2. Pour the milk into the bowl little by little, and mix. Add sugar and mix.
3. Transfer the milk mix into a small pan and heat up to 75~80℃ over medium heat, turn the heat to low and simmer for 3min.
4. Using a fine mesh filter (your usual sieve will do), strain the milk into a heat-safe bowl, then add inverted sugar and glucose. Mix well to melt. Let it cool down completely.
5. Once the milk mixture is cooled completely, add heavy cream and mix.
6. Transfer it into your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on how cold the mixture. In case, you should let it run until the mixture turns thick and creamy.
7. Now just before you stop the machine, add in the oreo bits and keep it running for 2~3min more. You could also simply add and mix the oreos once the machine has stopped.
8. Transfer the ice cream to a storage container, and let it freeze until you eat!
1. Cook macaroni in boiling water with salt according to the package.
2. In a frying-pan, heat 1 tbsp olive oil (or vegetable oil) over medium heat, and cook chicken until no longer pink.
3. Add onion, shallot and mushrooms, cook until the onion is softer.
4. Add butter and melt it at medium heat, then add flour and mix well.
5. Add milk little by little, stir constantly. When the sauce gets thicker, season with ingredient A. Heat it in a low heat for a couple of minutes until the milk starts bubbling (do not overcook), mixing constantly.
6. Add macaroni and let it be well coated with the sauce.
7. Transfer into the baking dish.
8. Cover with mozzarella cheese, (or your choice of cheese) and bake in the oven at 200℃ for 30 to 40 mins.
1. In a frying pan, heat 1 tbsp vegetable oil and fry onion, shrimps, mushroom, zucchini and corn until wilted.
2. Add butter and cook until melted. Then add all the flour and stir this mixture until combined well.
3. Pour the milk gradually and stir gently until the sauce has thickened.
4. Add all the ingredient A to season. Mix to combine evenly. Transfer the mixture into a container and place it in the refrigerator (or in the freezer if you are in a rush) until it has set.
5. Lay a spring roll wrap flat, tip down. Place the filling mixture centered in the lower tier of the wrap. Roll up tightly. Dab a little 'glue' mixture along the edges to seal. Repeat until you finish the filling mixture.
6. Pour enough oil in a wok or large saucepan and heat on medium-high until hot : Stick in a bamboo chopstick, if bubbles appear, it's hot enough :-). Place the rolls gently in the oil and cook both side, turning occasionally, until nicely and evenly golden. Transfer them to a plate lined with paper towels to drain the excess oil.
Repeat with the remaining spring rolls.
If you don't need to fry all for that day, then freeze the remaining rolls until you need them in a sealed freezer bag.