Oyster Cake

Ingredients
30 fresh oysters (small ones)
110g sweet potato flour
250ml water
1 tsp salt
2 large eggs
2 tbsp chopped spring onions
1 tbsp chopped chives
4 tbsp oil

Ground ingredients (well combined)
3 cloves garlic
2 shallots
1 tbsp chilli paste
1/2 tbsp coriander powder
A dash of pepper

Method
Soak oysters in water.
Mix sweet potato flour, salt and water into a thin runny batter and leave aside.
Heat oil in a non-stick wok or pan. Scoop out two ladles of batter onto the wok. Give a quick stir and crack in the eggs one at a time. Stir quickly, then push cooked batter to the side of the wok.
Add 2 tbsp oil to the wok; add ground ingredients and saute well. Add in oysters. Cook for a minute and combine the egg and sweet potato flour batter together with the oysters.
Add pepper and sprinkle with chopped spring onions and chives. Give it a stir then dish out and serve with chilli garlic sauce.

Kiam Peng

Ingredients
3 cups of rice (measure using the cup that comes supplied together with the rice cooker)
2 large chicken drumsticks and chicken thighs (chopped to bit sizes)
5 chinese dried mushrooms (pre-soaked in a bowl of water and cut to half or quarters. Do not throw away the water used for soaking)
2 chinese lap cheongs (chinese sausages) (sliced)
4 bulbs shallots (sliced thinly)
5 slices of ginger (more if you like a stronger ginger taste)
2 tablespoons of cooking oil
warm water

Marinade for chicken
3 tablespoons oyster sauce
2 teaspoon of white pepper powder
1 teaspoon of sesame oil
1 tablespoon of chinese cooking wine

Seasoning
5 teaspoons of light soya sauce
1 tablespoon of dark soya sauce

Method
Soak rice in water for about 1 1/2 hours. Marinade chicken for the same length of time.
Heat oil in wok and fry shallots till golden brown. Remove fried shallots.
With remaining oil in wok and at high heat, add pre-soaked chinese dried mushrooms and ginger and stir fry for about 1 minute. Add marinated chicken and stir fry for another minute.
Add pre-soaked rice and seasoning and continue frying for about 2 minutes. Sprinkle a little bit of warm water to keep the rice from drying out.
Remove rice with ingredients into the rice cooker. Place the lap cheongs over the rice. Pour water (previously used to soak dried chinese mushrooms) gently over the rice to cover the rice just like how you would usually cook white rice in a rice cooker. Add plain water if the water used to soak dried chinese mushrooms is insufficient. Turn on your rice cooker and let it cook.
Serve hot and sprinkle fried shallots over the rice prior to serving.

Tofu with Minced-Pork

Ingredients
1 tube Japanese Tofu (cut into 15 cm thickness)
50 grammes of minced pork
1 piece of shiitake mushroom (chopped finely)
3 slices of carrot (chopped finely)

Marinade
1 teaspoon light soya sauce
1/2 teaspoon fish sauce
a couple of dashes of white pepper powder
1 teaspoon oyster sauce
1 teaspoon sesame oil
a pinch of msg (optional)
1/2 teaspoon corn flour

Method
Mix minced pork with carrots and mushrooms. Add marinade and allow it to stand for at least 15 minutes.
Place cut tofu on plate or spoons. Add a portion of meat onto the top of the tofu (the meat will shrink when it is cooked).
Bring water to boil in steamer before placing tofu into steamer. Steam for about 10 minutes or until meat is cooked. Serve hot.

Stemed Minced Pork With Salted Eggs

Ingredients

1/4 k ground pork

5 tsp clear stock

2 tsp flour

2 tsp soy sauce

2 salted eggs, separated

1/4 t 1 tsp. sesame oilDirections

Mince the pork. Mix in the flour, the egg whites and sesame oil and blend well. Spread the mixture in a shallow heat-proof dish and pour the egg yolks whole on top of the meat.
Place the dish in a steamer and steam over high heat for 8 to 10 minutes, or until the pork is cooked. Pour the clear stock over the pork, sprinkle with the soy sauce, and serve.

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Ingredients:

150g minced pork or pork, thinly sliced

3 eggs

400ml chicken stock

2 salted duck eggs

1/2 onion or some shallots

2 cloves of garlic

light soy sauce

sugar

Chinese wine

sesame oil

Spring onions

Directions:

Prepare necessary equipment for steaming.

Ideally a large wok with a steamer attachment.

Get the steam going over a high heat.

Marinate your pork with a bit of soy sauce, Chinese wine and sesame oil.

Finely dice up your onion and garlic and stir-fry it with the minced pork.

Add a pinch of sugar to taste. You should decide how much you want to add. The pork should be savoury with a subtle sweetness.

Spread the pork mixture into a heatproof bowl.

Wash your salted duck eggs, and crack them open.

You only want to keep the semi-hard yolks.

Nestle these in the pork mixture, either whole or broken up in bits. Try and make them quite chunky, or else you can't taste them when you eat.

Beat the eggs with a pair of chopsticks.

Combine it with the stock.

Add a pinch of salt to taste.

When the mixture is well blended, strain it into the bowl with the pork and duck egg yolks.

Steam the bowl over high heat for 5-10 minutes, then reduce to a low-medium flame/heat and steam for an additional 15-20 minutes.

The custard should be wobbly and set, but not hard.

Sprinkle some soy sauce and sesame oil over the finished custard as well as some chopped spring onions.

Eat it with rice.

Barbecued Pork Spareribs

1kg (2lb) pork spare ribs

4 tablespoons barbecue sauce

4 tablespoons honey

4 tablespoons brown vinegar

1 tablespoon Chinese chilly sauce
1/4 teaspoon five spice powder

2 tablespoons soy sauce

1 clove garlic

2.5cm (1 in.) piece ginger

Put pork spare ribs in large saucepan of water. Bring to boil, reduce heat, simmer covered 20 minutes, this helps remove any excess fat.

Combine the barbecue sauce, honey, vinegar, chili sauce, five spice powder, dry sherry, soy sauce, crushed garlic and grated ginger, mix well. Put pork spare ribs into baking dish, pour sauce over, leave to stand one hour; turn occasionally.

Bake in moderately hot oven one hour, or until pork is tender, baste frequently.

Sweet and Sour Pork

1.25kg (2 1/2lb) lean pork chops

2 teaspoons sugar

3 tablespoons soy sauce

1 tablespoon dry sherry

1 egg yolk

1 large onion

8 shallots

1 red pepper

125g (40oz) mushrooms
1 medium cucumber

2 sticks celery

3 tablespoons oil

470g (15oz) can pineapple pieces

2 tablespoons tomato sauce

1/4 cup white vinegar

1 cup water

1 chicken stock cube

1 1/2 tablespoons corn flour

Combine sugar, 1 1/2 tablespoons soy sauce, sherry and egg yolk, stir well. Cut meat into 2.5cm (1 in.) cubes, place into soy sauce mixture, stir until meat is coated. Cover, leave one hour, stir occasionally.

Drain meat from marinade, reserve liquid. Toss meat lightly in corn flour. Heat oil, cook meat until golden brown and cooked through, about seven minutes. Do this in several batches so meat browns well; drain well.

Peel and slice onion; slice shallots diagonally; slice pepper thickly, remove seeds; slice mushrooms and celery, cut the cucumber into quarters, lengthwise, remove seeds, cut cucumber into slices.

Heat three tablespoons oil in large pan, add all the prepared vegetables, sauté three minutes. Drain pineapple and add pineapple syrup to pan with marinade from meat, remaining soy sauce, tomato sauce, vinegar and crumbled stock cube. Blend extra corn flour and water, add to pan, stir until sauce boils and thickens. Add pineapple pieces, season with salt and pepper.. Add pork, stir until combined.

Honey Chili Chicken

1.5 kg (3lb) chicken

2.5cm (1in.) piece green ginger

2 tablespoon honey

2 teaspoons corn flour

1/3 cup water
1 tablespoon Chinese chili sauce

1/3 cup lemon juice

2 tablespoons soy sauce

6 shallots

flour

salt

Cut chicken into serving size pieces. Coat chicken pieces lightly with flour, which has been seasoned with salt.

Fry half the chicken in deep hot oil until golden brown. Reduce heat, cook approximately five minutes, or until chicken is cooked through. Remove from oil, drain on absorbent paper. repeat with remaining chicken. Pour off excess oil, leaving one tablespoon of oil in pan.

Add peeled and grated green ginger to pan, sauté gently one minute. Add honey, stir for one minute. Add combined corn flour, water, chili sauce, lemon juice and soy sauce. Stir until sauce boils and thicken.

Add chicken , toss in sauce for three minutes or until chicken is heated through. Add sliced shallots, cook for a further minute.

Korean BBQ

INGREDIENTS

680 g beef top sirloin, thinly sliced
9 cloves garlic, minced
1 pear - peeled, cored, and minced
3 green onions, thinly sliced
90 ml soy sauce
40 g white sugar
20 ml sesame oil
20 ml rice wine
15 g sesame seeds
3 g minced fresh ginger
freshly ground black pepper to taste (optional)

DIRECTIONS
In a large resealable plastic bag, combine beef with garlic, pear, green onions, soy sauce, sugar, sesame oil, rice wine, sesame seeds, fresh ginger, and ground black pepper. Seal, and refrigerate for 2 to 3 hours.
Preheat grill pan over high heat. Brush oil over grill pan, and add beef. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.

You may eat this by tearing off a small piece of lettuce ("face up," with the bottom of the rib facing down) and wrap around the freshly grilled meat and make a bite-size sandwich.

Extreme Chocolate Cheesecake

Crust:

2 1/2 cups chocolate cookie crumbs

2 tablespoons chocolate sugar (Chocolate sugar is sugar stored in an airtight container for at least 3 months with cocoa beans. Discard beans when using sugar.)

6-8 tablespoons butter, melted

White Chocolate Layer:

20 ounce cream cheese, room temperature

1 cup chocolate sugar

3 eggs, room temperature

8 ounces milk chocolate chips, melted

1 tablespoon vanilla

1/4 cup condensed milk

2 tablespoons all-purpose flour

2 tablespoons cornstarch

Milk Chocolate Layer:

20 ounces cream cheese, room temperature

1 cup chocolate sugar

3 eggs

8 ounces white chocolate chips, melted

1 tablespoon vanilla

1/4 cup condensed milk

2 tablespoons flour

2 tablespoons cornstarch
Fudge Cake Mix.

Dark Chocolate Ganache Frosting:

2 cups heavy whipping cream

2 tablespoons butter

3 tablespoons powdered sugar

24 ounces dark chocolate chips

Crust:

Preheat the oven to 350 degrees F. Mix all ingredients together and press into the bottom of a 10-inch springform pan. Bake for 10 minutes. Remove from oven and set aside to cool.

White Chocolate Layer:

Cream together cream cheese and sugar until fluffy. Add eggs 1 at a time then add remaining ingredients and mix until combined. Do not over mix. Pour white chocolate layer into a pan and refrigerate until you've finished mixing milk chocolate layer.

Milk Chocolate Layer:

Cream together cream cheese and sugar until fluffy. Add eggs 1 at a time then add remaining ingredients and mix until combined. Do not over mix. Pour milk chocolate layer on top of white chocolate layer and bake for 1 hour 15 minutes to 1 hour 45 minutes.

Fudge Cake Layer:

Prepare store bought cake mix as directed on package for 2 layer cake. Pour into 10-inch round battered and floured cake pan. Add batter until about 2/3 full and bake as directed. Remove from oven and cool. Torte cake by cutting it in 2 layers horizontally making about 1-inch cake layers. Put cooled, torted cake on top of cooled cheesecake.

Dark Chocolate Ganache Frosting:

In a heavy pan heat whipping cream, butter and powdered sugar to a boil while whisking constantly. Place chips in a large stainless steel bowl, add hot cream mixture and let set for 5 minutes. Whisk together until smooth. Let cool until it reaches spreading consistency. Cover assembled cheesecake. Garnish with as much chocolate as you can stand.

Molten Chocolate Cake

7 1/2 ounces bittersweet chocolate, coarsely chopped
11 tablespoons unsalted butter
3 large eggs
3 large egg yolks
1/4 cup + 2 tablespoons granulated sugar
5 tablespoons all-purpose flour

Preheat oven to 350F. Butter and flour 6 ramekins.

Place 5 1/2 ounces of the chocolate and the butter in the top of a double boiler, and melt them over simmering water.

Using a mixer with a whisk attachment, beat the eggs, egg yolks and sugar together until pale and thick, about 8 minutes. Reduce speed and add flour. Add the chocolate mixture and continue beating until glossy, about another 5 minutes.

Divide half the mixture into the ramekins. Divide the remaining chopped chocolate among the ramekins, making a little pile in the middle of each one. Top with the rest of the batter.

Bake until just set around the edges, but the center still jiggles. About 12 minutes. DO NOT overcook.

Cool just a few minutes and unmold each cake onto a plate.

Chocolate Fondue Cupcakes

3 cups flour

3 sticks unsalted butter

1 1/2 cup granulated sugar

1 tsp baking soda

1 tsp salt

1 cup chocolate chips

1/3 cup veg oil

1/4 cup marshamallows

Preheat oven to 350.

To make crust, combine flour, sugar, butter, baking soda, and salt with your hands until it forms a dough. Roll the dough out into a thick layer (1/2"-1"), and place the dough over an oiled muffin tin. Place a second cupcake tin, oiled on the flip side, over the dough, using your fingers and a little common sense to adjust any spots where the dough looks like it might not make it through the process. Bake for 10 minutes, pull out the muffin tins, and push the top tin down -- it should stick. Bake for another 10 minutes, then take the top tin off carefully and bake for another 5 minutes or until brown. Remove from the oven and allow to cool.

Combine the chocolate chips, veg oil and marshmallows in a small saucepan and heat over low heat, stirring continuously. When this mixture has liquefied, remove it from the heat.Skewer a few marshmallows, pieces of fruit or whatever else you like to dip. Remove the cupcake shells from the tin, use a food scissor to carefully cut them apart from one another and fill them up with chocolate and decorate with skewers.

Sweet Potato Cupcake

Ingredients:

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup unsalted butter, melted and cooled
4 large eggs, lightly beaten
2 1/4 c sweet potato puree

Preheat oven to 350 F.

In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.

In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in sweet potato purée. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool.

For the filling:

Whipped together 8 oz of mascarpone cheese with 2 tbsp of maple syrup. Stuck the pastry bag right into the center of the cupcake and squirt some filling in.

The Frosting:

2 tablespoons butter
4 tablespoons half and half
1/2 cup packed brown sugar
1 cup powdered sugar
1/2 teaspoon vanilla extract

In a saucepan over medium heat, melt the butter. Add milk and brown sugar, stir to combine. Boil vigorously for 1 minute. Remove from heat and beat in 1/2 cup powdered sugar. Cool slightly and beat in the vanilla and add the remaining powdered sugar, add more half in half. Quickly spoon over cupcakes before glaze sets.

Apple Cupcake

1/4 c all purpose flour
2 1/4 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1 bar + 2 tbsp unsalted butter, softened & room temp
1 1/2 cups granulated sugar
4 large eggs
1/2 tsp vanilla extract
1/2 tsp finely grated lemon or orange zest
1 cup whole milk

Apple Toppings:

3 tbsp unsalted butter
1/3 cup granulated sugar
3 granny smith apples, peeled, cored and thinly sliced

Cinnamon Frosting:

1 unsalted butter, softened at room temp
1 1/2 cups confectioner's sugar
1 tsp ground cinnamon

To cook the apples:

Place butter and sugar in a large fry pan over low-medium heat. Stir to dissolve sugar. Add apple slices and cook for 8-10 minutes or until apples are lightly caramelized. Remove apples from pan and let cool completely.

To make the cupcakes:

Preheat oven to 325F. Line 24 4-fl-oz-capacity muffin wells with paper liners.Sift together flour, baking powder, cinnamon and salt. Set aside dry ingredients.In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl occasionally. Beat in the vanilla and grated zest. On low speed, add the flour mixture and mix until flour is barely incorporated. Add the milk and mix until just smooth.Divide the batter among lined muffin wells, filling each well about 2/3 full. Top with the apples.Bake at 325F until a cake tested comes out clean, about 15-20 minutes. Remove from pan and cool cupcakes on cooling racks. Make sure cupcakes are completely cooled before frosting.

To frost the cupcakes:

In the bowl of a stand mixer, beat the butter until light and fluffy, about 3 minutes. Add the confectioner's sugar and cinnamon and beat for another 5 minutes until light and fluffy. Frost the cupcakes with an icing spatula or piping bag. Optional: Lightly dust frosted cupcakes with 2-3 tsp ground cinnamon.

Molten Lava Cakes

6 (1-ounce) squares bittersweet chocolate
2 (1-ounce) squares semisweet chocolate
1 1/4 stick butter
1/2 c all-purpose flour
1 1/2 c confectioners' sugar
3 large eggs
3 egg yolks
1 tsp vanilla extract
2 tbsp orange liqueur

Preheat oven to 425F.

Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur.
Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.

Lemon Cupcakes

1-1/2 cups flour
3/4 cups sugar
1/4 teaspoon salt
1 teaspoon baking powder
1/4 cup vegetable oil
4 egg yolks (approximately 3 ounces)
1/4 cup lemon juice
1 teaspoon lemon extract
5 egg whites (approximately 5 ounces)
1/4 teaspoon cream of tartar
1/4 cup sugar

Sift flour, sugar, salt, and baking powder into a bowl.

In a medium bowl, combine oil, egg yolks, lemon juice, lemon extract, and lemon rind. Stir to combine.

On a low setting, start to beat the dry mixture and slowly add the wet. Increase the mixer speed to medium and beat until incorporated.

Transfer mixture to another bowl. Wash and dry mixer bowl.

Whip egg whites with whip attachment on medium-high speed until foamy. With the mixer on medium speed, add cream of tarter and slowly add sugar. Beat on high speed until stiff peaks form.

Scoop a cupful of the stiff egg whites into the batter and stir to combine. This should lighten up the batter.

Transfer the batter to the egg whites and gently fold until there are no more streaks of egg white.

Scoop into cupcake cups about 2/3s full and bake at 350 F for 22-25 minutes or until a toothpick comes out clean.