Friday, July 13, 2007


I have tried a few recipes still prefer this one. Recipe adapt from Betty Saw's More Kitchen Secrets book...

150g plain flour
pinch of salt
1 tbsp castor sugar
125ml whipping cream
125ml milk
2 small eggs, separated
1 tsp pandan paste
60g melted butter


Grease waffle plates with corn oil or margarine.

Sift flour into bowl of an electric mixer fitted with a whisk. Stir in salt and castor sugar. Beat in cream, milk, egg yolks and the pandan paste. Lastly fold in the melted butter.

In a separate bowl, whisk the egg white with cream of tartar until just stiff. Gently fold egg whites into cream mixture.

Heat the waffle iron until hot. Spoon batter into the hot plates, spreading to cover the surface. Cook until golden brown.
Repeat until all the batter is used up. Serve with maple syrup, honey, jam and butter or ice-cream.

Tuesday, July 10, 2007

Stuff Glutinous Ball (糯米糍)

Wanted to take a break from cake baking, so made this snack. The dough was quite springy quite difficult to shape to add filling, looks quite ugly and not so round...LOL. The kids enjoy it so much that they don't mind to eat those with broken dough skin, and it was sweep off the plate in no time while I was wrapping the filling. Recipe from March issue's Oriental Cuisine.

250 g glutinous rice flour
30g sugar
20g shortening
300ml water

Filling: (mix)
300g peanuts (toasted and grounded),
150g sugar

Mix glutinous rice flour with sugar, water and shortening, mix into batter. Pour the glutinous batter into a container. Steam the glutinous batter in high heat for 20min, once cooked, let it cool down.

Pour the steam glutinous dough into a tray with additional glutinous rice flour.

Cut the dough with knife into about 30g each.

Flatten the dough into round shape.

Wrap in peanut filling.

Form into balls. Coat with glutinous rice flour again. Serve.

--The recommend 300g peanut is too much, I didn't finish the 180g of gounded peanuts for my dish.

Prawn Fritters

Randal request to buy prawns and cook it for dinner when we were at the market the other day. Didn't decide how to cook the prawn till last minute, so never marinate the prawns earlier. Use the batter that I learn from a workshop a few weeks ago to cook this dish. The batter was still crispy even when the dish is cold.

500g prawn

150g flour
2tbsp tapioca starch
½ tsp baking powder
250ml water

1tsp salt
1tsp sugar
Dash of pepper

1.Wash and remove shell of prawn leave the tail intact, devein the prawn, rinse and pat dry with kitchen towel.

2.For the batter: Add all dry ingredient into bowl, then pour in water bit by bit to avoid lumps. Add in seasoning and mix well.

3.Heat up oil in wok. Test the oil temperature by dropping a bit of batter in it, if batter floats very fast then its ready to fry the prawn.Dip the prawn in the batter and place prawn into oil and deep fry it till it bit brown. Dish and drain.

Braised Sea Cucumber and Pork Ribs

Tried this dish using the pre-soak sea cucumber bought from the market, the ribs wasn't soft enough after cooking for 25min, I continue to cook it the next day, after soaking in the sauce overnite, everything in the dish taste nicer the next day.

300g pork ribs
20g ginger
1 clove shallot
1 small piece carrot
5 chinese mushrooms
600g sea cucmber (soaked)
some spring onions
800ml water
100g canned bamboo shoots

2 tbsp light soy sauce
1 tbsp potato starch
3 tbsp oyster sauce
1 tsp hua tiao wine
2 tsp dark soy sauce
pinch of salt

1. Wash then pat dry pork ribs. Marinate with salt and potato starch for about 1 hour.

2. Peel and slice ginger and shallot. Slice carrot. Soak mushrooms in hot water till soft and remove the stems. Clean the insides of sea cumber and scald with boiling water(with a few slice of ginger added) to remove its stench.

3. Heat 4 tbsp of oil and fry ginger, shallots and spring onion sections till fragrant. Stir in pork ribs and fry for about 5 min.

4. Add oyster sauce, stir briefly and add 100ml of water. Cover to cook for about 5 min. Then add the sea cucumber, mushrooms and bamboo shoots. Pour in 700ml water, dark soy sauce and cook for about 5 min. Lower the heat and cook for about 25min. Add carrots. Cook for 7 min before drizzling wine. Serve.

--Suggest to cook it for at least 1 hour, the dish will taste better.

Wednesday, July 4, 2007

Omelette Roll

The egg roll didn't turn out very compact cos I was quite lazy to wash an extra frying pan, so just use the wok to do the egg roll. Still need more practise to do the roll..LOL..thou it looks abit ugly but all like this dish.

5 eggs
150ml dashi stock
2 tbsp Japanese soy sauce
pinch of salt
2 tbsp mirin

1. Beat the eggs in a bowl, add in the rest of the ingredients and mix well.

2. Oil a piece of kitchen towel and lightly oil a well heated non-stick sauce pan, pour some egg mixture in the pan and let it cover the surface of the pan, fry it at medium heat, if bubbles occur use chopstick to burst it, fold the egg into half when the its half cooked, apply some oil on the other empty half of the sauce pan.

3. Pour in some egg mixture, lightly lift up the cooked egg and let the egg mixture flow underneath of the cook egg, fold the egg into half when its about half cooked, oil the empty space with some oil then pour in some egg mixture, repeat the process till finish the egg mixture.

4. Remove the thick egg roll and slice into smaller pieces and serve.

Paper wrapped Oyster Sauce Chicken (蚝油纸包鸡)

Didn't buy the grease proof paper bag, just use the normal grease proof paper fold into about 9cm width and cut at length of 12-13cm then staple the 2 of the 3 open end. Recipe from Tham Yui Kai's book...

1 chicken
100g Ginger
6 stalk of Spring Onion
Grease proof paper – made into paper envelopes

Clean and chopped the chicken into pieces, each of about 80g. Cut half portion of the ginger into shreds and grind the other portion to squeeze the juice. Cut the spring onion into shreds.

Method of seasoning the chicken:
Place the well cut chicken pieces in a bowl, add in 3 tsp salt (I use 1tsp salt), 2 tsp sugar, ½ tbsp light soy sauce, ½ tbsp oyster sauce, 2 tsp sesame oil, dash of pepper, 1 tbsp ginger juice, 1 tbsp chinese cooking wine, 3 tbsp water, ½ tbsp cornflour and stir well. Lastly add in 2 tbsp oil, stir well and season it for about 2 hours.

Method of wrapping and frying:
Put one piece of the chicken in one grease proof paper envelope, add in some ginger and spring onion shreds and seal up the envelope by means of staples. After completing all the wrapping, fry it in hot oil for about 8 minutes until cooked. Unwrap the packets when about to serve.