Soon Kueh

Soon Kueh

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Soon Kueh 2

Ingredients For Wrapper
200 g rice flour
60 g tapioca flour
Extra tapioca flour for dusting
1/4 tsp salt
1 tbsp shallot oil
400 ml water

Banana leaf

1) Sieve rice and tapioca flour into a big mixing bowl.
2) Boil 400 ml water with salt. When boiled, pour into the flour mixture and stir vigorously with a wooden spoon or stick till flour is well combined and cooked.
3) Pour cooked rice dough on to a floured table top. Add in 1 tbsp shallot oil and knead till smooth, adding more tapioca flour if needed. Rest dough for 10 minutes.
4) Dip hands with water and knead dough again till smooth and pliable. Cover dough with dry towel to prevent drying. Divide dough into small balls.
5) Take a ball of dough on a plastic sheet and roll out into circle. Wrap 1 tbsp filling in center and fold in semi circle.  Press the edges together to seal.
6) Arrange soon kueh on greased steaming tray lined with banana leaf. Steam over high for 10 minutes, when kueh puffs up, it is ready.


7) Remove and brush with shallot oil. Topped with crispy fried shallots and dredge with sweet sauce or chilli sauce.

Ingredients for Fillings:

250 bangkwang  – shredded
1 shallot – sliced thinly
100 g bamboo shoot – shredded
50 g dried prawns – soaked till soft and drain
3 dried mushrooms – soaked till soft and shredded
50 g chicken fillet/pork  – boiled and shredded
3 cloves garlic – minced
2 tbsp corn oil

1 tsp light soy sauce
1 tsp sesame oil
1 tsp sugar
Salt to taste
1/2 tbsp oyster sauce
50 ml water
1/2 tsp white pepper

1) Heat oil in wok, fry chopped garlics, shallot, mushrooms and dried prawns till fragrant.  Add in bamboo shoot, bangkuang, chicken shreds, stir to mix well.  Add seasoning and some water and stir fry till all ingredients are cooked through and almost dry. Taste accordingly and adjust to your preference. Dish up and set aside to cool before using.


Baked BBQ Chicken Wing

BBQ Chicken Wings 1

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BBQ Chicken Wing 1

10-12  chicken wings – washed with a bit of salt, drain and pat dry.

Marinade Ingredients
1 tbsp ginger juice
1 tbsp oyster sauce
1 tsp  Spice Salt
21/2 tbsp honey
1 tbsp light soy sauce
1 tbsp sesame oil
1 tsp white pepper
1 tbsp minced garlic
1 tbsp corn flour

Some satay sticks – soaked in water
Aluminium foil

1) Pre heat oven to 200 C (fan mode)
2) In a mixing bowl, season chicken wings with marinade ingredients and mix till well combined. Pour into a zip lock bag and left to marinade in fridge for at least 4-6 hours.
3) Remove chicken wings from fridge few hours before baking. Pierce the satay stick carefully through the chicken wings and place in the oven to grill.
4) Grill 8 minutes on both side until chicken wings is crisp and tender. Brush liberally on both sides of wings with marinade sauce and continue baking for 10 minutes. Cover with foil and continue to bake for 10 minutes.
5) To enjoy, squeeze calamansi juice all over the wings and dip them in spicy chilli sauce.

Spicy Chilli Sauce
8 fresh red chilli
4 chilli padi (add more if want more spicy)
3 inch ginger
6 cloves garlic
4 tbsp sugar
Salt to taste
Juice of 7-8 calamansi
1 tbsp white vinegar
31/2 tbsp sugar
50 ml water or chicken stock

Put everything in a blender and blend till smooth. Taste accordingly and adjust to your preference. Store in a airtight container and put in the fridge.


Crystal Mooncake aka Ang Ku Kueh

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Green Beans Fillings
150 g – Cooked Green Beans
80 g castor sugar
150 ml Coconut milk
100 ml fresh milk
2 tsp Agar Agar powder
10 g Instant Jelly powder or Gelatin powder

Crystal Skin
300 ml coconut milk
15 g 0Green Bean flour (Hoon Kwee)
4 tsp Agar agar powder
15 g Instant jelly or Gelatin Powder
700 ml water
200 g sugar

A few drops of red and green colour (Colouring of your choice)

Green Beans Filling
1) Blend all ingredients in a blender till smooth.
2) Pour mixture into a saucepan and bring to boil. Then pour into a tray (3 x 6 inch). When fillings is cool, cut into pieces and set aside,

Crystal Skin
1) Mix coconut milk with green bean flour and stir till well blended. Set aside.
2) Combine agar agar powder, instant jelly or gelatin, water and sugar. Bring to boil, stir in coconut milk mixture and bring to boil again, divide into 2 equal portion and add in green colour to onto one portion and red colour to the other portion.
3) Fill ang ko kueh moulds half full with crystal skin mixture.  When mixture is 1/2 set, add a piece of filling then fill moulds to the brim with crystal skin mixture. Place moulds in refrigerator.
4) Remove ang koo kueh from moulds when set.


Blue Berries Cheese Tarts

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150 g butter
300 g plain flour
100 ml fresh milk

100 ml fresh milk
100 g cream cheese
40 castor sugar
2 eggs – lightly beaten

2 six holes muffin mould

1) In a mixing bowl, combined flour, milk and butter till well mix into a soft and smooth dough, Set aside for 30 minutes,
2) Divide dough to 12 equal portions, shape the dough like a small tart bowl and place into the muffin mould.  Bake at pre heated oven 180 C  for 15-20 minutes. The tarts will be very slightly browned, but cooked already. Cool on wire rack after baking.

3) Combine fillings ingredients in a mixing bowl and whisk till sugar dissolves. There may be still some fine lumps and grainy bits in the custard, sifting will yield a more velvety smooth custard. This is optional.
4) Filled the tart bowl with cheese mixture till 3/4 full. Place back to oven and bake for 25 minutes or till custard is cooked.
5) Remove from oven and cool completely on wire rack. Top with blue berries jam or your preference jam. Decorate with a slice of strawberry.

Creamy Mushroom Chicken Soup

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Creamy Mushroom Chicken Soup 1

Creamy Mushroom Chicken Soup 2.jpg
2 chicken legs – cut into bite size
1/2 cup chicken stock
1/2 carrot – cut into cube
1 big yellow onion – cut into small cube
2 potatoes – cut into cube
1 can button mushroom
1 tbsp oil
1 tsp mixed herbs
1 tsp black pepper
2 bay leaves
1 cup cooking cream
Salt to taste

1) In a pot, add enough water to cover the chicken and bring to a boil, lower heat and simmer till half cooked.
2) Add in potato, carrot and button mushroom, chicken stock and cooking cream, mixed herbs, bay leaves and black pepper.
3) Simmer till chicken and potato is cooked through, season with salt, taste accordingly and adjust to your preference.
4) Thicken with corn starch and serve hot with garlic bread and salad.

Crispy Chye Por Egg Tofu

Crispy Chye Por Egg Tofu

4 tubes egg tofu – cut into rounds

100 g sweet chye por
3 cloves garlic –  minced

Oil for deep frying
1/2 tsp sugar

1) Heat oil in a wok and deep fry tofu till golden brown, drain and arrange on a serving plate.
2) Heat 2 tbsp of the deep fry oil in the same wok, add in garlic and chye por, saute till crispy and golden, season with a dash of pepper and sugar. Drain on kitchen paper towel.
3) Dish onto fry tofu and serve hot.

Vegetarian Delights

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1 brinjal – cut into rings
12 small cherry tomatoes – halved
1 potatoes – sliced thinly
1 cup Gnocchi – blanced in boiling salted water till it floats on top. Drain and set aside
1/2 green and red capsicum – diced
1/2 yellow onion – diced
1 small can button mushroom – sliced
4 fresh white button mushroom – sliced
Salt to taste
1/2 tsp black pepper
1/2 tsp Oregano
1 tbsp oil

30 g shredded chedder cheese

1) Heat oil in a wok and pan fry brinjal and potatoes till 1/2 cooked. Dish out and set aside.
2) Oiled a baking plate, arrange brinjal around the bottom of the plate. Follow by potato, gnocchi, button mushroom and cherry tomato.
3) Scatter the capsicums and onions on top layer. Season with salt, black pepper and Oregano. Scatter chedder cheese on top.
4) Baked in pre heated oven 250 C for 25-30 minutes or until golden brown and cheese charred a bit,
5) Serve hot.

Gnocchi Gado Gado

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For the Salad
1 packet potato chips
4 hard boiled eggs – sliced thinly
1/2 cabbage  – sliced thinly
A handful of Kang Kong – sliced roughly
1/2 cucumber – cut into 2 inch matchstick in lengthwise
2 handful of beansprouts
150 g Gnocchi – boiled in salted boiling water till it floats, drain and pat dry
1 small sweet potato – cut into matchstick
2 small tau kwa – cut into matchstick

Peanut Sauce
1 clove garlic
40 g Gula Melaka  (adjust sweetness according to taste)
120 g Crunchy peanut butter
3 fresh red chilli
1 stalk lemongrass – white part only
1/2 inch galangal
Salt to taste
50 ml – 80 ml water
Juice of 2 calamasi

1) Bring a pot with salt and oil to a boil, add in cabbage, scald for 1 minute, drain and set aside, in the same pot of boiling water, add in beansprout, kangkong , covered with lid and leave for 5 seconds, drain and set aside.
2) Heat sufficient oil in a wok till hot, fry tau kwa, sweet potato and Gnocci till golden, drain and set aside.
3) Place all vegetables, tau kwa, eggs and Gnocchi on a platter.
4) For the peanut sauce, blend everything until smooth, bring to a boil in a saucepan, adjust taste to your preference and the sauce should not be too runny or thick.
5) Squeeze 2 fresh lime juice evenly over the gado gado and sprinkle crushed potato chips over gado gado and serve.

Caramelized Honey Gnocchi

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Caramelized Honey Gnocchi With Spaghetti Bolognese.jpg

200 g Gnocchi
( Boiled in salted boiling water till it floats to the surface, drain and pat dry. )

A mixture of green and red capsicum – cut into cubes –
3-4 shallots – peeled and deep fry
Some canned rambutans (optional)

Sauce Ingredients
150 ml Thai Sweet Chilli sauce
1/2 tsp dark soy sauce
2 tbsp Honey
1 tbsp Kicap Manis
1/2 tsp sugar
Salt to taste

1) Wash Gnocchi, pat dry and deep fry till golden brown, drain and set aside.
2) Heat 1/2 tbsp of oil in a wok, add cut capsicums and stir fry for a second, dish out and set aside. Add in sauce ingredients, simmer over low heat till sauce thickens and caramelized.
3) Add in fried Gnocchi and briskly toss to coat evenly with the sauce.
4) Dish out to serving plate and garnish with fried shallots, capsicum and some canned rambutans. (optional).

Rainbow Mashmellow Pudding

Rainbow Mashmellow Pudding

Rainbow Mashmello Pudding 2

2 tbsp condensed milk
140 ml Ayam Brand Coconut milk
2  egg white
15 g agar agar powder
150 g castor sugar
500 ml diluted coconut milk (10 ml coconut milk mixed with 400 ml water)
Toasted Peanut – pounded coarsely
Colouring – red, yellow, green and brown
2 pieces pandan leaves

1) Bring 500 ml diluted coconut milk, agar agar powder and pandan leaves to boil.
2) Once boil, add in 40 g castor sugar from the 150 g  and 140 ml coconut milk, allow to boil and lastly add in the condensed milk. Stir to mix well, discard pandan leaves and strain, set aside.
3) In a mixing bowl, whisk egg whites with 110 g sugar till stiff and smooth, slowly use a hand whisk to beat into the mixture.
4) Divide into 4 portions and add in individual colour, mix well.
5) Pour into round or square tray, layer by layer and leave to set in the fridge.
6) Cut to your desired pattern and dust with chopped peanut on top.