Warabi Mochi わらびもち

Ingredients
100g Warabi mochi powder (わらびもち粉)
80g caster sugar
20g black/brown/sliced brown sugar
400g water
200-300g kinako powder (きな粉)

Method
1. In a bowl, combine the warabi mochi powder and all the sugar.
2. Add the water and mix well. Steam it till it turns transparent.
3. Remove the warabi mochi from the heat and let it cool down.
4. On a flat surface, spread some kinako powder. Put the warabi mochi over it and cut into cube and then coat the mochi with the kinako powder evenly.

*You may use matcha or sesame powder to replace the kinako powder*

Double Huiji Honey Ice Cream

Ingredients
2 packets cold whipping cream (I used Emborg)
1/4 - 1/3 canned condensed milk (I put 1/4)
*2 tbsp Huiji Honey
3 tsp vanilla essence

Method
1. Put the large bowl and the whisk in the fridge for 30 mins. 
2. Beat the cold heavy whipping cream and vanilla essence until stiff peak forms. Slowly pour the condensed milk and mix well. 
3. Fold the *Huiji Honey into the whipping cream mixture until well combined.
4. Lastly, Pour the ice cream into a container or loaf pan and then cover with baking paper. Freeze it overnight or till it's set.
5. Serve with some *Huiji Honey and corn flakes. 

Triple Huiji Honey Cupcakes

The Huiji Honey Cupcakes
100g cake flour
100g all-purpose flour
60-80g granulated sugar
1 1/2 tsp baking powder
1/2 teaspoon salt
115g unsalted butter, softened, cut into small cubes
2 eggs
2 tbsp *Huiji Honey
1/2 cup milk
1 teaspoons vanilla extract

The Huiji Honey Buttercream
3 egg whites
2 tbsp *Huiji Honey
80 g granulated sugar
200g unsalted butter, softened but cool
1 tsp vanilla extract

Cupcakes Method
1. Preheat the oven to 160ºC. Combine the flours, sugar, baking powder, and salt in a mixing bowl and mix well. 
2. Add the butter and mix on low speed or till it resembles coarse crumbs. 
3. Add one egg at a time, beat and mix well by scraping the bottom of the bowl.
4. Combine and mix the Huiji Honey, milk and vanilla in a small cup/bowl. 
5. Use medium speed beat half of the mixture no. 4 into the batter no. 3 for 2-3 minutes and then add the remaining milk mixture, and beat for another 1 minute.
6. Fill paper liners 2/3 full with batter, and bake for 20 minutes, or until it's cooked. Transfer the cupcakes on the rack and let it cool completely before topping with buttercream.

Buttercream method
1. Place the egg whites and sugar in a mixing bowl. Put it over a pot of simmering water, and stir it continuously, until the sugar is completely dissolved and the mixture is warm. 2. Beat the mixture on high speed till stiff peaks form.
3. Beat in 200g butter into the beaten egg whites. The mixture will be watery, just continue beating and the mixture will become creamy and fluffy. Lastly, mix in the *Huiji Honey and vanilla till well combined.
4. Frost the *Huiji Honey buttercream on the cupcakes and drizzle some *Huiji Honey for an extra honey flavour.

Huiji Honey Sticky Drumlets

Ingredients
12 drumlets/chicken wingsticks
1.5 cups potato starch
2 cups of oil for deep fry
Some sliced chilli, fried garlic/roasted sesame and parsley for garnishing

Seasonings for the drumlets
1 tsp salt or to taste
1 tbsp soya sauce
1 tbsp oyster sauce
Some white pepper
1 tsp sesame oil
1 tsp grinded ginger
1 tsp grinded garlic

Seasonings for *Huiji Honey Sticky Sauce
1 tsp oil
2 tbsp *Huiji Honey
1 tsp minced garlic
1/2 tsp grinded ginger
1 tbsp oyster sauce
1 tbsp soya sauce
Dash of salt
1/4 cup water
Mix 1 tsp of potato starch + 1tsp of water for thickening

The *Huiji Honey Sticky Sauce
1. Heat 1/2 tsp of oil, saute grinded ginger and garlic until fragrant. Add all the seasonings to taste and cook for a while. The sauce should be slightly thicken. Remove and set aside.
*If the sauce is too thick, you may add 1 tbsp of water*

The Frying Drumlets
1. Wash and tap dry the drumlets. Cut a line at the side of the drumlets and push all the meat towards the soft bone portion so as to make it like a chunk of meat at one end of the drumlets. 
2. Marinate it with all the seasonings for at least 2 hours.
3. Heat oil (about 2-3 cups) in a deep pot until its really hot but not smoky.
4. Put the potato starch in a big mixing bowl and coat the drumlets evenly with the potato starch one by one.
5. Medium fire, deep fry the wings until it turns brownish yellow or crispy (about 10-15 minutes) remove and leave it in a strainer. Continue to fry the rest of the chicken wings. 
*Oil must be hot and fire must be medium to medium high. Do not keep flipping it, wait for 1 side to be half fried before flipping it*
6. Fry all the drumlets again for the second time in hot oil (medium fire). Stir it occassionally and fry until it turns brownish and very crispy. Remove and set aside.
7. Lastly, in a pan or wok, mix and combine the *Huiji Honey Sticky Sauce and the drumlets. Dish up and serve with some garnishing accessories on top.

Hokkien Prawn Noodles

The Prawn Broth
300-500g prawn heads and shells
1/4 cup anchovies

1 dried sole fish (optional)

350g chicken and pork bone 

1 yellow onion, halved
6 cloves of garlic, smashed
4 shallots, smashed

2 sliced ginger
2-3L boiling water

Broth Seasonings
1 tbsp salt
Pepper

The Noodles
300g thick vermicelli
100g yellow noodles

The Toppings
1/2kg prawns, clean
1 squid, clean and sliced
200g pork belly/lean meat, sliced
50g chives, cut into 4 sections
50g bean sprouts
4 eggs
1 tbsp minced garlic
2 tbsp pork lard (optional)

The Noodles Seasonings
4 cups prawn broth
2 tbsp fish sauce
1 tbsp light soya sauce
1/2 tsp Salt
2 tsp Sugar
Pepper

The Prawns Broth Method
1. Heat 2 tbsp of oil in a pot, fry ginger and shallot till fragrant then add garlic. Add anchovies, dried sole fish prawn heads and shells, fry a little while or until the prawns turn red.
2. Add 2 -3 litres of boiling water, bring to boil and let it simmer for 45 mins - 1 hour. Then add all the broth seasonings to taste.

The Noodles Method
1. Heat 2 tbsp of oil in a wok, crack 4 eggs into the wok. Quickly stir it and flip the eggs till it turns slightly brown (you may also want to break the egg a little). Put the egg at the side of the wok and fry some chopped garlic with a little bit of oil follow by some sliced pork till its almost cooked.
2. Add yellow noodles and thick vermicelli and stir for a while.
3. Pour 4 cups of prawn broth and add the seasonings to taste, bring to boil. Add squid and prawns, cover the wok and continue to cook for 3 minutes (stir it occasionally), add 2 tbsp of pork lard. 

4. Add bean sprouts and chives, stir it and let it cook for 1-2 minutes or until all are evenly cooked (the gravy should look a bit starchy or whitish). Dish up and serve with calamansi and chilli.

Konyakku Fruits Cake

Ingredients
2 packets konyakku powder
4 canned lychee water (only take the syrup, makes about 900ml) or any other flavoured syrup/juice
250g sugar
1L water
17-18 cm wide plastic container

The fruits
Sliced orange
Sliced strawberries
Sliced kiwi
Sliced pineapples
Some blueberry
Some pomegranate 
Any other fruits of your preference

Method
1. Mix 900ml of lychee water and 1L water (1.9L) in a big pot and bring to boil. 
2. Dissolve the konyakku powder into the boiling lychee water. Add in sugar & continue to stir till sugar is well dissolve.
3. Lower the fire to keep the mixture warm (stir it occassionally to prevent the mixture to be set).
4. Dip some of the fruits (choose different colours of fruit) into the konyakku mixture and then paste it at the side of the container, then put the rest of the fruits in the centre. Slowly pour all the konyakku mixture into the plastic container. If the fruits swim away, gently use a chopstick to push and stick it back to the side of the container. You may position the rest of the fruit by using the same method too.
5. Put the konyakku in the fridge for at least 3 hours or till it set. Slice it and serve chill.

Green Tea Butter Cake

Ingredients
150g butter
130g caster sugar
200g self raising flour
3 eggs
100g milk
1 tbsp green tea powder

Method
1. Preheat oven at 160ºC.
2. Sift the flour and green tea powder, set aside.
3. Beat butter and sugar till creamy.
4. Add eggs one by one, beat well after each addition.
5. Alternately, fold in the sifted flour mixture and milk, mix well.
6. Pour the batter into 8" lined rectangular baking mould. 
7. Tap the baking pan on countertop a few times to remove any trapped air bubbles.
8. Bake the cake for 40 minutes or till cooked. Unmould the cake onto wire rack and leave it till cool. Slice and serve with a cup of coffee.

Braised Duck with Chinese Spices 滷水鸭

Ingredients
1 duck, clean and chopped off the backside/tail
1 tofu (optional)
6 boiled eggs, remove the shells (optional)
4 bulbs of garlic, halved
300g galangal, lightly smashed
3 star anises
2 cinnamon sticks

1 tbsp cardamom

1 tsp coriander seeds

2 bay leaves
Some coriander for garnishing
1/3 pot of water

Seasonings (adjust the amount to your preferences)
1/4 cup Thai fish sauce
1/2 cup light soya sauce (I use LKK)
1 tbsp salt
2 tbsp dark soya sauce, 老抽 (I use LKK)
3 tbsp oyster sauce (I use LKK)
2 tbsp dark thick sauce (for colouring)
1/4 cup Chinese cooking wine (hua tiao wine)
Some rock sugar

Method
1. Marinate duck with some salt and stuff 100g of galangal and 2 bulbs of garlic into the duck stomach. In a big pot, fill up 1/3 of the pot with water and bring to boil. Add garlic, galangal, star anises, cinnamon sticks, cardamom, bay leaves and coriander seeds into the boiling water, let it cook and simmer for 10 minutes or till fragrant.
2. Add all the seasonings and taste it. Simmer for another 5-10 minutes. 
3. Slowly put the duck into the sauce, cover it and cook for 30 minutes on one side. Turn the duck and cook the other side for another 15-20 minutes (The cooking time may vary, depending on the size of the duck). You may add more dark thick sauce if the duck is still light in colour. Remove the cooked duck.
4. Put the fried tofu and boiled eggs, cook for about 10 minutes or till it absorbed the flavour from the sauce.
5. When the sauce is cooled down, you may put the braised duck back into the gravy and let it soak for a few hours.
6. Chop the duck into pieces and serve with sliced tofu and halved eggs. Garnish with some coriander.