Peanut Cookies

Peanuts Cookies

Ingredient 
200 g All purpose flour
200 g roasted blended peanuts.
15 g / 1 heap full tablespoon of full cream milk.
80 g Icing sugar

100 g Colavita Extra Virgin oil  or corn oil  (your choice) I am using Colavita oil 

Preparing Peanuts.
Pre heat oven temp - 150c for 10 minutes
Baking  temp - 160c for 15 - 20 minutes
Discard peanuts skin and blend till smooth. 

Direction 
Combine all ingredient in a bowl mixed until become the dough doesn't stick to your palms. 
Roll the dough @ 10 g each and place it on a baking tray.
Using the tip of a filter funnel lightly press on the dough and spread a layer of egg wash. 
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. 

Salted Egg Cookies

 SALTED EGG COOKIES

Salted Egg Cookies

Ingredient 
350 g  Self raising flour 
50 g    Potato Starch
40 g    Salted eggs powder (ready bought salted powder )
120      icing sugar 

180 g   butter 
60 g     Colavita Olive  or corn oil (Your choice)

Direction
1 egg yoke

2 tablespoon water (+ & -)

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

Direction

Combine all ingredient, 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 15 - 20 minutes

Note:

Yields around 80 pcs
Using corn or Colavita Olive oil (is own preference )

Shape any pattern as per own preference.

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

SALTED EGG COOKIES

Chinese Crullers (Youtiau)

 

Bubble Rice Cherry Crackers

Bubble Rice Cherry Crackers

Ingredient A

250 g Rice Bubble

70 g Toasted White Sesame Seed

30 g Toasted Black  sesame seed

100 g  chop Red Cherry 

100 g chop Red Cherry 

Syrup

330 g sugar

3 tbsp Maltose

150 ml plain water 

Direction 

Toast  rice bubble for 10 minutes at 150c  and you will notice the bubble puff & turns fluffier.

Combine all ingredient A evenly into a mixed bowl  and set aside.

Preparing Syrup  

• Add in sugar, Maltose with  water in  low heat saucepan. 
• Allow sugar and maltose to melt and start stirring.
• You will notice syrup starts to bubble  keep stirring until a syrup is form. 
• Pour syrup immediately into rice bubble mixing tray continuously stirring until well combine. 
• Immediately spread on a baking tray and flatten .
• By now the crackers are no longer hot but still warm.
• Remove from baking tray and cut according to desire shape and size. 
• Store Rice Bubble cracker in an air tight container.

Note:

You really need to work fast when combining rice bubble with syrup as they tend to harden very fast.

In order to ensure you got the correct syrup consistency .. drop a few syrup on a bowl of water, you may notice syrup thicken.

Thosai

 

Recipe Adapted from: QUEEN RANI'S KITCHEN

THOSAI

Ingredient 
300 g Rice 
150 g Urul Dhall
1 tsp fenugreek 
150 g cooked rice
2 tsp salt
Sufficient water as needed

Method
Soaking process

Wash rice and Urul dhall separately until clear water.
Add  1/2 tsp fenugreek to Urul dhall.
Soak both rice and urul dhall separately and set aside to soak  for 8 hours. 

Blending process

Blend Urul Dhall add some water until it touches the surface of  dhall,  start blending until you reach smooth paste.
Blend rice and cook overnight rice  in the blender add some water until it reaches 1 cm above the rice  until smooth paste. You may find blending rice is abit long vs urul dhall cos rice are still grainy and take a longer time to blend vs Urul dhall.

Fermentation process

Combine Urul Dhall and rice  together till you get a smooth thick paste texture. 
Set aside for fermentation for at least 8 hours. The batter ferment best when left on the warm area. 
The correct batter after fermentation should be not too watery nor too thicked and the consistency  should feels like more or less  pancake batter to be exact. 
 Add in 2 tsp of salt stir until well combine and we are ready to cook.

Cooking process

In a medium heat  pour batter in the center.
Following in circular motion slowly swirl the batter into bigger round shape starting from the center point of the pan to evenly spread.
Notice the some air bubbles starts to pop up. Cook for a few second and starts flipping from side to sides till the bottom is evenly brown and remove immediately.  
Continuing finished making more thosai.

Tips

• If you notice your Thosai stuck to the pan then grease some cooking oil on the non stick pan. It all depends to adjust according to your fying pan.
• If your frying pan is too hot.. then just sprinkle some water round the thosai. 
• The batter may smell a little sourish fermented smell, nevertheless it may slightly reduce during cooking. 
• Refrigerate the batter if not in use or if you plan to cook the balance tomorrow
• Remove from the fridge and let it rest at room temperature before cooking. 
• Overcook Thosai can become dense and hard.

Estimate Timing Guidelines:

Soak rice and urul dhall at 2 pm.

At 10 pm blend it, combine both and set aside to ferment.

At 6 -8 am you may start to cooking/frying Thosai. 

Traditional Bahulu

 

Kuih bahulu or what we sometimes call Asian Madeleines. 

Perfect as an afternoon coffee snack or break . This is similar to making the traditional steamed Ji Dan Gao cake, except this is the baked version. Traditionally, we baked the cake using special brass-mould with a decorative pattern in an oven.  I love the simplicity of the cake itself.  The texture is soft and spongy on the inside and slightly crusty on the outside.

Kuih Bahulu

Ingredient

• 3 eggs
• 100 gm sugar
• 100 gm Wheat flour
• 1/2 tsp baking powder
• 1 tsp essence vanilla

Direction

• In a mixing bowl whisk eggs lightly till slightly foamy add sugar beat until fluffy.
• Add wheat flour +, baking powder and vanilla essence into eggs mix batter in batches until well combine. Whisk batter should leave a trail consistency.
• Scope batter into mould and tap lightly a few times to release any air bubbles before placing in Oven to bake.

Note: You may opt to add or not to 1 tablespoon of corn oil / Colavita extra virgin olive oil for healthier choice.

Baking: I am using normal dry method. Oven brand Used: KHIND OT 52R

Pre-heat 180c 10 minutes
Baking time
180 c - 20 minutes or until golden brown (depending on your own oven setting.

Fried Crispy Calamansi / Squid

 
FRIED CRISPY CALAMASI  / SQUID 

Ingredient 

• 500 g Squid
• Sufficient cooking oil 

Ingredient 

• 100 g All purpose flour
• 20 g tapioca flour 
• 20 g rice flour 
• 2 tsp chicken granules. 
• 1 tsp salt

Direction 

• Wash and cut squid around 2-3 cm. Pat squid using a clean kitchen towel until completely dry.
• Marinate using chicken granules and salt. Sprinkle and coat with flour.
• Set aside to marinate for 20 minutes. After 20 minutes coat with the balance flour 2nd coating.
• Set aside to rest 10 min before frying . 
• Heat up sufficient cooking oil to fry using high heat.
• Add in squid , stir fried until golden brown and crispy .
• When the batter are evenly golden brown they are ready to dish up .
• Drain on a kitchen paper to remove excessive oil.

Kuih Loyang

 

KUIH LOYANG 

Ingredient 

• 200 g Rice flour    
• 70 g corn flour
• 3 large egg
• 110 g  sugar
• 1/2 tsp salt
• 1/2  tsp kapur
• 220 g coconut milk or (from 110 g Kara brand coconut creamer  + 110 g plain water)

Sufficient coking oil  (for deep-frying)
Bee hives cookies mold

Direction 

• In a mixing bowl, combine all the ingredient, mixed well until smooth and combine well. 
• Sieve and set aside to rest for 20 minutes
• Heat oil in a wok. Dip mould to heat up a second or until hot.
• Stir batter before dipping the mould into it. Shake excessive oil away. Then dip into batter and shake excessive batter before dipping into hot oil without touching the bottom of the wok. In a second slowly shake to remove batter from mould. Repeat until complete the whole process until finished. 
• Transfer to a wire rack to drain off access oil.

Kuih Kaswi

 

Kuih Kaswi- Laysee's Kitchen

A: Coconut Topping

• 50 g freshly grated coconut, white top portion 
• A pinch salt
• Note: Steamed grated coconut with salt for 10 minutes. Set aside.

B: Ingredient - Pandan Extract

• 8  pandan leaves 
• 150 ml water 

C: Ingredient 

• 80 g sugar- for making syrup
• 250 ml water - for making syrup
• 1/3  teaspoon Kapur 
• Sufficient corn oil for greasing chinese teacup.

D: Ingredient - Batter 

• 40 g All purpose flour 
• 20 g  Rice flour 
• 30 g Corn flour 
• 30 g Tapioca Flour 

Direction 

• Blend pandan leaves get 150 ml pandan juice
• In a saucepan bring sugar and water to boil for syrup set aside.

• Combine all flours and kapur in a bowl. Gently add in pandan water 
• mix till you get a smooth batter, follow by sugar syrup  (Sieve for smooth batter)

• Grease teacups with oil. 

• Prepare a boiling hot water steamer, place tea cups into steamer, preheat for estimate 1-2 minutes

• Stir constantly before pouring batter into cups, remove excess bubble floating on the surface 

• Wipe the lid dry and steam for 15-20 minutes.

• Steaming complete server with coconut.

Important tips:

Open the lids after five minutes to remove the steam. Wipe the  lid quickly closed back.  Repeat a few times every 5 minutes. This will give a smoother surface.

This recipe makes 10 chinese teacups.  You will be able to get if your using a smaller teacups .  

Sunquick Orange Nutella Swiss Roll

 

Sunquick Orange Nutella Swiss Roll

Ingredient - Egg Mixture

• 5 egg yoke 
• 20 g castor sugar
• 60 g milk  
• 60 g corn oil  serimurni 
• 100 g Superfine Cake flour
• 1 tsp Orange essence
• 2 tbsp Sunquick Orange juice

Ingredient -Meringue 

• 5 egg white
• 60 g Castor Sugar
• 1/2 tsp cream of tartar

Filling

• 120-150 g Nutella 
• Sufficient hot water to blend into a thick paste.

Preheat Oven Upper and Lower to 160c  15 minutes
Baking 9" X 11" Spread parchment paper.

Direction for Egg Mixture

• Lightly beat egg yolk  (I strain it) then add castor sugar mixed till well combine. 
• Heat up a small sauce pan add in corn oil till lightly warm immediately switch off the heat. Add in milk mixed until well combine.
• Using a siever sieve in flour, a little at a time till well combine. 
• Add in Sunquick orange and  orange essence mixed till runny smooth no lumps.
• 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 yolk batter in 3 batches using a hand whisk until well combined and smooth texture and we are ready to pour in our baking pan.

Baking at @160c Upper and lower knob setting for 20 minutes. 

Cuttlefish Assam Pedas

Cuttlefish Assam Pedas 

Ingredient 

• 1 whole soak cuttlefish (cut into desire shape)
• 4 tbsp cooking oil 
• 300 ml water

Ingredients A: Blended or pound

• 8 shallots 
• 4 garlic
• 1/4 stalk ginger torch 
• 2 cm lemongrass (Top white portion)
• 1/2 tsp tumeric powder 
• 3-4 tbsp chilli boh 

Ingredient for seasoning

• 1 tsp tamarind paste 
• 1/2 tsp dark soy sauce
• 2 tsp sugar
• 1 tsp salt 

Method :

• 1.Blend all the above ingredient A
• 2 Heat up 4 tbsp cooking oil saute the blended ingredient till fragrant 
• 3 Add 300 ml water and seasoning  and finally add in cuttlefish 
•    (Taste salty and sweetness as per own preference)
• 4 Allow to simmer for 8 minutes and dish up.

Note:

Do not simmer too long otherwise cuttlefish will hardens. 

Fried Bean Sprout with Chinese Sausage

 

Plum Sauce Hainanese Chicken

 

Curry Chicken Fillet With Potatoes

 

Steamed Chinese Sausage with Salted Fish

 

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Apam Balik / Peanut Pancakes

 

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Sambal Udang Petai & Rebung Madu

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Stir Fry Clams with Fermented Salted Bean

                               

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Prawn Sambal Kapitan

 

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Mei Cai - Wu Hua Rou & Pork Belly

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Mei Cai -Wu Hua Rou

Mei Cai Pork Belly 

Mui Choy Pork Belly is another of my mum favourite dish. This is a traditional Hakka dish the meat is so tender and flavourful. Different households have their own methods of preparing and cooking this dish. You may use Pork Belly or Wu Hua Rou. Ontop of this  I am using a combination of sweet and salted mui choy (preserved mustard green) just to balance so it is not too salty. This savoury sweet and salty dish pairs very well with a bowl of warm or porridge. And even more flavorful afters being cooked for more then 6-8 hours.