Thursday, 30 July 2015

Bake Curry Puffs





Curry Puffs fried or bake, it's always a favorite snack. Bake curry puffs uses puff pastry and is so flaky and crispy when baked. My family are fans of both versions of curry puffs. You can either use readymade puff pastry or diy your own. I'm using my own puff pastry i made yesterday. The filling is a simple potatoes, onions and  curry filling.

Bake Curry Puffs

Ingredients for puff pastry:

(A) 450 gms flour
      30 gms sugar
      150~ 200 ml water
      90 gms butter
      1 egg

(B) 200 gms Pastry Margarine

Method:

Mix flour, sugar in a bowl and rubbed in the butter until resembles breadcrumbs.
Break the egg into the mixture and mix to combine.
 Add in water little by little and knead to a dough.
 Knead the dough till smooth and let it  rest for 30 mins.
 After 30 mins, roll out the dough to a rectangle and cut the pastry margarine and dabbed the dough till all the margarine are used up.
Fold both ends of the dough to the centre and roll out again to a rectangle.
Repeat this procedure 3 more times and keep the dough in the fridge for later use.

Filling:

500 gms potatoes ( steam and cubed)
1 onion ( cubed)
 2 tbsps curry powder mixed with 4 tbsp water
 1 tbsp sambal chilli ( optional)
 Salt and sugar to taste

Method:

Heat up one tbsp oil and fry onions till soft.
Add in curry powder and mix well. Fy till oil seeps thru.
Add in potatoes and mix well, pour in 100 ml water and let it cook till dry.
Dish up and let it cool.
Take the dough out from the fridge, cut into half and keep the other half in the fridge.
Roll out the dough into a rectangle and use a cutter to cut into cicles.
Spoon filling into half of the circle and fold the other half over.
 Use egg or water to seal the edges. Place on a greased tray and brush with eggwash.
 Bake for 30 ~ 35 mins at 180°.

Wednesday, 29 July 2015

Sambal Prawns


My late mak recipe of Sambal Prawns is more or less the same as any other recipe and uses the same ingredients. But the only difference is the amount of ingredients used. My version uses more chilli. Sambal Prawns is a popular Malay or Nyonya dish and every family have their own unique recipe like me.

Sambal Prawns

300gms prawns (shelled)
1/4 tsp tumeric
40 gms assam (add 3 tbsp water to squeeze out 100 ml of asam juice)
6 slices galangal
1 onion
4 garlics
25 dried chillies (soaked in hot water)
1/2 tsp toasted belachan
5 buah keras

Method: Blend all the ingredients except assam till fine. Shelled the prawns and leave aside.
Cook the blended ingredients in 3 tbsps of oil till oil seeps thru.
Add in 100ml water and assam and brings to a boil. Add in 2 tbsps of sugar, 1/4 tsp salt. Finally add in prawns and cooked for a min or two. (Do not overcooked the prawns.)

Tuesday, 28 July 2015

Fried Tom Yum Beehoon



Beehoon or Rice Vermicelli is a staple food for Chinese and Singaporeans. It's very versatile and can be cooked in so many ways. Tom Yum Beehoon is cooked using ready made bottled Tom Yum paste. Everyone have their own recipe and anyone can cook this dish using agaration. The dish is spicy and sourish. Very appetizing.

Tom Yum Beehoon

Ingredients:

200 gms dried vermicelli | beehoon( soaked in tap water for 1|2 an hour)
100 gms beansprouts
1 egg (beaten, fried and cut into strips)
1|2 onion ( sliced)
5~6 cooked prawns

Seasonings: 2 tsp tom yum paste
                       1 tsp sambal chilli (optional)
                       200 ml water or more

Method:

Heat up 1 tbsp oil in a pan and cooked the onions till soft.
Add in beehoon, beansprouts and fry for a minute then add in the tom yum paste and chilli.
Add in the water spoonfuls by spoonfuls to fry the beehoon till soft.
Throw in the egg strips and prawns and stir to combine. Serve while hot with slice red chillies.


Monday, 27 July 2015

Cinnamon Apple Cupcakes



Cupcakes is not my favourite bakes as i always end up with cupcakes liners pulling away from the cakes. Someone told me to add a few minutes to the baking time to prevent this problem. What she says is true and i ended up with cupcakes sticking to the  liners. I'm in Seventh Heaven.

Cinnamon Apple Cupcakes

150 gms butter
50gms margarine
100gms sugar
50gms brown sugar
3 eggs
1|4 tsp vanilla essence
170 gms plain flour
2 ~3 green apples ( 1 sliced and 2 cubed)
(Mix the cubed apples with 1|2 tsp cinnamon and tbsp brown sugar)
2 tbsp milk powder
1|2 tsp baking powder

Method: Line muffins tray with cupcake liners and leave aside.
                Preheat oven to 160°. Sift flour with baking powder.
                Beat butter, margarine and sugars until light and fluffy.
                Add in eggs one at a time.
                Add in vanilla, apples and mix well.
                Fold in sifted flour, milk powder and beat until well blended.
                Add in the apples and mix well.
                Fill liners 2|3 of the way, topped wih sliced apples and bake for 20 mins or until skewers inserted in the middle comes out clean.
                 Remove and cooled on a wire rack.




Sunday, 26 July 2015

Danish Cinnamon Rolls







Danish Pastries are yummy, crispy outside and soft inside. I have always find making danishes a challenge especially Danish Cinnamon Rolls. This is Alex Goh's recipe which i modified to my taste.

Danish Cinnamon Rolls

Ingredients:

( A) 280gms bread flour
       120gms plain flour
       60 gms sugar
       1|2 tsp salt
       1 and a half tbsp milk powder
       2 tsp yeast

 ( B) 1 egg
        190 ml cold water
        40 gms butter

  (C) 200 gms pastry margarine (roll into a rectangle)

  ( D) 200 gms Raisins, 1 tsp cinnamon powder and 50gms melted butter.

Method: Mix (A) together and add in (B) and (C) to knead into a smooth dough.
                Roll into rectangle and wrap dough, put in refrigerator for 1 hour.
                After 1 hour take out, cut into 2. Keep half in fridge. Take half, roll into rectangle and placed pastry margarine in the centre and fold both ends into the middle.
               Roll dough into 3 times the size of pastry margarine. Wrap and put in refrigerator again for 20 mins.
               Continue doing these for 3 times. Leave dough in fridge overnight.
               Take out dough, roll into rectangle about 3mm thick.
               Brush with melted butter, sprinkle brown sugar and raisins on the dough.
               Roll like a swiss roll and cut into 7 ~8 sections. Arrange roll on greased tray and let it proof for 45 mins.
               After 45 mins eggwash and placed a half cherry in the middle. Bake for 20 ~ 25 mins or until golden brown.
               Brush with diluted apricot gel.
                       
                        

Gingko Barley Dessert | Fuchok Yee Mai Tong Shui



Gingko Barley Dessert  is a Cantonese dessert. Barley, gingko nuts and dry  beancurd are the ingredients for this dessert. This is a light, refreshing and nourishing dessert. My mom used to say that this is one dessert for pregnant women as it will be nourish the foetus and the baby will be born with milky white skin. One of my favourite desserts.

Gingko Barley Dessert

Ingredients:  150 gms barley
                       100gms dried beancurd, Hong Kong Type
                       200gms gingko
                       150 gms sugar
                       1 egg ( beaten)

Method:

Wash barley and cook in 1 and a half litres of water. Cook until the barley swells then add in the beancurd ( fuchok ) to cook.
Do not cook too long or fuchok will dissolves. Cook gingko nuts in a pot with 2 tbsps sugar for 20 mins.
Add in sugar to the barley, fuchok soup and taste for sweetness.
Spoon in the cooked gingko nuts, dp notadd in the syrup.
Add in the beaten egg and switch off the fire.
Note:Reduce sugar if too sweet.

Friday, 24 July 2015

Sayur Lodeh





Sayur Lodeh is a spicy Malay vegetables curry. With coconut milk as a soup base, various vegetables are added in to cooked till soft. Taste yummy with lontong rice or with a bowl of hot rice.

Sayur Lodeh

15 dried chillies (soak and drained)
4 slices of galangal
4 buah keras (crush)
1 onion
4 cloves garlic
1/2 tsp belachan
1 serai ( slice)
1/2 tsp tumeric powder or 1/2 inch of live tumeric

Method:

Blend all the ingredients together with some water in a blender.
Heat up 3 tbsps of oil in a pan and fry till oil seeps thru.
Add in 1 litre ~1 and a half of coconut milk and bring to a boil before adding in 600gms of cabbage, 200gms of long beans and 1 sliced carrot.(Add in any vegetables you like)
Cook the vegs for 10 mins or till soft, add 1/2 tsp salt and 1 tsp sugar to taste. If you like taukwa, deep fry before adding to the gravy.
Can also add in thickly sliced taupok.

The above rempah can be used 2 times to cook sayur lodeh. If you want a thinner gravy add in more water.

Wednesday, 22 July 2015

Prata Chicken Pie





Using Frozen Prata again. Today I'm making Chicken Pie using frozen prata. Just cook the chicken pie filling and using 2 pieces of frozen prata. Taste just like Puff Pastry  chicken  pie. Frozen prata is a very versatile Ingredient to work with.

Prata Chicken Pie

Ingredients: 2 pieces frozen prata
                      2 potatoes (steam and cubed)
                      50gms mixed vegs
                      1|2 onion (chopped)
                      100gms chicken meat ( cooked and cubed)
                      150ml water or chicken stock
                      1 tsp flour
                      1 tsp butter
                      1|4 tsp black pepper
                      Salt to taste if using water

Method: Melt butter in a wok and add in 1 tsp flour mix well.
               Add in chicken stock and use a whisk to dissolve the lumps.
               Mix in the onion, chicken, potatoes, mixed vegs and black pepper. Mix well.
               Dish up and let it cool.
   
              Thaw the frozen prata for 10 mins. Cover a aluminium tray 4.5× 4.5inches with the 1st piece of frozen prata.
              Use a fork to poke holes. Spoon in the fillings and cover with the 2 nd piece of frozen prata.
              Poke holes and eggwash. Bake in a preheated oven at 180° for 25 ~30 mins or until golden brown.            

Tuesday, 21 July 2015

Ondeh Ondeh




Ondeh Ondeh are sweet potatoes balls filled with gula melaka. The filling will ooze out when you bite into it. Different colour sweet potatoes can be use to make this snack. There are many variation of Ondeh Ondeh. Some are made using only glutinous rice, without sweet potatoes. This recipe adds coconut milk for a richer taste.

Ondeh Ondeh

Skin: 120 gms glutinous rice flour
          20gms tapioca flour
          1 tbsp caster sugar
          50ml boiling water
          120gms orange sweet potatoes or purple sweet potatoes, steamed and mash
          60ml coconut milk or water

Filling: 150~ 200 gms gula melaka

Coating: 100gms white grated coconut, steamed for 10 mins and mix with 1|4 tsp salt.

Method: Mix glutinous rice flour, tapioca flour and sugar in a bowl.
               Pour boiling water onto the flours and mix till it resembles breadcrumbs.
               Leave aside for 5 mins. After 5 mins add in the sweet potatoes, coconut milk and                    mix till combine.
               Divide the dough into 30 pieces.
               Shape into a ball, flattened and wrapped with gula melaka.
                Boil a pot of boiling water and dropped in ondeh ondeh.
               Cook until floats up. Scoop up and coat with grated coconut.





Monday, 20 July 2015

Prata Sardine Puffs




Seen a few bloggers using frozen prata skins to bake. I love puffs but making puff pastry is a chore. So I'm using frozen prata to make Sardines Puff. Frozen prata can be used in a many ways if we put our mind to it.


Ingredients:

 1 packet frozen roti prata ( i used NTUC brand )
 1 can Sardines in tomato sauce ( drain away half of tomato sauce and mashed
 1 onion( sliced and add into the mashed sardines)
 1|2 an egg for eggwash
 2 tbsps of sambal chilli (for extra spiciness)

Method:

Take out frozen prata from fridge and thaw for 10 mins.
Heat up a pan and fry onions with 1 tsp oil till translucent.
Add in sardines and sambal chilli. Mix well.
Transfer to a bowl to cool.
Cut one piece of frozen prata into half and filled with 1 tbsp or more of sardines.
Fold one side to the other side to form a triangle. Use a fork to press the edges
Eggwash and bake in a preheated 180° oven for 25~30 mins until golden brown.

Saturday, 18 July 2015

Fried Oyster Cake




This delicious snack is one of Singapore's most amazing treats. This little fried cake is made from blended soya beans mixed with flour and rice flour and fried with a round ladle. UFO is another name for this fried oyster cake. Inside this delicious snacks are Oysters, minced prawns and pork and chopped green onions. It's one snack you will never forget.

Fried Oyster Cake

100 gm soya beans (washed and soaked overnight)
250 gms plain flour
50gms rice flour
300gms minced pork and chopped prawns  or any meat
100gms bean sprouts
1 stalk of spring onion.
300 gms oysters ( wash and drained)

 Method:

Marinade meat with 1 tsp sugar 2tsp salt 2 tsp pepper and 1tsp cornflour.
 Add in bean sprouts, spring onion and mix well.
 Put in the fridge for later use.
 For the flour part we need  250 gms flour, 50 gms rice flour, add in the blended soy bean ( blend with 2 bowls of water) 2 tsp of baking powder 1 tsp salt and mix well.
 If it's too dry add in some water .
It shouldn't be  too watery.
I used soup ladle to make the kueh.
Heat up the soup ladle in 5 cups of hot oil and spread 1 tbsp batter add some meat, oyster and top up with another two tbsp of batter to cover the meat.
Put some peanut and ikan bilis on top and fry in the oil.
 If the ladle is hot the kueh will fall off easily.
If not use a sharp knife to loosen the kueh . Fry until golden brown.

Friday, 17 July 2015

Otah Otah




Otah Otah is a grilled fish cake made of ground fish meat, spices, coconut milk and some corn flour. It's wrapped in banana leaves and grilled over charcoal or bake in an oven. The banana leaves infuse additional fragrance to the otah. It can be eaten with nasi lemak rice, sanwiched between bread and as a snack.

Otah Otah

Ingredients: ( A ) 250gms fish meat ( i used Ikan Tenggiri)
                      100ml coconut milk
                      50ml water
                      ( B) 2 piece banana leaves (blanched)

Seasoning: 1 and a half tbsp of cornflour
                    1 tbsp curry powder
                    2 tbsp sambal chilli
                    1 tsp tumeric powder
                    3|4 tsp salt
                    1 tsp sugar

Method: Put ingredients ( A) into a bender and blend.
               Transfer out to a bowl and add in the sasonings.
               Use a spoon and mix together until combined. If too dry add some water.
               Mixture should be sticky and thick.
              Spoon mixture onto a banana leaf( 7inch by  5 inch)
              Wrap and secure with 2 toothpicks at both ends.
              Bake in an oven for 25~30 mins or grill over charcoal fire till cooked.
              Serve with rice or Nasi Lemak.

Note: This otah otah can be used to make Otah Otah bread and also for making Otah Toast. Just spread otah on white bread (cut away crust)and bake in the oven or Airfryer.



 
         
       
         

 

Thursday, 16 July 2015

Kueh Pulot




Kueh Pulot is a Malay morning breakfast item popular here in Singapore. Glutinous rice is steam and shape into a ball and coated with grated white coconut. Serve together with a melted Gula Melaka syrup.

Kueh  Pulot

300gms glutinous rice (soaked for half an hour)
200gms white grated coconut
( steam for 10 mins)

Method: Drain glutinous rice and add 1/4 tsp salt, mix well. Add enough water to cover the rice and  steam glutinous rice for 15-20 mins.
 Roll into balls then flatten.
Coat with steamed coconut.

Gula Melaka Sauce

300gms Gula Melaka
100gms water
2 pcs of pandan leaves
Method: Put all ingredients into a pot and boil over slow fire until dissolved. Cool before serving.

Wednesday, 15 July 2015

Osmanthus and Wolfberries Jelly






Konnyaku jelly powder, Osmanthus flowers and Wolfberries are the main ingredients for making this refreshing and chewy jelly. Osmanthus are said to improve digestion and for beautifying our skin. Wolfberries also known as Goji are believe to improve our eyesight, anti~aging and promote youthful looking skin.

Ingredients:

1 pkt Konnyaku jelly (10gms)
1 litre water + 100ml hot water for soaking osmanthus
180gms sugar
2 tsp Osmanthus flowers
30~ 50 gms Wolfberries ( wash and soak for 5 mins)

Method:

Soak the Osmanthus flowers in 100ml of hot water for 10 mins.
Mix the jelly powder together with the sugar in a bowl.
Heat up the 1 litre water in a pot and add in sugar/ jelly mixture.
Use a whisk to dissolve the jelly powder and bring to a boil.
Pour in the soak osmanthus together with the water. Bring to a boil and turn off fire.
Pour into jelly moulds and drop 3 or 4 wolfberries into the jelly. Leave it to cool.
Transfer to the fridge and let it set.
Unmould jelly with a toothpick and serve cold.

Note: If you want a darker Jelly stir in the wolf berries after turning off the fire. You will get a darker red colour Jelly.



Onion Sauce Pork Chop



My mom's Pork Chop recipe uses cream crackers to coat the pork chops. The sauce is an onion sauce,  potatoes are added to make a complete meal. This dish is eaten with belachan chilli. It 's an East meets West and extraordinary Dish.

Pork chops

3 pcs pork loin (used the back of the knife to tenderize)
6 pcs cream crackers ( grind)

Method: Marinade the pork with 1/2 tsp pepper and 1/2 tbsp light soya sauce. Leave aside for 10-15 mins and coat with the cream crackers. Shallow fry with 2 tbsps -4  tbsps of oil. Set aside the oil for later use. Do not throw away the crackers crumbs at the bottom of the pan. This is used to thicken the sauce later.

Onion Sauce
 1 large onion(slice)
  1 tomato (quartered)
  3/4 bowl of water
   Method: Fry the onions in the oil till soft. Add in the water and bring to a boil. Add salt and a little bit of sugar to taste then lastly, add the tomato.

Peel and slice 3 potatoes and fry . Place the potatoes in a bowl and pour the sauce over the potatoes, top with the pork chop. Serve with sambal belachan.

Belachan Chilli

5 red chillies
1 tsp toasted belachan

Method: Blend chillies with belachan.( Add in 1 tbsp water to blend )
Add the juice of one calamansi lime if desired.

Tuesday, 14 July 2015

Sweet and Sour Pork


Sweet and Sour Pork is famous all over the world. Everybody have their own recipe and this is my recipe for Sweet and Sour Pork.


Sweet and sour pork

300gms pork (I use shoulder butt)
1onion (cubed)
1/2 green capsicum | 1|2 red capsicum(cubed)
1 tomato (cubed)

Method: Cut pork into 1/4 inch slices. Marinade with 1/2 tsp soy sauce, pepper and 1/2 tsp tapioca flour and 1/2 tbsp water.
Leave aside to marinade. After one hour coat the meat with tapioca flour, shake off excess tapioca flour.
 Fry in hot oil till golden brown.
Heat 1/2 tsp oil in a pan and fry the onion first follow by the capsicums and tomato. Fry for a min and add in the sauce. When it boils turn off the fire and add in the fried meat. Mix well with the sauce and serve hot. Garnish with spring onion.

Tomato Sauce gravy.

5 tbsps tomato sauce
1 tbsp sugar
1 tbsp light soya sauce
1/4 tsp pepper
1/2 tsp sesame oil
1/4 tsp salt
50 ml water

Method: Mix all ingredients together and set aside.

Monday, 13 July 2015

Laksa



A spicy noodles recipe that is popular in Singapore. It's a noodle dish with a spicy coconut base. The must have  ingredient in this dish is cockles or see hum. But with so many health conscious people on the rise many choose to have this dish without cockles. But any diehard fans of Laksa will tell you that Laksa without cockles is not the same.

Ingredients: 1 kg laksa noodles
                       5 square taupok ( sliced thickly)
                       300 gms prawns (blanched)
                       200 gms fishcake (sliced)
                        250gms beansprouts
                        50gms laksa leaves ( daun kesom | chopped finely)
                        2 litres water
                        1 litre coconut milk ( can use box or fresh coconut milk)

Rempah: 15 dried chillies (soak in hot water)
                 100gms dried prawns ( soak and drained)
                 5 slice galangal
                 1  onion (100 ~120 gms)
                 5 candlenuts
                 1 lemongrass ( sliced)
                 1|2 tsp belachan
                 1|4 tsp tumeric powder
               
Method: Blend the Rempah ingredients together with 2 tbsp water. Heat up 150ml oil and fry rempah until oil seeps thru.
               Bring water and coconut to a pot add in the rempah, taupok and bring to a boil.
               Then add 1 tsp salt to taste.
               Prepare the noodles in a bowl and ladle gravy onto the noodles. Garnish with prawns, fishcakes and laksa leaves. ( can add cockles if desired )

Sunday, 12 July 2015

Sesame Ginger Chicken




Sesame Ginger Chicken, actually a confinement dish but it has become an everyday dish for us because we love it so much. A lot of ginger is use as ginger is known to rid of wind in our body. There's a famous restauant that sells this ginger sauce in their restaurant and it's quite expensive. It's much cheaper to do it yourself.

 Sesame Ginger Chicken

Ingredients:

500gms ginger
5 tbsps Sesame oil
800gms of chopped chicken

Method:

 Scrape the skin off the ginger with a spoon.
 Chopped or blend until fine.(add some water to blend)      
 Heat up the sesame oil and add in the ginger and fry until the sesame oil seeps out of the ginger.
 Add in the chicken and stir to mix well.
 Cover and let it cook for 15~20 mins.
 Add salt to taste.

Saturday, 11 July 2015

Steam Savoury Pumpkin Kueh




All along i only know how to make Yam Cake. I never thought that pumpkin would also make a great steam kueh. After making a pumpkin kueh for the first time, i am impressed. Never thought Pumpkin Kueh is also so delicious. This is definitely one recipe i will keep.

Steam Savoury Pumpkin Cakes

200gms rice flour
600 ml water or chicken stock
2 tbsps tapioca flour
1 tsp salt
1 tsp sesame oil
1 and a half tbsps oil
80gms dried prawns( chopped)
5 mushrooms, soaked and diced
300gms pumpkin (cubed)
1 tsp pepper
1 tsp sugar
1 tbsp light soya sauce

Method: Combine rice flour, tapioca flour, water, salt and sesame oil and leave aside for 20 mins.
Heat up oil in a wok and fry dried prawns till fragrant, about 1 min. Add mushrooms and pumpkin, stir fry for 2-3 mins, add in soya sauce, pepper and sugar. Combine well.
Pour in rice mixture. Cook over low fire till it forms a paste.
Grease a  6 or 7 inch tray and pour in the prepared paste and level surfaces with a knife.
Steam over rapidly boiling water for 25~30 mins or a toothpick inserted in the center comes out clean. Set aside to cool.
Serve garnished with chilli, sesame seeds and spring onions.

Friday, 10 July 2015

Sweet Potato Balls


Sweet Potato Balls is a childhood snack my mom used to make for us when we were kids. It's just a simple recipe using simple ingredients. The ones my mom made were a bit softer and would deflate after cooling. I did a little modification to her recipe and added 1 tbsp of plain flour so that the sweet potato balls will hold it's shape after cooling. Having this snack brought back a lot of wonderful childhood memories.

Ingredients: 500 gms steam sweet potatoes
                      60gms tapioca flour
                      2 tbsp sugar
                      1 tbsp plain flour

Method: Mash the sweet potatoes whilst hot then add in the sugar to combined.
               Add the tapioca flour and plain flour.
               Mix into a dough and shape into 20 gms balls.
               Heat up 2 cups of oil and fry the balls over medium fire until golden brown.
               Cool before serving.

Thursday, 9 July 2015

Sardine Buns




Sweet dough recipe is from Keryln Ng. I love her recipe as it produces soft and fluffy buns. This time I use Canned sardines and add sliced onions and 1 tbsp of sambal chilli for the spiciness. How to shape the dough is a challenge and I always love to make the dough into piggies. So cute!!



Sweet Dough Recipe - by Kerlyn Ng

Sweet Dough Recipe

A ingredients
150g - 200g water/milk
40g Condense Milk
2 nos 50g egg
100g Sugar
300g Bread Flour
200g All Purpose Flour
10g Milk Powder
5g Salt
5g Yeast
***( DO NOT MIX THE YEAST AND THE SALT TOGETHER, PUT THEM SEPARATELY )

B ingredients
55g Butter /Margarine

Method
1) Use bread maker to mix A ingredients,  in sequence. After the 20 mins dough is form, add in B ingredient continue to mix for another 20mins.

2) Rest dough for 60 min or till double the original size.

3)  Punch down, squeezing out air bubbles and form dough into shapes.

4) Roll each ball to round shape, tuck the loose end at the bottom and line them properly in a tray.

5) Cover and rest dough for 30 min and start shaping them to desired pattern.

6) Proof buns till double in size ( 30 - 45 mins )

7) After 2nd proofing, egg wash and finish the surface decoration.

8) Bake in preheated 150 degree oven between 17 - 20 min or till golden brown.



Filling: 1 can of Tomato Sauce Sardines ( drain the sauce)
             1 onion ( sliced)
             1 tbsp sambal chilli
             1/4 tsp salt and 1/4 tsp sugar

Method: Heat up 1 tsp oil in a pan and fry the onion till soft.
               Add in the sardines and mashed the sardines then add in the sambal chilli.
               Dish up and let it cool before use.

How to make piggy bun.

Shape bun and let it proof till double in size.
Cut  slices of sausage and cut into a triangle.
After proofing use egg wash and stick the ears on.
Use two red kidney beans for the eyes.
For the nose cut a slice of sausage and use a straw to poke two holes. Use egg wash to stick the nose on.

Wednesday, 8 July 2015

Lao Ban Beancurd


Lao Ban Beancurd was a craze 2 or 3 years ago. With so many competitors and the novelty fading many have to close down. There's also an increasing number of people making it at home. It 's very easy to create at home and also cheaper.

Ingredients: 1 litre water
                       5 packets coffeemate
                       3 packets soya bean powder(30 gms each)
                       4 tsp (level) instant Jelly powder
                       4 tbsp sugar

Method: Prepare 5 bowls. Use 500 ml water to dissolve the sugar( in the microwave)
               Add in the remaining 500ml water and add in the soyabean powder to dissolve.
               Heat the soya milk until the sides bubbles, add in the coffeemate.
               Stir to combine, then add in the instant Jelly and mix well. Turn off fire.
               Pour into the bowls and let it cool. Then transfer to the fridge and let it set for 4-5
               to set.

I add 4 tsps black sesame powder to the mixture to make Black Sesame Beancurd.
We can also use  1 litre packet  Soybean drink instead of using soyabean powder.

Tuesday, 7 July 2015

Prata Tuna Puffs



Was craving for Tuna Puffs and can't find any puff pastry in my fridge. So i'm using frozen Roti Prata. Saw quite a number of recipes on Nutella Puff, and thought i will try  with Tuna. It's not 100% perfect but good enough for me.

Ingredients: 2 pc frozen Roti Prata
                      100 gms Tuna + 1 tsp mayonnaise
                       1 tsp softened butter
                        Egg for egg wash

Method: Place one piece of Roti Prata on a greased baking tray.
                Brush butter on the dough and spread on the tuna.
                Cover with the other piece of Roti prata and place a small cup in the centre.
                Use a knife and divide into 16 sections.
                Twist two sections together and do the same for the rest.
                 Brush with eggwash and bake in a preheated oven at 180° for 25-30 mins or until                  golden brown.