Chocolate Chip Cookies (Preferred)

1 cup (2 sticks) (226 grams) unsalted butter, room temperature

3/4 cup (150 grams) granulated white sugar

3/4 cup (160 grams) firmly packed light brown sugar

2 large eggs

1 1/2 teaspoons pure vanilla extract

2 1/4 cups (295 grams) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups (270 grams) semisweet chocolate chips

1 cup (100 grams) walnuts or pecans, coarsely chopped (optional)

Chocolate Chip Cookies: Preheat oven to 375 degrees F (190 degrees C) with rack in center of oven. Line two baking sheets with parchment paper.

In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated. Scrape down the sides of the bowl as needed.

In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips and nuts (if using) about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (about 30 minutes).

For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets. Bake about 12 - 14 minutes, or until golden brown around the edges. Cool completely on wire rack.

Makes about 4 dozen - 3 inch round cookies.

Note: You can freeze this dough. Form the dough into balls and place on a parchment lined baking sheet. Freeze and then place the balls of dough in a plastic bag, seal, and freeze. When baking, simply place the frozen balls of dough on a baking sheet and bake as directed - may have to increase baking time a few minutes.

Source:
http://www.joyofbaking.com/ChocolateChipCookies.html#ixzz0mahmVEN5

Chocolate Cookies (Cailler)

Preparation time: approx. 30 minutes
Baking time: approx. 8 minutes per tin

125 g butter, softened
60 g sweetened condensed milk
2 eggs
200 g flour
150 g Cailler Cuisine Lait, coarsely chopped (see Tip 1)
1 teaspoon baking powder
1 teaspoon vanilla sugar
1 pinch salt

1. Whisk butter, condensed milk and eggs with hand mixer until frothy.
2. Mix flour and all other ingredients up to and including salt and add to the butter mixture.

Shape: Divide dough into approx. 30 portions, shape into balls, lay half of them on a baking tin (see Tip 2), and flatten slightly.

Bake: approx. 8 minutes in the middle of oven preheated to 180°C. Repeat with other half.

Tip 1: Use a rolling pin to break chocolate into pieces in original packaging. (Picture 1)

Tip 2: Leave sufficient space between balls on baking tin lined with parchment. (Picture 2)


Source:
http://www.cailler.ch/en/Atelier/Recipes.aspx#

Fried Chicken ~ Thai Style

Ingredients:

2 lbs chicken (drumsticks, thighs, breasts, or cut-up chicken pieces)
6 cloves of garlic (peeled and pounded)
2 tablespoons cilantro roots (use the bottom part of the stalks, without leaves)
1/2 tablespoon ground black pepper
1 teaspoon sea salt (large-grained) or kosher salt
2 tablespoons oyster sauce
4 tablespoons fish sauce
Oil for deep-frying

Flour mixture:

4 tablespoons all-purpose flour
4 tablespoons corn starch
4 tablespoons rice flour

Method:

Clean the chicken and pat dry with paper towels.

Use a mini food processor or a mortar and pestle to blend the garlic, cilantro roots and salt until they become a fine paste.

Add the paste, fish sauce, oyster sauce to the chicken and mix well. Transfer the chicken into a big ziploc bag and marinate for four (4) to six (6) hours in the fridge.

When ready, heat up a pot of cooking oil or deep fryer. While waiting for the oil to heat up, mix the three types of flour together in a deeper plate. Transfer the chicken out of the ziploc bag and coat lightly and evenly with the flour. Shake the excess flour off.

Drop the chicken gently into the oil and deep fry the chicken until crispy and golden brown (the inside should cook thoroughly but still retains the natural “juice” of the chicken). Transfer the fried chicken out on a plate lined with paper towels to soak up the excess oil.

Serve the fried chicken immediately with Thai sweet chili sauce.

Source:
http://rasamalaysia.com/fried-chicken-recipe-super-bowl-party/

南乳炸肉

材料：
1. 夹心肉500g （切小块）

腌料：
1. 半茶匙苏打粉
2. 芫茜适量
3. 南乳一块
4. 蒜头茸两汤匙
5. 酱油，绍兴酒，蚝油和糖各一汤匙
6. 麻油少许
7. 粟粉三汤匙
8. 面粉一汤匙
9. 鸡蛋一粒


做法：
1. 肉加入腌料，腌至少三小时
2. 烧热油锅，炸至金黄色即可。

贴心建议：
1。若要辣的话，加入一点小辣椒末会更好吃。

Source:
http://ohbin.blogspot.com/2008/09/ohbin_10.html

Fruit Tart

Ingredients

Serves 8 - 10

Pastry

• 113 g butter, cold, chopped into pieces
• 1 1/2 cups (195 g) flour
• 2 tablespoons sugar
• 3 egg yolks
• 1 pinch of salt
  

Custard

• 2 egg yolks
• 1/4 cup (50 g) sugar
• 1/4 cup (50 g) flour
• 20 g of flour + 20 g of cornflour (optional)
  
• 1 cup milk (full fat)
• 2 teaspoons vanilla extract
• 3/4 tablespoon (10 ml) liqueur (Grand Marnier, Brandy, Kirsch) (optional)
  
  

Topping

• 3/4 cup apricot jam
• 1 tablespoon of water
• 1 tablespoon Grand Marnier or water or combination of the two (can also use other liqueurs)
• various fresh fruit (or tinned)

Directions

1. To make pastry: Using fingertips, rub butter into flour until mixture resembles coarse meal; stir in sugar and egg yolks; press mixture together to form a ball and refrigerate in plastic wrap for 30 minutes; preheat oven to 375°F (190°C - 200°C) .
2. Roll pastry between two sheets of wax paper, making the pastry large enough to cover base and sides of a buttered 9-inch fluted tart pan; trim edges; place sheet of foil into pastry and fill with pie weights or dried beans; bake 20-25 minutes in middle rack; remove foil and beans and bake a further 5 minutes; allow to cool.
3. To make custard: In medium bowl, whisk egg yolks, sugar and flour until thick and pale; heat milk in saucepan until almost boiling; remove from heat. Slowly dribble in hot milk into egg mixture, whisking continuously, until all of milk has been added. Return custard to pot and cook, over medium-low heat, until custard has thickened and coats the back of a spoon (5-7 minutes). Place piece of plastic wrap directly onto surface of custard (this prevents a 'skin' from forming) and allow to cool completely.
4. To assemble: Spoon custard into baked pie shell and smooth. Place pieces of fruit attractively over tart. Heat apicot jam until it is quite liquid and brush this generously over the fresh fruit to set and seal the tart. Allow to cool completely.
5. Serve the same day of making. Refrigerate any leftovers.

Source:
http://www.recipezaar.com/recipe/Fresh-Fruit-Tart-101823
http://www.joyofbaking.com/FruitTart.html

Mini Fruit Tart

Ingredients

Pastry dough

250g plain flour 1 tbsp milk powder 50g castor sugar Pinch of salt 170g cold butter, cubed 1 small egg, lightly beaten ¼ tsp vanilla essence

Custard filling

200ml fresh milk 100ml whipping cream ½ tsp vanilla essence 1 egg yolk 1 egg 50g castor sugar 20g plain flour

Fruit topping

Some mango slices Some strawberries, hulled and halved 1 kiwi, sliced A few canned peaches, slices ½ cup canned longans, well drained

Apricot gel (combined)

2 tbsp apricot jam 3 tbsp water

Method
Sift flour and milk powder into a mixing bowl. Stir in sugar and salt. Cut butter into flour with a pastry cutter until mixture resembles fine breadcrumbs. Add beaten egg and vanilla essence and mix to a firm dough. Wrap the pastry in a plastic bag and chill for 30 minutes.

Roll out pastry between two sheets of plastic wrap. Line small tartlet cases with the pastry. Prick the base and chill for 20-25 minutes. Bake in preheated oven at 180°C for 20-25 minutes.

To make the filling: Heat the milk and cream together with the vanilla essence. Once the mixture is warm, remove from the heat (cover to prevent a skin forming). Beat the egg and egg yolk with the sugar until pale and fluffy. Sift in the flour.

Bring the milk and cream to just below boiling point. Pour into the egg mixture and stir vigorously, then strain the mixture into a non-stick pan. Bring to a boil stirring constantly (to prevent the base from being burnt). Simmer for 1-2 minutes until the mixture thickens. Remove and leave to cool completely.

Source from:
http://kuali.com/recipes/viewrecipe.asp?r=3256

Spring Roll (五香春卷)

材料：

1. 上肉1kg （搞碎）

2. 虾仁1kg （用刀背拍扁）

3. 洋葱（切碎）250g

4. 马蹄（切碎）500g

5. 胡萝卜（切碎）1条

6. 腐皮两张

7. 苏打饼20片（弄碎）

调味 料：

1. 盐2 1/2茶匙

2. 生抽2 1/2大匙

3. 五香粉2小匙

4. 胡椒粉1小匙

做法：

1. 上肉碎，拍扁虾仁及盐搞拌至起胶质

2. 加入洋葱，马蹄，胡萝卜，苏打饼碎和调味料

3. 把混合包进腐皮，蒸至刚刚熟（少过五分钟）

4. 要吃之前煎香即可

贴心建 议：

1. 没有马上吃，可以把蒸过的春卷放进冰箱里。 要吃时解冻，然后煎香即可。

Source from:
http://ohbin.blogspot.com/2009/04/ohbin_19.html

苹果酥派 Apple Pie Puff Pastry Style

1. 青苹果 400g （切小粒）

2. 肉桂粉2茶匙

3. 糖40g

4. 无盐牛油20g

5. 蜀粉1茶匙

做法：

1. 苹果切丁加入糖，煮至糖溶化苹果变软.

2. 加入奶油，肉桂粉和蜀粉炒至浓稠状即可.

3. 依照个人喜欢的size，把酥皮割成长方形.

4. 把馅料铺在里头，酥皮对折.

5. 之后用叉子压边封口（两面都要压）扫上蛋液.

6. 用烤箱180c烤 大约20分钟或至金黄色即可.


贴心建议：

1. 现成酥皮有分内和外，比较粘的向内，比较干掉向外，弄错了就很难封口了。

2. 苹果还没炒到时候看似很多，一变软后，会缩水，若要做大量的，记得把食谱加倍

3. 苹果的重量是去皮，去籽之后的重量。

Source from:
http://ohbin.blogspot.com/2009/08/as-simple-as-123-ohbin-carrefourohbin.html

Brown Kaya

Ingredients

10 eggs 250g- 300g castor sugar 500ml thick coconut milk, from grated white of 2 coconuts 5 screwpine leaves (pandan leaves), knotted (or more) 1/2 teaspoon salt

Method

To prepare caramel: Put 100g of the sugar into a saucepan (best to use a light-colour pan so you can see the colour of the caramel). Add 50ml water and cook over low heat to caramelize the sugar. This should take about 15 minutes at low heat. When the syrup turns a light golden brown colour, turn off heat.

Break eggs into a mixing bowl and beat by hand until yolks and whites are well blended.

Add sugar and keep on stirring continuously to dissolve the sugar. Slowly add thick coconut milk and continue to beat until sugar is fully dissolved and coconut milk is well blended.

Strain mixture into a heatproof container. Continue whisking while slowly pouring the hot caramel into the egg mixture, don’t worry if a little of the caramel crystallize, it will dissolve as you cook. Place container into a double-boiler. Add screwpine leaves to the mixture and steam over gently boiling water, stirring with a wooden spoon for approximately 40–50 minutes non-stop or until mixture turns into a thick custard mixture. Discard the screwpine leaves. The mixture should now be golden brown. If not, fry one or two tablespoons sugar separately and stir in the caramel. Add this to the kaya to achieve the golden colour. Cool, then bottle the kaya in jam jars.

Adapted from:
http://kuali.com/recipes/viewrecipe.asp?r=2137
http://www.lesdeux.info/date/2006/10