Pandan Chiffon Cake

Ingredients:

• 5 egg yolks
• 50g sugar
• 50g corn oil
• 70g green milk or pandan liquid (10 pieces of green pandan leaves rinse thoroughly and drain, chop roughly 75g undiluted fresh coconut milk or water lend with chopped pandan leave, filter it to yield 70g green milk or pandan liquid; discard pandan pulp)
• 100g cake flour
• 1/4 tsp baking powder shift with cake flour
• 5 egg whites
• 50g sugar
• 1/4 tsp cream of tartar
  

Method

1. Preheat oven to 200'c
2. Whisk egg yolks and 50g sugar til thick and pale
3. Add corn oil, green milk, Whisk till evenly mixed
4. Re-shift sifted cake flour and baking power. Whisk till just evenly and set aside
5. Whisk egg whites till thick. Gradually add 50g sugar and 1/4 tsp cream of tartar whilst continuing to whisk. Keep whisking till egg whites just reach firm peak stage
6. Add egg whites to yolk mixture in 3 batched, mixing till almost ever after each batch. Scrape down thoroughly. Fold till just evenly mixed. Bang mixing bowl against worktop 3-4 times to get rid of big air bubbles.  
7. Fill moulds with batter and bake till cakes 160-170'c about 45 minutes.
8. Remove cake from oven. Invert and rest cake elevated from worktop. Leave till cool. Unmould by cutting cake out of pan. Slice and serve.

Pandan Chicken

Ingredients

• 450g chicken chops (cut it to small pieces)
• A bunch of pandan leaves for wrapping
• Toothpicks 
• Oil for deep frying

Marinade Ingredients

1. 1 tbsp soya sauce
2. 1 tsp five-spice powder
3. 2 tbsp Chinese cooking wine
4. 1 tbsp ginger juice
5. 60g shallots, smack with the sides of a cleaver
6. 1/2 tsp salt
7. 1 1/2 tsp sugar

Methods:

1. Clean the chicken dry them well and give it a few pricks with a fork. Marinate the chicken with all the seasonings above for at least 2 hours or more.
2. Put a piece of the chicken towards the end of the pandan leave and roll it up tightly.
3. Hold tight with a tooth pick.
4. Deep fry until the golden brown.
5. Dish out and serve hot.

Deep Fried Prawn Fritters

Batter:

• 300g self-raising flour (sifted)
• 3 eggs
• 350ml water
• 2 tsp turmeric (kunyit) powder
• 1tsp salt
• 1 tsp chicken stock granules 

A:

• 200g prawn meat (diced)
• 1/2 carrot (shredded finely)
• 1 big onion (chopped)
• 100g bean sprouts (tailed)
• 2 stalks spring onion (chopped)

B:

• some whole prawns (as decoration)
• 5 cups oil for deep-frying

Method:

1. Batter: Mix all the ingredients in one direction until smooth and free from lumps. Add A and stir until well combined
2. Heat up oil for deep-frying, dip ladle in the hot oil fro 1 minutes to heat up
3. Spoon batter ino the ladle until full and arrange one prawn on top as decoration
4. Dip ladle into the hot oil and deep-fry until the batter can leave the ladle, continue to fry until golden brown. Dish and drain
5. Serve hot with chili sauce

Dragon Fruit Agar Agar Mooncake

Ingredient (12 jelly mooncakes) :

For inner filling,
(A)

• 200g Dragon fruit 
• 250ml Water 
• 60g Sugar
• 1 tablespoon Agar-agar powder 
• 1 teaspoon instant Jelly powder

(B)

• 200mlCoconut milk
  

For mooncake skin,

• 300g Dragon fruit 
• 750ml Water
• 110g Sugar
• 3 tablespoons Agar-agar powder
• 3/4 tablespoons Instant Jelly powder

Method:
For the filling,

1. Mash/blend the dragon fruit until it become purée flesh. Combine it with the rest of ingredients filling (A).
2. Bring to a boil and add in ingredient (B). Keep on stirring until it boils again.
3. Then pour the filling mixture into the moulds till almost full (depends on the size of your mould).
4. Leave them cool to set, dislodge then only proceed to make skin.
5. Remove the filling from its mould and scratch the surface of the filling with fork so that it can stick together with the skin.