Steamed Yam Cake

Blueberry Frangipane Tart

Fill tart with blueberries.

Ingredients:

Tart shell:
200 gm flour
25 gm icing sugar
100 gm soften butter
1 small egg

Filling:
100 gm butter
100 gm icing sugar
100 gm almond meal
2 eggs
1 1/2 tabsp rum
15 gm flour

1/4 cup warmed strawberry jam
Fresh Blueberries

Method:

1. Add the butter cubes and rub with your fingertips until mixture begins to clump together or use a food processor.
2. Knead lightly for a few seconds before shaping into a disk about 5 to 6 centimeters thick. 
3. Completely wrap in plastic and chill.
4. Roll out the chilled dough and transfer into the buttered loose-bottom tart pan. 
5. Smooth out the edges of the pan and cut excess crust at the tip. 
6. Chill in the fridge for at least 30 minutes.
7. Preheat your oven to 180 C.  Blind bake for 10-25 minutes or until the edges turn golden. 
8. Remove from the oven and cool on a rack.

Method for Filling:    

1. Beat the softened butter and sugar until light and fluffy.
2. Add the eggs and flour and mix well.  Add the almond meal, and beat till combined.
3. Spread the strawberry jam onto the base of the tart shell.  
4. Add the filling into the cooked tart case.
5. Add fruits at the top. 
6. Bake at 180 C (350 F) for 25 minutes or until golden brown.

Pineapple Enzymes

Ingredients:
2 pineapples
2 lemons
350 gm organic brown sugar

Method:

1. Skin the pineapples and cut into small pieces.  
2. Skin the lemon and slice into thin slices.
3. Arrange pineapple onto the bottom of the glass bottle, follow by slices of lemon and sugar.
4. Repeat this step until all ingredients has used up.  
5. Finish the top layer with brown sugar.
6. Cover with lid and store the bottle in a shady and cool place for fermentation. 
7. Shake the bottle on the 3 rd day so that the fruits could be evenly fermented.
8. Ferment for 2 weeks.  Strain and store in bottle and keep refrigerated.  
9. Take 2 - 3 tablespoon of enzymes mixed with water after food.

Note:

Pineapple enzyme is the most popular tropical fruit enzymes. Drinking this delicious fruit enzymes on regular basis provides immense health benefits. Loaded with Vitamins and Minerals: Its nutrients include calcium, potassium, fiber, and vitamin C. In addition it is low in fat and cholesterol.  Aids digestion and bowel movement, improves appetite and increases good bacteria.

Pecan Cranberry Tart

Ingredients:

Pie Shell:
200 gm plain flour
20 gm icing sugar
100 gm butter
1 small egg
Cold water  
pinch of salt

Method:

1. Stir together the flour, sugar and salt into a large bowl.
2. Add the butter cubes and rub with your fingertip until mixture begins to clump together or use a food processor.
3. Knead lightly for a few seconds before shaping into a disk about 5 to 6 centimeters thick. 
4. Completely wrap in plastic and chill.
5. Roll out the chilled dough and transfer into the buttered loose-bottom 23 cm tart pan. 
6. Smooth out the edges of the pan.
7. Chill in the fridge for at least 30 minutes.
8. Preheat your oven to 350°F/180 C.  Lined with parchment paper and baking beans. 
9. Blind bake for 10-15 minutes.  
10. Remove the baking beans and continue to bake until the edges turn golden. 
11. Remove from the oven and cool on a rack.

Filling:

1/4 cup pack brown sugar

2 large eggs

1/4  cup honey

2 tabsp dark rum

2 tabsp butter, melted

1 tsp vanilla essence

140 gm pecan - roast lightly & coarsely chopped
1/4 cup dried cranberries - coarsely chopped

Pinch of salt

Method:

1.       In a medium bowl, cream the eggs and brown sugar.
2.       Add the honey and beat well.
3.       Add the rum, melted butter, vanilla & salt & beat well.
4.       Stir in the chopped pecans and dried cranberries and scrape into the blind-baked tart shell.
5.       Arrange the pecans evenly.
6.       Bake in preheated oven 180 C for 20 to 25 minutes until the filling is set and crust is golden.
7.      Let cool before serving.

Chili Sambal (Sauce)

Ingredients:

(A) Cubed:
10 red chillies
3 garlic
3 onion
10 green chili padi
1 large tomato 


sugar & salt to taste 

Method:
Heat pan and saute (A), till dry.  Season with salt and sugar.  Turn off heat.  Cool.
Blend the cooked ingredients till smooth.  Store in freezer.  

Note:

Its a dipping sauce.  Can be cook together with fried egg, fried chicken, tofu, seafood and vegetables.

Banana Lemon Cake

Ingredient:

(A)
175 gm butter
150 gm castor sugar

(B)
4 eggs

(C)
1 cup banana - mashed

(D)
235 gm self raising flour
3/4 teasp soda bicarbonate

(E)
1 1/2 tabsp lemon juice
1 teasp lemon zest

Method:

• Cream (A) till fluffy, add in egg one at a time, then add (C).  
• Fold in (D) and (E).  
• Pour into lined loaf tin.  
• Bake in preheated oven of 180 C.  Bake for 35 - 40 minutes or till done.

Pecan Rum Tart

Ham and Cheese Bun

Sausage Cheese Bun

Shrimp Paste Fried Pork Belly

Fried Pork Belly

 Ingredient

1.2 kg pork belly - slice till bite size or pork ribs cut into 2 ins length

(A)
1 tab shrimp paste
1/2 piece fermented beancurd (nam yue)
Garlic
Ginger
Cooking wine
Sugar

Potatoe starch

Method:

• Marinate pork in (A) for at least 4 hours or overnight.  
• Before deep frying mix in the potatoe starch.  
• Deep fried till golden brown.

Frangipane Tart

Frangipane tart is made from almond meal filling flavoured with rum for an extra kick.
Read on to find out more on how to recreate this delactable tart in your own kitchen!

Lemon Poppy Seed Cake

Lemon Poppyseed cake