Long yolk, Bak kwa, Chinese Pork Jerky

Ingredients

1 Kg Mince Pork

1/4 Salt

1/8 tsp 5 spice powder

3 tbsp soy sauce

300-345g Sugar (pending how sweet you like it could go less if liked)

1 tbsp Chinese rice wine

1 tbsp sesame oil

1/8 tsp White Pepper

2 tbsp Fish sauce

Mix all in to a bowl and marinade 4-6 hrs or overnight

press into a thin baking tray with baking paper in between (i used cling film(plastic wrap) over the meat and a rolling pin to prevent the meat from sticking on to the rolling pin)

Bake at 200C for 12 min, then cut in to squares

and it should look like this

using a grill or better if you have a Bbq pit :)

Yum yum :)

Lo Pak Ko / daikon cake, Chai Tou Gau

Ingredients

600g-700g Daikon (chinese turnip) Grated or chopped

30g dried Shrimp

20g Dried Chinese Mushroom

150g chinese sausage ( Lap Cheong)

1 tbsp Oil

3 stocks Spring onion (Scallion/ Shallots)

6-7 shallots (eshallots/ french onion)

3 tsp sugar

3 tsp Shao Xing Rice wine

1/4 ground white pepper

salt to taste

2 tsp chopped coriander

300 rice flour

500-600 ml of reserved liquid (water)*

Method

I chopped and sliced the turnip. soak mushroom in boiling water till soft drain and squeeze out excess water (reserve all liquid), discard stems and dice caps. Sausages you can ether boil it or steam it. I choose to boil it. then finely dice it. (reserve all liquid) soak dry shrimp in boiling water roughly for an hour and drain.(reserve liquid) roughly chop spring onion and coriander. add some chilled reserved liquid into a bowl with the rice flour just to avoid lumps in the mixture later :)

heat wok on high, add oil and heat till smoking. Add sausage and fry for a minute and add in the shallots, shrimp and mushrooms. fry till fragrant, add turnip give it a good stir. then add in rice wine, pepper, salt, sugar and the rest of the reserved liquid. mix it through and cover and simmer for 4-5minutes and turn off the heatadd in the spring onions. After that add in the rice flour mixture and mix it through.

Pour the finished mixture in to the mould(i used a 20 inch silicone mould i think, you could use a square mould if you like) spread it out evenly. place in the steamer and steam for 1.5 hours or till firm, over a simmering water. Have a jug or pot of hot water ready to replenish steaming water. After that remove from the mould and cool and chill in the fridge overnight. Or if you can't wait.. :p when its slightly cool

You have two options.

1. cut it roughly 5cm by 5cm and 1cm thick, then heat a pan and about 1 tbsp of oil, pan fry the cake on both sides till golden and crispy

2. turnip cake (diced)

light soy sauce

rice wine

dark soy sauce

spring onions (sliced)

bean sprouts

egg

salt and pepper to taste

method

heat a pan with a little oil and fry off the turnip cake till golden. beat the egg lightly in a bowl and add to the pan, mix through. then add in the rice wine and soy sauces, mix well. and add in the bean sprouts and the spring onions, mix well. add salt and pepper to taste

yum yum!!! hope you too get to enjoy this dish!!!!

Nian Kau

made this on Chinese New Year

Ingredients

Glutinous Rice flour 400g

Brown Sugar 400g

Coconut Cream 400g

Method

caramelise some of the sugar. (yes I know there is caster sugar there ran out of brown). When caramelise add in coconut cream and the rest of the sugar. mix till all the sugar has desolved.

Add the Coconut mixture to the G. Rice Flour in a bowl and mix well.

as you can see its lumpy, mix it all the lumps are gone.

Heat up some banana leaves over the flames so that it will be easier to work with. Line the steamer or mould with the banana leafs and pour in the batter about 3/4 full. steam on High for 3- 4 hrs or till its cooked. (if you find its not cooked you can re-steam it)

if your not using a bamboo steamer make sure you have a tea towel wrapping the cover to catch the water drips.

How to consume this Cake. Well there are many ways, first slice it as above then the variation starts. you can sandwich it between Yam/ taro or sweet potato and dip it in to a fritter batter and deep fry, or you could just dip in to lightly beaten eggs and pan fry or just re steam it till just soft.

wishing you all the best whit this one :)

pavalova

Made this on Australia day :)

Ingredients

Egg whites 120ml (roughly 4 eggs)

Caster Sugar 200g

Cornflour 2 tsp

Vinegar/lemon juice/cream of tartar 1 tsp

Method

Mix sugar and corn flour in a bowl. In another bowl put egg whites in a clean, grease free Bowl. Using an electric mixer whisk the egg whites on high, till soft peaks form then add the sugar mixture bit by bit ( I did this with a tablespoon) while the mixer is still running, till all the sugar is all in the egg mixture. Add vinegar.

then continue beating it till stiff peaks form

line a tray with baking paper and scoop the meringue on to it and spread it roughly 18-20 cm in diameter. you can also pipe the meringue if wanting to make mini pavalovas. Bake in a Pre-heated oven at 120C for 45-1 hr or till it just changes colour (peach brown colour)

** Small ones take less time :)

Ingredients

Soft fruits

*berries

*peaches

*kiwi

*Papaya

*mango

*passion Fruit

Cream 200-300 ml

Caster Sugar 1 tbsp

Whip the Cream and the sugar till soft to medium peaks form. when meringue has cooled spread cream on to the top of the meringue and pile on the fruits. :)

*you can make the meringue a head of time but it has to be stored in a airtight Container

*The pavalova is best to be consumed with in 1-2 hrs after assembled

* Cream fresh may be used in stead of cream, But I would go half and half.

Hope you have fun with this:)

kaya/ siri kaya

All along I thought Kaya was hard to make. listening to other people say its hard made me think so. The moral of the story is don't believe everything you hear. :)

Ingredients

Coconut Cream 400ml

Sugar 400g

eggs 300ml (6x50g eggs)

Firstly caramelize the sugar in a pot or wok. then pour in the coconut cream (be careful liquid will spit) and bring it to boil till all the caramel is desolved. Set a side to slightly cool.

break the eggs in a heatproof bowl or a metal bowl. yes there is only 5 eggs in the picture its because I used a bigger size eggs.

using a whisk mix the eggs and pour in about a ladle full of the coconut mixture and mix well. then pour in the leftover coconut mixture in a steady stream into the egg mixture while mixing. (you don't want to have scramble eggs :))

Then over a double boiler on a medium to low fire and continue to whisk till it coats the back of a spoon. ( this is just like making Custard sauce)

it should look like this, remember it will slightly thicken up again when cooled.

this how you indulge in this lovely spread!!! toast a slice of bread, slice cold butter and the lovely spread!!! the trick to this is if you could get the toasted bread as thin as possible :)

hope you get to enjoy this spread!! :)