Wednesday, 6 August 2008
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
500g soaked glutinous rice, drained
2 pandan leaves
250ml coconut milk
1 tsp salt
1/2 chicken, boiled till cooked
200ml coconut milk
1 bay leaf
1 lemon grass, bruised
2 candlenut, deep fried
1/2 tsp tamarine
2-3 tsp brown sugar
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.
1. May avoid nbanan leaf but it will less fragnant!!!!
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
(a) old dough - about 300g gram
a pinch salt
(b) main dough - about 770g
200ml cold milk
1/8tsp baking soda
1tsp bread improver/ bread softerner (optional)
100g old dough
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 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.........
(A) 4 yolks
1/4 tsp salt
(B) 85ml oil
1/2 tsp pandan paste
(C) 150g cake flour
1tsp baking powder
(D)4 egg whites
1/2 tsp cream of tartar
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 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
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
1 tsp baking soda
1/4 cup warm water
3 cups flour
1 cup toasted peanut
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.
1. In original recipe, the toasted peanut is for decoration but I chrushed it and mix into the dough.
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
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
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.
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
A pinch of salt
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
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.
1. If you are lazy to make own skin, just buy it from chinese store.