SESAME ROLL - JIAN DUI

mung bean filling 

  

Makes 12-13 sesame balls

Ingredient 
120 g glutinous rice flour + 30 g wheat starch (sift & mixed well together=150g)
30 g castor sugar
1/2 tsp double agent baking powder
30 g corn oil
160 ml boiling hot water  (+ & 1)

Water for dipping dough before coating sesame seed.
1 tbsp tapioca flour + 1/2 cup bowl of water.

Direction 
1) Take 130 g flour add sugar and double agent baking powder in a bowl.
2) Slowly add in boiling water keep stiring using a wooden laddle mixed well, remember at this time the dough is really sticky.
Set aside for 5 minutes to cool and once it is touchable,
Add in oil and another 20 g flour little by little until it form a non sticky dough.
Set the dough aside for 1/2 hour to rest.

Method
Roll the dough and cut into 20 g each.
Make a hole and add in bean mung fillings @ 10 g each close it and roll into a round ball shape.
Pad your palms with water if you feels it starts to get dry.
Roll dough soft  and lightly a bowl of sesame seed until fully coated use your palm lightly to circle the dough again .This is to ensure the sesame seed are fully coated.
Deep fried in medium low heat until golden brown.

Breakfast Noodle - Fried Mee Tiau

SWEET AND SOUR BONELESS CHICKEN FILLET WITH PINEAPPLE

SWEET AND SOUR BONELESS CHICKEN FILLET WITH PINEAPPLE

Ingredients
1/2 Chicken breast cut into cube size
corn flour solution ( 2 tsp corn flour + 3 tbsp water ) 
3 chopped garlic
300 ml water 

Seasoning ( The sauce)

5 tbsp tomato sauce
2 tbsp chili sauce 
1 tsp sesame oil 
1 tsp fish sauce
3 tbsp L& P sauce 
2 tsp chinese Shao Xing wine
1 tbsp white vinegar 
1 tsp chicken granules 
a pinch of salt 

Ingredient A - Chicken to marinate

1/2  chicken beast cut into chunk small size.
(marinate with oyster sauce and a pinch and 1 tsp sugar for at least  3 hours )
then coat with tapioca flour ..ready to deep fried the meat until it is crispy and golden brown.

Ingredient B 

2 big onions
3 red chili 
1/2 pineapple 
1 carrots
4 mushroom (to soak till soft)

Method

Heat up wok with 2 tbsp cooking oil and saute garlic till brown
add in ingredient B stir fry till soft and fragrant 
add in seasoning add water ..let is simmer in low heat 
add  deep fried chicken fillet. add in cornstarch solution 

Stir-fry quickly until the sauce is thickened and dish up 
Dish up to serve

Note

Do adjust sweet and salty according to your own preference.

BREAKFAST - BREAD -GARDENIA BREAD WITH CURRY

Not going to eat Roti Canai. Gardenia bread are as good for our breakfast.

FRIED DOUGH STICK -CRISPY YOUTIAU -2ND

SHARK FISH WITH SALTED BEAN PASTE

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 

Ingredient 
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.

CURRY SHARK FISH

FRIED SOFT TOUFU WITH MUSHROOM SAUCE

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.