, and vanilla essences together till smooth and creamy.
10) Add the warm gelatin solution to mango puree and blend well.
11) Stir mango puree mixture into cheese mixture and combine till well mixed. Blend in the whipped cream. Stir in the cube mango pieces.
12) Place a 7 x 7 inch cake ring over a cake board. Place a layer of sponge at the bottom (trim the sides to fit into the ring).
13) Pour 1/2 the cheese mixture onto sponge. Spread out evenly.
14) Place the other layer of sponge on top of the filling and pour the remainder cheese mixture onto the sponge. Spread evenly. Chill for at least an hour.
15) Dissolve gelatin powder with 2 tbsp boiling water and stir this into mango puree. Pour topping gently onto chilled cheesecake. Chill for at least 3 hours before serving.


Note:-

1) To remove the cake ring, place a thin knife in a cup of hot water. Dap dry the knife and slice along the edges. Keep repeating till all sides are 'cut'.
2) For mango puree, I've used ready made ones bought from Phoon Huat.

Hainanese Pork Chop

Ingredients:-

500g pork loin
Breadcrumbes for coating
Potato flour, mixed with a little water
2 tomatoes, cut into small wedges


Marinate for pork loin:
1/2 tsp salt
1/2 tsp sugar
A dash of pepper
A dash of 5-spice powder
A few drops of sesame oil
1 tbsp cornflour
1 egg


Sauce mix:
1/2 tbsp sweet chilli sauce
6 tbsp tomato sauce
2 tbsp sugar
4 tbsp water
1/2 tbsp vinegar
Frozen mix vegetables
A few drops of sesame oil


Method:-

1) Tenderise pork loin by using a tenderiser or the back of a chopper.
2) Mix pork with marinade and set aside for at least 30 minutes.
3) Coat pork with breadcrumbs and deep fry till golden brown.
4) In a non-stick pan, give the mix vegetables a quick stir. Add in tomatoes.
5) Add in sauce ingredients and bring mixture to a boil. Thicken with potato starch.
6) Pour sauce over the crispy pork and serve immediately.

Lemon Pepper Baked Fish

Ingredients:-

2 snapper loin or any other fish fillets
1/2 lemon
Dash of salt
Dash of cracked pepper
Dash of dried basil leaves


Method:-

1) Marinate fish fillet with salt, pepper, basil leaves and juice from 1/2 lemon.
2) Heat a frying pan with butter and brown both sides of fish fillets.
3) Place in an oven proof ware and bake fish for about 10 - 15 mins or till cooked in a preheated oven at 200 C. Cover baking dish with foil to prevent the fish from drying up.
4) Served with desired side dishes.

Thousand Layered Tofu with Pork Floss

Indregients:-

1 Silken Tofu (for cold dish or miso soup)
2 tsp Miso paste
6 tsp Mirin
2 tbsp Water

Pork floss


Method:-

1) Dry tofu as much as possible with kitchen towel.
2) Cut tofu thinly, length wise.
3) Place 1 layer on a plate and sprikle pork floss generously. Repeat step till all layers are used.
4) When complete, leave it in the fridge & keep chill.
5) Dilute miso paste with water. Mix well.
6) Add in mirin.
7) Pour miso mixture over tofu just before serving.


Notes:-

1) I've cut the tofu using a sponge cake cutter.
2) Miso mixture is based on estimation. Adjust according to taste.

Tiramisu

Ingredients:-

Cake Base
24 sponge fingers

Syrup
45 ml water
45 ml milk
30 ml Bailey's
1 tsp rum essence
1/4 tsp vanilla essence
1/2 tbsp chocolate syrup

Cream
450 g mascarpone cheese
450 g liquid whipping cream
200 g sugar
1 tsp vanilla essence
30 ml Bailey's



Method:-

1) Roast the sponge fingers in the oven at 160°C for about 5 minutes.
2) Add 1/2 of the sugar to the whipping cream and whip it till moose state. Place in the refrigerator.
3) Add the remaining 1/2 of the sugar to cheese and mix till smooth
4) Combine whipped cream, cheese mixture. Add vanilla essence and the Bailey's.
5) For the syrup, place all the ingredients into a measuring cup and warm 30 seconds in the microwave.
6) Place a 7" x 7" cake ring on a cake board.
7) Arrange a layer of sponge fingers on the bottom. Sprinkle or spray syrup on the sponge fingers. Wet the sponge fingers to your liking (not using more than 1/2 the syrup).
8) Take a tea strainer and powder the fingers with cocoa. Next, take 1/2 of the cream and pour all over the top of the powdered fingers. Spread the cream all over the surface.
9) Repeat steps 7 & 8.
10) Level well and sprinkle plenty with cocoa. Refrigerate over night.

Mini Steamed Egg White Marble Cake

Ingredients:-

500g egg white
60g evaporated milk
1 tbsp vanilla essence
150g melted butter
225g castor sugar
300g top flour
1 tbsp ovalette
1 tsp chocolate emulco


Method:-

1) Beat egg whites at high speed. Add sugar bit by bit once the egg whites turns bubbly. Continue beating till soft peaks.
2) Using low speed, add in flour, evaporated milk and ovalette. Mix well.
3) Add melted butter and mix till well blend.
4) Split batter equally into 2 parts and add chocolate emulco in one of the splited batter.
5) Using baking cups, scoop 1 spoon of orignal batter into the centre, continue with 1 spoon of the chocolate mixture. Repeat the steps till the cup is about 80% filled.
6) Steam on high heat for about 15 minutes or till done.


Note:-

1) The original recipe uses more than 2 colour. If desired, split the batter into equal amounts and mix in desired colours.
2) If desired, cake could be steamed as a whole cake. Be sure to grease baking pan before adding the batter and steam for 30 minutes or till done.
3) The vanilla taste is quite distinct. Hence if you are not much of a vanilla lover, try reducing the amount of vanilla essence.

Japanese Cheese Cake

Ingredients:-

250g cream cheese
50g butter
100ml fresh milk

60g superfine flour / plain flour
20g corn flour
6 egg yolks
1 tbsp lemon juice
¼ tsp salt

6 egg whites
¼ tsp cream of tartar
140g fine granulated / caster sugar


Method:-

1) Melt cream cheese, butter and milk in a bowl over a pot of water.
2) Cool the mixture.
3) Beat in egg yolks and lemon juice. Fold in flour and mix well.
4) Whisk egg white with cream of tartar until foamy.
5) Add in the sugar and whisk until soft peaks form.
6) Pour into a lined cake pan.
7) Bake in a water bath for 1 hrs 10 mins or until set or golden brown at 160C.


Note:-

1) To make bite size pieces, I've halved the recipe and baked mine in a 9" x 9" cake pan.

Mango with Sago

Ingredients:-

(Serving size 5 - 6)

300g mango cut in cubes
500ml mango juice
1/4 cup of evaporated milk
100g sago

Pomelo / Nata De Coco / Aloe Vera


Method:-

1) Soak sago pearls for 10 mintues in boiling water. Turn off fire and cover pot and leave it for another 10 mintues. Discard water and rinse in ice cold water and drain well. Set aside for use later.
2) Cut the mango length-wise on both sides then cube it. Save the remaining for later use.
3) Use 1/2 the amount of juice and puree it together with the remaining mango. Set aside.
4) Add pureed mango, mango cubes and remaining mango juice in a serving bowl. Ass evaporated milk and pomelo / nata de coco / aloe vera.
5) Mix well and chilled before serving.


Note:-

1) Add more mango juice if you find mixture too thick
2) Alternative, you can add some sugar syrup instead. To get sugar syrup, dissolve 50g of sugar with 125ml of water over low heat. Dissolve 1/2 tbsp of corn flour to 1/2 tbsp of water and add to sugar water when sugar dissolved. Set to cool before use.
3) The amount of pomelo, nata de coco or aloe vera to add it purely up to individual preference.

Sago Pudding

Ingredients:-

200g Sago
Water, enough to cover sago

200g Gula Melaka
150g Water
250ml Coconut Milk


Method:-

1) Use a medium pot and fill 3/4 of the pot with water. Bring water to boil.
2) Pour sago into boiling water and stir continuously while cooking.
3) Boil with medium for 10 mintues.
4) Turn fire off and place cover over the pot. Let sago 'cook' in the pot for another 10 mintues.
5) Remove the cover and give sago a stir to check all had become transparent.
6) Pour sago over a sieve and rinse under cold water till cooled totally.
7) Scope sago and place into moulds / bowls. Chill it till ready to be served.
8) Chop gula melaka into pieces. Place in a pot with water and bring mixture to boil till sugar dissolve. Leave to cool.
9) Serve sago pudding with cooled gula melaka syrup and coconut milk.

Jan Hagel [a Dutch Almond Cookie]

Ingredients:-

Biscuit
100 gram sugar
2 egg yolks
250 gram butter
250 gram plain flour
50 gram corn flour
2 tbsp milk powder

Topping
2 egg yolks
4 tbsp sugar
50 gram slivered almond


Method:-

1) Beat the butter and sugar until soft. Add the egg yolks and bit again until soft. Add the plain flour, corn flour & milk powdered that have been sifted in together.
2) Flatten out the dough on biscuit sheet/tin (35cm x 25cm). Bake for about 20 minutes at 170C. Take it out and cut into 3 x 5cm pieces.
3) Brush the egg yolk on the biscuit then sprinkle on the mixture of sugar & almond. Bake further for approx 15 minutes or until the biscuits are cooked through.

Apple Crumble Pie

Ingredients:-

The crust
125g butter
225g plain flour
1/2 beaten egg

The apple filling
3-4 apples, peeled, cored and sliced
2 tbsp brown sugar
sprinkles of cinnamon powder
some water
1/2 tbsp corn flour

The crumble
70 - 80g butter
1 cup self-raising flour
4tbsp sugar


Method:-

1) Make filling first by cooking the apples with the rest of the ingredients with some water. Add cornflour to thicken.
2) Make the crust by combining the butter, flour and egg to form into a dough. Press dough on to a pie pan.
3) Bake at preheated oven of 180C for about 8mins (or till the base is dry).
4) For the crumble, gently rub the butter and flour to form into crumbs and add sugar and mix well.
5) After crust is baked, pour in the apple filling and sprinkle top with the crumble.
6) Bake at 200C for about 30 - 45 mins or till crust is nicely browned.

Note:-

1) I've used 3 China Fuji apples for this pie and found it just right.

Melting Moments

Ingredients:-

250 g Butter (unsalted)
55 - 60 g
Icing sugar
225 g Plain flour
75 g Corn flour
Pinch of salt


Method:-

1) Pre-heat the oven to 180C.
2) Sift icing sugar, set aside.
3) Sift together plain flour and corn flour, set aside.
4) Beat butter, icing sugar and pinch of salt using mixer until light and fluffy.
5) Stir in sifted flours.
6) Take rounded teaspoon of dough and roll it into a ball with you palm. Place the balls about 3cm apart on a baking tray. (Alternatively, you can place the soft dough into a piping bag fitted with fluted tube to pipe it)
7) Use a fork to flatten the balls.
8) Bake in the pre-heated oven for about 15 mins.
9) Cool on wire racks.


Note:-

1) As you notice, the main ingredient in this recipe is BUTTER ... so use butter that gives nice buttery smell and taste to get great tasting cookies.

Chilled Bean Curd (豆花)

Ingredients:-

500 g Soya Bean ( Soak for 5 -6 hours )
2875 ml Water
125 ml Evaporatd milk
1 tbsp Agar agar power
2 tbsp Sugar
Pandan leaves 3 - 4 pcs


Method:-

1) Liquidize the soya bean with 2000mls of water and sieve twice with "cotton bag ". Top up with water to get 2875 mls of soya milk.
2) Dissolve the agar agar power with 500 mls of soya milk.
3) Pour in to the remaining soya milk, sugar and mix well.
4) Boil with pandan leaves till boil (stir constantly) and continue to simmer for another 10 mins over low heat.
5) Add in the evaporated milk, stir well (DO NOT BOIL) remove and leave to cool slightly for 5 mins.
6) Scoop out the bubbles and the bean curd skin.
7) Pour into container and leave to set.
8) After 10 mins scoop out the bean curd skin in order to get a smooth surface.
9) When cool cover and chilled in the fridge till set.
10) Serve with sugar syrup or gula melaka syrup. Can be kept in the fridge for 3 to 4 days.


For sugar syrup recipes, you can use the following:-


Sugar Syrup

Castor sugar 300 gm
Water 360gm
Pandan leaves 3 - 4 pcs

Mix all and cook till boil, continue simmer for another 5 mins.


Gula Melaka Syrup

Gula melaka 150gm
Brown sugar 150gm
Castor sugar 50gm
water - adjust to suit own sweetness

Mix all and cook till boil, continue to simmer for 5 mins.


Note:-

1) I've halved the recipe when I made it ... just right for my family of 5.

Daifuku (Mochi)

Ingredients:-

Red bean paste
100g glutinous rice flour (for best result, use Jap Glutinous Rice Flour)
180cc water
50g sugar
Corn flour for dust


Method:-

1) Roll red bean paste into balls weighing about 8g each.
2) In a glass bowl, put glutinous rice flour + water mix well to paste, then add sugar and mix till dissolved.
3) Cover with plastic wrap and microwave for 2 minutes. It will be half cook remove and stir well. Cover and return to microwave for 30 sec, stir well (you may need to repeat this step for few time due to heat of individual microwave but each heating should not be more then 30 second at a time or you will over cook or burn it).
4) Use plastic wrap over the chopping board. Sprinkle some corn flour on top.
5) Cut enough dough to wrap round the red bean balls. Give a twist to seal/get rid of excess dough. Gentely press down to flaten a little.

Madeleines

Ingredients:-

2 eggs
100g sugar
100g flour
1/2 tsp baking powder
100g butter - melted and cool
lemon zest (optional, can be replaced by orange zest, chocolate chips etc)


Method:-

1) Beat the eggs with the sugar.
2) Mix it with the sifted flour and baking powder.
3) Add melted butter and lemon zest.
4) Leave the mixture for a few hours or overnight.
5) Heat oven at 180 degree C
6) Lightly grease madeleines pan
7) Put about 1 to 1 1/4 tablespoons (slightly more than half filled) of batter into Madeleines pan and bake them for 15 or 20 mins.
8) Once golden or brown, take it out from the oven and cool.

Chocolate Cheesecake

Ingredient:-

(A)
250g Cream Cheese
60g caster sugar
1 egg

(B)
180g butter
150g sugar
3 eggs
3tbsp cocoa powder
120g self raising flour
1tsp baking powder


Method:-
1) Beat ingredient A until fluffy
2) From ingredient B, beat butter and sugar, add in eggs one at a time. Add in remaining ingredients.
3) Using a 8' square tin, pour in half portion of (2). Then pour in (1). Pour the remaining portion of (2).
4) Baked in oven for 150C for 40 - 45 mins. Cool well then keep cake in refrigerator.

Soothing Pear and Snow Jelly Fungus Tonic

Ingredients:-

2 chinese snow pear (雪梨) or korean nashi pears
1 small piece dried snow jelly fungus (雪耳, 白木耳)
20g bitter and sweet apricot (南杏, 北杏)
honey to taste


Method:-

1) Wash pears and cut into half. Remove sour cores and trim hard stems.
2) Break up snow jelly fungus into small pieces and trim off woody root ends. (This would be easier if fungus is soaked in water till soften)
3) Add pears, fungus, apricot kernels into a large pot with about 2 litres water.
4) Bring to a boil, then reduce heat and simmer for an hour or longer.
5) Add honey to taste just before serving.

Steam Moist Chocolate Cake

Ingredients:-

Cake Layer

375 g butter or corn oil (use corn oil for softer cake)
2 cups of castor sugar
1 can of Evaporated Milk
4 Eggs lightly beaten with a folk
2 cups of Plain flour1 cup of Cocoa powder
1 tsp Baking powder
1 tsp Baking soda
1 tsp Vanilla Extract or 1 1/2 tsp Vanilla essence

Chocolate Topping

1 can of Condence milk
1 tsp of Vanilla extract or 1 1/2 tsp Vanilla essence
1/2 cup Corn oil
1/3 cup Cocoa powder,sifted
1/8 tsp Salt


Method:-

1) Combine castor sugar, evaporated milk, vanilla extract or essence and butter in a saucepan.
2) Stir over low heat until sugar is dissolved and butter is melted,off fire and keep warm. If using corn oil, mix everything and stir till well mixed.
3) Add the beaten eggs into the slightly cold evaporated milk mixture and stir till well mix.
4) Sift the flour, cocoa powder, baking powder and baking soda into a large mixing bowl then pour the eggs mixture over the flour and stir till well mix (cake batter should be runny).
5) Heat up the steamer. Lined and greased a 9 inch baking pan or 2 9'inch sandwich pan. Pour the batter into prepared pan and place the pans into the steamer and cover the top of the pan losely with a piece of aluminuim foil.
6) Steam over medium heat for 1 1/2 hour (45 mins for 1/2 recipe/ingredients).
7) Cool the cake in pan before turning out for further decoration.
8) Combine the sifted cocoa powder, condence milk and oil. Stir over low heat till thicken (stirring all the time).
9) Add in salt and vanilla extract or essence.
10) Cool the chocolate topping a little before spreading on the cooled cake.


Notes:-

1) This recipe yields a very big cake, so I suggest halving the amount.
2) With a metal spoon fluff up the flour in the bag,and lightly spoon it into the measuring cup while held over a sheet of waxed paper or the flour canister. Let the flour heap up and overflow. Do not tap or shake the cup to level it. When the flour is over the top,use the flat side of a knife or spatula to sweep off the excess flour so it is level with the top of the cup.
3) Chocolate topping tends to thicken if cooled too long. Top cake with topping while it is still runny. If prefer a less thick topping, add more corn oil to thin out the consistency.