Lemon Philly Cupcake (Lemmon Phily Cupkak) Recipe

INGREDIENTS (Nutrition)
  • 1 package (2-layer size) white cake mix
  • 1 pkg. (4 serving size) Jell-O Lemon Instant Pudding
  • 1 cup water
  • 4 egg whites
  • 2 tablespoons oil
  • 3 3/4 cups icing sugar
  • 1 (250 g) package Philadelphia Light Brick Cream Cheese, softened
  • 1/4 cup butter, softened
  • 2 tablespoons lemon juice

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Beat cake mix, dry pudding mix, water, egg whites and oil in large bowl with electric mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 minutes. Spoon batter evenly into 24 paper-lined muffin cups.
  2. Bake 21 to 24 minutes or until wooden toothpick inserted in centres comes out clean. Cool in pans 10 minutes; remove to wire racks. Cool completely.
  3. Meanwhile, beat sugar, cream cheese, butter and juice with electric mixer on low speed until well blended. Frost cupcakes.
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Maharani Cupcakes (Mahrani Kupkaks) Recipe


INGREDIENTS (Nutrition)
Sweet Basil Cream:
  • 1 1/2 cups heavy whipping cream

  • 1 bunch fresh basil, washed and dried

Sweet Curry Lemon Curd:

  • 1 cup white sugar
  • 2 eggs, lightly beaten
  • 2 tablespoons mild curry powder
  • 3/4 cup fresh lemon juice
  • 3 lemons, zested

  • 1/4 cup unsalted butter, melted

Coconut Cupcakes:

  • 1 (18.25 ounce) package white cake mix

  • 1 cup sweetened flaked coconut

  • 1 1/4 cups water

  • 3 eggs

  • 1/3 cup vegetable oil

  • 2 tablespoons coconut extract

  • 6 cups confectioners' sugar, divided

  • 1/2 (8 ounce) package cream cheese, room temperature

  • 1 tablespoon silver dragees decorating candy

DIRECTIONS

  1. To make the sweet basil cream, heat the whipping cream in a saucepan until hot; do not boil. Turn off the heat and add the basil, stems and all, to the cream and allow it to steep for 1 hour. Refrigerate the cream for 3 hours or overnight. Strain and discard the basil.

  2. Meanwhile, make the sweet curry lemon curd. Use a large microwave-safe bowl: the curd will expand to twice its volume as it cooks. Whisk together the white sugar, two eggs, and curry powder until smooth. Stir in the lemon juice, lemon zest, and butter. Cook in the microwave, stirring at one-minute intervals, until the mixture is thick enough to coat the back of a metal spoon. Pour the cooked curd through a sieve and refrigerate for at least three hours or until set. The mixture will have the consistency of soft pudding.

  3. Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with cupcake liners.
  4. Combine the white cake mix and coconut flakes in a mixing bowl. Stir in the water, three eggs, vegetable oil, and coconut extract. (For an extra-light texture, separate the egg whites from the yolks and beat the whites until medium-stiff peaks form. Fold the beaten egg whites into the cake batter.)
  5. Scoop the cake batter into the prepared pans, filling the cups 2/3 full. Bake in the preheated oven until the edges are golden brown and a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Cool completely.
  6. In a chilled bowl, whip the cold basil-infused cream and 3 cups of confectioners' sugar until stiff peaks form. Refrigerate. Beat the cream cheese and remaining 3 cups of confectioners' sugar until smooth and soft. Fold in the whipped cream and mix gently until fully combined.
  7. To decorate the cupcakes, spread a tablespoon of the lemon curd on top of each cupcake, followed by a dollop of the basil cream. Sprinkle with dragees.
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Salt and Pepper spare Ribs (Saalt and Peppar Spareribs) Recipe

Ingredients:
  • 3/4 lb. (350g) spareribs
  • 4 cups (1 litre) vegetable oil for deep-frying
  • 1 tbsp rice wine
  • 5 tsp. spiced pepper-salt1 tbsp 2 tbsp cornstarch (corn flour)1/4 tsp.MSG (optional)
Method:
  1. Wash the spareribs and chop into pieces, 2 inches long and 3/4 inch wide (5 cm by 2cm ).
  2. Mix the rice wine, soy sauce, MSG (optional), cornstarch, and 2 tsp. water into a paste.
  3. Add the spareribs and stir to coat well.
  4. Heat the oil the work over high heat to 350°F (180°c), or until a piece of scallion or ginger sizzles and moves around quickly when tossed into the oil.
  5. Add the spareribs and deep-fry for 1 minute.
  6. Remove, drain, and set aside.
  7. Reheat the oil to 400°F (205°c), or until a piece of scallion or ginger browns quickly and a haze appears above the oil.
  8. Add the spareribs and deep-fry until they are browned and rise to the surface.
  9. Remove, drain well, and place in a serving dish.
  10. Place two piles of pepper-salt on the edges of the dish as a dip, serve.

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Sauteed Dumplings (Guotie or Pot Stickers) recipe

Ingredients:
  • 4 1/2 cups (500 g) flour
  • 9 oz (250 g) lean boneless pork, minced
  • 1 tbsp soya sauce
  • 5 tsp rice wine1 tsp fresh ginger, chopped
  • 1 tsp salt, or to taste
  • 3 1/2 oz (100 g) hotbed leeks
  • 3 1/2 oz (100 g) sesame oil
  • 1 tsp flour mixed with 2 tbsp water
  • 1 tsp MSG (optional)
Method:
  1. Mix the pork with the soya sauce,rice wine,ginger.,MSG and salt.
  2. Stir in one direction, adding 5 oz (150 ml) of water, a little at a time until the pork becomes sticky.
  3. Add the leeks and sesame oil and blend well, and divide into 60 portions.
  4. Set aside.
  5. Stir 7 oz (200 ml) of water into the flour.
  6. Knead until the dough is smooth and elastic.
  7. Let rest for 30 minutes.
  8. Roll into a long cylinder and cut into 60 portions.
  9. Flatten each piece and roll into a circle about 3 inches (8 cm) in diameter.
  10. Place 1 portion of the filling on each circle and fold over.
  11. Pinch tightly to seal the edges and form a squat bonnet-shaped pouch.
  12. Repeat until all the dough and filling are used.
  13. Arrange the pouches in a large pan.
  14. Heat to moderately hot, then add water to cover the pouches one-third of the way up.
  15. Cover the pan and cook over high heat until the water is almost absorbed.
  16. Trickle the flour-water mixture around the pouches.
  17. Cover the pan and saute over low heat until the flour forms a crisp film that link the dumplings together.
  18. Sprinkle the dumplings with a little sesame oil, cover again, and saute until the pouches are browned on the bottom.
  19. Remove with a spatula and serve.
  20. Saute and serve the dumplings in batches.
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Stir _Fried Egg Floss (Stire _Frid Eg Flos) Recipe

Ingredients:
  • 7 egg yolks 2 cup (500 ml ) ;vegetable oil uses about 1/2 cup or 125ml
  • 3 egg whites
  • 1/8 tsp.MSG(optional)
  • 3/4 tsp. salt, or to taste
  • 1/8 tsp. rice wine

Method:

  1. Beat the egg yolks and whites in a bowl and stir in the salt, rice wine, and MSG (optional)
  2. Heat the oil in a wok over low heat, to very hot about 350oF(180oC), or until smoke rises.
  3. Pour the eggs through a perforated spoon into the oil and deep-fry until yellow.
  4. The egg will cook into threads as thin as hair.
  5. Remove the egg threads from the oil and drain well.
  6. Loosen the egg threads into a light, airy floss, place in a dish, and serve.
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Juicy Steamed Dumplings (Jucy Steemd Dampling) Recipe

Ingredients:
  • 4 1/2 (500 g) cups flour, sifted
  • 1 lb (500 g) lean boneless pork, minced
  • 4 tsp soy sauce
  • 1/2 tsp rice wine
  • 1/2 tsp fresh ,ginger chopped
  • 2 tsp salt, or to taste
  • 1/2 tsp sugar
  • 4 oz (125 ml) sesame oil
  • 1/2 tsp MSG (optional)
Method:
  1. Mix the pork with the soy sauce, rice wine, ginger, MSG, salt, and sugar.
  2. Stir in one direction until it becomes a paste.
  3. Stir in the sesame oil and mix well.
  4. Add 9 oz (250 ml) of cold water gradually to the flour and mix into a dough.
  5. Let rest.
  6. Turn out onto a flour board and knead until firm and elastic.
  7. Knead the dough again and cut into 1/2 oz (15 g) balls.
  8. Flatten each ball lightly with your hand, then roll out each piece into a 3 inch (7 to 8 cm) circle, rotating the dough counter-clockwise while rolling so the centre is slightly thicker than the edges.
  9. Place about 1 to 1 1/2 tbsp (20 g) of filling on each circle and pinch the edges together into 18 pleats.
  10. Place the dumpling in a steamer and steam for 5 minutes over high heat.

Note: These dumplings are delicate in appearance and taste the wrappers are thin and the filling deliciously juicy

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