Milo OreoJelly Pudding

 

Today my daughter made this jelly and is called "Milo Oreo Jelly Pudding".It was a hit and there was

no leftover.I had to admit that she made a very nice and cool jelly pudding for us.It look like an ice-cream,but it's not. The base has oreo biscuits in it,just like cheesecakes,Enjoy!

INGREDIENTS;

1 kg milk/1 packet

10 g red colour jelly powder

100 g sugar

a pinch of salt

1 tbsp corn starch

10 tbsps milo

1 small bottle chocolate chips/50 g chocolate

 1 pkt Oreo for base- leave some crushed oreo for the jelly later

4 tbsps  margarine

METHOD;

Put the oreo biscuits into a zipper bag.Use rolling pin to crush the biscuits finely..You can also use a food processor to do this.

Add the melted butter to the now like sand biscuits.Mix well and pour into a bread tin.Use the back of a spoon to lightly press and smooth the surface. Put it into the fridge to chill.

Mix jelly powder, corn starch,salt and sugar  in a saucepan or pot.Add in the milk slowly while stirring 

constantly. Bring it to a boil under low heat and take care not to get burn.Keep stirring and stirring until 

it boils and jelly has dissolved as well as sugar. Turn off the heat.Divide the jelly into 2 portions.

Pour one portion into the oreo base. The other portions add in milo and chocolate chips.Stir and

mix it well.

After the first portion has cooled down,chill it in the fridge to get firm but not so firm or hard.Then

pour in the second portion or layer.That is the milo layer.Again, wait until it gets cooled,then

put it in the fridge to chill for several hours or preferably overnight. Cut to eat.

NOTE: The second portion(milo) must be kept warm so that it won't get set.

Wool Roll Pandan Cheese Egg Bao

 

INGREDIENTS;

500 g Blue key Brand Bao flour

100 g Sugar

50 g Corn oil/Shotening

240 ml(250g) Water

6-8 Pandan Leaves 

FILLING:

1/4 Bar Philadelphia Cream Cheese

3  Boiled Eggs

As usual,I like to use the bread maker to knead my dough. The filling are a mixture of eggs and cream 

cheese. I just mashed it up with a fork.No other things or ingredients are added.

Love Letters/Kuih Kapit/Kuih Sepit

 

It took me so many long years to make this old fashioned traditional egg roll known in the malay name

as Kuih Sepit, or Kuih Kapit. In english it is known as Love Letters or egg rolls.Traditionally,this thin runny batter is clasp/sandwiched in between two iron plates and heated over charcoal stove.

Today,I'm using the electric kueh kapit maker which I ordered online.I'm thrilled that I can finally 

make my own kuih kapit or kueh sepit at home.It was my dream every year

that I wish I can make kuih kapit at home if I got the egg roll maker.

Here I am, finally got the kapit maker and I'm so happy. I almost gave up making because it was quite laborious at first,but I learned to be patience and it took me about 3 hours to finished off the batter.

INGREDIENTS;

5 large eggs

200 g  icing sugar

100 ml coconut milk

150 g water

100 g all purpose flour,sifted

METHOD:

Combine the eggs and sugar in a mixing bowl,and mix well. Add the coconut milk,water and stir in the flour.

Strain the batter and let it rest for an hour.

Heat up the egg roll maker untilthe light turned green.It is now ready to pour the batter in. Pour about

1/2 teaspoon of batter for each mould. Cover the egg roll maker. When the light turned green,open

the lid to see.. Fold the biscuit into triangle shape or roll it up.If you are not quick enough,it will

harden and can't be shape anymore.Therfore you need a fast hands to do this method of folding or rolling the biscuits.

Wool Roll Bread

     

Wool Roll Bread recipe below is by Apron from youtube.I've also used other bread dough recipe to

make and the one I used the most is the Roti Sisir dough recipe which is only one proofing. I think 

it is the easiest to follow.                      

When kneading dough bread,I liked to use the bread maker. Easy task for me.

INGREDIENTS;

80 ml lukewarm milk

1 tsp instant yeast

300 g bread flour

1 tsp sea salt

30 g sugar

1 whole egg-55 g +

100 ml whipping cream

My bread maker start with liquid first then dry ingredients.

Pan sixe 20 x 7 cm

Bake at 170°C for 20 mins.  

ROTI SISIR  WITH BUTTER FILLING

ROTI SISIR CHOCOLATE WITH BUTTER FILLING

ROTI SISIR RECIPE; I skip out the egg for the chocolate bread.

260g Bread Flour

3/4 tsp Instant Dry Yeast

180g milk or egg plus milk add up to 180 g

30g Caster Sugar (35 g for chocolate bread)

A Pinch Of Salt


30g Butter

PORK TROTTERS

      

When we were young we don't get to eat pig trotters or also known as pig's leg.They were considered expensive.

When we all grew out and working,we went outside to the cafe to eat.What I hate most is they put parts of the pig's

weird things and so this puts me off  wanting to eat pig's leg.

When I met my hubby,I ate the most delicious pig's

trotters cooked by my mother in law.From then onwards,I like to eat pig trotters because home-cooked one can 

leave out the body parts away.

When I had family of my own,I learned to cook this for my children'.I'm not saying I like pig trotter a lot,but 

once in a while I will cook especially on special occasions like chinese new year or birthdays.I don't cook pork 

that often.Most of the time,I coooked chicken.

This dish is specially prepared on the eve of the Chinese New year and during Chap Goh Mei. I simply estimate the 

ingredients.If I taste it less salty or sweet,I will add more to it.This,I gathered all the recipes from the internet and 

adjust to myself by looking at all the others' recipes.For all I know,my hubby does not like it too sweet,so less sweet for us.I normally put the leftover in the slow cooker and eat it the next day.This will make the meat more tender or 

else you can also cook it in the slow cooker all along the way up to tenderness.

  (A)

1.5 Liter water

4 pcs ginger,crushed

3 whole garlics,crushed

2 tbsp light soya sauce

2 1/2 tbsp dark soya sauce or adjust to own taste

1 1/2 tbsp oyster sauce or adjust to own taste

1  tbsp sweet soy sauce or adjust to own taste

20 g rock sugar cubes

2 dried chillies,(optional)soak and soften

2 tbsp shaoxing wine or adjust to own taste

1 bark cinnamon

3-4 star anise

4 cloves

           (B)

1.45 kg pig trotters

4-5 shitake mushrooms

1.  Blanch pork trotters in boiling water till they are no longer pinkish in colour.

2.  Get ready a pot and pour in A. Then add in B to start boiling in medium heat.

3.  Cover the pot with lid and allow to simmer on low heat for 2 hours or till meat is tender and bones has comes out.

4.  Serve with rice and red chillies in dark soya sauce.

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

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.

• 
  

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.

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.

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.

INGREDIENTS;

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.

SARAWAK SALAD CHICKEN RICE

 

Salad chicken rice is merely a fried chicken rice top with salad dressing and is therefore simply called salad chicken rice.Normally served together with sweet cabbages or salad leaves,cucumbers,baked beans and adding or squishing salad dressing on to it as well as condiment like tomato or chilly sauce.Some people do not like baked beans,so leave it out.I use thousand island dressing ,but some people may use mayonnaise instead.Adjust to your taste.

Enjoy cooking at home during this pandemic.

INGREDIENTS;

2 cups rice

 

1 Shallot

4 pips garlic

2 lemongrass

1 small pc fresh ginger, I use ginger powder cos I can't find fresh one

1 tbsp Salt

2 tbsps Oil

water for cooking the rice, 1:1

2 chicken thighs

Oil for deep-frying the chicken 

FOR GARNISHING:

cucumber

baked beans

cabbage/salad leaves

DRESSING:

Thousand island salad dressing

CONDIMENT:

tomato

chilly sauce

METHOD:

1.  Wash the rice.Drain the water.

2.  Prepare non-stick pan for frying. Add oil.Add in the shallot,garlic,ginger and lemongrss.Cook till           fragrant.

3.  Add in the ready washed uncooked rice. Fry until fragrant.Add in salt. Fry until rice is a bit yellow.

4.  Take the rice out into the rice cooker to boil like you normally cook rice. For my rice is 1:1, Some

      rice might not be the same. Use old method by finger measurement for more accuracy.

5.  In a pot full of oil,deep-fried the chicken thighs when the oil is already hot.Fry until turns brown             and cooked through.

6.  Cut the chicken to pieces.

7.  When the rice is already cooked,serve the rice together with the fried chicken,baked beans,cabbages

      or salad leaves,cucumbers and top with the salad dressing.Tomato or chilly sauce is optional.

SHANGHAI MOONCAKES

 

One of the few mooncakes that I like are Shanghai mooncakes,Teowchew La Pia and Feng Cui Ping.

I got this recipe from Baking Tai Tai blog.I leave out the salted egg yolk,and I replace the sesame 

seeds with pumpkin seeds for the decorations.For the filling,at first I wanted to use red bean paste,

but then decided to use green bean paste instead.

I can assured you that this is a very good recipe.The Shanghai mooncakes tasted great and everyone

loves it.Compared to my previous Shanghai mooncakes recipe,this one is a winner.

This recipe yields 12 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.