Crape Cake (Love Edition)

Ingredient Sponge Cake:
2 egg Yolk
10gm castor Sugar

2 White Eggs
50gm castor sugar
50gm all purpose flour
35gm butter - Melt

1.Beat eggs yolk and castor sugar until fluffy.Keep Aside
2.In another bowl, beat white eggs until soft peak and add castor sugar beat again.
3.Mix eggs yolk batter with soft peak, add in flour and melt butter.
4.Bake for 15 minit 170 degree.Use 8" round tray.

Ingredient Crape Cake (18 pcs):
(A) 450gm fresh Milk
      260gm eggs
      120gm all purpose flour
      60gm Icing sugar
(B) 60gm Butter -Melt

Method:
1.Place ingredient (A) into a large bowl.Stir well till batter is smooth.Rest for 30 minit.
2.Add in ingredient B.Mix well.
3.Heat non stick pan over medium heat and layer until finish.

Ingredient for Filling:
500gm cream cheese
100gm icing sugar
4 tbsp fresh milk

Method:
1.Beat all the ingredient until smooth.keep Aside.

Arrange for the cake:
1.Take out sponge cake, rub with cream cheese and layer with crape until finish.
2.In the middle of crape, put diffrent color (Rainbow color) to make love shape come out.

Lo Mai Kai (Glutinous Rice with chicken breast)

Ingredient A:
Chicken Brest -Cut into slice
6 pcs Dry Mushroom- Soak & cut into slice
1 tsp Salt
1 tbsp sugar
1 tbsp light soy sauce
1 tsp Dark Soy Sauce
1 tbsp Oyster Sauce
3 tsp Sesame Oil
1 tbsp Shallot Oil
1½ Tbsp Corn Flour
Pepper

Method:
1. Mix all the ingredient and marinate for 3 hrs or over night.

Ingredient B:
500gm Glutinous Rice , Soak 3hrs-Drain
100ml water, 7 tbsp shallot oil, pepper, light soy sauce, dark soy sauce & oyster sauce.

Method:
1.Mix all the ingredient and steam for  40 minit

1.Arrange marinate chicken and mushroom into alum cup and add in steam glutinous rice.Use spoon to press it .
2.Steam for 15 minit.

Fried Soft Bone Fish

Ingredients:
½ kg Soft Bone Fish
50gm Rice Flour
20gm All Purpose Flour
1 tsbp turmeric powder
salt
½ cup water
Cooking oil

Method:
1.Mix flour with all the ingredients.Make sure this batter a bit thick.Rest for15 minit.
2.Take the fish and immerse into the batter.
3. Heat cooking oil, Deep fry  the fish.Crispy fish will come out.
**********Serve*********

"B Pau B" Kuih (Teowchew Glutinous Rice Kueh)

Skin Dough (make 24)
250gm rice Flour
90gm tropica Flour
1tsb salt
450ml boiling hot water
½tsb pink colouring
3tbsp fried shallot oil.

Method:
1.Mix rice flour and tropica flour.
2.Add pink coloring into boiling water and pour over the mix flour.
3.Mix well and cover with damp cloth and rest for 5 minit.
4.Add in shallot oil and knead till dough just come together.

Filling Ingredient
*250gm Glutinous Rice -Wash and soak for 1½hrs,Drain
300gm Pork belly -boiled until soft and cut into cube(Marinate with 1tbsp light soy sauce)
*50ml water
*5tbsp shallot oil
*1 tbsp maggie secukup rasa
*1 tsb sugar
*1 tbsp sesame oil
*1 tsb pepper
*1 tbsp soya sauce
*1 tbs dark soya sauce
80gm dried shrimp -blended
4 pcs dried mushroom -soak with hot water,cut into cube

Method:
1.Mix Glutinous rice with * ingredient and steam for 40 minit.
2. Cold the rice and loose with chopstick.
3.In a wok, fried blended dried shrimp until fragrant.
4.Add in dried mushroom and pork belly.Mix until combine.
5.Then Mix Steam glutinous rice with fried batter.Keep aside.

Making the kueh
1.Divided the dough to 35gm each.Roll the dough into flat and put 1 spoon filling  in the middle and close the   dough.Press the kueh into the mold to mold into shape.
2.Arrange kuih in the tray and steam for 7 minit.Brush  the kuih with shallot oil after steam to avoid the skin become hard.

Dragon Fruit Jelly

Ingredients:
1 pkt Jelly -10gm (Divide to 2 portation -5g each)
500 ml fresh milk
300 ml dragon fruit-Blend
200 ml water
3 tbsp sugar -for milk batter
3 tbsp sugar -for dragon fruit batter

Method:
1. Boil fresh milk with 5gm jelly and sugar with slow heat.
2.Another bowl, boil water and sugar until boiled.Then pour blended dragon fruit.Keep warm.Use small     heat.
3.Chose mold and pour the batter in the mold and layer .keep aside.Freeze before serving.

Curry Roll

Ingredients:
Skin
1 Cup Multipurpose Flour
2 Eggs
½ Cup Fresh Milk
1 Cup Water
½ tsp Salt

Method:
1.Mix all the ingredient and keep aside for 20 minit.
2. Use Non stick pan

Curry Filling
3-4 Potato -Cut into cube
250gm Chicken Brest -Cut Into cube
1 small Onion -Cut in cube
2 Shallot
2 tbsp Curry Powder
80gm Shrimp
2 tbsp Oyster Sauce
3 tbsp Asam Paste
 Salt and Sugar

Method:
1. Boil Cube Potato for 15 minit and drain.
2. Blend  Shallot and shrimp .Keep Aside
3. In a wok, heat cooking oil and saute onion and blend shrimp until fragrant.
4. Add in curry powder and saute until combine use small heat.
5.Add in chicken cube, saute until meat cooked and add in potato.
6.Add in oyster sauce and asam paste.
7. Add in sugar and salt best on our test.
    ********Wrapped with skin and enjoy *****************

Quail Eggs wrapped with Meat Mince

Ingredients:
8 Quail Eggs
400 gm Pork/Chicken Mince
Salt
White Pepper
1 tsb Corn Flour
cooking oil

Method:
1.Boil quail Eggs.
2.Mix meat mince with salt,white pepper and corn flour.
3.Wrapped eggs with meat mince.
4. In a wok, heat cooking oil and deep fry the wrapped egg with medium heat.