Sambal Shredded Coconut Tarts

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Tart Pastry
80 g butter
40 g icing sugar
180 g plain flour
20 g custard powder
1 egg yolk
1/2 tsp salt
1 tbsp fresh milk
1/2 tsp vanilla essence

1) Combine flour, icing sugar, salt and custard powder and sieve into a mixing bowl. Add in cut cold butter into the flour mixture ans use your finger tip to rub the butter into the flour to form a sandy texture.
2) Add egg yolk and milk, roughly combine the dry and wet ingredients together. Place the dough on a table top and using the base of your palm, press the dough away from you, flattening it. Bring dough together into a ball, flatten and cling wrap it. Allow dough to rest in fridge or chiller for at least 1 hour.
3) Press a small piece of dough into each greased tart tin. Trim the edges with a sharp knife or use a 7mm round cutter cut dough into disks. Gently line tart tin (4 mm) with the dough disks. Using a fork, dock the base of the tart shells.
4) Bake at 170 C for 10-15 minutes. Allow tarts to cool completely.

Sambal Shredded Coconut Fillings

100 g fresh white shredded coconut
1/2 tsp of turmeric powder
1/2 tsp of salt

3 pieces kaffir leaves – shredded thinly

Blended Ingredients
2 stalks lemongrass
1 inch galangal
1 inch turmeric
15-20  dried red chillies (soak in hot water till soft)
2 tbsp dried shrimp – soak in water till soft
8 shallots
4 cloves garlic
3 pieces candle nuts
1 tsp coriander powder
1 tbsp oil
50 ml water

1) Heat wok till hot over low heat and add in shredded coconut, salt and turmeric powder, fry till golden brown and crispy. Set aside,
2) Heat wok with oil and saute blended ingredients and 2 pieces kaffir leaves till fragrant and oil separates, season with sugar, gula melaka and salt to taste. Adjust taste to your preference.
3) Add in the fried coconut mixture and toss to mix well. Dish out and set aside .

Place a tsp of the fillings into tart shells and topped with shredded kaffir leaves. Place back to oven and bake for a further 5 minutes.

Tomato Rice With Chicken Rice Paste

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3-4 cups Basmati Rice – washed rice till water is clear. Soak for 1 hour

2 fresh tomato – blend coarsely
50 ml tomato puree
3 tbsp evaporated milk
1 packet Dancing Chef Chicken Rice Paste
1 stalk lemongrass – bruised
Salt to taste

Spices for frying
2 pods cardamon
2 star anise
1 inch cinnamon stick
3 cloves
3 shallots – sliced thinly
2 garlic – sliced thinly

1) Heat oil in a wok and saute spices (cloves, star anise, cardamon, cinnamon, shallots and garlic) till aromatic.
2) In a rice cooker, add in basmati rice, lemongrass, fresh tomato, tomato puree, chicken rice paste, evaporated milk, water (1 cup rice – 1.5 cup water), fried spices with oil, salt to taste and stir to mix evenly. Let the rice cooker do the job.
3) Fluff the rice gently with a pair of chopsticks or fork.

Sotong Masala Curry

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1 kg small squid – cleaned and make 2 slits on the body
(season with 1/2 tsp salt, 1 tsp corn flour and a tbsp of fish curry powder)

Salt to taste
1/2 tbsp sugar

2 sprigs of curry leaves
1 big yellow onion – sliced thinly
3 cloves garlic – sliced thinly
3 shallots – sliced thinly
2 fresh green chilli – sliced
2 fresh red chilli –  sliced
1 tsp mustard & cummin seed (mixed)

2 tomato – quartered
2 potato – peeled and cut into small cube (deep fry till 1/2 cooked, drained and set aside)

Spice Ingredients
2 tbsp garam masala powder
1 tbsp fish curry powder
1 tsp red chilli powder
(mixed with water to form a paste)

Sliced green and red chilli for toppings

1) Blanch marinated squids in boiling water for 5 seconds, drained and set aside.
2) In a wok or pan, heat oil add mustard and cummin seeds, allow to splutter. Add curry leaves and all the sliced ingredients, saute till aromatic and onion become soft.
3) Add in tomato and fry till tomato is soft, add in curry paste mixture and stir fry
over low heat for about 8 minutes. Add in fry potatoes and 50 ml water, simmer over low heat for 2-3 minutes. Season with salt and sugar to taste. Adjust to your preference.
3) Add the squids to the curry gravy, stir to combine well and cooked over low heat for about 2 minutes. (do not add water as this is a dry curry)
4) Transfer to serving plate and topped with sliced green and red chilli.

Cheesy Shredded Potato Omelette

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4 eggs
1 big yellow onion – sliced thinly
2 potato – peeled and shredded finely
2-3 tbsp grated Chedder Cheese
1 tsp butter
11/2 tbsp oil

Seasoning Ingredients
1/2 tsp salt
Pinch of pepper
1/2 tsp of Italian Herbs
1 tsp of corn flour
1/2 tsp seasoning powder (Optional)

1) In a mixing bowl, add in eggs, lightly beaten, add in shredded potato and 1 tbsp chedder cheese.
2) Heat a non stick pan, add in butter and oil till hot. Add in sliced onion and saute till soft. Slowly poured in beaten egg mixture and cook over low heat, cover, till golden. Flip over the other side and cook till golden.
3) Transfer to serving plate and topped with balance of the chedder cheese. *add more if you want it more cheesy. Serve hot.

Coffee Chicken Wings

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12 -15 pieces mid joint chicken wings
1 egg white
1/2 tsp salt
1 tbsp 3-in-1 coffee mix

(Mix all in a bowl and add in chicken wings, 2 tbsp rice flour, 2 tbsp corn flour, add a bit of water to moisture and marinade for about 3-4 hours)

Sauce Ingredients
130 ml water
21/2 sachets 3-in-1 coffee mix
2 tbsp oyster sauce
1 red fresh chilli – minced
(mixed all together)

1 tbsp sugar

1/2 tbsp corn flour (mixed with 2 tbsp water)
Oil for deep frying

1) Deep fry marinaded chicken wings in hot oil till golden, drain and set aside.
2) In a separate pan, add  in sauce ingredients and bring to a boil, lower heat, add in sugar and salt to taste.  Simmer and let sauce caramelized, thicken with corn starch.
3) Add in fried chicken wings, stir and toss gently to evenly coat them.
4) Transfer to serving plate and serve hot.

Sotong Masak Merah With Gula Melaka

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1 kg medium squids – washed and cut into rings
(season with 1 tsp of corn flour, 1/2 tsp turmeric powder and 1 tsp sugar)

1 tbsp tamarind paste (mixed with 2 tbsp water)

Blended Ingredients
1/2 tomato
1/2 big red onion
4 shallots
3 cloves garlic
15 -20 dried chillies (soaked in hot water till soft)
1 stalk lemongrass
1 inch galangal
1 inch ginger
3 pieces candlenuts
1 tbsp oil
50 ml water

Sauce Ingredients
1/2 tbsp Sweet Sauce (Kicap Manis)
2 tbsp gula melaka
1 tbsp light soy sauce
1 tbsp tomato sauce
1 tsp sugar
Salt to taste

3 pieces kaffir leaves – shredded roughly

1) Bring a pot of water to boil, blanch the sotong for 30 seconds, Drain well and set aside.
2) Heat oil in a wok and saute the blended ingredients and kaffir leaves till fragrant and oil separates, add in tamarind water, sauce ingredients, stir to mix evenly and bring to a boil, lower heat and simmer till gravy thickens.
3) Add in sotong, and stir fry briskly to combine well with the gravy, Taste accordingly and adjust to your preference.
4) Serve hot with Tomato Rice.

***Sambal can be used to cook chicken or prawns.

Milky Milo Moist Butter Cake

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Gula Melaka Millo Butter Cake 1

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Yolk Mixture
200 g unsalted butter
70 g castor sugar
1 tsp vanilla essence

6 egg yolks

180 g Self Raising Flour
1/4 tsp Double Acting Baking powder
2 tbsp milo powder
3 tbsp milk powder
1/2 tsp salt
(sieve flour, milo powder, milk powder, salt and baking powder together 2 x)

80 ml fresh milk
21/2 tbsp gula melaka
(Heat fresh milk till hot and add in gula melaka, stir till melt completely and sieve  it)

6 egg whites
70 g castor sugar

1) Whisk butter and sugar till light and fluffy, add egg yolk one at a time and beat it in before adding the next.
2) Add in vanilla essence and fold in flour mixture and milk mixture in following sequence : flour >milk>flour>milk>flour till finish. Fold till just incorporated.
3) In a clean mixing bowl, whisk egg whites till foamy m add in sugar gradually and whisk till stiff peaks form.
4) Transfer 1/3 of the meringue into yolk mixture. Beat it in. Gently fold in the remaining meringue in 2 batches until mix with spatula till incorporated.
5) Pour mixture into a lined and greased 8x 8″ cake pan. Bake at 170 C for 45 minutes.
Cake is done (when skewer insert in the cake comes up clean, it is done), let cake rest for 5 minutes in the pan before transferring onto a wire rack to cool completely.

(Alternatively, you can scoop 1/4 of the mixture and mixed with milo powder and the zebra pattern ie plain>milo>plain>milo till finish)

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.


Ayam Percik (Roasted Laksa Paste Chicken)

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5 pieces chicken legs – remove the bone at the joints
(marinaded with a 1/2 tsp of salt and sugar)

2 tbsp Dancing Chef Laksa Paste
100 ml coconut milk
1 tsp gula melaka
Salt to taste
1 tsp sugar
1 tbsp tamarind paste (mixed with 2 tbsp water)

Pounded/blended Ingredients
1 inch ginger
3 stalks lemongrass
3 pieces candlenuts
1 inch turmeric
1 inch galangal
12 pieces dried chilli – soak in hot water till soft or 21/2 tbsp chilli paste
6 shallots
3 cloves garlic

1) In a deep mixing bowl, add in laksa paste, coconut milk, salt, sugar, gula melaka, tamarind water and blended ingredients, stir to mix well. Add in chicken legs and mix to combine well. Leave for 4-6 hours in the fridge.
2) Cooked marinaded chicken in a wok over medium low heat till 1/2 cook.
3) Transfer  1/2 cook chicken legs in a baking tray lined with aluminium foil and place a piece of banana leaf over it.  Roast in pre heated oven 230 C till charred on both sides. (roast for 30-45 minutes) and in between baste with the leftover gravy.

Ondeh Ondeh Cup Cakes

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Ondeh Ondeh Cup Cake 3

Ondeh Ondeh Cup Cake

Cup Cakes Ingredients
18- g Multi Purpose Plain Flour
1 tsp Double Acting Baking Powder
1/2 tsp salt
(Sieve all together 2 times)
120 g sugar
125 g Unsalted butter
2 eggs
1 tsp pandan extract
120 ml fresh milk

Gula Melaka and Coconut Mixture Ingredients
200 g gula melaka – shaved
100 ml water
3 pieces pandan leave -knotted
120 g fresh shredded white coconut

Whipped Cream Infredients
240 ml whipping cream
1/4 cup icing sugar
1 tsp vanilla essence
1 tsp pandan essence

Method for Cup Cake
1) In a mixing bowl, cream butter and sugar till light and fluffy. Add egg 1 at a time and mix till well blended.
2) Add in vanilla essence and pandan extract, mix to well combined/
3) Add in flour mixture in 3 addition alternatively with the milk. Mix well till just incorporate. Divide mixture into 12 cupcakes liner.
4)  Bake in pre heated oven 180 C for 18-20 minutes or till skewer insert comes out clean. Cool completely.

Method for coconut with Gula Melaka
1) In a saucepan, add gula melaka, pandan leaves and water. Simmer for 10-15 minutes, discard pandan leave and sieve the mixtture to remove any impurities. Add in fresh shredded coconut and cook for 5 minutes. Set aside to cool completely.

Method for Whipping Cream
1) Whip the cream till foamy and gradully add in the sugar, vanilla essence and pandan essence till stiff peak forms.

To Assemble
1) When the cup cake are completely cool, use a small sharp knife to remove some of the cake on top to make a small hole. Fill the hole with coconut gula melaka.
2) Pipe the whipping cream on the cup cake. Top with a sprinkle of shredded coconut . Drizzle with gula melaka gravy and serve immediately.

Best consume immediately. Can be stored in fridge for up to 3 days.

Braised ‘Lion’s Head Chicken Meatballs

Lion's Head Meatball
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10 medium prawns – minced finely
400 g minced chicken meat/pork
1/2 tbsp tung choy (optional) minced together with meat
3 shitake mushroom – soak till soft and minced finely
1/2 yellow onion – minced finely
9 pieces Napa Cabbage

Seasoning Sauce
1/2 tsp salt
1 tsp sesame oil
11/2 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp Chicken seasoning powder
1/2 tsp sugar
1 tsp Shaoxing Jiu (Chinese cooking wine)
1/2 tbsp corn flour
1 egg

1 – 1.5 litre chicken stock
1 tsp oyster sauce
2 tbsp light soy sauce
1 tbsp dark soy sauce
Salt to taste
1 tsp white pepper

1 tbsp corn flour (add 2 tbsp water)

1) In a mixing bowl, add in minced meat, prawns, mushrooms and onion and add in marinade sauce. a bit of water and use your hand to blend the mixture well in one direction. Shape into 5 big meatballs. flatten a bit and coated with corn flour.
2) Heat enough oil in a wok till hot, deep fry coated meatballs till lightly brown on both sides. Drain and set aside. Wrapped one meatball with a piece of Napa Cabbage. Do the same to rest of the meatball.
3) Lay 4 pieces of Napa cabbage at the bottom of claypot, add in the chicken stock and sauce ingredients. Bring to a boil, add in meatballs and simmer for 30 minutes over low heat.
4) Thicken with corn starch and adjust taste to your preference. Serve hot.