Cherry Strudel

My son watched the Fantastic Beast movie and it featured apple strudel. So he wanted me to bake cherry strudel for him to try. Why cherries? He saw pictures of my cookbook on steps to make cherry strudel. Cherry cost about $10 per 500g here. Not cheap to make cherry strudels. We have spent about $25 for cherries only. After reading the menus online, I decided to use filo sheets to make strudels which is the simplest way to bake it.

Here is the recipe. 

Creamy Mango Pudding

I got this recipe from Simply Her magazine. This recipe is from Chef Raymond Lai of Wan Hao Chinese Restaurant in Singapore Marriott Hotel. Here is the recipe with some modifications.

Here is the recipe for creamy mango pudding…

Double-boiled Bird’s Nest 炖燕窝

This is a Chinese delicacy dessert. Due to the China’s import ban of bird’s nest, the price has went down tremendously. My mother-in-law bought 190g of bird’s nest for S$490. A wonderful and luxurious treat for the whole family. Here is the recipe

Kueh Salat (Custard with Glutinous Rice Cake)

This is another Nyonya snack I would like to try. I take reference from “Cooking for the President” by Wee Eng Hwa with modifications. I am playing around with colours again extracting from plants. Blue from blue pea flowers and green from Pandan leaves. I take quite some time to make the custard but the effort is worth it. The sweet and savoury custard blended very well with the fragrant glutinous rice.

Here is the recipe

Pulut Inti – Nyonya snack

I planted some blue pea plants and a lot of flowers bloom beautifully. I used these flowers to make some Nonya snacks. One of these snacks are called Pulut Inti. The main ingredients used are glutinous rice and grated coconut. All ingredients used are from natural plants. There are no artificial colours and plastic wrappings used.

Baguette and Butter Pudding laced with Baileys

I love to eat bread pudding and there are many variations of bread pudding recipes. I find this recipe from Gordon Ramsay very easy to make and the photos looks so appealing from the cookbook. Adapted with variations from Gordon Ramsay’s Desserts.

Ondeh Ondeh (Yellow)

This is another version of ondeh ondeh. It is made of mainly sweet potatoes which give out the shade of gold.

Here is my illustrated recipe.

Ondeh Ondeh (Green)

My husband loves to eat this Nyonya snack. It’s very easy to make and my son helps to roll a few balls beautifully. At the same time, I can make use of my home-made pandan juice for this recipe.

Here is my step-by-step illustrated recipe.

Cinnamon Crème Brulée

Also known as Burnt Cream served in ramekins. I love this desserts for its rich and soft egg custard  with a thin layer of hardened caramel. I do not have a blowtorch (which is recommended in most cookbooks) so I use a toaster oven to burnt the caramel.  Adapted from Cook Step-by-Step by DK Publishing.

Here is the recipe.

Irish Cream Tiramisu

I have been thinking of what to do with this bottle of Baileys which was lingering around in my kitchen for quite some time. Then my friend posted this tiramisu recipe which I knew I must make it right away. Instead of using Marsala, this recipe calls for Baileys’ Irish Cream.  Though it may not be the authentic Italian recipe, but it tastes fantastic. This is adapted from Nigella Lawson’s recipe with slight variations.

Below is the step by step recipe for this Italian dessert