Rendang Gnocchi With Quail Egg

Rendang Gnocchi 2

Rendang Gnocchi With Quail Egg

400 g Casa Rinaldi Gnocchi di Patate  – deep fry till golden brown, drain and set aside
30 pieces quail eggs – boiled and shelled
1 small piece turmeric leaf – shredded coarsely
3 pieces kaffir leave – tear coarsely
2 pieces assam keping
2 tbsp kerisik (dessicated coconut – fried till golden brown and pounded)
2 tbsp gula melaka
Salt to taste
3 pieces pandan leaves – tied into knots
2 lemongrass – bruised

150 ml coconut milk

A mixture of  shredded finely kaffir leaves and turmeric leaves

Blended Ingredients
1 inch galangal
8 shallots
4 pieces candle nuts
1/2 inch ginger
15 dried chillies (soaked till soft and cut into small pieces)
1 inch turmeric
2 fresh red chilli
1 tbsp fresh coriander seeds
1 tbsp oil
50 ml water

1) Heat oil in a wok and saute blended ingredients, pandan leaves, kaffir leave and turmeric leave till fragrant and oil separates. Add in gula melaka, asam keping and coconut milk, stir to mix well. Bring to simmer and add in kerisik, salt to taste and continue to simmer till almost dry.  Adjust taste to your preference.
2) Add in quail eggs and fried gnocchi, stir to mix well to well coated with the gravy before turning off the heat.
3) Sprinkle with shredded kaffir and turmeric leaves.
4) Taste better after a few hours later.

Baked Brinjal With Sambal Soy Bean Paste and Hae Bee (Dried Shrimp)

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5 medium size purple brinjal – washed and using a sharp knife to poke it a few times

Sambal Paste Ingredients (blend)
4 tbsp Soy Bean Paste (I am using Tiger’s Brand)
5 chilli padi
5 cloves garlic
4 shallots
1 inch galangal
2 stalks lemongrass (use the white part)
1 handful of dried shrimp (soaked in hot water till soft)
11/2  tbsp sugar
1/2 tbsp white vinegar
3 tbsp water
1 tsp oil

1) Place prick brinjal in a baking tray and baked at pre heated oven 250 C till soft.
2) Meanwhile, heat a wok (without oil) and saute the blended ingredients till dried.  Taste accordingly and adjust to your preference.
3) Place the baked brinjal on a aluminium foil and slice into half, slather with some sambal paste, do the same to the rest. Place the brinjal back to oven and baked for 5 minutes.
4) Serve hot with rice.

Loh Mai Gai With Egg (Steamed Glutinous Rice With Egg)

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4 boneless chicken thigh (remove fats and slice thinly)
4 pieces shitake mushrooms – soaked till soft and slice thinly
2 chicken sausage/lap cheong – sliced diagonally
500 g glutinous rice and 100 g jasmine rice ( can omit jasmine rice coz I dun want the rice to be too sticky)
(soaked for 3-4 hours)
4-5 hard boiled egg – quartered

Marinade Sauce for chicken
2 tbsp dark soy sauce
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp shaoxing jiu
1/2 tsp salt
1 tsp sugar
1/2 tbsp corn flour
2 tbsp ginger juice (minced some ginger and extract the juice)

2 cloves garlic – minced
2 shallots – sliced thinly

Sauce for Glutinous Rice
2 tbsp dark soy sauce (add less if you want it lighter)
2 tbsp light soy sauce
1 tsp salt
1 tsp white pepper
1/2 tsp 5 spice powder
1 tbsp corn oil
1 tsp sesame oil
2 cloves garlic – minced
3 small shallots – slice thinly
Enough water to cover the rice
1 tsp sesame oil

1 tbsp corn oil
1 tsp sesame oil

1) Combine chicken thigh, mushrooms with the marinade sauce and marinade for 1-2 hours.
2) Drain glutinous rice and place in a deep bowl, add in sauce ingredients and mix well. Heat oil in a wok and saute minced garlic and shallots till fragrant, pour over the rice.  Place rice in steamer, cover with lid and steam for about 30-40 minutes.
3) Pan fry lap cheong or chicken sauce till lightly brown over medium heat (no need to use any oil), set aside.
4) In the same wok, add sesame oil and corn oil, saute minced garlic and shallots till fragrant, add in marinated chicken and mushroom with sauce. Fry for 2-3 minutes or till sauce thickens. Off heat/
To assemble
1) Prepare small rice bowl, place a few slices of fried la[ cheong, mushroom, chicken meat and egg neatly at the base of the bowl. Fill the top with cooked glutinous rice.
2) Spoon 1 tbsp of gravy over each bowl of rice. Place the bowls in the steamer, cover with lid and steam for 30 minutes.

Sambal Fried Rice With Golden Salted Egg Powder

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2 bowls cold cooked rice
1 large tau kwa – cut into small cubes and deep fry  till golden- drain and set aside
2 – 3 Ikan Kembong – washed, cleaned and deep fry till crispy

Marinade Ingredients
3 large eggs – lightly beaten
Pinch of black pepper
1/2 tsp salt
1/2 tsp Knorr Chicken Powder
1 tsp turmeric powder

3 fresh salted egg yolks – steamed and mashed
3 tbsp Knorr Golden Egg Yolk Powder
1 tbsp butter
1 tsp sesame oil
2 shallots – slice thinly
2 clove garlic – minced
1 tbsp Sambal Belacan
1 sprig Curry Leaves

A mixture of Herb Leaves
Pudina leaves
Daun kesom
Daun Kunyit

Cucumber – sliced
Tomato – sliced

1) In a mixing bowl, add in cold rice and marinade ingredients, mix to combine well, make sure the rice is well coated with the eggs. Set aside for 20 minutes.
2) Heat butter  and sesame oil in a wok till hot, add in mashed salted egg yolk, curry leaves, shallots, garlic and saute till bubbly and fragrant, add in salted egg powder, stir to mix well.
3) Add in the rice, stir fry until the eggs dries up. If desired, add more seasonings and 2 tbsp  Sambal Belacan.  Stir to mix well and add in the chopped spring onion and tau kwa, stir fry for another 2-3 minutes and dish up.
4) Transfer to a serving plate, sprinkle one tbsp of Golden Salted Egg Powder over it and add crispy kembong fish, Mixed herbs vegetables, cucumber, tomato and sambal at the sides.

Crispy Hor Fun (Flat Kway Teow) With Salted Egg Yolk and Cereal

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300 g Hor Fun (flat kuey Teow)
1 sprig curry leave – use the leaf only
3 small chilli padi – slice finely
2 cloves garlic – minced finely

Seasoning Ingredients
1 egg – lightly beaten
1/2 tsp salt
1/2 tsp pepper
1 tbsp corn flour

3 fresh salted egg yolks – steamed and mashed
3 tbsp Knorr Golden Egg powder
1/2 tbsp sugar
1 tbsp milk powder
2 tbsp Nestum Cereal
50 ml water
1/2 tsp salt

1 tbsp butter
2 tbsp oil

1) Marinade Hor Fun with seasoning ingredients and leave aside for 10 minutes.
2) Heat enough oil in a wok and deep fry marinaded Hor Fun in small batch till finish. Reheat oil and deep fry till golden and crispy, Drain on paper towel and set aside.
3) Heat oil and butter in a clean wok, add in minced garlic, curry leaves and chilli padi. Saute till aromatic, add in mashed salted egg, egg powder and stir fry till bubbly forms. Add in nestum cereal, milk powder and stir to combine well over low heat for 1 minute.
4) add in sugar and salt to taste. Stir to combine well and add in water, simmer over low heat till sauce thicken, add in the crispy Hor Fun, toss briskly to combine well with the sauce.
5) Serve immediately.

Salted Egg Yolk Ku Kueh

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For Fillings
80 g green mung bean – soaked for 4-5 hours
100 g Knorr Golden Salted Egg Yolk Powder
100 g castor sugar
1 tbsp peanut oil
1/2 tsp salt
100 ml water
2 pieces pandan leaves

1) Steam green mung beans after draining off water for 30 minutes or till soft. Mash fine while still hot.
2) In a wok, add in sugar, water, salt and pandan leaves, Bring to a boil, add in mash green mung bean and salted egg yolk powder, oil and continue to fry till mixture is dry and binds well. Discard pandan leaves, remove fillings and set aside to cool. Divide into 15 g portions, roll into balls.

Ingredients for Skin Layer A
150 g glutinous rice flour
100 g sweet potato – peeled , sliced thinly, steamed until soft and mash.

Ingredients for Skin Layer B
80 ml concentrated coconut milk
75 ml water
20 g castor sugar
a little purple coloring

Ingredient C
2 tbsp oil

Ingredient D
Some extra glutinous rice flour
Some banana leaves (cut into rounds and brush center with oil)

For Glazing
2  tbsp pre-cooked peanut oil

1) Sieve ingredient A onto a clean table-top or mixing bowl. Make a well in the center.
2) Bring Ingredients B to a quick boil. Add in a little at a time and work slowly to bind ingredients into a soft dough. Lastly add in Ingredient C and knead dough till pliable and smooth.
3)  Divide dough into equal parts at 40 g each. Flatten and wrap in filling. Seal and shape into a round.  Dust with Ingredient D and press firmly into angku mould. Knock and dislodge angku from mould. Place on the oiled banana leaf and continue process with remaining dough pieces.
4) Steam angku kueh over medium heat for 8-10 minutes. Remove and glaze hot surface with pre-cooked oil.

Spaghetti With Salted Egg Yolk Prawns

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300 -450 g Spaghetti -(cooked accordingly to packet instructions.)

10 medium prawns – (deveined)
4 fresh salted egg yolk – steamed and mashed roughly)
4 tbsp Knorr Salted Egg Powder
3 cloves garlic – minced finely
45 g butter

1 sprig curry leave – use the leaves only
4 small chilli padi – sliced thinly
500 ml evporated milk – add more if want more gravy
1 tbsp sugar
Salt to taste

1 tbsp toasted Nestum cereal

3 tbsp corn flour
1/2 egg – lightly beaten
1/2 tsp sugat
A pinch of pepper
Oil for frying

1) Marinade prawns with seasoning and set aside for 20 minutes.
2) Heat oil in frying pan and pan fry until just done. Remove from pan.
3) Heat wok with 1 tbsp oil , add in garlic and butter and saute till butter melted and aromatic.
4) Add in curry leaves, mashed egg yolk, egg yolk powder, stir to combine. Add in evaporated milk sugar and salt to taste. Stir till creamy, off heat and add in sliced chilli padi.
5) Add spaghetti and prawns to the creamy sauce and stir well so that pasta and prawns are completely coated.
6) Serve immediately and topped with toasted Nestum cereal.

Cheen Long Pau With Salted Egg Yolk Powder


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Skin Layer
200 g All Purpose Flour or Hong Kong Flour|
1/2 tsp baking powder
(sieve flour with baking powder 2 x)
1 tsp Instant Yeast Granules
30 g castor sugar
40 g shortening
100-150 ml warm water

1) In a mixing bowl, add in flour mixture, instant yeast, sugar and shortening. Add in water gradually and knead to form a non sticky soft dough. Leave dough to proof for one to 2 hours.
2) Weigh risen dough at 40 g per portions and shape into balls. Rest them for another 10-20 minutes.
3) Flatten each ball of dough, wrap in salted egg yolk fillings and seal. Leave the flattened paus on a tray, wrap with a roomy plastic bag and proof for the second time for 30-40 minutes. Spray surface with water.
4) Arrange paus in a flat frying pan and heat over low heat without oil till both sides are golden, taking about 10-15 minutes. Serve hot.

3 fresh salted eggs yolk – steamed and mashed roughly.
1 tbsp toasted sesame seed
50 g pounded roasted peanuts
150 g Knorr Golden Salted Egg Yolk Powder
2 tbsp sugar
A dash of water

Combine all ingredients together, bind with water. Scale at 30 g per portions and shape into rounds.