Kaya

Ingredients

• 3 eggs
• 2 egg yolks
• 150g castor sugar
• 250ml thick coconut milk, from grated white of 2 coconuts
• 3?4 screwpine leaves (pandan leaves), knotted
• 
  

Method

Break eggs into a mixing bowl. Add in egg yolks and beat by hand until yolks and whites are well blended.

Add sugar and keep on stirring continuously to dissolve the sugar. Slowly add thick coconut milk and continue to beat until sugar is fully dissolved and coconut milk is well blended.

Strain mixture into a heatproof container. Place container into a double-boiler. Add screwpine leaves to the mixture and steam over gently boiling water, stirring with a wooden spoon for approximately 40?50 minutes non-stop or until mixture turns into a thick custard mixture. Discard the screwpine leaves. The mixture should now be golden brown. If not, fry one or two tablespoons sugar separately and stir in the caramel. Add this to the kaya to achieve the golden colour. Cool, then bottle the kaya in jam jars.

猪脚醋

Method
1. 2 Pig Throttle, clean it up and chop to pieces.
















2. Because this sauce can keep for long time, when you feel like having it, just bring the egg to boil with the vineger mixture. Put a bit of salt to avoid cracking shells.
















3. 2 Pig Throttle needed 2 sweet vineger + 1 black vineger. Add a bit of chinese alcohol for cooking. Slice up old ginger. Use bit more for spicier taste.
















4. Stir fry ginger with sesame oil. Add in chopped pig pieces later.


















5. Stir fry til golden then put in clay pot along with the boiled eggs. Add in 2 bottles of sweet vineger and 1 black vineger. Cook for 1.5 hours. Don't add water.
















6. Complete product

Deep Fried Taro CYN Cake 炸年糕

Ingredients
For every 100g CNY Cake:
50g flour
1 egg
a pinch baking powder
50ml water
1 tsp oil
sweet potato/Taro (optional)
oil for deep frying


Method
Cut the nian gao into ½ cm slices.

1. Using a mandoline or a vegetable slicer, cut the sweet potato into wafer thin slices. Soak in ice water for about 10 minutes. Remove from water and pat dry with paper towel.

2. Mix flour, egg, baking powder, water and oil into a smooth batter.

3. Heat oil to about 150°C

4. Place 1 piece of nian gao between 2 slices of sweet potato. Dip the nian gao sandwich into the batter and fry over medium heat for 1 - 2 minutes until golden. Drain on paper towels.

Recipe adapted from http://cheateat.typepad.com/blog/2007/01/nian_gao.html

Chai Buey

IngredientsIngredients:

Leftover meat (roast pig, barbeque pork, duck, or chicken)
6 dried red chilies (soaked with warm water and then cut into pieces)
4 pieces of Assam Gelugor (tamarind skins)
1 cup of tamarind juice
3 teaspoons of taucheo (fermented yellow bean sauce)
5 medium bowls of water
4 stalks of mustard green (cut into pieces)
Salt to taste


Method
In a pot, bring the water to boil. Add the leftover meat and boil for 15 minutes. Add in the dried red chilies, Assam Gelugor, tamarind juice, taucheo (fermented yellow bean sauce), and mustard green and simmer for 45 minutes. Add salt to taste. Serve hot with steamed white rice.

Stir-fried Chicken with Ginger and Scallions

Ingredients:

1 chicken breast (deboned, skinned and cut lengthwise into 2-inch chicken strips)
4 stalks of scallions (cut into 2-inch sections)
2 inches fresh ginger root (sliced into pieces)
3 tablespoons cooking oil (one tablespoon for marinating chicken)
1/2 tablespoon of potato flour or corn flour
1/8 teaspoon sesame oil
1/4 teaspoon of sugar
2 tablespoons oyster sauce
1/2 tablespoon Shaoxing cooking wine
1 dash of white pepper powder
Salt to taste

Method
Method:

Marinate the chicken strips with potato flour or corn flour and add one tablespoon of oil to seal in the juice of the chicken. Set aside for 15-20 minutes.

Heat up your wok and pour the remaining cooking oil into the wok. When the wok gets very hot and begins to smoke, add in the ginger and stir for a few seconds, then add the scallions and stir until thoroughly hot. Add in the chicken strips and continue to stir well. Just when the chicken strips start to cook, add in the oyster sauce, sesame oil, cooking wine, white pepper, sugar, and toss the wok a few times. Remove from heat and serve hot with steamed white rice.

Recipe adapted from Rasa malaysia.

Penang Char Hor Fun

Ingredients:

1/2 pack hor fun or flat rice noodles (32 oz pack)
1/2 pack vermicelli (14 oz pack)
3 tablespoons oil
1 tablespoon soy sauce
1 tablespoon kecap manis

Toppings:

12 shrimp (peeled and deveined)
12 thin pieces of pork meat
12 bay scallops
12 thin pieces of fish cake
1/2 can chicken broth (14 oz can)
5 stalks chinese mustard green/choy sum (cut into 2-inch length)
1 1/4 cup water
3 cloves garlic (minced)

Starch:

2 tablespoons corn flour
1/4 cup water

Seasoning:

2 tablespoons oyster sauce
1/2 tablespoon soy sauce
1/8 teaspoon fish sauce
1/2 teaspoon sugar
2 dashes white pepper powder
Salt to taste



Method
Method:

Soak the vermicelli in warm water for 15 minutes or until soft. Drain the water and set aside.
Break the flat rice noodles off by peeling the layers. Set aside.
Heat up a wok and add 1 1/2 tablespoon of cooking oil. Toss in the vermicelli and do a quick stir. Add 1/2 tablespoon of soy souce and 1/2 tablespoon of kecap manis and continue to stir the vermicelli until the soy sauce and kecap manis are well blended with the vermicelli. Continue to stir until the vermicelli are lightly burned or charred. Dish up and set aside.
Repeat the same for the flat rice noodles. Dish up and set aside.
Add some oil in a wok and stir-fry the minced garlic until fragrant.
Add in the pork, shrimp, bay scallops, fish cake and do a quick stir.
Add the chicken broth and 1 1/4 cup of water immediately.
Add in all the seasoning and bring it to boil.
Add in the starch mixture to thicken the gravy.
Add in the mustard green, do a quick stir and turn off the heat.
On a plate, place the fried vermicelli and flat rice noodles equally.
Pour the gravy and toppings on the noodles and vermicelli. Serve hot.

Ginger and Scallion Crab

Ingredients:

1 crab (about 1 1/2 - 2 pounds)
2 inches ginger (peeled and sliced into 10-12 pieces)
3 stalks scallion (cut into 2-inch length)
3 tablespoons corn starch (for frying)
1 tablespoon cooking oil
Oil for deep frying

Sauce:

1 tablespoon oyster sauce
2 dashes white pepper powder
1/8 teaspoon sesame oil
1/2 teaspoon sugar
6 tablespoons water
3/4 teaspoon corn starch
1/8 teaspoon fish sauce


Method
Method:

Mix the sauce and set aside.

Clean the crab and cut into pieces. Pat dry with paper towels and put into a big bowl. Add the corn flour to the bowl and lightly coat the crab pieces with it. Heat up a wok and add cooking oil. When the oil is heated, drop the crab pieces and deep fry. As soon as they turn red, dish out, strain the excess oil and set aside.

Heat up a wok and add 1 tablespoon of cooking oil. Add the ginger and stir-fry until aromatic. Put the crab pieces into the wok and quickly stir a few times before adding the sauce. Add the chopped scallions, toss the crab in the wok a few times until well coated with the sauce, dish out and serve immediately.

Ikan Panggang/Ikan Bakar

Ingredients:

1/2 - 1 lb of fish fillet

Spice Paste

1 clove garlic
3 shallots
6 dried chillies
1 tablespoon of turmeric powder
1/4 teaspoon of toasted belacan
2 inches of lemon grass (white part only)
1 inch of galangal
1/4 teaspoon sugar
1/8 teaspoon salt
1 tablespoon of oil
1 tablespoon of lemon juice

Tamarind Juice

8 tablespoons of water
Tamarind pulp (size of a small ping pong ball)

Sambal Belacan and Sliced Shallots Condiment

3 red chilies (deseeded)
2 bird's eye chilies (deseeded)
1 teaspoon of toasted belacan
2 shallots (thinly sliced)
1/8 teaspoon of sugar



Method
Method:
1. Cut the chicken meat into small cubes, rinse in water, pat dry with water and marinate with the ingredients above for 30 minutes.
2. Mix the sauce ingredients in a small bowl and set aside.
3. Heat up a wok with one tablespoon cooking oil and stir-fry the marinated chicken until they are 70% cook. Dish out and set aside.
4. Clean the wok and add in the remaining 2 tablespoons of cooking oil until it smokes.
5. Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies.
6. Stir fry the dried red chilies until aromatic and they smell spicy, then add in the chicken meat.
7. Do a quick stir before adding in the roasted peanuts and continue to stir a few times.
8. Add in the sauce and stir continuously until the chicken meat is nicely coated with the sauce.
9. Add in the scallions and stir evenly.
10. Dish out and serve hot with steamed white rice.
Cook's Notes:
1. You can use the same recipe and substitute chicken with shrimp, scallops, or even vegetables for a vegetarian dish.
2. As different soy sauce tastes differently and has different level of sodium so please adjust the saltiness accordingly. If the sauce tastes too salty, add some more sugar and water. If it's not salty, add a little salt to taste.

recipe adapted from Rasa malaysia

Cashew Chicken

1 boneless & skinless chicken breast, about 10 oz. (cut into small cubes)
1/2 cup cashew nuts
1 small green bell pepper, about 4 oz. (cut into small square pieces)
5 slices ginger
1/4 onion (cut into small square pieces)

Marinate:

1 teaspoon baking soda
1 teaspoon corn starch
1/2 teaspoon rice wine

Sauce:

1/2 tablespoon oyster sauce
3/4 teaspoon soy sauce
3 tablespoons water
3 dashes white pepper powder
1/2 teaspoon sugar
1/2 teaspoon rice wine
1/8 teaspoon sesame oil
Salt to taste


Method
Method:
1. Marinate the chicken meat with the baking soda for 15-20 minutes and then rinse the chicken thoroughly. (Please make sure that the chicken is properly rinsed clean of the baking soda.)
2. Pat the chicken meat dry with paper towels and then marinate with the rest of the ingredients for 15 minutes.
3. Mix the sauce together and set aside.
4. Heat up a wok with 1 tablespoon of cooking oil and stir-fry the chicken meat until the color turns white or half-cooked. Dish out and set aside.
5. Add another 1 tablespoon of cooking oil into the wok and add in the ginger slices, bell peppers and onions.
6. Stir-fry until you smell the peppery aroma from the green peppers and add the chicken meat back in.
7. Add in the cashew nuts and do a few quick stirs.
8. Add in the sauce and stir continuously until the chicken meat is cooked and well coated with the sauce. Add salt to taste, dish out and serve the Cashew Chicken hot with steamed white rice.


Recipe adapted from Rasa malaysia

Braised Bean Curd (Firm Tofu) with Mushrooms

Ingredients
Ingredients:

1 box firm tofu or 1 block bean curd
1/4 pound groud pork
5 shitake mushrooms (soaked in warm water for 20-30 minutes)
1 stalk scallion (chopped)
1 tablespoon sweet dark soy sauce (ABC Kecap Manis)
1/2 tablespoon oyster sauce
1 teaspoon soy sauce
1/8 teaspoon sugar
1/4 cup water
2 tablespoons water + 1 teaspoon corn starch
1 tablespoon oil
2 cloves garlic (finely hopped)
A dash of white pepper



Method
Method:
Cut the bean curd into pieces and pat dry with paper towels. Heat up your wok or deep fryer and add oil. Deep fry the bean curd until light to golden brown, dish out and drain with paper towels. Set aside.
Heat up the claypot and add 1 tablespoon of oil. Stir-fry the chopped garlic until aromatic and toss in the ground pork, do a quick stir before adding the mushrooms and the fried bean curd. Add all seasonings and water and cover the claypot with its cover. Lower the heat to low and let it braise for 15 minutes. Before serving, add in the corn starch mixture to thicken the sauce. Toss in the chopped scallion and serve immediately.
Recipe adapted from Rasa Malaysia

Sweet and Sour Fish

Ingredients
Ingredients:

1 whole fish, about 400g

Gravy:

1/2 onion, chopped
1 teaspoon preserved soy bean paste (tau cheo)
100ml water
4 tablespoons tomato sauce
1 red chilli, finely pounded
1 tablespoon light soy sauce
Sugar, to taste
1/2 teaspoon cornstarch, mix with 2 tablespoons of water

Garnishing:

Coriander leaves



MethodMethod:

1) Clean the fish, wash and drain. Steam the fish until cooked, about 8 minutes. Remove and set aside.
2) To prepare the gravy, heat up 2 tablespoons of oil in a wok. Add onion and stir-fry for 1-2 minutes, or until soft.
3) Add preserved soy bean paste and stir-fry until fragrant.
4) Add water, tomato sauce, pounded chilli, light soy sauce and sugar. Bring to a slow boil.
5) Add cornstarch solution and stir quickly for a few more minutes.
6) Pour the gravy over the steamed fish. Garnish with coriander leaves, serve.

recipe and photo adapted from rasa malaysia

Kerabu Bee Hoon

IngredientsIngredients:

1/2 pack of Bee Hoon (vermicelli)
10-12 shrimps (shelled, deveined, and then boiled in hot water)
1 shallot (thinly sliced)
1 stalk of lemon grass - white part only (thinly sliced)
5 kaffir lime leaves (finely sliced)
1/2 cup of grated coconut

Blend the following in a blender:

1 teaspoon of toasted belacan (shrimp paste)
A handful of dried prawns (soaked in hot water for 10 minutes)
6 red chilies
5 teaspoon of lime juice
1 teaspoon of fish sauce
Sugar to taste


Method
Method:

Boil the Bee Hoon in hot water, drain, and set aside. Toast the grated coconut in a wok until they turn dry and golden brown in color. Combine the toasted coconut, shallot, lemon grass, kaffir lime leaves, boiled shrimps, Bee Hoon, and the blended chili paste in a large serving plate. Toss and mix all the ingredients well. Serve cold.

Recipe and photo adapted from rasa malaysia

Assam Pedas Pomfret

IngredientsIngredients:

1 pomfret (1/2 pound to 1 pound)
10 small okras
1 tomato (cut into wedges)
1 teaspoon of fish curry powder/turmeric powder
2 sprigs of daun kesum (Vietnamese mint/Vietnames coriander)
5 tablespoons of cooking oil
1 tablespoon of palm sugar/sugar
Salt to taste

Spice Paste:

1 clove garlic
1 stalk of lemon grass (white part only)
4 shallots
8-10 dried chillies (depends how spicy you like)
1/2 tablespoon of belacan (prawn paste)

Tamarind Juice

1 1/4 cup of water
Tamarind pulp (size of a small ping pong ball)



MethodMethod:
1. Pound the spice paste with mortar and pestle or grind them in a food processor. Set aside.
2. Soak the tamarind pulp in warm water for 15 minutes. Squeeze the tamarind pulp constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.
3. Heat oil and fry the spice paste for 2 minutes or until fragrant.
4. Add the tamarind juice, fish curry powder/turmeric powder and bring to boil.
5. Add the tomato wedges and okras and bring to boil.
6. Add the fish, salt, and palm sugar/sugar.
7. Simmer on low heat for 5 minutes or until the fish is cooked.
8. Serve hot.

recipe and photo adapted from rasa malaysia

叉燒 BBQ Pork

Ingredients
材料：梅花肉2斤
醃料：豆瓣醬1大匙、紅腐乳1塊、細糖5大匙、醬油、五香粉、米酒


Method
1.將梅花肉塊接成1.5CM肉片。
2.豆瓣醬、紅腐乳、細糖抓勻，再加入醬油、五香粉、米酒。
3.將切好的肉片冷藏醃漬2小時以上。
4.用250度烘烤10分鐘即可取出，表面刷上蜂蜜增添風味即可。

梅花肉
==============
豬的上肩胛肉(胛心肉)，因為脂肪分佈均勻，橫切開來如梅花狀而得名。
pork shoulder blade chops

排骨王

Ingredients

550g of spare ribs

Marinade:
1/2 tsp sugar
1/2 tsp salt
1 tsp custard powder
1 egg
1 tbsp oyster sauce
1 tbsp cornstarch
1 tbsp ginger juice

Sauce:
2 tbsp tomato sauce
2 tbsp Lea & Perrins Worcestershire Sauce
2 tbsp HP sauce
3 tbsp sugar
6 tbsp water



Method
Cut the spare ribs into about 2 inches long. Wash and pat dry. Marinate for about 2 hours.

Mix the sauce ingredients in a bowl and set aside.

Heat 2 bowls of oil, when you see tiny bubbles in the oil, put the marinated pork ribs and fry at high heat and reduce to medium heat until ribs are cooked (Use a wooden chopstick to poke the meat, if it is soft, the ribs are cooked). Dish and set aside.

Leave about 2 tbsp of oil in the wok, then pour in the gravy and bring to a boil, put in the fried spare ribs and stir to coat well. Once the sauce thickens, turn off the heat.

Serve hot.

猪脚醋 Sweet & Sour Vinegar Pig’s Trotter

Ingredients
Ingredient A
1 bottle good-quality black glutinous rice vinegar
1 bottle water
150g ginger cut into pieces, smashed
150 – 200g brown sugar

Ingredient B
Sesame Seed Oil
150g ginger (remove skin, slice)
1 pig’s trotter, cut into serving pieces
(Blanch pig's trotter in hot boiling water and drain.)



Method
Method:
1) Boil Ingredients A in a claypot for 10 min
(best to cook 1 day in advance to reduce the strong taste)
2) Heat up wok, pour some sesame seed oil
3) Add in ginger, fry ginger till fragrant
4) Add in pig's trotters, stir fry till fragrant
5) Transfer pig's trotter to claypot, use medium-low heat
stew till tender, (about 40 min) add salt or sugar to taste

雞蛋糕

Ingredients
全蛋4顆、細砂糖120g、低筋麵粉140g、鮮奶60g、泡打粉2g、奶油60公克

Method
雞蛋糕的模型先預熱開小火。 先把四顆全蛋打到盆中用攪拌器打發，再把細砂糖分次倒入盆中打發。 低筋麵粉和泡打粉混和攪拌過篩，加入麵糊中，這時用刮板拌勻。 再加入牛奶攪拌均勻後，最後加入奶油攪拌均勻，這樣雞蛋糕麵糊就完成。 雞蛋糕的模型預熱完成，這時約160度左右，在雞蛋糕模型上擦上薄薄的沙拉油，不要有油在裡面。 溫度好之後就把先前做好的麵糊倒入，倒入約五分滿即可，因為麵糊預熱會膨脹，大約用插針感覺到麵糊約無流質狀，就可以把兩個合起組成漂亮的形狀，無流狀後就可取出至網架上，這樣就完成雞蛋糕。

recipe and photo adapted from ytower

Otak-Otak

Ingredients
1 can (4 oz) of Maesri Thai red curry paste
1/2 lb. of shrimp /12 - 15 medium shrimp
1 small cabbage (cut into julienne strips)
2 Eggs
2 Kaffir Lime Leaves (cut into matchstick-sized strips)
2 teaspoons of lime juice
2 bird's eye chilies (cut into tiny pieces)
1 small can of coconut milk
1 teaspoon of fish sauce



Method
Peel and devein shrimp and mix the above ingredients (except cabbage) into a bowl. Mix well. Place the cabbage into a baking pan and pour the mixture on top of it and spread them over the cabbage evenly. Cover it with aluminum foil and bake for 40 minutes.

Malaysian Sweet and Sour Eggs Recipe (Eggs Masak Branda/Belanda)

Ingredients
4-5 eggs (fried "well done")
1 onion (cut into rings and then cut into half)
1/2 red chili (sliced thinly)
1/2 stalk scallion (sliced diagonally)
1/8 teaspoon salt
1/8 teaspoon fish sauce (optional; if you don't use fish sauce, add extra salt)
3 1/2 tablespoons sugar or to taste
3 tablespoons cooking oil
Tamarind pulp (the size of a small ping pong ball)
1 cup water


Method
Fry the eggs "well done" and set aside.
In a small bowl, add one cup of water to the tamarind pulp and soak for 10 minutes. Squeeze the tamarind pulp to extract the juice. Use only the juice and discard the pulp.
Heat up your wok and add in the cooking oil.
Sauté the onions for 2-3 minutes until they turn slighly brown or aromatic.
Add in the fried eggs and do a quick stir.
Lower the heat, add the tamarind juice and bring it to boil.
Add in sugar, salt, fish sauce, scallion and chili. Simmer for 1-2 minutes.
Serve hot.

recipe and photo adapted from rasa malaysia

Satay Peanut Sauce

Ingredients
1 1/2 cup dry roasted peanuts (unsalted)
1 cup water
1 tablespoon sweet soy sauce (Kecap Manis)
1 1/2 tablespoon sugar (palm sugar preferred)
1/8 teaspoon salt
1/4 cup oil
1 heaped tamarind pulp (soaked in 1/4 cup water for 15 minutes, squeeze the tamarind pulp for juice and discard the pulp)

Spice Paste:

6-8 dried red chilies (seeded and soaked in warm water)
3 cloves garlic
3 shallots
2 lemon grass (white parts only)
1 inch ginger (galangal preferred)
1 tablespoon coriander powder (optional)


Method
Crush the peanuts coursely with mortar and pestle or mini food processor and set aside.

Chop the spice paste ingredients and blend until fine. Heat oil and fry the spice paste until aromatic and smell spicy. Add the peanuts, tamarind juice, water, sugar, sweet soy sauce and stir thoroughly. Simmer in low heat while continue stirring for about 3 minutes until the peanut sauce turns smooth. Serve at room temperature with the satay.

recipe and photos adapted from rasa malaysia

Chocolate cheesecake

Ingredients
200g Oreo biscuits
75g unsalted butter, melted
150ml thickened cream
200g good-quality dark chocolate
150g good-quality milk chocolate
400g cream cheese
500g ricotta
175g caster sugar
1 tsp vanilla extract
5 eggs, separated
Chocolate curls, to garnish


Method
Preheat the oven to 170°C. Grease and line the base of a 26cm springform cake pan. Place 2 layers of foil on the outside of the pan (this prevents water seeping into the pan while cooking in the water bath).

Crush biscuits in a food processor. Combine butter with biscuit crumbs and press into the base of the pan. Refrigerate for 10 minutes.

Place the cream and all the chocolate in a bowl over a pan of gently simmering water until it has melted. Set aside to cool slightly.
Place the cream cheese, ricotta, caster sugar and vanilla extract in a food processor and process until smooth. Add the eggs yolks, one at a time, until combined. Add the chocolate mixture and process until just combined, then transfer to a large bowl.

In a separate bowl, whisk the eggwhites until stiff peaks form, then carefully fold into the chocolate mixture. Pour over the biscuit base and smooth the top. Place in a roasting pan and pour boiling water into the roasting pan to come halfway up the sides of the springform pan. Bake in the oven for 1 1/2 hours. The cake will still have a slight wobble.

Turn the oven off and leave in the oven for about 1 hour to cool, then refrigerate overnight.

Serve the cheesecake garnished with some chocolate curls.

Cheesy scrambled eggs

Ingredients
4 eggs
1/4 cup (60ml) milk
Salt & freshly ground pepper
10g butter
1/4 cup (25g) grated cheddar
4 slices bread


Method
Use a fork to whisk the eggs and milk together. Season with salt and pepper.
Melt the butter in a small nonstick frying pan over medium-low heat. Once foaming, pour in the eggs. Use a wooden spoon to stir occasionally, for 4-5 minutes or until almost set. Remove pan from heat and stir in cheese.
Meanwhile, toast the bread. Use a bunny cutter or Easter cutter to cut out the toast.
Serve the eggs with the Easter bunny toasts.

Cheesy potato bake

Ingredients
60g butter
1/4 cup plain flour
2 1/3 cups milk
2 cups grated tasty cheese
1.2kg Sebago potatoes, peeled, thinly sliced


Method
1. Preheat oven to 180°C. Grease a 6cm deep, 24cm square baking dish.
2. Melt butter in a heavy-based saucepan over medium heat. Add flour. Cook, stirring constantly, for 2 minutes, or until bubbly. Remove from heat. Slowly add milk, stirring constantly until well combined. Return to heat. Cook, stirring, until sauce comes to the boil.
3. Add 1 1/2 cups of cheese. Stir to combine.
4. Arrange one-third of potatoes, overlapping slightly, over base of baking dish
5.Sprinkle with salt and pepper. Spoon one-third of the cheese sauce over potatoes. Repeat twice. Sprinkle with remaining cheese. Bake for 1 hour, or until potatoes are tender and top is golden. If top begins to brown too much, cover with foil.

Classic macaroni cheese

Ingredients
400g macaroni
50g butter
2 tbs plain flour
2 cups (500ml) milk
2 cups (250g) grated cheese (gruyere, tasty, vintage)
Chopped parsley


Method
1. Cook the macaroni in a large pan of boiling water according to packet instructions (different brands may vary in size & cooking times) until al dente.

2. Meanwhile, melt the butter in a medium saucepan and add the flour. Cook, stirring, for 1 minute over medium-low heat.

3. Gradually add the milk, stirring until smooth. Stir gently until the mixture comes just to the boil, then reduce heat and simmer for 2 minutes. Remove from the heat, add the grated cheese and stir until melted and smooth.

4. Drain pasta and return to the pan. Pour cheese sauce over the pasta and stir until well coated. Season with salt and white pepper to taste. Serve immediately sprinkled with chopped parsley.

豆腐蛋糕 - Tofu Cake

Ingredients
55g Tofu
41g Soya Milk
46g Oil
1g 泡打粉
88g Cake Flour
220g ehh white
146g caster sugar
0.1g salt


Method
把常溫的蛋白裝入乾淨的調理盆中，再準備調理盆把低筋麵粉、泡打粉過篩倒入再加入豆漿、沙拉油、嫩豆腐，嫩豆腐用過篩網篩入盆中再用攪拌棒攪拌均勻即可，把先前蛋白加入塔塔粉、鹽用攪拌機打發，等大泡泡出現後加入一半的砂糖打到濕性發泡即可，再加入另一半糖再打到乾性發泡，把打好的蛋白取一些到麵糊中用手攪拌均勻，再整個麵糊倒入蛋白中攪拌均勻即可，再把麵糊倒入烤模中約6～7滿後再輕敲一下，讓裡面空氣打出來，即送入烤箱烤箱溫度下火160度上火180度烤30分鐘，如無上下火溫度170度烤30分鐘即可，烤完取出脫模裝盤，這樣就完成豆腐蛋糕

recipe and photo adapted from ytower

Chocolate Sponge Cake

Ingredients
whole egg 203g
egg yolk 32g
caster sugar 135g
syrup 21g
salt 1g
oil 32g
chocolate powder 21g
cake flour 106g
soda bicarbonate 1g
milk 21cc


Method
1. 準備鍋子開火把沙拉油倒入煮，煮到油有紋路時就把可可粉倒入鍋中攪拌關火，準備調理盆把全蛋、蛋黃、細砂糖、鹽加入用攪拌機快速打發均勻
2. 攪拌後蛋液會比較白且糖鹽均已溶化，再來把糖漿加入用中速來攪拌，之後用過篩器把低筋麵粉、小蘇打粉過篩到調理盆中
3. 再來先用慢速約攪三秒來攪拌麵粉到蛋糊中，再來用中速約20秒來攪拌即完成麵糊，把麵糊倒一部份至之前煮巧克力鍋中用刮刀攪拌一下即可
4. 再把鍋中的麵糊、牛奶倒至調理盆中攪拌均勻，再來準備活動烤模把巧克力麵糊倒入約7分滿即可，烤箱溫度上火180度下火160度，烤35分鐘即可，烤好後準備一個下透氣架把蛋糕倒蓋靜置放涼，放涼後從烤模取出蛋糕這樣就完成巧克力海綿蛋糕

recipe and photo adapted from ytower

番茄炒蛋 - tomato fried egg

Ingredients
4 eggs
2 tomato
1 tblspoon ketchup
spring onion
2 tblspoon corn flour
1/2 bowl water
1 tblspoon sugar


Method
1. 把四個雞蛋打散，在鍋中加入少許的油，再把蛋倒入鍋中，注意不要炒到焦熟
2. 蛋在鍋中時，用大火慢慢推拌，這樣雞蛋的形比較完整，看起來會比較像片狀，而不會碎碎散散的，倒入盤中
3. 把半碗水加入鍋中，順便把番茄也加入，加入番茄後可以先煮一下，讓番茄軟化而讓味道融入湯汁之中，之後可以放一大匙砂糖，再加入一大匙番茄醬，大約煮個一分半之後
4. 煮到番茄軟化，加一小匙的鹽，火關小之後再加2大匙太白粉水勾芡，最後把蛋加入鍋中翻炒一下即可完成，放入盤中，再灑點蔥花在上面，美味的番茄炒蛋就完成了

recipe and photo adapted from ytower

輕乳酪蛋糕 - Japanese cheesecake

Ingredients
200g Cream cheese
100g Milk
60g Butter
20g Corn flour
25g Cake flour/Low-gluten flour
5 Egg yolk
5 Egg white
110g Caster sugar


Method
1. Put a mixing bowl on top of the boiling pot (to avoid direct heat), use lightest heat.
2. Mix well both cream cheese and milk in the mixing bowl.
3. Add in corn flour and cake flour into the mixture. After mixed well, add in butter.
4. Add in egg yolks last and stir fast to avoid hardening of the egg yolk.
5. In new mixing bowl, beat the egg whites till until fluffy (Don't overdone till too dry). Add in the suger as 2 session (Do not add in suger all at once).
6. Once done, add in 2 mixture together. mix well (do not stir too much to avoid too much air in mixture).
7. Oven bake mixture, 160-170C for 50-60 minutes.

先準備容器把奶油乳酪與牛奶混和後，用鍋子隔水加熱方式開小火來糊化起士牛奶，這時把玉米粉加低筋麵粉過篩，之後把糊化中的起士加入奶油持續攪拌，之後再加入蛋黃這時要趕快攪拌才不會熟,最後把過篩的麵粉一直攪拌均勻糊化即可。 再來準備烤模，在底部鋪上白報紙，準備調理盆倒入蛋白用攪拌機中速攪拌蓬鬆後，分兩次加糖攪拌，打到呈現濕性發泡即可，再把打完的蛋白取適量加入糊化的起士中攪拌均勻，攪拌後再倒回打完的蛋白中再攪拌，這樣就可以倒入烤模中約8分滿。 準備烤盤後，加水再放入烤模即可送進烤箱，烤箱溫度１６０～１７０度烤熟，烤焙約50~60分鐘即可即可，烤熟後倒出裝盤這樣就完成好吃的輕乳酪蛋糕。

recipe and photo adapted from ytower

Chocolate truffle dessert

Ingredients (serves 6)
250g dark chocolate, broken into small pieces
250g ready-made custard
400ml thick cream
2 tbs cocoa powder, sifted
Creme fraiche, to serve

Method
1. Place chocolate in a bowl over a pan of simmering water. When melted, set aside to cool slightly. 2. Beat in custard and cream, folding until combined.
3. Line six 150ml round dessert moulds or souffle dishes with plastic wrap. Divide mixture between moulds and refrigerate at least 6 hours.
4. When ready to serve, unmould onto serving plates, dust tops with cocoa powder and serve with a dollop of creme fraiche.