• 4 egg yolks
• 40g sugar
• 1/4 tsp salt

(B)

• 85ml corn oil warmed
• 25g cocoa powder

(C)

• 135ml warm water

(D)

• 125g cake flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder

(E)

• 4 egg whites
• 1/2 tsp cream of tartar
• 50g sugar
• Simple syrup plus 1 tbsp Kirsch

Filling :

• 8 marachino cherries with stems
• 15 oz can pitted sour cherries halved
• 1 tbsp cornflour plus 2 tbsp water
• 400ml whipping cream whipped with 2 tbsp icing sugar
• 80g shaved Dark Chocolate

Directions :

1. Mix ingredients (A) well with a hand whisk.
2. Stir cocoa powder in warmed oil until dissolved and pour into yolk mixture.
3. Stir (C) into yolk mixture.
4. Sieve ingredient (D) and stir it into yolk mixture.
5. Whip egg whites in a clean mixing bowl until big bubbles are formed. Add in the cream of tartar and whip and add in sugar in 3 portions while whipping the whites. Whip until stiff peaks formed.
6. Pour 1/3 white into yolk mixture and blend well.
7. Pour yolk mixture into the remaining egg white mixture and blend well.
8. Pour batter into ungreased 9 inch baking pan and bake at 350 f for 45 minutes or until cooked.
9. Invert cake and leave to cool. Then cut cooled cake into 3 layers.
10. Whip the cream with icing sugar until stiffand leave in the fridge.
11. While cake is baking, prepare the filling.
    > Strain juice of pitted cherries into saucepan.
    > Bring juice to the boil and thicken with cornflour mixture.
    > Bring back to the boil and cook for 1 minute. remove from heat and let cool.
    > Add in the halved pitted cherries.
12. To assemble cake
    > Slice cooled cake into 4 thin slices.
    > Place one slice of cake on a cake base and brush enerously the simple syrup all over the surface.
    > Cover cake with whipped cream and then 1/3 of the filling.
    > Top with another slice of cake and repeat process, simple syrup, cream and filling.
    > Iced the whole assembled cake with whipped cream and decorate with shaved chocolate and marachino cherries.

• 1 Tilapia fish (about 500 gms, cleaned and gutted)
• 1 tablespoon of cooking oil

• 5 cloves garlic (chopped finely)
• 3 slices of old ginger (pound finely)
• 3 tablespoons of tau cheo (preserved soy beans in can / bottles pound finely)
• 1 to 2 red chillis (chopped finely)
• 2 tsp sugar
• salt and pepper to taste

• Chopped spring onions

1. Heat oil in frying pan and saute garlic, ginger and chillis till light brown and fragrant. Add tau cheo and continue stirring for 1 minute whilst adding sugar, salt and pepper to taste. Remove from heat and allow to cool.
2. Steam fish at high heat for approximately 8 minutes (ensure that fish is only placed into steamer when water is boiling rapidly). Pour prepared marinade over fish and continue steaming for 2 minutes or until fish eyes pop.
3. Remove, sprinkle spring onions and serve hot with rice.

• 3 pieces soft beancurd. Alternatively, you can use Japanese Beancurd.
• 100 grammes minced pork (season with 1 tsp soya sauce and a dash of white pepper)
• Carrot (cut to slices. Amount up to your liking)
• Chinese dried mushroom (pre-soaked and cut to strips) or any type of mushroom will do or you can omit it altogether.
• Spring onions (cut to 2 inch lengths)
• 2 bulbs garlic (chopped)
• 2 bulbs shallots (sliced thinly)
• 2 tablespoons of cooking oil (preferably palm oil)
• 1 cup warm water
• 1/2 cup corn starch (add 1/2 cup water to 3 teaspoons of corn flour)

• 1 - 2 tablespoons oyster sauce
• White pepper powder (to taste)
• 1 teaspoon light soya sauce
• 1 tablespoon chinese cooking wine

1. Fry shallots in cooking oil till brown. Remove shallots. Heat up the remaining oil and fry the garlic till beginning to brown. Add minced meat and stir fry for about 30 seconds.
2. Add carrots and mushrooms and continue stir frying for a minute. Add seasoning (minus the chinese cooking wine). Add water till it completely covers the ingredients and let it boil.
3. Once the water boils, place beancurd gently on top of the sauce / meat and cover the lid (in a way, you are steaming the beancurd whilst cooking the rest of the ingredients / gravy) for 2 to 3 minutes. Ensure that the gravy does not dry out.
4. Open lid, remove beancurd gently and place on a plate. Add chinese cooking wine to the meat sauce and stir to mix well. Add corn flour to the meat sauce to to thicken sauce to your liking. Add spring onions, give it a good stir and pour the meat sauce over the beancurd. Sprinkle fried shallots over the dish.
5. Serve hot with rice.