Laysee's Kitchen

CRISPY FRIED BRINJAL WITH THAI CHILLY SAUCE

TAU CHEOW FISH

Taucheow Fish some called it chuan chuan fish

Fish in dark soya sauce with salted bean paste

1 fish (Deep fried any fish according to your preference)

Ingredient A
3 clove garlic
2 inches ginger
1 1/2 tspoon taucheo
1 tsp oyster sauce

1/2 cup water
1 tsp maggie chicken stock
1 tsp sugar
1 tsp dark soya sauce
1 tsp cornstarch solution

Method

Heat up some oil in the frying pan . Add in ingredient A and stir fry till fragrant
Add in 2 fresh green or red chilli ,..capsicum red or green pepper also ok
Add in water wait for it to boil add in chicken stock and sugar to taste
Add in fish wait for it to boil and finally add cornstarch solution to thicken the gravy

For garnishing
Onion leaves
A plate of stir fry ginger strip

FRIED RED SNAPPER FISH

Deep Fried Red snapper fish -simply delicious with a little soy sauce Crispy fried beautiful golden crest and juicy flesh..what more could I ask for Let's enjoy with a plate of hot rice. yummy delicious

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MEXICAN BUN COFFEE FLAVOUR TOPPING

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BREAD - DINNER ROLLS

This is how it looks completed finished kneading. Set aside to 1st proof until double.

Allow to proof till double as for mine it takes me around an hour

This is how it looks..and how I fold it and roll fold and roll

My second time kneading remove the air space keep on kneading ,this is how it looks as I kept folding x 15 times..at least. Well I just fold until you will feel that's it.

BREAD - DINNER ROLLS

Ingredient A

375 g Bread flour (sieve)
100 g Castor Sugar

1/2 tsp salt
1 egg

Ingredient B

1 1/2 tsp instant yeast
200 g lukewarm milk (3 tbsp dry powder milk + 200 ml warm water )

(Note: Use 5 tbsp milk to combine with instant dry yeast,1 tsp sugar, 1 tsp flour mixed till dissolve and set aside for 10 minutes till reach bubble)

30 g butter.
1 egg for glazing

Method

1) Combine Ingredient A and B, mixed with a spatula till roughly a dough ball is formed..

2) You may find it very sticky ..continue to knead with your hands till you reach a smooth soft dough then add in your butter continue to knead till the butter is incorporated. Set aside to rise to double (mine take around 1 hour)

3) Take the dough and push gently to deflate the gas from the dough, kneading and folding x 15 times..estimate ..till you feel that's it. Cut into 12 equal pieces about 60 g each. Form into small balls.

4 Place shaped dough balls on a baking sheet lined with parchment paper, leaving 5 cm space between the balls. Brush the surface with egg wash. Let them rest for another 1 hour or double in size and it's ready to be baked.

Note
I am using 8 in square baking tray

Bake in a preheat oven 180 c for 20-25 minutes..

PENANG CHAR KUAY TEOW -MY HOME FRIED

Ingredients

200 g koay teow

3 chopped garlic

50 g prawns

1 Chinese sausage (optional), sliced thinly

50 g cockles, scalded and shelled - Optional

50 g beansprouts

10 g chives, cut into 3 cm lengths -Optional

1 tsp chilly paste

1 eggs

Seasoning:

1 tbsp light soya sauce

Salt and pepper to taste

1 tsp fish sauce

A little dark soya sauce for color

A hand sprinkle of water

Method

Heat wok with 2 tbsp oil until hot and fry l tsp chopped garlic until light brown. Add about three to four prawns, some beansprouts and Chinese sausages (optional).

Push all the fried ingredients to one side and add in a plate of koay teow. Stir-fry the koay teow quickly. Add seasoning and sprinkle with a little water and mix in all the fried ingredients together.

Spread all the ingredients around the kuali and create an empty space in the center, then crack an egg into it and add a little more oil. Cover the egg with all the ingredients and stir-fry evenly. Add cockles if desired and mix in a handful of chives. Do not overcook.

Dish to a plate and serve hot.

YAM CAKE -OR KUIH

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KUNGPAO SQUID WITH FISH MAW

When I frequent Chinese restaurant .. I would always love to order Kung pao..therefore I find a need for myself to learn up cooking my favourite dish .