Yummylicious Experiments

 

1. Steam salted egg yolk for 10 mins and mash till as fine as possible.
2. Sift flour. Set aside.
3. Cream softened butter and caster sugar till a small peak is formed.
4. Add in mashed salted egg yolk and mix till combined.
5. Mix in sifted flour till a soft and pliable dough is formed.
6. Divide dough into 10g each, roll into a ball and place on baking tray.
7. Apply egg wash and sprinkle white sesame seeds on the surface of the ball.
8. Bake in preheated oven at 170C for 10 min and then lower temperature to 150C to bake for another 15 min or until surface is golden brown.
   (This temperature and time is suggested in the original recipe. I baked mine at 160C for 25 min or until golden brown and it comes out well too.)

1. Cream butter and condensed milk till light.
2. Add in egg yolk one at a time, and beat until combined.
3. Mix in flour, mix till become a soft and non-sticky dough.
4. Roll pineapple filling into ball (8g each) and roll dough into ball (10g each).
5. Flatten a piece of dough and place a piece of the rolled pineapple filling in the middle. Bring the edges of the dough together and press lightly to seal. Roll it in between your palms to shape it into a ball.
6. Apply egg wash with a brush.
7. Bake in preheated oven at 165C for 23 mins or until golden brown.
8. Cool completely before storing.

1. Stir coffee, espresso, and 2½ tablespoons Kahlua in a wide bowl or baking dish until espresso dissolves; set aside.
2. In bowl of standing mixer fitted with whisk attachment, beat yolks at low speed until just combined. Add sugar and salt and beat at medium-high speed until pale yellow, 1½ to 2 minutes, scraping down bowl with rubber spatula once or twice. Add ⅓ cup of the heavy cream to yolks and beat at medium speed until just combined, 20 to 30 seconds; scrape bowl.
3. Set the bowl with yolks over a medium saucepan containing 1 inch of gently simmering water; cook, constantly scraping along bottom and sides of bowl with heatproof rubber spatula, until mixture coats back of spoon and registers 160 degrees on instant-read thermometer, 4 to 7 minutes. Remove from heat and stir vigorously to cool slightly, then set aside to cool to room temperature, about 15 minutes.
4. Whisk in remaining 4 tablespoons Kahlua until combined. Transfer bowl to standing mixer fitted with whisk attachment, add mascarpone, and beat at medium speed until no lumps remain, 30 to 45 seconds. Transfer mixture to large bowl and set aside.
5. In now-empty mixer bowl, beat the remaining cream at medium speed until frothy, 1 to 1½ minutes. Increase speed to high and continue to beat until the cream holds stiff peaks, 1 to 1½ minutes longer. Using a rubber spatula, fold one-third of the whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside.
6. Working one at a time, drop half of ladyfingers into coffee mixture, roll, remove and transfer to 13 by 9-inch glass or ceramic baking dish. (Do not submerge ladyfingers in coffee mixture; entire process should take no longer than 2 to 3 seconds for each cookie.) Arrange soaked cookies in single layer in baking dish, breaking or trimming ladyfingers as needed to fit neatly into dish.
7. Spread half of mascarpone mixture over ladyfingers; use rubber spatula to spread mixture to sides and into corners of dish and smooth surface. Place 2 tablespoons cocoa in fine-mesh strainer and dust cocoa over mascarpone.
8. Repeat dipping and arrangement of ladyfingers; spread remaining mascarpone mixture over ladyfingers and dust with remaining 1½ tablespoons cocoa. Wipe edges of dish with dry paper towel. Cover with plastic wrap and refrigerate 6 to 24 hours. Cut into pieces and serve chilled. Leftovers can be stored, tightly wrapped, in the refrigerator for up to 3 days.

1. Preheat oven at 170 degree celsius. Line a 8" square tin.
2. Cream butter, sugar, salt and vanilla until light and fluffy.
3. Add in egg yolks one at a time and beat till creamy. Add in milk and mix well.
4. Sift in flour and baking powder and mix well. Set it aside
5. Whisk egg white and sugar till soft peak.
6. Fold in 1/3 of the egg white mixture into the butter mixture. Once mixed, fold in the remaining egg white mixture.
7. Pour batter into lined baking pan and bake for 40 - 45 min.

1. Preheat over to 175 degree celsius.
2. Combine (A) in a bowl. Stir well to blend.
3. Combine (B) and stir till well blended.
4. Make a well in (A), add (B) to the flour mixture. Beat with mixer until smooth.
5. Beat egg whites till foamy. Add in 1/3 of the sugar and cream of tartar, beat for a few minutes.
6. Add in remaining 2/3 sugar and cream of tartar, continue beating with stiff and glossy peak.
7. Gently fold in 1/3 of egg white mixture to egg yolk mixture.
8. The mix and fold in the egg yolk mixture to the rest of the egg white mixture till well combine.
9. Pour mixture into cupcake liners.
10. Bake for 10 - 15 min.
11. Whip Chai Tea cream till peak. Decorate cupcake with cream once the cake is cool.

1. Remove shell from prawns and devein it. 
2. Do not throw out the shells. Prepare a small pot of oil, stir-fry shell in oil so that the oil absorbs the flavor from the prawn shell.
3. Boil pasta in a pot of boiling water with salt. Cook till al dente.
4. Heat up pan, with the prawn oil, fry the shallots till fragrant.
5. Add in prawns and fry them for a couple of minutes.
6. Add in tomato sauce and fry for a few minutes. 
7. Next, add in pasta, chopped parsley and thyme. Stir to coat all ingredients evenly.
   

1. Heat up oil. Place chicken thigh in the pan.
2. Drizzle honey over chicken. Add salt, ground black pepper and rosemary over the chicken. 
3. Flip chicken every 5 minutes and baste chicken with honey and oil.
4. Serve when chicken is brown on both sides and cooked in the centre.

1. Heat pan up. Melt half of the butter in pan. Add in half of the chopped garlic and stir-fry till its fragrant. Make sure its not too browned else it will turn bitter. Dish it out and leave it aside.
2. Turn each prawn on its back and, with the point of a sharp knife, make a deep cut down the centre of each prawn, but do not cut through.
3. Stuff the butter garlic into the centre of the prawn and it let sit and marinate for about an hour.
4. Once it's marinated, heat up the pan again, add the remaining butter. Once the butter has melted, add in the remaining garlic. 
5. Add in the marinated prawns and fry till the prawns and cooked.
6. Serve.

1. Season the lamb chops with the roast lamb seasoning. I usually coat the entire lamb chop with the seasoning as its not very salty.
2. Marinate lamb chops for about an hour.
3. Pan-fry lamb chops till your preferred done-ness.

 

 

1. Preheat oven to 175 degree celsius.
2. Combine (A) in a bowl. Stir well to blend.
3. Add (B). Beat with an electric mixer until smooth.
4. Beat (C) until moist peaks formed. Gradually add 3/4 cup sugar, beating until stiff and shiny peaks are formed.
5. Fold 1/3 of the egg whites into the egg yolks mixture, fold to mix and then add the rest of the egg whites. Fold gently but thoroughly.
6. Pour batter into ungreased 10" tube pan.
7. Bake for 60 mins or till a toothpick inserted in the center comes out clean.
8. Invert cake and cool completely in pan. When cool, loosen the edges and shake pan to remove cake.

(A)
225g all-purpose flour, sifted
1 tbsp baking powder
1 tsp salt
65g sugar

(B)
1/2 cup vegetable or canola oil
6 egg yolks
3/4 cup water
1 tbsp Earl Grey Tea leaves

(C)
6 egg whites
1/2 tsp cream of tartar
95g sugar

1. Preheat oven to 175 degree celsius.
2. Combine (A) in a bowl. Stir well to blend.
3. Add (B). Beat with an electric mixer until smooth.
4. Beat (C) until moist peaks formed. Gradually add 3/4 cup sugar, beating until stiff and shiny peaks are formed.
5. Fold 1/3 of the egg whites into the egg yolks mixture, fold to mix and then add the rest of the egg whites. Fold gently but thoroughly.
6. Pour batter into ungreased 10" tube pan.
7. Bake for 60 mins or til a toothpick inserted in the center comes out clean.
8. Invert cake and cool completely in pan. When cool, loosen the edges and shake pan to remove cake.