Roll roll roll your cakešµš¶šµš¶.. again A dessert perfect for any occasion , surely to delight guest with a cuppa coffee or tea. For this Swiss Roll I am using Golden Churned Butter elevates out the wholesome goodness taste and fill with a combo of butter and whip cream. Rich, moist, smooth, velvety texture, truely delicious with buttery aroma that perfects my swiss roll. Fully recommended, Do give a try & you will definitely like it.
Simple and delicious homemade Otak Otak. Easy, ready to cook paste and as it saves you all the time needed to make the perfect blend of spice paste! Most importantly, it's truly Malaysian favorite taste.
With that said, this recipe I’m about to share with you is truely simple and gives you an amazingly good-tasting Otak-Otak with a great texture, taste and fragrant aromatic.
I am using Dollee Rendang Paste because it contain basic necessary ingredient like onion, garlic, galangal, Lemongrass, ginger, kaffir lime leaves, candle nuts when making Otak Otak.
All you need to add on are eggs, coconut milk, corn starch (to firm up) Kaduk and Kaffir lime leaves then combine mix well with Dollee Rendang Paste that's it. Your choice to add seafood, chicken or fish. and we are ready to steam. Making Otak Otak could be so much easier thanks to Dollee Rendang Paste. Your surely going to enjoy this. Wala let's eat.
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Dollee Rendang Otak Otak Seafood.
Let’s Dollee Rendang Otak Otak Seafood.
Simple and delicious homemade Otak Otak. Easy, ready to cook paste and as it saves you all the time needed to make the perfect blend of spice paste! Most importantly, it's truly Malaysian favorite taste.
With that said, this recipe I’m about to share with you is truely simple and gives you an amazingly good-tasting Otak-Otak with a great texture, taste and fragrant aromatic.
I am using Dollee Rendang Paste because it contain basic necessary ingredient like onion, garlic, galangal, Lemongrass, ginger, kaffir lime leafs, candle nuts when making Otak Otak.
All you need to add on are eggs, coconut milk, corn starch (to firm up) Kaduk and Kaffir lime leaves then combine mix well with Dollee Rendang Paste that's it. Your choice to add seafood, chicken or fish. and we are ready to steam. Making Otak Otak could be so much easier thanks to Dollee Rendang Paste. Your surely going to enjoy this. Wala let's eat.
Ingredient A: 3 eggs 200 ml Coconut Cream 1 1/2 teaspoon turmeric powder 2 teaspoon corn starch 2 full heap teaspoon Dollee Rendang Paste4-6 pan fried Prawns. 3 Crab Filament stick(cut into chunks size) Ingredient B: Seasoning 1 teaspoon chicken granules. 1 teaspoon sugar 1/2 teaspoon salt Ingredient C: Others 15 thinly slices Daun Kaduk 6 thinly slices fresh Kaffir lime leaves 8 Daun Kaduk leaves to spread on claypot. Instruction Pan fried prawns until both side slightly charred dish up and set aside. Lightly beat eggs and add in coconut cream. Add in Dollee Rendang Paste, turmeric powder, seasoning and cornstarch. Mixed until well combine until all ingredients dissolve. Lastly add in daun Kaduk and fresh kaffir limes leaves. I use a shallow clay pot bowl, layer daun kaduk and pour in Otak Otak. Prepare steamer with hot boiling water and steam until the surface slightly thicken. Spread Crab filament and prawns continue to steam for another 2 minutes. Note: Adjust salty, sweetness and spicy as per own preference. Daun Kaduk is Wild pepper leaves. Do not add too much Daun Kaduk or Kaffir Lime leaves otherwise it will taste bitter.
Prosperity Poon Choy Aka Pen Cai (ēč) is an Auspicious one-fortune pot.
Always takes center stage at the dining table mostly during reunions bonding with loved ones. This feasting season symbolizes wealth and abundance fortune.
In Poon Choy the ingredients in the clay pot are cooked separately, layered and topped with an assortment of luxurious delicacies such as meat, seafood and vegetables which are consider to be premium ingredient.
Make a pot of flavour some richness broth, using the healthier choice and the preferred choice of Malaysians Lee Shun Hing Premium Oyster Flavour Sauce for umami richer taste from real oyster extract. Assemble them layer by layers and bring to quick simmer and wala we are ready to feast.
Gong Xi Fa Cai, Happy Chinese New Year filled with prosperity and impeccable health.
Prosperity Poon Choy
Ingredient
2 can Abalone
1 whole roast duck drumstick (store bought)
300 grams roast pork (store bought)
10 large prawns (with head and shell intact.)
2 tablespoon cooking oil
2 tablespoon potato starch + 3 tablespoon water
Ingredient : Vegetable
1/2 Nape Cabbage (cut big into chunks)
1 broccoli (Cut into florets)
10 pieces fresh Shitake mushroom
Ingredient Seasoning
2 tablespoon Lee Shun Hing Premium Oyster Flavour Sauce
2 tablespoon Chinese Shaoxing Wine
1 tablespoon Sesame oil
Ingredient Soup Broth
2 chicken Carcass
1.5 liter water
Note:
Heat up a pot and add in chicken Carcass add water simmer for 40 min to make chicken broth.
Direction
Bring Chicken broth to a simmer :
Add in 2 cans of abalone brine, add in mushroom water.
Add in abalone to simmer for 5 minutes dish up and aside.
Add Lee Shun Hing premium oyster flavour sauce, Chinese Shaoxing wine and sesame oil.
Add in potato starch slurry, continue to stir slowly till lightly thicken.
Taste salty and sweetness adjust as per own preference. And switch off the heat.
3rd step - pour in chicken broth and Prosperity Poon Choy is ready.
You may add in your choices of Veg, meat and seafood as your preference like turnip, fish maw, carrots. etc etc. Taste sweet and salty, adjust according to own preference.
Heat up a sauce pan simmer until sugar dissolve . Leave to cool.
Combine and sieve flours in a bowl. Add in syrup, coconut, salt
Mixed well, ensure lumps free. Divide mixture in 2 equal portions as per below
1st portion - total 520 ml - coconut batter = 4 portion @ 130 g each layer
2nd portion - total 650 ml - pandan batter = 5 portion @ 130 g each layer
Steaming process
Brush cooking oil on a 7 x7 x 3 inches square pan.
Prepare steamer with water to boil. Preheat square pan for 5 minutes.
Pour 1st pandan batter in the tray steam for 4-5 minutes over medium heat.
Pour 2nd coconut batter onto pandan layer. Steam for 4-5 minutes over medium heat.
Continue to follow the sequence until you reach the 9th Pandan Layer.
Steam for 10 minutes.
Leave Kueh Lapis to complete cool best at least 6 -8 hours before serving.
Important tips: Avoid using too much coconut milk as it will cause the cake's layer to lose adhesiveness.
Each time before pouring the batter ensure you give a quick stir and do pour a little at a time to test if the surface is already set, instead of pouring the whole batter at one shot.
Do not steam over high heat or the layer will wrinkle. When ready to cut, use an oiled knife or plastic knife to cut to prevent sticking. If you try to cut the warm cake, they tend to stick. Leave to cool at least 6-8 hours.
Do not freeze as the texture tend deteriorates.
Kuih Lapis is always best to eat immediately with the 2 days
As the layers kept increasing 4 minutes may not be applicable as the layers gets thicker. So you may need to extend another one minutes or best to say so long the surface is set.
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