BELACAN CHICKEN FILLET with Sunquick black current .

BELACAN CHICKEN FILLET 

Ingredient A
1/2 Breast Chicken Fillet (cut into chunk size or desired size)
2 tbsp belacan powder 
1 tsp ginger juice
1 tsp sugar 
1 /2 tsp salt 
2 tsp fish sauce
1 tsp chicken granules
3-4 Dash white pepper

Ingredient B
100 ml water 
5 tbsp Sunquick black current flavour 

Direction 
Marinate ingredient A  for 4 hours 
Preheat oven for 15 minutes add in marinated chicken and bake for 25 minutes
Remove from oven 
Heat a wok and pour all in the chicken fillet in the wok  keep frying till lightly dried.
Add in Ingredient B stir till well combine and dish up.  

Toasted belacan powder 

Before marinate

Seasoning the breast fillet

Layer then in a baking tray with aluminium foil underneath 

After baking for 25 minutes

In a wok fry till lightly  drier add in  Sunquick Black Current juice still till well combine and dish up 

Garlic Chilli Sauce

Allow it to simmer  until lightly thicken ..lower your heat.

This is how it looks ..lightly thicken

Garlic Chilli Sauce

250 g long red chili

2 red bird's eye chili

20 garlic cloves garlic, peeled

3 cm Ginger 

(Bring to blend ) 

150 g water

50 g  sugar

30 g  white vinegar

2 tbsp fish sauce

1 tbsp chicken granules

1 tsp  salt

Method.

Heat up a wok add 4 tbsp cooking, combine all the above ingredient to a low simmer. 

Keep stirring slowly until lightly thicken. 

Dish up and allow it to cool before bottle in  jar. 

Note:

1) If you do not like too spicy do not add the red bird eye chili

2) You may reduce salt, sour and sweetness according to own preference. 

    

3) You may opt to use lime or calamansi instead of vinegar. 

4) You may opt to remove the seed 

MIXED VEGETABLE

CRISPY MINI POPIA MEAT FLOSS ROLLS

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