Durian Pound Cake

Pin It Now!

We love durian and we enjoy having them just on its own ^^ However when there is too much it will be great to have it in other form like this durian pound cake.

There is no durian season here. I baked this cake several months ago. It is time to share via this month Aspiring Bakers,Tropical Spiky Month which durian is the main ingredient.  

Adapted and slightly modified from CuisineParadise (half the recipe)

(Make in L18cm x W10cm x H7cm loaf pan)

Durian pound cake

Ingredients:
(A)

125g unsalted butter, soften
80g sugar

2 ½ eggs (55g each)
180g durian flesh

(B)

125g cake flour
1 teaspoon baking powder

*sift together

25ml milk
1 teaspoon vanilla extract

*mix together

Methods:
1. Blend the flesh of durian till form paste and set aside for later use.

2. Cream the butter and sugar until light and fluffy.

3. Add in 1 egg at a time, beating well in between each addition.

4. Beat in Durian flesh till combined, using a rubber spatula to fold in half the sifted flour (careful not to over-stir or beat the mixture) and follow by milk mixture and remaining flour.

5. Pour the batter into the prepared baking pan.

6. Bake in preheated oven 170C for 40 minutes or until a skewer insert in the middle and come out clean.

7. When cooked, remove cake from the oven, allow it to cool completely on a wire rack before cutting.

I'm submitting this post to Aspiring Bakers #33 (July 2013) - Tropical Spiky Month hosted by Charmaine of MiMi Bakery House

Dry Chilli Pan Mee (Spicy Broad Noodles)-MFF KL & Selangor

Pin It Now!

 

Ingredient that attracted me in this noodle is the dry chili. Imagine the taste after mixing the chili paste with the noodles…make me drooling! That’s why I choose to cook it for MFF KL/ Selangor.

As usual I make my own noodles. This time not using pasta machine but hands roll! The reason is my pasta machine is out of ‘service’ therefore I try to work without the pasta machine (Thanks to Vien Lee for the inspiration). We prefer more chewy noodles so I’m using high protein flour together with tapioca flour which I had share in Homemade Chewy Udon post. Instead of making udon I roll the dough thinly to get broad noodles.

The main ingredient in Chili Pan Mee is the dry chili. Cooking this dry chili till dry and fragrant require a lot of patient. The blended spices need to be stirred frequently as you cook. With the 2 handful of hot dried chilies inside the paste definitely will make you sneeze and cough during the cooking process. This is what happen to me :D It is worth the effort as you can keep the dry chili well in fridge and consume slowly. 

Recipe reference from We Dare Food

Dry Chilies Pan Mee (Spicy Broad Noodles)

~Dried Chilli Paste
Ingredients:

(A)

2 handful dried chillies (soaked)
2 fresh red chillies
2 medium-sized onions
5 cloves garlic
1 handful dried shrimp

(B)

4 tablespoons vegetable oil

Methods:

1. Blend all of the ingredients A in a food processor.

2. Heat the oil in wok under low heat and stir-fry the blended paste for about 30-40 minutes until dry. Stir as you cook to prevent burning.

Note: You can prepare this in advance and keep inside fridge until needed.

~Broad Noodles (hands roll version)

Recipe form previous post Homemade Chewy Udon with modification

Ingredients:
350g bread flour
35g tapioca flour
1 teaspoon salt
200ml warm water (about 50C)

Extra tapioca flour for dusting

Methods:

1. Add in bread and tapioca flour in a mixing bowl. Stir to combine. Dissolve salt in the warm water. Pour into the flour mixture. Mix by running a fork around the flour. Try to combine every bit of liquid with the flour.

2. Once all combine get in your hand and gather the lumps together become dough. Then knead till well combine and smooth. Keep aside to rest for about 30 minutes.

* This dough is softer compare with previous version (with pasta machine) as this will ease the kneading process.

3. Divide into manageable portions. With rolling pin roll out the dough into your desire thickness of sheets. Repeat the same with the rest of dough.

4. Apply tapioca flour on the sheet, fold it over itself to form smaller rectangle. On a floured cutting board, with a very sharp knife, cut the folded dough into strips. Repeat the same for the rest of the sheets. Unfold the strips and now are ready to cook.

5. The fresh noodles should be cooked right away to ensure the best texture. Bring a pot of water to rapid boil. Add in the noodles and lower the heat to boil gently (make sure use more water as too little water will cause noodles become gummy and doughy). After about few minutes, the noodles will float to the top; let it boil for another minute and take them off the heat (cooking times vary on the thickness of noodles). Immediately drain off the cooking water and rinse with cold water. The noodles are now ready to be used.

~Minced Meat Sauce
Ingredients:

(A)

2 tablespoons vegetable oil
handful of dried anchovies (ikan bilis)

(B)

1 onion, diced
2 cloves garlic, diced

400g minced pork (marinade in soy sauce, salt and pepper)
1 tablespoon oyster sauce
1 teaspoon dark soy sauce
1 cup water

1 cube chicken stock (Knorr brand)

Dash of pepper

Methods:

1. Heat the oil in wok with medium-low heat. Add in ikan bilis and fry till golden brown. Dish out and set aside.

2. With the remaining oil add in diced onion and garlic. Stir fry for a minute or two. Add minced meat and stir-fry until colour turns pale.

3. Add in oyster sauce, dark soy sauce, water and chicken stock cube into the wok. Bring the sauce to simmer and taste the seasoning. Lastly add in pepper.

~ Poached Egg
I understand that the original Kin Kin chilli pan mee is served with poached egg. Here is how I cook.

1. Bring a pot of water to rapid boil. Add in a teaspoon of white vinegar and lower the heat. Bring the water to simmering stage.

2. Crack an egg in a small bowl and gently pour the egg into a simmering pot of water. Cook the egg for about 2-3 minutes. The yolk should be at the runny stage.

I am submitting this post to Malaysian Food Fest Kuala Lumpur Selangor Month hosted by Shannon of Just As Delish

Lemon Butter Cake (Egg Whites)

Pin It Now!

 

I have few bags of egg whites sitting in my freezer for quite sometimes. In order to get rid of the whites I choose to bake this lemon butter cake which only whites are used. According to the recipes’ author the butter has to be beaten until really light, fluffy stage before adding the whites. Whites has to be added slowly in small amount into beaten butter. Or else the whites won’t be absorbed by the beaten butter.

Overall the cake is just ok. Due to only whites are used it is not as rich and fragrant with the one with whole eggs. However it is still consider a nice cake.

Adapted from 面包蛋糕美味烤cookbook with minor modification
Lemon Butter Cake (Egg Whites)
Make in L18cm x W10cm x H7cm loaf pan
Ingredients:
(A)
80g salted butter (original used unsalted butter)

80g sugar (original used 130g)
¼ teaspoon salt (omit)

(B)
3 egg whites

(C)
120g low protein flour (sift)

30ml milk

1 tablespoon lemon juice

Lemon zest from a lemon

*mix above 3 items into small bowl

Methods:

1. Beat butter with sugar until light and fluffy. Make sure the butter is really airy and fluffy so the whites can be incorporated well in next stage.

2. Slightly beat the egg whites with fork to loosen it. Then, add into butter mixture in small quantity batch by batch (about 5-6 batches). Make sure is well combine before add in the next batch. Scrap side of the bowl to get all mixing well.

3. Add in sifted flour, milk lemon mixture into beaten butter in 2 batches. Fold to combine. Pour into lined pan.

4. Bake in preheated oven at 180C for about 25 minutes or until toothpick insert in the center of the cake come out clean.

 

I'm linking this post to Cook-Your-Books #2 hosted by Kitchen Flavours

Brownies Cupcakes

Pin It Now!

I seldom bake cake with high content of chocolate and butter especially brownies. Brownies tend to have high quantity of butter, chocolate and sugar. Therefore I consider more than once before I bake this brownies cupcakes :D Since it has been quite sometimes not having brownies I decide to bake it for myself and especially my kids!

I'm glad I try! These brownies are airy, light and definitely moist in texture! The step of beating eggs and sugar till pale and light does the magic! A tablespoon of honey (replace for golden syrup) does lift up overall taste of these brownies. I had reduced the sugar quantity tremendously as I used semi-sweet chocolate. The sweetness level is right for our liking. 

Initially I plan to make the cream cheese icing. But all my cupcakes 'bloom' and leave no more room for topping. Looking at those brownies I know they going to taste delicious just plain. Therefore I skip the cream cheese topping. Little sprinkle of icing sugar on top does the trick!

Serves 8 cupcakes 

Adapted with modification from Curtis Stone 

Brownies Cupcakes
Ingredients:
~Cupcakes

(A)
170g (6 ounces) semi-sweet, chopped
85g (6 tablespoons) unsalted butter
1 tablespoon honey (replace for Golden Syrup or light corn syrup)
Pinch of salt

(B)
50g sugar (reduce from ¾ cup)
2 large eggs

(C)

½ cup all- purpose flour
1 teaspoon baking powder

*sift together and set aside
2/3 cup coarsely chopped walnuts (omit)

If you prefer topping, here is the recipe
~Frosting
125g (4 ounces) cream cheese, room temperature
1/3 cup Lyle’s Golden Syrup or light corn syrup
125g (4 ounces) good-quality dark chocolate (60% cacao), chopped
8 small fresh strawberries

Methods:
~Cupcakes

1. Position the rack in the center of the oven and preheat the oven to 350°F. Line 8 standard cupcake moulds with cupcake liners.

2. Stir the chocolate and butter in a small heavy saucepan over low heat until the chocolate and butter melt and the mixture is smooth (I used double boiler method).

3. Stir in the honey (or syrup) and salt. Remove from the heat and set aside.

4. Using an electric mixer, beat the sugar and eggs in a large bowl for 2 minutes or until the mixture is thick and light. Stir in the chocolate mixture.

5. Add the flour and baking powder and stir just until blended, then stir in the walnuts (if using).

6. Divide the batter equally among the prepared cupcake moulds filling the paper liners completely.

7. Bake for about 25 minutes, or until the cupcakes puff and crack on top and a skewer inserted into the center of the cupcakes comes out with fudgy crumbs attached.

8. Remove the cupcakes from the oven and cool completely on a cooling rack.

~Frosting
1. Place the chocolate in another bowl and place the bowl over a small pot of boiling water. Stir constantly until the chocolate melts. Leave aside to cool.

2. Using an electric mixer, beat the cream cheese in a large bowl until light and smooth. Beat in the syrup. Add in melted chocolate and stir to combine.

3. Put the frosting inside piping bag. Pipe onto the cupcakes and decorate with the strawberries.

I'm linking this post to:

~Cook Like A Star, where this month's featured chef is Curtis Stone, an event organized by Zoe from Bake For Happy Kids together with co-hosts, Baby Sumo from Eat Your Heart Out and Grace from Life Can Be Simple.

~Made with Love Mondays hosted by Javelin Warrior's Cookin w/Luv

Klang Bak Kut Teh (巴生肉骨茶)-MFF KL & Selangor

Pin It Now!

Occasionally, I will cook Bak Kut Teh for my family. Like other household I used the package of pre-mixed Bak Kut Teh herb for the stock. But not for todays’ recipe. Thanks to MFF KL & Selangor and Alan of Travelling Foodies for sharing the basic herb and spice concoction used in the Bak Kut Teh soup base. And methods of preparing Klang Bak Kut Teh too. The soup base just as good as the pre-mixed herb. This recipe is a keeper for my family. There is no reason why not gather the Bak Kut Teh herbal from Chinese pharmacy instead of buying the pre-mixed package. It is a lot economy! 

These are the herbal for Klang Bak Kut Teh that recommended by Alan. 1.Dang gui  2.Bei qi 3.Chuan xiong 4.Chinese licorice 5.Star anise 6.Dang shen 7.White pepper 8.Cassia bark (chinese cinnamon) 9.Yu zhu, 10.Wolfberries (only added when the dish is near its finishing)

I'm using pork ribs and stomach in my Bak Kut Teh. I do not like to eat animal’s organ neither handling them. Since my hubby love to eat I decide to add. Initially I plan to add sweet intestines (粉肠) which I believe I will take it. But when I consult my neighbour on how to clean the organ she said pork stomach is easy to clean and more nutritious. Therefore I bought one and clean it with the methods taught by her.

This is my 1^st time handling pork stomach. When I holding it..Ewe! Slimy..Smelly.. no choice have to carry on since I had bought it! At first scrub and wash with salt..then corn flour then vinegar. After 30-40 minutes of repeating cleaning ...at last ready to be cooked. I add in the whole stomach into soup base and cook for about 30 minutes. I check by poking chopstick into the stomach for doneness. I fish out when I think is done. Due to lack of experience the stomach ends up chewy to eat! :P I should cook it longer... I don't think I will handle it again in future :D Type of meat used is up to individual so just used whichever pork portion you prefer. 

Adapted with minor modification from Alan,Travelling Foodies
Klang Bak Kut Teh 巴生肉骨茶( for 4-6 servings)
Ingredients:
(A)
1kg prime ribs (肋排)

1 set of big bones (大骨), optional; for more flavour stock
1 pork stomach (猪肚), optional
4-6 bulbs of 老蒜 old garlics

(B) Herbs and Spices
5-8g 当归, dang gui Angelica sinensis aka female ginseng
15-20g 玉竹 yuzhu Polygonatum odoratum aka Solomon’s Seal
5-8g 甘草 gan cao Glycyrrhiza uralensis aka Chinese licorice
5g 黄芪 huang qi Astragalus propinquus aka milk-vetch root
5-8g 党参 dang shen Codonopsis pilosula aka poor man’s ginseng
5-8g 川芎 chuan xiong Ligusticum wallichii
1 stick (3g) 肉桂皮 gui pi Cinnamomum cassia aka cassia bark or Chinese’s cinnamon
1 (1g) 八角 ba jiao Illicium verum aka star anise
5-8 白胡椒粒 bai hujiao Piper nigrum aka white peppercorn
5-8g 枸杞子 gou qi Lycium barbarum aka wolfberries or goji berries

(C) Condiments and Seasoning
1 teaspoon salt
2 tablespoons black soya sauce (adjust to taste)
1 tablespoons light soya sauce (adjust to taste)

Some rock sugar (adjust to taste)

(D) Other ingredients
6-8 chinese mushrooms 香菇, soaked
6-8 deep tau pok (fried beancurd puffs ) 豆薄/豆皮, rinsed and squeezed repeatedly to remove as much excess oil and water as possible.

(E) Other sides
Cooked rice (I used scallion rice; Add some fried shallots into rice cooker and cook rice as usual)
chopped red chilli with dark soya sauce as a dip
2-3 deep fried 油条 youtiao aka chinese dough fritters
vegetables

Methods:
1. To a pot of boiling water add big bones and blanch for 10-15 seconds until the exterior just turns pale. They may continue to ooze some blood but that is normal. Drain and set aside. Repeat the blanching process for prime ribs. Discard blanching water.

2. Rinse all the herbs and crush peppercorn. Place the herb and spice mixture into a muslin bag if using. To a large pot, add 6-8 bowls of water. Bring to a fast boil and add the herbs and spices except for wolfberries. As it come to a boil again and then lower to medium low flame and let it simmer for 10 minutes with lid on. This is to allow the flavours of the herbs to infuse into the water.

3. Add pork bones, pork ribs and garlic. Bring to a boil again before lower to medium low flame and continue to simmer with lid on for 30 minutes. Add more boiling water if necessary. Periodically use a ladle or small wired sieve/tea strainer to remove any scum or blood clots on the surface of the soup. This helps to keep the soup clear.

4. After 30 minutes, add Chinese mushroom and pork stomach. Season the stock with salt, soya sauce and rock sugar. Adjust taste and colour with amount of dark soya sauce used. Let the pot simmer with lid on for another 20-30 minutes or more till the meat done.

5. During the last 10 minutes of cooking, ladle some soup into another small pot to cook beancurd puff. Add wolfberries at this point (I forget to add!).

6. Serve Bak Kut Teh with chunks of you tiao, chopped chilli and dark soya sauce dip, and cooked rice.

I am submitting this post to Malaysian Food Fest Kuala Lumpur Selangor Month hosted by Shannon of Just As Delish

Cinnamon Sugar Doughnut Muffins

Pin It Now!

I have read a lot baked doughnuts recipes and I thought baked doughnuts must only baked in ring pans :D I don't feel like buying the special pan just for making doughnuts. That's the reason holding me from trying. 

Doughnuts muffin, theme for this time Bake Along telling me doughnuts can be baked into muffin shape too! Without much hesitating I baked and find out how baked doughnuts taste like. 

This recipe has thicker batter however it is still easy to fill into muffin moulds. I choose the smallest muffin mould I can find in my pantry and end up using tart moulds :D I love their muffin-y looks with a nice round curve in the center. The texture is more on muffin, cake-y and not like those fried doughnuts. My kids love them just the way they are. For me, I still prefer the fried one :D

Adapted with minor modification from Lena,Frozen Wings

Recipe from the book, Back in the Day Bakery
makes 12 muffins

Cinnamon Sugar Doughnut Muffins

Ingredients:
~Doughnut muffins

(A)

56g unsalted butter, softened
60g sugar (reduced to 50g)
1 large egg (medium size egg)

(B)

187g all-purpose flour (replaced with cake flour)
1/8 teaspoon baking soda
1¼ baking powder
¼ fine salt

(C)

1 tablespoon buttermilk (omit)
110ml whole milk/full cream milk (increase to 130ml)

~For doughnut coating
56g unsalted butter, melted (used 45g)
½ cup sugar mixed with ½ tablespoon ground cinnamon (used ¼ cup icing sugar+3 tablespoons castor sugar with ½ tablespoon ground cinnamon)

Methods:
1. Grease and flour the muffin pans (if using) or place liner into muffin/tart moulds.

2. Sift together flour, baking soda, baking powder and salt. In a medium bowl, combine the milk and the buttermilk or yogurt (if using).

3. In a mixing bowl, cream the butter and sugar with handheld mixer on medium speed until mixture lighter in colour. Add the egg, beating until just combined. Add the dry ingredients in 3 batches, flour, milk and flour mixing just until smooth. Do not over mix.

4. Scoop the batter into the prepared muffin tray/liners, filling about 80% full. Bake in pre-heated oven at 180C for about 20-25 minutes, until the top is firm and lightly golden. Let the doughnut cool completely on a wire rack before coating. 

5. Prepare the melted butter in one bowl and the cinnamon sugar in another bowl. Dunk each doughnut muffin in the melted butter, then coat with cinnamon sugar. Enjoy!

I am submitting this to Bake-Along hosted by Joyce of Kitchen Flavours, Lena of Frozen Wings and Zoe of Bake for Happy Kids

Zebra Butter Cake/ 斑马蛋糕 (Egg Separation Method)

Pin It Now!

 

I saw this beautiful Zebra butter cake in Sonia place and I know I going to bake it. I make Zebra cake before but not as nice as hers. The key is controlling the amount of plain and cocoa batter used in the layers. The bottom 2-3 layers used more batter. It reduces gradually as you work towards the upper layers. Mine one still has a lot of room to improve. Thanks to Sonia's tips on the Zebra pattern technique.

Butter cake with egg separation yields lighter texture. Definitely is worth the effort when knowing you are going to enjoy moist and soft pieces of butter cake :) 

Adapted with slightly modification from Sonia aka Nasi Lemak Lover

*makes a 8” or 7” round cake pan

Zebra Butter Cake/ 斑马蛋糕 (Egg Separation Method)

Ingredients:

(A)
227g unsalted butter
70g sugar
1 teaspoon vanilla extract
5 egg yolks

(B)

190g cake flour
½ teaspoon baking powder

¼ teaspoon double action baking powder

½ teaspoon salt
*Sift above together and set aside.
4 tablespoons milk

(C)

5 egg whites
70g sugar

(D)

10g cocoa powder
2 tablespoons hot water

1½ tablespoons milk, to add with plain cake batter

Methods:
1. Mix cocoa powder and hot water, set aside. Place the butter, sugar and vanilla in the bowl of an electric mixer and beat until light and creamy.

2. Add the egg yolks, one at a time, beating well after each addition. Add the sifted flour and beat well to combine. Fold through the milk and combine well.

3. Beat egg whites in a clean large bowl until soft foam. Gradually add in sugar, and beat till soft peak.

4. Take one portion of the egg white mixture, and use a hand whisk to stir well with egg yolk mixture till combine. Slowly fold in the balance egg white with a spatula till well combine.

5. Divide cake batter into two portions. Add in cocoa mixture in one of the cake batter and lightly mix till combine. This will be cocoa cake batter.

6. Add 1½ tablespoons milk into plain batter, mix well. This will be the plain cake batter.

7. Using a small soup ladle, scoop 3 of plain batter into center of cake pan. Then, scoop 3 of chocolate batter onto the center of the plain batter. Use the back of the ladle, smooth out the batter a bit. Continue to scoop another 3 plain and chocolate batter, then reduce to 2 scoops and continue layering and reduce till 1 scoop towards at the end. The circles become smaller and smaller as you working with the batter. Lightly tap on worktop to remove air bubbles.

8. Bake in a preheated oven at 180c for about 45-50mins or until the skewer insert comes out clean. Cool the cake completely on a wire rack before cut and serve.

Not sure why wrinkles on cake surface? Do you know why?

I am submitting this post to 

~See Ya In The Gumbo hosted by Ms. enPlace

~Made with Love Mondays hosted by Javelin Warrior's Cookin w/Luv

Japanese Ginger Pork

Pin It Now!

I learn this dish from Taiwanese cooking show. It is pretty simple, flavourful dish and healthy too. The amount of oil used is very little. According to chef it is sufficient as long as the coated meat is slightly browned and sealed. Non-stick pan definitely helps a lot! Once the meat is sealed, onion slices is added and lastly seasoning. Sounds pretty easy right?

This ginger pork dish is using basic Japanese seasoning which are Japanese soya sauce, cooking wine and mirin. I’m sure it is pretty easy to get them in grocery shops nowdays. 

Ginger is first grated then extracting the juice. The ginger is only added when about to dish out. If you prefer more ginger pungent add in the grated ginger as well (skip the juice extracting step). Of course you can increase the amount of ginger as recommended too. 

Adapted and slightly modified from TV cooking show

Japanese Ginger Pork
Ingredients:
(A)

9 pieces pork loin (梅花肉;about half of palm size with 1cm thick)
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons corn flour

1 big onion (sliced)

About half thumb size fresh ginger

(B)

3 tablespoons Japanese soya sauce

3 tablespoons Mirin

1 tablespoon Japanese cooking wine

3 tablespoons water (more if prefer more sauce)

*Mix above into a small bowl. Set aside

1 teaspoon sugar (or more to taste)

Methods:
1. Tenderized the pork slices and set aside. Marinate with salt and pepper and leave it for about 15 minutes.

2. While waiting for the marinated pork ready, grates fresh ginger and extract the juice. Set aside.

3. Coat every pork slices with corn flour. Lightly coated is good enough.

4. Heat up a wok/pan. Add in about 1 tablespoon vegetable oil. Arrange the coated pork slices inside the hot wok. Fry till both side slightly browned.

5. Add in onion slices in between the browned pork slices and further cook till fragrant (about a minute). Follow by seasoning. Bring all together and bring the sauce to boil. Taste and adjust the sugar accordingly.

6. Lastly add in the ginger juice and mix well. Dish out and serve with shredded cabbage at the side. Enjoy! 

I’m linking this post to the event, Little Thumbs up organised by Doreen from My Little Favourite DIY and Joe, Bake for Happy Kids, hosted by Alvin from Chef and Sommelier

Fettuccine in White Sauce with Seafood

Pin It Now!

Occasionally my kids will order pasta in white sauce while dinning out. Since I have some heavy cream to clear, I choose to try cooking it at home. After searching from internet I find that it is not hard at all to prepare. Ingredients are simple because mainly cheeses and heavy cream. I didn't follow the type of cheeses recipe called. I just use whatever cheeses from my fridge. I also reduce the quantity of cheese too as I feel that 'too heavy and too cheesy'. 

Yes I manage to meet my kids craving but not my hubby and myself. We found that the sauce is 'heavy' with the used of heavy cream and cheeses although already reduce the amount. Can't take much at one go :P If happen to choose I will prefer pasta sauce with tomato base. 

Fettuccine in white sauce with seafood

Ingredients:
~ White sauce
1 tablespoon butter
250g heavy cream
60g evaporated milk

12g grated parmesan cheese
50g grated cheddar cheese
50g grated mozzarella cheese 
1 pinch ground nutmeg
1 egg yolk
Salt and pepper to taste

~Seafood and vegetables
(A)
6 medium size prawns (Remove shell with only tail attach. Remove vein)
About 150g fish fillet

(B) Coating for seafood 
50g corn flour
50g rice flour
1 tablespoon dried oregano 
½ teaspoon salt
½ teaspoon pepper
*mix together and set aside

(C)

2 king oyster mushroom (杏鲍菇）;cut into strips
Some sweet peas (blanch in hot water)
350g fettuccine (or any pasta of your choice)

Methods:
~Seafood
1. Coat prawns and fillets with flour mixture and set aside.

2. Heat up wok. Without any oil arrange mushroom inside wok. Cook till turn lightly brown. Take out and set aside.

3. Add oil into hot wok. Lower heat to medium-low, arrange coated prawns and cook till done. Do the same for the fish fillets. Dish out and set aside.

~White sauce
1. Add butter in a wok/saucepan and cook over medium heat. Add heavy cream, evaporated milk and stir constantly. 

2. Follow by cheeses and stir until melted. When completely melted, add nutmeg, egg yolk. Stir constantly and simmer for about 3-5 minutes over medium to low heat. Add salt and pepper to taste.

3. Cook pasta according instructions on the package. Drain and add into white sauce. Toss well to coat.

4. Plate out the tossed pasta together with seafood, sweet peas and browned mushroom. Serve immediately.