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Chocolate Huat kueh

Ingredients:
300 g self-raising flour
250 g left over ( Cadbury chocolate )
200 ml water
1 egg - slightly beaten
1 tsp baking soda
2 tbsp of melted butter
mocha paste ( optional )

Method:
Double boil chocolate with water till melted. Remove from heat and leave aside to cool down. with a bowl, add flour. Then, add coco paste syrup slowly and egg and the rest of ingredient . Steaming time depends on how big your mould is. Small mould takes 15minutes. cos i doing mini Chocolate huat kueh

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Milk Loaf
Recipe Credit to Goh NgaiLeng (SHC)
Ingredients:
320g bread flour
1 egg (about 50g)
3/4 tsp instant dry yeast
50g unsalted butter
1/2 tsp salt
20g fine sugar
160g fresh milk

1. Mix all ingredients, except the butter, together into a lump. Let the dough rest for about 20 minutes.
(I find by resting the dough, makes the kneading easier)

2. Knead the dough until it is smooth. Add in the butter, knead till it can pull out into a membrane.
This step determines the texture and softness of the loaf.

3. Shape the dough into a ball, place in a mixing bowl, spray some water on top, cover with a lid, and proof for about 50 minutes, or till the size double.

4. Invert out the dough onto a floured work top. Deflate the dough and divide into two. Roll into 2 balls, return to the mixing bowl, cover with a lid, and rest for 15 minutes.

5. Take out one dough, roll it flat with a rolling pin. Roll up the flat dough and let it rest for 15 minutes. Repeat the step for the other dough.

6. Roll out the dough again using a rolling pin to a length of about 35cm. Roll it up and place inside a Pullman tin. Repeat for the second dough.

7. Spray some water and place the tin of dough in a closed oven to proof for about 40 to 50 minutes, or till the dough rise to about the height of the tin.

8. Cover the tin with a lid, and bake the dough in a preheated oven at 210 degree Celsius for about 35 to 40 minutes.

9. After the baking, invert out the loaf to a cooling rack immediately to cool down.
10. Slice the loaf after completely cool down. Enjoy

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RECIPE FOR HOME-MADE LUNCHEON MEAT:

Ingredient:
450gm minced pork
60gm egg whites (approx 2 eggs)
20gm corn flour
20gm cake flour (or self raising flour)
1 tbsp plain water

Seasoning :
2 tbsp light soy sauce
1 tsp sugar
1 tsp five spice powder
1 tsp red yeast rice powder (for coloring)
1 tbsp fresh ginger juice
2 tsp sesame oil
1/4 tsp white pepper

Method

1) combine all seasoning with minced pork and mix well.
2) add in egg whites and stir till mixture binds together.
3) Add in corn flour (to stick) and cake flour (to raise), and stir till mixture is in sticky form. Stir vigorously in one direction for about 1-2mins, u can slap the meat dough into the bowl if u want, this will break down the protein hence will produce the sticky form.
4) Add in water in between the stirring.
5) Lightly grease a steaming bowl, spoon in meat mixture in 3 batches, each time spread and press out the layer evenly to remove any air bubbles.
6) Cover the bowl with a plate and steam over preheated steamer for 35 mins or until cook through.
7) cool down completely before slicing. For serving , pan-fry the slices till golden brown or chill the remaining in fridge for 3-4 days. U can freeze if u want to.

Note:

- U can buy the red yeast rice bran from chinese medical hall and blend into powder at hm. The shop sell only minimum of 50 cents which was more than enough for me to make more than 5 batches if I want to.

- The above luncheon meat recipe I have improvised and modified.

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Light Chedder Cheesecake

Ingredients (makes 8x8 square pan)

6 slices of Chedder Cheese

100ml fresh milk

100g unsalted butter

6 egg yolks

6egg whites (preferably cold, place in fridge after separating)

100g caster sugar

100g cake flour

In a heatproof saucepan, place the butter, fresh milk and tear up the chedder chesee slices in.
Place saucepan over medium low heat and stir gently until all is melted and mixed in together. Set aside for 5 minutes to cool before use.
Ladle big spoonful of the milk mixture into the egg yolks. Mix well and then add in the rest of the milk mixture in. Stir well.
Sift in the cake flour into the egg yolk mixture and make sure no lumps.
Preheat the oven to 155C with a water bath. Grease and line an 8x8 square baking pan.
In another large mixing bowl, add the egg whites in and beat till foamy. Add in the sugar gradually and beat till stiff peaks.
Gently fold in 1/3 of the egg whites portion into the cheese mixture. And repeat with the other 2 portions and careful not to deflate it.Pour the batter into the prepared pan and smooth out the surface.
Bake the cake in the oven for 50 minutes or till the tester comes out clean.
Let cool for 5 minutes in the pan before removing and let cool completely before slicing.

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Rose Mautou
credit to Fiona Low
Ingredient:
2 1/3 cup all purpose flour
1 cup warm water
1 tsp yeast
4 tbsp sugar

method
mix yeast and warm water till even
then add sugar mix till sugar dissolve
add few drop coloring or jam for own taste
lastly add flour 2 times
knead till not sticky
rest for 30 min
steam at high flame for 15 min

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Puteri Ayu (steamed mini pandan sponge cake)
Ingredient
2 eggs 100g caster sugar
150g plain flour
1/2 tsp baking powder
1 tsp ovalette / cake emulsier
120ml coconut milk (blend 4pcs pandan leaves with coconut milk)
1/2tsp salt
A drop of green food colouring, optional

Topping
60g fresh shredded coconut
1/4tsp salt
1 tsp corn flour

Method

1. Mix the topping ingredients together and keep aside.
2. Brush the mold with some cooking oil, fill bottom of the mold with shredded coconut.
3. Stack 2 mold together and press till shredded coconut is firmed.
4. Sift flour and baking powder.
5. Beat sugar, eggs and ovalette until fluffy.
6. Add coconut milk and mix well.
7. Slowly add in flour and mix till well combine, add in colouring.
8. Fill the sponge cake mold with batter till full.
9. Prepare steamer, when water boil put in the mini sponge cake, steam for 10 -15mins.
10. When cake turned slightly cool, remove the cake from the mold. Serve with coffee or tea.

Puteri Ayu (steamed mini pandan sponge cake)

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Tou Fu Hwa agar agar
Ingredient:
10 cup of soya milk
2 tbs of Nestle coffeemate
15g sugar ( optional )
25g Agar-agar power (pearl mermaid)
1cup of milk (HL milk)or other brand
Step:
1. Heat the soya milk it's hot. Do not boil
2. Stir in coffee mate till it's fully dissolved
3. Stir in instant agar agar pwd. Till it's dissolve
4. Sieve out bubble using an oil sieve.
5. Pour into mould or tray and let it's set
Leave in fridge.

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Japanese style mashed potato
1.4 medium potatoes, peeled
2.1/2 Japanese cucumber, thinly sliced
3.1/2 small carrot, very thinly sliced
4.2 hard boiled eggs, cut into piece
5.1/4 white onion, very very thinly sliced
6.3 tbsp of Japanese-style mayonnaise
7.Salt and pepper to taste

Cut the peeled potatoes into 3cm cubes. Cover with cold water, add a few pinches of salt and bring to boil. Simmer for about 10 minutes or until the potato cubes are tender. Drain thoroughly and immediately toss through the carrot pieces. The left over heat from the potatoes should cooked the carrot.

Let the potatoes and carrot cool completely. Add the Japanese mayonnaise, salt and pepper. Roughly mash the potatoes, leaving some chunky bits. Taste now and adjust accordingly. It should be relatively mild. Toss through the cucumber and onion. Add the boiled eggs and gently mix.

Serve immediately or store in refrigerator.

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White Coffee Yoghurt Cheesecake
INGREDIENTS
9 - 11 OREO or digestive cookies
30g of salted butter, melted
150g cream cheese
150g vanilla yoghurt
50mL whipping cream
1 pack white coffee instant powder
5g Red man agar-agar powder
50mL hot water
1 tbsp Cocoa powder for dusting

1) Removed the cream center from the OREO cookies by scraping with a knife.
2) Blend biscuits and melted butter with food processor.
3) Line the bottom of the cake pan with parchment paper. Place the blended crumbs and pack firm with a spoon. Freeze the crumbs while working on the cream mixture.
4) Put cream, yogurt, cream cheese and coffee powder into a blender. Pulse until smooth. Dissolve gelatin in 50mL of hot water, add this last to the blender. Blend again! Scrape down the sides with a rubber spatula if necessary.
5) Using a sieve or a strainer, pour everything into the cake pan. A sieve with help eliminate some of the air bubbles for a smoother cake.
6) Finally, let it sit in the refrigerator for at least 3 hours/overnight until it has settled.
7) Dust the top with cocoa powder and serve!

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Savoury egg muffin
ingredient:
3 beaten eggs dash with some pepper.
(Can yield 4 muffins)

Filling is up to individual taste.
For mine is diced ham, cheddar cheese and tuna.

After put in the filling 80% full, pour in some beaten egg and stir with fork.

Baked 180c, 25mins or until golden brown.
Grease the muffin cup or muffin pan if it's not non stick

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Egg tart, Egg White Tart & Bird Nest Tart.
Shells, I bought frozen ones from phoon huat. It's the flaky ones.

Makes about 15-18 small tarts.
4 eggs
60g caster sugar
120g milk
280ml water

Preheat oven to 230C/445F.

Stir together the sugar and water until the sugar has dissolved.

Whisk the eggs in another small bowl. Add the egg and milk to the sugar and water mixture and mix well.

Strain the filling into each unbaked tart mold, filling it near to the brim.

Bake for 10-15minutes or until golden, let cool slightly before turning out of their molds and serving.

Milk Egg White Tarts
Makes about 30+ tarts
340g egg whites
120 caster sugar
280g milk
120g water

Preheat oven to 230C/445F.

Stir together sugar and water until the sugar has disolved.

Whisk the egg whites lightly in a separate bowl. Add milk and whisked egg whites to the sugar and water mixture, and mix well.

Strain the filling into each unbaked tart mold, filling it near to the brim.

Bake for 10-15 minutes or until the filling has bubbled and set. Let cool slightly before turning out of molds and serving.

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Mango agar agar - healthier version of mango pudding refreshing!
Ingredients
1 packet agar agar powder
700ml water
300ml Carnation full cream milk
2 Thai honey mangoes (cubed)
8 tbsp. sugar
2 tsp mango essence
2 drops yellow colouring

Steps
Boil agar agar powder and sugar in water. Bring to boil.
Add milk, mango essence and colouring. Bring to boil.
Pour into mould and add mangoes.
Let it cool before chilling in fridge.

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Buah-Keluak Ayam
- Recipe Adapted from Mrs Lee’s Cookbook

1 chicken, cut into small pcs
300gm pork rib bones, in small pieces
20 Buakeluak, scrubbed & washed clean, soaked for 5 days, change water daily
8 rounded tbsp tamarind add 1.5 litres water, strained and use liquid only
3 tbsp sugar
2 tbsp salt
Oil for frying the Rempah
Rempah – pounded finely together
12 slices lengkuas
½ thumbsize pc of turmeric
6 candlenuts
30 shallots
10 red chillies
1-1/2 tbs blachan
Add in
1 tsp coriander powder
1 stalk lemon grass – bruised
Preparation of Nuts
Make a small opening by chipping away the smooth portion of the nut
To cook
Heat pan till hot, add cooking oil, stir fry rempah till fragrant and oil separates from rempah.
Add in pork bones and chicken, mix thoroughly till liquid has reduced. Add nuts, fry for 2-3 minutes.
Add tamarind liquid and seasoning and simmer for half an hour.

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Soft Honey Buns / Pork Floss Bun
Ingredients:
Bread flour 300g (I used 270g bread flour & 30g cake flour)
*Egg 1 (50g)
*Milk 150g
Honey 50g
Instant yeast 1 tsp
Butter 30g (Room temp)
Salt 1/8 tsp (Optional)
*Total weight of Egg & Milk adds up to 200g

Method:
1) Place the ingredients in the BM or mixer to knead till window pane. If using BM, place the wet ingredients first, follow by the dry ingredients and lastly the yeast in the center of the flour pile. Salt and butter to be added only after approximately 5 minutes into kneading. Let the dough proof in the BM.
If using mixer, add all ingredients except butter in a mixing bowl, knead till smooth dough. Add in the butter and knead until dough is smooth and elastic. Cover with cling wrap and set aside to proof.

2) After first proofing of an hour, punch out the air and cover it loosely with cling wrap. Let it rest for 15 min.

3) Divide the dough into 9 equal portions. Shape into round balls and place them neatly in a 8 by 8 inch square pan. Spray some water on the surface of dough and second proof the dough in the oven for about 60 min. (Oven NOT switched on.)

4) Remove the pan from the oven at the last 10 min of second proofing to preheat the oven at 170C.

5) Apply egg-wash and bake for 18-20 min.

6) Once baked, remove the bread and unmould immediately. Let cool on a rack completely.

Happy baking

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Easy Apple Strudel ... with puff pastry, -by Fiona Lau (modified)
it's so easy and yummy! recipe adapted Rita choo
1 Pampas sheet
2 /3 apples (peeled, cored and diced)
2 tbsp caster brown sugar or vanilla sugar
1/2 tbsp flour
1/2 tsp cinnamon powder
40gm raising (optional)
20gm melt butter
vanilla pod ( optional )

egg wash
1 egg
3 tbsp milk
snow sugar for dusting
Method
1. Preheat oven to 190°C. Combine apples, sugar, flour. vanilla and cinnamon in a bowl.
2. Place the pastry on a lightly floured baking tray. brush with melting butter Spoon the apple mixture over half of the pastry, leaving a 2cm border around the edges.
3. Seal edges of pastry by using a bit of water on your fingers and crimp the pastry edges.
4. Cut a few slits on the top of the pastry. Bake for 35 minutes or until golden. Transfer to a wire rack lined with baking paper for 30 minutes to cool. Dust with icing sugar and serve.
Notes:
1. I have omitted egg wash.
2. All ovens vary so cooking temperatures and times may vary

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English muffin (Bread Machine Method)

Ingredient (A)

High protein flour 200g

Sugar 6g

Salt 4g

Dry yeast 4g

Milk 60g

Water 8g

Olive oil 10g

Ingredient (B)

Corn meal flour

1). Put (A) in the BM and select the bread dough function.Let the Bm do the 1st step.

2). When the cycle is finished.Sprinkle (B) over your work area.

3). Use you hand to pat the dough into a 1/2 inch thick rectangle.

4). Turn the dough so that each side gets lightly coated with (B)

5). Cut into 8-10 rounds

6). Place the rounds on a baking sheet,cover and rise for 30-40 mins.

7). Heat a non stick pan.Cook the muffins about 8 mins on each side over low heat.

8). Serve warm with ur favorite filling

9). U can freeze well and can be reheated in the microwave or toaster.

Sorry for make you waiting.

Enjoy in the kitchen.Have a nice weekend^^

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Chincalok Omelette

Ingredients:

4 eggs

2 tbsp chincalok

Oil for frying

Dashes of Pepper

Method:

- Beat eggs together with chincalok & pepper

- Heat pan (I use my happycall pan) with oil

- Pour egg mixture

- Fry till both sides are brown

- Dish out & serve

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Homemade otah paste

Chillies paste:

8soaked dried chillies,

3candle nuts,

150g shallots,

10g balacan,

15g blue ginger,

turmeric powder,

3cloves garlic,

curry powder

Mixed wif 1tbsp corn flour & rice flour,

1tbsp coconut cream 1/2cup water.

Banana Leave soak wif hot water before use

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Bak kwa.

I adapted from http://belachan2.blogspot.com/2006/06/bak-kua.html?m=1

I made slight modification to the recipe :

1 lb (~ 450 gram) ground pork

1 tbsp fish sauce

1 tbsp dark soy sauce

1 tbsp light soy sauce

1 tbsp cooking wine

1/2 cup (~64 gram) sugar

1/2 tsp Kecap manis

(You may try adding 1/2 tsp oyster sauce, I didn't add this time) . Method is the same as "little corner of mine" except I used "broil" function of oven for the last 2 minutes.

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PANDAN CHIFFON CAKE- Rosie khoo

INGREDIENTS --A

Egg Yolk-----8 Nos

Sugar-------120 gm

Plain Flour----180-gm

Baking Powder--1 TSP

Salt-----1/2----TSP

Corn Oil-----100--gm .

Coconut Milk-----180 gm

Pandan Leaves-----6----8 piece

Pandan Paste 1/4 TSP

Egg White------10 --Nos

Cream of Tartar---1/2 Tsp

Sugar-----120--gm

Method

Coconut Milk n Pandan Leave Blend together to get the .juices than strain of the Pandan leaves.

Sieve the flour n baking .powder 2---to---3 - Time.

BEAT INGREDIENTS-----

A TILL WELL COMBINE. .I

ngredients---B.

Beat Egg White. CREAM OF TARTAR THAN AT IN SUGAR TILL STIFF PEAK.

THAN FOLD IN THE INGREDIENTS---

A MIXTURE MIX TILL WELL COMBINE THAN POUR OVER YOUR CHIFFON CAKE PAN. BAKE AT 180 DEGREE ---

BOTTOM HEAT FOR AN HOUR .ONCE BAKE OVER TURN THE PAN.

This Pandan Chiffon is very soft moist.

HOPE U ALL TRY ON IT THKS U DEAR ALL FOR THE LIKE

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发糕食谱～

材料～

Planta 2汤匙

糖 110g

自发面粉 300g

酵母 2茶匙

紫薯泥100－150g

水300ml

色素少许

做法～

1）把所有材料倒入碗里搅拌均匀。

2）搅拌好了，待发 30 分钟。

3）30 分钟后，把面糊倒入装有纸杯的模里。

4）大火蒸15分钟即可。

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《简易发糕》

材料：

1 kg -海绵蛋糕预拌粉（Steamed Cake Mix)

450g -清水

喜爱色素少许

做法：

1.将所有材料混合，搅拌均匀。

2.倒入发糕杯，大火蒸15～20分钟。

Easy Huat Kueh
Materials:
1 kg - Sponge cake mixes (Steamed Cake Mix)
450g - water
choice coloring

Practice:
1 mix all ingredients and mix well.
2 Pour sponge cake cups, 15 to 20 minutes over high heat.

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Chicken bake rice

My ingredients is agar agar one..

Chicken fillet - diced

Marinate with salt n black pepper for 15-30mins

Button mushroom - sliced

Bacon - chopped

Add a knob of butter n fry with garlic. Quickly add in the chicken, mushrooms n bacon cause garlic doesn't neeed to be golden brown. Once chicken is cooked (some recipes wants it half cooked but i dont like to half cook food n trf to cook in another pot. ), u can set the the ingredients aside.

Wash ur desired amt of rice but add a bit more water than usual because need to bake later n will have loss of water..

Add a pinch of salt n pepper for flavouring. Then add the cooked ingredients, stir a bit and set to cook.

Once cooked, pour rice into trays, cover cheese over rice, then AF at 200degrees 15min till cheese turn golden brown.

I got the recipe frm noobcook.com but i edited a bit..

It suggest to spread canned mushroom soup sauce on the rice before spreading cheese but i find it very salty so i opt it out.

It also suggest for cloves of garlic in the cooker, but i prefer to fry garlic with meat so its fragrant.

http://www.noobcook.com/chicken-and-mushroom-baked-rice/

Preparation to serving time is abt 30mins. Very easy recipe.

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Ice cream &Without ice cream maker is required

Ingredients
Coffeemate 150g
Super fine sugar 40g (I find it too sweet)
Evaporated milk 400ml
Cocoa powder 15g

Steps
• Mix all ingredients into a big bowl
• Use cling firm (保鲜纸) to cover and put into freezer for 3 - 5 hours (not too watery before you carry on the next step)
• Use mixer to double up the size
• Put into container and freeze it

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Hokkaido Milky Soufflé Cupcakes

Recipe adated by: Master Pastry Chef William Tan.

Recipe:

A: Egg yolks.100g

Caster Sugar. 30g

Superfine flour. 110g

B: Dairy Whipping Cream 100g

C:Egg whites. 200g

Cream of tartar.1/4 tsp

Caster sugar. 80g

Method:

1). Whisk(A) till well combined. Add in (B) and mix well

2). Whisk (C) till stiff and fluffy by adding sugar in 3batches

3). Combine 1/2 of whisked egg white into (1) and mix till well combined. Add rest of egg whites and mix till well incorporated.

4). Pour well combined batter into Hokkaido paper cups

5). Bake at pre heated oven 175 degree for 20-25 minutes

6). Leave to cool before pipe in whipped cream and decorate with fruits

Fillings:

100g non dairy whipping cream

10g instant custard

Whisk both ingredients till stiff then pipe into cooled Hokkaido cupcakes

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