Braised Pork Trotter with Peanuts & Dried Chilies

花生焖猪手

材料： 猪手 1只，花生米 250克， 黑蒜 1个（连皮拍烂）， 辣椒干 6条， 清水 适量

调味料：（调味可以依照个人的口味来调哦）
蚝油 ·1汤匙，酱油 1汤匙，黑酱油 适量，盐 半茶匙， 麻油 1茶匙，酸梅酱 1汤匙， 冰糖 10克， 糯米酒 2汤匙

做法：
1）将猪手用沸水烫10分钟左右，捞起后用清水冲洗干净，沥干备用
2）烧热少许油，爆香黑蒜和辣椒干，倒入猪手翻炒至香
3）把猪手盛入锅里，注入清水，加入调味料和花生一起加盖煮沸，改用慢火焖煮40-50分钟左右至猪手松软入味，花生熟软及汁浓稠即可
By： Yong Swee Ha

Source : https://www.facebook.com/photo.php?fbid=905395462839890&set=a.111776558868455&type=3&theater

Sauces

做法：
1. 热锅，将奶油，洋葱碎放入锅中炒约1分钟至香。
2. 加入黑胡椒继续炒约1分钟，再加入蒜头碎，盐，糖，玉米粉，酱油，高汤，煮至沸腾后勾芡即可。

做法：
1. 把花生放进烧红得锅里（中火），不停翻炒。
2. 然后将花生去皮备用。
3. 把花生，黄油或花生油，盐和糖放进【小霸王】使用【+】刀，搅拌即可。
小贴士：
搅拌好的花生酱可以放入瓶子中，然后雪藏可以收大约1个月哦。
花生碎可以自行搅拌久一点或者喜欢有粒粒口感就不要搅拌太久哦。

做法：
1. 使用Air Fryer把花生炒熟大约8分钟，待冷后去皮，然後用小霸王搅碎备用。(喜欢粗粒花生的朋友可以不用搅太碎哦)
2. 材料 A 先用小霸王搅碎备用。
3. 热油后加入材料A 小火炒香，把混合好的材料 C 加入进去炒均匀，煮滚后加入材料 B 调味或者可以自行调味。

小贴士
放涼后沙爹酱会越來越浓稠，所以不要炒太干。
不想自己弄花生碎的可以去买便装的哦。

作法：

1、把材料B装在篮子里清洗干净后沥干水分，装入棉布袋或茶包系紧封口，如果没有专门装料包的棉布带，可以用纱布包起来系紧

2、把包好的材料B和材料A全部放入砂锅内，加入1000毫升清水

3、大火烧开后转文火熬制约半个小时就成为基础卤汁了
小贴士：
1、这款基础卤汁的应用特别多，接下来几天我会介绍几款简单美味的家常卤菜

2、卤汁可以重复使用2-3次，但卤汁过味道很刺激的食材后建议扔掉，不然食材的气味留在卤汁中也会影响下一次的卤制

3、制作卤汁、卤菜建议使用砂锅或陶锅，尽量不要使用铝锅，以免产生化学变化

4、制作好的卤汁可装入密封袋或牛奶盒放入冰箱冷冻，下次使用时拿出解冻加热即可；但应和香料分开保存，香料可捞出后装入密封袋放入冰箱冷藏

做法：
1. 使用锅开小火融化黄油。
2. 黄油差不多要完全融化时，加入与黄油差不多体积的面粉，保持小火，炒到面粉与黄油充分融合。
3. 加入牛奶和淡奶油，继续保持小火，同时不断搅拌，至面粉与牛奶充分融合，没有颗粒。
4. 接下来就加入切成薄片的口蘑和花菇，火力可以稍调大，但不宜过大，否则水分蒸发太快。
5. 继续不停地翻拌，可以依据自己对浓稠度的喜好调节加入牛奶的量，大约3～5分钟后调入适量盐和黑胡椒，翻拌均匀即可关火。
小贴士：
1. 牛奶还可以换成南瓜浓汤、土豆浓汤(土豆泥)。
2. 淡奶油用来增加奶香浓郁程度，不放也可以。或者喜欢奶香更浓郁的话，还可以加奶酪。
3. 除了调入黑胡椒，也可以是自己喜欢的其他香料，如罗勒碎等。
4. 这是属于比较西餐的蘑菇白酱，适用于捞意大利面，牛扒，鸡扒等之类的食物哦。

做法：
1. 在锅里热上食油，把豆酱炒香，转中火，加糖煮溶。
2. 加入面粉然后用打蛋器不断的搅拌至面粉和豆酱混合。
3. 加入 ½ 杯水，然后煮滚。
4. 再加入海鲜酱继续不停搅拌。
5. 如果想要更顺滑，可用手拿着搅拌机搅拌一分钟即可。

温馨提示：
1. 海鲜酱可使用李锦记牌子，依个人口味。
2. 如果再继续煮，会更稀一些，离火冷却，甜酱冷却以后，会更浓稠一些，所以依个人口味可煮稠或不稠哦。
3. 豆酱可使用Fermented Soybean Paste ，如果没有，普通也可以。

做法：
1. 除了橄榄油和Cheese ，将其他材料放入调理机内搅碎均匀。【可使用我们的“Sokany厨三宝”搅碎哦】
2. 再分次慢慢加入橄榄油，边打边加，确认橄榄油完全融合后再加新的。
3. 最后加入Cheese，搅拌均匀。
4. 完成后可装入瓶子放入冰箱以备做沙拉使用哦。

Source : https://www.facebook.com/sylvene.wong/posts/10157122153891824

Spicy & Sour Pork Ribs

Spicy & Sour Pork Ribs

Ingredients:
1.2kg pork ribs
cornflour
5pcs lemongrass (smashed)
4pcs kaffir lime leaf (疯柑叶)
40gm asam jawa (mix with 400ml water, keep water only) 

Spices (blend) :
50gm ginger
400gm shallots
15gm belacan
15gm dried chilies
7pcs red chilies

Seasonings:
1-2tsp salt (depends on preference)
2tbsp sugar
2tbsp lime juice
1tsp pepper

Method:
1. Mix pork ribs with some cornflour.
2. Deep fry pork ribs and set aside.
3. Heat up 5tbsp oil in wok, fry spices until fragrance.
4. Add in pork ribs, lemongrass, kaffir lime leaf and asam juice.
5. Once it starts to boil, lower the heat and cook for 45mins. (mix in btw of cooking)
* Check on the last 15mins whether water starts to dry up.
6. Add in seasoning and serve.

Source : https://www.facebook.com/jessica.lean.58/posts/2520265264748794

Spicy & Sour Pork Trotter

Ingredients:

1 pork trotter
10-20pcs dried chillies (remove seeds, soak in water till soft)
10-20pcs shallots
1 garlic
10pcs asam piece
1 tbsp asam jawa (mix with water)
1 thumbsize ginger (smashed)
3pcs lemongrass (smashed)
5-8pcs wet sour plum
bird eyes chilies (based on preference)
water

Seasoning:
salt
sugar
soy sauce

Method:
1. Blanch pork trotter in boiling water and set aside.
2. Blend dried chilies, shallots and garlic.
3. Cook blended ingredients in hot oil until oil come out.
4. Add in pork trotter.
5. Add in asam pieces, asam juice, wet sour plum, ginger, lemongrass and water to cover the pork trotter.
6. Cook for 1-1.5hrs until soften.
7. Add in seasoning.


Source : https://www.facebook.com/groups/1478448052275293/permalink/2858701937583224/

Steamed Fish with Chinese Herbs

药材蒸鱼片

Ingredients:


Source : https://www.facebook.com/photo.php?fbid=2943819845844510&set=gm.2846297792156972&type=3&theater

药材蒸鱼食谱
材料:
当归一片
北芪
党参
虫草花
枸杞1汤匙
红枣5粒
姜丝
把所有材料(除了姜丝和枸杞) 加水煮5分钟~十分钟至出味，加入少许蚝油，酱清，少许监。

将鱼片放在盘里，加入煮好的材料，撒上姜丝和枸杞拿去蒸即可。
~如果可以的话拿保鲜纸或锡泊包起来才蒸！预防水滴下去味道淡去。

Fried Stingray with Sour Vegetables

Ingredients:
1 kg stingray (cut into pieces)
1 pkt sour vegetables
1 pc old ginger
2 cloves garlic (minced)
few red chilies
oyster sauce
soy sauce
salt

Ingredients:
1. Heat up some oil, fry ginger, garlic and red chilies until aromatic.
2. Add in sour vege and keep frying.
3. Add in stingray and keep frying for about 5mins.
4. Add in all seasoning and little water, fry till sauce thicken.
5. Serve.

Source: https://web.facebook.com/hashtag/%E9%85%B8%E8%8F%9C%E7%82%92%E9%AD%94%E9%AC%BC%E9%B1%BC?source=feed_text&epa=HASHTAG

Braised Pork Ribs

Braised Pork Ribs

Ingredients:
2kg pork ribs
corn flour
1 thumbsize ginger (slices)
few spring onion (tie into knot)
2 tbsp cooking wine
1 tsp salt

Spices/Herbs:
1 thumbsize ginger (slices)
scallions (slices)
2 pcs bay leave
1 anise star
1 inch cinnamon stick
5 pcs dried chillies

Seasoning:
1 tbsp soy bean sauce
1/2tbsp dark sauce
1 tbsp soy sauce
1 tbsp oyster sauce

2 pcs tofu (cut into small pieces)
1 garlic (remove skin)
1 tbsp sugar

Methods:
1. Massage pork ribs with some corn flour until sticky.
2. Clean pork ribs few times with water.
3. In a bowl, put in ginger and scallions and pour cooking wine.
4. Massage to release ginger and scallions juice and pour onto pork ribs.
5. Add salt, massage pork ribs and marinade for 20mins。
6. In a wok, heat up some oil and add in spices/herbs.
7. Fry till fragrance and add in soy bean sauce.
8. Add in pork ribs and mix well until pork ribs change white and release water.
9. Add in water until it covers up pork ribs.
10. Add in dark sauce, soy sauce and oyster sauce.
11. Boil and turn to low heat, cover and cook for 40mins.
12. In another pan, pan fried tofu until golden brown.
13. When pork ribs is done, add in fried tofu and garlic.
14. Mix well, cover and cook for another 5mins.
15. Add in sugar and cornflour mixture to thicken the sauce.
16. Garnish with spring onions.

Source: https://www.facebook.com/xiaoyingmeishi/videos/387553438612095/UzpfSTEwMDAwMjk2MDM0MjExNDoyNDk3NzI0MDcwMzM2MjQ3/

Nasi Lemak

Nasi Lemak

Rice (5 pax portion):
300g rice
500g coconut milk
2g salt
3pcs ginger
2 pandan leaf

1. Put all ingredients into rice cooker.
2. Once done, do not open cover for 20mins for better taste.

Sambal:
1 handful of dried chillies (wash with hot water)
4 shallots
1 big onion
3 cloves garlic
water (sufficient to cover ingredient)

1. Put all ingredients into blender and blend.
2. Fry some anchovies and remove.
3. Add in 1 onion slices and fry till soften.
4. Pour in blended sambal and fry.
5. Lower down the heat and fry till the color turns to dark red and add in fried anchovies.
6. Add some salt and sugar based own your preferred taste.

Peanut & Anchovies:
1. Soak peanut for 5 hours and dry.
2. Wash anchovies and dry.
3. Add 2 tbsp of oil into non-stick wok and fry peanuts till brown and add in achovies.
4. Continue to fry until anchovies turn crunchy.
5. Off heat, and remove the oil.
6. Add in some salt for seasoning.
7. Pour onto kitchen towel and let it dry.
8. Keep in air-tight container.

Other side dishes: Egg, cucumber, fried chicken

Source : http://www.happysharingteam.com/show/854742?fbclid=IwAR0FiuDHpBBEA5TFjrhqNbMz0VyI28-jCQyeO3TE8Vl0l_TyUX-OAJz_SrA

溏心蛋

1. Prepare a bowl of room temperature water.
2. Soak egg inside the water to stabilize egg temperature.
3. Use a thumb tack/pin to make a hole on top and bottom of each egg.
4. Boil some water in the pot.
5. Once water starts to boil, add in a tbsp of vinegar and slowly put in the eggs.
6. Cook for 6mins.
7. Remove the egg and drop inside a bowl of icy water.
8. Remove egg shell and cut egg into half using fishing line.

Source: https://www.facebook.com/EBCbuzz/videos/460612860812452/?v=460612860812452

Tamarind Spicy Mid Wing

Tamarind Spicy Mid Wing

Ingredients:
600gm mid wings
3 tbsp tamarind paste
1 tbsp dried chilli paste / Thai chilli powder
1 tsp coriander powder
1/2tsp ground black pepper
1/2tsp white pepper
1/2tsp salt
1/2tsp black soy sauce (for color)
3-4 tbsp honey
3-4 tbsp light soy sauce
4 nos shallots (grated)
2 cloves garlic (grated)
1/2 inch turmeric ginger (grated)
3 tbsp olive oil

Method:
1. Mix all ingredients above in ziplock bag and ensure each piece of wing is coated with the marinate.
2. Marinate overnight.
3. Preheat oven at 180c.
4. Line foil/baking paper on baking tray and put a wire rack on top of baking tray.
5. Arrange wings on the wire rack.
6. Grill wings for 20mins before flipping over to grill for another 5mins, and another 5mins at 220c.
7. Remove and serve.

Source : https://www.facebook.com/groups/dailyhomecookmeal/permalink/2515469298713990/

New York Cheese Cake

Ingredients:

100g oreo crush
50g butter

500g cream cheese (room temperature)
140g castor sugar
4 eggs
30g cornflour
22g lemon juice
1.5 lemon zest
30g milk
130g whipping cream

7" round cake tin

Method:
1. Blend oreo crush.
2. Double boil butter until melted, add into oreo crush, mix well.
3. Line cake tin with oreo mixture, press evenly and chill for 30mins.
4. Beat cream cheese with sugar until smooth.
5. Add egg one after another. (add, mix well then only add in next one)
6. Add in lemon juice and beat well.
7. Add in corn flour and beat well.
8. Add in milk and whipping cream and beat well.
9. Filter the batter and add in lemon zest. Lightly mix well.
10. Pour batter onto oreo crush.
11. Preheat oven and bake using water bath method at 160c (60mins) + 180c (20mins)
12. Remove from oven. Let it cool down and fridge for at least 4hours.
13. Soak knife into hot water, cut the cake, clean the knife with kitchen towel and repeat for each cut.

Source : https://www.facebook.com/groups/jaclynsankitchen/permalink/1616015258551432/

Carrot Cake

Ingredients:
100g roasted walnut
200g carrot strips
200g self-raising flour
175g corn oil
20ml water
200g castor sugar
2 eggs
1/2tsp cinamon powder
1/4tsp nutmeg powder

Cream:
50g unsalted butter (soften)
200g cream cheese (soften)
150g icing sugar
1tsp lemon juice
1/2tsp vanilla essense

Method:
1. Break roasted walnut into smaller pieces.
2. In a bowl, beat egg and sugar until thicken.
3. Add in corn oil, beat until mix well.
4. Fold in self-raising flour.
5. Add in water, roasted walnut and carrot stripes.
6. In a rectangular cake tin, brush some oil and lay with baking paper.
7. Pour in batter and bake at 170c (60mins)
8. Let cake cool and remove from cake tin. Cut cake into 2.
9. Beat cream cheese filling.
10. Top filling in the middle of 2 cakes, and decorate remaining on the top of cake.
11. Chill and serve.

Source: https://www.facebook.com/groups/jaclynsankitchen/permalink/1617042528448705/

Hong Kong Style Chee Cheong Fun

Ingredients:
Vietnamese rice paper


Method:
1. Soak vietnamese rice paper for 3 mins.
2. Brush some oil on steaming plate.
3. Place soaked rice paper on the oiled plate, add in preferred ingredients - prawn, meat, spring, etc. and steam for 3mins.
4. Roll up using spatula.
5. Remove to plate.
6. Pour some sauce and garnish with spring onions.
7. Serve with dried chilli oil.

Source : FB

Ayam Perap Mayo

Ingredients:
Chicken
Ginger
Garlic
Mayonis
Oyster Sauce
Sweet sauce
Honey
Chicken Stock

1. Smash ginger and garlic using mortar & pestle.
2. Marinade chicken with all the ingredients for at least 5hrs.
3. Bake or fry.

Source : https://www.mingguanwanita.my/resipi-jilat-jari-ayam-perap-mayo-digoreng-boleh-dibakar-lagi-sedap-1/?fbclid=IwAR2olYQy9C1oulOODU8LAStzk-abTjlFVq5PgOX66eVhs4X3qrtQyib8fqc

Spaghetti alle Vongole

Spaghetti alle Vongole

Ingredients:
1kg of clams
Spaghetti/Linguine
2 tbsp butter
Dried chilli flakes
2 cloves of garlic (sliced)
2 cups of white wine (preferred Bianco brand)
salt & black pepper
bunch of Italian parsley (chopped)

Method:
1. Wash and scrub clams in a large bowl of salted water to purge out the sand from the clams.
2. Boil a large pot of water and add 3-4 tsp of salt when water is bubbling. Cook until pasta is done and set aside.
3. In a large pan, melt butter and add in chilli flakes and garlic.
4. Once aromatic smells released, add in clams and white wine. Keep the heat high.
5. Cover pan for 2mins or until clams are opened.
    *Do not overcook the clams.
6. You can choose to remove the clams or just leave them inside while you add in the pasta.
7. Add in some pasta water and keep high heat and toss the pasta well.
8. Garnish with parsley.

Source : http://www.bearnakedfood.com/2014/08/08/spaghetti-alle-vongole-2/?fbclid=IwAR3a9YHZKe77yaKlrQ1fata-NzfhAP7ISqvbw7SR4dN4DUAbnByAPEjrSqc

Thai Style Tofu

Thai Style Tofu
泰式炸豆腐

Ingredients:
4 pcs tofu (cut into small pieces)
1 cucumber
1 carrot
2 onions
3-4pcs chillies
cornflour
sesame (optional - roast)

Sauce:
5 tbsp Thai Sauce
2 tbsp tomato sauce
1 tbsp lemon/lime juice
sugar

Method:
1. Cucumber, carrot, onions & chillies cut into strips.
2. Mix all ingredients for sauce and put aside.
3. Dip tofu with cornflour and fried until golden brown.
4. Arrange tofu on plate, garnish with all vegetables and pour sauce on top.
5. Garnish with some sesame.


Source : http://www.happysharingteam.com/show/863301?fbclid=IwAR3l_tQvxD9GcIrOGTV5yCcIs38MF2WhLPYkySiJmkQ-mex6XCTEMoMY8eU

HK Short Crust Egg Tarts

Source : https://kwgls.wordpress.com/2014/09/15/hong-kong-short-crust-pastry-egg-tarts-%E6%B8%AF%E5%BC%8F%E8%9B%8B%E6%8C%9E%EF%BC%89/

Almost Famous Amos Cookies

Source : http://pengskitchen.blogspot.com/2015/09/almost-famous-amos-cookies.html

Taiwanese Pineapple Cake 凤梨酥

Source : https://kirbiecravings.com/chinese-pineapple-cakes/

Nam Yu Fried Chicken

Nam Yu Fried Chicken
南乳炸鸡

Ingredients:
1 kg chicken wings

A)
1tsp salt
1tsp sugar
1tbsp minced garlic
1/2tsp five spices powder

B)
1 egg
1tbsp corn flour
1tbsp all purpose flour
2tbsp rice flour
1tbsp oyster sauce
2tbsp sesame oil
1tbsp cooking wine
3 pcs red beancurd

Method:
1. Clean chicken wings and chop into 2 pieces each.
2. Mix ingredients A with chicken wings, rub and mix well.
3. Add in ingredients B, rub and mix well.
4. Keep chicken wings into fridge for at least 1 hour.
5. Heat oil in wok, fry at low heat for 5mins.
6. Turn into high heat and fry till cooked.
7. Dish up and serve.

Source : https://mobile.facebook.com/story.php?story_fbid=348696782257769&id=344156792711768&_rdc=1&_rdr

Sambal Belacan

Sambal Belacan
叁巴巴拉煎

Ingredients:
1 thumbsize belacan
3 big green chillies
4 big red chillies
5 bird eyes chillies
3 candle nuts (make chilli paste creamer)
5 calamansi lime
1/2tsp fermented shrimp (optional, if omit, then replace with salt)
pinch of salt
1tbsp sugar

Method:
1. On heated pan, use medium high heat to dry roast the belacan for around 2-3mins.
2. Cut all ingredients into small pieces and place into blender.
3. Juice out the calamansi lime, cut the leftover calamansi skin (about 1/6 of one calamansi) and add into blender.
4. May add in little of cold water to smoothen the blend.
5. Blend till fine and done.

Source : http://ptttube.com/watch25605.html?fbclid=IwAR0NShqfVx37ANRYCXFDjKTwWb-xyRBuHsWpigKzUvAF9JHcvxbVWG5Er-Y

German Cookies

German Cookies








Source : Little's Duck Kitchen

Steamed Moist Chocolate Cake

Steamed Moist Chocolate Cake

蒸巧克力蛋糕

Wet ingredients:
180g melted butter
170g castor sugar (may add brown sugar)
2 eggs, lightly beaten (add 1/2tsp vinegar)
200g milk
1tsp vanilla essense

Dry ingredients:
100g cake flour
1/2tsp soda bicarbonate
3/4tsp baking powder
50g cocoa powder
1tsp instant coffee powder

6" round tin / 5" square tin

Method:
1. Mix melted butter with sugar, egg, milk and vanilla essense.
2. Sift in dry ingredients BUT DO NOT OVERMIX.
3. Pour into lined cake tin.
4. Steam over high heat for 50-55mins.

Mini Chocolate Cheesecake

Ingredients

The Base

• 7 oz digestive biscuits crumbs (200 g)
• 3 tbsp butter (45 g), melted

The Chocolate Cheese Filling

• 10 oz full fat cream cheese (280 g), room temperature
• 1/3 cup sugar (65 g)
• 1 cup sour cream (210 g)
• 1 tsp vanilla extract
• 1/4 tsp salt
• 4 oz semisweet chocolate (110 g)
• 2 large eggs , room temperature

Instructions

The Base

• Blend digestive biscuits in a food processor until you get a fine mixture. Skip this step if you're using already made crumbs. Pour into a bowl together with butter and mix well.
• Line a 12 hole muffin pan and distribute the mixture evenly into every hole. Using the back of a small spoon, press the mixture evenly. Place in the freezer for 30 minutes.

The Chocolate Cheese Filling

• Chop chocolate and melt in microwave. You can also use double boiler method. Set aside and leave until it has cool slightly before using.
• Add cream cheese into a bowl and using a handheld mixer, whisk on lowest speed just until it gets creamy. Now add in sugar, sour cream, vanilla and salt. Mix everything well.
• Now add in the melted chocolate and mix everything together. Set aside.
• Crack both eggs into another bowl and lightly whisk them. Add the eggs into cheese mixture and fold everything together with a spatula. Divide the batter evenly into the muffin pan.
• Bake in a preheated oven (no fan) at 285ºF (140ºC) for 25 minutes or until when you gently shake the pan, the surrounding of the cheesecakes has set and the center wiggles.
• Remove from the oven and cool completely before placing the pan in the fridge for min 8 hours.

Assembling

• Remove the cheesecake from the pan (use a knife or offset spatula to help lift them out). Peel the liners and place the cheesecakes on a serving plate. Drizzle some melted chocolate on top and sprinkle some chocolate shavings. Enjoy!
• Note: please read my tips on how to get it right in my post above.

https://www.elmundoeats.com/easy-mini-chocolate-cheesecakes/

Orange Cheese Cake

Orange Cheese Cake
香橙乳酪

2 oranges
300ml water
150g sugar

4-5 pcs wheat bisccuits
30ml melted butter
1 tsp orange rind

125g cream cheese
15g unsalted butter
50g sugar
50ml yogurt
25ml whipping cream
1 whole egg
1 egg yolk
25ml orange juice
1 tbsp cornstarch
1 tsp orange rind

6" square mold (lined)

1. Rub orange outer part with salt and rinse with water.
2. Slice 1 orange into thin slices.
3. Cook orange slices in water and sugar with medium flame until orange turn transparent and put aside.
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4. Smash wheat biscuits and add in melted butter.
5. Mix well and add in 1 tsp of orange rind and combine evenly.
6. Pour into mold and flatten with a cup based.
7. Chill in fridge for 30mins.
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8. Press melted cream cheese and unsalted butter with spatula in a bowl.
9. Add in sugar and mix well.
10. Add in yogurt, mix well.
11. Add in whipping cream, stir until smooth.
12. Beat egg with egg yolk, add into cream batter gradually and mix well.
13. Add in orange juice, stir well.
14. Sieve in cornstarch, mix well.
15. Add in orange rind, mix well and pour into the mold on top of the wheat biscuits base.
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16. Bake at 150c for 25mins
17. Remove and top with orange slice (cooked earlier).
18. Continue to bake at 120c for 20-25mins.

Source : https://www.facebook.com/watch/?v=1336361829901610