Chocolate Butter Cake

Ingredients:

180g butter, softened at room temperature
120g caster sugar, divided
160g self-raising flour
4 large eggs, separate
150g 70% dark chocolate, chopped
90g fresh milk
90g hot water + 2 tbsp instant coffee granules

• Preheat oven to 160°C.  Line the base of a 20cm round pan.
• Place chocolate in a bowl over a small saucepan of simmering water, ensuring the bowl doesn't touch the water.  Stir occasionally until chocolate is melted and smooth.  Remove bowl from the heat and set aside.
• In a clean, oil-free mixing bowl, beat egg whites using an electric mixer until soft peaks formed.  Gradually beat in half the sugar until stiff peaks formed.  Set aside.
• Using the same beaters, cream butter and remaining sugar until light and pale in colour.
• Gradually add in egg yolks, one at a time, beating well after each addition.  Add in melted chocolate and mix until combined.
• Add in sifted flour and milk mixture in 3 additions, starting and ending with flour.  Combine until just incorporated.
• Finally, fold in beaten egg whites in 3 additions, ensuring the batter is well mixed.
• Scrape the batter into the prepared pan and smooth the top with the spatula.
• Bake at 160°C for about 1 hour or until a skewer inserted into the centre of the cake comes out clean.
• Stand the cake in the pan for 10 minutes before turning out onto a wire rack to cool.

Pineapple Butter Cake

Ingredients:

(A)

4 egg whites, bring to room temperature

40g caster sugar

(B)  Lightly beat:

180g butter, softened at room temperature

50g caster sugar

(C)  Sift together:

4 egg yolks, bring to room temperature

1/2 tsp vanilla extract

(D)  Sift together:

180g self-raising flour

20g milk powder

(E) Mixed together:

45g pineapple juice 

10g condensed milk
3 tbsp (canned) crushed pineapple, drained

• Preheat oven to 160°C.  Line a 21 x 11 x 6 cm loaf pan with baking paper.
• In a clean, oil-free mixing bowl, beat egg whites using an electric mixer until soft peaks formed.  Gradually beat in sugar until stiff peaks formed.  Set aside.
• Using the same beaters, cream butter and sugar until light and pale in colour.
• Gradually add in egg yolk mixture, a little at a time, beating well after each addition. (Remember to scrape down the sides of the bowl).
• Add in sifted flour and milk powder (D) and coconut milk mixture (E) in 3 additions, starting and ending with flour mixture. Combine until just incorporated.
• Finally, fold in beaten egg whites in 3 additions, ensuring the batter is well mixed.
• Scrape the batter into the prepared pan and smooth the top with the spatula.
• Bake for 30 mins at 160°C, then increase temperature to 170° and bake for a further 20 minutes or until a skewer inserted into the centre of the cake comes out clean.
• Stand the cake in the pan for 10 minutes before turning out onto a wire rack to cool.
• Serve warm.

Braised Beef Brisket (炆牛腩)

Ingredients:

500g beef brisket, cut into big chunks
450g daikon, peeled and cut into chunks
40g ginger, minced
20g garlic, sliced
2 scallion, sliced
5g dried mandarin peel
2 dried chillies, softened, cut in halves
1 whole star anise

1 tbsp oil
2 cups water

Sauce:
1 tbsp Chu Hou paste
2 tbsp Chinese cooking wine
1 tbsp light soy sauce
1/2 tsp brown sugar
1 tsp black pepper powder
salt, to taste

• In hot frying pan, brown the beef brisket over moderately high heat.  Transfer onto a plate.  
• Add oil into the pan and stir fry ginger, garlic, mandarin peel, star anise and dried chillies until aromatic.  
• Add in sauce and beef; stir well to combine.  Then add in water and daikon; bring to the boil and then reduce fire and simmer until beef is tender.
• Serve hot with rice or noodles.