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COOK WITH LOVE FOR A HAPPY HIM
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Light, creamy, not too sweet, made without ice cream maker. This recipe use only natural ingredients, no eggs, no cream, no condense milk, it's just bananas and homemade blueberry jam that's made using fresh blueberries, sugar and lemon juice.
Note: adjust the amount of jam based on your desired sweetness 果酱的份量／甜度可以自行调整。
If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！
Method: 步骤 1. Put frozen banana in the blender, blend until crumbly. 用搅拌器把冰冻香蕉打烂。
2. Add in blueberry jam. 加入蓝莓果酱。
3. Continue to blend until creamy. Now, the texture is more like soft serve ice cream, if you like it more solid, store in the freezer for few hours/overnight to harden. Scoop and serve. 继续搅拌至浓稠顺滑，即可。如果喜欢硬一点的雪糕，可以先放入冰箱冰冻隔夜才吃。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。
Cheng Tng dessert is a light, refreshing soup with longan, barley, white fungus, ginkgo nuts, lotus seeds etc, served either hot or cold. It is analogous to the Cantonese Ching Bo Leong 清补凉 and Lok Mei 六味甜汤.
Actually there is no specify ingredients to cook Cheng Tng, you can add or minus ingredients that you like or dislike depending on your own preferences. I cooked this using Song Cho rice cooker, well basically the only effort is to prepare ingredients. Once the ingredients are ready, just set the timer to cook and doesn't need to keep rushing to the kitchen to check if the soup is dry out, adjust heat ...etc. I use "SOUP" function to cook this dessert, the heat is gentle, not much liquid evaporated. If you're cooking on stove top, do adjust the water amount accordingly. If you're interested to purchase the rice cooker, you can visit Song Cho outlets or purchase from their eshop.
This is the rice cooker that I used to cook this Cheng Tng dessert. Photo credit: Song Cho Singapore
Watch Video Tutorial via Youtube 电饭锅清汤食谱视频:
Ingredients: 材料 (A) 2 pcs White Fungus (soaked and cut into smaller pieces) 雪耳 2朵，浸泡后切小
50g Red Dates 红枣 50克
50g Pearl Barley 薏米 50克
60g Ginkgo Nuts (centre removed) 白果 60克 55g Lotus Seeds (centre removed) 莲子 55克 60g Candied Winter Melon (diced or whole) 糖冬瓜 60克 2 litres Hot Water 热水 2公升 (I personally preferred less soup, if you like it more watery, add more water, adjust the sweetness accordingly. 我向来喜欢多料少汤，喜欢喝甜汤的话，可以多加水，甜度自行调整。） (B) 50g Dried Longan 龙眼干 50克 4 Pandan Leaves 班兰叶 4片 70g Honey Rock Sugar or add to taste 石蜂糖 70克或适量 (C)
70g Pang Da Hai (Soaked and drained) 胖大海 70克，浸泡后去壳
If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！
Method: 步骤 1. Add (A) into Song Cho rice cooker inner pot. Close the lid.
把材料 (A) 倒进松厨电饭锅的内锅。盖上。
2. Plug in Song Cho rice cooker. Press <MENU> function button, select <SOUP> function, press <Min> set timer to 1:30, press and hold the <START> button for 2 seconds.
3. After 1 hour, add in (B). Close the lid and continue to cook. 一个小时后，加入材料（B）。盖上。
4. Upon completion, a 'beep beep' sound will alert you that the cooking process is completed. Add in (C), close the lid and let it sit for 15 minutes before serve.
This silky smooth, melt in the mouth tropical Mango Cheesecake is a no-bake wonder making it a great dessert with a lovely fruity flavour. Its natural color and flavour is from the fresh mango puree added in the cream cheese. Make it the day before so it can chill and set overnight.
This year (2018), I wasn't aware of my son's lunar birthday until the night before, when I opened the calendar, I was shocked. Very quickly, I opened the fridge and dug out whatever ingredients that I could find to make a last minute birthday cake for him. Mangoes, whipping cream and cream cheese, that's what I have got, so I decided to make a no-bake mango cheesecake for him to cut on the next day.
The boy and his Pompompurin Mango Cheesecake. Happy Lunar Birthday, Louis ❤️
It was a last minute cake, no fancy decorations. I used melted chocolate to draw a simple Pompompurin to put on the cake and the boy insisted to add a scoop of ice cream on it. :)
Of course, if you're not a Pompompurin fans, you can draw other characters or decorate with extra mango slices. Use smaller cake pan for a "thicker" cake. ;)
If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！
2. Spread onto the cake pan and press down with the back of a spoon (or with cleaned hand). Refrigerate till set, at least 1 hour. 铺在蛋糕模底部，压平。放进冰箱冷藏1小时。
Filling: 3. Measure water into a bowl and sprinkle in the gelatin (without stirring with a spoon). Set aside for 10 minutes. 吉利丁粉撒在水里，待十分钟。
4. Place bowl in a larger pot of hot water. Once the gelatin melts, remove from heat and set aside to cool to room temperature. 隔水融化后待凉。 5. Meanwhile, prepare mango puree, stir in lemon juice, set aside. Refer pictures below. 准备芒果泥，拌入柠檬汁，备用。（参考下图的做法）
6. In a mixing bowl, beat whipping cream and 2 tbsp sugar until stiff. Set aside. 动物性鲜奶油加入2汤匙糖，打发。备用。
7. Beat cream cheese and the remaining sugar together until smooth and creamy. 奶油奶酪和剩余的糖用搅拌器打至顺滑。
8. Beat in gelatin mixture. 加入吉利丁液，拌均。 9. Beat in mango puree. 加入芒果泥，拌均。 10. Fold in whipped cream. 加入动物性鲜奶油，拌均。
11. Pour the mixture onto the chilled crust. Refrigerate overnight or until set. Remove cheesecake from the cake pan and serve chilled. 将（10 ）倒入蛋糕模，震出气泡，放进冰箱冷藏隔夜，即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，或追随 Instagram: mfa_dingoozatfood ，不要错过最新食谱发布。 If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!
Chilli crab has been promoted by The Singapore Tourism Board as one of Singapore's National Dishes, and can be found in seafood restaurants all over the island. A seafood dish that loved by the locals as well as tourists. Mud crabs are commonly used and are stir fried and simmered in a flavourful, savoury sweet tomato and chili based sauce. Despite its name, chili crab is not a very spicy dish. The gravy is best eaten with steamed or deep fried bun (mantou).
Cooking Chili Crab at home is never easy if you prepare everything from scratch because the gravy required a little bit of many kinds such as galangal, ginger, lemongrass stalk, candlenuts, dried chilli, red finger chillies, chilli padi, shallots etc. My cooking is always simple, so this recipe that I'm sharing is super easy for home cooks to replicate this dish at home.
This is best eaten with your fingers!
This is the wok that I used to cook crab or any seafood that may scratch my non stick pan. It is a flat based 30cm multiply stainless steel wok without chemical coating, which is safe to be used in any cooking and it's perfect for stir-frying crab.
FEATURES:
- Multiply stainless steel
- Lightweight
- Multi-functional (use as a hotpot; pan-fry, stir-fry & steam)
- Suitable on various types of cooker (gas, induction, infrared, ceramic, electric, oven)
300g Hot Water 滚水 300克 1 Egg (lightly beaten) 鸡蛋 1粒，打散 1 tbsp Corn Flour 玉米粉／粟粉 1汤匙 2 tbsp Water 水 2汤匙 Some oil for cooking 油 适量
If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！ Method: 步骤
1. Add some oil in Song Cho Ideal Wok, heat the wok on low heat. Add in chili crab paste, stir fry until fragrant. 松厨IDEAL万能锅里加入油，烧热。加入辣椒螃蟹酱，小火炒香。
2. Add in crab, stir fry for 1 minute. Add in sugar, light soy sauce, tomato sauce and hot water, bring to a boil. Simmer for 5 minutes. 加入螃蟹，拌炒一分钟。加入糖，酱油，茄汁和滚水，焖煮五分钟。
3. In a bowl, mix together corn flour and water. Set aside. 同时，玉米粉加入两汤匙水拌均，备用。
4. When the crab is cooked, stir in (3) to thicken the sauce. 螃蟹煮熟后，加入（3）勾芡。
5. Stir in beaten egg and turn off heat immediately. Garnish with coriander and serve. 加入鸡蛋后立刻熄火。用少许芫荽点缀，即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。
