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Showing posts from 2008

Pak Tong Koh (Steamed Sugar Cake)

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Ingredients: 200g sifted rice flour 410ml water 1 tsp dry yeast (mix with 1 tsp warm water) 1/2 tsp double action baking powder Seasoning: 170g Sugar Method: 1) Grease baking tin and line with greaseproof paper. 2) Combine rice flour with water and Seasoning. Mix well. 3) Cook rice flour mixture over low heat, stirring constantly till the mixture thicken. Strain the mixture, let cool then add the yeast and baking powder. Mix well and set aside for 8 hours. 4) Pour the mixture into the baking tin and steam over high heat for 25 minutes. Let cool and cut into serving pieces.

Seafood Hor Fun

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Ingredients : -1lbs rice noodles/sticks -2tsp dark soya sauce -oil for cooking - some crushed garlic Gravy : -8 big-sized prawns; deveined - marinated with pinch of salt, pepper -8 fishballs; -10 piece of fish cake -100g of mince pork -0.8-1lbs bok choy and bok choy-sum, cleaned and cut into sections of stalks/stems and leaves -1/2tsp crushed garlic -1/2tsp crushed ginger -1 tbsp cornflour mixed with 1/2 cup water -1/2cup chicken broth or 1/2 tbsp of chicken stock -2 eggs -pepper and salt to taste -oil for cooking -water Method : 1. Loosen the fresh rice noodles 2.Heat oil and saute prawns till cooked, set aside 3.Add in fishball slices, fry till soft, set aside 4.Heat more oil in frying pan/wok at high heat add in rice noodles, add dark soya sauces and stir fry briskly ( Note : You can allow noodles to burn a little at the edges for that smaky taste). Set aside. 5.Add in garlic, ginger and fry until fragrant. 6.Pour in broth and bring to the boil. Simmer 5mins. 7. Add in mince pork un

Kaya

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Ingredients: 10pcs Eggs 300g Sugar 450ml Coconut milk 80ml Pandan Juice Few drops green food colouring Method: 1. Mix eggs and sugar together till sugar dissolves. Add coconut milk, pandan juice and a few drops green food colouring and stir well blended. Strain mixture into small pot. 2. Place small pot inside large pot. Puor 5 cup water into large pot, make sure that is does not overflow into small pot. Bring to a boil, stirring continuously till kaya becomes thick and sticky. ** To make pandan juice, blend 4 pieces of pandan leave with water, strain the mixture.

Hot Bean Paste Kimchi Soup

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Ingredient: 3 tbsp Hot bean paste 1 rice bowl Kimchi 1 qt water 2 stalks spring union 1 pc tofu (cut into cube) Grass noddle (tang hoon) Mushroom chicken or beef or pork or fish Salt to taste Method: 1. Boil water until boiling. 2. Add in hot bean paste and meat, wait the soup until boiling again. 3. Add in toufu, spring onion and Kimchi and let it steam for 8-10mins. Serve in hot.

Shao Pao (烧包)

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Oil Dough 340 g plain flour 220 g shortening/lard Process all the above in a food processor Water Dough 550 g plain flour 150 g castor sugar 160 ml vegetable oil 240 ml iced water 2 tsp salt 2 tsp golden syrup Process the all the above in a food processor. Glaze – 2 egg yolks Method: Scale oil dough into 20 gm and water dough into 40 gm. Wrap oil dough inside water dough. Roll flat and roll up like swiss roll. Repeat another 3 times. Cut each piece into halves. Roll out each piece and put in filling. Preheat oven at 375 f Convection and bake for 10 minutes, remove from oven, glaze with egg yolks and bake another 15 – to 20 minutes. Char Siew Filling 300 gm Char Siew ( finely diced ) 3 tbsp sugar 1 tbsp tbsp Flour ¾ cup water 1 1/2 tbsp oyster sauce 1 Tbsp light soya sauce 1 tsp Dark soya sauce 4 chopped shallots 1/2 cup green peas 2 Tbsp oil Heat oil and stir in the shallots. Add in flour

Woo Tau Kow (Steam Yam Cake)

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Ingredients 1 Yam 150g dried prawns 10 pcs Shiite mushroom 1 tablespoon minced garlic 2 1/2 rice bowls rice flour 1/2 rice bowls sweet potato flour 6 rice bowls water 2 teaspoon five-spice powder 1 1/2 teaspoon salt Method To make the wu tau koh, it is best to use shredded yam instead of cubed ones. Begins the process by removing the skin of the yam with a big, sharp-bladed vegetable peeler. Then cut the yam in half. Slide the halves across a vegetable shredder in smooth, singular movements to produce neat, unbroken strands of yam. These strands of yam will “hold” the structure of the wu tau koh and give it texture. Next, pound dried prawns. Stir fry all that shredded yam, Shiite mushroom and dried prawns in a fair amount of oil and two tablespoon of minced garlic. Toss the ingredients in a big wok for 15 minutes or until the heavenly smell of a fragrant stir-fry has wafted around the entire kitchen. Meanwhile, as the stir-frying is under way, mix three rice bowls of rice flour with s

DARK SOYA BRAISED CHICKEN WITH MEIGUILU (玫瑰豉油鸡)

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I was craving for dark soy chicken very long time. Miss a lot the Spore Chinatown dark soy chicken at Scott road, but the Chinatown here is really out! Finally I've decided to do my own and turn out not that bad and definitely much better than Chinatown here. Ingredients (serves 4): 1 large chicken (abt 1.5 to 2kg) 2 sticks cinnamon 1 tbsp cloves 1 pc Anise 2 pc Licorice (甘草) 1 large piece aged Chinese dried citrus peel (陈皮) 50ml Chinese wine (preferably meiguilu 玫瑰露) 50g rock sugar 1 small bottle (200ml) best quality dark soya sauce/黑酱油或老抽 Method: 1. Clean the chicken and remove all visible fat from neck and back cavity. Wipe with a damp cloth and reserve. 2. Add a little oil to a large pot (enough to contain the whole chicken) and briefly fry spices until aromatic. Add the soya sauce, rock sugar and citrus peel. Place the chicken in the pan and then add enough water to cover three-quarters way up. 3. Bring to a boil and let bubble for three minutes. Turn down to a strong

Madeleines

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Makes 12 165 g/ 51/2 oz/ generous 11/4 cups plain (all-purpose) flour 5 ml/ 1 tsp baking powder 2 eggs 75 g/ 3 oz/ 1/2 cup icing (confectioners') sugar, plus extra for dusting grated rind of 1 lemon or orange 15 ml/ 1 tbsp lemon or orange juice 75 g/ 3 oz/ 6 tbsp unsalted (sweet) butter, melted and slightly cooled Method: 1) Preheat the oven to 190C/ 350F. Generously butter a 12-cup madeleine tin (pan). If you don't have one like me, use a muffin pan (bun tin). Sift together the flour and baking powder. 2) Using an electronic mixer, beat together the eggs and icing sugar in a bowl for 5-7 minutes, until thick and creamy and the mixture leaves a ribbon trail when the beaters are lifted. Gently fold in the lemon ot orange rind and juice using a rubber spatula or metal spoon. 3) Beginning with the flour mixture, alternately fold in the flour and melted butter in four batches with a rubber spatula. Leave the mixture to stand for 10 minutes, then carefully spoon into the pan.

Portuguese Egg Tart

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Pastry A: 2 ½ cup flour (low gluten) or cake flour Pastry B: 2 tbsp shortening / butter ¼ tsp salt 1 egg approximately 1/3 cup ice water ¾ cup butter Filling: ¼ cup granulated sugar ¼ cup milk ¼ cup whipping cream 4 egg yolks Method: 1. Sift A into a mixing bowl, add ingredients B and mix until it forms into a smooth ball. Chill in fridge for 30 minutes. 2. Bring butter to room temp, and cut into slices approximately 3mm thick. 3. Roll dough out into a big rectangle and arrange butter pieces on half of the dough, fold dough over to cover the butter pieces, press with hands and then roll out with rolling pin. Sprinkle top with flour, cover with plastic wrap and let rest for 30 minutes. 4. Turn dough a quarter turn, fold into threes (like a letter) and roll out. Cover with plastic wrap and let rest for 30 minutes. Repeat this 3 or 4 times. 5. Finally, roll the dough out into a large rectangle and fold onto itself like a jelly-roll. Let it rest in the fridge for about 30 minutes. 6. Mean