香煎脆皮三文鱼 (Gordon Ramsay’s Crispy Salmon)

(Recipe source: http://gordonramsaysrecipes.com/09/gordon-ramsays-crispy-salmon/)

Ingredients:

• Salmon Filet
• Olive Oil
• Salt
• Coarse Black Pepper

Directions:

1. Take your filet of salmon, and roll it up, skin side facing out. Place the rolled up salmon filet on a cutting board, and score the skin crosswise about one half inch deep. Keep your cuts close together to get extra crispy salmon skin, and score the entire length of the salmon filet. Scoring the salmon filet prevents it from curling while cooking, ensuring it’s cooked nice and evenly.
2. Open each score and sprinkle salt into the cut. Glaze the top of the salmon filet with olive oil.
3. Heat a heavy skillet over med heat, and add olive oil when the pan is hot. Add the salmon, skin side down, as soon as the oil begins to lightly smoke. Keep your fingers on top of the salmon filet for a bit to keep it nice and flat. Season the top of it with salt, and don't touch it anymore! Watch the salmon, and turn it, when it has colored 2/3rds of the way up the filet. 
4. Once you have flipped the salmon, tilt the pan, allowing all of the remaining olive oil coat the bottom of the salmon for a nice evenly cooked salmon filet. Cook for another minute or so, watching the color. Remove the pan from heat, flip the salmon back to the skin side, and let it rest a minute.

Ingredients (Sauteed Potatoes):

• Potatoes
• Olive Oil
• Butter
• Salt & Pepper
• Herbs (Rosemary)

Directions:

1. Boil the potatoes in salted water for 4-5 min (I cooked 7 min). 
2. Heat a little oil in a pan and add the potatoes. Season with a little salt and pepper and add the rosemary (I don't have rosemary at home, I used Parsley flakes as replacement).
3. Saute until browned, add a knob of butter and saute for a further 1-2 minutes until golden and cooked through.

Ingredients (Sauteed Vegetables):

• Celery, cut into 1/2 inch pieces
• Cherry tomatoes
• Butter
• Salt & Pepper
• Herbs (Parsley flakes)

Directions:

1. Heat 1 tbsp olive oil in a medium skillet until it just starts to smoke. 
2. Add tomatoes, and season with salt and pepper. Saute, shaking pan frequently, until tomatoes soften and skins just begin to wrinkle, about 2 minutes. 
3. Stir in the celery and continue to cook until it is fragrant. Stir in the herbs, salt and pepper, then serve.

亲子丼 (Oyakodon)

材料：

• 鸡肉（切成小块），洋葱（切丝），鸡蛋（打散备用）
• Dashi粉，水，
• 糖，酱油，青葱

做法:

1. Dashi粉加入水拌匀，和鸡肉、洋葱丝一起倒入锅中，用小火煮滚。
2. 加入糖和酱油调味，再打入蛋汁，稍微焖煮一下后起锅。
3. 把材料倒在白饭上，撒上青葱即成。

娘惹粽子 (Nyonya Dumplings)

今年的娘惹粽，还是用回旧的食谱，只加了豆蔻粉，没想到味道更好。家婆还特地打电话来说今年的娘惹粽很好吃 :-)

粽子食谱

覆盆子蓝莓蛋糕 (Berry Cake)

转眼间小宝贝已经1岁了，时间过的真快啊！阿姨没什么可以送给你，只能亲手做个生日蛋糕给你... 祝你生日快乐！快高长大！

Frosting Ingredients:

• 400g Whipping Cream 
• Castor Sugar

Methods:

1. Beat the whipping cream with sugar on high speed until stiff peaks.

Toppings/Fillings:

• 350g Blueberries
• 400g Raspberries

Cake Ingredients:

• 5 Egg Yolks
• 20g Castor Sugar
• 120g Milk
• 55g Melted Butter
• 120g Cake Flour
• 5 Egg Whites
• 60g Castor Sugar
• 1tsp Vanilla Powder

Methods:

1. Preheat oven to 160C.
2. Whisk egg yolks with sugar. Add in melted butter and milk, whisk together. Add in cake flour, whisk to combine.
3. Beat egg whites with mixer until frothy. Add vanilla powder and sugar, beat until stiff peak.
4. Whisk one-third of the egg white mixture into egg yolks batter. Gently fold to combine.
5. Fold in the remaining egg white mixture to combine.
6. Transfer batter to the bake pan. Bake for 45min to 1 hour.
7. Let cool upside down for 1 hour.
8. Once your cakes are fully cooled, cut cake horizontally into 2 layers using a sharp serrated knife. Place the bottom layer on a cake stand. Spread a thin layer of frosting over it. Cover with berries.
9. Top with remaining cake layer. Spread with remaining whipped cream. 
10. Decorate the top of the cake with raspberries and blueberries.