180g chocolate (black, milk etc...) - crush into bite-size pieces
40g unsalted butter
100g heavy cream
1 1/2 tbsp corn starch - sifted
1. Pre-heat the oven to 130C degree. Grease the pound cake mold, dust with flour lightly and remove excess flour or line the pound cake mold with parchment paper.
2. In a small cooking pot, add heavy cream, butter and chocolate. Then heat until just melted over medium-low heat (without letting it boil), stir from time to time to avoid burning with a rubber spatula. Remove from the heat and set aside.
3. In a bowl, add egg and sugar, carefully stir them using a whisk until just combined.
4. Pour the egg mixture into chocolate mixture in several batches, stir well for each addition.
5. Add the sifted corn starch and mix well.
6. Transfer the batter to prepared pound cake mold. Tap the mold lightly to even the surface.
7. Bake the chocolate terrine in a water bath in an oven preheated at 130C for about 1h.
8. Let it cool and chill for a few hours or even overnight.
2 tbsp cake flour or plain flour - dissolve 3 tbsp water
1 packet of spring roll wrap (about 25 to 30 papers)
1. In a frying-pan, heat 1 tbsp vegetable oil and fry garlic and ginger until fragrant. Add onion, lotus root, vermicelli and cook until wilted over medium heat. Add tuna and cook for another 2 mins.
2. Add all the ingredient A to season. Turn the heat to high and pour diluted katakuriko/potato starch to thicken the sauce. Let it cool to room temperature.
3. Lay a spring roll wrap flat, tip down. Place the filling mixture centered in the lower tier of the wrap. Roll up tightly. Dab a little 'glue' mixture along the edges to seal. Repeat until you finish the filling mixture.
4. Pour enough oil in a wok or large saucepan and heat on medium-high until hot : Stick in a bamboo chopstick, if bubbles appear, it's hot enough :). Place the rolls gently in the oil and cook both side, turning occasionally, until nicely and evenly golden. Transfer them to a plate lined with paper towels to drain the excess oil.
1. Preheat oven to 170C degree. Combine eggwhites and sugar well in a bowl. Add melted butter, vanilla, salt, coffee powder (optional) and sifted flour. Mix well with a whisk until smooth in texture.
2. Add the flaked almonds and mix to combine evenly with a spatula.
3. Spread the mixture evenly using your wet finger on the prepared sheets of an oven tray ( parchment paper or baking paper works too). Alternatively you can spoon a tablespoon of the almond mixture and spread into a circle thinly using your wet a finger.
4. Bake at 170C degree for about 10 to 12 mins or until lightly golden.
5. Remove from the oven and let it cool to room temperature. Break the tuile as you desire.
1. In a bowl, add ground pork, fresh ginger, garlic, leek and all the ingredient A. Mix them until smooth and sticky.
2. Place a spoonful of the mixture in the center of a wonton wrapper. Wet the edge of wrapper with fingertip. Fold over and seal to close, then fold in half and wet the edge to close. Continue with the rest of the gyoza wrappers until you used all filling.
Advice : Sprinkle some flour on the wontons if you are not going to cook them immediately. It will prevent them from sticking to each other.
3. In the meantime, make the sauce. Combine all the sauce ingredients in a small pot and stir to mix well. Bring it to boil, remove from the heat and then set aside until wontons are ready to eat.
4. Bring a large pot of water to a boil. Add some wontons and cook until they are completely cooked through, about 5 to 6 minutes. Drain wontons well and transfer to a serving bowl. Pour the sauce on top or side.
Note 1 : Pour a few spoons of the hot water in which you boiled the wontons, then serve the wontons. Finally pour the sauce over the wontons.
Note 2 : Only go to step 4 when you are ready to eat :-)
1. In a frying-pan, heat 1 tbsp vegetable oil and fry the garlic and ginger until fragrant. Add ground beef, onion and carrot and continue to fry, stiring constantly until wilted.
2. Add green bell pepper and fry for another a few minutes.
3. Add all the 'ingredient A' to season. Fry and mix well to combine evenly. Let it cool to room temperature.
4. Place a spoonful of the mixture in the center of a gyoza wrapper. Wet the edge of wrapper with fingertip. Fold over and seal to close. Continue with the rest of the gyoza wrappers until you used all filling.
5. Heat vegetable oil in a large frying pan over medium-high to high heat. Add several gyozas (quantity depends on your pan size). Cook them until golden brown and crispy on the bottom. Add hot water (about 50ml), cover pan with the lid and let it steam over medium heat until the water evaporates. Repeat with the remaining gyoza.