Thai Style Agar-agar 泰国椰浆燕菜

材料：
琼脂粉（agar agar powder）12g，糖200g，水500g，椰浆500g；食用色素数滴；果冻模数个（或大盘或其他容器一个）

做法：
　　1、琼脂粉（agar agar powder）6g与糖100 g，水500g一同入小锅，煮至糖溶解，加入食用色素数滴，倒入碗中，碗以大锅热水小火保温；
　　2、琼脂粉（agar agar powder）6g与糖100 g，椰浆500g一同入小锅，煮至糖溶解，倒入另一个碗中，碗同样以大锅热水小火保温；
3、倒一层有色果冻液入模，模子放入冰箱冷藏室，约五分钟；
　　4、取出模子，倒一层椰浆果冻液入模，入冰箱冷藏室五分钟；
　　5、再倒一层有色果冻液入模，模子放入冰箱冷藏室，约五分钟；
　　6、重复以上步骤，直到模子装满，冷藏坚固即可脱模。

这是我在网上看到的版本... 材料的成分我更改了一些...
由于我赶着去上课，并没有一层一层地做... 不好意思哦！呵呵~
但是还是一样好吃！希望大家喜欢！

Char Siew Pao's Meat 叉烧包内馅

1. Season meat with with five spices powder, sugar, black kicap & light kicap, pinch of salt.
2. Fry on non stick pan or bake in oven about 25 mins.

1. Buy Char Siew and cut into small pieces...
2. Put little oil in flying pan, fry in with some wheat flour, add in black kicap & light kicap, oyster sauce and sugar to taste the taste you want.

Satay Chicken

Ingredients: Chicken tenderloin, chicken drumstick, kunyit, salt , sugar, lemon grass

1. Cut the chicken tenderloin and chicken drumstick into small pieces, around 2cm long each.
2. Season with kunyit, salt , sugar, lemon grass.
3. String up the meat with the stick.
4. Preheat a barbecue grill or chargrill on medium. Spray skewers with oil. Cook for 6 minutes, turning, or until cooked. Place skewers on plates and drizzle with satay mixture.

Mummy Homemade Chicken Wings

Ingredients: 10 chicken wings, sugar, salt, soy sauce, five spice powder, lime or lemon.

1. Season the chicken wings with 1 teaspoon of sugar, 1 teaspoon of salt, 1 tablespoon of soy sauce, 1 teaspoon of five spice powder, 2 lime or 1 lemon.
2. Barbeque the chicken or put in the over for 175C heat for 25 minutes.

ckx version of Tir@misu

cream filling
4 eggs, separate it
1/2 cup marsala or kahlua or bailey (see how rich u are)
300ml thick cream for whipping
vanilla bean or essence( a bit)
sugar 4 tbs

*know how to make the cream
-make sure you heat the eggs york until smooth than add sugar..then coffee liquer until smooth and little bit thick
-make sure you whist the egg white until thick
-make sure you whip the cream until its thick

base
chocolate + some butter + some milk

cake layer
sponge finger ...large pack
espresso a few cups to soak the sponge finger
some marsala

菜糕skin

粘米粉 150g
大署粉 150g and another 50g for later use
water(very very hot arr!!) 600g
some cold water for mixing the flour mixture...
oil...3tsp

how to make...filling..later yichen know jor only put here..

Ang Ku "kuai ku kuih"

Ang Ku Skin
Sticky Rice Flour 300g
Sugar 40g
Oil 40g
Pumpkin Puree 100-150g
绿豆分 little bit cukup (Jason say 10g)

Filing
Green Bean (skinless) 300g (remember to soak arrr)
Sugar a bit more (140g gua)
PINCH of salt