Sunday, 13 December 2015

Churros/ Mexican fritters




Churros or Mexican fritters are gaining popularity in Singapore these days. It's a simple cream puff dough fried in oil and coated with cinnamon sugar. It can even be eaten with melted chocolate. The cooked dough is transfer to a piping bag with a star nozzle and deepfried in hot oil or you will end up with oil soaked churros.

Churros

Ingredients:

100 gms butter
1 cup water
2 tbsps brown sugar
2 eggs
1/4 tsp salt
250 gms plain flour

Method:

Place water, brown sugar, butter and salt in a pot.
Bring to a boil over medium fire until butter melts. Turn off the fire.
Add in sifted flour and use a wooden spoon to combine mixture into a dough.
Leave mixture to cool for 5 mins.
Add in one egg, stir mixture till combine. Then add the other egg.
Mix to combine and transfer dough into a piping bag with a star nozzle.
Heat up oil in a pot and pipe dough into hot oil.
Use a scissor dip in oil to cut off the desired length of dough.
Fried until golden brown and drained on a plate lined with paper towel.
Coat with cinnamon sugar and serve.

For Cinnamon sugar mix 100 gms of caster sugar with 2 tsp cinnamon powder.

Friday, 11 December 2015

Jemput jemput pisang / Banana fritters




Jemput pisang is a very traditional Malay local kueh which is very simple and easy to prepare. There are only 3 simple ingredients, self raising flour, sugar and bananas. These 3 ingredients are mixed together and then fried in oil to produce an awesome kueh.

Ingredients:

3 Delmonte bananas (450gms with skin)
2 tbsps sugar
150 gms self raising flour

Method:

Skin the bananas and mash the bananas in a nowl.
Add in the sugar and stir till sugar melts.
Sieve in the flour and mix well.
Heat up 2 cups of oil and spoon 1 tbsp mixture into hot oil to fry.
Turn down fire to small and continue frying till golden brown.
Scoop up and let it cool before serving.



Saturday, 5 December 2015

Curry Puff / Karipap





Curry puff or karipap is a local Malay snack found in Singapore and Malaysia. Curry Potatoes are the filling and a slice of hard boiled egg is added. There are many recipes to this snack but the malay way of making curry puffs is by adding boiling oil to the flour and adding cold water to knead to a dough. Sealing the edges is an important step as the curry puff will open up during frying if the edges are not seal properly.

Ingredients for the filling:

400 gms cooked potatoes, diced
1 onion, diced
2 tbsps curry powder mixed with 4 tbsp water
1 tbsp sambal chilli ( optional )
Salt and sugar to taste
2 hardboiled eggs, sliced

Method:

Heat up 1 tbsp oil in a frying pan and fry onions till translucent.
Add in curry powder and mix well. Fry till oil seeps thru and add in sambal chilli.
Add in potatoes, mix well and pour in 100ml of water.
Combine well and let it cook till dry.
Dish up and let it cool.

Ingredients for the pastry;

350 gms plain flour
130 ml cold water
100 ml hot oil
Pinch of salt

Method:

Heat up the oil and take off the stove when the sides bubble.
Sieve the flour and salt together.
Pour the hot oil into the flour and mix with a wooden spoon and mix till like breadcrumbs.
Slowly add in the cold water and knead into a smooth dough. ( Do not add in the water all at once )
Rest the dough for 15 - 20 mins.
After 20 mins divide the dough into 24 pcs.
Roll each dough into a ball and roll into a 8 - 10 cm circle.
Spoon filling on one side of the circle and seal edges.
Crimp the edges with you fingers.
Make sure the edges are tightly seal or else it will open up during frying.
Fry till golden brown and serve while hot.


For Sardine puffs, recipe is same as for potatoes but change to sardine.

Ingredients for Sardine filling

2 onions
1 can sardines
2 tbsp sambal chilli

Method:

Heat up 1 tbsp oil and fry onions till soft.
Add in the sardines but not the sauce.
Mix well with the onions and add in the sambal chilli.
Mix well and dish up to cool before wrapping.


Thursday, 3 December 2015

Pork Floss Sesame Rice Ball




Taiwanese Rice Balls was a rave many many years ago. It's really expensive to buy and I always wanted to DIY this snack myself. Doing it yourself, we can add any ingredients we want and eat as many as I want without burning a hole in my pocket. As I don't have Calrose rice in my pantry I use a mixture of normal and glutinous rice. Taste just as good.

Pork Floss Sesame Rice Ball

Ingredients:

100 gms of Jasmine fragrant rice
100 gms of glutinous rice
200 ml water, for cooking rice
3 tbsps Pork Floss
50 gms drained tuna mixed with 1 tbsp mayonnaise
1 tbsp black sesame/ 1 tbsp white sesame
4 pcs of seaweed

Method:

Wash and cook both rice together in the rice cooker or over the stove. Cool rice.
Add in the pork floss and sesame seeds.
Mix to combine thoroughly.
Divide rice into 4 portions.
Using a clingwrap flatten rice and put tuna in the centre.
Shape rice into a ball or triangle shape.
Wrap a piece of seaweed in the middle.
Serve either hot or cold.


Sunday, 29 November 2015

Mee Goreng 马 来 炒 面



Mee goreng is fried noodles in Malay. It's a spicy noodle dish in Singapore, Malaysia as well as Indonesia.  Fresh yellow are used to stirfry with sambal chilli to produce this one dish meal.   Seafood is added to this dish if you are having this at a Zhi Char stall but minced mutton is added if you have Mee goreng at an Indian mamak stall. This is my version of Mee goreng and it's fried with my homemade sambal chilli.

Mee Goreng

Ingredients:

500 gms fresh yellow noodles
1 onion, sliced
Chye sim, section
1 tomato, cubed
50 gms beansprouts
2 red / 2 green chillies, sliced
100 gms cooked prawns
2 - 4 tbsp sambal chilli ( please refer to my sambal chilli recipe )
100ml water

Method:

Heat 1 tbsp of oil in a frying pan.
 When oil is hot add in onions and fry till translucent.
Add in noodles and stirfry for a minute.
Add in 1 tbsp of light soya sauce follow by the beansprouts and chye sim.
Stirfry till combine. Pour in water and fry again.
Continue frying over medium fire and add in the sambal chilli.
Combine well and add in the tomatoes, chillies and prawns.
Stir to combine well. Dish up and serve hot.

Wednesday, 25 November 2015

Chicken Pie




Another puff pastry recipe made from scratch. Filling for Chicken Pie are potatoes, onions, mix vegetables and chicken. Puff pastry is a breeze to make if you use pastry margarine. This puff pastry is different from the other curry puff recipe. If you think making your own puff pastry is a chore you can use readymade Pampas puff pastry.

Chicken Pie

Ingredients for puff pastry:

250gms plain flour
60 gms butter, cubed
1/2 tsp salt
125ml + 1 tbsp ice water
125 gms pastry margarine

Method:

Sift flour and salt into a mixing bowl.
Add in butter and use your fingers to rubbed until resembles breadcrumbs.
Add in ice water bit by bit and knead into a smooth dough.
Roll out dough into a 12 inch square.
Cut pastry margarine into small pieces and dab onto the dough.
Continue till pastry margarine are used up.
Fold both sides of the dough to the centre and roll into a rectangle.
Repeat this procedure 3 more times and keep the dough in the fridge.

Potatoes filling

300 gms cooked potatoes, diced
1 onion, diced
100 gms mixed vegs
2 chicken thighs, cut into cubes
2 tbsps flour
1 cup chicken stock

Method:


Heat up 1 tbsp of butter in pan and fry onions till translucent, throw in the chicken and fry chicken until brown.
Add in the flour and fry till combined.
Add in the stock and stir till smooth.
Add in the mix vegs and potatoes. Stir till combine.
Add 1/4 salt and 1/2 tsp black pepper to taste.
Cool before used.

Roll out the dough and cut into circles.
Place into alum cups or moulds and fill with filling.
Place another round piece on the top and seal the edges.
Slit the top with a knife.
Brush with beaten egg yolk.
Bake in a preheated oven at  225° for 30 - 35 mins or until golden brown depending on your oven.










Saturday, 14 November 2015

Easy Kimchi




I found and adapted  this easy Kimchi recipe from MyRecipes.com. It's a very easy straightforward recipe using simple ingredients except for the chilli flakes (avialable from Shine Korea) Never attempted making Kimchi before. But am tempted to try this recipe.

Easy Kimchi

Ingredients:

I kg Wongbok/ Napa cabbage ( cut into thick slices)
300 gms radish ( julienne)
2 stalks spring onions ( sectioned)
4 tbsp salt
4 tbsp chilli flakes
1 tbsp sugar
4 tbsp filtered water or mineral water
2 tbsp minced garlic
2 tbsp minced ginger

Method:

Marinade wongbok with the 4 tbsp salt. Mix thoroughly till salt are incorporated into cabbage
Use a plate and a plate and pot of water to press down on cabbage to remove excess water.
Leave aside for 2 hours. Mixing thoroughly every 30 mins.
After 2 hours rinse the cabbage 3 times to get rid of the salt.
Drain for 20 mins.
Mix the chilli, garlic, ginger and water in a large bowl.
Toss in the cabbage, radish and spring onions and mix to combine. ( Remember to wear a pair of disposable gloves. Before you start.)
Store kimchi in a sterilised bottle and leave to ferment for 2 - 5 days to ferment before storing in the fridge.

Note: Use a spoon to press down Kimchi every day.







Kiam Png/ Cabbage Rice




Cabbage Rice or Kiam Png is a one pot no fuss easy to cook meal. Cooked in a rice cooker whenever I feel lazy to cook. This flavoured rice have cabbage, dried prawns, dried mushrooms and chicken thighs as the ingredients.  I always serve the rice with homemade garlic chilli sauce.  A Simple but delish one pot meal for lunch or dinner.


Kiam Png

Ingredients:

300gms Cabbage
30gms Dried prawns
 8 dried mushrooms
2 chicken thighs ( cut into pieces and marinade with 1/4 tsp salt , 1/2 tsp corn flour,1 tsp light soya sauce and 1/4 tsp pepper)
3 cups rice ( wash and drained)
3 cups water

Method:

Fry soaked dry prawns in 1 tbsp oil till fragrant.
Add in marinated chicken slices follow by mushrooms.
Stirfry till chicken changes colour.
Add in half cabbage, rice and continue to stirfry till combine. Add in 1/2 tsp salt to taste. Add in the 3 cups of water and transfer to rice cooker to cook. Place the remainder cabbage on top of the rice.
 Cook as per normal for white rice.
Serve with garlic chilli sauce.


Wednesday, 11 November 2015

Fried Fish Beehoon Soup







A simple homecooked dish of Fried fish beehoon soup. A very good substitute for rice if you ever gets tired of having rice for lunch or dinner. My family likes having something different like beehoon or noodles whenever they are tired of having rice. Best eaten with chillipadi.


Fried fish beehoon soup

2 pieces Dory fish ( 500gms) or any fish of your choice. Can also used batang fish.
1/4 tsp salt
1/4 tsp pepper
2 tbsps sesame oil
100 gms or more tapioca flour to coat the fish
1 litre stock
1tbsp grated ginger
1 tbsp minced garlic
100 gms chye sim (blanched)
200 gms dried beehoon(soaked in tap water for 20 mins)

Method:

Defrost Dory fish and saok in 1 tbsp of vinegar and 1/2 tsp of salt for 20 mins.
Pat dry with paper towels.
Slice the fish the fish thickly and marinade with salt and pepper.
Leave aside for 20 mins. After 20 mins coat with tapioca flour.
Fry in hot oil over medium fire.
Meanwhile heat up a pan and pour in 2 tbsps sesame oil to fry the garlic and ginger.
Fry till brown and pour in the stock. Transfer to a pot.
 Let it comes to a boil and add salt to taste.

Blanch 200 gms of soaked beehoon. Drain well.
Put beehoon into a bowl, ladle in hot soup.
Add in some chye sim, fish slices and garnish with fried shallots.
Serve with chilli padi with light soya sauce.






Thursday, 5 November 2015

Sambal Chilli




Even from our early childhood, chilli has always been part of our lives. From Sambal Chilli to Belachan Chilli, no meals is complete without this accompaniment. My nephews also learn to eat chilli dishes at a young age. I have to cook this sambal chilli once a week to satisfy my family love for chilli. This recipe is very versatile and can be used in many ways. Add more pounded dried prawns to cooked with okra, brinjals or even long beans. Used this sambal chilli for dried fishballs noodles or even fry mee goreng. Eat with fried beehoon or yam cake. The uses are endless.


Sambal Chilli

Ingredients:

30gms dried chilli, cut and soak in hot water
30 gms dried prawns, soaked and washed
1 onion, about 100gms, sliced
3 cloves garlic
1 serai, sliced
1/2 tsp toasted belachan

Method:

Put all the ingredients in a blender, add some water and blend till fine.
Heat 4 tbsps oil in a pan and fry chilli till ' naik minyak.'
Add 1/4 tsp salt and 1tsp sugar to taste.
Spoon into a sterilised bottle when cool.
Chilli in fridge when not in used.


Thursday, 29 October 2015

Old School Birthday Cake (Chocolate)



It's my elder sister birthday today. So I decided to bake a cake for her. We seldom celebrate our birthdays during our childhood coz cakes are a luxury back then. Now we can have cakes everyday. Today I decided to take a walk down memory lane and bake an old school cake with wafer roses and chocolate rice like back in those good old days.


Old School Birthday Cake

Chocolate Sponge Cake

Ingredients for the sponge cake:

(A) 4 egg yolks
      100 ml corn oil
      100 ml water
      1 tbsp chocolate paste
      100 gms sponge cake mix or optima flour
      100 gms plain flour or Hong Kong flour
      3 tbsp cocoa powder
      1/4 tsp bicarbonate of soda

(B) 4 egg whites
      100 gms sugar

Method:

Mix ingredients (A) in a mixing bowl and stir till smooth using a hand whisk.
Beat (B) till stiff.
Scoop some of the egg yolks choc mixture into the egg white and combine.
Then transfer the remaining chocolate mixture to the egg white and combine well.
Pour into a 8 inch round pan and bake at 175° for 40 - 45 mins.
Cool before frosting.
Divide the cake into 3 layers. Use a palate knife and spread the buttercream on the cake.
Smoothen the buttercream and pipe rosettes on the edge of the cake.
Coat the sides of the cake with chocolate rice and pipe rosettes at the base of the cake.
Decorate with wafer roses and pipe leaves around the roses.
Refrigerate till serve.

Swiss Meringue Buttercream

3 egg whites
250 gms butter ( cubed)
150 gms margarine (cubed)
100 gms sugar

Method:

Place sugar and egg whites in a bowl and place over boiling water in a pot.
Use a hand whisk to stir the sugar until melted.
Take away from the pot and whisk the mixture until stiff and cool.
Add in the butter and margarine and beat till smooth.
Leave aside for further use.

 

Sunday, 25 October 2015

Cereal Prawns





Cereal prawns is a favourite in restaurants and Zhi Char stalls in Singapore and Malaysia.
This is a must cook dish on the dining table every CNY. I learnt to cook this dish from a TV programme and I did an agaration on the amount of ingredients used for the cereal mix . Nestum cereal is the main ingredient used in this dish and I heard people said that this is the weirdest dish ever invented.


Cereal Prawns

Ingredients ;


300 gms medium prawns ( trimmed)
1/4 tsp salt / pepper
1/2 an egg (beaten)
2 tbsps flour
2 tbsp butter
a few sprigs of curry leaves
3 chilli padi

Cereal mix

6 tbsp Nestum cereal
1 tbsp coffeemate or milk powder
1 tsp icing sugar
1/4 tsp salt

Combine all ingredients well.
Leave aside for later use.

Method:

Marinade prawns with salt and pepper. Let it marinade for 20 mins then add in egg and mix well.
Sieve in the flour and coat the prawns evenly with the flour.
Fry the prawns till golden brown and transfer to a paper towel lined plate.
Heat up the butter in a pan and add in the chilli padi and curry leaves.
Fry over medium heat till fragrant and add in cereal mix.
Lower the heat and fry till cereal turn golden brown.
Transfer the prawns to the cereal and mix well.
Dish up onto a plate and serve hot.






Saturday, 24 October 2015

Cornflakes Cookies




One of my favorite Chinese New Year cookies. Many requested for this cookies during festive seasons. Crushed cornflakes are added and this cornflakes are what that made these cookies so crunchy. Sometimes brandy soaked raisins are added. Red and green cherries bits are placed on top to give the cookies the festive look. All my cookies recipes are straightforward and easy to follow.


Cornflakes Cookies

Ingredients:

250 gms butter    
375gm self raising flour              
80gms sugar/ 80gms brown sugar
1/2 tsp vanilla essence
100gms cornflakes (crushed with a rolling pin)                              
1small egg.    

Method:

 Preheat oven to 170.
 Beat butter and sugar until light and fluffy add in vanilla essence.
Add in the egg( do not use big egg or else the cookies will not hold it's shape and will spread) Slowly add in the s.r.flour and cornflakes alternately.
 Mix to a slightly wet dough.
 Drop a tsps of batter onto a lined greased tray and flattened the cookies dough.
 Make sure to spaced out the cookies( will doubled in size) Placed  cut cherries on top and bake for 10-15 mins or until golden brown.
Cookies will be soft when you take out from oven but will harden when cooled.
Happy baking!!




Wednesday, 21 October 2015

Chocolate Chips Cookies






Another Chinese New Year cookie recipe. This is one of the many recipes that I learn from the Community Centre. Not as famous as Famous Amos but it's famous in my own circle of family and friends. Very simple recipe but yumz and crispy.


Chocolate Chips Cookies

250 gms butter              
350 gms self raising flour ( sieved )
80 gms brown sugar
80 gms fine sugar
100 gms walnut (chopped)
80 gms chocolate chips
1egg ( 50 - 55 gms)

Method:                          

Cream butter and sugars till white and fluffy.
Add in the egg (use a small egg or else cookie will be flat).        
Add in the self raising flour and mix well.
Lastly add in the chopped walnuts and choc chips.
Using a teaspoon scoop little balls of mixture onto greased lined trays.
Make sure to keep them apart or else they will all stick together.
Flatten the cookies and stick a few choc chips on top.          
Bake in a preheated oven (170°) for 10-15 mins or until golden brown.
Cool before storing.




Sunday, 18 October 2015

Traditional Pineapple Tarts




Pineapple Tarts is one cookie one can never get tired of. This recipe uses both butter and.  ghee ( clarified butter). It will have a melt in the mouth texture. My sister learnt this recipe from her Malay makcik neighbour. This is one recipe that I hope will passed on and not be lost. My this recipe was published in a SCS cookbook ' Homemade With Love'.

Traditional Pineapple Tarts

600gms plain flour  
250gms butter
100gms ghee
2 eggs
1 kg homemade pineapple paste

Method:

Sift flour into a bowl, add in cubed butter, ghee and rubbed together ingredients till resembles breadcrumbs.
Then add in eggs and knead into a dough.
Roll out dough to 1/4 inch thick and cut with cutter.
Crimp the sides with the crimper and top with a ball of pineapple paste.
Roll little balls of pastry into strips for the lattice on top of the tarts.
Bake tarts in a preheated oven at 160° for 15-20 mins or until golden brown.
Cool tarts before storing.





Mi - Chang / Rice puff Crackers




Mi - Chang or Bee Pang is another name for this Chinese snack. Similar recipe to Sajima but puffed rice are used instead of the egg noodles. I bought the puffed rice from a Indian shop in Little India. It's not easy to make your own puffed rice and it costs only $1.20 for a packet of 200gms.  So better to buy than diy. I added cashewnuts instead of peanuts and also added fried sesame seeds. Just as yummy as Sajima.


Puffed Rice Crackers

Ingredients:

 (A) 200 gms puffed rice
       100gms fried cashewnut
        50 gms fried sesame seeds

(B) 750 ml water
       350 gms of sugar
       1 tbsp maltose
       I tbsp lime juice
       40 ml corn oil

Method:

Cook ingredients (B) in a wok over medium heat for 30 mins till mixture turns to a thick syrup.
Test it by dropping a drop into cold water.
If it solidify then it's ready.
Pour the puffed rice and cashewnuts into the wok and mix well.
Pour into a oil greased 14 × 14 inch tray and pressed mixture down.
Can also use a rolling pin to compact mixture.
Cool and cut into squares for storage.




     


Thursday, 15 October 2015

Ham Chim Peng




Ham Chim Peng or Chinese donuts is a deepfried bread snack popular in Singapore. The only complication to making ham chim peng is to make a starter dough. We can either made it sweet or savoury. I have always wanted to make Ham Chim Peng and came across this recipe in a Yum Yum Magazine.

Ham Chim Peng

Starter dough

100 gms plain flour
150 ml water
1 tsp sugar
1 tsp instant yeast

Method:

Mix all ingredients and leave aside for 2 hours to proof.
Cover with a wet towel

5 spice seasoning for the salty Ham Chim Peng

Ingredients:

1tsp salt
1 tsp 5 spice powder
1 tbsp water

Mix ingredients together and leave aside for later use.


Ingredients for dough:

1 portion starter dough
300gms plain flour
120 gms sugar
140 ml water
1/4 tsp alkaline ( optional )
1tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 tbsp oil

Method:

Combine all the ingredients above in a bowl and slowly add in water.
Do not pour in all the water first or else you will get a very wet dough.
Use a wooden spoon to mix the dough because it will be sticky.
Knead into a smooth dough and leave aside for 15 mins.
After 15 mins , roll out the dough into 1 cm thick.
Brush with the 5 spice powder and roll like swiss roll.
Cut into 2 cm slices and use a roller to flatten.
Rest for 15 mins to let the dough rise.
Heat up 5 cups of oil and fry the ham chim peng over medium fire until golden brown.
Dish up onto kitchen towels to drain away oil.




Note : If you want a red bean ham chim peng divide dough into portions. Flatten dough and put in red bean. Roll back into a ball and flatten with a roller. Pat some water on dough and sprinkle with sesame seeds.