Hwee Ju's cook book

Raisin Cookies The natural sweetness of raisins gives there cookies extra flovour and a chewy bite. Makes 24 Ingredient: 150g/5oz/ 1 1/4 cups plain (all-purpose) flour 2.5ml/1/2 tsp baking powder pinch of salt 115g/ 4oz/generous 1/2 cup caster (superfine) sugar 115g/ 4oz/ 1/2 cup soft margarine 1 egg, lightly beaten 2.5ml/ 1/2 tsp vanilla essence (extract) 150g/ 5oz/ 1 cup seedless raisins Methods: 1. Preheat the oven to 190C/ 375F/ Gas 5. Lightly grease the baking sheets or line them with baking parchment. Sift together the flour, baking powder and salt into a mixing bowl oe the bowl of a food processor. Add the sugar, margarine, egg and vanilla essence. 2. Beat with the wooden spoon or blend in a food processor until combined. Stir in the raisins. 3. Drop heaped dessertspoonfuls of the mixture about 5cm/ 2in apart on to the baking sheets. Bake the cookies for 15 minutes or until golden brown. Leave on the baking sheets for a few minutes then transfer to wire racks to cool.

Chicken Pie Makes 3-5 pies Ingredients # 300g ready-made puff pastry (available at major supermarkets) Filling # 1 potato, boiled in salt water until soft, and diced # 60g carrot, diced # 6 button mushrooms, diced # 2 tbsp unsalted butter # 20g plain flour # 60g green pea # 2 tbsp garlic Seasoning # ½ tsp salt or to taste # 1 tsp pepper # ¾ tsp concentrated chicken stock # ½ cup water Glaze # 1 egg, lightly beaten with a pinch of salt added Method To prepare the filling Heat butter in a non-stick saucepan. Fry garlic until fragrant. Stir-fry briskly for 20-30 seconds. Add chicken, carrot, mushrooms, potato and seasoning , then add in flour. Bring to the boil. Reduce the heat and simmer until the gravy thickens. Dish out and set aside to cool. Roll out the puff pastry to 3mm thick. Cut into squares big enough to cover your ramekin or oven-proof pie dishes. Spoon some prepared filling into each ramekin or pie dish. Place a piece of cut out pastry over and make a slight slit on top of the...

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.

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...

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.

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.

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 ...