Preview's

bein bein 扁扁

muffin's

red bean cake

viet spring roll

Post dated series: Failure Pretzel

Haihz..... dunno what to say liao..... look ok hor? but let me tell u ......the texture is @!@#$#%%$ but not to worry i'll definately try again in the near future.... and as usual pls do 'dan ku ku' aka wait long long.

Post dated series: No Name Bread

Second attempt on bread, one thing which I can say is SOMETHING WRONG! Overall it tastes not bad….. just lacked of something…..which I think is skill gua…..haihz….





Ingredients-Dough
150g high protein flour
100g wholemeal flour
5g instant yeast
5g salt
40g caster sugar
10g milk powder
120-150ml water
50g butter
30g eggs=3 grade ‘A’ eggs

Ingredients-Filling
6pcs ham
150-200g cheddar cheese (grind into stripes/small stripes)
Meat floss & chili sauce (optional)
Black pepper, thyme and parsley

Methods
Combine flour & instant yeast
Add in sugar, salt, eggs & milk powder
Pour in water and combine evenly, followed by the butter
Knead the dough into smooth and elastic
Let the dough rise for 40-50mins
Divide the dough into two portions and shape into balls-rest for 15mins
Roll the dough into rectangular shape, place ham, meat floss, cheese, chili sauce
Sprinkle some black pepper and thyme on top Roll up and place into greased baking tin
Let it rise for another 40-60mins
Sprinkle some cheddar cheese and parsley on the top
Bake at 180˚C for 20-25mins until golden brown

Post dated series: Pumpkin Cake

I’m back! But still with my ‘post dated’ series. By the mean time I’m preparing and planning for the upcoming new ‘project’ which is not very the me….:P

Ingredients
180g butter
100g caster sugar
50g soft brown sugar
½ teaspoon of salt
3 eggs
200g of peeled pumpkin (steam for 10-20mins until soft and mashed with fork)
270g shifted multi purpose flour
2 teaspoons of baking powder
1 teaspoon of bicarbonate soda
1 teaspoon of cinnamon powder/ground cinnamon
100ml milk
50g dried strawberries (finely chopped)

Methods
Beat the butter, sugar and salt until creamy
Add in the eggs one at the time and beat till fluffy
Beat in the pumpkin
Manually mix in the sifted flour and the rest of the ingredients
Alternating with milk until thoroughly mixed
Pour the batter into greased baking mould
Sprinkle some of the strawberries on the top
Bake in 160-180˚C for 40-60mins

Post dated series: Loh Mai Kai

I believe that this is a very usual dish in our daily life and we may see it everywhere now and then. But let me tell u, it needs some patience and practice to get it done *sweat*

Ingredients for rice
500g glutinous rice
2 tablespoon of oyster sauce
1 tablespoon of dark soya sauce
½ tablespoon of sesame oil
1 tablespoon of cooking oil
2 cup of water
Salt & pepper to taste

Ingredients for filling
300g chicken meat-cut in medium size (marinade with light soy sauce, chinese cooking wine, pepper and cornflour)
1 chinese sausage-cut into slices
10 mushrooms-presoaked in water until soft-cut into two if the size is big
½ tablespoon of brown sugar
1 tablespoon of oyster sauce
1 tablespoon of dark soya sauce
½ tablespoon of sesame oil
3-4 cloves of garlic-finely chopped
Corn starch solution
Adequate amount of water
Adequate amount of cooking oil

Methods
Rinse and soak the glutinous rice in water for at least 3-4 hours
Drain and marinate with the rest of ingredients for rice for 1 hour
Steam the rice on a big bowl for 30mins to make it softer and easy to cook
Meanwhile, put the slices of chinese sausage on a heated frying pan-without any oil
The fat from the sausages will turned into oil, set aside the sausages
Add some cooking on the frying pan together with the oil from the sausages
Sauté the chopped garlic until fragrant and add in the mushroom and chicken
Continue to stir fry and mix well with the rest of the ingredients
Add in some water and let it cook for a while or until the mushroom is soft
Add in some corn starch solution if it is too watery, set aside
Put the ingredients in a greased bowl of your desired size and pour the rice on top
Steam until the rice is cooked or soft, the process will take another 45-60mins depends on your bowl size
Do check the rice from time to time, add some water in case the rice is hard and longer steaming time is required

Post dated series: Herbal Chicken

Don’t know how I got the instinct to make this dish and it is a very very simple. Furthermore, its ‘growing mushroom’ in my pendrive for months liao….. I think it’s time to clear all the previous recipes before I proceed to the new ones. U know lar… keep too long will become ‘basi’ one……






Ingredients
Chicken thigh, ginger slices, wolfberries, red dates, dried longans, yuk chok, dang shen, chinese cooking wine/dom, dried sotongs (cut into strips), water and a bottle of chicken essence.
Salt and pepper to taste

Methods
Blanch the chicken thigh and set aside
Put all the ingredients (accept essence of chicken and wine) and chicken thigh in a boiling water for approx. 15mins
Place the chicken and the rest of the ingredients in a big size bowl and cover with aluminum foil.Steam for 30-45mins
To ensure the essence of chicken is hot/warm presoaked it in a hot water (like what our mums always do)
Pour in the essence of chicken and wine before serving, serve hot

Somewhere something wrong 马来糕

Something really wrong with the cake and the worst part is I don’t know what’s wrong, even after I consult expert. Maybe something wrong with the recipe lor…..haihz…but it still tastes good wor… :p

For brown color 马来糕 just replace the caster sugar with brown sugar and some coco powder/milo (optional)
Ingredients
(A)
200g caster sugar
5eggs

(B)
120g corn oil
130g fresh milk

(C)
280g multi purpose flour
20g custard powder
2 teaspoon baking powder
½ baking soda/soda bicarbonate


Methods
Whisk (A) until sugar completely dissolved
Add in (B) and mix well combined
Add in (C) and well
Rest for 20-25mins
Pour the mixture into moulds and steam it at high heat for 12-15mins
Remove from the mould while it is still hot

See? the something wrong part....by right should be even one... haih...

Holy Soup

Long long story…actually is my friend who inspires me the name of the soup after I showed him the pictures. The fellow said that first picture looked like the holy water from ‘guan yin ma’ wor….which didn’t come to my mind when I was taking the pictures. Weird huh? A normal soup can suddenly changed to holy water…. tsk~tsk~tsk

Ingredients
English gourd, honey dew, old cucumber, red dates, wolfberries, dried longans,pork ribs, dried sotong (thinly sliced) and water of course

Methods
Blanch the pork ribs in boiling water and set aside
On another pot boil roughly around 2 liters of water
Put in the pork ribs and the rest of the ingredients except honey dew into the boiling water
Bring to boil first and reduce the heat to simmer for 3 hours
Add in the honey dew and continue to simmer for 1 more hour
Lastly, add in salt to taste

No Name Tea (ii)

I must admit that i'm getting obsess making this type of drink. Maybe i'm too 'windy' liao....until i a bit 'siao siao' recently. Hopefully it can help to reduce my 'siaoness' lar....

Ingredients>dried mandarin orange skin, old ginger, dried persimon,red dates, wolfberries, rock sugar & water

Methods>Put all the ingredients except rock sugar in the boiling water and simmer for 30mins but i simmer for around an hour (a little over liao....) Add in the rock sugar lastly.

Salty salty cha siew paoz awei’s® style

Why it is called salty cha siew paoz? Because salty la….don’t know why… something wrong with my taste bud….. Another thing to beware is the oyster sauce; remember to taste the oyster first before deciding the amount to put on the dishes.

Dough
Ingredients
500g of low protein flour
11g of instant yeast
120g of castor sugar
50g of shortening
2 teaspoon of double action baking powder

Methods
Combine all the dough ingredients and mix well
Knead until smooth and leave it to rise until double of size
Divide into desired size each & flatten it

Filling
Ingredients
2-3 cloves of garlics-chopped
3 onions-chopped
400g of cha siew (cut into cubes)
50g of meat floss
100g of chicken breast meat-cut into cubes & marinade with oyster sauce, pepper, soya sauce, sesame oil & corn flour
Adequate water to moist the filling (approx 3-4 tablespoon of water)
Adequate cooking oil
Cornstarch solutions

Seasonings (can adjust to your preference)
2 tablespoon of oyster sauce (if the oyster sauce is salty reduce the quantity)
1 tablespoon of brown sugar
1 teaspoon of thick soya sauce
1 teaspoon of sesame oil
Salt & pepper to taste

Methods
Saute the garlics & onions until golden brown/fragrant
Add in the marinated chicken and continue to stir-fry
Add in the cha siew & meat floss, mix well with the rest of the ingredients
Add in water adequate water, just enough to moist the filling not too watery
Lastly, add in the seasonings, thicken with cornstarch

Final Process
Wrap in the fillings. Cover with damp cloth until the paoz surface become smooth or doubles in size
Steam over high heat for 10-15mins