Fresh Strawberry Ice Cream

Ingredient

• 500g ripe strawberries
• 150g sugar
• 2 tbsp water
• 1 tbsp balsamic vinegar
• 2-3 tbsp fresh lemon juice
• 300ml whipping cream

Method

1. Rinse strawberries and pat dry. Halve and remove stems.
2. To make syrup, blend 75g of the strawberries with 50g of the sugar and the water until smooth. Simmer for 2-3 minutes over medium-low heat until syrupy, then cool. Stir in balsamic vinegar.
3. Blend the remaining strawberries and sugar with lemon juice until coarsely pureed.
4. Whip cream and fold into strawberry puree in 2 additions.
5. Spoon strawberry ice cream into a pan alternately drizzle some syrup over it then follow by ice cream again, repeat process until complete.
6. Cover with foil and freeze at least 4 hours.

Chilli Sweet Potato Leaves

My sister-in-law has given a bottle of homemade chilli paste. This morning went to supermarket seeing the sweet potatoe leaves so fresh and remember the bottle of chilli paste sitting in the fridge, so decide to use it to stir fried this dish for my lunch! the result...SHIOK! chilli and sweet potatoe leaves is a perfect match...

Ingredient for Homemade Chilli Paste

• bunch of dried chilli, wash n soak with lukewarm water, remove seeds if do not want too spicy
• 1 clove garlic
• 1 small pc turmeric
• 10 small red onions

Method

• Grind the ingredient according to the above sequence if u are lazy to pound by hand.
• Heat oil in wok, stir fry until fragrance.
• Cool completely before storing in air-tight container, can keep for 1 week.
• For longer storing duration, freeze in small cubes, use as desired.

Ingredient for Chilli Sweet Potatoe Leaves

• 1/2 kg Sweet Potatoe Leaves
• 5 pcs garlic, chopped
• 2 tbsp dried shrimps, soaked and chopped
• 2 tbps oil
• 2 tbsp chilli paste
• soy sauce to taste

Method

1. Heat up oil in wok, saute garlic and dried shrimps until frangrance.
2. Add in chilli paste, stir briefly.
3. Add in sweet potatoe leaves, stir quickly on high flame.
4. Add soy sauce to taste.

Green Tea Konnyaku Jelly

Ingredients

• 10gm konnyaku powder
• 100gm sugar
• 1000ml barley water
• 2 tsp green tea powder

Methods

1. Mix konnyaku powder and sugar together.
2. Dissolve green tea powder with some water.
3. Bring barley water  to boil, add green tea follow by mixture (1) gradually.
4. Turn to low fire, continue to stir for 5 mins. Remove from heat.
5. Pour liquid into jelly mould, chill in fridge.

Pandan Chiffon

Ingredient for Egg Yolk Batter

• 6 egg yolks
• 200g coconut milk
• 1/4 tsp salt
• 4 tbsp cooking oil
• 1 tsp pandan paste
• 80g caster sugar
• 140g cake flour

Ingredient for Egg White Mixture

• 6 egg whites
• 1/4 tsp cream of tartar
• 100g caster sugar

Method

1. Combine egg yolks, coconut milk, salt, cooking oil, pandan paste, and caster sugar in a mixing bowl. Fold in flour until batter forms.
2. Beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peaks form.
3. Gently fold beaten egg white foam into egg yolk batter until blended.
4. Pour batter into ungreased 22cm tube pan. Bake in preheated oven at 180 degress celsius for 45 minutes or until cooked.
5. Remove from oven, invert cake onto table until completely cooled.

Gula Melaka Chiffon

Ingredient for Egg Yolk Batter

• 150g gula melaka
• 100ml coconut milk
• 6 egg yolks
• 4 tbsp cooking oil
• 1/4 tsp salt
• 140g plain flour

Ingredient for Egg White Foam

• 6 egg whites
• 1/4 tsp cream of tartar
• 50g caster sugar

Method

1. Melt the gula melaka and coconut milk over low heat. Remove and leave to cool.
2. Combine egg yolks, cooking oil and salt. Stir in gula melaka mixture. Fold in flour until batter forms.
3. Beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peak form.
4. Gently fold beaten egg white foam into egg yolk batter until blended.
5. Pour batter into ungreased 22cm tube pan. Bake in preheated oven at 180 degrees celsius for 45 mins.
6. Remove from oven, invert cake to cool completely before unmoulding.

Hawaiian Pizza

Ingredient
Dough

• 200gm plain flour - sifted
• 1 tsp sugar
• 1 tsp Instant yeast
• 1/2tsp salt
• 110ml water
• 1 tbsp olive oil

Topping

• tomato paste
• cheddar cheese
• canned pineapple, diced
• honeybaked ham, diced
• olive oil

Method

1. For dough: Mix dry ingredients in a mixing bowl. Add in oil and water, knead into a pliable dough. Continue to knead until very smooth. Leave to rise until it doubles in volume for about 40-60mins.
2. Punch down dough and shape it into a ball and rest for 10 mins.
3. Roll dough into a round shape - the size of your pizza pan. Use fork to prick holes onto the dough. Rest dough for 20 mins.
4. Half-bake the pizza dough at preheated oven 200 deg cel for 8 to 10 mins., remove from oven.
5. Spread tomato paste onto the pizza dough. Spread some cheese over follow by pineapple and ham. Lastly top with balance cheese and drizzle extra olive oil over.
6. Bake at 200C for about 20mins or till cheese turns golden brown. Serve hot.

Kueh Bangkit

Ingredient

• 300g Tapioca flour (weigh after fried)
• 30g Sago flour (Weigh after fried)
• 100ml Coconut Milk
• A pinch of salt
• 3 egg yolks
• 130g Icing Sugar

Method

1. Boil coconut milk and salt for a while and let it cool.
2. Sieved Tapioca Flour & Sago flour together.
3. Mix coconut milk, icing sugar and egg yolks.
4. Add into flour mixture slowly, make into dough, roll flat and cut with cutter.
5. Bake at 160 deg cel for 20 mins.

Pineapple Tarts 1

Pastry Ingredients (open tarts) approx 150 small pcs

• 400g flour (add abt 30gm-50gm if the dough is too soft to handle)
• 1/4 tsp salt
• 1 tbp sugar
• 250g unsalted butter

Egg mixture : mix together 1/2 egg, 1/2 tp vanilla and 1-2 drops yellow colouring

Method

1. Shift flour, add in salt and sugar, mix well.
2. Cut butter into small cubes, rub butter into flour till mixture resembles breadcrumbs.
3. Add in beaten egg mixture to the flour to form a pastry dough, chill for 1/2 hour.
4. Roll pastry to 0.5cm thickness, cut with a special tart cutter.
5. Bake in preheted oven at 180 deg cel for 10mins.
6. Fill tart with pineapple jam. Glaze with egg yolk.
7. Rebake at preheated oven at 180 deg cel for 15mins until golden brown

Pineapple Jam (using microwave)

• 3-4 pineapples (net wgt 2kg)
• 320 gm sugar (can cut down sugar 280g if dun one too sweet)
• 4 cloves, 3 star anise, 1 cinnamon

Method

1. Grate pineapples and squeeze out juice. Do not squeeze too dry.
2. Add in spices and cook on high 40-50 minutes uncover till it is almost dry. Stir occasionally. After 40 minutes add sugar and cook on high till the jam become rollable. Cool and store in airtight container in fridge for further use.

Note : if baking 'outside' jam tarts, do not cook the jam too dry or else final results wiil be too hard..

I've yet to attempt the following recipe :)

Pastry Ingredients (inside)

(A)

• 360g sifted plain flour
• 250g salted butter
• 40g milk poweder
• 50g sugar

(B)

• 1 egg yolk
• 1 egg
• 1/2 tsp vanilla
• 2-3 drops yellow colouring

(C)

• for glazing 1 egg yolk + 1 tbp egg white
• 1-2 drop yellow colouring

Method

1. Beat butter and sugar together. Add in egg yolk mixture (B) and beat again.
2. Add in milk powder and flour, mix well. place dough in fridge for 1/2 hour.
3. Divide dough into small pcs and wrap dough with pineapple jam and form into shape.
4. Place on cookies tray, glaze with egg yolk. Bake at preheated oven 200 degrees for 20-22 minutes.