executed in my kitchen

Wonton in Chicken Broth Soup
Executed on : 17th August 2010
Ingredients for 5 :
  • 15 sheets wonton skin
  • 100 grams minced chicken
  • 100 grams minced prawn
  • 1 clove of garlic, minced
  • 1 teaspoon of tapioca flour
  • 1 stick of green onion, finely chopped
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of pepper
  • 500 ml water

Method :
  1. Mix all the chicken, prawn, garlic, onion, salt, pepper altogether.
  2. Separate into 15 balls
  3. Place each balls onto the centre of the wonton skin. Use a bit of water and seal tight the edges, forming a triangular shape
  4. Place the wontons into boiling water. Leave it until cooked.
    Kangkung Telur Puyuh Masak Saus Tiram
    Executed on : 17th August 2010
    Ingredients serves 4 :
    -        200 grams kangkung
    -        1 tbsp honey / sugar
    -        200 gram cleaned prawns
    -        100 ml water
    -        1 sdt corn starch, diluted in water
    -        2 big chili, finely chopped
    -        6 telur puyuh, boiled, shelled and fried
    -        3 tbsp cooking oil
    -        salt and pepper to taste
    -        3 clove of minced garlic
    -        1 bombay onion, diced
    -        3 tbsp oyster sauce
    -        1 tbsp sweet sauce

    Method :
    1.  Heat the oil, saute the garlic and onion until brown. Put in the prawn until it changes color.
    2.  Put in the oyster sauce, sweet sauce, honey, salt, pepper and mix well. Pour in the water and thicken the solution with corn starch.
    3.  Enter the kangkung leaves, cook until done. Put in the chili & telur puyuh (eggs). Mix well and serve.

    Perkedel Kentang Daging
    Executed on : 17th August 2010
    Ingredients serves 5 :
    -        500 grams potatoes, skinned
    -        150 grams minced beef
    -        1 tbsp of finely chopped celery
    -        1 tsp of salt and 1 tsp of powder pepper
    -        2 eggs, beaten
    -        Cooking oil for frying

    Spices that needed to be grinned :
    -        4 clove of red onion
    -        3 clove of garlic
    -        1 tsp of salt
    -        ½ tsp of pepper

    Method :
    1.  Skin the potatoes and clean them. Dice the potatoes and soak them, while waiting to be fried
    2.  Heat the oil and fry the potatoes until cooked. Take out while hot and mash them well.
    3.  Heat 2 tbsp of oil, saute the grinned spices till fragrant. Put in the minced beef and cook till well done.
    4.  Mix in the mashed potatoes with the meat, celery, salt, pepper and mix everything well. Separate into flattened balls.
    5.   Dip the 'flattened potato balls' into the beaten eggs and fry until golden brown.
    > Use a flat pan to heat the oil, make sure the height of oil reaches half the height of the potato paste.
    > When frying the potato paste, wait until the side turned brown and then flip it over. Restraint yourself from flipping too much or it will break away.

    Executed on : 16th June 2010
    Ingredients serves 6 :
       • 6 large eggs, separate into yolks & whites*
       • 2 pk (8.8-oz/ea) mascarpone (made in Italy)
       • 2 pk ladyfinger, (hard, 24 fingers/box) (Bonomi is a good brand)
       • 1/2 cup rum
       • 1/4 cup rum, set aside
       • 1 cup ultra fine baker’s sugar
       • 2 tbsp ultra fine sugar, divided, set aside
       • 1 cup espresso
       • 1 tbsp fine cocoa powder (unsweetened)
       • 1/2 tsp cream of tartar Directions

    1. Allow all ingredients to come to room temperature. Leave out on counter for 30 minutes. (Egg whites whisk to full volume at room temperature.) Get a 9x9 or a 7x11 baking dish, or individual trifle bowls, ready for layering.
    1. Make espresso. Let cool to room temperature in shallow pan with flat bottom. Mix with 1/2 cup rum and 1 TBSP sugar
    1. In first mixer bowl, beat separated egg yolks with 1 cup sugar in a mixer stand on medium setting until well blended. Will be creamy pale yellow. Add mascarpone and 1/4 cup rum. Beat again until creamy and well blended.
    1. In second mixer bowl, combine separated egg whites (there must not be any yolk at all) and cream of tartar. Whisk on low-medium setting to thoroughly combine ingredients first. Then move on to high setting until stiff (could be 30 seconds to 1 minute, depending on temperature, humidity, and size of eggs). When you take the whisk out, the whites should make a nice stiff peak without falling over. You can’t save over-whisked egg whites; you’ll have to start over from scratch so just keep a close eye.
    1. Immediately, gently fold whisked egg whites into mascarpone/egg yolk mixture, a third at a time just until blended. Don’t over blend or the egg whites will deflate.
    1. Give the espresso/rum solution a quick stir again. Test your ladyfinger with a little dip into the solution. Some brands of ladyfingers soak up quite fast while others take longer to moisten. The goal is to have a moist ladyfinger, not a soggy one. Do a quick split-second dip with each ladyfinger (full submersion) and line the bottom of the cake pan with a single layer. You may need to align them in different directions or break smaller pieces to fill gaps. If there are areas of the ladyfingers that don’t look moist, brush some espresso solution on top.
    1. Pour about half of the mascarpone mixture on top of the first layer of ladyfingers. Smooth it out over to the corners until fully covered.
    1. Line a second layer of dipped ladyfingers. Pour the rest of the mascarpone mixture on top and smooth out the surface.
    1. Fill a fine sieve, with cocoa powder and powder the top of the tiramisu lightly.
    1. Cover with lid or plastic wrap (make sure plastic wrap is taut so as not to touch the cocoa powder) and chill for at least 4 hours, but you should really give it 8 hours to set if you have the time. When ready, slice up a piece of chilled tiramisu and dust a light fresh coat of cocoa powder before serving. Serve and enjoy! Leftovers will keep in the refrigerator for a few days.