CHAR SIEW PORK PUFF
SPICY CRISPY FRIED EGGS
Spicy Crispy Fried Eggs
Ingredient
2 eggs
1 medium size onion...cubed
1 tbsp wet chilli paste
1tsp chilli sauce
1tsp tomato sauce
1-2 tsp sugar
2 eggs
1 medium size onion...cubed
1 tbsp wet chilli paste
1tsp chilli sauce
1tsp tomato sauce
1-2 tsp sugar
Direction
Heat up wok with more oil (this will make the fried egg crispy), break in the egg n fry one at a time.Dish up n place on a serving plate.
Using the remaining oil, saute the cubed onion till soft n the wet chilli paste till fragrant.
Add in the chilli n tomato sauces, then the sugar + 1 tbsp water. Stir well n pour over the fried eggs
Ready to serve on a hot plate of rice. Yummy makan time.
REMPEYEK
CRISPY REMPEYEK WITH PEANUTS & SESAME SEED
Ingredient A
85 g Rice flour
40 g Corn flour
1 egg
175 ml Kara Coconut cream (25 g Kara coconut cream powder form + 175 ml water)
1 tsp cooking oil
Seasoning
1 tsp chicken stock granules
3/4 tsp salt ( according to own preference + or -)
Ingredient B to be pounded
1 tsp fennel seed (Toast dry in wok till fragrant then only pound)
1/2 tsp cumin seed (Toast dry in wok till fragrant then only pound)
3 garlic
Others.
Sufficient Neptune Cooking oil for frying
Ingredient for Topping
150 g Toasted Peanut (Baked in Oven 160 c for 20 minutes.. or evenly brown.)
100 g Anchovies
100 g Sesame seed.
Method.
1) Combine Ingredient A,B & seasoning in a mixing bowl to make batter till well mixed.
Set aside for 20 minutes to rest before deep frying in a wok this will allow the batter to incorporate evenly especially with the oil.
2) Heat up sufficient oil in a wok and dip the ladle to heat up for a few seconds before layering the batter.
3) Fill the ladle with batter and swirling it round then remove excess batter as this may thicken the batter, What we are looking for is a slim crispy batter. Too thick will not make it crispy.
3)Top up generously some toasted peanuts, anchovies and sprinkle some sesame seed.
This is the part I loved most.. putting fillings as per own desire.
4) Dip the ladle in the oil slowly. Wait for a few second..lightly and gently shake to loosen from the ladle. Once loosen, flip and turn till both sides golden brown.
Drain on a paper towel. Do the same for the subsequent batter until all batter is used up and that's it.
Notes:
1) Cooking oil should not be very hot it just medium to hot will be enough otherwise the batter will burn fast.
2) Yields estimate 25 -30pcs
3) The amount of topping is up to individual .
85 g Rice flour
40 g Corn flour
1 egg
175 ml Kara Coconut cream (25 g Kara coconut cream powder form + 175 ml water)
1 tsp cooking oil
Seasoning
1 tsp chicken stock granules
3/4 tsp salt ( according to own preference + or -)
Ingredient B to be pounded
1 tsp fennel seed (Toast dry in wok till fragrant then only pound)
1/2 tsp cumin seed (Toast dry in wok till fragrant then only pound)
3 garlic
Others.
Sufficient Neptune Cooking oil for frying
Ingredient for Topping
150 g Toasted Peanut (Baked in Oven 160 c for 20 minutes.. or evenly brown.)
100 g Anchovies
100 g Sesame seed.
Method.
1) Combine Ingredient A,B & seasoning in a mixing bowl to make batter till well mixed.
Set aside for 20 minutes to rest before deep frying in a wok this will allow the batter to incorporate evenly especially with the oil.
2) Heat up sufficient oil in a wok and dip the ladle to heat up for a few seconds before layering the batter.
3) Fill the ladle with batter and swirling it round then remove excess batter as this may thicken the batter, What we are looking for is a slim crispy batter. Too thick will not make it crispy.
3)Top up generously some toasted peanuts, anchovies and sprinkle some sesame seed.
This is the part I loved most.. putting fillings as per own desire.
4) Dip the ladle in the oil slowly. Wait for a few second..lightly and gently shake to loosen from the ladle. Once loosen, flip and turn till both sides golden brown.
Drain on a paper towel. Do the same for the subsequent batter until all batter is used up and that's it.
Notes:
1) Cooking oil should not be very hot it just medium to hot will be enough otherwise the batter will burn fast.
2) Yields estimate 25 -30pcs
3) The amount of topping is up to individual .
REMPEYEK - 2ND ROUND
Rempeyek
Ingredient A
150 g Rice flour
60 g Corn flour
2 tbsp sugar
2 eggs
1/2 tsp Kapur
200 g Coconut milk (50g Kara Coconut cream + water = 200ml )
Seasoning
1 tsp chicken stock granules
3/4 tsp salt ( according to own preference + or -)
Ingredient B to be pounded
1 tsp fennel seed (Toast dry in wok till fragrant then only pound)
2 tsp cumin seed (Toast dry in wok till fragrant then only pound)
5 garlic
Others.
Sufficient Cooking oil for frying
Ingredient for Topping
400 g Toasted Peanut (Baked in Oven 160 c for 20 minutes.. or evenly brown.)
100 g Anchovies (Baked in Oven 160c for 10 minutes lightly dry)
Method.
1) Combine Ingredient A,B & seasoning in a mixing bowl to make batter till well mixed.
Set aside for 20 minutes to rest before deep frying in a wok this will allow the batter to incorporate evenly .
2) Heat up sufficient oil in a wok and dip the ladle to heat up for a few seconds before layering the batter.
3) Fill the ladle with batter and swirling it round then remove excess batter as this may thicken the batter, What we are looking for is a slim crispy batter. Too thick will not make it crispy.
3)Top up generously some toasted peanuts, and anchovies
This is the part I loved most.. putting fillings as per own desire.
4) Dip the ladle in the oil slowly. Wait for a few second..lightly and gently shake to loosen from the ladle. Once loosen, flip and turn till both sides golden brown.
Drain on a paper towel. Do the same for the subsequent batter until all batter is used up and that's it.
Set aside for 20 minutes to rest before deep frying in a wok this will allow the batter to incorporate evenly .
2) Heat up sufficient oil in a wok and dip the ladle to heat up for a few seconds before layering the batter.
3) Fill the ladle with batter and swirling it round then remove excess batter as this may thicken the batter, What we are looking for is a slim crispy batter. Too thick will not make it crispy.
3)Top up generously some toasted peanuts, and anchovies
This is the part I loved most.. putting fillings as per own desire.
4) Dip the ladle in the oil slowly. Wait for a few second..lightly and gently shake to loosen from the ladle. Once loosen, flip and turn till both sides golden brown.
Drain on a paper towel. Do the same for the subsequent batter until all batter is used up and that's it.
NESCAFE GOLD SPONGE CAKE
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NESCAFÉ Gold coffee is my choice for my sponge cake. It is very satisfying taste and rich in alluring coffee aroma. |
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Egg mixture. Set aside 
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NESCAFÉ Gold coffee is my choice for my sponge cake. It is very satisfying taste and rich in alluring coffee aroma.
NESCAFE GOLD SPONGE CAKE
Ingredients A
6 Egg yolks ( 100 ml egg yoke)
20 g Castor sugar
Ingredients B
130 g Superfine cake flour
1/2 tsp baking powder
15 g Nescafe Gold (Blend Nescafe Gold with milk till dissolve)
60 g milk
50 ml corn oil
6 eggs (200 ml egg white)
1/4 tsp Cream of tartar.
80 g Castor sugar
Method:
Preparing Egg Mixture
- *Hand whisk egg yolk with castor sugar till dissolved and lightly fluffy and set aside.
- Warm up a small sauce pan add in corn oil till lightly warm with tiny bubbles, immediately switch off the heat.
- Sieve in flour, baking powder combine well.
- Add in *egg yoke with sugar mixture as above combine well
- Add in Nescafe Gold mixed till runny smooth no lumps. Set aside we are going preparing meringue.
- In a mixing bowl, add cream of tartar into egg white, beat till soft foamy.
- Gradually add in castor sugar in 3 batches n beat till firm peak formed.
- Fold meringue into yolk batter in 3 batches using a hand whisk until no streak.
- Softly pour meringue into round baking pan, using a chopstick gently stir swirl round the batter softly so they are even spread inside then give the pan few tap on a table top.
- This will eliminate and reduce air bubbles.
- Set timer upper and lower to 160 c to 70 minutes.
- Place the baking round pan in the 2nd rack using water bath. For the last 5 minutes remove baking pan from water bath pan and place it back to the rack continue to bake for another 5 minutes.
- Remove from oven, and let the cake cool in the pan for about 15 minutes.
- You may notice cake pulling away from the pan making it easy to unmould.
- Remove from the pan and allow to cool completely on a wire rack.
Cake Pan
- I am using 7"x 3" round pan.
- Lined with parchment paper only bottom portion, without any greasing bottom or sides pan.
- I am using the water bath method
- Preheat Oven.
- Preheated oven 160c for 15 mins set to upper and lower heat before baking.
- Bake 160 c -70 minutes or until bake.(This depend on your oven cos every oven heat are diff)
- Water bath tray add in est 1 cm hot water. please use water bath to achieve this texture
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