Ingredients Jump to Instructions ↓

  1. 1 lb crawfish tails

  2. 4 ozs butter

  3. 2 tbsp all-purpose flour

  4. 1 medium - large onion - chopped

  5. 2 tbsp bell pepper, minced

  6. 1/2 stalk celery, minced

  7. 2 tsp tomato paste Cayenne pepper

  8. 1/ 2 cups water Freshly ground black pepper Salt Green onion tops Fresh parsley

  9. 2 lbs chicken - cut into bite size

  10. 1 - 2 ozs wood ear fungus - soak, woody parts removed and cut into bite size

  11. 3 heaped tbsp red wine residue

  12. 2 shallots - chopped

  13. 2 cloves garlic - chopped

  14. 1 tbsp chopped ginger

  15. 1 tbsp soya sauce

  16. 1/2 cup chicken stock

  17. 2 tbsp oil Pepper and salt to taste Sesame oil Coriander or Spring onions as garnishings A:

  18. 80 gm rice flour

  19. 80 gm all-purpose flour

  20. 180 gm tapioca starch

  21. 2 x 400ml cans coconut milk(SAVOY brand)

  22. 100 ml water

  23. 240 gm fine granulated sugar

  24. 1/8 tsp potassium carbonate & sodium bi-carbonate solution aka 'kan sui'

  25. 1/4 tsp salt B: Food colorings Pandan paste Vanillin Rice Layer:

  26. 1 1/2 cup glutinous rice - washed and soaked

  27. 100 ml thick coconut cream Thin coconut milk - enough to cover the rice

  28. 1 tsp kosher salt

  29. 2 pieces pandan leaves

  30. 1 tsp dried bunga telang - reconstitute with

  31. 1 tbsp hot water and a drop of vinegar Topping:

  32. 3 large eggs

  33. 300 ml thick coconut milk

  34. 1/4 tsp salt

  35. 2 tbsp tapioca starch

  36. 1/2 cup unbleached all-purpose flour

  37. 3/4 cup sugar

  38. 6 boneless chicken thighs with skin Salt and pepper to taste

  39. 1 cup chicken stock

  40. 1/2 - 1 cup home-brewed glutinous rice wine (or use Wine that you will drink - I have tried with Japanese Plum Gekkeikan and it was very good) Garnishes: Sliced Cucumber, Carrot and Daikon Spring Onions Shreds

Instructions Jump to Ingredients ↑

  1. Melt butter in pot, add flour and stir well. Add onions, bell pepper, celery and garlic. Cook until tender, and keep stirring. Add tomato paste and cayenne pepper, then add water. Cook down for 20 minutes or so, then add the crawfish tails. Bring to a boil. Add salt and pepper to taste, then add chopped green onion tops and parsley. Serve hot with white rice. Read More... Sprinkle salt and pepper to the chicken pieces. Heat wok and add in 1/2 tbsp oil, just enough to coat the wok. Brown the chicken pieces by batches, do not crowd the wok. Remove and set aside. Add in the rest of the oil and saute the chopped shallots, garlic and ginger until fragrant. Add in the red wine residue and continue to saute until aromatic. Add in the browned chicken pieces, wood ear fungus and chicken stock. Bring to the boil, add in the soya sauce and reduce heat to simmer. Cover the wok and simmer until the chicken pieces are cooked through. Remove wok cover and cook down the sauce. Adjust taste with salt and pepper. Sprinkle with sesame oil and garnish with coriander and/or spring onions. Enjoy Serves Read More... Mix all the ingredients A in a large bowl and then pass through a fine sieve onto to a large microwave-safe bowl. Microwave the batter, one minute at a time, stirring after every minute. I did 3 times(my microwave is only 900 watts). The sugar should have dissolved and the batter thickens slightly. Measure 3 portions weighing 435 gms. Leaving the rest of the batter as the topping or last layer. Leave one portion white and divide into 3 bowls - each weighing 145 gms. Color the next portion pink and divide into 3 bowls - each weighing 145 gms. Color the last portion with pandan paste and divide into 3 bowls - each weighing 145 gms. Color the topping layer with a darker red color. Heat a 9 inch greased pan in the steamer for 5 - 10 minutes, then pour in one of the white color batter. Steam for 5 minutes and if the layer is cooked through, pour in one of the pink color batter and steam for 5 minutes.. When pink layer is cooked through, pour in the green layer and steam. Repeat with these layerings until all 9 layers are done. Finally pour in the topping layer and steam until cooked through and further steam the whole kuih for another 10 minutes. Remove from steamer and allow kuih to cool to room temperature before cutting. Use a very sharp knife for cutting. Although i like the plastic crinkle cutter, it does not do a very good job on this chewy cake. Serves Read More... Put soaked glutinous rice into the rice cooker and enough thin coconut milk to just covering the rice. Add salt and pandan leaves. Press the cook function and as soon as the rice is cooked, discard the pandan leaves and pour in the thick coconut cream. Close the lid and leave on warm for 10 minutes for the coconut cream to marry into the rice. In the meantime, mix the ingredients in a microwave-safe bowl and microwave on high for 1 minute and stir. Continue to cook for another 1 more minute. The mixture should still be runny. Remove rice from the rice cooker and put it in a greased 9 inch cake pan and pressed the rice down. Sprinkle the coloring from the bunga telang on to the top of rice. If you like a marbled look, then you would have to stir in the color to the rice and then press down. Put the rice to steam for 5 minutes, then pour in half of the topping. Steam the topping until cooked, then using a fork, roughen the surface with a fork before pouring in the rest of the topping. Steam on medium heat until cooked and done. Do not use high heat - patience will rewarded with a smooth topping. When done, leave kuih to cool before cutting. Serves Read More... How to serve refer to Wine Steeped Chicken Rolls Serves Read More... Lay 2 pieces of boneless chicken thighs with skin down on a large piece of plastic wrap. Try and arrange the chicken skin neatly spread and meat as level as possible. Sprinkle chicken thighs with salt and pepper. Roll the meat up by holding the 2 ends of the plastic wrap, twist and roll it tightly like you would roll a sausage. Fold the two twisted ends in to secure. Repeat with the other chicken thighs - 2 thighs to a roll. Wrap the rolls up with aluminium foil and steam the rolls for 30 - 40 minutes until cooked through. Let it cool. Mix the chicken stock and wine together in a large container and let the cooled chicken rolls(removed the foil and plastic wrap and discard) steep in this solution for a day or overnight. Slice chicken rolls into 1/4 inch slices and serve cold or at room-temperature. The stock and wine solution can be cooked down and reduced to a stock and drizzle over chicken rolls or use for dipping. Serves Read More...


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