HONEY GLAZED SPARE PORK RIBS IN BASIL HERBS

STEAM FISH IN HOME MAKE THAI SWEET SOUR SAUCE

AROMA PANDAN CHICKEN

SWEET POTATO BUNS

SWEET POTATO BUNS
Ingredients:
250 g bread flour
150 g sweet potato puree after steaming
 (steam sweet potato and mash into puree.)
2 scope full milk powder
60 g castor sugar
1  tsp instant yeast
1 egg lightly beaten
50 g  water (Plus and minus )
1 1/2 tbsp butter

Direction 

1 )Mixed all the above ingredients, hand knead mixed till become a dough.
2) Add the butter lastly mixed till smooth
3) Set aside to proof for est 15 -20 minutes. Release the air by kneading till smooth.
4) Divide the dough 50 gm each .shape in rounds I manage to get 10 rolls
5) Set aside to proof till double the size estimate 1 hour.
6) Pre heat oven to 180c and bake for 20-25 minutes

SWEET POTATO CHAR SIEW PAU

SWEET POTATO CHAR SIEW PAU 

Ingredients:
200 g pau flour
150 g sweet potato puree (steam sweet potato and mash into puree.)
30 g full milk powder
60 g castor sugar
1 tsp instant yeast
50 -70 g water (estimation is required ) I use 50g
1 1/2  tsp shortening

Direction 
1 )Mixed all the above ingredients, hand mixed till become a dough.
2) Add the shortening lastly mixed till smooth
3) Set aside to proof for est 15 -20 minutes
4) Divide the dough 35 gm each. add the fillings and shape it up
5) Set aside to proof till double the size estimate 40-1 hour.
6) Steamed the pau on high heat around 10-15 minutes.

Note and tips..
I notice it is steam sweet potato puree sometime may be wetter. That's the reason why the measurement for the water  may deffer alittle bit you got to take note on this

If you want the pau skin to be more firmer then you may change from 200g pau flour to 250 g pau flour and reduce the sweet potato puree from 150g to 100 g instead. This may make the pau skin to be slightly firmer ..hmm like those sold outside. I may tried maybe just maybe for my next round .lol


But I find this recipe pau dough is soft and fluffy just very nice for me.. yummy delicious



Char Siew Filling
Ingredient
300 g mince pork
1-2 tbsp dark soy  sauce (own preference how dark you want the fillings to be)
1 tbsp oyster sauce
1 tbsp fish sauce
1 tsp sugar
3 tbsp Shaoxing chinese wine
1 tbsp sesame oil
4-5 dashes of white pepper
1 tsp cornflour

Direction 
Marinate all the above ingredient for 4-5 hours
Heat up a wok with 4-5 tbsp cooking oil.. add in marinated mince pork
Stir fried till fragrant add in some water continue to stir fry till  fragrant and slightly thicken .
Taste sweet and salty as per own preference.
Dish up and set aside to cool.

SAMBAL KAPITAN CHICKEN

SWEET AND SOUR FLOWER CRAB (1)

My all time favourite Yum yum sweet sour crab

HONEY GLAZED BBQ BASIL PORK RIBS

MAKING DRIED PRAWNS

MIXED FRUIT WREATH BREAD

 

NYONYA SAMBAL UDANG

Nyonya Sambal Udang 
Ingredient 
300 g small prawn

Ingredient A ( to be blend)
10 shallots
4 garlic cloves
3 stalk of lemon grass (cut only the top portion )
1 cm fresh turmeric
1 tsp belacan powder
2-3 tbsp chilli paste (Chilly boh or 6 pounded fresh chilly)

Seasoning:
1 tbsp oyster sauce
1 tsp chicken granules
3 tbsp tamarind paste
2 tsp sugar
1 tsp salt

4 tbsp cooking oil
1 cup water

Method
Heat oil in a wok,  saute blended  ingredient A, till fragrant
Add in add in seasoning, stir fried till fragrant add in water
Add in prawns. Simmer until gravy become thick.
Taste according to preference on salty and sweetness.
Dish out and serve hot

SERUNDING DRIED PRAWNS

Serunding  Dried Prawns

Ingredient A
150 g dried prawns
8 fresh chilly
10 shallots
5 garlic
2 cm turmeric
6 stalk serai (Cut into 1 inch length)
2 cm galangal
1/2 tsp jintan manis
1/2 tsp jintan putih

Seasoning
1 tbsp sugar
1 tsp salt
1 tbsp chicken granules
1 tbsp vinegar

Direction
Pound all ingredient A until fine.
Heat up 4 tbsp cooking oil in a wok.
Add in sambal into the wok with low -medium heat, keep stirring as not to burn the sambal. Add in seasoning.
We want the sambal to be drier and not burn.
This process takes around 25 minutes more or less depend so long is dry up
As the sambal turn drier and fluffy dish up.

CRISPY SPICES FRIED CHICKEN - AYAM BEREMPAH

Our  Malaysian style crispy spiced fried chicken (Ayam Goreng Berempah) and all time  Malaysian favourite dish usually server during festival. It’s crunchy, juicy with  light crispy crust with the aromatic rich flavours of fresh herbs and spices truely inviting taste. Perfect to serve with Nasi lemak, briani, dagang or plain rice. Simply yummy

CRISPY SPICES FRIED CHICKEN 
Ingredient A
1 chicken (Cut according to own preference)
2 tbsp Oyster sauce
1 tbsp sugar
1 tbsp fish sauce
1 tsp salt

Some tapioca flour for coating
8 curries leaves
1 thinly sliced red chilly

Direction to deep frying crispy chicken
Marinate Ingredient A set aside for 4 hours
Coat chicken with starch flour.  Set aside for 5-10 minutes so to allow starch flour to absorbed into marinated chicken.
In a wok add in sufficient cooking oil and deep fried chicken till evenly cook.
Set aside to cool down.

Combine chicken and Serunding dried prawns

Heat up a wok with 2 tbsp cooking oil
Add in curry leaves and red chilly saute till fragrant .
Add in fried chicken combine well.
Add in serunding and combine well.
Add in seasoning salt, sugar to taste.
Dish and serve with hot rice.

PORK TROTTER BLACK VINEGAR

TANGERY SUNQUICK ORANGE PRAWNS

PENANG DRIED SHIRMPS SAMBAL HAE BEE

PENANG DRIED SHIRMPS  SAMBAL HAE BEE 

Ingredient 

100 gms dried shrimps (washed n pounded)
5 to 6 kaffir leaves....finely cut.

Blend together:

8 - 10 pre soaked dried chilli
2 stalks lemon grass
10 onions
8 garlic
1 cm kunyit
1 cm belacan

Tamarind juice n sugar to taste.

Method
Heat up wok with enough oil, saute the blended paste till aromatic.
Add in the pounded dried shrimps, stir n mix well under low heat. 
Add the tamarind juice n kaffir leaves, stir well, season with sugar.

Enjoy.

Note:

I normally pound my dried shrimps to get a nicer texture. Pounding makes your shrimps into tiny flat pieces, whereas, Blending makes your shrimps sandy or grainy. Good luck to you.

RECIPE ADAPTED FROM ANGES THOR 

SWISS ROLL with Rambutans via homemade Mulberries Jam

MULBERRIES JAM SWISS ROLLS WITH FRESH RAMBUTANS

Ingredients A:

4 Egg yolk  

80 Super fine Cake flour 

40g vegetable oil 

60g milk 

1 1/2 tsp vanilla) 

Direction

Mixed all eggs, milk, veg oil together until well combine

Add in cake flour in 3 batches and mixed until well combine.

Add in Vanilla mixed until well combine 

Shift the batter and set aside to rest

Meringue

4 egg whites 

60 g castor sugar

1/4 tsp cream of tartar

Direction 

In a mixing bowl, whisk egg white until lightly fluffy for 2 minutes.

Add in cream of tartar continue to whisk for 2 -3 minutes 

Add in castor sugar in 3 stages in egg white until soft peak.

Add in meringue in 3 stages to ingredient A until fully combine. 

Transfer to a tray baking pan to bake for estimate 30 minutes

Baking Pan tray : 10 x 10 inches

Fillings

Ingredient A

200 g mulberries jam 

200 g fresh rambutan

NOTE:

Recipe adapter from : 

https://jeannietay.wordpress.com/2018/08/08/basic-vanilla-swissroll/

FRIED ECONOMI BEEHOON

Recipe will be update 

Fried Vermicillie/Beehoon

500 g soak beehoon 

200 g fresh bean sprout

5 eggs

5 tbsp cooking oil for frying eggs.

10 tbsp cooking oil for frying beehoon.

Seasoning (blend them together)

1 tbsp chicken granules powder

1 tbsp Oyster sauce

1 tbsp fish sauce

1 tbsp dark soy sauce

3 tbsp light soy sauce

1 tsp sesame oil 

2  tsp sugar

BONELESS CHICKEN IN SUNQUICK SAUCE

RECIPE WILL BE UPDATE UPON AVAILABLE-