SESAME MALTOSE DODOL

SESAME MALTOSE DODOL
Ingredient A

• 100 g Glutinous rice
• 300 ml water

Ingredient B

• 200 g Maltose
• 150 g castor sugar
• 20 g cooking oil

150 g mixed toasted  Black and White sesame seed.

Direction

• Toast sesame seed in pan for a few minutes to  achieve the nutty aroma & set aside to cool
• Mixed glutinous rice flour with water until dissolve and set aside.
• In low heat non stick wok and pour in sugar and maltose stir until sugar dissolve 
• Add glutinous mixture slow keep stirring non stop as the dough will slowly starts to thicken 
• As the dough thicken add in 10 g cooking oil keep stirring until becomes a dough.
• Spread toasted sesame seed on a tray and pour on the dough making the desire shape.
• You will have to continue sprinkling toasted sesame until all the dough are cover.
• Cut desire shape.

MATCHA GREEN TEA CHIFFON CAKE

Matcha Green Tea Chiffon
Ingredient: Match paste
2 tsp Matcha  green tea powder
2 tsp warm water
(Dissolve matcha green tea powder with warm water)

Ingredient: Eggs Mixture

• 5 egg yolks
• 20 g caster sugar
• 50 g corn oil
• 60 ml milk
• 80 g cake flour

Direction - Preparing Egg Mixture

• Heat up a saucepan add in oil till lightly warm, you'll see tiny bubbles.
• Add in milk combine until both well incorporated
• Add in cake flour combine smooth texture and allow to cool down
• Mixed egg yolk and castor sugar until well combine then set aside to rest

Ingredient: Meringue 

• 5 egg whites
• 1/2 tsp cream of tartar
• 60 g castor sugar

Direction preparing Meringue

• In a mixing bowl whisk egg white using electric hand mixer
• Add in cream of tartar continue to whisk for 2 minutes
• Add in castor sugar in 3 stages until firm peak.
• Add meringue in egg mixture in 3 stages until fully combine no streaks.
• Transfer the batter into a 18 cm tube pan gently tapping 3-4 times
• Place cake pan into oven. Bake in oven temp to 160 c-45-50 minutes till golden brown.

TOMATO SAUCE FOR SPHAGETTI OR PASTA

CHICKEN BISCUIT

Chicken Biscuit or Kai Cai Peng.

Giving a test out of my curiosity which I google and it has the similar fragrant,aromatic and crispy but for the taste tak ada chicken taste ohhh..hehehe don't know why they called this chicken biscuit. Again for the shape and size it is up to individual cos some appear in thinner or thicker thickness and in this case the choice is you to choose.

CHICKEN BISCUIT

Ingredients A:
250 g  plain flour
50g Icing sugar
1/2-3/4   tsp salt
1/2 tsp pepper
1/2 tsp five-spice powder
1/2 tsp cinnamon powder
1 tbsp minced garlic
75g fine blended candied winter melon
15 g each  white and black  sesame seed
1/2 tsp -- baking powder
1/4 tsp ammonia (optional)

Ingredient B
1 beaten egg
1 tbsp maltose
1 1/2 fermented bean curd
2 tbsp fermented bean curd sauce
100 ml cooking oil

Combine ingredient B until well mixed and lumps free set aside.

Instructions
Preheat oven at 160 to 170 ºC. for 15-20 minutes.

Combine all the ingredients  A and B mixed well  into a soft dough.
Using a rolling pin flatten the dough as thin as possible
Using any round shape mould press onto the batter to get a round shape.
( I am using a plastic container cover to cut the round shape.)
Each dough is around 25 g each.I managed to get 16 pcs.

Place the dough onto a baking tray and baked for  25-30  minutes or until golden brown and crispy (depending on your own oven timing)
Lift up carefully onto a wire rack to cool completely.
Store in airtight containers.

Note:
As you roll, should you find the batter too soft sprinkle more flour vice versa if it is too dry then sprinkle alittle bit more oil. Adjust according. Sprinkle the rolling pin with some flour when it does stuck to the rolling pins this are normal happening possibilities.
Do taste the batter for salty and sweetness before shaping them.. as you still can adjust by then.

Sharing image for your viewing 

CHOCOLATE & MATCH FLAVOR COVERED STRAWBERRIES

Chocolate and Matcha  flavor Covered Strawberries. Love everything about chocolate-covered strawberries especially love how it is so easy home make project with a result that looks fancy awesome. 

 

CHOCOLATE & MATCHA FLAVOR  COVERED STRAWBERRIES

• Ingredient 
• 20-30 Strawberries 
• (Wash and pat allow to fully dried)

• Ingredient A- For Chocolate Dipped
• 150 g Dark Compound Chocolate
• 20 g Butter 

• Ingredient B - For Matcha Dipped
• 150 g White Compound-Coins
• 20 g Butter 
• 1 tbsp Matcha Powder +2 tbsp warm water (To dissolved)

• Direction 
• Combine ingredient A using Bran Marie to melt the perfect chocolate.
• Heat up a saucepan with water, use a large saucepan or bowl place with chocolate on top of the bottom saucepan keep stirring usually it takes one - two minutes melts.
• Once melted and smooth remove from the heat Dish up on a small bowl. 
• Continue do  the same process for Ingredient B-Matcha flavor

• Coating Process
• Line a piece of parchment just nice to place dipped strawberries. 
• Holding the strawberry by the stem, dip strawberries into the dark chocolate, 
• Twist lightly till fully coated, lightly shaking excess chocolate fall back to the bowl.
• Set strawberries on parchment paper.Repeat with the rest of the strawberries.
• Set the strawberries aside until the chocolate sets, about 30 minutes.

ENJOY YUMMILICIOUS 

SAMBAL CHICKEN KAM HEONG

OPOR AYAM ala INDONESIA

Opor Ayam ala Indonesia  is one of Indonesian's favorite dish and mandatory dish to many especially during celebration. The ingredient are very easy and simple yet ..but some how the aromatic from the combine herbs with spices when pounded together bring out the aromatic thus when added with  Chicken and makes aromatic and tasty flavor. 

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OPOR AYAM ALA INDONESIA 

Ingredient A
3 pieces Upper Chicken thigh
 (remove bones and slices into 3 slices each upper thigh or as per own desire size.)

6 shallots 
4 cloves garlic
3 -4 kaffir leaves
2 pieces crush lemongrass stalk
1/4 piece of ring gula melaka
250 ml coconut milk 
4 tbsp Cooking oil  

Ingredient B: Pounded Spices 
1  tbsp coriander powder
3 cm turmeric 
3 cm cinnamon stick 
3 star Anise
2 bunga lawang 
1 cm galangal 
1 candlenut
1  cm ginger 

Seasoning
Salt, chicken stock granules as per taste

Direction 
Heat up cooking oil in a wok, saute shallots and garlic until lightly brown and fragrant . 
Add ingredient B continue saute until fragrant in aroma.
Add in kaffir leaves, lemongrass and gula melaka .
Keep on frying until fragrant and aromatic add in chicken
Add in coconut milk, seasoning as per taste.
Allow chicken to simmer until tender .
Dish up and serve

FRIED LADIES FINGER WITH DRIED PRAWNS SAMBAL BELACAN