1. Rub butter into sifted flour until resembles breadcrumbs. 2. Add in cold water, mix into a dough. 3. Wrap in plastic wrap, chill in refrigerator for 30 minuets.
(B): 1 Big onion, chopped 1 can Button mushroom, slices 250 gm Frozen mixed vegetables
(C): 1 tbsp Corn flour 2 tbsp Water
(D): 2 tbsp Butter Some salt, pepper for taste
Method:
1. Cook mixed vegetables into a pot of water until boil. Drained. 2. Melt butter in a saucepan, add in onion. Stir fry until fragrant. 3. Add in chicken meat and cook becomes white. 4. Add in mixed vegetables and button mushroom. 5. Add in seasoning and ingredients (C), cook until boil and thicken. 6. Remove from the pan, leave to cool. 7. Roll the dough between 2 plastic wrap till 3mm thick. 8. Cut into round and put into small pie dish. 9. Add in cold filling; egg wash the sides than cover with another piece of pastry. 10. Brush with beaten egg, pick some whole on top. 11. Bake in preheat oven at 200'C for 25 minuets.
(B): 50ml Fresh Orange Juice 2 nos Orange Rind, grated
(C): 6 nos Egg yolks 60gm Sugar
(D): 70gm Cake / Plain Flour 20gm Corn Flour
(E): 6 nos Egg Whites 1/2 tsp Cream of Tartar 60 gm Sugar
Method:
1. Melt cream cheese and milk over a double-boiler, drain to get smooth mixture. 2. Remove from heat and add in butter, stir until butter melted. Leave aside till warm. 3. Add in ingredients (B) and (C). Mix well. 4. Slowly add in ingredients (D), mix well. 5. Whisk egg white and cream of tartar till frothy. 6. Add in sugar and continue whisk until soft peak foam. 7. Mix cheese mixture to egg white, mix well slowly. 8. Pour batter into a 10' greased and lined cake tin. 9. Bake at preheat oven 150'C with water bath for 1 hour 10 mins.
300 gm roasted pork belly, cut into pieces 4 stalks leek, cut into block 100 gm soaked black fungus 1 tbsp chopped garlic 2 slices ginger 1 small bowl water
Seasoning:
1 tbsp soy sauce 1 tbsp oyster sauce 1/2 tsp chicken stock granule a dash of sugar 1 tbsp Shao-Xing wine, add in last
some starch mixture for thickening
Method:
1. Heat up some oil, saute ginger until fragrant, add in leek and black fungus, fry until slightly soft. Dish out. 2. Add in 1 tbsp oil to the wok, saute chopped garlic until fragrant. 3. Add in roasted pork belly, fry. 4. Add in seasoning and water, simmer for a while. 5. Add in leek and black fungus, cook till all ingredients tender. 6. Thicken with starch mixture. Add in Shao-Xing wine before dish out.
300 ml Water 50 gm Sugar 3 gm Agar-Agar Powder 100 gm Fresh Mango cubes
Method:
1. Bottom layer: Boil fresh milk over low heat. 2. Mix sugar and agar-agar powder together, add into hot milk. Stir till dissolve. Remove from heat. 3. Add in yoghurt, lemon juice and rind. 4. Pour the mixture into prepared jelly mould. Leave to half set. 5. Top layer:Bring water to boil. 6. Mix sugar and agar-agar powder together, add into hot milk. Stir till dissolve. Remove from heat. 7. Add in fresh mango cubes. 8. Pour mixture onto the half set bottom layer. 9. Leave to cool and set. Chill into fridge.
1. Mix (A) together into a bowl until well. 2. Add in (B) and mix until well combined & smooth. 3. Whisk (D) into a mixing bowl until stiff . 4. Fold egg yolks mixture into Step (3) & mix well. 5. Slowly add in (C), mix well. 6. Pour mixture into a 9' ungreased chiffon tube pan. 7. Bake in preheat oven at 160'C for about 1 hour. 8. Invert the cake to cool after take out from the oven.
在此，我要谢谢 My Little Space 的 Kristy 颁了这个奖项给 我。这个道谢是来迟了，可是我也很高兴能和部落格的朋友们 分享我的喜悦。
500 gm young chinese spinach 2 nos century egg, cut each to 6 slices 30 gm ikan bilis, fried
600 ml hot water, add in 1 1/2 chicken stock granules and stir well
1 tbsp oil 1 tbsp chopped garlic salt to taste
1. Heat up oil and saute chopped garlic until fragant. 2. Pour in chicken stock mixture and bring to boil. 3. Put in young chinese spinach and cook about 3 minuets. 4. Add in salt to taste and century egg, bring to boil again. 5. Dish up. 6. Sprinkle fried ikan bilis on top and serve.
P: I have coat the century egg slices with corn flour, and deep fried in hot oil for a while before add into chinese spinach; this is because I have bought the century egg in soft egg yolk.
饼皮:
Short Crust Pastry:
