1 tbsp dark soy sauce
1 tbsp light soy sauce
3 tbsp cooking oil
300 g Cai Xin, washed and drained
4 leaves wong bok
1 box Unicurd tofu (for soup) cut into cubes
1 fish cake – slice thinly
300 g sliced chicken meat/pork
12 medium prawns – shelled and deveined
1/2 small carrot – sliced
2 medium squids – washed and cut into rings
3 eggs – lightly beaten
3 tbsp minced garlics
1.5 litre chicken broth/ikan billis
500 litre water
5 tbsp potato flour – mixed with 4 tbsp water (more if want a thicker gravy)
2 tbsp light soy sauce
1 tbsp dark soy sauce (if want a darker version, add 1 tbsp more)
1 tbsp each – abalone and oyster sauce
1 tsp pepper
1/2 tsp each – sesame oil and sugar
Salt to taste
Marinade for meat
1 tsp light soy sauce
1 tsp Shaoxing wine
1/2 tsp each – corn flour and sesame oil
1/4 tsp pepper
1) In a wok, heat oil and saute garlics till fragrant. Add stock and water and bring to a boil. Add in the vegetables, seafoods and tofu. Once it boils, lower heat and slowly pour in the potato starch to thicken the gravy. Adjust seasoning with salt, pepper and sugar.
2) Turn off heat, add egg mixture in slow circular manner. Wait for a minute before stirring.
3) Scoop rice on serving plate and ladle hot gravy on the side and serve hot with pickle green chilli.
1 garoupa / sea bass fish approximately 800 g – 1.0 kg
2 tbsp oil
4-6 dried shitake mushrooms – soaked and finely chopped
1-2 red chillies, seeded and finely minced
6-8 cloves garlics – finely minced
2 slices ham – chopped (optional)
1 stalk spring onion – shredded thinly
2 sprigs coriander leaves – chopped
1 tsp salt
1/2 tsp sugar
1/4 tsp pepper
1/2 cup chicken stock ( add more if you want more gravy)
21/2 tsp light soy sauce
1/4 tsp dark soy sauce
1 tsp sesame oil
(taste accordingly and adjust to your preference)
1) Clean fish, trim the fins, tail and cut off the head. Using a sharp knife, thinly cut diagonally from the base to within an inch of the top of the fish’s body. Spread the pieces around a steaming plate. Place the head on top.
2) Heat oil in frying pan and stir fry minced mushrooms for about 1 minute until fragrant, add in chilli, ham and half of the minced garlic, stir fry till golden brown.
3) Dish out into combined sauce ingredients. Stir in remaining minced garlic and pour over the fish.
4) Steam over rapidly boiling water for about 12-15 minutes or till fish is cooked through.
5) Garnish with shredded spring onions and coriander leaves/
500 g sliced garoupa fish
5 pcs dried shitake mushrooms (soaked till soft)
150g chicken ham
2 pcs bamboo shoots
1/2 carrot- sliced thinly
2 tbps corn oil
2 tbsp Hua tiao jiu (chinese cooking wine)
1 tsp oyster sauce
1 tsp fish sauce
1 tsp sugar
1 tbsp Hua Tiao jiu (chinese cooking wine)
shredded spring onions
1 tbsp wolfberries (soaked in water)
1) Slice bamboo shoots and mushrooms thinly
2) Slice chicken ham thinly.
3) In a mixing bowl, mix the sauce ingredients well.
4) In a steaming plate, arrange fish slice, ham, mushrooms, carrots and bamboo shoots in an alternating pattern. Repeat till it encircles the plate.
5) Spoon the sauce over the fish. Sprinkle with some wolfberries. Steam over rapidly boiling water for 4-5 minutes or till the fish is cooked. Topped with shredded spring onions.
6) Heat up corn oil till smoking hot and pour over the fish, serve immediately.
PANDAN COTTON CAKE
85 g cake flour/plain flour
1/4 tsp salt
5 egg yolks
60 ml coconut oil or vegetable oil
45 ml fresh milk or coconut milk
45 ml homemade concentrated pandan juice (blend 18 pandan leaves with 150 ml water
5 egg white
65 g caster sugar
1/2 tsp cream of tartar or 1 tsp lemon juice (optional)
Utensil : 7 inch square pan
- Line the bottom cake pan with parchment paper and grease the sides.
- Preheat oven to 160C (Top & bottom heat)
- Shift flour & salt. Set aside.
- Combine fresh milk and pandan paste in a bowl. Set aside.
- Heat the coconut oil in sauce pan over low heat until it bubbles, then add in the shifted flour mixture and mix well with a hand a whisk. Remove from heat and transfer to a mixing bowl. Then add in milk and pandan mixture, mix with spatula until all incorporated. Gradually add in the egg yolk, stirring with a spatula or hand whisk until smooth. Set aside.
- Using an electric mixer, whisk egg white and cream of tartar or lemon juice until foamy. Gradually add in sugar and whisk until firm peaks formed (firm peaks is between soft peaks and stiff peaks).
- Fold 1/3 meringue into the egg mixture gently until just combined, then fold in another 1/3 of meringue and finally add in the balance of meringue and fold until combine.
- Pour the mixture into the prepared cake pans and tap pan lightly to remove air bubbles. Place the cake pan in a bigger pan filling with hot water until ¼ full.
- Baked in water bath at 160C for 70 minutes. If you see the cakes start to crack, reduce the temperature lower to 150C. Remove water bath at the last 10 minutes so that the sides of the cake will not be too wet. If your cake still wet at the sides, leave cake inside with oven off and door closed for another 10 minutes.
- Remove cake from the oven and tap the pan on a table top a few times immediately. This will prevent cake from sinking. Invert the cake to cool (turn the cake over upside down in the pan and prop it up so there is space at the bottom for the cake to cool).
- Unmold the cake after 30 minutes. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and invert the cake on non-stick baking paper. Peel off baking paper from the base and re-invert onto a rack to cool.
COCONUT GULA MELAKA MOUSSE LAYER
30 g gelatin powder
70 ml hot water
350 ml vegetable whipping cream
1 packet (200 g) chendol
75 g gula melaka (palm sugar), chopped
245 ml fresh coconut milk
3 pandan leaves, tied into a knot
1/4 tsp salt or to taste
- Dissolve the gelatin powder in hot water and stir until all dissolve.
- Drain chendol in a sift or strainer.
- In a sauce pan, add coconut milk, gula melaka, pandan leaves and salt. Bring to boil over low heat and cook until all gula melaka is melted. Stir in the gelatin powder mixture and mix until well combined. Strain the mixture through a sieve into a jar. Place the jar inside a big bowl of ice water to bring down to room temperature if the mixture is too hot.
- In a bowl of stand mixer, whisk the whipping cream until firm peaks. Please do not over beat as the milk and butter will be separated.
- Slowly pour in the gelatin and coconut mixture into the whipping cream. Mix until well combined.
ASSEMBLE THE CHENDOL CAKE
- Line the bottom and sides of the square pan with parchment paper. Line the sides of the pan for easier un molding.
- Trim off the dome/top of the cake. Slice into 3 pieces.
- Divide the mouse mixture into 4 portions, about 240 g each.
- Pour 240 g mousse mixture into the cake pan and level it. Place the first slice of the cake on top of the mousse and slightly press the cake.
- Pour second layer of mousse (240 g) onto the cake and level it. Place the second slice of the cake.
- Continue with 3rd layer of mousse and cake. Then finish with 4th layer of mousse.
- Store in the refrigerator for at least 2 hours or overnight before cutting.
- To unmold the cake, invert the cake on non-stick baking paper on a board. Peel off baking paper from the base and sides. Re-invert onto a cake board or plate. Trim off the sides of the cakes and cut into your desired size.
3 egg yolks
42 ml water
35 ml corn oil
1 tsp pandan paste
15 g corn flour
55 g self raising flour
1/4 tsp salt
(sieve corn flour, self raising flour and salt 2 x)
Beat yolk, water, corn oil, pandan paste, flour mixture till creamy and no lumps)
3 egg whites
1/4 tsp cream of tartar
60 g castor sugar
In a clean mixing bowl, whisk egg whites till foamy, add in cream of tartar and beat till bubbly, gradually add in sugar and beat till stiff peak.
Add meringue to yolk mixture in 3 stages till well combined and no whites streaks.
Pour the mixture into 2 round greased pan (6 x 6″) lined the bottom with parchment paper.
Baked in pre heated oven 160 C for 20-30 minutes, once skewer inserted comes out clean, remove from oven, let it cool down before slice into half.
Gula Melaka Syrup
350 shaved gula melaka
120 ml water
– cooked till thickened with pandan leaves for about 10-15 minutes (off heat when it becomes foamy) sieve and set aside.
80 g castor sugar
50 ml water (boil till sugar dissovles)
Vegetable or butter cream
280 ml fresh vegetable cream (I use Ever Whip vegetable cream)
Whisk till soft peak – put in the fridge
Brush some sugar syrup on top of a slice cake, pipe the whipped cream evenly the pandan cake, topped with some fresh shredded coconut or desiccated coconut, drizzle with some gula melaka syrup. Do the same to the rest of the slice pandan cake.
Add a thin layer of cream on top and sprinkle with desiccated coconut, decorate as desired.
Chill in fridge for at least 2 hours or overnight.
Using a sharp knife, trim the outside of the cake to reveal the layers built in.
4 egg yolks
60 g castor sugar
50 g corn oil
60 ml pandan juice
120 g cake flour
1 tsp baking powder
4 egg whites
60 g castor sugar
1/4 tsp cream of tartar
1) Pre heat oven to 160 (add in a tray of water about 2 cups to increase the humidity, which help cake bake evenly)
2) Beat egg yolks and sugar until thick, add in corn oil, beat until combined, add in pandan juice, mix well.
3) Sift together cake flour and baking powder, then sift again into egg yolk mixture, mix until just combined.
4) In a clean mixing bowl, whisk egg whites over low speed until large bubbles are formed.
5) Add in cream of tartar, whisk until small bubbles are formed. Gradually add in sugar and whisk till stiff peak.
6) Add meringue to egg yolk mixture in 3 batches, mix gently using a plastic spatula. tap mixing bowl on counter top for a few times to burst large bubbles. (Reminder: Do it quick but gentle to avoid deflating the meringue. Scrape the bottom of mixing bowl with spatula and fold over, repeat folding motion until just well mixed.)
7) Pour batter into baking pan (8″ round baking pan greased and lined the bottom with parchment paper).
8) Bake at 160°C/320°F for 25 minutes, then increase to 180°C/355°F and bake for another 10-15 minutes, or until fully cooked (wooden stick inserted in the center of the cake comes out clean).
9) Once remove from oven, drop the baking pan from 1 foot high onto countertop (to minimize shrinkage).
10) Unmould and set aside on wire rack until completely cooled. Sliced into 3 layers.
450 ml pandan juice
450 ml thick coconut milk (fresh one)
450 g plain water
20 g custard powder
95 g green bean flour (hoon kwee powder)
160 g castor sugar
2 tsps agar agar powder
3/4 tsp salt
1) Combine pandan juice, thick coconut milk, mung bean flour and custard powder, strain through a sieve into a deep cooking pot.
2) In a sauce pan, combine plain water, sugar, salt and agar agar powder, bring to a boil, cook till agar agar powder has dissolved completely.
3) Add agar-agar mixture to pandan mixture gradually while stirring. Cook mixture over medium-low heat until thickened. Cover and dip the cooking pot in hot water (to prevent mixture from setting).
4 ) Rinse 8-inch round baking pan with water, drain-off excess water (to help in unmoulding)
5) Pour 300 g of pandan layer mixture into baking pan, swirl to coat the sides. Top with 1 slice of cake, set aside for 3 minutes to allow pandan layer to slightly set. Repeat the same for 2nd and 3rd slice of cake.
6) Pour 300 g of mixture over 3rd slice of cake, set aside for 4-5 minutes. Pour the remaining mixture into the gap between the cake and baking pan, set aside until cooled.
7) Cover the baking pan, refreigerated for 4-5 hours overnight until completely set.
8) Unmould and cut into slice.
500 g Tiger Prawns or large glass prawns
(trimmed off the feelers)
1 tbsp rice flour
10 pieces curry leaves
2 stalks lemongrass – bruise
3 tbsp curry powder (1 tbsp to marinade with the prawns)
2 tbsp butter
1 tbsp light soy sauce
1 tbsp sugar
1 tbsp tomato ketchup
2-3 tbsp water
1 tsp salt
Minced finely ingredients
3 cloves garlic
5 chilli padi
2 tbsp dried shrimp (soaked till soft and minced coarsely)
1 tbsp tau cheong – mashed
1) Marinade prawns with rice flour and set aside for 30 minutes.
2) Heat wok with oil and deep fry prawns for 2 minutes, drained and set aside.
3) Melt butter in a saucepan and saute minced ingredient,tau cheong, lemongrass and curry leaves till aromatic. Add dried shrimp and stir fry till fragrant. Add in curry powder and stir briskly to combine evenly for 2 minutes. Add in pre-fried prawns and stir briefly, add sauce ingredients (add more water if you want more sauce). Stir around to coat the prawns and the mixture well.
4) Serve hot with rice.