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.