Coconut Milk Jelly (Nata De Coco & Tadpole)

Ingredients:
1 packet Agar-agar powder (10g)
1 packet Tadpole ~ boil 5 mins
1 packet Nata De CoCo ~ coconut flavor (Jubes)
250ml Fresh coconut milk (Heng Guan) ~ add a pinch of salt
150ml Syrup from Nata De CoCo
750ml Water
6-8 tbsp sugar
Food coloring ~ Pink & Green
14 plastic cups

Direction:

1. Fill each cup with 6 cubes of Nata De Coco.
2. Combine agar-agar powder, water, syrup & sugar.  Bring to boil until the mixture dissolves.
3. Lower the fire then pour in the fresh coconut milk & stir a while, off the fire.
4. Divide into 2 portions.  Add pink & green food coloring into individual portions.
5. Pour 3/4 portion mixture into each cup.  Leave to set, the jelly will split into 2 layers.
6. Chill in the fridge.
7. Decor each cup with 3 Nata De Coco & Tadpole before serving.

Chocolate Durian Cake

Ingredient:
Fluffy Chocolate Sponge Cake Recipe

Durian Filling:
250g durian pulps/meat
2 tbsp fresh milk
2 tsp sugar

Method
In a pot, add the above ingredients on medium heat.  Mix together till smooth paste.

Chocolate Ganache:
16oz Semi-sweet chocolate
2 cup heavy cream

Method
Heat the heavy cream on simmer, be careful not to allow cream to boil.  Pour the cream over the chocolate & let stand for 2 mins.  Process by pulsing several times until chocolate mixture is smooth.  Allow it to come to room temperature, approximately 2 hours.   Then place the chocolate mixture into the stand mixer  & whisk on high for 2-3 mins.

Assemble

• Sliced the sponge cake into halves.   
• Spread thin layer of chocolate ganache on top then spread the durian filling.   
• Sandwich the other halves of sponge cake.  
• Then spread the sponge cake with chocolate ganache & decorate

Soto Ayam Lamongan (Indonesia Version)

Ingredients:

Half chickens

1.750ml water

2cm galangal ~ crushed

1 cloves

2 stalks lemongrass ~ crushed

1 tsp salt

Cooking oil

2 tsp lime juice

1 tbsp soy sauce

Paste:

8 shallots

4 cloves of garlic

2cm turmeric

2cm ginger

1 tsp pepper

1 tbsp toasted coriander

3 candlenuts

Garnish

100g bean sprouts

30g Su'un

2 boiled eggs ~ halves

30g cabbage ~ thinly sliced

1 stalk celery ~ sliced

1 tbsp fried garlic

Red chili ~ thinly sliced

Directions:

1. Bring 1.75ml water to boil then simmer half chicken with ginger, clove, lemongrass & salt.
2. Reduce the heat, boil until the oily chicken broth & chicken tenders.  Remove the chicken from the broth.
3. Fried chicken slight brown, remove & drain.  Shredded meat & set aside.
4. In a pan, heat 4 tbsp cooking oil, saute the ground paste until fragrant.  Remove from heat & add into the pot of broth.  Continue to cook & add the seasoning, lime juice & soy sauce.
5. Brewed sprouts and su'un separately with hot water, drain.
6. Prepare a serving bowl, place the shredded chicken, sprouts, cabbage & su'un.  Pour the hot broth, sprinkle with celery & fried garlic.  Top a poached egg on top & serve while hot with chilies.

Black Pomfret in Black Sauce (Malay Version)

Ingredients
1 large black pomfret
1 large onion ~ sliced
2 cloves garlic ~ chopped
2" fresh ginger ~ sliced
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tsp turmeric powder
Generous dash of white pepper
1-1/2 tbsp sugar
1/2 cup water
1 lime ~ extract juice

Directions:

1. Rinse the fish, pat dry thoroughly & cut three slits diagonally across both sides.
2. Heat 1 tbsp of oil & fry the onion, garlic & ginger until fragrant.
3. Add the water & all the seasonings & bring to a boil.
4. Gently add the fish & cook on medium heat for 8-10 mins.  Turn the fish to the other size & cook for another 5 mins.
5. Turn off the fire & pour the lime juice over the gravy.  Pour the fish & gravy onto a serving plate & serve immediately with steam rice.