Pineapple Coconut Ice cream 菠蘿椰子雪糕

On my second week of work, beside Durian Panna Cotta, I also made this Pineapple Coconut Ice cream. Since not all my friends and colleagues are in love with Durian, therefore I made this to make sure everyone is happy! ^_^

Ingredients:

1 cup sugar

1 cup Coconut milk

1/2 cup whole milk

2 cups whipping cream

1 cup canned crushed pineapple (save the "100% juice" it's packed in), chilled

1/3 cup pineapple juice (drained from canned pineapple), chilled
1/2 cup toasted flaked coconut for decoration (Optional)

Direction:

1 Freeze the empty ice cream churner-canister (churner blades and the canister with its top), if possible, overnight. It is highly preferable that the mixing "can" be very cold. The can should be kept in the freezer until needed (not the motor or hand crank, of course)

2 About two (2) hours prior to time you it to finished and/or to serve the ice cream, mix the ingredients in your mixing bowl and heat under low heat until sugar dissolved: sugar, milk, coconut milk, and whipping cream

3 Add pineapple juice to ice cream mix. Then place your ice cream mix, covered, in your refrigerator. Chill for about half an hour or so. Chilled ingredients plus chilling the mix helps you to speed up the ice cream freezing really consistently/evenly.

4 Get the frozen canister apparatus from the freezer to set up the ice cream churner.

• Pour in the chilled ice cream mix.
• Assemble churn and start
• Then add crushed pineapple (save some for decoration if you like)

5 Churn your ice cream for about 20 to 25 minutes. The ice cream may be quite soft, if you like that. Keep churning for a firmer texture, for 35 to 45 minutes.

6 Serve your (soon to be prized) cold, cooling treat "immediately"!

Or, instantly put it in a container and in your refrigerator-freezer, or as quickly as possible.

Recipe adapted from: Wikihow Website

Durian Panna Cotta 果王【榴槤】奶凍

I am so happy that I start to work again after my 13 years of maternity/paternity leave. I was excited about staring a new journey of my life. This is a good news for me but not my party friends. I organized lesser party than before and they will start to realize that dessert may not in menu sometimes. So I try to make sure I will keep making my desserts for my friends as well as my colleagues. I made Cheese puffs for them on my first week of work. Here, I make them Durian Panna Cotta on 2nd week.

Ingredients:

250ml Fresh milk
430g Whipping cream
60g Sugar
15g Gelatine powder
60ml Water
200g Durian puree (blend durian to smooth)

Preparation: 

1. Add gelatine to water to soak for 5 minutes. 
2. Combine fresh milk, whipping cream and sugar in a pot, put under medium heat and stir until sugar dissolved. Bring the liquid mixture to light boil. Then add in soaked gelatine into it and stir until gelatine dissolved. 
3. Lastly add durian puree and mix well, do not boil but keep stirring it for 5-8 minutes at low heat. 
4. Strain and pour mixture in cups or moulds. Refrigerate for at least 2 hours and serve. 

Recipe adapted from Foodista

Prosciutto and Gruyere Stuffed Chicken Breasts 義大利帕馬熏火腿乾酪釀雞胸肉

Ingredients: 

Ingredients: (Pic 1)

4	Large Boneless, skinless chicken breast halves
8	Thin Slices Prosciutto
12 oz	Gruyere Cheese
½ Tbsp	Minced Fresh Garlic
¼ cup	Olive Oil, or as needed
½ Tbsp ½ Tbsp	Fresh Rosemary Fresh Thyme Cotton strings
	Salt & Pepper, to taste

Directions:

Butterfly the chicken breast. (Pic 2) Pound chicken breasts with a meat mallet until 1/8-inch thick. (Pic 3) Be careful not to break the chicken by pounding too hard.(Pic 4)  Lay chicken flat on surface; sprinkle lightly with salt and pepper(Pic 5). 

Preheat oven to 400 F.

Cut 3 ounces of cheese in long 1/2 inch cheese string shape (Pic 6). Place 2 slices of prosciutto, and roll up the 3 ounces cheese string (Pic 7&8). Then place on the side of the chicken closest to you.

Start to roll the chicken away from you (Pic 9), while tucking in the stuffing and sides of chicken. Use cotton strings to secure the chicken together (Pic 10). 

Use a pan, seared all sides of chicken breast (Pic 11). Place chicken side by side in a glass baking dish. Brush on olive oil and sprinkle a pinch of salt and pepper, rosemary and thyme on top of each rolled chicken breast (Pic 12). Bake in preheated oven for 20-30 minutes or until internal temperature is 165 F.

Recipe adapted from: Better recipes website  

Eggless Chocolate chips Ice cream 朱古力雪糕(無蛋)

INGREDIENTS:

1/2 cup of unsweetened cocoa powder 

1/2 cup of sugar 

1/4 cup of firmly packed brown sugar 

3/4 cup of full cream milk 

1.5 cups of cream with at least 35% fat content 

1.5 tsp of vanilla extract 

A small pinch of salt 

1/2 cup mini chocolate chips

INSTRUCTIONS:

1. Whisk together the cocoa and both sugars until thoroughly combined. (Pic 1&2)

2. Add the milk to this, gently incorporate by hand, and then continue whisking either manually (2-3 mins) or with an electric mixer (30 seconds).

3. Time to add the cream(pic 3).Pour in the cream, vanilla and add a pinch of salt.

4. Mix again until full incorporated.

5. Pour this mixture into the bowl of your ice cream maker and churn for 20 mins, approximately.

6. . The mixture should turn into soft serve ice cream. Pour in chocolate chips and churn for 2 minutes. You can serve it at this stage or freeze for a harder more ice-cream-like consistency.

Recipe adapted from: http://www.cookingandme.com/2014/01/homemade-chocolate-ice-cream-recipe.html?m=1

Braised Baby Back Ribs 烧排骨

Happy New Year! I made this baby back ribs for my new year eve and new year party. This recipe can always make tender and juicy baby back ribs. I got this recipe from my friend Chef Joe and it is easy to make. But it will need a few hours cooking time in oven. Great party food!

To marinade the baby back ribs:

Ingredients: (8lbs ribs) 10-12 servings with around 4-5 ribs per servings 

2 tsp Dried Thyme

6 tsp paprika

2 tsp Dried oregano

4 tsp garlic powder

4 tsp salt

4 tsp sugar

4 tsp ground black pepper

4 tsp chicken bouillon powder (optional)

Directions:

Mix all ingredients well and then rub on ribs. Cover up with cling wrap and put in fridge overnight. (Pic 1)

To cook the ribs:

Ingredients: (Pic 2)

2 Carrots (chopped into pieces)
1 big onion (cut into small slices)
4 cloves of garlic
1 shallot (cut into slices)
5 sticks of celery (chopped into pieces)
1L broth (chicken/vegetable/pork)
pinch of Salt and pepper
2 bay leaves

Directions:

1. Preheat oven to 350C
2. Seared baby back ribs in pan.(Pic 3) Put in deep oven roasting pan. Set aside. 
3. Sauteed garlic, shallots and onion in pan. Add carrots and celery. Stir and add salt and pepper. (Pic 4) Then add broth and bay leave. (Pic 5) Cover and heat until boiled. 
4. Transfer vegetable and broth to baby back ribs that already placed in deep oven roasting pan. Make sure broth is enough to just cover all ribs. (Pic 6) 
5. Cover pan with foil and put in oven. Bake for 3 hours.