ES Cook Recipes

Ingredients: * 6 cups milk * 6 cups heavy cream * 1 Cup white chocolate melting chips or wafers * 3/4 Cup peppermint schnapps * 1 Cup milk chocolate melting chips or wafers * 1 pack wooden toothpicks * 1 bag marshmallows * 1 shaker chocolate sprinkles Methods: 01.Bring milk to a simmer in a heavy large saucepan. Reduce heat to medium-low. Add white chocolate and stir until smooth. Remove from heat and stir in schnapps. 02. Transfer to a round chafing dish with a ladle for guests to serve themselves into individual mugs. Serve with chocolate-dipped marshmallows on the side. 03. To make chocolate-dipped marshmallows: Melt milk chocolate chips in a small bowl in the microwave for 10-second increments; stir until smooth. Insert a toothpick into a marshmallow and swirl the bottom half of the marshmallow in the chocolate. Immediately shake sprinkles over the chocolate. Place on wax paper until chocolate sets.

Ingredients: *5g snow fungus *20g red dates *20g ginkgo nuts *50g sugar or to taste *1000ml water Methods: 01. Soften the snow fungus by soaking it in water for 30 minutes. Drain and cut the snow fungus into pieces. 02. Rinse the longan, red dates and ginkgo nuts with water and set aside. 03. Add water into a pot and bring it to boil. 04. Add longan, red dates, ginkgo nuts, snow fungus, and sugar into the pot. 05. Lower heat to medium to low and boil for about 45 minutes. Add more water if need be. 06. Dish out and serve hot.

[caption id="attachment_890" align="alignnone" width="300" caption="Homemade Guilingao"] [/caption] Ingredients 5 packs of gui ling gao powder 4 1/2 cups water 150gm HoneyComb sugar(黄蜂糖) 3/4 cup water Method 01. Put 3 cups of water in a pot with the HoneyComb sugar. Boil until rock sugar dissolve. 02. While boiling sugar water, mix the 5 packs of jelly powder with 1 cup water. Mix well with a whisk. 03. After the sugar water is ready, slowly pour in the jelly powder mixture. Whisk at the same time when pouring in the sugar water. Risk the bowl with rest of the 1/2 cup of water and pour in the pot. Whisk fast to prevent lumps and for a smooth texture. The jelly thicken up really quick so prepare the molds a head of time. 04. Pour the thick jelly into the molds and let it cool and set. It will set once it cooled. Put all the jelly in the refrigerator. 05. In another pot, mix the sugar slap and 3/4 cup water to make syrup. Boil the sugar until it di...

Ingredients: *Snow Fungus, 20 gram (or 1 flower) *Red Dates, 6 stoned *1 T + 1t Southern-ALmond. (nan-xing) *1 medium - small Ripe papaya *Rock sugar, 50 grams ( or estimated) *1 litre water Methods: 01. Soak the dry snow fungus until soft. Break into small pieces. 2. Cut the papaya into cutes, de-stoned the red dates and wash the almonds. 03. Pour 1 litre of boiling water into slow cooker or any simmer pot, throw everything inside, and simmer for two hours. 04. Serve the sweet dessert with ingredients. Note: Not advise to boil this soup like how u cook ur soup, as later, all the papaya will turn into mash. that's why, simmer it.

Ingredients: *2 (0.88-ounce) package agar agar powder *6 cups coconut milk *2 1/3 cup superfine sugar, to taste *7 1/3 cups cold water *3/4 cup Sweetened Condensed Milk *1 Tbs pandan paste, to taste *1 Tbs mocha paste, to taste Methods: 01.Dissolve the agar agar in water. Pour in a sauce pan then put on the stove over high heat. Constantly stir with a wooden spoon. Bring to a boil then immediately lower to medium heat. Keep stiring for an even, smooth texture. 02.In a different pot, heat the coconut milk, then combine with the agar agar liquid. Add sugar. Then lower the  heat. Divide the mixture into 3 bowls. Pour 4 tablespoons of condensed milk in each bowl. Add the pandan paste in one of the 3 bowls and mocha in the second bowl. Leave the third bowl as it is. Stir until the color is even. 03.Brush each mold with cold water. Pour the bowl with pandan mixture into the mold to form the first layer. Let it cool about 10 degrees. The oil of the coconut milk will form a skin on top. It wil...

Ingredients: *20 fresh/ dried lotus seeds (I used the dried lotus seeds) *2 whole pods fresh lily bulbs /20 petals dried lily bulbs (I used the fresh ones) *20 dried longans *40 wolfberries (kei zhi) *15-20 red dates (seeded) *Handful of yellow rock sugar cubes （according to personal preference) *1500 ml water Methods: 01. Soak dried lotus seeds with hot water for 15 mins. Cut into halves. 02. Wash lily bulbs, longans and wolfberries. 03. Bring water to boil. Add in lotus seeds and cook under medium heat for another 15 mins or until the lotus seeds turn soft. 04. Add in red dates and continue to cook for another 10 mins. 05. Add in dried longans and continue to cook for another 10 mins. 06. Add in fresh lily bulbs, kei zhi and rock sugar. Cook for another 5 mins. Turn off the heat.

Ingredients: *25 egg yolks *5 egg whites *500 gm butter *200 gm sugar *1 tin condensed milk *170 gm plain flour *2 tbsp golden syrup *1 tsp vanilla essence *1 tsp mixed spices Method: 01.  Cream butter with condensed milk, vanilla essence, golden syrup & mixed spices till well mixed and set aside. 02.  Beat egg yolks with sugar until thick and creamy. 03.  Add beaten egg yolk mixture to the creamed butter mixture and mix well.  Fold in sieved flour. 04.  Beat egg whites with a pinch of cream of tartar till stiff and fold in the mixture. 05.  Grease and line an 8″ square tin and preheat tin. 06.  For first layer, spread 2 tbsps of mixture in tin and bake in oven 180 degree C for 10-15 mins. 07.  For subsequent layers, grill each layer for about 3 mins. 08.  When top most layer is completed, cover with a metal tray or a piece of foil and bake for a further 5 mins.  It will take longer if the sides are still wet. 09.  Turn cake out onto a metal grid and let cool completely before cutt...

Ingredients : *40g butter *1 tbsp sugar *1 tbsp honey *2 cups corn flakes *1/2 cup nuts (optional) *Raisins (optional) Method : 01. Melt butter over low heat. 02. Add in sugar and honey, stir till sugar is dissolved. 03. Add in corn flakes, nuts or raisins and mix well. 04. Spoon into small paper cups and bake at 180 degrees for 10 mins.

Ingredients: * Raspberry Jelly * 100g fresh raspberries * 1 sachet diet raspberry jelly * 250ml water * Vanilla Panna Cotta * 400ml pure cream * 15 tablets Splenda, dissolved in 1 cup boiling water * 1 vanilla bean * 2 teaspoons powdered gelatine Methods: 01. Lightly spray 6 half cup moulds with cooking spray. Place raspberries in the bottom of each mould. 02. Mix together the raspberry jelly sachet 1 cup boiling water. Stir until completely dissolved. Add 1 cup of cold water and stir. Gently pour ¼ cup of jelly over the top of the raspberries. 03. Cover and refrigerate for 2 hours or until jelly has set. 04. Combine the cream and dissolved Splenda liquid in a small saucepan over low heat. 05. Split the vanilla bean lengthways, scrape out the seeds and add them to the saucepan. Use a whisk to evenly distribute the seeds through the panna cotta mixture. 06. Add the gelatine and stir until it is dissolved, being careful not to boil the mixture. Remove from heat and let stand at room temp...

Ingredients: * Crust: * 1/2  cup  sugar * 1/3  cup  unsweetened cocoa * 40  chocolate graham cracker sticks (about 3 ounces) * 1  tablespoon  butter, melted * 1  large egg white * Cooking spray Topping: * 1 1/2  cups  sugar * 1/2  cup  orange juice * 1/4  cup  fresh lemon juice * 1  (12-ounce) package fresh cranberries * 2  teaspoons  grated lemon rind * 1  teaspoon  grated orange rind * 1  large egg white Filling: * 1  cup  sugar * 2  (8-ounce) packages 1/3-less-fat cream cheese, softened * 1  (3-ounce) package cream cheese, softened * 3/4  cup  fat-free milk * 5  large egg whites Methods: 01.Preheat oven to 400°. 02.To prepare crust, combine first 3 ingredients in a food processor; process until finely ground. Add butter and 1 egg white; pulse just until combined (do not form a ball). Firmly press crust mixture into the bottom of a 9-inch springform pan coated with cooking spray. Bake at 400° for 10 minutes; cool on a wire rack. 03.Reduce oven temperature to 350°. 04.To prepare toppi...

Ingredients: *8 oz. glutinous rice (sticky rice) flour *180 ml water (3/4 cup water) *1/4 cup black sesame seeds *1/4 cup sugar *1/2 stick unsalted butter (1/4 cup or 4 tablespoons) Ginger Syrup (姜茶): *5 cups water (reduced to 4 cups after boiling) *1 cup sugar *4 oz. old ginger (skin peeled and then lightly pounded with the flat side of a cleaver) *1/2 teaspoon sweet osmanthus (optional) *2 screwpine leaves or pandan leaves (tie them into a knot, optional) Methods: 01.Lightly toast the black sesame seeds over medium fire until you smell the aroma of the black sesame seeds. Please take note that the sesame seeds will start popping when they are heated, so use your lid to cover. Don’t burn the black sesame seeds; transfer them out and let cool as soon as they smell aromatic. 02.Use a mini food processor to grind the black sesame seeds until they become fine. Transfer the ground black sesame into a wok, add sugar and butter and stir well to form a thick paste. If they are too dry, add mo...

Ingredients (glutinous rice balls): *300g glutinous rice flour *½ cup of boiling water *1 cup of water (room temperature) *Food coloring (optional) Ingredients (syrup): *Rock sugar to taste *3-4 slices fresh ginger (optional) *4 pcs screwpine leaves /pandan leaves  (optional) Methods: 01. Take ⅓ of the flour and put in a big bowl. Add in ½ cup of boiling water. 02. Using a wooden spoon, mix the dough till smooth. Slowly add the ⅔ of the flour and keep adding some water (room temperature) till you get a dough that doesn’t stick to your hands. Add flour or water to get the right consistency. 03. Once the dough is pliable, divide the dough into half. Add half portion with a few drops of red food coloring. Knead until the color is well balanced. 04. Pinch a piece of dough off and shape into a tiny balls. Do the rest the same way until you finished all the dough (both white and pink). 05. To prepare the syrup: Add in the amount of water you want to make the syrup. When boiling, add in the g...

Ingredients: *Butter , for greasing *1 quantity Easy apple fruit cake, uncooked (see link below) *2 tbsp apricot jam *500g pack natural marzipan *500g pack ready-to-roll white icing *16 fresh cranberries *Bunch rosemary , broken into small fronds *50g caster sugar 1 egg white *50g icing sugar *approx 1m gold ribbon Methods: 01.Heat oven to 180C/fan 160C/gas 4. Butter eight 150ml ramekins and line the bottoms with circles of non-stick baking paper. Divide the cake mix between the ramekins, transfer to a baking sheet and slide into the oven. Bake for 30 mins until springy and dark golden brown. Leave until cool enough to handle, then run a round-edged knife around the edge of the each cake. Turn out and cool completely on a rack. 02.If the cakes have risen into peaks, make flat by slicing the tops off with a serrated knife. Melt the jam with 1 tbsp water and brush over the top of the cakes. Lightly knead the marzipan and shape eight golf ball-sized balls. (You will have some left over - ...

Ingredients: *1 Chocolate cake mix *1 Can chocolate frosting *1 Cup peanut butter *Melting chocolate Methods: Bake the chocolate cake per box directions. Cool and crumble. Mix in frosting and peanut butter. Roll into golf size balls. Freeze until you can easily work with them. Dip into melted chocolate. Freeze until chocolate is set. Wrap up in pretty cellophane and you have a tasty gift. You can use any flavor combination.

Ingredients: * 1/4  cup  gummy worms * 1/4  cup  Halloween sprinkles * 1  (1.4 oz.) chocolate and toffee bar, crushed * 1  (1.5 oz.) bag Reese's pieces * 1/4  cup  candy corn * 1/4  cup  small cinnamon candies * 8  small apples * 1  (14 oz.) bag soft caramel candies, each unwrapped * 1/4  cup  heavy cream Methods: 01.Line a baking sheet with parchment paper. Place candy (except caramels) in separate small bowls. Insert a craft stick into stem end of each apple. 02.Place caramels and cream in a heavy saucepan and heat on medium-low, stirring, until caramels have melted and mixture is smooth. Remove from heat. 03.Hold an apple by its stick over pot and spoon caramel over apple to coat, allowing excess to drip back into pot (if caramel gets too stiff, reheat for a minute or 2 to loosen). Press candy into caramel on apple and place apple, stick side up, on prepared baking sheet. Repeat with remaining apples and candy. Let apples stand until caramel has cooled, about 10 minutes.

Tart pastry Ingredients: 250g butter 100g sugar 1 egg 500g plain flour Met hod s: 1. Preheat oven at 180 degress C 2. Cream butter and sugar until fluffy and add in the egg 3. Add in flour slowly and knead well. 4. Place into tart moulds and bake until golden brown Custard Ingredi ents : 500g water 150g sugar 50g butter 50g fresh milk 100g custard powder 1 egg Methods: 1. Boil water, sugar and butter together 2. Mix milk, custard powder and egg together and pour into no. 1. Cook over gentle fire until mixture thickens. Pour into baked tart shells. For glazing Boil together 1/2 tbsp agar agar powder, 150 ml water and 50g sugar until dissolved. Brush onto fruits. Another method is dissolving 100g of apricot gel with 80g of water over low fire. Fresh fruits topping I used kiwi, strawberries and canned peaches.

Ingredients:(makes 5-6 servings) 1 1/4 cups dry sticky rice, soaked for an hour in water and drained 1 cup water 1 can coconut milk (unsweetened) 1/2 cup sugar 1 tspn salt 1 large ripe mango Methods: After rice has been soaked and drained, put in a saucepan with 1 cup of water, coconut milk, sugar, and salt and bring to a boil. Simmer for 8-10 until most of the liquid has absorbed. Transfer rice to a steamer and steam for about 15-20 minutes. Transfer rice into dessert bowls or saucers to mold and cover well until serving.

Ingredients:(serves 2 -4) 1 lotus root (renkon) 2 cups of water with 2 teaspoons vinegar 1 sweet potato (satsumaimo) 2 cups water with 2 teaspoons salt oil for deep-frying coarse salt for flavoring Methods: 01.Peel the lotus root and sweet potato. Slice each vegetable paper-thin. 02.Soak the lotus root in the vinegar water for 15 minutes; soak the sweet potato in the salt water for 10 minutes. 03.Drain the vegetables and dry them well with kitchen cloths. 04.In a wok or deep skillet, heat 2 inches of oil to 320°F. Fry the slices over low heat, in small batches, until they are slightly golden and crisp. Drain on paper towels on a rack. Sprinkle with coarse salt.

Ingredients: 2-4 Kiwi Fruit 100 ml Orange Juice 30 gms Crunshed Ice Condensed Milk Methods: 01. Peel the kiwi, place in a blender with the orange juice and crushed ice. 02. Blend until smooth. 03. Spoon it into a bowl, and pour over the sweet condensed milk.

Ingredients: 1 1/2 litres - milk 13 tbsp - sugar 6 - eggs 1 1/2 tsp - vanilla essence 4 tbsp - sugar for making the caramel 3 cups - water Methods: 1. Boil the milk in a heavy bottomed vessel. 2. After a boil simmer. 3. Boil the milk till it reduces to little more than half its quantity. 4. Add 13 tbsp sugar and continue boiling till the sugar dissolves completely. 5. Remove the milk from flame and keep to cool. 6. Cool completely. 7. Beat the eggs. 8. Add the beaten eggs and essence to the cooled milk. Mix well. 9. Place 4 tbsp of sugar in a steel or an aluminum container and melt the sugar on a low flame till it melts and turns into a rich golden colour, to get a caramel. 10. Remove from flame. Cool completely. 11. Pour the milk-egg mixture into the container. 12. Pour 3 cups water in a pressure cooker. 13. Place a smallsteel bowl in the middle of the water. 14. Place the container with the milk-egg mixture on the steel bowl in the cooker. 15. Cover the container with a lid. 16. ...