Hwee Ju's cook book

Ingredients 2 large eggs Sprinkle of salt and freshly ground pepper 1⁄2 teaspoon unsalted butter 1 tablespoon diced ripe tomatoes 2 tablespoons thawed frozen spinach, patted dry, or 1/3 cup fresh baby spinach (approx. 10g) 1 tablespoon grated reduced-fat cheddar cheese Directions Whisk the eggs, salt, and pepper in a bowl until very light and frothy. The more you whip the eggs, the lighter the omelet will be; set aside.Melt the butter in a small nonstick skillet over medium heat. Add the tomatoes and spinach and cook for 1 minute, stirring, just until hot. Transfer to a small plate or bowl and set aside. (Do not rinse the skillet.)Return the skillet to medium-low heat, add the eggs, and cook for about 20 seconds. Then, while tilting the skillet, use a spatula to push the cooked egg toward the center of the pan, allowing the raw eggs to hit the skillet. Distribute the cheese on top, followed by the reserved tomato-spinach mixture. Reduce the heat to low and cook for 1 to ...

Ingredient: A) 500g Cream Cheese 125g Butter 150g Condensed Milk 250g Reduce Cream 200g Vanilla Ice Cream Powder B) 10g Gelatine Powder 50g Hot water (mixed together) C) 3 packets Salted cheese biscuit Method: 1) Mix Cream cheese with butter until smooth. 2) Add in milk, Cream and Ice Cream Powder 3) Add in (B), mix well. 4) Lay the Salted Cheese Biscuit at the bottom of mold, then spread a layer of Cheese Batter. Repeat the layering step until the batter complete. 5) Put it in the fridge until set. 6) Serve in cold.

材料: 牛腩 820克 薑片 4至5片 蒜頭（拍扁）4至 5粒 八角 1粒 白米酒 1湯匙 低鹽雞湯（ 自製 或現成） 3量杯 水 1量杯 香葉（bay leaf） 3片 白胡椒粒 約 20粒 冰糖（如大拇指大小） 10克 白蘿蔔（去皮切粗塊） 500克 鹽 酌量 做法: 牛腩用滾水略煮，去血水。撈起瀝乾。切粗塊。如有肥膏，也切丟。備用。 燒熱油鑊，下薑片和蒜頭，用大火爆香。下牛腩炒熱。灑酒，炒勻。倒進雞湯和水。加香葉，白胡椒粒和冰糖。 加蓋煮滾後，煮約3,0分鐘，熄火，不拿走蓋，焗15分鐘。如是者，重複此步驟至牛腩開始軟稔。 另起油鑊爆香白蘿蔔。加入牛腩中，煮至蘿蔔軟稔。加少許鹽調味，即成。 更多内容:  http://www.christinesrecipes.com/2013/12/beef-brisket-clear-broth.html#ixzz3K42fNPeB

  CHINESE PUMPKIN CAKE WITH SESAME (Recipe adapted  here )   Ingredients 600g butternut, steamed and smashed (from ~900g raw butternut) 300g glutinous rice flour 50g custard powder 80g icing sugar vegetable oil (for pan fry) white sesame (for coating)   Directions In a medium bowl,  place smashed butternut , custard powder, icing sugar and mix to combine.  Add glutinous rice flour,  in two batches,  knead after each addition until the mixture is non- sticky and a soft dough is formed. No water is needed. Divide the dough into 20 portions and shape into balls.  Coat evenly with white sesame. Flatten slightly with your palm. Heat up a non-stick frying pan with some oil over low-to-medium heat. Cook, in batches, for 2-3 minutes each side, or until golden brown.  Transfer onto a serving plate lined with kitchen tissue. Serve warm. I am submit...

Bircher Muesli Author:  Laura Serves:  4-6 Ingredients 2 cups/150g rolled or quick oats 1¾ cups/420ml milk ¼ cup/60ml apple juice 3 tablespoons lemon juice 1 apple, cored and grated with the peel 1-2 tablespoons honey 1½ cups/375g plain yogurt A dash of cinnamon (optional) Toppings : your favorite fresh and/or dried fruit, nuts, toasted coconut, etc. Our favorites: blueberries, strawberries, raisins and hazelnuts Instructions Combine oats, milk, apple juice and lemon juice and let sit overnight in the refrigerator. In the morning add the grated apple, honey (to taste), yogurt, and cinnamon, if desired, and mix well. Top with your favorite fruits and nuts. Notes * If you are short on time in the mornings, you can add the grated apple the night before to save a few minutes. Source from:  mylittlegourmet.com  

材料 Ingredients： 1 湯匙紹興酒 (1 tablespoon cooking wine) 2 湯匙生抽 (2 tablespoons soya sauce) 3 湯匙白糖 (3 tablespoons white sugar) 4 湯匙鎮江醋 (4 tablespoons Zhen Jiang vinegar) 5 湯匙水 (5 tablespoons water) 一字排骨（約600克）(600 gm spare ribs) 做法： 1.先把排骨切件，拖水，去血水，沖凈。 2.把已拖水的排骨放入上述已煮滾的醬料中，再滾後，蓋好，慢火炆一小時左右。見汁收少至濃，排骨轉暗紅色，即成。上碟供食。 Method: 1.Cut spare ribs into pieces and put them into boiling water for a few minutes to rinse away any blood. 2.Add spare ribs into the above ingredients and bring to boil. Turn down to slow heat. Cook for about 1 hour until less sauce and spare ribs turn dark brown. Serve hot. Read more: http://www.christinesrecipes.com/2008/03/sweet-sour-spareribs.html#ixzz2ySBfMdzq

For the recipe: (make a 9" cake) 250g sugar 250 ml of water 100g butter 250g plain flour 160 - 180g condensed milk 6 large eggs (beaten) 1-1/2 tsp bicarb. or baking soda Method: Tin size: 9" or 23- 24 cm round tin. If you use a spring form or loose bottom tin, line the whole tin with paper, see slide show. Don't just line the bottom the mixture will leak. If you use a cake tin without a loose bottom you can line just the bottom with paper. In a small saucepan, add in sugar and heat at medium heat till the sugar begin to melt. Stir once or twice with one single chopstick (don't use wooden spoon, too much area for the sugar to cool and crystallise), once the melted sugar has turned golden yellow, turn the heat to right low and continue heating till the sugar turns golden brown like dark tea, see slide show. Heat off and let it cool for 30 seconds. Then add one tbsp of water at a time, stand back the hot sugar will spit. Continue adding water one...