Black Current Mousse Jelly Cake

Black Current Mousse Jelly Cake.jpg

Black Current Mousse Jelly Cake 1.jpg

Ingredients for Cake
2 large eggs
60 g castor sugar
60 g plain flour
10 g corn flour
1/2 tsp baking powder
1/2 tsp ovalette/emulsifier

50 ml corn oil

1) Combine Ingredients A in a mixer and beat on high speed for 5 minutes till thick and creamy. Fold in Ingredient B and combine till well mixed. Pour batter into a greaseproof paper lined 8 inch round cake pan. Bake in pre heated oven at 180 C for 15-20 minutes. Cool cake on a wire rack.

Ingredients for middle layer A
2 tsps agar agar powder
40 g castor sugar
100 ml water
125 ml fresh milk
2 egg yolks
3 tbsp black current (canned)

Ingredients for middle layer B
100 ml heavy whipping cream
1 tbsp icing sugar/castor sugar
(whisked till stiff)

1) Combine egg yolks and milk together. Strain through a siever into a pot.
2) Add in agar agar powder, sugar and water and keep on stirring till its comes to a boil. Remove from heat immediately. Add in black current, mix well and soak the pot in cool water to cool down before adding the whisked whipping cream.
3) Place the cooled cake on and 8 inch round ring with a cake board. Pour on (2). Leave it to set.

Ingredients for top layer
300 ml black current syrup (canned)
40 g castor sugar
11/2 tsp agar agar powder

1) Combine ingredients for top layer in a pot. Bring to a boil, stirring at all times. Cool boiled solution before pouring onto mousse layer of no. (3). Chilled well.

Claypot Liver with Ginger and Spring Onion

claypot liver

200 g liver – washed and slice into evenly slices

2 stalks spring onion – cut into 2 inch in lengthwise
10 sliced ginger
2 cloves garlic – minced
2 tbsp sesame oil
8 slices ginger – cut into thin strips (fry till crispy and set aside)

Sauce Ingredients
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp oyster sauce
1/2 tbsp Kicap Manis
50 -100 ml water
21/2 tbsp Chinese Red Wine (Ang Jiu)/ Shaoxing wine

1 tsp corn flour (mixed with 2 tbsp water)

1) Season liver with 1 tsp salt for 5 minutes- washed and soaked in 1/2 tbsp corn flour water for 10 minutes. Drain and set aside.
2) Boil a pot of water and add a bit of salt, add in the liver and off heat. Blanch briefly and then remove from pot with 15 seconds.
3) Heat claypot with 2 sesame oil till hot, add in ginger slices, white part of spring onion and garlic, saute till fragrant and lightly brown.  Add in liver slices, give it a quick stir and add in the sauce ingredients stir fry for 1 -2 minutes.
4) Add in spring onions and stir till spring onion become soft, thicken with corn starch. Adjust taste to your preference, cover and off heat. Topped with crispy ginger strips and serve hot.

Ayam Goreng Madu Berempah

Ayam Goreng Madu Berempah.jpg

6 drumsticks and 8 mid joints chicken wings
4 pieces kaffir leave – shredded finely
2 tbsp honey
Salt to taste
1 tsp corn flour
1 egg
Crispy tempura flour – for coating

Blended Ingredients
2 stalks lemongrass
6 shallots
4 cloves garlic
1 inch galangal
1 inch ginger
1 inch turmeric
1 tbsp Chicken Curry Powder
1 tbsp Garam Masala
50 ml water

1) Clean drumstick and wings, cut a few slits on the thicker part of drumstick. Marinade with blended ingredients, egg, honey, corn flour and salt for about 4-6 hours in fridge.
2) Steamed marinated drumsticks and wings over rapidly boiling water or about 20 minutes. Set aside to cool down.
3) Before frying, coat with crispy tempura flour and set aside to 10 minutes. Heat enough oil in a wok over medium high heat and deep fry drumsticks and wings till crispy and golden. (since there is honey, adjust the heat as it will burnt very easily).
4) Drain and serve hot with Sambal Belacan.

Roselle Honey Heart Tart

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Roselle Heart Tart 1
Roselle Heart Tart 2.jpg

21/2 cups flour
3 tbsp corn flour
2 tbsp custard flour
2 tbsp milk powder
1/2 tsp salt
1/2 tsp baking powder
(sieve altogether except milk powder)

225 g butter
1 tbsp corn oil
1 large egg yolk
11/2 tbsp Huiji Honey

Fillings Ingredients
21/2 pineapple – grated
3-4  Roselle  fruit – cut into small pieces
3 dates  (kurma) – deseeded and minced finely
1 cup castor sugar
2 tbsp Huiji Honey
(Place all ingredients in a saucepan and cook over low heat, stirring constantly until jam is thick. Allow to cool. Store in jar and use as required.

1) Cream butter, sugar and honey and beat in egg yolk. Fold in shifted flour and milk powder, knead using your hand to form a soft dough.
2) Roll out pastry, half at a time, on a lightly floured board over a plastic sheet to 1/2 cm thickness. Cut pastry using a heart shape cutter and put a heart shape roselle jam on it. Cut a small heart shape pastry and place in the centre of the jam. Repeat till pastry and jam finished.
3) Place tarts on baking tray and bake in pre heated oven 160 C for 25-30 minutes. Cool on a wire rack and store in an air tight container.


Stewed Chicken With Black Fungus and Mushroom

Stewed Chicken
1/2 chicken (cut into small chunks) or 2 drumsticks and 6 mid joint wings
6 slices ginger
4 cloves garlics
3 shallots – sliced
8 dried shitake mushroom (soaked till soft)
25 g black fungus (soaked till soft)
3 potatoes – peeled and cut to small chunks

Seasoning Ingredients
1/2 tsp salt
1/2 tsp white pepper
1 tsp corn flour

Sauce Ingredients
2 tbsp oyster sauce
1 tbsp light soy sauce
11/2 tbsp dark soy sauce
3 small rock sugat
1 tsp corn flour

1 tbsp Hua Tiao Jiu
11/2 tbsp sesame oil
1 stalk spring onion – cut into 2 inch lengthwise

1) Marinade chicken pieces with seasoning ingredients for 20 minutes.
2) Heat sesame oil in a claypot till hot, add in ginger slice, shallots and garlic. saute till aromatic.
3) Add in mushroom, stir fry for 1 minute, add in chicken, potato and black fungus, stir to mix evenly for till chicken is opaque. Add in sauce ingredients and enough water to cover the chicken. Stir to mix, bring to a boil. Cover, and simmer over low medium heat for 10 minutes. Drizzle the Hua Tio Jiu on top of the cover and continue to simmer for a further 10 minutes or till chicken is tender and potato is cook through. Taste accordingly and adjust to your preference.
4) Add in spring onion and stir to mix evenly. Serve hot with porridge or rice.

Baked Cheese Mushroom With Quail Egg

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Baked Cheese Mushroom 2.jpg

15 dried mushroom (blanch and drain)
15 quail – boil and deshelled
Some grated Mozzarella cheese
Some minced chicken ham
Salt, sugar and pepper to taste
Some corn flour for coating

2 potatoes – steamed and mashed
150 g minced chicken meat

Minced Vegetables
1/2 onion
30 g red capsicum
30 g green capsicum
20 g carrot
30 g celery

1) Heat some olive oil in a pan, fried minced meat till opaque, add in minced vegetables and stir fry for 2 minutes. Season with salt, sugar and pepper to taste. Set aside to cool.
2) Add in mashed potatoes and mix well. Stuff mushroom (coated the inside with some corn flour) with mixture and insert a quail egg in the center.
3) Sprinkle some minced ham and grated mozzarella cheese on top. Bake in oven for 5-10 minutes over 200 C or until golden colour.

Pan Grilled Spicy and Tangy Prawns

Grilled Honey Spicy Tangy Prawns.jpg

15 Medium large prawns – cleaned
3 tbsp Tom Yum Paste
1 tbsp honey
3 tbsp corn oil

3 tbsp butter/margerine
1 stalk spring onion – chopped

1) Wash and drain prawns
2) Rub 3 tbsp oil and Tom Yum Paste with honey all over prawns and leave to marinade for at least 30 minutes to 1 hour.
3) Heat 3 tbsp butter in a pan. When butter is smoking, place prawns around the pan and grilled prawns till both sides turn pink. (takes about 5 minutes).
4) Transfer to serving plate and topped with chopped spring onions. Serve hot.


Crispy Pan Grilled Spinach Cake

Pan Grilled Spinach Cake.jpg

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(serves 4)

200 g medium prawns – shelled, devein and minced finely
200 g minced chicken/pork
80 g Spinach (blanch, drain and chop)
80 g french bean (blanch and cut)
80 g mushrooms (soak, drain, steam cook and dice)
1 potato (steam cook and mashed coarsely)
2 tbsp diced finely carrot

Seasoning Ingredients
1/2 tsp salt
1 tbsp Huiji Honey
1/2 egg white
1/2 tsp corn flour

1 egg – beaten lightly
Crispy tempura flour batter (should not be runny)
1 tbsp flour

1) In a mixing bowl, add in minced prawns, meat, seasoning and stir to mix well.
2) Add in spinach, french beans, mushrooms, carrots, potato, stir to combine well and toss evenly. Flatten on oiled board and sprinkle with some flour. Glazed with beaten egg.
3) Heat a bit of oil in a non stick pan and fry coated side for 1 minute, flip over and coat with flour and egg , turn over to fry until cooked. Set aside to cool completely and coated with crispy tempura flour batter.
4) Heat oil in a wok till hot and and deep fry spinach cake till crispy and golden. Remove and drain well. Cut into chunks and serve with sweet and tangy sauce.

Sweet and Tangy Sauce
2 tbsp Huiji Honey
3 tbsp Thai Sweet Spicy Sauce
Juice of 1 calamansi

Mix all in small bowl till well combined.


Baked Oreo Cheese Cake

Baked Oreo Cheesecake

Baked Oreo Cheesecake 1.jpg
Base Layer
150 g Oreo biscuit – crushed roughly
15 g castor sugar
75 g butter – soften at room temperature

400 g cream cheese
130 castor sugar
50 g whipping cream
2 eggs
100 g Oreo biscuit – crushed roughly
1/2 tsp vanilla essence

1) Lined a 7 inch round baking pan and greased with butter.
2) In a mixing bowl, mixed all ingredients for base evenly. Pour to line pan and smooth out evenly. Put in the fridge.
3) In a clean mixing bowl, whipped cream cheese and sugar till light and fluffy, add in egg one at a time and beat it in. Lastly add in whipping cream and crushed Oreo Biscuit and fold in evenly.
4) Remove the baking pan from the fridge and pour in the cream cheese mixture  and use a plastic spatula to spread evenly. Baked in pre heated oven 150 C for about 1 hour 30 minutes.
5) Remove from oven to baking rack to cool completely and refrigerate overnight.

Chocolate Milk Muffin

Chocolate Milk Muffins.jpg

125 g butter
100 g castor sugar
2 eggs
50 ml fresh chocolate milk
1 tsp vanilla essence

1/2 tsp baking powder
100 g Self Raising Flour
25 g coco powder
(Sieve flour, coco powder and baking powder and SRF flour 2 x)

Chocolate bar – for topping
Strawberries – for topping
1 tbsp icing sugar

1) In a mixing bowl, cream butter and sugar till light and creamy. Add in eggs one at a time and beat it in.
2) Add in vanilla essence and mixed evenly, add in flour mixture and chocolate milk alternately ( flour >milk>flour>milk). Mix till well combined, DO NOT overmix.
3) Line muffin pan with paper cup, filled till 3/4  full. Baked in pre heated oven 180 C  for 20 – 25 minutes or till cooked.
4) Remove from oven and sprinkle with icing sugar and topped with a piece of chocolate bar and a slice of strawberry.