Chocolate Chip Cheesecake

Ingredients:
Base:
- 10 pcs Digestive Biscuits
- 100g Butter (melted)

Fillings:
- 500g Philadelphia Cream Cheese (at room temperature)
- 100g Chocolate Chip
- 3 tsp Gelatine (dissolved in boiling water)
- 2 Lemon (green) (squeezed)
- 40g Icying sugar
- 50g Whipped Cream
- Blueberry Preserve

Directions:
Base
1) Put the digestive biscuits in a plastic bag. Crush it finely and mixed with melted butter.
2) Pour the mixture into the 6" circular pan and press it evenly. 
3) Refrigerate while making the filings.

Filings
1) Mix the Philadelphia cream cheese, squeezed green lemon juice, Icying sugar and whipped cream together. Beat the mixture until smooth.
2) Add in the gelatine (melted) and Chocolate Chips and stir it evenly.
3) Pour the mixture into the prepared crust (6" circular pan) and level it.
4) Refrigerate it for 10 minutes and spread it with blueberry preserve toppings.
5) Put into the fridge to let it set for 3-4 hours or overnight for better taste.

冷豆花+杨枝甘露

冷豆花 with 杨枝甘露 is definitely a good mix. Very smoothing and very tasty. Substituted the Pamelo with Orange puree, surprising it goes well.

冷豆花 - recipe from 20 May 2012 post (reduce sugar to 50g instead of 100g)
杨枝甘露 - recipe from 24 Sep 2012 post (substitute pamelo withy orange)

辣椒螃蟹

Ingredients:
- 2 Crabs 1kg (Chopped into small pieces)
- 1 Ikan Bilis stock cube
- 2 Red Chilli (1 sliced and de-seeded, 1 cut into small pieces)
- 1 tbsp Dry Chillies Sauce
- 5 Small Onions
- 5 Small Garlic
- Some Shrimp
- Some Ginger (sliced into small pieces)
- 1 tbsp Tomato Sauce
- 2 tbsp Caster Sugar
- 1.5 litre Water
- 2 tbsp Corn Starch (dissolved in water)  
- 1 tbsp Oil

Directions:
1) Boiled the water and add in the ikan bilis cube. Add in the crab and simmer for 1/2 hr. Set aside.
2) Blend the cutted chilli, dry chillies sauce, onions, garlic and shrimp and set aside.
3) Heat up the wok with oil. Add in the ginger then add in the mixture from step 2. 
4) Add in tomato sauce and caster sugar and stir well. 
5) Add in the crabs and stir well. Pour in 1 litre the soup from step 1.
6) Add in the corn starch and stir well again. Then its ready to serve.

Oreo & Blueberry Cheesecake

For ingredients and instruction please refer to my earlier post on 20 May 2012.

Curry Chicken Pie

Ingredients:
Pastry Skin:
- 310g Chinatown Roti Prata pastry puff (1 pkt)

Fillings:
- 2 medium size Potatoes (cut into small cubes)
- 200g Mixed veg (carrot, peas and corn)
- 1 big sizeTomato (cut into small pieces)
- 300g Chicken meat (cut into small pieces)
- 3 tbsp Curry powder
- 1 Hard-boiled egg (sliced into 8 pieces)
- 1 egg yolk (for coating)
- 1 egg white
- 80ml Coconut milk
- 1 tsp Sugar
- 2 tsp Salt
- 2 tsp Chicken Stock
- 1 large Onion (chopped)
- 1 tbsp Oil 

Directions:
1) Heat up the wok and pour in the oil. Add in onion and curry powder and fry till fragrant.
2) Add chicken, potatoes, tomato and mixed veg, fry for 5 mins.
3) Add egg white coconut milk, sugar, salt and Chick stock, fry for  mins and mixed well. Set aside.
4) Cut out a portion of the Roti Prata pastry puff and roll it to a required size for the base. Lay it on the bottom of the mould.
5) Put in the fillings and cover it with another portion of the Roti Prata pastry puff. Tidy the edge to ensure both the top and bottom pastry is stick together.
6) Pre-heat the oven to 180°C.
7) Coat the top with egg yolk using a brush and baked for 16-20 mins until the crust turns golden.

白木耳木瓜甜品 (红枣+玉竹+枸杞子)

Ingredients :
- 1/2 Papaya
- 50g White Fungus (soak for 1 hr)
- Red Dates
- 玉竹
- 枸杞子
- 2/3 Packet Rock Sugar
- 3 Litres Water

Directions :
- Cut the white fungus. Cut the papaya into small pieces.
- Add all the ingredients (except rock sugar) into the container and simmer for 1 1/2 hr.
- Add rock sugar and ready to serve.

麦片虾

Ingredients A:
- 6 Big Prawns

Seasoning :
- 1 Soup Spoon Plain Flour
- 1 Soup Spoon Corn Flour
- 1/4 Teaspoon Salt
- 1/2 Teaspoon Black Pepper Powder
- 1 Teaspoon Chicken Essence Stock
- 1 Egg Yolk
- 1 Teaspoon Olive Oil

Ingredients B:
- 5 Tablespoon Oats
- 1 Teaspoon Chicken Essence Stock
- 1 Soup Spoon Plain Flour
- 1 Soup Spoon Corn Flour
- 1/4 Teaspoon Salt
- 15g Butter
- Curry Leaves 
- Vegetable Oil

Philips Air-fryer 170°C 15 mins

Directions :
1) Mixed the Seasoning with Ingredients and marinate for 1 hour.
2) Place the marinated prawn in the Philips air-fryer, set at 170°C and fry for 15 mins. (remember to toss the prawns after 7 mins). Once done, set it aside and proceed to Step 4.
3) Mixed all the ingredients in Ingredients B and set aside.(to mix them evenly)
4) Pour in the vegetable oil in a wok. Add in the curry leave and fry for awhile before adding in the ready-mixed Ingredients B. Stir-fry for about 4 mins and add in the prawn in step 2. Stir-fry for another 2 mins till the Oats and prawns are mixed evenly.

Tiramisu

A bit bitter this time because I have use stronger coffee but the taste is great !

Ingredients :
- 500g Mascarpone Cheese
- 1 Packet Sponge Biscuits
- 80g Icying Sugar
- 4 Egg Yolks
- Strong Coffee or Expresso
- Rum or XO
- Cocoa Powder

Directions :
1) Prepare the Stronge Coffee or Expresso.
2) Dip the Sponge Biscuits (half submerge) into the Coffee and arrange nicely on the container.
3) Mix the Mascarpone Cheese, Icying Sugar and Egg Yolks and mix well (Pls Remember not to stir it too hard or long because it will make the mixture watery). Pour into 2 Tablespoon of Rum and mix again.
4) Pour the mixture over the Sponge Biscuits and slightly cover it. Repeat Step 2 in a different direction and pour in the mixture and spread it evenly. Then Chill in fridge.
3) To serve, springkle the cocoa over the top and enjoy.

Snacks 大拼盘

Wu Xiang or Ngoh Hiang

Ingredients:
1  packet of dry bean curd skin (cut into 16 pieces)
750 g minced pork
10-15 prawn (remove shell, de-vein and chop into small cubes)
Biscuits & Oats

Seasonings: 
3 teaspoon oyster sauce
3 teaspoon light soy sauce
3 teaspoon five spice powder
1 teaspoon black pepper powder
1 teaspoon corn flour

Steps: 
1. Mix all the ingredients and seasonings into a bowl and marinate for an hour.
2. Put the mixture onto the skin and wrap it up.
3. Then use Philips Air Fryer to fry it for around 13 minutes at 200 °C.

香肠小吃

Ingredients:
4 pieces Sausage (cut into 16 small pieces)
2 pieces Roti Prata Skin (cut into 16 small pieces)

Steps: 
1. Put the sausage onto the skin and wrap it up.
2. Then use Philips Air Fryer to fry it for around 15 minutes at 200 °C.

杨枝甘露 (用雪糕做得)

Ingredients :
- 1.5 Litre Mango juice (Marigold PeelFresh)
- 1 Kg Vanilla Ice-cream
- 2 Large ripe honey mangoes, cubed
- 125g Sago pearls
- Pomelo about 200g or more (peeled and sacs separated)

Directions :
1)  Boil a pot of water. Add sago and simmer for about 10 minutes. Turn off the stove, cover the pot with lid and let the sago continue to cook on its own for about 20 minutes, until all the sago turns translucent. Run the cooked sago through a fine sieve and running water to remove excess starch. Set aside.
2) Mix mango juice with the vanilla ice-cream and stir well. Add cooked pearl sago prepared in step 1 to the mixture. Add the pomelo sacs and mango cubes in the mixture. Chill in fridge.
3) To serve, portion out to individual serving bowls.

鱿鱼+肉碎+皮蛋+咸蛋

Ingredients:
- 6 Squids
- Minced pork (not necessary if you don't want to stuff the squids)

Ingredients A
- 1 Tsp Dark Soy Sauce
- 1 Tsp Five-Spice Powder
- 2 Tsp Honey

Ingredients B
- 1 Tbsp Minced Garlic
- 2 Tbsp Minced Shallot
- 4 Star anise

Ingredients C
- 1/2 Tbsp Dark Soy Sauce
- 1 Litre Water
- 1 Tsp Five-Spice Powder
- 1 Tbsp Honey
- 2 Tbsp Sugar

Directions:
1) The Squids rub with ingredients A and marinate for 1 hour.
2) Cook ingredients B till golden brown then add in Squids and pan-fry till fragrant.
3) Pour into a wok and add ingredients C and simmer for 45 mins to 1 hour till the sauce thickens. Leave to cool and chop into pieces to serve.

五香 - 豆腐皮+皮蛋+咸蛋+猪肉碎

红烧肉。。

Ingredients:
- 900g Pork Belly

Ingredients A
- 1 Tsp Dark Soy Sauce
- 1 Tsp Five-Spice Powder
- 2 Tsp Honey

Ingredients B
- 1 Tbsp Minced Garlic
- 2 Tbsp Minced Shallot
- 4 Star anise

Ingredients C
- 700ml Water
- 3/4 Salt
- 1 Tsp Five-Spice Powder
- 1 Tbsp Honey
- 2 Tbsp Sugar

Ingredients D
- 1/2 Tbsp Dark Soy Sauce
- 1 Litre Water

Directions:
1) Slice Pork belly into strips, rub with ingredients A and marinate for 1 hour. Pan fry with non-stick pan till slightly golden brown, and then remove.
2) Cook ingredients B till golden brown then add in pork belly and pan-fry again till fragrant.
3) Add ingredients D and cover the lid. Cook till the gravy is absorbed. Keep tossing the meat to avoid over-cooking.
4) Pour into a wok and add ingredients C and simmer for 45 mins to 1 hour till the sauce thickens. Leave to cool and chop into pieces to serve.

Pandan Cake

Ingredients: 

Ingredients A
- 5 Egg Yolks
- 50g Full Cream Milk
- 100g Corn Oil
- 50g Self-raising Flour
- 160g Plain Flour

Ingredients B
- 5 Egg Whites
- 150g Castor Sugar

Ingredients C
- Pandan Essence
- Green Colouring
 
Directions:
1) Whisk ingredients B at high speed till light and fluffy.
2) Whisk ingredients A till creamy. Add half ingredient B and mix well. Then add the rest and stir well.
3) Pour into the Baking mould and bake at 170 degree for 35-40 mins.

灵芝党参汤

补中气不足，增强正气，补体虚，促进新陈代谢和血液循环。

Ingredients:
- 25g Ling Zhi 灵芝
- 25g Nu Zhen Zi 女真子
- 15g Dang Shen 党参
- 10g Shao Yao 山药
- 10g Huang Qi 黄芪
- 10g Yu Zhu 玉竹
- 10g Dates 大枣
- 500g Lean Pork 瘦肉
- 2 Litres Water 水
Salt, MSG and Pepper to taste

Directions:
1) Washed the ingredients and soak with clean water for 20 mins.
2) Cut the pork into small pieces.
3) Mixed all the ingredients together and boiled the water before simmer for 3 hours. 

豆奶，牛奶 彩色 Agar Agar

Ingredients:
- 2 Packets - Swallow Globe Brand Agar Agar Powder 10g
- 1200ml Water (1000ml & 200ml respectively)
- 800ml Full Cream Milk
- 150ml Polleney Soy Milk Powder
- 1 Can Lychee (cut into small pieces)
- Red & Green Colouring
- Jelly Moulds

Vanilla Sponge Cake (Failed Attempt)

Try to make sponge cake but in the end failed. Taste and smell is nice except that its shape is out.Taste a bit like kueh lapis though.

我的新食谱...

My new recipes books... time to do some research and testing...

彩色果冻 +杏仁+龙眼+荔枝

Ingredients:
- 1 Packet - Konnyaku Jelly Powder (Holly Farms)
- 1 Packet - Almond Dessert (Holly Farms)
- 1 Litre Water (500ml each)
- 1 Can Lychee (cut into small pieces)
- 1 Can Longan(cut into small pieces)
- Red & Green Colouring
- Jelly Moulds

Directions: Konnyaku Jelly Powder (Holly Farms)
1) Boiled 500ml water. 
2) Add the Jelly Powder and simmer it.
3) Split the mixture half.
4) Add the red & green colouring into the 2 mixtures
5) Put the pieces of Lychee into the moulds and pour in the red colouring mixture
6) Put the pieces of Longan into the moulds and pour in the green colouring mixture
7) Put into the fridge for 1 hr to set. 

Directions: Almond Dessert
1) Boiled 500ml water. 
2) Add the Almond Dessert and simmer it.
3) Put the pieces of Longan into the moulds and pour in the mixture
4) Put into the fridge for 1 hr to set.

马蹄糕 + 巧克力和可可粉。。。 超赞 !

荔枝果冻 + 水果 Cocktail

Ingredients:
- 1 Packet - Konnyaku Lychee Jelly Powder
- 500ml Water
- 1 Can Cocktails
- Jelly Moulds

Directions: Konnyaku Jelly Powder (Holly Farms)
1) Boiled 500ml water. 
2) Add the Jelly Powder and simmer it.
6) Put the pieces of cocktails into the moulds and pour in the mixture
7) Put into the fridge for 1 hr to set. 

冷豆花 + 芒果

Ingredients:
- 75g Polleney Soybean Powder
- 75g Unisoy Instant Organic Soya Milk Powder
- 1400ml water
- 100g Nestle Creamer (Non-Dairy)
- 100g Sugar
- 1/4 pkt Agar Agar Powder (Colourless)
- 10g Ice Jelly Powder
- Mango Cube (cut from 1 large size mango)

Directions:
1) Mix the Polleney soybean powder, Unisoy instant organic soya milk powder, Nestle Creamer, Sugar, Agar Agar powder, jelly powder and 800ml water together. Stir them evenly till smooth and pour in the rest of the water.
2) Simmer the mixture with medium fire. Off the fire once its boiled and you see bubbles.
3) Filter the mixture.
4) Add in the mango cube and stir well and pour into the containers.
5) Put in the fridge and let it set. (3-4 hours)

芒果果冻

Ingredients:
- 1000ml Mango Juice ('Peel Fresh' Mango Juice)
- 300ml water
- 200ml milk
- 1/4 pkt Agar Agar Powder (Colourless)
- 10g Ice Jelly Powder
- Mango Cube (cut from 1 large size mango) 
- Sugar (to taste)

Directions:
1) Mix the Water, Agar Agar powder and jelly powder. Stir them evenly till smooth and simmer the mixture with medium fire. Off the fire once its boiled and you see bubbles.
2) Pour in the Mango Juice, milk and sugar. Stir them well.
3) Add in the mango cube and stir well and pour into the containers.
4) Put in the fridge and let it set. (3-4 hours)

咸菜番茄白菜汤

Another dish that I have prepared this morning for the Farewell Celebration.

炒白菜

Cooked this in the morning for my colleague's farewell celebration. Taste good...

Another Roasted Chicken...

Just tried making the roasted chicken again. Looks better but still needs improvements. I would say its 5 out of 10 points.

Roasted Chicken that Don't look like one

Curious to try the micro-oven function to cook roasted chicken. So here it is. Don't look like one at all. haha. So have to try it again.

Fried Chicken

Marinated the chicken with cummin powder, light soya sauce, chinese rice wine, black pepper, chicken stock powder and egg yolk. Coated it with corn flour & plain four and fried it. The taste is fine and smell good except that I did not put enough salt. Could be perfect if that is done. Will try it again another time.

Blueberry & Strawberry Cheesecake

My 1st Apprentice completed this cake last week under my guidance. Used the Digestive Biscuit & butter as base. Topped with blueberry perserve and then the cheese fillings. A lot of efforts was put in by her to decorate it with cocoa powder and strawberry. Don't you find it so nice and appetizing.

French Macaron

Wanted to make the French Macaron. Did a lot of research on the recipe and watch video online teaching people how to make it. But sad to say, I still failed to make it right. Taste is ok but the shape is totally out. haha. Going to try it again some other time.

Fudge Chocolate Brownies

Ingredients:
140g Butter (room temperature)
200g Semi-Sweet Chocolate chips (melted)
150g Sugar
1/4 Tsp Salt
1 Tbsp Cocoa powder
2 Eggs
1 Tsp Instant Coffee powder
90g All purpose flour
Warm water

Baked at 250 Degree Celcius for 20 mins

Directions: 
1) Pour the coffee powder into the warm water.
2) Mix and stir the all purpose flour with the cocoa powder.
3) Pre-heat the oven to 250 degree celcius.
4) Beat sugar and melted butter together till smooth.
5) Add in melted chocolate, salt and eggs to the mixture and beat till smooth.
6) Add in the dry ingredients in step 2.
7) Beat the mixture till smooth and pour into the container.
8) Baked for 20 minutes and serve. 

Adapted from http://www.laurainthekitchen.com/all/episode.php?episodenumber=111

粽子

Ingredients:
Bamboo leaves (soak overnight with boiling water)
Raffia string for wrapping
500g glutinous rice (soak 2-3 hrs then wash & drain well)
100g dried shrimps

Filings:
500g Pork Belly (cut into cubes)
60g dried mushrooms
200g chestnuts (soak in boiling water for1 hr then remove skin)
8 salted egg yolks
Cooking Oil

Seasoning:
Pork Belly
4 Soup Spoon Chinese Five Spice Powder
4 Soup Spoon Coriander Powder
1 Soup Spoon rice wine
2 Soup Spoon Oyster Sauce
3 Soup Spoon Dark Soya Sauce
2 Soup Spoon black pepper
2 Soup Spoon Olive Oil
3 tsp Chicken stock granules

Glutinous Rice
2 Soup Spoon Chinese Five Spice Powder
3 Soup Spoon Coriander Powder
2 Soup Spoon Dark Soya Sauce
2 Soup Spoon Olive Oil
3 tsp Chicken stock granules

Directions:
Preparing the Ingredients
1) Soak rice in boiling water for 2-3 hours or overnight (for better taste), drain well. Marinate it with Chinese five spice powder, Coriander powder, Dark soya sauce, olive oil & Chicken stock granules for 2-3 hours.
2) Marinate the pork with Chinese five spice powder, Coriander powder, Rice wine, Oyster Sauce, Dark soya sauce, Black pepper, Olive oil & Chicken stock granules for 2-3 hours or overnight (for better taste).
3) Stir-fry onions until fragrant. Set aside.
4) Stir-fry the marinated glutinous rice with dried shrimps for 10-15 minutes. Add in the fried onion and stir.
5) Stir-fry the pork till cook.
6) Soak mushrooms until soft. Clean and trim stalks. Cut into 2 or 3 pieces
7) Halve duck egg yolks.
8) Soak the Chestnut in boiling water for 1 hr and remove skin)

Wrap zongzi
8) Soak bamboo leaves in warm water for 5 minutes to tenderise, before washing thoroughly in cold water..
9) Take 2 leaves with leaf stem or spine facing out. Overlap them lengthwise in inverse directions (pointed end of one leaf facing the rounded end of the other).
10) With both hands hold leaves about 2/3rds of the way along their length. At that point bend them so that they are parallel lengthwise and also overlap. This should produce a leaf pouch that you cup firmly in one hand.
11) Add a small amount of rice mixture, compressing with a spoon.
12) Add 1-3 pieces each of pork, chestnut, mushroom, duck egg yoke.
13) Add more rice until you have nearly a full pouch. Compress firmly with a spoon.
14) Fold leaves over the open top of zongzi, then around to side until zongzi is firmly wrapped. Zongzi should be pyramid shaped with sharp edges and pointed ends. Trim off any excess leaf with scissors.
15) Tie up zongzi tightly just like shoes laces with a double knot. Normally they are tied to a bunch of zongzi.
16) Steam for 1 hour and 30 minutes, unwrap and serve.

Dessert Indulge 甜蜜留念... (Durian filling pancake & Durian Ice-cream with Cocoa Powder & Chocolate Toppings)

Ingredients:
Durian Filling Pancake
300g Durian
250g Fresh Milk
2 Egg Yolks
80g Plain Flour
35g Icying Sugar

Durian Ice-Cream
350g Durian
300gl Whipped Cream
300ml Fresh Milk
50g Sugar
4 Egg Yolks

Toppings
50g Semi-Sweet Chocolate Chips (melted with 10ml water)
1 Teaspoon Cocoa Powder 

Directions:
Durian filling pancake
1) Prepare the Durian filling pancake (refer to my previous post http://felix-tan-food-paradise.blogspot.sg/2012/05/ingredients-durian-200g-plain-flour-80g.html) 

Durian Ice-Cream
2) Blend the durian with a blender into durian paste.
3) Mix the eggs with sugar and beat it. Pour in the fresh milk and simmer it but do not boil.
4) Beat the whipped cream till thick and pour into the mixture. Stir well.
5) Off the fire, pour in the durian paste and stir well.
6) Refrigerate the mixture for at least 4-5 hours. Stir the mixture every 1/2 hr for at least 6-7 times.

Serve the durian pancake and durian ice-cream together with melted chocolate & Cocoa powder toppings.

Black Pepper Chicken

Wanted to try making black pepper chicken so I search for the recipe online. This is the product of what comes out of the recipe. Still needs improvement I think. And I need a better frying pan, may be the Happycall pan. haha...

戀愛行星 Tiramisu

Ingredients:
500g Mascarpone Cream Cheese
4 Eggs Yolks
200g Sponge Fingers Biscuit
100g Icying Sugar
1.5 Tablespoon VSOP
1 Cup Strong Coffee
3 Teaspoon Cocoa Powder
(Made 2 x 6" Tiramisu) 

Directions:
1) Dissolve the coffee powder with boiling water. Dip the Sponge finger biscuits lightly into the coffee mixture and spread/line in the baking pan.
2) Beat the Egg yolks, Icying sugar, Cream cheese and VSOP together till smooth.
3) Pour some of the beaten mixture over the 1st layer of the sponge finger biscuit that is prepared in step 1.
4) Top again with 2nd layer of Sponge finger biscuits (dip lightly into the strong coffee).
5) Repeat step 3 over the 2nd layer of biscuits and level it.
6) Refrigerate the mixture for at least 2 hours or overnight for better taste.
7) Sprinkle the cocoa powder on top of the Tiramisu before serving.

Fish Fillets & Egg White

I was given a recipe booklet by one of our buyer, so I decided to try it. Marinated the Fish fillets with Milk Tea. Taste ok but not something I like. No recipe for this as well as I don't think I make it well. By the way, the egg whites are what is left over from the making of the Tiramisu. haha...

Simple Pork Chop

A simple pork chop for my lunch. Not so nice looking but still edible. It definitely needs improvement on the taste and appearance. No recipe for this since it is a failed try. haha...

Chocolate Cheesecake

Ingredients:
Base:
9 pcs Oreo Cookies
50g Butter

Fillings:
500g Philadelphia Cream Cheese
100g Chocolate Chips - Semi-Sweet (melted)
150g Chocolate Chips - Semi-Sweet (smashed)
50g Chocolate Chips - Semi-Sweet (Toppings)
20ml Milk
3 tsp Gelatine (melted with 20ml boiling water)
1/4 pcs Lemon (squeezed)
3 tsp Icying sugar

Directions:
Base
1) Separate the Oreo Cookies. Put the Oreo biscuits in a plastic bag and set the vanilla filings aside.
2) Crush the Oreo biscuits finely and mixed with melted butter.
3) Pour the mixture into the 6" circular pan and press it evenly. 
4) Refrigerate while making the filings.

Filings
1) Melted 100g Chocolate chips and smash 150g into smaller pieces.
2) Mix the melted chocolate, Philadelphia cream cheese, milk, squeezed lemon juice and Icying sugar together. Beat the mixture until smooth.
3) Add in the gelatine (melted) and smashed Chocolate chips and stir it evenly.
4) Pour the mixture into the prepared crust (6" circular pan) and level it.
5) Refrigerate it for 10 minutes and spread it with chocolate toppings.
6) Put into the fridge to let it set for 3-4 hours or overnight for better taste. 

Blueberry & Oreo Cheesecake

Ingredients:
Base:
- 10 pcs Oreo Cookies
- 50g Butter (at room temperature)

Fillings:
- 14 pcs Oreo Cookies
- 500g Philadelphia Cream Cheese (at room temperature)
- 3 tsp Gelatine (dissolved in boiling water)
- 2 Lemon (green) (squeezed)
- 3 tsp Icying sugar
- 50g Whipped Cream
- Blueberry Preserve

Directions:
Base
1) Separate the Oreo Cookies. Put the Oreo biscuits in a plastic bag and set the vanilla filings aside.
2) Crush the Oreo biscuits finely and mixed with melted butter.
3) Pour the mixture into the 6" circular pan and press it evenly. 
4) Refrigerate while making the filings.

Filings
1) Smash the Oreo Cookies to smaller pieces.
2) Mix the Philadelphia cream cheese, squeezed green lemon juice, Icying sugar and whipped cream together. Beat the mixture until smooth.
3) Add in the gelatine (melted) and smashed Oreo Cookies and stir it evenly.
4) Pour the mixture into the prepared crust (6" circular pan) and level it.
5) Refrigerate it for 10 minutes and spread it with blueberry preserve toppings.
6) Put into the fridge to let it set for 3-4 hours or overnight for better taste.

冷豆花

 

Ingredients:
- 50g Polleney Soybean Powder
- 100g Unisoy Instant Organic Soya Milk Powder
- 1500ml water
- 100g Nestle Creamer (Non-Dairy)
- 100g Sugar
- 1/4 pkt Agar Agar Powder (Colourless)
- 10g Ice Jelly Powder

Directions:
1) Mix the Polleney soybean powder, Unisoy instant organic soya milk powder, Nestle Creamer, Sugar, Agar Agar powder, jelly powder and 800ml water together. Stir them evenly till smooth and pour in the rest of the water.
2) Simmer the mixture with medium fire. Off the fire once its boiled and you see bubbles.
3) Filter the mixture and pour into the containers.
4) Put in the fridge and let it set. (3-4 hours)

Egg Tarts 蛋挞

Ingredients:
Butter Pastry:
140g Butter (room temperature)
1/2 egg
70g Icing Sugar
200g Plain Flour

Egg filling:
300ml water
140g Icying Sugar
3 1/2 eggs
80ml Evaporated Milk 

Baked at 150 degree celcius for 20 mins

Directions:
Method for butter pastry
1) Mix butter to the flour and icying sugar mixture. Add egg and knead it into a dough.
2) Press the pastry into the moulds gently using your two thumbs. Try not to have a thick pastry bottom.
3) Punch holes into the pastry.

Method for egg filling
5) Pre-heat the oven to 150 degrees celcius.
6) Melt water and sugar together. Add milk and eggs, beat and mix well.
7) Sieve the mixture two times to get a smooth egg filling.
8) Pour the egg filling into the pastry moulds.
9) Bake it in the oven at 150 degrees celcius for 15-20 minutes. The egg should still be wobbly (you don't want to overcook it!).

Durian Pancake

Ingredients:
- Durian 200g
- Plain Flour 80g
- Icy Sugar 40g
- Fresh Milk 250g
- 2 Eggs

Directions:
1) Blend or smash the durian till fine. Set aside.
2) Mix the Plain flour, Icying sugar, Fresh milk and eggs and beat till smooth.
3) Heat the frying pan till hot and lower to medium fire. Fry the mixture till its yellowish (do not need to toss). You should be able to make 8-10 pieces.
4) Wrap the durian paste with the pancake and its done.

Adapted from http://www.meishichina.com/Eat/Nosh/201003/79178.html

芋泥+金瓜

Ingredients:
- 900g Yam
- 4 Tsp Olive Oil
- 9 Tablespoon Fine Sugar

- 450g Pumpkin
- 2 Tsp Olive Oil
- 3 Tablespoon Fine Sugar

- 300g Ginkgo Nuts (canned)
- 4 Tablespoon Sugar

Directions: 
1) Wash, skin and slice the yam. Steam for about 30 minutes until soft. Mash the yam into fine paste while hot using a big fork, masher or blender (add in a little water if it is too dry and thick). Add in the Olive oil and sugar and blend well. Set it aside.
2) Wash, skin and slice the Pumpkin. Steam for about 30 minutes until soft. Mash the Pumpkin into fine paste while hot using a big fork, masher or blender. Add in the Olive oil and sugar and blend well. Set it aside.
3) Boil the Ginkgo nuts with sugar. Set it aside.
4) Place yam paste onto a steam tray and steam on high heat for another 30 minutes.
5) Add in the Pumpkin paste and Ginkgo nuts to serve.

三色果冻

Ingredients:
- 120g 果冻粉 (Jelly Powder)
- 200ml Coconut Milk
- 2 big or 3 medium size mango (cut into puree & cubes)
- 400ml to 500ml water
- 1-2 tsp of Icing Sugar (add in during the process to taste)

Directions:
1st level - 
1) Boil 175ml water, turn down the flame and pour in 42g Jelly Powder, stir for another 5 minutes. 
2) Add in the Mango cube to the mixture and stir well. 
3) Pour into the mould (1/3 full) and leave it to cool in the fridge.

2nd level -
1) Boil 150ml water, turn down the flame and pour in 36g Jelly Powder, stir for another 5 minutes. 
2) Add in the coconut milk to the mixture and stir well. 
3) Take out the mould from the fridge and pour in to 2/3 full and leave it to cool in the fridge.

3rd level -
1) Boil 175ml water, turn down the flame and pour in 42g Jelly Powder, stir for another 5 minutes. 
2) Add in the Mango puree to the mixture and stir well. 
3) Take out the mould from the fridge and pour in to full and leave it to set in the fridge.

杨枝甘露

Ingredients :
- 400ml Mango juice (freshly squeezed using fruit juice extractor or ready made or Marigold PeelFresh)
- 150ml Evaporated milk
- 2 Large ripe honey mangoes, cubed
- Sugar syrup by mixing 2 tbsp sugar with just enough hot water to dissolve
- 70g Sago pearls
- Pomelo about 50g or more (peeled and sacs separated)

PS: Require Blender Machine  

Directions :
1)  Boil a pot of water. Add sago and simmer for about 10 minutes. Turn off the stove, cover the pot with lid and let the sago continue to cook on its own for about 20 minutes, until all the sago turns translucent. Run the cooked sago through a fine sieve and running water to remove excess starch. Set aside.
2) Reserve one quarter of the cubed mangoes for garnishing (step 4). In a blender, blend the rest of the mangoes and the evaporated milk for a short while till well mixed.
3) Mix mango smoothie prepared in step 2 with mango juice. Add sugar syrup to taste. Add cooked pearl sago prepared in step 1 to the mixture. Chill in fridge.
4) To serve, portion out to individual serving bowls and garnish with pomelo sacs and cubed mangoes.

Adapted from www.noobcook.com/mango-sago-pomelo/

咸蛋+蒸蛋

Ingredients:
- 3 Chicken Eggs
- 2 Salted Eggs
- 3/4 or 1 chicken granules cube
- 2-3 times of water as compare with the eggs

Directions:
1) Boil the water with Chicken granules cube.
2) Beat the chicken eggs and pour into the chicken soup. Stir well.
3) Pour the mixture into the bowl and steam it for 5 minutes.
4) Spread the salted eggs on top of the steam eggs and steam it till set.