Kuih Kaswi Gula Melaka

 

Kuih Kaswi Gula Melaka 

Ingredient A - Syrup 

• 400 ml plain water 
• 5 pandan leaves 
• 70 gram Palm Sugar (gula Kabung)
• 30 g castor or plain sugar

Ingredient B - Batter 

• 40 g All purpose flour 
• 20 g  Rice flour 
• 30 g Corn flour 
• 30 g Tapioca Flour 
• a pinch of Kapur (edible Calcium carbonate)

Ingredient C - Grated Coconut

• Grated white coconut  + a pinch of salt
• Add 1 pinch of salt to the grated coconut and steam for 5 minutes

Direction 

• Boil a pot of water. Add in ingredient A until dissolve. You just need to dissolve the sugar and that's it switch of the heat. Set aside to cool down. 
• Combine all flours in a bowl. Use a strainer, pour in gula melaka  syrup and mixed till smooth. Add in a pinch of kapur mixed well till smooth. 
  
• Strain to ensure, it is lumps free and set aside 15 mins to rest.

• Prepare a boiling water in a steamer, grease chinese teacup with oil,
• Place on boiling steamer for 1 - 2  minutes (to warm it)  before pouring the batter.
• Open the lid, stir batter before pour the batter. Steam for 15 minutes .
• 5 mins later open the lid to release the steam. Wipe the liquid dry, quickly closed back. 
• Do this every 5 minutes and it  gives a smoother surface. 
• Unmold when they are completely cool. Best after 4 hours. 

             Palm sugar and Red Sugar 

Done 

Serving preference.

Unmold when they are warm cut into small chunks and coat with grated coconut to serve or 

Unmold when they are  completely cool best after 4 hours and top with grated coconut 

Mustard Green Stew (Chai Boey)

 

Mustard Green Stew

Main - Ingredient 

• 1 kg Chinese mustard greens 
• 700 g roasted pork leg 
• 5 cloves chop garlic 
• 5 dried chilies (soaked and softened in warm water)
• 12 pcs tamarind peel 
• 1 tablespoon dark soy sauce
• 2 tablespoon sugar 
• 1/2 teaspoon salt 
• 1,000 ml water 
• 2 tablespoon corn oil

Direction 

• Heat oil in a pressure cooker. Saute garlic, dry chilli until fragrant. 
• Add roast pork, mustard green, tamarind peel water into the pot. 
  
• Leave it to boil and close the pressure cooker's lid.
• Leave it to cook counting 15 minutes from as and when the nozzle pops up 
• Follow your own pressure cooker guidelines when your using yours, 
• Switch off the heat after 15 minutes ,wait until the nozzle drop  before opening the lid.
• Stir and combine well. I add salt and sugar as per preference.  Adjust taste as per preference. 

Blanch mustard green in boiling water.                                  Drain away excess water 

MULBERRIES JAM

 

Mulberries Jam Ingredient

500 g Mulberries
300 g castor sugar 1 lime juice
5 g Jelly powder paste ( 5 g jelly powder + 30 g water to dissolve till dilute)

Direction

Blend mulberries add minimum sufficient water for blending

• In a saucepan using low heat, add in blended mulberries, sugar by stages until complete dissolve.
• Squeeze in 1 lime juice   Keep stirring slowly all the time. 
• After 15 minutes taste sweet and sourish according to preference. 
• Add in jelly powder  paste. Keep stirring do not stop until well dissolve.
• Notice ... It is about to be ready when it starts to thicken.
• That's it switch of the heat and let it cool down. 
• Leave to warm before bottle, Complete cool down before cover tightly. 

Braised Chicken Claws

 

Braised chicken feet is one of the popular dim sum dishes. Having seeing the plump chicken feet you will know it has gone through so much cooking (deep-frying and braising) With this it has absorbed so much flavor and it’s such a slurp slurpy treat to enjoy like I do.

Braised Chicken Claw

Ingredient 

• 500 gm chicken claws
• Sufficient cooking oil for deep fry

Preparing Chicken Claws. 

• Wash, using a chopping knife cut off the nails from the feet.
• Wash with salt and pat dry chicken claws and deep fry until brown. 
• Remove and immerse into a pot of plain water. 
• Soak it for 20 minutes or until skin puff up. Drain and set aside

Note:

These day you can easily buy ready fried chicken feet since they are easily available. 

This spares and ease us from splatting oil during frying. ( The choice is yours to choose)

Ingredient for Seasoning 

• 1 tablespoon premium oyster sauce
• 2 tablespoon light soya sauce
• 1/2 tablespoon of dark soya sauce
• 2 tablespoon of plain water 
  

Ingredient A

• 5 cm smash ginger
• 4 pip smash garlic 
• 4 pcs dry chilli 
• 2 star anise
• 1/2 teaspoon salted bean paste 
• 8 pcs rock sugar 
• 500 ml plain water

Ingredient- Others

• 1 tsp corn flour + 2 tablespoon plain  water
• 3 tablespoon cooking oil
  
  

Direction 

• Heat up 3 tablespoon of cooking oil . 
• Saute ginger, garlic, dry chilli, star anise and bean paste until fragrant.
• Add Chicken claws, seasoning sauce, rock sugar and water and mixed well. 
• Leave to boil,  then lower  heat to simmer until tender as per preference.(est: 30 mins) 
• After 30 minutes add cornstarch solution as per preference desire thickening consistency. Simmer for another 2 minutes.
• Dish to serve.

 

Step by step

 

Heat up 3 tablespoon of cooking oil 

Saute ginger, garlic, dry chilli and star anise until fragrant

 Seasoning sauce

Add Chicken claws and  seasoning sauce

Add rock sugar and 500 ml plain water 

Add in salted bean paste 

Leave to boil and then lower the heat to simmer until tender as per preference
(estimated  30 minutes) closing the lid. After 30 minutes add cornstarch solution as per preference desire thickening consistency. Simmer for another 2 minutes. 

Braised Chicken Claws 

Nyonya Kuih Pie Tee

 

CLICK TO VIEW

Nyonya kuih Pie Tee Hat

• 150 g  Rice flour    
• 50 g corn flour
• 2 large egg
• 50 g  sugar
• 1/2 tsp salt
• 160 ml  coconut milk 

Direction

• In a mixing bowl, combine all ingredient mixed well.
• Sieve batter to ensure no lumps set aside to rest for 20 minutes.
• Heat oil in a saucepan. Dip mould to heat up a second or until hot.
• Shake excessive oil away.Dip mould into batter, shake excessive batter
• and dip into oil without touching the bottom of the saucepan.
• Allow it to it rest for a few second before shaking off from mould.
• Once it is loose.. allow it to deep fried for another few second till lightly golden brown.

Note: For Topping 

Filament crab stick

Salad

Garlic sauce

Recipe for Fried Jicama / Sengkuang.

https://laycook.blogspot.com/2021/02/stir-fried-jicama-sengkuang.html

Recipe for Garlic Chilli Sauce

https://laycook.blogspot.com/2019/01/garlic-chilly-sauce.html

step by step

Add in all the ingredient and mixed well till smooth and lumps free. 

Mixed all the ingredient until smooth and lump free.

Stir Fried Jicama (Sengkuang)

 

Fried Jicama Sengkuang 
Ingredients

• 400g Jicama (sengkuang)
• 3 tbsp Dried Prawns (Chopped in small pieces)
• 3 pcs Chopped Garlic

Ingredient - Seasoning 

• 1 tsp Maggi chicken granules
• 1 tsp dark soy sauce
• Salt and sugar to taste
• a few dashes as per preference
• 150 ml water (+ & -)

Method :

• Wash and soak dried prawns for 10 minutes. Chop it coarsely.
• Wash and shred Jicama (sengkuang)
• Heat up 4 tbsp oil and stir in garlic 
• Add in dried prawns and fry till fragrant.
• Add in Jicama (Sengkuang) Stir fry for about 5 mins and let it simmer till vegetable is soft and cooked.
• Add in salt and pepper to taste.
• Leave it to cool.

Salted Egg Butter Cookies

 

Salted Egg Butter Cookies. 

They are a perfect great cookies gifts to share with friends and families especially during this Chinese New Year. Cookies come in all shapes, sizes, patterns, and colors. People tend to get very creative with their cookie designs and you can always make and find a cute cookie to make you and the person you’re giving a gift to smile. Today I make more cookies and share with my family and friends and I pray this cookies of mine makes you smile too. 

Salted Egg Butter Cookies

Ingredient A

400 Self raising flour

100 g Potato Starch

50 g Salted eggs powder

150 icing sugar

227 g butter 

60 g corn oil

Note:

Ready bought salted eggs powder .

Direction
1 egg yoke

2 tablespoon water (+ & -)

Combine until well mixed. Use a strainer to filter set aside until needed.

Direction

Combine all ingredient A, knead until well mixed.

Roll 9 grams each ball and press a hole in the center of the dough

Place it on a baking tray, brush egg wash and sprinkle sesame seed.

Continue the rest until complete. 
Baked until the cookies are lightly crispy and brown. 
Remove from the oven and allow it to cool before storing in an air tight container. 

Preparing Oven 
Pre heat oven temp - 150c for 10 minutes
Baking  temp - 160c for 20 - 25 minutes

Note:

Shape any pattern as per own preference.

You may choose to flower mould or by pipping etc as per preference.