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

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

Thai Green Curry
8 shallots

10 green chillies

2 lemon grass

2 daun limau, thinly sliced

few sprays of basil leaves, use leaves only 

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 chicken pieces to fry until meat shrinks
4) add daun limau, cut guord and a little water
5) when guord soften, add thick coconut cream and cook until thicken

6) 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

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

this recipe from http://delishar.com/2015/08/cream-cheese-brownies.html

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

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

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

GELATINIZED OVERNIGHT DOUGH SOFT LOAF

Many of us like white bread

especially when it is soft and flavourful

This loaf 

baked with overnight dough

is nice and soft

Recipe adapted from Lynn Lim's

simple Milk Bread

A) Overnight Sponge Dough 

     100g bread flour

     70g water 

     1/4 tsp instant yeast

B) Gelatinized Dough

     50g bread flour

     35g hot boiling water

Prepare 1 day in advance:

1) mix all ingredients in (A) and let proof 30min @ room temperature,

    cover & refrigerate overnight

2) (B) pour hot water over flour and mix well, cover & refrigerate overnight

C) Main Dough

     75g bread flour

     25g cake flour

     35g sugar

     1/2 tsp salt

     10g milk powder

     30g butter

     65g cold milk

     1/2 tsp instant yeast

3) remove A & B from fridge & leave outside for 30min before using

4) add (C) to bread machine, follow by (A) & (B)

5) bread cycle 

FOOCHOW BAMBOO SHOOT PORK

This dish is cooked 

with fresh bamboo shoot bought from the market

When you cannot find fresh ones

subsitute with canned bamboo shoot

Bamboo Shoot Pork

Have you ever tasted

 this traditional Foochow dish?

My late mother-in-law's 

favourite dish

served ONLY

during Chinese New Year re-union!

She used the de-hydrated Bamboo shoot from China

soaked it for days 

before stewing with pork slices

She usually cooked very large portion

and

we could only finish by the end of the 

CNY 

celebration

Believe me,

it tastes better each day after re-heating!

Dried bamboo shoots are not easy to come by.

I use fresh ones if I happen to find in the wet market

if not

canned ones are fine 

Ingredients:

300g pork belly, cut in bite size

1/2 can bamboo shoot, sliced coarsely

3 Tbsp foochow rice wine residue

few slices of ginger

1 Tbsp sugar

1.5 tsp salt

pepper to taste

1 Tbsp cooking oil

1) heat oil & fry ginger slice until fragrant

2) add pork slices and fry until meat shrinks

3) add rice wine residue, taking care not to burn

4) add water & simmer until meat is tender and gravy thickens

5) add bamboo shoot, salt, sugar & pepper to taste

6) serve