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.

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.

Gula Melaka Milo Moist Butter Cake

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Gula Melaka Millo Butter Cake 1

Yolk Mixture
230 g unsalted butter
80 g castor sugar
1 tsp vanilla essence

6 egg yolks

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

70 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.