Protein powder pancakes

Ingredients: 1 scoop protein powder, 1 egg, 1/2 cup oats, pinch of salt, vanilla (optional), water

Method: Mix powder, oats and salt. Add egg and quick mix. (If it is too thick, add water until it easily pour but not too runny). *Too runny: thin pancake. Medium heat up non stick frying pan, pour 1 scoop (depend on size you want) to pan and wait for 1 minute or till bubble forming. Turn another size and cook another half minute. (*Thickness affects cooking time). Serve with anything example: honey, blueberries, strawberries, sour cream, banana, dark chocolate, chocolate chips, kaya etc.

Bake bean with poached egg

Ingredients: Egg, bake bean, red capsicum, onion, garlic, parsley/spring onion, salt, pepper

Method: 

1) Poached egg (refer to previous post), 

2) Heat up wok pot, add oil, garlic and onion. Then, add bake bean and quick stir. Add capsicum at last. 

Presentation as below

Pan fry tofu, broccoli and brown rice

Ingredients: Broccoli, tofu, brown rice, sesame seed, chopped garlic, chopped onion, oyster sauce, salt, pepper, sesame oil

Method: 1) Cook rice...

2) Broccoli: Water boil broccoli till soften and bright greenish (3-4minutes).

3) Tofu: Cut tofu into 4 pieces and pan fry tofu (with 2 tbsp oil) till golden (like picture below).  

4) Sauce: Heat up wok pot, add oil, garlic and onion. Add oyster sauce, salt, pepper and add tofu and quick stir. 

  

Plating as below

Poached egg and asparagus, tomatoes salsa with olive oil dressing.

Ingredients: 1 large egg, bunch of asparagus, slides of red capsicum （切丝）, slide half small onion,  tomato salsa: 1 chopped small peeled tomatoes, bunch of chopped spring onion/coriander, finely chopped 1tbsp onion, 1 tsp vinegar, pinch salt, pinch pepper, 1 tbsp olive oil. 

Method: 

1) Poached egg: Heat up 1 cup water to almost boil, then add 2 tbsp vinegar and pinch of salt. Break egg into boiling water. Hold on for 20 second (egg white become cooked but egg yolk still runny). Take it out resting. *Don't break the yolk! https://www.youtube.com/watch?v=KtZ14xEbgzg

2) Asparagus and capsicum: Water boil asparagus for few minutes (till it is soften). Optional: To remain crunchiness of capsicum. Eat raw.   

3) Tomato salsa: Mix all 1 chopped small peeled tomatoes, bunch of chopped spring onion/coriander, finely chopped 1tbsp onion, 1 tsp vinegar, pinch salt, pinch pepper, 1 tbsp olive oil. 

Plating as below:

*Not my photos.  

Pandan Kaya Cake

Ingredients: 10g castor sugar, 45g egg yolks, 105g egg wgite, 45g full cream milk, 50g corn oil, 1/4 tsp baking powder, 50g cake flour, green paste, 1/6 tsp salt, 120g coconut milk, 35g kun kwee flour, bunch of pandan leave.

Method: Cake
1) 10g castor sugar, 45g egg yolks mix well until sugar dissolved. Add 50g corn oil and mix until combined. Add 45g full cream milk, 8 drops pandan paste and mix. Add 1/4 tsp baking powder and 50g cake flour (sieved). Add 1/6 tsp salt and mix until no powder drop.
2) Beat 105g egg white for 2minutes. Add 1/8 tsp cream of tartar and whisk. Add 40g castor sugar (divided 3 times) and whisk until peak. Divided 3 times mix with (1).
3) Place 2 layers paper and greased. Pour mixture into pan and shake (make sure bubble left in mixture). Bake 160'c for 40-45minutes, bottom shelf. (different oven different temperature and time, adjust according to the surface color). Let it cool till 30'c and unmould then cut 3 layers.


Kaya
1) Bunch of pandan leave (50g) + 30g water. Blend and take 40g pandan juice.
2) 120g coconut milk + 35g kun kwee flour - mix. Set aside
3) 300ml water + 1/2 tsp agar powder + 25g butter, 40g sugar + (1) + 1/8tsp salt - heat until all dissolved. Off heat, and add (2). Stir well. Add drops of green paste (desired color intensity). Turn heat on to medium and cook till thick (when mixture coats on pot wall). Off heat and stir continuously until cool. (Kaya not too thick, it will affect caking resemble)

Cake resemble
1) Put the top layer of cake as bottom base. Pour kaya onto cake and swirl evenly. Rest for 1 minute.
2) Put another layer of cake and pour 140g kaya. Continue until all finishes.
3) Put in freeze for hours.

Egg tarts

Ingredients: Pastry: butter dough:1 cup all purpose flour, 3/4 cup + 2 tbsp cold butter. water dough:1 cup all purpose flour, 2 yolks,  1/4 cup cold water. Filling: 1/3 cup sugar, enough water to dissolve sugar, 2-3 eggs + reserved egg white from dough preparation, 1 cup milk, 2 tsp evaporated milk.

Method: Preheat oven 200'c. Mix butter dough and store in freeze for 20min or until it is workable state (Finger press it has a nice smooth shiny pressed mark, won't easily break apart while rolling). Mix water dough. Roll water dough for few times. Wrap butter dough and use 3-4-4 technique rolling. Fold 3 (left and right). Plastic wrap rectangle shape and freeze 15minutes. Roll and fold 4 (fold like a book). Plastic wrap rectangle shape and freeze 15minutes. Last, roll and fold 4 (fold like a book). Plastic wrap rectangle shape and freeze 15minutes. Measure about 30-40g of dough (depend on pastry pan size and desired thickness). Roll flat and spread some flour. Put in pastry pan and gently push the pastry by using thumb to cover whole pan. The edge should be a little higher than the pan (tin). Use folk to make some holes at bottom.  Filling: heat water and dissolve sugar. Off heat and add milk. Mix evaporated milk, vanilla and mixed eggs. Mix with milk in pot. Filter the mixture. Fill to pastry about 80% full and bake immediately 200'C 20 minutes, bottom. When it is done leave oven door open for 5minutes. After that, take out the tarts.

Pickled cucumber

1. 1 telegraph cucumber
2. 125ml rice wine vinegar
3. 1 ½ tbs caster sugar
4. ¼ tsp salt
5. 1 tsp black peppercorns
6. 1 star anise