Crispy Fried Chicken

Ingredients:

• 8 drumsticks
• 2 tbsp custard powder
• 1/2 tsp pepper powder
• 4 tbsp plain flour
• 1 tsp baking powder
• 1 egg
• 1 tsp salt or to taste
• extra plain flour for coating

Method:

Clean the drumsticks and set aside.

Combine all the ingredients in a mixing bowl except the extra plain flour. Mix into a smooth consistency. If batters is too thick, add 1 tbsp water.

Coat the drumsticks with the batter. Keep in the fridge for several hours or preferably overnight.

Heat enough oil for deep fry. When the oil is hot, coat a drumstick into the extra flour & then deep fry until golden brown. Drain the drumsticks on absorbent paper

Bak Kwa/Loong Yoke

Since Chinese New Year is around the corner decide to make this Chinese dried meat a popular delicacy for Chinese New Year.

Ingredients:

• 500g minced pork
• 1 tbsp of thick dark soy sauce
• 1 tbsp Shoaxing wine
• 1 tbsp light soy sauce
• 1/2 cup sugar
• 11/2 tbsp fish sauce
• 1 tsp five spice powder
• 1 tsp oil

Method:

Place all the ingredients in a mixing bowl. Mix with a fork vigorously in one direction until a gluey paste is formed.

Cover and leave in the fridge overnight.

Place meat on a large parchment paper. Roll out on a plastic sheet thinly. You may use clingfilm so the meat won't stick on the rolling pin.

Sun until the meat is easily lifted. Cut into pieces and BBQ on a low heat on each side until brown. If prefer, you may also use your oven. Heat the oven on 125c and bake for about 20 minutes. Increase temperature to 180c and bake for about 20-30 minutes until the meat is golden brown.

Cool and cut into pieces.

Curry Puff 2

This version of curry puff reminds me of my school days where I use to buy them from the Malay stall in the school canteen for only 10sen. This curry puff pastry is different from the spiral curry puff Ingredients for the pastry:

• 11/2 cup of plain flour
• 5o g shortening
• 1/4 tsp salt
• 1/2 tsp baking powder
• 4 tsbp water

Ingredients for the filling:

• 1 small onion, chopped
• 2 tbsp dried prawns, soaked and pounded finely
• 2 tbsp meat curry powder
• 3 large potatoes, peeled and diced
• 2 springs onion, sliced finely
• 1 tsp salt
• 1 tbsp sugar
• 5 tbsp oil

To make the filling:

Heat oil and fry chopped onion until sweat through. Add in the dried prawns, curry powder and 3 tbsp water and saute until fragrant. Add potaties and 1 cup water and cooked until potatoes are tender. Add salt and sugar to taste. Cook until the filling is dry. Leave to cool before use.

To make the pastry:

Using food processor, add in the flour, baking powder and salt, pulse to mix. Add in the shortening and pulse until it looked like breadcrumbs. Add in water and pulse until the dough is combined into a ball. Let the dough rest for 1/2 hour.

Roll dough out into a long sausage and cut into small portions size of a ping pong ball. Roll each portion into a thin circle and put the filling in the centre. Fold the pastry over to make a 1/2 circle and crimp the edge.

Deep fry until golden brown.

Rose cupcakes with white chocolate icing

Ingredients:

• oil or melted butter for greasing
• 280g/10 oz plain flour
• 1 tbsp baking powder
• 1/8 tsp salt
• 110g/4oz caster sugar
• 2 medium eggs
• 250ml/9fl oz milk
• 6tsbp sunflower oil or 85g/3 oz butter, melted and cooled

For the white chocolate icing:

• 100g/3.5 oz white chocolate
• 140g/5 oz unsalted butter
• 140g/5 oz icing sugar

Method:

Preheat oven at 200C. Grease a 12 cup muffin tin oe line 12 paper cases.

Sift together the flour, baking powder and salt into a large bowl. Stir in the caster sugar.

Lightly beat the eggs in a large jug or bowl then beat in the milk and oil. Make the well in the centre of the dry ingredients. Stir gently until just combined; do not over mix.

Spoon the mixture into the prepared muffin tin. Bake in the preheated oven for about 20 minutes until well risen, golden brown and firm to touch.

Leave the muffin in the tin for 5 minutes then transfer to a wire rack and leave to cool.

To make the white chocolate icing: Melt the white chocolate in microwave on high for 1.5 minutes' stirring half way. Leave to cool. Put the butter in a large bowl and beat until fluffy. Stir in the icing sugar and beat together until smooth and creamy. Beat in the chocolate and mix well.

To make the sugar roses: Knead a little of the colouring paste into a 150g ready roll icing sugar until pale and even. Break into 3 balls. Then add a little more colouring to two giving three varying depths of colour. Keep until cling film. Rub a very thin layer of fat over a smooth work surface. Roll out one of the balls of icing thinly, about 1-2mm, then trim into a rectangle about 8x20cm. Cut off a 1cm strip of icing widthways, keeping the rest covered.

Carefully roll the icing up and around itself. For more realistic rose look, start rolling slightly skew-whiff so that the outside edge of the finished rose sticks out further than the middle. With about 2cm to go, start to guide the end of the icing down and under to make a neat rosebud. Pinch to shape, then cut or pinch off the bottom. Set a side at least 1 hour. Repeat with the rest of the icing.

For the leaves, colour the remaining icing green. Pinch off small pea-sized pieces, roll into balls, then flatten a little bit. Pinch one end to make a leaf shape. Use a knife and make lines to the leaf to make the leaf look like real leaf. Leave to dry.

Once the roses are dry and firm, dust a little lustre onto each rose using paintbrush or fingertip. Sprinkle with sparkles, if using. Position the roses onto the cupcakes in cluster of three, following with three leaves.

Stir fry brussel sprout

Decided to make this brussel sprout with a twist in chinese stir fry style.

Ingredients:

• brussel sprouts, open the leaf into pieces
• 1 garlic, minced
• 1 tbsp oil
• salt to taste
• ** if u wish, can add in some chopped bacon

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.

Pork ball in sweet and sour sauce

This dish remind me of my childhood days in Penang.

Ingredients:

• 180g of minced pork
• 1.5 tsp five spice powder
• 1 egg
• 2tbsp corn flour
• 1 tsp salt

Mixed the following for the sauce:

• 3/4 cup of tomatoes ketchup
• a dash of tabasco sauce
• 2 tbsp worcestershire sauce
• 1/2 tsp pepper
• 1 tbsp vinegar
• 2 tbsp sugar
• 1 tbsp fish sauce
• 1/2 cup of water

• 1 red pepper, sliced
• 1 onion, quartered and open to pieces
• 2 large potatoes, sliced to abt 5mm thickness

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

Dry noodles with minced pork and mushroom

Ingredients:

• 200g minced pork
• 5 chinese mushrooms, soaked until soft and slice thinly
• 3 tbsp of oyster sauce
• 2 tbsp of dark sauce
• a dash of white pepper
• 1 tsp sesame oil
• salt to taste
• 1 clove garlic, chop fine

Heat 2 tablespoon oil in a wok. When the oil is hot, add in the garlic. Fry until fragrant then add in the pork. Mix well. Add in the oyster sauce, dark sauce, sesame oil, salt and the white pepper. Also add in the sliced mushroom. Cook until the pork is nearly dry up. Set aside while preparing the noodles.
While the pork is drying up in the wok, soft the noodles according to the instruction in the packet. In a separate bowl, add 1/2 tbsp of dark sauce and also oyster sauce, a dash of pepper, 1/2 tsp sesame oil and 1/2 tbsp light soy sauce with 3 tbsp hot water. Add the cooked noodles and mix well with the sauce.
Transfer the noodles into a plate and scoop the minced pork on top. Sprinkle with some slice spring onions and eat hot immediately with sambal belacan or other chillies.

Fresh Strawberry Sponge Cake

Ingredients:

• 180g unsalted butter
• 150g castor sugar
• 1 tsp vanilla essence
• 3 large eggs
• 180g self raising flour
• 150ml double cream
• 2-3 tbsp icing sugar, sifted
• 225g fresh strawberries chopped
• few extra strawberries, to decorate

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.

Marble Chocolate Cheesecake

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:

• 180g unsalted butter
• 20g cocoa powder
• 1 tsp baking powder
• 120g self raising flour
• 150g castor sugar
• 3 eggs

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:

• 250g cream cheese
• 50g castor sugar
• 1 egg
• 1 tsp vanilla essence

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.

Butter Cake

I haven't had a butter cake for ages. Therefore decided to make one. This cake reminds me of the birthday cake that I had during my young days where the bakery will cover the cake with colourful butter icing.

Ingredients:

• 250g butter
• 200g castor sugar
• 4 eggs
• 1 tsp vanilla essence
• 200g self raising flour
• 4 tbsp fresh milk
• 1/2 tsp salt

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.

Ayam Masak Merah ( Malay style Red Curry Chicken)

This is a lovely dish that goes very well with coconut rice, tomatoe rice or even plain white rice. Ingredients: To grind together:

• 6 shallots
• 4cm ginger
• 6 dried chillies
• 5 fresh chillies
• 3 cloves garlic

• 10 chicken thights/drumstick
• 2 tsp turmeric powder
• red onions, cut into rings, keep some for decorations
• 3 tomatoes, quartered
• 4 tbsp tomatoes purees
• 2 tbsp tomatoes ketchup
• 1 tbsp dark soya sauce
• 350ml water
• salt & sugar to taste

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.

Kaya (Egg custard jam)

This remind me of my days in Penang kopitiam where one can order a cup of local coffee and also 2 slice of toast that will be spread with the kaya on top...yum...yum..

Ingredients:

• 5 eggs
• 150g sugar
• 200g thick coconut milk
• 2 pandan leaves
• 100g extra sugar ( to make caramel)

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.

Lemon Drizzle Cake

Ingredients:

• 125g butter
• 175g castor sugar
• 2 large eggs
• 175g self raising flour
• 2 lemons, preferably unwax
• 50g granulated sugar

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.

Kuih Puteri Ayu

Don't ask me why this was called kuih puteri ayu. You need to have the special mould as the above picture to make this kuih.

Ingredients:

• 2 eggs
• 100g castor sugar
• 125g self raising flour, sieved
• 150ml coconut milk
• 1 tsp ovallette
• a drop of pandan paste
• 50ml water
• some fresh grated coconut
• 1 tsp tapioca flour
• a pinch of salt
• some oil for greasing the mould

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.

Sesame Glutinous Ball

Can replace the fillings with red beans paste or lotus paste if prefered. Ingredients: Fillings:

• 80g ground roasted peanuts
• 11/2 tbsp castor sugar
• 2 tbsp oil

Skin:

• 40g tung mein flour (wheat starch)
• 40g hot water
• 180g glutinous flour
• 50g castor sugar
• a pinch of salt
• 110g water
• 2 tbsp shortening
• raw sesame seeds for coating
• oil for deep frying

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.

Yee Sang

I found out that Yee Sang is only popular in Malaysia and Singapore and parts of South east Asia, used to be eaten on the 7th day of Chinese New Year but now commonly eaten as the popular appetizer course in the standard meal course for any CNY dinner.

The fun of eating Yee Sang is the communal tossing of the salads with chopsticks. The action of tossing is known as Lo Hei which symbolizes increasing prosperity, abundance and vigor. This is why this dish is very popular among businessmen.

The Yee Sang comes in facinating colours. It is serve in a large flat platter with vegetables arranged around a small serving of raw fish in the middle.

Ingredients:

• 100g white raddish, shredded
• 100g of carrot, shredded
• 100g mango, shredded
• 100g of raw papaya, shredded
• 100g purple cabbage, shredded and boiled to soft
• a bunch of coriander leaves
• 5 kaffir lime leaves, finely shredded
• 30g pickled ginger. (can get them in bottle in oriental supermarket)
• 50g spring onion, shredded
• 80g pink grapefruits or pamelo
• 50g toasted sesame seeds
• 80g roasted peanuts, pounded
• 10 sheets of wan tan skin, cut into bite pieces ans deep dry until golden brown

Seafood:

• 20-30 thin slices of raw salmon/jelly fish/abalone
• 1tbsp lime juice

Sauce:

• 300g plum sauce
• 1 tbsp apricot
• 3 tbsp lime juice
• 3 tbsp honey
• 1 tsp sesame oil
• 1/2 tsp salt or to taste

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.

Kuih Rose/Kuih Loyang

Ingredients:

• 200ml tin coconut milk and add 175ml water
• 100g castor sugar
• 1 egg, beaten lightly
• oil for deep frying

Sift:

• 125g rice flour
• 125g plain flour

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.

Kuih Lapis (Layer Cake)

Ingredients:

• 160g rice flour
• 20g lek tau hoon (green beans flour)
• 150ml water

For the syrup

• 150g castor sugar
• 300ml water
• 2-3 daun pandan (screwpine leaves), knotted
• 250ml coconut milk
• 1/4 tsp salt
• a few drops red colouring

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.

Cucur Badak

This is one of my favourite malay kuih.

Ingredients :

For the dough

• 600g sweet potatoes (steamed and mashed)
• 10 tablespoons plain flor
• small shrimps for garnishing (with shells and heads on-optional)
• 1 tablespoon of sugar
• a pinch of salt

For the filling:

• 1 grated coconut (I used whole coconut as coconut that I get here is real small size)
• 1/2 cup of dried shrimps

Pound together:

• 1 garlic
• 3 shallots
• 6 fresh red chillies (or dried red chilies)
• 1 lemon grass (use only the white part)
• 1 1/2 teaspoon tumeric powder
• 5 slices of peeled fresh ginger
• 1/2 tsp coriander powder
• 1/4 cumin powder
• 1/4 fennel powder

• Salt to taste
• Sugar to taste
• 2 tablespoons cooking oil

Method: For the dough
Mix the mashed sweet potatoes with flour, sugar, and salt till a soft dough is formed. The dough shouldn’t be too sticky. If too sticky, add more flour to the mixture.
For the filling Soak the dried shrimps in hot water for 15 minutes and then pound them. Set aside. Heat 2 tablespoons of cooking oil and add in the pounded ingredients plus the pounded dried shrimps. Fry till fragrant.
Add in the grated coconut and mix well. Add in salt and sugar to taste. Set aside and let it cool.
For the wrapping
Dust your hands with some flour and take a bit of dough (about the size of a small ball), flatten it and put the filling in the middle.
Cover the filling and press one small shrimp on top of the dough. Heat oil and fry till golden brown.

Kuih Bengka Beras (Fei Chee Yoke)

Ingredients:

• 100g green bean flour soaked for 25–30 minutes with 200ml water
• 2 can of 400ml coconut and mixed with enough water to obtain 1050ml coconut milk
• 1/4 tsp salt
• 150g rice flour }
• 1 tbsp corn flour }sifted

For the syrup

• 300g castor sugar
• 300ml water
• 2 pandan (screwpine) leaves, knotted

For Glazing

• 2 tbsp of thick coconut cream

Method:

To prepare the syrup, combine sugar, water and pandan leaves in a pot. Bring to a boil to dissolve the sugar. Cool the syrup and discard the pandan leaves.

Put sifted flour into a large mixing bowl. Stir in coconut milk and soaked green bean flour mixture. Add the cooled syrup and salt and mix into a batter.

Strain batter into a large microwable bowl and cook on high 2 minutes at a time until it thickens and bubbles. Stir with a whisk after every 2 minutes. Pour cooked custard into a 8 inch square tin which was lighty greased. Spread and smooth the surface with a spatula. Bake in preheated oven at 170°C for 30–35 minutes until dark brown and aromatic. Glaze with coconut cream and grill until top is brown. Cool thoroughly before cutting