Sweet pork belly

Ingredients:

Pork belly (sliced)
Curry leaves
Chilli padi (sliced)
1 tbs sugar
2tbs dark soya sauce

Seasoning:

Five spices powder
Salt

Method:

1. Mix five spice powder and salt on pork belly and set aside for 20mins.
2. Stir fry pork belly till golden brown.
3. Add in sugar and dark soya sauce. Mix well
4. Add in curry leaves and chilli padi, mix well and serve while hot.

Marble cupcakes

Ingredients:

310g cake flour
2tsp baking powder (omit this if using self raising flour)
250g salted butter
250g castor sugar
4eggs
45g baking chocolate melted with 1tbs milk (double boil)
1tbs cocoa powder
1/2tsp vanilla essence
3tbs milk

Method:

1. Cream butter & sugar till light and fluffy
2. Add egg mixture gradually, beat well after each addition
3. Fold in sifted flour lightly into the mixture
4. Add milk and vanilla essence and mix well
5. Divide mixture into 2 portions
6. Add melted chocolate mixture to 1 portion
7. Scoop a tablespoon of batter into the papercup, add the chocolate batter over it, repeat the process till all the paper cups filled with ½ full of batter
8. Use a teaspoon or sharp object to stir the batter in the paper cups lightly but don’t overmix
9. Bake in a preheat oven at 170 degree for abt 25mins or till the test skewer comes out clean
   
   

Vanilla Almond Biscotti

Got this recipes from HHB

Ingredients:

(makes 30~40)
2 cups (250g) plain flour
1 1/2 teaspoons baking powder
3/4 cup (150g) sugar
3/4 cup whole almonds
3 eggs
2 1/2 teaspoons vanilla extract


Method:

1. Preheat oven to 160 degC (325 degF).
2. Place flour, baking powder, sugar and almonds in a bowl and mix together.
3. Add the eggs and vanilla. With a spatula, mix and fold to form a soft sticky dough. The mixture will be very sticky and wet, and resembles a batter rather than a dough.
4. Line a baking sheet with parchment paper. Using the spatula, scoop half the amount of the dough and place it on onside of the baking sheet. Spread and shape with spatula to form a log about 10 by 3 inches in size. Spread and shape the other half of the dough into another log, space the two logs well apart.
5. Bake for 35mins and remove from the oven. Allow to cool completely.
6. With a sharp serrated knife, slice the logs into 1/2inch (1cm) thick slices.
7. Place the slices on baking sheet lined with parchment paper and bake for 10~15mins or until the biscotti are crisp.
8. Let cool and store in air-tight container.
9. Optional: melt 100g of baking chocolate in a bowl over a pot of simmering water. Dip each biscotto into the melted chocolate and leave on a lined tray to set.