Pandan Cake With Coconut Milk Cream

The humble Pandan Cake has made headlines recently, after being named one of the world's 17 best cake by CNN. It's a kind of chiffon cake which infused with green-colored juice from pandan leaves. Pandan leaves is quite a common ingredients in South East Asia. It adds an unique fragrance to the dish.  Today i am gonna create a version with coconut milk cream which blends well with Pandan Cake.

Ingredients for Pandan Cake (8" mould):-
1. cake flour  100g
2. corn starch 10g
3. pandan leaves 20pcs
4. milk 80ml-100ml
5. vegetable oil  70ml
6. caster sugar 80g (20g for egg yolk, 60g for egg white)
7. 6 egg yolks
8. 6 egg white

Ingredients for coconut milk cream:-
1. whipping cream 500ml
2. coconut milk 50ml
3. icing sugar 30g
4. shredded coconut

Method:-
1. Preheat the oven to 160C
1. Cut the pandan leaves into small pieces, finely chop with a food processor. Add in the milk and continue to process until the pandan leaves are pulverized. Extract the pandan leaves juice and set aside.
2. Add in the egg yolks and 20g sugar in a big bowl, whisk until it becomes fluffy. Pour in vegetable oil and 70ml pandan juice, mix well.
3. Sift in cake flour and corn starch, blend well.
4. Prepare another deep bowl, whisk the egg white until the bubble appears. Add 1/3 sugar and continue to whisk until foamy. Add another 1/3 sugar and continue to whisk until medium peak. Add the remaining sugar  and whisk until stiff peak.
5. Add 1/3 of meringue into the egg yolk mixture and fold in gently until both mixtures are adequately combined. Add in the remaining meringue accordingly and repeat the steps for another 2 times.
6. Pour the batter into a 8" pan, tap the pan against the counter to release any large air bubble.
7. Send into the preheat oven and bake for 50-55 min at 160C.
8. Take out from the oven, turn the pan over and let the cake cool completely.
9. Remove the cake form the pan.
10. Remove the upper part of the cake, and cut into 2 pieces.
11. Put a deep bowl onto a pan with ice water, pour in whipping cream, coconut milk and icing sugar. Whisk until the cream is fluffy and smooth.
12. Spread the cream gently and equally onto the cake.
13. Sprinkle the shredded coconut on top of the cake.
14. Refrigerated for 4 hours before it's ready to serve.

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最近，看似普通的斑兰蛋糕被CNN评为世界第17大蛋糕之一，令大家为之哗然。它其实是一种用斑兰叶调味的戚风蛋糕，颜色看起来绿绿的并散发着一股清香的味道。斑兰叶在东南亚相当普遍，很多人都用它来为甜品或佳肴增添独特的香气。椰奶奶油搭配斑兰蛋糕， 两者的味道充分的融合在一起，为看似普通的斑兰蛋糕增添另一种滋味。

斑兰蛋糕材料 （8"烤模）:-
1. 低筋面粉  100g
2. 玉蜀黍粉 10g
3. 斑兰叶 20pcs
4. 牛奶 80ml-100ml
5. 植物油  70ml
6. 细砂糖 80g (蛋黄糊 20g, 蛋白霜 60g)
7. 6 蛋黄
8. 6 蛋白

椰奶奶油材料:-
1. 奶油 500ml
2. 椰奶 50ml
3. 糖霜 30g
4. 椰丝 适量

步骤:-
1. 预热烤箱至160C
2. 将斑兰叶切小片，放入捣碎机捣碎。加入牛奶，继续捣碎成泥。去渣取汁备用。
3. 将蛋黄和20g白糖放入较深的盆，打至蓬松，加入植物油及70ml的斑兰汁，搅拌均匀。
4. 筛入低筋面粉和玉蜀黍粉，搅拌均匀。
5. 准备另一个较深的盆，放入蛋白，分3次加入白糖，并打至硬性发泡。
6. 将1/3的蛋白霜加入蛋黄糊内， 用切拌的方式，混合均匀。蛋白依序分3次加入，直至完全混合均匀为止。
7. 将混合好的蛋糕糊倒入8”烤模内，并震出较大颗的气泡。
8. 送入预热好的烤箱，用160C烤50-55分钟。
9. 从烤箱取出，倒扣待凉。
10. 去掉蛋糕最上层， 并分割成两层。
11. 将一个较深的盆放在装有冰水的盘内，倒入奶油，椰奶和糖霜，并打至蓬松及顺滑。
12. 将打好的奶油均匀的涂抹在蛋糕上。
13. 撒上椰丝。
14. 放入冰箱内冷藏4小时以上。

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Tub Tim Krob (Water Chestnut With Gula Melaka & Coconut Milk)

Tub Tim Krob is one of the famous Thai dessert. It's actually tapioca flour coated water chestnut cubes served with syrup & coconut milk. It looks like some sort of jewel that's why it is also called Red Rubies. The dessert itself looks colorful and tempting. Most importantly, it tastes awesome too. I did modify a bit of the original recipe to make it tastes more flavourful. Hope you like it.

Ingredients:-
1. Water chestnuts (8-10pcs)
2. Honey Jackfruits (8pcs)
3. Coconut Milk (8 table spoon)
4. Tapioca Flour (500g)
5. Caster Sugar (1/2 table spoon)
6. Gula Melaka (coconut sugar - 300g)
7. Milk (300ml)
8. Pandan leave (3pcs)
9. Food coloring (2-3 drops) *can replace with dragon fruit juice

Methods:-
1. Peeled the water chestnuts and dice it into small pieces
2. Cut the honey jackfruits into strips
3. Dye the diced water chestnuts with 2-3 drops of red coloring, 1/2 table spoon caster sugar and a little bit of water, mix well and set aside for 15 min.
4. Prepare a deeper sifter, pour in the dyed water chestnuts, add in tapioca flour little by little, coated the water chestnuts with tapioca flour equally. Shake off the excessive flour, spray the water equally to the surface of the water chestnuts. Repeat the previous steps for another 2 times and let it rest for another 30 min.
5. Prepare a pot with 150ml water, pour in the gula melaka and pandan leaves. Cook under low heat, keep stirring until sugar fully dissolve.
6. Prepare another pot of hot water, pour in the coated water chestnuts. Cook under high heat until the water chestnuts begins to float.
7. Remove the water chestnuts from the hot water, and put into a bowl of cold water immediately. Set aside.
8. Prepare some shaved ice in a small bowl, add in water chestnuts, jackfruits, 2 table spoon of coconut milk, 50-70ml milk. Topped with gula melaka and it's ready to serve.

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Tub Tim Krob 是泰国著名的甜品。它其实是裹上薯粉的染色荸荠（俗称马蹄）搭配着糖浆及椰浆的一道甜品，晶莹剔透的外表看起来像一颗颗的宝石，所以也有人把它称作红宝石。

材料：-
1. 荸荠（俗称马蹄）8-10个
2. 菠萝蜜 8片
3. 椰浆 8大匙
4. 木薯粉 500g
5. 白糖 1/2大匙
6. 椰糖 300克
7. 牛奶 300ml
8. 香叶 3片
9. 食用色素 2滴 *可用火龙果汁代替

步骤：-
1. 将荸荠去皮，并把它切成丁
2. 将菠萝蜜切成条状
3. 将荸荠丁放入碗内，滴入2-3滴的红色素，1/2大匙的糖和少许的水搅拌均匀，搁置一旁15分钟。
4. 准备一个较深的筛，倒入荸荠丁，倒入一部分的木薯粉，搅拌使其均匀地裹上荸荠丁，用筛甩掉多余的粉，再均匀地喷上些许水分，再倒入木薯粉，重复2遍之前的步骤。完成后，搁置一旁约30分钟。
5. 将150ml的水倒入锅内，放入椰糖和香叶，小火，不断搅拌，直至椰糖完全融化。
6. 准备另一锅热水，倒入荸荠丁，大火，直至荸荠浮起即可。
7. 将荸荠丁从热水里捞起，并马上放入冰水中。
8. 准备一些碎冰，加入荸荠丁，菠萝蜜，椰浆2汤匙，牛奶50-70ml, 最后淋上椰糖浆即可食用。

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不用烤箱，在家也能炮制出让人销魂的叉烧饭

黯然销魂饭，是周星驰在电影《食神》中的食神终极大赛所炮制的佳肴。食材虽普通，却有灵魂地令人感动落泪。黯然销魂饭其实是一种叉烧煎蛋饭，再配上一些清爽的青菜来中和叉烧的油腻。做法其实很简单。

黯然销魂叉烧饭 （3-4人份）
材料：
花肉 500G
青菜 适量
鸡蛋 3-4颗

腌料
蒜蓉 1小匙
白糖 3大匙 (可用蜜糖替代）
蚝油 1大匙
绍兴酒 1大匙
生抽 2大匙
黑酱油 1大匙
五香粉 1小匙
八角 1小瓣 （可省略）

做法
1） 将花肉洗净，并把外层较硬的皮去除， 加入所有的腌料，搅拌均匀，冷藏并腌制一夜。
2） 将腌制好的花肉，放入气压锅，盖上锅盖，高压焖煮15分钟。
3） 将高压焖煮好的花肉，继续翻炒至收干酱汁，且白糖已焦糖化。（注意火候，以免烧焦）
4） 切块备用
5） 准备一锅热水，加入少许盐和油，将洗净的青菜汆烫2-3分钟，捞起备用。
6） 煎荷包蛋
7） 摆盘即可

* 若没有气压锅， 也可用普通方法烹制，要注意时间的掌控。

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"Sadly ecstasy rice", is actually a dish in Stephen Chow's movie "God of Cookery". Although the ingredients are pretty normal, but the soul of the dish is moving anyone to tears. "Sadly ecstasy rice" is a combination of char siew, sunny egg, matched with some fresh vegetables to neutralize the greasy char siew. It's actually pretty simple to get the dish done. 

Sadly Ecstasy Char Siew Rice (3-4 pax)
Ingredients:
Pork belly 500G
Some vegetables
Egg 3-4pcs

Marinade
Garlic 1 tsp
Sugar 3 tablespoons (can replaced with honey)
Oyster Sauce 1 tablespoon 
Shaoxing wine 1 tablespoon
Soy sauce 2 tablespoons
Black soy sauce 1 tablespoon
Five powder spice 1 tsp
Star anise 1 small glove (optional)

Steps:
1) Wash the pork belly and remove the hard skin, mix well with the marinade and refrigerated for overnight.
2) Put the marinated pork belly into the pressure cooker, cover the lid, cooked under high pressure for 15 minutes.
3) continue to stir fry until it starts to caramelize (control carefully to prevent the sugar from over burned)
4) Cut into pieces
5) prepare a pot of hot water, add in a little salt and oil, boiled the vegetables around 2-3 min
6) pan fry the eggs
7) ready to serve

* you can always use normal pan if you don't have any pressure cooker, but make sure you control the heat well.

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