Thursday, 28 April 2016
Recently I won a carton of Ayam brand tuna in a contest and was thinking of ways to use the tuna.. I had a packet of frozen roti prata in the freezer. Now would be a good time to make lunch with the two ingredients. So I thought of making mini croissants with tuna filling. Crispy and yummy.
1 packet of frozen roti prata, I bought the Ntuc brand
1 can Ayam brand chilli tuna, drain away oil
1 egg yolk and 1 tbsp milk, for egg wash
Take the frozen Roti Prata out from the freezer and let it thaw 10 minute.
Cut the round prata into half, then quarter and into 8 triangles portions.
Stack 2 pieces together, use a roller to roll dough into a thinner dough and cut a slit at the base, for easy rolling.
Spoon some filling at the base and roll like rolling a croissant.
Brush croissants with egg wash.
Preheat oven at 180°.
Bake at 160° for 20 - 30 minutes or till golden brown.
Thursday, 21 April 2016
Butterfly cakes is another classic old school cake. Use a classic pound cake recipe for this butterfly cake. The texture is soft and fluffy and fill with a Swiss Meringue Buttercream and top with a strawberry jam. So Yummilicious.
125 gms butter
120 gms sugar
125 gms self raising flour
1 tsp baking powder
Sieve self raising flour and baking powder into a mixing bowl.
Add in sugar, butter and eggs.
Whisk ingredients together for 5 mins.
Preheat oven to 180°.
Spoon mixture into 12 lined muffin tin.
Bake for 15 - 20 minutes or till golden brown.
Let cakes cool. Use a sharp knife and cut out a circle. Cut the circle into half.
Fill the hole with Buttercream and place the 2 piece cut cake on top ( like wings)
Pipe some strawberry jam in the middle.
Enjoy your butterfly cakes.
Swiss Meringue Buttercream
150 gms butter, cubed
2 egg whites
60 gms sugar
Cook egg whites and sugar over a double boiler.
Stir with a whisk until sugar dissolves.
Remove from the heat and use a hand held egg beater to whisk until stiff and cool.
Add in cubed butter and continue beating until fluffy.
Friday, 8 April 2016
Traditional Bak Zhangs are made every year during the Dragon boat Festival. Rice and fillings are wrapped in bamboo leaves and wrapped into a triangular shape and tied with grass strings. This particular Bak Zhang that I made is a recipe from my father's side of the family. My Ah Gu will sell these during this festival. Teochew Bak Zhang's are packed with Haebeehiam and are quite spicy. There are other ingredients like pork, chestnuts and mushrooms added to make the Bak Zhang even more delicious. This is a once in a year affair and I would make about hundreds of these to share with my family members. Besides these Teochew zhangs there are many variations of Zhangs nowadays but Haebeehiam ones are the best.
Hae Bee Hiam Bak Zhang
(Makes about 15-18 Zhangs depending on size)
1 kilo glutinous rice (soaked for 1 hour)
200 - 300 gms of pork belly
(Remove skin and cut into 15 - 18 pcs)
15- 18 pcs mushrooms
15-18 pcs cooked chestnuts
3/4 bowl of hae bee hiam
30-36 pcs of bamboo leaves ( soaked and wash)
Some grass strings
Drain the soaked rice and leave aside. Heat up 1 tbsp of oil in a wok and fry 1 tsp of minced garlic till brown.
Add in the pork and fry till the pork turns pink follow by the mushrooms.
Pour 1 tbsp light soya sauce, 1/2 tsp dark soya sauce and continue frying for 2 mins.
Dish up the ingredients and pour 2 tbsp of oil into the wok to fry 1 tsp of minced garlic till brown.
Add in the rice and the sauce in the fried ingredients and continue to stir well.
Measure in 3/4 tbsp of coriander powder, 1 tsp salt, 2tsp sugar and 1/2 tbsp of pepper.
Stir well to combine and set aside to cool down before wrapping.
Method of folding:
Take 2 bamboo leaves, smooth side facing in and scoop 1 tbsp of rice. Fill with the fillings and finish by another tbsp of rice.
Fold the leaves to seal and tied with a string. Continue with the rest of the rice.
Place zhangs into boiling water and cook the zhangs for 2 hours over medium heat.
After 2 hours take out from the water and let the zhangs dripped dry.
Refrigerate if consume next day and steam the zhangs to serve.
Sunday, 3 April 2016
Curry Chicken is a dish my mak taught me. It's not a nyonya dish but an easy dish using Indian curry powder. In my younger days at Tekka market, there's Indian stalls selling wet curry powder. Just tell them you want curry powder for cooking curry chicken and they will take concort up the necessary spices for you. A pack costs 50 cents back then and enough for cooking one chicken. Nowadays the new stalls at the market sells you curry powder that taste too overpowering of one spice that I can't figure out. So I bought a pack of House brand meat curry powder and came up with this recipe. Quite close to how my mom use to cook
3 piece chicken leg or half a chicken
4 potatoes, section
3 tbsp meat curry powder, mixed with 3- 4 tbsp water into a paste
200ml thick coconut milk
1 big bowl water/ 3 rice bowls or more depending on the thickness of the curry
1 inch ginger, 4 garlics and 4 shallots blend till fine
Salt to taste
Cut the boneless chicken into equal pieces.
Heat up 2 tbsp of oil and fry the blended ingredients till brown.
Add in curry paste and fry till oil surfaces on the top.
Add in chicken and potatoes. Stir till combine and chicken changes colour.
Pour in coconut milk and water.
Stir well and continue to cook till chicken and potatoes are cook.
Add salt to taste and turn off fire.
Serve curry with French loaves or steaming hot rice.