Crispy Mash Potato With Shrimp

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mash potato with shrimp 1

Ingredients A
16 medium/big prawns (remove heads and shell except the tails)
1 tbsp corn flour
1/2 tsp each: Salt, pepper and chicken powder

Ingredients B
125 g rice flour/corn flour
350 g potato (peeled, steamed and mashed)
1 tsp chicken powder
1 tsp sugar
1 tsp pepper
A bit of salt and chicken powder
11/2 tbsp shredded chedder cheese
1 egg
1 tbsp olive oil

Ingredients C
80 g bread crumbs panko
6 tbsp rice flour
2 eggs – lightly beaten

Method:
1) Mix Ingredients A and marinate for 10-15 mins.
2) Combine Ingredients B evenly. Divide the mixture into 16 portions. With lightly greased hands, wrap the potato mixture around the prawns except the tail. Coat with rice flour, egg-wash and then bread crumbs.
3) Gently set coated prawns into hot oil on medium heat and fry till golden brown. Drain and arrange on serving plate. Serve hot with sweet and spicy sauce. The prawns should turn out with a crispy surface and soft insides.

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Ondeh Ondeh SnowSkin Mooncake

ondeh ondeh mooncake

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ondeh ondeh mooncake 3

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Ingredients
For the Skin
55 g glutinous rice flour
45 g rice flour
25 g  wheat starch flour
60 g castor sugar
30 ml condensed milk
190 ml fresh milk
25 ml vegetable oil
40 ml pandan juice
2-3 drops pandan paste

2-3 tbsp cooked glutinous rice flour (for coating)

Method
1) In a large mixing bowl, combine glutinous rice flour, rice flour, wheat starch flour and sugar well.
2) Mix milk, condensed milk, pandan juice, oil and pandan paste together. Pour into flour mixtures and stir to combine well. Drain through a fine sieve into a large and shallow pan.
3) Steam the batter in a wok over medium high heat, for about 15-20 minutes. Try a bit of the dough, if it does not have any raw flour taste, it’s cooked through. Remove from wok and let it cool down. Scrape the dough out onto a plastic board lined with a plastic film. Lightly knead by hand until smooth. Cut dough into 14 – 15 portions weighing 30 g each.

Ondeh Ondeh Paste fillings
200 g peeled split mung beans
50 g castor sugar
200 g shaved gula melaka
3 tbsp dessicated coconut
100 ml coconut milk
60 ml vegetable oil
1/4 tsp salt
2 tbsp wheat starch flour

Method
1) Rinse mung beans, soak overnight or at least 5 hours.
2) Transfer the mung beans to a large shallow pan and cover with boiling water with 1 cm depth. (the beans will continue to absorb as much water along the way of cooking). Steam in a wok over medium high heat for about 20-25 minutes or until it’s easily smashed with your finger tips.
3) Drain beans out and discard excess water, use a large spoon to press through a fine sieve. You will get a very smooth mung bean puree, transfer the puree into a non stick fry pan, add sugar, gula melaka, coconut milk, vegetable oil, salt and dessicated coconut. Combine well.
4) Cook over medium high heat until moisture is reduced by two-thirds. Sift in wheat flour in batches and stir to combine well between each addition. Reduce heat to low and simmer until thickened, stirring constantly for about 30-35 minutes. Transfer into a large bowl and let it cool down completely.

4) Divide ondeh ondeh fillings into 14-15 portions weighing 20 g each. Roll into round shape , wrap each filling ball with the dough portion, roll with your palm and lightly coat with cooked glutinous rice flour. Shake off excess flour and place into moon cake mould, press to print the pattern. Repeat this step until finish all the dough and fillings.
5) Store the moon cakes into an airtight container, place a kitchen paper on top to prevent any condensed water dropped on the moon cake surface. Refrigerante overnight.

 

 

Sambal Nasi Lemak

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Blended ingredients
15 dried chillies- soak in hot water till soft
8 fresh red chilli
5 cloves garlic
12 shallots
1/2 big red onion
4 buah keras
50 g ikan billis
100 ml water
1 tbsp oil

Abt 11/2 cup oil
1 big onion – slice
2-3 pcs Assam keping or 1 tbsp Assam paste
2 inch toasted Sambal Belacan
60 g sugar to taste
40 g shaved Gula melaka
Abt 21/2 tsp salt to taste

1 stalk lemongrass- bruised
2 pcs kaffir leaves

1) Heat oil in a wok, add in blended ingredients, lemongrass, kaffir leaves and saute till fragrance and slightly dry up.
2) Add in Assam keping and keep stirring the chilli paste.
3) Abt 20 minutes later, add in onions, Belacan, sugar, Gula melaka and salt. Continue stirring all the time over low heat. Adjust taste your preference.
4) Tumis till sambal paste turned darker red, light and oil separate ( take Abt 30 minutes or more). Serve hot with Nasi Lemak.

** Turn it into Sambal Ikan Billis, Sotong or Prawns. ( Cook them with the Sambal)

Roast Curry Chicken

roast chicken

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Ingredients

1.2-1.5 kg kampong chicken
1 tsp each – salt and white pepper
3 tbsp oil

350 ml coconut milk ( from 1 grated coconut)
350 ml water
A handful basil leaves
1 tbsp tamarind juice ( from 1 tsp tamarind paste and 1 tbsp water)

Salt and sugar to taste

Blended ingredients
4 fresh red chilli
5 Chilli padi
4 buah keras
8 shallots
3 garlics
1 inch galangal

1) Rub chicken with salt and pepper and grill in a 180 C pre heated oven until half cooked.

2) Heat oil and saute blended paste until fragrance. Add in coconut milk and basil leaves, simmer for 15 minutes.

3) Add in grilled chicken and simmer over medium heat until gravy thickened.
Add in tamarind juice, salt and sugar to taste and cook for a further 3 minutes.
Serve hot with rice and some pineapple slice.

Orange Pound Cake With Dried Cranberries

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orange pound cake 1
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orange pound cake 3

Ingredients
120 g Cake Flour
20 g Cornflour
1 tsp baking powder
1/2 tsp salt
(combined and sieve together)
30 g almond powder
(Combined almond powder to the flour mixtures and mix well)

180 g Unsalted Butter
80 g Castor Sugar

5 Egg yolk
1/2 tsp vanilla essence
2 tbsp fresh milk

40 g Dried Cranberry
40 g Raisin
Rind of 2 Oranges
Icing sugar

Meringue
5 egg whites
60 g  castor sugar

Method
1) Pre heat oven to 170 C.
2) In a mixing bowl, cream butter and sugar till light and creamy.  Add in egg yolk one at a time and mix to combine well. Add in vanilla essence and mix till incorporated.
3) Stir in flour mixtures and milk alternately and mix till well combined. Add in orange rind, stir till well combined before tossing in the cranberries. Set aside.
4) In a clean mixing bowl, beat egg whites till frothy, gradually add in sugar and whisk till soft peak.
5) 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.
6) Divide it into two greased loaf pan and bake for 35-40 minutes or when a skewer inserted in the center and comes out clean.
7) Let the cake cool completely before sprinkle the top with icing sugar and some orange rinds.

Durian Butter Cake

Durian Cake.jpg

Durian Cake 1

Ingredients
Egg Yolk mixture
250 g unsalted butter
100 g sugar
4 egg yolks
1 tsp vanilla
1-2 tbsp fresh milk
200 g fresh durian pulp (blended)
250 g self raising flour

Meringue
4 egg whites
90 g castor sugar

Method
1) Cream butter and sugar till light and creamy. Add egg yolk one at a time and beat each time after each addition until well mixed and fluffy. Add in vanilla and stir to combine well.
2) Add in flour, durian pulp and milk alternatively until all ingredients are used up, fold till incorporated with the batter. Set a 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 170 C  for about 40-45 mins or until a skewer inserted into the centre of cake came out clean. (If top browns after 30 minutes, cover with aluminium foil)
5) Cool cake in the pan for about 20 minutes before transferring to a cooling rack to cool completely.

 

Ayam Masak Merah Strawberry Yoghurt

Strawberry Yoghurt Chicken

Strawverry Yoghurt chicken rice

Ingredients
1 kampong chicken – cut to bite size and season with some turmeric powder, salt and corn flour and set aside for 30 minutes
2 potatoes – cut into small wedges
4 fresh strawberries – cut into small pieces
2 pandan leaves – knotted
2 pieces kaffir leave

3 pieces kaffir leaves – sliced thinly
270 g Strawberry Yoghurt
2 tbsp oil

Blended Ingredients
3 fresh red chillies
3 small chilli padi
4 shallots
1/2  big red onion
3 cloves garlic
2 stalks lemongrass
1 inch turmeric
3 pieces candlenuts
2 inch blue ginger
1 small tomato

Sauce Ingredients
1 tbsp Kicap Manis
Salt to taste
1 tbsp iLite Cook and Bake sugar
2 tbsp gula melaka

150 ml Evaporated milk

Method
1) Deep fry marinated chicken till golden, drain and set aside, deep fry potatoes till golden and set aside.
2) Heat 2 tbsp of the fried oil in a wok till hot, add in blended ingredients, pandan leaves and saute till oil separates.
3) Add in strawberry yoghurt, fresh strawberry, tomato ketchup,  kaffir leave, mix well and add in evaporated milk, stir to mix well and bring to a simmer over low heat.
4) Add in fried chicken, potatoes, cook till gravy thickens, season with sauce ingredients, taste accordingly and adjust to your preference.
5) Stir to well combined with the chicken and potatoes. Off heat and serve hot with tomato rice.

 

Crispy Fried Cereal Chicken

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Ingredients
1 kg chicken or 4 chicken legs
(cut into large pieces)
Oil for deep frying
2 sprigs curry leaves

Seasoning
1 tsp sugar
1 tsp salt
1 tsp pepper
1 1/2 tbsp chicken curry powder
1 tbsp each – minced shallot, garlic and ginger
1/2 egg lightly beaten
11/2 tbsp self raising flour
50 ml fresh milk
2 sprigs curry leaves – minced

100 g nestum cereal

Flour mixture (combined)
120 g self raising flour/crispy tempura flour
1/2 tsp salt
1/2 tsp pepper
2 tbsp salted egg yolk powder

2 eggs – lightly beaten

Method
1) Marinade chicken with seasoning ingredients for at least 6 hours in the fridge.
2) Steamed chicken with marinade for 20 minutes, Remove chicken from marinade and set aside,
3) Coat chicken with flour mixture, egg washed, coat with cereal and drop into hot oil with some curry leaves. Fry over high heat for 1 minute and reduce hear to moderate and cook until chicken is golden in colour.
4) Drain well and serve hot.

Stir Fry Curry Mee

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Ingredients

500 g fresh yellow noodles
1 tbsp minced garlic
1 yellow onions – sliced
2 eggs lightly beaten
2 small Tau Kua , cut into small cubes and fried
2 potatoes- cut into small cubes and fried
200 g chicken breast meat, sliced and pan fried
100 g taugeh
100 g long bean, cut and blanched

21/2 tbsp curry paste
1-2 fresh red chilli – sliced

Sauce
1 tsp dark soy sauce
1 tsp sugar
200 ml chicken stock
2 tbsp fish sauce or salt to taste

1) Heat wok with 3 to tbsp oil, add in garlic, onions, Curry paste and eggs, saute till scramble eggs form.
2) Add in noodles, season with fish sauce or salt and dark soy sauce.
3) Add in chicken stock and stir to mix well.
4) Add in taugeh, long bean, Tau kua, potatoes, chicken breast and red chilli.
5) Cook till fragrant and serve hot.

Herbal Tonic Ginger Begger’s Duck Legs

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Begger Duck Legs 1

Imgredients
2 whole duck legs-cleaned and trimmed away any fats
(make slits on the thicker part of the drumstick)

800 g plain flour
1/2 tsp salt
300 ml water

2 sheets greased baking paper and cling wrap

Seasoning ingredients
1/2 tsp salt
1 tsp pepper
1/2 tbsp hua tiao chew
1/2 tbsp sesame oil
1/2 tbsp sugar
1-2 small rock sugar
1 tbsp light soy sauce
1/4 tsp dark soy sauce

Tonic Essence
6 red dates – washed , slit and seeds removed
1 tbsp wolfberries (goji)
3 slices ginger – bruised
100 ml Waist Tonic Essence
3 tbsp chicken stock

1/2 tsp corn flour (mixed with 2 tbsp water) for thickening

Method
1) Rub seasoning ingredients on the duck legs. Place duck legs in a bowl and add in the  tonic essence ingredients. Mix well and put in container and leave to marinate for about 3 hours in the fridge.
2) In a mixing bowl, add in flour and mix with salt and water to form a stiff , pliable dough. Roll out into a rectangle, big enough to wrap the duck legs.
3) Steam duck legs with the mixture over high heat for 20 minutes.
(thicken the sauce with corn starch and if it is too thick, add more chicken stock , taste accordingly and adjust to your preference).
4) Remove duck legs and wrap with 1 layer of  greased baking paper and cover with cling wrap. Wrap with another layer of greased baking paper.
5) Cover the duck legs with flour paste. Place duck legs in a roasting pan and bake in pre heated oven 190 C for about 2-3 hours.
6) Crack open flour paste, remove paper and wrap, transfer to a serving plate and drizzle thickening tonic sauce over it,