Mommy Yum

120gm almond meal 200gm powder sugar 100gm eggwhite 30-35gm granulated sugar Food colouring 2 tsp vanilla extract (optional) Can substitute 2-3 tblspoon almond meal for powdered flavouring 1.Egg white and granulated sugar, beat to form meringue. Add colouring. 2.Fold almond meal and powdered sugar until not very runny. 3.pipe on sheet 4.Tap on counter few times 5.Leave on counter 30-45mins 6.Bake 300F 20 mins

1 kg ground pork Marinate: 1 1/2 tbsp fish sauce 1 1/2 tbsp soya sauce 175 - 200 gm sugar 1/8 tsp 5 spiced powder 1/2 tsp white pepper 1 tbsp oil 2 tbsp rose wine 1/2 tsp cinnamon powder 1/2 tsp kam cho(licorice) powder a big drop of red food coloring Season ground pork with the marinate and leave in the fridge overnight or at least 4 hours. Turn oven to 225 F. Oil the under side of baking sheet 17" x 12", put a chinese bowl of marinated pork on baking sheet and try to spread meat as thinly as possible to cover the whole sheet. Bake in oven for 10 mins or until firm to the touch. Remove from oven and using a scissor cut meat into pieces. Repeat (3) to (5) with increased temperature. Meat is now ready for grilling or wrapped in foil and freeze until needed.

Ingredients: (makes a 7" cake) Espresso Syrup: 1 tablespoon instant espresso/ strong coffee powder 1/2 tablespoon sugar 1/2 cup (125ml) boiling water 1 tablespoon Marsala (I used Baileys Irish Cream) Filling: 250g mascarpone cheese 1 1/2 teaspoons vanilla extract 3 tablespoons icing sugar 2 tablespoons Marsala (I used Baileys Irish Cream) 1 cup (250 ml) heavy/whipping cream about 24 sponge fingers (savoiardi) 50g dark chocolate cocoa powder, to dust dark and white chocolate shavings (optional) strawberries for decoration (optional) Method:  To make the Espresso Syrup: Dissolve instant espresso coffee powder, sugar in boiling water. Leave to cool. Stir in 1 tablespoon Baileys Irish Cream. Set aside. To make the Filling: In a mixing bowl, with a manual whisk, whisk mascarpone cheese with icing sugar, vanilla extract, Baileys Irish Cream and 3 tablespoons of the espresso syrup until blended. With an electric mixer whisk the whipping cream until soft peak (do not over whip). With a sp...

500g boneless chicken, cut into cubes/strips Cornflour Butter or margarine, 4-5 tablespoons 1 stalk curry leaves Dried chillies, chopped, to taste (you can use fresh cili padi, if you want) Evaporated milk, 150ml ( susu cair ) 2 tablespoons white sugar, 1 tablespoon brown sugar (adjust as you like) Salt and pepper, maybe some chicken stock What to do: Season chicken with salt, pepper and chicken stock. Coat with corn flour and fry. (deep fry or shallow, I just used shallow frying) Try and get it golden brown. Set aside. Melt butter over a gentle heat and fry chopped chillies and curry leaves until it starts to smell good *drool* Add evaporated milk and sugar. Stir until the sugar is dissolved. Keep the pan on the heat until the sauce is nice and thick. (Butter should be combined with milk - just like white sauce!) Add in fried chicken. Mix well to cover in the sauce. Serve!

1 TB vinegar, 1 TB sugar 1/2 Ts salt. Add to rice half cooked.

Oreo Cheesecake Ingredients Ingredients Crust: 250g Oreo Cookies (remove cream) 50g butter, melted FILLING: 250ml whipping cream 500g Pheladelphia cream cheese, softened 100g caster sugar 24 Oreo cookies Directions CRUST: Combine cookie crumbs and butter. Press into a 21cm loose bottom pie pan. Place in freezer while preparing filling. FILLING: Whip cream until stiff peaks form. Place in refrigerator. Whip cream cheese until smooth. Add sugar and blend. Coarsely chop 24 Oreo cookies and fold into cream cheese mixture. Fold in whipped cream. Turn filling in crust and spread evenly. Cover and refrigerate at least 4 hours. Loosen cheesecake by running knife around edges. Release sides of pan.