Raspberry Brownies Ice Cream Cake

Ingredients:

1 litre vanilla ice-cream, softened

150g frozen raspberries

125g butter, chopped coarsely

200g dark eating chocolate, chopped coarsely

1/2 cup (110g) caster sugar

2 eggs

1 1/4 cup (185g) plain flour

150g milk eating chocolate, chopped coarsely

1 tablespoon icing sugar

Method:

-Line deep 23cm-round cake pan with plastic wrap, extending wrap so it will cover pan. Combine ice-cream and raspberries in medium bowl. Spoon ice-cream into pan; smooth surface. Fold plastic wrap over to enclose. Freeze 3 hours or until firm.

-Preheat oven to 160 0r 140 fan-forced. Remove ice-cream from pan, still wrapped in plastic; place on tray. Return to freezer.

-Grease same pan; line base and side with baking powder.

-Combine butter, dark chocolate and sugar in medium saucepan; stir over low heat until smooth. Cool 10 minutes.

-Stir in eggs, sifted flour and milk chocolate. Spread mixture into pan. Bake brownie about 30 minutes; cool in pan.

-Split brownie in half. Sandwich ice-cream cake between brownie slices; serve immediately, dusted with sifted icing sugar. Serve with fresh raspberries if you like.

Fried Tang Hoon

I love this dish since I knew my husband yore ago. His mom, now my MIL, fries lovely tang hoon! I remembered she will dish this up at every festive get-together, and each time, I have to force myself to stop scooping more; politely and diplomatically declining any top-ups. (Come on, I was only girlfriend then, can't be 'showing my capacity' right?!)

I love the crunchiness, the taste, the aroma. It was always very very nice. I like this better than fried noodles or fried mee hoon for that matter. It was just totally different.

Well, its been 10 years now (at least), and I only just managed to give it a try myself. I'm so proud of myself! I made it! I did it!!!

This time, I also serve it with fried shallots. Woooooo, am I in love with myself!? It tasted just like the real thing.

Man was, of course, diplomatic. "Hmmm,... very nice..." were his only words. To know if he really truly likes it? See if he finishes it. AND HE DID!

Wahahahahahahahaha... Top of the world really. 

Here's what you'd need:

* Dried Tang Hoon (aka glass vermicelli, soaked for at least 30mins in cool tap water to soften)

* Green leafy vegetables (I used Xiao Bai Cai)

* Pork fillet (sliced thin. seasoned)

* Garlic 

* Salt & Pepper to taste)

* Soup Stock (I used some Dark Soy Sauce Pork gravy) 

This is what I did:

1. In a wok, fry garlic till fragrant.

2. Add in pork fillet and fry till almost cooked. Add in vegetables and fry.

3. Add in stock, and simmer slightly. (Ensure you have ample stock coz tang hoon will soak it all up)

4. Add in softened tang hoon and with a chopsticks, quickly and gently loosen it by stirring continually. Allow the tang hoon to soak up the stock, add more stock if required. (Important to keep stirring).

5. Add salt and pepper to taste.

6. Dish up in a casserole and cover (I find the heat from within gives the glass vermicelli its glossy and crunchy feel).

7. Serve with chopped chili padi and fried shallot. 

Quote from http://myblessedcorner.blogspot.com/2012/07/fried-tang-hoon.html

Stir Fried Tang Hoon (Glass Noodle) with Ground Pork

I out did myself as this plate of fried tang hoon (glass noodle) was so delicious!  I added my secret ingredient, minced anchovies just to test how it would turn out.  The glass noodle was not broken into pieces and the bean sprout was crunchy and everything just came so well together.  I used chives because I saw a Chinese cooking show which said chives was really good for our body as it had the ability to clean the poison out of your body system. Listening to that I was sold, we needed to eat more chives from now on.  Chives seem to be very easy to plant here during summer.  Guess I will have more chives recipes coming out too.

My plate of fried glass noodle with ground pork!  Another secret ingredients is the fried eggs, you got to have eggs in this to bring out the overall flavor.  The glass noodle I used for this stir-fry is called Special Grade Bean Thread from China.  It has two red dragons on the cover.  I added it here so that next time I would know which brand to get for stir-fry, if my memory served me right, this brand is not expansive.

I'm sharing this noodle with Presto Pasta Nights, an event created by Ruth from Once Upon a Feast.  This week host is Cynthia, The Kitchen Slave! Check out her delicious round up on April, 23rd!

Ingredients:

• 1 package of glass noodle (250gm), soften in tap water.
• 1 bowl of bean sprouts, washed
• 1 small carrot, julienne
• 6 stalks of chives, cut into 1 inch length
• 1/4 cup of dried anchovies, rinsed and minced
• 3-4 cloves of garlic, minced
• 1/2 lb. of ground pork
• 2 large eggs, beaten

Sauce:

• Soy sauce (Kikkoman)
• Sweet dark soy sauce (ABC brand)
• Salt
• Sugar
• Sesame oil (Kadoya)
• White pepper

Method:

1.  Heat up a wok, when heated, add in oil.  When hot, add in half of the minced anchovies and garlic, stir-fry until fragrant.  Add in ground pork and stir-fry for a while.  Add in carrot and chives and stir-fry until pork is cooked.  Dish out and place on a plate, set aside.

2.  In the same wok, heat up some oil.  When heated, add in the rest of the minced anchovies and garlic.  Stir-fry until fragrant, add in beaten eggs.  Stir-fry and add in soften glass noodle with a little water.  Use a chopstick to mix well.

3.  Add in 1 and sauce, stir-fry until well blended.  Lastly add in bean sprouts, give it a few quick stir and adjust sauce to taste.  Serve hot.

Quote from http://belachan2.blogspot.com/2010/04/stir-fried-tang-hoon-glass-noodle-with.html