Monday, 2 June 2008
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.
110g icing sugar
1 egg yolk
1/2 tsp vanilla essence
120g custard powder
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.
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.
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
2 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons white sugar
1 1/2 cups warm milk
1/3 cup butter, melted
1 teaspoon vanilla extra
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.
1. This is classic waffles, I reheat the waffle in breasd toater and taste nice as fresh one.
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
350g high protein flour
1 tbsp instant dry yeast
1 tsp sugar
1/2 tsp salt
25g butter or corn oil
5 tsp milk powder
1 egg white, lightly beaten
1 tbsp water
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 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
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
150g plain flour
1 tbsp icing sugar
1/2 tsp salt
60g corn oil
1 tbsp vinegar
100g plain flour
60g shortening / margarine
1 egg yolk
1 tbsp water
A pinch of salt
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 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.
300 gm all purpose flour
1/2 tsp salt
160 ml(2/3 cup) water (please adjust)
1. Mix all and knead till smooth. Leave for an hour before cook it.
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.
2 pieces semi-soft white tofu
1 green/red capisium
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
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
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.
1. You can use lady finger, cucumber or any you likes and stuffed it with the filling.
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
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
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.
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.
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
1 tbsp salt
1 tsp salt
100g long beans
4–5 tbsp oil
Vinegar mixture for scalding the vegetables:
3 tbsp sugar
1 tbsp salt
Ground spices (combined):
4 cloves garlic
2cm piece fresh turmeric root
2cm piece galangal
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
5–6 tbsp sugar
1½ tbsp vinegar
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.
1. Please adjust the amount of seasoning .