Spiral Curry Puff (Sambal Sweet Potatoes with Anchovies)

 

Spiral Curry Puff (Sambal Sweet Potatoes with Anchovies)

Ingredient - Water Dough  

• 200g    All-purpose flour
• 1 tbsp   Castor Sugar              
• 40 g      Cooking oil  
• 80 ml   Water  (+ and -)

Ingredient - Oil Dough  

• 100 g     All-purpose flour
• 50ml     Cooking oil 

Direction - Preparing Pastry Water Dough 

• In a bowl add in all purpose flour, sugar, cooking oil and water. 
• Mixed and then Knead until well combine then into a ball shape dough.
• Set aside to rest for 15 minutes.

Direction - Preparing Pastry Oil Dough

• In a bowl add in all purpose flour and oil. Mixed until well combine.
• Mixed and then Knead until well combine then into a ball shape dough.
• Set aside to rest for 15 minutes.

Assemble Spiral Curry Puff Pastry The spiral patterns are created using two different types of dough, water and oil dough.

Step 1 Cut the water dough into 2 and also oil dough into 2. next

• 1st roll - Roll to flatten water dough into a round shape and place oil dough on top. Wrap the water dough around the oil dough into a ball shape.
• Set aside to rest for 15 minutes.

• 2nd roll - Do the same as like 1st roll .

Step 2

• 1st - Roll to flatten dough into a rectangular shape.
• Dap some flour if it is sticky. Roll like a swiss roll shape.
• 2nd -Turn 90 degrees and roll to flatten dough into a rectangular shape
• then roll like a swiss roll shape again.
• Set aside to rest for 15 minutes before the next step to slicing.
• Cut the dough into slices. Using a rolling pin roll into an oval shape and add in the fillings.
• Fold into halves and pinch to seal then pleating to secure sealing .

Frying process.

• Pre heat oil in wok using medium high heat.
• Put a bamboo chopstick to test is there are tiny bubbles and it is ready to fry. Add in curry puff to fry until golden brown.
• Using medium high heat all the time. Continue frying until complete. Dish up.

Sambal Sweet Potatoes with Anchovies/ikan bilis

Ingredient for fillings

• 300 gram Sweet potatoes cut into cubes
• 2 tbsp Baba Curry Chicken powder.
• 3-4 tbsp cooking oil
• 1 big onion diced
• 50 gram Anchovies/ikan bilis

Seasoning

• 1 tbsp salt 1 tbsp sugar 100-150 ml water

Direction

• Heat up a wok add in 3-4 tablespoon of cooking oil.
• Add in shallot and saute till slightly fragrant. add Anchovies  fry till slight crisps, Curry powder. Salt  and Sugar. Saute until aromatic and add in orange sweet potatoes. 
  
• Add in water to simmer until sweet potatoes soften. Dish up to cool down.

Homemade Sugar Donuts

 

Homemade Sugar Donuts

Ingredient A

• 180 g All purpose flour
• 50 Icing sugar or castor sugar.
• 80 grams Milk ( I used 30 gram full cream powder milk + water until totality =80 grams)
• 1/2 teaspoon salt
• 3 gram Instant Dry Yeast
• 1 egg
• 20 grams butter 

Ingredient B:

• For Coating : Castor Sugar or Icing Sugar
• Sufficient cooking oil for frying 

Direction 

• Mixed ingredient and knead for 5 minutes until well combine and set aside.
• It is easier to knead after leaving it for a 5 minutes rest cos it is sticky. 
• After 5 minutes .
• 1st - Hand knead till it well mixed, soft and fluffy dough. Leave to proof for 40 minutes.
• 2nd - Hand knead after 40 minutes, you will feel the soft texture as you keep on kneading. Knead until it doesn't stick to your palms.
• Roll each dough into a ball shape @50g each s until complete. I manage to get 7 balls. 
• Ensure the surface is smooth to achieve a smoother donuts. 
• Use a filter funnel to punch a hole in the center.
• Set aside to proof for 5 minutes before  frying . 

• Ready for frying. 

• Heat up a wok with sufficient cooking oil using medium low heat. 

• Fry until golden even brown and that's it ready to serve.

Corn Cheese Hotdogs

 

Corn Cheese Hotdogs
Ingredient 

• 6 Cheese Hotdog (Ready bought)
• 1 egg (Lightly beat) 
• Sufficient bread crumbs

Ingredient - For Coating

• 3 tablespoon All purpose flour 
• 5 tablespoon water

Ingredient - For Chocolate Coating

• 150 grams beryls-dark-chocolate -compound-bar
• 1 tbsp butter 

Direction 

• Heat up a pan with boiling water and in a metal bowl combine dark chocolate and butter 
• leave it to melt and stir it well until even and set aside to cool before placing in a pipping bag. 

Direction:

• Combine hot dogs with flour coating until well coated
• Coat with bread crumbs next Dip into bread crumbs.
• Set aside for 15 minutes before frying. 
• Heat up a oil in non stick frying pan and fry in medium low heat until fully golden cook. 
• Set aside to cool down. 
  
• When hotdog is cool, coat chocolate on the hotdog and ready to serve. 

Pumpkin Sengkuan Bao

 

Pumpkin Sengkuan Bao 

Ingredients:

250 g Hongkong  pau flour 
100 g pumpkin puree (steam and mash into puree.) 
15 g full milk powder
60 g castor sugar 
1 tsp instant yeast
60 g water (+ & -)
(estimation is required if it is too dry add 1 -2 tbsp water /too wet sprinkle some pau flour)

1 1/2  tsp corn oil

Direction 

1 )Mixed all the above ingredients, hand knead till become a dough.
2) Add the corn oil lastly mixed till well combine. 
3) Set aside to proof for estimate 30 minutes (or double it's size)
4) Release air and knead till smooth and divide the dough @55 gm each .shape into round 
5) Set aside to proof till double the size estimate 10 minutes.
6) Steamed the pau on high heat around 10 - 12 minutes.

Note: 

Please make adjustment of liquid and flour amount due to seasonality from
( temperature, humidity, manufacturing from different batch of pau flours you use.) Estimation + & - is required if it is too dry add 1 - 2 tbsp water depending so adjust yourself.

If too wet sprinkle some pau flour

Orange Sunquick Lemon Chiffon Cake

 

Orange Sunquick Lemon Chiffon Cake
Ingredient - Egg Mixture
5 egg yolk
60ml corn oil
60ml milk
100g Superfine cake flour
1 tbsp Orange Sunquick
1 tsp orang emulco
1/2 squeeze lemon

Meringue 

5 egg whites
80 g Castor sugar

Method.

Direction - Preparing Egg Mixture

• Heat up a saucepan add in oil till lightly warm.
• Add in milk combine until both well incorporated
• Add in cake flour combine until smooth texture and allow to cool down
• Mixed egg yolk and castor sugar combine well .
• Add in orange sunquick, emulco and lemon. Combine then set aside to rest. 

Note:

Preheat Oven 160 c for 15 minutes

I am using 18 cm tube pan

Bake at lowest rack at 160C estimate 50-60 mins.
Using - Steambath method.

Direction preparing Meringue

⦁ In a mixing bowl whisk egg white using electric hand mixer

⦁ Add in cream of tartar continue to whisk for 2 minutes. When you notice big bubbles,....

⦁ Add in castor sugar in 3 stages until firm peak.

⦁ Add meringue to egg mixture in 3 stages until fully combine no streaks.

⦁ Transfer the batter into a 18 cm tube pan gently tapping 3 times.

⦁ Place cake pan into oven. Bake in oven temp to 160 c  50-60 minutes 

Pandan Sponge Cake

 

Pandan Sponge Cake

Ingredients A
6 Egg yolks
20 g Castor sugar
130 g Superfine cake flour 
20 g thick Pandan paste juice
60 g coconut santan 
60 ml corn oil

Meringue
6 eggs white
1/4 tsp Cream of tartar.
60 g Castor sugar

Method:
Preparing Egg Mixture 

• Warm up a small sauce pan add in corn oil till lightly warm with tiny bubbles, immediately switch off the heat. 
• Sieve in flour, combine well. 
• Add in  *egg yoke with sugar mixture as above combine well 
• Add in  pandan juice smooth no lumps. Set aside we are going preparing meringue. 

Preparing Meringue.

• In a mixing bowl, add cream of tartar into egg white, beat till soft foamy.
• Gradually add in castor sugar in 3 batches n beat till  firm  peak formed.
• Fold meringue into yolk batter in 3 batches using a hand whisk until no streak.
• Softly pour meringue into round baking pan, using a chopstick gently stir swirl round the batter softly so they are even spread inside then give the pan few tap on a table top.
• This will eliminate and reduce air bubbles.

Ready for Baking 

• Preheat 160c for 15 minutes upper and lower knob
• Set timer upper and lower to 170 c to 70 minutes.
• Place the baking round pan in the lowest rack using water bath. 
• Remove from oven, and let the cake cool in the pan for about 15 minutes.
• You may notice cake pulling away from the pan making it easy to unmould.
• Remove cake from the baking pan 

Cake Pan

• I am using 7"x  3" round baking pan.
• Lined with parchment paper only bottom portion, 
• without any greasing bottom or sides pan.
• I am using the water bath method

• Preheat Oven.
• Preheated oven 160c for 15 mins set to upper and lower heat before baking. 
• Bake 170 c -70 minutes or until bake. 
• (This depend on your oven cos every oven heat are diff)

Nyonya Tamarind Fish Soup/ Kong Assam Soup

 

Fish In Tamarind Soup / Kong Assam Fish

The soup is sweet, salty and spicy rich is lemongrass aromatic. This recipe will sure to help enhance your appetite for more! Sourish and spicy from the tamarind,chilly and nutrition from the fish meat, truely appetizing soup one may not want to miss. 

Fish In Tamarind Soup / Kong Assam Fish

Ingredient 

Ingredient 

5  Fish Kembong (Mackeral, patu fish ) 

6 pcs tamarind peels

6 dry chillies (Soak in hot water)

6 stalks lemongrass (smash)

100 grams shallot

1 piece shrimp paste 

1000 ml water 

1 tablespoon fish sauce 

1 tablespoon sugar 

1 tsp salt to taste

Method

1. Heat up a pot of boiling water, add in all the ingredients 

2. Add fish and let it simmer 10 min or until fish is cooked. 

3. Taste  sweet, salty and sourish as per prefence. Dish up.

Pickle Siamese Gourd

 

This recipe is amazing. After being inspired by Bull Bull Pickle Celtuce posting .  I am so excited  going all the way to give it a try since I really like canned pickle celtuce very much. But instead of using Celtuce since I cannot find in the market, I replace mine using Siamese Gourd and it taste as equivalent good. 
Using so simple and easy soy sauce based pickling ingredient for this pickling. It is so refreshingly crunchy and succulent vegetable that contrasts well with other ingredients in stir-fries and cold dishes because it keeps its crunchy texture even after cooking and marinating. 
Today I enjoy my pickle siamese gourd with plain porridge (not flavoured with stock or seasoning) and  instead I add on only with pickle siamese gourd in soy brine along with pork floss and crispy fried garlic are served to my porridge. Something that is very warm and comforting meals. 
Thank you Bull Bull for your generous sharing  recipe. 

Pickle Siamese Gourd

Ingredients:

• 2 fresh siamese gourd
• 2 teaspoons sea salt

Brining Liquid:

• 3 tablespoons of light soya sauce or to taste
• Dashes of dark soya sauce for a darker brine (if desired)
• 1/2 Cup Brown/White sugar or to taste /( I use 200 ml water)

Method:
1) Wash and sliced siamese gourd, Using the back of the nozzle press to shape into a circle.

2) Place cut siamese gourd into a mixing bowl. Mix thoroughly with salt and set aside for roughly 30 minutes for the osmosis process to set in.

3) Squeeze out excess liquid from the siamese gourd  (discard the liquid). Place into a clean and dry bottle jar.

To prepare the pickling brine.

4) Heat up a saucepan with roughly 200ml water to boil and add in sugar. Light soy sauce and dark soy sauce. Bring to a quick boil to until sugar dissolved. Switch off the heat immediately and allow to warm before pouring into jar. 

5)Slowly pour brine into bottle jar until full submerge and allow it to cool down before sealing . Store it in the fridge at least 48 hours before consume. 

Notes:
The degree of saltiness and sweetness is up to your own liking.
You may additionally add salt the during preparing brine to get a saltier pickle siamese gourd. 

Crown Coffee Chiffon Cake

 

                                                

 Watch in youtube 

Coffee Crown Chiffon Cake 
Ingredients: Egg Mixture
6 egg yolks ( @ 64gram with shells ) 115 grams 
60 g corn oil  
60 g Milk 
20 g brown castor sugar
110 g Superfine cake flour 
20 g corn flour 
1 tablespoon Coffee emulco 
1 tablespoon vanilla essence

Ingredient  Meringue Eggs white (205 grams) 60 g castor sugar  1/4 tsp cream of tartar

Method: Preparing Egg Mixture 

• Heat up a small saucepan using the lowest heat, add corn oil till lightly warm  immediately switch off the heat. 
• Add in milk stir until well combine. 
• Add in flour stir until well combine.
• Hand whisk egg yolk with castor sugar till dissolve and add in till well combine. 
• Add in vanilla essence and coffee emulco. mixed until well combine. 
•  Set aside we are going preparing meringue. 

Preparing Meringue.

• In a mixing bowl, add egg white and cream of tartar, 
• using electric hand mixer beat till soft frothy.
• Gradually add in castor sugar in 3 batches n beat till  firm peak formed.
• Fold meringue into egg mixture in 3 batches using a hand whisk until no white streak.
• Softly pour meringue into baking pan, evenly spread inside then give the pan few tap on a table top. This will eliminate and reduce air bubbles.

Ready for Baking 

• Set timer upper and lower heat to 170 c to 60 minutes.
• Place tube pan at the lowest rack using water bath method. 

• After 10 minutes or until the surface is formed and dry, use a sharp knife to slit.

• Put back into oven as quick as possible for another 40 minutes. (Use waterbath method)
• For the last 10 minutes remove baking pan from water bath pan and place it back to the rack continue to bake for another 10 minutes.

• Remove from the oven, invert the tube pan upside down and allow it to cool completely

  before un-mould.

• You may notice cake pulling away from the pan making it easy to un mould.
• Remove from the pan. 

Notes:
Cake Pan

• I am using 7" tube pan.
• No greasing is required.
• I am using the water bath method

• Preheat Oven.
• Prepare a bigger wider baking tray and add in estimate  1- 2 cm water.
• 1)Preheated oven heat to  160c  for 10 mins set to upper and lower heat before baking. 
• 2)Select 170c for 10 minutes /upper & lower heat . - Dry Bake method
• 3)Select 170c for 40 minutes /upper & lower heat . - Water Bath method
  4)Select 170c for 10 minutes /upper & lower heat . - Dry Bake method

• (This depend on your oven cos every oven heat setting are different you may refer to your Oven manual setting for better understanding of your oven.)

Crispy Sesame Donut Ball

 

Click youtube -Watch on youtube 

Cripsy Sesame Donut Ball

Ingredient A

• 160 g All purpose flour
• 50 Icing sugar or castor sugar 
• 80 grams milk ( I used 30 gram full cream powder milk + water until totality =80 grams)
• 1/2 teaspoon salt
• 3 gram Instant Dry Yeast
• 1 egg
• 20 grams Butter 

Ingredient B:
Sufficient sesame seed for coating
Sufficient cooking oil for deep frying

Ingredient C- Tapioca starch solution 
1 tablespoon tapioca flour 
4 tablespoon water

Direction 

• Mixed and knead for 5 minutes until well combine and set aside.
• It is easier to knead after leaving it for a 5 minutes rest cos it is sticky 
• After 5 minutes .
• 1st - Hand knead till it well mixed, soft and fluffy dough. Leave to proof for 40 minutes.
• 2nd - Hand knead after 40 minutes, you will feel the soft texture as you keep on kneading. 
• Knead until it doesn't stick to your palms. Roll into small balls until complete.
• Mixed water with tapioca starch for binding sesame seed purpose 
• Dip into tapioca starch solution and roll into sesame seeds until fully coated. 
• Ready for frying. Fry until golden even brown and that's it ready. 

Note:
Do not use saucepan cos the heat is high instead use wok.
Do not all too little yeast otherwise it wont ferment.
If the dough float when we place in the wok .. this the correct dough fluffy and soft.

If it sink it will not be fluffy. take note.