Homemade Mango Ice Cream

Whip cream till thicken

Mango Puree

Put whip cream into mango puree

Till well incorporated

TADA!!!! Delicious Mango Ice Cream


Ingredients:
2 ripe sweet mangoes (about 400g of puree)
200ml whipping cream (Pour & Whip)
1 tbsp icing sugar (if the mango is sweet no need to add this)

Method:

1) Process 2 ripe sweet mangos into a puree. Add icing sugar if necessary.
2) Chill the mango puree in a freezer (container must be big enough to add in whipped cream)
3) Whip cream till it thickens but still falls from a spoon.
4) Fold in the whipped cream into the mango puree till well incorporated.
5) Put back into the freezer to freeze, beating up the mixture with a fork occasionally to break up the ice-crystals. This will give you a smoother ice-cream.

Eu Yan Sang Concentrated Herbal Soup

This soup is really nice. Is very simple to prepare, just add few piece of chicken and water, the recipe is at the back of the box.

Braised Pork Belly

Spices

Pork belly

Sauce for Lu Zhi (卤汁)

TADA!!! Braised Pork Belly


Ingredients
300 - 400 grams of pork belly, thickly sliced

Seasoning for pork belly:
2 tablespoons of light soy sauce
Pinch of grounded white pepper

Ingredients for braising sauce (卤汁 "Lu Zhi"):
2 cups of water (about 500ml)
3 star anise (八角)
4 dried cloves aka Syzygium aromaticum (丁香)
1 cinnamon stick (桂皮)
2 cloves of garlic, lightly crushed and coarsely chopped
2 tablespoons of fish sauce
1 tablespoon of light soy sauce
2 tablespoons of dark soy sauce
1 tablespoon of rice wine or *Mirin (Japanese rice wine, preferred)
1 tablespoon of sugar
1 teaspoon of sesame oil
Dash of grounded white pepper

1) Season the pork belly for at least 1 day.
2) Put all the ingredient into pot (including the pork belly)
3) Cook for at least 1 hour to 1-1/2 hour if you want your pork belly to be more soften u can cook longer time (Or u can braise it in slow cooker for at least 5 hours)

Mango Mousse Cake

Mango Mousse Cake

Ingredients

Egg white and caster sugar

Whisk till peak

Egg yolks and caster sugar

Fold in flour into egg yolks mixture

And fold in egg white mixture



Sponge Cake
(A)
2 Egg White
40g Caster Sugar
1/4 Tsp Cream of tartar

(B)
2 Egg Yokes
30g Caster Sugar
1/2 Tsp vanilla Essence
50 Milk (I use water)
24g Corn Oil

(C)
68g Cake Flour
1/4 Tsp Bicarbonate of Soda
(Sift Together)

1) Whisk egg white and sugar, add cream of tartar whisk till peak.
2) In another bowl, whisk egg yolks, sugar till pale and fluffy.
3) add vanilla essence, milk (water) and corn oil to egg yolk mixture then fold in the flour mixture.
4) Bake at preheated oven 150 deg for 30 minutes (7" cake pan)


Mango Mousse

Whip whipping cream and icing sugar

Dissolve gelatine powder in hot water

Pour dissolve gelatine into mango puree

And fold in whip cream into mango puree mixture

Mango Mousse
17g Gelatine Powder
60g Hot Water
350g Whipping Cream
3 Tbsp Icing Sugar

1) Whip Whipping cream with icing sugar to mousse state.
2) Dissolve gelatine powder in hot water. When gelatine powder fully dissolved add into mango puree, Mix well.




Mango Puree Topping
150g mango puree
1 Tbsp gelatin
4-1/4 Tbsp hot water

1) Dissolve gelatine in hot water, after that pour into mango puree.
2) When the mousse is set and pour on top of the cake.
3) Let the cake chill for at least 3 hours before removing the cake ring.

Homemade water chestnut and sugar cane drink

300g Sugar cane
12 Water chestnut
2 Ltr Water
Rock sugar

Bring water to boil over high heat. Add sugar cane and water chestnuts into the boiling water. Reduce heat to low fire to simmer for 20 minutes. Add rock sugar and let it slowly dissolve, simmer for another 10 – 15 minutes. Heat off and serve hot, or chilled.

Chocolate Fudge Brownies

The Ingredients

Mix in brown sugar, eggs and vanilla extract

Mxture of (butter and cocoa powder)

Mix the chocolate mixture into the sugar and eggs mixture

Sift in the flour and fold

In the oven

Pour the chocolate ganache onto the cake aft the cake is cool

Spread evenly

Tada... Chocolate Fudge Brownies

Ingredients
1/2 cup self-rising flour
2 eggs, lightly beaten
3/4 cup butter, melted
6 tbsp cocoa
1 cup light brown sugar
1/2 tsp vanilla extract

For the frosting
4 ounces semisweet chocolate chips
2 tbsp butter
1 tbsp sour cream

Method

1. Preheat Oven 350F. Grease an 8 inch square shallow cake pan with wax paper. Mix the butter and cocoa in a pan and set aside.
2. Beat together the eggs, sugar and vanilla extract in a bowl.
3. Mix it along with cocoa mixture.
4. fold it along with the mixture
5. Pour this mixture into the cake pan
6. and bake for 20 minutes until risen. It will still look soft and wet but it will cook further while cooling. Let it sit to cool.
7. To make the frosting, melt the chocolate chips and the butter together in a pan.
Mix it well until smooth

Now add the sour cream
1. beat it until smooth and glossy
2. Let cool slightly and then pour it on topof the brownies.
3. Spread it well.

Let it set well. You can also refrigerate it for some time to speed up the setting process. Slowly cut it into pieces.

Steamed Egg Tofu with Minced Meat and Wolfberry

Ingredients
(Serves 2-3)
1 tube silken egg tofu 蛋豆腐 (150g)
1/2 tbsp light soy sauce
15 wolfberries, soaked in water till puffy (about 20 minutes)

(A) Meat and marinade
50g minced chicken
1 tsp light soy sauce
1/2 tsp sesame oil
1 tsp cornflour
dash of white pepper powder
1 tsp Chinese cooking wine

Methods
1. Cut egg tofu in half along the “dotted line” (if any), remove packaging and cut to thin and even slices. Arrange tofu pieces on a steaming plate.
2. Marinade the meat and allow to sit for at least a few minutes.
3. Mould a small amount of the marinaded meat mixture (about 1 tsp or less) into a ball and place on top of tofu slices. Top each meat ball with a wolfberry. Drizzle 1/2 tbsp light soy over the tofu slices.
4. Steam over high heat for about 10 minutes or until the meat is cooked.
5. Ready to be serve.

Braised Chicken & Mushroom

Ingredients
6 Chicken Wings
4 Hard boiled egg
6 Dried mushroom (soaked till soft)
3 Shallot, thinly sliced
3 Cloves of garlic, lightly smashed
2 Slices of ginger
200ml of water
1 Packet of Lee Kim Kee (Sauce for Teriyaki Chicken)

Methods
1. Heat up the saucepan with 1 tsp of sesame oil and saute the shallot garlic and ginger until fragrant.
2. Next add in the chicken wings and continue to saute for a few second then add in the Teriyaki Sauce and stir till well combined.
3. Pour in the water then follow by the pre soaked mushrooms and hard boiled egg and let it simmer on low heat for about 10 - 15 mins until the chicken is cook.
4. If you want the mushroom to absorb more flavour of the sauce you can remove the chicken wings first then let the mushroom and egg continue to simmer for another 10 mins.

Watercress with Pork Ribs 西洋菜汤

Ingredients
(Serves 2)
- 250g pork ribs
- 15 red dates
- 3 honey dates
- 1 tbsp wolfberries
- 200g watercress, ends trimmed, then roughly cut
- 1300 ml water
- sea salt

Method
1. Blanch pork ribs in boiling water for about 5 minutes, to remove the scum so that you have clear soup later.
2. Add water, red dates, blanched pork ribs and watercress. Bring to a boil, then lower heat and simmer (with lid partially closed) for about 40 minutes.
3. Season with salt and serve with steamed rice.

Watercress soup with Pork Ribs 西洋菜汤

Ingredients(Serves 2)
250g pork ribs
15 pitted red dates
1 tbsp wolfberries
200g watercress, ends trimmed
1300 ml water
Pinch of salt to taste

Method
1. Blanch pork ribs in boiling water for about 5 minutes, to remove the scum so that you have clear soup later.
2. In a large soup pot, add water, red dates, wolfberries & blanched pork ribs and watercress. Bring to a boil, then lower heat and simmer for about 40 minutes.
3. Season with salt and serve.

Longans and Red Dates Tea (龙眼红枣茶)

Ingredient
100g Dried Longans
80g Red Dates
100g Rock Sugar
2 Littes Water

Method
1. Wash longans and red dates.
2. Boil water with longans and red dates in a pot.
3. Boil for 25 to 30 mins add rock sugar and boil till sugar dissolves completely. Turn off heat and serve warm.

Types of flour

Types of Flour Also known as
Plain flour - All-purpose flour / Medium-gluten flour
Hong Kong flour - Cake flour / Pastry flour / Top flour / Softasilk flour /Low-
gluten flour
Cake flour - Low-gluten flour / Softasilk flour / Top flour
Sugee flour - Semolina flour
Glutinous rice flour - Glutinous rice powder / Sweet rice flour / Sweet rice powder
Rice Flour - Rice powder
Tapioca flour - Tapioca starch / Cassava flour
Corn Flour - Corn Starch

Types of sugar Also known as
Icing sugar - Powdered sugar / Confectionery sugar
Caster/castor sugar - Superfine sugar
Gula Melaka - Palm sugar
Golden Syrup - Light treacle

Others Also known as
Ghee - Clarified butter
Pandan leaves - Screwpine leaves
Pandan essence - Screwpine essence
Coconut cream - Thick coconut milk
Peanut Oil - Groundnut Oil
Lychees - Litchis