INGREDIENTS:

• 2 tablespoon instant coffee
• 2 tablespoon sugar
• 2 tablespoon hot water
• milk
• ice

PROCEDURE:

1. Add the instant coffee, sugar, and hot water into a cup, and mix them well. Then, using a whisk, whip the concoction until you get a rich, thick and creamy texture.
2. In your drinking glass — preferably a clear one — add milk and ice. Then, top the iced milk off with your foamy coffee mix. and serve !

INGREDIENTS:

Caramel

• 4 tbspGranulated Sugar
• 1 tbspWater
• 1 1/2-2 tbspHot Water

Egg Mixture

• 2Eggs
• 250 mlMilk
• 5 tbspGranulated Sugar

Other Ingredients

• Unsalted Butter

PROCEDURE:

1. Coat the inner surface of the custard cups with unsalted butter. This will make it easy to remove the pudding from the cups.
2. Put the sugar and water in the pot. Heat the pot at medium heat.
3. Let it sit until the surface becomes lightly-colored. Swirl the pot and even out the sugar liquid.
4. Caramelize the sugar like shown in the video and remove the pot from the heat.Quickly add the hot water in 2 to 3 steps with a long-handled ladle. Tilt the pot away from you to avoid hot caramel sauce splashing and burning your hand. Swirl the pot and even out the hot caramel.
5. Pour the caramel evenly into the custard cups.
6. Let’s make the egg mixture for pudding. Crack the two eggs into a bowl. Lightly beat the egg with a balloon whisk. Don’t let the tip of the whisk leave the bottom of the bowl to avoid creating too much foam.
7. Add the milk and sugar in a pot. Turn on the burner. Stir with a spatula until all the sugar is dissolved.
8. Add the milk to the beaten egg while whisking the mixture.
9. Sieve the egg mixture with a fine mesh strainer. Scrape off the bottom of the strainer with a spatula. Remove any foam on the surface with a spoon. Pour the egg mixture into an easy-to-pour container.
10. steam the egg mixture. Gently fill the custard cups with the egg mixture.Cover each cup with aluminum foil. The foil will prevent the surface from getting dry. It will also help steam the pudding evenly.
11. Heat water in a pan and gently place the cups in it. The kitchen towel will soften the heat at the bottom. There should be enough hot water to cover the bottom half of the cups. Put the lid on.
12. Keep the water temperature just below the boiling point and steam the pudding for 18 to 20 minutes.Do not bring the water to boil otherwise the smooth texture of the pudding will be lost.
13. Put kitchen gloves on and remove the custard cups. When they become cool, store them in the fridge. serve the custard pudding. Scrape the side of the cup with the tip of a knife. Tap the cup on a kitchen towel and make a space around the pudding.then serve!

INGREDIENTS:

• 4 cups coconut milk
• 1/2 cup glutinous rice rinsed and drained
• 1 1/2 cups whole kernel corn
• 1/2 cup granulated sugar
• 1/4 cup half & half cream optional

PROCEDURE:

1. In a saucepan, combine the coconut milk and rice, and bring to a boil over medium-high heat.
2. Cook, stirring regularly, over low heat until the rice is cooked, about 25 minutes.
3. Add the corn and sugar, and continue cooking for 5 minutes.
4. Serve hot or cold and drizzled with cream, if desired.

INGREDIENTS:

• 1 pre-made graham cracker or chocolate graham crust
• 2 cups heavy cream
• 1 15 oz. bag high quality semisweet chocolate chunks
• 1 teaspoon vanilla extract
• whole strawberries for garnish (optional)
• whipped cream for garnish (optional)

PROCEDURE:

1. Carefully bring heavy cream to a boil in a heavy sauce pan over medium high heat; add vanilla and set aside.
2. Process chocolate chunks in food processor until ground into a fine powder. With processor running, slowly pour hot cream and vanilla in a slow steady stream until fully blended. (Stop to scrape sides if necessary.
3. Pour mixture into crust and chill for at least 3 hours or overnight. Garnish with strawberries and/or whipped cream, if desired.

INGREDIENTS:

For the graham cracker crust:

• 1 and ½ cups (180 grams) graham cracker crumbs
• ⅓ cup (65 grams) granulated sugar
• 5 tablespoons (70 grams) unsalted butter, melted and slightly cooled

For the key lime pie filling:

• 1 cup (240 ml) key lime juice
• 2 (14-ounce) cans sweetened condensed milk
• 5 large egg yolks

PROCEDURE:

To make the graham cracker crust:

• Preheat oven to 350°F (177°C).
• Combine the graham cracker crumbs and sugar in a mixing bowl and mix until well combined. Add the melted butter and stir until fully combined and all of the crumbs are moistened.
• Scoop the mixture into a 9-9.5 inch pie plate and firmly press it down into an even layer on the bottom and up around the sides of the dish.
• Bake at 350°F (177°C) for 10 minutes. Remove from the oven and set aside to cool for 10 minutes while you make the filling.
• Keep oven temperature at 350°F (177°C).

To make the key lime pie filling:

• Combine the key lime juice, sweetened condensed milk, and egg yolks in a large mixing bowl and whisk until fully combined.
• Pour the filling into the slightly cooled graham cracker crust and spread it around into one even layer.
• Bake at 350°F (177°C) for 18-22 minutes or until the top of the pie is set, the pie will still be jiggly.
• Remove from the oven and transfer to a wire rack to cool for 2 hours. Transfer to the refrigerator to chill for at least 6 hours or overnight. Once chilled, top with whipped cream, serve and enjoy!

INGREDIENTS:

• 1 package Oreo cookies (crushed)
• 1/2 cup butter (melted)
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 2 teaspoons vanilla
• 2 packages cream cheese (softened)
• 1 can sweetened condensed milk 
• 1/2 cup hot fudge sauce

PROCEDURE:

1. Gather the ingredients. In a large bowl, combine crushed cookies with melted butter until coated.
2. Press 2/3 of this mixture into the bottom of a 13″ x 9″ glass baking dish and set aside.
3. In medium bowl, combine cream with powdered sugar and vanilla until stiff peaks form.
4. Place cream cheese in large bowl. Using the same beaters you used to beat the cream, beat the cream cheese until it is light and fluffy.
5. Gradually beat in the sweetened condensed milk until smooth.
6. Fold the whipped cream into the cream cheese mixture until combined.
7. Spoon the filling over the cookies in the pan. Cover and freeze for 1 hour.
8. Then drizzle the hot fudge sauce over the filling and gently spread to make a thin and even layer. Sprinkle with remaining cookie crumb mixture.
9. Cover and freeze for 4 to 5 hours until firm.
10. Cut into squares to serve and enjoy !.

INGREDIENTS:

• 12 pcs graham crackers, crushed
• 3 tbsp butter, melted
• 1 tbsp sugar
• 1 pack nestle all purpose cream 123 ml (chilled)
• ½ small can (108g) condensed milk
• 3 pcs ripe mangoes, (diced)
• 4 scoops Nestle Vanilla ice cream

PROCEDURE:

1. Mix graham crackers, butter and sugar. Set aside.
2. Whip NESTLE All Purpose Cream, with condensed milk, and half of the diced mango.
3. Assemble graham crumble, cream mixture, and diced mango in layers in serving cups. Top with ice cream and serve.

INGREDIENTS:

• 5 medium size eggplants, ends trimmed
• ½ cup vegetable oil or more as needed
• ⅓ cup vinegar
• ¼ cup soy sauce
• ¼ tsp freshly ground pepper
• 5 cloves garlic, chopped
• 1 tsp sugar

PROCEDURE:

1. Prepare the eggplants by cutting in half lengthwise and then cutting each half into 2-inch pieces.
2. Heat vegetable oil on wok or non-stick frying pan. Fry eggplants, in batches until brown on both side, adding more oil as needed. Drain on paper towels. Set aside.
3. Pour off excess oil from pan. Add vinegar, soy sauce, ground pepper, garlic and sugar to the pan; bring to a boil. Add fried eggplants, lower the heat to medium, cover and cook for 2-3 minutes or until eggplants are soft. Gently stir to coat eggplants with the sauce. Turn off the heat and leave the covered pan on the stove for couple more minutes (the eggplants will continue cooking). Then transfer to a serving plate.
4. Serve with steamed rice and enjoy!

INGREDIENTS:

• 500 grump steak, thinly sliced
• 2 tbsp peanut oil
• 2 cups broccoli florets
• 3 thin slices ginger, bruised
• 3 cloves garlic, peeled and roughly chopped
• 1 small onion, peeled and thinly sliced
• ¼ cup oyster sauce
• 1 tbsp soy sauce
• 2 tbsp stock or water
• ½ tsp sugar
• 1 tsp cornflour mixed with 1 tbsp cold stock or water

PROCEDURE:

1. Combine the beef with the marinade ingredients and set aside for at least 10 minutes.
2. Heat a cup or two of water in the wok until boiling, add about a teaspoon of the oil and blanch the broccoli for about 1 minute, or until it is bright green and slightly softened (see Notes). Remove and set aside until ready to fry.
3. Drain the water from the wok and dry the wok over the flame. Add the remaining oil and add the ginger first then the garlic to the oil, then the onion and fry until the onion is softened. Scoop the onion, garlic and ginger out of the oil and add to the broccoli.
4. Using the flavoured oil left in the wok, fry the beef in batches until well browned. Return all the ingredients back to the wok and toss together.
5. Add the oyster sauce, soy sauce, stock and sugar and toss to coat. Slowly drizzle the cornflour mixture into the wok while tossing, until the liquids thicken and cling to the ingredients. Remove to a plate, rest for a minute and serve with rice.

INGREDIENTS:

• 1 lb beef tenderloin or sirloin thinly sliced
• 2 cups fresh spinach cleaned
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon ginger minced
• 1 tablespoon garlic minced
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 teaspoons chili minced
• 3 tablespoons cooking oil

PROCEDURE:

• Toss the beef with 1 tsp. each of soy sauce and sesame oil and 1/4 tsp. salt. In a small bowl, mix the remaining Tbs. each of soy sauce and sesame oil with the ketchup, vinegar, sugar, chili sauce, and half of the sesame seeds.
• Heat 1-1/2 Tbs. oil in a large (12-inch) skillet or wok over medium-high heat until shimmering.
• Add the beef and cook, stirring occasionally, until it loses its raw color and browns in places, about 2 to 3 minutes. Transfer to a large plate.
• Cook the ginger with the remaining 1-1/2 Tbs. oil until it sizzles steadily and starts to brown lightly around the edges, about 1 minute.
• Add the snap peas, sprinkle with 1/4 tsp. salt, and cook, stirring, until they turn bright green and start to brown in places, 1 to 2 minutes.
• Add 1/3 cup water and cook, stirring, until about half of the liquid cooks off and the peas start to soften, about 1 minute.
• Add the soy sauce mixture and beef, and cook, stirring, for a couple minutes until the mixture heats through and coats the peas and beef.
• Whisk the cornstarch with 1/4 cup water; add to the beef, and cook, stirring, until the sauce thickens, about 1 minute.
• Sprinkle with the remaining tsp. sesame seeds, and serve.