Wednesday, October 29, 2008
2 mangoes – Peel and diced
1/4 - 1/3 cup sago
100ml water } Syrup water
3 tbsp sugar }
1) Boil syrup water and set aside to cool.
2) Bring a pot of water to boil, water should be enough to cover more than 1 inch of the sago when sago is added in. Add sago pearl to boiling water and boil till it become transparent. Drain and rinse over cold water. Set aside.
3) Put some sago in a bowl, add about 3 tbsp sugar syrup to sago, can add abit more per individual taste. Place dice mango on top of sago, best serve with some ice cubes.
Friday, October 24, 2008
120g plain flour (sifted)
2tbsp rice flour (sifted)
60g castor sugar
1tsp vanilla essence
50g grounded cashew nuts
adequate cashew nuts(for decoration)
1. Beat butter, castor sugar and egg till light and fluffy. Add vanilla essence.
2. Fold in sifted ingredients and ground cashew nuts mix to a dough.
3. Cover and chill for 30min.
4. Roll dough in between 2 sheets of grease proof paper, and cut with a cookie cutter.
5. Place cookies on greased baking tray. Sweep with milk.
Thursday, October 23, 2008
1 kg Fish fillet
2 tsp salt
2 tsp sugar
200g self raising flour
100g corn flour
100 g rice flour
2 tsp baking powder
1 tsp baking soda
500g ice water
1) Rinse fish fillet. Marinade the fish fillet with sesoning for half hour.
2) For batter, add all dry ingredient in a bowl, the pour in water bit by bit to avoid lumps.Oil should be last to add to make the batter more smooth.
3) Add about 500ml oil to wok, heat up oil using medium heat, test the oil by dropping abit of batter, if batter bubble and float very fast, then its ready for deep frying.
4)Dry the fish fillet with paper towel, dip it in batter and place into oil. Fry till golden color. Dish and serve with tartar sauce.
Tuesday, October 21, 2008
Monday, October 20, 2008
Friday, October 17, 2008
3 dutch potatoes
Half carrot – chopped
Dash of pepper and salt
About 2 cups breadcrumbs for coating
1 egg – beaten
1) Wash and boil potatoes in a pot of boiling water till fully cooked.
2) Remove potatoes and put in a cold water for a while. Peel off the skin. Mash the potatoes till paste form.
3) Add in chopped carrot, salt and pepper. Mix till well combined.
4) Shape the potato mixture to a disc shape. Place aside for a while.
5) Coat the potato disc with egg, then place it in breadcrumbs and cover it with bread crumbs, shake off excess breadcrumbs.
6) Heat up wok with lots of oil, place the potato croquette in hot oil, fried till golden color. Dish and serve warm.
Monday, October 6, 2008
250g cream cheese
220ml fresh milk
70g plain flour , sifted
20g corn flour, sifted
60g castor sugar
6 egg yolks
1 orange, grated rind and squeezed juice
6 egg white
¼ tsp cream of tartar
60g castor sugar
1. Put cream cheese and fresh milk into a double boiler. Double boil till cream cheese has melted. Remove from heat, add butter, stir till butter has melted and leave to cool.
2. Beat egg yolks and sugar till sugar dissolve, add in orange rind and juice mix till combined, sifted flour and corn flour, add into egg yolk mixture and mix till well combined.
3. Add step 2 into cooled cream cheese mixture and stir well to form batter.
4. Whisk B till soft peak form, fold cream cheese mixture till well combined.
5. Pour cake mixture into a non-grease 10” square baking tin. (I use 9” sq tin)
6. Put baking tin into a large roasting pan half filled with hot water. Steam bake at 150°C for 1½ hours till golden brown and cooked.
7. Remove cake from the oven, invert the cake onto a cake rack and leave to cool completely. Chill the cake in fridge for at least 2 hours. Cut into pieces and serve.