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.