CRISPY POPIA MEAT FLOSS ROLLS

Well this is a very straight forward and easy to make ..truely additive.. yum yum yummy..
I am using this brand of Popia skin ..recommended by Sifu  Agnes.. Just spread meat floss on the popia skin and roll it up seal using brush beaten eggs. and brush a layer of egg on the popia skin  and straight to the oven 200c center tray for 20 minutes or till bake. Truely a good brand popia skin. 

ORANGE MANTOU

ORANGE MANTOU -PONG KAM
Ingredients
250 g pau flour
150 g sweet potato puree (steam sweet potato and blend /mash into puree.)
60 g castor sugar
1  tsp instant yeast
2 tsp Orange elmuco paste
50 g  water (Plus and minus )
1 1/2 tbsp 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 40 - 50 minutes, release the air and knead till smooth
4) Divide the dough 70 gm each .shape in rounds I manage to get 7 rolls
5) Set aside to proof till double the size estimate
6) Steamed the pau on high heat around 10 - 15  minute

Note: 
As the pau cools down after steaming you will notice the pau colour change to darker orangy.

I am using this Orange Imolko as recommended by the bread shop supplier ..This contain orangy fragrant  paste not only orange colour. Therefore my pau is orangy flavor.

Mixed all the ingredient in a bowl knead it and lastly add in your shortening 

The image of my active yeast with bubbles.

Knead all the ingredients till smooth and set aside for proofing 

It normally took me 40-50 minutes to proof until double

I poke thru the dough a hole , and you can see this is how it looks like. Release the air by kneading until the dough is smooth .

7 round dough @70 g each ball  

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