Ingredients:

Methods:
Mix the soup stock, sweet sauce, caster sugar and dark soy sauce in a bowl.

Cut the tofu into 2cm cube, cook in boiling water for 1 minute and drain.

Heat up the wok then pour the oil in. After the oil is heated up, add in garlic, ginger and spring onion.

Add in the minced pork and stir fry it constantly so that the minced pork will not stick together.

Add in the sauce mixture prepared previously.

Finally add in the cooked tofu and cook well.

When everything is cooked, mix the corn starch and 2 tsp in a bowl (or any small container) and add it in to the wok to thicken the gravy.

Alternatives:
I added in 2 dried chilies to make the gravy spicy. Add in together with the ginger and others at the start. Do not add too many dried chilies as they can be very spicy.

Ingredients:
Make 10.5″ cake

Part A

Part B

Methods:
Preheat oven at 160°C

Pour Part A ingredients in a bowl and mix well.

Melt the butter in a microwave or a double boiler.

Put Part B ingredients in a separate bowl and use a hand whisk to mix it thoroughly.

Slowly stir in Part A into Part B while whisking it at the same time.

Ensure that there is no flour lumps and mix until smooth.

Fold the batter into a 10.5″ baking tin and bake for 1 hour.

After 1 hour, use a chopstick or other long tin object and insert into the cake. Remove the chopstick. The cake is done if the chopstick comes out cleanly.

Alternatives:

Ingredients:
Makes about 500ml of icecream

Ingredient A

Ingredient B

Ingredient C

Methods:
Beat egg yolk with caster sugar.

Add in B and mix well. Double-boil at low heat until mixture is thickened. Strain and leave to cool.

Whisk non dairy whipping cream until stiff. Add in green tea mixture from above and stir well.

Pour mixture into a prepared container and put into the freezer for overnight.

Alternatives:

Ingredients:
Makes 6 x 250ml cup

Methods:
Place the water in a bowl and sprinkle the gelatine over it. Stand until the gelatine absorbs the water.

Place the chocolate and cream in a saucepan over medium-low heat. Stir until smooth.

Add the gelatine mixture and stir for 1 minute to dissolve.

Remove from the heat and place the mixture in a bowl. Whisk for 3 minutes or until cooled.

Stir through the blueberries and pour into greased serving glasses.

Refrigerate for 45-60 minutes to set. Serve with extra blueberries if desired.

Alternatives:
These are just some of the variations which I have tried. There are a lot of possible combination.

If time is an issue, just use the basic recipe. But these variations are good to surprise your friends during party.

Ingredients:
Makes about 20

Methods:
Cream the butter, or margarine, and sugar in a large bowl until pale and fluffy. Add the beaten eggs, milk and vanilla essence and beat thoroughly

Sift in the flour, baking powder and salt, and stir in until well mixed. Fold in the rolled oats, chocolate chips and chopped pecan nuts.

Chill the mixture for at least 1 hour. Preheat the oven to 180° C/350° F/Gas 4. Grease 2 large baking trays.

Using 2 teaspoons, place mounds well apart on the trays and flatten with a spoon or fork. Bake for 10 – 12 minutes until the edges are just colouring, then cool on wire racks.

Things to note:
The ingredients make quite a lot of big cookies. Use less ingredients if you don’t plan to make so much.

Ingredients:
Serves 4

Alternatives:
The original recipes added 300g cod fillet which I omitted. You can also experiment with other ingredients like salmon(sake) and prawns(ebi).

Methods:
Add the chopped onion, mayonnaise, 3ml or 2/3 tsp salt and white pepper to the warm potatoes. Mix well and allow to cool.

With floured hands, shape the mixture into 8 oval, flat cakes. Press and mould the mixture firmly to press out any air as you shape the corokke. Dip the corokke in the beaten egg and coat them in the breadcrumbs. Chill for 30 minutes.

Heat the oil slowly to 180°C. Fry the corokke in pairs to prevent them from bursting. Turn them in the oil, allowing about 3 minutes until crisp and golden. Drain well.

Place 2 corokke on each plate. Garnish with lemon or mayonnaise.

Ingredients:

Alternatives:
Just some things to note. I did not use cocoa powder, xantan gum and hazelnut oil. The eggs I used are normal eggs, not organic. For people who prefer brownie that is not so sweet, use about 200 – 250g of sugar. I find the 300g of sugar too sweet for my taste.

Methods:
Preheat the oven to 180°C. Line a 23 cm/9″ square baking tin with two pieces of greased baking parchment. Lay the first piece horizontally in the tin, overlapping each end, then lay the second piece at right angles to it, so that the paper is criss-crossed. This will make it easier to remove the brownies after baking.

Place the chocolate and margarine in a baine-marie or microwave and stir it around a bit. Let it melt almost completely, then remove and let it cool down. The remaining bits of chocolate will continue to melt in the hot mixture.

Sift the flours cocoa powder, xanthan gum, baking soda and baking powder into a large bowl and add a pinch of salt. Stir in the hazelnuts and chocolate chips.

Put the eggs, sugar, vanilla extract and oil into another bowl and blend in the liquid chocolate mixture. Now add this mixture to the dry ingredients.

Pour the mixture into the prepared tin and bake in the preheated oven for about 30 – 40 minutes or until a skewer inserted into the centre comes out with just a few crumbs adhering to it. It will be cumbly until fully cooled, so try to resist cutting it until it’s cooled down. Cut the brownies as you like them, in mini squares or serious chunky tiles.

Things to note:
I use an 8″ round tin to bake the brownie instead. For 8″, pour only half the mixture into the tin so that it is not too thick. If not the outer layer may be overbaked before the centre is ready.