Japanese Cotton Cheesecake

材料 A：
1. Cream Cheese 160g
2. 牛油25g
3. 牛奶120g

材料B：
1. 面粉40g+蜀粉30g 拌均
2. 蛋黄4粒

材料C:
1. 蛋白4粒
2. 糖100g ... (80g is enough)
3. 塔塔粉1/8茶匙


做法：
1. 烤盘里面涂油外面用锡纸包好
2. 材料A隔水煮至浓稠
3. 循序加入材料B
4. C打致湿性发泡拌入3即可
5. 用水浴法160c烤45分钟左右即可。


Source:
http://ohbin.blogspot.com/2009/12/ohbin-japanese-cotton-cheesecake.html

Curry puffs with chicken & potatoes

Ingredients

(A) Pastry
400 gms all purpose white flour
150 gms butter

1/2 tsp salt
Some iced water
Flour for dusting

(B) Filling
200 gms chicken breast – cubed
4 medium-large potatoes – peeled and cubed
1 large onion – diced
1 tbsp curry chicken powder
1 tbsp beef rendang powder
1 tsp chicken stock
50 ml water
Salt & pepper to taste
Oil for deep frying

Method

1. Mix the spices with some water until it forms a paste. In a wok/pan, fry the paste with some oil until fragrant. Add in the potatoes and onions, and fry for 2-3 minutes before adding in the cubed chicken. Fry until the chicken is cooked.
2. Add in the water, chicken stock, salt & pepper to taste, cover and cook until the potatoes are soft. You may need to add more water if necessary – keep an eye out. You don’t want your filling to burn before the potatoes are soft.
3. Once the potatoes are cooked, continue frying the filling until it’s dry. Be careful not to burn it. When ready, dish out to cool thoroughly.
4. Prepare the pastry by mixing (A). On a floured surface, divide the dough into equal portions and roll out the portions into circles measuring 12 cm in diameter and a thickness of about 2mm. You don’t have to be this accurate – this is just a gauge. Place about a teaspoon or more (estimate as you go) of the filling, fold carefully, pinch the edges to seal and create a flute edge by folding in the edges.
5. When finished, deep fry these in hot oil until golden brown. Serve warm as is.

NOTE: You can actually keep the extras in the freezer for a month – just deep fry the puffs (after you’re done filling and sealing them) for one minute or so (the curry puffs won’t be golden brown which is okay), dish out, cool and freeze. When you want to eat them, just take out from the freeze and deep fry them directly (do not thaw) until golden brown,


Source:
http://thescarfer.net/blog/2009/06/03/curry-puffs-with-chicken-potatoes/

糯米鸡

材料和做法：

1. 先将3碗的糯米浸过夜

2.之后蒸45分钟 （糯米铺平，用手指戳一个个洞才蒸）

3. 糯米蒸好后，淋上混合了的汁料

- 蚝油3汤匙
- 酱油4汤匙 (别一下放完，万一你的酱油很咸）
- 绍兴酒4汤匙
- 糖5汤匙
- 盐1茶匙
- 水6汤匙
- 黑酱油少许

- 麻油适量

建议：混合汁料后先试味道，自己调配到合适为止才淋在糯米上。

4.鸡肉和香菇分别用胡椒粉，蚝油， 酱油，盐，黑酱油,麻油少许腌制至少三小时以上。

5.用油爆香小葱头，倒下香菇炒香片刻。

建议： 倒少许水去一同炒，这样调味料才会均匀。

6. 碗底铺上腌好的鸡肉，香菇，腊肠等等

7. 铺上糯米饭，压紧

8. 每个碗洒上两汤匙的水

9. 大火蒸至熟即可！

Remarks:
1. Soak and steam 1-1/2 cup of rice.
2. Don't marinate the mushroom until too sweet.
3. Use 1 big chicken thigh plus 1 chicken wing.
4. For 3 bowls of rice.

Source:
http://ohbin.blogspot.com/2009/04/ohbin-ohbin-ohbin-ohbin-1.html

Braised Sea Cucumber and Mushroom

Ingredients

450g soaked sea cucumber, rinsed and sliced thickly 1 thumb-size old ginger, smashed 1/2 tbsp Chinese rice wine 500g chicken drumsticks, cut into bite-size pieces 8 – 10 dried mushrooms, soaked to soften

Seasoning for chicken:

1/2 tbsp light soy sauce 1/4 tsp pepper 2 tbsp oil 4 slices ginger, shredded 1 tsp chopped garlic 1 tsp chopped shallots

Thickening:
1½ tsp cornflour mixed with 1 tbsp water

For sauce (combine):

2 cups chicken stock 1 tbsp light soy sauce 1 tbsp thick soy sauce 1 tbsp oyster sauce 1/2 tsp salt 3/4 tsp sugar 1/4 tsp pepper 1 tsp chicken stock granules

Method
Marinate chicken pieces with light soy sauce and pepper and leave aside for 20 – 25 minutes.

Place sea cucumber and ginger in a non-stick saucepan and stir-fry without oil until almost dry. Add in the rice wine and stir-fry briskly for one to two minutes. Remove the sea cucumber from the saucepan and set aside.

Heat oil until hot and fry shallots and garlic until lightly golden. Add ginger and fry until fragrant.

Add in chicken and mushrooms and stir-fry for two to three minutes. Pour in sauce ingredients and add the sea cucumber. Bring to a boil. Cover and cook over a low heat for 40–45 minutes or until sea cucumber is cooked and tender. Thicken with corn flour mixture.

Source:
http://kuali.com/recipes/viewrecipe.asp?r=811