Monday, March 30, 2009 Y 5:57 AM

Rempah Udang





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Friday, March 27, 2009 Y 6:02 AM

Steamed Durian Tapioca





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Wednesday, March 25, 2009 Y 6:03 PM

Rice Fa Gao



Ingredients (for starter dough)

Cold white rice : 200g

Wine yeast(blended) : 5g

Sugar : 1 tbsp

Water : 2 tbsp



Methods

1. Combine all ingredients, pleace it into a glass bottle, cover and let it ferment for three days in a cold area.



Ingredients

(A)

Water : 400g

sugar : 140g

Pandan leaves : 3 blades

(B)


Rice flour : 300g


Starter dough : 80g


(C)


Double action baking powder : 1 tsp


Eno fruit salt : 1 tsp


Colour


Methods


1. Bring ingredients A to boil till sugar dissolved, discard pandan leave and leave to cool.


2. Combine sugar solution (A) and ingredients B, leave it to ferment for 12 hours.


3. Mix methods (2) with ingredients C and leave aside for 10mins


4. Divide mixture into 3 or 4 portion, colour each portion with colour


5. Arrange cups into steamer and steam over hight for 5 mins.


6. Pour mixture into cups and steam for 15 mins. Serve.


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Monday, March 23, 2009 Y 4:17 AM

Orange Chifon Cake




Ingredients

Egg Yolk : 120g

Sugar : 50g

Orange Juice : 85g

Corn oil/melted butter : 50g

Plain Flour/Cake Flour : 110g

Baking powder : 5g

Orange flavour : 1 tsp

Egg White : 240g

Sugar : 50g (mix well with 5g of corn flour)



Methods

1. Whisk egg yolk and sugar till fluffy, add in orange juice, corn oil/melted butter and orange flavour, combine well.

2. Flod in flour and baking powder.

3. Place egg white into another mixing bow, whisk till bubble form , add sugar and corn flour mixture gradually and whisk till medium stiff peak.

4. Fold egg white mixture into egg yolk mixture and pour into 20cm tube pan.

5. Bake at 180° C for 1 hour and overturn cake (with the pan) onto a wire racke and leave it ot cool completely.


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Friday, March 20, 2009 Y 6:00 PM

Black Forest Cake







Chocolate Sponge Cake

Ingredients

Optima flour : 180g

Cocoa powder : 20g (shif)

Egg : 3 nos

Chocolate Milk : 200g

SP : 5g

Corn oil : 45g


Methods

1. Place all ingredients except corn oil into a mixing, whisk for 8 mins by using high speed.

2. Stir in corn oil and pour into a lined baking tin, bake for 45 mins at 170°C.

3. Transfer cake to a wire rack, leave to cool.



Filling
Ingredients

Whipping cream : 100g

Chocolate : 200g (melt)


Methods

1. Whisk whipping cream till stiffen

2. stir in melted chocolate and place in refreigerate for use later


Topping

Ingredients
Topping cream : 150g (whisk till stiffen)

Chocolate rice : 100g

Blueberries pie filling : 100g

Green and red Cherries


Assembling

1. Slice chocolate spong cake into 2 horizontal layer.

2. Cover cake with filling, add the 2nd layer of cake and assemble the cake with topping cream evenly.

3. Decorate the cake with blueberries pie filing, cherries and chocolate rice.

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Thursday, March 19, 2009 Y 4:16 AM

Bun with Tuna Fish Filling (Milk brush)






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Tuesday, March 17, 2009 Y 4:17 AM

Chilled Mango Cheese Cake


Ingredients

Base
1 Slice of Sponge cake or biscuit base


Filling
250g cream cheese (softened)
80g sugar
1 tin nestle cream
250g mango juice (Peel Fresh)
2 tbsp gelatine powder
50g boiling water
1 tsp lemon juice


Topping
Fresh fruits
5g Konnyaku jelly powder
100g sugar
450g water



Methods

1. Dissolve glatine powder in boiling water, leave to cool.
2. Cream sugar and cream cheese till smooth, beat in Nestle cream, pour in mango juice, lemon juice and gelatine mixture, combine well.
3. Lay sponge cake into cake tin, pour the cheese mixture onto it and chill in the fridge for 2- hour
4. Mix konnyaku powder with sugar and stir well.
5. Boil water and pour in konnyaku powder mixture and stir till dissolves.
6.Arrange fresh fruits onto the cheese cake after 2 - 3 hours and pour monnyaku syrup onto it, chill before serving.

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Sunday, March 15, 2009 Y 12:29 PM

Sweet And Sour Mango Pork

Ingredients

Pork : 500g (cut into pieces)
Soy sauce : 1 tbsp
Ginger Juice 1 tbsp
Wine : 1 tbsp
Corn flour : 1 tbsp
Green Mango : 1 no (slice into pieces)
Lemon juice : 3 tbsp
Sugar : 1 tbsp

Batter (combine well)
Raising flour : 150g
Water : 200g
Egg : 1 no

Methods
1. Marinate pork with soy sauce, ginger juice, wine and corn flour for 4 hours.
2. Dip slice pork into batter, deep fry till golden brown, dish out.
3. Fry mango with 1 tsp of oil, pour in lemon juice, sugar and some water, bring to boil, add in fried pork, stew for 10 mins.

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Thursday, March 12, 2009 Y 12:24 AM

Pandan Chiffon Cake



Ingredients A
Egg yolk : 100g
Thick coconut milk : 150g
Pandan Juice : 20g
Sugar : 50g
Plain flour : 150g
Baking powder : 5g
Corn oil : 50g
Ingredients B
Egg white : 200g
Sugar : 50g
Corn flour : 5g
Method:
1. Beat egg yolk with sugar till white and fluffy.
2. Add in coconut milk, pandan juice, stir well.
3. Fold in flour and baking powder then stir well with corn oil.
4. Whisk egg white till bubbles form, add in sugar and corn flour mixture slowly and whisk till stiff.
5. Divide egg whites into 3 portions , pour into A and stir in one direction till well combined,
6. Pour into a 22 cm chiffon cake tin (do not grease or line)
7. Bake in pre-heated oven at 170°C for about 45 - 50 mins till cooked
8. Remove from oven, invert and leave to cool completely

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Tuesday, March 10, 2009 Y 12:26 PM

Steamed Tapioca Kueh

Ingredients
Grated white coconut 200g
Salt ¼ tsp
Grated tapioca 500g
Thick coconut milk 180g
Salt ¼ tsp
Tapioca flour : 2 tbsp
Sugar 150g
Water 50g

Method:
1) Steam grated white coconut with salt for 10 mins
2) Mix grated tapioca, thick coconut milk, tapioca flour and salt till well combined.
3) Combine sugar and water, bring to a boil till sugar is dissolves, pour into mixture of tapioca, mix well.
4) Pour mixture into 20cm pre-lined with banana leaf tin, steam for 35 mins till cooked
5) Leave to cool. Cut and coat with grated white coconut

Baked Tapioca Kueh


Ingredients
Grated tapioca : 500g
Thick coconut milk : 200g
Egg : 1no.
Gula Melaka : 150g
Salt : ½ tsp
Tapioca Flour : 1 tbsp
Water : 50g
Melted butter : 80g
Honey : 20g
Method:
1) Dissolved gula melaka with 50g of water
2) Mix grated tapioca, thick coconut milk, sugar mixture, tapioca flour, salt, egg and melted buter till well-combined
3) Pour mixture into pre-lined with banana leaf baking tin
4) Bake in a pre-heated oven at 200°C for about 45 mins or till cook
5) Remove from oven and brush with honey, bake for another 5 mins


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Thursday, March 5, 2009 Y 5:28 AM

BBQ Pork Ribs


BBQ Pork Ribs Rice

Ingredients
Pork Rib: ½ kg
Ginger : 5 slices
Garlic : 5 clove
(seasoning sauce)
Oyster sauce : 2 tbsp
Black Sauce : 1 tbsp
Honey : 1 tbsp
Rice Wine/Hua Tiao Jiu : 1 tbsp
Char Siew sauce : 2 tbsp
Ginger Juice : 1 tbsp
Red fermented rice (hong qu mi) : 1 tbsp
Honey : 50g
Method:
1) Spread pork ribs evenly with seasoning sauce and marinate for 4 hours
2) Place pork ribs in baking tray, spread the slice ginger and garlic on top the pork, bake in a pre-heated oven for 15mins at 210°C
3) Turn pork over, bake for another 10mins
4) Remove pork, spread evenly with honey, bake for another 5 mins


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Wednesday, March 4, 2009 Y 5:37 AM

Marine Biscuit Steam Cake







Ingredients

Marie Biscuit powder 320g
Baking powder 10g
Whole Eggs 4 nos
Sugar 100g
Fresh Milk 300g
Melted butter 100g
Cocoa Powder 20g
Hot water 50g




Methods

1) Beat eggs and sugar till fluffy.
2) Combine well with fresh milk, biscuit powder and baking powder.
3) Stir in melted butter.
4) Divide batter into 2 portions, add cocoa powder into one of the portion and mix till well combined.
5) Grease 20cm baking tin and line with baking paper.
6) Pour in half of the plain batter into the baking tin and steam for 10mins.
7) Pour in half of the cocoa batter on top the first layer and steam for 10 mins, continue till the batter is finished.

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Tuesday, March 3, 2009 Y 9:26 PM

Fried Nian Gao


Ingredients

1 piece of 500g nian gao (slice into small piece)



Batter

Egg : 1 no

Self-raising flour : 150g

Water : 180g

Salt : 1/4 tsp



Methods

1. Heat up some oil in a frying pan.

2. Dip slice nian gao into batter and deep fry till golden brown, dish out and drain.

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Y 8:27 AM

Barley With Gingko Nuts


Ingredients

Gingko nut: 200g (Can or fresh)

Water: 150g

Sugar : 50g

Pandan Leaf : 4 pcs

Barley : 100g

Water : 1 - 2 litres (own judgment )

Pandan Leaf : 4 pcs

Dried Beancurd skin : 75g





Method

1) Break ginko nuts shell, bring to boil, remove skin while it's still hot. Use a toothpick to pierce through and remove the core

2) Cook ginko nuts with water, sugar and pandan leaves for 30min. till cooked and softened, set aside

3) Cook barley with water and pandan leaf till it's softened

4) Add in ginko nuts (together with water) and bean curd skin, cook for 5min. Serve.

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Sunday, March 1, 2009 Y 8:24 AM

Cheese Bun




Ingredients
Spong Dough

2 tsps instant yeast
2 tbsps water
220g bread flour
110ml water
1 tbsps sugar

Main Dough
30g bread flour
60 plain flour
1 tsp yeast
1/4 tsps salt
1 egg
30g butter
70g sugar
10 - 20g water

Filling
6 pcs of The Laughing Cow cheese


Topping
50g Mozzarella cheese



Method

1. Mix instant yeast with 2 tbsps of water and set it aside for 10 minutes.
2. Knead the sponge ingredients with method 1 till form a dough, rest for 2.1/2 hours.
3. Add main dough into sponge dough after 2.1/2 hours and knead to form a smooth and elastic dough. Rest for 10 minutes
4. Flatten the dought and divide into 12 balls, rest for 10 minutes.
5. Flatten the dough and wrap with 1/2 piece of cheese, shape it.
6. Place them into baking tray and prove for 45 minutes
7. Brush with egg wash and top with mozzarella cheese
8. Bake at 180°C for 12 minutes.

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