客家酿豆腐Hakka Stuffed Vegetable & Beancurd

 Ingredients for the fillings:
500 g              Mackerel ( I used ready mackerel fish paste)
150 g               Minced Pork (with fats)
    2 tsp            Salted Fish (pan fry & mashed)
A dash of pepper and salt to taste
1 no                  Big Brinjals
4 no                  Red Chili
8 no                  Lady Fingers
2 pc                  Beancurd, cut into 2 pieces
8 pc                   Tao Foo Pok
For Fish Ball: Scraped out the flesh, make into small balls and soaked i salt water
2 liter                 Broth
1 stalk                Chopped Spring Onion
Method:
1)  Well mix the fish paste, minced pork, pepper and salt to taste.  Set aside.
2)  Stuffed the fillings in all the prepared beancurd, taufu foo pok,  brinjals, red chili, lady fingers...etc.
3)  Heat oil deep-fry all the stuffed vegetable & beancurd. Set aside.
4)  Bring to boil the broth, then add in all the fried stuffed vegetable & beancurd.
5)  Let simmer for 5 to 10 minutes.
6)  Garnish with chopped spring onion.
7)  Serve with white steamed rice or noodles.

香蕉叶烤金鲳鱼Grilled Golden Pomfret In Banana Leaf

 

Ingredients:
1 pc          Golden Pomfret
1 tbsp       Curry Fish Powder
1 tsp         Salt
2 tbsp       Grapeseed Oil
1 pc           Banana Leaf
Method:
1)  Wash & pat dry the fish.
2)  Mix curry fish powder and salt, rub evenly all over fish.
3)  Marinade for at least 2 hours.
4)  Clean banana leaf with a damp clean cloth.
5)  Place fish onto the banana leaf, sprinkle 1 tbsp oil over the fish.
6)  Wrap the fish & secure with toothpicks.
7)  Heat Double Grill Magic Pan, sprinkle 1 tbsp oil into the pan.
8)  Place fish wrap in banana leaf into the Double Grill Magic Pan, cover it.
9)  Grill the fish for 10 minutes each side.
10)  Remove from grill.

燒豬腳咸菜豆腐汤 Roasted Trotters Salted Vegetable & Bean Curd Soup

Ingredients:
   1 no           Roasted Trotters
1/2 pkt          Salt Veg. - Soak, wash & shredder it.
   4 nos         Tomatoes - Cut in pieces
   2 pc           Carrot - Peel, cut in big pieces
   4 pc           Fresh Bean Curd - cut into 4 pieces
  1 tbsp         Sliced Ginger
   3 liter          Water
   2 stalks      Spring Onion or Scallion
Garnish : Spring Onion or Scallion

1)  In pot, bring to boil the water.
2)  Add in all the above ingredients into the boiling water.
3)  Lower the frame continuous to boil for 3 to 4 hours.
3)  Serve with white rice or rice noodle and garnish with spring onion.

白巧克力果仁蛋糕White Chocolate Macadamia Cake

 

 

 

 

For the Sponge Cake:
500 g        Sponge Cake Mix
500 g        Eggs ( 10 nos large eggs)
125 g         Water
125 g         Melted butter
    1 tsp      Vanilla Essence
Method:
1. Beat sponge cake mix with eggs for 1 minutes or till well combine.
2. Increase to high speed, beat for 3 minutes.
3. Slowly add in in water beat till light and fluffy for about 10 mins
4.  Reduce speed slowly add in melted butter till will combine.
5. Pour into 12” rectangle cake tin.
6. Bake at preheated oven at 180 C for 30 mins.
7. Cool the cake on a wire rack.
8.  Divided the cake into 2 equal portion.
9. Slice into 2 equal pieces for each 1/2 portion of cake.

For Top Layer:  White Chocolate Ganache Glaze
Ingredients:
450 g        Good Quality White Chocolate
3/4 cup     Heavy Cream
Method:
1)  Chop white chocolate into small pieces and place in a bowl. Set aside.
2)  Bring heavy cream to a boil, remove from heat and pour over white chocolate pieces.
3)  Let the mixture sit for 5 minutes, then carefully & slowly stir until a smooth ganache forms.
4)  Let ganache cool until it is no longer warm to the touch (84F/28C) but still is pourable and hasn’t hardened.
5)  At room temperature cooling might take up to an hour.
6)  Place a wire rack on a baking sheet.
7)  Put the cake on the rack, this way excess ganache will drip onto the baking sheet without getting the cake board dirty.
8)  Pour the white chocolate ganache glaze onto the chilled cake and let it also run down to cover the sides.
9)  Let the cake sit for just a minute and scrape excess from the bottom, then move the cake (and rack) to the fridge to let it firm up.
10)  Store the cake in the fridge until 1/2 to 1 hour before serving.
11)   The ganache will be easier to with a hot knife.

For Middle Layer:  Whipped Cream With Macadamia Nuts
Ingredients:
    2 cup       Heavy Cream
1/2 tsp        Cream Of Tartar
    1 cup       Powdered Sugar
    4 tbsp      Coconut Extract
Method:
1.  With a mixer, whip the heavy cream till lots of bubbles.
2.  Then add in cream of tartar beat until soft peaks form.
2.  Add powdered sugar and coconut extract; beat until cream holds peaks.
3.  Fold in chopped macadamia buts & spread over the middle of Sponge Cake.

烤土豆和迷迭香柠檬鸡大腿 Roasted Lemon Chicken Thighs With Potatoes and Rosemary

Ingredients:
4 nos               Whole Chicken Thighs - skin on
5 nos                Potatoes - peel & cut cube
1 no                  Carrot - peel & cut cube
2 nos                 Medium Size Onion - cut in large pieces
1 no                  Sliced Lemons
1/4 cup             Grapeseed Oil
1 cloves            Garlic, cut into 1/2
1 sprigs             Fresh Rosemary
To Taste:
Salt & Black pepper Powder
Method:
1)  Preheat oven to 200 degrees C.
2)  Spray a baking dish with cooking spray.
3)  Arrange chicken pieces (skin side up), potatoes, carrot, sliced onion, garlic and lemon slices evenly in pan.
4) Sprinkle grapeseed oil,  salt and pepper over chicken and potatoes.
5) Bake uncovered for about 40 minutes, or until chicken and potatoes are fully cooked.

酥皮蛋挞Egg Tart With Puff Pastry

Recipe adapted from Forbidden Garden

Egg custard filling
240 g     Hot Water
  90 g     Organic Sugar Cane
    4 nos  Eggs (about 55 g each)
¼ tsp     Vanilla Extract
¼ tsp     White Vinegar

10pcs     Frozen Square Puff Pastry, thawed

Method:
1. Dissolve sugar in hot water, set aside to cool.
2. Break eggs in a mixing bowl, lightly stir.
3. Well combine syrup (no 1), egg, vanilla extract and vinegar.(lightly stir)
4. Sift twice, set  aside.
5. Arrange puff pastry in a 12 holes muffin pan.
6. Pour egg custard filling in the puff pastry case, about 90% full.
7. Bake at pre-heated oven at 180c for 35mins or till golden brown.
8. Remove from oven and leave to cool.

金枪鱼通心粉沙拉Tuna Macaroni Salad

Ingredients:
  1 pkt                Elbow Pasta
    3 no                 Japanese Cucumber
2/3 cup               Mayonnaise
1/2 tsp                Salt
1/2 tsp                Black Pepper
    1 cans             Tuna, drained
    4 stalks           Green Onions, chopped
250 g                   Cherry Tomatoes, halved
Method:
1)  Cook the pasta as directed on the package and drain well.
2)  Peel the cucumber and cut in cube.
3)  Mix all the above ingredients in a large bowl and chill at least 3 hours.

干咖喱猪肉Dry Pork Curry

Ingredients :
400 g               Sliced Pork
    2 tbsp          Curry Powder (I used Baba’s meat curry powder)
    3 cloves       Chopped Garlic
    2 no             Sliced Onion
    3 strigs        Curry Leaves
    2 tbs            Grapeseed Oil
1/2 cup           Water
1/2 no             Coconut Milk
Salt to taste
Method:
1) Marinade the pork with the curry powder for at least 2 hours.
2) In a large saucepan, heat 2 tbs of oil on medium-high heat
3) Add garlic, sliced onion and curry  leave fry till fragrant.
4) Pour in the marinated pork and fry till the pork is cooked.
5) Lower the heat to low-medium and cover the pot, allowing it to simmer with water for about 15 mins or till meat fully cooked.
6) Add in coconut milk continue to cook till the liquid time to evaporate and thicken the curry.

焖烤排骨Braised Roasted Pork Ribs

Ingredients:
    1 kg              Roasted Pork Ribs
    3 no             Medium Carrots roughly chopped
1/2 stalk         Celery roughly chopped
1/2 no             Big Onion  roughly chopped
    1 no             Whole Garlic chopped in half horizontally
    2 pc              Bay Leafs
1 sprig             Rosemary
1 sprigs           Sage
2 sprigs           Thyme
2 sprigs           Parsley
Few tbsp        Balsamic Vinegar
Salt & Black Pepper to Taste
1 tbsp             Grapeseed Oil
1/2 bottle     Dry Red Wine or stock but wine is best.
1/2 cup          Brown Demerara Sugar
Method:
1)  If your pork is not roasted, sear your roast in a deep heavy pot with some oil.
2)  Once the roast is browned, set aside.
3)  Add garlic & onion, cook until fragrant 1-2 minutes.
4)  Then, add all of your veg & mushroom into the pan and cook for few minutes.
5)  Add wine into the pan to de-glaze and get a great flavour.
6)  Place roasted pork ribs on top of vegetables and garlic.
7)  Add parsley, bay leafs, thyme, sage and rosemary.
8)  Sprinkle some demerara sugar and cover the pot to cook for 4-5 hours.
To Make Sauce:
1)  Separate the veg, pork ribs & gravy.
2)  In a pan, melt butter add in 2 to 3 tbsp of flour to make roux.
3)  Slowly add in the gravy, keep stirring till the sauce become thicken.
4)  Serve the pork ribs and veg with the sauce.

抹茶蛋糕 Matcha Cake

For the Sponge Cake:
250 g        Sponge Cake Mix
    4 nos     Eggs (large)
  50 g         Water & Green Tea Mixture
  80 g         Melted butter
Method:
1. Beat sponge cake mix with eggs till well combine.
2. Increase to high speed, slowly add in in water & green tea mixture and beat for 10 mins.
3. Reduce speed to medium and beat for  1 min.
4. Reduce speed to low and beat for 3 mins.
5. Slowly add in melted butter.
6. Pour into 8” round cake tin.
7. Bake at preheated oven at 170 C for 45 mins.
8. Cool the cake on a wire rack. Slice into 2 equal pieces.

For Top Layer:  Green Tea Butter Cream Frosting
Ingredients:
1 1/2 sticks (6 ounces) unsalted butter, softened
1 1/2 cups confectioners' sugar
2 tablespoons milk
1 tablespoon matcha (green tea) powder
Method:
1.  Place butter & 1/3 of the sugar in the bowl.
2.  Use an electric mixer to blend well.
3.  Add in the remaining sugar 1/3 at a time, blending well between each addition.
4.  Add in the milk and matcha powder and beat until light and fluffy.
5.  Spread the Green Tea Butter Cream Frosting to cover the whole cake.

For Middle Layer:  Green Tea Whipped Cream
Ingredients:
1 cup heavy cream
1/2 tsp Cream Of Tartar
2 tablespoons powdered sugar
1 teaspoon matcha green tea powder
1 teaspoon vanilla
1/2 can Red Bean
Method:
1.  With a mixer, whip cream & cream of tartar until soft peaks form.
2.  Add powdered sugar, matcha green tea powder and vanilla; beat until cream holds peaks.
3.  Fold in red beans & spread over the middle of Matcha Cake.

清炒鲜白&棕色蚌壳蘑菇Stir-Fried Fresh White & Brown Clamshell Mushrooms

Ingredients:
1 pkt          Fresh Brown Clamshell Mushrooms
1 pkt          Fresh White Clamshell Mushrooms
2 no           Egg
3 string       Parsley
1 tsp          Chopped Garlic
1 tbsp        Grapeseed Oil
1/2 tsp        Sesame Oil
Salt & Pepper to taste
Method:
1)  Heat oil in a non-stick pan, beat in egg to fry till brown. Set aside.
     (Egg in broken pieces)
2)  Heat oil again, add in chopped garlic to stir-fry till fragrant.
3)  Add in fresh white & brown clamshell mushroom, continue to cook for few minutes.
4)  Add in salt & pepper to taste.
5)  Toss in fried egg & chopped parsley.
6)  Last, sprinkle few drops of sesame oil before off frame.
7)  Serve in hot.

姜葱炒三文鱼和豆豉鲮鱼Stir-Fried Salmon Fillet with Dace & Black Bean

材料:
三文鱼，青葱段，蒜片，洋葱片，姜片，豆豉鲮鱼，料理酒，酱油，胡椒粉
做法:
1）  三文鱼冲洗后然后切块，用料理酒，酱油，胡椒粉腌10分钟。
2）  锅中油热放入蒜片，洋葱片，一半的青葱段，爆香一下。
3）  加入豆豉鲮鱼翻炒一下再加入三文鱼。
4）  大火烧炒至三文鱼全熟，淋上酱油。
5） 加入另一半青葱段翻炒一下起锅。

蜂蜜牛奶餐包Honey Milk Bun

 

Ingredients:
500 g       High Protein Flour
100 g       Low Protein Flour
110 g       Honey
     6 g       Salt
   10 g      Instant Yeast
250 g      Fresh Milk
  70 g       Whole Egg
  50 g       Unsalted Butter

Garnish:
Whole Egg
White Sesame

Method:
According to your bread machine & start the dough process.
After the dough finished rise in the bread machine, remove & punch the dough to let the air out.
Divide 55 g each dough into equal small portion.
Shape it & raise for 40 - 50 mins or 1.5 double size.
Brush egg mixture onto the dough & sprinkle some sesame seed for garnish.
Bake at preheat oven at 180℃ for 25 minutes or till golden brown.

苦瓜焖鸡Braised Bitter Gourd & Chicken With Fermented Bean

材料：
  1 条     苦瓜 - 切块，不要太小因为要焖的
1/2 只    鸡 - 斩块
1 大匙   蒜茸
1 大匙   姜茸
1 大匙   黑豆豉
1 小匙   豆酱
油 - 适量
水 - 适量

调味料：

1/2 大匙   糖 
   1 大匙   绍兴酒

做法：

1） 鸡用酱油，糖，胡椒粉，麻油腌15分钟。
2）下油，爆香蒜茸，姜茸，豆酱和黑豆豉，加入 鸡翻炒。
3）加入适量的水和糖，焖15分钟。
4) 加入苦瓜焖至鸡和苦瓜软为此。
5）起锅前加入绍兴酒。