Gold blend Chocolate Fruit Tarts

10 step super-easy

• Mixed Dried Fruit
• 15 seedless red grapes chopped
• 4 dried apricots sliced thinly
• 3 slices white bread
• 1/3 cup golden syrup
• 1/2 cup brown sugar
• 1 tsp coffee powder
• 1 tbsp milk
• 1/3 cup water
• 1/2 (7oz) block baking chocolate
• white chocolate shavings
• pre-made tarts (6 pack)
  

1. immerse dried fruit and chopped grapes into water over low fire
2. stir in sugar and syrup
3. add apricots and stir till well combined
4. dissolve coffee powder in 1tsp boiling water and add to mixture
5. add milk and stir
6. break chocolate into bits and stir in to melt
7. tear bread into small fluffy pieces and add in
8. combine well
9. spoon out into pre-made tarts
10. chill well and serve with chocolate shavings
    

Honeyed Baked Chicken

Super simple with minimum preparation, extremely delicious and appetizingly aromatic.
Makes for 4

• 3 patties Chicken fillet with skin intact
• extra light olive oil
• salt & sugar
• honey
• 1/2 tomato

Slice tomato thinly and place aside. Thaw the chicken in the microwave. There should be some oil from the patties that gather on the bottom of the dish. Use this oil to grease a well-lined oven tray. Add more olive oil if necessary.
Wash the chicken patties, removing extra fats esp near the edges, but making sure the skin covers nicely still. Season the patties by rubbing a little pinch of salt & sugar over the skin.
Under the skin of each patty, line the sliced tomatoes over one side of the chicken and place on the lined & greased tray, with the skinless side facing up. Drizzle more olive oil over each patty.

Bake for 20 mins between 245 and 270 degrees fahrenheit, adjusting according to the thickness of the patties. Meat should be almost cooked, and starting to brown.
Monitor and flip the patties to allow even cooking.
Spread honey over the skins, and continue baking for 15-30 mins till the skin is a nice rich gold.
By then access honey on the tray should have caramelized or burnt. Remove and cool so the meat edges and skin is nice and crispy.

Cut into thick strips and serve with accompanying sauce or dressing of your choice.
My family, being cantonese is real easy about dressings. Everyone's happy with using Oyster sauce most of the time.

Using thicker patties make juicier results. Slightly thinner patties or pounding the patties after thawing make for faster and easier cooking and a crispier finish.

Grandma's Kailan

• 2 pkts Kailan
• 1/2 red chilli
• 1 and 1/2 tbsp oyster sauce
• 1 and 1/2 tsp corn starch
• 200ml water
• 1/2 tsp salt
• 1/2 tsp sugar
• rice wine
  
• chopped garlic
• extra light olive oil
  

Heat wok till very hot over high heat, lower the fire and pour oil in. The oil should be very hot. Add chopped garlic into the hot oil so that it burns slightly, and throw all kailan in quickly, tossing and flipping the Kailan immediately. Pour the combined water, salt, sugar, corn starch & oyster sauce over the Kailan, all the while tossing and stir-frying.

Once Kailan is cooked, add a few dashes of rice wine while still tossing. Throw in the cut chilli & blast that fire up for 2 full seconds, turn the fire off, and dish out.

If stalk of the Kailan is cut out so it is shorter in length and makes for easier consumption, blanch the stalks with the combined water and condiments after browning the garlic, till the gravy boils for 1 or 2 mins, before adding the rest of the Kailan.

A really quick and easy stir-fry, you can add prawns, mushrooms or baby corn to the dish. When stir-frying, you might want to keep everything in the wok moving at all times, ensuring a well-tossed, equally cooked result.

TomYam yum

Tom Yum Seafood Soup

Little bro finished his rice real quick with the tasty soup, downing a bottle of cold water as he went along. It's also the last dinner Jessica's having with us before she goes home in a few hours. Jermelene will be here later tonight. And I get to teach her how to cook. While I'm away, grandma'll have the honors next week. Splendid! I hope Jerm's dishes'll start tasting of granny's.