NASI GORENG KURMA SAMBAL BELACAN

Nasi Goreng Kurma Sambal Belacan.

Ingredient 
1 1/2 cup cooked rice. (Best used over night rice)
2 egg yoke
3-4 sliced Kurma
1 tbsp sambal belacan ( ready bought)
2-3 dashes of white pepper.

Seasonings:
1 tsp light soy sauce
1/2 tsp dark soy sauce
1 tsp fish sauce
( Combine all the seasoning ingredients in a small bowl and  set aside )

Directions:
Heat 2 tbsp of the oil in a pan,  scramble eggs until 50 % cooked add in sambal belacan fry until fragrant.
Add the cooked rice, kurma  and seasoning continuous to stir fried until well combine.
(Note: I would normally fried until the rice starts to dance and pop pop... ) 
Finally you may add some spring onion leaves or lettuce and sprinkle a few dashes of white pepper. Dish out and serve immediately.

PORK MEAT FLOSS SAVORY CUPCAKES

Cooking has become a lost art. We operate as robots, a slave to the instructions on recipes, beating ourselves up if we stray off course. But because taste and preference are subjective, it’s about time we introduce—and encourage!—the idea of recipe remixing and making our own rules in our own kitchens. After all, it’s often when we run out of a certain ingredient and improvise by adding another that we discover a surprisingly interesting flavor. Trial and error never tasted so good.👇👍☕️

  PORK MEAT FLOSS SAVORY CUPCAKES

Ingredient 

• 3 eggs ( Grade A= 63 g)
• 100 gm sugar  
• 100 gm Superfine cake flour  
• 1/2 tsp baking powder   
• 1 tbsp Coffee emulco  
• 1 tbsp Vanilla Essence   

•  Sufficient pork meat floss 
•  Kewpie spicy black pepper mayo

• 
  

Direction 

• In a mixing bowl hand mixer- beat eggs lightly till slightly foamy 
• Add sugar in 3 stages beat until fluffy like meringue. 
• Sieve cake superfine flour and baking powder into meringue in 3 batches until well combine.
• Add in vanilla and coffee elmulco combine well. 
• Batter should leave a ribbon trail consistency yet not runny, that's is what we are looking for.
• Pour in batter into 9 paper cups. Tap lightly a few times to release any air bubbles.
• Place baking tray on the lowest level using steam bath  in oven to bake 
• Remove from oven and allow it to cool down.
• Spread/brush  Kewpie spicy black pepper mayo and dip and tap tap on the meat floss

Preheat Oven
180c  20  minutes

Baking time
180 c - 35-40 minutes

Oven brand Used: KHIND OT 52R

JACKFRUIT BAHULU

Exploration in making Caremalised Nangka Kuih Bahulu traditional  cake, I baked in the shape of using paper cupcakes. I add jackfruit puree to cover the strong eggy smell, this is my own preference.
Just love the strong jackfruit aroma.

JACKFRUIT BAHULU
Ingredient 

• 3 eggs ( Grade A= 63 g)
• 100 gm sugar  
• 100 gm Wheat Flour 
• 1/2 tsp baking powder   
• 100 g Jack fruit puree (heavy duty blender- blend without water)

Direction 

• In a mixing bowl hand mixer- beat eggs lightly till slightly foamy 
• Add sugar in 3 stages beat until fluffy like meringue. 
• Sieve wheat flour and baking powder into meringue in 3 batches until well combine.
• Add in puree combine well. 
• Batter should leave a ribbon trail consistency yet not runny, that's is what we are looking for.
• Pour in batter into paper cups. Ttap lightly a few times to release any air bubbles.
• Place baking tray on the 2nd level in oven to bake until evenly golden brown.
• Remove from oven and allow it to cool down.
• Return to the oven to bake another 15 minutes until you notice the topping caramelised. 

Preheat Oven
180c  20  minutes

Baking time
180 c - 20 minutes
200 c - 20 minutes

Oven brand Used: KHIND OT 52R

Note: 

• 3 simple main ingredient : flour, egg and sugar
• You may choose using flavors like  Vanilla, Strawberry, Chocolate or Bananas essence.
• One of the reason why bahulu fails to stay crusty depends on the timing and skill of your baking, They must be all rounder evenly golden bake yet crusty in the outside .
• Do not reduce the sugar to have a crusty effect.
• Allow it to cool down before storing in a tight container.
• To ensure bahulu last longer. warm up sugar and flour separately in a microwave just to warm it up before using this will allow bahulu to be kept longer.

                           Sharing my previous plain Bahulu cupcakes. 

This is using paper cup

Using my old mum's 35 years Bahulu mould. Print are not so sharp anymore. 

This is using paper cup liners

AYAM MASAK MERAH

      MASAK MERAH 

AYAM MASAK MERAH 

Ingredient A: Marinate 

• 3 Chicken Drum Stick
• 1 tbsp turmeric powder
• 1/2 tsp  salt
• Sufficient cooking oil for deep frying.

Coat and season drum stick with turmeric and salt for estimate 1/2 hours before deep frying
Ingredient B :  Spices Paste To blend:

• 10 dried chilies (De seed dry chilies and soak in hot water till soften before blend)
• 5 fresh Chilies
• 10 shallots
• 6 cloves  garlic
• 3 inches  ginger
• 1 lemongrass
• 1 inch turmeric

Place ingredients B  into a blender add minimum water just nice to blend.
Blend  until fairly fine. Set aside.
Ingredient C: 4 spices 

• 1-2  Cinnamon stick
• 3 Star Anise
• 4-5 Cardamom
• 4-5 Cloves

Ingredient D: Others

• 2 pieces of screw pine leaves
• 2 fresh tomato (cut into quarters)
• 1 can Kimball 215 g tomato puree
• 1/4 ring  palm sugar
• 1 yellow onion cut into rings
• 4 tbsp Cooking oil
• 150 ml  coconut milk
• 1 tbsp tamarind paste juice
• 2 cup water for gravy

Ingredient E: Seasoning 
Salt, sugar or chicken granules..for seasoning according to preference taste
Direction 

• Heat up a wok and add in cooking oil , Add in spices paste and 4 spices, saute until aromatic.
• Add in screw pine leave, tomato puree, fresh tomato, palm sugar, Keep stirring until well combine.
• Add in coconut milk, tamarind paste, water. keep stirring until well combine & let it simmer.
• Add in yellow onion rings and add seasoning to taste as per preference.
• Lastly add in chicken and mixed them well and allow it simmer estimate another 10 minutes.
• Dish up.

Note:

• How thick your gravy you want it .. depend on individual 
• The concentration of coconut may varies.. some likes less and some concentrate coconut.
• Strong or mild herbs fragrant again depend on own preference. 

Sharing images:

ROAST CHICKEN WITH MIXED HERBS

ROAST  CHICKEN WITH MIXED HERBS
Ingredient :
1 Whole Chicken ( 1 1/2 kg would be ideal for me and I would not normally go for 2 kg)

Mixed Herbs seasoning 
2 tsp BBQ seasoning (ready bought)
1 tsp Oregano 
1 tsp Cajun Seasoning
1 tsp paprika  
1 tsp sugar
1 tsp salt
1 tsp white pepper
1 tsp Chicken granules
1 tsp Oyster sauce 

Direction 
Thoroughly rinse the outside and inside of the chicken to remove blood impurites 
Gently pat dry with paper towels.
Rub mixed herbs seasoning inside out the chicken with seasoning. 
Let it sit for at least 4 hours or overnight to 
a)  tenderize it, 
b} add moisture,
c} and most of all the meat will absorb flavors.

Preheat Oven 200 c for 15 minutes. 
Place chicken on middle rack on a wire rack in Oven for 50 mins - an hour.
Turn and brush butter and honey for the last 15 minutes. 
Bake until the chicken are evenly golden brown.

Plum Sauce
5 tbsp plum sauce
1 tbsp Oyster sauce
1 tbsp Toasted Black Sesame seed
6- 8 tbsp water

Mixed all the above until well combine and boil in a saucepan for 5 minutes  and dish up .

Note:
How concentrate or dilute you may still add or reduce water
You may squeeze some lemon juice (Optional)

                                       

PANDAN CHIFFON CAKE

RED CHILLY PASTE / BOH

RED CHILLI PASTE

Ingredient 
400 g Fresh Red Chillies
1 tbsp salt

Direction 
Heat up a wok and add 4-5 tbsp cooking oil.
Add in blended chilly paste.. keep on stirring, add in salt.
Keep on stirring until aromatic and you may notice the paste slowly thickens.
Dish up. Cool down completely before storing in an air tight preferably jar container.

TIP
I am using a heavy duty blender to blend my red chillies since I have a heavy duty blender.
These blenders doesn't need to add any liquid and they blends perfectly smooth.
If you do not have heavy duty blender.. you may add just sufficient water so long the blender is able to blend the chilli. The lesser water the better.
By making Red Chilly paste.. it come very handy during cooking, Just use them when in need.

Notes:
You may also use dry chillies which will always give you a deeper aroma flavour, but you need to soak in hot water prehand before blending.
OR combine both of them. The choice is yours.

BREAD - LOAF BREAD

LOAF BREAD 

Ingredient
325 gm All purpose flour.
25 gm sugar
1 egg
1 tsp salt
1.5 tsp  yeast
180-190 gm water ( Estimate + & -)

20 gm shortening/butter/corn oil


Direction 
Combine Ingredient,  mixed using hand knead roughly until a dough ball is formed.

You may find it very sticky ..continue to knead with your hands till you reach a smooth  soft round dough then add in oil continue to knead till smooth and well combine.

Set aside to rise to double (mine take around 50 minutes -1 hour)

Brush some oil in a mixing bowl, place the dough inside to rest, wrap with plastic wrap ....allow it to rise until double.

Remove dough and gently deflate the air from the dough, kneading until soft and
fluffy. If you can stretch without tearing then the dough is ready. (This ia window pane stage)

Shape into rectangle shape to fit into baking pane, wrap with plastic wrap. Set aside to proof until double and they are ready to bake.

Preheat Oven
Preheat    - 10 minutes  160c temperature
Bake for  - 40 minutes  190 c temperature.

Note
I am using 6 x 4 x 3 inches baking tray 

SWEET POTATO LOTUS PASTE PAU

a

SWEET POTATO LOTUS PASTE PAU 

Ingredients:

250 g Hong kong pau flour 
100 g sweet potato puree (steam sweet potato and mash into puree.) 
15 g full milk powder
60 g castor sugar 
1 tsp instant yeast
100 g water (estimation is required if it is too dry add 1 -2 tbsp water too wet sprinkle some pau flour)
1 1/2  tsp corn oil

Direction 

1 )Mixed all the above ingredients, hand knead till become a dough.
2) Add the corn oil  lastly mixed till smooth.
3) Set aside to rest for 15 minute.
4) Release air and knead till smooth and divide the dough @50 gm each.
Roll out into round shape and add @30 g each  lotus paste fillings, pleat and seal.
5) Set aside to proof till double the size estimate 30 minutes.
6) Steamed the pau on medium -high heat around 10-15 minutes.
7) Serve hot hot with chinese tea or coffee.

Note:
The amount of water may varies due to how wet/dry your sweet potato puree is.
Estimation is required if it is too dry add 1 -2 tbsp water too wet sprinkle some pau flour.

Do not open the lid during steaming process.

Steamer must be boiling hot 

For excess pau you may always frozen and thaw/re steam until needed.

30 g each Lotus Paste

Pau must be fluffy and firm even before steaming like this

Before steaming