Decided to make this brussel sprout with a twist in chinese stir fry style.
Method:
In a wok heat the oil until hot. Add in the garlic and fry until fragrance. Add the brussel sprout and salt. Fry until the vege is cook. Serve immediately.
** if you add in the bacon, when the garlic is fragrance, add the bacon & fry for 2 minutes. Then add in the sprouts ansd salt.
Mixed the following for the sauce:
Method:
In a large bowl, put in the minced pork. Add in the five spice powder, egg, salt and corn flour. Use your hand to mix well and set a side.
In a wok hot enough oil to deep fry the pork balls. When the oil is hot, spoon the minced pork and round into a ball. Put into the hot oil and fry until brown. Continue until all the pork is cook.
In another wok, fry the potatoes until cook. Set aside. Scoop up the oil and left about 1 tablespoon in the work. Add in the minced garlic and fry until fragrant. Add in the sauce. Once boiled, add in the brown pork balls and also the onions. Simmer in a low fire for about 10 minutes. Add in the pepper and the potatoes. Mix well and serve immediately
Ingredients:
Method:
Pre heated oven to 190 degrees Celcius (170 for fan assist oven). Lightly oil the bases of 2x8" round cake tins with greaseproof paper.
Beat butter, sugar and vanilla essence until light and fluffy. Gradually add in the eggs one at a time, beating well between each addition. Sift half the flour over the mixture and using a spatula, gently fold into the mixture. Sift over the remaining flour and fold in until just blended.
Divide the mixture betweens the tins, spreading evenly. Gently smooth the surfaces with the back of a spoon. Bake in the centre of the preheated oven for 20-25 minutes, or until well risen and golden.
Remove and leave to cool before turning out on to a wire rack. Whip the cream with 1 tablespoon of the icing sugar until forms soft peaks. Fold in chopped strawberries
Spread one cake layer evenly with the mixture and top with the second cake layer, rounded side up. Thickly dust the cake with icing sugar and decorate with the reserved strawberries. carefully slide on to a serving plate and serve.
This cake is yummy. The cheesecake blends very well with the chocolate sponge. Found this recipes on a blog sometime ago but been busy. Decided to bake this cake as I am on a holiday mood....this cake is lush....
Ingredients A:
Method:
Preheated the oven to 165 degrees Celcius. Sift the cocoa powder, baking powder and self raising flour and set aside. Lightly oil and line the base of an 20cm squarecakr tin with greaseproof or baking paper
Beat the sugar and the butter until light and fluffy. Add in the eggs one at a time, beating well between each addition. Fold in the sifted flours with a spatula and mix well. Set a side while preparing the cheesecake.
Ingredients B:
Method:
Beat cream cheese until fluffy. Add in the egg, sugar and the vanilla essence. Beat until all the ingredients are well mix.
To assemble the cake, spoon 1/2 of the ingredients A into the cake tin. Level the surface and then add in the ingredients B. Level again then add in the remaining ingredients A.
Bake in the oven for 50-60 minutes. Leave the cake to cool before cutting.
Method:
Grease and line a 20cm cake tin with greaseproof paper. Preheat oven at 170 degree Celcius.
Sift the flour and salt together and set aside.
Cream butter and sugar until light and creamy. Add eggs one at a time, beating well after each addition until the mixture is light and fluffy. Add in the vanilla essence.
Fold in the sifted flour gradually into the mixture. Add in the milk and mix until well combined.
Turn out mixture into the prepare tin. Bake in preheated oven for 50 minutes or until cooked through when tested with a skewer.
This is a lovely dish that goes very well with coconut rice, tomatoe rice or even plain white rice.
Ingredients:
To grind together:
Method:
Coat the chicken with the turmeric and marinate for about 3 hours.
In a wok, fill enough oil to pan fry the chicken until golden brown. Drain and set aside.
In a pot put about 4 tbsp cooking oil. When the oil is hot add in the grind ingredients. On a low heat cook until the oil surface the paste. Then add in the onions and tomatoes. Cook until soft.
Add in the tomatoes purees, tomatoes ketchup and dark soya sauce. Also add in the sugar & salt to taste. Mix well and add in the water. Bring to boil then reduce the heat and cover for about 10 minutes.
Add in the chicken, mix well to coat the chicken with the sauce. Bring to boil and put on the lid and cook for another 30 minutes or until the sauce has reduced and thickens.
Serve immediately.
Method:
Beat the eggs and sugar until the sugar has dissolved.
Add coconut milk into the egg mixture and sieve the mixture to ensure that there is no lumps.
Put the egg mixture into a double boiler and keep on stirring.
In a pan, fry the remaining sugar until it melts and golden in colour. Add in the sugar into the egg mixture.
Continue stirring the egg mixture together with pandan leaves untill the mixture has thickened and golden in colour. Cool thoroughly.
Ingredients:
Method:
Preheat the oven to 180 degrees Celcius.
Lightly oil and line the base of an 18cm square cake tin with baking paper.
In a large bowl, cream the butter and sugar together until white and fluffy. Beat the eggs, then gradually add the eggs to the creamed mixture, adding 12tablespoon of flour after each addition.
Finely grate the rind from 1 lemon and stir into the creamed mixture, beating well until smooth. Squeeze the juice from the lemon, strain then stir into the mixture.
Spoon into the prepared tin, level the surface and bake in the preheated oven for 25-30 minutes. Using the zester, remove the peel from the last lemon and mix with 25g granulated sugar and reserve.
Squeeze the juice into a small saucepan. Add the rest of the granulated sugar to the lemon juice in the saucepan and heat gently, stirring occasionally. When the sugar has dissolved, simmer gently for 3-4 minutes until syrupy.
With a cocktail stick, prick the cake all over. Sprinkle the lemon zest and sugar over the top of the cake, drizzle over the syrup and leave to cool in the tin. Cut the cake into squares and serve.
Method:
Mix salt, tapioca flour and grated coconut together. Add about 1 tsp of the grated coconut into a greased mould and press hard on it. Set aside
In a mixer beat eggs and sugar until white and fluffy. Then add in ovallette and continue beating until creamy.
Add the pandan paste in the water and mixed with the coconut milk.
Stir in flour and alternate it with the coconut milk mixture. Fill the mould until almost full of 3/4 full. Steam over high heat for about 15-20 minutes.
Can replace the fillings with red beans paste or lotus paste if prefered. Ingredients: Fillings:
Skin:
Method:
Combine all ingredients for the filling into a bowl. Set aside.
Place tung mein flour in a mixing bowl. Pour in hot water to the tung mein flour and mix with a spoon to form a sticky dough.
Combine glutinous flour, sugar, salt and water in another bowl. Mix into a dough.
Finally combined the tung mein flour dough with the glutimous flour dough and also the shortening. Knead until the dough is not sticky.
Divide the dough into 12 balls. Start making the balls by first flouring your hands. Then take one of the dough and form it into a circle. Place the circle in the palm of one of your hands. Put 1-11/2 tsp of the fillings in the centre. Carefully pull the edges up and over the paste and pinch them at the top. Then gently roll and pat the ball into an even round shape.
Once you have the ball shape, quickly dip it into a bowl of water and then roll it in the sesame seeds coating the entire outside. Then place the finish ball on a place. Continue making the rest of the sesame balls.
In a wok heat the oil on high . Once the oil is hot add in the sesame balls. let the sesame balls cooked for about 6 minutes or until the sesame seeds is golden brown. Then remove and place the sesame balls in aplate lined with paper towels. Let the balls cool before serving.
Seafood:
Sauce:
10g of five spice powder, put into a red packet
Method:
Combine all the sauce ingredients into a small saucepan. Bring to a low simmering boil. Leave a side to cool completely before use.
Arrange all the shredded vegetables attractively on a big, round serving platter. Put the raw fish in the centre.
To serve, pour the sauce over the yee sang and sprinkle with the five spice powder. Add the sesame seeds and the pounded peanuts.
Sift:
Method:
You need the kuih rose brass mould as show above picture.
Combine sugar and coconut milk. Use a handheld wire whisk to mix both ingredients until sugar has disolved. Add in the egg and whisk until well blended. Stir in sifted flours and mix to form a smooth batter. Strain the mixture through a wire mesh sieve to prevent any lumps. If the batter is thick, just add a little more water until the consistency is just right.
Heat oil in a wok. Put in the brass mould to heat up. When it becomes hot enough, remove the mould and dip into the batter. Make sure that the sides are coated with batter.
Return the mould to the hot oil and deep-fry the batter till its turn golden brown and crispy. Shake a little to remove the pastry from the mould. Remove the kuih rose from the oil , then drain and leave to cool on absorbent kitchen paper. Store in airtight container.
Ingredients:
For the syrup
Method:
Combine sugar, screwpine leaves and water in a saucepan. Bring to a boil to dissolve the sugar. Strain and set aside to cool.
Put rice flour and green bean flour into a large mixing bowl. Pour in water gradually and leave aside to soak for 45 minutes. Add coconut milk and salt to the rice flour mixture and mix well. Stir in syrup. Strain the batter to ensure it is free from lumps.
Divide the batter into two. Leave half a portions white and add the red colouring to the other half.
Places a greased 20cm tray in the steamer and heat up for 5 minutes. Pour half cup of the white batter on to the heated tray. Cover and steam over medium heat for 5 minutes or until set.
Pour half cup of the pink batter over the white layer and steam covered for 5 minutes or until set. Repeat the procedure, alternating white and pink batter until all the batter is used up.
To the very last layer, add a little more red colour to make it a deeper shade of pink.
After the final layer is set, steam the kuih for a further 15 minutes. Halfway through open the lid to release the stem, then cover again until the end of the steaming process.
Cool the kuih throughly before cutting into small diamond-shaped pieces.
