Japanese Strawberry Shortcake

Ingredients

4 eggs

150g sugar

120g cake flour ~ sieve twice

40g butter ~ melted

30g milk

Cream

500ml heavy whipped cream

40g sugar

Decoration

Direction/Instruction

1. Preheat the oven to 160 deg C.  Line the bottom of 8" round pan with parchment paper.
2. Whip the eggs & sugar on high speed until they are almost white in color, more than triple in volume & hold a ribbon when the beaters are lifted ~ about 5 mins.
3. On medium speed, add the flour incorporated.  Spoon about a cup of the batter into a bowl & stir in the melted butter & milk mixture.  Add this all back to the full batter & stir until blended.  Pour the batter into the prepared pan & bake for about 40 mins, until the center of the cake springs back when gently pressed.  Cool the cake completely in the pan.
4. For the cream, prepare ice bath by placing ice cubes & water in a large bowl.  Place a clean dry mixing bowl over & add the heavy whipped cream & sugar to keep cool.  Once cooled, transfer the mixing bowl to the stand mixer & whisk at high speed.  The cream will become thicker & smooth. 
5. Slide the cake in half horizontally.  Spread the cream over the cake evenly & place the strawberries on the top of the whipped cream, transfer the whipped cream to the top of the strawberries layer.  Spread just enough cream to cover the strawberries; then place the half cake to sandwich the cake.  Lightly cover the whole cake with a layer of the cream. Then decorate the top with strawberries.  Dust with icing sugar & chill until ready to serve.

Hainanese Roasted Chicken Rice

Ingredients:
1 chicken (whole) ~ gutted & cleaned with neck & feet removed
1 tbsp honey
1 tbsp Maltose
1 tbsp Molasses/Treacle
1/2 tsp Five-spice powder
Dashes of white pepper powder
1 tbsp ginger juice
2 tbsp light soy sauce
2 spring onion
5-6 slices of ginger
A handful of Kosher/coarse salt ~ for exfoliating the chicken

Direction/Instruction:

1. Combine honey, maltose, molasses, 5-spice powder, white pepper, ginger juice & soy sauce in a bowl.  Stir to mix the marinade & generously rub all over the chicken including the cavity.
2. Stuff the spring onions & ginger slices into the cavity.  Tie the two legs together with kitchen twine to help cover the cavity.  Leave the marinated chicken to air dry in the refrigerator for at least 6-8 hours or overnight.
3. Take the chicken out 30-45 mins before roasting to allow it to reach room temperature.  Preheat oven to 220 deg. C.  When the oven is hot enough, turn it down to 200 deg. C & place the roasting chicken using Rotisseries mode for 20 mins.  Then reduce the heat to 180 deg. C & roast for a further 30-45 mins (depending on the size of the chicken) until the skin is crisp & dark brown.  Once done, take the chicken out to rest before cutting into pieces.

Crispy Sesame Chicken With Sticky Asian Sauce

Ingredients:
5 tbsp olive oil
2 eggs ~ lightly beaten
3 tbsp cornflour/cornstarch
10 tbsp plain/All-purpose flour
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
2 tsp paprika/chili powder
3 chicken breast fillets ~ cut to bite-size chunks

Sauce
1 tbsp sesame oil
2 cloves garlic ~ minced
1 tbsp Chinese rice vinegar/white wine vinegar
2 tbsp honey
2 tbsp sweet chili sauce
3 tbsp tomato ketchup
2 tbsp brown sugar
4 tbsp soy sauce

Direction/Instruction

1. Heat the oil in a wok/large frying pan until very hot.
2. Whilst the oil is heating, place the egg in one shallow bowl & the cornflour in another shallow bowl.  Add the flour, salt, pepper, garlic powder & paprika/chili powder to another shallow bowl & mix together.
3. Dredge the bite-size chunk chicken in the cornflour, then dip in the egg & finally dredge it in the seasoned flour.  Add to the wok & cook on high heat for 6.7 mins, turning 2-3 mins times during cooking until well browned.  Remove from the pan & place in a bowl lined with kitchen towels.
4. In another wok, add all the sauce ingredients, stir & bubble on high heat until the sauce reduces by about a third (should take 2-3 mins).  Add the cooked chicken back in & toss in the sauce to coat.  Cook for another 1-2 mins.
5. Turn off the heat & serve with cooked rice & top with sesame seeds & chop spring onions.

New York Cheese Cake - Anna Olson

9-Inch Cheesecake

Crust:

225g Graham cracker crumbs

2 tbsp sugar

60g unsalted butter ~ melted plus extra for greasing the pan

Cheesecake

4 pkg (250g) Cream cheese ~ room temperature

275g sugar

3 tbsp cornstarch

2 tsp vanilla extract

2 tsp finely grated lemon zest

3 large eggs

1 egg yolk

190ml sour cream (not low-fat)

Direction/Instruction

- Crust

1. Preheat the oven to 180 deg C.
2. Stir the graham crumbs, sugar & melted butter until evenly combined & press into the bottom of an ungreased 9" springform pan.  Bake for 10 mins then cool & brush the sides of the pan with a little melted butter.

- Cheese Cake

1. Increase the oven temperature to 200 deg C.
2. Beat the cream cheese until light & fluffy;  Add sugar a little at a time & scraping the sides & bottom of the bowl often.
3. Beat in the cornstarch, vanilla & lemon zest.  Add the eggs one at a time on a lower speed & scraping after each addition, then beat in the yolk.
4. Still on low speed, beat in sour cream.  Scrape this over the cooled crust.
5. Bake the cheesecake for 10 mins on 200 deg C, then reduce the oven temperature to 100 deg C & bake for 25 more mins.  Turn off the oven & leave the cheesecake in for an hour cracking the oven door after 30 mins.
6. Allow the cheesecake to cool completely to room temp. then carefully run a spatula around the outside of the cheesecake to loosen it from the pan.  Then chill the cheesecake for at least 6 hours before slicing & serving.

Pandan Kaya Ball

Ingredients:
15g butter ~ melted
120g Plain flour
1/2 tsp baking powder
1 tbsp caster sugar
150ml milk
1 large egg
Kaya Jam.

Direction/Instruction:

1. Stir the dry ingredients to mix together.
2. Whisk the wet ingredients together & pour into the dry ingredients.  Mix well into a smooth batter
3. Add in the melted butter & stir well to combine.
4. Heat a Takoyaki mold pan, brush a little oil.  Pour in 3/4 batter into the mold & add kaya jam in the middle and top the batter to cover the top.
5. Let the batter semi-cook & using a lid to cover the top of the mold & let it cook for 2 mins.