Kuih Bingka Bakar Gula Melaka (Baked Tapioca Cake With Gula Melaka)

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Ingredients

400 g grated Tapioca (place into a strainer over a bowl. Leave for about 30 minutes. Pour off excess liquid slowly, leaving behind tapioca starch at the bottom of the bowl).

100 g grated white coconut
1 large egg – lightly beaten
1/4 tsp salt
200 ml coconut milk
60 ml pandan water
80 g sugar
60 g shaved gula melaka
5 g butter – cut into small cubes

Banana leaves

Topping
50 grated gula melaka ( divide into 2 parts)

Method
1) Lined a loaf pan with a banana leaf, oiled on the shiny side. Pre heat oven to 170 C.
2) In a big mixing bowl, add in grated Tapioca, reserve tapioca starch, sugar, gula melaka, beaten egg and salt. Stir well till sugar is dissolved.
Add in coconut milk, butter and pandan water. Mix thoroughly.
3) Pour mixture into loaf pan. Smooth the top with a spatula. Topped with 1 part of the gula melaka, press it down softly. Sprinkle the top again with the balance part of the gula melaka.
4) Baked in pre heated oven until golden brown and crisp on the surface for about 1 – 1.5 hours.
5) Let it cool completely before cutting.

 

Orange Pound Cake With Dried Cranberries

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Ingredients
120 g Cake Flour
20 g Cornflour
1 tsp baking powder
1/2 tsp salt
(combined and sieve together)
30 g almond powder
(Combined almond powder to the flour mixtures and mix well)

180 g Unsalted Butter
80 g Castor Sugar

5 Egg yolk
1/2 tsp vanilla essence
2 tbsp fresh milk

40 g Dried Cranberry
40 g Raisin
Rind of 2 Oranges
Icing sugar

Meringue
5 egg whites
60 g  castor sugar

Method
1) Pre heat oven to 170 C.
2) In a mixing bowl, cream butter and sugar till light and creamy.  Add in egg yolk one at a time and mix to combine well. Add in vanilla essence and mix till incorporated.
3) Stir in flour mixtures and milk alternately and mix till well combined. Add in orange rind, stir till well combined before tossing in the cranberries. Set aside.
4) In a clean mixing bowl, beat egg whites till frothy, gradually add in sugar and whisk till soft peak.
5) Fold 1/3 of the meringue to the egg yolk mixture, gently fold until just blended, pour the batter back to the balance of the 2/3 meringue and fold until mixture is well blended.
6) Divide it into two greased loaf pan and bake for 35-40 minutes or when a skewer inserted in the center and comes out clean.
7) Let the cake cool completely before sprinkle the top with icing sugar and some orange rinds.

Durian Butter Cake

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Durian Cake 1

Ingredients
Egg Yolk mixture
250 g unsalted butter
100 g sugar
4 egg yolks
1 tsp vanilla
1-2 tbsp fresh milk
200 g fresh durian pulp (blended)
250 g self raising flour

Meringue
4 egg whites
90 g castor sugar

Method
1) Cream butter and sugar till light and creamy. Add egg yolk one at a time and beat each time after each addition until well mixed and fluffy. Add in vanilla and stir to combine well.
2) Add in flour, durian pulp and milk alternatively until all ingredients are used up, fold till incorporated with the batter. Set a aside.
2) In a clean mixing bowl, add the egg whites and beat till frothy, gradually add the castor sugar and whisk till soft peak.
3) Fold 1/3 of the meringue to the egg yolk mixture, gently fold until just blended. Pour the batter back to the balance of the 2/3 meringue  and fold until mixture is well blended.
4) Pour the batter evenly onto a lined grease 7″ x 7 ” cake pan and baked in pre heated oven at 170 C  for about 40-45 mins or until a skewer inserted into the centre of cake came out clean. (If top browns after 30 minutes, cover with aluminium foil)
5) Cool cake in the pan for about 20 minutes before transferring to a cooling rack to cool completely.

 

Herbal Tonic Ginger Begger’s Duck Legs

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Begger Duck Legs 1

Imgredients
2 whole duck legs-cleaned and trimmed away any fats
(make slits on the thicker part of the drumstick)

800 g plain flour
1/2 tsp salt
300 ml water

2 sheets greased baking paper and cling wrap

Seasoning ingredients
1/2 tsp salt
1 tsp pepper
1/2 tbsp hua tiao chew
1/2 tbsp sesame oil
1/2 tbsp sugar
1-2 small rock sugar
1 tbsp light soy sauce
1/4 tsp dark soy sauce

Tonic Essence
6 red dates – washed , slit and seeds removed
1 tbsp wolfberries (goji)
3 slices ginger – bruised
100 ml Waist Tonic Essence
3 tbsp chicken stock

1/2 tsp corn flour (mixed with 2 tbsp water) for thickening

Method
1) Rub seasoning ingredients on the duck legs. Place duck legs in a bowl and add in the  tonic essence ingredients. Mix well and put in container and leave to marinate for about 3 hours in the fridge.
2) In a mixing bowl, add in flour and mix with salt and water to form a stiff , pliable dough. Roll out into a rectangle, big enough to wrap the duck legs.
3) Steam duck legs with the mixture over high heat for 20 minutes.
(thicken the sauce with corn starch and if it is too thick, add more chicken stock , taste accordingly and adjust to your preference).
4) Remove duck legs and wrap with 1 layer of  greased baking paper and cover with cling wrap. Wrap with another layer of greased baking paper.
5) Cover the duck legs with flour paste. Place duck legs in a roasting pan and bake in pre heated oven 190 C for about 2-3 hours.
6) Crack open flour paste, remove paper and wrap, transfer to a serving plate and drizzle thickening tonic sauce over it,

Yuzu Lemon Flaxseed Cupcake

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Makes 6-8
Ingredients

Yolk Mixtures
2 egg yolk
100 g butter
40 g castor sugar
60 ml yuzu juice
1 tbsp lemon zest
1 tbsp lemon juice

90 g self raising flour
pinch of salt
(sieve twice and set aside)
2 tbsp grounded flaxseeds
1 tbsp Nutrimix powder (optional)
(mix well with the flour)

Meringue
2 egg white
35 g castor sugar

Method
1) Cream butter in a mixing bowl until soft and creamy, add in sugar and zest and beat till light and fluffy, gradually add in egg yolk and whisk till well combined.
2) Fold in flour mixtures to the yolk mixtures, followed juices  in sequences (flour>juice>flour till finished). Using a rubber spatula to fold the mixtures till well combined.
3) In a clean mixing bowl, whisk egg white till frothy, gradually add in sugar and beat till stiff peak.
4) Fold the meringue to yolk mixtures in 3 batches , using a plastic spatula to mix till well combined. Fill muffin cup lined with paper cup till 3/4 full. Bake in pre heated oven 180 C for 25-30 minutes or until a skewer comes out clean when inserted into the cake,

 

Baked Portobello Mushroom with Potato, Salmon and Mozarella Cheese

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Salmon patties

Ingredients
6-8 portobello mushroom (remove stem and pat dry, dust the inside with some corn flour)

200 g russet potato
100 g sweet potato
1/2 big onion – minced
1/2 egg white

150 g salmon fillet
4 tbsp fresh milk

150 g mozarella/ chedder cheese (50 g to mix with the potato mixture)
2 tbsp olive oil/butter
Salt and black pepper to taste
1 tsp Italian Mixed Herbs

Method
1) Pre heat oven (200 C)
2) Steam the sweet potato and russet potato until soft, then drain and mash in a mixing bowl.
3) Put the salmon fillet into a bowl, add the milk and cover with cling film, make a few holes in the cling film and cook in the microwave for 11/2 minutes until it is cooked through, flake into the mashed potatoes, add 50 g of shredded cheese, egg whites, onions, butter and season with salt and black pepper to your preference. Stir to combine evenly.
4) Place the potobello mushroom on the baking sheets and fill them with the mixture.  Topped with mozarella shredded cheese, cherry tomato and baked in pre heated oven for 15-20 minutes or until the mushroom is cooked and top is golden in colour.

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Baked Prawns With Mashed Potato and Mozzarella Cheese

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Ingredients
10-12 big tiger prawns

Fillings
2 – 3 potatoes – cut into cubes and steamed till soft- mashed
Salt, pepper to taste
1 onion – minced finely
1/2 egg white

Mozzarella cheese for topping
4 cooked salted egg yolks- mashed

Method
1) Using a scissors, cut the shell at the back of the prawn in the centre. Do not cut the meat at this point of time, cut only the shell.
2) Using a sharp knife, slice through the meat but do not cut through the bottom of the shell.
3) You should be able to see the vein exposed. Use a toothpick to remove it. Arrange on a baking sheet.
4) In a mixing bowl, mixed the fillings ingredients, taste accordingly and adjust to your preference. Divide into 10-12 portions.
5) Place the portion on the individual prawns, topped with salted egg yolks and mozzarella cheese.
6) Baked for 10-15 minutes on pre heated oven 200 C or until prawns turns pink.
7) Serve hot.

Baked Brinjal/Potato With Green Curry Minced Meat

Baked Mince Meat With Brinjal and Potato

 

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Ingredients for Brinjal and Potato
4 small brinjal – halved  (using a teaspoon, scrape out some of the white parts)
3 big potato – halved (steamed till 1/2 cooked and scrape out some of the flesh)

Fillings Ingredients
flesh of the potato  – diced
white parts of the brinjal – diced
200 g minced chicken meat

2 tbsp cooked green curry paste
1 tbsp minced basil leaves
Salt to taste
1 tsp sugar
1 green chilli– sliced thinly
50 ml water

Method
1) Bring a pot of salt water and oil to a boil, add in the brinjal and blanced for 3 minutes, drained and transfer to icy water. Soak for a while, remove and pat dry, dust with some corn flour in the middle of  the brinjal. Arrange on a baking tray lined with greased aluminium foil.
2) Heat a frying pan with 1 tbsp oil, translucent, add in green curry paste and stir to mix well. Add in potato, chicken meat and brinjal, continue to stir fry for about 2 minutes. Add in water, sugar, salt to taste and soy sauce. Taste accordingly and adjust to your preference.  Simmer over low heat for 1 minute and stir to mix well. Dish out to a serving bowl.
3) Fill out the dusted brinjal and potato with No. (2) , topped with minced basil leaves  green chilli and a tablespoon of Green curry gravy and baked in pre heated oven 250 C for 20  minutes.
4) Serve hot with rice.

Green Curry Gravy

Ingredients
300 g chicken breast meat – sliced thinly ( marinade with  1/2 tsp corn flour)
5 green chilli padi – halves
6 red chilli padi – halves
300 ml water
200 ml fresh coconut water
100 ml coconut milk
1 tbsp Gula Melaka
3 pieces Kaffir leaves – torn
2 pieces pandan leaves – knotted
3 tbsp oil
1/2 tbsp Thai fish sauce
1 bowl Basil leaves
6 small brinjal – halves or quartered
5 stalks long beans – cut into 2 inch in lengthwise (optional)
2 potatoes – cut into small chunks (optional)
Salt, sugar to taste
1 Maggie Chicken cube

Blended Ingredients
15 green chilli/chilli padi
2 inch galangal
2 stalks lemongrass
4 cloves garlics
6 shallots
1/2 big onion
20 g coriander roots/stems – chopped
1/2 tsp pepper
1/2 tsp salt
4 candlenuts
1 tsp each – coriander and cumin powder
1 inch belacan
2 kaffir leaves
1/2 tbsp oil
50 ml water

Method
1) Heat oil in a wok, saute blended ingredients till aromatic and colour deepens. ( Set aside 2 tbsp of the paste). Add add brinjal and long beans, stir and mix to combine evenly.
2) Add water, fresh coconut water, kaffir leaves, pandan leaves,  sliced chillies, chicken cube and cook covered over medium heat for 15 to 20 minutes, stirring occasionally.
3) Gradually add the coconut milk and chicken meat, once mixture returns to simmering boil,  basil leaves, gula melaka, Thai fish sauce, salt and sugar to taste.
4) Continue to simmer till chicken is cook through and brinjal is cooked. Garnish with coriander leaves and serve hot with rice.

 

Salt Baked Chicken

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Ingredients
1 kampong or Organic chicken about 1.5 kg
3 slices tung kwai
4 slices ginger
2 pieces white parchment paper
Oil
4 kg Coarse Salt

Seasoning Ingredients
2 tbsp Rose Wine/Shaoxing Jiu
11/2 tbsp Sand Ginger Powder
1/2 tbsp ground white pepper
1 tsp sea salt

Method
1) Clean the chicken and pat the chicken dry with paper towels.
2) Brush Rose Wine all over the chicken, including the cavity.
3) Combine seasoning ingredients together and rub the mixture all over the chicken including the cavity,
4) Sit the chicken upright (use a coke can to prop up) so that the excess liquid will drip out.  Leave the chicken uncovered and let marinade overnight in the fridge. The main objective is to dry out the chicken skin.
5) Take out the chicken the second day and set aside for 2 hours before cooking. Insert the ginger and tang kwai slices into the cavity, seal with a small sharp skewer.   Brush the chicken skin with oil and tie up the drumstick with kitchen twine. Set aside.
6) Heat the wok with coarse salt for 30-40 minutes or until very hot stirring constantly. Cover the wok. (advisable to use old wok).
7) Wrap the chicken with parchment paper 1 layer at a time. Oil the top sheet with a little cooking oil.
8) Make a well in the center of the heated salt and place wrapped chicken in it. Cover the wrapped chicken completely with salt. Leave the chicken to cook, covered, on moderate heat for 15 minutes, and remove.
9) Reheat the salt until very hot, stirring constantly ( to be sure the salt is evenly heated). Return the chicken to the wok with the the side down. Cover with salt and cook for another 20-25 minutes over low heat.
10) Remove parchment paper wrappings from chicken and discard stuffing. Cut with scissors or tear the chicken with hands. Serve hot.

Grilled/Baked Egg Plant With Mozzella Cheese and Italian Herbs

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Ingredients
4-5 egg plants – sliced into halves and using a small spoon scrape out some of the white parts
10-12 big prawns – balves for topping
Shredded Mozzarella cheese
1 big egg – beaten lightly
1 tsp Italian Mixed Grill Mates Herbs
2 cloves garlic – minced

Minced Ingredients
150 g chicken meat
100 g small prawns
(season with a bit of salt and corn flour)

Salt to taste
Corn flour for coating

Method
1) Bring a pot of salt water and oil to a boil, add in the egg plants and blanced for 3 minutes, drained and transfer to icy water. Soak for a while, remove and pat dry, dust with some corn flour in the middle of  the brinjal. Arrange on a baking tray lined with greased aluminium foil.

2) Heat a frying pan with 2 tbsp oil, saute garlics till fragrant add in minced ingredients  and white part of brinjal, continue to stir fry for about 2 minutes. Add in water, sugar, salt to taste, Italian mixed herbs . Taste accordingly and adjust to your preference. Simmer over low heat for 1 minute and stir to mix well. Dish out to a serving bowl.

3) Fill out the dusted brinjal with No. (2) , topped with mozzarella cheese, prawns
and ladle a tsp of beaten egg over it and baked or grilled in pre heated oven 200 C for 20  minutes.

4) Serve hot with rice.