Prosperity Poon Choy

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Prosperity Poon Choy Aka Pen Cai (盆菜) is an Auspicious one-fortune pot.

Always takes center stage at the dining table mostly during reunions bonding with loved ones. This feasting season symbolizes wealth and abundance fortune.

In Poon Choy the ingredients in the clay pot are cooked separately, layered and topped with an assortment of luxurious delicacies such as meat, seafood and vegetables which are consider to be premium ingredient.

Make a pot of flavour some richness broth, using the healthier choice and the preferred choice of Malaysians Lee Shun Hing Premium Oyster Flavour Sauce for umami richer taste from real oyster extract. Assemble them layer by layers and bring to quick simmer and wala we are ready to feast.

Gong Xi Fa Cai, Happy Chinese New Year filled with prosperity and impeccable health.

Prosperity Poon Choy

Ingredient

2 can Abalone

1 whole roast duck drumstick (store bought)

300 grams roast pork (store bought)

10 large prawns (with head and shell intact.)

2 tablespoon cooking oil

2 tablespoon potato starch + 3 tablespoon water

Ingredient : Vegetable

1/2 Nape Cabbage (cut big into chunks)

1 broccoli (Cut into florets)

10 pieces fresh Shitake mushroom

Ingredient Seasoning

2 tablespoon Lee Shun Hing Premium Oyster Flavour Sauce

2 tablespoon Chinese Shaoxing Wine

1 tablespoon Sesame oil

Ingredient Soup Broth

2 chicken Carcass

1.5 liter water

Note:

Heat up a pot and add in chicken Carcass add water simmer for 40 min to make chicken broth.

Direction

Bring Chicken broth to a simmer :

Add in 2 cans of abalone brine, add in mushroom water.

Add in abalone to simmer for 5 minutes dish up and aside.

Add Lee Shun Hing premium oyster flavour sauce, Chinese Shaoxing wine and sesame oil.

Add in potato starch slurry, continue to stir slowly till lightly thicken.

Taste salty and sweetness adjust as per own preference. And switch off the heat.

Note:

Prepare a clay pot using 1.5- 2L size and

1st layer - spread napa cabbage

2nd layer - spread Roast Pork, Duck, Prawn. Mushroom, broccoli and Abalone

3rd step - pour in chicken broth and Prosperity Poon Choy is ready.

You may add in your choices of Veg, meat and seafood as your preference like turnip, fish maw, carrots. etc etc. Taste sweet and salty, adjust according to own preference.

 

Pandan Kuih Lapis

 

Pandan Kuih Lapis. 

Ingredient  A- Pandan Extract

8 pandan leaves

150 ml plain water

Blend Pandan and use only 100ml Pandan Extract. 

Ingredient B -Sugar Syrup 

600 ml plain water

150 gram castor sugar 

3 pandan leaves

Heat up a sauce pan simmer until sugar dissolve 

Ingredient: C Batter

130 g Tapioca flour

100 g Rice flour 

60 gram mung bean

200 ml coconut milk 

1 teaspoon salt

Methods

Blend Pandan and use only 100ml Pandan Extract. 

Heat up a sauce pan simmer until sugar dissolve . Leave to cool.

Combine and sieve flours in a bowl. Add in syrup, coconut, salt 

Mixed well, ensure lumps free. Divide mixture in 2 equal portions as per below 

1st  portion -  total 520 ml   - coconut batter   = 4 portion @ 130 g  each layer

2nd portion - total 650 ml  -  pandan batter   =  5 portion @ 130 g each layer

Steaming process

• Brush cooking oil on a 7 x7 x 3 inches square pan.
• Prepare steamer with water to boil. Preheat square pan for 5 minutes.
• Pour 1st pandan batter in the tray steam for 4-5 minutes over medium heat. 
• Pour 2nd coconut batter onto pandan layer. Steam for 4-5 minutes over medium heat. 
• Continue to follow the sequence until you reach the 9th Pandan Layer. 
• Steam for 10 minutes. 
• Leave Kueh Lapis to complete cool best at least 6 -8 hours before serving. 
  
  Important tips:
  Avoid using too much coconut milk as it will cause the cake's layer to lose adhesiveness. 
  

  Each time before pouring the batter ensure you give a quick stir and do pour  a little at a time to test if the surface is already set,   instead of pouring the whole batter at one shot. 

  Do not steam over high heat or the layer will wrinkle. When ready to cut, use an oiled knife or plastic knife to cut to prevent sticking. If you try to cut the warm cake, they tend to stick. Leave to cool at least  6-8 hours. 

  Do not freeze as the texture tend deteriorates.

  Kuih Lapis is always best to eat immediately with the 2 days 

  As the layers kept increasing  4 minutes may not be applicable as  the layers gets thicker. So you may need to extend another one minutes or best to say so long the surface is set. 

  
  

 Pandan Kuih Lapis   Step by step : 

Pandan Extract

Dark Chocolate Swiss Roll

 

Vanilla Swiss Roll 
Ingredient : For Egg Yoke Batter

• 4 egg yolks
• 20 g castor sugar
• 60 g buttercup margerin
• 60 ml milk 
• 1 teaspoon strawberry essence
• 80 g cake flour

Ingredient - For the Meringue:

• 4 egg whites
• 1/4 tsp cream of tartar
• 60 g castor sugar

For the Filling:

• 150 g whipping cream
• 20 g castor sugar
• 1 teaspoon strawberry Essence 
• (Use electric hand mixer and blend until double.) Chill in the fridge until needed.

Direction for Egg Mixture

• Heat buttercup in saucepan for 30 secs and pour in flour. Mix until well combine. 
• Mix in milk then add lightly beaten yolk and castor sugar, Vanilla essence. 
• Mixed well and set aside.

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  stiff peak.
• Fold meringue into egg mixture yolk batter in 3 batches using a hand whisk until well combined and smooth texture. 
• Preparing -to bake.

Preheat oven 170c for 10 minutes.
Line a 9″x 11″ baking pan with parchment paper.

• Pour cake batter into baking tray. Level the top.
• Hold the tray and gently drop 2-3 times to remove trapped bubbles
• Bake on 2nd rack at 170 deg Celsius for 20 mins or till golden. Remove from oven. 

• Immediately place another parchment paper over the top and flip over. 
• Slowly and steady peel the bottom  parchment lining 
• And place another new parchment paper again and flip again, leave it to cool down, for estimate 10 minutes before spreading whip cream on the cake then roll it. 
• Add mulberries for decoration and chill in fridge. That's it. 

Ganache Chocolate (my way)
Ingredient :

• 150 gram dark chocolate (melt it)
• 120 gram Heavy Whip Cream
• 70 gram castor sugar  (+&-  Different dark Chocolate Bitterness varies ) 

 Method:

• Heat and melt chocolate then add in whip cream and castor sugar.
• Mixed until fully dilute and the pipe on the Swiss Roll. 

Note:
Mulberries can be soak into glucose syrup before decor so it will not be sourish. 

QL Mushroom Seafood Tofu Salad

 

QL Mushroom Seafood Tofu Salad

Hai semua
Hari ini saya ingin berkongsi dengan anda pembuka selera  ringkas iaitu Salad -Seafood Tofu. 
Seafood Tofu didatangkan dalam pembungkusan yang padat, senang, sedap dan  sangat menjimat ruang di peti sejuk. Salad ini mempunyai makanan berkhasiat dan seimbang dari protein, sayur-sayuran dan buah-buahan. Salad Seafood Tofu siap dihidang untuk tetamu yang tersayang.
Selamat mencuba ya. Jangan tak cuba. 

Bahan-Bahan

• 1 pek QL Mushroom Seafood Tofu
• 1 biji Epal
• 1 biji Oren 
• 100 gram Mulberries. 
• 1/2 batang Carrot (diparut)
• 1 biji Bawang merah (dihiris)

• Wonton Cup 
• Sos Cili
• Bijian Putih
• Daun ketumbar (deko)

Cara -Cara

• Potong Seafood tofu empat segi kecil dan kukus selama 5 minit. 
• Gaul kan Epal, Oren, Mulberries, Carrot dan bawang merah sehingga sekata. 
• Masukan isian salad, sos cili dan biji ke dalam Wonton cup.
• Siap di hidang.

Crab Stick Savoury Soup

Crab Stick Egg Drop Soup

Ingredient: Chicken Broth Soup 

1 whole chicken carcass. 

a pinch of salt 

2 inches of smash ginger. 

2 liter of water 

Method

Bring  water to a boil add in salt , ginger  and chicken  carcass. 

Let it simmer for 20 minutes and skim away chicken impurities. 

My chicken  soup broth is ready. 

Ingredient

1 pack of QL mushroom Crab Stick 

3 fresh sliced button mushroom 

150 Shred Chicken Fillet 

120 gram Glass Noodles (soak in 10 minutes water)

3 lightly beaten eggs. 

1 teaspoon sesame oil 

1 teaspoon Dark Soy Sauce

3-4 tablespoon potato flour solution 

Seasoning:

2 teaspoon abalone sauce. 

1/2 teaspoon Salt,

1/2 teaspoon pepper 

5 small cubes rock sugar 

1/2 teaspoon chicken granules. 

Method

Bring chicken broth soup to boil add in fresh button mushroom, chicken fillet, glass noodles 

Add in seasoning stir well combine. When the soup starts to boil add in beaten eggs. 

Add in sesame oil, dark soy sauce and potato flour solution. Give it a stir and it's ready to be serve. 

Coriander leaves for garnishing and aroma.
Black vinegar ( To be serve separately or Optional to or not do with own preference)

Crab stick Otak Otak .

Hai semua
Hari ini saya ingin berkongsi dengan anda resipi  Crab Stick Otak Otak.
Biasanya Otak Otak menggunakan isi ikan segar saya  akan berkongsi dengan anda betapa senang dan rasa pun sedap  dengan menggunakan isian Crabstick semestinya  daripada jenama QL Mushroom yang terkenal. Sesuai dimakan begitu saja, atau dengan nasi kosong dan nasi lemak.
Terima kasih pada QL Mushroom Crab stick. Selamat mencuba jangan tak cuba ya. 

Click youtube to watch. Thank you 

Crab Stick Otak Otak

Bahan A 

• 1 pek QL Mushroom Crab Stick
• 3 biji telur 

• Bahan-Bahan B (untuk dikisar ) 
• 2 biji bawang merah 
• 5 ulas bawang putih 
• 3 biji cili merah
• 2 inch lengkuas 
• 3 batang serai 

Bahan C

• 2 sudu besar cili Kering kisar
• 1 sudu kecil kunyit
• 10-15 hirisan daun kaduk 
• 6 helai hirisan daun limau perut. 
• 200ml santan Kelapa. 

Cara-Cara

• Masukan Bahan untuk dikisar dengan telur 
• Tuang kedalam  mangkuk masukkan bahan yang telah dikisar.
• Masukan santan  hirisan daun kaduk, limau perut dan gaul 
• Sediakan pengukus kemudian tunggu hingga air mendidih.
• Lapiskan sehelai daun kaduk keatas acuan pandan dan tuang Otak Otak kedalam.
• Taburkan Crab stick sebanyak mana mengikut selera citarasa sendiri, kemudian kukus 10-15 minit. 
• Siap di hidang.

Bahan Acuan:  Daun pandan empat segi berukuran 5x5cm.