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.

Butter Cheese Bun

I still remember when I was a kids, my parents will give me a cheese bun every friday as a snack. I like it but quite hard to find it at here in Netherlands, so I try to make it by myself. It is soft, with a little crusty crunch creese on top and tasty.

Source: Alan OOi Bread Magic

Ingredients:
(Sweet Buns)
330g bread flour
1/2 tsp salt
11/2 tbsp milk powder
60g sugar
120ml water
12g instant yeast
1 egg
40g butter
(Filling)
110g diced butter
6 slices cheedar cheese (diced)
(Topping)
1 egg (beaten)
6 slices cheedar cheese (diced)

Methods:
(sweet buns)
1. Combine all dry ingredients, add in egg,water and yeast and knead to a smooth dough, add in butter and continue knead until become a smooth and test the dough by streched into a thin layer without tearing and it is ready. If not, continue knead till it is done.
2. Remove the dough and leave it in a big bowl and covered with a damp clothes. Leave to prove till double size in a warm but dark place.
3. Scale the dough for 60g each ball, Flatten the dough and wrap the filling, seal it and place them on a greased tray. Cover the tray with damp clothes and proof it till double size.
4. Brush the surface with beaten egg, sprinkle some diced cheese on top. Bake in a preheated oven at 190 degree celcious for 15 minutes or till golden brown. Remove and cool on wire reack. served.

Dou Hua - Tau Foo Fah - Tau Huay - Soya bean curd - 豆腐花

Yeah, I did it ! I made my every first tau foo fah. For more information , click here http://en.wikipedia.org/wiki/Douhua . I used chow time recipes. Well, it doesn't as good as we bought but happy that i can make it by myself and will try other methods such likes using pectin or gelatine or even agar-agar.

Source: Chow Time
http://chowtimes.com/2006/03/21/sweet-soy-pudding-tou-foo-fa/

Ingredients:

1 liter soy bean milk
1.5 tsp gypsum powder
1.5 tsp cornstarch
1 tbsp hot water

Methods:

1. Boil the soy bean milk.
2. Dissolved the gypsum powder with hot water and then adding cornstarch and mix well, set aside.
3. When the soy bean milk is boiled, remove from heat immediately. Pour the gypsum-cornstarch mixture into a pan (stir well before pour it), the strain in the hot boiled soy bean milk to the pan. Cover lid and leave it for an hour. Do not touch or move it! Serve hot or cold with some syrup.

Notes;

1. Don't move ot touch the tofufah or it may be failed.
2. Ginger Syrup : Boiled 1 cup sugar with 1/2 cup water with some ginger slices till dissolved and a bit syrup alike.

Cucur - Fried Sweet Rice Flour Cake - Chewy pancakes

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I have a very nice indonesian cookbook Yasa Boga, I found this recipe and try it. What a surprise ---- it is totally diffferent with malaysian cucur which known better as cucur udang (prawn fritter). This version is a sort of kueh which chewy, slighty sweet and very fragnant. Conclusion, it is worth to try this indonesian snack.

Source: Yasa Boga

Ingredients:

220g rice flour
200g brown sugar
250ml water
Oil for frying

Methods:

1. Combine all ingredient except oil, stir until the batter feels light and smooth.
2. Heat some oil over medium heat, fry the batter (about 3tbsp for each). Cook until the batter riseand edges become curly. Remove, drain, and served.

Notes:
1. I used sugar in stead of brown sugar and adding some pandan paste.
2. I pan-fry the cucur with some oil.

Sitiawan's Hockchew (Foozhou) Specialities

Kong Piang or gong piang or 光饼 is a very common street food in sitiawan or to hockchew peoples. Well, I'm cantonese-hokkien but I grown up in this little small town and marry to a hockchew husband will sur love this kind trditionale street food. When we are back, sure will not miss the chances to taste and enjoy it. Not much of peoples know it but trust me if you are in sitiawan, buy one and taste it and see or it is worth. For more information ,please look athttp://en.wikipedia.org/wiki/Kompyang

QQ Homemade Birthday Cake

Hi, everyone, here are my homemade birthday cakes for all my family members. Yes, it looks ugly and not so nice as buy one in the shop but all of us enjoyed it very much from the moments of preparing ingredients till we taste it. Hahhahha.... hope you will enjoy and 'laugh' when you see these.

Hello..........I'm back!

Hi everyone,
Sorry for so long been absent, please forgive me for neglecting this blog. I'll post some new pictures and recipes soon. I did receive some nice friendly comments and also some 'impolite' comments, thanks for all but I'd prefer to have critics in good manners. Please consider for other peoples too.

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 .