cookingdictionary

Butter cake

2009-05-02T12:13:00.000-07:00

Butter Cake

Ingredients A
Butter : 250g

Sugar : 100g

Egg yolk : 100g

Egg white : 200g

Sugar : 50g

Cake flour : 250g

Baking powder : 5g

Fresh milk : 70g

Ingredients B

Cocoa Powder : 20g

Hot water : 60g

Method:

1) Cream butter and sugar till well combined

2) Add in egg yolk, whisk till fluffy, place it aside

3) Whisk egg white with high speed till bubbles is form, add in sugar and beat till stiff peak form,

4) Reduce to medium speed, blend well with egg batter,

5) Fold in cake flour and baking powder at low speed, add in fresh milk, combine well

6) Dissolve cocoa powder with hot water

7) Divide mixture into two portions, mix cocoa mixture with one of the portionl

8) Pour mixture into a pre-greased 20cm baking tin (lined at the bottom) by alternation spoons of plain batter and cocoa batter.

8) Bake in a pre-heated oven at 180°C for 45 min till cooked

9) Transfer cake to a wire rack, leav to cool

Japanese Cheese Cake

2009-04-25T23:05:00.000-07:00

Japanese Cheese Cake

Ingredients A

Cream cheese : 250g
Milk : 100g
Fresh cream : 50g
Butter : 75g

Ingredients B

Corn flour : 25g
Milk : 50g

Ingredients C

Egg yolk : 140g

Ingredients D

Egg White : 150g
Sugar : 100g
Corn Flour : 10g
Lemon Juice : 5g

1) Melt Ingredients A, cool it aside

2) Combine Ingredient A , B and C well
3) Beat egg white at high speed till bubbles if formed, add in sugar and corn flour mixture and lenon juice, beat till soft peak form
4) Divide egg white mixture into few portions and gently fold in to batter, combine well

5) Pour batter into a pre-greased 20cm baking tin
4) Bake in a pre-heated oven at 170°C (hot bath) for 45 mins

Red Beans Bun

2009-04-15T20:28:00.000-07:00

Red Beans Bun

豆沙馅

2009-04-14T11:45:00.000-07:00

Red Bean Paste

Ingredients

Red Beans : 500g ― soaked overnight

Pandan Leave : 4 pcs

Sugar : 350g

Peanut oil : 200g

Maltose : 2 tbsp

Methods
1) Bring the beans and water to a boil, simmer for 1.1/2 - 2 hours until the bean have softened
2) Blend cooked red beans till smooth while it's still hot
3) Place blended red beans into a wok and fry it on medium-low heat until it's dry, slowly add in sugar and peanut oil, continuous to fry until it's dry

Ondeh-Ondeh

2009-04-05T07:40:00.000-07:00

Ondeh-Ondeh

Skin:

200g sweet potatoes(any colour)

200g glutinous rice flour (sifted)

50g pandan juice

100g coconut milk

Filling:

200g gula melaka (chopped)

To Coat: (mixed, steam for 5 mins)

½ grated white coconut

½ tsp salt

Method:

1. Mix glutinous rice flour with pandan juice and coconut milk, set a side

2. Steam sweet potatoes with high heat until very solf, mash it while it's hot

3. Mix the hot mashed sweet potatoes into the dough, combine well and knead unit it form a soft dough

4. Form small balls with the dough and fill a little filling inside and seal up

5. Put into a pot of boiling water and boil until it floats up. Dish and drain. Coat with grated white coconut. Serve.

Pumpkin and Yam Cake

2009-04-02T19:43:00.000-07:00

Pumpkin And Yam Cake

Ingredients A (grind together)

Cooking oil : 5 tbsp

Shallots : 5 nos.

Garlic : 5 nos.

Ingredients B

Dried shrimps : 60g

Mushrooms : 5 nos.

Skinned Pumpkin : 400g (shred)

Skinned Yam : 400g (shred)

Ingredients C (combine well)

Salt : 2 tsp

Pepper : ½ tsp

Water : 1700g

Rice flour : 500g

Tapioca flour : 75g

Method:

1) Combine Ingredients A well, let it stand for 15 mins.

2) Heat up 5 tbsp of oil over medium heat, stry fry shallots and garlic till fragrant and golden brown

2) In the order, stir fry Ingredients B till fragrant

3) Toss in pumpkin and yam, stir well, turn off heat

4) Bring flour mixture to boil over medium heat, continue stirring till half cooked

5) Pour in the pumpkim mixture, stir well

6) Pour mixture into a 22cm greased square tin

7) Steam over high heat for about 45min, Remove and leave to cool

Rempah Udang

2009-03-30T05:57:00.000-07:00

Rempah Udang

Steamed Durian Tapioca

2009-03-27T06:02:00.000-07:00

Steamed Durian Tapioca

Recipes from : www.irenecookbook.blogspot.com

Rice Fa Gao

2009-03-25T18:03:00.000-07:00

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.

Orange Chiffon Cake

2009-03-23T04:17:00.000-07:00

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.

Black Forest Cake

2009-03-20T18:00:00.000-07:00

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.

Tuna Fish Bun

2009-03-19T04:16:00.000-07:00

Bun with Tuna Fish Filling (Milk brush)

Chilled Mango Cheese Cake

2009-03-17T04:17:00.000-07:00

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.

Sweet And Sour Mango Pork

2009-03-15T12:29:00.000-07:00

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.

Pandan Chiffon Cake

2009-03-12T00:24:00.000-07:00

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

Steamed/Baked Tapioca Kueh

2009-03-10T12:26:00.000-07:00

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

BBQ Pork Ribs

2009-03-05T05:28:00.000-08:00

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

Steam Cake

2009-03-04T05:37:00.000-08:00

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.

Fried Nian Gao

2009-03-03T21:26:00.000-08:00

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.

Barley with Gingko Nuts

2009-03-03T08:27:00.000-08:00

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.

Cheese Bun

2009-03-01T08:24:00.000-08:00

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.

BBQ King Prawns

2009-02-26T11:48:00.000-08:00

BBQ King Prawns

Ingredients

King prawns

Pepper

Oregano

Chervil

Mozzarella Cheesel
Wine

Methods

1. Slit along the back to remove the veins.

2. Place prawns in a baking tray, rub with wine, sprinkle pepper, oregano, chervil evenly.

3. Top with Mozzarella cheese.

4. Bake for 10 -12 mins.

Potato Wedges

2009-02-25T11:51:00.000-08:00

Potato Wedges

Ingredients

3 Potato

Salt

Methods

1. Steam potatoes till it is cooked.

2. Cut into pieces, deep fry till golden brown.

3. Sprinkle with some salt.

Pizza

2009-02-22T22:06:00.000-08:00

Pizza

Ingredients - Dough

Bread Flour 300g
Instant Yeast 6g
Sugar 10g
Salt ½ tsp
Water 170g
Butter 30g

Methods
1. Mix all ingredients and knead for 5 mins till form dough, rest for 15 mins.

2. Divide into 5 balls, roll each ball into shape and let it proves for 45 mins.

3. Bake for 10 mins at 180 degreee C, remove from oven.

Ingredients - Topping
Tomato sauce
Mozzarella Cheese
Bell peppers(cut into small pieces)
Shredded honey bake ham
Onions (chopped)
Mushrooms (sliced)
Sliced tomatoes

Methods
1. Spread tomato sauce on top the base and add the topping accordingly.
2. Bake for 15 mins at 180°C.

Beans Paste Pastry(Tau Sa Piah)

2009-02-21T23:48:00.000-08:00

Ingredients

Water Dough
Plain flour : 225g
Butter : 90g
Sugar : 20g
Water : 90g

Oil Dough

Cake Flour : 110g
Shortening : 130g

Methods :
1) Water dough : Rub butter into sieved flour and sugar, add water to form dough, rest for 30 mins.

2) Oil dough : Mix well all ingredients

3) Wrap oil dough with water dough, roll out the dough into a rectangle and do the 3-flod(repeat 3 times). Rest for 15 mins
4) Roll out the dough, cut into shape
5)Wrap with bean paste, egg brush it, bake for 25 mins at 210°C

Orange Butter and Cheese Cake

2009-02-18T14:23:00.000-08:00

Ingredients
Butter : 200g
Sugar : 150g
Cream Cheese : 100g
Egg : 5nos
Vanilla oil : ¼ tsp
Cake flour : 350g
Orange Juice : 250g
Baking powder : 1tsp

Method
1) Cream butter, sugar and cream cheese till fluffy
2) Add in egg one at a time, blend well before adding another egg
3) Fold in flour and baking powder
4) Pour in orange juice
5) Pour mixture into a baking tin
6) Bake in a pre-heated oven at 180°C for 45 min till cooked

Kueh Lapis

2009-02-17T15:25:00.000-08:00

Ingredients
Canned butter : 450g

Icing sugar(sifted) : 70g
Egg yolk : 360g
Condensed milk : 100g

Rum/Brandy : 20g

Vanilla oil : 1/2 tsp
Self-raising flour : 140g

2tsp mixed spice : 2tsp
Egg white : 400g

Sugar : 50g

20cm square baking tin (greased and lined the bottom)

Method:
1) Beat egg white till stiff, reverse for use
2) Beat butter, condensed milk and sugar till fluffy. Add in egg yolk gradually, beat till
light and fluffy
3) Stir in plain flour, mixed spice and rum till well combined
4) Fold in egg white a little at a time into egg mixture till evenly mixed
5) Pour 100g of batter into baking tin
6) Bake with upper heating elements 210°C pre heated oven for 5 min. or till golden brown
7) Remove from oven, prick and press. Pour another 100g of batter and bake for 5 min. or till golden brown
8) Repeat the same process again till the last layer. Switch both heating elements to 180°C and bake a further 10 min. or till golden brown. Remove, invert cake and leave to cool.

French Loaf

2009-02-14T10:13:00.000-08:00

French Loaf

Ingredients

Instant yeast 5g
Water 200g
Bread flour 300g
Sugar 1 tsp
Salt 5g
Butter 30g

Method
1. Place all ingredients in a mixing bowl and knead for 5 mins. Rest for 15 mins.
2. Flatten the dought, shape them into French loaf shape.
5. Place them into baking tray and prove for 45 minutes
6. Bake at 210 dreeges C for 12 minutes.

Sweet Bread

2009-02-12T15:40:00.000-08:00

Sweet Bun

Please refer to previous post for the recipe.

ＢＢＱ Honey Pork

2009-02-11T16:26:00.000-08:00

BBQ Honey Pork

Ingredients
Pork : ½ kg (cut into long strips)
Ginger : 2 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 evenly with seasoning sauce and marinate for 4 hours
2) Place pork on the rack, 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

Tea-cooked Eggs

2009-02-09T04:41:00.000-08:00

Tea-cooked Eggs

Ingredients A
Eggs : 10 nos.
Water : 1.5 litre
Star anise : 2 nos.
Liquorices : 4 pieces
Dang gui : 5 g
Dark soya sauce : 150 g
Tea Leaves : 15g

Method:
1) Boil eggs in a pot of water over medium heat till eggs are well cooked.
2) Lightly tap the eggshell with a spoon
3) Place the eggs into a pot, add in all others Ingredients and bring to boil. Lower heat and cook for half an hour, turn off the heat.Ｓｅｒｖｅ．

Pineapple Tart

2009-01-20T18:45:00.000-08:00

Pineapple Tart

Ingredients

250g butter (cut butter into small cubes)

350g plain flour (sifted)

20g custard powder

½tsp salt

1 egg

1kg pineapple filling ((divide into small part and form into balls)

1 egg yolks(beaten, for glazing)

Method:

1. Place flour, custard powder, salt and sugar in a mixing bowl

2. Use finger tips and rub butter into flour until it resembles breadcrumbs

3. Add in egg and mix into a dough

4. Leave aside to rest for 20 mins before shaping

5. Form small ball (10 - 11g)with the dough and fill a pineapple filling inside
and seal up, glaze with beaten egg yolk

6. Bake in a pre-heated oven at 180ºC for 20 mins till golden browm.

2009-01-19T21:10:00.000-08:00

Sweet & Sour Vinegar Pig's Trotter

Ingredients

1 bottle good-quality black glutinous rice vinegar

1/2 bottle water

200g ginger cut into pieces, smashed

150 – 200g brown sugar

1 pig’s trotter, cut into serving pieces(Blanch pig's trotter in hot boiling water and drain.)

Method:

1) Pour water in claypot, place smashed ginger and brown sugar into pot, bring to a boil and then stew for 30 minutes

2) Toss in pig's trotter, stew till tender by using medium-low heat.

3)Add sugar to taste

Plait Bread

2009-01-19T19:15:00.001-08:00

Plait Bread

Ingredients

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

Main Dough
50g bread flour
50 plain flour
1 tsps yeast
1/4 tsps salt
1 egg
10g butter
50g sugar
10 - 30g water

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 then roll it up like swiss rolls, divide into 4 equal pieces, shape them into plait shape.
5. Place them into baking tray and prove for 45 minutes
6. Brush with egg wash and top with mozzarella cheese.
7. Bake at 180 dreeges C for 12 - 15 minutes.

Love Letter

2009-01-18T18:41:00.000-08:00

Love Letter

Ingredients

3 eggs

170g sugar

500g coconut milk (from I coconut)

100g plain flour

100g rice flour

Method:

1. Beat eggs and sugar till sugar dissolves

2. Add coconuts milk and mix well.

3. Add plain flour and rice flour and mix well.

4. Brush a little cooking oil into love letter mould, bake till golden brown.Roll up while hot

Stewed Pig's Trotter

2009-01-10T17:25:00.000-08:00

Stewed Pig's Trotter

Ingredients :

1 pc Pig's Trotter
2 tbsp soya sauce
1/2 tsp salt
1/2 tsp five spiece powder
1/2 pepper
500g water
1/2 tsp salt
3 tbsp oyster sauce
2 tbsp sugar
4 tbsp dark soya sauce
2 sticks cinnamon
4 slices galangal
120g Chestnut
10 pcs Mushroom
18 pcs red dates

Methods
1) Marinate pig's trotter with soya sauce, salt, five spiece powder and pepper for 30 mins.
2) Bring water to a boil in a big pot and add in all other ingredient.
3) Place the marinated pig's trotter into the pot, stew over medium-low heat till tender.

Kueh Bangki

2009-01-09T16:15:00.000-08:00

Kueh Bangki

Ingredients:

1.5 kg Tapioca flour

380 gm. sugar

500 gm. coconut milk

3 egg yolks

2 egg white

Pandan leaves - cut into pieces and dry it

Method:

(1) Dry fry the tapioca flour with pandan leaves for about 30 mins over low heat. Sieve and remove pandan leaves and leave to cool overnight. Can prepare this a few days ahead.

(2) Warm up the coconut milk then add in sugar and stir till sugar melted. Leave aside to cool. Add in egg yolks and stir till well blended.

(3) Pour coconut mixture into tapioca flour and mix into a pliable dough.

(4) Roll out dough and cut with a cookie cutter.

(5) Bake over low heat at 160C for about 20 - 25 mins.

Cup Cake

2009-01-09T13:35:00.000-08:00

Cup Cake

Ingredients

200g egg white
50g sugar
100g egg yolk
40g sugar
90g cake flour
55g oil/melted butter
55g water/milk

Method:
1. Mix egg yolk with sugar till sugar completely dissolved, fold in flour till well combined, pour in water and oil, mix well.

2. Beat egg white and sugar till soft peak form.

3. Gently fold into egg yolk mixture.

4. Pour into cake cups mould, bake at 200°C for 15 min.

Bread Pudding

2009-01-03T03:26:00.001-08:00

Bread Pudding

Ingredients

4 slices of bread

2 tbs melted butter

1/2 cup raisins (soak in rum)

3 eggs beaten

150g milk

70g sugar

1 tbs cinnamon

1 tsp vanilla

Method

1. Cut bread into small pieces, place it into a baking pan, drizzle the melted butter over the bread, sprinkle with raisins

2.Place all others ingredients into another bowl, mix well and pour over the bread

3. Bake at 175 dreeges C in a preheated oven for 45 mins

Bread

2009-01-02T18:36:00.001-08:00

Bread

Sponge Dough

2 tsps instant yeast

2 tbsps water

300g bread flour

175ml water

Main Dough

100g bread flour

100g cake flour

1 tsps salt

100g whipping cream

30g butter

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.

4. Divide it into 4 equal pieces, mould them into balls and let them rest for 15 minutes.

5. Flatten the dought then roll it up like swiss rolls, leave to rest for 10 minutes.

6. Place them into 2 loaf tin (28cm X 11.5cm X 11.5cm)

7. Let it prove for 45 minutes, or till 80% of the loaf tin. Cover it with lid.

8. Bake at 200 dreeges C for 35 minutes.

cream puff

2008-12-31T18:34:00.000-08:00

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

Rempah Udang

2008-12-28T21:05:00.000-08:00

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.

Pork Knuckle

2008-12-27T13:10:00.000-08:00

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 .

Kueh Lapis Kukus

2008-12-23T00:00:00.000-08:00

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.

Coffee Swiss Roll

2008-12-21T19:48:00.000-08:00

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.