Ribena Tarts With BlackCurrent Jam

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220 g All purpose/plain flour
120 g castor sugar
1 tsp baking powder
1/4 tsp salt
1 tsp vanilla essence
40 ml Ribena BlackCurrent Fruit drink
2 tbsp milk powder
1 tbsp custard powder
100 g butter
1 egg

1 tsp purple and red coloring

4-5 tbsp blackcurrent jam

icing sugar

1) In a bowl, sift flour, custard powder and milk powder, baking powder and salt 2 times, set aside.
2) Cream butter and sugar till light and fluffy, add in egg and vanilla essence and continue to beat till well mixed.
3) Add in flour and ribena fruit juice alternatively, mix till well combined and its ready when the final mixture comes together. Divide into 2 portion, mix purple color on one portion and red on 2nd portions.
4) Wrap the dough with a clingwrap. Transfer to chiller to rest the dough for at least an hour or preferably overnight to firm up.
5) Pre heat the oven to 170 C for about 15 minutes. Line a baking tray with parchment paper.
6)  Remove the dough from the chiller, combine and Flatten dough and mould them into shapes of your choice using a cookie cutter. Place 1/2 tsp of jam onto the dough. Brush egg wash (a mixture of 1 egg and 1 tsp of water) on the surface of the tarts.
7) Bake for 20 minutes and remember to cool it completely on the tray before transferring to the wire rack.
8) Keep in air-tight container once it has completely cooled down.

  1. .



Crispy Chicken and Prawns Roll aka Ngoi Hiang

ngoi hiang
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Makes about 12 rolls

Beancurd sheet, large size, 2 sheets

400 g Minced chicken thigh meat
300 g Whole shrimp, cut into small pieces
4 pieces dried scallops – soaked in water till soft and shredded
2 tbsp crab meat
1 stalk spring onions – cut finely
1 eggs – beaten lightly
1 tbsp ginger juice
1 tsp minced garlic
10 pieces fresh water chestnut – chopped finely
1/2 carrot – minced coarsely

Seasoning for filling:
Salt to taste
1 tsp chicken powder
1 tsp mushroom granules
1 tsp white pepper
1/2 tsp five spice powder
1/2 tsp sugar
1 tsp corn flour

1 egg – beaten

1. Prepare filling. Place filling ingredients with 1 whole egg and seasonings in large bowl.  Mix well and adjust taste to you preference. Set aside for 30 minutes in the fridge.
2. Prepare beancurd sheet for rolling.  Wipe both sides of beancurd sheets with wet cloth to remove excess salt.  Fold and cut into smaller pieces. (about  8″ x 8 “)
3. Prepare to wrap. Brushed 4 corners of beancurd sheets with beaten eggs and place around 4 tbsp filling on each prepared beancurd sheet.  There is options to leave the 2 ends of roll open or seal with filling.
4. Steam the rolls over high heat for 10 mins.  Allow steamed rolls to cool to room temperature before proceed to next step.

5. Excess rolls can be stored in freezer at this stage.  To serve, frozen rolls to thaw thoroughly before deep fry in 2 manner:
(a) Cut each roll into small sections and deep fry till golden brown.
(b) Deep fry whole roll till golden brown, then cut each into smaller pieces.

Milky Butter Cookies

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butter cookies 1

120 g unsalted butter
60 g icing sugar
1 egg
180 g plain flour
2 tbsp milk powder
1 tbsp corn flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp vanilla
Some icing sugar for garnishing

1) Pre heat oven to 170 C. Line a baking tray with grease proof  paper.
2) Cream butter and icing sugar until light and fluffy. Add in egg and continue to beat till creamy.
3) Add in remaining ingredients and mix into a soft dough.
4) Fill the soft dough into a piping bag fitted with a nozzle and pipe out flower shapes of your choice on the baking tray.
5) Bake in pre heated oven for 15-18 minutes or till golden brown. Remove and leave to cool before storing,
6) Sprinkle with a little icing sugar before serving.

Crispy Stuffed Chicken Wings

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12 chicken wings – washed and deboned
Adequate crispy tempura flour for coating

300 g prawn meats (minced)
5 water chestnuts (Chopped)
1 carrot (shredded)
1 egg (lightly beaten)
1 stalk parsley (Chopped)

1 tsp chicken powder
2 tsp light soy sauce
2 tsp corn flour
1 tsp sesame oil
salt and pepper to taste

1) Mix ingredients for fillings in a bowl, add seasoning and marinade for 30 minutes
2) Stuff the mixture into chicken wings.
3) Coat chicken wings with crispy tempura flour and set aside for 10 minutes. Deep fry in hot oil until crispy and golden brown. Drain well.
4) Serve hot with Sambal Belacan, tomato sauce or chilli sauce.

Braised Egg Soy BeanCurd With Spinach

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Steamed Egg Tofu

150 g spinach
100 g fresh shimeji mushroom

Bean curd Ingredients
900 unsweetened soy bean milk
6 eggs
1/2 tsp salt
1/2 tsp sugar
1/2 tsp mushroom powder
3 tbsp shredded thinly spinach
1 tbsp oil
1 tsp corn flour

Mushroom Sauce Ingredients
300 ml mushroom stock
1 tbsp vegetarian mushroom sauce
1 tsp sugar
1/2 tsp soy sauce
1 tbsp corn flour

1) Mixed bean curd ingredients in a deep bowl (Sieve the egg mixture before adding the shredded spinach) pour into a rectangle container, cover with lid, steam over rapidly boiling water for 25 minutes, remove from steamer and let it cool down. Cut into squares and set aside.
2) Pan fry the soy bean curd till golden on both sides. Set aside.
3) Blanch spinach and shimeji mushroom in boiling water with oil and a bit of salt. Drain well and place on a plate. Place the fried bean curd on top.
4) Bring mushroom sauce to boil in a saucepan, taste accordingly and adjust to your preference. Pour the sauce over the beancurd, spinach and shimeji mushroom. Garnish with some wolfberries (optional).
5) Serve hot.

Crispy Chicken In Tangy Ginger Sauce

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1/2 chicken or 600 g chicken – clean, washed and cut into prefer size.

Marinade Ingredients
3 tbsp ginger juice (pounded some ginger and squeeze for the juice)
1 tbsp Sao Xing wine or Hua Tiao jiu
1 tsp chicken stock granules
1 tsp salt
1/2 tbsp oyster sauce
1 tbsp corn flour
Adequate oil for deep frying

Tangy Ginger Sauce Ingredients
200 g shredded ginger – deep fry till crispy
5 chilli padi – minced (optional)
120 ml water
White vinegar to taste
200 g sugar
2 tbsp honey
Salt to taste
2 tbsp tomato sauce
2 tbsp chilli sauce

1) In a bowl, add chicken and marinade ingredients and marinade for 1 hour.
2) Heat wok with oil till hot, deep fry chicken pieces till crispy and golden brown, drained and set aside.
3) Heat 1 tbsp of oil in a wok and add in sauce ingredients, bring to a boil. Lower heat and simmer till sauce thicken, add in chicken pieces and toss to mix well with the sauce.
4) Dish out and garnish with crsipy shredded ginger.


Coco Pandan Kueh Lapis

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Coco Kueh Lapis 2

Ingredients for Pandan Layer A
160 g sago flour
160 g rice flour
200 ml coconut milk
300 ml pandan juice (blend 12 pieces pandan leaves with 300 ml water, strain off residue)

Ingredients for  Pandan Layer B
200 g castor sugar
1/4 tsp salt
500 ml water

Ingredients for Coco Layer C
160 g sago flour
160 g rice flour
1 tbsp coco powder (or 1/2 tsp chocolate paste)
300 ml coconut milk
200 ml water

Ingredients for Coco Layer D
180 g castor sugar
500 ml water

1) Combine ingredients A together and strain. Set aside,
2) Bring ingredients B to a boil,  pour from a height into No. 1 and stir well. Divide into 4 portions.
3) Combine Ingredients C together and strain. Set aside.
4) Bring Ingredients D to a boil, pour from a height into No. 3 and stir well, divide into 4 portions.
5) In a plastic sheet lined 9 inches square tray or  2 loaf pan, pour in a portion of No. 2 steam for 4- 5 minutes till it has set, pour in a portion of No. 4 and steam. Alternate till all portions are used up. Steam the final layer for 25-30 minutes to ensure it is well steamed. (when a skewer insert comes up clean).
6) Cool for at least 4 hours before slicing with a plastic knife.

Bingka Ambon

bingka ambon

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Ingredients A
100 ml lukewarm water
2 tsp instant yeast
2 tbsp sugar
4 tbsp plain flour

Ingredients B
350 ml coconut milk
2 stalks lemongrass – bruised
6 pieces kaffir leaves – crushed roughly
1 tsp turmeric powder

Ingredients C
2 whole eggs
8 egg yolks
8 tbsp tapioca flour or 100 g
4 tbsp glutinous rice flour or 50 g
(Sieve both flours together)
150 g sugar
1 tbsp melted butter

1) Yeast mixture
Make yeast mixture by mixing flour, sugar, instant yeast and water. Let it proof for 20 minutes.

2) Hot  Coconut Milk
Cook coconut milk, lemongrass, kaffir leaves, and turmeric powder in a small pot over low heat, stir constantly until it comes to a slow boil. Add in butter and set aside.
3) Mix and Proof
Whisk eggs and sugar till pale and foamy. Add flour mixture and mix well. Add yeast mixture and cooled strained coconut milk into the egg mixture. Mix well and let it proof for 2 hours or more.

4) Grease a 7 x 7 square baking pan using butter.
5) Pour batter into greased pan and baked in pre heated oven 200 C bottom heat on middle rack. Open the oven door a bit and bake for 45 minutes.
6) Close the oven door and continue baking in highest rack for 10 minutes.
7) Let it cool completely, remove from pan, slice and serve.



Aromatic Pumpkin Kueh

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pumpkin kue

Ingredients A
500 g pumpkin ( washed, skinned, grated 250 g and cut into thin shreds 250g)

Ingredients B
420 g rice flour, 50 g tapioca flour
2 eggs lightly beaten
1300 ml water

Ingredients C
150 g minced chicken meat
60 g minced dried shrimp (soaked till soft)
4 dried shitake mushroom (soaked in water till soft) diced
3 shallots – sliced thinly
5 dried scallops (soaked till soft and shredded) – optional
3 tbsp corn oil

Seasoning sauce
1 tbsp salt (adjust to your preference)
1 tbsp sugar
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1/2 tsp white pepper
1 cube chicken stock

1) Combine ingredients B together and strain.
2) Heat up a wok with oil and saute shallots, dried shrimps, mushrooms, scallops and chicken meat till aromatic. Add in grated and cut into strips pumpkin. Stir to mix well and add in seasoning sauce.
3) Bring to a boil and simmer over heat for 2 minutes. Slowly pour in No. 1, cook till mixtures thickens, ladle into square baking tray/loaf pan lined with plastic sheet.
4) Steam over medium heat for 30-35 minutes, when skewer insert comes out clean, it’s cooked.
5) Let kueh cool completely before cutting into slices.

Yam Baked Bean and Pandan Layer Kueh

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Baked Bean Kueh 2

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Ingredients for Layer A

90 g rice flour
70  tapioca flour or sago flour
150 g yam – peeled, diced and steamed, mashed
200 ml fresh coconut milk/packet one
150 ml water
A  drop of voilet coloring (optional)

Layer B
130 g castor sugar
250 ml water
1/4 tsp salt
2 pandan leaves (knotted)

Layer C
1 can Ayam brand baked beans(425 g) strained the liquid and divide into 2 portions

Layer D
30 g rice flour
40 g tapioca flour
75 ml  pandan juice (Blended)
100 m fresh coconut milk

Layer E
70 g castor sugar
100 ml pandan juice (blended)
1/4 tsp salt

1) Combined ingredient A together and strain mixture,  and set aside.
2) Bring ingredients B to a boil, discard pandan leaves. Pour mixture into (1), mix well and cook over low heat till its thickens a little bit, Remove from heat and divide into portions.
3) Combine ingrdients D together and strain. Set aside.
4) Bring ingredients E to a boil. Add mixture to (3), mix well and cook over low heat, stirring all the while till it thickens a bit. Remove from heat.
5) Line a 7 x 7 ” square pan with plastic sheet (can buy baking shop). Pour one portion of  (2) and smooth it out evenly with a plastic spatula. Scatter with one portion of the baked beans. Steam for 10 minutes, pour in (4) smooth it out evenly and steam for 8 minutes. Pour in the remaining portion of (2), smooth it out and scatter with the remaining baked beans, press it down gently to the mixture. Steam for a further 20-25 minutes or cooked through.
6) Cool kueh completely before slicing with a plastic knife. Happy trying.!!!

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