Jack is Hungry!

Ingredients A

200g Flour
150g Corn flakes
1 tablespoon Milk powder
1/2 teaspoon Baking powder

Ingredients B

300g Butter
150g Castor sugar
2 Egg yolks

Method

1. Mix well all Ingredients A. Beat butter and castor sugar until light and fluffy.
2. Add in egg yolks and mix well, then pour in ingredients A and mix evenly.
3. Spoon the batter into the paper cups, then place it into the baking tray and bake in a preheated oven at 150°C  for 15-20 minutes or until golden. Transfer to a wire rack to cool completely.

Popularity: 53% [?]

Mousse au chocolat, translate to “foamy chocolate”, is a classy finish to any formal meal, and is often offered at high-end restaurants and banquets. Its consistency is different from pudding due to the concentration of cream.

This one is for all of the chocoholics. Simply sophisticated, indulgent and irresistible!

Ingredients

200gm Dark chocolate
100gm Milk chocolate
3 Eggs
1/4 cup Caster sugar
1 tablespoon Cocoa powder
300gm Thickened cream
Chocolate shavings

Methods

1. Melt chocolates using a bain marie.
2. Beat eggs and caster sugar until mixture is pale and doubled in volume; approximately 5 minutes.
3. Fold in cooled chocolate and sifted cocoa powder.
4. Whipped thickened cream until it forms a soft peak. Do not overwhipped.
5. Fold the whipped cream into the chocolate mixture.  Add chocolate shavings into the mixture for the extra crunch.
6. Spoon the mixture into serving cups and chilled for at least an hour. Top with extra whipped cream or shavings/cocoa powder to serve.

Popularity: 51% [?]

Melting chocolate is not always easy. When it goes wrong, it goes horribly wrong. If you are not using chocolate chips or “melts”, be sure to cut/break up the chocolate into smaller pieces. Use a butcher’s knife for small, coarse pieces; for uniformed pieces a fork works very well and a serrated knife is best for fine flakes. Chocolate that is overheated may scorch, lose flavor and turn coarse and grainy. There are several methods to melt chocolate and one of them is a bain-marie. Bain-marie  is a French term to heat chocolate gently and gradually to fixed temperatures, or to keep chocolate warm over a period of time.

Step 1: Finely chop chocolate and place in a heatproof bowl that fits snuggly in a saucepan (this stops water spraying into the chocolate).

Step 2: Half-fill saucepan with water and bring to a simmer. Place bowl on top, making sure it doesn’t touch water (or it will overheat).

Step 3: Stir with a metal spoon until melted. Avoid wooden or plastic spoons – these retain moisture that makes chocolate seize (harden).

Source: http://www.taste.com.au/how+to/articles/260/melt+chocolate
http://commons.wikimedia.org/wiki/Category:Melting_chocolate

Popularity: 55% [?]

Ingredients

1 1/2 cups Milk
5 Bay leaves
1 tablespoon Black peppercorn
425g Canned tuna, in brine
200g Pasta

60g Butter
1 Onion, chopped
1 Celery stick, finely chopped
1/4 cup Plain flour
1/4 teaspoon nutmeg
1/3 cup cream
1/4 cup Fresh Parsley, chopped
100g Cheddar cheese, grated
1/2 cup Breadcrumbs

Methods

1. Preheat oven to 180°C. Place milk, bay leaves and peppercorns in a pan and bring them to a boil slowly.  Remove the pan from heat when it comes to a boil and leave to infuse for 15 minutes. Strain and reserve the milk.
2. Drain the can of tuna and reserve the brine. Flake the tuna.
3. Heat butter in a medium pan. Add onion and celery. When onion and celery soften, stir in flour and cook for 1 minute.
4. Remove the pan from heat and gradually stir in the milk and tuna brine. Return the pan over low heat until it boils and thinkens. Simmer gently for 2-3 minutes.
5. Stir in nutmeg, cream, parsley and half the cheese. Remove from heat and stir in tuna. Season with salt and pepper.
6. Spoon the mixture and cooked pasta into a baking dish. Sprinkle the remaining cheese and breadcrumbs over the top. Bake for 15 minutes or until golden.

Popularity: 62% [?]

Serve them as appetizers or bring them for picnics! These pretty eggs are definitely crowd pleaser for any occasion.  The recipe has no quantity to follow, so feel free to add more celery or paprika according to taste! The egg filling should be firm, add more mayonnaise if you like it softer. For better presentation, place the egg filling into a piping bag and pipe them into the egg white shells and garnish.

There are many wonderful variation you can make… Do you have a favourite deviled egg recipe?

Ingredients

Eggs, hard boiled
Celery
Mayonnaise
Paprika
Salt & Pepper

Methods

1. In a pot, cover the eggs with cold water and bring the water (and eggs) to boil. Let the eggs stand in the boiling water for 10 minutes and remove the pot from heat.
2. Drain off hot water and immediately cover the eggs with cold water.
3. When eggs are cold, peel off the shell and cut the eggs lengthwise.
4. Pop out the egg yolks into a small bowl and mash them with a fork. Add mayonnaise, celery and paprika.
5. Season with salt and pepper.
6. Fill the empty egg white shells and garnish with paprika.
7. Let the eggs chill in the refrigerator before serving.

NB.
Add paprika teaspoon by teaspoon. You don’t want it too spicy!

Popularity: 62% [?]

This is the kind of recipe for any busy life! Quick and easy…
Perfect for lunch.

Ingredients

Saang mein, 1 roll
Kecap manis, 5 tablespoon or enough to coat the noodles
Sweet chilli sauce, 3 tablespoon
Oil, 1 tablespoon
Fish sauce, dash
Sesame oil, dash

Method

1. Cook saang mein and drain. Do not overcook.
2.  Add oil into wok and fry saang mein together with kecap manis and sweet chilli sauce.
3. When the sauces are combined, add a dash of fish sauce and sesame oil.
4. Serve with fried egg or anything that you feel like!

Popularity: 98% [?]

Ingredients

6 Chicken drumlets
Honey, 1/2 cup
Light soy sauce, 1/3 cup
Sesame seeds, 1 teaspoon (optional)
Black pepper
Salt

Method

1. Preheat oven to 180°C. Line baking dish with baking paper.
2.  Cut few slits on drumlets. In a bowl, place chicken, honey, light soy sauce, sesame seeds and toss to combine well. Season with salt and pepper.
3. Place into baking dish and bake for 20-30 minutes or until chicken is cooked through.
4. Drizzle chicken with pan juices and serve.

NB.
For better taste, marinate chicken (step 2) for an hour before baking.

Popularity: 60% [?]