**碗仔糕 (Savoury Rice Pudding)**

**碗仔糕 (Savoury Rice Pudding)**
米浆料:
粘米粉 200g
水 880ml
粟粉 2大匙
盐 1/2小匙
油 3大匙
碱水 1/2小匙

配料:
猪肉碎 200g
虾米碎 4大匙
甜菜脯碎 6大匙
葱 3大匙
蒜蓉 3大匙
油 6大匙
盐 适量
胡椒粉 适量
糖 适量
甜酱油 适量
青葱 适量(切粒)

做法:
米浆料全部搅匀过滤，用小火煮至浓，倒入已蒸热的小碗中，用大火蒸约10分钟后转中火15分钟至熟，取出待冷。
将油烧热，爆香葱，蒜蓉和虾米碎，再加入猪肉碎，菜脯碎炒香，加入少许盐，糖及胡椒粉调味，试味，把碗仔粿倒扣在盘，把炒香的配料放在碗仔粿上，淋上甜酱油，撒上适量的青葱粒便可享用。
要吃辣的可再配上辣椒酱一起吃。

**咖哩卜Karipap**

**咖哩卜Karipap**
咖喱卜（Curry Puff）13个
皮料：
125g 普通面粉
25g 粘米粉
25g 薯粉/粟米粉
25g 牛油
25g 菜油
65g 冰水+少许盐

馅料：
马铃薯 300g（切小颗粒，蒸约8分钟）
洋葱 1/2颗
鸡肉碎 150g（事先用1tbsp咖喱粉腌）
肉类咖喱粉 1tbsp
辣椒粉 1/2tbsp
咖喱叶 1束
菜油 适量
清水 适量
盐 适量

做法：
1) 馅料：锅中热油，加入咖喱叶及洋葱炒香，加入鸡肉碎炒至变白。
2) 加入马铃薯粒、咖喱粉和辣椒粉，炒匀。
3) 加适量清水焖煮一会儿，最后加盐调味即可。
(馅料要焖得干身，这样才容易包馅，如下图,
调味料要下得重一点，就是吃到是咸的那种，不然之后会觉得太淡)
4) 皮料：将3种粉类混合均匀，备用。
5) 热锅融化牛油，然后加入菜油一起混匀。
6) 将热油倒入粉类中，用木饭匙或筷子拌匀。
7) 加入冰水，揉成软面团。盖上保鲜膜，休面至少15分钟。
8) 组合：将面团均分成13份，杆开成圆片，放上馅料；收口。
9) 中火炸至金黄色即可。

watermelon cake

**咸蛋奶黄包 Salted Egg Yolk Custard Buns**

**咸蛋奶黄包 Salted Egg Yolk Custard Buns**
Custard Filling
Ingredient (18 portions)
125gm unsalted butter
30gm custard powder
60gm sugar
50gm evaporated milk
10gm potato starch
5gm corn flour
5 salted egg yolks, cooked

Method
Mash cooked salted egg yolks till fine.
Cream butter and sugar till fluffy.
Beat in custard powder, flour and milk evenly.
Beat in mashed egg yolk till well combined.
Steam the mixture for 10 mins. Cool completely before dividing into 18 equal portions. Freeze till firm before using.

Bao Dough
Ingredient (6 buns)
150gm Hong Kong flour, 香港水仙面粉
1/2 tsp instant yeast
1/2 tsp double action baking powder
80gm milk
15gm sugar
pinch of salt
10gm shortening

Method
Combine flour, yeast, baking powder, sugar and salt in a mixing bowl.
Add in milk and combine into a rough dough.
Add in shortening and knead till dough is smooth and pliable.
Cover with damp cloth and rest for 30mins.
Knead lightly and divide dough into 6 equal portions, approx 43gm each. Roll into rounds.
Flatten each dough into a flat disc and wrap with a portion of frozen filling. Seal the seam tightly and place on a paper liner. Cover and rest for another 30mins.
Steam in preheated steamer for 4 mins till cooked.
Serve immediately. 

日式可乐饼( Japanese Korokke)

材料：
马铃薯 400克
蛋 2个
绞肉 100克
大葱 100克，切碎
奶油 1 汤匙
盐 1/2茶匙
胡椒粉 适量
豆蔻粉 少许

外层炸粉：
普通面粉 50克
蛋液 1个
面包削 100克

做法：
1。将马铃薯去皮切小块，煮软；鸡蛋另外一个煲煮熟。
2。 热锅，下奶油，炒软大葱， 下绞肉炒熟，加入盐，胡椒粉，豆蔻粉调味待用。
3。 煮软的马铃薯沥干水分，放入一个大碗内，加入熟蛋黄，蛋白剁碎。
4。 加入蛋白碎和做法（2）得熟绞肉，将所有材料搅拌均匀，分成8粉，每份搓成一个扁椭圆形。
5。 然后将每个小团沾上一层面粉，浸入蛋液，再沾上一层面包削。最后，热锅油，将之炸成金黄色即可上桌。 

【法式海绵蛋糕】

1.隔水融化100g白砂糖
2.用打蛋器打至5个全蛋颜色渐变浅,将鸡蛋打发至可以在盆里的蛋糊表面画出纹路
3.倒入过筛110低粉,上下翻拌,完全混合均匀
4.倒入融化黄油30g,拌匀
5.烤盘铺油纸,面糊倒入抹平
6.烤箱预热,180°,18min,至表面金黄即可

肉干 Homemade Chinese Pork Jerky (Bak Kwa)

材料：
450g --- 肉碎

调味料：
100g 糖
1Tbsp 酱油
1/2Tbsp 米酒
1/2Tbsp 鱼露
1Tbsp 蚝油
1tsp 黑酱油
1/8tsp 五香粉
1/2tsp ~ 3/4tsp 盐
2Tbsp 蜜糖
适量 胡椒粉

做法：
将肉碎和调味料混合均匀，用筷子将材料搅拌至起胶的状态；用保鲜膜盖上，放在冰箱数小时后备用。
将材料平均的铺在烤盘里。
预热烤箱160°C。
将烤盘放入烤约15分钟后，将半熟的肉干切成自己喜欢的尺寸。
将烤箱调到上火240°C，烤约10分钟； 翻面再烤7分钟，或有点焦香即可。

(recipe source: by Sonia aka Nasi Lemak Lover)
*makes 9pcs, perfectly for a tray size 13”x13” (4mm height)

450g minced pork (at least with 10% fat)
100g sugar

1tbsp light soy sauce
1/2tbsp Chinese rice wine
1/2tbsp fish sauce
1tbsp oyster sauce
1tsp dark caramel sauce
1/8tsp Chinese five spices powder
A dash of Pepper
1/2tsp-3/4tsp salt or to taste
2tbsp honey

Method
1. Put all ingredients in a big bowl and start mixing them with a pair of chopsticks. Blend and stir the mixture in one direction until the meat becomes gluey (Latest update on 18 Jan-very important to stir till gluey otherwise meat will break out). Store in the fridge for several hours.
2. Spread the marinated minced pork thinly onto the baking tray (using fingers to spread).
3. Bake at pre-heated oven at 160C for 20mins (Latest update on 18 Jan-15mins also good enough). Remove from oven. Increase the oven temperature to 240c.
4. Wait to slightly cool, cut into your desired size and shape using scissor, knife or pizza cutter, place them in the same baking tray.
5. Grill (top heat only) one side at 240C for 10mins, remove from oven, flip over another side, wait oven back to 240C and grill for 7mins or until golden brown with slight burnt.
6. Once done, let it cool and enjoy!

**you may store Bak Kwa (at stage 4) in the freezer for later consume. Defrost and grill (stage 5) before serve. It will be even taste perfect if you charcoal grill it. Adjust your oven temperature accordingly, you know your oven better !!

糯米芝麻球

材料 ：
糯米粉 180g
糖 25g
热水 150g
油 1大匙
红豆馅 180g
白芝麻 适量


参考分量 ：12粒

做法 ：
糯米粉加糖加热水混合，再加入油搓揉至光滑。
分割面团，包入红豆馅。
外表沾水，再裹上白芝麻。
裹过完后，用手再搓过，让白芝麻更服帖，等会炸，白芝麻才不会掉在油锅里。
油温微热，即可放入芝麻球，用小火泡炸（以免外焦内不熟）。
炸至芝麻球浮起，就用漏勺轻轻按压，不要太用力压，压太用力芝麻球就会有洞，馅料就会容易跑出來，形狀也会不圆，轻轻按压数次，芝麻球就会越漲越大。
最后开大火逼油。 

Reese’s Fluffernutter Cupcakes

Ingredients：
For the Peanut Butter Cupcakes
1 white cake mix
3/4 cup water
1/3 cup oil
4 eggs
1/3 cup creamy peanut butter
1/3 cup greek yogurt
24 Reese's peanut butter cups
For the Marshmallow Butter Cream
1 cup butter, softened
1 (7 oz.) jar marshmallow cream
3 cups powdered sugar
1 teaspoon vanilla
1/8 teaspoon salt
chocolate sprinkles

Instructions：
n a mixing bowl combine water, oil, and eggs. Add the dry cake mix and beat for 1 minute on low. Add the peanut butter and yogurt and beat on medium for 2 more minutes.
Unwrap the peanut butter cups and place into the bottom of each cupcake liner. Fill cupcake liners 3/4 full and bake at 350* for 18 minutes. Cool completely.
In a mixing bowl beat the butter, marshmallow cream, vanilla, and salt until creamy. Slowly add the powdered sugar until completely mixed in. Frost cupcakes and top with sprinkles. Makes 24 cupcakes.

How to make Ice Cream at home

Ingredients:
Vanilla:
600ml thickened whipping cream
200ml sweetened condensed milk
1 ¼ tsp vanilla extract, it's cheaper than vanilla beans and still gives great results
80g icing sugar (normal sugar won't dissolve properly unless you heat the mixture)
1 litre freezer container
Freeze for at least 8 hours and remove from freezer 10 minutes before serving.

Chocolate:
Add 2 ½ tbs of cocoa powder to vanilla recipe

Triple Choc Chip:
Add Dark and White choc chips to chocolate recipe

流沙包

用料：麵粉300克，白糖80克，胡蘿卜2根，清水150ml，酵母4克，無鉛泡打粉10克，栗粉70克，白糖100克，黃油100克，鹹蛋黃5粒，奶粉50克


做法：
1.  將麵粉、白糖、酵母、無鉛泡打粉分成相等兩份放入麵盆；胡蘿卜洗淨去皮，取一半清水與胡蘿卜混合榨成汁，酵母溶於清水、胡蘿卜中，靜置5分鍾備用。
2.  分別揉成麵團，發酵備用。
3.  鹹蛋黃蒸熟（8-10分鍾），碾碎。
4.  蛋黃加入糖、黃油、栗粉、奶粉混合調勻，調入少許胡蘿卜汁做成餡料。
5.  調好的餡料放入冰箱冷藏20分鍾。
6.  麵團發酵至原來的1.5倍到2倍大，呈現蜂窩狀；用手輕輕將麵團擠壓排除氣泡。
7.  搓至麵粉柔軟適中，切成若幹小劑子。
8.  來回揉搓成長條，將三根兩色麵條螺旋盤起成劑子。
9.  餡料冷藏後取出，揉搓成圓球。
10.  雙色劑子輕壓扁，包入餡料，搓圓。
11.  放入蒸籠中靜置30分鍾。
12.  取出，水開後上屜，大火蒸製10分鍾。
13.  關火，3分鍾後開蓋，出鍋。

冰糖燕窝 - 养颜美容的极品

燕窝，极珍贵的食材，美容养颜。 虽然有无数的做法，但还是最简单的做法最受欢迎。

材料

燕窝，冰糖

做法

1。燕窝放入大碗，加冷水盖过燕窝，泡发4个小时； 
2。发好燕窝清洗干净，挑毛去杂质，并撕成细条状（不要太细小）； 
3。放入炖盅，加双倍热水盖过燕窝，盖上保鲜膜。放入热水大锅中炖45分钟。（炖盅和大锅都需要热水） 
4。放入冰糖，再炖3-5分钟即可。乘热享受。 
5。也可放凉后放入冰箱，冰凉后再食。 

或一次炖煮多一些，放入冰箱，一次吃一碗，3-4天必须吃完，不要放太久。

小诀窍

要点：
- 不需炖煮太久，好的燕窝如果炖太久会有点溶化，口感没有那么好。
- 一片燕窝，可供2-3人吃，每人一碗。一个星期吃1-2次即可。

椰丝糯米饭

椰丝馅料，材料 ：
A）椰丝200g
B）椰糖100g，水70g，香兰叶3片。

做法 ：
把B料煮至糖溶，过滤后加入椰丝炒至稍干，待凉备用。

糯米食谱 ：
材料 ：糯米250g（浸水4小时，沥干水份），椰浆250g，盐1茶匙。

做法 ：
1）把糯米材料全部混合拌匀，大火蒸30分钟至熟，待凉。
2）取两汤匙糯米饭放在蕉叶上，上面放上一大汤匙椰丝，
做成圆锥形就可以了。

用電鍋做麻糬

材料：
糯米粉250g、60度溫水400cc、糖60g、玉米粉20g、沙拉油2大匙

做法：
1、所有材料放入電鍋內鍋中，把所有材料拌勻成糊狀。
2、外鍋放1杯水，內鍋放入電鍋，蓋上鍋蓋。
3、開關跳起之後，把蒸好的麻糬攪拌成均勻狀，即可搭配各種口味的糖粉，沾裹食用。

PUMPKIN PIE

1 unbaked 9" pastry crust
3/4 lb. tofu
1 (16 oz.) can pumpkin
1 1/2 t. cinnamon
3/4 t. ginger
1/2 t. nutmeg
1 t. salt (optional)
1/3 c. oil
1 t. vanilla
1 c. light brown sugar
1 1/2 T. molasses

Preheat oven to 350 .  Have ready 1 unbaked 9" pastry crust. 
Blend all ingredients in a blender until smooth and creamy.  Pour
this mixture into an unbaked pastry shell.  Bake for 1 hour. 
Chill and serve with Sweet and Creamy Topping.

CARROT CAKE

Makes one 9 in. by  13 in. pan or one 9 in. spring-form tube pan.

Preheat oven to 350 F.

Mix together:
3 c. unbleached white flour
2 t. baking powder
1 t. baking soda
1 t. cinnamon
1 t. salt

Mix in separate bowl:
1/2 lb. tofu, blended until smooth
1 lb. carrots, grated (4 1/2-5 c.)
3/4 c. oil
2 c. light brown sugar
1 T. vanilla
1/4 c. orange juice concentrate

Add dry ingredients to the wet ones.  Stir until moistened.

Fold in:
3/4 c. walnuts, chopped
3/4 c. raisins

Oil and flour pan.  Pour mixture into pan.  Bake for 45 minutes. 
When cool, top with Creamy Glaze Topping, alongside.

CAKE WAFFLES

4 eggs
1 c. sugar
1/4 tsp. cardamom (optional)
1 tsp. vanilla
2 c. flour
4 tsp. baking powder
1/2 tsp. baking soda
2 c. milk
1/2 c. melted butter

 

Beat eggs and sugar. Add cardamom and vanilla. Sift flour, soda, and baking powder. Add milk and mix until batter is smooth. Cool shortening before adding. Bake in preheated waffle iron greased slightly.

Mooncakes

Mooncake recipe - A recipe for mooncakes, the Chinese snack traditionally served during the Moon or Mid-Autumn Festival.

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Ingredients:

• Filling:
• 1 pound red azuki beans
• water
• 3/4 cup lard or oil
• 1-3/4 cups sugar
• Water-Shortening Dough:
• 2 cups flour
• 5 tablespoons lard
• 10 tablespoons water
• 1/4 teaspoon salt
• Flaky Dough:
• 1 cup flour
• 5 tablespoons lard
• red food coloring for design

Preparation:

Filling Instructions: Soak red beans in water to cover 2 hours. Drain and discard the water. Cover with 8 cups fresh water and bring to a boil, then simmer over low heat 1-1/2 hours or until skins open. Strain the beans and discard the skins. Place the strained beans in several layers of cheesecloth and squeeze out any excess water.
Place in a saucepan with the lard or oil and the sugar. Cook, stirring continuously, until almost all the moisture has evaporated. Let cool.

Dough Instructions: You will need 2 cups of filling for the mooncakes. Divide this into 20 portions and shape into balls.Mix ingredients for the water-shortening dough and the flaky dough separately until smooth. Divide each dough into 20 equal portions.
Wrap one portion of flaky dough inside each portion of water-shortening dough. Roll out each piece of dough, then fold in thirds to form three layers. Roll out again, and once more fold in thirds to form three layers.
Flatten each piece of dough with the palm of your hand to form a 3" circle. Place one portion of filling in the center. Gather the edges to enclose the filling and pinch to seal. Place the filled packet in the mold, gently pressing to fit. Invert and remove the mold.
Dilute red food coloring with water and pour onto a damp paper towel on a plate. Take some food coloring onto the cookie-design stamp, then press on top of the mooncake.
Repeat process for remaining mooncakes. Arrange mooncakes on a baking sheet. Bake 20 minutes at 350 degrees. Let cool before serving.

Banana Pancakes

Original Recipe Yield 12 pancakes

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon white sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg, beaten
• 1 cup milk
• 2 tablespoons vegetable oil
• 2 ripe bananas, mashed

Directions

1. Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
2. Stir flour mixture into banana mixture; batter will be slightly lumpy.
3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.