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.