A Time To Share

Our God is a God of Nations:
"He so love the WORLD ... He gave His one and only son..."

Wednesday, 11 May 2016

PANDAN COCONUT CHIFFON CAKE







Thanks Mandy Ng for the recipe 


PANDAN COCONUT CHIFFON CAKE

A) 5 egg yolk
     50g sugar
     pinch of salt
     30g concentrated pandan juice
     30g thick coconut milk
     60g vegetable oil
     115g self raising flour, sifted with
     1/2 tsp double action baking powder

      Mix everything in (A) according to the sequence, until incorporated

B) 5 egg white
     65g sugar
     1/4 tsp cream of tartar

     Beat egg white till foamy, add cream of tartar & continue beating
     Add sugar and beat until stiff peaks

Note:
1) when fold in meringue with yolk mixture,  
    be gentle so that not many air bubbles may be lost.
2) no need to line baking tin, 7" or 8"
3) bake in preheated oven 170'C for 35min



Sunday, 8 May 2016

THAI GREEN CURRY







Thai cuisine
 is known for its complexity and 
its distinct flavour

Green Curry
 is definitely one of its best sort dish

One day
 my Thai neighbour gave me a bowl of green curry
I could not help but asked her for the recipe


8 shallots
10 green chillies
2 lemon grass
2 daun limau, thinly sliced
few sprays of basil leaves, leaves removed
2 Tbsp oil
5 Tbsp thick coconut cream
1/4 chicken. cut into bite size
1 guord, cut into cubes ( can use brinjals)
salt to taste

1) blend shallots, chillies and lemon grass with 1 Tbsp water
2) heat oil in kuali & tumis blended ingredients until fragrant
3) add thick coconut cream & cook until thick and fragrant
4) add chicken pieces to fry until meat shrink
5) add daun limau, cut guord and water
6) when guord soften, add basil leaves and salt to taste
7) serve with rice

ALOE VERA DESSERT







1 leave Aloe Vera
10 red dates
10 longan
rock sugar to taste

1) cut aloe vera into chunks and peel off the skin 
2) cut chunks into slices
3) put into a pot and add cold water, bring to boil
4) remove from heat, drain & add fresh water
5) add red dates and longan to boil until longan open up
6) add rock sugar to taste








Thursday, 5 May 2016

CREAM CHEESE BROWNIE





If you love chocolate
and
you love cheese

guess this is the best combination you can get -

A Cream Cheese Brownie


I have a block of cream cheese & 
a block of baking chocolate in the pantry

AND





Cream Cheese Topping
227g cream cheese, room temperature
60g sugar
1 egg
1 tsp vanilla extract

Brownie Base
85g plain flour sifted with
1/2 tsp baking powder &
1/4 tsp salt
170g baking chocolate
115g butter
140g sugar
3 eggs

Method
1) line a 8" X 8" pan with aluminium foil & oil the base & sides
2) preheat oven to 160'C
3) Topping: double boil to melt cream cheese & sugar
4) leave to cool 5 min before beat in egg & vanilla extract
5) mix well & leave aside
6) For Brownie: Melt chocolate & butter in a double boiler
7) mix in sugar & allow to cool for 5 min
8) beat in eggs, one at a time
9) fold in sifted flour, mix until mixture is glossy
10) pour chocolate mix into prepared pan, leave 3 Tbsp mixture for topping
11) pour cream cheese mixture on to this chocolate layer
12) drop dollops of reserved brownie batter on the cheese layer
13) use back of knife to create swirls
14) bake for 50-60min until skewer inserted comes out clean
15) cool for 5 min before removing from pan, continue to cool on rack






Tuesday, 3 May 2016

LOTUS SEED FUNGUS DESSERT






40 pcs lotus seeds, soaked & remove shoot
equal amount of lily bulb
some white fungus
8-10 longan
rock sugar to taste

1) put all ingredients into a pot
2) double boil for 2-3 hours
3) add rock sugar to taste
4) can serve hot or cold

PAPAYA FUNGUS SOUP





1/2 papaya, half ripe or raw
200g pork ribs
4-8 red dates
some white fungus

1) peel papaya & cut into cubes and put into a pot
2) add pork ribs, red dates & white fungus
3) add enough water to cover the ingredients
4) boil or double boil 2-3 hours
5) serve hot


YOGHURT CHEESE CAKE






A simple Cheese Cake

packed with goodness of milk, cheese and yoghurt



Base
130g digestive biscuits, crushed
50g butter, melted

Filling
1 Tbsp gelatine
4 oz hot water
250g cream cheese, room temperature
90g sugar
4 oz yoghurt, plain 
4 oz whipping cream

Method
1) combine digestive biscuits with melted butter & press to base of pan
2) leave in fridge 
3) add gelatine in hot water, boil to dissolve, leave to cool
4) whip cream & leave aside
5) cream cheese & sugar until smooth
6) add cooled gelatine & yoghurt, cream until smooth
7) fold in whipping cream until well combine
8) pour cream cheese mixture on top of the biscuits base
9) chill for 4 hours before serving




GREEN PEA SWEET POTATO DESSERT





A cooling dessert
on a hot day

Green Pea is cooling
and
it helps in bowels movement

whereas sweet potato is full of fibre and goodness



1 Japanese potato, peeled & cut into wedges
100g green pea, washed
2 pandan leaves
1 Tbsp sago pearls, rinsed (optional)
sugar to taste

1) boil green pea in 500ml of water 
2) when it boils, add pandan leaves & sweet potato wedges 
3) when the beans start to soften, add sago pearls 
4) boil until the soup thickens, add sugar to taste


This one is with sago pearls