Salted Egg Crab

• 1 kg fresh mud crabs - 2-3 fresh large crabs (claws cracked, shells removed and cleaned. drain and dry with paper towels)
• 1 cup corn or tapioca flour
• 3 salted egg yolks (hard boiled or raw yolks only, chicken or duck)
• 2-3 cloves garlic, finely minced
• 5 chilli padi, chopped
• 2 stalks curry leaves
• 3 tbsp unsalted butter
• little salt or to taste or none
• 1/2 tsp pepper
• pinch of chicken powder
• 1 1/2-2 tsp sugar to taste
• 4 tbsp evaporated milk
• oil for deep-frying

Method: 

1. Crack crab claws, pincers removed and trim the legs. Devide into 4 pieces. Clean and dry the crabs with paper towels. 
2. To begin, remove the salted egg whites from the hard boiled eggs. Mash the yolk and set aside.  If you are using raw salted egg yolks, steam the yolks for at least 3-4 minutes and mash it. Set aside.
3. Next, coat the crab pieces in corn or tapioca flour. Deep-fry in hot oil till crabs turn red. Transfer to a colander to drain off excess oil. Strain the hot oil and place the wok back on the heat.
4. Melt butter in a wok, minced garlic, sauté curry leaves and chilli padi until aromatic. Add salted egg yolks, keep stirring until “bubbles” formed.
5. Add pepper, sugar, chicken powder and evaporated milk. Taste, add salt if necessary, then throw in pre-fried crabs. Reduce the heat and stir-fry briskly to mix. Dish up and serve hot.

Note:  You can skip the crab if you find it too much hassle to find and prepare one, just replace the crab with  large prawns.

Recipe is taken from: http://www.singaporelocalfavourites.com/2013/01/how-to-make-fried-crabs-wsalted-eggs.html?m=1

Tiramisu

Ingredients:

4 egg yolks

1/3 cup (64g) caster sugar

1/4 cup milk

250g mascarpone

250g packet savoiardi or sponge fingers

1 1/2 cups cold coffee

1tbsp cocoa

Methods:

Beat egg yolks and sugar in a heatproof bowl until light and creamy.  Add milk and beat until combined.

Place bowl over a pan of simmering water.  Stir over heat until thickened; allow to cool.

Add mascarpone to mixture; stir until combined.  Beat egg whites until soft peaks form; fold into mixture.

Dip savoiardi biscuits quickly into coffee - they should be moist but not soggy.  Place a quarter of the biscuits over base of a 1.5L serving dish or a paper-lined loaf pan.  Spread with one-third of the mascarpone mixture.  Repeat layering with remaining biscuits and mascarpone.

Cover and refrigerate at least 6 hours, preferably overnight.  Sift cocoa over top to serve.

Dark Chocolate Pudding

Ingredients:
3/4 cup plus 2 tablespoons sugar
3 tablespoons cocoa powder
3 tablespoons cornstarch
1/8 teaspoon salt
2 eggs
2 egg yolks
2 1/2 cups whole milk
4 ounces semi-sweet or bittersweet chocolate, melted
2 ounces unsweetened chocolate, melted
3 tablespoons butter
1 teaspoon vanilla extract

Directions:
Combine the sugar, cocoa, cornstarch and salt in a medium sized saucepan.
Slowly whisk in the eggs, egg yolks, and milk. Heat the mixture over medium-low heat until bubbling. Stir in the semi-sweet (or bittersweet) chocolate and unsweetened chocolate.
Continue to cook over medium heat until the mixture comes to a boil, stirring constantly with a whisk. Be sure to scrape the sides and the bottoms of the pot as you whisk. As the pudding cooks, it will gradually darken and thicken.
Reduce the heat to medium-low and cook while gently stirring with a wooden spoon. After 1 – 2 minutes, the pudding should thickly coat the spoon. Stir in the butter, vanilla, and orange oil.
Transfer pudding to 6 small bowls or jars. Cover the surface with plastic wrap as it cools if you do not wish for a skin to form on the top of the pudding. Cool for 30 minutes at room temperature, and then transfer to the refrigerator for about an hour, or up to 2 days.
Serve with a dollop of whipped cream and chocolate shavings.

Berries Parfait

Ingredients:

1 cake (can be store bought or bake.  Mine was Chocolate Moist Cake - Betty Crocker)

Some berries (of your choice)

Whipped Cream (I did my own whipping cream)

Instructions:

Slice cake into 1 inch slices, and cut circles to fit jars. Alternately you could cut the cake into cubes.

Starting with a layer of cake on the bottom, follow with blueberries, whipped cream, raspberries, and top with another layer of cake.
Garnish with more whipped cream and berries if desired.

Ingredients (Whipped cream):

1 cup heavy cream (not ultra-pasteurized)

3 tablespoons sugar (granulated or confectioners')

1 teaspoon pure vanilla extract

Instructions:

Add heavy cream, sugar and vanilla to a bowl.

Whip cream using a whisk or an electric mixer on medium speed.

When you can form soft peaks (meaning the peaks bend over at the top when you remove the whisk or beater), the whipped cream is done. Be careful not to over beat or the cream will become grainy as butter granules start to form. 

Idea taken from : Joyofbaking

Mocha Pudding *Tested Recipe*

Recipe taken from Bisous A Toi

Ingredients:

Puding Mocha
7g jelly powder
130g sugar
700ml full cream milk
2 instant coffee aka nescafe
1/2 tbsp mocha paste
4 egg yolk
1 tbsp butter

Puding busa (bubble/foam)
2 egg white (abt 70g)
1/4 tsp cream of tartar
3.5g jelly powder
60g sugar
150ml water
1/4 tbsp mocha paste mix with a little water

Method
1. Prepare pudding mold (volume of 1000ml). Dampen mold with boiled water - set aside

2. Mocha pudding: Mix jelly powder, sugar and milk in a saucepan, stir well, bring to boil. Dissolve instant coffee and mocha paste with a little water, pour into the pan and continue to stir, reduce heat it.

3. Beat egg yolk using hand whisk or even fork, take a ladle of jelly mixture and add into egg yolk - stir well. Pour the egg mixture back into jelly mixture, stir well. Add in butter, turn off the heat. Continue stirring until mixture is slightly cool, add in rum. Pour into molds.

4. Sponge pudding: Whisk egg whites and cream of tartar using stand mixer on medium speed until fluffy and stiff, set aside. Mix and cook jelly powder, sugar, and water, add pasta mocha paste, bring to a boil, remove from heat. Pour into the beaten egg whites a little at a time, beat until blended. Add rum, stir. Pour custard mocha pudding onto the slightly harden mocha pudding. Leave until cold, chill in refrigerator until hard.

5. Remove the pudding from mold, place on serving plate, cut into pieces.