Lemper Ayam

Lemper Ayam is stuffed chiken rolls, a common snack in indonesia. All of us love it and may buy it from market or from chinese store but now I can make it by myself and it taste better and fresh!

Source: Yoga Bosa

Ingredients:
500g soaked glutinous rice, drained
2 pandan leaves
250ml coconut milk
1 tsp salt
Filling:
1/2 chicken, boiled till cooked
200ml coconut milk
1 bay leaf
1 lemon grass, bruised
1tsp coriander
3 garlic
6 shallots
2 candlenut, deep fried
1/2 tsp tamarine
1/2tsp salt
2-3 tsp brown sugar

MethodS;
1. Steam the glutionous rice with pandan leave and coconut milk till done.
Place the cooked glutinous rice in baking tray with 1cm thick, cut 6x8cm, wrap 1tbsp filling. Wrap particially with banana leaf.
2. Filling: Shred chicken finely. Stir fry the ground spicestill fragnant, add in coconut milk, chicken, bay leaf and lemon grass, cook till dry and let cool before wrapping.

Notes:
1. May avoid nbanan leaf but it will less fragnant!!!!

Mantou

Mantou, chinese steamed buns is my kids favourites. Why? Cause they may shaping it with me while we can shape what we love and make funs. Thanks Wendy!!!!!!!

Source: Eupho Cafe

Ingredients:
(a) old dough - about 300g gram
200g flour
a pinch salt
1/2tsp yeast
110g water
(b) main dough - about 770g
200ml cold milk
350g flour
5g yeast
80g sugar
1/8tsp baking soda
1tsp bread improver/ bread softerner (optional)
100g old dough
15g oil

Methods:

1. Mix (a) old dough, knead till smooth and let it prove till double bulk for about 40-50 minutes. (during winter might longer)
2. Weight out 100g old dough for main dough recipe. Mix (b) main dough, knead smooth and add in old and knead till smooth and shinny. Rest the dough for 20 minutes and divide 60g-80g. Knead a bit and shape as desire.
3. Cover the shaped bun with damp clothes and final prove for 40 minutes. Steam over medium heat for 12 minutes, turn off heat and let it stay 3 minutes inside the steamer before taking out.

Pandan Chiffon in healthy version

Pandan Chiffon Cake is so welcome in my family, everyone begging to bake it again, this time I use connie's recipes which origins by Alex Goh. This recipes contains no santan --- coconut milk but using water. Results is still nice.........

Source: Connie

Ingredient:
(A) 4 yolks
70g sugar
1/4 tsp salt
(B) 85ml oil
115ml water
1/2 tsp pandan paste
(C) 150g cake flour
1tsp baking powder
(D)4 egg whites
70g sugar
1/2 tsp cream of tartar

Method:
1. Whisk (A) with hand till sugar is dissolved, add in (B), mix well and finally fold in sifted (C).
2. In another clean bowl, beat (D) till stiff. Fold in 1/3 of egg whites into yolk batter, mix well and then pour into remains egg whites and mix well.
3. Bake immediatelly in preheated oven 170 degree celcious for 40-45 minutes. Invert immediately after done.

Peanut Butter Cookies

Peanut Butter cookies is my brother's favourite cookies. I try to make it using chef wan recipe, result is good. Within hours, all my cookies are gone......

Source: Chef Wan

Ingredients:
1/2 cup softend butter
1/2 cup shortening
1/2 cup peanut butter
1 cup sugar
1 cup brown sugar
1/4 tsp salt
2 eggs
1 tsp baking soda
1/4 cup warm water
3 cups flour
1 cup toasted peanut

Method:

1. Cream butter, shortening and peanut butter till smooth, add in sugarsand salt, beat an egg once.
2. Dissolve baking soda in warm water and add into butter mixture, stir in sifted flour and fold into smooth dough and add in some crushed toasted peanut.
3. Wrap the dough and refrigerate till firm. Shape as wanted, bake in preheated oven 180 degree celcious for 15 minutes.

Notes:
1. In original recipe, the toasted peanut is for decoration but I chrushed it and mix into the dough.

Salami Pizza

Hockchew Fishball

Hockchew fishball is a kid of fishball with a minced pork filling in the centre. Nowdays, you may buy it anywhere but very difficult to buy a real delicious hockchew fishball. So, I use amy beh recipe to make my own, but I'm still not satisfied with it.

Source: Amy Beh

Ingredients

100g minced pork
400g fish paste, preferably Spanish mackerel (ikan tenggiri)
Marinade (A) – for pork
1/4 tsp pepper
1/4 tsp sugar
1/4 tsp salt
1/4 tsp sesame oil
1/2 tsp corn flour
Marinade (B) – for fish
1/2 tsp pepper
1/2 tsp salt
1/2 tsp sugar
1 tsp tapioca flour
1/2 an egg
4 tbsp water

Method:
1. Add marinade (A) to the minced pork. Mix well, then wrap with cling film and place into a long cylinder. Chill well until the meat turns firm.
2. Add marinade (B) to the minced fish and mix until it is sticky. Put aside.
3. Cut the well-chilled pork filling ingredients into small, diced pieces. Take a tablespoon of marinated fish paste and wrap around a small piece of chilled pork filling ingredients. Roll into a neat ball. Soak these balls in salted water.
4. Boil 3 cups fresh chicken stock. When the stock comes to a rolling boil, add the fish balls and cook until they float to the surface. Add salt to taste and a teaspoon of chicken stock granules. Add some lettuce to the soup and serve immediately.

Chinese Dumpling - Soei Gau 水饺

水饺 or know as shui gau, is a kind of the rustic northern china dumplings, and the skins are thicker and the filling is coarser than cantonese version (southern version). Anyway, you may always make any kind of filling that you likes.

Source; Chan Chen Hei

Ingredients:
Dough:
600g flour
A pinch of salt
300ml water
115g cornflour
Fillings:
180g chopped prawn
300g chopped pork
20g chopped chinese celery
20g chopped spring onions
10g chopped chinese mushroom
10g chopped black fungus
20g chopped carrots
20g chopped bamboo shoot
a pinch cornflour
Seasoning:
salt
sugar
pepper
sesame ol

Methods:

1. Combine filling except cornflour, add seasoning and cornflour and bind lightly. Set aside.
2. Dough: Mix flour, salt and water together to form a dough, roll out a cilinder and divide into 24 pieces. Roll into thin round surface, dust with cornflour to prevent sticking.
3. Wrap filling, seal edges.
4. Cook the dumpling in hot boiling water till done.

Notes:
1. If you are lazy to make own skin, just buy it from chinese store.

Feng Li Shu - Taiwanese Pineapple Tarts

Feng Li Shu or taiwanese pineapple tarts is very famous snack among chinese. I love it and they have many of taste too likes melon, blackberry, strawberry and more. Well, I didn't have feng li shu's moulds and that's why I used this recipe which just require one mould.

Source: Alan Ooi

Ingredients:

160g flour
40g milk powder
40g custard powder
2 tbsp condensed milk
80g shortening
120g butter

Filling:
250- 400g grated pineapple
125g sugar

Methods:
1. Cook the filling over medium heat a night before. Divide 30g each, set aside.
2. Combine the skin ingredients, rub it into breadcrumbs and knead lightly into a dough. Divide into 30g each.
3. Wrap the filling and shape it in the square mould.
4. Bake in preheated oven at 160 degree celcious for 20-25 minutes.

Notes:
1. Don't bake it till golden ,just till baked through.
2. Don't over knead in step 2.
3. I used canned pineapple in stead of fresh pineapple. I cooked the canned pineapple with the can syrup without adding any sugar anymore.
2.

Char Siew Pau

Char siew pau again, why leh?! Heheheh.... my kids are crazy about it. It is a may school break, have time to spend with my kids. So, I decide to make our own char siew pau by using Amy Beh's recipe. Wow, it taste so nice as the sell one and worth to try. I'm too lazt to type the recipe that I use one, so I copy it from the kuali.

Source: Amy Beh


Ingredients:
starter dough
300g pau (or superfine) flour
1/2 teaspoon instant dried yeast
1/2 tablespoon white vinegar
150-160ml water from rinsing
100g rice

dough A
300g Hong Kong flour
60g starter dough
150-160ml water
oil to grease bowl

dough B
500g dough A
100g sugar
150g Hong Kong flour
2 1/2 teaspoons baking powder
20g vegetable shortening
1 teaspoon ammonia (chow fun)
25-30ml water

charsiew sauce
110ml oil
4 shallots, sliced thickly
1 Bombay onion, sliced thickly
30g ginger, sliced
4 sprigs spring onion, cut into 10cm lengths
40g smooth peanut butter
40g fermented soy bean paste (tau cheo)
150g sugar
40g oyster sauce
2 teaspoons dark soy sauce
300ml water
40g tapioca flour
40g chestnut flour
25g cornflour
75ml water
50-100ml oil

filling
500g chicken charsiew, diced
300g charsiew sauce
20g coriander, chopped
20g sesame seeds, toasted

Method
To make starter dough: Mix all the ingredients into a dough and leave
at room temperature for 24 hours, covered with a piece of cloth. It should become foamy and smell tangy and yeasty.
If the starter dough is not going to be used within the next 24 hours, it will keep in the refrigerator for up to 2 months. To use, remove from the refrigerator 5 hours ahead.

To make dough A: Make a well in the middle of the Hong Kong flour and add in the starter dough. Pour in some water and mix in a circular motion, adding water bit by bit. Knead until smooth. Place the dough in a well-oiled bowl; turn dough so that the oiled surface is facing upwards. Wrap bowl with cling film and keep in a cool place for 10 hours.

To make dough B: Place the dough and sugar in a mixing bowl. Using the dough hook, mix on low speed for 1 minute, or until sugar is dissolved and the dough is smooth. Tip in half the Hong Kong flour and half the baking powder. Mix well. Add shortening and ammonia. Mix for 10 seconds and add the remaining flour and baking powder. Add water and mix until smooth. Set aside, covered. Allow to rest for 1 hour before use.

To prepare sauce: Heat the oil in
a wok and add the shallots, onion,
ginger and spring onions. Fry for about 3 minutes until fragrant and golden. Turn off the heat and strain the oil.
Return the oil to the wok. Over medium heat, stir-fry with the peanut butter and fermented soy bean paste. Add the combined sugar, oyster sauce, dark soy sauce and water. Bring to a boil and simmer for 3 minutes. Turn up the heat and pour in the tapioca, chestnut and corn flours followed by the water. Keep stirring continuously, as the mixture will thicken very fast. Stir for about 2 minutes until smooth.
Transfer to a bowl and seal top with a layer of oil. Leave to cool overnight.

To make filling: Mix all ingredients together.

To assemble: Roll out the dough to resemble a sausage. Cut into nuggets of 20-30g each. Flatten lightly with your palm. Hold the flattened dough with your thumb and index finger and roll out the dough with a dim sum rolling pin until it forms a circle about 5cm in diameter.
Scoop 1 heaped tablespoon (about 30g) of the filling onto the middle of a dough circle and pinch the edges together. Place the pau on a small square piece of parch

Notes:
1. Just do it following the recipe, don't think too much. Hahhah...

Bak Chang - Meat Rice Dumpling - Rou Zong

It is dumpling festival again, I wrap my dumpling again as no one sell it at here. Actually, I can buy it from chinatown but unfortunately they just sell Hong Kong style meat dumpling, I'm still prefer malaysian style meat dumpling or known as hokkien kiam bak chang. It is hard works but worth to do it as everyone enjoy it so much. Sorry that I copy the text.

Source: Amy Beh

Ingredients

1kg glutinous rice, soaked overnight then washed and drained well
Bamboo leaves and raffia string for wrapping

Filling:
400g belly pork (remove skin) or deboned chicken meat ( I used lean meat)
150g dried mushrooms (soak till soft)
200g dried chestnuts ( soak overnight)
10 salted egg yolks
100g dried prawns (soak till soft)
100g split green peas (soak till soft)
2 tsp chicken stock granules

Seasoning:
2 tbsp Chinese Five Spice powder
3 tsp salt
2 tsp sugar
1/2 tsp pepper
1 tbsp rice wine
3 tsp dark soya sauce
2-3 tbsp oil
3 cloves garlic - chopped finely
6 shallots - sliced thinly

Method:
1. Soak bamboo leaves in boiling water overnight. Clean and wipe the leaves with a damp cloth.
2. Saute shallots and garlic until fragrant add in meat, dried prawns, chestnuts, mushrooms and seasoning. Stir well. Add 1/2 cup water and 2 tsp chicken stock granules. When pork is cooked, switch off fire and dish out filling ingredients.
3. Mix glutinous rice with 2 tbsp oil, 1 tbsp five spice powder, 1 tbsp dark soya sauce and 1 tsp salt. Stir thoroughly. Heat kuali and stir-fry seasoned glutinous rice till heated through. Remove to a big basin and stir in split green peas. Mix well.
4. Take two bamboo leaves, make them overlap slightly and fold into a conical shape. Put 1 tbsp rice into the funnel base. Add 1 tbsp filling and a piece of salted egg yolk. Cover with some more rice. Fold leaves over rice to form a triangular prism. Tie with raffia string.
5. Boil a large pot of water and add 2-3 tsp salt. Drop the bundles of dumplings in and boil for 1 1/2 - 2 hours over medium slow fire. Top constantly with boiling water to maintain level of water at all times. When cooked, remove the dumplings and hang to dry.

Notes:
1. You may subtituted blak eye peas in stead of splitted mung beans.
2. My dumpling just need 1 hour to cook, it is depend on how big your dumpling is.

Kaya ---- Egg Jam

Kaya again, hahah... yes again cause my hubby love it. After I know that I can use slow cooker to make kaya, I make it more frequent than before because it is so easy, just thrown in the ingredient and after some hours it is done and I blend it to smooth puree and enjoy.

Ingredients:

1 bowl of egg
1 bowl of coconut milk
1 bowl of sugar
pandan leaves
100g suagr for caramel

Methods:

1. Combine eggs, sugar and coconut milk and whisk gently till sugar is dissolved. Pour it into slow cooker, add in pandan leave and cook over slow temperature. It might be done in 4-6 hour depend of the amount. After it is done, caramize the sugar in a pan and pou into the kaya and stir quickly till well mixed. Blend till smooth.

Notes:
1. You may use pandan paste and you will get green kaya and skip off the caramizing which for brown kaya.

Poffertjes

Poffertjes is a famous snack that you can buy it anywhere in Netherland, dutch will eat it with some icing sugar or with some whipped cream or any things you likes.
I found this recipe and make it as I have bough a new poffertjes pan. Sorry, I copy the text from wikipedia.

Source: Herman, wikipedia

Ingredients:
125g flour
125g buckwheat flour
1 egg
250ml milk
250 ml water
15g fresh yeast or 7g dry yeast
50g melted butter

Methods:
1. Dissolve the yeast in some milk. Put the flour through a sieve, make a small hole in the middle of flour and pour the milk with yeast into it. Starting in the center add the remainder of the milk, meanwhile whirling the batter. Finally add the egg.
Put the batter away for 30 minutes.
2. Place the pan on the stove and grease the pan with butter when it's hot. Add a little bit of batter to each hollow, only filling them half way.
Just before the topside of the poffertje is completely dry, turn it over. It should let go easily. Wait till the other side also has a nice golden brown color.
Put them on a plate and dust them with the powdered sugar, till they are completely covered with sugar, and put a small piece of butter on top, this should melt.
Serve immediately.

Notes:
1. If you can't finish all the poffetjes, you may freezed it and just warm it up in microwave.

Vanilla Chiffon

Chiffon cake is so nice, not so 'fat' as normal cake, not so dry as sponge cake. It is really nice even just simply eating like that. I likes to bake it for my kids when I'm free. You can bake it too!

Source: Ytower

Ingredients:
(a)4 egg yolks
60g milk
60g oil
60g sugar
some vanilla essence/extract/vanilin
a pinch of salt
(b)120g cake flour
3g baking powder
(c)4 egg whites
2g cream of tartar
70g sugar

Methods:
1. Sift (b) for 3 times.
2. whisk egg yolks with sugar using hand till dissolved. Add in oil and vanilla essence, mix well. Finally, fold in the sifted flour gently.
3. In another clean, dry bowl. Using electric mixer, beat egg whites with cream of tartar, add in sugar in 3 times and beat till stiff stage.
4. Fold in 1/3 of egg whites into yolk batter, mix well. Pour it into the rest of egg whites and folf in gently.
5. Bake in preheat oven 175 degree celcious for 35 minutes or till done. Invert immediately after out of oven.
6. Decorate the cake as you wish after the cake is completely cooled.

Notes:
1. Don't overbeat yolk batter, just till sugar is dissolved.
2. Make sure eggs are fresh and beat the egg whites in a very clean dry bowl till stiff.
3. If you don't have cream of tartar, just replace it with vinegar or lemon juice.

Pandan Chiffon Cake 班蘭 雪芳蛋糕 - Part 3

Pandan Chiffon Cake.... is always welcome by us cause it was so moist, soft, and fragnant. It is easy to make it by yourself if you beat the egg whites correctly. Yes, kids again... begging me to bake it again. And this time I used Florence's recipes... hope you will like it too.

Source: Do what I Like

Ingredients:
90g coconut milk
90g self-raising flour
100g sugar
4 yolks
4 egg whites
1/2tsp cream of tartar or 1/2 tsp vinegar
1tbsp oil
1/4 tsp salt
1tsp pandan paste

Methods:
1. Beat yolks with 60g sugar till dissolved, add in coconut milk and mix well. Fold in sifted flour and mix till just combined.
2. In a clean bowl, beat egg whites with 40g sugar and cream of tartar till stiff.
3. Fold in 1/3 of egg whites into yolk batter, mix well and then pour into 2/3 of egg whites and fold in gently.
4. Bake in preheated oven 180 degree celcious for 45- 60 minutes.

Notes:
1. Just use hand to whisk up step (1).
2. Please adjust the temperature of oven.
3. Bake immediately after step (3).

Quick buns

Well, I bought a pack Honig's Zoete Brood mix and this is my results. Honestly, it is not bread as it means quick bread. It is more tatse like tough and dense cake than bread. Quiet dissappointed!!!!!!! cause I'm waiting for more bread alike bread!

Daisy Cookies, Biskut Dahlia, Biskut Cina

Daisy cookies will be served during chinese festival or during hari raya. It taste likes butter cookies but it melt in your mouth and taste so rich. I'm glad I made it succesfully.

Source: Hanieliza

Ingredients:
225g butter
110g icing sugar
1 egg yolk
1/2 tsp vanilla essence
70g cornflour
120g custard powder
170g flour
cherries

Methods:
1. Beat butter and icing sugar till very pale, thick.
2. Add in yolk and vanilla essence, mix well.
3. Sift all dry ingredients together and gently fold into the batter.
4. Press it out into daisy shape, place cherries in the center and bake in preheated oven at 170 degree celciour for 15-18 minutes or till done.

Notes:
1. You may use margerine in stead of butter.
2. Make sure you beat the butter and icing sugar till very thick or you may failed to get melthing structure cookies.
5

Waffles 鬆餅、華夫、格子餅、格仔餅、壓花蛋餅

A waffle is a light batter cake cooked in a waffle iron, between two hot plates, patterned to give a distinctive and characteristic shape. There is many kinds of waffles, american waffles, brussel waffles, liege waffles, stroopwaffels( dutch waffles), hong kong style waffle, virginia waffles and more.....some is prepared from a yeast-leavened batter, some are make by baking powder rather than yeast.

Source: All recipe.com

Ingredients:
2 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons white sugar
2 eggs
1 1/2 cups warm milk
1/3 cup butter, melted
1 teaspoon vanilla extra

Methods:
1. In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.
2. In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
3. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.


Notes:
1. This is classic waffles, I reheat the waffle in breasd toater and taste nice as fresh one.

French loaf, french bread, stokbrood, pisolet, 法国面包

Pisolet, Stokbrood, or known as french loaf in english is always my favourite bread. whenever I go to bakery, I will buy it. I found this recipe and decide to make it once. Hoera, I did it!!!!!!!! Next time will sure dubble the ingredients. Hehheheh

Source: Kuali, Amy Beh

Ingredients

350g high protein flour
1 tbsp instant dry yeast
1 tsp sugar
1/2 tsp salt
250ml water
25g butter or corn oil
5 tsp milk powder
Glaze (combine):
1 egg white, lightly beaten
1 tbsp water

Methods:

1. Sift flour and milk powder into a mixing bowl. Add yeast and sugar and blend for a minute on low speed.Stir in water and salt and continue to mix for one minute on low speed, using a dough hook. Blend in butter or corn oil and mix on medium speed for seven to eight minutes.

2. Knead until dough turns smooth and elastic. Remove dough to a lightly oiled basin and prove covered for half an hour to one hour or until the dough is risen.Punch down the dough and knead by hand for one minute. Scale the dough into three equal portions of 160g each. Rest the balls of dough for five minutes. Flatten or roll each piece of dough into sausage shape.

3. Taper the ends and place the roll, seam-side down, diagonally on a greased and floured tray. Cover with plastic wrap and leave aside in a warm place to prove for one to one and a half hours or until dough is risen.

4. Preheat oven at 220°C. Slash loaves diagonally with a sharp blade at regular intervals, then brush loaf with glaze. Bake in preheated oven for 15 minutes. Lower the temperature to 190°C. Remove loaf and brush with glaze again and continue to bake for 15 to 20 minutes or until crisp and brown.

Tambun Biscuit

Tambun biscuit is one of malaysian specialities. It is a kind of traditionale chinese biscuit which filled with mung bean fillings, it taste a bit salty-sweet with a touch of fried shallots. Once you eat, you will never forget it and will craving for it. I can't find it at here, and I decide to make it myself and hoera.............. it taste good.

Source: Amy Beh

Ingredients
For the filling
250g split green peas, soaked for several hours and drained
160g castor sugar
2–2½ tbsp fried shallot oil
2 tbsp deep fried shallot crisps
3/4 tsp salt

For the pastry
Water dough
150g plain flour
1 tbsp icing sugar
1/2 tsp salt
60g corn oil
80g water
1 tbsp vinegar

Oil dough
100g plain flour
60g shortening / margarine

Egg glaze
1 egg yolk
1 tbsp water
A pinch of salt

Methods:
1. Steam the well-drained split green peas until soft and cooked through. Blend in a food processor until fine. Remove blended green pea paste into a non-stick wok and add in sugar, salt, shallot oil and shallot crisps. Cook over medium-low heat until sugar dissolves. Keep stirring until the mixture is well combined. Remove and leave to cool completely.

2. Water dough: Put flour, salt, icing sugar and oil into a mixing bowl. Combine water and vinegar in a cup and pour into the flour. Mix well to blend until dough is smooth. Leave aside to rest for 25–30 minutes.

3. Oil dough: Combine flour and shortening / margarine and mix into a smooth dough. Set aside to rest for 25–30 minutes.

4. Roll out both water dough and oil dough into long sausage shapes and cut each into 35–38 equal sized pieces. Roll out a piece of water dough and wrap in a piece of oil dough. Roll out flat and roll up into a Swiss roll. Repeat the rolling and flattening of the piece of dough three times. Do this for the rest of the pieces of dough.

5. To each piece of prepared pastry skin, add a heaped teaspoonful of filling. Gather up the sides and roll into a ball. Place each ball on a lightly greased tray.

6. Brush the biscuits with egg glaze and bake in preheated oven at 160°C for 15–20 minutes or until biscuits turn golden brown.

Pan Mien, Mien Fun Koh, Mee Hun Kue,

Pan mien or mien fun koh (cantonese), Mee hun kue (hokkien) is country style flat egg noodles. It is usually served with soup, some choy sam, fried ikan bilis, some poek/chicken or even with egg. Have been craving for it for long time, I made it using lily's recipe. Unfortunately I forgot to take some picture after it was done.

Source: Lily

Ingredients:
Dough:
300 gm all purpose flour
1/2 tsp salt
2 eggs
160 ml(2/3 cup) water (please adjust)

Methods:
1. Mix all and knead till smooth. Leave for an hour before cook it.

Yong Tau Foo 酿豆腐

Yong Tau Foo, famous chinese hakka dishes and it is very popular in malaysia which the most famous ampang yong tau foo. Yong tau foo is essentially a clear consomme soup containing a varied selection of food items including fish balls, crab sticks, bittergourds, cuttlefish, lettuce, ladies fingers, as well as chilis, and various forms of fresh produce, seafood and meats common in Chinese cuisine. Some of these items, such as bittergourd and chili, are usually filled with fish paste (surimi). The foods are then sliced into bite-size pieces, cooked briefly in boiling broth and then served either in the broth as soup or with the broth in a separate bowl. Or you prefer to stir fry it.

Source: Amy Beh, Lily, Cuisine Asia, Wikipedia.

Ingredients
2 pieces semi-soft white tofu
1 green/red capisium
1 bittergourd
3 shitakes
or any vegetables you likes to stuffed for

For the broth:
100g soy beans
1.5 litre water/chicken stock
1/8 teaspoon salt
1/8 teaspoon pepper

Filling paste:

300g minced pork
200g minced prawn
75g salted Tenggiri fish (Mui Heong)
1 large egg, lightly beaten
1 tablespoon oyster sauce
1/2 tablespoon sesame oil
1/2 teaspoon pepper


Methods:
1. Soak the soy beans for an hour. Bring the soy beans, water/stock and salt to a boil. Boil for 40 minutes or until beans are soft. Remove from fire.
2. Mix together the filling ingredients to form a paste.
3. Cut the tofu into half. With the tip of a sharp knife, make a slit in the middle of the tofu half to form a pocket. Fill it with the paste. Smoothen the top by pressing with a wet metal spoon. Stuffed the rest of ingredients with the paste.
4. Heat 4 tablespoons oil in a pan to sear the tofu pocket until lightly brown. Add the tofu into the soy bean soup and bring to a quick boil before serving.

Notes:
1. You can use lady finger, cucumber or any you likes and stuffed it with the filling.

Bak Kwa, Rou Gan, 肉干

Bak kwa, yuk gohn, rou gan 肉干 is very popular among malaysia, singapore and in far east asia. Well, it is chinese salty-sweet meat square and taste very very good. It can be made from pork, chicken, beef or even lamb or even from seafood. Bakkwa is believed to have originated from a meat preservation and preparation technique used in ancient China that is still practiced in places with Hoklo (Hokkien) influence. Traditionally, bakkwa was made using leftover meats from festivals and banquets. They were preserved with sugar and salt, and then kept for later consumption, and was the preferred method at a time when refrigeration was not available. The meat from these celebrations is trimmed of the fat, sliced, marinated and then smoked. After smoking, the meat is cut into small pieces and stored for later. It is believed that the distinguishing feature behind the preparation was in the marination, and the recipe is often closely guarded.

Sources: Amy Beh, Lily, Chow Time, Wikipedia

Ingredients:

1kg ground pork
1 1/2 tbsp fish sauce
1 1/2 tbsp soy sauce
200g sugar (more if you like it sweeter)
1/8 tsp five spiced powder
1/2 tsp kam cho (licorice) powder
1/2 tsp white pepper
1 tbsp oil
2 tbsp rose wine
1/2 tsp salt
2 tbsp honey

Methods:

1. Mix all ingredients and marinated overnight in the fridge.
2. Spread the marinated pork on a greased baking sheet and bake in a preheated oven 175 degree celcious for 10 minutes, then turn to another side and bake 10 minutes again. Repeat till done. Cut into suare or as desired.

Notes:
1. You need to spread the meat into thin layer.
2. You may sliced pork into very thin slices to make meat square in stead of using ground pork.
3. You can grill it on grill pan or even bbq it.

Malaysian Spicy Pickles Salad ---- Acar

Acar, a famous malaysian salad/ pickles which you can buy it at anywhere or you can make it at home too. It is very appetizing and mostly served cold. It is very appetizing and quiet healthy snack too. I have been waiting to make my own acar since I live in Netherlands and craving for it. Finally I make it and I get lots of compliments.... ahhahhah.... I did adjust the amount of chilies cause my children can't eat spicy food.

Source: Amy Beh

Ingredients:
Vegetables:

400g cucumber,
1 tbsp salt
200g cauliflower
200g cabbage
1 tsp salt
200g carrot
100g long beans
4–5 tbsp oil

Vinegar mixture for scalding the vegetables:
300ml vinegar
500ml water
3 tbsp sugar
1 tbsp salt

Ground spices (combined):
8 shallots
4 cloves garlic
2cm piece fresh turmeric root
2cm piece galangal
3 candlenuts
20–25 dried chillies (depending on how spicy you want it)
2 stalks lemon grass
1 tsp belacan granules
1 tbsp coriander powder
10–15 tbsp roasted pounded peanuts or pounded peanut candy (kong t’ng)
3 tbsp sesame seeds

Seasoning (A):
5–6 tbsp sugar
1½ tbsp vinegar

Methods:

1. Cut all the vegetables into lengths as desired, rub seperately with some salt and leave aside.
2. Bring water, salt, sugar and vinegar into boil, blanch the vegetables seperately and drain.
3. Heat wok, add some oil and fry with grounded spices till fragnant and add in seasoning (A). Bring to boil and let cool. Mix in the vegetables and let it pickles foe 1-2 days, served with some sesame seed or crunched peanuts.

Notes:
1. Please adjust the amount of seasoning .

Been Tagged: Life is full with love

Firstly, I would like to thanks Rei who passed me this tag. Well, it is my first time to received, quiet happy, surprise,.....

Back to topic, everyday, everymoment and everyone is continously complain complain and complain, but how many peoples whose is really happy and grateful? Even somebody is already 'fine' but still complain this and that. Me too, hehhehe.... life huh? When I open this e-mail, my oldest girl who is only 6 years old asked me --- mom what is 'grateful'? After explaination, she said : Mommy, we should be grateful that we are still happy, healthy, 'safe' and blessed, cause out of here was so much peoples suffering from natural disasters. Praise God! Yes, we should be grateful to God that we are blessed all the time, when I faced difficulties, I prayed and God will answer me. Thanks God that my children beleived Him so much and perhaps one day my husband will believed Him too.

I am grateful to my children whose bring me a lots of love, joys, happiness, encouragement, care, tender ........ without them my life will be "dry'" as a dessert without oasis. When I'm down or sick, my children will cheers me up even just simply a few words.

I am grateful to my husband who is really do his jobs to give us good life, love, and more.... eventhough he is a very 'big man minded'. I realised he loves us and not express out and I'm appreciated it. Love doesn't need to show out as long as we know it. We are not perfect, but with the 'negatives' we see and feel the ' positieves'.

I am grateful to my elder sister Pam who I love most in the world. My mom passed away when I was a young teenage but Pam take good care all of us and never blame us but in the return she give us love, supports, care..... all the time. And I'm grateful to my brother in law Derek that he take good care for Pam and their family.

I am grateful to my granny, she love all of us so much and always let us feel comfortable to stay with her. She is around 90's and still 'fit' and healthy. My children called her Tweety the Grandnanny.

I am grateful to my friends whose accompany me go through so much and share all the sweetness, sourish, bitterness and even the spicies.... hahahh.....

Lastly, I hope everyone will learn how to be grateful and learn 'less' complain and I believed we will be happier!!!!!!! Let's start with

1. Realised how rich you are
2. Realize what a healthy and prosperous life you have
3. Realize what a blessing it is to live in peace
4. Open your eyes to see the good things in your life
5. Maintain a “good things” journal
6. Understand that there are positive things behind all the bad things that happen
7. Have a special session of gratitude
8. Meet positive people
9. Focus on giving
10. Decide to be a grateful person

For more details, please have a look at here -------- http://www.lifeoptimizer.org/2007/07/12/10-simple-tips-to-become-a-grateful-person/


I am not a person whose can speak out pretty words but I hope you will understand it. I would like to pass this tag to :

1. Crystal --- yummy in your tummy,
2. Jen --- Jen's Kitchen
3. Sandra
4. AiMei --- Baking Cottage
5. Lydia --- My Kitchen



*START COPY*

In order to be able to achieve and maintain happiness we need to, actively, be able to do two things:
Complain and then let go (Dump the baggage, the roadblocks to happiness.)
Openly Express Gratitude (The open expression of gratitude promotes happiness.)
After all, everyone has something to be grateful for and/or something to complain about. If you would like to accept the challenge, please follow the appropriate link and do so: "Are You Grateful?", "Complain Complain Complain."

Contributors to "Are You Grateful?" & "Complain Complain Complain" are: 1-Attitude, the Ultimate Power 2-Max 3-DianaCA's Metamorphoses 4-Mental Poo 5-My Thoughts 6-Baba Doodlius 7-Wake Up America 8-Life is a Roller Coaster 9-Life and Me 10-pinay mommy's love blog 11-My Happiness Haven 12-And Life Goes On for a Filipino Mom 13-Blessed Sanctuary 14-Expressions And Thoughts 15-Memories by Jenn 16-Reminiscence of My Adventures 17-In the Life of Mne 18-Juliana's Lair 19-Pinay Wahm 20-Lucid Creativity 21-Winged Words 22-Irresistible Fascinations 23-A Little Time 24-See Me For What You Will 25-Greatest Reviews 26-ETC ATBP 27-Gandacious 28-We Are Family 29-Journey to this thing called LIFE 30-www.rajeshrana.net 31-www.rajeshrana.com 32-BaReFooTeD Me 33-Uncomplicated 34-Points of View 35-Pride & Prejudice 36-Colorful World 37-Nora's Notes 38-A Daily Walk With Bill & Gina 39-Strange but True 40-Everything Under The Sun ( Beth Rebokon ) 41-Kaleidoscope 42-Fil-Oz Blog 43-By Osc@r Luiz 44-Comedy Plus 45-Blogging by Sandee 46-Soul Meets World 47-Mae's Memoirs 48-Beyond the Rave Reality 49-Amori, poesie, arte, chat by Hanna 50-Attached at the Hip 51-Carver's Sight or is that Site? 52-Empress Reviews 53-Simple Pleasures In My Heart 54-Lourdes' mia 55-A Grateful Heart 56-Majorsleepyhead 57-Scrappy n Happy in Ohio 58-CHOC MINT GIRL 59-Extraordinary Things 60-ZOOROPAZOO 61-BeNolSatuEm 62-As The World Turns 63-Your Caring Angels 64-Life Is Wonderful To Know Everyday 65-Sugar Magnolias 66-Little Peanut 67-Creative In Me 68-Me and Mine 69-Pea in a Pod 70-the diary of the Pink & Brown Wedding 71-good thoughts, good trades, good life 72-My Blog - all things me 73-Rainbows 74-Little Corner of Mine 75-Me, Myself and I 76-My Planet Purple 77-Amel's Realm 78-A Handful of Surprises 79-A Detour 80-Something Purple 81-Vanity Kit 82-Are You Grateful? 83-A Simple Life 84-BlogTips.Com 85-Balitang Kalye 86-Mariuca 87- Emila Yusof 88-A Total Blog 89-My Life in this Wonderful World 90-MommyAllehs 91-Things That Suck 92-A Mother's Stuff 93-Princess Vien 94-My Inner Thoughts Revealed 95-Roxiticus Desperate Housewives 96-Apples Of The Eyes 97-Nita's Random Thoughts 98-Nita's Corner 99-Thomas Digital Services 100-A Mother's Thoughts101-Meltwater. Torrents. Meanderings. Delta 102-My Perfect Escape 103-Vanidosa. Marie 104-Confessions of a Supermodel Wannabe 105-Lynda's Loft 106-Listening..Learning..Living 107-LadyJava's Lounge 108-The Painted Veil 109-Poeartica 110-Maryannaville 111-the life of a psychotic weirdo 112-CARPE DIEM 113-Turn-u-Off 114-asian mutt international 115-Petty Ramblings of a Petty Queen 116-LIFE IS A ROLLER COASTER 117-AZZY'S BLOG-A-ROONIE! 118-glad to be here 119-WilStop 120-Dare to Blog 121-WebGeek Journal 122-Foster Me Up 123-This is My Life 124-DaveylynneDR 125-Life Realities 126-aNgRiAniWorld Dot Com 127-All That Matters 128-YOU

*END COPY*
*Start Copy*
In order to be able to achieve and maintain happiness we need to, actively, be able to do two things:
Complain and then let go (Dump the baggage, the roadblocks to happiness.)
Express Gratitude (The open expression of gratitude promotes happiness.)
After all everyone has something to be grateful for and/or something to complain about. If you would like to participate, please follow the appropriate link and do so: "Are You Grateful?", "Complain Complain Complain."

Contributors to "Are You Grateful?" & "Complain Complain Complain.": 1-Attitude, the Ultimate Power 2-Max 3-DianaCA's Metamorphoses 4-Mental Poo 5-My Thoughts 6-Baba Doodlius 7-Wake Up America 8-Life is a Roller Coaster 9-Life is Beautiful 10-pinay mommy's love blog 11-My Happiness Haven 12-And Life Goes On for a Filipino Mom 13-Blessed Sanctuary 14-Expressions And Thoughts 15-Memories by Jenn 16-Reminiscence of My Adventures 17-In the Life of Mne 18-Juliana's Lair 19-Pinay Wahm 20-Lucid Creativity 21-Winged Words 22-Irresistible Fascinations 23-A Little Time 24-See Me For What You Will 25-Greatest Reviews 26-ETC ATBP 27-Gandacious 28-We Are Family 29-Journey to this thing called LIFE 30-www.rajeshrana.net 31-www.rajeshrana.com 32-BaReFooTeD Me 33-Uncomplicated 34-Points of View 35-Pride & Prejudice 36-Colorful World 37-Nora's Notes 38-A Daily Walk With Bill & Gina 39-Strange but True 40-Everything Under The Sun ( Beth Rebokon ) 41-Kaleidoscope 42-Fil-Oz Blog 43-By Osc@r Luiz 44-Comedy Plus 45-Blogging by Sandee 46-Soul Meets World 47-Mae's Memoirs 48-Beyond the Rave Reality 49-Amori, poesie, arte, chat by Hanna 50-Attached at the Hip 51-Carver's Sight or is that Site? 52-Empress Reviews 53-Simple Pleasures In My Heart 54-Lourdes' mia 55-A Grateful Heart 56-Majorsleepyhead 57-Scrappy n Happy in Ohio 58-CHOC MINT GIRL 59-Extraordinary Things 60-ZOOROPAZOO 61-BeNolSatuEm 62-As The World Turns 63-Your Caring Angels 64-Life Is Wonderful To Know Everyday 65-Sugar Magnolias 66-Little Peanut 67-Creative In Me 68-Me and Mine 69-Pea in a Pod 70-the diary of the Pink & Brown Wedding 71-good thoughts, good trades, good life 72-My Blog - all things me 73-Rainbows 74-Little Corner of Mine 75-Me, Myself and I 76-My Planet Purple 77-Amel's Realm 78-A Handful of Surprises 79-A Detour 80-Something Purple 81-Vanity Kit 82-Are You Grateful? 83-A Simple Life 84-BlogTips.Com 85-Balitang Kalye 86-Mariuca 87-Emila Yusof 88-A Total Blog 89-My Life in this Wonderful World 90-MommyAllehs 91-Things That Suck 92-A Mother's Stuff 93-Princess Vien 94-My Inner Thoughts Revealed 95-Roxiticus Desperate Housewives 96-Apples Of The Eyes 97-Nita's Random Thoughts 98-Nita's Corner 99-Thomas Digital Services 100-A Mother's Thoughts 101-Meltwater. Torrents. Meanderings. Delta 102-My Perfect Escape 103-Vanidosa. Marie 104-Confessions of a Supermodel Wannabe 105-Lynda's Loft 106-Listening..Learning..Living 107-LadyJava's Lounge 108-The Painted Veil 109-Poeartica 110-Maryannaville 111-the life of a psychotic weirdo 112-CARPE DIEM 113-Turn-u-Off 114-asian mutt international 115-Petty Ramblings of a Petty Queen 116-LIFE IS A ROLLER COASTER 117-AZZY'S BLOG-A-ROONIE! 118-glad to be here 119-WilStop 120-Dare to Blog 121-WebGeek Journal 122-Foster Me Up 123-This is My Life 124-DaveylynneDR 125-Life Realities 126-aNgRiAniWorld Dot Com 127-YOU

*End Copy*

Baked Nian Gao 烤年糕

Baked Nian Gao????? Huh? Are you kidding? No, baked nian gao is more cake-alike cake while traditionale nian gao contain only water/ coconut milk, sugar and glutinous rice flour. But, this version of baked nian gao is very easy, just combine all and bake it in the oven and it is still soft even days. It is worth to try!!!!!!!

Source: Frances Kai-Hwa Wang, chinese food.com, little corner of mine

Ingredients:

16oz (450g) glutinous rice flour
3/4 cup vegetable oil
3 eggs
21/2 cup milk
1-13/4 cup sugar
1tbsp baking soda
1 can red bean paste

Methods:

1. Mix everything except red bean paste, then half of the portion mixed with red bean paste.
2. Pour the plain batter into a greased- floured pan ,followed by red bean batter. Bake in preheated oven at 175 degree celcious for 40-50 minutes or till done.
Served.

Notes:

1. I used light brown sugar in stead of sugar, it taste so nice.
2. The red bean layer taste really good.
3. This cake is a bit kuih texture, very interesting and taste totally different with traditionale nian gao.

Spekkoek, Indonesian Layer Cake, Lapis Lengit, Kek Lapis, 印尼千層蛋糕

Kek Lapis or known as spekkoek in dutch is very famous in south east asia. It is nice, and need a lots of patience to make it cause it needs to bake step by step.
Many of malays or indonesian will make it during new year. You can buy it too, but homemade one will taste better and healthier!!!!!! Yoga Bosa recipes need 30 egg yolks but by florence, it only needs 10 yolks and it is not so sweet!!!!! Thanks florence!!!!!!!!

Source: Yoga Bosa, Florence

Ingredients:
250g butter (room temperature)
60g sugar

10 egg yolks
60g sugar
1tbsp rum or brandy
2tbsp sweet condensed milk

65g cake flour1tsp mixed spice
1/4tsp baking powder

4 egg whites
30g sugar
1/2 tsp cream of tartar

Methods:

1. Preheat the oven for 175 degree celcious, lined a 17cm square pan with parchment paper, grease it and flour it with some flour.
2. Cream butter with 60g sugar till creamy.
3. In another bowl, beat egg yolk with 60g sugar till creamy and thick, stir in brandy/rum and sweet condensed milk.
4. Sift the flour, baking powder and mixed flour for twice. Set aside.
5. Mix the butter mixture and egg mixture well and fold in the flour. Set aside.
6. Beat egg whites with 30g sugar and cream of tartar till stiff.
7. Fold 1/3 of egg whites into step 5 and finally with the remaining 2/3 egg whites.
8. Use upper heat to grill the pan for 1 minute, pour 2tbsp batter and grill it for 4-5 minutes or till golden brown, remove from oven, prick some holes, and por 2tbsp of batter and grill till golden brown. Repeat till done.

Notes:

1. Spread the batter evenly to ensure you get a nice pretty layered cake.
2. Please adjust the sweetness.

Jiaozi, Gyoza, Mandu, 餃子, 扁食, 水餃, 蒸餃, 煎餃, 鍋貼

Jiaozi 餃子is one of the major food eaten during chinese new year especially in northern china.Jiaozi is typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. It can be steamed 蒸餃, boiled 水餃, shallow fried 煎餃 or even fried-steamed 鍋貼. Gyoza is japanese version jiaozi which is a mixture of minced pork, garlic, cabbage, and nira (Chinese chives), and sesame oil and wrapped into thinly-rolled dough skins, then pan-fry for crispy skin before adding water and seal the lid to 'pan-fry-steam' and it is similiae to chinese guotie 鍋貼. Mandu is korean version which include pork, beef, cabbage, squash, cellophane noodles and kimchi and mainly deep fried for lighter- crispier texture.

Source: Chan Chen Hei Cookbooks

Ingredients:
Skin:
600g flour
a pinch of salt
300ml water
115g cornflour
Fillings:
180g chopped prawn
300g mince pork
20g chopped chinese celery
20g chopped spring onion/ scallions
10g chopped chinese mushroom (soak till soft first)
10g chopped black fungus (soak till soft first).
20g chopped carrots
20g chopped bamboo shoot
a pinch cornflour
Seasoning
salt
sugar
pepper
sesame oil
chili oil (optional)

Method:

1. Combine the filling except cornflour, then add seasoning and finally cornflour. Set aside.
2. Dough: Mix the skin ingredients and knead till smooth, divide into 24 equal pieces. Roll each out into thin, round shape, dust with cornflour to prevent sticking.
3. Wrap the filling, fold into half moon shape, enclose it and press the edge to seal.
4. Cook the dumpling in water or superior stock.

Notes:

1. You may steamed it or pan fry it or even fry-steam.
2. Serve with some shredded ginger with black vinegar.

Croissant - Crescent Roll - 羊角麵包 - 可頌 2

Croissant again? Yes, my kids have a week holiday, and we make it together with the help of my kitchen aids. This time we make it into small small cresent shape.

Source: Leisure Cat

Ingredients:

300g flour
2tsp yeast
2tbsp sugar
1tsp salt
1 egg
140ml water (please adjust)
120g butter

Methods:

1. Mix all ingredient and knead till smooth. Prove for30 minutes.
2. On a floured table, roll the dough into long rectangular shape. Put the butter in the center, enclose the side carefully. Cover with clling paper and put in the refrigerator for 20 minutes.
3. Take the dough out and roll it to 15cm x 45cm, fold 3 times rectangular shape and cover with cling and put it in the refrigerator for 20 minutes again. Repeat 3 times.
4. Roll flat, cut into triangle shape, roll up. Let it rise till double bulk on the tray, brush with some beaten egg or milk. Bake in preheated oven at 210 degree celcious for 5 minutes and then reduce to 180 degree celcious for 10 minutes or till done.

Notes:

1. This is easiest way to make croissant at home, hope you will like it too.

Terriyaki Fish Filet

A month ago, I saw Jen's blog and accidentaly remind me this lovely nostalgia's dish. Well, I'm almost forget this dish already. Thanks Jen!!!!!!! When I was a kids, my lovely granny will make this for me when I refuse to eat fish. It taste likes satay fish.

Source: Jen's Kitchen Diary

Ingredients:

Fish filet
Salt
Pepper
Sugar
Soy sauce
Mirin or cooking wine

Methods:

1. Marinated all ingredients for several hours or overnight. You may grill it in the oven or on the grill pan. You may pan fry it too. Enjoy!!!

Notes:
1. Please adjust the amount of ingredients.

Cassava-Potato Croquettes

Croquettes or known as kroket in dutch is a very common snack that you can find it anywhere, anytime in netherlands. I have cassava in my kitchen and I get an idea and I make my own version---- cassava-potao croquettes. And my kids love it.

Source: My dutch neighbour

Ingredients:

400 g mashed potatoes
200g grated cassava
150ml milk
20 g butter
a pinch of salt
grated nutmeg
1 egg yolk
150-200 g flour
crust:
1 egg, lightly beaten
some breadcrumbs

Methods:

1. Mix all ingredients and shape it as wanted, and put it into refrigerator for half an hour. Dip it with some beaten egg and finally coated with breadcrumbs.
2. Fry it till golden brown. Serve.

Notes:

1. Cook the potatoes first then mashed it.
2. Please adjust the amount of flour to make a firm dough.
3. You may add some filling into the croquettes and shape it into clilinder shape.

Taiwanese Instant Kimchi 台式速食泡菜

Taiwanese instant kimchi .... very different if compare to korean style kimchi. This one is very easy, refreshing and super easy. It is a bit likes old times asian salad. Hahhahah.... but still very nice to eat especially during hot hot summer.

Source: Fenying

Ingredients A:
150g Cucumber (cut into 4, shredded, remove seeds)
20gRed Chilli (remove seeds, shredded)
80g Carrot (remove skin, shredded)
150g Cabbage (washed, shredded)

Ingredients B:
1/2tsp minced garlic
1/2tsp Salt
3tbsp Sugar
2tbsp Vinegar
1tbsp Sesame oil
2tbsp Fried white sesame seeds

Method:

1. Combine all and put it into fridge for several hours before serve.

Notes:

1. You may cut the veggie into the size you wish.
2. I omitted the sesame seed because my kids hate it.

Barbecued pork and Vegetarian Charsiew

Char Siew again and this time I make an experiment with vegetarian gluten to make vegetarian char siew. It is quite nice and easy to do, I still have a big pack gluten in my kitchen, perhaps will do it later to treat my vegetarian friends.

Source: Amy Beh


Ingredients:

600g pork belly
3 tbsp Lee Kum Kee char siew sauce
1 tbsp Lee Kum Kee hoisin sauce
1 tbsp light soy sauce
¾ tsp tong kwai powder (available at Chinese medicinal shops)
20g sugar
1½ tbsp Mei Kwei Lu wine (Rose wine)
¾ tsp thick soy sauce
A little red colouring

Methods:

1. Marinated all the ingredients for several hours or overnight.
2. Arrange the pork and grill it in the oven at 200 degree celcious for 10-15 minutes (depends to the size of pork), remove and brush with the remaining liquid of marinate. Grill it again for 5 minutes and repeat till done. Served.


Ingredients:

300g meen kan (wheat dough or gluten)
1/2 cube red fermented bean curd (tau ju)
2 tbsp light soy sauce
3 tbsp sugar
1/2 tsp monosodium glutamate
1/4 tsp cinnamon powder
1/2 tsp salt
1/4 tsp pepper
1/2 tsp sesame oil

For in the wok:
1 star anise (bunga lawang)
3 cloves (bunga cengkih)
1 tsp anise-pepper or Szechuan pepper
Red colouring

Methods:

1. Soak the gluten till soft if you using the dry one. Then marinated it for several hours.
2. Heat wok, add 2tbsp oil to fry the sichuan pepper till fragnant and discard the peppers. Add the rest of B and fry till fragnant, finally add the marinated gluten and 100ml water and simmer till the gravy is thick. Served.

Notes:

1. I used dried vegetarian gluten, for raw one, you may need to cook the gluten till soft and cut it into pieces before marinating it.
2. Becareful when you grill it in the oven, the time is depend to the size of pork.

Thousand Layer Tofu, Frozen Tofu 冰豆腐, 凍豆腐

Tofu is made by coagulating soy milk and pressing the resulting curds, there are so many kinds of tofu which fresh, processed, flavoured, frozen, fried etc. In Taiwan, frozen tofu is very popular for home cooking, steamboat, soup and more. Frozen tofu is very easy to make at home. What you need is buy a piece of chinese firm tofu and freezed it in the fridge. As a end result, you may see that the tofu turn into yellow colour. When you want to cook it, just take it out of fridge and thaw it and it is ready. Then you will know why it called thousand layer tofu.

Ingredients:

Asian soft tofu


Methods:

1. Wrap the tofu or put it into a container and put it into the fridge till it is yellownish.
2. Thaw the tofu, cook as you wished.

Cantonese Style Radish Cake - Turnip Cake - Daikon Cake - 粵式蘿蔔糕 - 菜頭粿

Turnip Cake is a famous cantonese dim sum which made by shredded white radish and rice flour, despite the name, turnip is not an actual ingredient, hence the less commonly-used but more accurate name of daikon cake. It is very easy to make it, and most of the chinese will make it during chinese new year. Taiwanese version add only dried shrimp and dried shitake, cantonese style will add chinese sausage (lap cheong), dried shrimps and also dried shitake for the filling and malaysian-singaporean style will first make it plain and when it is done and completely cooled, it will be stir-fry with tauge (bean sprouts), kucai (chive), egg, light soy sauce or even with some dried shrimp or any extra meat. I made this cantonese style during chap goh meh (last day of chinese new year), my family in law love it so much and told me it taste just likes that one sold in dim sum restaurant. So, my parents in law asked me do it again and again, between one month I need to make 4 batches (double recipe) for them. Proud huh? but too tiring .... may be need to tell them I'm tired........

Source: A cookbook --- Dim Sum by Chan Chen Hei

Ingredients:

1.5- 1.8kg radish
3 liters water
115g chinese sausages, skinned then diced
50g chinese mushrooms, soaked till soft then diced
115g dried shrimps, soaked till soft then roughly chopped
6 shallots, sliced
12 tbsp oil, for frying
Extra oil for greasing
600g rice flour
115g wheat starch (tung min flour)

Seasoning:
3 tsp salt
3 tsp sugar
1.5tsp chicken granules (optional)
Few drops of sesame oil
Dash of pepper
Hoisin sauce or chili sauce to serve

Method:

1. Heat oil, saute dried prawn, chinese sausages and mushroom until fragnant. Add season to taste.
2. Stir in 2.5 liter water and bring to boil.
3. In the meantime, combine rice flour and wheat starch with the remaining water to form a paste.
4. Combine sauted ingredients and paste till well combine.
5. Steam over rapid boiling water in a greased pan for about 1 hour or till done.
6. Serve with some chopped spring onion, fried shallots and red chilies, or you may pan fry it for more extra crunchiness.
Notes:

1. I grate my radish in stead of cutting it, it is easier and faster.
2. You may store it in refrigerator and pan-fry it before serve.
3. This recipe is quiet much, suggest cut to half amount for normal portion.

Japanese Souffle Cheesecake

Cheesecake, my favourite cheesecake is the light version or known as japanese cheesecake. This is my second time baking japanese cheesecake. This time I use fresh milk in stead of whipping cream and add some cake flour. It is still soft and moist, just a slightly different but of of them are keeper. It is worth to try both of them.

Source: Diana's kitchen

Ingredients:

140g fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp cream of tartar
50g butter
250g cream cheese
100 ml fresh milk
1 tbsp lemon juice
60g cake flour /superfine flour
20g cornflour (cornstarch)
1/4 tsp salt

Methods:

1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture completely. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well. Leave aside.
2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form. Don't overbeat it.
3. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch pan lined with parchment paper.
4. Bake cheesecake in a water bath (au bain marie) for 1 hours 10 minutes or until set and golden brown at 160 degrees C.

Notes:

1. The key to make a foft, moist cheesecake is never and don't overbeat your egg whites.
2. If you don't have cream of tartar, use vinegar or lemon juice to neutralized the egg whites PH and ensure you get good result.
3. This is another version japanese cheesecake http://fcngoleong.blogspot.com/2007/08/japanese-cheese-cake.html

Croissant - Crescent Roll - 羊角麵包 - 可頌

A croissant or also known as crescent are made of a leavened variant of puff pastry by layering yeast dough with butter and rolling and folding a few times in succession, then rolling. Making croissants by hand requires skill and patience. It taste really nice and you may find it at any bakery. Some of them will sell it with fillings, but I prefer the plain one which I can taste the originale taste.

Source: Lily Wai Sek Hong

Ingredients

125g plain flour
375g bread flour
25g sugar
1/2 tsp salt
1 tsp milk powder
1/2 tsp bread improver
11g instant dry yeast
1 egg
300ml cold water
50g softened butter

Combine and chill until slightly hard
80g butter
80g shortening

Glaze (beat together)
1 egg
1/2 tsp sugar
2 tsp water

Method:

1. Sift flours, add milk powder, sugar, salt, bread improver and yeast. Then stir in water, egg and butter, use a dough hook to beat till it turn into smooth and firm.
2. Remove, knead lightly on a floured table into a ball and cross in the center.
3. Put the combined butter and shortening in the cross, fold over each section to enclose the combined fat, press the sides to seal the edges. Ensure that the combined fat is completely enclosed.
4. Roll the dough to rectangle and fold the rectangle to a third of its size, by first folding up the bottom portion and then folding the top portion over it. Repeat.
5. Place the dough in a plastic bag dusted with flour. Chill for 30 minutes.
6. Roll and fold llike step 4 and chill it for 30 minutes. Repeat.
7. Roll out dough into rectangle, trim the edgesand cut lengthways into half. Cut and roll into cresent shape. Place on paper-lined baking pan and brush egg wash. Leave to rise till double size (about 30 minutes)
8. Brush egg wash and bake in preheated oven at 220 degree celcious for 15–20 minutes or until golden. Remove and cool on wire racks.


Notes:

1. My husband asked me why I make crossaint at home while I can buy it at bakery or supermarket, he said I can buy the ready croissant and bake it at home which can save my time a lots. What he say is true, but I love to make my food by my own and when it is done----- it gave me a great satisfaction and more is when everyone enjoy it. Don't you agree with me??

Sesame Bread

Sesame bread in ring shape, finally I made it. Taste good, soft even after days. I make it with basic seet bread dough and shape it in ring and then lastly coated with sesame seeds. I use my kitchen aid to help me knead the dough, so simple and taste so good and no more hand kneading.

Source: Jo's Deli and Bakery, kitchen aids, Koopsman

Ingredients:

Ingredients:

480g bread flour,
70g castor sugar
20g soya flour
6-7g bread improver (optional)
5g salt
10g instant yeast
25g butter/margarine
1 egg
220ml water ( I used milk)

Methods:

1. Combine all except butter, use hand or mixer to knead it till smooth dough.
2. Add in butter, knead till smooth and shiny and elastic.
3. Place the dough in greased bowl and cover with damp clothes, leave in warm place to rise till double in size.
4. Punch down the dough, divide the dough as wished. Rest 5 minutes and shape it. Cover with damp clothes and let it rise till double size.
5. Brush the tops of the buns with some milk or egg wash (egg and water)
7. Coat the buns with sesame seeds. Bake the buns in a preheated oven at 175 degC for 30 minutes. When done, leave the buns on a wire rack to cool.

Notes:

1. If you are lazy, buy a packet ready mix white bread and coated it with sesame seeds.

Steamed tapioca cake ( kuih ubi kukus)

Kuih ubi kayu again?????? Yes, I make it again but this time with steamed version. Everyone just love it. Well, this version is almost same if compare with baked version. The differents is this version is softer and baked version is fragnant with it's crispyness. My kuih is gone less than half hour cause everyone love it.

Source: Little Corner Of mine, My Kitchen Snippets, Seadragon

Ingredients

500 grms of grated tapioca/cassava - squeezed out all the water
1 cup of sugar
4 tbsp of tapioca flour
2 tbsp custard powder (optional)
1 1/4 cups of coconut milk (enough to cover the cassava)
1 few drop of pandan essence or vanilla essence or pandan juice

Methods:

1) Mixed all the ingredients of the bottom layer. Pour into a greased pan and steam for 40 minutes or till done.
2) Cool completely before cutting into it.

Notes:

1. I add some custard powder for yellownish colour effect and also for fragnant. You may omit it.
2. I didn't use pandan paste because I prefer yellow colour than green colour. So, I use pandan juice and you may subtituted it by vanilla essence or pandan essence.
3. My baked version ---- http://fcngoleong.blogspot.com/2007/03/kuih-bingka-ubi.html

Kuih Sago

Sago is a powdery starch made from the processed pith found inside the trunks of the Sago Palm Metroxylon sagu. The genus name Metroxylon is derived from Greek and means heartwood, while the species name sagu is from a local name for the food. But, why peoples always confuse it with tapioca pearls which made from tapioca starch. Anyway, they taste quiet same, and you won't recognise it.

Source: Mamafami, Wikipedia

Ingredients:

150g sago
1.5 cups water
1/2 cup white sugar
pandan leaves
coconut ~ grated and mix with a bit of salt
color ~ red or green


Methods:

1. Slightly wash sago and drained.
2. Boil sugar, water and pandan leaves, add in sago. Stir constantly till thicken.
3. Remove heat and pour into mould, cool before served. Best served with fresh grated coconut.
.

Notes:

1. I use tapioca pearls, and it is just taste like sago. Hahhah.....

Longan Jelly

Agar-agar, 洋菜, 瓊脂、石花菜、大菜, 寒天， is a gelatinous substance chiefly used as a solid substrate to contain culture medium for microbiological work. It is an unbranched polysaccharide obtained from the cell membranes of some species of red algae or seaweed. Agar can be used as a laxative, a vegetarian gelatin substitute, a thickener for soups, in jellies, ice cream and Japanese desserts such as anmitsu, as a clarifying agent in brewing, and for paper sizing fabrics. The word agar comes from the Malay word agar-agar (meaning jelly). It is also known as kanten, agal-agal (Ceylon agar), or China grass. In Asia, peoples use it commonly for dessert. Today , I make it with some longans cause my kids love longans.

Source : Chow Time

Ingredients:

1 can longans
20g agar-agar stripes/ strands
100g sugar
1 litre water
sufficient food colouring

Methods:

1. Seperate the longans and save the syrup.
2. Soak the agar-agar in cold water for 15 minute to soften it. Drained.
3. Boil sugar, water and syrup and add in agar agar, stir until the agar-agar and sugar is dissolved.
4. Add in food colouring and it before pouring into moulds.
5. Place a few longans in several moulds. Pour in the agar-agar mixture. Let cool and chill in the refrigerator before serve.