Prawn, Mango, Pineapple Salad

Ingredients:-

3 - 4 prawns
1 mango, peeled & cubed
1 small canned pineapples, diced
1 small japanese cucumber, diced

Lettuce leaves for garnish
Mango Puree


Method:-

1) Blanch prawns in a pot of boiling water. Remove from heat. Cool prawns before removing shell and slice prawn into 1/2 length-wise.
2) In a bowl, add mango, pineapple and cucumber. Toss them to mix them well.
3) Place lettuce leaves on serving plate. Scope a few spoonful of salad onto the leaves. Place prawns on top of the salad.
4) Drizzle some mango puree sauce over salad.


Note:-
1) For mango puree, I've used ready made ones bought from Phoon Huat.


[adapted recipe from Food & Travel Magazine July 2007 issue]

Baked Chicken Fillet w Cream Herb Sauce

Ingredient:-

(serve 2)

250g chicken breast fillet
1 tbsp oyster sauce
1/2 tsp salt
1/2 tsp pepper
200ml of thicken cream
1 tsp dried coriander


Method:-

1) Marinate chicken fillet with oyster sauce, salt, pepper for at least 15 minutes.
2) Heat up a non-stick pan and spray some cooking oil (or butter) in it. Place chicken fillet in pan and sear each side till browned.
3) Remove from pan and placed on a baking dish.
4) Heat cream and coriander for 2 minutes, stirring occasionally. Pour over chicken fillet and bake for 20 minutes at 180C.
5) Serve with desired sides or see below for Prawn, Mango, Pineapple Salad.

[adapted recipe from Food & Travel Magazine May 2007 issue]

Chilled Mango Cheesecake

Ingredients:-

Sponge
110g cake flour
1 tsp baking powder

70g corn oil

5 egg yolks

85g water

1/2 tsp vanilla essence

5 egg whites

1/8 tsp cream of tartar

110g sugar

Mango Filling
200g cream cheese
1/2 tbsp mango essence

1/2 tbsp vanilla essences
55g sugar
200g mango puree

1 tbsp gelatin
3 tbsp boiling water

200ml whipping cream
2 tbsp icing sugar

200 - 300g fresh mango (cubed)

Mango Puree Topping
100g mango puree
2 tsp gelatin
3 tbsp boiling water


Method:-

To make sponge.
1)Preheat oven to 180C. Lined base of a 8-inch square cake tray.
2) Beat egg yolk till foamy then add in oil, water and vanilla essence. Sift cake flour and baking powder before adding into egg yolk mixture. Mix well till batter is smooth.
3) Whisk egg whites with cream of tartar at until formy. Add sugar slowly and continue to whisk on until stiff peaks.
4) Take some of the egg white mixed into the egg yolk batter. Fold well, then pour everything into the egg white. Fold mixture well.
5) Bake at 180C for about 25 - 30 mins.
6) When done, run a knife along side of the tray to loosen the side then remove cake from tray immediately onto a baking paper.
7) Allow to cool for awhile before turning it over and remove the baking paper. Cool completely before slicing the sponge into 3 layers horizontally.

To make mango filling.
1) Whip whipping cream with 2 tbsp icing sugar till about 70% stiff or mousse state, keep chilled.
2) Dissolve gelatine powder in 3 tbsp boiling water. Keep warm but not hot for use later. Heat it up in the microwave for about 8 - 10 sec if it cools off.
3) Cream cheese, sugar, and essence together till smooth and creamy.
4) Add the warm gelatin solution to mango puree and blend well.
5) Stir mango puree mixture into cheese mixture and combine till well mixed. Blend in the whipped cream. Stir in the cube mango pieces.

To assemble cake.
1) Place a 7 - inch cake ring over a cake board. Place a layer of sponge at the bottom (trim the sides so that sponge is slightly smaller than the ring).
2) Pour 1/3 the cheese mixture onto sponge. Spread out evenly.
3) Place 2nd layer of sponge and pour another 1/3 of cheese mixture over. Spread out evenly.
4) Place the last layer and pour the remainder cheese mixture in. Spread evenly. Run a knife along the side to even out mixture along the side. Chill for at least an hour before doing the topping.

Add on mango puree topping.
1) Dissolve gelatin powder with 2 tbsp boiling water and stir this into mango puree. Pour topping gently onto chilled cheesecake. Spread evenly and chill for at least 3 hours before serving.


Note:-

1) You can add on thin slices of mango on top of the cake before pouring the topping to give more mango to chew on.
2) To remove the cake ring, place a thin knife in a cup of hot water. Dap dry the knife and slice along the edges. Keep repeating till all sides are 'cut'.
3) For mango puree, I've used ready made ones bought from Phoon Huat.

Hainanese Pork Chop

Ingredients:-

500g pork loin
Breadcrumbes for coating
Potato flour, mixed with a little water
2 tomatoes, cut into small wedges


Marinate for pork loin:
1/2 tsp salt
1/2 tsp sugar
A dash of pepper
A dash of 5-spice powder
A few drops of sesame oil
1 tbsp cornflour
1 egg


Sauce mix:
1/2 tbsp sweet chilli sauce
6 tbsp tomato sauce
2 tbsp sugar
4 tbsp water
1/2 tbsp vinegar
Frozen mix vegetables
A few drops of sesame oil


Method:-

1) Tenderise pork loin by using a tenderiser or the back of a chopper.
2) Mix pork with marinade and set aside for at least 30 minutes.
3) Coat pork with breadcrumbs and deep fry till golden brown.
4) In a non-stick pan, give the mix vegetables a quick stir. Add in tomatoes.
5) Add in sauce ingredients and bring mixture to a boil. Thicken with potato starch.
6) Pour sauce over the crispy pork and serve immediately.


[adapted recipe from Food & Travel Magazine April 2007 issue]

Lemon Pepper Baked Fish

Ingredients:-

2 snapper loin or any other fish fillets
1/2 lemon
Dash of salt
Dash of cracked pepper
Dash of dried basil leaves


Method:-

1) Marinate fish fillet with salt, pepper, basil leaves and juice from 1/2 lemon.
2) Heat a frying pan with butter and brown both sides of fish fillets.
3) Place in an oven proof ware and bake fish for about 10 - 15 mins or till cooked in a preheated oven at 200 C. Cover baking dish with foil to prevent the fish from drying up.
4) Served with desired side dishes.

Blueberry Yogurt Muffin

Ingredients:-

(A)
145g self raising flour (sieve)
125g fresh blueberries or more (wash and dry with paper towel)

(B)
1 egg (lightly beaten)
65g sugar
60g melted butter
2 tbsp milk
120g blueberry yoghurt / plain yoghurt
1/2 tsp vanilla essence


Method:-
1) Mix (A) together.
2) Cream butter and sugar. Add in egg slowly.
3) Pour in milk and yoghurt and give it a quick mix.
4) Pour flour and blueberry mixture in and fold everything in with minimal strokes.
5) Spoon batter into muffin cups.
6) Bake at 180C for 20 minutes - 30minutes or till cooked.


[adapted recipe from Florence]

Blueberry Tarts

INGREDIENTS:-

Pastry
83g butter, chilled
150g high-ratio/cake flour
40g icing sugar
10g milk powder/coffee creamer
1/4 tsp vanilla essence
1 Grade C egg

Filling
Blueberry Filling


INSTRUCTIONS:-

To prepare pastry
1) Sift flour, icing sugar and milk powder together into a mixing bowl.
2) Rub in butter until the mixture resembles breadcrumbs.
3) Add in the egg and vanilla essence. Mix it until the pastry begins to form large lumps.
4) Press together gently with your fingers until the pastry forms a ball.
5) Chill pastry dough for about 30 minutes.

To prepare tarts
1) Press some pastry evenly into tart mould. Trim the edges to remove excessive dough.
2) Prick base of each tart with a fork.
3) Bake in a preheated oven at 180 degC for 5 minutes.
4) Remove tart from oven and fill tart with blueberry filling.
5) Top filling with strips of excess dough.
6) Send back to a preheated oven at 180 degC for further 15 - 20 minutes or till the tart edge
turns brown.
7) Leave the tarts in moulds for 10 minutes before turning onto wire rack to cool.


[adapted recipe from Jo's Deli & Bakery]

Thousand Layered Tofu with Pork Floss

Indregients:-

1 Silken Tofu (for cold dish or miso soup)
2 tsp Miso paste
6 tsp Mirin
2 tbsp Water

Pork floss


Method:-

1) Dry tofu as much as possible with kitchen towel.
2) Cut tofu thinly, length wise.
3) Place 1 layer on a plate and sprikle pork floss generously. Repeat step till all layers are used.
4) When complete, leave it in the fridge & keep chill.
5) Dilute miso paste with water. Mix well.
6) Add in mirin.
7) Pour miso mixture over tofu just before serving.


Notes:-

1) I've cut the tofu using a sponge cake cutter.
2) Miso mixture is based on estimation. Adjust according to taste.