My Mom's Tiramisu Cake

Ingredients 

1 butter cake/ biscuit
3 tbsp caster sugar
2 eggs, separated
3 tbsp dark rum/ irish cream
3 cup strong black coffee/ Nescafe, cooled
250g cream cheese
250ml whipped cream
cocoa powder + milo

Coffee
4 tbsp coffee
4 tbsp sugar
4 tbsp liquor
2 large cup of water

Steps: 
1. Mixed the coffee and rum
2. Beat the egg yolks with sugar until thick and pale
3. Add the cream cheese and beat till just combined
4. Fold in the whipped cream with a metal spoon
5. Beat the egg whites until soft peaks are formed
6. Fold quickly and lightly into the cream mixture with a metal spoon, try not to lose volume
7. Dip the cake/biscuit into the coffee mixture and drain off any excess
8. Spread the biscuit in the base of the deep serving dish and add a cream mixture over the biscuit
9. Repeat the layers
10. Smooth the surface and dust liberally with cocoa + milo powder
11. Refrigerate for a day before serving.

Chocolate chips cookie

Ingredients:

Ingredients A:

1 Egg + 1 egg white

1 tsp Coffee expresso

½ tsp Vegetable oil

Dry ingredients:

275g (2 ¾ cups) All purpose flour

1 tsp Baking powder

Baking soda (aka soda bicarbonate)

10 g (2 tbsp) Cocoa powder

Salt (*if using salted butter, then you don’t have to add salt anymore*)

1 cup ground digestive biscuit

½ cup quick oats

Wet ingredients:

266 g (1 cup) Unsalted butter

200g (1 cup) White sugar

½ cups Nuts of your choice

¾ cups Chocolate chips/ chunks

Method:

1. Mix the Ingredients A together and let them sit for at least 2 hours
2. Ground the digestive biscuit and quick oats using a food processor and shift it
3. Mix the dry ingredients together and set aside
4. Cream the butter and sugar until it becomes light in colour
5. Add the mixed Ingredients A into the creamed butter and sugar
6. Add the dry ingredients and mix well
7. Add the nuts and the chocolate chips
8. Keep the dough in the fridge at least overnight before baking at 160 degrees for 20 minutes.
9. Remember to preheat the oven before baking
10. Wrap the dough using a cling wrap
    

Marmite Chicken

Ingredient:
250 ml oil for deep-frying
2 chicken thighs, about 500g cut into pieces

Marinade:
1 tsp light soya sauce
1/2 tsp salt
1/2 tsp pepper
1 tbsp corn flour

Sauce:
2 tbsp Marmite yeast extract
1 tbsp maltose
1 tbsp honey
1 tbsp light soya sauce
Dash of pepper
Chicken stock granules
100ml water

Method:
1. Mix the chicken with the marinade and season for 1 hour.
2, Deep fry in hot oil for 2 minutes or until cooked. Dish up and drain the excess oil.
3. Leave 1 tbsp oil in the wok, pour in the sauce and cook at medium heat until thick. Put in fried chicken and mix well. Dish up and serve.

Note: This recipe can be use to prepare spare rips or prawns too. However, do not marinade the prawns before frying.

Salted Fish and Pork Belly in Clay Pot

Ingredients:
1 tbsp oil
50 g salted fish, diced
3 dried chilli, cut into 3 cm length
15 slices of ginger
1 onion, sliced
300g pork belly, sliced thinly
1 tbsp oil
3 stalks of spring onion, cut into 3 cm length

Seasoning:
1/2 tbsp light soya sauce
1 tsp sugar
1 tsp oyster sauce
1 tsp dark soya sauce
1 tbsp shaoxing wine
100ml water

Method:
1. Heat up the oil and saute the salted fish and dried chilli at low heat until fragrant.
2. Add in the ginger, onion and pork belly and stir well. Add in the seasoning, stir well and cook for 3 minutes until meat is tender.
3. Heat up a clay pot, add in 1 tbsp oil and saute the spring onion until fragrant. Add in the pork belly mixture, 1 tbsp shaoxing wine and cover the lid. Simmer for another 1-2 minutes until fragrant. Serve immediately.

Notes: Chill the meat in the fridge until slightly firm for easy slicing into thin pieces. Use "Mui Hiong" salted fish for better flavour.

Creamy Curry Chicken

Ingredients:
2 chicken whole legs, cut into pieces
3 tbsp oil
5 pips garlic, peeled and cut into small pieces
1 onion, peeled and cit into small pieces
2 stalks lemongrass, crushed
2 red chillies, seeded and cut into pieces
3 pieces kaffir lime leaf

Seasoning:
1 tsp salt
1 tsp curry powder
1 tsp sugar
100ml water
100 ml evaporated milk

Method:
1. Heat up the oil and pan-fry the chicken pieces until lightly brown and fragrant then dish up.
2. Leave 1 tbsp oil in the wok, saute the garlic and onion until aromatic. Add in the remaining ingredients and stir-fry until fragrant.
3. Add in chicken and seasoning. Cover with lid and cook for 10 minutes at medium low heat.
4. Add the evaporated milk and bring to a boil. Dish up and serve.

Note: Be sure to add in the evaporated milk last to ensure that it does not turn into fats.

Fried Pork Belly with Lemongrass & Shallots

Ingredients:
500g pork belly, cut into slices
3 tbsp oil
5 shallots, peeled and sliced
2 stalk lemongrass, shredded
1 red chilli, seeded and shredded

Marinade
1/2 tsp salt
Dash of pepper
1 tsp cornstarch

Seasoning
2 tbsp light soya sauce
1 tbsp oyster sauce
1/2 tbsp sugar
3 tbsp water

Method:
1. Mix the pork belly with the marinade and season for 30 minutes
2. Heat up the oil and pan-fry the pork belly until both sides are golden brown. Dish up
3. Add the shallots, lemongrass, red chilli and stir-fry until aromatic. Add the seasoning, pork belly and stir well. Continue to cook until the sauce has thickened.
4. Dish up and serve.

Crispy Almond Meringue Cake

Recipe taken and improvised from Food & Fam

Click here to see the original recipe

Notes: I added a layer of chocolate ganache between each meringue and whipped cream layer. The meringue is only crispy on the outside and soft on the inside. It sticks to the parchment layer (remember to coat with flour). To assemble easily, use a cheesecake tin can and remove after refrigerating.

Ingredients

Meringue Layers:
10 egg whites (from large eggs)
1¾ cups granulated sugar, plus 1 tablespoon
½ pound blanched almonds (8 oz)
1 tablespoon cornstarch

Fresh Vanilla Whipped Cream:
3 cups heavy cream
1 teaspoon vanilla
¼ cup powdered sugar
1/2 cup granulated sugar

Chocolate ganache
8 oz semi sweet chocolate chips
1 cup heavy whipping cream

Topping: (optional)
8 ounces dark chocolate, chopped
Chocolate jimmies/sprinkles, or more chopped chocolate


Instructions

Meringue layers:
Preheat oven to 250 degrees.
Pour the blanched almonds in your food processor and grind them down until they look like small crumbs.
Beat egg whites with your mixer on medium-high until they start to foam. Gradually add ¾ of a cup plus one tablespoon of sugar to the mix until it forms stiff peaks.
In a small bowl, combine 1 cup of sugar and the cornstarch.
Fold the cornstarch mixture and ground almonds carefully into the beaten eggs until everything is well-incorporated.
Put 1 cup of batter into a pastry bag and pipe out four 10-inch circles (I use a tart pan or springform pan base as a template for consistency). Then, using a spreader, fill in the circles until you have nice even discs of batter.
Bake the meringue layers for 1.5 hours. Remove from oven and let cool.

Chocolate ganache:
Bring heavy cream to a simmer on a stove.
Pour into the chocolate chips.
Wait for 10 minutes.
Stir using a spoon.

If it does not melt, put the mixture on top of a small fire stove and stir constantly. Make sure the heat is not on high.

Fresh Vanilla Whipped Cream:
Mix the cream and granulated sugar on high until peaks begin to form. Add vanilla while mixing.
Add powdered sugar and mix until the whipped cream until it is thick and slightly stiff.
Assembling the Cake:
Start with a meringue layer and top it with whipped cream about ¼" thick. Continue to alternate meringue layers and whipped cream, and then coat the top and outside of cake with whipped cream.
Use your hand and press sprinkles or chocolate into the sides of the cake, then sprinkle chopped chocolate generously on the top of the cake.
You can serve this immediately, but I recommend refrigerating it for about 30 minutes to help it set.

Original Mille Crepe Cake Recipe

Making a crepe cake takes a lot of time and patience.

Ingredients:

For the crêpe batter:

6 tablespoons butter

3 cups milk

6 eggs

1 ½ cups flour

5  1/2 tablespoons sugar

A pinch salt



For the vanilla pastry cream:

2 cups milk

1 vanilla bean, halved and scraped

6 egg yolks

½ cup sugar

1/3 cup cornstarch, sifted

3 ½ tablespoons butter



For the assembly:

Vegetable oil

2 cups heavy cream

2 tablespoon sugar or more


METHOD:

The day before, make the crepe batter and the pastry cream.


Batter:

• In a small pan, cook the butter until brown like hazelnuts. Set aside.

• In another small pan, heat the milk until steaming; allow to cool for 10 minutes.

 • In a mixer on medium-low speed, beat together the eggs, flour, sugar and salt.

 • Slowly add the hot milk and browned butter.

 • Pour into a container with a spout, cover and refrigerate for at least 2 hours.

Pastry cream:

• Bring the milk with the vanilla bean (and scrapings) to a boil, then set aside for 10 minutes; remove bean.

 • Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and be placed in this ice bath.

 • In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch.

 • Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes.

 • Press the pastry cream through a fine-meshed sieve into the small bowl.

 • Set the bowl in the ice bath and stir until the temperature reaches 140 degrees on an instant-read thermometer.

 • Stir in the butter.

 • When completely cool, cover and refrigerate.

Assemble the cake the next day:

• Bring the batter to room temperature.

 • Place a nonstick or seasoned 9-inch crepe pan over medium heat. Swab the surface with the oil, then add about 3 tablespoons batter and swirl to cover the surface.

 • Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crepe with your fingers.

 • Cook on the other side for no longer than 5 seconds.

 • Repeat until you have 20 perfect crepes.

 • Whip the heavy cream with the tablespoon sugar and the Kirsch. Then, fold it into the pastry cream

• Lay 1 crepe on a cake plate.

 • Using an icing spatula, completely cover with a thin layer of pastry cream (about 1/4 cup).

 • Cover with a crepe and repeat to make a stack of 20, with the best-looking crepe on top.

 • Chill for at least 2 hours.

 • Set out for 30 minutes before serving.

 • If you have a blowtorch for crème brûlée  sprinkle the top crepe with 2 tablespoons sugar and caramelize with the torch; otherwise, dust with confectioners’ sugar.

 • Slice like a cake.

Best Soy-Sauce Flavoured Sauce

Ingredients:

1 C     soy sauce
1/4 C  dark or thick soy sauce
3 C     water
1/4 C  rice wine (can be replaced with white vineger)
1/4 C  sugar
1         cloves of garlic
2         whole star anise
3         large slices of ginger root
1         dried chilli peppers (can add more if you like it to be more spicy)

Method

1. Combine all the ingredients of the sauce and bring the mixture to a boil
2. Turn down to simmer and cook sauce for 10 min.
3. Now, the sauce is ready to be used to cook whatever meat or vegetable desired.

I personally prefer to cook the sauce with belly pork meat and hard boiled egg. The sauce should be covered and stored in the refrigerator or freezer after each use. After the sauce has been used several times, remove the layer of fat on the surface and replace with 1/4 cup . The flavour of the sauce improves with time and the sauce can be used over afain for months. As the sauce is used, more soy sauce of the other ingredients may need to be replenished to keep the proper balance of flavours

Oreo Nutella Cheesecake Recipe

Ingredients:

1 1/3 cups oreo cookie crumbs
1/4 cup melted butter

1 1/2 cups cream
1 tbsp dissolved gelatine
1 cup nutella
250g cream cheese


Click here to watch the tutorial

Cinnamon Roll Recipe

Ingredients

For dough 

- 1 cup (236ml) warm milk

- 2 1/2 teaspoons (7g) dry yeast

- 2 eggs, at room temperature

- 1/3 cup (75g) butter, melted

- 1/2 cup (100g) white sugar

- 1 teaspoon salt

- 4 cups (408g) bread flour OR 3 1/2 cups (437g) all-purpose

- 3/4 cup (177ml) heavy cream

For filling

- 1 cup (200g) packed brown sugar

- 2 1/2 tablespoons (19g) ground cinnamon

- 1/2 teaspoon (1.3g) ground nutmeg

- 1/3 cup (75g) butter, softened

For icing 

- 4 ounces (113g) cream cheese, softened

- 1/4 cup (56g) butter, softened

- 1 teaspoon (5ml) vanilla extract

- 1/8 teaspoon salt

- 1 1/2 cups (187g) confectioner's sugar

- 2-4 tablespoons (59ml) half-and-half or milk

Instructions

1. Place warm milk into large bowl and whisk in sugar until dissolved. Sprinkle yeast over warm milk and let dissolve and proof for 5 minutes. Whisk in eggs, butter and salt. Gradually begin adding bread flour. When dough forms, turn out onto work surface and knead gently to make soft dough. Adjust flour as needed, add all 4 cups if dough is still sticky. Place dough into greased bowl, covered with kitchen towel and let proof for 45 to 60 minutes, or until doubled in size.
2. Preheat oven to 350F (180 degree Celcius). Line large, rectangle baking dish (I used a 13x9-inch pan) with parchment paper and spray with non-stick spray. If you would like to add nuts to the cinnamon rolls, sprinkle them on the bottom of the pan.
3. Roll dough on lightly floured surface into large rectangle. Spread with melted 1/3 cup butter. Combine brown sugar, cinnamon and nutmeg. Sprinkle mixture over butter and work in with hands (can add chopped nuts at this stage, if desired). Gently roll dough to form a log. Using un-flavored dental floss, section dough into 1 1/2-inch thick pieces.
4. Place cut rolls into prepared pan. Cover pan with clean kitchen towel and let dough proof until doubled in size. I placed mine next to my preheated oven to speed up the process.
5. Bake in preheated oven for 7-10 minutes. Take out rolls and pour several tablespoons of heavy cream over each roll. Return to oven and bake until golden brown on top.
6. Meanwhile, prepare frosting. Whisk together cream cheese, butter, vanilla. 2 tablespoons half-and-half and salt in small bowl. Add confectioner’s sugar. Adjust frosting consistency by adding milk; add several more tablespoons for a thinner icing.
7. Spread frosting over warm rolls and let the rolls cool slightly before serving. Alternatively, place frosting into disposable pastry bag/ziplock bag, and pipe individually onto each roll.
8. Keep rolls covered and refrigerated when not serving. Best when reheated in oven.

I find it very helpful to watch this tutorial before doing it.

Click here