LOYYAL Cake

What is LOYYAL CAKE?

LOYYAL CAKE is both an appreciation and affirmation of LOVE. The cake begins with a spice cake and alternated firmly with layers of sourish cheesecake. The final hits of cake with bittersweet, rich chocolate-coffee mousse and all surrounded by unique favor of shredded coconut, makes the cake for a beautiful presentation, so special and delicately suitable to express love in any occasion.


The Name:

Thanks to parents, the name “LOYYAL” is derived from the first alphabets name of two best friends (L-YY and O-AL) from Asia, who know each other in Europe. Their friendship developed through foods and cooking, left wonderful foot prints into each others’ life. The leading nature of L-YY while in the reverse of O-AL resulted to this newborn of LOYYAL. The sincerity of intentions, patience need of multilayer assemblies, complete trust of flavors incorporation and faithful of product outcome, lead to the suitability use of LOYYAL to well-reflex this LAYERS cake and LOYAL courage.


The Newborn Date:

The LOYYAL CAKE was investigated on 8^th August 2008 for a forthcoming birthday party, while conveys miss for an absence of best friend, who was on vacation to East. In addition to deliver best wishes for an approaching leave of the best friend to the East for good. The sole date of 08-08-08, in conjunction with Olympic event at China, wholly right represents this unique friendship and stories behind the West and the East.


The Shape:

The LOYYAL CAKE is made to be ROUND in shape. Generally symbolizes the cyclical nature of life, most specifically, is derived from the shape of earth, sun and moon. In the other words, the round shape is traditionally implied to symbolize REUNION of separation and being PROTECT, as how the round shape has been sketched. And so, the cake is fabricated in such a way, formerly to bless for the best, to any unavoidable separation among friends, lovers, families and so forth, for an upcoming reunion; and later to transmit unconditional embraced of harmony, friendship and love.


The Assemblies:

The LOYYAL CAKE is a work in 4 acts. There are four layers of spice cake; alternated firmly with another four layers of sourish cheesecake; a final topping layer of bittersweet, rich chocolate-coffee mousse; and all-surrounded by unique favor of shredded coconut. To express BEST WISHES throughout FOUR SEASONS of the WEST (represented by cheesecake) and even throughout FOUR SEASONS of the EAST (represented by spice layers cake). The friendship is highly APPRECIATED and unconditionally EMBRACED either in EUROPE (represented by mousse cover layer) or in HOMETOWN (represented by coconut protective layer). The cake is FIRMLY stacked up to NINE layers high with care and patience to signify EVERLASTING friendship, besides to emphasis the important of every step and every stage of friendship, relationship and even life, without seeking shortcut or big jump in achieving grand and stable final successes.


The Ingredients:

The LOYYAL CAKE composed of 12 ingredients. Namely eggs, sugar, butter, plain flour, corn flour, spice, cream cheese, haw pieces, bittersweet chocolate, espresso coffee, whipped cream and shredded coconut. In which, might be a symbolize product of West (cream cheese) and/or East (haw pieces) or tropical (coconut) and/or non-tropical (whipped cream) countries. To drive BEST REGARDS and bless for HUGE HARVESTS all over twelve months a year, all around the WORLD.


The Favors:

The LOYYAL CAKE is a concoction of 4 main favors. There are SOUR from cheesecake; SWEET on the whole, BITTER from mousse and SPICE from spice layers cake. Stress-on the role of success in every friendship, relationship and even life by overcoming every aspects of living; the UP and DOWN, the GOOD and BAD as well as the BRIGHTNESS and DARKNESS sides of life, wherein are impossible to avoid all through the journey of two; in order to achieve and maintain the overall SWEETNESS and HAPPINESS. Thus, it is important for the cake to be SWEET on the whole as BLESSING


The Colors:

Another important part of LOYYAL CAKE is the art of colors integration. The cake is designed to be major with BRIGHT color rather than DARK one, neither by surface area (370 cm² of bright shredded coconut and 250 cm² of dark mousse) nor volume (1000 cm³ of bright layers cake and 500 cm³ of dark mousse). To bring GOOD LUCKS to every friendship, relationship and even life with BEST WISHES for enriching positive aspects of life, despite the fact that the negative aspects of life somehow are inevitable. The topping layer of the cake has to be darker in color (dark mousse layer) while in the reverse for internal section (bright layers cake). Formerly to illustrate the personality of the best friend, and later to highlights the beauties of oneself should not be judged base on appearance, but by means of deep communication and well understanding.


The Textures:

The LOYYAL CAKE is investigated to foremost with SMOOTH texture instead of rough part. Drive for very smooth journey of friendship, relationship and even life. Although, it may be practically hard to achieve by manifestation (370 cm² of rough protective shredded coconut and 250 cm² of smooth dark mousse), but somehow please do not give up; believe and wish for the best with sincerity, patience and care, it will works by time from unconditional hard-works and continue self-development (500 cm³ of smooth cheesecake and 500 cm³ of smooth mousse while 500 cm³ of rough supportive spice cake). “WHAT YOU GIVE, YOU GET BACK…”


Occasions Suitability:

Many peoples enjoy celebrations, whether it is a birthday, valentine’s day, wedding, mother’s day, father’s day, anniversary or any other special occasion. A carefully chosen cake can add a final, personal, finishing touch to any celebration and may be remembered for years to come. The patience, care and loyal spirit of LOYYAL CAKE preparation, for it unique incorporation of favors, for it beautiful presentation and for it sincere intentions; make the cake so special and absolutely suitable to express love in ANY OCCASION.


Is my pleasure to share out this recipe...

Best Wishes with LOVE,
Ai Lien



Ingredients:

Spice Cake:

4 egg yolks
1 cups sugar
80 g butter
1/2 cup plain flour
1 1/2 tsp cornflour
1 tsp cinnamon spice (any spice or mixed spice)
4 egg whites

Cheesecake:

500 g cream cheese
4 egg yolks
4 egg whites
1 cup icing sugar
1 1/2 cup haw pieces (any sourish dried snack from East), finely chopped
2 tsp cornflour

Chocolate-Coffee Mousse (double up recipe for thicker topping):

100 g bittersweet chocolate
25 g butter
20 ml brewed espresso coffee
100 ml whipped cream
1 egg yolk
1 egg white
1 tbsp icing sugar

Protective Layer:

1/2 cup freshly shredded coconut or dessicated coconut

Method:

Lightly grease a springform cake pan (18 cm in diameter), dust bottom and side of pan with bread crumbs and tapping out excess; set aside.

Preheat oven to 180 °C.

Spice Cake:

In a large bowl, whisk egg whites till stiff, set aside.

In another bowl, whisk egg yolks with sugar till pale and creamy, beat in butter, stir-in flour and spice.

Pour egg yolks mixture into egg whites and fold gently, divide into four portions; set aside.

Cheese Cake:

In a large bowl, whisk egg whites till almost stiff, add half amount of sugar and continue whipping till stiff peak formed; set aside.

In another bowl, whisk egg yolks with the remaining sugar till it has a smooth consistency.

Mix-in cream cheese, fold the stiffed egg whites mixture into cream cheese mixture and mix carefully still fully incorporated.

Stir-in haw pieces, divide into four portions; set aside.

Assemblies:

Set oven to broiler mode, pour first portion of spice cake batter into prepared cake pan.

Spread batter evenly by tilting pan, and bake under broiler for 5 minutes, or till the surface is golden brown.

Remove cake pan from oven, pour-in first portion of cheese cake batter, spread batter evenly again by tilting pan.

Return to oven and bake under broiler for another 12 minutes, or till the surface is golden yellow.

Repeat alternately until both batters are used up.

Remove from oven, let cake cool in pan for 10 minutes.

Run a thin flexible knife or spatula around the pan to loosen the cake, set aside to cool completely.

Chocolate-Coffee Mousse:

In a deep bowl, beat whip cream until stiff and keep in refrigerator.

Over a double boiler, melt chocolate and butter.

Remove from heat, pour-in espresso, stir to incorporate.

In another deep bowl, whisk egg whites till almost stiff, add-in sugar and beat till soft peak form.

Add-in egg yolks to the chocolate mixture one at a time, beat to mix.

Gently stir-in one-third of whipped cream to the chocolate mixture, fold-in half of egg whites, stir to just incorporate, fold-in the remaining whites then whipped cream and stir to incorporate well.

Spoon mousse onto cooled cake, tilt cake pan to evenly spread out mousse and chill cake in refrigerator for at least 5 hours or overnight till set.

Carefullly run a thin flexible knife or spatula around the pan again to loosen the outer mousse layer of cake.

Remove rim of the springform and coat cake side with shredded coconut.

Decorate cake accordingly and chilled well before serving.

Cheong Cheng Fish (Gravy Steamed Fish)

Ingredients:

500 g fish, (I used gilthead seabream or orata)
1 tsp salt

Cheong Cheng Sauce:

2 tbsp vegetable oil
9 cloves garlic, finely chopped
1 large onion, finely chopped
1 inch fresh ginger, finely chopped
2 tbsp fermented soya bean paste, mashed
1 tbsp sambal omelek chili paste
2 tbsp plum sauce
1/2 cup chinese parsley/coriander/cilantro, finely chopped
chinese parsley for sprinkling

Method:

Clean fish, make some gashed on both sides and rub fish well with salt; set aside for 30 minutes.

To make the cheong cheng sauce, heat oil in pan or wok over medium-high heat, stir-fry garlic, onion and ginger still fragrant and golden yellow.

Add soya bean and chili pastes, stir-fry till fragrant for another few minutes.

Add plum sauce and stir to mix thoroughly.

Remove from heat, set aside.

Line a heat resistance plate with parchment paper/onion slices/ginger slices.

Lightly rinse fish with running water, place fish on top of prepared paper/onion/ginger, add 1 tbsp cheong cheng sauce on fish, steam covered over high heat for about 20 minutes or still fish is cooked-thorough.

Remove from heat, drain excess water from fish into cheong cheng sauce.

Return cheong cheng sauce to heating source, simmer till gravy is thicken.

Remove from heat, stir-in chinese parsley, pour the gravy over fish, sprinkle with some chinese parsley.

Serve hot immediately with rice.

Green Peas Cookies

Ingredients:

1 cup roasted green peas, grinded
1 cup plain flour (tipo o)
3/4 cup superfine/Castor sugar
40-60 mL vegetable oil (until to a shape-able extend only)
1/4 tsp salt
1 egg as egg-wash (omitted for this batch)

Method:

Preheat oven to 160 °C.

Line a large baking tray with parchment paper, set aside.

In a bowl, mix peas, flour and sugar.

Drizzle-in oil and mix until the mixture clump together.

Divide and press firmly into small balls.

Place close together on prepared baking tray.

Bake in preheated oven for 45 minutes or until fragrant.

Remove from oven, apply egg-wash, return to oven and bake for another 10 minutes or till golden brown.

Remove from oven and let cool completely before storing.

Steamed Banana-Chocolate Cake with Espresso Coffee Whipped Cream Frosting

Ingredients:

3/4 cup unsweetened cocoa powder
1 cup sugar
1/2 cup milk
3/4 cup vegetable oil
1 cup mashed banana (2 ripe banana)
1 1/4 cups cake flour (Tipo OO)
1 1/2 tsp baking powder
1/2 tsp baking soda
3 eggs

Espresso Coffee Whipped Cream Frosting:

200 mL whipping cream
1/4 cup brown sugar
1 tsp espresso powder/2 tbsp white instant coffee mix/2 tbsp instant coffee powder

Method:

Grease a 18 cm cake pan.

Combine cocoa powder, sugar, milk and oil in a non-stick pan and cook over low heat until cocoa powder and sugar are fully dissolved.

Remove from heat and leave aside to cool.

In a separate bowl, sift to mix the flour, baking powder and baking soda.

In another bowl, beat eggs until light and fluffy then fold into the cooled cocoa mixture and mix well.

Stir-in banana, beat well to incorporate.

Stir-in flour mixture and mix well to form homogeneous batter.

Pour batter into prepared pan.

Steam over high heat for about 1 hour with a cover that wrapped with kitchen towel to avoid water vapor droplets, or until a toothpick inserted into the center of the cake comes out clean.

Let cool in pan for at least 10 minutes and turn out onto a plate and cool completely.

To Make Espresso Coffee Whipped Cream Frosting:

Begin with thoroughly chilled cream and beater.

In a large bowl, combine all the ingredients.

Whip the cream mixture on medium speed until soft peaks formed (The peak should bend over at the top of the whisk).

Prepare in advance, keep in refrigerator and frost the cooled cake later.

Chickpeas-Black Bean Salad

Ingredients:

3/4 cup dried chickpeas
1/4 cup dried black bean
3 cups water
1/4 yellow bell pepper, diced
1 carrot, sliced
1 tomato, sliced
1/2 cucumber, sliced
1 tbsp sesame oil
1/4 tsp salt (optional)

Method:

Soak chickpeas and black bean overnight in water; drain.

Combine chickpeas, black bean and water in a rice cooker, cook till its automatically done.

In a large bowl, combine the chickpeas, black bean with all the remaining ingredients and stir-well to mix.

Serve immediately.

Siew Pau (Crispy Pork Buns)

Ingredients:

Char Siew Filling:

500 g pork belly, diced
4 chinese dried mushroom, soaked, drained and diced
1 large onion or shallot, finely chopped
2 tbsp vegetable oil

Pork Marinade
2 1/2 tbsp hoisin sauce
1 tsp garlic powder
2 tsp light soy sauce
1/4 cup sugar
1 tbsp shao xing wine
1/2 tsp chinese five spice powder
1/4 tsp black pepper powder
1/4 tsp salt

Seasoning
1/4 tsp salt
1/2 tsp sugar
1 tsp oyster sauce
1 tsp shao xing wine
1/4 tsp pepper
1/2 tsp cornstarch + 1 tbsp water

Pastry:

1 cups all purpose flour
1 egg
1/4 tsp salt
1/2 cup iced water
100 g butter

Egg Glaze:

1 egg yolk
1 tsp water

Method:

Char Siew Filling:

In a bowl, mix all the marinade ingredients.

Marinate pork for at least 2 hours or overnight in refrigerator.

In a pan or wok, heat oil over moderate heat, stir-fry onion still fragrant and begin to be golden yellow.

Add mushroom, stir-fry for another 2 minutes.

Add pork, stir-fry for about 2-3 minutes.

Add-in all the seasoning ingredients, stir till pork is cooked-thorough, homogeneously incorporated with thickened gravy and almost dry up.

Dish up and set aside to cool completely.

Pastry:

In a large bowl, combine flour, egg and salt.

Slowly, pour-in water and knead till resulted to smooth dough, cover with kitchen towel and leave to rest at cool corner for 30 minutes.

Wet fingers with water, knead butter till obtaining consistence texture, form into rectangular block.

On a well-floured working surface, roll out dough into big rectangular and place the butter block onto the upper-middle of dough.

Fold another half of dough onto butter, roll slightly on dough with rolling pin to spread out the internal butter and incorporated with dough, leave to rest for 5 minutes.

Well-flour hands, rolling pin and working surface, roll out dough into 1 cm thickness rectangular, fold-in two ends of dough into middle forming 3 layers and roll out again, repeat rolling and folding for 3 times, place on glass plate, leave in refrigerator to rest for 15 minutes (repeat the whole rolling, folding and resting process for another 2 times).

Assembly:

Roll out dough into about 3 mm thick rectangular, cut into individual 6 x 6 cm rectangles.

Place enough filling onto middle of each rectangle, fold-up four edges toward center, twist to seal completely.

Place char siew sou on a baking tray lined with parchment paper.

Brush each char siew sou surface with egg glaze and bake in preheated oven at 190 °C for 30 minutes or until pastry puff-up and became golden brown.

Sweet Corn Cake

Ingredients:

1 (300 g) canned sweet corn kernel, drained and blended
1 (150g) canned sweet corn kernel, coarsely chopped
1 cup sugar
1/2 cup brown sugar
3 eggs
1 cup vegetable oil
2 cups flour (tipo oo)
1/4 cup cornflour
1 tbsp baking powder
1 tsp baking soda
1 tsp salt

Method:

Grease a cake pan (26 cm in diameter), dust bottom and side of pan with bread crumbs and tapping out excess; set aside.

Preheat oven to 180 °C.

In a bowl, combine corn paste and sugars, beat to incorporate.

Add eggs and oil, beat till well blended.

In another bowl, combine flours, baking powder, baking soda and salt.

Add dry ingredients into corn batter, mix well.

Stir-in corn kernel.

Pour batter into prepared pan.

Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the middle of cake comes out clean.

Let cool in pan for 10 minutes, then turn out onto a wire rack and cool thoroughly.

Green Split Peas Burgers

Ingredients:

500 g green split peas, soaked overnight and drained
3 medium onion, chopped
1 cup chinese parsley/coriander/cilantro, finely chopped
5 dried red chili, soaked, drained, deseeded and finely chopped
3 tsp chinese five spice powder
3 tsp garlic powder
3 tsp black pepper powder
4 tsp salt
1/2 cup bread crumbs for coating
oil for pan-frying

Method:

With blender, blend split peas and onion.

In a large bowl, mix blended split peas, onion, parsley, chili, five spice powder, garlic powder, black pepper powder and salt, mash to incorporate.

In a shallow pan, heat 1 tbsp oil over moderate heat.

Scoop up split peas paste, form into ball and coat with a layer of bread crumbs.

Drop on pan, press-on firmly and shape into burger with spatula, pan-fry for few minutes and turn over for another sides.

Turn and press-on firmly with spatula occasionally till browned on both sides.

Serve on bread slices with salad or just as they are.

String Beans-Tuna Salad

Ingredients:

200 g string beans, cleaned and cut-off two ends
1 carrot, sliced
1/2 medium yellow bell pepper, cut into bite size
1/2 medium cucumber, sliced
1 (80 g) canned tuna in extra-virgin olive oil, drained.

Method:

Bring a bowl of water to boil, blanch string beans and carrot in boiling water for about 5 minutes or till tender, drain.

In a large bowl, combine the bean with the rest of ingredients and stir-well to mix.

Serve immediately alone or accompany with bread slices.

Black Pepper Mantis Prawns

Ingredients:

300 g mantis prawns, cleaned and pat-dried with shell on
1 tbsp butter
1 shallot or onion, finely chopped
1/2 tbsp preserved soya beans, mashed
1 tbsp dried prawn, soaked, drained and finely chopped
1 tsp freshly grounded black pepper
1 tsp garlic powder
1/4 cup curry leaves
1 tbsp dark soy sauce
1 1/4 tbsp brown sugar
1 tbsp oyster sauce
oil for deep-frying

Method:

In a pan or wok, heat oil to shallow-fry or deep-fry mantis prawns till fairly pink and half cooked.

Dish up, drain off excess oil on paper towel.

Add butter to hot wok, stir-fry onion till fragrant and begin to be golden yellow (about 4-5 minutes).

Add mashed soy beans, dried prawns, black pepper, garlic powder and curry leaves, stir-fry till fragrant for another 2-3 minutes.

Add mantis prawns, dark soy sauce, sugar and oyster sauce, stir-fry till prawns are fully cooked.

Serve hot with noodles or rice.

Espresso Coffee Cake

Ingredients:

1 1/4 cup flour (tipo oo)
2 tbsp cornflour
1 tsp espresso granules
1 1/2 tsp baking powder
1/2 tsp baking soda
1 cup sugar
1/4 tsp salt
1/2 cup vegetable oil
1/2 cup brewed espresso
1/2 cup sweetened condensed milk
2 eggs

Method:

Grease a cake pan (26 cm in diameter), dust bottom and side of pan with bread crumbs and tapping out excess; set aside.

Preheat oven to 180 °C.

In a bowl, combine flours, espresso granules, baking powder and baking soda; set aside.

In another bowl, combine sugar, salt, oil, espresso, milk and egg; beat well to dissolve the sugar and salt.

Mix liquid mixture into the dry mixture.

Pour batter into prepared pan.

Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the middle of cake comes out clean.

Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Potato chips-Chicken Casserole

Ingredients:

1 cup boneless chicken, chopped
1 1/2 medium potato, roughly sliced (for basement)
1/2 medium potato, thinly sliced (for topping)
1 onion, chopped
1 (150 g) canned sweet corn kernel
1 egg
1/2 cup bread crumbs
1/2 cup grated parmigiano cheese
oil for deep-frying and stir-frying

Chicken Marinade:

1/2 tsp chinese five spice powder
1/2 tsp garlic powder
1/2 tsp black pepper
1 tsp shao xing wine
1/4 tsp sugar
1 tsp salt

Method:

In a bowl, mix all the marinade ingredients.

Marinate chicken for at least 2 hours or overnight in refrigerator.

In a deep pan or wok, heat enough oil to medium high heat, deep-fry potato slices until golden brown, drain on absorbent paper.

Heat 1 tbsp oil in wok or non-stick pan, stir-fry onion till fragrant and golden yellow.

Add chicken, stir-fry till chicken is tender and cooked-through.

Dish-up into a bowl, add sweet corn kernel and egg, stir to mix.

Lightly grease a loaf pan.

Line loaf pan base with thicker potato chips.

Spoon-in chicken mixture, top with a layer of bread crumbs, sprinkle-in cheese, finishing the top with crispy potato chips crush.

Bake in preheated oven at 190 °C for 40 minutes or till cheese is melted with some golden brown spots.

Chinese Peanut Cookies

Ingredients:

1 cup toasted coarse ground peanut
1 cup plain flour (tipo o)
2/3 cup superfine/Castor sugar
2/3 tsp salt
40-60 mL vegetable oil (until to a shape-able extend only)

1 egg as egg-wash

Method:

Preheat oven to 160 °C.

Line a large baking tray with parchment paper, set aside.

In a bowl, mix peanuts, flour, sugar and salt.

Drizzle-in oil and mix until the mixture clump together.

Divide into small balls, press and shape with cookies cutter.

Place close together on prepared baking tray.

Apply egg-wash and bake in preheated oven for 30 minutes or until golden brown.

Remove from oven and let cool completely before storing.

Yield 36 cookies.

Kam Hiong Chicken

Ingredients:

650-1000 g chicken, cut into bite size
oil for deep-frying

Marinade:

2 tsp oyster sauce
2 tsp light soy sauce
2 tsp corn flour
2 tsp curry powder
2 tsp garlic powder
2 tsp sesame oil

Kam Hiong Sauce:

2 cloves garlic, chopped
2 tbsp dried prawn, soaked, drained and chopped
1 shallot or onion, chopped
1 tbsp sambal omelek chili paste
1 tsp coriander seed
few curry leaves
2 tbsp curry powder
2 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp sugar
3/4 cup water
2 tbsp cooking oil

Method:

In a bowl, mix all the marinade ingredients.

Marinate chicken for at least 2 hours or overnight in refrigerator.

In a deep pan or wok, heat oil to medium high heat, deep-fry chicken until golden brown, drain on absorbent paper.

In a small bowl, mix curry powder, oyster sauce, light soy sauce, sugar and water, set this seasoning mixture aside.

Heat 2 tbsp oil in a deep pan or wok over medium high heat, fry garlic, onion and dried prawn till fragrant and golden yellow.

Add-in chili paste, coriander seed and curry leaves, stir-fry till fragrant.

Pour-in seasoning mixture, bring to simmer for 2-3 minutes or still aromatic.

Return chicken into the pan or wok, stir chicken still kam hiong sauce is thicken and evenly coat on chicken.

Remove from heat and serve hot with rice.

Apam Balik (Sweet Crispy Pancakes)

Ingredients:

1 1/2 cups all purpose flour
1/2 cup rice flour
1 egg
1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups water
A small pinch of yellow coloring (optional)
oil for greasing

Filling:

1 cup toasted peanut, coarsely grind
1 (125 g) canned sweet corn kernel
1/2 cup sugar
50 g butter

Method:

In a large bowl, beat eggs with sugar till thick, pale and fluffy.

Add-in baking powder, soda, salt, coloring and water, continue mixing to incorporate fully.

Add flours and mix-well to form homogeneous batter.

Heat up a non-stick pan, lightly grease with oil (clean-off any access oil with a paper towel).

Pour a ladle of batter into the pan, swirl the pan to spread out batter evenly.

Sprinkle some coarse peanut powder, sugar, sweet corn kernels, a few dollops of butter onto pancake and cover it.

Cook till center of the pancake is cooked, the edges is brown and crispy.

Remove from pan and fold into half.

Serve.

Molten Dark Chocolate Cupcakes (Flourless)

Ingredients:

200 g dark/bittersweet chocolate
250 g butter
3 eggs
1 egg yolk
1/4 cup sugar
2 tbsp unsweetened cocoa powder
Confectioners' sugar for dusting

Method:

Preheat oven to 230 °C.

Lightly grease 6 foil cupcake molds and coat surface with a thin layer of bread-crumb.

Via double boiler, melt chocolate with butter, remove from heat and set aside.

In a deep bowl, beat eggs, yolk, sugar till thick, pale and fluffy.

Fold warm chocolate-butter mixture into the eggs mixture, whisk to incorporate.

Whisk-in cocoa powder.

Pour batter evenly into prepared molds, place on baking sheet, bake for 10-12 minutes, or until cakes have risen, possess a thin crust, set at outer part and slightly jiggly in center.

Remove from oven, let sit for 1 minute with mold.

Use a plastic knives, loose cakes side from mold's wall.

Carefully invert cake onto hand then place on dessert plate.

Dust top with confectioners' sugar and serve warm immediately.

Serves 6.

Teriyaki Pork Chop

Ingredients:

5 pork chops, scored
2 tbsp cooking oil

Marinade:

3/4 cup light soy sauce
1/2 cup sake
1/4 cup dark soy sauce
4 1/2 tsp rice vinegar
1 tsp sesame oil
1/2 cup sugar
2 tsp garlic powder
1 tbsp minced ginger
1 tsp black pepper powder

Gravy:

1/4 cup light soy sauce
4 tbsp sake
3 tbsp sugar


Method:

In a wok or deep pan, mix all the marinade ingredients, bring to simmer over medium heat and stir till sugar is fully dissolved.

Remove from heat and let cool to room temperature.

In a container, arrange pork chops in one layer basic, pour marinade over the chops, turn chops to evenly coat with marinade, marinate for at least 2 hours or overnight in refrigerator (turn chops occasionally).

In a non-stick pan, heat oil over moderate heat until hot but not smoking and pan-fry chops 6 to 8 minutes on each side, or until just cooked through.

Remove from heat and set aside.

Mix all the gravy ingredients in a wok or pan, bring to simmer over medium heat with stirring to dissolve the sugar.

Return chops into the wok or pan to evenly coated with gravy.

Dish up and serve chops drizzled with additional gravy.

Serve hot with or without rice.

Chee Cheong Fun (Filled Glutinous Rice Balls-Base)

Ingredients:

1 cup glutinous rice flour
2 tbsp dried prawn, soaked, drained and finely chopped (substitute with mushroom for vegetarian version)
1/4 tsp salt
1/4 cup water or just enough to form dough
dried prawn for filling, soaked and drained (substitute with chopped mushroom for vegetarian version)

Chee Cheong Fun Sauce:

1 cup water
2 1/2 tbsp hoisin sauce
1 tbsp peanut butter
1/2 tsp garlic powder
1/2 tbsp light soy sauce
1/2 tsp dark soy sauce
1/4 cup sugar
1 tbsp sesame oil
1 tbsp fried shallot crispy for sprinkling (optional)

Method:

In a mixing bowl, mix flour, chopped dried prawn and salt.

Pour-in water little by little till soft and smooth dough formed.

Divide dough into small pieces balls.

Flatten each ball, fill ball with a dried prawn in center, close to seal and roll up into ball again.

Bring a pot of water to boil.

Drop the filled glutinous rice balls into the boiling water.

Scoop-up dry once it floated.

To make the chee cheong fun sauce, mix all the chee cheong fun sauce's ingredients in a wok or pan except sesame oil and fried shallot crispy, bring to boil.

Remove from heat and stir-in sesame oil.

Pour-over the filled glutinous rice balls and sprinkle with fried shallot crispy to serve warm.

Stir-Fry Sambal Belacan String Beans

Ingredients:

200 g string bean, cut into 2 inch length
2 tbsp cooking oil
2 cloves garlic, finely chopped
1/2 onion, finely chopped
1 tbsp dried prawn, soaked, drained and roughly chopped
2 tbsp sambal omelek chili paste
3 tsp belacan powder (toasted dried shrimp paste)
1 tsp sugar
1/2 tsp salt or to taste
3/4 cup (120 mL) water

Method:

Heat oil in a wok or non-stick pan.

Stir-fry garlic, onion and dried prawn until fragrant and starting to be golden brown (about 5 minutes).

Add chili paste and belacan powder, stir-fry for another 1 minute or till fragrant.

Add string bean, stir-fry for 3-4 minutes.

Sprinkle with water and continue stir-frying for another 1 minute.

Add sugar and salt.

Reduce heat and simmer till string beans just right cooked-through (still remain a bit of its crunchiness).

Dish up and serve hot with rice.

Turmeric Squid/Calamari

Ingredients:

500 g squid

Marinate:

1 tbsp turmeric spice
1 tsp Everest Sambhar Masala (optional)
1/2 tsp black pepper powder
1/2 tsp salt

Seasoning:

2 tbsp cooking oil
2 cloves garlic, finely chopped
1 onion, finely chopped
1 inch galangal, finely chopped
few curry leaves/kaffir lime leaves
1 tbsp omelek chilic paste
160 mL coconut milk
1 tbsp turmeric powder
1 1/2 tsp sugar
1/4 tsp salt or to taste

Method:

In a bowl, mix all the marinate ingredients.

Marinate squid for at least 2 hours or overnight in refrigerator.

Heat oil in a wok or non-stick pan.

Stir-fry garlic, onion, galangal and curry leaves until fragrant and starting to brown (about 4-5 minutes).

Add chili paste, stir-fry still fragrant for about 1 minute.

Add squid, stir-fry for another 2-3 minutes.

Add coconut milk, sugar and salt, simmer till squid is tender and cooked-through (stir occasionally for even cooking).

Stir squid to thicken the gravy and for homogeneous coating (skip this step for liquid-base dish).

Dish up and serve hot with rice.