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

Pan fried red fish with tomato and lemongrass broth.

Ingredients: Pink snapper fillets (skin on), 20g butter, 1 tbsp olive oil, Fish stock: 2 liter water, 5kg fish racks and prawn heads, 1 sliced leek, 1 sliced medium carrot, 2 chopped garlic, 2 bay leaves, 5 black peppercorns, pinch of salt. Broth: 1 l fish stock (early prepared), 1 stick chopped and bruised lemongrass, 2 chopped and skin ripped tomatoes, 1 chopped garlic, 1 tbsp fish sauce, 1 chopped red chilli, 1 tsp brown sugar, bunch of coriander (all part), 1 sliced spring onion. Vegetable: 2 slided garlic, 2 tsp olive oil, 1 bunch of bok choy.

Method: Stock: put all stock ingredients listed in pot and bring to simmer for 20 minutes. Let it cool for 10minutes. Strain through sieve and return to pot and simmer until reduced to 1 liter. Broth: put all ingredients listed in pot and bring to simmer for 20minutes. Strain through sieve. Fish: Use sharp knife and lightly score the fish skin (so fish wont constrict when cooking). When season with salts and black peppers. Heat up frying pan, add oil and butter over medium heat. Pan fry fish with skin side down for 3 minutes or until crispy and golden. Turn another side and cook for another 2minutes. Vegetable: Stir fry pok choy by heating up oil and garlic. Fry until tender. 

*Credit: Mkr

Dried grapes cake

Ingredients: 65g low gluten flour, 4 eggs, 30g oil, 30g milk or water, 60g icing sugar, desired amount of dried grapes

Method: Separate egg yolk and egg white. Whisk egg whites. At the mean time, add 40g sugar to egg white separated 3 times until 5 times larger and hard form. For egg yolk: 20g sugar added into egg yolk and mix until dissolved. Add oil and milk and stir. Add sieved flour and stir well. Pour egg white into egg yolk separated 3 times and stir well. Put a sheet of oven paper in rice cooker and pour mixture into rice cooker. Spread dried grapes on surface. Press button cook. Cook for 25 minutes.

Basic cake

Ingredients: 90g low gluten flour, 3 eggs, 20ml oil, 60g sugar

Method: Whisk eggs until hard bubble form. Add sugar separated 3 times and whisk well. Fast speed beat until thick, then use low speed until egg become hard. Add oil and stir through until corporate. Add sieved flour separated 2 times and stir through. Pour into greased rice cooker. Press cook button. After 5 minutes of the button jumped to keep warm, press cook button again. Leave it for 10minutes after the button jump to keep warm. Take it out and leave it upside down for 20minutes.

Black sesame cake

Ingredients: 170g Low gluten flour, 4 eggs, 140g sugar, 40ml oil, 1 tsp black sesame.

Method: Sieve flour. Break eggs into a clean bowl and mix well. Add sugar and fast speed for 5 minutes (5 times larger). Add sieved flour and mix well. Add in oil and stir gently. Grease rice cooker and pour mixture into rice cooker. Sprinkle sesame on surface. Press cook button. When button jumps to keep warm (about 40minutes), let it for 5minutes take it out and let it cool for 1 hour.

Chocolate cake

Ingredients: 130g Low gluten flour, 30g cocoa powder, 4 eggs, desired amount of dried grapes, 110g sugar, 45ml oil.

Method: Break eggs into a clean bowl and warm it to 40'C. Off from heat, add sugar and whisk for 6minutes until the size increased 5 times bigger. Sieve cocoa powder and flour. Add into the egg mixture gently. Then, add oil and stir gently. Grease rice cooker and pour mixture into rice cooker. Put dried grapes on surface. Press cook button. When button jumps to keep warm (about 40minutes), let it for 5minutes take it out and let it cool for 1 hour.

Basic cake

Ingredients: 300g Low gluten flour, 4 eggs, 1 liter milk, 3 tbsp sugar. 

Method: Separate egg yolk and egg white. Add sugar into egg yolk and mix well. Then, add milk and stir well. Separate flour into 3 portion. Add 1 portion into egg yolk per time. Finish all flour. It will become thick mixture. For egg white, add 1 tsp sugar and whisk until it is hard. Separate whisked egg white into 2 portion. Add 1 portion per time into egg yolk mixture and stir gently. Grease rice cooker and pour mixture into rice cooker. Press cook button. When button jumps to keep warm, let it for 20minutes then press cook again. Let it cook until button jumps to keep warm button. Leave it for 10minutes. Take it out and let it cool for 1 hour.

Apple cake

Ingredients: 100g flour, 6 eggs, 1 liter milk, 1 tsp oil, 1 tbsp sugar, 2 apples (green)

Method: Separate egg yolk and egg white. Add 1/2 of 1 tbsp sugar into egg yolk and mix well. Then add milk into egg yolk and mix well. Add 1/4 of 100g flour and mix well. Finish 100g flour and mix well until paste like liquid dough. For egg white, add the rest sugar into egg white and whisk until solid form (hand whisk- 15min, rotatory machine - 5-10min fast speed).  Add 1/2 of whisked egg white into paste and mix gently. Add the rest whisked egg white into paste and mix gently.  Slide/chop apple as thin (or desired thickness). Add apple into paste and stir gently. Grease rice cooker and pour all paste into rice cooker. Gently shake for couple of times (to prevent bubble in paste - smooth texture). Press cook button. When it is cooked and the button jumps to keep warm, let it for 20min and then press cook again. Let it cook through and and wait for the button jumps to keep warm. Leave it keep warm for 20min. Take it out and let it cold for 1 hour.

Churros chocolate dip

Ingredients: 1 cup water, 1 cup flour, 2 tbsp sugar, 1 tsp salt, 1 egg, 1 cup dark chocolate, 1 cup chocolate chips, 1/2 cup cream/full cream milk, 1/2 tsp cinnamon powder.
Method: Churros: Bring water to boil. Off heat, add sugar and salt until dissolved. Add flour and mix until the mixture become a ball. Add 1 egg to the ball and whisk until it form a form ball (still maintain its shape but a soft one compared to flour water ball earlier). Pour into plastic bag with piping tip. Heat frying oil until 190'c. Press churros a desired length into frying oil and use knife to cut it off from piping tip. Fry for 2-3minutes or golden color medium high heat. Use kitchen paper to absorb excess oil. Chocolate sauce: Melt chocolate and chocolate chips. Off heat, add cream/full cream milk and stir it until corporate. Add cinnamon powder and gently mix.

Muffin

Ingredients: Dry: 250g self raising flour, 50g brown sugar, 125g castor sugar, 2 tsp baking powder, 1/2 tsp salt, 1/4 tsp cinnamon powder. Wet: 125g meltd butter, 175ml whole milk, 2 eggs, 1 tbsp vanilla extract

Method: Preheat oven 400'F. Sieve flour, baking powder, castor, brown sugar, salt and cinnamon in a bowl. Melt butter and add vanilla, 2 eggs and mix low speed for couple minutes until smooth. Mix mixture with the dry ingredients in bowl until thick and smooth. Pour into (cup cake paper) mold. 70% full as muffin will raise while cooking. Oven 20 minutes 400'F or until muffin expand (use toothpick to test the middle is not wet, that means muffin is cooked).

This is basic ingredients of muffin. Add any thing as you want example, chocolate flavor and chocolate chip, lemon zest  with vanilla flavor etc. For chocolate chips melt it together with butter.

Chocolate molten lava cake

Ingredients: 45g Chocolate, 50g butter, 17g low gluten flour, 25g sugar, 1 whole egg, 1 yolk

Method: Pre-heat oven 220'C. Double boiler, melt butter and chocolate. Mix egg, yolk, 1/2 of total prepared sugar mix well. Add and mix the rest sugar and flour.  Mix the mixture with melted chocolate butter. Pour into greased mold. Oven 6 min (small cup). The surface should be set like a cake and expand a little bit.

Tips: do not over cook as the molten will be dried out inside. Always check.

Brownie

Ingredients: 3 3/4 cup flour, 1 3/4 cocoa powder, 1 cup chocolate chips, 3/4 cup butter, 1 cup sugar, 3 large eggs

Method: Preheat oven 325'F (162'C). On double boiler, add chocolate chips until melted and corporate. Add sugar and stir for minutes. Let cold down. Add 1 egg in a time to the mixture (complete 3 eggs). Sieve flour and cocoa powder into mixture and gently mix. Place baking sheet in mould and pour mixture into mould. Oven for 25-30min (top no burn, lighter color as compared to dark chocolate color). Let cold down 2 hour before serving/cutting.

Triple chocolate cheesecake

Method: Chocolate biscuit - powdered . Unsalted 80g butter (melted). Mix butter and biscuit then press hard as base. Freeze for 20 min. Dissolve 20g gelatin in hot water. Mix slow speed 400g cream cheese + 1 cup milk (240ml) + 1/2 cup (125g) icing sugar. Add dissolved gelatin gradually and mix. Divide into 2 portion. 1 portion add melted white chocolate and stir gently. Another portion added melted dark chocolate and mix gently. Beat whipping cream/heavy cream until hard and double in size. Divide whipped cream into 2 portions (white and dark chocolate). Mix gently. Pour on top of base and refrigerate for 1 hour or until cake is set.    

Chocolate moist cake

Method: Pre-heat oven 300'F (148'c), grease oven pan and put some flour. Mix, slow speed 2 cup flour, 2 cup sugar, 3/4 cup cocoa powder, 2 tsp soda, 2 large eggs, 1 tsp salt, 1 cup buttermilk, 1 cup oil (mazola) and 1 1/2 tsp vanilla. Speed up gradually until smooth, thick and corporate. Pour 1 cup almost boiling water gradually and blend until smooth. Poor into greased pan and over 1 hour until expended, no stick at the middle.

Black bean rice

Celery, garlic, onion, carrot, rice. Stir fry and cook.
Add black bean and cook for 3 hours.

Crispy bottom.

weekend dishes

Churros chocolate dips
Churros coconut
Triple layers cheesecake
Chocolate moist cake
Hazelnut mouse cake
Cucumber salsa
Sardin stuffed and orange reduction
Crispy prawn
Ravioli
Brownie

Chinese vegetables noodle soup

Ingredients: 1 package noodle, 1 medium + 1 small carrot, 1 celery, bunch of scallion + 1 scallion , 4 slides ginger, 3 cloves garlic, 1 onion 2 L water and 1 tbsp salt

Method: stock: stir fry chopped onion, garlic and slides of ginger. Add all other ingredients (except noodle, 1 small carrot and 1 scallion) and stir fry for couple minutes. Now, add water and bring it to boil. Turn heat low and let it cook for 1 hour. Filter stock (remove vegetables). Rinse noodles with hot water and then put in bowl and add stock. Slide scallion and carrot for topping.

Homemade caramel sauce

Ingredients: 1 cup white sugar, water (enough to cover sugar in pot), 1/2 cup full cream milk, and 6 tbsp butter, 1 tsp salt

Method: Heat sugar and water until water is vaporized (no mixing/whisking or anything). Sugar will turn into golden caramel color slowly. Low the heat and add milk gently mixing. Then, add butter and gently mixing until it is thicken. Add salt. Off heat, continue mixing for couple minutes. Allow to cool down.

Oreo cheesecake pudding

Ingredients: 1 large package vanilla flavor oreo, 8 oz cream cheese,  1 1/2 powdered sugar/icing sugar, 1/2 cup milk + 4 cup milk, 1/2 tsp vanila, 1 cup cream, 6 oz instant chocolate flavor pudding.

Method: Blend oreo until fine crumbs. Put aside. Whip cream until it double in height (stiff). Put aside. Beat cream cheese (room temperature) until soft and then add 1/2 cup milk, vanilla and sugar. Mix well. Then, mix gently with whipped cream. Put aside. Beat pudding and milk.

Filling: Add a layer of crumbs followed by cream cheese. Then, add pudding and starts again layer of crumbs and continues until finishes.

Garlic mayonnaise

Ingredients: 2 garlic cloves, olive oil and 2 large egg yolk, coarse salt and peppers

Method: Place egg yolk in processor, add garlic and mix until well mixed. Add oil slow as the motor runs slowly. Last, season with salt and peppers.

Norwegian Lefse Fried Potato Bread

Ingredients: 1 kg medium potatoes, 400g all purpose flour, pinch of salt
Method: Boil potatoes until cooked, skin peeled. Mashed (or use meat grinder) *not blender because it will make potato sticky. Add flour to the mashed potatoes and mix through. Add salt and cook on non sticky pan (no oil added). Cook until the big brown black dots appear (as follow).
While still hot, roll it with sausage and tomatoes/chilli/mustard sauce .

   

Pastries

Ingredients: 1 1/4 cup all purpose flour, 3-5 tbsp ice water, 1 stick cold unsalted butter and pinch of salt
Method: Mix flour, butter and salt in bowl (or use blender), add 1 tbsp water and mix again until the dough is film and non sticky to hands (add water as necessary). Wrap in wet towel or plastic food wrap and put in refrigerator for at least 1 hour. Take it out and roll to the desired thickness (add flour as necessary to prevent sticky).

Pasta dough

Ingredients: 100g sieved all purpose flour and 1 large egg
Method: Mix flour and egg (demonstrate as below)

 

Homemade cottage cheese

Ingredients: 1 L Whole milk, 2 tbsp distilled vinegar, pinch of salt

Method: Warm whole milk until bubble coming out around the pot. Then, add distilled vinegar into it and stir slowly. The curb (solid cheese) will  appear soon after distilled vinegar added. Off heat and let it for 10 minutes. Filter cheese and liquid. Last, add salt to cheese and further dehydrate the cheese. Nice, dry solid cheese.

Tips: store in freeze for 3 months, store in refrigerator for 1 week.

 

  

Homemade beancurd jelly (自制豆腐花)

Ingredients: 1 L packaged soy milk, 2 tsp gelatin, icing sugar 

Method: Warm the soy milk (until the bubble around the pot seen). Then, put gelatin and stir until dissolve. Add icing sugar until your desired sweetness.

Deep fried chicken with lemon honey sauce

Ingredients: Chicken pieces, deep fried powder or bread crumbs, 1 egg, parsley, 2 medium lemons (juice), 4 tbsp honey

Method: Heat oil to 180'C. Dip chicken pieces into egg and then deep into the powder/crumbs. Deep fried chicken pieces until golden color. For the sauce: Mix all together.

 

Hainanese chicken rice

Ingredients: 1 Whole chicken, 3 spring onion (scallion), 4 slides ginger, pinch of salt, ice tubes and water. Dressing: spring onion, ginger, 2 tbsp soy sauce, 1 tbsp sugar, 3 tbsp sesame oil and 3 tbsp peanut oil.

Method: Select a pot that fits the chicken and pour water half full of the pot. Bring spring onion, ginger and salt to boil. Put chicken into the pot and using medium low heat for 14-16 minutes. Take it out and soak in ice tube water for couple of minutes. For the dressing/sauce: bring peanut oil to heat (off heat when you see the smoke...it is real heat. Becareful.). Chop spring onion and finely slide ginger. Then, add sugar, soy sauce and sesame oil. Pour the hot peanut oil into the dressing. Cut the chicken into the size you want and pour the dressing on the chicken.

Tips: If chicken piece is chosen instead of whole chicken then the cooking time should be lesser.

 

Spiced corned eggs 卤蛋

Ingredients: 5 Eggs, 1 L water, 3 tbsp thick black sauce, 4 tbsp soy sauce, pinch of salt, 1 cup brown sugar and 2 slides ginger.

Method: Boil the eggs for 6 minutes (half boil - egg white is cooked, egg yolk is still soft and runny). Rinse with water and peel it when it's cold. Boil water and put all ingredients into the boiling water. Put eggs and cook for 1 hour medium heat. Off heat, and let it for 30 min.

                             

Mango sauce

Ingredients: 1 large mango, 50g room temperature salted butter, 1/4 cup sugar (less sugar if mango tastes sweet enough for the sauce), 1 tbsp corn flour, water (add gradually until your desired mango sauce concentration)

Method: Melt sugar till caramelized then add corn flour water. Mix it. Add mango and butter

                               


Tips:  Make the dessert to restaurant level by just using oil plastic bottle.


                                                  
                                          

Homemade ice cream

Ingredients: 1 1/2 cup whipping cream/Heavy cream/Full cream milk, 1/2 can condensed milk, 1 tbsp vanilla, chocolate chips/oreo etc.

Method: Freeze cream/milk and condensed milk for 2 hours. Add vanilla and choco chip and mix gently. Freeze for 5 hours or until it set. 

                              

Garden salad

Ingredients: Fennel, onion, carrot, spring onion, parsley, capsicum,  green leaf (lettuce), tomatoes cherries, olive oil, honey, apple cider vinegar, salt and pepper.

Method: Chop fennel, onion, carrot, spring onion, capsicum, and green leaf. Season it with ingredients listed. Tear parsley and put on top of salad.

Tips: Individual's favorite: cream, blue cheese, egg, mustard, mayonnaise and etc.



                         


                          

Mango salsa

Ingredients: 2 medium finely chopped onions, 2 medium finely chopped red capsicum, 2 medium mango chopped, 2 medium tomato chopped, parsley chopped, 2 medium lime (juice), 4 tbsp olive oil, 3 tbsp honey, salt and pepper.

Method: Chop all and mix well, season it with the ingredients listed.

*Tips: classic serve with pork, beef, prawn and etc