Endless Tiramusu

Milo Eggless Tiramisu

Ingredient
36 pcs Italian ladyfinger biscuits (for dipping in coffee solution)
Milo powder for dusting

Nestle Milo Cereal (in the form of mini balls)

(A) Cream mixture 
850 grams mascarpone cheese 
7 tablespoon vanilla essence
7 tablespoon sugar 
7 tablespoon Milo mixed well with 7 tablespoon warm water 

7 tablespoon thickened cream 

(B) Coffee Milo solution (for dipping)
10.5 tablespoon instant coffee mix in 525ml hot water
10.5 tablespoon Milo drink (10.5 tablespoon Milo mixed well with 10.5 tablespoon warm water) 

Steps
1) Mix instant coffee granules as per (B) with warm water.

1) Mix milo drink as per (B) with warm water.
2) Pour the Coffee Milo mixture into a shallow plate for dipping of the ladyfingers. 
4) Mix all the ingredients in A together in a bowl until well mixed. 
5) Dip half of the ladyfingers and line them at the bottom of cups or dish. 
6) Ensure all biscuits are well coated n do it fast else the biscuits will be too soggy to handle.
7) Scoop half of the cream mixture over the ladyfingers. 
8) Sieve milo power over the cream mixture. 
9) Dip the other half of the biscuits and line them on the cream mixture.
10) Spread the balance cream mixture over the second layer of ladyfinger biscuits. 
11) Chill the tiramisu in refrigerator for at least 6 hours. 
12) Before serving, sieve some more Milo powder over the chilled tiramisu and top with Nestle milo cereal. 

Banana Cinnamon Walnut Bread

Makes one 8 inches square loaf*

Ingredients:
3 small or 2 large eggs3/4 cup packed brown sugar
120g cooking oil (warm)
1 1/2 cup ripe mashed bananas (about 3-4 Delmonte)
2 tbsp sour cream or creme fraiche or plain yogurt
1 tsp vanilla extract

240g all-purpose / plain flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp ground cinnamon (can increase if prefer strong cinnamon taste)
1/2 tsp salt
1/2 cup walnuts, toasted and chopped (optional)

Steps:
1. Lined base of 8" square tin with parchment paper.

2. Preheat oven to 170°.

3. Whisk whole eggs with vanilla essence and brown sugar to form thick ribbon better.

4. Pour in warm oil slowly and whisk at slow speed to mix well.

5. Add in mashed banana and plain yoghurt and whisk at slow speed and mix thoroughly. 

6. Sift flour with baking power, baking soda and cinnamon powder. Add salt to sieved dried ingredients.

7. Fold in dry ingredients gently with walnut in between.

8. Pour into prepared tin and bake at 170° for 20 to 25 mins (make sure cake rise well) before lowering temperature to 160° and continue to bake for another 20 mins.

9. When bread is cooked (skewer inserted comes out clean or finger pressure test), remove bread and allow to cool slightly in pan for 10 mins  

10. Remove from tin and transfer to rack to further cool the cake.

11. Slice and serve warm or at room temperature.

Peach Resin Vegetarian Bird Nest White Fungus Dessert

Recipe for family of 4

Ingredients:
1. Peach Resin (桃胶) x 1 pc
2. Vegetarian Bird Nest (素血燕) x 1pc
3. Wild white fungus x 1 pc
4. Dried Lotus Seed (莲子) x 20pcs
5. Aloe Vera cubes (I used store bought)
6. Lemongrass x 3
7. Pandan Leaves x 3
8. Rock sugar

Steps:
1. Soak peach resin, vegetarian bird nest and white fungus overnight.
2. Remove impurities and cut white fungus into pcs.
3. Pre boil lotus seed with rock sugar n pandan leaves for 20min and soak them in the syrup (cook this 1 day before)
4. Boil lemongrass with pandan leaves for 30mins then add dried lotus seed with syrup and white fungus to cook for another 15 to 20 mins.
5. Add rock sugar and adjust taste to your preference.
6. Before serving just add the rest  and bring it to final boil.

Tips:
1. Do not add Peach Resin, 'birdnest' n aloe vera too early else the soup will be very thick n ingredients turn soggy.
2. Can also add canned or fresh sea coconut and/or wolfberry seeds 枸杞子 if wish too.
3. For alternate flavours， can add osmanthus 桂花.

Salted Baked Chicken

Ingredients
1 kampong chicken
6 thick slices ginger or 1 crushed thumb size
1 stalk of coriander with root
1 stalk of spring onion
4 - 5 crushed garlic with skin on

For Baking: 2 kg Coarse Salt

Seasoning Ingredients
2 tbsp Shaoxing cooking wine
1 1/2 tbsp Sand Ginger Powder 沙姜
1/2 tbsp ground white pepper
1 tsp sea salt

Method
1) Clean the chicken and pat the chicken dry with paper towels.
2) Rub seasoning all over the chicken, including the cavity.
3) Leave the chicken uncovered and marinade overnight (or room temperature for at least 2hr in the fridge to dry out the chicken skin.
4) Take out the chicken the second day and let it come to room temperature (about 2 hours) before cooking.
5) Insert the ginger, corainder, spring onion and garlic into the cavity.
6) Wrap the chicken with parchment paper 1 layer at a time or at least 4 layers.
7) Heat the wok with coarse salt until very hot stirring constantly.
8) Make a well in the center of the heated salt and place wrapped chicken in it. Cover the wrapped chicken completely with salt. Cook in moderate heat for 15 minutes.
9) Flip to the other side and again cover with salt to cook for another 15 - 20 minutes.
10) Remove parchment paper wrappings from chicken and enjoy.

Seafood Tofu

Adapted from Singapore Home Cook by Lily Tan


Ingredients"Seawaves Cuttlefish Paste 海威苏东酱”  - 1/3 packet (approx. 170g)  (from NTUC frozen section)
 Prawns (peeled, deveined, minced into paste) -  100g
Tofu (ideal for frying type) - 2 boxes
Eggs (beaten) - 2
Water Chestnuts (chopped and squeeze off juice) - 6 to 8
Carrot - 50g
Coriander leaves - 3 stalks (finely chopped)


Marinate
Light Soy Sauce - 3 tbsp
Fish Sauce - 2 tbsp
Sesame Oil - 1 tbsp
Salt - 1 tsp (add 1/2 tsp first and adjust to own preference)
Sugar - 2 tsp
Corn Flour - 3 tbsp
Pepper - 1/2 tsp


Coating
- Rice Flour (粘米粉) : Corn Flour ~ Ratio 2:1


Steps
1. Remove tofu from box. Pat dry, mash it finely with fork.
2. Set aside and drain excess water with kitchen tissue.
3. Mix all ingredients except tofu and eggs in a big bowl.
4. Add drained mashed tofu and beaten eggs.
5. Season mixture with marinate and mix well.
6. Line baking tin with parchment paper.
7. Pour mixture into tin and steam it with high heat for about 20 mins or until cooked.
8. Remove from steamer and place kitchen tissue on top to absorb excess water from steaming.
9. Let tofu cool down before frying (best to chill it in the refrigerator for about an hour or longer to let it set and harden a little for ease of cutting and frying).
10. Cut tofu into preferred size, pat dry with kitchen towel before coating it with the flour mixture.
11. Heat oil and deep fry tofu till its outside is crispy and golden brown.
12. Serve with dips like mayonnaise, sweet black sauce, Thai sweet chilli with lime juice etc. Enjoy!

Pasta Sauce

Homemade Pasta Sauce (make 2 jars)

Ingredients:
400g Tomato Puree
200g Peeled n chopped tomato
1 Big Yellow Onion
1 or 1.5 Celery
2 Small Carrots
5 Cloves of Garlic
5 to 6 Bay Leaves
2 teaspoon Dried Thyme
4 tablespoons Olive Oil
300ml Chicken Stock
Sugar to season



Steps:
1) Sterilize the jars by rinsing n place in oven at 100 degree till dry n I usually off the oven n leave them there till ready to use. Alternatively, you may rinse w hot water n let it dry.
2) Chop all vegetables into fine cubes to shorten cooking time.
3) Heat up the wok and fry onion and garlic till fragrance followed by celery and carrot.
4) When vegetables are soft, add chopped tomatoes and puree followed by bay leaves and dried thymes.
5) Add chicken stock and let it simmers and season with sugar if you find it too sour.
6) Fill up the sterilized bottle with ready pasta sauce and keep in refrigerator after it is cooled.



Note:
a) You may use fresh tomatoes but I used canned types for both puree and chopped tomatoes.
b) I used 1 can of Swenson chicken stock.
c) Pasta sauce can keep up to 3 weeks in refrigerator or longer in freezer but preferably and tastier to consume within 3 wks.
d) Blend the sauce after cooking if u like paste form but my family likes to eat the sauce with vegetable chunks.

Natural Yeast Dried Fruits and Nuts Soft Bun

 

Ingredients
Freshly Fed Natural Yeast  200g (use within 2 - 4 hrs of feeding)
Bread flour 250g (I used 300g Blue Jacket bread flour and omit the wholemeal flour)
Wholemeal flour 50g
Salt ½ teaspoon
Brown Sugar Honey 50g (I use normal honey)
Full cream milk powder 15g
Milk 120 – 130 ml (at room temperature; mix with 75% of liquid and leave 25% to adjust according to dough texture)

Walnut 25g
Raisin 25g
 
Brushing: Milk
 

Steps
1. Knead all ingredients excluding dried fruits and nuts and 25% of liquid.
2. Slowly add in balance 25% of liquid according to dough texture to form a smooth dough,
3. Continue to knead till window pane.
4. Form a smooth and shiny round dough.
5. Spray with water and cover to proof till double in size and this may take 60 mins or doubled in size. (Leave them either in bread maker or oven)
6. Apply some bread flour on working top. Remove dough and apply little flour on dough.
7. Punch out air and divide into 6 x 110g sizes.
8. Rounding and let the dough relax for 15 mins.
9. Flatten the dough with rolling pin (15 x 15 cm)and place dried fruits and nuts on flatten dough and roll into long bun shape.
10. Spray with water, covered and final proof for 60 - 100 mins or doubled in size.
11. 10 mins before baking, preheat oven to 180 degree.
12. Brush dough surface with milk.
13. Bake at middle rack 180 degree for about 15 - 20 mins or till golden brown.
14. Remove from mould to cool.