For Khiu Fu Lung's birthday party, we (group 628) decided to do cuisines of different nationalities. And we drew lots to decide the "chef" behind the cuisines. So this is the list :
Italian/USA/UK --- Mac and Cheese
Brandon/Kok Hon/Sook Sim
Mexican --- Barbecue Stick & Roll (?)
Brandon/Kok Hon/Sook Sim
Georgian --- Salad
Ann Feng
Cuban --- Mojito (Without Alcohol)
Yan Lee
Irish --- Irish Lamb Shank
Izman
Thai --- TomYam Seafood
Oo & Cyok Noy
German --- Pork Knuckles
Wei Min & Syih Ying
Chinese --- Herbal Duck Soup
Justin & See Yee
Italian --- Tiramisu
Jacklyn
--- HaPpY BirThDaY, Fu Lung! ---
Mexican --- Barbecue Stick & Roll (?)
Brandon/Kok Hon/Sook Sim
Georgian --- Salad
Ann Feng
Cuban --- Mojito (Without Alcohol)
Yan Lee
Irish --- Irish Lamb Shank
Izman
Thai --- TomYam Seafood
Oo & Cyok Noy
German --- Pork Knuckles
Wei Min & Syih Ying
Chinese --- Herbal Duck Soup
Justin & See Yee
Italian --- Tiramisu
Jacklyn
As promised in the previous post, here is the better modified version. As the instructions are already written in the previous post, this would only include some additional instructions/details. Texture for this time is much better, I think. As it is not so soft and "watery" as the last one. At least you can see the "fence" still manage to stand "still" :P
Ingredients :
3 egg yolks
3 tablespoons sugar
6 tablespoons Baileys Irish Cream
Coffee syrup (refer previous post)
500g Mascarpone Cheese
3 tablespoon coffee (strong and thick is preferable)
500ml Whipping cream
Lady Finger's biscuits
Cocoa Powder
25g Gelatin
50g hot water
Additional Details :
~ Steps are the same as previous.
~ But after you have fold in the Macarpone mixture and the whipping cream, assemble the lady finger's biscuits (without coffee) at the side of your tray.
~ Then take more lady finger's biscuits and dip them into the coffee mixture to make the first layer for the base of Tiramisu.
~ After this, only start to dissolve the gelatin in 50ml of hot water by double-boiling method.
~ Pour the dissolved Gelatin into your tiramisu cream portion by portion. Don't forget to stir/mix them evenly so that you won't get clumps of Gelatin in your cake later.
~ Then pour the mixture on the first base and proceed with the rest of the steps.
~ Chill the tiramisu for at least 4 hours.
Left : Yolks + Sugar ~ Pale and frothy
Right : Gelatin + 50ml hot water ~ Double boiling method
Left upper corner: Assembling the cake, coffee-dipped biscuit at the base
Ingredients :
3 egg yolks
3 tablespoons sugar
6 tablespoons Baileys Irish Cream
Coffee syrup (refer previous post)
500g Mascarpone Cheese
3 tablespoon coffee (strong and thick is preferable)
500ml Whipping cream
Lady Finger's biscuits
Cocoa Powder
25g Gelatin
50g hot water
Additional Details :
~ Steps are the same as previous.
~ But after you have fold in the Macarpone mixture and the whipping cream, assemble the lady finger's biscuits (without coffee) at the side of your tray.
~ Then take more lady finger's biscuits and dip them into the coffee mixture to make the first layer for the base of Tiramisu.
~ After this, only start to dissolve the gelatin in 50ml of hot water by double-boiling method.
~ Pour the dissolved Gelatin into your tiramisu cream portion by portion. Don't forget to stir/mix them evenly so that you won't get clumps of Gelatin in your cake later.
~ Then pour the mixture on the first base and proceed with the rest of the steps.
~ Chill the tiramisu for at least 4 hours.
Ingredients used
Left : Yolks + Sugar ~ Pale and frothy
Right : Gelatin + 50ml hot water ~ Double boiling method
Left upper corner: Assembling the cake, coffee-dipped biscuit at the base
--- HaPpY BirThDaY, Fu Lung! ---
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