Tiramisu (Eggless with Alcohol)

 

 

Tiramisu (Eggless with Alcohol)Serves 8

Ingredients500g Mascarpone Cheese, softened
75g Caster Sugar
1 tsp Vanilla Extract
355 ml Really Strong Coffe or Espresso, cooled3 Tbsps Dark Rum / Bailey Irish Cream
2 Tbsps Unsweetened Cocoa Powder
30 Savogliardi Ladyfingers (do not get those cake like spongy type)

Whipped Cream (Do this 1 hour ahead to firm up the whipped cream)

400 ml Heavy Cream / Dairy Whipping Cream (chilled)
2½ Tbsps Icing Sugar

1. Using the whisk attachment, beat the cream with low speed (no.2) until it gets thick and starts to form peaks. Gradually increase to high speed.
2. Gradually add in the icicng sugar & whisk until stiff peak. Do not over mix.
3. Set aside in the fridge to firm up a little more for use later.

Making the Mascapone Filling

1. Using a spatula, cream together the mascarpone, vanilla and sugar.
2. Once the mascarpone is well mixed, fold in half of the whipped cream into mascarpone mixture first to lighten it.
3. Once that is done, fold in remaining whipped cream being careful not to over mix.

To assemble

1. In a large bowl mix together the coffee and rum and set aside.
2. Get ready the cocoa powder and ladyfingers.Dip each ladyfinger into the coffee rum mixture and lay it in the bottom of your pan.
3. Once you’ve completely cover the whole bottom of the pan with the coffee and rum soaked ladyfingers, pour over half of the mascarpone and cream mixture.
4. Spread the cream evenly over ladyfingers and sprinkle the top with 1 tablespoon of cocoa powder.
5. Arrange the remaining coffee soaked ladyfingers on top of the cream & cocoa powder layers and spread over the remaining filling.
6. Sprinkle with the remaining 1 tablespoon of cocoa powder.
7. Cover & Chill for 6 - 8 hours before serving.
8. Garnish each serving with some fresh raspberries & chocolate shavings.

http://luthadelkitchen.blogspot.sg/2012/03/tiramisu-eggless-with-alcohol.html


 

Irish Cream Tiramisu

Ingredients

• 350 ml espresso coffee (made with 350ml water and 9 teaspoons instant expresso powder) cooled
• 250 ml Baileys
• 400 gram(s) Savoiardi biscuit(s)
• 2 medium egg(s)
• 75 gram(s) caster sugar
• 500 gram(s) mascarpone cheese

Method

1. Mix the coffee with 175ml of the Baileys in a shallow bowl. Dip the biscuits into this liquid; let them soak on each side enough to become damp but not soggy. Line the bottom of a 22cm square glass dish with a layer of biscuits.
2. Separate the eggs, but keep only one of the whites. Whisk the two yolks and the sugar together until thick and a paler yellow, then fold in the remaining 75ml of Baileys, and the mascarpone to make a moussy mixture.
3. Whisk the single egg white until thick and frothy; you can do this by hand with such a little amount. Fold the egg white into the yolky mascarpone, and then spread half of this mixture on top of the layer of biscuits.
4. Repeat with another layer of soaked Savoiardi, and then top with the remaining mascarpone mixture.
5. Cover the dish with clingfilm and leave in the fridge overnight. When you are ready to serve, push the cocoa powder through a small tea strainer to dust the top of the tiramisu.

- See more at: http://www.nigella.com/recipes/view/irish-cream-tiramisu-5#sthash.oBToEoFr.dpuf

Shanghai Fried Noodles

Shanghai Fried Noodles
By Christine's Recipes
Prep time: 10 mins
Cook time: 15 mins
Yield: 2 to 3 serves

Ingredients:

• 120 gm pork, shredded
• 1 tsp garlic, minced
• 500 gm shanghai style noodles or udon noodles
• 150 gm chinese cabbages, shredded
• 2 tsp chilli bean sauce, or to taste

Marinade:

• 1 tsp light soy sauce
• 1/2 tsp cornflour / corn starch
• 1/2 tsp sugar
• white pepper, to taste
• sesame oil, to taste

Sauce:

• 1 Tbsp light soy sauce
• 2 Tbsp dark soy sauce
• 1 tsp oyster sauce
• 1 tsp sugar
• 3 Tbsp chicken stock or water
• sesame oil, to taste

Method:

1. Mix pork with marinade and leave it for about 20 minutes.
2. In the meantime, cook the noodles in boiling water according to the instructions on the packaging, until tender, but still firm. Drain thoroughly. Rinse with cold water, drain well again. Set aside.
3. Heat oil in a frying pan. Add marinated pork and cook over medium heat until cooked through. Remove from the pan and set aside.
4. Add some oil if necessary, sauté garlic. Toss in the cabbages, add a little of water if you find it’s too dry. Add the noodles, then pour the sauce and stir to coat the noodles. Add the pork and chilli bean sauce. Stir to combine well. Serve immediately.

Notes：

• Shanghai style noodles is white in colour, available at Asian grocers, often stored in fridge. I used udon noodles this time. It doesn't require to rinse with cold water after blanching. Please refer to the instructions closely. The udon noodles won’t be easily turned mushy,yet with a bit of pleasant chewy and springy texture. You can easily find it in the frozen department at Asian grocers.
• Our family likes to have this noodles with a kick of hot chilli. If you have young kids, you might skip the chilli bean sauce. But if you’re into something hot and spicy, I highly recommend you try adding some chilli bean sauce, it won’t taste the same.
• You can replace pork with chicken, or any seafood that comes in handy. The fried noodles taste equally delicious.

Read more: http://en.christinesrecipes.com/2013/02/shanghai-fried-noodles.html#ixzz2MNQ8Rj7b

Mango Pancake （芒果班戟）

 

 

 

Mango Pancake

芒果班戟

 

Pancake Ingredients:

1 Egg

80g Cake Flour,sifted

240ml Fresh Milk

16g Butter, melted

20g Icing Sugar

3-4 drops of OrangeFood Colouring, (optional)

2 Mangoes, cut in cubes

Whipped Cream Ingredients:

200ml Whipping Cream

30g Icing Sugar

Making Whipped Cream:

Whip cream and icing sugar together until stiff peak. Refrigerate for later use.

Making Pancake:

1. Whisk together the eggs, icing sugar, milk and food colouring.

2. Slowly add to flour, stirring only until smooth. Blend in melted butter.

3. Sieve the batter and rest for 30 minutes.

4. Cook on a hot, lightly greased (20cm) griddle, using about 1/4 cup of batter for each pancake. Cook until a little dry around the edges, remove the pancake carefully and place it on a big flat plate. (only fry one side)

5. Place one big tbsp of whipped cream in the middle of one (cool) pancake. place mango slices (cubes)on top of the cream, and top up with a tbsp of cream. Wrap the pancake in rectangle shape

Recipe refer to : Jessie-CookingMoments, and 臻妈的美食厨房)

Step by step pics refer to : 简单好

 

 

 

http://li-shuan.blogspot.sg/2013/02/mango-pancake.html

 

 

 

 

 

 

Fried Nian Gao - Spring Roll Style

 

 

Fried Nian Gao - Spring Roll Style

recipe adapted from Table for 2..or more

• 1 whole nian gao
• 1 medium size yam (i bought the thai variety)
• 25 - 30 sheets of popiah skin
• Oil for deep frying

1. Cut the nian gao into long strips of about 2 inches long.

2. Slice the yam thinly, then steam until soft. Mash evenly.

3. Smear some yam paste onto each popiah skin, then put one strip of nian gao on top.

4. Fold into a small spring roll, dab the end corner with some water and fold onto the roll, pressing firmly so the corner will stick. Continue until all the yam and nian gao is used up.

From top left clockwise: Steam the yam slices, KG popiah skin,
wrapped yam and nian gao, strips of cut nian gao

5. Heat the oil until it reaches deep frying temperature. Use a wooden chopstick, dip it into the oil, and when u see bubbles coming out from the chopstick, that means the oil temperature is right for frying. If the oil is emitting smoke, it means it is already too hot.

6. Gently drop each roll into the oil. Be careful not to overcrowd the wok as this would lower the temperature of the oil and the rolls would not fry evenly. Since i am using a medium size wok, i fry a batch of 5 rolls at a time.

Serious deep frying happening here

 

Niao gao oozing out, YUM!

7. When the rolls turned golden brown, take them out and dry on absorbent paper. Serve warm when the rolls are still crispy.

 

 

http://thefussfreechef.blogspot.sg/2013/02/fried-nian-gao-spring-roll-style.html

 

 

 

 

Almond Prawns

• Prep Time :10m
• Cook Time :15m
• Ready In :0m

Ingredients
10-12 Fresh Large Tiger Prawns
Almond Flakes according to your needs
Salt & Pepper to taste
1/2 cup oil (for frying)
Batter (for frying)
Plain flour 3-4 tbsp
Water 2-3 tbsp
Salt 1/2 tsp

Method
1) Remove the shell of the prawns leaving the tail in tact; devein the prawns
2) Wash the prawns clean and pat dry thoroughly with kitchen paper towel
3) Cut the prawn from the back and open up the body of the prawn flat out (do not cut it all through)
4) Rub a little salt and pepper on each of the prawns and set it aside for later use
5) Prepare the batter by combining all the ingredients of the batter together.
6) Coat each prawn with a thin layer of the batter and dredge the prawns onto the almond flakes
7) Prepare a pan of oil on medium heat
8) Fry the prawns in the oil till golden brown
9) Serve with sweet Thai chilli sauce or mayonnaise
Enjoy!


http://munchministry.com/recipe/almond-prawns/?utm_source=rss&utm_medium=rss&utm_campaign=almond-prawns




 

Nama Chocolate

 

Recipe from Just One Cookbook


What you need:

400 gram good quality dark chocolate (70% cacao), but you can also use semisweet for less bitter taste (I used Ghirardelli semi sweet chocolate)

200 ml fresh cream (I used whipping cream)

liqueur of your choice (I used Baileys mint)

cocoa powder to coat the chocolate

Method:

1. Chop chocolate to smaller pieces so it'll be easier to melt them
2. Line a square tray (about 8") with baking paper
3. Heat cream til almost boiling. Off heat
4. Pour chocolate in it and stir til well combined. Add in liqueur
5. Pour into the tray and smooth the surface. Refrigerate til firm
6. Remove the firm chocolate from the tray and cut using warm knife
7. (I dipped the knife into warm water and tap dry for each cut I made)
8. Sprinkle sifted cocoa powder and serve it chilled

 

http://iloveicookibake.blogspot.sg/2013/02/nama-chocolate.html