CHOCOLATE CUSTARD PUDDING BY ALEX GOH

CHOCOLATE CUSTARD PUDDING

500 GM MILK
150 GM SUGAR
100 GM DARK CHOCOLATE
2 EGGS
4 EGG YOLKS

BOIL MILK AND SUGAR
ADD IN CHOCOLATE AND COOK TILL MIXTURE BOIL
POUR MIXTURE INTO EGGS, MIX WELL THEN SIFT
POUR INTO MOULDS
PACE THE MOULD INTO BAKING TRAY AND FILL UP WITH WATER
BAKE IT AT 170C FOR 35 MINS
LEAVE IT COOL OVERNITE IN FRIDGE

CHOCOLATE..........FRM ALEX GOH COLLECTION

CHOCOLATE GLAZING

DARK CHOCOLATE
300 GM WHIPPING CREAM
30 GM BUTTER
1 TBSP HONEY

BOIL WHIPPING CREAM AND HONEY TILL BOILS
REMOVE FRM FIRE ADD CHOCOLATE TILL COMPLETELY MELTED
ADD IN BUTTER AND MIX WELL COMBINED




CREAM GANACHE

300 GM WHIPPING CREAM
500 GM DARK CHOCOLATE
30 GM BUTTER

BOIL WHIPPING CREAM TILL BOILS
STIR IN CHOCOLATE
ADD IN BUTTER TILL COMBINED
LEAVE TO COOL




BUTTER GANACHE

500 GM DARK CHOCOLATE
250 GM SOFT BUTTER

DOUBLE BOIL CHOCOLATE TILL MELTED
ADD IN SOFT BUTTER, MIX TILL WELL COMBINED




MILK GANACHE

300 GM MILK
500 GM CHOCOLATE
30 GM BUTTER

COOK MILK TILL BOILS
ADD INTO CHOCOLATE
MIX WELL AND LEAVE UNTIL THICKENS




WHITE CHOCOLATE GANACHE

300 GM WHITE CHOCOLATE
150 GM WHIPPING CREAM

BOIL CREAM TILL BOILS
ADD INTO WHITE CHOCOLATE
MIX WELL TILL COMBINED

TAIWANESE CHARCOAL PINEAPPLE TART

TAIWANESE CHARCOAL PINEAPPLE TART

113 GM BUTTER (ROOM TEMP)
12 GM ICING SUGAR
 8 GM EGG
 8 GM PARMESAN CHEESE
 15 GM MILK POWDER
 143 GM CAKE FLOUR
7 GM CHARCOAL POWDER
250 GM CHARCOAL FILLING

1.......BEAT EGG AND LEAVE IT
2.......BEAT BUTTER AND SUGAR, ADD EGG SLOWLY
3.......SIEVE FLOUR, MILK AND CHARCOAL POWDER
4.......PREPARE PINEAPPLE FILLING OF 25 GM EACH, DOUGH 30 GM EACH
5.......FLATTEN DOUGH, PUT IN FILLING
6.......MAKE A LONG SHAPE, PRESS INTO MOULD
7.......BAKE AT 190C FOR 15 MINS , LOWER TEMP TO 170C. TURN THE TART UPSIDE DOWN, BAKE ANOTHER 5 MINS
8.......PULL OUT OF THE MOULD AFT COOL AND KEEP IN AIR TIGHT CONTAINER

LAUK PAUK KAMI

BUAH2AN DARI MUAR

INI ANTARA BUAH2AN YANG SELALU DAPAT KAMI RASAI SETIAP KALI MUSIM BUAH  DI MUAR - KAMPUNG ANAK2 SAUDARA KU..... 

CEMPEDAK TU,THN INI  KU BUAT KUIH BAKAR
RAMBUTAN DAN MANGGIS MAKAN BEGITU JER .. BIASA LAH
GULA DURIAN, TERUS TERANG SAYANG BETUL NAK MAKAN, TP AKHIRNYA DI BUAT KEK ROLL
MATA KUCING YANG KECIL2, MEMANG MANIS
DUKU LANGSAT, MAKAN TAK BOLEH HENTI2 SEY..........
TERIMA KASIH KELUARGA KAMI PADA MOK TEH, YANG SELALU MENGIRIM KAN NYA PADA AISHAH DAN HAIRIL....
SETIAP TAHUN MEMANG KAMI MENUNGGU BUAH2AN HASIL TITIK PELUH MU
TERIMA KASIH SEKALI LAGI...

LAP U MOK TEH.............MUACCCHHHHHHHHHHHHH

KEK PINEAPPLE UPSIDEDOWN

PINEAPPLE UPSIDEDOWN CAKE

30 GM BUTTER - GREASE THE PAN BASE
20 GM BROWN SUGAR - SPRINKLE OVER THE BUTTER
1 CAN PINEAPPLE RING - ARRANGE ON SUGAR

INGREDIENTS:
175 GM PLAIN FLOUR
115 GM SUGAR
115 GM BUTTER
30 GM PINEAPPLE JUICE
1 TSP BAKING POWDER
6 EGG YOLKS
5 EGG WHITE
1 TSP VANILLA ESS
1 TSP SALT
1/2 TSP CREAM OF TARTAR

METHOD:
1.......CREAM BUTTER WITH 50 GM SUGAR,VANILLA AND EGG YOLK SLOWLY

2.......WHISK EGG WHITE WITH THE REMAINING SUGAR AND CREAM OF TARTAR

3.......BLEND EGG WHITE N BUTTER ADD SIFTED FLOUR (USING SPATULA) AND PINEAPPLE JUICE

4.......TRANSFER MIXTURE TO THE PAN AND BAKE FOR 45- 1 HR AT 180C

STEAMED MINI CHIFFON - KUIH PUTERI AYU...........SEDAP LEMBUT, MAKAN SATU TAK KAN CUKUP BEB......

STEAMED MINI CHIFFON - KUIH PUTERI AYU

150 GM HONGKONG FLOUR
125 GM SUGAR
125 ML THICK COCONUT MILK
2 EGGS
1/2 TSP BAKING POWDER
11/2 TBSP PANDAN JUICE
1 TSP SP1/2 TSP SALT
FEW DROPS OF GREEN COLOURING

FILLING
1/2 GRATED WHITE COCONUT -STEAM
30 GM CORNFLOUR
1/2 TSP SALT
MIX ALL

METHOD:
STUFF COCONUT TO THE BASE OF THE MOULD. SET ASIDE

BEAT EGGS AND SUGAR FOR 3 MINS ADD SP BEAT ANOTHER 3 MINS
LOWER SPEED ADD IN COCONUT MILK AND ALTERNATE WITH SIFT FLOUR
ADD PANDAN JUICE

FILL THE MOULD WITH MIXTURE PUT TO STEAM ON HIGH HEAT FOR 10 MINS