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.

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.