Cocktail - pink baby

Pink baby

Ingredient

3 cans of ginger beer

1.5L of 7up / sprite

1 carton of pink guava juice

Strawberries

Mint leave

Method

Keep all the ingredients as cold as possible cos we are not going to add ice in the drink

1) Wash n cut the strawberry into small cubes, cut up the mint leaves.

2) Mix the ginger beer, guava juice n 7up together.

3) add strawberries n mint leaves. Viola drink completed. 

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Squid salad

 

Squid Salad

 

4 medium size Squid - clean

1 cucumber

1 stalk of colander leave

cherry tomato

Salt

 

seasoning

2 tbsp. fish sauce

1 tbsp of sugar

4 tbsp of lime juice

chilli padi

Sesame oil

 

Method

1)  Wash the squid, remove the ink sag and rinse well.

2) Boil a pot of hot water, add 1 tbsp of salt to it.

3) Blanch the squid in the hot salted boiling water for 2 mins.

4) Take out the squid and cold shock it in cold water.

5) Cut the squid into rings.

6) Cut the vegetable and mix with squid and seasoning.

7) Fridge for 1 hour, serve it when cold.

 

 

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喜板

 

喜板

300g plain flour

250g glutinous rice flour

160g of sugar

240 ml water

100g of cooking oil

1.5 tsp of instant yeast

drops of pandan essense

 

Method

1) Mix all together and knead into a nice dough.

2) Roll out individual smaller dough each weigh around 40g

3) Let it rest for 1hr.

4) Steam for 15 min.

 

How difficult can it be?

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Maltiflower Knotweed & sesame Roll

Maltiflower Knotweed and Sesame Roll

Ingredients
600g Black sesame seed
4800g water
600g water chestnut powder
1200g sugar
150g sesame oil
19g Maltuflower Knotweed powder
Method
1) Sitr fry sesame, then soak in iced water, add 3.9kg water & ground into thick paste. Filter out residues to make a smooth paste.
2) take sesame juice from the sesame liquid, cook with sugar & sesame oil to make sweetened solution.
3) Dissolve water chestbut powder & maltiflower knotweed with 900g of water. Strain & remove residue.
4) Heat the chestnut solution and sesame paste. stir well to make batter, then mixed with sweetened liquid.
5) Pour the mixture into a cake pan, spread slightly to make a thin layer. Steam over high heat for 5 min, cool and roll into stroll.


Note: i) Black sesame may contain impurities, so rinse it with water repeatedly to let impurities deposit at the basin, then scoop ou tthe sesame on top. Stir fry the clean sesame to remove it bad odour but dont overcook the sesame.
ii) Soak the sauteed sesame in ied water immediately after frying to lowe its temperature. Sesame is an oil ingredient, it will giev out heat automatically after being heated, soaking can prevent sesame from over-heating and turning scorched.

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No Whisk Steamed Chocolate cake

Chocolate Cake 巧克力蛋糕:
1) 250gram - butter 牛油
2) 3 - eggs 鸡蛋
A) 200 gram - sugar 幼糖 , 250ml - fresh milk 鲜奶
B)) 135 gram - cake flour 低筋粉,
60 gram - cocoa powder 巧克力粉,
1/2 tsp - baking powder 自发粉,
1/2 tsp - soda powder 苏打粉

Method:
1) Melt A under low fire. 将A材料溶化。
2) Off fire, add in butter follow by eggs.关火。加入牛油和鸡 蛋。
3) Mix well, set aside to cool down. 搅拌均匀。待冷。
4) A + B mix well. 将A+B 材料搅拌均匀。
5) Steam under medium fire for 45 mins will do. 中火蒸上45分钟或至熟透就可以了。

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TOMATO AND TAMARIND FISH CURRY

TOMATO AND TAMARIND FISH CURRY

Serves 4

2 tablespoons oil
¼ teaspoon fenugreek seeds
5 cloves garlic, chopped
1 onion, chopped
1 stalk curry leaves, plucked and chopped
1 green and 1 red finger-length chilli, halved and deseeded
3 ripe tomatoes, quartered
2 tablespoons tamarind pulp, mashed with 1 cup (250ml) hot water and strained to obtain juice
3 tablespoons fish curry powder
One 450g can sardines in tomato sauce
Salt, to taste

• Heat the oil in a saucepan and sauté the fenugreek seeds for a few seconds. Add the garlic, onion, curry leaves and chillies and sauté until golden and fragrant, about 2 minutes. Stir in the tomato and sauté for 1-2 more minutes.
• Pour in the tamarind juice and add the curry powder, then cover and bring to a boil. Reduce the heat to low and simmer for 10 minutes. Stir in the sardines and continue to simmer uncovered for 3 more minutes. Season with salt to taste and remove from the heat. Serve immediately.

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Baked Cheesecake

Baked Cheese Cake

Ingredients
Mixture A
70 ml milk
10g sugar
100g cream cheese
30ml of heavy cream

2 tsp lemon juice
2 eggs yolk
30g of cake flour
5g of corn flour


Mixture B
2 cold eggs white
30g of sugar
1/2 tsp of lemon juice

Using 6" tin

Method
1) Set oven temperature to 180 deg. Grease a 6" tin or a loaf tin. Line with baking sheet. Prepare a pot of hot water.
2) Mix cream, milk, cream cheese, 5g of sugar together over a low fire. Careful not to boil it.
3) When all ingredient mix well, remove from the heat and add in the egg one after another into the mixture. Set aside
4) Whisk the eggs white till there are bubbles then add sugar 1/3 at a time till mixed well and lemon juice. Whisk till it just form the peak. Dun over whisk it.
5) Mix the cake flour and cornflour then sieve the flour into the cheese mixture.
6) Add half of the whisked egg white to the cheese mixture, then pour all the cheese mixture into the egg white and mix well.
7)  Pour into the baking tin. Let the tin sit on a deep tray of boiling water prepared earlier and bake at 180deg for 15 min.
8) After 15min, lower the temperature to 110deg. Meanwhile open the oven door for  1 - 2 min to allow the temperature to drop then closed the oven door and let the cheese cake baked for 40min. 

9) When cooked, overturn and cool on the rack. Chill in the fridge overnite for better texture.

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