TeoChew Guang Jiang (Vegetarian Bean Curd Rolls)

 

Teochew Guang Jiang

Ingredients:

• 150g boiled peanuts (or canned boiled peanuts)
• 220 g shredded taro
• 170 g shredded jicama
• 50 g rice flour
• 20 all purpose flour
• 1 tsp salt
• 1 tbsp sugar
• 1 tbsp mushroom powder
• ½ tsp ground white pepper
• ½ tsp five-spice powder
• Unsalted bean curd sheets
• Cooking oil
• Cornstarch (for frying optional)

Method:

• Mix shredded taro, jicama, and boiled peanuts in a bowl.
• Add salt, sugar, mushroom powder, white pepper, and five-spice powder. Adjust seasoning to taste.
• Combine rice flour and all purpose flour, then add to the taro and jicama and mix well.
• (Note: . If you press the mixture with your palm so it will not fall apart, and its ready to wrap.)
• Spread filling onto bean curd sheets. Roll tightly.
• Steam wrapped rolls for 30-40 minutes and until cooked.
• Let it cool completely.
• Coat Guang Jiang rolls lightly with cornstarch before frying. Note:

• This step ensures that the rolls bind together when frying and have a nice crispy exterior. Heat cooking oil, fry rolls both side until golden brown.

Preparing Peanuts.

• Wash, soak peanuts overnight,
• Next morning place soak peanut in a pot, add water and salt.
• Bring water to a boil estimate 1 hours.
• Taste peanuts, add more salt to taste if needed and continue boiling until they reach the softness/cansistency you desire.

Banana Sponge Cake

                                 Banana Sponge Cake 

Banana Sponge Cake

Ingredients:

• 150g cake flour
• 1/2 tsp baking soda
• 100g mashed banana
• 30g castor sugar
• 70g corn oil
• 6 egg yolks
• 1/2 tsp salt

Meringue Ingredients:

• 6 egg whites
• 1/2 tsp cream of tartar
• 80g caster sugar

Method:
Preparation:

• Line the bottom and grease the sides of an 8″ square pan.
• Preheat the oven to 180°C

Prepare Banana Mixture:

• Mash the banana with a fork until very fine.
• Add oil, egg yolks, salt, and castor sugar.
• Using a hand whisk, mix the ingredients until even.
• Mix the baking soda into the cake flour.
• Sift the flour mixture into the yolk mixture and mix until well combined.
• Avoid over-mixing. Set aside.

Prepare Meringue:

• In the mixing bowl of your stand mixer, beat the egg whites until foamy.
• Add cream of tartar and continue beating on medium speed.
• Gradually add the caster sugar while beating until firm peaks form.

Combine Meringue and Flour Mixture:

• Gently fold the meringue into the flour mixture in 2 to 3 portions until evenly incorporated.
• 
  

Baking:

• Pour the batter into the prepared pan from a height to remove large bubbles.
• Place the pan in a water bath and bake for 60 minutes at 160°C (320°F).
• If the top is browning too quickly, tent it with aluminum foil.
• Once baked, remove from the oven and allow to cool in the pan for a few minutes.
• Then, transfer the cake to a wire rack to cool completely before slicing.
• Enjoy your delicious Banana Sponge Cake!

Cinnamon Sugar Cookies

 

Indulge in the sweet tradition of Chinese New Year with the irresistible allure of Cinnamon Sugar Cookies. Experience the perfect blend of cinnamon cookies – just pure delight in every bite!

A cherished cookie that brings joy and prosperity to every festive celebration.

"Ring in the Lunar New Year with these delectable Cinnamon Sugar cookies – a perfect treat to sweeten the celebration!

Click Youtube to watch 

Cinnamon Sugar Cookies                                                  
Ingredient:
200g All-Purpose Flour
250g Potato Starch
150g Icing Sugar
30g Milk Powder
200g Butter, softened
3 teaspoons Cinnamon Powder

Topping:

Cinnamon Powder and Castor Sugar (combined for topping)

Instructions:

• Preheat your oven to 160°C (320°F) and line a baking sheet with parchment paper.
• In a large mixing bowl, combine the all-purpose flour, potato starch, icing sugar, milk powder, softened butter, and cinnamon powder using an electric hand mixer. Mix until a smooth and well-incorporated dough is formed.
• Lightly flour a clean surface and use a rolling pin to roll out the dough to your desired thickness. If the dough is sticky, you can dust it with a little extra flour.
• Use a round cookie cutter to cut out cookies from the rolled dough. Place the cut-out cookies on the prepared baking sheet, leaving some space between each.
• In a small bowl, combine cinnamon powder and castor sugar for the topping.
• Sprinkle the cinnamon sugar mixture over the surface of each cookie.
• Place the baking sheet in the preheated oven and bake for 25-30 minutes or until the edges of the cookies turn golden brown.
• Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
• Once cooled, your delicious Cinnamon Sugar Cookies  are ready to be enjoyed!

Golden Pineapple Tart

Golden Pineapple Tart" Indulge in the sweet tradition of Chinese New Year with the irresistible allure of Golden Pineapple Tart. Experience the perfect blend of buttery, melt-in-the-mouth pastry crumb embracing a sweet and tangy pineapple jam filling – just pure delight in every bite!

A cherished cookie that brings joy and prosperity to every festive celebration. 🍍✨

click to watch on youtube

 

Golden Pineapple Tart

Ingredients: For Pastry: 300 g All-purpose flour 300 g Cornstarch 150 g Condensed milk 1 Egg yolk 1 tbsp Vanilla extract 1 tsp Baking powder 250 g Butter Ingredient: For Egg Wash: 4 Egg yolks 2 tablespoon milk 1 tbsp Corn oil Prepare Egg Wash: In a bowl, mix together the egg yolks, milk and corn oil. Strain the mixture to remove any impurities. Set aside. Method: 1. Prepare the Pineapple Jam Filling: (Mine is store ready bought) Shape Pineapple Jam filling into a @6 gram each ball, cover it with plastic wrap. Until as needed. Note: You can either make the pineapple jam from scratch 2. Make the Pastry Dough: a. In a large mixing bowl, combine the all-purpose flour, cornflour, baking powder, condensed milk, egg yolk, and vanilla extract. b. Add softened butter to the dry ingredients and use your fingertips to rub the butter into the flour until a dough is formed. c. Shape the dough into @10gram each ball, cover it with plastic wrap, and let it chill in the refrigerator for at least 30 minutes. 3. Assemble the Pineapple Tarts: a. Take a 10 gram pastry dough and roll it into a ball. b. Flatten the ball and shape it into a small disk using your hands c. Place a pineapple jam in the center of the disk. d. Fold and seal the edges to form a ball again, ensuring the pineapple jam is enclosed within the pastry. 4. Bake: a) Preheat your oven to 160°C. b) Place the assembled tarts on a baking tray lined with parchment paper. c) Bake in the preheated oven for 15 minutes remove from oven, d) Brush tarts with the prepared egg wash for a golden, shiny finish. Continue baking until tarts are golden brown. 5. Cool and Enjoy: Allow the pineapple tarts to cool on a wire rack. Once cooled, store them in an airtight container. Note: Adjust the baking time based on your oven and the desired level of browning. Enjoy your homemade Golden Pineapple Tarts!

Dahlia/ Semprit Cookies

 

Dahlia or Semprit Cookies

Ingredients:

250gm butter-softened

170ml Condense Milk

500 gram Cornstarch

2 tbsp vanilla essence

1 teaspoon baking powder.

Decoration: Red or Green Cherry which is the normal or as own preference.

Directions:

1. Mixed all the ingredient in a mixing bowl fold until well combine.

2. Gradually add in the sifted plain flour and knead until you get a very soft dough.

3. Use nozzle to pipe out flower shape cookies.

4. Bake in a preheated oven at 160C fan forced for 20 -25 minutes.

5. Leave it to cool before storing in a container.

Decoration: Red or Green Cherry which is the normal or as own preference.

Beef Shakshuka

 

Beef Shakshuka
Shakshuka with ground beef using Bertolli Extra Virgin Olive Oil as a delightful and wholesome dish that harmoniously blends flavor and health choice. For those seeking both delicious flavors and nutritional benefits it has good high antioxidants, rich monounsaturated Fats, antioxidant properties, flavors aroma contributing to a heart-healthy dish.
Let’s start eating healthier using Bertolli Olive Oil, Let's dig it.

Shakshuka Recipe:                                  

Ingredients:
2 tbsp Bertollin Extra oil
1 medium onion, peeled and diced
3 clove garlic, minced
1 slice Beef (minced).
8 Tomato cherries
5 tbsp tomato paste
1/2 tsp cumin
1/2 tsp Coriander powder

Salt, sugar and pepper, to taste
3 eggs
1/2 tbsp fresh chopped parsley (optional, for garnish)
Feta Cheese.
Waffles - Store Bought)

Note: Add some water for runnier gravy.

Grill Teriyaki Chicken.

 

Grill Teriyaki Chicken.
Make it at Home With This Easy and Delicious Recipe! Sweet and sour with an umami flavour that hits the tastebuds, Tender it is, with moist and juicy yummy delicious. It's easy and quick preparation. Serve with vegetables and Fusilli pasta on the side also makes it a healthy dish to be enjoyed by all. To prepare a tasty, quick but Restaurant Teriyaki Chicken Recipe, the secret lies in Kikkoman Teriyaki Thick Sauce. So yummy delicious we finished this in no time. Let's enjoy.

Grill Teriyaki Chicken.

Ingredient
1 whole chicken ( 1.5 kg)      

100 grams Fusilli Tricolor Pasta
1/2 Brocolli
salt and olive oil
Butter and Honey

Ingredient: For Decorations
Cherry Tomatoes, Green Coral lettuce and Lemon
Toasted white sesame seeds

Method:
Bring sufficient water to a boil. Add in 1/2 teaspoon salt and Fusilli Tricolor Pasta (boil as per instruction from the packet) once it is done drizzle some olive oil and set aside. Bring sufficient water to a boil add oil, salt, parboil brocolli 2 second, dish up and set aside .

Ingredient: Teriyaki Seasoning for marinating chicken
4 tablespoon Teriyaki Sauce
1 teaspoon Garlic powder
2 tablespoon pounded Ginger juice
1 teaspoon sugar
1 teaspoon Kikkoman Soy Sauce.
2 tablespoon water
(Mix and combine all these ingredient in a bowl )

Method
Rub teriyaki seasoning inside out over chicken until well coated. Keep in zip log backs Refrigerate 8 hours or overnight, turning bag over occasionally. Place marinated chicken in a large shallow baking pan. Bake in 350ºF. oven 45-50 minutes.

For an excellent flavor brush teriyaki sauce and butter from time to time on the chicken until fully bake. And we are ready to serve.

Ingredient: For glazing
1 tablespoon Teriyaki Sauce
2 tablespoon honey
2 tablespoon butter
(Mix in a bowl until well comebine.)

Note: Ajust salty and sweetness base on your own preference.

Salted Eggs Curry Golden Prawn Ball.

 

Salted Eggs Curry Golden Prawn Balls: A Flavor Symphony

Elevate your table with these delightful Golden Prawn Balls. Prawns marinated in Seri Aji Perencah Kari meet a blend of mashed potatoes and salted eggs, creating a flavorful harmony. Coated in breadcrumbs, each bite is a crispy revelation with Seri Aji Perencah Kari adding an authentic curry touch, so yummy delicious. Let's dig it, This dish promises smiles & satisfaction in every bite.

Salted Eggs Curry Golden Prawn Balls

Ingredients:

10 prawns, peeled and deveined

3 tbsp Seri Aji Perencah Kari

300 grams mashed potatoes

20 grams of salted egg powder

sufficient white breadcrumbs for coating and cooking oil for frying.

Instructions:

Marinate the Prawns:

In a bowl, combine prawns with Seri Aji Perencah Kari, ensuring an even coating.

Allow marinating for at least 10 mins to let the flavors infuse.

Prepare the Mashed Potatoes:

Mix well-mashed potatoes with salted egg powder and additional Seri Aji Perencah Kari.

Take a spoonful of mashed potato mixture and flatten it in your hand.

Place a marinated prawn in the center and encase it with the mashed potatoes mixture, forming a ball.

Coat with Breadcrumbs and roll each ball to ensure an even coating.

Fry to Golden Perfection:

Heat vegetable oil in a saucepan over medium heat.

Fry the golden prawn balls until they achieve a crispy, golden-brown exterior.

Ingredient: Sweet Chilli Sauce

2 tbsp tomato,

3 tbsp sweet chili sauce.

1 tbsp strawberry jam

4 tbsp water.

Combine and mix well to ready to serve.

Apple Cinnamon Mantou

Apple Cinnamon Mantou 
Soft and fluffy Cinnamon Mantou shaped like apples. I add McCormick Ground Cinnamon and sugar to my mantou for a cinnamon kick yummy fragrant indeed.  It is 100% pures flavor, with no added fillers. Thanks to #McCormick Cinnamon Ground.

Ingredients.

• 250g Pau flour
• 2-3 teaspoon McCormick Cinnamon ground. 
• 5 g Instant yeast
• 1/2 tsp of salt
• 50g castor  sugar
• 140ml water (plus and minus)
• 15 g corn oil 

Method.

• In a bowl mix together all the ingredient. I use hand knead until a dough is form.
• Let the dough rise until double (estimated 45-50  minutes)
• Remove air from the dough and divide the dough @ 60 gram each
• Allow it to proof for 10-15 minutes  or double.
• Roll in apple shape brush red edible colour for apple and brown color for the apple stem.
• Colour/brush the proof apple and steaming for 10 minutes.

Daisy Floral Steam Buns

 

Daisy Floral Steam Buns

• Ingredient A - Pau Skin (Yield 10-12 steam buns)
• 250 gram Blue Key Pau Flour
• 1-2 teaspoon Star Brand Pandan Flavour
• 50 gram Castor Sugar
• 20 g Shortening or corn oil 
• 5 gram Instant yeast
• 100 ml water (plus or minus until become a soft dough)

• Ingredient - (Daisy Floral and Leaves)
• Star brand - a drop or two of Red coloring 
• Star brand - a drop or two of Green coloring
  Fillings: Red Bean paste (store bought)

• Method : To prepare the pau skin,
• Mix ingredient A until forming a dough that doesnt stick to your palm 
• and set aside and let it proof for 30 minutes.  
• Knead to release air until the dough is smooth. Use roughly 60 grams dough, Shape pink for flower & Shape Green for leaves base on your own creativity.
•  Cover with damp cloth and set aside. 
• Shape the remaining dough into a small ball  roughly @40grams each. Roll to flatten and add in fillings, then pleat to seal. Decor leaves and flowers on the surface of the buns. 
• Set aside cover with a damp cloth. Continue the process until complete. 
• Steam buns for 10 minutes. That's it. Done.