Pineapple Bun (Bo Lo Pau)

Pineapple Bun with Butter.jpg

Pineapple Bun.jpg

Pineapple Buns 1.jpg
Pineapple Buns.jpg

For the Buns
500 g bread flour
10 g yeast
2 tbsp milk powder
60 g icing sugar
1/2 tsp salt
60 g butter
280 ml water
1 large egg

Pastry Toppings
30 f vegetable shortening
80 g icing sugar
1 tsp vanilla essence
1 large egg
200 g All purpose flour

Egg Wash
1 egg (lightly beaten and sieve)
1 tbsp fresh milk

Grated cheese (optional)

1) Mix flour, sugar, salt, milk powder and yeast till combine. Add water and egg to flour mixture and use a dough hook to knead on medium speed till combine (about 5 minutes).
2) Gradually, add in butter and knead with hands till smooth and elastic (should be shining and elastic, kneading time is about 10-15 minutes).
3) Leave dough to proof for about 40 minutes or double in size.

1) Beat butter, vanilla essence and sugar till light, add in egg and fold in flour. Refrigerate the dough in the fridge for 15-20 minutes for easier handling.

To make the bun
1) Weigh each bread dough into 50 g and mold into a ball. Leave to proof for about 45 minutes or double in size. Glaze it with egg wash.
2) Divide the toppings into 20-30 g each. On a lightly floured surface, use a rolling pin and roll it out thinly to form a circle.
3) Gently place the pastry topping on top of the glazed bun. Glaze again and topped with cheese (optional).
4) Bake at 210 C for about 15-20 minutes.

Crispy Roasted Pork

Roasted Pork.jpg

Roasted Pork 3.jpg

Roasted Pork 4.jpg
Roasted Pork 1.jpg

1 kg pork belly with skin

2 Stalks spring onions – cut into 3 sections
4 slices old ginger
3 star anise
1 tsp shaoxing jiu

3 tsp baking soda
1 tsp salt

Seasoning Ingredients
11/2 tbsp sugar
2 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp five spice powder
1 tbsp minced garlic
1/2 tsp salt

1) Bring a pot of water to a boil. Add in ginger, spring onions, star anise and pork belly. Blanch pork belly until pale and soft. Pat dry with kitchen towel.
2) Poke holes over the pork skin with a fork or skewer. Rub with salt and baking soda to season for 5 minutes. Cut a few slits over lean meat.
3) Mix seasoning ingredients well. Rub over lean meat and marinade for 2-3 hours in the fridge. Stretch it with skewer.
4) Wrap the lean meat with aluminium foil, roast in pre heated oven  (200 C) until skin has bubbled. Scratch off burnt skin and spread some oil over the skin. Baste the lean meat with leftover marinade gravy,  roast again for a further 20-30 minutes until crispy and golden brown.
5) Leave to cool before slicing it.


Soy Bean Milk Coconut Pudding

Soy Bean Milk 1.jpg

Soy Bean Milk.jpg
2 egg whites
15 g castor sugar

200 ml fresh soy bean milk
1 coconut (remove the top shell and drain the water)

1) Place the coconut on a bowl.
2) In a saucepan, add the soy bean milk and sugar, bring to boil over medium low heat. Off heat and set aside.
3) Beat egg whites still slightly frothy and slowly pour in the warm soy bean milk, whisk till well combined. Slowly sift the mixture into the empty coconut shell. Using a cling wrap to wrap the opening,
4) Steam over rapidly boiling water for about 30-45 minutes (depending on the thickness of the coconut).
5) The pudding is set (when you push the coconut, there is no wavy pattern). Off heat and let it sit inside the steamer for another 15 minutes before transferring out to cool down completely.
6) Can be served warm or chilled.

Gai Hor Bai Toey (Thai Pandan-Wrapped Chicken)

Fried Pandan Leave Chicken.jpg

Pandan Leave Chicken.jpg

Pandan Leave Chicken 1.jpg
5 boneless chicken whole legs/thighs  – cut into bite size
Big Pandan leaves for wrapping

Seasoning Ingredients
3 cloves garlic – pounded
4 shallots – pounded
2 pieces coriander roots – minced
2 stalks lemongrass – pounded finely
1 inch galangal – pounded
1 tsp fish sauce
50 ml coconut cream
1 tbsp oyster sauce
1 tbsp gula melaka
1/2 tbsp corn flour

1) Place seasoning ingredients in a big mixing bowl and add in the chicken meat, stir to mix well and leave inside the fridge for 2-4 hours..
2) Wrap the marinated chicken meat with pandan leaves (like ketupak or dumplings).
Drain wrapped chicken for a few minutes to remove excess marinade. Deep-fry in just smoking oil over high heat till leaves are brown and meat just cooked, 2-3 minutes. Drain. Serve immediately with the sauce on the side.

Grilled Marmite Chicken Wings

Grilled Marmite Chicken Wing

Grilled Marmite Chicken Wing 1.jpg

16 mid joint chicken wings – washed, pat dry and cut a slit in the center

Roasted sesame seed

Seasoning Ingredients
1 tbsp minced garlic
1 tbsp minced ginger
11/2 tbsp marmite
1 tbsp oyster sauce
2 tbsp honey
1 tsp salt
1 tbsp corn flour
1 tsp  sesame oil
1 tbsp tomato sauce

1) In  big mixing bowl, add in the seasoning ingredients and mix well, add in the chicken wings and mix till well combined. Pour eveything into a zip lock bag and leave in the fridge for about 4-6 hours.
2) Line a baking tray with aluminium foil and place the baking rack over it. Place the marinated wings on the rack and grilled in the pre heated oven (225 C) for about 15-20 minutes, baste with the leftover gravy on and off.
3) Once it is golden brown sprinkle with some roasted sesame seeds.  Serve hot.

Claypot Curry Prawns Tang Hoon

Claypot Curry Prawns Tang Hoon.jpg

Claypot Curry Prawns.jpg

Claypot Curry Prawns 1.jpg

12 big prawns – washed , deveined and trimmed feelers
1/2 packet chicken curry paste
2 tbsp fish curry powder
2 sprigs curry leaves
4 shallots – sliced
2 cloves garlic – sliced
2 stalks lemongrass – bruised
3 red fresh chillies – halved
100 ml coconut cream
1.5 litre chicken stock

150 g tang hoon (glass noodle) – washed and soaked
Salt to taste
1 tsp sugar
1 tbsp light soy sauce

1) Heat claypot with some oil, add in curry leaves, lemongrass, shallots, garlics, chilli and saute till aromatic. Add in curry powder and paste and continue to stir fry till well mixed and oil separates. Add in chicken stock and bring to a boil. Add in tang hoon, and prawns. stir to mix and covered, simmer over low heat for 8 minutes.
2) Add in coconut cream and stir to combine well, add more water if it is too dry, season with salt, sugar, light soy sauce, adjust taste to your preference, give it a good stir and Continue to cook for 5 minutes.
3) Serve hot.

Ang Jiu (Chinese Red Rice Wine)

Ang Kiu 1

Ang Jiu.jpg

2.0 kg Thai Sweet Glutinous Rice
3 pieces white rice cake (jiu pin)
150 – 200 g red yeast
(sun dry or roast) jiu pin and red yeast)

1) Cool the cooked glutinous rice completely. Mix with crushed white rice cake (jiu pin) and red yeast. Mix to combine well and put into glass container and screw the top tightly. Store in a cool place for fermentation for about 1-2 months.
2) After fermentation, strain the wine using a muslin cloth. Store the wine in glass or wine bottle. Keep the residue and store in a glass container.

Snowy Sweet Corn Pudding

Snowy Sweet Corn Pudding.jpg

Snowy Sweet Corn.jpg

Snowy Sweet Corn 1.jpg

180 g rice flour
90 g corn flour
8 tbsp custard powder
(sieve all together)

1 tsp salt
400 ml coconut cream
600 ml water
120 g sugar
3 pieces pandan leave – tied into a knot

1 can (425 g) Cream Sweet Corn
1 tsp vanilla essence
Yellow Coloring

Grated white coconut (mixed with a pinch of salt)

1) Combine coconut cream with water, stir to mix well and add in flour mixture, sugar, salt and cream sweet corn . Stir and mix well, strain through a sieve and pour the mixture into a deep saucepan. Add in pandan leaves.
2) Bring to a boil while stirring constantly , add in vanilla and yellow coloring, continue to simmer until mixture slightly thickens. Discards pandan leaves.
3) Scoop mixture into greased mould of your choice or pour to a grease square pan.  Steam over rapidly boiling water for about 40-50 minutes.
4) Allow to cool completely, remove from mould and serve with grated white coconut.

Steamed/Fried Egg Tofu With Minced Meat and Poach Prawns

Steamed Egg Tofu 2

Steamed Egg Tofu
Steamed Egg Tofu 1

2-3 rolls Silken Egg Tofu – cut into rings
300 g cauliflowers – cut into forets (scald in boiling water with salt and oil for 1-2 minutes) – optional
10 medium/large prawns – devein and shelled (Poach in boiling water with salt and lemon for 1-2 minutes or till pinkish, transfer to icy water)

1 tbsp wolfberry
Corn flour for coating
150 g minced chicken/pork
150 g minced prawns
4 fresh water chestnut – minced

Seasoning Ingredients
1/4 tsp salt
1/2 tsp chicken powder
1 tsp corn flour
1/2 egg white
1 tbsp Huiji Waist Tonic

Sauce Ingredients
150 ml chicken stock
1 tsp Huiji Waist Tonic
1 tsp oyster sauce
Salt to taste
Dash of white pepper
1 tsp corn flour

1) Arrange half of the cut egg tofu on a heat proof dish and scoop out a hole in the centre of each piece with a teaspoon or knife.
2) Mix the minced prawns, meat, chestnuts and marinade with seasoning ingredients. Leave in the fridge for at least 4 hours. Dust the center of the egg tofu with corn flour then fill and stuff with marinated mixture. Do the same to the balance of the cut egg tofu.
3) Steam tofu over rapidly boiling water for 10 minutes, pour liquid from tofu into sauce ingredients and bring to a boil in a saucepan. Meanwhile, deep fried the half of the stuffed tofu till golden, drain and set aside.
4) Arrange all the tofu, prawns and cauliflower on a serving plate. Pour the sauce over it and topped with some wolfberries,

Spicy Mango and Pineapple Sauce Chicken

Spicy Mangoes and Pineapple Sauce Chicken.jpg

Spicy Mango and Pineapple Sauce Chicken 2.jpg

Spicy Mango and Pineapple Sauce Chicken 1.jpg

3 drumstick –  cut into bite size
10 mid joint chicken wings
1/2 cup mango fresh – cut into cubes
1/2 cup pineapple – cut into cubes
1/2 red capsicum – cubes
3 cloves garlic – minced
2 tbsp olive oil

Oil for deep frying

Marinade sauce
1 tbsp minced garlic
1 tbsp minced shallots
2 tbsp Huiji Waist Tonic
1 tbsp minced ginger
1/2 tbsp chilli powder
1 tsp salt
1 tbsp corn flour

Sauce Ingredients
100 ml mango puree (fresh mango flesh)
100 ml pineapple juice
100 ml tomato sauce ((from 1 fresh tomato)
1 tbsp white vinegar or apple cider
1 tsp brown sugar
1 tbsp chilli powder

1) Season chicken parts with seasoning ingredients overnight or at least 6-8 hours in the fridge.
2) Before frying coat chicken with crispy tempura flour and set aside for 20 minutes. Deep fry till crisp and golden. Drain on kitchen paper towel and set aside.
3) Heat oil in a small saucepan and saute garlic till fragrant, pour in the sauce ingredients and stir till sugar dissolved. Add in mango and pineapples cubes and capsicum. Stir till well mixed and taste accordingly. Adjust to your preference.
4) When ready to serve, pour the sauce over the chicken.