ButterCream - Strawberry Flavour

Ingredients:

500g     Butter
3 cup    Icing sugar - sifted
2 tsp     Vanilla extract
1 tbsp   Heavy cream
1/3 cup Strawberry jam

Mixed the butter and sifted icing sugar till creamy.
Add-in vanilla extract and heavy cream continue to mixed.
Add-in strawberry jam and mixed for 1 minute.

Bake Yam Cake

Cake base :
175g Butter
125g Castor sugar
2 eggs
200g Self raising flour - sifted
180ml Milk

Methods:
1) Beat butter and sugar till white and creamy.
2) Add egg 1 at a time. Beat till fluffy.
3) Finally, add the sifted flour alternate with milk but end with flour.
4) Stir-in gently till incorporate with a smooth light batter.
5) Pour into a 8" round  baking tin.
6) Bake at 175 degree celsius for 55 minutes or till cake spring
    back when lightly touched.
7) Remove from pan and allow to cool. Slice into 2 layers.

Fillings :
400g   Yam - Steam & mashed into puree
80g     Sugar - Coarse
40g     Butter
240ml Fresh milk
6 tbsp "Kara" Coconut milk

Methods:
1) Melt butter and sugar over medium heat till sugar dissolved.
2) Blend the sugar mixture, milk and yam puree in a blender.
3) Then cook with coconut milk over medium heat till almost dry.
     Leave to cool.

Cake assembly :
2 layers of cake
Yam fillings
400g Whipped cream
50g Almond flakes - roasted
Cake board / flat plate

1) Place 1 layer of cake onto cake board.
2) Spread 300g yam mixture on top of the cake evenly.
3) Spread 1 layer of whipped cream on top of the yam mixture.
4) Cover with another cake layer.
5) Stir the balance 100g yam mixture with 200g whipped cream.
6) Spread the yam whipped cream mixture over the cake evenly.
7) Chill in fridge overnight.
8) Spread a thin layer of whipped cream and decorate the cake with
    almond flakes at the side of the cake.

Cinnamon Apple Pie with Crumb Topping

For 2(two)  9" pie plate

Filling :
3 Green apples / 2 big  green apples
5 Red apples
(peel off the skin & cut into 1.5cm pieces)

3/4 cup Brown sugar
3tbsp Flour
2.5 tsp Ground cinnamon
1tsp Ground nutmeg
1tsp Salt
Bit of water

Cook all the ingredients until apple is tender. If it is a bit dry or sticky while cooking, add a bit of water.
Prepare this 1 day in advance.


Pie Crust :
300g Flour
1tbsp Sugar
1tsp Salt
150g Butter - chilled
7 tbsp Ice water

1) Mixed all the flour, sugar, salt in a bowl.
2) Rub-in butter with fingertips and combine with the flour mixture.
3) Slowly stir-in ice water until become a dough.
4) Divide dough into equal portion then wrap in plastic. Chill for 1 hour.
5) Roll out chilled pie dough in a round shape to fit 9" pie plate.
6) Oil the pie plate & place the rolled dough on it.
7) Press and shape it.
8) Pricked some holes using a fork at the pie base.

Crumb Topping:
250g Flour
1/2cup Brown sugar
2 1/2 tsp Ground cinnamon
1/2 tsp Ground nutmeg
190g Salted butter - cold & soft

Mixed all the ingredients well except the butter.
Then, add-in the butter until large , moist crumbs form.

Preheat Oven : 218 degree celsius

Bake : At the centre of the oven.
           218 degree celsius for 20 minutes.
           190 degree celsius for 35-40 minutes until crust is browned.
           If crumb topping becomes too dark, gently tent a sheet of aluminium foil.

Blueberries Cheese Tart

Pastries for 23 tart shells:

200g Salted butter - cold
150g Organic sugar / caster sugar
1tsp  Vanilla essence
2       Egg - "AA" size
400g Flour

Method:
1) Mix the butter and sugar till creamy.
2) Add vanilla essence and the egg one at a time till well combine.
3) Mix in flour evenly till become soft dough.
4) Weigh about 42g of each dough then press into tart mould.
5) Prick some holes at the tart base for air relief purposes while baking.
6) Bake for 20 minutes till golden brown @ 170 degree Celsius.
7) Make sure the tart shell is cold completely before use.



Fillings:

425g  Cream Cheese - room temperature
34g    Butter - melted
100g  Caster sugar
1tbsp Lemon juice
2        Eggs "A" size

200g  Blueberries jam

Method:
1) Mix the cream cheese, butter and sugar well and creamy.
2) Add lemon juice and egg one at a time till well combined.
3) Scooped 1/2 tsp of blueberries jam into tart shell.
4) Then fill in cheese mixture. (Not too full)
5) Touch up with a bit of blueberries jam for decoration.
6) Bake for 10 minutes@ 160 degree celsius.
7) Remove from oven immediately.
    Cool it at room temperature before keep into refrigerator.

Cost : RM1.90/tart

Steamed Yam Cake

Garnished ingredients :
Shallots - sliced & fried till golden brown
Sesame seed - toasted
Peanut - toasted & pounded to medium size pieces
Seasoned dried turnip "choy po"- washed, then fried with chopped garlic
Spring onion - cut into small pieces
Red chili - cut into small pieces

700g Yam - cleaned & diced
1/2 bowl Dried shrimps - soaked and chopped
2tbsp Garlic - chopped
2tbsp "5-spice" powder
1 tbsp Pepper powder

Fried the chopped shrimps with garlic then diced yam. 
Add-in "5-spice" powder & pepper powder continue stir-fry till yam 1/2 cooked.
Keep a side.

2 1/2 bowls Rice flour
2 tbsp Tapioca flour
6 1/2 bowls Water
1 tbsp Salt

1) Mixed the above ingredients with water then boiled in a wok
    while steering with low flame till become starchy.
2) Add the cooked yam mixture in and continue mixed well.
3) Dished out and keep into a tray.
4) Steamed for 30 minutes.
5) Sprinkle with all the garnish ingredients immediately.
6) Cut the cake when it is cold enough.

Fried Chicken Wing

Ingredients:

1 kg Chicken wings
1tbsp Salt
Pepper powder
2'' size Ginger - juiced

Flour mixture for frying :
All-purpose flour
Rice flour
(Ratio  1 : 1.5)
Pepper powder
Salt

Patty (Hamburger)

Ingredients:

4 pcs Chicken whole leg (debone and minced)
4 clove  Garlic - chopped
1 pc Onion - chopped
1 egg "A" size
1 tsp Pepper powder
3 tbsp All-purpose flour
1 tsp Mixed spice
Salt to taste
a bit of sugar

Method : Combined all the ingredients. Shapped it into 10pcs patty.


Notes :
1) Choose 20% fat contain minced meat.

2) Shapping patty :
    Floured both hands while forming patties from sticking to the hand.
    Shaped the patty about 1cm uniform thickness;
    1.5 cm larger than the diameter of bun;
    gently make dimple 2cm in diameter in the middle.

3) Once gently placed the patty on the cooking surface leave it alone
    so the meat has time to develope crust. If you try to turn it too early
    the patty will stick or fall apart. Turn the patty once and never press
    it with the spatula. Pressing will force juices out, resulting in a dry burger.