Source: https://tastesbetterfromscratch.com/easy-tiramisu/

Ingredients: 

▢357 g heavy whipping cream

▢226.8 g container mascarpone cheese ,room temperature

▢66.67 g granulated sugar

▢4 g vanilla extract

▢354.88 g cold espresso

▢45 g coffee flavored liqueur ,optional (Kahlua or DaVinci brands)

▢1 package Lady Fingers ,Savoiardi brand can be found in the cookie aisle at your local grocery store, or online

▢Cocoa powder for dusting the top

Instructions: 

1. Add whipping cream to a mixing bowl and beat on medium speed with electric mixers (or use a stand mixer). Slowly add sugar and vanilla and continue to beat until stiff peaks. Add mascarpone cheese and fold in until combined. Set aside.

2. Add coffee and liqueur to a shallow bowl. Dip the lady fingers in the coffee (Don't soak them--just quickly dip them on both sides to get them wet) and lay them in a single layer on the bottom of an 8x8'' or similar size pan. 

3. Smooth half of the mascarpone mixture over the top. Add another layer of dipped lady fingers. Smooth remaining mascarpone cream over the top.

4. Dust cocoa powder generously over the top (I use a fine mesh strainer to do this). Refrigerate for at least 3-4 hours or up to overnight before serving.

Read more »

 Source: https://www.recipetineats.com/sweet-and-sour-pork/

Ingredients: 

TENDERISED MARINATED PORK:

• ▢400g/14oz pork scotch roast (aka pork neck, collar butt) or shoulder / butt, cut into 2cm / 4/5" cubes (Note 1)
• ▢1/2 onion , finely grated (Note 2a)
• ▢1 tsp garlic , finely grated (Note 2a)
• ▢1 tsp ginger , finely grated (Note 2a)
• ▢3/8 tsp baking soda (bi-carb) (Note 2b)
• ▢2 tsp cornflour/cornstarch
• ▢2 tbsp light soy sauce , or all purpose (Note 3)

FOR FRYING:

• ▢5 tbsp cornflour/cornstarch - for mixing in
• ▢1/2 cup cornflour/cornstarch - for Coating
• ▢2 - 3 cups vegetable or canola oil

SWEET & SOUR SAUCE:

• ▢1/3 cup white sugar
• ▢1/3 cup apple cider vinegar (or 1/4 cup normal white vinegar)
• ▢3 tbsp pineapple juice (from a 227g/8oz can pineapple pieces in juice, preferably no added sugar, Note 4)
• ▢3 tbsp ketchup (or Aussie tomato sauce)
• ▢1/2 tsp Worcestershire sauce
• ▢1 tbsp soy sauce , light
• ▢1 tsp Oyster Sauce (Note 5)
• ▢4 tsp cornflour/corn starch
• ▢1/2 cup water

STIR FRYING:

• ▢1 tbsp oil
• ▢1 garlic clove , finely chopped
• ▢2 tsp ginger , finely chopped
• ▢1 onion (medium), cut into 2.5cm/ 1" cubes (brown, white, yellow)
• ▢1/2 red capsicum/bell pepper (large), cut into 2.5cm / 1" cubes
• ▢1/2 green capsicum/bell pepper (large), cut into 2.5cm / 1" cubes
• ▢1 cup pineapple pieces (from the can of pineapple under Sauce)

Instructions: 

MARINADE PORK:

• Mix Pork with Marinade. Marinade 18 to 24 hours. (See Note 1 for marinating time for other cuts)

PREPARATION:

• Rack & warm oven: Preheat oven to 80°C/175°F and place rack on tray - to keep pork warm.
• Sauce: Place all Sauce ingredients EXCEPT water in a large jug or small bowl. Mix until combined, then mix in water.
• Be Stir Fry Ready: Have all ingredients lined up, ready to toss in. After Fry #2, things move quickly.

DOUBLE DREDGE:

• Coating #1: Mix 5 tablespoons cornflour into the pork and leave for 5 minutes. At first, it will be white from the cornflour, but after a while it will sweat and make the cornflour (mostly / partially) wet, and will be sticky (this is key for coating to stick).
• Coating #2: Spread 1/2 cup cornflour in a shallow bowl. Coat pork, shaking off excess, and pile onto a plate.
• Reserve cornflour in case you need to dust again just prior to frying. Pork should be at least half white when you put it into the oil (if not, just sprinkle with reserved cornflour).

FRIED CRISPY PORK (NOTE 6 FOR OVEN):

• Heat oil: Pour enough oil into a large saucepan or small pot so it's 2.5cm / 1" deep. Heat to 180°C/350°F (or until pork immediately starts sizzling when you dip it in).
• Fry #1: Cook pork in batches, being sure not to crowd the pot, for 3 minutes until golden. Drain on rack. This step is just to cook the pork. It takes me 4 batches.
• Fry #2: Turn the stove up slightly and heat oil to 200°C/390°F. Starting with the coolest pork, add half the pork (you can crowd the pot) and cook for 1 1/2 minutes, or until pork is deep golden brown and crispy. Transfer to rack, repeat with remaining pork - I do 2 batches.
• Keep warm in oven.

SAUCE & STIR FRY:

• Heat oil in a very large skillet over high heat.
• Add garlic, ginger and onion, stir for 1 1/2 minutes. Add capsicum and stir for 2 minutes.
• Add Sauce & pinapple, then let it come to a rapid simmer. Simmer for 2 minutes until it thickens - when you drag the spoon across the base, a path should briefly appear (see video at 1 min 53 s).
• 10 second toss: Add pork, then QUICKLY toss to coat - aim for 10 seconds!
• Serve asap! Pour onto serving plate, serve immediately! Will stay crispy for around 5 minutes then starts softening but still has a solid coating. This is just the reality of Sweet and Sour Pork, even at restaurants!

Read more »

 Source: https://mykitchen101en.com/smooth-hot-tau-fu-fa-with-gdl-no-gypsum-powder/

Ingredients: 

• 1 ½ tbsps plain water
• ¾ tsp Glucono delta-lactone (GDL)
• 1500 ml homemade hot unsweetened soy milk (Please refer recipes: Homemade Soybean Milk, Homemade Black Soybean Milk)

Ingredients for ginger brown sugar syrup: 

• 90 g hot water
• 1 tsp ginger juice
• 120 g dark brown sugar
• 30 g white sugar
• 1 pc pandan leaf

Instructions: 

1. Mix together plain water and GDL in a heat-resistant container.

2. Pour in hot unsweetened soy milk, mix well. 

3. Set aside for 8-10 minutes until set. (Reminder: The temperature for soy milk in this video is about 80°C, it takes about 8-10 minutes to coagulate into one smooth block. The temperature doesn’t need to be that accurate, if the temperature is lower, it will take longer time to solidify.)

4. After 10 minutes, the Tau Fu Fa has set.

For ginger brown 

Combine all ingredients for ginger brown sugar syrup in a saucepan, cook over medium heat, stir until sugar has melted. Strain brown sugar syrup through a sieve.

Read more »

 Source: https://thechiclife.com/2017/03/chocolate-chip-muffins-recipe-with-almond-milk.html

Ingredients: 

===================

1.    2 cup (240gm) plain flour 

2.    2 teaspoons baking powder

3.    1/4 teaspoon salt

4.    1 cup (approx 170gm) chocolate chips

==================== 

5.    3/4 cup (approx 150gm) raw sugar

6.    1/4 cup (57gm) butter, softened 

7.    2 eggs

8.    1 cup almond milk    

Instructions: 

Mix all wet ingredients. 

Mix all the dry ingredients and add into the wet ingredients. 

Bake for 180 degree Celcius

18 - 22 minutes 

Read more »

 Source: https://cookinginchinglish.com/steamed-egg-with-minced-pork/

Ingredients: 

½ lb 20% fat ground pork, about 225g

▢2 tbsp soy sauce

▢1 tbsp Shaoxing wine, or rice cooking wine

▢½ tsp minced garlic, about a clove

▢½ tsp freshly grated ginger

▢⅛ tsp white pepper powder

▢1 pinch Chinese five spice powder, optional

▢1 pinch salt

▢½ tsp sugar

▢½ tsp corn starch

▢1 scallion , chopped

▢4 eggs

▢½ cup warm water

Instructions: 

Preparing

In a shallow bowl, mix ground pork with soy sauce, Shaoxing wine, garlic, ginger, white pepper powder, Chinese five spice, salt, sugar, and corn starch. Finally stir in chopped scallion and set it aside.

Whisk eggs with warm water until smooth. Try not to incorporate too much air in it.

Pour the egg mixture into the shallow bowl through a sift and then gently loosen and evenly distribute the pork a bit. (See the picture in the post as a reference.)

Cooking

In a pot with a lid, bring 3 cups of water to a boil over medium heat. Insert a steamer basket/rack into the pot and place the bowl on top.

Reduce the heat to medium low and cover pot with lid, but leave a little opening and steam for 20-25 minutes or until the egg custard is set. To check whether it's cooked through, poke a hole with a chopstick and see if there's any liquid coming out, if not, then the dish is ready.

Read more »

 Source: https://www.bbcgoodfood.com/recipes/easy-risotto-bacon-peas

Ingredients: 

1 onion

2 tbsp olive oil

knob of butter

6 rashers streaky bacon, chopped

300g risotto rice

1l hot vegetable stock

100g frozen peas

freshly grated parmesan, to serve

Instructions: 

1. Finely chop 1 onion. Heat 2 tbsp olive oil and a knob of butter in a pan, add the onions and fry until lightly browned (about 7 minutes).

2. Add 6 chopped rashers streaky bacon and fry for a further 5 minutes, until it starts to crisp.

3. Add 300g risotto rice and 1l hot vegetable stock, and bring to the boil. Stir well, then reduce the heat and cook, covered, for 15-20 minutes until the rice is almost tender.

4. Stir in 100g frozen peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked.

5. Serve sprinkled with freshly grated parmesan and freshly ground black pepper.

Read more »

Source: https://www.youtube.com/watch?v=Xcr1P5n-8KE

Ingredients: 

A. Egg mixture 2 Eggs (110g) 300ml Water 30ml Shiradashi sauce

B. Optional

50g Seafood highlighter 1 Mushrooms few Baby Rocket ♡ Water and Shiradashi sauce make instant great flavored dashi stock! The golden rule of egg to dashi stock ratio is 3 : 1 ( dashi stock : egg )

Instructions: 

1. Preheat the steamer 2. Slice the mushrooms ( If you are using a whole Mushroom, you don't need to cut it.) 3. Crack the eggs into a bowl and mix without forming too much bubbles. 4. Add 300ml of water and 30ml of shiradashi sauce over the egg and mix well. 5. Place a few slices of mushrooms, 1or 2 leaf of rocket and 1 sea highlighter in the base of the cup. 6. Strain the egg mixture over the ingredients and fill the cup. 7. Cover the cups with a lid or ammonium foil. 8. Steam over high heat for 2 minutes then low heat for 13 minutes

Read more »

One of his favourites, is the apple pie. The previous place we stayed didn't have an oven, or shd i say there was but I feel bad using it cos is not our place. So never tried it until we shifted to Gosnells. It is yum.

Source: https://www.taste.com.au/recipes/apple-pie/0d52b417-4318-43b6-9974-79f0b0531b48

Ingredients: 

• 1 3/4 cups (260g) plain flour, plus extra for dusting
• 1/2 cup (75g) self-raising flour
• 185g unsalted butter, chilled, cut into small pieces
• 1/3 cup (75g) caster sugar
• 2 eggs
• 1 tablespoon chilled water
• 1 tablespoon milk
• Demerara sugar or caster sugar, to sprinkle
• Ice-cream, to serve

FILLING

• 45g unsalted butter
• 1/2 cup (110g) caster sugar
• 8 large Granny Smith apples 
• Juice of 1 lemon
• 1/4 teaspoon Ground Cloves
• 1 teaspoon ground cinnamon

Instructions: 

• Step 1
  Sift flours and a pinch of salt into a large mixing bowl. Add butter and rub lightly into flour with your fingertips. Lift mixture high above the bowl as you rub, to incorporate air into the pastry and make it lighter. Continue until mixture resembles fine breadcrumbs, then stir through sugar. Lightly beat 1 egg with 1 tablespoon chilled water, then drizzle over flour mixture. Start to bring the dough together by cutting the liquid into the dough with a blunt knife, then form into a smooth ball with your hands, adding a little more water if necessary. Divide dough into two pieces, one slightly larger than the other. Wrap in plastic wrap, and chill for 30 minutes.
• Step 2
  To make the filling, peel and core the apples, and cut each into 8 pieces. Toss immediately with lemon juice in a large bowl, to prevent apples from discolouring. Place the butter and sugar in a large frypan over medium-low heat. When butter has melted, add apples and spices, then stir to coat. Cook, stirring occasionally, for 10 minutes or until apples have softened. Set aside to cool.
• Step 3
  Roll out the larger pastry ball on a floured workbench to a 30cm circle (about 2mm thick). Roll pastry around rolling pin, then unroll over a 22cm metal pie dish. Gently press into corners and allow excess to overhang. Place filling in base with a slotted spoon. Roll the small pastry piece to a 25cm circle. Beat remaining egg with milk, brushing some on rim of the base. Top with small pastry.
• Step 4
  Lift the pie dish and cut excess pastry from edges with a sharp knife. Crimp edges of pastry together the tail of a spoon. Chill for 30 minutes. Preheat oven to 180C, place pie dish on a baking tray and cut air vents in the centre of the pie. Brush top of pie with more beaten egg, sprinkle with demerara or caster sugar and bake for 45 minutes or until golden brown.
• Step 5
  Serve warm or cold with ice-cream.

Updated with picture: June 2019

• 

My kids enjoy helping to make amd they love to eat it too! Enjoy! 😊

Read more »

(Filling) Source: http://wendyinkk.blogspot.com.au/2012/07/easy-char-siew-filling.html

 

Char-siew-filling:

600gm pork belly (no skin)

60ml light soy sauce (3 chinese soup spoon)

40ml dark soy sauce

20ml Chinese rose wine / shao xing wine

20ml oyster sauce

150gm sugar

20gm corn starch (1heaped tbsp) aka corn flour1. 

Boil pork belly in 2 cups of water for 15 minutes or until cooked. 

2. Fish out pork belly and let it cool down until it is manageable. 

3. Retain 2 cup of the pork boiling water, cool and mix with corn starch. Set aside. 

4. Finely dice pork belly. 

5. Return pork belly to pot (w/o oil) and cook until you can smell it being fragrant (that's when oil starts to ooze out). 

6. Put in soy sauces, wine and oyster sauce. Cook until the pork looks dry. 

7. Put in sugar and cook until it melts. 

8. Put in corn starch mixture and cook until the gravy thickens. 

9. Put fillings into a bowl. Let it sit for 15 minutes and you will see some oil on the surface. Use paper towel corners to absorb the oil, if preferred. 

10. Chill filling or freeze until time of use, remember to cover it prevent drying out. 

*To divide into portions, after chilling, the filling will be firm, scoop them and form piles according to the weight required. Keep them covered and freeze until time of use. 
(Skin) 

Source: http://chinesefood.about.com/u/r/od/dimsumbuns/r/charsiubao.htm and http://chinesefood.about.com/od/dimsumbuns/r/steamedbun.htm (*Note: This recipe is reprinted from "Madame Wong's Long-Life Chinese Cookbook", courtesy of Sylvia Schulman).

• 1 package dried yeast or 1 cake fresh yeast (about 7gm instant yeast)
• 1 cup lukewarm water
• 4 1/2 cups flour
• 1/4 cup sugar
• 2 tablespoons Crisco or vegetable oil
• 1/2 cup boiling water
• 2 tablespoons sesame seed oil

Preparation:

1. Dissolve yeast in lukewarm water. Add 1 cup of flour. Mix thoroughly. Cover with cloth. Let rise 1 hour, until bubbles appear.

2. Dissolve sugar and vegetable oil in 1/2 cup boiling water. Stir well. Cool until lukewarm. 

3. Pour into yeast mixture. Add 3 1/2 cups flour.

4. Knead dough on lightly floured board until smooth. Put into extra large, greased bowl in a warm place or in a pot. Cover with damp cloth. Let rise until double in bulk, about 2 hours.

5. Divide into 2 portions. Remove first portion and knead 2 minutes. Repeat with second. Roll each into roll 12 inches long and 2 inches wide. Cut into 12 pieces (24 total).

Assembly: 

1. Take a ball of dough weighing around 50gm each, flatten it into a circle. 

2. Place a tablespoon of chilled char siew filling into the centre of the circle. 

3. Gather sides of the circle carefully and pinch the top together. 

4. Place onto a piece of paper. 5. Let sit for 30 minutes and steam on high fire for 10 minutes. 

Read more »

Source: http://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookies/77c14e03-d8b0-4844-846d-f19304f61c57

Prep Time
45Minutes

Total Time
45Minutes

Makes

4dozen

Ingredients: 

3/4

cup (170grams) granulated sugar 

3/4

cup (170 grams) packed brown sugar

1

cup (226.8grams)  butter or margarine, softened

1

teaspoon vanilla

1

egg

2 1/4

cups (270 grams) Gold Medal® all-purpose flour

(1 cup = 120grams)

1

teaspoon baking soda

1/2

teaspoon salt

1

cup (125 grams) coarsely chopped nuts

1

package (12 ounces) (350 grams)  semisweet chocolate chips (2 cups)

1. Heat oven to 375ºF / 190ºC. 
2. Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips.
3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
4. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Purchasing

To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.

Time Saver

You can form these cookies more quickly if you use a #16 cookie/ice-cream scoop. Level off the dough on the edge of the bowl for perfectly round cookies.

Variation

If you didn’t think these cookies could get any better, try them with 1/2 cup each of semisweet chocolate chips, peanut butter chips, milk chocolate chips and butterscotch chips instead of the 2 cups semisweet chocolate chips. Incredibly, even more incredible!

---------------------------------------------------------------------------------------------------------
Another source: http://munchministry.com/recipe/chocolate-chip-cookies-2/#

Ingredients:
125g unsalted butter (softened)
250g brown sugar
1 tsp vanilla extract
1 egg
225g plain flour
1/2 tsp baking powder
200g good quality dark chocolate (i mixed 100g buttons and droplets)

Method: 

1. Preheat oven to 180 degrees. Line tray with baking paper.

2. Beat (with electric beater) butter and sugar till thick and pale.

3. Add vanilla extract and egg, continue to beat till combined.

4. Sift in flour, baking powder, pinch of salt. Gently fold to combine.

5. Stir through the chocolate. Set aside 50g for exterior coating.

6. Take tablespoonfuls of mixture, coat on extra chocolate on exterior, place on tray, keep space apart.

7. Bake for 15 – 20mins until golden.

8. Cool for 5 mins on tray, transfer to rack to cool further.

9. Store in air-tight container for 3 days.

---------------------------------------------------------------------------------------------------------
Another source: http://www.bestrecipes.com.au/recipe/chocolate-chip-cookies-L2.html

Ingredients:
125g butter
1/2 cup sugar
11/2 cup self-raising flour
1 egg
Chocolate chips
Coconut

Method:
1. Melt butter and add sugar and sifted flour.
2. Beat egg and add to the mixture.
3. Add chocolate chips.
4. Mixture into small balls, roll coconut and press with fork slightly onto greased tray.
5. Bake for 180C untill golden brown, approximately 15 minutes.

Read more »