Hup Toh Sou

Hup Tou Soh is chinese walnut cookies which welcomed by almost everyone at anytime. I hate it when I was a girl but after I emigrated to Netherlands, homesick makes me loves local foods even what I hated before. HAhhhaha.... I found this recipe from kuali.com , taste quite good but next time I will omit the salt!

Source: Amy Beh

Ingredients:
!25g sugar
1 cup oil
50g chopped walnuts
(A)
300g flour
1.5 tsp baking soda
1 tsp baking powder
1/4 tsp ammonia
1 tsp salt ( I suggest use less)
Yolk - glazing

Methods:

1. Sift (A), add in sugar and walnuts. Combine well and add in oil, knead till smooth dough.
2. Divided 60g each, rounded and slightly flatten, put walnut on top, brush with some yolk.
3. Bake in preheated oven 170 degree celcious for about 25-30 minutes or until golden brown.


Notes:
1. It was too salty for me, I suggest use less salt.

Mini Egg Tarts 蛋撻

Egg Tarts, a popular chinese dim sum which made by pastry skin with custard filling. There are 2 types - (1) shortcrust pastry (more for western cuisine), and (2) puff pastry (more popular among chinese cuisine). I tried it both and personally I prefer chinese version which not so sweet. I made these tarts for my girl's birthday party at her school. I need to bake it twice as the first batch were eaten by my kids in a time.

Source: Agnes Chang

Ingredients:
(A)
150g flour, sifted
20g custard powder, sifted
30g icing sugar, sifted
60g shortening
2-3 tbsp water
(B)
90g flour
60g shortening
Filling:
3 eggs, lightly beaten
120g sugar
250ml warm water
1tsp vanilla
1tsp vinegar

Methods:
1. Mix (A) and divide 15 portions. In another bowl mix (B) and divided 15 portions.
2. Wrap B with A, roll into long shape, roll up likes swiss roll. Roll into a round piece and line onto moulds.
3. Mix the fillings until sugar is dissolve and strain. Pour the filling into moulds until 3/4 full.
4. Bake in a preheated oven 180 degree celcious for 15-20 minutes.

Notes:
1. I divided the pastry into 30 portions as I make it mini ones.
2. Adding vinegar is to create soft and shiny egg tarts filling. Don't use too much or less.
3. I used 100g sugar in stead of 120g sugar.
4. Dont bake too long or the filling will puffing up.

Mini Dutch Apple Pie

Crossaint

Crossaint again for my kids! But this time I glaze it with koffie milk - condense milk - ideal milk. We make it together and enjou it together!

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.

Cornbread

Cornbread is a sort of quick bread/ common stapel food in US. There are 2 types, Northern US is commonly made by yellow cornmeal/polenta and is sweeter. Southern US might be use white cornmeal/polenta and taste saltier. I still have a big pack of polenta at home - my husband bought wrong goodies. He thought cornflour/starch is same with cornmeal. Funny huh? Never ask a man to buy household. I found this recipe in a famous malaysian chef wan's book. The result is very soft likes muffin, not so sweet and very very fragnant!!!!! Worth to try. And super easy!

Source: Chef Wan

Ingredients:

3/4 cup flour
3/4 cup rye flour ( I didn't have rye flour, I used flour)
1/2 cup yellow cornmeal/polenta (fine)
3 tsp baking powder
a pinch of salt
2 eggs
1/2 cup sugar
1/2 cup melted butter/margarine
1 cup evaporated milk
1/2 cup cream corn

Method:

1. Combine all dry ingredients in a bowl and sieve.
2. In another bowl, combine eggs, sugar, melted butter, evaporated milk and cream corn.
3. Finally fold in the dry ingredients, don't overmix!!!!!!
4. Bake in preheated oven at 205 degree celcious for 20 minutes or until done.

Notes:

1. You may bake it in muffin tray, taste very nice.
2. Never overmix it or you will have tough one!

Tiramisu

Victoria Sponge Cake

Vanilla Chiffon Cake

Pandan Chiffon Cake

Butter Muffin

Baozi & Siew Mai

I found this method for making paus, easy and taste nice and doesn't need too much time at all. Siew mai, a famous chinese dim sum and I will made it too if I made pau's. My kids will having fun with me doing these together. What important is, homemade might be healthier and tastier!


Source: Agnes Chang, Lily, Amy Beh

Ingredients:
500g flour
1/2 tsp salt
1/2 tbsp yeast
100g sugar
240ml water
3 tbsp shortening/ oil/ butter/ margerine
1 tbsp double action baking powder

Methods:
1. Mix all ingredients except baking powder, knead into smooth and elactic dough.
2. Cover wthe dough with wet cloth and leave to prove till double bulk.
3. Sift double action baking powder on top of dough and knead till smooth again.
4. Cover with damp cloth and let it proof for 15 minutes before shaping.
5. After shaping or wraping, proof for another 15 minutes and steamed in high heat for 15 minutes.

Notes:
1. Knead the dough throughly , the more you knead the much better the paus taste.
2. I rolled up the dough likes swiss roll, and cut it into pieces to make mantou.


Siew Mai:
300g chopped pork
300g chopped prawn meat
10 chopped water chestnut
wantan wrappers
Seasoning:
1tsp salt
1/4tsp pepper
1/2 tsp sesame oil
1tsp sugar
1 tsp chicken granules
1 tsp cooking wine
2 tbsp tapioca flour/ cornflour

Methods:
1. Mix meats, prawn and seasoning together and stir it till very sticky. Add in water chestnut, mix well.
2. Keep in the fridge for 1-2 hours before using.
3. Trim wantan wrapper into round, wrap up some fillings, shape into siew mai.
4. Put some grren peas or chopped carrots or else for decorating. Steam over high heat for 10 minutes.

Notes:
1. I used tender loin pork in stead of half lean and fat pork.

Yam Angkoo

Angkoo kueh is a sort of kueh in malaysia. This time, I used yam for the skin and also for the filling too. It taste nice, lighter and healthier. When ankoos just our from the steamer, my kids enjoy it so much and just left a few for me to take a photo. It is worth to try. It is still soft for the next day!

Source: Malaysia Cookbook

Ingredients:
Skin:
250g glutinous rice flour
100ml coconut milk
1 tbsp sugar
1 tbsp oil
100g yam, steamed and mashed
Filling:
150g splitted mung beans, soaked overnight and drained and steamed till soft
2tbsp oil
150g sugar
100g yam, steamed and mashed

Methods:

1. Filling: Blend cooked splitted mung bean when it is still hot with oil, add the remaining ingredients and mix well. Divided the filling into ball shape. Set aside.
2. Skin: Mix all ingredients into soft dough. Divided into small balls.
3. Flatten the skin and wrap in the filling, sealed it and shape it with angkoo mould.
4. Put onto greased banana leaves and steam high heat for about 8 minutes.
5. Remove and brush a bit of oil when it is still hot.

Notes:
1. You may use sweet potatoes or pumpkin in stead of yam.
2. I divided 26g skin for each and 19g for fillings.
3. I floured the angkoo mould before I shape the angkoo to prevent it sticking into mould.
4. I didn't brush oil after it's done cause it might be healthier.
5. Angkoo are still soft for the next day, you may steam it again or pan-fry it on a pan for crispy chewy kueh!

Steamed Sweet Potatoes Cup Cakes

This kueh is a bit likes kueh lompang but it does contain sweet potatoes. It is very easy, simple and quite nice for a dessert.

Source: Agnes Chang

Ingredients:
300g orange colour sweet potatoes
150g tapioca flour
100g sugar
300ml coconut milk
1/2 tsp salt
small cups
some grated coconut for coating

Methods:

1. Steam the sweet potatoes till soft. Blend the sweet potatoes into smooth puree , add in tapioca flour and sugar. Beat it till smooth, slowly pour in coconut milk and salt and mix it into a smooth thick batter.
2. Pour into small chinese tea cups and steamed high heat for 15 minutes or till cooked.
#. Leave to cool before removing them from tea cups. Served with gated coconut as snack.

Notes:

1. In steap of chinese tea cups, you may use other small cups too. Or you prefer steam it in a bigger pan (please adjust the steaming time.)

Bingka Suji Pandan - Baked Semolina Cake in Malays Style

Kuih Dadar - Kuih Ketayap - Kuih Gulung

Kuih Dadar or kuih gulung or kuih ketayap are same kuih with different names only. Miss it so much, decide to make it and introduce to my kids. Hopla.... they likes it. It is easy to make it, you may served it with kaya, jan or plain in stead of coconut filling. I used this recipe cause it used desicate coconut in stead of fresh which hardly find in Netherlands. Thanks Jo!

Source: Jo's Deli

Ingredients:
Pancake:
100g flour
1/4 tsp salt
2 eggs
100ml coconut milk
150ml pandan juice ( I used 150ml water plus a bit pandan paste)
1tbsp oil
Filling:
85g palm sugar or brown suagar
125ml water
50ml coconut milk
50g desicated coconut

Methods:

1. Pancakes: Mix all into smooth batter and leave it for 30 minutes.
2. Melt palm suagar with water, when it become thick, add in coconut milk and desicated coconut and stir well. Stir till it become sticky and drier. Set aside.
3.Heat a pan, lightly greased it with oil, pour a bit batter and cook till done.
4. Wrap the filling and served.

Notes:
1. I make the batter a night earlier because I served it as a breakfast. It is so soft and nice.

Char Siew Puff & BBQ Puff

Char Siew puff is a popular dim sum os chinese snack which you can buy in chinatown or restaurant. I make this puffs with my kids together during sunday morning and served it as tea brunch. It is very delicious and I score a lots of compliment from my neighbours, friend, family or even from school.

Source: Agnes Chang

Ingredients:
Pastry:
180g self-raising flour, sifted
10g custard flour, sifted
90g butter
50g icing suagr, sifted
1 small egg, lighly beaten
Filling:
2 tbsp oil
4 shallots, diced
1tbsp flour
100ml stock
300g roasted meat, char siew
Seasoning:
1tbsp dark soy sauce
1tbsp oyster sauce
1 tsp sesame oil
50g sugar
1 egg, lightly beaten with salt for glazing

Methods:

1. Rub butter with flour mixture into crumbs, mix in icing sugar and egg mixture. Mix till pliable dough and rest 30 minutes.
2. Heat oil, sauted shallots till fragnant, slowly add in flour and stock and stir into smooth paste. Add in seasoning and cook untill sauce is thick. Dish up and cool. Chill in the fridge for 3 hours.
3. Roll pastry into 1/2 cm thick and cut into rectangular or sqare shape for about 12 portions.
4. Wrap filling, sealed and glaze.
5. Bake in a preheated oven 180 degree celcious for 25-30 minutes.


Notes:
1. I Am lazy to wait till the stock become thick sauce, I omit the stock and use chicken stock and some water to prevent burning.
2. You may use ready-use pastry in stead of making your self.
3. I add some white pepper for the filling.

Yokan & Agar-agar

I want to try this dessert since years ago, and lately I made it for easter gathering. Honestly, I didn't likes it, I personally would prefer the original agar agar rather than this. Don't know why, may be the taste.. so, I will not post the recipe.

Mui Choy Kau Yuk

Soya Bean Milk & Okara

Kaya & Crossaint

Plain French Bread, Wholemeal French Bread & Crossaint

French bread or known as stokbrood in dutch and crossaint are our favourite weekend breakfast bread. I make it for my easter-breakfast using the same recipe. For french bread recipe ,please click her http://fcngoleong.blogspot.com/2008/06/french-loaf-french-bread-stokbrood.html and crossaint, please click here http://fcngoleong.blogspot.com/2008/05/croissant-crescent-roll-2.html

Mi Ku Pau

Mi ku pau is a kind of hokkien mantou, you may stuffed it with some lotus paste, or kaya or red bean paste or even nice to eat plain. I always steam it more and for the leftover, I will sliced it, dipped into egg-milk batter and pan-fried it. Or deep-freezed it and steam it again before consume.

Ingredients:

500g flour
1/2 tsp salt
1/2 tsp instant yeast
100g suagr
240g water
3 tbsp shortening or oil
1tbsp double action baking powder

Methods:

1. Combine all ingredient except double baking powder, knead into smooth and strechty dough. Cover it with a damp cloth, let it proof until double bulk.
2. Punch down, sift in double action baking powder and knead into smooth and shiny dough. Cover with cloth and proof for 15 minutes.
3. Shape. Wrap filling if prefered.
4. Steam over high heat for 5-10 minutes. Served.

Notes:

1. I likes to make it plain, will eat it plain or with some kaya . For the leftover, I pan fry it with some milk-egg batter and enjoy. You may steam it again too.

Turkish Pizza - Lamachun

Lamachun, or better known as turkish style pizza, finally I make it! After bake it in a hot oven, I put some julliened lettuce, sliced tomatoes and some garlic sauce as the turkish peoples served it.

Homemade Pizza

Pizza again, this time we add more veggies on top and this is homemade by my kids!

Teriyaki Filet, Salmon with mushroom & Rainbow Dish

Terriyaki Pangsius filet is an idea of my friend, she told me hoe easy to make it. Will ask her permission first before I publish the recipe. While, salmon is our favourite fish, this time no more terriyaki salmon but I pan-fried it and served it with some pan-fried mushroom. Vegetable is very important in our family, no meald without veggies and will not miss fruits after meals. Healthy eating is very important!!!

Borek - Turkish Style Pasta in the oven - Firinda Makarna

Borek? Yes, a friend of mine is a turkish. She baked this for me, my oldest girl begged me for long time to make this for her. Finally, I bake it for her with the recipe of my friend. It is very easy and worth to try.

Ingredients:

1 package pasta (farfalla)
1 small borek cheese (from turkish supermarket)- break into small pieces
4 eggs
1 package baking powder (about 7g)
1 cup full yogurt
1/2 cup milk
1/2 cup oil
Some chopped parsley
Some chopped dille
some grated cheese for topping

Methods:

1. Cook the pasta just al dente. Drain and strain under cold running water. Set aside.
2. Combine eggs, yogurt, milk, oil, baking powder, chopped parsley and chopped dille into smooth batter, add in crumble borek cheese and combine well.
3. Pour the cooked pasta into a pyrex dish (glass), and then pour the mixed chesse batter ( step 2) on top and mix it with your hand till combined.
4. Finally sprinkle some grated cheese on top and bake in a preheated oven at 200 degree celcious until the top is golden brown. Serve en enjoy!

Notes:

1. You may use feta cheese if hardly to buy a borek cheese.
2. I used olive oil in this dish, I didn't mention the amount of parsley and dill because everyone taste is different, so according to yourself.
3. I packed it and deep freezed in my freezer and I warm it again in my microwave and it is still taste good.

Barbeque Pork - Char Siew

Char siew again, yes, this time I used only Lee Kum Kee char siew sauce to marinade it oernight in my fridge, the second day I grill it and hopla....... enjoy it!

Salted Egg 2

Salted eggs again? Well, I used 'dry-method' to preserved my duck eggs. It is very simple, just clean the eggs propertly, dry it. Then, roll the eggs in chinese rice wine (shao xing or whatever) and then cover the eggs with salt. Keep it in a zipbag or airtight box for a month. Then served.

Notes:
1. Remember to write down the date you preserved the eggs!

Turkish Meatballs - Kofte

Kofte, or turkish meatballs. My friends teach me again a turkish dish as we have same hobby--- baking. Will post the recipes soon.

Ingredients:

500g grouned beef
1/4 cup breadcrumbs
1 egg
1 onion, diced small
2 tsp cumin
1 garlic, minced
1 tsp sugar
1 tsp paprika powder
some dried thyme
some chopped parsley
salt
pepper

Methods:

1. Mix all ingredients in a big bowl, knead it awhile. Shape it into balls and you may pan-fry it or grill it. May served with rice, bread(just likes hamburger) or even nice with fries.

Turkish Kebab & Flatbread

I make some flatbreads and some chicken kebab for a lunch. Quick easy cause I used ready made marinade for kebab, I used chicken and just grill it and served with homemade flatbread with some veggies and sauce.