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Friday, March 28, 2014

Kid's Friendly Milo Tiramisu

Not a huge fan of tiramisu considering that I am not a coffee drinker. So decided to try a milo version of it since I LOVE milo and my children love it too!

Ingredients (for 9x9 inches container)
- 1 1/2 cups of whipping cream
- 2 TB of condensed milk
- 1 packet of 3-in-1 milo (make 1 cup)
- 28 ladyfinger biscuits
- 250g of Mascarpone cheese (room temp)
- Milo powder for dusting
- 1 1/2 tsp of vanilla extract


Steps
1) Whip the whipping cream in a mixer until stiff. Do not overdo it so always keep an eye on it. Add the condensed milk midway

2) Put the mascarpone cheese in a mixing bowl together with the vanilla extract and mix it around

3) Pour the stiffed whipping cream into the mixing bowl together with the mascarpone cheese.


My darling helping me out to mix
4) Pour the ready made 3-in-1 milo drink in a bowl big enough to dip your ladyfingers

5) Start dipping the ladyfingers both sides into the 3-in-1 milo drink. Do not soak the ladyfingers for long if not it will just disintegrate and disappear. So you basically, dip and lift quickly.

6) After placing the first layer of dipped ladyfingers, you spread out the cream on it. Make sure that you reserve half more for the next layer. Don't use up everything.



7) After spreading the cream, you dust the milo on top by using a sieve

8) Then, continue the same steps again by dipping the lady fingers and start the next layer

9) Spread the last batch of the cream on top of the second layer of ladyfingers

10) Finally, dust the milo powder over

11) Chill it for at least 6 hours.


You can add strawberries when serving! It will definitely go well with the chocolate powder and whipped cream!

Enjoy!

Wednesday, March 19, 2014

Chinese Wolfberry Leaves (Kou Kee) Anchovies and Minced Pork Soup

This is one of the soup I would crave for once in a while. However, it is not often you find the kou kee leaves. So if I happen to see it, usually, I would grab it!

Decided to cook this soup today when I glanced at my window and saw an imminent thunderstorm approaching as dark clouds loom the sky.

It's a very easy and nutritious soup to cook for the whole family! However, some ingredients may not be the normal stuff you find in this kind of soup. I tweaked it according to what I have at home and how I wish to use it to compliment my dinner dishes.

Ingredients
- Dried Anchovies
- Salted Egg
- Dried Chinese Wolfberries
- Chinese Wolfberries Leaves (Kou Kee Choy)
- Minced Pork soak with a bit of water, soya sauce, white pepper, sesame oil, fish sauce, salt (to loosed up the pork so that its all disintegrated)
- Shitake Mushrooms

Steps
1) Boil the dried anchovies in a pot of water
2) Add the Chinese Wolfberries in after a while
3) Add the Shitake Mushrooms. (Reason why I added this is not only because I have it in my fridge but because I feel its a good balance to offset the saltiness of the soup from the anchovies)
4) Separate the salted egg yolk with the egg white. Cook the egg yolk and break it up into the soup.
5) Then pour the egg white over the soup while its still boiling
6) Put the leaves in
7) Finally, pour the minced pork in
8) Off the fire so that the leaves and pork do not overcook
9) Taste it before serving

I did not add the usual egg in as I will be cooking fried egg for dinner. So I didn't want dinner to have so many eggs. So I just added a salted egg in for this dish. But of course, you can also throw in a beaten egg just before you off the fire. And if you like century eggs, you can consider adding this so it will become a triple egg dish but a soup version.



Anyway, enjoy!