Tofu in spicy tau cheow

 

Tofu in spicy tau cheow n ( tauchu) gravy.

Ingredient

• 2 pcs tofu...cut into thin pieces.
• 2 tbsp minced meat
• 1/2 big onions...roughly minced.
• 2 tsp wet chilly paste ( chilly boh )
• 1 tbsp tau cheow
• 1/2 tsp corn flour plus 3 tbsp water
• 1 tsp sugar to taste.

Direction

• Heat pan with oil, saute minced onions, wet chilly paste n tau cheown till aromatic.
• Add in minced meat, sugar n corn flour water solution.
• Gently, ( to prevent breakage ) stir in the tofu n cook together with the gravy.
• Dish to served

Spicy, Lemak French Beans with Prawns.

 

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Spicy, Lemak French Beans with Prawns.

Main -Ingredient 

• Prawns
• French beans 
• cooking oil 
• coconut milk 

Ingredient to be pounded 

• Shallots
• Garlic
• Belacan (Shrimp paste)
• Wet chili paste (Cili boh)

Ingredient for seasoning 

• Salt and sugar to taste

Direction 

• Wash and cut french beans into 1 inch length.
• Wash and remove prawns shell cut into small pieces.
• Pound shallots, garlic n belacan, then add in wet chilly paste ( chilli boh).
• Heat up kuali with oil, saute the pounded paste, add in sugar n salt to taste.
• Then add in prawns followed by the french beans.
• Finally, add in santan n stir to mix well. Dish up n serve.

Lemongrass Baked Chicken

 

Lemongrass Baked Chicken 

Ingredient 
1 whole chicken 

sufficient corn flour for coating

Ingredient A  Aromatic to blend

• 25 gram shallots
• 25 grams garlic
• 20 grams ginger
• 25 gram lemongrass 

Ingredient B- Seasoning 

• 2 tablespoon sugar
• 1 teaspoon chicken granules
• 1 teaspoon salt 
• 2 teaspoon of fish sauce
• 2 teaspoon of dark soy sauce.

Direction 

• Thoroughly wash and rinse the outside and inside of the chicken . Gently pat dry with paper towels.

• Mixed blended ingredient A aromatic and B - seasoning till well combine. 
• Rub marinate evenly both inside out sides of the chicken and marinate overnight (8 hours )
• Rubs the whole chicken with corn flour evenly and ready to bake.

• Preheat Oven 200 c for 5 minutes. 
• Baking Temperature 200 c up and down heat for 1 hour.
• Place chicken on lower rack on a wire rack. Brush the chicken surface with cooking oil. 
• Bake until the chicken are evenly golden brown.

Steamed Tofu Puff ( Tau pok) cooked with oyster sauce.

 

Steamed Tofu Puff ( Tau pok) cooked with oyster sauce.

A- Ingredient 

5-6 tau pok 

Minced meat and prawns. 

Carrot, Broccoli, Sengkuan and Soak shitake mushroom (Cut into small size. )

8 mince garlic 

B- Ingredient - Seasoning to taste

pepper, salt, oyster sauce, corn flour, 

3 tablespoon beaten egg 

C- Ingredient for gravy:

Add 1 tablespoon oyster sauce with 3 to 4 tablespoon of  water.

Direction
Cut tau pok into halves.

In a mixing bowl mixed minced meat and prawns with seasoning until well combine.  

Scope the mixture onto the cut tau pok n place them on a plate ready to steam.

Steaming tau Pok.

Prepare a steamer with boiling water, steam tau pok  for 10 mins. Remove n put aside.

Direction :

• Heat up wok with oil, saute minced garlic for garlic oil, n dish up, put aside for garnishing.
• Using the same wok, pour in oyster sauce, water n cornstarch solution to cook the gravy. 
• ( Can pour in excess water from steamed tau pok).
• When gravy thickened, pour over the steamed tau pok n add garlic oil.
• Ready to served.

Cut tau pok into halves. 

 

Minced meat and prawns 

. 

          Carrot, broccoli n sengkuang.and soak shitake mushroom. Cut into small size. 

In a mixing bowl mixed until well combine minced prawns and meat with seasoning.

Scoop the mixture onto the cut tau pok n place them on a plate ready to steam.

Imitation Shark Fin Soup

 

Imitation Shark Fin Soup

Chicken Broth 
Ingredient A

• 1 whole chicken carcass. 
• 150 gram chicken breast meat
• 2 liter of water 
• 3 pieces soak Dry Shitake Mushroom (Soak over night)

Direction 

• Wash and clean cut chicken carcass into a few pieces. 
• Bring a saucepan of water to a boil.
• Add in chicken carcass to a boil and skim away chicken impurities ( scum.)
• Add in mushroom,  let it simmer for a 1 hour and switch off the heat. 
• Our soup broth is ready. 

Note: 

• remove mushroom and shred into slices to add on in shark fins soup
• remove chicken breast meat and shred into pieces to add on in shark fins soup

Ingredient B:

• 150 g shred chicken breast meat 
• 6 shredded artificial Crab filament stick 
• 3 shredded shitake mushroom 
• 300 g  imitation Veg shark fins
• a few pieces sengkuan (optional)
• 3 slices ginger 
• 5 pcs small rock sugar 

Seasoning 

• 2 teaspoon Oyster sauce
• 3/4 teaspoon Chicken granules
• 1/4 teaspoon of salt
• 2 teaspoon Dark soya sauce
• 2 teaspoon abalone sauce 
• 1 teaspoon sesame oil 
• 2 teaspoon of Chinese Shao Xin Wine. 

Others 
Potato starch solution (4 tablespoon of potato starch + 5 tablespoon of water)  
2 lightly beaten egg
Coriander leaves for garnishing and aroma.
Black vinegar ( To be serve separately or Optional to or not do with own preference)

Direction

• Bring chicken broth to a boil. 
• Add in shredded mushroom, sengkuan to simmer. 
• Add in ginger, rock sugar  and seasoning, mixed until well combine. 
• Add chicken fillet, crab filament stick. simmer for another 5 minutes.
• Taste salty and sweetness as per own preference. 
• Add in beaten eggs and finally potato starch solution for thickening give it a stir and 
• switch off the heat immediately. (add as per preference thicken consistency)
• Dish to served and add on black vinegar and coriander leaves. 

Notes:

• Chicken broth bring out the best broth flavours.
• You may substitute abalone sauce with scallop.
• Dark soy sauce is to bring out the soup colour.
• Potato starch makes the soup more shinny instead of dull. 
• Korean glass noodles is more chewy and thicker vs normal glass noodle.
• Do no add imitation sharkfins glass noodles too early otherwise the will break and melt away.

Note: How to soak and prepare Korean glass noodles. 

• Boil a pot of hot water and add in korean glass noodles to boil for 7-8  minutes.
• (Until soft and pliable)
• Remove and drain under running water until it is cold, drain and set aside. 
• if your using normal glass noodles do not boil it but just to soak it until soft and pliable. 

Matcha Sponge Cake

 

Matcha Green Tea Sponge Cake

Ingredient: Match paste

2 tsp Matcha  green tea powder (10 grams)
60 ml milk 
(Dissolve matcha green tea powder with milk )

Ingredient: Eggs Mixture

• 5 egg yolks
• 20 g caster sugar
• 50 g corn oil
• 60 ml milk
• 80 g cake flour

Direction - Preparing Egg Mixture

• Heat up a saucepan add in oil till lightly warm, you'll see tiny bubbles.
• Add in milk, matcha paste combine until both well incorporated
• Add in cake flour combine smooth texture and allow to cool down
• Mixed egg yolk and castor sugar until well combine set aside

Ingredient: Meringue 

• 5 egg whites
• 1/2 tsp cream of tartar
• 60 g castor sugar

Direction preparing Meringue

• In a mixing bowl whisk egg white using electric hand mixer
• Add in cream of tartar continue to whisk for 1 minutes
• Add in castor sugar in 3 stages until firm peak.
• Add meringue in egg mixture in 3 stages until fully combine no streaks.
• Transfer the  into a 7 inch round baking pan gently tapping 3-4 times
• Place cake pan into oven. Bake in oven temp to 160 c-75 minutes till golden brown.

Note:
Using water bath method. 

Black Sesame Ribbon Cookies

Black Sesame Ribbon Cookies

Ingredient 

200 grams of all-purpose flour, 
20 grams of salted butter 

50 gram icing sugar

1 egg

50 grams of water (+ & -)
5 grams of black sesame seeds

Cornflour solution ( 1 tablespoon cornstarch + 2 tablespoon water )

Direction 

• Add flour and butter,  mixed until a coarse crumbs will be form. 
• Add in icing sugar, salt, sesame seeds. egg and water, continue to knead until a dough is form.
• If it is too dry add 1 teaspoon water. Adjust according until a dough is form. 
• Cover with damp cloth and set aside 30 minutes for the dough to fully relax.

• Divide the dough into 3 parts. Flatten the dough and roll into a rectangle shape as thin as possible. The thinner your dough is makes the cookies crispy. 
• Cut into a rectangle size around 1 x 2 inches in size.
• Brush corn flour solution in the center of the dough, using a pair of chop stick grip the center of the dough tightly until a ribbon pattern is form. 
• Repeat the rest until complete. 
• Preheat sufficient cooking oil enough for deep frying using medium low heat. 
• Fry ribbons in batches until golden evenly brown. 
• Dish up on a kitchen paper towel to drain excessive oil. 
• Let them cool down completely and then store them in an air-tight container

Note:

Dough must not stick to your finger.
The thinner the dough is roll the crispier it is. 

Flatten the dough and roll into a rectangle shape as thin as possible. 

The thinner your dough is makes the cookies crispy. 

Cut into a rectangle size around 1 x 2 inches in size.

 

Brush corn flour solution in the center of the dough, using a pair of chop stick grip the center of the dough tightly until a ribbon pattern is form. 

Golden brown, It will eventually turn browner when completely cool down. 

Salted Egg Cookies

 

Salted Egg Butter Cookies

Ingredient A

• 400 Self raising flour
• 100 g Potato Starch
• 50 g Salted eggs powder
• 150 icing sugar
• 227 g butter
• 60 g corn oil

Note:

Ready bought salted eggs powder .

Direction

• 1 egg yoke with 2 tablespoon water (+ & -)
• Combine until well mixed. Use a strainer to filter set aside for coating.

Direction

• Combine all ingredient A, knead until well mixed into a dough.
• Roll and flatten the dough using a rolling pin. Using a flower mold .
• Press the mold into the dough. Place it on a baking tray, brush egg wash and sprinkle sesame seed. Continue the rest until complete.
• Baked until the cookies are lightly crispy and brown.
• Remove from the oven and allow it to cool before storing in an air tight container.

Preparing Oven

Pre heat oven temp - 150c for 10 minutes

Baking temp - 160c for 20 - 25 minutes.

Udang Masak Lemak

 

Udang Masak Lemak 

Ingredients A

• 300 grams Sweet Potato  (wash cut into chuck size. Steam and set aside)
• 8 stems of Spinach            (wash and pluck into desire size)
• 4  fresh prawns
• 1 liter plain water
• 200 ml fresh coconut milk   

Ingredient to blend or pounded 

• 2-3 tablespoon chili paste  (15-20 dry chili -soak and blended)
• 2 cm fresh turmeric 
• 8 shallots.
• 5 garlic
• 40 g dried prawns

Ingredient - seasoning 

• 1 tsp toasted shrimp powder 
• 1 tsp chicken stock granules
• 1/2  tsp salt

Direction 

• Heat up pot of water boil then  add in pounded ingredient.
• Add in soak dried prawns excess liquid, sweet potatoes and seasoning.
• Allow is to simmer and discard away excess floating foams. 
• Prick sweet potatoes, check if it is soften then add spinach and coconut milk
• Allow is to simmer and lastly add fresh prawns. 
• Taste sweet, salty and spiciness and how concentrate from the coconut milk according to own preference.  My preference is slightly thick and not so dilute.  Dish and serve .

Spiral Curry Puff

 

Ingredients for Dough A: 
200  All purpose flour flour
1/4   cup cooking oil
1 tbsp  Natural soft margerine 
1/2     tsp fine salt
85ml  plain water (+&-)

Ingredients for Dough B:
140    All purpose flour  (I add more flour until playable)
80      margerine soft

Each dough est 35-40 grams

Direction - Preparing Pastry Water Dough 
In a bowl add in all purpose flour, cooking oil, margerine , salt 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 margerine. 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.

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.