Sunday, September 23, 2007
Use Mortar and Pestle to pound the following ingredients:
100g Dried Chilli (soaked and drained)
50g Chilli Padi
100g dried Shrimps (soaked and drained)
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.
Ngoh Hiang 五香肉卷
Makes: 32 rolls and 30 nuggets
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
Pre-heat 6 cups oil over high heat.
Deep-fry the Ngoh Hiang using medium heat till golden and crispy.
12 long beans, cut into 2 inches long
250g pork belly
3 tbsp cooking oil
3 tbsp dried shrimps
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
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.
450g plain flour
50g milk powder
1 egg (lightly beaten)
2 tbsp iced water
a few drops of yellow colouring (optional)
4 cups finely-grated pineapple (gently squeeze out some juice)
3 cups sugar
1/2 inch stick cinnamon
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).
Friday, September 21, 2007
Chocolate Chips Cookies
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.
Orange Butter Cake
Rind of 1 orange
1 tsp salt
1 tbsp orange juice
250g superfine flour
2 tsp baking powder
1 greased 9" x 9" pan
500gm Instant Quaker Oats
Beat the eggs, butter n sugar till well-mixed about 10 mins.
Prep Time: 15 min
Total Time: 1 hr 20 min
Makes: 18 servings, 1 slice each
1 ½ cups flour
½ cup sugar
2 tsp Baking Powder
½ tsp. baking soda
½ tsp. salt
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
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.
Thursday, September 20, 2007
3 chicken legs
Some quail eggs
2 cloves of garlics
a tbsp cooking oil (can use olive oil)
2 tbsp Roasted meat sauce (see picture)
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.
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.
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.
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.
Raffia Strings (prepare in advance)
salted egg yolks
five spice powder
dark soya sauce
fried garlic and shallots with some cooking oil
Tuesday, September 18, 2007
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
1/2 cup chopped walnuts (optional)
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.
Monday, September 17, 2007
2 cups flour
1/2 cup sugar
1 tsp salt
1 1/2 tbsp baking powder
2 cups milk
2 tbsp melted butter
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.
Sunday, September 16, 2007
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
120g castor sugar
250g plain flour
120g rice flour
Some coloured sugar for decoration.
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.
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.
Saturday, September 15, 2007
Makes 2 dozen
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
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
Friday, September 14, 2007
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.
Friday, September 7, 2007
Makes 6 Waffles
1 ½ cups flour
1 ½ tbsp baking powder
3 tbsp sugar
60 g butter
1 cup milk
½ tsp salt
½ tsp vanilla essence
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.