Monday, 1 March 2021
PORK TROTTERS
Friday, 19 February 2021
SNOWY CRISPY POPIAH SKIN ROLLS
INGREDIENTS;
Popiah Skin Wrapper-small packet
Chopstick for rolling the skin
Milk powder-plenty
egg white for sealing the skin of the popiah
Lots of cooking oil for deep-frying
Sunday, 31 January 2021
PINEAPPLE JAM FOR PINEAPPLE TARTS FILLING
INGREDIENTS:
572 Gr Pineapple chunks
1/2 cup Sugar
1.. Peel the skin of the pineapple away,Remove the eyes of the pineapple.Cut the core away. Then cut into chunks.
2. Put the chunks into the blender/food processor and blend until fine. You can then sieve to take the juices out,but I don't do that. I straight away pour into the saucepan or pot to fry.Use medium heat.
3. There is no need to always stir,but keep an eye to it.When the water has nearly evaporated,then
pour in the sugar.Stir and stir until it becomes a thick paste.Leave to cool completely.
4. Leave it in the fridge until ready to use.
Sunday, 10 January 2021
Ondeh Ondeh Cookies
This is a baked version of the original steamed ondeh-ondeh kueh.Steamed ondeh-ondeh is made up of glutinous rice flour and has gula melaka/palm sugar and grated fresh coconut..This baked version is a copy of it,but it is using flour and not glutinous rice flour and dessicated coconut instead of fresh grated coconuts.Please google to find out more.
INGREDIENTS;
200 g superfine/low protein flour(sifted)
100 g icing sugar
115 g butter
20 g gula melaka(grated)
1 egg(grade B)
1/2 tsp salt
1 tsp pandan paste
30 g dessicated coconut
Dessicated coconut for rolling the balls
1. Beat butter and icing sugar with a hand beater until well-combined.
2. Add in egg to beat,follow by salt and pandan paste until well combined.
3. Add in the sifted flour and fold well.
4. Add in the dessicated coconut as well as the grated gula melaka.. Mix well.
5. Let the dough to rest in the chiller for 20 mins or until it is easy to handle.
6. Take a small portion of dough on your palm and roll it into balls and drop the small balls into a plate of dessicated coconuts.Coat all the balls with the dessicated coconuts so that it look like the kueh Ondeh Ondeh,
7. Arrange all of the balls on a baking tray lined with parchment paper.
8. Bake in the pre-heated oven 170°C for about 15-20 mins,center rack.
9. Cool down your cookies and store in an air-tight container.
ONDEH-ONDEH WITH FILLINGS INSIDE;
RECIPE ADAPTED FROM: CHEF CHOO OF ROYAL PLAZA SINGAPORE
INGREDIENTS;
200 g butter
100 g icing sugar
a pinch of salt
5 g coconut milk
5 g green pandan essence
50g ground almond
300 g flour
250 g dessicated coconut
GULA MELAKA SAUCE;
50g gula melaka
50 g water
1 pandan leaf
a pinch of salt
1. Combine butter and icing sugar Whisk together at a slow speed until they melt together. add in salt and coconut milk to the micture.Continue whisking until mixture is well combined.
2. Add in pandan paste,flour and ground alnonds. whisk until mixture has a dough-like consistency.
3. Leave the dough at room temperature for half an hour.
4. Put the dessicated coconut in a bowl and combine with gula melaka.
5. Each ondeh-ondeh balls weighs equal weight,roughly about 15 g.
6. Fill each dough ball with a ball of gula melaka and coconut mixture.Roll each filled ball into the dessicated coconuts.Coat each one of them.
7. Place on a lined tray with parchment paper and bake at 160°C for about 20 mins.
8. Take out from the oven and cool on wire rack.After cooled,store in an air-tight container.
Friday, 1 January 2021
sugar cookies
Hey! I made this before christmas.It's just a simple shape joined sugar cookies.I do made a few different shapes,but my computer suddenly crashed and I have to re-format it and couldn't save the rest of the pictures.This is the only picture that I have on my phone.
Recipe adapted from allrecipes.com and I adjust the sugar to my taste.
INGREDIENTS;
2 3/4 cups all purpose flour
1 tsp bicarbonate soda
1/2 tsp baking powder
1 cup butter,softened
1 cups white sugar
1 egg
1 tsp vanilla extract
METHOD;
Pre-heat oven 190°C.In a small bowl,sieve together flou,baking soda and baking powder. Set aside.
In a large bowl,cream butter and sugar until creamy and smooth.Beat in egg and vanilla extract.
Gradually,add in dry ingredients.Roll rounded balls,put on ungrease cookie sheet.
Bake for 10 mins in pre-heated oven until golden brown.Let stand on cookie sheet for 2 mins before removing to cool on wire rack.
Tuesday, 1 December 2020
FRUIT CAKE
Christmas is coming near and what I'm thinking for christmas is a fruitcake.This fruitcake is very easy to make.It is like making a butter cake,but mixng in extra ingredients like spices and mixed fruits.Nuts like almonds can also be added in.Sugar can be substituted with brown sugar. So,this marked my first year end cake for 2020.It is a big cake.I used a round 8" cake tin with removable base for easy take out.
250 g Butter
230 g Caster Sugar
300 g Plain Flour
25 g Corn Flour
2 tsp Baking Powder
5 Eggs
400 g Mix Fruits - add 2 tbsps flour
1 tsp Cinnamon Powder
1 tsp Ginger Juice
1 tsp Warmed Honey
1 tsp Grated Nutmeg
METHOD;
1. Pre-heat oven to 150°C.
2. Cream butter and sugar until fluffy.Add in eggs one at a time.Beat well after each addition.
3. Sieve flour,corn flour and baking powder together.Add flour mixture into creamed/butter mixture.
4. Just roughly stir for a while,then add in the mixed fruits.Mix well.
5. Pour the cake mixture into a tray lined with parchment paper or greased baking paper.8" or 20cm
tray(round or square)
6. Bake in the pre-heated oven for 1 1/2 hours or insert a cake inserter into the center of the cake to
check whether it is fully baked or not. If the inserter comes out clean,the cake is done.Let cool for a
while before transferring to a wire rack to cool completely.
Sunday, 8 November 2020
SARAWAK SALAD CHICKEN RICE
Enjoy cooking at home during this pandemic.
Friday, 25 September 2020
SHANGHAI MOONCAKES
INGREDIENTS;
300g plain flour
40g custard powder
1 tsp baking powder
80g icing sugar
1 egg,lightly beaten
150g butter/unsalted or salted(skip salt if use salt butter)
1/4 tsp salt(if using unsalted)
1/2 tsp vanilla extract/essence
a few pumpkin seeds for decorations
Measure dough 57g each
FILLING;
Green bean paste or paste of your choice,preferably lotus paste(52g each)
EGG GLAZE;
1 egg yolk
1 tsp milk
METHOD;
1. Sift flour with baking powder,custard powder,and salt into a mixing bowl.
2. Sift icing sugar and mix well into the flour mixture.
3. Add in butter..Rub till it resembles like breadcrumbs
4. Make a well in the centre,and add in lightly beaten egg.Combine into a soft dough without
kneading.Let it to rest for 30 mins.
5. Divide dough into 57 grams each..Roll into balls.
6. Divide paste into 52 grams each..Roll into balls.
7. Wrap the filling and shape into dome.Arrange them into lined baking tray with parchment paper
or lightly greased baking tray.Decorate with some pumpkin seeds.
8. Bake in pre-heated oven 180°C with top and bottom heat for 10 mins.Take out from oven and
let rest for 5 mins.
9. Brush them with egg glaze and return to the oven and bake for another 25-30 mins or until
golden brown.
Wednesday, 9 September 2020
MINI FLAKY MOONCAKES
INGREDIENTS;
WATER PASTRY;
200 g Plain Flour
100 g Shortening
100 ml Water
OIL PASTRY;
200 g Plain Flour
130 g Shortening
FILLING;
840 g Mung Bean paste
1. Mix water pastry ingredients together and let rest for 10 mins.
2. Divide into 30 small balls.
3. Next mix the oil ingredients together and divide into 30 small balls too.
NOTE: You calculate your dough and divide into how balls you want.I want a smaller mooncakes
like the store bought one,so I made smaller mooncakes.If you want bigger mooncakes,you make
bigger one.The oil pastry maybe smaller portion a bit than the water pastry.
4. For the fillings,I used about 29-30 g each.
5. Wrap one ball of oil pastry to water pastry.Seal the edges and shape into a ball.Roll flat with rolling pin and roll into a swiss roll.Then roll flat with rolling pin again and roll like a swiss
roll again.Now make round shape and put the filling in to wrap and seal.Use hands to shape
into round ball.Lightly flatten the ball with your hand.Can chop red mark on top of it if you want.
7. Bake in pre-heated oven 180°C for about 20-25 mins.
Tuesday, 1 September 2020
BURNT CHOCOLATE CHEESECAKE
Sunday, 30 August 2020
SPIRAL TEOCHEW YAM MOONCAKES-BAKED AND DEEP-FRIED METHOD
deep-fried version.
I think it looked like roses and snail.Compared to other bakers,mine look very different from theirs
from the top.Such a pity that mine don't have the Jupiter look.I'm just happy that I can achieved the
spiral look rather than not looking spiral at all.I will be trying once more and I hope to get a better
look.
My mooncakes here is just using yam as the filling and no salted egg yolks.Our family dislikes
salted egg yolks inside the mooncakes,so I opted it out to make everyone happy and be able to enjoy
The baked one is more whitish in colour.I didn't expect the baked one to have the obvious spiral,because people say if you bake rather than deep-fried, the spiral won't be that obvious,but
INGREDIENTS;
Skin:
240 g high protein flour,sieved
1 tbsp castor sugar
130 ml water
50 g shortening
1 tsp lime juice
170 g shortening/lard
1. Mix in ingredients A to a bowl.Leave for 20 minutes. Divide into 8 portions.
2. Mix ingredients B to a bowl. Form a dough.Divide into 8 portions.
3. Flatten dough A to wrap up dough B.Flatten lengthwise and roll up like Swiss roll.Flatten
lengthwise again . Cut into half and stack up. Flatten lengthwise and roll up like Swiss roll again.
Leave for 10 minutes and divide into two.This makes 16 portions.
Filling:
1 kg cooked yam,(steamed and mashed)
400g sugar
180g oil
16 cooked salted egg yolks(I skip)
Oil for frying
Filling:
1. Cook mashed yam with sugar and oil till dry and leaves sides of wok.Leave to cool.
2. Divide into 100g portion and wrap up with one salted egg yolk(if Using).
3. Flatten skin and wrap up filling. Deep-fry till golden brown.
The skin is still white after baking,but still flaky.
Recipe adapted from Her World magazine many years ago and kept until now.
Friday, 21 August 2020
POTATO CHICKEN SCONES
INGREDIENTS;
270g plain flour
3 tsps baking powder
1 tsp salt
90g butter
90g cooked chicken,chopped
2 sprigs coriander leaves,chopped(I skip)
180g mashed potatoes
1/4 cup milk
FOR GLAZE-BEATEN TOGETHER
1 egg yolk
1 tsp evaporated milk/fresh milk
METHOD:
Sift flour and baking powder and add salt.Rub in butter with a pastry knife until mixture resembles
fine breadcrumbs.Stir in chicken and coriander.(I skip the coriander).
Add potatoes and mix well.Stir in milk to make a soft dough.
Turn on a lightly floured board and roll out on a sheet of plastic wrap until 1 1/2 cm thick.Cut into
5 cm triangles with a knife dip in flour.
Place on tray lined with parchment paper. Bake in 200°C oven for 20-25 mins until golden brown.
Remove from oven and brush scones immediately with egg glaze.
NOTE; This recipe was adapted from the book by BETTY YEW
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