Steamed Yam Cake (Orh Kueh) -

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Steamed Yam Cake (Orh Kueh) 

Ingredient - Main
200 grams steam mash yam
100 grams cut into small cubes (without steaming)
20 gram soak dried shrimps  
15 g  dried mushrooms            
600ml plain water (+ & -) 

3 tablespoon shallot oil

Ingredient - Flours
180 gram rice flour
15 gram tapioca flour 
15 gram wheat starch 

250 ml water (retain : water from boil mushroom and soak prawns.)

Seasoning 
1 teaspoon  salt
1 teaspoon pepper
1 teaspoon five spices powder
1 tablespoon sugar
1 teaspoon chicken granules powder

Ingredient - For Ganishing 
Red chili (sliced )
Spring onions (sliced)
Crispy fried shallots. 

Ingredient : For frying crispy shallots. 

• 6-7 sliced shallots. 
• sufficient corn flour for coating
• sufficient cooking oil 

Frying shallots

• Heat up sufficient cooking oil. Coating it with a corn flour before frying makes them extremely crispy. Add in fine thinly sliced shallots. Continue to fry non stop until evenly golden brown.

Direction

• Wash ,cut yam into 2 portion (100 grams into cubes and 200 grams steam and mash)
• Wash and soak dried mushroom. Bring to a boil using 400 ml water until soften.
• Strain, squeeze dry and cut into small chunk size and set aside. 
• Wash and soak dried shrimp until soften. Strain, squeeze dry and cut into small chunk size and set aside.

Direction - Preparing the batter 

• Sieve wheat starch, tapioca flour and rice flour.
• Pour 250 ml water from mushroom and prawns into the flour. 
• Mixed well until lump free. (set aside)

Direction- Combine batter 

• Heat up a wok and add in estimate 3 tablespoon shallot oil. 
• Add in dried prawns, mushroom. yam cubes. Stir fry until fragrant. 
• Add in seasoning. mixed until fragrant 
• Add in batter, mash yam mix and combine well. Add water by batches until thicken. 
• Transfer into a steaming pan . Slowly press down, smooth and level batter.

Heat up a boiling water in steamer and steam for 40 minutes without opening the lid. 
remove from steamer and set aside to cool down. 

Tips : 

• Place a parchment paper on the top of the batter , using a scaper slowly slide from left to right to achieve a smooth surface 
• Keep stiring non stop to prevent the bottom from sticking using low medium heat. 
• Line with parchment on the bottom and both sides.
• (No greasing is need as I am using teflon parchment paper)
•  If the surface of the yam cake is slightly wet. Use a kitchen paper place it on the surface and it will absorb the steam water away. 
• Best to cut is after 6 - 8 hours so long it is complete cool. 
  

• Crispy fried shallots are great for flavouring and also as a garnish. Coating them with a bit of corn flour before frying makes them extremely crispy. This recipe holds some our chinese secrets to make crispiest fried shallots.

• Steaming pan : 7 x 7 x 3 square inches.

Lotus Root Soup

 Lotus Root Soup

A pot of Lotus Root Soup

Lotus Root or Leng ngau

Soft meat bone and Presoak dried squid

Leng Ngau T'ng (Lotus Root Soup)

Ingredient

• Lotus root
• Dried squid
• Soft Meat Bone.
• A pot of water
• smashed pepper corns.
• salt to taste.

Direction

• Wash lotus root, remove skin, n cut diagonally.
• Wash Soft meat bone.
• Presoak dried squid...remove the spotted skin.

Direction

• Bring a pot of water to a boil.
• Add in some smashed pepper corns, then soft meat bones n leng ngau.
• Cook in medium heat.
• After 1 hour, add in the cleansed soaked dried squids n continue to cook for an hour.
• Add some salt to taste n off the heat.
• The next day bring the soup to a boil, then turn on low heat n cook for another 30 to 45 mins.
• The colour of the soup will turn pinkish brown n aromatic with pepper n dried squids flavor.

Note by Chef Agnes:

I will normally boil this soup in the evening for 2 hours and continue for another 30 to 45 mins the following day. some dishes will give a better taste overnight.

Easy and Simple Pancake

Easy and Simple Pancake

Ingredients:

• 2 cups plain flour
• 50 gram castor sugar
• 2 egg
• 1 ½ cup full cream milk
• 1  teaspoon baking powder
• ½ teaspoon baking soda
• 1/2 tsp Eno Original 
• a pinch of salt
• 1-2 teaspoon vanilla essence (optional)

Direction 

• Heat up a non stick pan using medium low heat. 
• Give batter a stir before scoping a laddle of batter into nonstick pan.
• When bubble starts to appear let the  top dry. Notice the side will turn lightly 
•  brown. Check to see if the bottom is ready and using spatula slowly dish it up .
• When bottom is ready it can be removed easily. If you want both sides 
• to be smooth brown flip to turn and allow it to pan fry until golden brown .
• Continue the rest until complete.
• Decorate /add on with any fruits you of your choice, with honey syrup .
• I decorate  and add mine using Kiwi and Mulberries fruits. 

Tips and note:

• Do not add any oil. (You may add oil if you want to the different is only the surface may turn flowery with patch) 
• Ensure your non stick pan do have score lines 
• Adjust the thickness of your pancakes by adding halve or full ladle 
• Always control your heat to medium low to prevent burn.
• I deco  and add mine using Kiwi and Mulberries fruits. 

Plain Butter Cake

 

Plain Butter Cake

Ingredient 
250g salted butter

230g caster sugar
5 eggs
230g plain flour
1/2 tsp baking powder
50g milk
2 tsp vanilla extract

Note:

Refer video for step by step

Direction

• Blend butter and then add castor sugar by batches
• Add in one eggs at a time until well combine  until complete
• Continue to add in the rest of the four eggs one by one until well combine 
• Add in flour gradually by batches into the butter batter mixed combine until smooth and well combine.
• add in 2 teaspoon  Vanilla Essence mixed well. Pour batter into  cake pan.
• Drop the baking pan on table for 3-4 times to burst large air bubbles.
• Cake is starting to cracks slowly Continue to bake until surface fully firm,
• And remove from oven, turn upside down while allowing it to cool down. 

Oven Heat

Preheat Oven 160c-10 minutes. Select upper and lower heat. 

Bake at 160°C for 55-60 minutes at the lowest rack. 

Pan Used

7 x 7 x 3 inches square baking pan.

Line the bottom with a parchment paper, No greasing needed. 

Udang Masak Lemak Cili Api

 

Udang Masak Lemak Cili Api

Ingredient

• 200 gram Prawns (15 prawns)
• 250 ml Coconut milk
• 250 ml water ( 50 gram Kara Instant Cream powder coconut plus water)
• 4 -5 tablespoon cooking oil 
• 6 stalk crush lemongrass
• 1 teaspoon dried prawns.
• 2 green fresh chili padi
• 2 red fresh chili
• 2 teaspoon turmeric powder (best to use fresh turmeric)

Ingredient pounded 

• 8 shallots.
• 3 garlic
• 5 gram dried prawns
• 2 tablespoon chili paste 

Direction 

• Heat up a wok add in 4 tablespoon cooking oil .
• Add chili paste, 6 stalk of lemongrass and saute until lightly fragrant. 
• Add in dried prawns, fresh red and padi chili. 
• Pour half coconut plus water . Stir until well mixed allow to simmer till slightly thicken. 
• Last add in prawns. 

Fried Tom Yam Rice

 

Fried Tom yam Rice

Ingredient

• 3 sliced shallot
• 100 gram pork belly
• 2 eggs 
• 2 tablespoon tom yam paste
• 1 tablespoon tomato sauce. 
• 1 teaspoon Fish Sauce 
• Salt to taste. 
• 2 estimated bowl overnight rice  

Ingredient for Garnishing

• Ginger torch flower 
• Spring onions.

Direction 

• Heat up a wok with 4 tablespoon cooking oil. Saute shallots. 
• Add in slice pork belly. Lightly beat up 2 eggs and add into the wok . 
• Add in 2 tablespoon of tom yam paste plus 1 tablespoon tomato sauce 
• Add in a plate of overnight rice. This may be just nice for 2 people. 
• Continue to stir fried until well combine. Taste salty and sweetness as perferrence
• Sprinkle some spring onion and slice ginger torch flowers.
• Dish to serve 

Tofu in spicy tau cheow

 

Tofu in spicy tau cheow n ( tauchu) gravy.

Ingredient

• 2 pcs tofu...cut into thin pieces.
• 2 tbsp minced meat
• 1/2 big onions...roughly minced.
• 2 tsp wet chilly paste ( chilly boh )
• 1 tbsp tau cheow
• 1/2 tsp corn flour plus 3 tbsp water
• 1 tsp sugar to taste.

Direction

• Heat pan with oil, saute minced onions, wet chilly paste n tau cheown till aromatic.
• Add in minced meat, sugar n corn flour water solution.
• Gently, ( to prevent breakage ) stir in the tofu n cook together with the gravy.
• Dish to served

Spicy, Lemak French Beans with Prawns.

 

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Spicy, Lemak French Beans with Prawns.

Main -Ingredient 

• Prawns
• French beans 
• cooking oil 
• coconut milk 

Ingredient to be pounded 

• Shallots
• Garlic
• Belacan (Shrimp paste)
• Wet chili paste (Cili boh)

Ingredient for seasoning 

• Salt and sugar to taste

Direction 

• Wash and cut french beans into 1 inch length.
• Wash and remove prawns shell cut into small pieces.
• Pound shallots, garlic n belacan, then add in wet chilly paste ( chilli boh).
• Heat up kuali with oil, saute the pounded paste, add in sugar n salt to taste.
• Then add in prawns followed by the french beans.
• Finally, add in santan n stir to mix well. Dish up n serve.

Lemongrass Baked Chicken

 

Lemongrass Baked Chicken 

Ingredient 
1 whole chicken 

sufficient corn flour for coating

Ingredient A  Aromatic to blend

• 25 gram shallots
• 25 grams garlic
• 20 grams ginger
• 25 gram lemongrass 

Ingredient B- Seasoning 

• 2 tablespoon sugar
• 1 teaspoon chicken granules
• 1 teaspoon salt 
• 2 teaspoon of fish sauce
• 2 teaspoon of dark soy sauce.

Direction 

• Thoroughly wash and rinse the outside and inside of the chicken . Gently pat dry with paper towels.

• Mixed blended ingredient A aromatic and B - seasoning till well combine. 
• Rub marinate evenly both inside out sides of the chicken and marinate overnight (8 hours )
• Rubs the whole chicken with corn flour evenly and ready to bake.

• Preheat Oven 200 c for 5 minutes. 
• Baking Temperature 200 c up and down heat for 1 hour.
• Place chicken on lower rack on a wire rack. Brush the chicken surface with cooking oil. 
• Bake until the chicken are evenly golden brown.

Steamed Tofu Puff ( Tau pok) cooked with oyster sauce.

 

Steamed Tofu Puff ( Tau pok) cooked with oyster sauce.

A- Ingredient 

5-6 tau pok 

Minced meat and prawns. 

Carrot, Broccoli, Sengkuan and Soak shitake mushroom (Cut into small size. )

8 mince garlic 

B- Ingredient - Seasoning to taste

pepper, salt, oyster sauce, corn flour, 

3 tablespoon beaten egg 

C- Ingredient for gravy:

Add 1 tablespoon oyster sauce with 3 to 4 tablespoon of  water.

Direction
Cut tau pok into halves.

In a mixing bowl mixed minced meat and prawns with seasoning until well combine.  

Scope the mixture onto the cut tau pok n place them on a plate ready to steam.

Steaming tau Pok.

Prepare a steamer with boiling water, steam tau pok  for 10 mins. Remove n put aside.

Direction :

• Heat up wok with oil, saute minced garlic for garlic oil, n dish up, put aside for garnishing.
• Using the same wok, pour in oyster sauce, water n cornstarch solution to cook the gravy. 
• ( Can pour in excess water from steamed tau pok).
• When gravy thickened, pour over the steamed tau pok n add garlic oil.
• Ready to served.

Cut tau pok into halves. 

 

Minced meat and prawns 

. 

          Carrot, broccoli n sengkuang.and soak shitake mushroom. Cut into small size. 

In a mixing bowl mixed until well combine minced prawns and meat with seasoning.

Scoop the mixture onto the cut tau pok n place them on a plate ready to steam.

Imitation Shark Fin Soup

 

Imitation Shark Fin Soup

Chicken Broth 
Ingredient A

• 1 whole chicken carcass. 
• 150 gram chicken breast meat
• 2 liter of water 
• 3 pieces soak Dry Shitake Mushroom (Soak over night)

Direction 

• Wash and clean cut chicken carcass into a few pieces. 
• Bring a saucepan of water to a boil.
• Add in chicken carcass to a boil and skim away chicken impurities ( scum.)
• Add in mushroom,  let it simmer for a 1 hour and switch off the heat. 
• Our soup broth is ready. 

Note: 

• remove mushroom and shred into slices to add on in shark fins soup
• remove chicken breast meat and shred into pieces to add on in shark fins soup

Ingredient B:

• 150 g shred chicken breast meat 
• 6 shredded artificial Crab filament stick 
• 3 shredded shitake mushroom 
• 300 g  imitation Veg shark fins
• a few pieces sengkuan (optional)
• 3 slices ginger 
• 5 pcs small rock sugar 

Seasoning 

• 2 teaspoon Oyster sauce
• 3/4 teaspoon Chicken granules
• 1/4 teaspoon of salt
• 2 teaspoon Dark soya sauce
• 2 teaspoon abalone sauce 
• 1 teaspoon sesame oil 
• 2 teaspoon of Chinese Shao Xin Wine. 

Others 
Potato starch solution (4 tablespoon of potato starch + 5 tablespoon of water)  
2 lightly beaten egg
Coriander leaves for garnishing and aroma.
Black vinegar ( To be serve separately or Optional to or not do with own preference)

Direction

• Bring chicken broth to a boil. 
• Add in shredded mushroom, sengkuan to simmer. 
• Add in ginger, rock sugar  and seasoning, mixed until well combine. 
• Add chicken fillet, crab filament stick. simmer for another 5 minutes.
• Taste salty and sweetness as per own preference. 
• Add in beaten eggs and finally potato starch solution for thickening give it a stir and 
• switch off the heat immediately. (add as per preference thicken consistency)
• Dish to served and add on black vinegar and coriander leaves. 

Notes:

• Chicken broth bring out the best broth flavours.
• You may substitute abalone sauce with scallop.
• Dark soy sauce is to bring out the soup colour.
• Potato starch makes the soup more shinny instead of dull. 
• Korean glass noodles is more chewy and thicker vs normal glass noodle.
• Do no add imitation sharkfins glass noodles too early otherwise the will break and melt away.

Note: How to soak and prepare Korean glass noodles. 

• Boil a pot of hot water and add in korean glass noodles to boil for 7-8  minutes.
• (Until soft and pliable)
• Remove and drain under running water until it is cold, drain and set aside. 
• if your using normal glass noodles do not boil it but just to soak it until soft and pliable. 

Matcha Sponge Cake

 

Matcha Green Tea Sponge Cake

Ingredient: Match paste

2 tsp Matcha  green tea powder (10 grams)
60 ml milk 
(Dissolve matcha green tea powder with milk )

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, matcha paste 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 set aside

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 1 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  into a 7 inch round baking pan gently tapping 3-4 times
• Place cake pan into oven. Bake in oven temp to 160 c-75 minutes till golden brown.

Note:
Using water bath method.