Wild Berry Mojito

Ingredients
8-12 fresh mint leaves
3-4 fresh blackberries
3-4 fresh blueberries
3-4 fresh red raspberries
1/8 cup lime juice
2-4 Equal cafe sticks
1/4 cup soda water
1 mint sprig

Method
Carefully press mint leaves into bottom of the glass with the back of a wooden spoon to release their oils (do not tear leaves). Mix mint, crushed wild berries, lime juice and Equal in a 12 oz, highball glass.

Fill glass with crushed ice (cubed ice will not work). Stir well until ice is reduced by 1/3 and then top with more crushed ice, stirring until the glass begins to frost on the outside.
Pour in soda water and stir again. Garnish with a sprig of fresh mint.

Per serving: 34 Cal / 0g Fat / 9g Carbohydrate

Recipe by Equal

Soon Kueh

Filling:
4 clove of garlic (chopped)
4 shallots (chopped)
50g dried prawns (soaked and diced)
4 mushrooms (soaked and shredded)
500g yambean (peeled and shredded)

Seasoning: (mixed)
½ tsp black soya sauce
1 tbsp oyster sauce
½ chicken stock
½ tsp pepper
250g (1 cup) water

Skin:
Ingredients A:
200g water
½ tsp salt
2 tbsp fried shallots & garlic oil

Ingredients B: (sieved together)
100g rice flour
75g tapioca flour

* ½ cup fried shallots & garlic oil *

Method
Filling:
1. Heat up oil, sauté chopped garlic, shallot and dried prawns till golden brown (use medium heat)
2. Add in mushrooms and stir-fry till fragrant
3. Add shredded yambean, fry and mixed well
4. Add in mixed seasoning, mixed well, covered and simmer overlow fire till water is fully absorbed and yambean is tender
5. Dish and cool

Skin:
1. Put Ingredients B into mixing bowl
2. Bring Ingredients A to a boil.
3. Pour A into B and mix quickly. Cover and stand for 10 mins
4. Turn mixture out from mixing bowl, knead into a soft and pliable dough. Divide into 10 equal portions
5. Roll skin into thin sheet and cut into rounds. Wrap up filling and seal the side to form a semi-circle
6. Place on greased tray and steam for 15 mins over high fire. Remove and brush with fried shallots & garlic oil

Swiss Roll

Ingredients A:
3 eggs (180-200g)
95g sugar

Ingredients B: (sifted)
75g cake flour
¼ tsp. salt

Ingredients C: (mix well)
50g milk
65g melted butter
¼ tsp vanilla oil

Method:
1. Put eggs into mixing bowl. Use high speed to whisk until frothy. Add in sugar slowly. Whisk mixture till very light and fluffy(about 10 mins) Continue to use low speed to beat for 1-2mins
2. Fold in flour lightly using a hand whisk in one direction
3. Lightly mix in Ingredients C in one direction. Do not over-mix
4. Pour into a lined and greased baking tray (26cm x 26 cm)
5. Bake in a pre-heated oven at 210ºC for 10 mins until golden brown. Remove from oven
6. Invert cake onto a clean sheet of grease-proof paper (30cm x 30cm) and remove lining paper from the cake
7. Spread cake with jam or butter cream / cheese cream
8. From one end, start to roll up using your hands, use paper to complete the rolling up by pulling it
9. Wrap up the cake with the paper and leave it to cool before cutting into slices

Yakitori - Japanese grilled chicken

Japanese-style Grilled Chicken

Yakitori is usually skewered like a kabob. Yakitori is a great appetizer which goes good with beer and sake.

A common vegetable to grill with chicken is negi. Yakitori skewered with negi is called negima and is a popular kind of yakitori in Japan. Also, there are mainly two kinds of flavor: tare and shio. Tare indicates basting sauce, such as teriyaki sauce. Shio means salt in Japanese.

Making Yakitori (tare flavor)

Ingredients: (make 2 servings)
2 chicken breasts
1 medium negi
1 tbsp sugar
2 tbsp sake
3 tbsp mirin
3 tbsp soy sauce

*Bamboo skewers (soaked in water to prevent burning)

How to Cook:
1. Cut chicken breasts into bite-sized pieces.
2. Cut negi into 1 inch lengths.

3. Skewer the chicken and negi in alternating order.
4. Mix sugar, sake, mirin, and soy sauce in a bowl.
5. Grill the skewered chicken over hot coals, basting with teriyaki sauce until the chicken is cooked.

Snowskin Moon Cake

Ingredients A: (sifted)
Fried glutinous rice flour : 95g
Icing sugar : 140g

Ingredients B: (Combined)
Ice water : 155g
Vanilla oil : ¼ tsp

Ingredients C:
Shortening : 15g

Ingredients D:
Lotus paste : 800g (100g each, vary in size of mould)

Method
1) Mix Ingredients A and Ingredients B to form dough
2) Rub in shortening till get a smooth dough
3) Sprinkle some fried glutinous rice flour on working table, flatten 50g of dough
4) Wrap lotus paste with dough, roll into a ball
5) Lightly flour the mould
6) Place mooncake in mould , flatten, dislodge the mooncake
7) Place in fridge* Yield : big 8 pieces /small 20 pieces

Kuih Baulu

Ingredients A:
350g egg
300g sugar

Ingredients B: (sifted)
280g cake flour
40g rice flour
5g double action baking powder

Ingredients C:
½ tsp Vanilla oil
100g melted butter

Method:
1. put eggs into a mixing bowl. Use high speed to whisk until frothy. Add in sugar slowly. Whisk mixure until very light and fluffy (about 20mins)
2. Fold flour slowly into egg mixure in one direction. Add in vanilla oil and melted butter
3. Pour into greased trays
4. Bake in a pre-heated oven at 200ºC 10/15mins till golden brown
5. Remove kuih baulu from tray

Durian Ice-cream

Ingredient A:
300g durian flesh (blend to a paste using a blender)

Ingredient B:
300g whipping cream
150g evaporated milk
¼ tsp durian essence

Ingredient C: (Sieved)
30g coffee creamer
50g icing sugar

Method:
1. Place ingredient B and C in mixing bowl, blend evenly at low speed with ball shape whisker. Change to high speed and continue to whisk till creamy
2. Add blended durian flesh (ingredient A) and mixed till well- combined
3. Pour mixture into container and freeze in the freezer