Monday, October 29, 2007
300g glutinous rice
150ml thick coconut milk
200g durian pulp
50ml pandan juice
1. Rinse and soak glutinous rice in water for 2 hour. Rinse, drain and steam for 20-25min.
2. Combine steam glutinous rice with coconut milk and seasoning. Cook till fairly dry in pot then
add the durian pulp and cook till the mixture becomes a sticky ball. Remove and let it cool.
Spoon mixture into a small cup.
-Pandan juice, blend 4 pieces of pandan leaf with water, strain the mixture.
Tuesday, October 23, 2007
Cut the ½ kg chicken into big chunks, rinse and set aside. Pan fry the chicken with a little oil till brown. Pour in Brahim rending paste and pour in 250ml water and let it simmer for 20min or till the meat is tender.
A few slice ginger
1 tbsp chopped garlic
4 shallots, thinly sliced
5 cm cinnamon stick
8 cardamons, lightly bashed
600g Basmati rice, washed and drained
1 ½ tsp salt
1.1 litre boiling water
Colouring for rice:
Mix 1 tsp yellow food colouring with 4 tbsp water
1. Heat wok with ghee to fry A) till lightly browned, add in B and stir fry for ½ minute. Add in the rice. Stir the pan till oil is absorbed into rice.
2. Pour in the boiling water and the seasoning. Cook rice in an electric rice-cooker till dry and fluffy. Do not stir while cooking.
3. Remove lid and sprinkle the yellow colouring mixture over rice. Wait for 5 minutes. Remove from heat, loosen rice, mix colour evenly. Serve with chicken and pickle.
200g pineapple ( cut into wedge)
200g cucumber (sliced)
100g carrot (sliced)
2 chillies (discard seed and sliced)
1 tsp salt
Stir together water, vinegar, sugar and salt. Mix pineapple, cucumber, carrot and chilli in a bowl. Add in vinegar solution and mix well. Set aside in the fridge for ½ hr before serving.
Friday, October 19, 2007
400g white meat fish fillets
4 water chestnuts
Dry beancurd wrapper
1 tbsp flour
½ tbsp cold water
oil for deep fry
1 tbsp chopped parsley
1 tsp chopped ginger
2 tbsp egg white
1/3 tsp salt
1 tsp wine
2 tbsp cornstarch
1 tsp sesame oil
¼ tsp black pepper
1. Cut fish into thick strips (about 2.5cm long). Place into a bowl. Add chopped water chestnuts, and seasoning. Mix thoroughly, let it rest for ½ hour.
2. Cut the dried tofu wrapper into a rectangular shape. Whip the wrapper surface with a clean wet cloth to remove the salt on the surface of it.
3. Place some fish mixture on it, roll it into a tight roll, fold in the two side and seal the edge with flour paste and then place on a plate (with the edge side face down to seal it tightly).
4. Heat the oil in a pan to about 140°C. Deep fry the fish roll over medium heat until it is thoroughly done and golden brown.
Remove it from oil and cut it into 4 cm pieces. Serve warm with some chilli sauce.
4 pieces of chicken thigh meat (debone)
2 star anises,
50g toasted sesame seeds
½ tbsp ginger juice
½ tbsp shaoxing wine
½ tsp sugar
¼ tsp cinnamon powder
½ tsp salt
½ tbsp light soy sauce
Sauce (mix well)
2 tbsp sugar
1 tbsp tomato sauce
2 tbsp “chik kong” black vinegar
1 tbsp chilli sauce
1. Rinse the chicken thigh meat and pat dry. Cut thinly into slices, mix with marinade for 1 hour. Deep fry into hot oil over high heat until golden in colour. Remove and drained, set aside.
2. Preheat the wok, pour in the sauce and add in the star anises, bring to boil, place in prefried chicken slices, stirring constantly over high heat until the chicken pieces are well coated with sauce, and slightly absorbed. Dish up and sprinkle with sesame seeds. Serve hot.
Wednesday, October 17, 2007
1 large Brown Onion, thinly sliced
1 tbsp lime juice
1 tbsp sugar
1 red chilli – remove seed and chopped
1 unripe mango - slice into strips
Toss onions with lime juice and sugar. Allow to steep for an hour, tossing at the intervals. Drain the pickle onion, toss in the chopped red chilli and mango stips and mix well.
120g unsalted butter, soften
120g caster sugar
185g self raising flour
125 ml orange juice
2 tsp vanilla essence
3 tbsp grated orange rind
Icing (used 2 portion to do piping on the cake)
60g unsalted butter, softed
90g icing sugar
1 tbsp orange juice
1. Preheat the oven to 180°C. Line muffin tray with paper cases. Place butter, sugar, flour, juice, vanilla and eggs in a bowl and beat with electric beaters on low speed for 2 minutes, or until well mixed. Increase the speed and beat for 2 min, or until smooth and pale. Stir in orange rind. Spoon batter in to cases and bake for 20min, or until golden. Transfer to a wire rack to cool.
2. For the icing, beat the butter in a bowl with electric beater until pale. Beat in half the icing sugar, the juice, then the remaining icing sugar. Spread over the cake, or decorate as desire.
Tuesday, October 16, 2007
Thursday, October 4, 2007
5 egg yolk
50g castor sugar
80ml corn oil
½ tsp vanilla essence
6 egg white
70g castor sugar
¼ tsp cream of tartar
105g superlite flour / cake flour
3g baking powder
15g cocoa powder
30ml hot water
1) Beat A till light yellow colour.
2) Warm B over hot water then add into A and mix well.
3) Sift D 2 to 3 times. Add into step 2 and mix well.
4) Mix E till well combined.
5) In a separate bowl, beat egg white till bubble, add in cream of tartar and beat till white form, then add in sugar over 3 interval, then beat the egg white till stiff peak.
6) Add 1/3 portion of egg white to the egg yolk mixture, lightly mix it together, then add the egg yolk mixture back to the rest egg white and lightly mix well.
7) Remove ¼ portion of mixture from step 6 in a bowl, add in cocoa mixture and mix till well combined.
8) Pour some plain batter into tube pan, then pour some cocoa mixture into pan, follow by rest of plain batter, then pour in the rest of the cocoa mixture. Level out the batter with a spatular.
9) Lastly hold the tube pan few inches away from the table and drop it on the table with a ‘bang’.
Bake the cake in preheated 180°C oven for about 40min or till fully cooked.
1 tsp cooking wine
1 tbsp light soy sauce
½ tsp salt
1 tsp sugar
½ tsp sesame oil
2 tsp cornflour
1 tbsp ginger juice
1/2 small egg
1 tbsp chopped spring onion
250g minced pork
100g prawns, shelled, deveined and cut
some chopped carrot
square egg skin (wan tan skins), obtainable from local supermarket
1. Mix A in a bowl. Add B. Mix well and let it rest in the fridge for about ½ hour.
2. Cut off the four corners of the egg skins. Place about 1 ½ tsp of the meat mixture in the centre of the each skin. Enclose filling with egg skin, so the top filling is seen. Flatten base of each siew mai. Spoon some chopped carrot on the top as garnish.
3. Steam over rapid boiling water for 7 min or till cooked. Serve hot with chilli sauce.
Monday, October 1, 2007
5pcs. Chicken wings marinate with 1 tsp salt, ½ tbsp sugar, ½ tsp pepper, 1 tbsp cooking wine and 1tbsp ginger juice for at least 1/2 hour.
1 egg whisked
Ingredients C: (mix well)
100g self-raising flour
25 g rice flour
1 tsp pepper powder
2 tbsp chicken stock powder
1. Dip chicken wings in ingredients B and coat with ingredients C.
2. Drop into hot oil and deep fry till golden brown.