FRIED DOUGH STICK -YOU TIAU
Ingredient
- All purpose flour 250 g ( 1 3/4 cup)
- Water 150 g ( I use 150 g plain water + 2 scope full cream milk powder)
- Baking soda 2 g ( 1/2 tsp)
- Baking powder 2 g ( 1/2 tsp)
- salt 4 g (1/2 tsp)
- Oil 8 g (1 1/2 tsp)
Instructions:
- Add the salt with the flour and mix together, slowly add water several times and knead into dough then add oil and knead until it is smooth. Cover the dough with cling film and let it sit for 4 hours.
- Place the dough on a surface and cut in half, then roll it out and cut into strips. Stack 2 strips together and using a cocktail stick press in the middle of the stacks, flip the stack and press the other side.
- Before frying stretch the dough sticks out and fry until they are golden brown on both sides.
- PS: When frying the oil temperature at 150°c is ideal.
Recipe adapter from Sui Kitchen
Note I add milk powder this is not in sui kitchen recipe.
STEAMED CHINESE GLUTINOUS RICE CAKE
Steamed Glutinous rice
150 g Glutinous flour
40 g Wheat starch
15 g Tapioca flour
130 g Sugar
210 g Water
1/2 tsp oil
1 tsp red color mix with 3 tbsp water
1 tsp vanilla paste.
For Dusting
30 g Glutinous flour
Bring to a frying pan slowly and lightly fry for 5-8 minutes and set aside
Method
In a mixing bowl add ... sift your flours and mix well (set aside)
Bring water to a boil add in sugar stir till diluted and set aside to cool.
When sugar syrup is cool add into flours, add a tsp vanilla paste. keep stirring until no lumps.
(Sift the batter for precaution so it is not lumpy)
Preparing you steamer tray
Using 27cm x 27cm square tray. I use aluminium foil and lay on the tray and slightly grease.
Preparing the steamer
Bring water to boil in a steamer with an empty tray in the steamer.
When the water starts to boil hot.....stir the batter then pour slowly on the steamer tray.
Close the lid and allow to boil for 15 minutes (counting from when you closed the lid.)
Steam for 15 minutes (Do not open the lid)
Removed from steamer, gently brush coloring on the surface till evenly
Set aside to rest for 5 minutes only starts to roll.
Dust lightly fried glutinous rice... all area, evenly coated and shake off the excess flour
Allow it cool down and cut according to own preference size.
SATAY
Satay. satay let's us satay .. another food that became a favorite choice our family and of many people with all ethnic races. It is also not only popular in Malaysia but all the world. Satay of our choice are from chicken meat marinated with spices then on the pin on a stick of skewers. It is then burned or smoked on fire. Today I used grilling method . Satay are eaten by itself or with a peanut satay sauce. In addition it is also eaten with ketupat or rice himpit, cucumber and onion.
SAMBAL PRAWN WITH PETAI
Oh parkia speciosa, you may be a little stinky, but I dearly love you.
Stink beans are not only heaven to the taste buds, but are also a powerhouse of healthy nutrients. They have been proven to aid in everything from lowering blood pressure to relieving stress and warding off heartburn.
One of our Malaysia most famous dish sambal prawn with petai.
BAKED TURMERIC CHICKEN FILLET
Turmeric is an amazing source of anti-inflammatory components. It’s better than any of the anti-inflammatory drugs on the shelf.
The good thing about turmeric is not only its health benefit, but it’s such a perfect herb for food. It provides a bright yellow colour on the meat and vegetables. It gives a great smell to the kitchen and food. The colour of the recipes that have turmeric is a great incentive to anyone who is hungry for good
healthy food.
BAKED CHICKEN OYSTER SAUCE ALA BASIL
CHAR SIEW PORK BELLY
Roast Char Siew pork belly is one of the most popular and ubiquitous roast meat in Chinese cuisine.The perfect char siew should be slightly charred, shiny and caramelized on the outside, tender, moist and juicy inside.
Once in the mouth, your taste-buds will explode with flavor - sweet and savory and the right balance of fat layers simply melt in your mouth.
We just love it because this savory meat is yummy delicious can be eaten by itself or compliment with the rest of other dishes with a plate of rice.
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CHAR SIEW PORK BELLY
1 kg ( 3 layer pork meat)
Seasoning
2 tsp of 5 spices powder,
2 tbsp Hoisin sauce
2 tbsp Honey
1 tsp salt
1 tsp sugar
2 tsp chicken stock maggi granules
4 tbsp Shao hsing wine
Method
Mixed seasoning into a bowl and rub on to the meat.
Leave to marinate overnight
I used 200 Celcius for 1 hr 10 minutes .. just lightly glaze the meat with honey..10 minutes before finished baking.
anyway keep monitoring ..Check to ensure beautiful even roast char siew pork.
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