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.