Mango Sago Pamelo

Recipe source: noobcook
Ingredients

- 400ml mango juice (freshly squeezed using fruit juice extractor or ready made; I use Marigold PeelFresh)
- 150ml evaporated milk
- 2 large ripe honey mangoes
- sugar syrup by mixing 2 tbsp caster sugar with just enough hot water to dissolve
- 80g pearl sago, soak in water for 20 minutes till white and enlarged, then rinsed
- Pomelo (use the Ipoh Tambun variety for better taste), peeled and sacs separated, about 50g or more

Tools
- Blender

Method
1) Boil a pot of water, add sago and boil for a short while till the sago is transparent. Run the cooked sago through a fine sieve and running water to remove excess starch. Set aside.
2) Reserve one quarter of the cubed mangoes for garnishing (step 4). In a blender, blend the rest of the mangoes and the evaporated milk for a short while till well mixed.
3) Mix mango smoothie prepared in step 2 with mango juice. Add sugar syrup to taste. Add cooked pearl sago prepared in step 1 to the mixture. Chill in fridge.
4) To serve, portion out to individual serving bowls and garnish with pomelo sacs and cubed mangoes.

DOM Char Siew

my tiger's favorite!!

Recipe modified from: myworklife
Serve 4-5
Ingredients
500 gram of long strips pork shoulder cut (or 3-layered belly)

Seasoning:

1 teaspoon of ground white pepper
1 teaspoon of light soy sauce
1 tablespoon of oyster sauce
1 tablespoon of dark soy sauce (thick soy sauce)
4 tablespoon of honey ginger (concentrated ginger juice with honey)
1 tablespoon of DOM

1 teaspoon of sesame oil

Remark:

* if you prefer more DOM, then should be 2 tablespoon of DOM with 3 tablespoon of honey ginger

*if don’t have honey ginger, can add 1-2 teaspoon of ginger juice to 4 tablespoon of honey

Method
Use stove-cooking:
1) Cut pork into 3-4 long strips and place them in a bowl.
2) Combine all seasoning ingredients well then dredge pork strips with the seasoning mixture, and marinate for 2 - 3 hours.
3) Preheat a large wok over medium fire, place strips into the hot wok. Keep the remaining marinating sauce in the bowl for later use.
4) Roast pork strips for 10 min on each side, or until both side are caramelized and well roasted. Remove from wok.
5) Put remaining sauce into the wok, and bring to a boil. Reserve it as Char Siew sauce.
6) Slice pork strips thinly when they are cooled, and serve with Char Siew sauce.

Use oven-grill:
1) Preheat oven to 250ºC.
2) Line baking dish with aluminum foil, and place pork strips on it.
3) Grill one side for 10 minutes. Turn pork strips over and grill for another 10 min, or until caramelized. Add in the remaining marinating sauce slowly while grill.
5) Remove from oven. Slice the pork strips thinly when they are cooled. Serve with Char Siew sauce.

Walnut Cake

Baked this for a friend who is in her pregnancy journey. She prefer pure walnut cake, thus i ommited the choc chip for this round. Hope she enjoy it!

Recipe source: Chef Judy from Creative Culinaire

Ingredient A:
225g Unsalted Butter
75g   Sugar
1/3 tsp Salt

Ingredient B:
6 nos Egg Yolks
3tbsp Milk
1 1/2 tsp Vanilla Essence

Ingredient C:
150g Cake Flour
1tsp Baking Powder

Ingredient D:
6nos Egg Whites
50g Sugar

Ingredient E:
100g Walnut
30g   Choc Chip/Choc Rice (Optional)

Method:
1. Mix A with electrical mixer till pale.
2. Stir B till well combine. Slowly add to A.
3. In another bowl, beat D till soft peak.
4. Fold in1/3 of the flour to butter & egg yolk mixture, the fold in 1/3 of the egg white.
5. Continue to fold in the flour and egg white till finish.
6. Lastly fold in walnut and choc chip or choc rice till combine.
7. Bake at preheat oven at 170C for 40-50mins. * just as guideline as it subject to indivdual oven.

Spongy Banana Cake

Ingredient A:

3 Eggs

125g Sugar

1/8 tsp Vanilla Essence

200g Mashed Banana

Ingredient B:

150g Cake Flour

1/2 tsp Baking Powder

1/4 tsp Baking Soda

Ingredient C:

100g Corn Oil

Method:

1. Mix ingredient A till well mix.

2. Stir in ingredient B.

3. Lastly add in ingredient C. Mix well.

4. Pour into a baking tin.

5. Bake at pre-heat oven, 160C for 40mins or till cooked.

Note: temperature and timing might be slight various subject to individual oven's temperature.

Double Chocolate Oreo Cheese Cake

Recipe source: Honey Bee Sweet

Biscuit Base:
100g Oreo Biscuit without cream
30g Unsalted Butter (melted)

Cheese Filling:

75g Whipping Cream

75g Dark Choc Bar

375g Cream Cheese

100g Sugar
2 Egg

30g Cocoa Powder

10pcs Oreo Biscuit (pieces)

Method:

1. Mix biscuit crumbs & melted butter together and press firmly with a spoon on a 22cm cake tin. Chilled for 30mins.

2. Heat up whipping cream to melt the choc bar. Set aside to cool it.

3. Beat cream cheese and sugar with a electric mixer till creamy at medium speed.

4. Add egg and continue to beat till combine then add cocoa powder, mix well.

5. Lastly add oreo biscuit piece. Pour cheese filling into the biscuit base.

6. Wrap the side of the cake tin with 2 layers of aluminium foil to prevent water leaking into cheese cake base.

7. Prepare water bath bake method, place the prepared cake tin a larger baking tray and put into the preheat oven (150C).

8. Pour in hot water into the baking tray to about 1/3 of the cake tin's height.

9. Bake for 1hour .

10. When baked, leave the cheesecake to cool in the oven with door ajar for 30mins.

11. Remove the cake tin from oven and leave to cool on wire rack.

12. Place cooled cheesecake tin in the fridge and chill for 4-5 hours. Remove from the cake tin and serve cheesecake chilled.

New York Cheese Cake

Biscuit Base:
150g Digestive Biscuits (abt 9 pcs), chopped into fine crumbs
1 1/2 tbsp Brown Sugar (optional)
75g Butter, melted

Cheese Filling:
500g Cream Cheese
40g Butter
125g Sugar
280g Plain Yogurt / Sour Cream
1 1/2 tsp Vanilla Extract
2 Eggs, beaten

Method:
1. Mix biscuit crumbs, brown sugar & melted butter together and press firmly with a spoon on a 22cm cake tin. Chilled for 30mins.
2. Beat cream cheese and butter with a electric mixer till creamy at medium speed.
3. Add sugar and continue to beat till combine.
4. Add plain yogurt / sour cream and vanilla extract, beat at medium low speed.
5. Lastly add beaten eggs and beat at low speed till all well combine.
6. Pour cheese filling into the biscuit base.
7. Wrap the side of the cake tin with 2 layers of aluminium foil to prevent water leaking into cheese cake base.
8. Prepare water bath bake method, place the prepared cake tin a larger baking tray and put into the preheat oven (150C).
9. Pour in hot water into the baking tray to about 1/3 of the cake tin's height.
10. Bake for 1hour 30mins.
11. When baked, leave the cheesecake to cool in the oven with door ajar for 30mins.
12. Remove the cake tin from oven and leave to cool on wire rack.
13. Place cooled cheesecake tin in the fridge and chill for 4-5 hours. Remove from the cake tin and serve cheesecake chilled.

香气不断的红萝卜蛋糕 ~ Moist Carrot Cup Cake

If you like the cinnamon fragrance, try this! You will love it.

Ingredients:
( A )
175g Unsalted Butter
120g Brown Sugar
¼ tsp Salt

( B )
3 Eggs
1tsp Vanilla Essence

( C )
200g Self Rising Flour
1 tsp Cinnamon Powder

( D )
175g Crated Carrot
100g Raisins / Cranberries
100g Chopped Walnuts

Methods:
1. Beat butter, sugar and salt till fluffy and lighter in colour.
2. Add in egg 1 by 1, mix well
3. Add in vanilla essence
4. Sieve in self raising flour and cinnamon powder, mix well
5. Add in crated carrot, raisins or cranberries and walnuts then mix well
6. Pour into paper cup, bake at preheat oven 180’C for 25mins or till golden brown.