Mango Pudding

Adapted from Christine's Mango Pudding

I will be experimenting with this recipe to get a more creamy consistency...

Ingredients：

2 packets of Mango Jelly, each 85 gm
175ml fresh milk
85ml evaporated milk
2 mangoes (pureed)

Method:

1. Add Jelly powder to 225 ml hot water and mix well until dissolved and smooth. Pour 110ml cold water into the mixture and stir again.

2. Pour fresh milk and evaporated milk and mix well. (If you like egg, you can add the whisked egg into the mixture now.) Add pureed mango and stir until everything mixed well.

3. Pour mixture into jelly mold and chill about 4 hours until set.

4. To serve, dip jelly mold briefly in hot water then turn pudding out onto platter. Garnish with mango slices or add evaporated milk if desired.

Perfect Muffins

Ingredients
70g Butter
1/2 cup Sugar
3/4 cup Sour cream/yoghurt
1/2 tsp Lemon zest
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 Salt
1 egg

Combos
Blueberries
3/4 cup Blueberry

Raspberry and white chocolate
3/4 cups Raspberry
50 g White chocolate crushed

Method
Preheat oven 190c
spray muffin tins
beat butter with sugar with electric mixer until light and fluffy
add egg and beat well
add sour cream and zest and mix
sift 1/2 the flour, baking powder, baking soda and salt into butter
mix until combined
sift remainder and mix just til flour disappears
fold in the ingredients from your chosen theme
the batter will be thick
fill tins to 3/4 full
bake for 25-30 mins, until top is golden

Wilson's Hainanese Chicken

Ingredients

Rice
Rice
Water
Chicken Stock
Salt
Star Anise
Ginger
Butter

Chicken
1 whole chicken or your favourite cut

Sauce
Chilli
Long Chilli - finely cut
Garlic - finely cut
Ginger - finely cut
Salt to taste
2 tbl spoon white vinegar
Hot Oil

Ginger
Ginger - finely cut
Garlic - finely cut
salt
hot oil

Method
Chicken
Place chicken in saucepan and fill with water and make sure chicken is submerged
Bring to the boil then remove saucepan from heat
Keep checking the chicken until cooked (prick skewer through the thickest part of the chicken, and make sure clear liquid comes out of it)
Once cooked, dunk the chicken into iced water.
Rice
Using the chicken stock, place one part stock and one part rice in the rice cooker
add star anise, ginger and salt.
Check rice after 10 minutes and see if it is semi cooked. Once it is, remove ginger, star anise. mix the uncooked rice and put butter. let the rice cook
Sauce
Garlic
combine garlic, salt and ginger.
Add hot oil and combine

Chilli
combine garlic, salt, ginger, chilli and vinegar
add hot oil and combine

Creamy Smoked Salmon sauce with Parmesan

Ingredients
100g Smoked Salmon thinly sliced
50g Parmesan cheese
1 tsp All Spice
300ml cooking cream
2 cloves of Garlic, finely chopped
2 Tbsp Olive Oil
25g Butter
salt and pepper to taste

Method
In the saucepan, heat oil to medium heat. Add Garlic and sweat for 1 minute
Add butter and simmer till all melted
Add cream and pasta. Once pasta is coated. turn off heat
Stir in smoked salmon. Serve

Steamed Chicken with Sand Ginger Powder

Ingredients:
1/2 chicken, about 720 gm
3 to 4 slices ginger
2 stalks scallion

Seasoning:
2 tsp sand ginger powder, available at Asian grocers
1/2 Tbsp Shaoxing wine, optional
pepper, to taste
salt, to taste

Shallot and ginger dip:
1 Tbsp freshly grated ginger
2 Tbsp diced scallion
2 Tbsp heated vegetable oil
salt, to taste
light soy sauce, to taste, optional

Method:
1. Rinse chicken and wipe dry with paper towels. Season with salt, pepper and wine on skin and inside. Leave it for 10 minutes, then rub sand ginger powder evenly on chicken on all sides.
2. Place grated ginger and diced scallion in a small bowl. Season with salt. Use a small saucepan to heat oil over medium heat. When you see a bit of smoke arising, carefully pour over the ginger and scallion. Set aside and let cool.
3. Use a large dish, place ginger slices and scallion, topped with chicken. Steam over high heat for about 20 minutes, or until cooked through. Test with a chopstick or needle and insert into the thickest part of chicken thigh. If clear liquid runs out, it’s cooked. Remove from heat, let rest for 10 minutes. Cut into smaller pieces. Serve warm with the ginger and scallion dipping. Yummy with rice

Tomato Sauce

Ingredients
400 gram can peeled plum tomatoes, no salt or herbs added
75g unsalted butter
1 small white onion, peeled and cut in half
salt
To serve
Shaved Parmesan cheese
Freshly ground black pepper

Method
Put a saucepan over medium-high heat.
Add the tomatoes, butter, onion halves, and a pinch of salt.
Bring to a simmer then lower the heat.
Crush the tomatoes lightly with the back of a spoon as they cook, and stir occasionally.
Simmer very gently for 45 minutes, or until droplets of fat appear on the surface of the tomatoes. Remove and discard the onion.
Serve over hot pasta with Parmesan and black pepper, if desired.

Butter and Porcini Mushrooms

Ingredients
Porcini Mushrooms.
Butter
Salt and Pepper to taste

Method
In a small pot, melt butter, add Porcini Mushrooms and cook for about 2 minutes
Pour Porcini Butter over vegetables.
Goes well with cooked vegetables