Mango Pudding

Portion A
225ml water
15g gelatin powder
1/4 cup sugar

Portion B
80g mango puree
75ml full cream milk
180g vanilla ice cream, melted

• combine A in saucepan on low heat
• bring to boil, dissolving the sugar & gelatin
• cool it to lukewarm
• add B into the gelatin mixture
• mix well
• pour into cups and chill overnight

*original recipe from Quinn's Baking with Love & Passion

Prawn Omelette

6 eggs
2 tsp light soya sauce
pinch sugar
pinch white pepper
2 tbsp water
2 small spring onions, chopped
2 tbsp vegetable oil,
150g peeled prawns, chopped
1-1 1/2 tbsp oyster sauce

• Beat the eggs with soya sauce, sugar, pepper, water
• Heat wok, pour oil, cook the spring onions for 30 seconds
• Add prawns and cook briefly
• Pour in the egg, cook until lightly coloured underneath
• Cut into 4 pieces and cook the other side

*Can make this omelette with crabmeat, diced chicken, vegetables, etc

Dinding Daging Lemak (Beef)

1kg beef, sliced thick
1 cinnamon stick
2 star anise
1/2 small bottle sweet thick soya sauce
2/3 can evaporated filled milk

1 onion (grind)
6 cloves garlic (grind)
10 dried chillies (soaked, grind)
4 tbsp oil

• Put beef, cinnamon stick, star anise into pot
• Cover beef with water and bring it to boil. Lower fire and simmer for 1 hour
• Remove beef and gently crush beef. Mix it with sweet thick soya sauce, leave aside for 1/2 hour
• Heat oil, saute chilies for 1-2 mins
• Add in onion, garlic and stir fry for 2 mins
• Add in marinated beef and milk
• Cook over slow fire until beef is tender and gravy is thickened
  

Egg Tarts

Pastry Crust
100g unsalted butter
40g icing sugar
a pinch of salt
1 egg
20g milk powder
220 g plain flour
1/2 tsp vanilla extract (optional)

Custard
2 eggs
1/4 cup sugar
3/4 cup milk

• Mix butter, icing sugar, salt, milk powder, flour till crumbly
  
• Add in egg & mix till it's pliable
• Chill dough for 20 mins
• Beat eggs, sugar, gradually add in milk
• Press dough into tart shell
• Poke the base of the tart with fork
• Spoon custard mixture into tart shell
• Bake for 20mins, 180 Celcius
  

Butter Cake

160g eggs (app. 3)
150g sugar
180g butter
70g plain flour
80g self raising flour
1 1/2 baking powder
pinch of salt
1/8 tsp cream of tartar
1/2 tsp vanilla extract (optional)
1/2 tbsp creamer (optional)

• Sift flour, salt, baking powder
• Beat butter for 2 mins till soft
• Add sugar and beat till light & fluffy (3 mins)
• Add in egg yolks, one at a time
• Scrape down the sides of the mixing bowl
• Add in vanilla extract, beat until combined
• Add in flour (low speed)
• Whisk egg whites until foamy, add cream of tartar, beat till stiff
• Fold in the whites into batter, don't overmix
• Bake for 45 mins, 150 Celcius
  

Sponge Cake

A
215g egg yolks (weigh whole eggs)
2 oz water (56.7g)
2 oz corn oil
1.5 oz HK cake flour
1/4 oz corn flour
2 3/4 oz spongecake mix (do not sift)
1/8 tsp soda bicarbonate

B
egg whites
1/4 tsp cream of tartar
1 1/2 oz castor sugar

• Sift HK cake flour and corn flour
• Mix A
• Whisk egg whites for 1-2 mins, add in cream of tartar, then castor sugar till stiff
• Fold B mixture into A mixture
• Bake 45 mins, 150 Celcius
  

Pai Kut Wong (Pork Chop)

A for marinate
1 tbsp custard powder
1 tbsp corn flour
1 tbsp sugar
1/2 tbsp salt
1/4 tsp soda bicarbonate
1 large egg
3 tbsp water

B for sauce
2 1/2 tbsp sugar
1 tbsp oyster sauce
7 tbsp water
2 tbsp tomato sauce
1 tbsp "HP" sauce
1 tbsp "A1" sauce

1kg pork (sliced thin)
cooking wine
chopped garlics
1 onion, diced

• Mix A well, marinate pork (avoid moisture, adjust the amount of cornflour)
• Mix B well
• Fry pork with low heat for 2-3 mins. Set aside
• Fry pork for 2nd time with high heat till browny. Set aside
  
• Heat B mixture
• Add in fried pork
• Add in cooking wine
• Add in chopped garlic, onions (optional)
  

Cashew Nut Cookies

175g butter
1/2 cup icing sugar
1 cup flour
1/2 cup corn flour
1/2 cup ground cashew nuts
1/2 cup chopped cashew nuts

• Cream butter & sugar for 3 mins or till light & fluffy with electric mixer
• Sift flour & corn flour
• Beat combined flours in batches into the batter till combined
• Use metal spoon, fold in ground cashew nuts till well-combined
• Chill dough in fridge for 4 hours
• Shape dough into small balls
• Place on baking tray lined with baking paper, 2cm apart
  
• Flatten dough slightly with a fork
• Sprinkle chopped nuts on each flattened balls.
• Bake for 15-17 mins, 180 Celcius
  

Lemon Cotton Cheese Cake

250g cream cheese, chopped, at room temp
240ml fresh milk
110g butter
80g plain flour, sifted
20g corn flour, sifted
50g castor sugar
1 lemon, grated rind & squeezed juice
6 eggs yolks & whites
1/4 tsp cream of tartar
70g castor sugar

• Combine cream cheese & milk in saucepan
• Heat gently over low fire till cheese melts
• Add butter, stir till it melts.
• Turn off fire. Leave to cool
• Add plain flour, corn flour, castor sugar, lemon rind, lemon juice & egg yolks to cooled cream cheese mixture
• Whisk egg whites with cream of tartar & castor sugar till soft peaks form
• Fold into cream cheese mixture
• Pour mixture into prepared pan. Place in a roasting pan half-filled with hot water
• Steam bake for 1 hour 10 mins, 150 Celcius, till top is golden brown
• Leave to cool before removing from pan
• Sprinkle icing sugar & freshly grated lemon rind (optional)
  

Moy Choy Braised Belly Pork

600g belly pork
400g sweet moy choy
6 cloves/1 bulb chopped garlic
4 tbsp light soya sauce
2 tbsp dark soya sauce
1 tsp of sesame oil
1/2 tsp sugar
5 tbsp cooking wine
2 tbsp cooking oil

• Wash moy choy in water to remove excess salt
• Cut moy choy into small pieces
• Cut belly pork into 1 inch cube
• Sprinkle pork with salt & pepper
• Heat oil and fry pork til light brown
• Add chopped garlic & moy choy. Stir till fragrant
• Add in light soya sauce & water to cover the pork
• Cook for 45 mins - 1 hour, or till the pork is soft
• Add dark soya sauce, sesame oil, cooking wine, sugar to taste

*original recipe from Lily's Wai Sek Hong

Honey Baked Chicken Wings

Seasoning
4 tbsp honey, extra for basting
4 tbsp light soya sauce
1 tsp salt
1 tsp white pepper powder

12 pcs chicken wings

• Combine all the seasoning's ingredients
• Prick chicken wings with fork/toothpick, pat dry.
  
• Marinate chicken with seasoning for 3 hours
• Preheat oven 200 Celcius
• Line tray with foil, grease with oil
• Bake for 15 mins for each side of the chicken
• Baste it with remaining seasoning and extra honey
• Cook for another 5 mins for each side, till lightly brown

*for crispier skin, marinate chicken uncovered overnight

Carrot Cheese Cake

Cake
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 tsp vanilla essence
2 cups all purpose flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
3 cups grated carrots
1 cup chopped walnuts/pecans

Frosting
1/2 cup butter ( or4 oz/113.4g)
1/2 cup icing sugar
2 cups cream cheese (or 16 oz)
1 tsp orange/lemon essence

• preheat oven, 175 Celcius
• grease & flour the pan
• beat eggs, oil, white sugar, vanilla in a big bowl
• mix in flour, baking soda, baking powder, salt, cinnamon
• stir in carrots, fold in walnuts/pecans
• pour into pan, bake for 1 hour or until toothpick inserted in the middle comes out clean
• let cool in the pan for 10 mins, turn out on a wire rack and let cool completely

• mix all frosting ingredients until smooth & creamy

• Cut the cake into 3 layers, sandwich with the frosting

*original recipe from Lily's Wai Sek Hong