Friday, August 28, 2009

Handmade Noodle (Ban Mian)

Last weekend, I felt like cooking noodle or something else for a change instead of the usual porriage for lunch. So I attempt made some noodles with my new toy--noodle maker which my friend S bought for me sometime ago, the noodle texture is softer than the usual ban mian that's selling outside.

500g plain flour
1tsp salt
1tbsp oil
240g water
Other ingredients:
Ikan billis
Mince meat - marinate with sesame oil, soy sauce, oyster sauce, pepper, corn flour
fish ball
carrot (slice)
2-2.5L stock

1. Mix plain flour with salt in mixer with dough hook, add in water and mix a while, add in oil and mix till the mixture becomes a smooth dough.

2. Rest the dough in a covered bowl for 1 hour. Use noodle maker and roll the dough into thin sheets first (no.7 and no. 5 on noodle maker) , then roll it into broad noodles. Dust with flour in between the process.

3. Boil stock with ikan billis, add in slice carrot and boil for a while, add in marinated mince pork, boil till pork floats, add in adequate amount of noodles and bring to boil, stir the noodle with chopstick to prevent it from sticking together, lastly add in fish ball boil till it floats and vegetables. Server immediately.

Wednesday, August 19, 2009

Crispy Butter Prawns

Tried this recipe from Quick & Easy Hawkers’ Fair, I used normal chilli as I give the outcome benefit of the doubt that it will turn out less spicy so that kids can ate it too, lucky its not spicy at all.

1 kg medium size prawns
8 cups oil for deep frying
50g salted butter
½ bowl curry leaves
1 tsp chopped chilli padi (I use 1 normal big chilli)

3tbsp plain flour
2tbsp corn flour
1 egg
½ tsp sugar
½ tsp salt
100ml water

1tsp sugar

1. Trim prawns, wash and drain.

2. Heat oil for deep-frying, coat prawns with batter and deep fry in hot oil until golden brown & cooked. Dish and drain.

3. Melt butter in a wok, sauté curry leaves and chilli padi until fragrant. Add in seasoning, prawns and stir fry until well mixed. Dish up and serve.

Tuesday, August 18, 2009

Cheese Chiffon Cake

Attempt this recipe from the book 戚风蛋糕零失败 couple of weeks back, the side of the cake shrunk while cooling down so I thought fault was at the oil I used, so last week tried again with japanese salad oil as its lighter compare to other type of oil besides butter, but the side of the cake still shrunk and the cake looks like mushroom...
The cake taste more like japanese cheese cake than chiffon cake as its more wet and dense..


A: 150g cream cheese
5 egg yolks
50g castor sugar
B: 30cc lemon juice (2tbsp)
Lemon zest of 1 lemon
50g yogurt
80cc salad oil (1/3 cup)
C. 6 egg white
80g castor sugar
1/8 tsp cream of tartar
D: 105g cake flour } sift twice
3g baking powder }


1. Place cream cheese at room temperature till it turn soft. Place in in mixing bowl, stir with
whisk till smooth paste.

2. Add in egg yolk one at a time, mix well on each addition.

3. Add sugar in A and mix till well combined, smooth and pale yellow colour.

4. Place B over hot water till its warm. Add B into cheese mixture.

5. Add in D & mix till well combined.

6. In another bowl, beat C till stiff peak.

7. Scope 1/3 potion of egg white into cheese mixture, mix lightly till combined. Pour cheese
mixture into remaining egg white, mix lightly till well combined.

Wednesday, August 5, 2009

Valerie's Apple Crumble Pie

Attended Ms Valerie's Apple Crumble Pie class last week, thanks to my friend S for recommending this class, lucky that I manage to sign up at the last minute. Although Valerie gave each student a big tasting portion, Randal asked for more after tasting it, so I made 1 batch for Sunday's breakfast. The part on making the crumble is rather tricky, so ask Trenyce to help me did it. The crumble is very crispy, even after a few hours, the crispiness still stays, we love this recipe. ran out of battery, so didn't get to take the interior of the pie...