Nonya Bakwan Kepiting (Minced meat and crab meat ball)

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Ingredients (A)
100 g fresh crabmeat or frozen
150 g minced chicken/pork
100 g minced prawns (optional)
1 tbsp cornflour
1 tbsp chopped spring onions
1/2 egg whites
Salt and pepper to taste

Ingredients (B)
100 g shredded bamboo shoots
100 g shredded turnip aka bangkuang/jicama
50 g tang hoon  – soaked
1.8 litre broth (from chicken bones and ikan billis)
1 tbsp fried shallots slices

Some coriander leaves for garnishing

Method
1) Mix ingredients (A) in a mixing bowl till well combined. Shaped into small balls and drop into boiling broth. Cook till done/
2) Add in bamboo shoots and bangkuang, tang hoon, salt and pepper to taste. Bring to a boil again.
3) Serve in a deep soup bowls. Garnish with coriander leaves and fried shallots.

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Crispy Spiced Chicken Legs (Ayam Goreng Berempah)

Spiced Chicken Cjop

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spiced chicken chop 5

Ingredients
4 – 5 pieces boneless whole chicken legs
Blended Ingredients
6 shallots
4 cloves garlics
5 fresh red chillies
3 stalks lemongrass
4 slices galangal
1 tbsp oil
100 ml water
1 inch turmeric

Sauce Ingredients
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp sugar
Salt to taste
1 tbsp kicap manis

Flour Coating Mixture
60 g breadcrumbs
150 g crispy flour + 20 g rice flour (combined)
1 egg – lightly beaten

5 pieces kaffir leaves – sliced thinly

Method
1) In a mixing bowl, add in blended ingredients and sauce ingredients, mix to combine well. Add in the boneless whole chicken leg to the marinate and marinate for at least 6 hours.
2) Pour the marinated chicken leg and sauce into a wok and cooked till fragrant and chicken leg is 3/4 cook. Remove the chicken leg from the sauce. Reserve the sauce for later use.
(Bring the reserve gravy and 50 ml water to a boil, taste accordingly)
3) Coat chicken legs with combine flour, egg wash and coat with breadcrumbs. Set aside for 20 minutes.
4) Deep fry in hot oil till crispy and golden in colour.
6) Drain well and serve hot with gravy and topped with thinly sliced kaffir leaves.

 

Coffee Banana With Nutrimix Cereal Sponge Cake

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Ingredients
Egg Yolk mixture
100 g corn oil
100 g grated Gula Melaka
5 egg yolks
200 g mashed banana
1 tbsp Nutrimix Cereal powder
60 ml Nescafe coffee milk + 1 tsp coffee essence
150 g cake flour – sift together with 1/4 tsp bicarbonate soda, 1/2 tsp salt, 1 tsp baking powder and cereal powder
30 g brown sugar

Meringue
5egg whites
80 g castor sugar

Method
1) Cream egg yolk , gula melaka, brown sugar and oil till light and shiny, add in shifted flour and coffee mixtures in sequence (ie flour>coffee>flour >coffee) banana and fold till incorporated with the batter. Set aside.
2) In a clean mixing bowl, add the egg whites and beat till frothy, gradually add the castor sugar and whisk till soft peak.
3) Fold 1/3 of the meringue to the egg yolk mixture, gently fold until just blended. Pour the batter back to the balance of the 2/3 meringue  and fold until mixture is well blended.
4) Pour the batter evenly onto a lined grease 7 ” x 7 ” cake pan and baked in pre heated oven at 165 C  for about 40-45 minutes or until a skewer inserted into the centre of cake came out clean. (If top browns after 45 minutes, cover with aluminium foil)
5) Cool cake in the pan for about 20 minutes before transferring to a cooling rack to cool completely.

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!

 

Cereal Bread

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cereal bread 2

Ingredients
450 g bread flour
70 g Nutrimix Cereal
1 packet instant yeast (11 g)
1/2 tsp salt
2 tsp Maple syrup
480 ml warm water
30 g pumpkin or sunflower seeds

Method
1) In a mixing bowl, add in bread flour, yeast and salt. Mix together evenly.
2) Dissolve the Maple syrup in the warm water and slowly add in to the dry ingredients.
3) Mix until you have a sticky well combined dough. (DO NOT KNEAD).
4) Transfer to a greased loaf pan lined with baking paper. Cover with dry cloth and leave to proof for about 20 – 30 minutes or until the dough has doubled in size.
5) While waiting for the dough to proof, pre heat oven to 200 C.
6) After proofing for 20-30 minutes, bake in the oven for 40 minutes.

***Best eaten when fresh but will keep for a day or two in a closed container.
After which you can make the most yummy toast bread

 

Ribena Tarts With BlackCurrent Jam

ribena tarts 3

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Ingredients

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

Method
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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Ingredients
Makes about 12 rolls

Ingredients:
Beancurd sheet, large size, 2 sheets

Filling:
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

Method:
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

Ingredients
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

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

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

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

Method
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

Ingredients
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

Method
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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Ingredients
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

Method
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.