Chicken Wrap

Ingredients:

Wraps

Chicken/left over chicken or any meat. (shredded)

2 eggs (beaten)

Lettuce (shredded)

1 Tomatoes (diced) 

Green pepper (diced)

Mozzarella Cheese

Mayonnaise 

Bought the chicken from Cold Storage. 

1. Chicken grill at 175 degree for 30 minutes. Once cool, shred the meat. 1 whole chicken breast is enough for 3 wraps.

2. Heat pan add some oil and fry omelette. Slice into shredded.

3. Heat wrap in pan for 1 minute for both side. Sprinkle some mozzarella cheese, then the rest of the ingredients. Top with more cheese and mayonnaise. 

4. Fold half and cook till cheese melted and cut half. Serve hot.

I have make some changes to the recipe.
-Recipe adapted from Me+Food = Love for Family

Hotdog and Cheese Prata

Ingredients:

Prata

Slice cheddar cheese

Hotdog

*You may replace with other ingredient like ham.

Roll it when prata start to thaw. Place it in the air fryer for 12 minutes, 160 degree. You may adjust to your own temperature and timing.

Slice it and serve.

Chicken Claypot Rice~瓦煲鸡饭

材料：

白米2杯（洗净沥干），水2杯，鸡肉（切块），腊肠1条（泡软去肠衣，切片），青葱粒，炸葱仔 。

鸡肉腌料： 

蚝油，生抽，黑酱油，姜块（捶过挤汁和放入），

绍兴酒，麻油 ，胡椒粉，糖，薯粉。

*蚝油，黑酱油，绍兴酒和生抽大概1汤匙，其他的就少许，看鸡肉的分量来调整。

做法：

1) 鸡肉块加入所有的腌料数个小时。

2) 白米和水放入瓦煲内，加盖煮滚之后转小火至米饭上出现许多的小孔。 

3) 然后加入腌好的鸡肉块（姜不拿），切片的腊肠连腌肉的汤汁一起倒入米饭上。

4) 再加盖小火焖大约15分钟，然后熄火，再盖著焖15分钟才开盖切润肠，撒上青葱粒和炸葱仔即可享用了。

Sweet Vinegar Prawns~糖醋虾

Ingredients:
1/2 tsp Sichuan pepper (I omit this)
1 tbsp chopped ginger
1 tbsp chopped garlic
12 prawns
Huatiao chinese wine

Sauce Ingredients:
3 tbsp black vinegar
2 tbsp soy sauce (I have added dark soy sauce instead of soy sauce)
1 1/2 tbsp sugar
1 tsp sesame oil
Mixed well until sugar dissolve.

Method:
1. Fry ginger and garlic till light brown. Add sichuan pepper.
2. Add prawns and toss for few minutes. Add dashes of huatiao chinese wine.
3. When prawns turn orange, add in prepare sauce. Toss well.
4. Toss until sauce reduced and thicken, its ready to serve.

-Recipe adapted from Me+Food = Love for Family

Coconut Milk Mango Pudding

Ingredients:

3 ripen mangoes (1 to be cubed small)

60ml condensed milk

60ml evaporated milk

60ml coconut milk (I use 50ml as I only left with 50ml)

1 1/2 tbsp gelatine powder

70ml water

Method:

1. Add water, coconut milk and gelatine into pot on small heat and stir until dissolve. Set aside. Cool it slightly.

2. Blend 2 mangoes with evaporated milk and condensed milk.

3. Pour into coconut mixture.

4. Put mango cubes in jar and pour in mixture. Chill till set. Serve cold.

-Recipe adapted from Me+Food = Love for Family
-Makes 9 jars.

Chocolate Meringues ~ 巧克力蛋酥

I had my first meringues in Todai buffet restaurant few days ago, which is coconut flavour. Tasted quite nice and I decided to bake mine too.

Ingredients:
60 g egg white
60 g icing sugar
1/4 tsp cream of tartar
6 g cocoa powder

Preheat oven 150 degree.

Method:
Whisk egg white until frothy. Add in cream of tartar and icing sugar 1 tablespoon at a time. Beat until stiff and shiny. Sift the cocoa powder over the meringues and gently fold the cocoa powder into the meringues with a spatula.
Reduced oven to 100 degree and bake the meringues approximate 1 hr 15mins to 2 hrs or can be easily remove from the baking sheet.

I just do some swirls. You can pipe or do it with 2 spoons.

This size took 1 hr and 15 mins to baked.

This took 1 hr and 45 mins to baked.

• Please do not reduce any more sugar for this recipe. 
• The longer you bake, the firmer inside. If you want it to be chewy inside you may reduce the baking time.
• Meringues can be stored in air-tight container at room temperature for 3 days, depends on the humidity.