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Wednesday, December 31, 2008 Y 6:34 PM Cream Puff  Ingredients A: 85 butter 200g water 1tbsp sugar ¼ tsp. salt Ingredients B 120g plain flour ½ tsp baking powder Ingredients C: 3 pcs egg (180g) ¼ tsp. vanilla Method: 1) Mix well Ingredients A, bring to a boil, turn off fire 2) Add Ingredient B and mixed into a smooth dough 3) Leave dough to cool, transfer to mixing bowl and add eggsgradually, blend well 4) Spoon a spoon full of dough mixture, push it onto a baking tray by using another spoon 5) Bake at a pre-heated oven at 200ºC for 20 mins till golden brown 6) When puff cool down, slit an opening at the side by using a pair of scissors, fill it with fillings Labels: Pastry Sunday, December 28, 2008 Y 9:05 PM Rempah Udang  Ingredients 1½ kg Glutinous Rice (soaked for 4 hour) 1 cup of Coconut milk from 1 no Coconut 2 tsp. salt 6 pcs pandan leaves 35 pcs banana leaves (8" X 8") 300g chilli dried prawns paste Mehtods 1. Steam glutinous rice with coconut milk and salt till cooked. 2. Wrap the cooked rice and fill with dried prawns paste. 3. Bake at 180°C for 10 mins. Labels: Nonya Saturday, December 27, 2008 Y 1:10 PM Pork Knuckle  Ingredients: 1 small leek 1 carrot 2 meaty pork hocks Peppercorns Beer or water 1 celery rib 1 onion Salt 2 tablespoons cooking fat Method Clean and dice the leek, celery, carrot and onion. Cook the pork hocks, diced vegetables, salt and peppercorns in water deep enough to cover for 2 to 3 hours or until tender. Do not overcook. Remove from the water and drain well, reserving the vegetables and cooking liquid. Preheat oven to 210 degrees C. Melt the fat in a cast iron Dutch oven. Add the drained pork hocks, cooked vegetables and a small amount of the cooking liquid. Before the meat is fully baked, sprinkle with beer in which a good amount of salt has been dissolved. Serve . Labels: Pork Tuesday, December 23, 2008 Y 12:00 AM Kueh Lapis Kukus  Ingredients: 300g starch flour /tapioca flour 200g rice flour 400g sugar 1200ml coconut milk 3 pandan leaves, knotted red and green food colouring 1/2 tsp salt Method: 1. Boil coconut milk with sugar, salt and pandan leaves till sugar dissolves. Remove from heat and set aside to cool. 2. Sieve starch flour with rice flour into a mixing bowl, add in warm coconut milk and mix well. Sieve flour mixture to get a smooth batter. 3. Divide batter into 3 portions, colour 1 portion green, 1 portion red, leave remaining portion uncoloured. 4. Steam batter layer by layer beginning with white batter followed by green and red batter. 5. Pour 200ml of plain batter into a greased and preheated 8″x8″ square tin. Steam over boiling water for about 5 minutes till layer is transparent. Repeat the layering and steaming till all batter is used up. 6. After pouring in the last layer, steam for 15 minutes to cook through. Uncover the steamer during the last 5 minutes for the kueh surface to dry up. Leave to cool for a few hours before cutting into serving pieces. Labels: Steam Cake/Kueh Sunday, December 21, 2008 Y 7:48 PM Coffee Swiss Roll  Ingredients 150 g Egg Yolk 60g sugar 82.5g Coil oil/Melted butter 82.5g Hot water 12g Instant Coffee 135g Cake flour 3g Baking powder 300g Egg White 90g Sugar 1g Salt Methods 1.Sieve cake flour and baking. Dissolve instant coffee with hot water。 2.Whisk egg yolk and sugar till fluffy,add in coffee and corn oil/butter , mix well。 3.Fold in cake flour at low speed。 4.Whisk egg white at high speed till bubbles is formed, add in sugar and whisk till stiff peak form。 5.Divide egg white into three portions and gently fold into batter。 6.Pour batter into two 11cm X 10cm pre-lined baking tray, bake at 210°C pre-heated oven for about 10 min. Labels: Cake |
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