Baked Portobello Mushroom with Potato, Salmon and Mozarella Cheese

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Salmon patties

Ingredients
6-8 portobello mushroom (remove stem and pat dry, dust the inside with some corn flour)

200 g russet potato
100 g sweet potato
1/2 big onion – minced
1/2 egg white

150 g salmon fillet
4 tbsp fresh milk

150 g mozarella/ chedder cheese (50 g to mix with the potato mixture)
2 tbsp olive oil/butter
Salt and black pepper to taste
1 tsp Italian Mixed Herbs

Method
1) Pre heat oven (200 C)
2) Steam the sweet potato and russet potato until soft, then drain and mash in a mixing bowl.
3) Put the salmon fillet into a bowl, add the milk and cover with cling film, make a few holes in the cling film and cook in the microwave for 11/2 minutes until it is cooked through, flake into the mashed potatoes, add 50 g of shredded cheese, egg whites, onions, butter and season with salt and black pepper to your preference. Stir to combine evenly.
4) Place the potobello mushroom on the baking sheets and fill them with the mixture.  Topped with mozarella shredded cheese, cherry tomato and baked in pre heated oven for 15-20 minutes or until the mushroom is cooked and top is golden in colour.

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Fish Slice Beehoon Soup

Fish Slice Beehoon Soup

Fish Slice Beehoon Soup 1

Ingredients
Fish slice (Batang Fish)
2 tbsp. corn flour
1 .5 litre icy water
1 tsp salt

250 g bee hoon (soaked for 15 minutes to soften)

Soup Base
1.5 litre broth (boil fish bones & ikan billis for 1 hour)
8 slices Sichuan vegetable (soaked in hot water)
1 tsp white pepper
1 tsp Hua Tiao Jiu
1 tsp sesame oil
6 slices ginger
1 tomato – quartered

Iceberg lettuce
Chopped coriander leaves
Crispy garlics bit (minced 10 cloves garlics and deep fry till golden- drain and set aside)

Method
1) Scald the beehoon in boiling water for 3 minutes or until cooked. Drain and put place in a deep serving bowl.
1) In a mixing bowl, add in icy water, corn flour and salt, mix evenly and add in fish slices and soak for about 5-8 minutes before cooking in the broth.
2) In a deep saucepan, add in broth and bring to a boil, slowly add in fish slices and let it boil for 1-2 minutes. Pour the hot soup over the beehoon and served with crispy garlics bits and chopped coriander leaves.
3) Serve hot with a small dish of chilli garlic dips.

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Cucur Udang/Prawn Fritter

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Ingredients (A)
350 g prawns – chopped coarsely
2 red chillies
2 green chillies
1 big onion

Flour mixture
400 g crispy flour
1 tsp baking powder
2 eggs
Salt and pepper to taste
400 ml icy water

Method
1) Mix flour mixture till thick and smooth, add in Ingredients (A) and stir to mix well.
2) Heat enough oil  for deep frying. Use a teaspoon to shape the batter from (1) into a ball shape. Alternately, use a small soup ladle, heat it in oil and place a scoop of the batter)
3) Deep fry in medium heat until golden brown. Drain well on kitchen paper and serve hot with spicy chilli sauce.

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Ondeh Ondeh Tapioca Kueh

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Ingredients
1 kg blended tapioca
1 tbsp tapioca/sago flour
1 large egg – beaten lightly
150 g sugar
200 ml coconut milk

Some green coloring
1 tbsp pandan juice

Coconut Fillings
300 g grated white coconut
200 g shaved gula melaka
50 g sugar
(Cooked gula melaka and sugar with a bit of salt till melted, add in grated coconut and stir to well combined and continue to cook till almost dry, set aside to cool and divide into 2 portion)

200 grated white coconut – steamed for 10 minutes with a bit of salt and some pandan leaves

Banana leaf

Method
1) Mixed the grated tapioca, tapioca/sago flour, coconut milk, sugar, egg, pandan juice, green coloring and a pinch of salt in a mixing bowl.  Cook the mixture in a non stick wok till the mixture thickens (stirring all the while for 10-15 minutes). Divide into 3 portions.
2) Line a 7 x 7 ” square pan with banana leaf.  Put a portion of the tapioca mixture on the banana and smooth them evenly with a spatula. Place a portion of the coconut mixture on top of the tapioca and spread it out evenly. Pour another portion of the tapioca mixture on top of coconut , follow by coconut. and lastly tapioca mixture.
3) Steam for 40-45 minutes or until cooked. Remove from steamer and transfer to pre heated oven 170 C and bake for 15 minutes.
4) Leave the cake to cool down completely and cut into pieces. Coat them with steamed grated coconut.

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Egg Drops Soup

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Ingredients
1.5 litre chicken broth
3 tbsp  sweet potato flour /corn flour (mixed with 5 thsp water)

3 large eggs – beaten lightly
1 tube Egg tofu – cut into strips
150 g – shredded chicken meat

Seasoning ingredients
1 tsp sesame oil
Salt, pepper to taste

1 stalk spring onion – chopped

Method
1) Pour chicken broth into a pot and bring to a boil. Add in shredded chicken meat, tofu, seasoning ingredients and simmer over low heat for 2 minutes. Taste accordingly and adjust to your preference.
2) Stir in sweet potato flour mixture, stir well to ensure that the mixture does not form lumps. When the soup boils again, drizzle in the beaten eggs and stir soup to distribute the egg.
3) Sprinkle with chopped spring onions and serve hot with black vinegar and chilli oil.

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Milky Rose (Bandung) Gula Melaka Ogura Cake

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Ingredients

Egg Yolk Mixtures
5 egg yolks
60 ml corn oil
70 g cake flour
1/4 tsp salt
1/2 tsp baking powder
20 g shave gula melaka
80 g condensed milk
1/2 tbsp milk powder
2 tbsp rose syrup

(Sieve flour, salt and baking powder)

Meringue
5 egg whites
1/2 tsp cream of tartar
50 g castor sugar

Method

1) Warm up oil in a saucepan for 30 seconds.
2) In a mixing bowl, add gula melaka and egg yolks, whisk till well combine, add in oil, milk powder, condensed milk, flour mixture and rose syrup. Mix well and set aside.
3) Line baking sheet at the bottom and sides of an ungreased 7 inch square pan. Preheat oven to 150 C with a tray of boiling water on the most bottom rack.
4) Using an electric mixer, whisk egg white, cream of tartar until foamy. Gradually add in castor sugar and beat till peak form (not stiff).
5) Mix 1/3 of the meringue to the yolk mixture with a plastic spatula. Then pour in remaining meringue, fold gently to mix well/
6) Pour batter into pan and tap pan lightly to remove air bubbles.
7) Steam bake for 1 hour at 150 C, remove cake immediately after baked and invert cake on wire rack to cool.

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Ku Chai Kueh (Dumpling)

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Ingredients
Fillings
200 g ku chai (Chives) chopped
80 g minced chicken meat/pork
40 g carrots – diced
50 g bangkuang/bamboo shoot – diced
40 g dried shrimps – soaked till soft and minced coarsely

Seasoning
1 tsp sesame oil
2 tsp oyster sauce
1/2 tsp white pepper
2 tsp light soy sauce
1/2 tbsp garlic oil

Dough
50 g steamed yam – mashed

250 g rice flour
40 g tapioca flour
420 ml water
11/2 tbsp oil

Method
1) Filling – Heat 1 tbsp oil and stir fry dried shrimps, minced meat till meat is opaque. Dish out into a mixing bowl. Add in carrot, bangkuang, ku chai and seasoning, mix well and set aside,
2) Dough
Combine rice flour and tapioca flour with water and stir till smooth. Cook mixture till thickened into a ball of dough, stirring constantly. Add mashed yam and mix well. Add garlic oil to dough and knead till smooth. Cover dough with damp cloth and set aside to cool.  Divide into small ball of your choice.
3) Take a ball of dough and roll out into circle. Wrap 1 tbsp of filling in the center and press edges together to seal. Arrange the kueh on greased steaming tray lined with banana leaf. Steam for 10-12 minutes. Remove kueh and brush with garlic oil and sprinkle with roasted sesame seed.

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Jelly Tau Fu Hua (Tau Huay)/Beancurd

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Ingredients
1/3 packet of jelly strip
250 ml water
1 box sugarless Vita Soy Milk/fresh soy milk (1.4 litre)
6 pieces pandan leaves – tied into a knot

Method
1) Add water, soy milk, jelly strip  and pandan leaves in a pot and boil till well dissolved, strain and cool in the fridge for 3-4 hours.

Gula Melaka Syrup
2 small blocks of gula melaka
800 ml water

Method
1) Put gula melaka and water in a pot, boil till well dissolved and strain.

To Serve
Scoop some jelly tai fu hua in a serving bowl, drizzle with sone gula melaka syrup and serve hot or cold.

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Spongy Gula Melaka Banana Cake

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Ingredients
Egg Yolk mixture
100 g corn oil
100 g grated Gula Melaka
4 egg yolks
200 g mashed banana
150 g cake flour – sift together with 1/4 tsp bicarbonate soda, 1/2 tsp salt and 1 tsp baking powder
30 g brown sugar

Meringue
4 egg whites
80 g castor sugar

Method
1) Cream egg yolk , gula melaka, brown sugar and oil till light and shiny, add in shifted flour, 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.

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Lemak Chilli Padi Sotong With Pineapple

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Ingredients
800  g medium sotong
1 small honey pineapple – cut into triangle shapes
2 dried assam keping
5 kaffir leaves
1 small turmeric leaf – shredded
2 tbsp tamarind paste (mixed with 3 tbsp water)
200 ml coconut milk (Kara) add 100 ml water to dilute it
500 ml water
1 tbsp sugar
1 tbsp gula melaka
Salt to taste
1 cube Knorr Ikan Billis

Ingredients to be blended or pounded
20 dries chillies – soaked till soft and cut
6 chilli padi
4 red chilli
8 shallots
4 cloves garlics
1 inch galangal
3 stalks lemon grass
4 candlenuts
1 inch toasted belacan
1/2 inch fresh turmeric
11/2 tsp coriander powder
2 tbsp dried shrimp – soaked in water till soak
1 tbsp oil
50 ml water

Method
1) Heat oil and saute blended ingredients till aromatic and oil separates, add pineapples,  assam keping, stir and cook for 3 minutes. Add sugar, gula melaka, continue cooking for 5 minutes, stirring occasionally.
2) Pour in water, stir to mix and bring to a boil. Lower heat and simmer for 8 – 10 minutes. Add kaffir leaves, turmeric leaf,  increase heat and add sotong,  salt to taste and ikan billis cube. Adjust taste to your preference.
Bring to a boil and stir in coconut milk. Cook until it boils.
3)  Served with steamed rice/turmeric rice.

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