tag:blogger.com,1999:blog-38959615492876007152024-02-22T08:08:16.336-08:00Cooking with LuCook with Luhttp://www.blogger.com/profile/05744123120695190209noreply@blogger.comBlogger222125tag:blogger.com,1999:blog-3895961549287600715.post-54357251730303093152023-04-11T20:49:00.000-07:002023-04-11T20:49:00.148-07:00Butter cake<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu-QXJcSgZ0f1otoNrjyg4uegHIqYIKFjia5Anif28HgW_luZf8VmYgzIH1X_2L6i-DtXXrDYDHF7GAy2yGhpRq2gn4_7ZlHBzlZAMRuV9zVWW1GwCOujAUcX7DHc25EjvuUVlcTBMbcWZPXqET0kqzoch-HCfPexbwe5pGgsLxsYJJnIu11aoDuXTSg/s4000/IMG_20230410_100801.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu-QXJcSgZ0f1otoNrjyg4uegHIqYIKFjia5Anif28HgW_luZf8VmYgzIH1X_2L6i-DtXXrDYDHF7GAy2yGhpRq2gn4_7ZlHBzlZAMRuV9zVWW1GwCOujAUcX7DHc25EjvuUVlcTBMbcWZPXqET0kqzoch-HCfPexbwe5pGgsLxsYJJnIu11aoDuXTSg/s320/IMG_20230410_100801.jpg" width="240" /></a> </div><br />A classic and traditional cake that everyone loves is the humble Butter cake. There are a lot of butter cake recipes if you ask Mr. Goggle but the most popular recipe search is Mrs. SK Ng butter cake. Mrs. Ng recipe uses the egg separation method. My recipe is similar to the pound cake recipe but doesn't use equal amounts of butter, sugar, eggs and flour. If you use tin butter like Golden Churn the cake will be very pang and buttery.<p></p><div>Butter cake</div><div><br /></div><div>250 gms butter </div><div>190 gms sugar</div><div>250 gms plain flour + 1 TSP baking powder ( sifted)</div><div>4 eggs (50 gms each)</div><div>1tsp vanilla</div><div>60 gms milk/ greek yogurt </div><div><br /></div><div>Method:</div><div><br /></div><div>Take butter out from fridge and leave aside till soft to the touch.</div><div>Beat butter till creamy and add in sugar.</div><div>Beat again till light and fluffy.</div><div>Scrape down butter from bowl a few times.</div><div>Add in eggs one at a time and mix well.</div><div>Add in half the flour and continue mixing on medium speed till corporated.</div><div>Continue adding in the remaining flour and vanilla essence.</div><div>Mix for a second and add in the milk/ yoghurt.</div><div>Mix well.</div><div>Pour into a 7 inch lined square tray and dropped the tray on the table a few times to get rid of bubbles Bake at 170° for 40 - 50 mins or till golden brown. (Depending on your oven)</div><div>Cool cake before cutting.</div>Cook with Luhttp://www.blogger.com/profile/05744123120695190209noreply@blogger.com0tag:blogger.com,1999:blog-3895961549287600715.post-41087592278784426082022-12-29T18:20:00.001-08:002022-12-29T18:32:55.312-08:00Cashew nut cookies <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvYxkPHbiqCwrpjoK4Ru9CJPWgw3zwaHDDW-PWtWYCWchbA4BGB_IfC39hCs7LIiT65FzClO-b9lsw4D_nhJOfqXkKjEtGc6qELqy4hQCxZsItT2mAR2OgNwPqskGyD_ufS6reaKGsegHD51fg_X1SiWhoExVsZtmr1d3Cie_wtg73BOaYDyoPRpNOxw/s902/IMG_20221230_100027.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="695" data-original-width="902" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvYxkPHbiqCwrpjoK4Ru9CJPWgw3zwaHDDW-PWtWYCWchbA4BGB_IfC39hCs7LIiT65FzClO-b9lsw4D_nhJOfqXkKjEtGc6qELqy4hQCxZsItT2mAR2OgNwPqskGyD_ufS6reaKGsegHD51fg_X1SiWhoExVsZtmr1d3Cie_wtg73BOaYDyoPRpNOxw/s320/IMG_20221230_100027.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvW51ksXw9h5KLvol5KOUHUkQHtIQXwiO1kgdEzjNBKN_UF79tEr6_221X9vGzv9O5l-21YOhoGUBd4-txu8_heScTeM8mbKu9Um-qwtf-0JoYf98lWFj7MTMlvqgUWufmrtwydT7go9Jf3B3PeI5OFL_sy8YVCG3z5AjmxxwtPJnIVNBwGR1S48qYaw/s551/IMG_20221230_100059.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="551" data-original-width="536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvW51ksXw9h5KLvol5KOUHUkQHtIQXwiO1kgdEzjNBKN_UF79tEr6_221X9vGzv9O5l-21YOhoGUBd4-txu8_heScTeM8mbKu9Um-qwtf-0JoYf98lWFj7MTMlvqgUWufmrtwydT7go9Jf3B3PeI5OFL_sy8YVCG3z5AjmxxwtPJnIVNBwGR1S48qYaw/s320/IMG_20221230_100059.jpg" width="311" /></a></div><br />One of my favourite 🍊🧨CNY Cookies🧧🍊. Instead of frying or baking your cashew nuts why not try to bake cookies with it. This recipe is easy and taste great. <p></p><p>Cashew nut cookies</p><p>Ingredients:</p><p>250 gms salted butter</p><p>140 gms icing sugar</p><p>300 gms plain flour</p><p>90 gms Cashew nut powder</p><p>1/2 baking powder</p><p>1 tsp vanilla</p><p>90 gms baked cashew nuts, halved</p><p>1 egg yolk( for brushing)</p><p>Method:</p><p>Cream butter and icing sugar till creamy.</p><p>Add in cashew nut powder, flour, vanilla and baking powder.</p><p>Lightly knead into a dough and roll out to your desire thickness.</p><p>Use cookie cutter to cut into shapes.</p><p>Brush with egg yolk and top with half a cashew nut.</p><p>Bake for 10-15 mins at 180° or till golden brown.</p><p>Cool cookies before storing in airtight container.</p>Cook with Luhttp://www.blogger.com/profile/05744123120695190209noreply@blogger.com0tag:blogger.com,1999:blog-3895961549287600715.post-74796278364025178852022-11-16T18:49:00.009-08:002022-11-16T18:51:02.559-08:00Nyonya Fried Asam Fish<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinZiIPWZbbWBJjbxhjWiTptjbenLneSaIGmKvDawouKJcbm2xf3vUsVi4rUO-IktMdbSozhCf7T5pP6ZOT0z0Wih3J7-zjkXSi8UXZsgEqF1uOUDuAveK7B5tGW8GMRSsGaC0l9AYKkzxJhvfaCSqeuBObEneU4NzwD66mdHskZmsP8AS63n1QB_EDnA/s2541/IMG_20221117_104438.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2541" data-original-width="2256" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinZiIPWZbbWBJjbxhjWiTptjbenLneSaIGmKvDawouKJcbm2xf3vUsVi4rUO-IktMdbSozhCf7T5pP6ZOT0z0Wih3J7-zjkXSi8UXZsgEqF1uOUDuAveK7B5tGW8GMRSsGaC0l9AYKkzxJhvfaCSqeuBObEneU4NzwD66mdHskZmsP8AS63n1QB_EDnA/s320/IMG_20221117_104438.jpg" width="284" /></a></div><br /> My late Mak often cook this mackerel fish dish and pair it with a mean Sambal Chilli. We would spoon the Asam oil onto our plate of rice and eat the fish with the Sambal chilli. So Shiok and finger licking good. I think this is not a common dish as I have never seen anyone cook this dish. Ingredients are simple and so easy to do. Do give it a try if you are curious and let me know if you like it. 😁<p></p><p>Nyonya Asam Fried Fish</p><p>Ingredients:</p><p>2 pcs Spanish mackerel</p><p>2 tbsps Asam paste ( I use Adabi Asam paste)</p><p>1/4 TSP Salt</p><p>Cooking oil for frying </p><p>Method: </p><p>Wash and pat dry the fish. </p><p>Add the salt to the Asam paste and marinade the fish with the Asam paste.</p><p>Set aside for 1 hour or more.</p><p>Heat up oil in a pan and slide in the fish.</p><p>Fry over medium fire till cook on both sides.</p><p>Transfer to a plate and pour the oil over the fish.</p><p>Do not throw away the oil. (The oil is the soul of the dish)</p><p>Serve with rice and Sambal Chilli.</p><p> </p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Cook with Luhttp://www.blogger.com/profile/05744123120695190209noreply@blogger.com0tag:blogger.com,1999:blog-3895961549287600715.post-35980245285928182722022-06-17T17:43:00.005-07:002022-06-17T17:43:57.977-07:00Luncheon meat bun<p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnrVSvljIg0MW8FI5APwjcokGNFpkKqg20exJTTlFLQ3PvfiZmgx-JzQsI2fI6CuBYKeruReaMZoiVj6QwaB7TKrul3ZHebBXWY2MAGrB6OmbMiTpk46W6X93bS9hcx6RkCA-Y3XaVlDF5NI8ky4nnFhiNu1xQRmCZPhYKCYPwkqSRs-0L_ADXLjm_EA/s1270/FB_IMG_1655440204532.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1270" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnrVSvljIg0MW8FI5APwjcokGNFpkKqg20exJTTlFLQ3PvfiZmgx-JzQsI2fI6CuBYKeruReaMZoiVj6QwaB7TKrul3ZHebBXWY2MAGrB6OmbMiTpk46W6X93bS9hcx6RkCA-Y3XaVlDF5NI8ky4nnFhiNu1xQRmCZPhYKCYPwkqSRs-0L_ADXLjm_EA/s320/FB_IMG_1655440204532.jpg" width="272" /></a></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQt8OPzpd-ha_-RkN3pJsMsCobASSwBcMK1Btk0oDzjNFtxEynSst9luE3x8cyoqYS81gQLBHGlW5WZ5Xflfdb9pGSZMX8DJ242Y_9PJbuAf_jv73Zy_CVEMeQo6mEFP7QKzNLSFbwZvnAHTVZ5YmgwApE5rPD6Hn9Zi0T4DvNosxe0xveR1E4uHzhhg/s1078/IMG_20220618_081638_940.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1078" data-original-width="1078" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQt8OPzpd-ha_-RkN3pJsMsCobASSwBcMK1Btk0oDzjNFtxEynSst9luE3x8cyoqYS81gQLBHGlW5WZ5Xflfdb9pGSZMX8DJ242Y_9PJbuAf_jv73Zy_CVEMeQo6mEFP7QKzNLSFbwZvnAHTVZ5YmgwApE5rPD6Hn9Zi0T4DvNosxe0xveR1E4uHzhhg/s320/IMG_20220618_081638_940.jpg" width="320" /></a></div><br />Bought a BM recently and bake Luncheon Meat buns for lunch. I used to knead my dough manually and it's really armbreaking. Glad to have made the right decision to buy the BM. I use the Tangzhong method to bake the bread and the bread is really soft.<p></p><p></p><p>Luncheon meat buns</p><p>Tangzhong Roux</p><p>50 gms plain flour</p><p>250 gms milk/ water</p><p>Method: Mix together and cook over low fire till thick</p><p>Set aside to cool down</p><p>Ingredients for buns:</p><p>350 gms bread flour</p><p>55 gms sugar</p><p>1 tsp salt</p><p>1 egg</p><p>7 gms milk powder</p><p>125 gms milk</p><p>120 gms tangzhong</p><p>2 tsps instant yeast</p><p>30 gms butter</p><p>Method:</p><p>Pour milk, tangzhong, egg, salt, sugar, milk powder into the breadmaker then add in the flour.</p><p>Make a hole in the middle of the flour and add in the yeast.</p><p>Start the Dough mode on the breadmaker.</p><p>Let it run for 10 mins into a dough and add in the butter. </p><p>Let the breadmaker finish the cycle and take out to proof for 40 mins.</p><p>After 40 mins divide dough into 10 pcs.</p><p>Roll into balls and press the dough into oval shape.</p><p>Wrapped with the luncheon meat and place on tray leaving space between each bun.</p><p>Let the buns rest for 15 mins and brush with beaten egg.</p><p>Bake at 180° for 15 - 20 mins till golden brown.</p>Cook with Luhttp://www.blogger.com/profile/05744123120695190209noreply@blogger.com1tag:blogger.com,1999:blog-3895961549287600715.post-17759562319908497942022-06-17T01:32:00.007-07:002022-06-17T01:32:44.645-07:00Luncheon meat bun<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKRmUjzbC41Jd2M1jV2zJZPxVaZNCUzLjcN0udcEjR2XcH94alg8pGNdUBKU9wxCGcZPGtOSHZZn_GDi5g1UfEJf54Vlb1FPAGijhsRWTBeB8_WhC5l1AFDbZhh--a_XxDMnjpg7kaQjy9h2F532mPhT0uSTnWYh8sq_yg20P1rKai8kIdTcRXHSoj6g/s2908/IMG_20220617_162815.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2908" data-original-width="2253" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKRmUjzbC41Jd2M1jV2zJZPxVaZNCUzLjcN0udcEjR2XcH94alg8pGNdUBKU9wxCGcZPGtOSHZZn_GDi5g1UfEJf54Vlb1FPAGijhsRWTBeB8_WhC5l1AFDbZhh--a_XxDMnjpg7kaQjy9h2F532mPhT0uSTnWYh8sq_yg20P1rKai8kIdTcRXHSoj6g/s320/IMG_20220617_162815.jpg" width="248" /></a></div><br />Bought a BM recently and bake Luncheon Meat buns for lunch. I used to knead my dough manually and it's really armbreaking. Glad to have made the right decision to buy the BM. I use the Tangzhong method to bake the bread and the bread is really soft.<p></p><p>Luncheon meat buns</p><p>Tangzhong Roux</p><p>50 gms plain flour</p><p>250 gms milk/ water</p><p>Method: Mix together and cook over low fire till thick</p><p>Set aside to cool down</p><p><br /></p><p>Ingredients for buns:</p><p>350 gms bread flour</p><p>55 gms sugar</p><p>1 tsp salt</p><p>1 egg</p><p>7 gms milk powder</p><p>125 gms milk</p><p>120 gms tangzhong</p><p>2 tsps instant yeast</p><p>30 gms butter</p><p>Method:</p><p>Pour milk, tangzhong, egg, salt, sugar, milk powder into the breadmaker then add in the flour.</p><p>Make a hole in the middle of the flour and add in the yeast.</p><p>Start the Dough mode on the breadmaker.</p><p>Let it run for 10 mins into a dough and add in the butter. </p><p>Let the breadmaker finish the cycle and take out to proof for 40 mins.</p><p>After 40 mins divide dough into 10 pcs.</p><p>Roll into balls and press the dough into oval shape.</p><p>Wrapped with the luncheon meat and place on tray leaving space between each bun.</p><p>Let the buns rest for 15 mins and brush with beaten egg.</p><p>Bake at 180° for 15 - 20 mins till</p>Cook with Luhttp://www.blogger.com/profile/05744123120695190209noreply@blogger.com0tag:blogger.com,1999:blog-3895961549287600715.post-27833416456006445712022-04-10T19:46:00.002-07:002022-04-10T19:46:48.951-07:00Sweet potatoes Ondeh Ondeh<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg90v7ex1rUHsM8ToLaqV8MBcLO0pU8VdI-qoV1KkorMm01b98o_-9ctgRumtZb1A_dcc7-7UpYefolg2h32TlEX6bQ7mOPjtPu_S9UWLMgOJ_P0MWE4k_1cIsF5SuRmjyNXmkuPvOSO5_Kon8U-iaWPWF3VKZnP27NFEKJd1L0k9coikeShukbAPZuzQ/s4032/20220411_093753.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg90v7ex1rUHsM8ToLaqV8MBcLO0pU8VdI-qoV1KkorMm01b98o_-9ctgRumtZb1A_dcc7-7UpYefolg2h32TlEX6bQ7mOPjtPu_S9UWLMgOJ_P0MWE4k_1cIsF5SuRmjyNXmkuPvOSO5_Kon8U-iaWPWF3VKZnP27NFEKJd1L0k9coikeShukbAPZuzQ/s320/20220411_093753.jpg" width="240" /></a></div><br /> This Ondeh Ondeh recipe is shared to me by my FB friend Ginny Chan. This recipe is from a cookbook and I shorten and improvised the lenghty recipe. I like simple and short recipes. Long and cheong hei recipes puts me off. So here is the recipe that suits me.<div><br /></div><div>Sweet potatoes Ondeh Ondeh</div><div><br /></div><div>Ingredients:</div><div><br /></div><div>180 gms glutinous rice flour </div><div>10 gms tapioca flour</div><div>130 gms water</div><div>1/8 tsp salt</div><div>1 tsp oil</div><div><br /></div><div>150 - 200 gms orange coloured sweet potatoes, steam and mash</div><div>300 gms chopped gula melaka</div><div>200 gms white grated coconut, steam for 10 mins and add in 1/4 tsp salt after steaming</div><div><br /></div><div>Method:</div><div><br /></div><div>Mix the glutinous rice flour, tapioca flour and salt in a bowl.</div><div>Pour in the water and mix till resembles breadcrumbs.</div><div>Set aside for 30 mins.</div><div>After 30 mins add in the steam sweet potatoes and knead to a dough. (If too dry add more sweet potatoes and if too wet add in some tapioca flour)</div><div>Add in the oil and knead to a smooth dough.</div><div>Set aside for 20 mins</div><div>Divide into balls and wrap with chopped gula melaka.</div><div>Bring a pot of water to a boil and drop 8 - 10 balls into the boiling water.</div><div>When the balls floats up spoon up and coat with the steam white grated coconut.</div><div>Serve hot or cold.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIq8akfCBerhVWW7cHbbhzxwKt6MUKCHhKKaALq2JjTtA_lmW7P6M2ErgkZKRzSY7XMyNnPH6iQjRQqUebp_zV2nQZQ3qaj3w5UdQBxcIzOWGbzGmPHiBrU4FHWyRaRK1pqRlPw-b22s9V4UEf5W3NuJloPxlf1VX44CiBXA0Hfz4M0c67a7W4MGALDw/s4032/20220410_125558.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIq8akfCBerhVWW7cHbbhzxwKt6MUKCHhKKaALq2JjTtA_lmW7P6M2ErgkZKRzSY7XMyNnPH6iQjRQqUebp_zV2nQZQ3qaj3w5UdQBxcIzOWGbzGmPHiBrU4FHWyRaRK1pqRlPw-b22s9V4UEf5W3NuJloPxlf1VX44CiBXA0Hfz4M0c67a7W4MGALDw/s320/20220410_125558.jpg" width="320" /></a></div><br /><div><br /></div>Cook with Luhttp://www.blogger.com/profile/05744123120695190209noreply@blogger.com0tag:blogger.com,1999:blog-3895961549287600715.post-70611984591432197432022-04-02T17:05:00.004-07:002022-04-02T17:13:12.108-07:00Otah Kueh Salat<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWGFnigHcG8FCQgmbp8wfu-7kBlVJ5Y7gcg2bNWvegFU6Rge1GHMJ2wqq1ljrR4Sd1UcFNzDUOi97H4rGoFCAZtrKKXBlY27eHU7yyN_XdGAWwC2Toc7Hov9tgY7GV61mdHGIs7D_srl0AIBgCBtyKfNV7RiJwGlIhicOPvGr9duG7FFVGRXrW_w6cHQ/s4032/20220402_161233.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWGFnigHcG8FCQgmbp8wfu-7kBlVJ5Y7gcg2bNWvegFU6Rge1GHMJ2wqq1ljrR4Sd1UcFNzDUOi97H4rGoFCAZtrKKXBlY27eHU7yyN_XdGAWwC2Toc7Hov9tgY7GV61mdHGIs7D_srl0AIBgCBtyKfNV7RiJwGlIhicOPvGr9duG7FFVGRXrW_w6cHQ/s320/20220402_161233.jpg" width="240" /></a></div><br />This Otah Kueh Salat is a savoury twist to the normal sweet Kueh Salat. I love the combination of Otah and the sweet coconutty glutinous rice. Would be a great treat for ppl who love Otah and glutinous rice. Give it a try I am sure you would like this combination as much as i do.<p></p><p><br /></p><p>Otah Kueh Salat </p><p>Ingredients:</p><p>300gms Spanish mackerel, scrape out the meat</p><p>125 ml coconut </p><p>Seasonings:</p><p>1/2 tsp tumeric powder</p><p>1 and a half tsp sambal chilli</p><p>1 tsp salt</p><p>1 tsp sugar</p><p>1 tbsp meat curry powder</p><p>1 small egg</p><p><br /></p><p>Method:</p><p>Blend the fishmeat and coconut milk till fine.</p><p>Add in the seasonings and egg, mix till sticky and combined.</p><p>If too dry add some water.</p><p>Steam 250 gms soaked (soak 20 -30 mins) glutinous rice with 200ml coconut milk, 1/2 tsp salt for 15 - 20 mins. Leave aside to cool.</p><p>Press glutinous rice into a 7 inch × 5 inch tray.</p><p>Pour the otah mixture on top, smooth top and steam over medium fire for 10 - 15 mins.</p><p>Let it cool before cutting.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwuxCoTykQwNFXwCLW9b_G7_AeqezWfWu7r4T_Pp8E0Kyk47Vzd4ixgffFEXeNiJmKlTMmJyIzyuruz7BtTiMGHqRtntV_HmMIcS_HZbXoGy7iz6Pu7p6MaSEs7rhThDKKMel16yXdOYgWtn-OFHWE9nWx3Q7SVZcCz0vj5D5R1Ilne7kAs1e99IxGpw/s3531/20220403_075233.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3531" data-original-width="3017" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwuxCoTykQwNFXwCLW9b_G7_AeqezWfWu7r4T_Pp8E0Kyk47Vzd4ixgffFEXeNiJmKlTMmJyIzyuruz7BtTiMGHqRtntV_HmMIcS_HZbXoGy7iz6Pu7p6MaSEs7rhThDKKMel16yXdOYgWtn-OFHWE9nWx3Q7SVZcCz0vj5D5R1Ilne7kAs1e99IxGpw/s320/20220403_075233.jpg" width="273" /></a></div><br /><p><br /></p>Cook with Luhttp://www.blogger.com/profile/05744123120695190209noreply@blogger.com0tag:blogger.com,1999:blog-3895961549287600715.post-13769925357097984352021-09-26T17:57:00.003-07:002021-09-26T18:36:56.312-07:00Apom Beras/ Wa Koh Kueh<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_q2-hmzOK5-r6PN4FL1x_PpwOHseFSkgfvf_-B7B035Un0KW0wH10_8cE54uloHk2QEBQ0xBOTY-qQeoLyaaV_C6WYNam4VZGCh-AmYiirTSoDxTxAlCF242PHNg05EfiYgV_YBndYe0U/s960/FB_IMG_1632703511003.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_q2-hmzOK5-r6PN4FL1x_PpwOHseFSkgfvf_-B7B035Un0KW0wH10_8cE54uloHk2QEBQ0xBOTY-qQeoLyaaV_C6WYNam4VZGCh-AmYiirTSoDxTxAlCF242PHNg05EfiYgV_YBndYe0U/s960/FB_IMG_1632703511003.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_q2-hmzOK5-r6PN4FL1x_PpwOHseFSkgfvf_-B7B035Un0KW0wH10_8cE54uloHk2QEBQ0xBOTY-qQeoLyaaV_C6WYNam4VZGCh-AmYiirTSoDxTxAlCF242PHNg05EfiYgV_YBndYe0U/s960/FB_IMG_1632703511003.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="610" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_q2-hmzOK5-r6PN4FL1x_PpwOHseFSkgfvf_-B7B035Un0KW0wH10_8cE54uloHk2QEBQ0xBOTY-qQeoLyaaV_C6WYNam4VZGCh-AmYiirTSoDxTxAlCF242PHNg05EfiYgV_YBndYe0U/s320/FB_IMG_1632703511003.jpg" width="203" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><div class="separator" style="clear: both; text-align: left;">I have this Wa Koh Kueh recipe that uses jiu bing or wine biscuit and it takes 48 hours to ferment. I came across this recipe that needs only 3 hours to ferment and this recipe uses yeast. The result is not much difference from the jiu bing ones. The wa koh kueh is chewy and no so sweet. This recipe I will definitely try again because of the shorter fermenting time. </div></blockquote><div class="separator" style="clear: both; text-align: center;">Recipe credits to Sid from @ Tartella Sg.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Apom Beras/ Wa Koh Kueh</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">1 cup cooked rice</div><div class="separator" style="clear: both; text-align: center;">1 cup rice flour</div><div class="separator" style="clear: both; text-align: center;">1 cup plain flour</div><div class="separator" style="clear: both; text-align: center;">1 and 1/4 cup water</div><div class="separator" style="clear: both; text-align: center;">3/4 cup sugar</div><div class="separator" style="clear: both; text-align: center;">1 tsp yeast</div><div class="separator" style="clear: both; text-align: center;">Food colouring</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Grated white coconut</div><div class="separator" style="clear: both; text-align: center;">Salt and pandan leaves</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Method:</div><div class="separator" style="clear: both; text-align: center;">Steam the grated white coconut with the salt and pandan leaves for 15 - 20 mins.</div><div class="separator" style="clear: both; text-align: center;">Set aside.</div><div class="separator" style="clear: both; text-align: center;">Blend the cooked rice, water, sugar and yeast.</div><div class="separator" style="clear: both; text-align: center;">Pour into the sifted rice flour and plain flour.</div><div class="separator" style="clear: both; text-align: center;">Stir till mixture is combined. Covered the mixture and set aside for 3 hours.</div><div class="separator" style="clear: both; text-align: center;">After 3 hours stir the mixture and divide into portions.</div><div class="separator" style="clear: both; text-align: center;">Add in colouring of your choice.</div><div class="separator" style="clear: both; text-align: center;">Oil the plastic or porcelain cups.</div><div class="separator" style="clear: both; text-align: center;">Spoon mixture into cups till full.</div><div class="separator" style="clear: both; text-align: center;">Water must be boiling.</div><div class="separator" style="clear: both; text-align: center;">Steam for 10 mins if you are using plastic or porcelain cups.</div><div class="separator" style="clear: both; text-align: center;">Serve with grated coconut and orange coloured sugar.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOK2knREm9_Tz_Yot5xSVGGkwRXBu5UVocDF6aU2Mlp9Y9ED2PtpJHGw_Tauk7IF5s3U_rzefgeNbGGbzF8dUeo2VwiV7rh4xgUvGSnvehqYH3jIcbSXv_rU7gF8AYHD7ZEEaZeEFIgKoB/s960/FB_IMG_1632703518783.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="628" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOK2knREm9_Tz_Yot5xSVGGkwRXBu5UVocDF6aU2Mlp9Y9ED2PtpJHGw_Tauk7IF5s3U_rzefgeNbGGbzF8dUeo2VwiV7rh4xgUvGSnvehqYH3jIcbSXv_rU7gF8AYHD7ZEEaZeEFIgKoB/s320/FB_IMG_1632703518783.jpg" width="209" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /><p></p>Cook with Luhttp://www.blogger.com/profile/05744123120695190209noreply@blogger.com3tag:blogger.com,1999:blog-3895961549287600715.post-3394309897245669352021-09-20T21:17:00.002-07:002021-09-20T21:17:38.780-07:00Red Dates Huat Kueh<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAb0HW9yDACiJyJThqtEUP9mEdGHIu11ao8S7NWSbsOqDgVTWFZrGcmEOzrJjWbjDZOriWs54vQKAvxApDb0uTrZjeh1Gr8f3tkmJ3RmXyw7PP5WIUk3sVEzRwlnrfpEIA8pjp2q22AjqY/s1613/FB_IMG_1632197287239.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1613" data-original-width="1055" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAb0HW9yDACiJyJThqtEUP9mEdGHIu11ao8S7NWSbsOqDgVTWFZrGcmEOzrJjWbjDZOriWs54vQKAvxApDb0uTrZjeh1Gr8f3tkmJ3RmXyw7PP5WIUk3sVEzRwlnrfpEIA8pjp2q22AjqY/s320/FB_IMG_1632197287239.jpg" width="209" /></a></div><br />Huat Kueh are often steam for offerings for prayers. There are many variety of Huat Kuehs. Some are made with rice flour. My favourite are gula mekaka huat kuehs. Yesterday I saw this huat kueh recipe being share on FB and decided to steam some for prayers today. The sweetness level of the huat kueh is just right with the sweetness of the red dates adding to it. <p></p><p><br /></p><p>Daisy Koh Siew Eng </p><p><br /></p><p>Red Dates Huat Kueh</p><p>Ingredients:</p><p>250 gms self raising flour</p><p>50 gms corn oil</p><p>1 tsp baking powder</p><p>100 gm brown sugar</p><p>230 gms water </p><p>6 red dates, cut in small pieces</p><p><br /></p><p>Method:</p><p>Dissolve the brown sugar in the 230 gms bowl of water.</p><p>Add in the corn oil and give a stir.</p><p>Sieve the sr flour and baking powder.</p><p>Slowly add to the water mixture and stir till smooth.</p><p>Pour into moulds lined with a paper cup till 90% full.</p><p>Sprinkle the red dates over the top.</p><p>Let water boil first before placing in the huat kueh to steam.</p><p>Steam for 15 - 20 mins over big fire.</p><p>Remove immediately from the mould to prevent soggy bottom.</p><p><br /></p>Cook with Luhttp://www.blogger.com/profile/05744123120695190209noreply@blogger.com0tag:blogger.com,1999:blog-3895961549287600715.post-89330811561059586872021-09-01T22:32:00.005-07:002021-09-01T22:33:38.084-07:00Chilli Crab Sauce Tofu<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTqYtehYcdw7kVLrITMiSXmt6YV4rFrTl0xuFGAKRKVm5nmowy0lasdKXGNef9QyDdmPDKWQBuCGOePcxvSKsMchBlIaXIZQ4IrqffeFxqEugtoZzD9rN2W1c2zYFNwX_66NUnHBDUdYFF/s2543/20210902_111647.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1236" data-original-width="2543" height="156" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTqYtehYcdw7kVLrITMiSXmt6YV4rFrTl0xuFGAKRKVm5nmowy0lasdKXGNef9QyDdmPDKWQBuCGOePcxvSKsMchBlIaXIZQ4IrqffeFxqEugtoZzD9rN2W1c2zYFNwX_66NUnHBDUdYFF/s320/20210902_111647.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p> Chilli crab is Singapore's iconic dish. I am scared of killing crabs but I like the sauce so I cook with tofu and snowcrab legs. Just as good as the real thing. Will dip mantou and tofu fries in the sauce.</p><p>Chilli Crab Sauce Tofu</p><p>Ingredients:</p><p>1 box Fortune Japanese Silken Tofu, cubed</p><p>Snow crab legs</p><p>4 tbsps minced garlic</p><p>2 tbsps chopped red chilli</p><p>2 tbsps chopped ginger</p><p>2tbsp sambal belachan </p><p>1/2 bowl ketchup</p><p>1/2 bowl chilli sauce</p><p>1 tsp light soya sauce</p><p>2 tsps oyster sauce</p><p>1 and a half bowls chicken stock or water</p><p>1 beaten egg beaten egg</p><p>2 - 3 tbsps corn flour mix with 3 tbsps water to thicken sauce</p><p>1/2 tsp salt</p><p>2 tbsps sugar</p><p><br /></p><p>Method:</p><p><br /></p><p>Mix sugar, salt, ketchup, chilli sauce, light soya sauce and oyster sauce in a bowl and mix well.Heat 1 tbsp oil in a pan and fry garlic, ginger and chilli till slightly brown.</p><p>Add in the bowl of sauce and sambal chilli.</p><p>Stir to combine and add in the water.</p><p>Bring to a boil.</p><p>Add the snow crab legs and tofu.</p><p>Add salt and sugar to taste.</p><p>Pour in the beaten egg.</p><p>Quickly stir to combine egg.</p><p>Dish up and serve with fried mantou.</p>Cook with Luhttp://www.blogger.com/profile/05744123120695190209noreply@blogger.com0tag:blogger.com,1999:blog-3895961549287600715.post-60189772500585866142021-07-05T19:07:00.001-07:002021-07-05T19:07:35.427-07:00Red Dragonfruit Agar Agar<p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDvWhfozZoWdRyxyUQlZFyCT_LntIv5dGACj1z4e-9kQR1eynb-iRrkELwrPFXL57xYkSAleJ0QmbTswvDAnY3oTtUEy0HIxAQiOtb6gTDjDmzGfaRgTc69fs77qxLnlWvcUCY_GnV075a/s2048/20210705_125922.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDvWhfozZoWdRyxyUQlZFyCT_LntIv5dGACj1z4e-9kQR1eynb-iRrkELwrPFXL57xYkSAleJ0QmbTswvDAnY3oTtUEy0HIxAQiOtb6gTDjDmzGfaRgTc69fs77qxLnlWvcUCY_GnV075a/s320/20210705_125922.jpg" /></a></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtsOyir0KVX0zBTlA4i8ZANcXXMsJLvmm1dXiW0KxxzVQxf2cRXMsXEXSMlmTEXKMNoLjOSI3MTiL9v4_UcNDHkrC7JnSvWSI2pQ1JNIjMNAfaY_N61MtuudOUXastz0iZBBbE5Xl_Kgjx/s2048/20210705_114741.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtsOyir0KVX0zBTlA4i8ZANcXXMsJLvmm1dXiW0KxxzVQxf2cRXMsXEXSMlmTEXKMNoLjOSI3MTiL9v4_UcNDHkrC7JnSvWSI2pQ1JNIjMNAfaY_N61MtuudOUXastz0iZBBbE5Xl_Kgjx/s320/20210705_114741.jpg" width="320" /></a></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhANKNlFD_u04oMcI9cZrFGtMqcfAwI74IuIt3jdJYy9ZRCU3EBr9qhazLEZP1YueaHyfnJBEjvt6_0ex9mgPSkZsqfq3g51y7uvFomEUUANlSenRPfdEUyD2kG6f2NGB_a4MJO-mz4f59N/s2048/20210705_131202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhANKNlFD_u04oMcI9cZrFGtMqcfAwI74IuIt3jdJYy9ZRCU3EBr9qhazLEZP1YueaHyfnJBEjvt6_0ex9mgPSkZsqfq3g51y7uvFomEUUANlSenRPfdEUyD2kG6f2NGB_a4MJO-mz4f59N/s320/20210705_131202.jpg" /></a></div><br /> I have 2 red dragonfruits in my fridge and was thinking what to do with it. So I went on the Internet to look for inspirations and the first thing I saw was this Red Dragonfruit Agar Agar image staring at me. So I decided to make this recipe as my family loves Agar Agar. It was so good and refreshing and so beautiful with the stunning ruby red colour. I think nobody would be able to resist such a beautiful coloured dessert.<p></p><div><br /></div><div>Red Dragonfruit Agar Agar</div><div><br /></div><div>Ingredients:</div><div><br /></div><div>1 pkt agar agar powder (10 gms)</div><div>800ml water</div><div>200 gms red dragonfruit, mashed with a fork till fine</div><div>100 gms fine sugar</div><div>2 tbsp orange juice</div><div><br /></div><div>Method:</div><div><br /></div><div>Dissolve the agar agar powder and sugar in the 800 gms water.</div><div>Turn on the fire and let the mixture comes to a boil.</div><div>Turn off fire and pour in the red dragonfruit pulp and orange juice.</div><div>Stir to combine and pour into a jelly mould or into individual jelly cups.</div><div>Let it cool before transfering to the fridge.</div><div>Unmould agar agar with toothpick and serve.</div>Cook with Luhttp://www.blogger.com/profile/05744123120695190209noreply@blogger.com0tag:blogger.com,1999:blog-3895961549287600715.post-68015622918315702632021-04-04T23:18:00.001-07:002021-04-04T23:18:25.603-07:00Steam Rice Cakes<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_hmNUpA3WHhZtHCm1Tk4Bi-oAgAyjH_4JPIXlQDG1xKTO3WfEIavg0TZIHgmetvXbSRhOGnQ-sdZsM0RttsFz0kz7eTZRLNGRJPUlue1cx5R1mBEwhZYlHL_vmLPQGOiESHE4cgw6T7P/s2543/20210404_081708.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1236" data-original-width="2543" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_hmNUpA3WHhZtHCm1Tk4Bi-oAgAyjH_4JPIXlQDG1xKTO3WfEIavg0TZIHgmetvXbSRhOGnQ-sdZsM0RttsFz0kz7eTZRLNGRJPUlue1cx5R1mBEwhZYlHL_vmLPQGOiESHE4cgw6T7P/s320/20210404_081708.jpg" width="320" /></a></div><p><br /></p>Someone ask me ' What is the difference between Huat Kueh and Wa Koh Kueh? ' In my opinion Huat Kueh is those for prayers using Gula Melaka and brown sugar. Wa Ko Kueh are made from cooked rice and rice flour so it's not the same. But some bloggers categorised both under Huat Kueh. So I may be wrong. This steam rice cake recipe is from one of the Live show that I happen to come across while scrolling thru FB. They says it's Rice Huat Kueh. This recipe doesn't use jiu bing or sweet wine biscuit. So it don't have that fermented rice smell so it's perfect for ppl who is put off by the fernented rice smell and taste.<p></p><p><br /></p><p>Steam Rice Cakes</p><p>Ingredients:</p><p>4 blades pandan leaves</p><p>400 ml water</p><p>100 - 150 gms sugar ( I uses 100 gms)</p><p>250 gms rice flour</p><p>100 gms overnight cooked rice</p><p>10 gms ENO</p><p>Method:</p><p>Boil water, sugar and pandan leaves till sugar dissolves.</p><p>Set aside to cool down.</p><p>Blend cooked rice with syrup till fine.</p><p>Strain the mixture into a bowl.</p><p>Add in the rice flour, stir into a smooth.</p><p>Add in the 10 gms ENO and mix well.</p><p>Pour into 3 bowls and add in your prefered colourings.</p><p>Steam the teacups in steamer first.</p><p>Pour batter into teacups full to the rim.</p><p>Let water boil first before placing in to steam.</p><p>Steam on high fire for 10 - 15 mins.</p><p>Cool before serving with 紅糖 and grated white coconut.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx4jwzk9NLvBB-6c9UDPjr-RZdQnJy4BZuqz_Xdza_bS4xq10-yR5vxhMp_CClV4bKfO50D5BbUIMUE8WOaeKN-0YgVEumhU5blbfIXOSXAo3mdPF5lSS_WF2tiepS_6FYeQaAWrSraxU_/s2543/20210404_081553.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1236" data-original-width="2543" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx4jwzk9NLvBB-6c9UDPjr-RZdQnJy4BZuqz_Xdza_bS4xq10-yR5vxhMp_CClV4bKfO50D5BbUIMUE8WOaeKN-0YgVEumhU5blbfIXOSXAo3mdPF5lSS_WF2tiepS_6FYeQaAWrSraxU_/s320/20210404_081553.jpg" width="320" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p> </p>Cook with Luhttp://www.blogger.com/profile/05744123120695190209noreply@blogger.com0tag:blogger.com,1999:blog-3895961549287600715.post-46891501201843783632021-03-31T21:28:00.004-07:002021-03-31T21:53:30.137-07:00Mee Soto Ayam<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi44v04Dyt0ciNvSmYPgR7pBLvjgSV6qbZGD2AA_a80tOvXjy-kSyglaOVxaYxk1Oickh1gSMskrbpmt7gQrdMY3hyphenhyphenrS_gzgGtKuXSQrx4usHHeSfZTlHRM2yogJLQ8HDkWhF_9V6rnNB_D/s2048/20210401_093003.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1881" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi44v04Dyt0ciNvSmYPgR7pBLvjgSV6qbZGD2AA_a80tOvXjy-kSyglaOVxaYxk1Oickh1gSMskrbpmt7gQrdMY3hyphenhyphenrS_gzgGtKuXSQrx4usHHeSfZTlHRM2yogJLQ8HDkWhF_9V6rnNB_D/s320/20210401_093003.jpg" width="320" /></a></div><br />Mee Soto Ayam is my favourite Malay food. This collaboration with Benja Chicken uses Benja Skinless Boneless Chicken Leg to cook the soup for the noodle dish. No freezer burnt taste if you use this Brand Frozen Chicken.<p></p><p><br /></p><p>Mee Soto Ayam</p><p><br /></p><p>Ingredients:</p><p>2 Benja Skinless Boneless Chicken Leg</p><p><br /></p><p>(A)Spices to be blended :</p><p>20 gms</p><p> Coriander seeds</p><p>5 gms white peppercorns</p><p>3 pips garlics</p><p>3 candlenuts</p><p>15 gms galangal</p><p>20 gms ginger</p><p>1 medium onion</p><p>2 tbsp water</p><p>(B)Spices to be fried:</p><p>1 small stick cinnamon</p><p>2 cloves</p><p>2 star anise</p><p>3 cardamons</p><p>1 lemongrass, smash</p><p>2 litres water</p><p><br /></p><p>500 gms yellow noodles</p><p>Coriander and fried shallots for garnshing</p><p>Method:</p><p>Blend the spices with the 2 tbsp water. </p><p>Fry the spices in 3 tbsp of oil till fragrant.</p><p> Add in the blended spices and lemongrass, fry till oil is released in the mixture.</p><p>Pour in 2 litres water and let it come to a boil.</p><p>Add in the 2 Benja boneless chicken leg and let it cook over small fire for 30 mins.</p><p>Scoop up the chicken, tear the chicken into shreds and set aside.</p><p>If the soup evaporates too much after cooking for 30 mins, top up with more water.</p><p>Bring soup to a boil and strain the soup.</p><p>Add salt and sugar to your taste.</p><p>Blanch a handful of yellow noodles in boiling water and place in a bowl.</p><p>Ladle soup onto noodles and garnish with shredded chicken, fried onions and coriander and green or red chillies. </p><p>Serve hot with bergedil.</p><p><br /></p>Cook with Luhttp://www.blogger.com/profile/05744123120695190209noreply@blogger.com0tag:blogger.com,1999:blog-3895961549287600715.post-79901469480479935752021-03-31T21:05:00.001-07:002021-03-31T21:06:31.792-07:00Minced Chicken Bergedil<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqIXr5s1LZEbZnP6_c7BSXI03njZvhshElF7a6PXiV06bF_oxPE1rCYF_Eallg4oH8iTeaIIN4BkK91pIH6RG_ZWnNJT9ltRQzLppZBbzhMRmWTajFXHrYfLj46IzSQoHsbZXpcdMsZ690/s2048/20210328_193740.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1406" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqIXr5s1LZEbZnP6_c7BSXI03njZvhshElF7a6PXiV06bF_oxPE1rCYF_Eallg4oH8iTeaIIN4BkK91pIH6RG_ZWnNJT9ltRQzLppZBbzhMRmWTajFXHrYfLj46IzSQoHsbZXpcdMsZ690/s320/20210328_193740.jpg" width="320" /></a></div><br />Collaboration with @ Benja Chicken Singapore using Benja Skinless Boneless Chicken Leg. Best accompaniment to go with Mee Soto or to go with rice.<p></p><p>Minced Chicken Bergedil</p><p>Ingredients:</p><p>3 medium potatoes, 300 gms</p><p>100 gms Benja skinless chicken leg, minced</p><p>1 green chilli, sliced</p><p>1/2 tsp salt </p><p>1/2 tsp white pepper</p><p>1 egg, beaten</p><p><br /></p><p>Method:</p><p>Cut the peeled potato into slices.</p><p>Deep fry or shallow fry the sliced potatoes till golden brown.</p><p>While hot, mash the potatoes.</p><p>Marinade the minced chicken with 1/4 tsp and 1/2 tsp white pepper and 1 tbsp water.</p><p>Heat up a pan and fry till minced chicken is cooked. </p><p>Dish up and let it cool.</p><p>Put the mashed potatoes in a bowl and add in the green chillies, minced chicken, salt and pepper.</p><p>Mix till combined.</p><p>Divide mixture into 10 portions and shape into balls and flatten it.</p><p>Dip balls in beaten egg and shallow fry in hot oil till golden brown.</p><p>Serve with the Mee Soto Ayam.</p>Cook with Luhttp://www.blogger.com/profile/05744123120695190209noreply@blogger.com0tag:blogger.com,1999:blog-3895961549287600715.post-45852282325359310592021-03-27T23:26:00.002-07:002021-03-27T23:38:10.338-07:00Mango Sago Dessert<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_StA8qJ_6PbSYo6Gb4kSIPt1rDSaCWYf8pcumCWx4OwBur_ntH8bQtYIE7MjDTFJZDwqPSKNgy9E4J9DIrRjqBe5lkxuxpSOL2nfk4S0zJ1dW3Tn-FalkuurjWiAM15gzkI20_JPOe6m4/s1957/20210328_130317.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1943" data-original-width="1957" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_StA8qJ_6PbSYo6Gb4kSIPt1rDSaCWYf8pcumCWx4OwBur_ntH8bQtYIE7MjDTFJZDwqPSKNgy9E4J9DIrRjqBe5lkxuxpSOL2nfk4S0zJ1dW3Tn-FalkuurjWiAM15gzkI20_JPOe6m4/s320/20210328_130317.jpg" width="320" /></a></div><br />March is mango season. This Hong Kong dessert is popular in Hong Kong, Singapore and Malaysia. It's usually serve with pomelo but since pomelo is seasonal l didn't use it. You can also add syrup if the mangoes are not sweet. I skip the syrup because the Indian mangoes I use are sweet. Today weather very hot so made cold Mango Sago dessert. Shiok!!<p></p><p><br /></p><p>Ingredients:</p><p><br /></p><p>3 medium mangoes</p><p>100 gms sago pearls</p><p>300 ml evaporated milk</p><p>Some iced cubes</p><p>3 - 4 tbsps syrup (optional)</p><p>Method:</p><p>Heat up half a pot of water and bring to a boil.</p><p>Add in the 100 gms sago pearls and cook for 10 mins, turn off the fire.</p><p>Let the sago pearls to continue cooking in the pot.</p><p>Strain out the sago pearls and soak in a bowl of water for later use.</p><p>Cut 1 mango into cubes and set aside.</p><p>Slice the remaining 2 mangoes.</p><p>Put the evaporated milk and slice mangoes into a blender together with some ice and blend.</p><p>Pour out the blended mango into a serving bowl.</p><p>Strain the sago pearls and pour into the pureed mango.</p><p>Serve cold with the cubed mango or chilled in the fridge.</p><p>Since pomelo is seasonal I didn't use pomelo.</p>Cook with Luhttp://www.blogger.com/profile/05744123120695190209noreply@blogger.com0tag:blogger.com,1999:blog-3895961549287600715.post-16965736215447394132021-03-20T03:16:00.002-07:002022-11-12T16:21:51.567-08:00Hae Piah /Prawn Fritters<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdpwaMIY4z4k0oEETeRQHZg_l_OanP6fjh_ja_N5XyxokTt2ggqB-YpxdZenoolResgnu_e0a3B4uxVcWs9IUzv9GBjkYE-kJqWdZ1shxwz6IYsHaZTYDVx9alvZRrXwWjEdfPEghz18tt/s2543/20210320_152102.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1236" data-original-width="2543" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdpwaMIY4z4k0oEETeRQHZg_l_OanP6fjh_ja_N5XyxokTt2ggqB-YpxdZenoolResgnu_e0a3B4uxVcWs9IUzv9GBjkYE-kJqWdZ1shxwz6IYsHaZTYDVx9alvZRrXwWjEdfPEghz18tt/s320/20210320_152102.jpg" width="320" /></a></div><br />Hae Piah is a deep fried crispy round prawn fritter that you can find at Wu Xiang stalls at Hawker Centre. It's popular in Singapore and Malaysia. It's our favourite deep fried snack. If you like it crispy you can use less batter to fill the ladle Some recipe add tumeric to the batter but i didn't. <p></p><p><br /></p><p>Hae Piah / Prawn Fritters</p><p>Ingredients:</p><p>160 gm Plain Flour </p><p>20 gm Corn flour</p><p>20 gm Rice flour </p><p>1/ tsp Baking Powder</p><p>1 tsp Salt</p><p>1 tsp pepper</p><p>250 gms ice cold water </p><p>14 pcs medium size Prawn</p><p>3 tbsp oil</p><p><br /></p><p>100gm bean spouts </p><p>50gm shredded carrots</p><p>Spring onion, cut into sections</p><p>Oil for frying</p><p>Method:</p><p>Combine the flour, baking powder, pepper and salt into a mixing bowl. </p><p>Add water oil and mix with a whisk to combine to a batter. </p><p>Then stir in the carrots, spring onion and bean sprouts.</p><p>Heat the oil in a pot over medium heat. </p><p>Place a soup ladle in the oil to heat up.</p><p>Take the ladle out from the oil and let oil drip off. </p><p>Spoon batter to fill half of ladle and press a prawn into the top of the batter and lower the ladle into the oil. </p><p>When the batter leaves the side of the ladle, use a sharp knife and push the hae piah out and let it to continue to fry until golden brown. </p><p>Continue until all the batter is used up. </p><p>Drain Hae Piah on paper towel and cool before cutting into smaller pieces and serve with sweet chili sauce and slice cucumbers.</p>Cook with Luhttp://www.blogger.com/profile/05744123120695190209noreply@blogger.com0tag:blogger.com,1999:blog-3895961549287600715.post-86490783657087676642021-03-12T22:07:00.010-08:002021-03-12T23:02:27.999-08:00Taiwanese Fried Sweet Potatoes Balls<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihiiffbr1j6fHCI7jLRfY8__HwD2amlRvPsLEXiZt76AlYBafxnabSFgRzxWGLbgHyMxHbin4udxxJuKJK8qQ28nxVG19c_onZNNie2-KHYXu97oLQn3n9bJVp3pG6cpszds_7gWVungAO/s2048/20210313_131429.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1319" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihiiffbr1j6fHCI7jLRfY8__HwD2amlRvPsLEXiZt76AlYBafxnabSFgRzxWGLbgHyMxHbin4udxxJuKJK8qQ28nxVG19c_onZNNie2-KHYXu97oLQn3n9bJVp3pG6cpszds_7gWVungAO/s320/20210313_131429.jpg" width="320" /></a></div></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><br /></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqdK9Un1k4V8sT2XvZaAOcdBp585tREAzIxgUDH_qYxo5QMAaGYUMdj0DmW1h4Nn5QOn5ySVzOmmHwbyhl1vQNdUnQEA1J_yOMY6CLNGhuBnoUUpVFD1GIbO3ySsLVVfsaaHw2b9D5hyjf/s2048/20210313_131429.jpg" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><div class="separator" style="clear: both; text-align: justify;">Craving for these Taiwanese Fried Sweet Potatoes Balls for so long. This morning bought a sweet potato for $1 and fhfl make to satisfy my cravings. These Taiwanese type of Frird Sweet Potatoes Balls are so different from the way my late Mak used to 番薯旦. I goggle and found this recipe which is used by many bloggers.</div></blockquote><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Taiwanese Fried Sweet Potatoes Balls </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Ingredients:</div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: center;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: center;">250gms orange sweet potatoes</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: center;">40 gms sugar</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: center;">100 gms tapioca flour</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: center;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: center;">Method:</span></div><div class="separator" style="clear: both; text-align: center;">Slice the sweet potatoes into half inches thick for 10 - 15 mins.</div><div class="separator" style="clear: both; text-align: center;">Mash the sweet potatoes while it is hot and add in the sugar.</div><div class="separator" style="clear: both; text-align: center;">Mix till sugar is combined into the sweet potatoes.</div><div class="separator" style="clear: both; text-align: center;">Add in tapioca flour and knead into a dough.</div><div class="separator" style="clear: both; text-align: center;">Roll into a long strip and cut into 50 equal pcs.</div><div class="separator" style="clear: both; text-align: center;">Roll into balls. </div><div class="separator" style="clear: both; text-align: center;">Heat up a pot of oil over small fire and place the balls in. </div><div class="separator" style="clear: both; text-align: center;">Move the sweet potatoes balls lightly.</div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">Use a metal strainer to press the ball. </span></div><div class="separator" style="clear: both; text-align: center;">Do this 5 times and scoop up onto a plate.</div><div class="separator" style="clear: both; text-align: center;">Heat up the oil and place the sweet potatoes balls to fry 1 more time to rid of the oil.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p>Cook with Luhttp://www.blogger.com/profile/05744123120695190209noreply@blogger.com0tag:blogger.com,1999:blog-3895961549287600715.post-1045104098902199512021-03-07T18:12:00.009-08:002021-03-07T18:12:51.082-08:00Mango Rose Tarts<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy1H6hO_T66Ksiz7JAgyl0PfNNLZRx_DVyxFfUR_DHpxvUpTqAj1fSlXO0_WkPk79GOFOrZX7N24LODS2R5t7i0evO4kBaFzki5yHCMPiWyMlSDzUCgkIUfkly4yv8A8MTrKc28svfMNgx/s2543/20210304_111708.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1236" data-original-width="2543" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy1H6hO_T66Ksiz7JAgyl0PfNNLZRx_DVyxFfUR_DHpxvUpTqAj1fSlXO0_WkPk79GOFOrZX7N24LODS2R5t7i0evO4kBaFzki5yHCMPiWyMlSDzUCgkIUfkly4yv8A8MTrKc28svfMNgx/s320/20210304_111708.jpg" width="320" /></a></div><br />Besides making Fruit Tarts I also love making Mango Rose Tarts when mangies are in season. I feel happy to see sliced mangoes being shaped into roses. These mango tarts are so yummy you cannot stop at one.<p>Mango Rose Tarts</p><p>Ingredients for the tart pastry:</p><p>(A) 450gms Prima Plain Flour</p><p> 225gms butter</p><p> 90gms icing</p><p> 4 egg yolks</p><p>(B) Custard/ Smbc</p><p>( C) 5 Thai Honey Mangoes</p><p>Method for the tart pastry:</p><p>Sift Prima plain flour and icing sugar together.</p><p>Cut room temperature butter into cubes and mix into the flour.</p><p>Rubbed mixture until resembles breadcrumbs.</p><p>Add in egg yolks and lightly knead into a dough.</p><p>Press into tarts moulds and bake for 15 - 20 mins (or until golden brown) at 150°.</p><p>Cool before storing in Tupperware container.</p><p>Tarts can keep for 1 month in an airtight container.</p><p>Assembling of the Tarts:</p><p>Place tart on a paper cup and pipe custard/ smbc on the tart. </p><p>Remove the mango skin and thinly sliced the mango.</p><p>Shape into a rose and carefully arranged the mango rose on the top of the custard or smbc. </p><p>Brush Instant Jelly on the mango rose and chilled the tarts before serving. ( Dissolve 1/2 tsp of instant Jelly in 100 ml of hot water)</p><p>Custard</p><p>Ingredients:</p><p>3 eggs</p><p>110 gms sugar</p><p>3 tbsp flour</p><p>1 tsp vanilla</p><p>1 tbsp custard powder ( optional)</p><p>180 gms evaporated milk</p><p>180 ml water</p><p>2 tbsp condensed milk ( optional)</p><p>1 tbsp butter</p><p>Method:</p><p>Use a hand whisk to beat egg, sugar, flour and custard together in a pot.</p><p>Bring evaporated milk and water to a boil in a pot.</p><p>Add in condensed milk and mix well.</p><p>Pour milk mixture into egg mixture and stir to combine.</p><p>Strain mixture and put on fire to cook over low heat.</p><p>Stir till mixture thickens.</p><p>Remove from heat and stir in butter and vanilla</p><p>Cool before using.</p><p>Note: Can also use Swiss Meringue Buttercream instead of custard.</p><p>SMBC</p><p>Ingredients:</p><p>2 egg whites</p><p>100gms sugar</p><p>250 gms butter</p><p>Method:</p><p>Double boil the sugar and egg whites till sugar dissolves, stirring constantly with a whisk.</p><p>Remove from pot and transfer egg white mixture into mixing bowl.</p><p>Beat until mixture is stiff and cold.</p><p>Add in butter and beat till light and fluffy.</p><p>Keep in fridge for use later.</p><p>Note: Cut butter and margarine into cubes and keep in fridge. Both must be very cold so that it will be well cooperated into the meringue.</p><p><br /></p><p><br /></p>Cook with Luhttp://www.blogger.com/profile/05744123120695190209noreply@blogger.com0tag:blogger.com,1999:blog-3895961549287600715.post-32751238574733886862021-03-02T23:05:00.006-08:002021-06-01T16:00:59.703-07:00Or Nee Tarts<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh_PrecxL1TkLUnPNfLFafr3uqYOgBIa_VTVlwk8NejpglxLumH5R0cWKejsZvu-rqs2sBqUx5o3OmRRorPSqiIa7iY7ziEHqgMVFliJ5ityP2qhfGYUYlfUqtZd2XUeL2uMVnNVLgAVB9/s2048/20210303_141655.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1299" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh_PrecxL1TkLUnPNfLFafr3uqYOgBIa_VTVlwk8NejpglxLumH5R0cWKejsZvu-rqs2sBqUx5o3OmRRorPSqiIa7iY7ziEHqgMVFliJ5ityP2qhfGYUYlfUqtZd2XUeL2uMVnNVLgAVB9/s320/20210303_141655.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMCla-U-Ev6dvaCCVFZ1At3U7LYk7WlhkCTGSdkcU1PGxp2tU-UgaW9fGv_iAHXTGwNv2tFp4B09F_5k9YPrd4KF2H_On2tD9gPOHZeMB5n7TMRUaTBF1vEOTbVFX6WthzysGR8DY-TVJW/s2048/20210303_141642.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1439" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMCla-U-Ev6dvaCCVFZ1At3U7LYk7WlhkCTGSdkcU1PGxp2tU-UgaW9fGv_iAHXTGwNv2tFp4B09F_5k9YPrd4KF2H_On2tD9gPOHZeMB5n7TMRUaTBF1vEOTbVFX6WthzysGR8DY-TVJW/s320/20210303_141642.jpg" width="320" /></a></div><br /><p></p><p>Today I was craving for Or Nee and ended up making Or Nee tarts because I have some leftover Tart shells from making Fruit Tarts. So I combine both and end up with a yummy dessert. I google online for a Or Nee recipe and found one recipe from BearNakedFood that is simplified and healthier. I modified the recipe and added in coconut milk. The recipe from BearNakedFood doesn't use any oil or coconut milk. </p><p>Credits to BearNakedFood for the Or Nee recipe.</p><p><br /></p><p>Or Nee Tarts</p><p>Ingredients for the tart pastry:</p><p>(A) 225 gms plain flour</p><p> 115 gms butter</p><p> 45 gms icing</p><p> 2 egg yolks</p><p>Method for the tart pastry:</p><p>Sift flour and icing sugar together.</p><p>Cut room temperature butter into cubes and mix into the flour.</p><p>Rubbed mixture until resembles breadcrumbs.</p><p>Add in egg yolks and lightly knead into a dough.</p><p>Press into tarts moulds and bake for 15 - 20 mins (or until golden brown) at 160°.</p><p>Cool before storing in Tupperware container.</p><p>Tarts can keep for 1 month in an airtight container.</p><p>Or Nee </p><p>500 gms Thai yam</p><p>500 gms water</p><p>140 gms rock sugar</p><p>80 gms gingko nuts, I used canned ones</p><p>200 gms water and 2 tbsps sugar, for cooking the gingko nuts</p><p>50 gms thick coconut milk</p><p>Method:</p><p>First cook the 50 gms coconut milk over small fire till the side bubbles.</p><p>Leave aside to cool down.</p><p>Cook the rock sugar with the 500 gms water till the rock sugar dissolves over small fire.</p><p>Cool before use.</p><p>Cook the gingko nuts with the sugar till water dries up.</p><p>Set aside and let it cool.</p><p>Steam the yam for 15 - 20 mins till soft.</p><p>Take out from the steamer and mash till fine.</p><p>Put the yam, half of the syrup and coconut milk in a blender and blend till smooth and light.</p><p>If you like the paste to be sweeter, add in more syrup.</p><p>Transfer out to a bowl.</p><p>Spoon or piped Or Nee onto the tart shells.</p><p>Topped with gingko nuts and serve.</p>Cook with Luhttp://www.blogger.com/profile/05744123120695190209noreply@blogger.com0tag:blogger.com,1999:blog-3895961549287600715.post-33449793347573923162021-01-17T19:02:00.000-08:002021-01-17T19:02:25.097-08:00Dahfa fish fillet seaweed love knots<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgla2-qc8u7q_s_TzhF9gFhqwrpY361e4pn5D21CIJdwWVX1B1OrnSqNqy0XtvPxTN8vViED4TBOstuFDSeGZpHRAVB9HZZsTIJa42odlaAwxpdXDJ-La7miMm7N90bjxWmtwNxglMaEEOS/s715/IMG_20210117_092819_072.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="715" data-original-width="715" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgla2-qc8u7q_s_TzhF9gFhqwrpY361e4pn5D21CIJdwWVX1B1OrnSqNqy0XtvPxTN8vViED4TBOstuFDSeGZpHRAVB9HZZsTIJa42odlaAwxpdXDJ-La7miMm7N90bjxWmtwNxglMaEEOS/s320/IMG_20210117_092819_072.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoVwxeKpbqwDC4Fo313p8KJcjUoRdcENFEqTt1aU2NFTsqoU1BAwlnXI-Ctu4PPUkMdqUGsIL-0w8ys-KuEQ0UOpNXto94kuvrPzaCzoOFgcNeJKRqlbpbIyUQMIDtSGnCiZBUfhGaVqFK/s817/IMG_20210117_191144_267.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="673" data-original-width="817" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoVwxeKpbqwDC4Fo313p8KJcjUoRdcENFEqTt1aU2NFTsqoU1BAwlnXI-Ctu4PPUkMdqUGsIL-0w8ys-KuEQ0UOpNXto94kuvrPzaCzoOFgcNeJKRqlbpbIyUQMIDtSGnCiZBUfhGaVqFK/s320/IMG_20210117_191144_267.jpg" width="320" /></a></div><br />Collaboration with Dahfa Fried Fish Fillet to make this popular 🍊🧨🧧 CNY snack. One of the most popular CNY snack. <p></p><p> 🍊 Dahfa dried fish fillet with seaweed love knots </p><p><br /></p><p>Ingredients:</p><p><br /></p><p>1 pkt small Popiah skin</p><p>50 gms Dahfa dried fish fillet</p><p>4 small packs of Korean seaweed</p><p><br /></p><p>Method:</p><p><br /></p><p>Cut the popiah skin into 3 equal strips.</p><p>Tear apart the popiah strips and cover with a cloth to prevent it from drying out.</p><p>Cut the Dahfa dried fish fillet into 2 cm strips and the seaweed into 3 cm rectangles.</p><p>Place a piece of seaweed and a few strips of Dahfa dried fillet on top of the seaweed, in the middle of the popiah strip.</p><p>Roll up and tie into a knot.</p><p>Continue with the remainder popiah strips.</p><p>Place the knots on a tray (covered) and place aside for 3 - 4 hours until dried up. </p><p>(If you deep - fry without drying them first, the knot parts will not be crispy)</p><p>Deep-fry the knots in batches, over medium heat, for 2 to 3 mins or till golden brown.</p><p>Cool and store in airtight containers.</p>Cook with Luhttp://www.blogger.com/profile/05744123120695190209noreply@blogger.com0tag:blogger.com,1999:blog-3895961549287600715.post-53177364104461551912021-01-04T05:57:00.002-08:002021-01-04T06:01:55.075-08:00Singapore Chilli Prawns<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf-xuru2Xs5TafcKlgVII-yP-efNJBqWF_ZJVGcE5VpG_BWBrw0SLfOFxN-XLFWxERTFZAzeunmIXAinjMq8cIjc3626eXrd2cLX9O8tTiHV5aubJVJf730Rzg4WEwGHRgftF_DPpPqm84/s1953/20210104_144215.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1531" data-original-width="1953" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf-xuru2Xs5TafcKlgVII-yP-efNJBqWF_ZJVGcE5VpG_BWBrw0SLfOFxN-XLFWxERTFZAzeunmIXAinjMq8cIjc3626eXrd2cLX9O8tTiHV5aubJVJf730Rzg4WEwGHRgftF_DPpPqm84/s320/20210104_144215.jpg" width="320" /></a></div><br />Chilli Crab is a famous Singapore dish that everyone loves. I am scared of killing crabs so I plan to substitute the crabs with prawns. I am planning to cook this Chilli Prawn dish for this year CNY reunion dinner. <p></p><p>Singapore Chilli Prawns</p><p><br /></p><p>15 big prawns (about 600 -700 gms)</p><p>Trim the legs and head.</p><p>Slit the back of each prawns and remove the intestine.</p><p>Marinade with salt and pepper.</p><p>Leave aside for 30 mins.</p><p>Deep fry in oil till the prawns turn red.</p><p>Place on paper towels to absorb the oil.</p><p><br /></p><p>Sauce ingredients:</p><p>1/2 bowl tomato ketchup</p><p>1/2 cup chilli sauce</p><p>1 tbsp oyster sauce</p><p>1 tbsp light soya sauce</p><p>2 tbsp sugar</p><p>1/2 tsp salt</p><p><br /></p><p>1 and a half to 2 bowls of water</p><p>1 egg, beaten</p><p><br /></p><p>1tbsp chopped garlic</p><p>1 tbsp chopped ginger</p><p>1 tsp chopped red chilli</p><p><br /></p><p>Method:</p><p>Pour in 1 tbsp oil in a wok and fry the ginger, garlic and red chilli till slightly brown.</p><p>Pour in the sauce ingredients and fry till combined.</p><p>Pour in the water and stir till well combined.</p><p>Add more water if you want more sauce.</p><p><br /></p><p>Transfer the prawns to the sauce and coat all the prawns with the sauce.</p><p>Season with salt and sugar to your taste.</p><p>Pour in the beaten egg and mix well.</p><p>Transfer to a plate and garnish with coriander or spring onion.</p><p>Serve with fried mantou or rice.</p>Cook with Luhttp://www.blogger.com/profile/05744123120695190209noreply@blogger.com1tag:blogger.com,1999:blog-3895961549287600715.post-31045215866777471922020-12-27T20:09:00.002-08:002020-12-27T23:46:54.729-08:00Japanese Almond Cookies<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD3SvJzXpxtoRmP5u45e1wbpgjEJff7bx8djQYxrNbMXmYjGp0hbRpEFOsklWgNz3hC4RKlPJodfCAbcXKLI41x4Xe01kk7Icvj1pOlkxWFmLSpLOnJhGEz0SaSAUssOKpdWjikp8-7R38/s2543/20201228_101326.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1236" data-original-width="2543" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD3SvJzXpxtoRmP5u45e1wbpgjEJff7bx8djQYxrNbMXmYjGp0hbRpEFOsklWgNz3hC4RKlPJodfCAbcXKLI41x4Xe01kk7Icvj1pOlkxWFmLSpLOnJhGEz0SaSAUssOKpdWjikp8-7R38/s320/20201228_101326.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk6_5U9uBYkg65F8bmynhmqtOXUgo7YsRop7ylvWwVSCkZ3uJ36SCzlItwZkgpx070mwicrANRqqVJDKWhJDLGNd-qo-MxRVWCr-DP18sKDZNWmw_Y4-zhVsXH__VAN43JocxX0M04wb26/s2543/20201228_101951.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1236" data-original-width="2543" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk6_5U9uBYkg65F8bmynhmqtOXUgo7YsRop7ylvWwVSCkZ3uJ36SCzlItwZkgpx070mwicrANRqqVJDKWhJDLGNd-qo-MxRVWCr-DP18sKDZNWmw_Y4-zhVsXH__VAN43JocxX0M04wb26/s320/20201228_101951.jpg" width="320" /></a></div><br />Trying out this recipe shared by Brenda Khaw 2 years ago. Saw it in my saved posts yesterday. What attracted me to her post is the lovely wavy lines on her cookies. So this morning try making her recipe. <div>The cookies are crispy and melt in the mouth. With the wonderful almond smell whiffing in the kitchen while baking.</div><div><br /></div><div>Japanese Almond Cookies ( makes 16 pcs cookies)</div><div><div><br /></div><div>(Recipe credits to Brenda Khaw)</div><div><br /></div><div>100 gms plain flour</div><div>1/2 tsp baking powder</div><div>30 gms almond powder</div><div>60 gms butter</div><div>40 gms sugar</div><div>1 egg yolk</div><div><br /></div><div>Method:</div><div><br /></div><div>Sift flour and baking powder and set aside.</div><div>Beat butter and sugar till light and fluffy and add in egg yolk.</div><div>Mix well.</div><div>Add in the flour and almond powder.</div><div>Knead to a dough and transfer to a clingwrap.</div><div>Form into a rectangle and keep in the fridge for 30 mins - 1 hour to firm up.</div><div>After 1 hour take out from fridge and cut into 1/4 inch thick with a plastic spatula. </div><div>After cutting you will see the wavy lines on the cookies.</div><div>Place on a lined baking tray and bake in a 150 ° preheated oven.</div><div>Bake for 20 mins until the edges are brown.</div><div>Cool and store in airtight container.</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmMXZEuMx1sJm8Z_L-vQp_0UdOGKsPTMifV_do4L-rRpS-wbhxY_yEkLuK9u2gpmkbgi07zfzSjDhO8pxvn6870RKU3kQ5sd04aq6iUMls7A9QtjBeuD_3RZ1bRcRypMiqJPA6IQSkfYdy/s2543/20201228_092316.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1236" data-original-width="2543" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmMXZEuMx1sJm8Z_L-vQp_0UdOGKsPTMifV_do4L-rRpS-wbhxY_yEkLuK9u2gpmkbgi07zfzSjDhO8pxvn6870RKU3kQ5sd04aq6iUMls7A9QtjBeuD_3RZ1bRcRypMiqJPA6IQSkfYdy/s320/20201228_092316.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAXL2a_jyvMKvpWo_NjSzyl0qo_c6lFXOl4jt8ZsNxUSBDblS478M0Q0KVlcVd5qMVrUXU6ef_TeyL1nJ26Q7Dh03eqH9YWZa7P8Cn9QHRXpm9J5Ih0P4Z88IP4cwHFyr95tV2RXgxkFqy/s2543/20201228_092752.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1236" data-original-width="2543" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAXL2a_jyvMKvpWo_NjSzyl0qo_c6lFXOl4jt8ZsNxUSBDblS478M0Q0KVlcVd5qMVrUXU6ef_TeyL1nJ26Q7Dh03eqH9YWZa7P8Cn9QHRXpm9J5Ih0P4Z88IP4cwHFyr95tV2RXgxkFqy/s320/20201228_092752.jpg" width="320" /></a></div><br /><div><br /></div>Cook with Luhttp://www.blogger.com/profile/05744123120695190209noreply@blogger.com0tag:blogger.com,1999:blog-3895961549287600715.post-7427824378067536062020-09-11T23:51:00.003-07:002020-09-11T23:53:14.180-07:00Char Siew Sou / Bbq pork puffs<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_tnTWSImBX2CQYi97BPYH5T3SGXoD7lM3bBfeQaX2UtJl-ZxxpG6SXHiswCp40ljkgBFo6cDO4ogb7c-gNHehzDDuJrTvsbaj7gzLvg62vthSPAZQceckmrmAEJKA_APEyh3j3gbv40JI/s2048/20200912_122713.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_tnTWSImBX2CQYi97BPYH5T3SGXoD7lM3bBfeQaX2UtJl-ZxxpG6SXHiswCp40ljkgBFo6cDO4ogb7c-gNHehzDDuJrTvsbaj7gzLvg62vthSPAZQceckmrmAEJKA_APEyh3j3gbv40JI/s320/20200912_122713.jpg" width="320" /></a></div><br /> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtO1FN56QH-h40Rj078wMs_zyojIH5gbt0IRO8jnu2TbpgZE5PO10xqja0_gVq_8dnYrX8GwLMosd8kmEqP7l-7AvW0E0DPP7svY2GGEpSYGFoPWBSVRdAHKYd6dLOngVXNMBLdBUHl-JW/s2048/20200912_122709.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtO1FN56QH-h40Rj078wMs_zyojIH5gbt0IRO8jnu2TbpgZE5PO10xqja0_gVq_8dnYrX8GwLMosd8kmEqP7l-7AvW0E0DPP7svY2GGEpSYGFoPWBSVRdAHKYd6dLOngVXNMBLdBUHl-JW/s320/20200912_122709.jpg" width="320" /></a></div><br /><p></p><p>Char Siew Sou is a popular snack in dim sum restaurants. The pastry is made up of an oil and water pastry that gives you layers of light flaky pastry. The filling is diced char siew fried with diced onion and thicken with a cornflour solution. It's a simple recipe. Don't let the water and oil pastry put you off from trying this recipe.</p><p><br /></p><p>Char Siew Soh</p><p><br /></p><p>Dough ingredients:</p><p><br /></p><p>Oil dough:</p><p><br /></p><p>A) 100 gms plain flour </p><p> 45 gms shortening</p><p><br /></p><p>B) Water dough:</p><p><br /></p><p> 90gms plain flour</p><p> 25 gms shortening</p><p> 25 gms fine sugar</p><p> 36 gms water</p><p><br /></p><p>Method:</p><p><br /></p><p>Mix ( A) the flour and shortening together into a dough.</p><p>Divide into 10 portions and leave aside.</p><p>Mix water ingredients( B) together except ice water. </p><p>Slowly add in ice water to mix into a dough.</p><p>Knead dough till smooth.</p><p>Divide into 10 portions.</p><p>Wrap the oil dough inside the water dough and roll into a ball.</p><p>Do the same with the rest of the doughs.</p><p>Flatten the ball and use a roller to roll into a rectangular shape.</p><p>Then roll up like a swiss roll.</p><p>Continue to do with the rest.</p><p>Flatten one portion of the dough and roll into a long strip.</p><p>Roll up into a swiss roll and roll out into a rectangular shape.</p><p>Spoon char siew filling onto the centre and fold both sides into the centre.</p><p>Use a fork to seal the edges.</p><p>Brush with egg wash and sprinkle with sesame seeds.</p><p>Bake at 180° for 25 - 30 mins or till golden brown.</p><p><br /></p><p>Char siew filling</p><p><br /></p><p>300 gms diced char siew</p><p>1 onion, diced</p><p>Spring onion and celery</p><p><br /></p><p>Seasoning</p><p><br /></p><p>1 tsp sugar</p><p>1 tbsp oyster sauce</p><p>1 tsp light soya sauce</p><p>1/2 tsp dark soya sauce</p><p>1 tsp pepper </p><p>1 tsp sesame oil</p><p>1/4 tsp salt</p><p>Some cornfour solution to thickens the sauce</p><p><br /></p><p>Method:</p><p><br /></p><p>Heat up a pan and add a tbsp of oil.</p><p>Fry onions till transparent and add in the seasonings and 100gms water.</p><p>When gravy boils add in diced char siew, spring onions and celery.</p><p>Mix well and dish up to cool before wrapping.</p><p><br /></p><p><br /></p>Cook with Luhttp://www.blogger.com/profile/05744123120695190209noreply@blogger.com0tag:blogger.com,1999:blog-3895961549287600715.post-43022337327858245192020-09-03T16:43:00.003-07:002020-09-03T16:46:17.634-07:00Butter Cake<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTk45iwVmhA-u0_0gvpDmv0EaecHwl3aaThXrkwryz-g52CWYZC_WDoT7j-frxYdRarE7kdmpfA1CZU8N0FcyxituDuL7LwtE_bjL7BqtMuyHvNciBgRf9ogzbTbR6oSYHOzZg-pXSZQX9/s2048/20200903_102125.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTk45iwVmhA-u0_0gvpDmv0EaecHwl3aaThXrkwryz-g52CWYZC_WDoT7j-frxYdRarE7kdmpfA1CZU8N0FcyxituDuL7LwtE_bjL7BqtMuyHvNciBgRf9ogzbTbR6oSYHOzZg-pXSZQX9/s320/20200903_102125.jpg" width="320" /></a></div><br />Butter cake is a simple and the easiest to bake. There's a lot of buttercake recipes on the internet. The recipe that most ppl use is Mrs. SK Ng butter cake recipe. This recipe is from a baking instructor from the Community Centre. It's a good recipe that I like. I used Golden Churn butter to bake. Jin pang!!<p><br /></p><p>Butter Cake </p><p><br /></p><p>Ingredients:</p><p><br /></p><p>225 gms Golden Churn butter / any brand salted butter</p><p>225 gms plain flour, sift with the baking powder</p><p>50 ml milk</p><p>1 tsp vanilla</p><p>4 eggs</p><p>175 gms sugar</p><p>3/4 tsp baking powder</p><p><br /></p><p>Method:</p><p><br /></p><p>Beat butter till creamy, add in sugar and vanilla essence and beat till creamy.</p><p>Add in eggs one by one and beat till well mixed.</p><p>Mix in the sifted plain flour and mix well.</p><p>Pour in the milk and mix.</p><p>Pour into a 7×7 pan. Bake at 180° preheated oven for 35 - 45 mins.</p><p>Use a satay stick to see if middle is fully cook.</p><p><br /></p><p><br /></p><p> eHe interne</p>Cook with Luhttp://www.blogger.com/profile/05744123120695190209noreply@blogger.com1tag:blogger.com,1999:blog-3895961549287600715.post-54516218552808345662020-07-21T21:10:00.001-07:002020-07-21T21:15:50.064-07:00Apple Pie<div class="separator" style="clear: both; text-align: center;">
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Apple pie is one of my favourite bake when there are too many apples at home. You can either make into individual apple pies or a whole apple pie.<br />
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<br />
Apple Pie<br />
<br />
Filling ingredients:<br />
10 green / red apples (peel and sliced)<br />
150 gms brown sugar<br />
2 tbsp butter<br />
1/2 tsp cinnamon powder<br />
1 tbsp lemon juice<br />
1 tsp cornflour mix with 3 tsp water<br />
<br />
Ingredients for pastry:<br />
<br />
300 gms flour<br />
80 gms icing sugar<br />
175 gms salted butter<br />
1/2 beaten egg<br />
1 tsp custard powder<br />
<br />
Method:<br />
<br />
Sieve icing sugar, custard powder and flour into a mixing bowl.<br />
Cut butter into cubes and add to the flour.<br />
Use your fingers to mix the butter and flour till it resembles breadcrumbs.<br />
Add beaten egg and mix to a dough.<br />
Press dough into tart moulds and fill with apple pie filling.<br />
Roll out dough and cut into strips to make crisscross pattern on the top of the filling.<br />
Brush with beaten egg and bake at 180° for 25 - 30 mins or till golden brown.<br />
<br />
Method to cook apple pie filling:<br />
<br />
Heat up butter in a pot or pan.<br />
Add in sliced apples and combined till apples is coated with butter.<br />
Add in brown sugar and mix well.<br />
Covered pot and cook for 5 mins till apples are soft.<br />
If apple mixture dries up, add some water.<br />
Add in cornflour, stir till thickens.<br />
Cool before using.Cook with Luhttp://www.blogger.com/profile/05744123120695190209noreply@blogger.com1