My Mom's Hae Bee Hiam

Hae Bee Hiam
Use Mortar and Pestle to pound the following ingredients:
100g Dried Chilli (soaked and drained)
50g Chilli Padi
100g dried Shrimps (soaked and drained)
5 shallots

Method:
Heat the wok. Add some cooking oil (enough to cook the Hae Bee Hiam). Fry Hae Bee Hiam till fragrant. Can freeze when it's completely cool. Can freeze for up to a month.

My Mom's Ngoh Hiang

Ngoh Hiang 五香肉卷

Makes: 32 rolls and 30 nuggets

Ingredients食材:
2 Beancurd Sheet 豆腐皮
1kg Turnips (Bang Kwang)
Peeled, shredded and squeeze out the juice
1kg Pork Belly 三层肉 (Cut small pieces and chopped roughly)
750g Fresh Prawns 鲜虾 (shelled, de-veined and cut into small pieces)
250g Dried Shrimps 虾米
6 Eggs 鸡蛋
750g Plain Flour 面粉
100g Chopped Chinese Celery 芹菜
100g Chopped Spring Onions 青葱
2 tbsp Five Spice Powder 五香粉
1 tbsp Pepper 胡椒粉
3 tbsp Sugar 糖
170ml Light Soy Sauce大华酱青
6 cups Cooking Oil for frying油

Method:

Clean the bean curd sheet and cut into 4 portions.

Mix all ingredients together in a large bowl and mix thoroughly.

Put about 4 to 5 tablespoons of the mixture on each wrapper.

Roll to form sausage roll.
Pre-heat 6 cups oil over high heat.
Deep-fry the Ngoh Hiang using medium heat till golden and crispy.

Long Bean Rice

Ingredients:
12 long beans, cut into 2 inches long
250g pork belly
3 tbsp cooking oil
3 tbsp dried shrimps
4 shallots
2 cloves of garlics
A thumb size of ginger (cut into strips)
2 tsp salt
2 tsp chicken/ikan bilis powder
1 tsp light soya sauce
1 tsp sugar
2 cups of rice
2 cups of water

Method:
Boil the pork about 5 minutes, drained and washed. Cut into strips. Heat the wok and fry the pork till brown (no oil needed, as the pork belly will release some oil when it's panfried)
Heat 3 tbsp of cooking oil, and brown the shallots, then add garlics and ginger slices, fry till fragrant. Add fried pork belly, long beans and the seasonings and fry briefly. Add washed rice and water and stir for a few minutes. Transfer to rice cooker and cook further. When the rice is cooked, stir well. Serve with Hae Bee Hiam.

Kek Lapis

Ingredients:

30 egg yolks

600g butter

100g flour (sifted)

300g castor sugar

3 tbsp sweetened condensed milk

1 tbsp special layer cake ground Allspice powder

15g milk powder

1/2 tbsp vanilla powder/essence

Method:

Place the egg yolks, castor sugar and vanilla into the mixing bowl. Beat to a very high soft peak. Stir in the layer cake Allspice, flour, milk powder, condensed milk and butter. The batter should be very thick.

Line the baking paper at the bottom of a 8 x 8 inch greased baking pan. Greased the baking paper, pour 3-4 tbsp of batter into the baking pan and bake in a preheated oven at 180 deg C for about 5 minutes.

Remove from oven and press the cake (surface) evenly using disposable kitchen towel. Repeat the process till the batter is finished. Serve when cool.

Joyce's Pineapple tarts

Pastry Ingredients:

450g plain flour

50g milk powder

250g butter

1 egg (lightly beaten)

2 tbsp iced water

a few drops of yellow colouring (optional)

Filling ingredients:

4 cups finely-grated pineapple (gently squeeze out some juice)

3 cups sugar

2 cloves

1/2 inch stick cinnamon

Method:

1. To prepare filling. Place all ingredients in a wok/heavy pan.

Cook over medium heat, stir occassionally till mixture turns thick and sticky. Cook for about an hour. Allow to cool; use a cling film to seal and chill in the refrigerator. (can prepare one day in advance)

2. To prepare the pastry. Rub butter into flour, milk powder lightly with fingertips till mixture resembles breadcrumbs. Add beaten egg, water and colouring. Mix lightly. (do not overmix)

Turn out onto lightly floured surface and roll out thinly (about 7mm thickness). Cut with round pastry cutter. Roll out remaining pastry and use a knife to cut it into thin strips. Place a teaspoonful of pineapple filling in the centre of each pastry. Place the pastry strips over the tarts.

Bake in preheated oven at 160 deg C and bake for about 15 minutes. Rotate the tray and reduce the heat to 150 deg C and bake another 10-15 minutes till light brown. Let it cool completely before storing in the sealed container.

Note: For festive season, Chinese New Year, I will make 120 small tarts (0r 56 big tarts). So I need to double the recipe above. So I'll use 900g plain flour, 100g milk powder and 5 pineapples (makes 2kg of filling).

Chocolate Chips Cookies

Chocolate Chips Cookies

Ingredients:

125g Butter

70g Castor sugar

70g Brown sugar

½ tsp Vanilla essence

1 Egg

260g Self-raising flour

150g Chocolate chips

Method:

Pre-heat oven to 180C. Sift the flour, set aside.
Beat butter, essence and sugars using mixer until smooth.
Add egg and beat until well combined. Stir in sifted flour and the remaining ingredients.
Take rounded teaspoons of mixture and roll into balls.
Place balls about 4cm apart on slightly greased oven trays.
Bake in pre heated oven for 15 minutes or until browned (depending on the size of the balls).
Cool in trays for short while and transfer to wire rack for cooling.

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Chewy Choc Chip Cookies

Ingredients:

4 egg whites(beaten for 5mins)

285g icing sugar

110g cocoa powder

2 tbsp plain flour

1 tbsp water

chocolate chips

Method:

Sieve sugar, cocoa and flour into beaten egg whites -mix for about 10sec, add water and choc chips -bake for 15mins at 180c

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Jam's Milo Chocolate Chips Cookies

Ingredients:

225g butter

150g sugar

1/2 tsp bicarbonate soda

1 cup milo

300g self raising flour

6oz chocolate chips

1 tsp vanilla essense

1 egg yolk

Method:

Mix butter, sugar, vanilla, bicarbonate Soda in a mixing bowl and mix till fluffy. Add egg, mix well. Add milo, Chocolate chips and lastly flour. Rest dough in fridge before pinching/piping.

Kuih Bangkit

Kuih Bangkit

Ingredients:

300g tapioca flour

140g sugar

30g butter

1 egg yolk

110ml coconut milk

a few pandan leaves

Method:

Fry tapioca flour with pandan leaves. Let it cools and then sieve it.

Mix all ingredients together. Roll out dough and use cookie cutters to cut out desired shapes and place the cut-out cookies on the baking tray. Bake for about 15 minutes at 165 deg C.

Orange Butter Cake

Orange Butter Cake

Ingredients:
175g butter
200g sugar
Rind of 1 orange
1 tsp salt
3 eggs

Combine:
125ml milk
1 tbsp orange juice

Sift:
250g superfine flour
2 tsp baking powder

Method:

Preheat oven to 175 ºC. Grease and line an 18cm square or round cake pan with greaseproof paper.Cream butter, sugar and orange rind until light and creamy. Add the combined milk mixture gradually. Fold in sifted ingredients until well combined. Beat in eggs one at a time.Turn mixture into prepared pan. Make a shallow well in the centre. This will level up the cake when baked. Bake in preheated oven for 40 to 50 minutes or until done when tested with a wooden skewer.

Recipe by Amy Beh

http://www.kuali.com/recipes/viewrecipe.asp?r=1281

Brownies

Del's Brownies
Ingredients:
1 greased 9" x 9" pan

1/2 cup oil or melted butter

1 cup sugar

1 tsp vanilla essence

2 eggs

½ cup flour

1/3 cup cocoa powder

¼ tsp baking powder

¼ tsp salt

½ chopped nuts (optional)

Method:

Heat oven to 160 deg C.

Put all ingredients into a bowl and mix well.

Bake for 20-25 mins

---------------------------

Saw Brenda's Favourite Brownies Recipe at M4M parenting forum. I'm going to try her favourite recipe one day.

Brenda's Favourite Brownies Recipe

INGREDIENTS:

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

2/3 cup unsweetened cocoa powder

2 1/4 cups castor sugar

1/2 cup chopped pecans

3/4 cup melted butter

4 eggs

DIRECTIONS:

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Grease and flour a 9x13inch baking pan.

3. Mix together flour, baking powder, cocoa powder and salt. Stir to blend.

4. Mix in 3/4 cup melted butter and 4 eggs.

5. Mix thoroughly. Spread batter evenly into prepared baking pan.

6. Bake for 25 to 30 minutes in preheated oven. Cool completely in pan before cutting into 2 inch squares.

Small cupcakes

I use Basic Cake recipe found in Her World Magazine in the 80's. I baked these cupcakes for my dd's playgroup graduation party in 2003.

Ingredients

180g butter (softened)

3 eggs (60g each, at room temperature)

180g castor sugar

180 self-raising flour (shifted)

1 tsp vanilla essence

Method:

1. Cream butter and sugar until mixture is light & fluffy. (can use electric mixer)

2. Add eggs one at a time and continue mixing.

3. Add additional ingredients, vanilla essence and using wooden spoon and stir lightly.

4. Add flour bit by bit.

5. Give a quick stir to make the batter smoother.

6. Pour into small paper cups at 3/4 full. Place all cupcakes on a cupcake tray.

7. Bake in preheat oven at 180 deg C for about15-20 minutes.

8. The cake is done when you insert a toothpick or skewer into the mixture & it comes out clean.

Oats Cookies

I got this recipe from M4M - A Singapore parenting website. A mother contributed this recipe. Sorry, I have forgotten who posted it. Thanks whoever posted this recipe and I like it because it's simple and yummy. I made this batch for my daughter's Teacher from Apple Tree Playgroup in 2003.

Oats Cookies

Ingredients:
500gm Instant Quaker Oats

350gm butter

225 gm castor sugar

2 egg yolks

a bit of salt

1/2 cup chopped almonds

Method:
Beat the eggs, butter n sugar till well-mixed about 10 mins.

Put all the ingredients in a mixing bowl and mix well. Scoop onto small papercups and place them on the baking tray. Bake at low heat about 160 deg for about 10-15mins.

Double Banana Bread

Double Banana Bread
Prep Time: 15 min
Total Time: 1 hr 20 min
Makes: 18 servings, 1 slice each

Ingredients:
1 ½ cups flour
½ cup sugar
2 tsp Baking Powder
½ tsp. baking soda
½ tsp. salt
2 eggs
1 ½ cups mashed ripe bananas (2 to 3 bananas)
1/4 cup vegetable oil
1 ½ cups POST SELECTS BANANA NUT CRUNCH Cereal
1 cup chopped Walnuts

Method:
MIX flour, sugar, baking powder, baking soda and salt in large bowl. Beat eggs in medium bowl; stir in bananas, oil and 1/4 cup water. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in cereal and nuts.

POUR into greased 9 x 5-inch loaf pan.

BAKE at 350°F for 55 to 65 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. Cut into 18 (1/2-inch-thick) slices to serve.

Note: For easier slicing, wrap bread and store overnight before cutting into slices to serve.

Braised Chicken with Roasted Meat Sauce

This is my daughter's favourite chicken dish.

Ingredients:
3 chicken legs
Some quail eggs
1 broccoli
2 cloves of garlics
a tbsp cooking oil (can use olive oil)
2 tbsp Roasted meat sauce (see picture)
100ml water


Method:

Marinate the chicken legs with roasted meat sauce and refrigerated for about 2 hours or overnight.

Heat the non-stick pan, add cooking oil and garlic and stir-fry till fragrant (takes a couple of minutes). Be careful not to burn the garlic. I use low fire.

Add marinated chicken and water. Cover the pan and let it simmer about 20 minutes or till cooked through. While waiting for the chicken to be cooked through, prepare blanced broccoli and hard-boiled quail eggs.

The water will be reduced into half. Add hard-boiled quail eggs and blanced broccoli into the pan and cook for a while. Serve hot.

Braised Dried Mushroom with Broccoli

Common Cooking Terms

When it comes to cooking food, most of us know what "boil", "fry" and "bake" means. If you are unfamiliar with the following terms - commonly used in the cookbooks and restaurant menus - here's what they mean:

Food Preparation Methods:
Caramelise - to heat sugar slowly in a skillet until it's melted and browned.
Puree - to rub food through a coarse sieve to turn it into finer texture.
Julienne - to cut food into long, slender strips.

Cooking Methods:
Baste - to moisten while cooking by pouring liquid or dripping melted fat or flavoured sauce over it.
Blanch - to dip in boiling water for a short time.
Braise - to brown a little hot fat and then cook slowly in a closely covered utensil, usually adding a small amount of liquid to prevent burning.
Broil - to cook under direct heat or over heat on metal bars.
Panboil - to cook uncovered in a skillet without added fat.
Parboil - to boil in water until partially cooked.
Poach - to cook in liquid just below boiling point.
Saute - to cook in a small amount of oil.
Sear - to brown the surface of meat by the quick application of intense heat, usually in a hot pan or hot oven.
Steep - to extract colour and flavour by allowing food to stand in water just below boiling point.

Bak Chang

Steps on how to wrap a bak chang My mom's Bak Chang

She likes to use charcoal to cook bak chang, and must make bak chang every year.

Every year she will ask my younger sister and me to help her with wrapping of dumplings (bak chang). My sister is my extra pair of hands to pick all the ingredients and put them in the laddle.

Each year we have to wrap hundreds of bak chang and kee chang.

My mom did most of the cleaning of ingredients, cooking and preparation. She had to wake up at 2 am to do the household chores and get ready all the necessary items for wrapping of bak chang.

I always reach her place at around 7am. And wrap till 2pm. We had short break, like 15mins in every 2 hours or so. But this year I was unable to help her with the wrapping. Luckily my sister is able to wrap the dumplings (bak chang) and all the dumplings turned out very "cute". So small and I find that the size matters. Small bak chang is better. We can eat at least 3 of them and don't feel too full.

Here's the recipe.
Ingredients:
Glutinuous Rice
Bamboo Leaves
Raffia Strings (prepare in advance)

Fillings:
Pork belly
dried mushroom
dried chestnuts
salted egg yolks
dried prawns
red beans

Seasoning:
five spice powder
pepper
dark soya sauce
salt
sugar
fried garlic and shallots with some cooking oil

Ray Han and his exersaucer

Sue Jean's video

Ray Han's video

Banana Cake

Del's One Bowl Banana Cake

Ingredients:
2 cups all purpose flour
1 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 cup mashed ripe banana (2 medium)
1/3 cup milk
1/4 cup vegetable oil
1 egg
1/2 cup chopped walnuts (optional)

Method:

Preheat oven to 350F or 180C.

Combine flour, sugar, baking powder and salt in a medium bowl.

Add remaining ingredients. Stir until dry ingredients are moistened.

Pour batter into loaf pan. Bake 60 minutes or until cake tester comes out clean. When done, remove and cool on wire rack.

Pancake

Pancakes
Ingredients:
2 cups flour
1/2 cup sugar
1 tsp salt
1 1/2 tbsp baking powder
1 egg
2 cups milk
2 tbsp melted butter

Method:
Mix and sift the dry ingredients, beat egg, add milk and pour in slowly.
Beat thoroughly and add butter. Drop by spoonfuls on a greased hot pan, cook on one side. When puffed, full of bubbles and cooked on edges, turn and cook other side. Serve with butter and maple syrup.

I used this pancake recipe for many years already. It was from Del at M4M. She's a very nice lady who loves to share her recipes with us. Another recipe that I always use was also from her, it's banana cake.

Mooncakes

Lotus Paste Moon Cake

Ingredients:

600 g Hong Kong Flour

1/2 bowl (100ml) Rooster Brand Groundnut oil

20 salted egg yolks

2 kg Lotus Paste

1 tbsp Alkaline Water

10 oz (300ml) syrup

100 g melon seeds (optional)

Method:

Combine syrup, groundnut oil, and alkaline water and mix evenly. Sieve in Hong Kong Flour and mix well. Set aside for about 30 mins to 1 hour. Can prepare the dough one day in advance, store in the refrigerator.

Preheat the oven at 160 deg C. Put all 20 salted egg yolks on the greased baking tray. Brush with a little sesame oil and cooking wine. Bake for about 5 minutes or so (be careful not to burn the egg yolks).

Combine the melons seeds and lotus paste and divide into 20 portions (100g each). Wrap each portion with baked salted eggs.

Knead and roll out the pastry evenly (can add a little dark soya sauce for nice colour) and divide into 20 portions (50g each). Wrap the lotus paste (roll into balls) with the pastry dough gently. Dust some flour into the wooden mould and knock out excess flour. Press the mooncake gently into the mould and knock it out on both sides of the wooden mould.

Place all the mooncakes on a greased baking tray and brush with syrup or egg wash. Bake for about 25 minutes or till brown at 160 deg C (choose the right temperature depending on your type of oven).

I have started baking mooncakes since 1998. That was also my very first time taking Baking lessons at the Community Clubs. I was so enthusiastic about learning how to make mooncakes by myself. I can't imagine how it's made and was very excited about it.

Firstly, I signed up at the nearest CC, that is Teck Ghee Community Club, secondly, I look out the CC near my "then" work place at Shenton Way, Tanjong Pagar Community Club.

That's how I know the making of mooncakes. It's not very difficult, but you need some basic kneading skills and baking experiences.

I bought the ingredients from Phoon Huat and Baking King.

Shortbread

We bake these cookies specially for Sue Jean's teachers.

Her form teacher, Mrs Lee and two chinese teachers from Peiying Primary School. On Saturday (1 sept), Sue Jean gave the cookies to her piano teacher, Mr Tan from YAMAHA Music School, SunPlaza.

Shortbread of Love
makes about 90 cookies

Ingredients:

250g butter

120g castor sugar

250g plain flour

120g rice flour

Some coloured sugar for decoration.

Method:

Cream the butter and castor sugar in a mixing bowl. Add all the dry ingredients to form a dough. Do not over-mix.

Roll the dough into about 1/2 cm thickness. Cut it out with cookie cutter and place it on a greased baking tray. Sprinkle some coloured sugar on the cookies and bake in the preheated oven for about 15-20 minutes at 160 - 170 deg C. Rotate the tray if needed.

Leave the cookies to cool down completely before storing them in the air-tight containers.

Variation:

1) Add 2 tsp of freshly grated fresh orange/lemon rind to make Orange/Lemon Shortbread.

2) Replace 3 tbsp of plain flour with cocoa powder to make Chocolate Shortbread.

3) Add 1 tbsp of instant coffee while creaming the butter and castor sugar to make Coffee Shortbread.

Instant Mee Goreng

This is something very easy to cook. It's one of Sue Jean's favourite food. She likes the taste and will jump for joy if I cook it for her lunch. She will ask for more.

I only serve this to her fortnightly.

Martha Steward's Chocolate Chips Cookies

Martha Steward's Chocolate Chip Cookies
Makes 2 dozen

Ingredients
1 cup (2 sticks) unsalted butter, room temperature
1 ½ cups packed light-brown sugar
½ cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg, room temperature
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
12 ounces semisweet chocolate, coarsely chopped, or 12 ounce bag semisweet chocolate chips

Directions
Heat oven to 375 degrees. Line several baking sheets with parchment paper, and set aside.

Combine butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment, and beat until light and fluffy. Add vanilla, and mix to combine. Add egg, and continue beating until well combined.

In a medium bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the butter mixture. Mix on low speed until just combined. Stir in chocolate chips.

Scoop out 2 tablespoons of dough, and place on a prepared baking sheet. Repeat with remaining dough, placing scoops 3 inches apart. Bake until just brown around the edges, 16 to 18 minutes, rotating the pans between the oven shelves halfway through baking. Remove from the oven, and let cool slightly before removing cookies from the baking sheets.

Store in an airtight container at room temperature for up to 1 week

Tuna Puff

This prata pastry can be used for curry puff, pie crust, egg tarts crust, etc. The simplest way to eat it is to use it to wrap a chicken hotdog and bake it.
You will be amazed by the crispyness of the pastry. Best for snacks. Try it! You will not regret. Enjoy!



Spicy Tuna Puff

What you need:
A packet of Prata Pastry
1 can of Ayam Brand Chilli Tuna
1 egg (for glazing)

How to make:
Preheat the oven at 180 deg C.

Take out the prata from the freezer, let it thaw for about 5 minutes (not completely thawed). Use a knife to cut the pastry into half (together with the plastic sheets on the prata). Take out 1/2 of the prata and place it on the plastic sheet. Put some chilli tuna on the centre of the prata and fold it into half and seal it with a fork. Beat an egg and brush it on the puff.

Use an aluminium foil to cover the baking tray, placed about 8 tuna puffs on the tray. Pop it in the oven and bake for about 18-20 minutes or till brown.
Turn the tray around in between if needed.

Serve with hot coffee or tea.

Jthorge WAFFLES

Makes 6 Waffles


Ingredients:
1 ½ cups flour
1 ½ tbsp baking powder
3 tbsp sugar
60 g butter
1 cup milk
2 eggs
½ tsp salt
½ tsp vanilla essence

Method:
1. Cream sugar and butter in the mixing bowl. Beat the eggs, milk and vanilla essence in the measuring cup and stir well.

2. Add all the dry ingredients in the mixing bowl.

3. Gradually add the liquid mixtures in the mixing bowl and mix well. Let it rest for about half an hour.

4. Preheat and grease the waffle iron. Pour in about 4 tablespoon of batter (enough to cover the mould). Close the iron and bake until golden brown

5. Serve with butter, jam, pandan flavoured kaya, ice-cream or fresh banana with Maple syrup.